Surabaya – After being introduced to the concept of fisheries product diversification, new students of the Fisheries Product Technology (THP) Study Program, Faculty of Fisheries and Marine (FPK), Universitas Airlangga (UNAIR), immediately applied the knowledge through a shrimp-based food processing practice. The activity was part of the study program introduction series during the 2026 Campus Life Introduction for New Students (PKKMB).
Turning One Fisheries Commodity into Various Products
During the activity, the new students were divided into several groups and challenged to develop a variety of processed products using shrimp as the main raw material. Through this activity, they were encouraged to transform a single fisheries commodity into different food products with distinct characteristics, flavors, textures, and consumer appeal.
The students successfully developed a range of shrimp-based products, including tempura, shrimp nuggets, wontons, dim sum, spring rolls, croquettes, otak-otak, fried dumplings, burger patties, and siomay. The variety of products demonstrated how a single fisheries commodity can be processed into different forms while maintaining its potential as a source of nutritious and value-added food products.
The activity also provided an opportunity for students to put the materials previously delivered by the Fisheries Processing Club (FPC) into practice. While the previous session introduced them to the basic concept of product diversification, this session allowed them to work directly with raw materials, processing equipment, production procedures, and final products.
Through the hands-on experience, students began to recognize the opportunities available for developing fisheries commodities into food products with greater added value. The activity also introduced them to the creative and innovative aspects of fisheries product processing, which are closely related to the field of Fisheries Product Technology.
Hands-on Learning Supports Sustainable Development Goals
The practice-based learning activity supports the Sustainable Development Goals (SDGs), particularly SDG 4 (Quality Education) by providing an applied learning experience and opportunities for students to develop practical skills from the beginning of their university education.
The development of various shrimp-based products also contributes to SDG 2 (Zero Hunger) through the utilization and diversification of fisheries resources as food sources. Meanwhile, the introduction of processing innovation and the development of value-added products are relevant to SDG 9 (Industry, Innovation and Infrastructure), particularly in encouraging students to understand how innovation can increase the value and utilization of fisheries commodities.
More than simply producing food, the activity encouraged students to understand the relationship between raw materials, processing techniques, product characteristics, and consumer preferences. Such an approach provides an early introduction to the competencies required in the fisheries processing sector.
By combining conceptual learning with direct practice, the activity also reflected the learning environment at the THP Study Program, where students are encouraged to explore the potential of fisheries resources through science, technology, creativity, and innovation.
Product Evaluation Encourages Creativity and Quality Awareness
To further motivate the students, the products they developed were evaluated by Dr. nat. techn. Muhamad Nur Ghoyatul Amin, S.TP., M.P., M.Sc., a lecturer from the THP Study Program at FPK UNAIR. The evaluation gave students an opportunity to understand that producing food products involves more than simply completing the processing steps. Attention must also be given to product quality, characteristics, presentation, and overall appeal.
Dr. Muhamad Nur Ghoyatul Amin highlighted that the activity provided a valuable experience for new students because they were introduced not only to classroom-based learning but also to practical activities directly related to the academic field of Fisheries Product Technology.
“This is a good activity because new students are not only introduced to classroom learning, but are also directly introduced to practical activities,” he said.
The evaluation process encouraged students to reflect on their products and understand the importance of maintaining quality throughout the processing stages. It also gave them an initial experience of receiving feedback on products they developed themselves.
Among the various products produced during the activity, Group 10 emerged as the winner with its shrimp-based burger patty. The product demonstrated how fisheries commodities can be transformed into food products that are more familiar and accessible to everyday consumers.
Introducing the Creative Potential of Fisheries Product Technology
For the new students, the activity became an early experience in exploring the creative possibilities within Fisheries Product Technology. They did not merely learn how to process fisheries products but also began to understand how a single raw material can be transformed into various food products through processing innovation.
The sequence of activities, from the introduction of diversification concepts to hands-on processing and product evaluation, demonstrated that learning in the THP Study Program can extend beyond the classroom. Direct engagement with raw materials and processing techniques provides students with a practical understanding of how fisheries resources can be utilized and developed.
Through this experience, students were introduced to the broader potential of fisheries products—not only as raw commodities but also as resources that can be developed into innovative, diverse, and value-added food products. The activity therefore served as an important first step in encouraging creativity, practical skills, and an understanding of innovation among new students of the THP Study Program.
Writer: Fahmi Bayhaqi
Editor : TPA
