PEMBERDAYAAN ISTRI NELAYAN MELALUI PELATIHAN PENGOLAHAN DAN PENGEMASAN PRODUK HASIL PERIKANAN DI DESA PETIKU, KECAMATAN LONGKALI, KABUPATEN PASER

Nurfaidah Nurfaidah (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Irman Irawan (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Ita Zuraida (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Bagus Fajar Pamungkas (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Doddy Sutono (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Andi Mismawati (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Seftylia Diachanty (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Ratna Nurmalita Sari (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Tri Karimah Ramadhini (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Rismayani Miftahul Ilmi (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Rekha Yusdhanilawardhani (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)
Ilmiani Rusdin (Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University)

JCES (Journal of Character Education Society)
Vol 9, No 2 (2026): April

Abstrak: Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan istri nelayan dalam pengolahan dan pengemasan produk hasil  perikanan di Desa Petiku, Kecamatan Longkali, Kabupaten Paser, Kalimantan Timur. Kegiatan dilaksanakan melalui pelatihan pembuatan bakso ikan dan fishcake berbahan dasar ikan laut lokal yang dilanjutkan dengan pelatihan pengemasan produk meliputi fungsi kemasan, pemilihan bahan kemasan yang sesuai, serta teknik pengemasan yang higienis menggunakan kemasan thinwall food grade. Metode pelaksanaan menggunakan pendekatan partisipatif melalui penyuluhan, demonstrasi, praktik langsung, dan pendampingan. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta mengenai pentingnya kemasan dalam melindungi mutu produk, menjaga keamanan pangan, dan meningkatkan penampilan produk. Peserta mampu menerapkan teknik pengemasan yang lebih higienis dan menarik menggunakan kemasan thinwall pada produk bakso ikan dan fishcake yang dihasilkan. Selain itu, pelatihan juga meningkatkan kesadaran peserta mengenai peran kemasan dalam memberikan nilai tambah dan meningkatkan daya saing produk olahan hasil perikanan. Kegiatan ini menunjukkan bahwa pelatihan pengemasan menggunakan bahan kemasan yang sederhana dan mudah diperoleh dapat menjadi strategi yang efektif dalam mendukung pengembangan usaha pengolahan hasil perikanan skala rumah tangga serta meningkatkan nilai ekonomi produk perikanan lokal.Abstract:  This community service program aimed to improve the knowledge and skills of fishermen’s wives in processing and packaging processed fish products in Petiku Village, Longkali District, Paser Regency, East Kalimantan. The activity was conducted through training on the production of fish balls and fishcakes made from local marine fish, followed by training on product packaging covering the functions of packaging, the selection of appropriate packaging materials, and hygienic packaging techniques using food-grade thinwall containers. The program employed a participatory approach through counseling, demonstrations, hands-on practice, and mentoring. The results showed an improvement in participants’ knowledge regarding the importance of packaging in protecting product quality, maintaining food safety, and enhancing product appearance. Participants were able to apply more hygienic and attractive packaging practices using thinwall containers for fish balls and fishcakes. Furthermore, the training increased participants’ awareness of the role of packaging in adding value to fishery products and improving their competitiveness. These findings indicate that packaging training using simple and accessible packaging materials can serve as an effective strategy to support the development of household-scale fish processing businesses and increase the economic value of local fishery products.