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All Journal Jurnal Pengabdian Magister Pendidikan IPA
Muhammad Baiul Hak
Universitas Mataram
Education

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Pelatihan Pembuatan Kepiting Presto Crispy Sebagai Diversifikasi Produk Pangan Berbasis Potensi Pesisir Di Kawasan Ekowisata Bagek Kembar, Sekotong Wastu Ayu Diamahesa; Bagus Dwi Hari Setyono; Muhammad Baiul Hak; Fariq Azhar; Yesica Marcelina Romauli Sinaga; Zaenal Abidin; Laily Fitriani Mulyani; Yuliana Asri; Sahrul Alim; Dewi Putri Lestari
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.15816

Abstract

Abstract: Coastal areas have considerable potential to support community-based food product innovation, particularly through the utilization of local fishery resources. This community service activity aimed to improve the knowledge and practical skills of POKDARWIS Bagek Kembar in processing crab into a value-added food product, namely crispy pressure-cooked crab. The activity was carried out in Bagek Kembar Ecotourism Area, Cendi Manik Village, Sekotong District, West Lombok Regency, West Nusa Tenggara, from July to September 2025. The program involved preliminary identification, partner needs assessment, counseling, demonstration, and hands-on training. A total of 15 participants joined the training. The material covered raw material preparation, crab cleaning, basic food hygiene, pressure-cooking technique, seasoning, flour coating, and frying process to produce a crispy texture. The results showed that the participants were actively involved in discussions and practical sessions and were able to follow the main stages of crispy pressure-cooked crab processing. This activity introduced a simple and applicable processing technique that can potentially support local culinary diversification in the ecotourism area. Further assistance is needed, particularly in product standardization, food safety, packaging, marketing, and business feasibility analysis.
Penguatan Teknologi Proses Produksi Kepiting Presto Crispy Menggunakan Deep Fryer dan Mesin Peniris Minyak pada POKDARWIS Bagek Kembar, Sekotong Wastu Ayu Diamahesa; Muhammad Baiul Hak; Yesica Marcelina Romauli Sinaga
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 3 (2026): Juli-September 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i3.16215

Abstract

Mud crab is one of the coastal resources with considerable potential to be developed into value-added food products. This community service activity was developed as a follow-up to previous training on the production of Crispy Pressure-Cooked Crab (Kepiting Presto Crispy) for POKDARWIS Bagek Kembar in Cendi Manik Village, Sekotong District, West Lombok Regency. The program focused on improving production-processing technology through the use of a deep fryer and an oil spinner, as well as enhancing the partners’ understanding of the operation and maintenance of production equipment. The activities consisted of material presentation, equipment-operation demonstrations, hands-on practice in producing Crispy Pressure-Cooked Crab, use of the spinner after frying, discussion sessions, and evaluation using pre-test and post-test questionnaires based on a 1–5 Likert scale. The evaluation covered four aspects: understanding the functions of production equipment, ability to operate the spinner, understanding the safe and proper operation of the frying technology introduced in the program, and ability to perform basic equipment maintenance. The evaluation results showed an increase in the mean score from 2.81 in the pre-test to 4.63 in the post-test. The greatest improvements were observed in the participants’ ability to operate the spinner and the frying technology, with both scores increasing from 2.00 to 4.50. Understanding of production equipment functions increased from 2.75 to 4.50, while basic equipment maintenance ability increased from 4.50 to 5.00. The use of a deep fryer provided a more controlled frying process compared with conventional pan frying, while the spinner was used to help reduce residual oil remaining on the product surface after frying. These findings indicate that the combination of technology transfer and hands-on practice can improve the partners’ understanding of the Crispy Pressure-Cooked Crab production process and represents an important step toward achieving a more standardized and consistent production system.
Co-Authors Abidin, Zaenal Bagus Dwi Hari Setyono Dewi Putri Lestari, Dewi Putri Diamahesa, Wastu Ayu Fariq Azhar Laily Fitriani Mulyani Sahrul Alim Yesica Marcelina Romauli Sinaga Yuliana Asri