he “Mino Mulyo” Fish Cultivator Group is located in Kergan, Tirtomulyo, Kretek District, Bantul Regency, with 35 members. This group had received a Certificate of Good Fish Cultivation Methods with Good grades, from the Director General of Aquaculture in 2013. Tirtomulyo Village is starting to get attention because the location is in a strategic position, on the main route Yogyakarta-Samas or about 3 km of the planned Southern Ring Line. The existence of this route allows the development of community business opportunities, including in the form of a Culinary Tourism Complex for the Kretek area, especially in Kergan.
In current conditions, Gouramy fish is only marketed fresh, to local markets and several markets in Purwokerto, Puworejo, Bojonegoro and Yogyakarta. The disadvantages of selling in fresh condition, include the fish that is easily damaged and will suffer losses if it does not run out on that day. With the increasing number of production, there is a need for efforts to process various products from gouramy, which had long shelf life and easy to consume. There has been an initiation to form a fish processing group with the name “Mina Sejahtera” which is based on “Mino Mulyo”. The Mina Sejahtera Processing Group consists of women whose husbands are gouramy cultivators.
The Fish Technology Study Program has developed and researched gel-based fishery products, dry processed and zero waste products from various aspects and fishery products with high storage capacity and already have formulas and technology that are good, tested and easy to apply as an empowerment effort to improve community welfare. By looking at the various conditions in the target location as well as the applied technology possessed by the proposing team, a program initiation was carried out related to the diversification of gouramy processed into various products that were durable and highly competitive, and in the end could improve and empower the community.
The activity was carried out for 2 years, 2014-2015, which included training on the diversification of processed gouramy in the first year and increasing promotion and marketing networks in the second year. The first year activities included socialization, application of appropriate technology in the production of various processed gouramy, making production room- designs that were effective, efficient and ergonomic; packaging and labeling; group-based business formation; as well as mentoring and monitoring. The various processed gouramy products includedd dry products (crispy gourami, amplang crackers, fried meatballs); fish gel products (dumplings, dragon feet, nuggets, mpek-mpek, tofu meatballs); as well as by-products or waste (soy sauce and skin crackers). While the second year activities included making websites, banners, signboards, books, business cards; as well as carried out a coloring competition for children to promote their likes of eating fish. The website contained information about the conditions of the Kergan village, the potential and opportunities for developing a tourism village, as well as activities to diversify the processing of gouramy and the products that had been produced. This page can be visited at: http://wisataminamulya.blogspot.com/
