Yuk, Ikut Pelatihan Diversifikasi Produk Olahan Surimi di KPTK!

Summary

In this podcast, Nurul from KPTK discusses a training program on diversifying surimi-based fish products, aiming to enhance skills and innovation in the food processing industry. The guest speaker, Ibu Risna Amriani, explains that surimi is a versatile fish product that can be transformed into various foods like fish meatballs and snacks. The training offers hands-on experience, networking opportunities, and certifications, including from BNSP. It also encourages participants to incorporate regional specialties into their products. The program is targeted at vocational school teachers in food processing and entrepreneurship, providing a unique platform to share knowledge and improve local culinary industries.

Takeaways

• 😀 The podcast discusses a training program on surimi product diversification and its derivatives, organized by KPTK.
• 😀 Surimi is a Japanese-origin intermediate product, which is processed fish meat that can be turned into a variety of products like fish cakes, meatballs, or other processed food items.
• 😀 The goal of the training is to diversify seafood products and to encourage innovation in the processing of fish into different culinary forms.
• 😀 The training will be conducted with both online and face-to-face sessions, where theoretical knowledge will be covered online, and practical hands-on work will take place in person.
• 😀 Participants will have the opportunity to create regional specialties from surimi, with an emphasis on creativity in product development.
• 😀 The training is targeted at teachers with 1-4 years of experience teaching fish processing or related subjects, as well as those from creative product development and entrepreneurship fields.
• 😀 Applicants must have a SK (letter of assignment) from their school principal and should not have participated in similar KPTK trainings before.
• 😀 Upon completion, participants will receive certificates from KPTK, the industry partner, and BNSP (National Professional Certification Agency).
• 😀 The training will be accompanied by an internship in Sulawesi Selatan to provide hands-on experience in the industry.
• 😀 KPTK encourages teachers to apply for the program to enhance their skills and contribute to the development of creative products that reflect local identities and can be marketed as unique school brands.
• 😀 The training also supports the development of teaching factories at schools, where students can learn through real-world, product-oriented projects.

Q & A

What is the focus of the training discussed in the podcast?

The training focuses on the diversification of surimi products and their derivatives. Surimi is an intermediate product, and the training teaches how to develop various products from it, such as fish meatballs or other seafood-based items.

Why is the training on surimi important for the participants?

The training provides skills in processing surimi, which is a versatile, long-lasting product that can be used in many different culinary creations. It enables participants, particularly teachers, to develop creative products from surimi, enhancing their teaching capabilities and promoting local and regional culinary creativity.

What is surimi and how is it processed in this training?

Surimi is a processed seafood product, typically made from fish, where the meat is ground and refined into a paste. The training teaches participants how to turn surimi into various products, such as fish cakes, fishballs, and other creative food items.

What sets this year's training apart from the previous year's sessions?

This year, the training focuses on creative products made from surimi that reflect regional specialties. While last year's training focused more on basic surimi processing, this year’s participants will create region-specific products, enhancing the variety and innovation in their offerings.

Who can participate in this surimi diversification training?

The training is primarily for teachers in the field of fishery product processing. Teachers with 1 to 4 years of experience in teaching fish processing, as well as those teaching creative products and entrepreneurship, are eligible to apply.

What are the prerequisites for enrolling in the training?

To enroll, participants must have a teaching assignment in the relevant field, verified by a SK (assignment letter) from the school principal. Additionally, they must not have participated in this specific training before to allow new participants a chance.

Will there be any certifications provided upon completion of the training?

Yes, participants will receive three certificates: one from the organizing institution (KPTK), another from the industry involved in surimi production, and a third from the National Professional Certification Agency (BNSP) after completing the competency test.

How will the training be conducted?

The training will be conducted in a blended format, combining both online and face-to-face sessions. Online sessions will cover theoretical concepts, while the face-to-face sessions will involve practical hands-on training on making surimi and its derivatives.

Are there any opportunities for practical experience during the training?

Yes, after completing the theoretical sessions, participants will engage in practical sessions where they will produce surimi and its derivatives. Additionally, they will participate in an internship program in South Sulawesi, further enhancing their practical skills.

What benefits do participants gain from attending this training?

Participants will gain valuable skills in surimi product diversification, receive multiple certificates (which contribute to career advancement), and have the opportunity to exchange ideas with fellow educators across Indonesia. This training also supports the development of teaching factories at their schools, promoting entrepreneurial skills among students.