scholarly journals Produksi ikan asin dengan menerapkan teknologi pengeringan berbasis energi biomassa yang ramah lingkungan untuk meningkatkan ekonomi masyarakat di Desa Buluh Cina, Kecamatan Siak Hulu, Kampar

2019 ◽  
Vol 1 ◽  
pp. 333-340
Author(s):  
Krisman Krisman ◽  
Erwin Erwin ◽  
Hamdi Hamdi ◽  
T Emrinaldi
Keyword(s):  
Drying Methods ◽  
Fish Production ◽  
The Sun ◽  
Fish Processing ◽  
Fish Products ◽  
Salted Fish ◽  
Long Time ◽  
Drying Technology ◽  
The Village ◽  
Drying Chamber

The potential of the economic sector of the community in the village of Buluh China, Siak Hulu Subdistrict, Kampar which has potential fisheries. The system of processing fish into salted fish products carried out through fish preservation by drying methods has long been practiced by fish preservative entrepreneurs. In particular, fish drying activities have long been a livelihood for salted fish processing communities in Buluh China village, Siak Hulu Sub-District, Kampar. However, in general, the process of preserving fish through drying methods by relying solely on sunlight is not optimal. The process of drying fish in Buluh China village, Siak Hulu Subdistrict, Kampar is still traditionally carried out, which is dried in the sun. This process takes a long time, it takes time in drying fish 2 to 4 days and that too depends on the sun. The purpose of this activity is to apply biomass-based drying technology for salted fish production. The method used is to make a dryer, biomass burning furnace, drying room (box). The results of this service show high enthusiasm from the community where salted fish production can be obtained in just 1.5 hours with temperatures in the drying chamber reaching 35 to 40 degrees Celsius.

scholarly journals PENGOLAHAN DAN UJI ORGANOLEPTIK IKAN ASIN DI DESA GALO-GALO KABUPATEN PULAU MOROTAI

2020 ◽  
Vol 5 (2) ◽  
pp. 122-131
Author(s):  
Nender Puni ◽  
Rinto Muhammad Nur ◽  
Asy’ari Asy’ari
Keyword(s):  
Direct Observation ◽  
Stomach Contents ◽  
The Sun ◽  
Fish Processing ◽  
Surrounding Area ◽  
Salted Fish ◽  
Traditional Markets ◽  
Organoleptic Test ◽  
The Village

Pengolahan ikan secara tradisional merupakan bentuk pengolahan yang banyak dilakukan nelayan, khususnya di Desa Galo-Galo Kecamatan Morotai Selatan. Ikan asin sangat digemari oleh masyarakat bahkan dijadikan oleh-oleh khas Morotai. Ikan asin ini biasanya dijual ke pasar tradisional Pulau Morotai dan daerah sekitarnya. Penelitian ini bertujuan untuk mengetahui proses dan uji organoleptik ikan asin di Desa Galo-Galo, Kabupaten Pulau Morotai. Penelitian ini dilakukan pada bulan Juli sampai Agustus 2019 bertempat di Desa Galo-Galo, Morotai Selatan, Pulau Morotai. Pengamatan proses pembuatan ikan asin dan uji organoleptik menggunakan angket dan pengamatan langsung. Uji organoleptik ikan asin meliputi kenampakan, rasa, bau, tekstur, dan jamur. Hasil penelitian menunjukkan bahwa proses pembuatan ikan asin di Desa Galo-Galo meliputi pembuangan bagian ikan yang tidak digunakan (sisik, isi perut dan insang), dicuci, dibilas, diberi garam, direndam, dicuci kembali, dan dijemur. Hasil uji organoleptik ikan asin dari Desa Galo-Galo menunjukkan bahwa ikan layak dikonsumsi karena memiliki nilai organoleptik >7.SALTED FISH PROCESSING AND ORGANOLEPTIC TESTING AT THE GALO-GALO VILLAGE OF PULAU MOROTAI REGENCY. Traditional fish processing is a form of processing that is mostly done by fisherman especially in the village of Galo-Galo South Morotai District. Salted fish is very popular with the community and even made a souvenir typical of Morotai. This salted fish is usually sold to the traditional markets of Pulau Morotai and the surrounding area. This study aims to determine the process and organoleptic of salted fish in the Galo-Galo village, Pulau Morotai regency. This research was conducted from July to August 2019 in Galo-Galo village Pulau Morotai. To observe the process of making salted fish, and organoleptic, the researcher used a questionnaire and direct observation. Here’s the process of making salted fish: first of all, clean your fish well and remove from stomach contents and gills then rinse them and rub them with plenty of salt. Finally, hang the fish in the sun. Organoleptic test of salted fish from this village was very suitable for consumption because the value of organoleptic was very good (>7).

scholarly journals ANALISA KINERJA SISTEM HEATING DEHUMIDIFIER MENGGUNAKAN AC SPLIT UNTUK PENGERINGAN IKAN

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Yudhy Kurniawan ◽  
Ruslani Ruslani ◽  
Fadil Akbar Anggriawan
Keyword(s):  
Air Conditioning ◽  
Waste Heat ◽  
Electric Heater ◽  
Fish Production ◽  
Fish Processing ◽  
Natural Conditions ◽  
Dried Fish ◽  
Drying Chamber ◽  
Potential Area

One of great potential area in the fisheries sector in West Java province is Indramayu District. Percentage of fisheries production which accounts for 60% of the needs of the fishery. Indramayu community, especially the northern coastal areas of Indramayu district of livelihood relies heavily on the this sector. During this process the dried fish production still relies on the natural conditions of the solar thermal. So that when the rainy season the fishermen feel a loss, because of natural heating hampered and finally ignored orders from customers due to the  and declining fish quality, so prices soaring sales doubled. Hence, the need for attention to improving the quality of production of dry fish processing, is one of the way by utilizing the split Air Conditioning (AC) as a heating dehumidifier for drying fish. This equipment is modified by utilizing the waste heat from the condenser as reheat is then added to the electric heater is controlled according to the needs drying, and after that it was blown with using  fan/blower to the drying chamber containing the fish on the shelves are arranged. The results obtained can be analyzed on the performance, drying temperature and relative humidity (RH) or water content is as expected.

scholarly journals INTRODUKSI ALAT PENGERING HYBRID PADA KELOMPOK JARING APUNG DI DESA SIKAKAP, KEC. SIKAKAP, KAB. KEPULAUAN MENTAWAI

2017 ◽  
Vol 1 (2) ◽  
pp. 23
Author(s):  
Alhapen Ruslin Chandra ◽  
Andasuryani Andasuryani ◽  
Yudhytia Wimeina
Keyword(s):  
Financial Management ◽  
Marketing Strategies ◽  
Organizational Governance ◽  
Salted Fish ◽  
Dried Fish ◽  
And Performance ◽  
Drying Technology ◽  
Organization Marketing ◽  
The Village ◽  
Rainfall Level

ABSTRAK Desa Sikakap berada di Kecamatan Sikakap, Kabupaten Kepulauan Mentawai yang terletak di pulau Pagai Utara dengan potensi perikanan yang sangat tinggi. Salah satu sumber penghasilan bagi masyarakat di desa tersebut adalah usaha ikan kering asin. Selama ini proses pengeraingan hanya mengandalkan energi matahari saja. Namun, karena letaknya yang dikelilingi lautan, maka iklim di wilayah ini sangat dipengaruhi oleh angin musim. Curah hujan berkisar antara 2.500 - 4.700 mm/tahun dengan jumlah hari hujan antara 132 - 267 hari hujan per-tahun. Oleh sebab itu perlu diupayakan adanya teknologi pengeringan dalam mengatasi tingkat curah hujan yang tinggi tersebut. Disamping itu, dalam pengelolaan organisasi khalayak sasaran yang bergabung dalam Kelompok Jaring Apung (KJA) Selat Sikakap dan KJA Saruso Mudo, perlu ditingkatkan kemampuan anggotanya agar dapat menjalankan usaha dengan baik. Melalui program IbM, tim pengabdian melaksanakan kegiatan (1) pembuatan alat pengering hybrid dan evaluasi kinerja alat, (2) introduksi alat ke mitra, dan (3) melakukan pelatihan tentang tata kelola organisasi, pembukuan dan pemasaran. Hasil kegiatan menunjukkan bahwa mitra sangat terbantu dalam melakukan usaha produksi ikan asin dengan adanya alat pengering hybrid. Alat pengering hybrid yang diintroduksikan memiliki ukuran 220 cm x 90 cm x 100 cm (p x l x t) dengan sumber energi matahari dan gas  Liquified Petroleum Gas (LPG). Disamping itu, melalui kegiatan ini terjadi peningkatan pengetahuan dan keterampilan kelompok KJA dalam hal tata kelola organisasi dan pengelolaan keuangan serta strategi pemasaran usaha. Kata kunci: Alat pengering hybrid, Ikan kering asin, Organisasi, Pemasaran. ABSTRACT Sikakap Village is in Sikakap District, Regency of Kepulauan Mentawai located on the island of North Pagai with a very high fishery potential. One of the activities undertaken by the community as a source of income in the village is salted dried fish business. However, the process to produce the salted dried fish only relies on solar energy. Due to its location which is surrounded by oceans, the climate in this region is strongly influenced by the wind season. Rainfall ranges from 2,500 - 4,700 mm / year with the number of rainy days between 132 - 267 rain days per year. Therefore, there should be a drying technology in overcoming the high rainfall level. In addition, capabilities of to govern organization of communinity who joint Kelompok Jaring Apung (KJA) Selat Sikakap and KJA Saruso Mudo should be improved to run the business properly. Through the IbM program, team carries out activities: (1) manufacture of hybrid dryers and performance evaluation tools, (2) introduction of tools to partners, and (3) conduct training on organizational governance, bookkeeping and marketing. The results show that the partners are very helpful in doing the business of salted fish production in the presence of hybrid dryers. The introduced hybrid dryers have a size of 220 cm x 90 cm x 100 cm (p x l x t) with solar and Liquified Petroleum Gas (LPG) energy sources. In addition, through this activity there is an increased knowledge and skills of KJA groups in terms of organizational governance and financial management as well as business marketing strategies. Keywords: Hybrid dryer, Salted dried fish, Organization, Marketing.

scholarly journals Development of Anchovy Product and the Certification for Community Empowerment in Saramaake Village, East Halmahera, North Moluccas

2018 ◽  
Vol 4 (2) ◽  
pp. 143
Author(s):  
Faleh Setia Budi ◽  
Joko Purnomo ◽  
. Sulistiono ◽  
. Darmanto ◽  
. Arisyono
Keyword(s):  
Public Health ◽  
Public Health Service ◽  
Community Empowerment ◽  
Fish Processing ◽  
Product Certification ◽  
Main Target ◽  
Long Time ◽  
Processing Activity ◽  
Marine Product ◽  
The Village

Anchovy (Stolephorus spp) is a main target of lift-net fishery, and it is a main income for the fisherman for long time in Saramaake Village, East Halmahera District. Production in a large number with bulky marketing system and a limited processing activity affect a limited economical value for the community of the village. This community empowerment activities had been done for 6 months, from June–December 2017, aimed to develop the anchovy product and the certification. Methods used in this activity were training and mentoring. Objective targets of the activity were fishermen and fisherman’s wife which are members of Common Business Group and cooperation. Some activities have been done for product development (chili sauce packaged anchovy and labelling) and product certification (certification of halal from the Institute Assessment of Food, Drug and Cosmetics Indonesian Council of Ulama and certification of food of Household Industry from Public Health Service Office in District of East Halmahera). Based on the result of training and mentoring, the object community had gained a knowledge and technology related to the fish processing and certification. Certified marine product have a wider market and marketable in some shops in Ternate and Buli.

The use of fish dryer to improve the quality of dry salted anchovy (Stolephorus heterolobus) during storage

2016 ◽  
Vol 4 (2) ◽  
pp. 41
Author(s):  
Ruslan A. Daeng ◽  
Hens Onibala ◽  
Agnes T. Agustin
Keyword(s):  
Quality Standards ◽  
National Standard ◽  
Fish Processing ◽  
Fish Products ◽  
Salted Fish ◽  
Fishery Products ◽  
Bacterial Decay ◽  
Total Fungi ◽  
Bahasa Indonesia

Title (Bahasa Indonesia): Penggunaan alat pengering ikan untuk meningkatkan mutu ikan teri (Stolephorus heterolobus) asin kering selama penyimpanan Dried salted fish processing, in general, is still traditional, since it is drying directly without using a dryer so that the resulting product can be easily damaged and quickly contaminated by bacterial decay. The use of fish dryers to be one solution in addressing the problems in the processing of fishery products such as dried salted fish. The purpose of this study was to look at the benefits of using fish dryers to the quality of dried salted fish products from various storing methods. Results showed that during 1, 2, and 3 months storage of dryer-based salted fish, total TPC and total fungi were still in the quality standards condition and below the threshold. Panelist’s assessment reflected that organoleptic appearance, odor, flavor, and consistency of the dryer-based salted fish products still met standards established by National Standard of Indonesia. Jenis usaha pengolahan ikan asin kering, pada umumnya, masih bersifat tradisional melalui penjemuran langsung tanpa menggunakan alat pengering sehingga produk, yang dihasilkan, mudah rusak dan cepat terkontaminasi oleh bakteri pembusuk. Tujuan penelitian ini adalah untuk melihat manfaat penggunaan alat pengering ikan (tipe bongkar pasang) terhadap nilai mutu dari produk ikan teri asin kering, yang dihasilkan dengan berbagai metode penyimpanan. Hasil penelitian menunjukkan bahwa total TPC dan total kapang ikan teri asin kering, yang dikeringkan menggunakan alat pengering, masih sesuai dengan standar mutu dan jauh dari ambang batas. Hasil penilaian panelis terhadap nilai organoleptik kenampakan, bau, rasa, dan konsistensi pada produk ikan teri asin kering, yang dikeringkan dengan menggunakan alat pengering, secara keseluruhan, masih sesuai dengan standar mutu organoleptik yang ditetapkan oleh Standar Nasional Indonesia (SNI).

scholarly journals Fish Processing Efficiency Ranking

2020 ◽  
Vol 24 (3) ◽  
pp. 135-144
Author(s):  
Zane Indzere ◽  
Dagnija Blumberga
Keyword(s):  
Decision Making ◽  
Production Efficiency ◽  
Fish Production ◽  
Fish Processing ◽  
Processing Efficiency ◽  
Fish Products ◽  
Efficient Process ◽  
Preliminary Processing ◽  
Efficiency Ranking

AbstractFish as food has been widely used, and as its consumption is increasing, the efficiency of fish production companies needs to be increased as well. Fish production may consist of many processes, depending on the type of fish products they produce. Based on this, the increase in the efficiency of the whole company could be expensive, especially for small size companies, whose revenues per year are rather small. Therefore, to evaluate and understand which part of the company is the least efficient and needs to be improved first to have the highest increase in the efficiency of the company, the decision making method needs to be used for the evaluation. In this research, the method MULTIMOORA was chosen to evaluate the specific company’s production efficiency. The results have shown that fish preliminary processing is the least efficient process for the chosen case study. Recommendations for improvement the efficiency of the least efficient stage have been developed, therefore improving the efficiency for the whole company.

scholarly journals Teknologi Tepat Guna untuk Usaha Ikan Asin di Desa Korban Bencana Rob

2018 ◽  
Vol 1 (1) ◽  
pp. 47
Author(s):  
Purnomo Purnomo
Keyword(s):  
Food Packaging ◽  
Coastal Areas ◽  
Processed Foods ◽  
Fish Processing ◽  
Initial State ◽  
Business Skills ◽  
Salted Fish ◽  
The Village ◽  
Fried Oil

Usaha pengolahan ikan asin menjadi sangat penting bagi penduduk yang tinggal di daerah pinggir laut dan daerahnya menjadi kurban rob. Tambak yang sudah menyatu dengan laut akibat rob, menyebabkan pendapatan masyarakat menurun drastis. Hasil-hasil melaut dan tambak tidak dijual dalam keadaan mentah, namun ikan dan udang bisa diolah menjadi produk lain yang lebih menarik. Permasalahan yang dihadapi adalah kesulitan pengeringan ikan jika hujan, tingginya kadar minyak goring sehingga olahan makanan cepat tengik, dan makanan olahan cepat melempem. Kegiatan ini bertujuan untuk meningkatkan usaha pengolahan ikan asin di desa kurban rob sehingga menjadi mandiri secara ekonomi. Tujuan ini diraih melalui melalui peningkatan peralatan penunjang dan ketrampilan usaha. Alat pengering, peniris minyak, serta pengemas makanan diterapkan dalam kegiatan ini. Hasilnya menunjukkan bahwa dengan menggunakan alat pengering, pengeringan tidak lagi tergantung panas matahari. Kapasitas pengeringan meningkat 700% dari keadaan awal 1 kg/jam. Daya tahan gimbal meningkat menjadi 15 hari dari keadaan awal 4 hari. Begitu pula dengan daya tahan gimbal yang meningkat dari semula 7 hari menjadi 30 hari.Kata kunci: Ikan asin, pengeringan, penirisan, kemasan.AbstractSalted fish processing business is very important for residents who live in coastal areas and the area becomes a victim of rob. Ponds that have been fused with the sea due to rob, causing people's income to drop dramatically. The results of fishing and ponds are not sold in raw conditions, but fish and shrimp can be processed into other products that are more attractive. The problem faced was the difficulty of drying fish if it rained, high levels of fried oil so that processed foods quickly rancid, and processed foods quickly sluggish. This activity aims to increase the salted fish processing business in the village of sacrifice rob so that it becomes economically independent. This goal is achieved through increasing the supporting equipment and business skills. Dryer, oil slicer, and food packaging are applied in this activity. The results show that by using a dryer, drying is no longer dependent on the sun's heat. Drying capacity increases by 700% from the initial state of 1 kg/hour. Dread resistance increases to 15 days from the initial 4 days. Similarly, dreadlocks endurance increased from 7 days to 30 days

scholarly journals Teknologi mesin pengering pakaian berbasis limbah tempurung kelapa untuk meningkatkan ekonomi bagi UKM yang bergerak dalam bidang laundry di Kecamatan Tampan Kota Pekanbaru

2021 ◽  
Vol 2 ◽  
pp. 550-558
Author(s):  
Antonius Surbakti ◽  
Juandi Muhammad ◽  
Erman Taer ◽  
Ramondia Setiadi ◽  
Usman Malik
Keyword(s):  
Coconut Shell ◽  
The Sun ◽  
Drying Method ◽  
Shell Waste ◽  
Long Time ◽  
Heat Collector ◽  
Drying System ◽  
Drying Technology ◽  
Opening And Closing ◽  
Better Than

The potential of the laundry sector, the entrepreneur community / UKM Laundry in Tampan District, which has very potential business potential. This clearly saves the huge potential of the Laundry / UKM business sector. The clothes drying system, which is carried out through the traditional drying method, has long been practised by Laundry UKM entrepreneurs. In particular, the clothes drying activity has long been a source of livelihood for the Laundry UKM community in Panam District. However, in general, the process of drying clothes through a drying method that relies solely on sunlight is not optimal. The process of drying clothes by laundry entrepreneurs in the Tampan District is still done traditionally, namely drying in the sun. This process takes a long time, it takes 2 to 4 days to dry clothes and it also depends on the presence of sunlight. The drying machine is designed to utilize heat from burning coconut shell waste which functions as a heat collector. So that the drying process can take place quickly, at any time and without depending on the sun. Control of the drying temperature is done by opening and closing the air ducts in the dryer. This dryer consists of a solar collector, biomass burning furnace, and drying room (box). The drying room functions as a place for clothes to be dried. The flow of heat from burning coconut shell waste to the drying chamber. The result of drying clothes is better than traditional drying. The drying technology based on coconut shell waste to dry clothes will be applied in the Laundry UKM community in Tampan District, Pekanbaru which is the livelihood of some UKM in Tampan District, Pekanbaru City

scholarly journals OVEN SOLAR DRYER TEKNOLOGI SEBAGAI UPAYA PENINGKATAN PRODUKSI IKAN ASIN PADA MASYARAKAT NELAYAN DI GAMPONG DEAH RAYA KOTA BANDA ACEH

2020 ◽  
Vol 4 (2) ◽  
pp. 255
Author(s):  
Herlina Herlina ◽  
Dian Aswita ◽  
Ikramullah Zein
Keyword(s):  
Fishing Communities ◽  
Fish Production ◽  
Fish Processing ◽  
Salted Fish ◽  
Solar Dryer ◽  
Fish Spoilage ◽  
Transfer Method ◽  
Simple Technology ◽  
The Impact ◽  
Banda Aceh

Solar Dryer Oven Technology as an Effort to Increase Salted Fish Production in the Fishing Communities in Deah Raya Village, Banda Aceh CityAbstract. Salted fish processing is one of the traditional ways of preserving fish carried out by the community when the fish harvest is so abundant, so that it can reduce the impact of losses due to fish spoilage. Implementation of community service is intended to introduce oven solar dryer technology as a simple technology to help realize increased productivity of salted fish processing. The target of PKM implementation consists of two groups, the engkut taleung group and the asen belideung group, in Gampong Deah Raya, Syiah Kuala District, Banda Aceh. The method used in this PKM is a technology transfer method. PKM provides a solution by utilizing technology as an effort to increase the production of hygienic salted fish production in the coastal area of Banda Aceh. The result of this PKM activity is the success in the manufacture and assembly of solar dryer ovens, so that PKM activities can be carried out. Technical training on the use of ovens can run well, marked by an increase in community knowledge and skills in using ovens for drying and making salted fish. Furthermore, the solar dryer oven unit is handed over to the community as a salted fish processing technology that can be the best solution in reducing fish spoilage and damage, and can overcome excess catches that have not been marketed, and produce more hygienic salted fish production.  Keywords: fishing communities, oven solar dryer, salted fish, technology.Abstrak. Pengolahan ikan asin merupakan salah satu cara pengawetan ikan secara tradisional yang dilakukan oleh masyarakat pada saat hasil panen ikan yang begitu melimpah, sehingga dapat mengurangi dampak kerugian akibat pembusukan ikan. Pelaksanaan pengabdian kepada masyarakat ini dimaksudkan untuk memperkenalkam oven solar dryer teknologi sebagai teknologi sederhana guna membantu mewujudkan peningkatan produktivitas pengolahan ikan asin.  Sasaran pelaksanaan PKM terdiri dari dua kelompok, kelompok usaha engkut taleung dan kelompok usaha asen belideung, di Gampong Deah Raya, Kecamatan Syiah Kuala, Banda Aceh. Metode yang digunakan dalam PKM ini adalah metode alih teknologi. PKM ini memberikan solusi dengan memanfaatkan teknologi berupa oven solar dryer sebagai upaya peningkatan hasil produksi ikan asin yang higienis di wilayah pesisir kota Banda Aceh. Hasil kegiatan PKM ini adalah keberhasilan dalam pembuatan dan perakitan oven solar dryer, sehingga kegiatan PKM dapat terlaksana. Pelatihan teknis penggunaan oven dapat berjalan dengan baik, ditandai dengan adanya peningkatan pengetahuan dan keterampilan masyarakat dalam menggunakan oven untuk melakukan pengeringan dan pembuatan ikan asin. Selanjutnya, unit oven solar dryer tersebut diserahkan kepada masyarakat sebagai teknologi pengolahan ikan asin yang dapat menjadi solusi terbaik dalam mengurangi pembusukan dan kerusakan ikan, serta dapat mengatasi kelebihan hasil tangkapan yang belum laku di pasarkan, dan menghasilkan produksi ikan asin yang lebih higienis.Kata Kunci: masyarakat nelayan, oven solar dryer, ikan asin, teknologi.

scholarly journals Profile and Prospects of Fish Processing In Rokan Hilir Regency

2021 ◽  
Vol 934 (1) ◽  
pp. 012093
Author(s):  
D Dahlia ◽  
I Effendi ◽  
E Elizal ◽  
W D Listihana ◽  
R Wiyati ◽  
...  
Keyword(s):  
Secondary Data ◽  
Primary Data ◽  
Problem Analysis ◽  
Fish Processing ◽  
Long Distance ◽  
Fish Products ◽  
Salted Fish ◽  
Smoked Fish ◽  
Fishery Products ◽  
The Government

Abstract Post-harvest handling and processing of fishery products is an aspect of the development of the fisheries industry in an area. Rokan Hilir Regency is one of the main fish-producing areas in Riau. This study aims to describe the profile of processed fishery and its development prospects in the future. This research was conducted from July to September 2020. Primary data was obtained through direct field observations of fish processing objects and accompanied by interviews with the owners and workers of the fish processing businesses. Interviews were also conducted with community leaders, related industries, government officials and academics. Secondary data was collected from reports of government and other agencies. Includes SWOT analysis, situation analysis, participatory analysis, problem analysis, objective analysis, and development analysis. Processed fish products in Rokan Hilir are; dried prawns, salted fish, prawn powder, fish meal, dried trash fish, fish lamps, shrimp paste and smoked fish. The centers for producing fish are sub-districts; Bangko, Pasir Limau Kapas, Sinaboi, Babussalam and Rantau Kopar. The long distance to consumers, difficulty in accessing production centers and limited supporting infrastructure are problems in processing fishery products in this area. The types of processed fish products that are more prospective are shrimp flour, salted fish and smoked fish. The recommended development strategies include; human resource training in the field of business management, providing stimulants and ongoing guidance from the government and industry.

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