<![CDATA[This service activity aims to apply the technology of making cork fish biscuits technology for PKK cadres in the framework of developing sustainable small-scale business in Pangkalan Pisang Village, Koto Gasib District, Siak Regency, Riau Province. Participants as the target of service and training activities involved housewives and PKK cadres, with 25-30 participants and PKK cadres. The cork fish biscuit product training results have a preference level for the appearance and appearance of the biscuit 90%, the taste of cork fish biscuits 94%, the aroma of cork fish biscuits 98% and the texture crispness reach 90%, so the overall sensory value of cork fish biscuits is relatively high around 90 -98%, this shows that it is very potential to be produced and marketed to meet nutritious food that can increase family income in the home industry or SMEs in Pangkalan Pisang Village. The results of the evaluation and development of cork fish biscuits production after the implementation of 6 weeks of training obtained developments that cork fish biscuits have been produced continuously, cork fish biscuits are in demand by school children at a rate of 90-98%, and the production of cork fish biscuits is carried out marketing in several the location is a bread and snack food stalls and a school canteen.]]>
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