TRAINING AND MENTORING ON SCOTCH FISH EGG PROCESSING AS A FUSION MENU IN PULAU MERAH CULINARY TOURISM, BANYUWANGI

Abstract

Pulau Merah is a prominent culinary tourism destination in Banyuwangi, where local culinary businesses face challenges related to limited menu innovation, inconsistent food quality, and the absence of Standard Operating Procedures (SOP) and standardised recipes. This community service activity aimed to improve the culinary competencies of Yogi Café & Resto through training and mentoring in the processing of Scotch Fish Egg as a fusion menu based on locally available fish resources. The activity employed a participatory approach consisting of theoretical instruction, demonstrations, hands-on practice, mentoring, and a competency test. The training was conducted on April 28, 2026, followed by a Demi Chef competency test on May 1, 2026, involving the owner and employees of Yogi Café & Resto. The training covered fusion food concepts, local fish selection, fishy odour elimination, batter formulation, wrapping techniques, frying procedures, plating, hygiene and sanitation, SOP implementation, and recipe standardisation. The results showed that participants were able to independently apply the production procedures and successfully produce Scotch Fish Egg with a crispy outer texture, tender interior, and reduced fishy odour. The provision of standardised recipes and SOP guidelines also supported production consistency and operational efficiency. Furthermore, two participants successfully completed the Demi Chef competency test, demonstrating competency in raw material preparation, food processing, presentation, and hygiene and sanitation. The activity successfully addressed the partner's limitations in product innovation and production standardisation while providing a potential signature menu that can strengthen the competitiveness of Yogi Café & Resto and support the development of culinary tourism in Pulau Merah, Banyuwangi.