Pengembangan Produk Olahan Ikan Bandeng di Desa Sukamanah

  • Solehatin Ika Putri Universitas Sultan Ageng Tirtayasa
  • Diqbal Satyanegara Universitas Sultan Ageng Tirtayasa, Banten
  • Widya Nur Bhakti Pertiwi Universitas Sultan Ageng Tirtayasa, Banten


The variety of bandeng processed competition and the limited skills of its workers, makes the sate bandeng business run just without innovation and change. The purpose of this community service activity is to increase the innovation of bandeng processed products through the development of bandeng products into bandeng nuggets. This activity takes the form of training on the development of processed bandeng to become bandeng nuggets and to increase skills in product development for the community and businesses effectively and efficiently for business continuity. The results of the implementation of this service are the awareness of the training participants to add insight into the variety of processed commodities, the knowledge and skills of the trainees in processing bandeng, bandeng processed nuggets. This Nugget can later be used as a byproduct, in order to add to the economic value of the bandeng itself, and also can be an attraction for milk processing SMEs in selling


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How to Cite
Solehatin Ika Putri, Diqbal Satyanegara and Widya Nur Bhakti Pertiwi (2020) “Pengembangan Produk Olahan Ikan Bandeng di Desa Sukamanah”, Jurnal Aplikasi dan Inovasi Iptek, 2(1), pp. 1-7. doi: 10.52232/jasintek.v2i1.41.