Suriadi Suriadi (1), Rabiyatul Jasiyah (2), Ismail Failu (3)
This community service program aimed to empower fishermen, through the diversification of processed anchovy products to strengthen local food security and improve household economic welfare. The program employed a participatory action research approach involving 25 women fish processors. Activities included training in the production of four value-added products, namely Fried Anchovy Sambal, Balado Anchovies, Crispy Anchovies, and Anchovy Crackers, accompanied by assistance with SPP-IRT certification, packaging design, and marketing skills. The results demonstrated improved technical capacity among participants to produce hygienic and standardized fish-based food products. Product diversification extended the shelf life of anchovies from 2–3 weeks to 3–6 months, reduced post-harvest losses, and increased household income by up to 400–500%. SPP-IRT certification assistance strengthened compliance with national food safety standards, enhanced consumer confidence, and expanded market access. The program demonstrates that community-based fish product diversification can effectively strengthen local food security and improve the economic welfare of small-scale fishing households
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