Utilization of Rebon Shrimp in the Production of Cold Dessert and Technical Agar in Corawali Village, Barru Regency

Abstract

Corawali Village, which is rich in rebon shrimp, faces constraints as its utilization is still limited to low-value raw sales due due to a lack of processing skills and business management. This community service aims to enhance the skills of the community, especially PKK members, in processing rebon shrimp into innovative products—"cold dessert" and technical agar—that are hygienic, highly nutritious, and marketable, while also triggering the establishment of new local Small and Medium Enterprises (SMEs). The method employed is structured participatory training and mentoring, covering two main focuses: (1) Technical production of rebon-based cold dessert and technical agar, and (2) Business management and digital marketing, including branding, packaging development, and utilizing marketplace platforms. The activity involved 30 participants who were trained intensively. The results showed that the participants successfully mastered the production techniques for the rebon-based cold dessert and technical agar with individual creativity, and were able to implement good food sanitation standards. Furthermore, participants became skilled in simple financial recording, considering capital and costs and then adjusting them to the products created. The impact is an increase in local fishery product innovation and the realization of sustainable home-based business potential, creating added value for marine products. This training successfully addressed the issue of product diversification and significantly strengthened the capacity of the Corawali Village community to engage in entrepreneurship based on local marine potential.