Fermented fish is one of Lampung’s typical foods made from fish that is naturally fermented using salt, rice or rebung or other carbohydrate sources. Adding carbohydrates themselves functions for microbial growth because carbohydrates will be broken down into simple sugars.
Fermented fish was formerly one of the efforts of the community to preserve fish during the harvest season. Fermented fish itself generally uses freshwater fish, but in this product innovation, Food Technology students of ITERA tried to vary it by using tuna fish, which is a marine fish.
Natural fermentation of tuna fish was carried out for 7 days using a mixture of rice and salt which was put into a 1 kg plastic container and stored in a closed container. After 7 days of fermentation it is said to have succeeded, seen from the fish shape that had crumbled and become watery, then released the typical acidic aroma. Next, the fish was processed and cleaned to be used as a nugget.
The fermented fish nugget product was promoted to Lampung’s typical food place, namely cikwo cafe and resto. In this community service, Food Technology students from the 2021 and 2020 classes participated. The making of this fermented fish nugget innovation aims for Lampung’s traditional fermented fish not to be lost and can continue to be preserved because it is one of the cultures of ancestors that is almost forgotten and is already very rarely consumed.
In that visit, it was warmly welcomed by its owner, namely Mrs. Isna Adianti, and the fermented fish nugget product is very potential to be marketed because the taste can be accepted by young people and is not inferior to general nuggets that are made from chicken.
The visit was very memorable because, apart from fermented fish, there are still many typical regional foods of Lampung that have not been exposed and can still be developed until known by the wider community. This community service was carried out with guidance from Mr. Ilham Marvie S.T.P., M.Si., and Food Technology students of ITERA, so that this event can run smoothly and successfully.
Hopefully, the development of this product’s fermented fish can be improved again and become one of the traditional foods that has functional value and is more widely known to the public.
