Should The large potential of anchovy in Indonesia as well as the trend in exports of logged anchovy, it is necessary to make a new breakthrough in efforts to diversify and develop various processed anchovy products. Even though we think that anchovy is very affordable, actually anchovy also has a very high economic value in the market and can be compared with other types of marine commodities both in domestic and international markets. The purpose of this study was to identify various types of diversification and product development products from Probolinggo typical anchovy processing. Identification of the types of products, tools, materials and processing methods is carried out through surveys, assistance and documentation. The results of diversification and development of processed anchovy products were focused on 2 processed variations, namely sambal geranti and crispy anchovies.
This processed anchovy product was very feasible to become a potential in the development of a unique culinary business typical of Probolinggo Regency. Activities that had been carried out are in the form of improving product quality, increasing the added value of anchovy (diversification of processed anchovy products / crispy anchovy and chili sauce), use of packaging, and labeling of these products. Based on observations, the community had acquired knowledge and technology related to the handling and processing of fishery products, as well as packaging and labeling of these products
