Impactful Community Service Program: ULM Students Teach Coastal Residents to Turn Crab Shell Waste into Nutritious Nuggets
PAGATAN, Tanah Bumbu – Students from the Faculty of Fisheries and Marine Sciences (FPIK) of Lambung Mangkurat University (ULM), who are currently conducting Community Service Programs (KKN) in Sungai Lembu Village, Kusan Hilir District, have initiated a creative program utilizing fishery waste. Crab shells, which are usually discarded, are being processed into calcium flour as an additional ingredient for nutritious fish nuggets.
The activity took place at the Sungai Lembu Village Office on Thursday (July 31, 2025), and was attended by dozens of enthusiastic residents who witnessed and participated in the production process. Also in attendance were the Head of the Tanah Bumbu Fisheries Service, H. Akhmad Rozain, the Head of Kusan Hilir District, Amirullah, the Head of Sungai Lembu Village, Rusniansyah, fisheries extension workers, and community leaders.
According to Aditya, a member of KKN Group 13, the idea emerged from observations of the village’s potential and discussions with fisheries extension workers.
“Waste crab shells are abundant here, but they haven’t been utilized. We want to provide added value with a zero-waste principle. Besides reducing waste, shell flour can be a source of calcium, which is beneficial for the body,” he said.
The flour-making process begins with collecting shells from collectors, cleaning them, boiling them in a pressure cooker, drying them in the sun, and then grinding them into a fine powder. This flour is then mixed into the mackerel nugget dough, along with flour, eggs, and ground spices. Students also introduced organoleptic testing methods—assessing taste, color, and texture—to ensure the product is acceptable to the community.
The Head of Sungai Lembu Village, Rusniansyah, appreciated the ULM students’ idea.
“Until now, crab shells have been thrown away. If processed like this, it can become a nutritious food and open up business opportunities. We hope this can be developed to support stunting management,” he said.
Meanwhile, the Head of the Tanah Bumbu Fisheries Service, H. Akhmad Rozain, assessed the students’ initiative as being in line with sustainable fisheries development.
“This innovation can be a solution to the problem of fishery waste piling up in production centers, while also increasing local income,” he said.
The activity concluded with a tasting session of the processed nuggets. Residents responded positively to the product’s taste and texture, and several housewives even expressed interest in making it at home. The students hope this innovation will be the first step in raising awareness that fishery waste can be processed into healthy, economically valuable food products.
