On Friday, September 19, 2025, the Fisheries Processing Club (FPC) of the Faculty of Fisheries and Marine Sciences (FPK), Universitas Airlangga (UNAIR), successfully carried out its fourth production project of 2025, titled “Shrimpyum.” This project featured the creation of two shrimp-based processed products — shrimp dim sum and shrimp spring rolls — developed by FPC’s Research and Development (RnD) Division. The initiative was designed not only to promote FPC as a student innovation platform but also to serve as a learning medium for students to explore entrepreneurship and creativity through fishery product development.
FPC, as a student community under FPK UNAIR, focuses on value-added processing of aquatic products, particularly among students of the Fishery Product Technology Study Program. The Shrimpyum production project exemplifies the club’s mission to combine science, creativity, and entrepreneurship in the field of marine-based food technology. During this production cycle, the team successfully produced 20 packs of shrimp dim sum and 27 packs of shrimp spring rolls, each pack containing three pieces. The products aim to introduce innovative variations in shrimp-based culinary diversification, offering a distinctive flavor profile while increasing the economic potential of fishery products.
The production process was carried out in a collaborative and well-organized manner, supported by adequate laboratory facilities within the faculty. Students were involved in every stage of the process — from raw material preparation, formulation, and product shaping, to packaging and quality evaluation. The hands-on experience not only enhanced students’ technical competencies in seafood processing but also strengthened their entrepreneurial mindset. Furthermore, the program encouraged teamwork, leadership, and business-oriented thinking as students were introduced to marketing and product branding strategies relevant to modern food industries.
Through Shrimpyum, FPC demonstrates its consistent effort to promote innovation, sustainability, and creativity in fishery product development. The initiative aligns with FPK UNAIR’s broader vision of nurturing academically excellent and industry-ready graduates who can contribute to sustainable fisheries and marine industries. The enthusiasm and dedication of FPC members reflect a growing commitment to transforming local fishery resources into high-value and nutritious products that can compete in wider markets.
The successful implementation of this program is expected to inspire future FPC projects and encourage more students to engage in applied research and innovation in marine-based food technology. By continuing to integrate science, skill, and creativity, the Fisheries Processing Club aims to advance student entrepreneurship and strengthen academic-industry collaboration within Universitas Airlangga’s fisheries and marine sector.
