The influence of extension activities on the competencies of traditional fisheries processing in Lampung Province

Helvi Yanfika,Abdul Mutolib,Anna Fatchiya,Pang S Asngari,Kordiyana K Rangga,Siti Amanah

doi:10.17844/jphpi.v23i1.30592

Abstract

Extension is an informal learning process that plays an important role in improving fisheries processors competencies. However, current extension activities that have been running so far are felt to be lacking so it is necessary to look at the effectiveness of conducting extension on traditional fisheries business related to methods, media, materials and capabilities of extension agents. This study was aimed to (1) analyze the effectiveness of fisheries extension activities in traditional fisheries processing businesses in Lampung Province, (2) analyze traditional processors competencylevels, (3) analyze the effect of extension on processors competencies/capabilities in traditional fisheries processing businesses. This study used a quantitative approach enriched with qualitative analysis. The survey was conducted to obtain primary data using a questionnaire. The research location were in three districts in Lampung Province. The data analysis technique used descriptive and regression analysis. The results of the study were (1) the effectiveness of extension was still low, (2) traditional processors competencies belonged to the low category, and (3) the ability of extension agents affected the development of fisheries processors’ competencies. The effectiveness of extension is still low due to the limited extension methods. Therefore it is important to carry out extension activities with varied methods according to the target needs to improve the competency of traditional fisheries processors.

Highlights

The amount of fisheries production reached 23,186,442 tonnes in 2017 including 7,071,452 tonnes from capture fisheries and 16,114,991 tonnes from aquaculture (Ministry of Marine Affairs and Fisheries 2018)
Traditional processors must produce quality processed products in order to compete with products that processed in a modern way
Several studies suggest that the problems faced in traditional processing fishery products include the availability of raw materials (Talib 2018; Mutiara 2018), technology (Howara 2013; Mutolib et al 2016; Asiati and Nawawi 2016; Hasyim and Ohoiwutun 2017), facilities and infrastructure (Marwan et al 2013; Pitoy et al 2017), and food additives in handling and processing raw materials (Yuliana et al 2011; Devi et al 2016), as well as product safety

Summary

Introduction

The amount of fisheries production reached 23,186,442 tonnes in 2017 including 7,071,452 tonnes from capture fisheries and 16,114,991 tonnes from aquaculture (Ministry of Marine Affairs and Fisheries 2018). Several studies suggest that the problems faced in traditional processing fishery products include the availability of raw materials (Talib 2018; Mutiara 2018), technology (Howara 2013; Mutolib et al 2016; Asiati and Nawawi 2016; Hasyim and Ohoiwutun 2017), facilities and infrastructure (Marwan et al 2013; Pitoy et al 2017), and food additives in handling and processing raw materials (Yuliana et al 2011; Devi et al 2016), as well as product safety These problems are related to both technical and managerial competencies of the processors in carrying out their business (Setiawan 2010; Listiana et al 2019). Qualified technical and managerial competencies could improve the quality of products, resulting in sustainable traditional fisheries processing businesses (Yanfika et al 2019; Rahayu and Adhi 2016)

Objectives

Methods

Results

Conclusion