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This study aims to describe: 1) Formulation of mackerel fish nuggets with the addition of seaweed (Eucheuma cottonii); 2) to detemine the level of panelists’ preference for the resulting product. This study uses a quantitative method with an experimental approach. Data colletion uses an observation method by distributing preference test sheet to the public (consumers). Then analyzed using quantitative descriptive. Research results: 1) Formulation using 350 gr mackerel surimi, 70 gr seaweed (Eucheuma cottonii), 60 gr eggs, 100 gr wheat flour, 15 gr garlic, 30 gr shallots, 2,5 gr ground pepper, 10 gr salt, 5 gr sugar; 2) The preference test results indicated that the inner color (4,38), outer color (4,58), solid inner texture (4,44), crispy outer texture (4,26), aroma (4,36), natural taste (4,48), and shape (4,6) were in the very liked category, while the chewy inner texture (4,08) and savory taste of the spices (4,14) were in the liked category. Overall, mackerel nuggets with the addition of seaweed (Eucheuma cottonii) were categorized as very liked and had the potential to become an innovative product that was accepted by the the general public.

North Kalimantan is one of the provinces in Indonesia that has marine and fisheries potential. The marine and fisheries sector, which has the potential to contribute to the regional economy, is expected to bring about an increase in the economy evenly and evenly in each region. MSMEs have a very important role in driving the wheels of the economy in the North Kalimantan region. The development of Nuggets from Milkfish can be one way to improve the economy of the people of North Kalimantan. This Community Service Activity was carried out in Kampung 4 Village, East Tarakan District, Tarakan City, North Kalimantan Province on May 4, 2025 at 18.30 - 19.30 WITA. This activity was carried out in Taman Berkampung and one of the shops owned by local residents, Kampung 4 Village, attended by MSMEs and visitors/buyers at Taman Berkampung. The methods used in this activity are procedures for managing and improving tropical marine resources, as well as documentation. The benefits of education provided to residents or MSMEs in the area are so that residents can know that utilizing marine resources can increase the competitiveness of local products and encourage economic independence. This activity was carried out through several series, namely making nuggets from milkfish, socialization, nugget testimonials, and documentation

This community service activity aims to provide education about the use of shopping bags (totebags) from patchwork waste as an alternative to plastic bags to MSME business actors processed fish in Kampung Nelayan Desa Salira. The method used by the author in this activity begins with providing training on plastic bag waste, then also an introduction to the utilization of fabric waste that can be reused to make new products that are useful and ends with the handover of helanja bags to the business actors of processed fish MSMEs in Kampung Nelayan Desa Salira. The processed fish MSME products are in the form of payus fish amplang crackers, fish rolade, fish nuggets, fish meatballs made from fish, and in their sales require reusable shopping bags and have product selling value.

The problem of stunting as a chronic nutritional issue in Indonesia requires special attention, especially in areas with abundant local food potential such as Wargakerta Village, and Tasikmalaya Regency. The health care empowerment program is carried out to increase community participation in preventing stunting through managing local food-based supplementary feeding (PMT). This activity involved 28 health cadres, using outreach methods, showing video demonstrations of making tilapia fish nuggets and providing PMT recipes based on local resources. Pre-test and post-test evaluations showed an increase in cadre knowledge of 89% after the activity. Statistical analysis using the Wilcoxon test produces a p-value of 0.000, which indicates a significant difference before and after counseling. This program proves that innovations based on local food, such as tilapia fish nuggets, can increase health cadres' knowledge in supporting the growth and development of toddlers and reduce the risk of stunting

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.

Catfish is a fish that is familiar to the community and has high nutritional value. FPST catfish biofloc pond is a practice area for entrepreneurship learning for students with the harvest directly marketed to catfish collectors. Dpore Meme Micro Business is one of the MSMEs in Situbondo that is engaged in the business of processing fish products into shredded fish and chili sauce. The problem faced by Dpore meme MSMEs currently is the need for diversification of superior products so that it can attract more consumers in the future. With the unprocessed catfish harvest to increase its added value, FPST collaborates with Dpore Meme MSMEs to process it into a product that will later become a new product from Dpore Meme MSMEs. The service method is carried out through counseling and accompanied by the practice of making catfish nuggets, packaging and branding. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that this service can increase the knowledge and skills of Dpore meme MSMEs in processing catfish as well as becoming a new product for product diversification in its MSME.

North Batu Rimpang Hamlet is known as a center for fresh fish trading; however, its utilization as a raw material for processed fish products remains low. This study aims to analyze the use of fish in improving the economy of Small and Medium Enterprises (SMEs) in North Batu Rimpang Hamlet through fish processing training. The method used is descriptive qualitative, including interviews, observations, and documentation involving SME actors. The results show that the training provided on processing fish into two types of products—fish nuggets and shredded fish—successfully increased the knowledge and skills of the SME participants. They reported higher incomes and better market access after attending the training. Moreover, more innovative and competitive processed fish products have begun to enter the market, demonstrating the program's success in supporting the local economy.

This community service article focuses on developing a website to increase the visibility of UMKM in Karanganyar Village, Pasuruan City. Using the Participatory Action Research (PAR) method, this activity involves observations and interviews with UMKM actors to understand their needs and challenges. The development process began by redesigning the appearance and features of the website to be more user-friendly and informative, which was then integrated with the profiles of UMKM, that had not yet been registered. As a result, several UMKM, such as Permata Bread, Fish Crackers, Pecel Rice, Lele Dimsum, Motor Parts, Dumpling Noodles, Tamarind Turmeric and Bonagung Herbal Medicine, Chicken Nuggets, Macrame Glaze, Petis Tambar, and Es Agogo, were successfully added to the website. This increased visibility allows UMKM to reach a wider market, both local and international. The social impact of this development includes an increase in the number of customers and greater business opportunities for UMKM. This article concludes that website development carried out in a participatory manner can be an effective tool in empowering local UMKM, as well as encouraging economic growth and community welfare in the digital era

and sustainability of natural potential so that marine resources are maintained and can be used by the next generation. Matara Village is a coastal area in Merauke, south papua South Papua Province which has abundant marine potential. One of them is shrimp which is a leading commodity in this village. The use of shrimp is still limited to selling them whole. In the process, the shrimp are sold at cheap prices to agents and often the small shrimp are not sold so they are wasted which ultimately causes an unpleasant smell on the beach. Apart from that, fishermen in Matara Village generally live in the lower middle economic strata. The abundance of marine products has not been processed optimally. In fact, if the Blue Economy is implemented optimally, it can increase the income of the people there. Training and assistance in making Blue Economy products in the form of shrimp nuggets was provided to the women of Matara Village. as an effort to increase the economic value of shrimp, increase the variety of healthy foods that are contemporary and popular with all groups, overcome waste caused by unsold small shrimp, and can increase income variations This activity was carried out by Musamus University KKN lecturers and students for 1 month. This activity was carried out by observing the community, lectures about the importance of implementing the Blue Economy concept in coastal areas, demonstrations and assistance in making shrimp nuggets, and surveying community satisfaction. This activity was responded very well by the community and said that assistance should be carried out in the manufacture of Blue Economy products in the future

Fish nuggets are a food that is quite popular with people because they contain high nutrition. Addition of black ear mushrooms to gray tuna nuggets to increase nutritional value and crude fiber content and acceptability. This study aims to determine the effect of the correct concentration of black ear fungus on chemical and organoleptic properties. This research was conducted using a completely randomized design method (CRD) with 4 treatments at the concentration of addition of black ear fungus 0% (K0) as a control, 10% (K1), 20% (K2), 30% (K3) of 100 g tuna. gray with 3 repetitions. The results of the chemical properties research showed that the water content ranged from 42.50% -51.00%. The best treatment was obtained (K3) of 51.00% fulfilled the SNI with a maximum of 60%, ash content was 2.63% -2.98%. K1) of 2.63% does not meet SNI with a maximum of 2.5%, protein content of 13.76% -15.31%, the best treatment is obtained (K0) of 15.31% meets SNI at least 5%, fat content is 13.22 % -15.25% obtained the best treatment (K3) of 13.22% fulfilling SNI with a maximum of 15%, crude fiber 0.22% -0.70% obtained the best treatment (K3) of 0.70%. The results of the organoleptic analysis regarding the taste of fish nuggets were 5.04-5.64 on average, the best treatment was obtained (K1) 5.64 (likes), the aroma was 4.68-5.32, the best treatment was obtained (K1) 5.32 ( rather like), texture 5.00-5.32 obtained the best treatment (K1) 5.32 (rather like), color 4.92-5.36 obtained the best treatment (K1) 5.36 (rather like).  

The potential possessed by Teluk Makmur sub-district includes the agricultural and fisheries aspects, where in terms of agriculture it’s in the form of cassava plants and in terms of fisheries it’s in the form of shrimp. This is also related to the livelihoods of the community, the majority of whom are farmers, fishermen and entrepreneurs/MSMEs, so by utilizing the potential of the sub-district and the livelihoods of the community, the Kukerta team decided to hold a demonstration of organic cassava jerky and shrimp nuggets as an alternative for entrepreneurial sales products/ MSMEs. The aim of this demonstration is to motivate MSMEs to continue running and provide various variations of sales products originating from the potential of the sub-district. Community service activities were carried out at the Teluk Makmur Village Hall, Medang Kampai District, Dumai City on Saturday, July 29 2023 at 08.00 WIB until finished. Methods include direct explanations by Kukerta students from Teluk Makmur Village as well as field practice which is directly held in front of the participants present. This service activity took place successfully, which can be said to be due to the response given by all demonstration participants who were truly enthusiastic about everything.

The percentage of people who are negatively affected financially by the Covid-19 pandemic in Indonesia is very large, so this has an impact on reducing fishermen's household income. Through the service of lecturers who are funded independently, fish preparations, namely fish balls and fish nuggets, will be practiced in an effort to increase the income of households and fishermen groups so that this is a solution and another alternative to increase income and fulfill the nutritional needs of families in Botutonuo Village, Kabila District Bone, Bone Bolango Regency. It is hoped that this can change people's habits to become more productive, namely developing the fish caught by fishermen into products with higher selling value.The aim of implementing this service is a) to increase the income of fishing families and groups and to meet the nutritional needs of fishing families. b). improve skills in processing meatballs and fish nuggets among housewives and young women. This goal can be realized through various solution actions including: (1) mentoring about food and nutrition in general, (2) Counseling about the nutritional composition and benefits of fish, (3) Counseling about various processed fish-based products (4) Training on processing fish into meatballs and fish nuggets and their marketing strategies in an effort to increase the income of the fishing community in Botutonuo Village, Kabila Bone District, Bone Bolango Regency.The method used to achieve this goal is to provide training and assistance to the community by transferring knowledge. This method is to provide knowledge on how to make meatballs and nuggets made from fish, accompanied by methods, techniques and marketing strategies. The target of this training is mothers and young women who are given assistance so that they can have life skills that can increase the income of families and fishing groups as well as provide knowledge about the nutrition found in fish.

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.