Pioneering Together: Himafarin IPB University and Fisherwomen Raise New Typical Products of Sangrawayang Village
The Student Association of Fisheries Resource Utilization (Himafarin) IPB University through the Student Organization Capacity Building Program (PPK Ormawa) held a socialization and cooking demonstration event at SD Negeri Cibutun, Sangrawayang Village, Simpenan District, Sukabumi, West Java.
This event is a collaboration between Himafarin IPB University and fisherwomen of Sangrawayang Village, to produce a new product typical of Sangrawayang, namely rebon shrimp sauce. This activity was also supported by the work unit (Satker) of the Center for Testing the Application of Marine and Fishery Products (BBP3KP) Palabuhanratu and the Sukabumi District Fisheries Service.
According to Sangrawayang Village Secretary, Dede Mulyadi, this activity not only has a direct impact on improving the village economy through new products such as bamboo shrimp sauce, but also encourages the formation of productive groups and increased knowledge in product processing and marketing. Thus, this product is expected to become a characteristic that supports the reputation of Sangrawayang Village in the village competition scene.
Rudianto, SGz from BBP3KP Palabuhanratu, expressed his hope that more mothers will be involved in processing new preparations from marine resources, making this activity a sustainable step to maximize village potential. This collaboration between Himafarin IPB University students and the community is not only ceremonial, but also focuses on real implementation that provides long-term benefits for village development.
In this context, Iwan Dirwana, MSi from the Sukabumi District Fisheries Service, emphasized the importance of supporting community initiatives in developing fisheries and marine potential. This socialization is not only to mobilize community enthusiasm in food processing, but also to present superior products that have high economic potential for Sangrawayang Village.
“Sambal udang rebon, as a new product resulting from this collaboration, is expected to be a magnet to expand the market share of Sangrawayang Village and increase income for local fishing families,” said the Leader of PPK Ormawa implementation team, Zahra Aulia.
With full support from BBP3KP Palabuhanratu and Sukabumi District Fisheries Office, the community is invited to be actively involved in utilizing and developing the existing marine and fisheries potential.
Thus, said Zahra, this activity is not only an effort to introduce new products, but also as a strategic step to increase the competitiveness of Sangrawayang Village on a wider scale. “Through the synergy between academics, local government, and the community, it is hoped that Sangrawayang Village will be able to become an example in the utilization of local resources that are sustainable and highly competitive,” said Zahra.
She mentioned that the success of this event was not only seen from the making of rebon shrimp sauce as a new product, but also from the spirit and collaboration built between various parties. This shows a shared commitment to developing local potential and improving community welfare, so that Sangrawayang Village can continue to develop and be taken into account in the local and national economic scene. (*/Rz) (IAAS/FAE)
