Optimising Shrimp Processing

A shrimp product diversification programme carried out in Pegundan village, Bungah district, Gresik regency, is a form of community empowerment aimed at increasing the added value of fishery commodities. The initiative stems from the fact that local residents have mostly sold their catch and farmed shrimp in fresh form, leaving their income highly vulnerable to market price fluctuations. Residents were therefore introduced to various innovations for processing shrimp into products with higher economic value, such as shrimp meatballs (bakso udang), shrimp otak-otak and shrimp somay.

In its implementation, the community service team, together with KKN students, provided direct training on the stages of producing processed shrimp products. The material covered selecting quality raw materials, applying hygienic production processes, and packaging techniques to make the products more attractive and commercially viable. Participants also received guidance on business management, how to set selling prices, and marketing strategies so that the resulting products can compete in the market.

Community participation during the programme showed a very positive response. Participants attended every session enthusiastically, both during the delivery of material and while practising the making of shrimp meatballs, shrimp otak-otak and shrimp somay. Through the mentoring provided, residents were able to understand each stage of production in greater depth, so it is hoped they can produce these processed goods independently after the programme ends.

The programme is expected to create new business opportunities for fishermen and shrimp farmers in Pegundan village. By developing processed products with higher selling value, the community will no longer rely solely on selling fresh shrimp as a source of income. This innovation also has the potential to increase household incomes while encouraging the growth of micro-enterprises that sustainably harness local potential.

Cooperation between the university, the village government and the community was a key factor in the success of this processed shrimp diversification programme. The collaboration demonstrates that simple innovation, accompanied by proper mentoring, can deliver real benefits for improving the economy of coastal communities. It is hoped that similar activities can continue to be developed so that the fishery potential of Pegundan village can be maximally utilised, delivering long-term positive impact on community welfare.