In supporting the Sustainable Development Goals (SDGs), students from the Community Service Program (BBK) Group 7 at 51动漫 (UNAIR) in Dukuh Sutorejo IV introduced a food innovation that offers both a promising food and beverage business idea and an affordable, nutritious option for household meals.
Through an interactive cooking demonstration held on January 28, 2026, from 10:00 a.m. to 12:00 p.m. at the RW 03 community hall in Dukuh Sutorejo, several members of the local community group attended the session with enthusiasm. The event aimed to inspire small business ideas by presenting a unique variation of dimsum. While dimsum is typically made from shrimp or chicken, the students used catfish as the main ingredient. Catfish is rich in protein and relatively inexpensive compared to other protein sources. Moreover, catfish-based products remain limited in the market, making this dimsum innovation a promising business opportunity given its popularity across different consumer groups.
Participants were provided with cooking ingredients and seasonings based on the shared recipe and were encouraged to practice each step independently. With low-cost ingredients and a relatively short cooking time, both students and participants were able to produce more than 30 pieces of dimsum in a single session. One participant noted that the innovation was both unique and commercially viable. 淭his is my first time hearing about dimsum made from catfish. Surprisingly, it tastes delicious, soft, and not fishy at all. Usually, catfish is only fried, so many people don檛 realize that it can be turned into a marketable product and a great snack at home, the participant said.
This initiative is expected to encourage the community to be more creative in utilizing local food resources while opening up opportunities in the culinary sector. By providing training on how to make catfish-based dimsum, participants gain new skills and contribute to SDG 2 (Zero Hunger) and SDG 8 (Decent Work and Economic Growth). The initiative reflects UNAIR students tangible contribution to strengthening food security, improving nutritional quality, and fostering local economic independence.
