Leveraging local raw materials and appropriate processing technologies to strengthen fishery-based micro, small, and medium enterprises in Samarinda, Indonesia

The utilization of locally sourced raw materials plays a strategic role in strengthening the sustainability of fishery-based micro, small, and medium enterprises (MSMEs). This study examined Gerai Panglima in Samarinda and its network of 20 partner MSMEs to understand how the adoption of appropriate fish processing technologies and local resource utilization contribute to product development and socio-economic empowerment. A qualitative descriptive approach was employed through structured questionnaires, interviews, and documentation. The findings indicate that Chitala borneensis and Chanos chanos are the primary raw materials, selected due to consistent availability (85%), support for local fishers (75%), affordability (60%), freshness (55%), and ease of logistics (40%). Product diversification, such as fish crackers, shredded fish, and chili-based condiments, is supported by simple processing technologies including grinding, molding, frying, slow cooking, and hygienic packaging. Social impacts are substantial: job creation (100%), increased income (95%), empowerment of vulnerable groups (70%), improved community skills (80%), and strengthened collaboration among MSMEs (90%). Key constraints include inconsistent supply, quality fluctuations, and limited post-harvest handling. MSMEs reported needs for training (85%), direct producer access (70%), raw material subsidies (60%), distribution improvements (50%), and certification support (40%). Overall, the integration of local raw materials with appropriate technology enhances product quality, strengthens local supply chains, and contributes significantly to community based economic development.