STRATEGI PENGEMBANGAN BUDIDAYA IKAN LELE MELALUI USAHA ANEKA OLEH-OLEH KHAS OLAHAN IKAN LELE SIAP SAJI SEBAGAI BRAND KEUNIKAN

Abstract

Abstrak: Desa Cakru memiliki potensi besar dalam perikanan air tawar, namun belum dimanfaatkan secara maksimal. Belum adanya produk olahan khas yang bernilai jual tinggi menjadi kendala utama, ditambah keterbatasan keterampilan teknis masyarakat dalam budidaya ikan lele dan pengolahan produk. Selain itu, pemanfaatan teknologi sederhana belum optimal. Program pengabdian ini bertujuan meningkatkan kapasitas masyarakat dalam budidaya ikan lele dan inovasi produk frozen food, sebagai upaya pemberdayaan ekonomi melalui branding oleh-oleh khas daerah. Kegiatan ini menitikberatkan pada peningkatan hardskill dalam teknik budidaya ikan lele dan pengolahan frozen food, serta softskill dalam kewirausahaan, manajemen usaha kecil, dan strategi branding agar produk lokal mampu bersaing di pasar. Metode pelaksanaan mencakup sosialisasi, pelatihan teknis, penerapan teknologi tepat guna, pendampingan intensif, serta evaluasi menggunakan observasi, angket, dan pretest serta posttest berbasis 15 soal pilihan ganda. Kegiatan melibatkan terdiri dari 15 pembudidaya pemula dan 10 pelaku usaha mikro yang berpotensi mengembangkan produk olahan berbasis ikan lele. Hasil menunjukkan peningkatan hardskill sebesar 61% dan softskill 58%, serta peningkatan pendapatan keluarga sebesar 20–30% dari pemasaran produk frozen food.

Abstract: Cakru Village has great potential in freshwater fisheries, but has not been utilized optimally. The absence of typical processed products with high selling value is the main obstacle, coupled with the limited technical skills of the community in catfish cultivation and product processing. In addition, the use of simple technology has not been optimal. This community service program aims to increase community capacity in catfish cultivation and frozen food product innovation, as an effort to empower the economy through branding regional souvenirs. This activity focuses on improving hard skills in catfish cultivation techniques and frozen food processing, as well as soft skills in entrepreneurship, small business management, and branding strategies so that local products can compete in the market. The implementation method includes socialization, technical training, application of appropriate technology, intensive assistance, and evaluation using observation, questionnaires, and pre-tests and post-tests based on 15 multiple-choice questions. The activity involved 15 novice cultivators and 10 micro-entrepreneurs who have the potential to develop processed products based on catfish. The results showed an increase in hard skills of 61% and soft skills of 58%, as well as an increase in family income of 20-30% from marketing frozen food products.