Processed Seafood Determination for Fishermen Prosperity Using Macro Ergonomic and Analytical Hierarchy Process

Abstract

Abstract The high rate of stunting in children in East Java Province is a problem that has become a major focus in the national scope. Based on these problems, the researcher intends to increase the intake of animal protein from fish for fishermen’s families, by prioritizing fish processing in coastal areas of East Java and providing education and knowledge for fishermen in fish processing methods in coastal areas of East Java Province. An analysis was carried out using the macro ergonomic and Analytical Hierarchy Process (AHP) method to determine the priority of processed food from fish ingredients to reduce stunting rates. The criteria in this analysis are Community Preferences, Community Knowledge, Ergonomic process, Commodity Production, and Fish Processing Tools. The results of the analysis found that priority choices in percentage include Fish Nuggets, Fish Sticks, Fish Meatballs, and Fish Crackers. The final result of this study was the priority of processed fish food ingredients to reduce stunting rates in children in coastal areas of East Java Province. With these results, it can help SMEs and coastal communities to process fish food ingredients with the aim of developing communities and coastal areas and increasing fishermen’s family interest in consuming processed fish ingredients to reduce stunting.