Penguatan daya saing UMKM melalui inovasi olahan ikan bandeng berbasis telur asin di Desa Wisata Kampung Sukadiri

Abstract

Abstrak

Desa Wisata Kampung Sukadiri merupakan kawasan penyangga Cagar Budaya Banten Lama yang memiliki potensi pengembangan usaha mikro, kecil, dan menengah (UMKM) berbasis pangan lokal, khususnya telur asin dan ikan bandeng. Namun, produk yang dihasilkan masih didominasi oleh olahan konvensional dengan variasi terbatas sehingga nilai tambah komoditas belum berkembang secara optimal. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mendorong inovasi produk UMKM melalui pemanfaatan telur asin dalam pengolahan ikan bandeng. Metode yang digunakan adalah pendekatan partisipatif dan demonstratif yang meliputi identifikasi kebutuhan mitra, perancangan inovasi produk, serta demonstrasi proses pengolahan kepada pelaku UMKM. Kegiatan dilaksanakan selama satu hari dengan menghasilkan inovasi produk berupa olahan ikan bandeng berbasis telur asin. Hasil kegiatan menunjukkan bahwa integrasi telur asin pada olahan ikan bandeng mampu menghasilkan variasi produk dengan karakter rasa yang lebih khas dan sesuai dengan pasar wisata, serta membuka peluang peningkatan nilai tambah komoditas lokal. Respons pelaku UMKM terhadap inovasi yang diperkenalkan menunjukkan penerimaan yang positif. Kegiatan ini memberikan kontribusi awal dalam penguatan daya saing UMKM serta berpotensi menjadi model pengembangan produk pangan lokal dalam mendukung pengembangan desa wisata berbasis heritage.

Kata kunci: UMKM; inovasi produk; telur asin; ikan bandeng; desa wisata.

Abstract

Sukadiri Tourism Village is a buffer area of the Banten Lama Cultural Heritage site that holds significant potential for the development of micro, small, and medium enterprises (MSMEs) based on local food commodities, particularly salted eggs and milkfish (ikan bandeng). However, the products currently produced are still largely dominated by conventional processing methods with limited variation, resulting in the suboptimal development of added value for these commodities. This community service program aims to encourage MSME product innovation through the utilization of salted eggs in the processing of milkfish (ikan bandeng). The method employed a participatory and demonstrative approach, which included identifying partner needs, designing product innovations, and conducting product processing demonstrations to MSME actors. The activity was conducted over the course of one day and resulted in a product innovation in the form of salted egg–based milkfish (ikan bandeng) processing. The results indicate that integrating salted eggs into milkfish (ikan bandeng) products can create greater product variation with a distinctive flavor profile that aligns with the preferences of the tourism market, while also opening opportunities to enhance the added value of local commodities. The responses from MSME actors toward the introduced innovation were positive. This activity provides an initial contribution to strengthening MSME competitiveness and has the potential to serve as a model for local food product development in supporting heritage-based tourism village development.

Keywords: MSMEs; product innovation; salted egg; milkfish; tourism village.