Fisheries Processing Club (FPC) at Universitas Airlangga has taken a bold step in turning local marine resources into high-value products. On April 25, 2025, FPC’s Research and Development (R&D) division successfully launched its first production of “CUTONG” sauce, a creative combination of squid and tuna condiments, providing students with practical experience in seafood processing and entrepreneurial skills.
The CUTONG production activity was held at the Food Laboratory of the Faculty of Fisheries and Marine Science (FPK) Universitas Airlangga and marked the first official production program of FPC in 2025. The program aims to optimize the utilization of marine resources while offering a platform for students to explore food processing techniques and product innovation. By converting raw fish and seafood into ready-to-market condiments, FPC demonstrates how academic research can directly contribute to practical, marketable solutions for the fisheries sector. During the first session, FPC successfully produced 11 units of squid sauce and 19 units of tuna sauce, which were subsequently marketed within the university community.
The production session was designed to integrate hands-on experience with knowledge acquisition. Students actively participated in all stages, from ingredient preparation to final packaging, ensuring that they understood both the technical and business aspects of product development. The process was carried out smoothly, and participants reported an enjoyable learning environment that encouraged collaboration and creativity. This initiative reflects FPC’s commitment to nurturing student competence in seafood processing while also fostering teamwork, problem-solving, and innovation.
In addition to technical skills, the CUTONG production program encouraged students to think entrepreneurially. FPC members were introduced to marketing strategies, product design, and business planning, allowing them to apply classroom knowledge in a practical setting. The project emphasizes the importance of research-based innovation, showing how students can contribute to the local economy by creating new, value-added seafood products. The activity also instills an interest in culinary arts and entrepreneurship, helping students gain confidence in their abilities to transform ideas into tangible products.
Through programs like CUTONG, FPC bridges academic research, community engagement, and market-oriented innovation. Students gain exposure to real-world challenges in food processing and gain a deeper understanding of sustainable fisheries practices. By combining practical production skills with business acumen, FPC fosters well-rounded graduates ready to contribute to Indonesia’s fisheries sector and beyond. The initiative demonstrates how universities can play a vital role in promoting innovation, skill development, and student empowerment while maintaining a focus on research excellence and sustainability.
