Improving the Added Value of Mairo Fish through Training in Making Pempek as a Leading Processed Product of Corawali Village, Barru Regency

Abstract

The implementation of training on processing Mairo Fish (Stolephorus spp.) into Pempek in Corawali Village aims to increase the value of local commodities that have only been marketed as fresh fish at low prices. Through an approach that directly involves the community, participants are trained in production techniques, sanitation, and the basics of management and digital marketing. The evaluation results show a significant increase in skills, marked by the ability of all participants to produce pempek according to standards and high compliance with hygiene procedures. These findings confirm that the downstreaming of Mairo Fish has the potential to become a new source of income for coastal households, although the sustainability of the business still requires managerial assistance, strengthening of production institutions, and more mature marketing strategies. Overall, this activity provides an initial foundation for the growth of more independent and competitive village-based businesses utilizing local resources.