EMPOWERMENT OF PEMALANG COASTAL AGROMARITIME: Innovation of Various Processed Foods from Crab By-Products
IPB University lecturers from the Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences provided training to strengthen innovation, diversification and product development from crab industry by-products in Danasari Village, Pemalang District. The training was carried out in the framework of Lecturers Serving Innovation, IPB University. This activity is a form of community service and was carried out from 16-18 October 2023.
The Head of the IPB University Lecturer Team, Wini Trilaksani, who is also a daughter of the Pemalang region, said that the training was attended by the wives of crab fishermen or working mothers at mini-plants or employees of crab canning companies, who last year were selected and participated in the IPB University community service program “Lecturers Returning to the Village”. Participants have now formed the “GIRA SARI” Processing and Marketing Group (POKLAHSAR) with the production of various processed crab products through the guidance of the Fisheries Service, Pemalang Regency.
The training on strengthening innovation, diversification and product development from crab industry by-products was opened by the Head of Business Development and Marketing, Fisheries Service, Era Srinaeni on Monday, October 16, 2023. “Pemalang Regency has had a crab canning industry for more than three decades and is the largest in Indonesia. There are 13 mini-plant crab cooking units involving coastal communities and centralized in Pemalang District”. Mrs. Era further said, “Boiling and peeling are the main activities in the mini-plant, so they produce large amounts of waste and pollute the environment. The community only uses it as animal feed”.
Head of the IPB Lecturer Community Service Team, Wini Trilaksani added that this training was a follow-up to the previous year’s training through the “Lecturers Return to the Village” Program. “We have disseminated knowledge and skills on diversification and product development from crab industry by-products to the community around the mini plant in Danasari Village, Pemalang and they have developed it as a business unit in the form of various crab processed products that we have taught”. “It turns out that business obstacles are still faced, especially packaging and packaging labels and good procedures for processed food production, in order to obtain permits and feasibility for processed food businesses”, added Wini Trilaksani.
Bambang Riyanto, as a member of the Lecturer Team explained “to create a business, a change in mindset is needed. This series of knowledge and skill improvement activities begins with the delivery of innovation materials followed by practice”. “Innovation materials include handling of crab industry by-products and making calcium-rich flour from crab shells”. Then Bambang Riyanto added, “product development is based on the potential for instant food, snacks, seasonings, nova ingredients and non-food products”. As for the practice of snack innovation, it is developed based on traditional community food (shrimp tempeh “teraja” and shredded vegetable shredded … The practice of making “teraja” crab tempeh according to Joko Santoso includes “introducing the ingredients, in the form of tempeh starter (soybeans that have been mixed with yeast) and sago flour and seasoning ingredients in the form of crab broth, salt and spices. The making includes mixing the tempeh starter with sago, molding and fermenting for 2 days. Serving includes slicing and frying”.
Joko Santoso also explained about “anaraja” vegetable abon. “Anaraja is a processed abon that uses kluwih as the basic ingredient and is combined with the use of boiled crab water. Kluwih is a vegetable with a shape similar to jackfruit but with a smaller size, and is abundant in Pemalang”. “Anaraja abon is suitable for vegetarians or those who are allergic and do not eat meat, especially beef which is usually used for making abon. Anaraja has a soft and fibrous texture with a distinctive spice flavor that is exactly like beef abon in general”. “The making includes boiling and slicing kluwih, stir-frying with coconut milk, frying and pressing”, he completed his explanation.
Wini Trilaksani said that Pemalang also has a typical food known as ogel-ogel. “Ogel-ogel is a…
