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All Journal Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Yulianandaris Yulianandaris
Politeknik Negeri Banyuwangi
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Law, Crime, Criminology & Criminal Justice Public Health Other

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Pelatihan dan Pendampingan Scotch Fish Egg sebagai Menu Fusion Berbasis Ikan Lokal di Yogi Café & Resto, Pulau Merah, Banyuwangi Rudi Tri Handoko; Diana Martalia; Yulianandaris Yulianandaris; Nur Wulan Indah Sari; Ary Manis Anggreni; Neza Aulia Efendi
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 4 No. 4 (2026): Oktober: Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v4i4.3127

Abstract

Yogi Café & Resto in the Pulau Merah tourism area, Banyuwangi, faced low ratings (3.5) due to long production times, inconsistent taste, limited menu innovation, and the absence of Standard Operating Procedures (SOP). This community service aimed to enhance the partner’s capacity through training and mentoring in processing Scotch Fish Egg as a fusion menu based on local fish. A participatory method with an experiential learning approach was applied through theoretical sessions and hands-on practice on April 28, 2026, followed by a Demi Chef competency test on May 1, 2026. The training involved ten participants consisting of the owner and operational staff of Yogi Café & Resto; two participants took the competency test. Evaluation instruments included pre-test/post-test, practical checklist, simple sensory observation, production-time observation, and the Demi Chef competency test. The results showed that participants who joined the practice were able to produce Scotch Fish Egg with a crispy exterior, soft interior, and no fishy odor. The provision of standard recipes and SOP served as written references expected to improve taste consistency and production efficiency. Two participants passed the Demi Chef competency test conducted with the Professional Certification Institute (LSP) PGSP; this result is not generalized to all partner staff. This innovation has the potential to become a signature menu, enhancing business competitiveness and supporting creative economy development and sustainable utilization of local fish resources.
Co-Authors Ary Manis Anggreni Diana Martalia Neza Aulia Efendi Nur Wulan Indah Sari RUDI TRI HANDOKO