The Implementation of Innovations in the Processing of Value-Added Fishery Products Based on Karang Taruna in Supporting the Coastal Tourism Economy of Karampuang Island

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FORMOSA NEWS - Sulawesi Barat - Empowering Coastal Youth: Food Processing Technology Boosts Karampuang Island Tourism Economy. Small-scale fisheries and marine tourism drive the economy of Karampuang Island. However, a lack of local culinary products has historically restricted tourist spending, while a shortage of local jobs has forced many young residents to migrate to Kalimantan in search of employment. To solve these connected challenges, researchers Widya Utami, Femiliani Novitasari, Hardianti Nur, and Mu'fidatul Nurul Hajjad from Universitas Muhammadiyah Mamuju led a six-month community initiative in Karampuang Village. Published in August 2026, their project introduced processing equipment and training to transform raw fish catches into shelf-stable, packaged snacks tailored for the local tourism market.

Bridging the Gap Between Fisheries and Island Tourism
Karampuang Island sits just 4.1 kilometers off the coast of Mamuju Regency, making it a popular weekend destination. Despite steady tourist traffic, island youth faced limited economic opportunities because local fisheries primarily sold raw, unprocessed catches. Without local processed goods or unique souvenirs, visitor spending remained low. The local youth organization, Karang Taruna, lacked the processing machinery, sanitation protocols, and packaging expertise required to build competitive micro, small, and medium enterprises (MSMEs).

To bridge this gap, the research team implemented a structured, six-stage participatory methodology over eight field visits:

• Stakeholder Socialization: Aligned goals across 25 youth members, local fishermen, boat operators, and village leadership.
  
• Capacity Building: Delivered hands-on instruction regarding food safety, sanitation standards, Good Manufacturing Practices, and product branding.
  
• Technology Transfer: Integrated food-processing machinery into local production workflows.
  
• Production & Digital Marketing Assistance: Standardized product recipes, established cost-accounting frameworks, and launched social media storefronts.
  
• Program Evaluation: Measured participant skills, product shelf-life stability, and business profitability.
  
• Institutional Sustainability: Created standard operating procedures and formalized local supply agreements.
  

Technical Upgrades Yield Triple-Digit Gains in Processing Skills

The project equipped the 25 Karang Taruna members with three primary tools: a spinner machine to extract excess frying oil, a vacuum sealer for airtight packaging, and an electric meat grinder to standardize dough textures. Following three structured production cycles, the 25 participants demonstrated substantial gains across technical metrics:

• Target Knowledge: Participant test scores increased from an average baseline of 48.6 to 84.2, yielding a normalized gain score of 0.69.
  
• Practical Processing Skills: Operational proficiency scores rose from 1.97 to 3.48 on a 4-point evaluation scale.
  
• Production Output: Monthly output stabilized at 30 kilograms (20 kg of fish floss and 10 kg of fish sticks), exceeding initial targets.
  

Economic Feasibility and Real-World Impact
The introduction of value-added processing altered the economic return on raw fishery yields. Fresh fish on Karampuang Island typically sells for IDR 25,000 per kilogram. Processing four kilograms of raw fish (valued at IDR 100,000) produces one kilogram of fish floss, which yields ten 100-gram retail packages worth a total of IDR 300,000 a 300% increase in market value. With an overall Revenue/Cost (R/C) ratio of 1.56, the enterprise generates IDR 1.56 in revenue for every IDR 1.00 spent, confirming its commercial viability. Beyond financial returns, the enterprise directly employed 12 youth members in manufacturing, packaging, and digital marketing roles. By linking island products directly to local tourist landing points and mainland souvenir shops in Mamuju, the program creates local economic incentives that help mitigate youth out-migration.

Author Profiles
Widya Utami, S.Pi., M.Si. Affiliation: Universitas Muhammadiyah Mamuju. Field of Expertise: Fisheries Product Technology, Coastal Community Empowerment, and Aquatic Resource Management
Femiliani Novitasari, S.E., M.M. Affiliation: Universitas Muhammadiyah Mamuju. Field of Expertise: Entrepreneurship, MSME Development, and Marketing Strategy
Hardianti Nur, S.TP., M.Si. Affiliation: Universitas Muhammadiyah Mamuju. Field of Expertise: Agricultural Processing Technology and Food Safety Standards
Mu'fidatul Nurul Hajjad, S.Kom., M.Kom. Affiliation: Universitas Muhammadiyah Mamuju. Field of Expertise: Digital Marketing, Information Technology, and Visual Branding

Source
Widya Utami, Femiliani Novitasari, Hardianti Nur, Mu'fidatul Nurul Hajjad. The Implementation of Innovations in the Processing of Value-Added Fishery Products Based on Karang Taruna in Supporting the Coastal Tourism Economy of Karampuang Island. Asian Journal of Community Services (AJCS). Vol. 5, No. 8, Tahun 2026, halaman 551-564
DOI : https://doi.org/10.55927/ajcs.v5i8.54
URL: https://journalajcs.my.id/index.php/ajcs