Desain Komersialisasi dan Inovasi Produk Perikanan Olahan Kelompok Usaha di Kawasan Leupung, Aceh Besar
Main Article Content
Abstract
Article Summary
The Leupung village of Aceh Besar Regency is famous for its processed salted fish products. The availability of raw materials in the form of fish caught by local fishermen is a promising business opportunity. The community has taken advantage of this opportunity quite well, as seen from the enthusiasm of the community who opened household businesses with processed salted fish products. The community business actors in the Leupung are members of the Samudra Mandiri Syariah Producer Cooperative. The main objective of this community service activity is to improve the economic quality of business groups in the Leupung village, Aceh Besar, with a commercialization design approach and innovation of fishery products. The implementation of the community service has been done in July 2024, with 25 participants. The implementation mechanism for the community service includes counseling to partners, sample quality testing, packaging training, and evaluation of program sustainability. The results of this activity show an increase in the knowledge of fishery business groups regarding the long-lasting shelf life of products, packaging using vacuum and sealer techniques. In conclusion, this community service activity helps partners increase product sales so that partners will obtain optimal profits.
Keywords
Article Keywords
Downloads
Article Details

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC-BY 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
Angela, G. C., Mentang, F., & Sanger, G. (2015). Kajian mutu ikan cakalang (Katsuwonus pelamis, l.) asap dari tempat pengasapan desa girian atas yang dikemas vakum dan non vakum selama penyimpanan dingin. Media Teknologi Hasil Perikanan, 3(2). DOI: https://doi.org/10.35800/mthp.3.2.2015.9219.
Bob, F., Susan, P., & Fitriani, R. (2021). Modul Desain Kemasan yang Baik untuk Produk Hasil Olahan Ikan.
Dwinafiah, R., & Hasan, S. A. Z. (2023). OPTIMALISASI PRODUKSI PERIKANAN BERKUALITAS BERBASIS DIGITAL YANG AMAN, DAN RAMAH LINGKUNGAN SEBAGAI PENINGKATAN EKONOMI MASYARAKAT PESISIR. Riset Sains dan Teknologi Kelautan, 141-146. DOI: https://doi.org/10.62012/sensistek.v6i2.31731.
Harahap, K. S. TEKNOLOGI PENGOLAHAN TRADISIONAL.
Imbir, E., Onibala, H., & Pongoh, J. (2015). Studi pengeringan ikan layang (Decapterus sp) asin dengan penggunaan alat pengering surya. Media Teknologi Hasil Perikanan, 3(1). DOI: https://doi.org/10.35800/mthp.3.1.2015.8328.
Kiayi, R., Naiu, A. S., & Harmain, R. M. (2014). Pendugaan Umur Simpan Ikan Bandeng Asin Berdasarkan Pengamatan Mikrobiologis dan Kadar Air. The NIKe Journal, 2(3). DOI: https://doi.org/10.37905/.v2i3.1266.
Kristiandi, K., Rozana, R., Junardi, J., & Maryam, A. (2021). Analisis kadar air, abu, serat dan lemak pada minuman sirop jeruk siam (citrus nobilis var. microcarpa). Jurnal Keteknikan Pertanian Tropis dan Biosistem, 9(2), 165-171.
Maflahah, I. (2012). Desain kemasan makanan tradisional Madura dalam rangka pengembangan IKM. Agrointek: Jurnal Teknologi Industri Pertanian, 6(2), 118-122.
Margono, T. (2000). Pembuatan Ikan Asin. Jakarta: Balai Besar Penelitian dan Pengembangan Industri Hasil Pertanian, Departemen Perindustrian.
Nofreeana, A., Masi, A., & Deviarni, I. M. (2017). Pengaruh pengemasan vakum terhadap perubahan mikrobiologi, aktifitas air dan pH pada ikan pari asap. Jurnal Teknologi Pangan, 8(1), 66-73.
Riana, D., Awatara, I. G. P. D., & Yulia, Y. A. (2019). IbM Pembentukan Usaha Kelompok Pembuatan Jajanan Pasar Dan Digital Marketing Di Kecamatan Jebres Surakarta. Wasana Nyata, 3(2), 62-67. DOI: https://doi.org/10.36587/wasananyata.v3i2.516.
Sari, W. P., & Irena, L. (2021). Komunikasi visual melalui foto produk untuk meningkatkan nilai jual produk umkm. Jurnal Bakti Masyarakat Indonesia, 4(3).
Sipahutar, Y. H., Napitupulu, R. J., & Tambunan, E. (2018). Kajian Penerapan Sertifikat Kelayakan Pengolahan pada Produk Ikan Asin Selar (Selar crumenophtalmus) dalam Upaya Peningkatan Keamanan Pangan di Hajoran, Tapanuli Tengah. SeminarNasional Ikan Ke-10.