Improving the Quality of Anchovy Products Processed by Fishermen of Berakit Village, Teluk Sebong District, Bintan Regency

Abstract

This community service activity was motivated by the low quality of processed anchovy (ikan bilis) products produced by fishermen in Berakit Village, Teluk Sebong District, Bintan Regency, due to limited technological knowledge and hygiene practices. The purpose of this activity was to improve community capacity in processing and diversifying products based on local potential. The method used was a participatory approach through training, counseling, and direct mentoring involving active community participation. The activities included training on producing anchovy-based products such as pempek bilis and bilis gulung, as well as product packaging techniques. The results showed an increase in participants’ knowledge and skills in producing more hygienic, varied, and higher-value products. In addition, this activity enhanced community motivation to engage in entrepreneurship. In conclusion, the program successfully improved product quality and strengthened community economic independence, while also demonstrating potential for sustainability through the application of simple technologies and collaborative approaches between academics and the community. In the long term, the activity is expected to expand market access, increase product competitiveness, and improve the welfare of fishermen’s families, as well as serve as a replicable model for similar community service programs in other coastal areas with comparable characteristics based on local potential and active community participation.