Community Empowerment in Floating Villages Based On Anchovy Potential for Local Food Security and Economic Improvement of Fishermen's Households
DOI:
https://doi.org/10.62668/sabangka.v6i05.2554Keywords:
Community Empowerment, Anchovy Processing, Food Security, Fishermen's Household Economy, SPP-IRT CertificationAbstract
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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