Abon Ikan Lele Sebagai Produk Pangan Lokal Kaya Protein Hewani Untuk Mendukung Pemenuhan Gizi Anak

Abstract

Micro, small, and medium enterprises engaged in catfish processing continue to face challenges, including the low market value of fresh catfish, its short shelf life, and limited product development and marketing strategies. This community service activity aimed to increase the added value of catfish by developing catfish floss products at Mr. Awaludin’s enterprise in Lahat Regency. The methods employed included observation, interviews, assistance in the production process, packaging, quality control, and evaluation of marketing strategies. The assistance also involved identifying business potential and providing recommendations for product development to improve competitiveness. The results demonstrated that processing catfish into catfish floss increased the product’s economic value, extended its shelf life, and produced a practical food product with broader market opportunities. In addition, the activity provided students with hands-on experience in understanding the management of a local food-based enterprise, covering production, quality control, packaging, and marketing. The development of catfish floss is expected to contribute to increased income for business owners, strengthen food security, and provide a high-protein food alternative that supports improved community nutrition.