A Group of IPB Students Develop Hot and Spicy Patin Fish Business
Seeing the immense possibility to grow Patin fish (Pangasius nasutus) business, four students of Bogor Agricultural University (IPB) who are members of Program Kreativitas Mahasiswa bidang Penelitian (PKM-P Student Creativity Program for Research), namely Nanda Shafira (chairman), Nyono Warsito, Annisa Wiwik Widiastuti, and Ovie Afifatuzulfa opened Pa'le House.
Pa'le House is an innovative Patin fish processing business with product diversification. In addition, it is also processing house of Patin fish’ wastes such as leather, bone and other parts that are generally not utilized. The left over products can be processed further into profitable added value products to improve profit margins or for zero waste concept.
"So Pa'le House is actually a fish production house which process various fishes from from Patin and cat fish. Following the advice of our supervisor, we focus our business object on Patin fish first, then we will develop our business widely later, "said Nanda.
Why we chose Patin fish, because Patin fish has not been exposed and due to their high nutritional value. This species is less known, yet there are plenty of farmers who farm this species, but few customers. "As an effort to support Let's Eat Fish Movement we understand that Patin fish is a great opportunity for business development," said Nanda
The Program Kreativitas Mahasiswa bidang Penelitian (PKM-P Student Creativity Program for Research) team took initiative to produce three type of fishery products made of Patin fish, namely "Frozen dori" (fillet of tropical fish marinated in tropical spices ready to cook), "Kerika" (Dori crackers with tropical spices, ready to eat) and "Kulika" (Skin Dori crakers with tropika spices Ready to eat). The uniqueness of this product lies in the spices used. Nanda tried to innovate those three fishery products mix up with tropical spices in different flavours, such as the original spice, rendang seasoning, curry spices, sweet sour seasoning, balado seasoning, and green curry (green curry).
"Why tropical spices, because tropical spices is typical and strong of Indonesian spices. Also this is our way on how I get rid of the fishy smell of the Patin fish, and to promote typical Indonesian tropical spices to the world. Even plenty of Westerners accustomed to use tropical spices, "said student IPB. This innovation will attract make people to consume fish, to increase people's love for Patin fish products and stimulate consumption of Indonesian Cuisine as the reflection of our natural wealth.
In their business concept, the PKM-P team has a unique concept as stated by Nanda, "The concept is as follow, we want the house pa'le to be our future home. Where we can help improving the welfare of Patin fish farmers, and also to reduce unemployment rate. If our business going to be successful, I’ll recruit many people, we’ll apply the happiness concept, I mean all the employees of Pa'le House in the future will be members of the big family, "said student of the Department of Aquaculture, Faculty of Fisheries and Marine Sciences of Bogor Agricultural University (FPIK IPB).
Pa'Le House Products are marketed at various prices. Meat fillet with tropical seasoning sold on three different size, namely 150 grams / Rp 15 thousand, 300 grams / Rp 28 thousand, and 500 grams / Rp 40 thousand. Kerika in three different types, namely 100 grams / Rp 7,5 thousand, 250 grams / Rp 18 thousand, and 500 grams / Rp 35 thousand. For the original taste in three different size, and Rp 8 thousand, Rp 20 thousand and Rp 37 thousand, for all flavors Tropical herbs.
With such prices may offer healthy and nutritious Indonesian food and snacks for students and public as well. Pa'le House Products can be ordered through the following social media address as follows: instagram (@ rumah.pale) or by direct ordering at Pa'le Production House, Perumahan Dosen Institut Pertanian Bogor, Dramaga campus, Bogor, West Java. (Wied)
