Upaya Peningkatan Kualitas UMKM Makanan Olahan
DOI:
https://doi.org/10.35126/jpmi.v3i2.765Keywords:
MSMEs, Cassava Chips, Packaging Design, Marketing Research, CompetitivenessAbstract
The development of Micro, Small, and Medium Enterprises (MSMEs) in the processed food sector is often hindered by low visual quality and conventional packaging systems. This community service activity aims to enhance the competitiveness of cassava chip MSMEs through packaging optimization and marketing strategies based on marketing research management. The method employed was action research, which included participatory observation, in-depth interviews with owners and employees, and distributing questionnaires to customers to map consumer perceptions. A SWOT analysis was used to formulate targeted business development strategies. The results indicated that the partner's primary strength lies in authentic taste, yet it suffers from weaknesses in packaging design and high oil residue. Through this program, business owners have gained technical knowledge regarding protective packaging materials and skills in designing attractive visual identities. The implications of this activity emphasize the importance of transitioning from conventional to modern packaging to increase market value and expand market share. It is recommended that continuous mentoring be provided on a larger scale to accelerate the digitalization of MSME marketing in Medan.
Downloads
References
Alamri, M. S., Qasem, A. A. A., Mohamed, A. A., Hussain, S., Ibraheem, M. A., Shamlan, G., Alqah, H. A., & Qasha, A. S. (2021). Food packaging’s materials: A food safety perspective. Saudi Journal of Biological Sciences, 28(8), 4490–4499. https://doi.org/10.1016/j.sjbs.2021.04.047
Asiyah, S., & Rachmadi, K. R. (2022). Digitalisasi Pemasaran Melalui Sosial Media Marketing Pada Pelaku UMKM Guna Peningkatan Pendapatan. Reswara: Jurnal Pengabdian Kepada Masyarakat, 3(1), 2716–3997. https://doi.org/10.46576/rjpkm.v3i2.1866
Damayanti, D., Laksana, S. R., Sandi, S. P. H., & Hidayaty, D. E. (2023). Penerapan Standar Operasional Prosedur ada Bisnis Cofee Shop Garis Tangan. Jurnal Pijar Studi Manajemen Dan Bisnis Dan Bisnis, 1(3), 686–691. https://e-journal.naureendigition.com/index.php/pmb/article/download/418/196/1226
Kamariah, N., & Israr, A. A. (2023). Strategi Pengembangan Produk Melalui Perancangan Desain Kemasan Baru Pada UMKM Warcok. Jurnal Administrasi Terapan, 1, 204–222. https://journal.stialanmakassar.ac.id/index.php/admit/article/download/2357/157/13735
Layli, A. N., Maidita, C., & Asilmi, C. B. (2022). Pengaruh Design Kemasan Produk Kecantikan Terhadap Minat Beli Konsumen. Journal Beauty and Cosmetology (JBC), 4(1), 6–13. https://journal.unesa.ac.id/index.php/jbc/article/view/20618/10050
Made, Sutmaja, & Igbaja. (2022). Strategi Penetapan Harga Dalam Upaya Mempertahankan Keberlangsungan Bisnis Grosir Pada Masa Pandemi Covid-19. Jurnal Perspektif Bisnis, 52–62(5), 1. https://jpb.fisip.unila.ac.id/index.php/jpb/article/download/132/41
Majid, I., Ahmad Nayik, G., Mohammad Dar, S., & Nanda, V. (2018). Novel food packaging technologies: Innovations and future prospective. Journal of the Saudi Society of Agricultural Sciences, 17(4), 454–462. https://doi.org/10.1016/j.jssas.2016.11.003
Munarko, H., Jariyah, J., & Kurnianto, M. A. (2023). Profiling Atribut Sensori Kukis Nastar Menggunakan Metode Rate-All-That-Apply (RATA). Gorontalo Agriculture Technology Journal, 6(2), 55. https://doi.org/10.32662/gatj.v0i0.2711
Wulandari, S., & Marlena, N. (2020). Pengaruh Kualitas Layanan Terhadap Minat Beli Ulang Dengan Kepuasan Konsumen Sebagai Variabel Intervening Pada Pengguna Transportasi Migo di Surabaya. Jurnal Pendidikan Tata Niaga, 8(2), 791–797. https://ejournal.unesa.ac.id/index.php/jptn/article/download/35411/31476/44184
Nurendah, Y., & Mekaniwati, A. (2020). Inovasi Kemasan dan Pemasaran Berbasis Teknologi Kunci Pengembangan Produk UMKM Kota Bogor. JADKES: Jurnal Abdimas Dedikasi Kesatuan, 1(1), 21–28. https://jurnal.ibik.ac.id/index.php/jadkes/article/download/1647/1218
Rahman, A. F., & Anggalih, N. N. (2023). Inovasi Desain Kemasan Berkelanjutan Untuk Produk Ecoprint. Jurnal Desgrafia, 1(1), 157–170. https://ejournal.unesa.ac.id/index.php/desgrafia/article/download/54860/43621
Rezky, A., Satriani, S., Wanini, W., Diva, F., & Arifuddin, A. (2023). Strategi Pemasaran Dengan Metode Potongan Harga Dalam Meningkatkan Minat Belanja. Jurnal Ilmiah Multidisiplin Amsir, 2, 125–136. https://www.journal.stieamsir.ac.id/index.php/abrj/article/download/326/207
Suparman, A., Rohmah, S., & Awaludin, A. (2023). Pengaruh Desain, Lebel Dan Kemasan Terhadap Mutu Produk Olahan Dan Memanfaatkan E-Commerce Dalam Memasarkan Makanan Di Desa Kalentambo. Jurnal Kolaborasi Pengabdian Masyarakat Fakultas Ilmu Administrasi, 1(1), 1–18. https://doi.org/10.37950/jkpemasfia.v1i1.1671
Utami, D. P. (2021). Strategi Branding Untuk Membangun Image Positif Pangan Lokal Bagi Usaha Mikro Kecil dan Menengah. Journal of Food Technology and Agroindustry, 3(1), 26–35. https://ejournalwiraraja.com/index.php/JFTA/article/download/1208/966/
Vermeir, I., & Roose, G. (2020). Visual design cues impacting food choice: a review and future research agenda. Foods, 9(10), 1–60. https://doi.org/10.3390/foods9101495
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Jurnal Pengabdian Masyarakat Inovasi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (Refer to The Effect of Open Access).
