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All Journal JPM (Jurnal Pemberdayaan Masyarakat) Jurnal ABM Mengabdi
Roni Alim Ba'diya Kusufa
Universitas PGRI Kanjuruhan Malang
Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Peningkatkan Value Added dan Market Orientation Olahan Varian Jamur UMKM Cahaya Putra di Kabupaten Malang Yoyok Seby Dwanoko; Supami Wahyu Setiyowati; Roni Alim Ba'diya Kusufa
Jurnal Pemberdayaan Masyarakat Vol 8 No 1 (2023): Mei
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v8i1.7707

Abstract

Small and medium-sized enterprises (SMEs) Cahaya Putra as partners are located on Jl Masjid Arosidin Genengan Village, Pakisaji District, Malang Regency, East Java Province. The partner runs its business for 7 years, starting in 2015 until now. The production process carried out by partners still traditionally uses simple equipment. The type of processed mushroom food is still one product, namely mushroom chips. The taste is also still one taste, namely original. The packaging is still a standard form of plastic wrap size 0.10 pillow shape only and is less attractive. Marketing reach is still an area in Malang only and has not been marketed online. The community service methods used are observation, interviews, program planning and preparation, implementation of activities, and program evaluation. The results obtained are to provide appropriate production equipment procurement solutions as needed by the partner, improved quality, and packaging models of products that have attractive market competitiveness. The community service team conducts training and mentoring on financial management, how to conduct market research, and production control management, development of product variants, making new flavor variations through processed types of food raw materials for mushrooms, and online digital marketing training.
Peningkatan Value Added dan Product Quality Produk Olahan Lidah Buaya melalui Metode PLA pada UMKM Tirtha Shanum Roni Alim Ba'diya Kusufa; Riril Mardiana Firdaus; Yoyok Seby Dwanoko; Ika Meviana; Moch Farid Andiyansya
Jurnal ABM Mengabdi Vol 10 No 2 (2023): Desember
Publisher : STIE Malangkucecwara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31966/jam.v10i2.1333

Abstract

The UMKM actors will get value added to the results of their business when the management of the output of production is done in a proper and correct way. Good added value can be seen in good production outputs, attractive packaging, healthy, hygienic, safe, and have a lot of flavor variations and are acceptable to the wider market. In addition to value added, product quality also has a very important role for every entrepreneur in running their business. Product quality is among the relatively most influential aspects of product purchase decisions. The objective of this activity is to help solve the problem of UMKM Tirtha Shanum, which is the production of crocodile processing. The approach offered to help partner issues is Participatory Learning and Action (PLA). Participatory Learning and Action (PLA) approaches are characterized by socialization, discussion, and practical training in person. Product processing innovations evolved by creating a variety of processed products based on crocodile tongue. UMKM Tirtha Shanum also processed the crocodile tongue plant into a coconut tongue beverage with bottle and cup siller packaging, candy crocus tongue packaging tubes toples and standing pounc window ziplock sealer, and coconut Tongue powder packaging paper standing Pounc.
Co-Authors Ika Meviana Moch Farid Andiyansya Riril Mardiana Firdaus Setiyowati, Supami Wahyu Yoyok Seby Dwanoko