UNSRI Trains Residents of Burai Village to Apply Packaging Technology to Improve the Quality of Processed Fish Products

The Agricultural Products Technology (THP) Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University (UNSRI) organized a dissemination and training event on packaging technology for processed fish products in Burai Village, Tanjung Batu Subdistrict, Ogan Ilir Regency, South Sumatra. The event, held during the first week of November 2025, aimed to introduce proper packaging and storage techniques to improve the quality and added value of the community’s processed fish products.

Burai Village is one of the villages under UNSRI’s guidance that has been designated as a tourist village since 2017. One of the areas of potential being developed is culinary tourism and the production of food souvenirs. Various processed fish products, such as crackers, kemplang, tekwan, and pempek, are among the flagship products in high demand by the public.

Although these products have good marketing potential, their development still faces challenges in the areas of packaging and storage. These conditions can affect product quality, shelf life, and the sustainability of marketing efforts. Therefore, a team of faculty members and students from UNSRI’s Food Technology Program (THP) organized a training session as part of the university’s contribution to helping the community develop processed fish products.

The team leader, Dr. Merynda Indriyani Syafutri, explained that the application of packaging and storage technologies is expected to increase the added value of the processed fish products produced by the residents of Burai Village.

Introduction to Packaging Technology for Processed Fish Products

During the event, Citra Defira, M.Si., a team member, presented material on the principles of packaging and storage for various processed fish products. The material covered dried products such as kemplang and kerupuk, ready-to-eat products such as pempek, and fish-based frozen foods.

She explained that packaging serves not only as a wrapper but also plays a role in protecting the product, maintaining hygiene, preserving quality, and enhancing its appeal before it reaches consumers.

Next, Syifa Robbani, S.TP., M.T., presented packaging techniques that can be applied according to product characteristics. For dry products such as baked kemplang and kerupuk, participants were introduced to the use of polypropylene (PP) plastic. The packaging can be sealed using a sealer or tied with string.

In addition, products can also use practical standing pouch packaging equipped with a clip closure. The addition of labels or stickers to the packaging was also introduced to make the products look more appealing.

Meanwhile, processed fish products that require frozen storage, such as pempek, can be packaged using vacuum-sealed packaging and stored at freezing temperatures. This combination aims to help maintain product quality during storage.

Supporting Local Product Development in Burai Village

This initiative has received a positive response from the village government. Burai Village Secretary Arianto, along with village officials and Burai Village Extension Coordinator Nofran, expressed their support for the program’s implementation.

Arianto noted that education on packaging is urgently needed by residents running home-based businesses producing processed fish products. In his view, proper packaging techniques can help produce products that last longer and have a more appealing appearance.

Through this initiative, UNSRI aims to help the Burai Village community overcome challenges in packaging and storing processed fish products. The application of this technology is expected to improve product quality, strengthen the competitiveness of the village’s signature souvenirs, and support the sustainable development of Burai Village’s culinary tourism potential.