Dr. Larasati Pangan · Fisheries Product Research Center · 2026 · English
This manual presents practitioner-oriented material aligned with the Good Handling Practices for Value-Added Fish Products module. Content is illustrative and released as DEMO DATA for platform review.
Manual on Safe Fish Handling and Value Addition Guide. Prepared for BARUNA participants and partners.
Process catfish into shelf-stable floss (abon): raw material handling, cooking, shredding, seasoning, frying, and packaging.
Erika Arisetiana Dewi
Banyuwangi Fisheries Training and Extension Center (BPPP Banyuwangi) · 2026 · English
Turn fish bones into nutritious calcium-rich cookies: bone preparation, flour production, dough mixing, baking, and packaging.
Emi Wati
Banyuwangi Fisheries Training and Extension Center (BPPP Banyuwangi) · 2026 · English
Develop fish stick cheese snacks: fish processing, cheese formulation, shaping, coating, frying, and packaging.
Ricky Aditya Saputra
Banyuwangi Fisheries Training and Extension Center (BPPP Banyuwangi) · 2026 · English
Create fish bone churros: fish bone flour preparation, dough making, piping, frying, coating, and packaging.
Iman Setya Dwi Ardani
Banyuwangi Fisheries Training and Extension Center (BPPP Banyuwangi) · 2026 · English
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