Trenggalek, July 9, 2025 — The Faculty of Fisheries and Marine Sciences, Universitas Airlangga (UNAIR), once again reaffirmed its commitment to community empowerment through a program titled “Application of Liquid Smoke Technology to Enhance the Production and Quality of Smoked Fish.” The initiative took place in Tawing Village, Munjungan District, Trenggalek Regency, East Java, in early July 2025, in collaboration with the Berkah Abadi Joint Business Group (KUB) as the main community partner. This activity aligns with the Sustainable Development Goals (SDGs) No. 1 (No Poverty) and No. 14 (Life Below Water), contributing to local economic development and sustainable utilization of marine resources.
Led by Heru Pramono, S.Pi., M.Biotech., Ph.D., this program is part of UNAIR’s ongoing community service initiatives aimed at supporting coastal area development. The activity also involved Dr. Eng. Sapto Andriyono, S.Pi., M.T., supported by Chandra Trisna Pangestu, a master’s student in Fishery and Marine Biotechnology, and Moch. Haris, an undergraduate student from the Fishery Product Technology program.
Tawing Village is known for its abundant marine fish resources, primarily from local fishermen’s catches. However, fish processing—especially smoked fish—remains small-scale and traditional, with products typically sold only within the local subdistrict. “With proper technology and standardized packaging, Munjungan’s smoked fish products could easily compete in regional or even national markets,” explained Heru Pramono.
During the training, participants were introduced to liquid smoke technology as a more hygienic, efficient, and eco-friendly alternative to traditional smoking methods. The use of liquid smoke not only produces a distinctive aroma and flavor but also minimizes exposure to harmful compounds such as tar and benzo(a)pyrene, which are common in direct wood-burning processes. “This technology enhances product quality while extending shelf life—an essential factor for reaching markets beyond local boundaries,” added Heru.
In addition to the liquid smoke technique, participants learned about proper food packaging methods, including safe types of plastic materials. Dr. Eng. Sapto Andriyono explained various commonly used food-grade plastics and the potential risks of improper packaging materials. “Packaging plays a critical role in maintaining product quality, ensuring food safety, and attracting consumers,” he emphasized.
The Berkah Abadi group members, most of whom are small-scale fish processors, enthusiastically welcomed the training. Many admitted they were previously unfamiliar with liquid smoke technology or the importance of food-safe packaging. “This kind of knowledge is very valuable. We’ve always relied on traditional methods, but the products don’t last long and lack appeal,” said one participant.
Through this program, it is hoped that smoked fish producers in Tawing Village can improve both the quality and quantity of their production, allowing them to reach broader markets with safer and more attractive products.
This community engagement activity demonstrates Universitas Airlangga’s continuous dedication to empowering coastal communities and promoting sustainable fishery-based industries. By integrating science, technology, and local wisdom, UNAIR fosters collaborative and long-term partnerships between academia and society. “We plan to continue mentoring these business groups, not only through training but also through evaluation and follow-up development. Our goal is to elevate Trenggalek’s smoked fish products to a higher market level and generate greater value for the community,” concluded Heru.
With strong collaboration between universities and communities, improving the competitiveness of local products is no longer just an aspiration—it becomes a tangible step toward achieving regional economic independence.
