Education and Utilization of Tilapia Fish Bone Flour by Family Empowerment and Welfare (PKK) Cadres in Naga Kisar Village, Serdang Bedagai

Abstract

Community-based approaches involving the Family Welfare Movement (PKK) have greatly improved community quality of life, particularly in tackling issues like stunting, poverty, and digital transformation. This community service program aimed to boost PKK members' knowledge and skills in processing tilapia bone meal into functional food. Conducted in June 2025, it engaged 60 participants using educational and participatory methods. The program’s effectiveness was evaluated through pre- and post-training assessments and a satisfaction questionnaire, with data analyzed descriptively and statistically via a dependent t-test. Results showed a significant knowledge increase, with average scores rising from 13.53 ± 1.71 to 14.67 ± 1.14, an increase of 1.13 ± 0.57 points. Before training, participants’ knowledge was rated good (81.7%) or sufficient (18.3%). After training, all participants achieved either good (100%) scores. Participants found the training materials very useful and responded positively to the organoleptic qualities of the products. The main barriers to independent production were limited capital and equipment. In conclusion, the program effectively enhanced nutritional knowledge and food processing skills. Utilizing tilapia bones as a functional food offers a sustainable solution to reduce fish waste and stimulate the local creative economy. This innovative approach not only addresses waste management but also promotes sustainable community practices. By encouraging the use of tilapia bones, the program expands dietary choices and supports local entrepreneurs in developing new products.