Community-Based Fisheries Downstreaming through the Development of Natural Fish Stock Powder: Evidence from Usaha Mandiri Consumer Cooperative, Belitung, Indonesia

Coastal fishing communities often depend on selling fresh catches, limiting opportunities to increase product value through processing. In Tanjung Binga, Belitung, this highlights the need to strengthen Koperasi Konsumen Usaha Mandiri (KUM) 's processing capacity. This community service programme aimed to develop skills in producing natural fish stock powder and support the cooperative’s product development capacity. Conducted from March to July 2026, it involved 20 women from fishing households and adopted a participatory technology-transfer approach. Activities included socialisation on fisheries downstreaming, processing training, product application, laboratory nutritional analysis, and assistance with packaging, labelling, branding, and business management. The resulting product, Formio, was made from laisi fish and vegetables without added MSG through grinding, cooking, dehydration, and dry milling. Laboratory analysis recorded 52.00% protein, 1,268 mg/100 g calcium, and 855 mg/100 g phosphorus. However, moisture content reached 21.00%, indicating the need to optimise drying and assess water activity, microbiological quality, and storage stability. Overall, the programme established a foundation for valorising local fish resources and strengthening cooperative-based enterprise capacity. The results demonstrate progress in product development and skills transfer, while identifying product standardisation and market assessment as priorities for subsequent development.