The Product Design Program is one of the flagship initiatives of the Fisheries Processing Club (FPC) Cabinet Adibrata 2025 at the Faculty of Fisheries and Marine Sciences (FPK), Universitas Airlangga (UNAIR). The program focuses on enhancing members’ creativity in developing packaging designs, promotional materials, and visual identities for processed fishery products. Conducted online throughout the organizational term starting February 2025, the initiative serves as a platform for students to refine their design skills and strengthen FPC’s visual branding through creative and informative outputs.
At the beginning of the program, the Product Design Team carried out structured planning and task distribution based on each member’s expertise. The process continued with conceptualizing designs for several of FPC’s signature products—Cheese Shrimp, Rambutan Shrimp, Fish Cookies, and Cuttlefish Sambal.
Each design was carefully crafted, focusing on visual harmony, color balance, typography, layout, and consistency with FPC’s visual identity. This approach ensured that every design not only represented the product’s character but also strengthened the organization’s brand integrity. Through this initiative, members learned to combine aesthetics with functionality—transforming design into a strategic communication tool that enhances product recognition and supports FPC’s identity as a creative, student-driven organization.
Beyond packaging design, the team also developed various digital promotional materials such as posters, catalogs, and social media content for FPC’s official platforms. These outputs aimed to introduce FPC’s processed fishery products to the public while reinforcing the organization’s image as a hub for innovation, creativity, and adaptability in the digital era. A notable achievement from this project was the creation of an Innovative Fishery Recipe Book, a compilation of members’ culinary ideas and product innovations. The book serves not only as documentation but also as an inspiration for future FPC members to continue developing new, sustainable, and marketable fish-based products. To complement these materials, the team conducted professional product photography and videography sessions, enhancing the visual quality of FPC’s digital marketing assets. This effort positioned FPC’s promotional strategy as more professional, engaging, and aligned with modern design trends.
Throughout the program, team members gained valuable experiences in collaboration, time management, and the application of effective design principles.
While challenges arose—such as extended revision periods and scheduling coordination among members—the team successfully overcame them through clear communication, adaptability, and a strong spirit of teamwork. The Product Design Program not only improved students’ technical and creative competencies but also embodied the values of innovation, professionalism, and collaboration promoted by Universitas Airlangga. It reflects how student organizations can serve as laboratories for creativity and leadership in the academic environment.
