On August 22, 2025, the Fisheries Processing Club (FPC) of the Faculty of Fisheries and Marine Sciences, Universitas Airlangga (FPK UNAIR), successfully carried out the production of “Danball,” shrimp balls coated with bubble crumbs. Breaded foods are typically coated with materials like breadcrumbs to provide a crispy texture. However, this time, FPC brought an innovative twist by using bubble crumbs as the coating for Danball, creating a distinctive crunch that sets it apart from other breaded food products.
The Danball production activity is part of the 2025 Research and Development (R&D) Division’s work program of FPC, designed to introduce the organization and provide a platform for students to explore entrepreneurship and creativity in developing processed fishery products. Through this activity, FPC aims to foster innovation and promote student involvement in small-scale production management. The production resulted in 32 packs, each containing three shrimp balls, amounting to a total of 96 Danball pieces.
The use of bubble crumbs adds a unique texture and visual appeal, enhancing both the sensory and economic value of the product. The crispy layer not only improves the eating experience but also opens potential opportunities for market expansion in the breaded seafood segment. This hands-on activity also strengthens students’ technical competencies in product formulation, coating technology, and processing techniques while providing insights into business design and product marketing within the fishery-based food industry.
Moreover, the activity fostered teamwork among FPC members, building collaboration and creativity in a supportive environment. Supported by the well-equipped laboratories at FPK UNAIR, the production process ran smoothly from preparation to packaging. Each stage—from ingredient measurement to frying and freezing—was conducted under proper hygienic standards, reflecting the students’ growing professionalism and understanding of food safety protocols.
The Danball innovation represents a new approach to diversifying shrimp-based products and showcases FPC’s commitment to promoting student-led innovation in fishery product development. With its appealing crispiness and creative presentation, Danball has the potential to become a distinctive product within the local seafood market and an inspiration for further applied research in fishery product processing. This activity exemplifies UNAIR’s vision to encourage entrepreneurial learning and innovation through practical experiences that merge science, technology, and creativity.
