From Primary Production to Value-Added Fish Products: International Technology Transfer in A Rural Rice-Fish Farming Community

Hotnida Sinaga; Linda Masniary  Lubis; Patricia Srisere Ikaria Situmorang; Wahyu  Abdillah

doi:10.47175/rissj.v7i4.1323

Hotnida Sinaga Study Program of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia
Linda Masniary Lubis Study Program of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia
Patricia Srisere Ikaria Situmorang Study Program of Agribusiness, Faculty of Agriculture,University of HKBP Nommensen, Indonesia https://orcid.org/0009-0009-3142-7086
Wahyu Abdillah Department of Architecture, Faculty of Engineering, Universitas Sumatera Utara, Indonesia

DOI: https://doi.org/10.47175/rissj.v7i4.1323

Keywords: Community empowerment, Fish processing, Food hygiene, International collaboration, Rice–fish farming

Abstract

Small-scale rice–fish farmers commonly market harvested fish as fresh products, limiting opportunities for product differentiation and downstream value creation. This community engagement program aimed to strengthen the initial capacity of a rice–fish farming community in Lubuk Bayas Village, North Sumatra, Indonesia, in value-added fish processing, food hygiene, product diversification, and market preparation through international academic collaboration. The program employed a participatory empowerment approach involving educational presentations, discussions, technical demonstrations, and hands-on processing activities. Community needs were identified through direct observation and discussions concerning existing fish-handling, processing, hygiene, packaging, and marketing practices. Program implementation and participant engagement were documented using attendance records, field notes, participant responses, photographs, and videos and were analyzed descriptively using a qualitative approach. Participants were introduced to fish nuggets, fish balls, and fish fillets as alternatives to conventional fresh-fish sales. The practical sessions integrated raw-material selection, processing consistency, hygienic handling, prevention of cross-contamination, packaging awareness, and initial market preparation. Observations indicated active participant involvement and initial procedural exposure to value-added processing. Collaboration between Universitas Sumatera Utara and Srinakharinwirot University facilitated the contextual exchange of food-processing and food-safety knowledge while providing students with community-based and intercultural learning opportunities. The program established an initial foundation for downstream fish-product development but did not verify sustained competence, food safety, shelf life, or commercial feasibility. Continued mentoring, standardized procedures, product-quality testing, regulatory preparation, and market evaluation are required to support independent and sustainable community production.

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