PEMBERDAYAAN KELOMPOK NELAYAN MELALUI PEMANFAATAN TULANG IKAN SEBAGAI PENYEDAP RASA DALAM MEWUJUDKAN KETAHANAN PANGAN LOKAL DI DESA TANJUNG TIRAM - Ridha Taurisma Lajaria; Farra Sasmita; Hastian Hastian (Universitas Muhammadiyah Mataram, 2026)
ABSTRAKProgram Pengabdian kepada Masyarakat ini dilaksanakan di Desa Tanjung Tiram, Kecamatan Moramo Utara, Kabupaten Konawe Selatan, pada tahun 2025 dengan mitra sasaran Kelompok Nelayan Lantahi yang beranggotakan 25 orang, termasuk enam ibu rumah tangga yang aktif dalam pengolahan hasil perikanan. Kegiatan dilatarbelakangi oleh tingginya potensi tangkapan ikan harian sekitar 100-150 kg, sedangkan pengolahan masih terbatas pada penjualan ikan segar dan ikan kering sekitar 10 kg per minggu. Selain itu, limbah tulang dan kepala ikan sekitar 20-30 kg per hari belum dimanfaatkan secara produktif. Tujuan kegiatan adalah meningkatkan kapasitas produksi, mendorong diversifikasi produk olahan ikan, memanfaatkan limbah tulang ikan menjadi penyedap rasa alami, memperkuat manajemen usaha, serta memperluas pemasaran melalui digital marketing. Metode pelaksanaan dilakukan melalui koordinasi dengan pemerintah desa dan mitra, sosialisasi, pelatihan teknis, penerapan teknologi tepat guna, pendampingan, monitoring, dan evaluasi berbasis observasi, logbook produksi, pencatatan omzet, pre-test dan post-test sederhana, serta kuesioner umpan balik peserta. Hasil kegiatan menunjukkan peningkatan kapasitas produksi dari sekitar 10 kg menjadi 50 kg per minggu, peningkatan omzet rata-rata sekitar 30%, terbentuknya variasi produk berupa abon ikan, nugget ikan, dan penyedap rasa alami, serta tercapainya 30 transaksi online dan offline pada tiga bulan awal pendampingan. Limbah tulang ikan yang sebelumnya dibuang telah dimanfaatkan sekitar 15-24 kg per hari menjadi produk bernilai ekonomi. Program ini menunjukkan bahwa pemberdayaan berbasis teknologi tepat guna, manajemen usaha, dan pemasaran digital mampu memperkuat ketahanan pangan lokal, meningkatkan pendapatan, dan mendorong ekonomi sirkular masyarakat pesisir.Kata kunci: Pemberdayaan Nelayan; Limbah Tulang Ikan; Penyedap Rasa Alami; Digital Marketing; Ketahana Pangan Lokal. ABSTRACTThis Community Service Program was implemented in Tanjung Tiram Village, North Moramo District, South Konawe Regency, in 2025 in partnership with the Lantahi Fishermen Group, which consists of 25 members, including six housewives actively involved in fish processing activities. The program was motivated by the high daily fish catch potential of approximately 100-150 kg, while processing activities were still limited to fresh fish sales and dried fish production of around 10 kg per week. In addition, fish bone and head waste of approximately 20-30 kg per day had not been productively utilized. This program aimed to increase production capacity, encourage diversification of processed fish products, utilize fish bone waste into natural flavoring, strengthen business management, and expand marketing through digital marketing. The implementation method consisted of coordination with village government and partners, socialization, technical training, application of appropriate technology, mentoring, monitoring, and evaluation through observation, production logbooks, turnover records, simple pre-tests and post-tests, and participant feedback questionnaires. The results showed an increase in production capacity from approximately 10 kg to 50 kg per week, an average turnover increase of about 30%, the development of diversified products such as fish floss, fish nuggets, and natural flavoring, and the achievement of 30 online and offline transactions during the first three months of mentoring. Fish bone waste that was previously discarded has been utilized at around 15-24 kg per day into economically valuable products. The program indicates that empowerment based on appropriate technology, business management, and digital marketing can strengthen local food security, increase income, and promote a circular economy in coastal communities. Keywords: Fishermen Empowerment; Fish Bone Waste; Natural Flavoring; Digital Marketing; Local Food Security.