UPAYA MENINGKATKAN NILAI EKONOMIS IKAN SALUANG MENJADI OLAHAN SALUANG GORENG KRISPI DENGAN BERBAGAI VARIAN RASA

Abstract

S a luang Fish (Rasbora argyrotaenia) production in South Kaliman tan is 1,800.8 tons in capture fisheries and 3,813.4 tons in swamp waters (Marine and Fisheries Service, 2016). S a luang fish is one of the potential local fish that is popular with people in South Kalimantan. S a luang Fish products are generally only proces sed into fried fish for family consumption. It still has drawbacks, namely, the bones/thorns are still hard and can injure the oral cavity when consumed, so processing is needed that can soften the Saluang fish bones. One of them is produced in a presto wa y so that processed fried saluang fish becomes crispy. Crispy fried saluang fish can be used as a product that can be sold as souvenirs typical of the city of Banjarbaru and can be used as a business opportunity for empower ment and family welfare ( PKK ) cadres in RT 11 RW 02 Sungai Besar V illage, Banjarbaru City.