Strengthening UMKM Padukuhan Salakan with the Production of Frozen Food Tilapia Fish from Local Community Fish Harvests

Abstract

Abstract. Durability and practicality become product attractiveness of frozen food. This product is processed food in raw or half-baked, packed and frozen condition. It is sold with direction how to heat it so it can be consumed. Frozen food is currently not only in the form of nuggets or meat, but also in the form of fishery products such as fish nuggets, fish brains, tempura, fish sausages and so on. This training aims to make the community gains knowledge and skills about exploiting the potential wealth of fisheries in their village by processing fish into processed frozen food products. Through processed frozen food, a bountiful fish harvest is not affected by decay. Frozen food product is used in a profitable way so that it is avoided from loss. This is a profitable opportunity for the people of Salakan Village in the midst of economic difficulties during Covid 19 pandemic. The method used in this training had several stages, starting from the preparation stage, to implementation and evaluation. The training results showed that 95% partners are already capable of making frozen food.