Pelatihan Pembuatan Produk Olahan Ikan Tenggiri (Dimsum Ikan) di Kulolu, Kelurahan Ganti, Kabupaten Donggala

Matius Paundanan (Program Studi D4 Teknologi Laboratorium Medis, Fakultas Kesehatan, Universitas Widya Nusantara)
Iwana Grace (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Nya Sulistari Palugu (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Novitasari (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Febrianti Prafita (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Nur Fitra Ramadhani M. Hi Tone (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Dita (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Ayu Rizka (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Muh Farhan A. Basjir (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Lulun (Program Studi Ilmu Keperawatan, Fakultas Kesehatan, Universitas Widya Nusantara)
Alia Amalia Risky (Program Studi Gizi, Fakultas Kesehatan, Universitas Widya Nusantara)
Muh. Alzumrah Kandouw (Program Studi Gizi, Fakultas Kesehatan, Universitas Widya Nusantara)

ABDI WIDYA NUSANTARA: Jurnal Pengabdian Kepada Masyarakat
Vol. 1 No. 2 (2025): Desember

The fish dimsum training program in Kulolu was implemented to improve the utilization of local fish resources and increase economic value through product diversification. The activity involved five community cadres and focused on processing mackerel into nutritious dimsum enriched with vegetables to enhance both sensory quality and nutritional content. The training was conducted through demonstrations followed by hands-on practice, covering ingredient preparation, mixing techniques, shaping, and steaming procedures. The results showed that participants successfully produced 25 pieces of fish dimsum, and all cadres expressed strong interest in developing fish-based home enterprises. These findings are consistent with previous studies demonstrating that training in fish processing can enhance skills, creativity, and entrepreneurial motivation among coastal communities. Overall, the program had a positive impact on participants’ capacities, strengthened local economic potential, and supported national efforts to increase fish consumption. Further program development through training in packaging, digital marketing, and product certification is recommended to expand market opportunities and ensure long-term sustainability.