Pendampingan Inovasi dan Packaging Bontot Ikan Payus Menjadi Produk Camilan Kering Bontot Kering (Boring) Sebagai Upaya Meningkatkan Nilai Tambah Produk Lokal Di Desa Pontang

Abstract

This community service activity was conducted to develop processed payus fish products through the innovation of bontot (fish bone) into a dry snack called Boring (Dried Bontot) in Pontang Village. This development was motivated by the potential of local food ingredients that have not been optimally utilized to produce products with higher economic value. Payus fish bontot, previously known as a local processed food, was developed through a diversification process to provide a more practical presentation and meet consumer needs. The activity implemented a participatory approach, involving the community in several stages: product identification, information dissemination on food diversification, processing bontot into dry products, packaging, and introducing marketing strategies. The results of the activity indicate that the development of Boring can be an alternative to expand the use of payus fish-based products. The resulting product is dry and more practical for consumption and packaging. Furthermore, the activity provided additional knowledge to the community about the importance of innovation, packaging, and product identity in increasing the attractiveness of a local product. With this development, Boring has the potential to be developed into a superior product based on the local potential of Pontang Village. Sustainable development through product quality enhancements, flavor variations, packaging design, branding, and digital marketing is expected to increase sales value while supporting the growth of local MSMEs.