The earthquake in West Sulawesi that occurred in the last few months has disrupted several fishing facilities and activities. Public buildings and facilities were damaged, which caused deep trauma to the communities in Mamuju and Majene. This research was conducted during the recovery of post-earthquake conditions in Mamuju, West Sulawesi. Proximate analysis was carried out on three traditional processed products of the Mamuju community, which can be found in the traditional market of the Mamuju Seaport in the form of 2 dried anchovies and one dried shrimp product. The test results on the three products showed that the protein content was 43.22-44.03% and fat 2.92-3.14%, which indicated the quality of the processed product was quite good. Furthermore, the dried shrimp product contains protein, fat, 37.0% and 0.39%, respectively. This fishery product is quite potential for preparing nutritious food ingredients, but product packaging is still minimal and allows for a faster quality deterioration process. In addition, government support through related agencies in the form of assistance in improving the quality of processed products in Mamuju must be increased. The fishery resources in West Sulawesi is generally very potential to be developed as a source of income for regional development in the future.

Kurau Village is one of the potential villages to become one of the centres of fishery production. These processed products are a mainstay that provides income for the fishing community of Kurau, apart from fresh fish products. The types of products that can be found at the Curve Barat souvenir centre are amplang and getas. This study, the purpose of this study was to determine the proximate content of food ingredients produced by fisheries in the form of amplang and brittle produced from community groups in Kurau Village, Central Bangka Regency Bangka Belitung. This information becomes essential in food products that must be included in the packaging of amplang and getas products. There are three amplang products (squid amplang, squid ink amplang, and crab egg amplang) and one shrimp getas tested proximately. The test results showed that all of these products only had a protein content range of 2.79-3.53%, fat 2.41-3.93%, and the highest proximate content was BETN (Nitrogen-Free Extract Material). Nevertheless, these snacks are MSE (Medium and Small Enterprises) products that can be a driver of economic activity in Kurau village. However, attention to the nutritional value conveyed on the packaging must continue to be developed to provide an understanding of the value of processed fishery products.