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Usman
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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TUNA FISH NUGGET PRODUCTION TRAINING TO INCREASE THE INCOME OF COASTAL COMMUNITIES IN BOTUTONUO VILLAGE Usman Usman; Pratiwi Husain; Titi Umi Kalsum; Ikhlas Ul Aqmal; Hendra Pratama Danial
Journal of Entrepreneur, Business and Management Vol 2, No 2 (2024): Journal Of Entrepreneur, Business and Management
Publisher : Entrepreneurship Undergraduate Program at Amkop Business School

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/jebm.v2i2.230

Abstract

This training program aims to optimize the potential of tuna fish resources in Botutonuo Village, Kabila Bone District, Bone Bolango Regency, through the production of tuna fish nuggets as a value-added, high-nutrition processed food product. Tuna fish in Botutonuo Village is abundantly available; however, it is predominantly sold in raw or fresh form and processed traditionally, resulting in limited economic value for the local community. Through this nugget production training, participants were equipped with practical skills in tuna nugget production, covering the stages of raw material preparation, batter mixing, steaming, cutting, coating, and frying. The resulting product demonstrated excellent quality characteristics: a bright golden-yellow color, a savory aroma characteristic of tuna and blended spices, a crispy outer texture with a soft interior, and a delicious taste. The product has good nutritional value due to its protein and Omega-3 content, and is suitable for consumption by all age groups. The program also identified challenges in maintaining batter consistency and product shape uniformity, which require further refinement in ingredient composition and production techniques. Tuna fish nugget production has great potential as a small-scale business that can increase community income and support the local coastal tourism sector, particularly in the coastal area of Botutonuo Village, Kabila Bone District, Bone Bolango Regency.Keywords: Tuna Fish Nugget, Fish Processing, Coastal Community, Botutonuo Village, Food Innovation.
Pendampingan Pembuatan Kerupuk Ikan Tongkol sebagai Strategi Optimalisasi Pendapatan Berkelanjutan Masyarakat Pesisir Desa Katialada Kabupaten Gorontalo Utara Usman Usman
Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Vol 15, No 2 (2026): Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/sibermas.v15i2.40256

Abstract

Fishery product processing is one of the strategic approaches to increasing the added value of fishery commodities while strengthening the economic resilience of coastal communities. As one of the main fishery commodities, mackerel tuna (Euthynnus affinis) has considerable potential to be processed into value-added food products, including fish crackers. This study aimed to produce high-quality mackerel tuna crackers and to analyze the production process and production costs as an alternative for developing fishery-based small-scale enterprises. The methods employed included the preparation of tools and materials, cleaning and grinding the fish meat, mixing the ingredients, shaping the dough, frying, packaging, direct observation of the production process, and production cost analysis. The results showed that the mackerel tuna crackers had a uniform stick shape, an attractive golden-brown color, a savory taste, a distinctive fish aroma, and a crispy texture, indicating that the product is suitable for consumption and has promising market potential. The total production cost for one production cycle was IDR 116,000, suggesting that the business can be established with relatively affordable capital. In addition to increasing the added value of fishery products, processing mackerel tuna into crackers can extend product shelf life, create new business opportunities, and improve the income of coastal communities. Therefore, the development of mackerel tuna cracker enterprises should be supported through capacity building, the adoption of improved processing technologies, innovative packaging, and strengthened business management to enhance product competitiveness and promote sustainable community economic empowerment.
Co-Authors Adriansah Polutu Andini Suiton Aristo Kurniawan Hulopi Ayu Rakhma Wuryandini Cut Melinda Ali Dewi Rahayu O. Usman Ebi Cahra Pulomoduyo Fadhilah Nur Aini Salehe Fadila Rahmawaty Biahimo FARA DITA Fikranto Ahmad Gaffar, Gaffar Hapsawati Taan Hendra Pratama Danial Hiola, Yustina Ikhlas Ul Aqmal Isma Zakaria Komang Darma Widia Landris S. Mula Mahfiza Mahfiza mattoasi mattoasi Merci Lamusi Miranda Bimbing Niswatin Nurfitri Muraini Nurharyati Panigoro Nurlan Nurlan Nurul Atma Saleh Pakaya, Lukman Pratiwi Husain Rahim Rena Risma Hayati K. Haruna Risnawati Daipaha Ronald S. Badu Rusliyanto Rusman Sahmin Noholo Salsa Nelisa Sutya Rauf Titi Umi Kalsum Tuli, Hartati Victorson Taruh Winda Ilyani Rahim Zulkifli Bokiu