Optimising Shrimp Processing

A shrimp product diversification programme implemented in Pegundan Village, Bungah District, Gresik Regency, represents a form of community empowerment designed to increase the added value of fishery commodities. The initiative was prompted by the fact that the community has largely been selling their catch and farmed shrimp in fresh form, making their income highly susceptible to market price fluctuations. Consequently, residents were introduced to various innovations for processing shrimp into products with higher economic value, such as shrimp meatballs, shrimp otak-otak, and shrimp dumplings. During its implementation, the community service team, together with university students on a community service programme (KKN), provided direct training on the stages of making processed shrimp products. The material covered included selecting quality raw materials, applying hygienic production processes, and packaging techniques to make the products more attractive and marketable. Additionally, participants received guidance on business management, pricing strategies, and marketing tactics to ensure their products can compete in the market. Community participation throughout the activity showed a very positive response. Residents enthusiastically followed every session, from the presentation of materials to the hands-on practice of making shrimp meatballs, otak-otak, and dumplings. Through the mentoring provided, the community gained a deeper understanding of each production stage, with the expectation that they can independently produce these processed goods after the programme concludes. The implementation of this programme is expected to create new business opportunities for fishermen and shrimp farmers in Pegundan Village. By developing processed products with higher market value, the community will not solely depend on selling fresh shrimp for their income. This innovation also has the potential to increase household earnings while encouraging the growth of micro-enterprises that sustainably utilise local potential. Collaboration between universities, the village government, and the community is a key factor in the success of this shrimp product diversification programme. This partnership demonstrates that simple innovations accompanied by proper mentoring can provide tangible benefits for improving the economy of coastal communities. It is hoped that similar activities can be further developed so that the fisheries potential in Pegundan Village can be maximised and have a positive long-term impact on community welfare.