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All Journal SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi)
Mareta Kemala Sari
Faculty of Economics and Business, Universitas PGRI Sumatera Barat, West Sumatra, Indonesia
Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Technology Transfer for Anchovy Processing MSMEs in Pesisir Selatan Regency, West Sumatra Mareta Kemala Sari; Isma Addi Jumbri; Nilmadesri Rosya; Calista Dash Ramadhani; M. Sabil Al Anshori
SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Vol. 7 No. 1 (2026)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/spekta.v7i1.15974

Abstract

Background: Small-scale fisheries micro, small, and medium enterprises (MSMEs) are vital to coastal livelihoods and local food systems in Indonesia. However, many anchovy-processing enterprises still rely on traditional methods with limited temperature control, non-food-grade equipment, and inadequate hygienic practices, resulting in inconsistent product quality and low processing efficiency. Contribution: This program demonstrates a participatory triple helix model involving government, academics, and fishermen groups to transfer appropriate fish-processing technology to coastal MSMEs. It supported Pandawa Jaya and Teri Sakato through food-grade equipment, temperature monitoring, gas-based heating, hygienic handling training, and value-added product mentoring. Method: A participatory community engagement approach was implemented through problem identification, needs assessment, solution design, technology introduction, hands-on training, continuous mentoring, and before-and-after evaluation. Results: The intervention replaced mixed-material boiling containers with food-grade stainless-steel vessels, introduced steam thermometers, and shifted heating from firewood to gas. Processing time decreased from 15 to 8 minutes, while production capacity increased from 10 to 13 kg per batch. Product quality improved through more uniform color, cleaner appearance, more consistent texture, and fewer processing defects. Conclusion: Community–university partnerships integrating appropriate technology, participatory training, and mentoring can improve food safety awareness, standardize processing practices, enhance production efficiency, and strengthen the sustainability and competitiveness of small-scale fisheries MSMEs.
Co-Authors Calista Dash Ramadhani Isma Addi Jumbri M. Sabil Al Anshori Nilmadesri Rosya