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

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.


Introduction
Community empowerment in coastal areas that has been carried out previously in Lamongan dan Probolinggo [1] found stunting cases in coastal areas of East Java.Stunting is the impaired growth and development that children experience from poor nutrition, repeated infection, and inadequate psychosocial stimulation.Children are defined as stunted if their height-for-age is more than two standard deviations below the WHO Child Growth Standards median [2].This is interesting because areas that have high stunting rates are areas that have abundant resources in terms of foodstuffs, Processed Seafood Determination for Fishermen Prosperity Using Macro Ergonomic and Analytical Hierarchy Process 1298 (2024) 012009 IOP Publishing doi:10.1088/1755-1315/1298/1/012009 2 especially the coast of East Java, an area with abundant food resources but in which there is still a high stunting problem.This is because many small children are bored with eating fish.The daily life of his parents who are fishermen and the lifestyle that sees fish every day, makes these little children bored and do not want to eat fish.This is why in the coastal areas of East Java although natural resources are abundant, stunting cases are also high in this region then potential to be coastal eco-tourism [3].The fish processing process can be carried out with the support of renewable energy sources from the ocean [4][5][6].
Previous research [7] on Various Fish and Clams Processed Business in Kalirejo Village, Kraton District, Pasuruan Regency this time improved fish and clams processing management which includes training and assistance in the process of processing fish and clams into various processed fish and clams, financial management, capital, packaging methods and brands, sales techniques and marketing management and entrepreneurship for product processors sea area of Kraton District to improve their welfare.
Overcoming stunting in coastal areas of East Java is one of the challenges to solve it [8].It is necessary to consider the right way to overcome the problem of stunting with the availability of existing resources.Processed fish products were chosen as one way to overcome stunting in coastal areas of East Java.This processed product is a way out to overcome the boredom of young children about fish.This processed product is processed in such a way that the shape of the fish and the taste of it can be different and become a new food choice for them.These processed products include fish and clam's crackers, fish meatballs, fish and clams' nuggets, fish mangut, and smoked fish and smoked clams.Fish mangut is one type of Javanese cuisine made mainly from smoked fish with a taste like goulash but thinner and spicier.These processed products are the main solution in overcoming stunting in coastal areas of East Java.
In its development, these processed products are products that can be processed from raw fish ingredients.Of course, for better and more targeted production, it is necessary to prioritize which processed products are the main interests of coastal communities.By using macro ergonomic it produces a comprehensive analysis of the causes and effects of the problems faced which in this case is stunting.This analysis provides a diagram on how each stakeholder plays an important role in the problem of stunting on the coastal area of East Java.Furthermore, it is combined with Analytical Hierarchy Process (AHP) analysis can be found the order of priority ranking which preparations are of interest to coastal communities, starting from the first, second, and so on.The Analytical Hierarchy Process (AHP) offers a thorough framework for dealing with such issues.It is a method for representing the elements of any problem in a methodical manner.It organizes basic reasoning by breaking down a problem into smaller constituent parts and then developing priorities in each hierarchy using simple pairwise comparison judgments [9].Several criteria in determining alternatives are also involved according to the existing conditions of the community such as community preferences, community knowledge, commodity production, fish processing tools [10], and ergonomic process.This AHP analysis involved 33 respondents from several coastal areas in East Java such as Surabaya, Tuban, Pasuruan, and Probolinggo to obtain valid results.
Therefore, the research objectives are: 1. Determine the best processed seafood foods among the processed foods chosen by respondents.2. Determine cause-and-effect relationships between stakeholders in the problems that occur.3. Choose the criteria of good, processed seafood food.4. Reducing stunting rates in children in coastal areas of East Java.

Literature Review
Community empowerment in coastal areas that has been carried out previously in Lamongan and Probolinggo [1].In some of these empowerment activities, there is a phenomenon that coastal communities in East Java are tired of eating fish because almost every day they meet the same commodity.Boredom of these fish results in a lack of animal protein intake, especially fish, giving rise to one of the indicators of stunting.Over time, the stunting phenomenon is like an iceberg so that it becomes a pandemic that spreads to several cities in the coastal area of East Java.The reduction in stunting can be overcome by one of them returning to eating fish with various preparations that are managed into various preparations [7].In addition to solutions to reduce stunting in the form of processing fish foodstuffs, previous studies conducted an analysis in the form of a combination of AHP and Macro Ergonomic which produced outputs in the form of the best scenario decisions in which there was a stakeholder analysis to present cause-and-effect relationships.The process of the

Methodology
The selection of a multi-criterion method for dealing with a particular problem is a multi-criterion decision problem without a clear solution.Choosing one method over another is often done arbitrarily, due to the lack of standard rules [12].Macro Ergonomic is used as an analysis that determines the causal relationship between each stakeholder involved in this study.To prioritize and choose health infrastructure projects, the Analytical Hierarchy Process (AHP) was employed.It is suggested for this type of ranking problem with scores [13,14].
The method known as AHP has caught the interest of many academics, due to its good mathematical nature and the ease with which the essential input data may be obtained [15].Its simplicity is defined by comparing alternative pairs based on specific criteria [16].Furthermore, the emergence of various software tools has popularized and simplified this procedure.Expert Choice is the most well-known [17] and Super Decisions [18].In this study, we used Expert Choice program version 11, which is a decision-making software based on multi-criteria decision making, and we implemented AHP by calculating relative weights rather than counting by hand.Modern fish smoking devices are used as one method to produce some processed fish products.Organoleptic tests [19] are also carried out to determine the level of relevance between product quality and consumer taste.This method is applied to be able to adjust the target consumers to be targeted by this processed fish product so that it can be well accepted in the community.

Result and Discussion
Figure 1 shows the causal relationship between each stakeholder involved.Macro Ergonomic is a concept to make a friendly relationship to an environmental system.In figure 1, the decrease in stunting cases in the coastal areas of East Java occur if each stakeholder gives their own role as the diagram shows.Environmental systems that support each other would be one of the factors in reducing stunting rates in coastal areas of East Java.
Figure 2 shows the hierarchical structure of prioritization to compile an analytical hierarchy process (AHP) analysis framework.

Figure 2. Hierarchy Structure of Prioritization
In figure 3 the results of the AHP analysis are displayed which is a visualization of respondent data that has been combined in such a way by the Expert Choice 11 application.Figure 3 visualizes priority data on criteria that influence the selection of alternative processed food products, with the results of community preference being the highest priority criterion with a value of 0.538 with an inconsistency of 0.09.Then figure 4 shows the result of the priority of alternative processed fish products where the highest priority of processed fish products is fish mangut with a value of 0.403 with an inconsistency value of 0.08.In figure 3, Community Preferences is ranked the highest priority with a value of 0.538 which means that community preferences are the most dominant factor in choosing alternative priorities for processed fish products.The Ergonomic Process criteria were ranked second with a value of 0.251 followed by community knowledge with a value of 0.132, commodity production with a value of 0.040, and finally the fish processing equipment criteria with a value of 0.039.
Followed by figure 4, where this image is a graphic visualization of the results of prioritizing processed fish products.The first rank is occupied by fish mangut with a value of 0.403 followed by fish meatball with a value of 0.270, fish and clams crackers with a weight of 0.203, smoked fish and smoked clams with a weight of 0.076, and finally fish nuggets and clams with a weight of 0.048.  2 qualitative data is presented about the weight of each alternative on each criterion.In this data, fish mangut is the most popular choice for the public in each criterion.All are done with an inconsistency level below 0.1.Table 3 shows the final result of AHP.In the table, fish mangut has the highest weight of 0.403 followed by other alternatives, namely fish meatballs with a weight of 0.270, fish crackers and clam crackers with a weight of 0.203, smoked fish and smoked clams with a weight of 0.076, and finally fish and clam's nugget with a weight of 0,048.The following is some documentation about processed fish products that are the choice of coastal communities and documentation about the discussion process with local residents.In figure 5, figure 6, and figure 7, documentation can be seen about real steps in conducting socialization and training to introduce processed fish products as well as taking samples of interest in selecting criteria and processed fish products in coastal communities of East Java.

Sensitivity Test
Figure 8 shows that this is the initial scenario of the sensitivity test with the ideal mode visualized by the performance model.A sensitivity analysis was performed to help understand the effect of changes in the weight of key criteria on alternative ratings.It is useful to perform a "what will happen if" analysis to see how the final result will change if the weight of the criteria is different [18].This sensitivity analysis will show how much change will occur if each criterion does not fit the initial scenario.There are two scenarios studied and become a benchmark for sensitivity to influence criteria with alternative results: • Scenario 1: Sensitivity analysis of ergonomic process criteria • Scenario 2: Sensitivity analysis of community knowledge criteria Table 4 is the weight of each criterion if changes are made to find out how much influence the criteria are changed.As the data shown in table 4, by conducting two test scenarios on the criteria of ergonomic process and community knowledge, results with different weights were obtained.Both scenarios result in different priorities of determining criteria.In the initial scenario, the priority of the highest determining criterion is community preferences.However, when testing scenario 1, the results IOP Publishing doi:10.1088/1755-1315/1298/1/0120099 changed so that ergonomic process was the highest determining criterion as well as what happened in scenario 2 where community knowledge was the highest priority criterion.This is to test how strong and how consistent the alternative results of processed fish products have been selected before.

Scenario 1: Sensitivity analysis of Ergonomic Process criteria
In scenario 1 visualized in figure 9, it can be seen that there is no change at all in the changes in the weight of the criteria made earlier.By varying the weight of the ergonomic process criteria to reach a value of 53.8%, there was no change in the priority ranking of processed fish products in comparison to the first scenario.Mangut ikan still ranked first with 30.9% then followed by fish meatballs 28.8%, fish and clams crackers 26%, smoked fish and smoked clams 8.4%, and fish nuggets and clams 5.8%.

Scenario 2: Sensitivity analysis of community knowledge criteria
Just like before, in scenario 2 visualized in figure 10, there is no change at all in the changes in the weight of the criteria made earlier.By varying the weight of the ergonomic process criteria to reach a value of 53.8%, there was no change in the priority ranking of processed fish products in comparison to the first scenario.Now, fish mangut 31.1%,fish meatballs 29.4%, fish and clams crackers 25.8%, smoked fish and smoked clams 7.8%, and finally fish nuggets and clams 5.9%.By making changes using 2 scenarios, no results were found about alternative ranking changes.This shows that the ranking of selected alternatives is a strong and consistent alternative.

Originality and Research Value
This study is a study that applies macro ergonomic and AHP in the process of determining and selecting processed products from fish as an effort to overcome stunting cases in coastal areas of East Java.This study provides decision makers with an approach that takes criteria into consideration as an implementation from the point of view of fish smoking device innovation and community habits to produce a targeted ranking according to the purpose for which the study was made.

Conclusion Research Conclusions
1.The best processed fish products selected based on the analysis were fish nuts with a value (0.403), followed by fish balls (0.270), fish crackers and clam crackers (0.203), smoked fish and smoked mussels (0.076), and fish nuggets and clam nuggets (0.048) being the last choice.2. The role of each stakeholder is clearly visible and illustrated to be able to create a supportive environment for the reduction of stunting cases in coastal areas of East Java.3. The criteria that dominate processed seafood in this analysis are community preference with a value of (0.538), followed by public knowledge (0.132), commodity production (0.040), fish processing equipment (0.039), and ergonomic process (0.251) being the last.4. With this ranking, it will make the stunting rate in children decrease because they can eat a varied diet with healthy, tasty, and nutritious fish-based ingredients.

Figure 1 .
Figure 1.Causal relationship analysis diagram between stakeholders

Figure 3 .Figure 4 .
Figure 3. Priority of Criteria for Determining Processed Food Ingredients

Figure 7 .
Figure 7. Modern Fish Smoking Devices

Table 1
presents qualitative data on the weights of each criterion compared to each other.Then in table

Table 3 .
Priority End Results of Processed Food Ingredients

Table 4 .
Sensitivity Analysis Scenario Weighting