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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).