Culinary Innovation Based on Local Wisdom: Development of Lemadang Fish Skin Chips (Coryphaena hippurus) in the Context of the Creative Economy

Abstract

This study explores the potential of Mahi-mahi (Coryphaena hippurus) fish skin as a value-added snack product in the form of vacuum-fried chips. Laboratory analyses conducted at the Department of Food Technology, Faculty of Agricultural Technology, IPB University, assessed the nutritional composition using standard proximate analysis (AOAC), revealing high protein and low-fat content. Three flavor variants—Original, Spicy, and Spicy Kaffir Lime—were developed and evaluated through sensory testing with 30 panelists using a 5-point hedonic scale. Market acceptance was further examined via a survey of 100 respondents, assessing demographic profiles, flavor preferences, purchasing channels, and promotional strategies. Qualitative data from interviews with SME practitioners, fisheries authorities, academic experts, and consumers were integrated to provide a comprehensive market and production feasibility analysis. Results indicate that Spicy flavor received the highest sensory scores and consumer preference, with offline retail channels showing the greatest purchase potential. SWOT analysis identified strengths in nutritional value and product uniqueness, opportunities in health-conscious and specialty markets, weaknesses in seasonal raw material supply, and threats from competition and supply chain instability. The study concludes that successful commercialization will require integrated strategies combining supply chain management, quality assurance, targeted promotion, and institutional collaboration.