Innovation in Freshwater Fish Processing for Value Addition to Enhance Income and Food Security in Lamongan

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Published: 2026-02-11
DOI: https://doi.org/10.55824/a95arm65
Keywords:
community service, product innovation, freshwater fish, added value

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Siti Musarofah
Institut Teknologi dan bisnis ahmad dahlan lamongan
Tri Winarsih
Institut Teknologi dan Bisnis Ahmad Dahlan, No. 41, Lamongan
Ma'rufatur Rodiyah
Institut Teknologi dan Bisnis Ahmad Dahlan, No. 41, Lamongan
Panji Winoto
Institut Teknologi dan Bisnis Ahmad Dahlan, No. 41, Lamongan
Anggraeni Sovi Maria Septiana
Institut Teknologi dan Bisnis Ahmad Dahlan, No. 41, Lamongan

Abstract

This community service program was carried out in Banjarejo Village, Kedungpring Subdistrict, Lamongan Regency, with the aim of increasing the added value of freshwater fish through product innovation. The village’s fishery potential, which has so far only been marketed in the form of fresh fish, has resulted in low selling prices and limited community income. To address this problem, the service team applied the Participatory Action Research (PAR) method by involving 20 village youths. The activities included socialization, training in the production of processed fish products (smoked fish, nuggets, and presto fish), training in packaging design, digital marketing, and business mentoring. The results of the program showed that participants were able to produce and package processed fish products properly. The evaluation indicated that 85% of participants could independently repeat the processing techniques. The tangible impact of this activity was an increase in the selling price of fish from IDR 15,000–18,000/kg to IDR 40,000–60,000/kg. In addition to providing economic benefits, this program also supports local food security by providing nutritious products based on freshwater

Article Details

Issue
Vol. 5 No. 1 (2026): Januari
Section
Articles
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