Technology Transfer and Teaching of the Natural Processing and Preservation Industry to Improve the Quality of Bengkulu's Typical Smoked Fish

Bengkulu – On Friday, August 15, 2025, the community service team again continued the innovation and downstream program of the Bengkulu smoked fish business through Technology Transfer and Teaching activities for the Natural Processing and Preservation Industry. This activity was held at the Bengkulu Salai production site and was a follow-up to the previous training on Downstream Innovation and the Application of the Education Industry to Encourage the Sustainability of the Bengkulu Salai Fish Business.

The implementation team consisted of lecturers and students across fields, namely Selly Ratna Sari, S.Pi., M.Si., Dr. Fitri Electrika Dewi Surawan, S.Tp., M.Sc., Ir. Laili Susanti, M.Si., Woki Bilyaro, S.Pt., M.Si., Aditya Gusti Ramadhan, Fahmi Muzakkii, and Meliza Padila Tampubolon.

In this activity, the team provided an alternative natural preservative based on the kecombrang plant which was used as a treatment before the fish smoking process. This innovation is expected to be able to improve the quality, taste, and durability of Bengkulu’s typical smoked fish. In addition, participants were also introduced to several production support tools and informative packaging that can increase the added value of products in the market.

Through this program, it is hoped that the smoked fish production process will not only maintain the traditional taste, but also meet food safety standards and industry competitiveness. This activity is a real step in realizing industrial teaching, technology transfer, and sustainable business development for smoked fish business actors in Bengkulu.