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All Journal Andalasian International Journal of Social and Entrepreneurial Development
Faldiyo Alghifary
Universitas Andalas
Decision Sciences, Operations Research & Management Social Sciences Other

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Empowering Coastline Communities through the Optimization of Processing and Diversification of Kase Fish Products in Pasie Nan Tigo Village, Padang Fauzan Azima; Wellyalina Wellyalina; Reni Koja; Erizal Nazaruddin; Desniarti Desniarti; Muhammad Iqbal; Mutia Farina; Yanna Vanessya Yuda; Ikfawina Ikfawina; Anggun Putri Yanti; Faldiyo Alghifary; Inayah Nur Mahdiyyah; Rahmat Hidayah
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 02 (2026): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.6.02.33-39.2026

Abstract

The Pasie Nan Tigo Village in Padang is a coastal area with significant fisheries potential, including the Kase fish (Thryssa dussumieri). The community’s utilization of Kase fish is still dominated by the sale of fresh fish and dried Kase fish, resulting in limited product diversification and value addition. This community service activity aims to enhance the utilization of Kase fish through product diversification, packaging development, and improved understanding among partners regarding production management, legal compliance, and marketing. The activity was carried out through the identification of partners’ challenges, product and packaging development, discussions, outreach, and training in Kase fish processing. The results of the activity showed that Kase fish was successfully developed into four processed products: crispy Kase fish, Kase fish crackers, floss, and nuggets. Proximate analysis indicated that crispy Kase fish and Kase fish crackers (as the main introduced products) had protein contents of 14.55% and 13.33%, respectively. The activities also resulted in the development of product packaging and labels, training on legal compliance and marketing, and the provision of supporting facilities. These activities offer an alternative for utilizing Kase fish into value-added products and support the development of fisheries processing businesses in the Pasie Nan Tigo Village
Strengthening MSME Capacity in The Implementation of Good Manufacturing Practices (GMP) Through Workshops and Interactive Discussions Wellyalina Wellyalina; Reinny Patrisina; Arif Ravi Wibowo; Daimon Syukri; Faldiyo Alghifary; Inayah Nur Mahdiyyah; Rahmat Hidayah
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 02 (2026): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.6.02.40-46.2026

Abstract

Good Manufacturing Practices (GMP) are important guidelines for ensuring the safety, quality, and competitiveness of food products, particularly for micro, small, and medium enterprises (MSMEs). This community engagement program aimed to improve food MSME operators’ understanding of Good Manufacturing Practices (GMP), particularly in relation to hygiene, sanitation, process control, contamination prevention, and regulatory readiness. The activity was held on June 18, 2026, at the Tahir Foundation Building, Faculty of Law, Andalas University, Padang, in the form of a workshop, material presentation, interactive discussion, question-and-answer session, and sharing session. The activity was attended by 100 participants consisting of food MSME operators, academics, the community service team, and related stakeholders. The results showed that participants gained an understanding of the importance of GMP as a basis for food safety control, particularly in preventing physical, chemical, and biological contamination, maintaining product quality, and improving business readiness for food certification and legality. The discussion also identified several common problems faced by MSMEs, such as sanitation of production facilities, worker hygiene, equipment cleanliness, raw material control, and production process documentation. This activity served as an initial step in strengthening the capacity of food MSMEs to implement GMP gradually and sustainably
Co-Authors Anggun Putri Yanti Arif Ravi Wibowo Daimon Syukri Desniarti Desniarti Fauzan Azima Ikfawina Ikfawina Inayah Nur Mahdiyyah Muhammad Iqbal Mutia Farina Nazaruddin, Erizal Rahmat Hidayah reinny patrisina Reni Koja Wellyalina, Wellyalina Yanna Vanessya Yuda