Inovasi Pengolahan Tepung Tulang Ikan Gabus untuk Produk Kue Semprong dan Kembang Goyang pada UMKM Ketuyung (Ketuju Yuk Borong) Martapura Innovation in Processing of Channa Bone Flour for Semprong and Kembang Goyang Cake Products at Ketuyung (Ketuju Yuk Borong) Martapura SMEs

Abstract

Ketuyung SMEs are small and medium enterprises engaged in the processing of fishery products. The name 'Ketuyung' is an abbreviation of 'Ketuju Yuk Borong,' which conveys a message inviting consumers to buy products they like and to feel free to buy in bulk. The various processed products produced by Ketuyung SME include shredded fish, fish bone flour, fish bone flour cakes, fish skin chips, fish bone chips, mustofa mix seluang potatoes, dendeng, nuggets, and meatballs. The main raw material used in production is snakehead fish (Channa striata), which is maximally utilized, from the meat and bones to the skin, to produce various high-value products. The use of Channa bone flour is currently limited to bangkit cakes, which are a traditional Malay cake. This opens up opportunities for innovation in the use of fish bone flour to make semprong and kembang goyang cakes. The outreach activities proceeded smoothly, with the community service partners even able to participate by directly demonstrating the process of making semprong and kembang goyang products from snakehead fish bone flour.