Article Sidebar

Published
April 2, 2026
Download
PDF
Statistic
Read Counter : 47 Download : 32

Main Article Content

Abstract

This community service activity was conducted with the Salted Fish Artisans Association in Kampung Siabang, Palembang, which is known as a household-scale salted fish processing center. The main problems faced by the partners include limited knowledge of hygienic practices, suboptimal technical skills in fish preservation, and low awareness of waste management from fish processing activities. This program aimed to improve the community’s knowledge, skills, and attitudes so that the salted fish processing practices become more hygienic, comply with quality standards, and adopt sustainable production principles. The implementation methods included an initial assessment using a pre-test questionnaire, counseling and technical training on hygienic salted fish processing in accordance with the Indonesian National Standard (SNI 8237:2023), hands-on practice of salting and drying techniques, and mentoring on the utilization of fish processing waste into value-added products. The program evaluation was carried out using post-test questionnaires, field observations, and in-depth interviews to assess changes in participants’ knowledge, skills, and attitudes. The results indicate a significant improvement in participants’ knowledge of hygienic practices and quality standards, with an average score increase of more than 20% between the pre-test and post-test. In addition, participants demonstrated improved skills in fish preservation techniques and increased awareness of environmentally friendly waste management through the utilization of fish by-products. The program also encouraged changes in production behavior toward more hygienic and sustainable practices. More broadly, this activity contributed to strengthening the capacity of household-scale salted fish processing enterprises, improving product quality, and creating opportunities to increase community income through more efficient processing and the utilization of economically valuable waste.

Keywords

salted fish hygiene preservation waste management community empowerment

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite
Purbiyanti, E., Sari, Y., Lestari, S., Ritongga, U. S., Sari, S. N., & Antonio, J. (2026). Inovasi Pengolahan Ikan Asin dan Manajemen Limbah Ramah Lingkungan di Kampung Siabang. LOSARI: Jurnal Pengabdian Kepada Masyarakat, 8(1), 58–68. https://doi.org/10.53860/losari.v8i1.555
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Akbardiansyah, A., Fuadi, A., Insani, S. A., & Khairi, I. (2023). Peningkatan Kapasitas Dan Kualitas Pengolahan Produk Ikan Asin Berbasis Pengendalian Mutu Di Umkm Desa Langkak, Kecamatan Kuala Pesisir, Kabupaten Nagan Raya. Martabe : Jurnal Pengabdian Kepada Masyarakar, 6(2). https://doi.org/https://doi.org/10.31604/jpm.v6i2.429-433
  2. Amalia, T., Sa’idah, H., & Suwadi. (2025). Manajemen Evaluasi Program Pemberdayaan Perempuan Melalui Pelatihan Keterampilan Hidup Guru Di Sekolah Dasar Dengan Menggunakan Model Kirkpatrick. Pendas : Jurnal Ilmiah Pendidikan Dasar, 11.
  3. Eka Maulidiya, S., Khairunnisa, S. F., Sianipar, T. A., Sari, Y., Syukur, M., & Isbayu, M. (2025). Pendampingan Perbaikan Kemasan dan Uji Kandungan Nutrisi Jus Kweni (Mangifera odorata) UMKM Indira House, Kabupaten Bogor. Agrokreatif: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 11(1), 93–104. https://doi.org/10.29244/agrokreatif.11.1.93-104
  4. Hartanti, L., & Nurdiansyah, S. I. (2024). Penerapan Teknik Pengeringan Ikan Laut secara Higienis kepada Masyarakat Pesisir Pulau Karimata. Jurnal Pengabdian Kepada Masyarakat Nusantara (JPkMN), 5(2). https://doi.org/https://doi.org/10.55338/jpkmn.v5i2.2877
  5. Herlina, H., Aswita, D., & Zein, I. (2020). Oven Solar Dryer Teknologi Sebagai Upaya Peningkatan Produksi Ikan Asin Pada Masyarakat Nelayan Di Gampong Deah Raya Kota Banda Aceh. Panrita Abdi - Jurnal Pengabdian Pada Masyarakat, 4(2), 255. https://doi.org/10.20956/pa.v4i2.7824
  6. Ihwan, K., Rika, R. M. G., Amin, M., & Bindas, A. (2022). Analisa Kelayakan Industri pada Pengolahan Ikan Asin. JUTI UNISI, 6(1), 28–32. https://doi.org/10.32520/juti.v6i1.1879
  7. Nicko, A., & Muttaqien, R. (2023, September 25). Mengenal Kampung Siabang, Pusat Produksi Ikan Asin di Palembang. Jurnalis Pangannews, 1. https://pangannews.id/berita/1695685360/mengenal-kampung-siabang-pusat-produksi-ikan-asin-di-palembang?utm_source=chatgpt.com
  8. Pane, P. Y., Hutapea, W. H., Pakpahan, E. L. E., & Ginting, T. (2025). Hubungan Perilaku dengan Penerapan SSOP Di Industri Ikan Asin Di Sibolga 2024. Jurnal Kesehatan Tambusai, 6(1), 1298–1304. https://doi.org/10.31004/jkt.v6i1.41792
  9. Paul, S., Burman, R. R., & Singh, R. (2024). Training effectiveness evaluation: Advancing a Kirkpatrick model based composite framework. Evaluation and Program Planning, 107, 102494. https://doi.org/10.1016/j.evalprogplan.2024.102494
  10. Prihatiningsih, K., Silviana, I., & Wandasari, N. (2014). Hubungan Perilaku Pengolahan Limbah Ikan Asin Dengan Sanitasi Lingkungan Kerja Fisik Pada Industri Ikan Asin Di Pengolahan Hasil Perikanan Tradisional (Phpt) Muara Angke Pluit Jakarta Utara Tahun 2014. Forum Ilmiah, 12(1), 77.
  11. Rinto, R., Dian Nugroho, G., Sari, Y., & Arisviani, A. (2024). Evaluation of soursop ( Annona muricata linn ) leaf extract as a preventative measure against flies contamination in salted fish. BIO Web of Conferences, 147, 01005. https://doi.org/10.1051/bioconf/202414701005
  12. Sari, E., Harahap, F., Siregar, R., & Mahmud Siregar, H. (2024). Pendampingan Pelaku Umkm Sebagai Upaya Meningkatkan Omset Penjualan Melalui Literasi Digital Marketing, Perizinan Dan Label Halal Di Kota Padangsidimpuan. Mejuajua: Jurnal Pengabdian Pada Masyarakat, 4(2), 182–192. https://doi.org/10.52622/mejuajuajabdimas.v4i2.178
  13. Sari, S., Anwar, K., & Navianti, D. (2024). Pengetahuan Pedagang Ikan Asin Terhadap Keberadaan Formalin di Pasar Tradisional Kota Palembang. Jurnal Sanitasi Lingkungan, 4(2), 36–41. https://doi.org/10.36086/jsl.v4i2.2445
  14. Sumsel], D. (2023). Laporan Statistik Perikanan Provinsi Sumatera Selatan. Dinas Perikanan Dan Kelautan Provinsi Sumatera Selatan, 1–45. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://satudata.sumselprov.go.id/storage/documents/blspt2023-dislutkan.pdf
  15. Susanti, D. Y., Nugraheni, P. S., & Hermawan, A. (2015). Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta. Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement), 1(1), 109. https://doi.org/10.22146/jpkm.16958