Penguatan Teknologi Proses Produksi Kepiting Presto Crispy Menggunakan Deep Fryer dan Mesin Peniris Minyak pada POKDARWIS Bagek Kembar, Sekotong

Wastu Ayu Diamahesa
Muhammad Baiul Hak (Universitas Mataram)
Yesica Marcelina Romauli Sinaga (Universitas Mataram)

Jurnal Pengabdian Magister Pendidikan IPA
Vol 9 No 3 (2026): Juli-September 2026

Mud crab is one of the coastal resources with considerable potential to be developed into value-added food products. This community service activity was developed as a follow-up to previous training on the production of Crispy Pressure-Cooked Crab (Kepiting Presto Crispy) for POKDARWIS Bagek Kembar in Cendi Manik Village, Sekotong District, West Lombok Regency. The program focused on improving production-processing technology through the use of a deep fryer and an oil spinner, as well as enhancing the partners’ understanding of the operation and maintenance of production equipment. The activities consisted of material presentation, equipment-operation demonstrations, hands-on practice in producing Crispy Pressure-Cooked Crab, use of the spinner after frying, discussion sessions, and evaluation using pre-test and post-test questionnaires based on a 1–5 Likert scale. The evaluation covered four aspects: understanding the functions of production equipment, ability to operate the spinner, understanding the safe and proper operation of the frying technology introduced in the program, and ability to perform basic equipment maintenance. The evaluation results showed an increase in the mean score from 2.81 in the pre-test to 4.63 in the post-test. The greatest improvements were observed in the participants’ ability to operate the spinner and the frying technology, with both scores increasing from 2.00 to 4.50. Understanding of production equipment functions increased from 2.75 to 4.50, while basic equipment maintenance ability increased from 4.50 to 5.00. The use of a deep fryer provided a more controlled frying process compared with conventional pan frying, while the spinner was used to help reduce residual oil remaining on the product surface after frying. These findings indicate that the combination of technology transfer and hands-on practice can improve the partners’ understanding of the Crispy Pressure-Cooked Crab production process and represents an important step toward achieving a more standardized and consistent production system.