Community Empowerment through Seaweed-Based Fishball Production Training in Pudai Subdistrict, Kendari City

Abstract

Pudai Urban Village, Abeli District, Kendari City, is a coastal area with significant potential for fishery products and seaweed. However, the utilization of marine resources in the area remains largely limited to the sale of fresh products. This community service program aimed to empower the local community through training in the production of seaweed-based fish balls as an effort to diversify processed products and increase household income. Fish balls are a popular food among people of all age groups because of their appealing taste. The production of fish balls using skipjack tuna meat represents a form of diversification in fish processing. The use of seaweed as a substitute ingredient in the production of skipjack tuna fish balls aims to increase the nutritional value and improve the quality of the fish ball products. The implementation methods included socialization, theoretical and practical training, packaging education, and evaluation of the program’s success. The results of the activity demonstrated an 85% increase in participants’ knowledge and skills in processing fishery products into processed food products with high nutritional and economic value. The combination of fresh fish meat and diversified seaweed (Eucheuma cottonii) resulted in fish balls that were rich in dietary fiber, highly nutritious, and well accepted based on organoleptic characteristics. This program proved effective in promoting the development of household-scale entrepreneurship in Pudai Urban Village, Kendari City.