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This research was conducted in Gading Rejo District, Pasuruan City, focusing on optimizing the potential of medai fish through training in fish ball production. Data was collected from December 21 to 31, 2024, using methods such as Field Observation, In-Depth Interviews, and Questionnaire Distribution. The results revealed that while the majority of the community (70%) is familiar with fish balls, only a small portion (30%) knows how to make them, and 50% are not aware of the detailed process. This indicates a significant need for practical skills training in processing medai fish into fish balls. This study supports the community empowerment theory, which emphasizes the importance of enhancing practical skills to improve economic competitiveness, as well as the value-added processing theory that encourages creating new business opportunities. Based on these findings, it is recommended that continuous training be conducted to improve the community's knowledge and skills in fish ball production, along with providing facilities to support the production process.

This research was conducted in Gading Rejo District, Pasuruan City, focusing on optimizing the potential of medai fish through training in fish ball production. Data was collected from December 21 to 31, 2024, using methods such as Field Observation, In-Depth Interviews, and Questionnaire Distribution. The results revealed that while the majority of the community (70%) is familiar with fish balls, only a small portion (30%) knows how to make them, and 50% are not aware of the detailed process. This indicates a significant need for practical skills training in processing medai fish into fish balls. This study supports the community empowerment theory, which emphasizes the importance of enhancing practical skills to improve economic competitiveness, as well as the value-added processing theory that encourages creating new business opportunities. Based on these findings, it is recommended that continuous training be conducted to improve the community's knowledge and skills in fish ball production, along with providing facilities to support the production process.

The aim of this research is to determine the government's efforts to economically empower the fishing community in the Oesapa fishing village, Kupang City and determine the impact of the assistance provided by the government on community welfare. This research uses a qualitative descriptive approach. Data collection used was interviews, observation and documentation. The results of the research show that the government's efforts to empower the fishing community's economy are by optimizing fishing facilities and infrastructure that are not yet fully distributed among fishermen, improving the quality of fishermen's human resources through socialization to help the community increase community awareness of ocean sustainability, and finally utilizing marine resources and fisheries which have a positive impact on the welfare of both fishermen.

The aim of this research is to determine the government's efforts to economically empower the fishing community in the Oesapa fishing village, Kupang City and determine the impact of the assistance provided by the government on community welfare. This research uses a qualitative descriptive approach. Data collection used was interviews, observation and documentation. The results of the research show that the government's efforts to empower the fishing community's economy are by optimizing fishing facilities and infrastructure that are not yet fully distributed among fishermen, improving the quality of fishermen's human resources through socialization to help the community increase community awareness of ocean sustainability, and finally utilizing marine resources and fisheries which have a positive impact on the welfare of both fishermen.

The aim of this research is to determine the government's efforts to economically empower fishing communities in Adonara District and determine alternative priority aspects for the economic empowerment strategy for fishermen in Adonara District. This research uses a descriptive-qualitative approach. Data collection used was interviews, observation, and documentation. The research results show that the government's efforts to empower the fishing community's economy include optimizing fishing facilities and infrastructure, improving the quality of human resources for fishermen, and finally utilizing marine and fisheries resources. The priority alternative aspects for the economic empowerment strategy of fishing communities are economic aspects, social aspects, and environmental aspects.

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

Fish is known as a functional food which is important for health. Fish has a fairly high protein content, besides that it contains OMEGA-3 unsaturated fatty acids (in which it contains EPA and DHA) which are quite popular for maintaining and lowering cholesterol, containing vitamins and minerals. Fish meatballs, Shredded Fish, Naga Legs and Nugget are diversified processed fish products. This dedication aims   to increase the knowledge and skills of the community in processing fish into fish meatballs, shredded fish, dragon feet and nuggets. The method used in  dedication is direct counseling and training. The results obtained from this dedication showed that increase knowledge and skills of PKK mothers in diversification process fish product.