Abstract:Abstract: This community service program was implemented with POKLAHSAR BALI, a fisheries MSME in Ulak Karang Utara, Padang City, whose members are mostly women and coastal youth. The main problems identified were traditional…
ional production methods, unstructured business management, and marketing dependence on collectors, limiting added value. The program aimed to improve production capacity, strengthen business governance, and develop a website-based digital marketing strategy. A participatory-collaborative approach was applied through socialization, technical training, technology implementation, mentoring, and continuous evaluation. Innovations introduced included production SOPs, logbooks and simple bookkeeping, a gas-fueled drying oven, development of the website www.sejala.org, QR Code integration on packaging, and activation of social media and marketplaces. Evaluation showed significant improvements in partner skills, with average scores increasing from 2.7 to 4.0, particularly in business recording and digital marketing. Economically, average income rose by 25% and digital sales volume doubled. Sustainability was strengthened through cooperation with the Merah Putih Cooperative and regular coaching from the Padang City Marine and Fisheries Office, thereby enhancing the economic independence of coastal women and youth.
Keywords: coastal women’s empowerment; digital marketing; fisheries MSMEs; local food products; padang city; website.
Abstrak: Program pengabdian masyarakat ini dilaksanakan bersama POKLAHSAR BALI, sebuah UMKM perikanan di Ulak Karang Utara, Kota Padang, yang mayoritas anggotanya perempuan dan remaja pesisir. Permasalahan utama mitra meliputi metode produksi tradisional, manajemen usaha yang belum tertata, serta pemasaran yang bergantung pada pengepul sehingga nilai tambah terbatas. Program ini bertujuan meningkatkan kapasitas produksi, memperkuat tata kelola usaha, dan mengembangkan strategi pemasaran digital berbasis website. Metode partisipatif-kolaboratif diterapkan melalui sosialisasi, pelatihan teknis, penerapan teknologi, pendampingan, dan evaluasi berkelanjutan. Inovasi yang diperkenalkan meliputi SOP produksi, penggunaan logbook dan pembukuan sederhana, oven pengering berbahan bakar gas, pengembangan website www.sejala.org, integrasi QR Code pada kemasan, serta aktivasi media sosial dan marketplace. Hasil evaluasi menunjukkan peningkatan keterampilan mitra dengan skor rata-rata naik dari 2,7 menjadi 4,0, terutama pada pencatatan usaha dan pemasaran digital. Secara ekonomi, pendapatan meningkat rata-rata 25% dan volume penjualan digital dua kali lipat. Keberlanjutan program diperkuat melalui kerjasama dengan Koperasi Merah Putih dan pembinaan rutin Dinas Kelautan dan Perikanan Kota Padang, sehingga mampu mendukung kemandirian ekonomi perempuan dan remaja pesisir.
Kata kunci: kota padang; pemasaran digital; produk pangan lokal; pemberdayaan perempuan pesisir; umkm perikanan; website
Abstract:Abstract: This community service program was carried out to empower the Dazry Harapan Household Industry, a laundry perfume MSME in Jambi City. The partner faced two main problems: business management that was still manual…
al and unstructured production processes. The proposed solutions included the digitalization of transaction and stock recording through a web-based system, the preparation of Standard Operating Procedures (SOP) for production, and digital literacy training. The implementation method consisted of planning, training, mentoring, and evaluation, involving lecturers and students. The results showed that the program targets were achieved: 100% of transactions and stock were recorded digitally, production capacity increased by at least 50%, production cycle time was reduced by 30%, and there were indications of increased revenue and partner satisfaction. This program not only improved business efficiency and product quality consistency but also created a social impact by enhancing the digital literacy of the partner. Furthermore, the program contributes to the achievement of the SDGs (Goal 8: Decent Work and Economic Growth) and university performance indicators. In the future, the developed system is recommended to be integrated with e-commerce platforms to expand market access.
Keywords: community empowerment; digitalization; jambi city; sop production; stock management
Abstrak: Kegiatan pengabdian kepada masyarakat ini dilaksanakan untuk memberdayakan UMKM parfum laundry Dazry Harapan di Kota Jambi. Mitra menghadapi dua permasalahan utama, yaitu manajemen usaha yang masih manual dan proses produksi yang belum terstruktur. Solusi yang ditawarkan adalah digitalisasi pencatatan transaksi dan stok berbasis web, penyusunan Standar Operasional Prosedur (SOP) produksi, serta pelatihan literasi digital. Metode pelaksanaan meliputi perencanaan, pelatihan, pendampingan, dan evaluasi dengan melibatkan dosen dan mahasiswa. Hasil kegiatan menunjukkan tercapainya target program, yakni 100% pencatatan transaksi dan stok dilakukan secara digital, peningkatan kapasitas produksi minimal 50%, penurunan waktu siklus produksi sebesar 30%, serta adanya indikasi peningkatan omzet dan kepuasan mitra. Kegiatan ini tidak hanya meningkatkan efisiensi usaha dan konsistensi kualitas produk, tetapi juga memberikan dampak sosial berupa peningkatan literasi digital mitra. Selain itu, program ini berkontribusi pada pencapaian SDGs (Tujuan 8: Pekerjaan Layak dan Pertumbuhan Ekonomi) dan IKU perguruan tinggi. Ke depan, sistem digital ini direkomendasikan untuk dikembangkan lebih lanjut melalui integrasi dengan e-commerce guna memperluas akses pasar.
Kata kunci: digitalisasi; kota jambi; manajemen stok; pemberdayaan masyarakat; sop produksi
Abstract:Abstract: Oyster mushroom cultivation in Bulurokeng Village, Makassar, can be an alternative to empower local communities to be more productive. The main problems experienced by partners are the use of manual and simple…
tools, which slows oyster mushroom production, the lack of bookkeeping in accordance with Financial Accounting Standards, and suboptimal marketing. The method used by the community service team as a form of solution to the problems faced by partners is to provide appropriate technological tools and provide training, outreach, and conduct focus group discussions. The role of technology is expected to have an impact in building community innovation. The results of this activity show that productivity in oyster mushroom production has increased by 300%, partners are able to make simple bookkeeping according to SAK and partners have new packaging equipped with labels that are marketed online.
Keywords: oyster mushrooms; packaging; marketing; business bookkeeping; productivity
Abstrak: Budidaya jamur tiram di Kelurahan Bulurokeng Makassar, mampu menjadi alternatif dalam memberdayakan masyarakat lokal agar lebih produktif. Permasalahan utama yang dialami mitra adalah penggunaan alat yang masih manual dan sederhana sehingga memperlambat produksi jamur tiram, belum ada pembukuan sesuai Standar Akuntansi Keuangan serta pemasaran yang tidak dilakukan secara optimal. Adapun metode yang dilakukan tim pengabdian sebagai bentuk solusi dari permasalahan yang dihadapi mitra yaitu dengan memberikan alat teknologi tepat guna dan memberikan pelatihan, sosialisasi serta melakukan focus group discussion. Peran teknologi diharapkan memberi dampak dalam rangka membangun masyarakat dalam berinovasi. Hasil dari kegiatan ini menunjukkan produktivitas dalam produksi jamur tiram meningkat sebesar 300%, mitra mampu membuat pembukuan sederhana sesuai SAK dan mitra memiliki kemasan baru dilengkapi label yang dipasarkan secara online.
Kata kunci: jamur tiram; kemasan; pemasaran; pembukuan usaha; produktivitas
Abstract:Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in the local economy but often face challenges in legality and product standardization. One of the essential requirements for food-related MSMEs is the Home…
e Industry Food Production Certificate (SPP-IRT) as a guarantee of food safety. This community service activity aims to assist Arifin Snack MSME in Pati in obtaining the SPP-IRT certification to comply with applicable regulations. The methods used include socialization, administrative assistance, and guidance in fulfilling technical requirements and laboratory testing. The results indicate that Arifin Snack MSME successfully understood the licensing procedures and met the requirements set by the relevant authorities, enabling them to obtain the SPP-IRT. With this certification, it is expected that Arifin Snack MSME can enhance consumer trust and expand its market reach.
Keywords: assistance; business legality; food safety; MSME; SPP-IRT
Abstrak: Usaha Mikro, Kecil, dan Menengah (UMKM) memiliki peran penting dalam perekonomian lokal, namun seringkali menghadapi kendala dalam legalitas dan standarisasi produk. Salah satu persyaratan penting bagi UMKM makanan adalah Sertifikat Produksi Pangan–Industri Rumah Tangga (SPP-IRT) sebagai bentuk jaminan keamanan pangan. Kegiatan pengabdian ini bertujuan untuk mendampingi UMKM Arifin Snack di Pati dalam proses pembuatan SPP-IRT agar dapat memenuhi standar regulasi yang berlaku. Metode yang digunakan meliputi sosialisasi, pendampingan administrasi, serta asistensi dalam pemenuhan persyaratan teknis dan uji laboratorium. Hasil pendampingan menunjukkan bahwa UMKM Arifin Snack berhasil memahami prosedur perizinan serta memenuhi syarat yang ditetapkan oleh dinas terkait, sehingga dapat memperoleh SPP-IRT. Dengan adanya sertifikasi ini, diharapkan UMKM Arifin Snack dapat meningkatkan kepercayaan konsumen dan memperluas jangkauan pasar.
Kata kunci: keamanan pangan; legalitas usaha; pendampingan; SPP-IRT; UMKM
Abstract:Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system. Implementation is carried out by development and…
d verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024 at UMKM Suole, and included interviews, field observations, and HACCP assistance and analysis. The results show that the catfish floss production process involves several critical stages that require monitoring, such as raw material reception, meat separation, frying, and packaging. Hazard identification and determination of Critical Control Points (CCPs) have been carried out to prevent biological, chemical, and physical contamination. The importance of developing Standard Operating Procedures (SOPs), maintaining sanitation, and controlling processing time and temperature was emphasized. Improving the understanding of HACCP among MSME actors is a key factor in effective hazard control and achieving food safety.
Keywords: catfish floss; food safety; HACCP; hazard
Abstrak: UMKM Suole merupakan salah satu produsen abon lele yang berupaya meningkatkan kualitas produk melalui penerapan Hazard Analysis Critical Control Point (HACCP). Penerapan dilakukan dengan penyusunan dan verifikasi diagram alir proses produksi abon lele, identifikasi bahaya, serta penetapan CCP dan batas kritis. Kegiatan pengabdian ini bertujuan memberikan wawasan dan pendampingan penerapan HACCP guna meningkatkan keamanan pangan, mutu, dan daya saing produk. Kegiatan dilaksanakan pada Oktober hingga Desember 2024 di UMKM Suole, meliputi wawancara, observasi lapangan, serta pendampingan dan analisis HACCP. Hasil kegiatan menunjukkan bahwa proses produksi abon lele mencakup beberapa tahap penting yang memerlukan pengawasan, seperti penerimaan bahan baku, pemisahan daging, penggorengan, dan pengemasan. Telah dilakukan identifikasi bahaya dan penetapan titik kendali kritis (CCP) untuk mencegah kontaminasi biologis, kimia, dan fisik. Selain itu, ditekankan pentingnya penyusunan SOP, sanitasi, serta pengendalian suhu dan waktu proses. Peningkatan pemahaman pelaku UMKM terhadap HACCP menjadi faktor kunci dalam pengendalian bahaya dan pencapaian keamanan pangan produk.
Kata kunci: abon lele; bahaya; HACCP; keamanan pangan
Abstract:Ulapato B Village, located in Telaga Biru District, Gorontalo Regency, is one of the leading sectors of the Gorontalo Provincial government. Agriculture is a source of livelihood for people in this area. Corn is one of the…
he farming programs that revives the people in the area. In Ulapato B Village, this corn commodity is very popular. However, corn production also produces waste, which if not managed properly can cause environmental problems. Stalks, seed coats, and cobs are some of the components of corn waste. Most people consider this waste as production residue that has no economic value. As a result, corn waste is often ignored or simply thrown away, which can harm the environment. Therefore, skills are needed to process corn waste into useful products. So the method used in this service activity is to carry out training in processing corn waste into handicraft products, briquettes and biochar. From this training activity, the community showed a positive response, where the training participants were enthusiastic about processing corn waste and increasing their knowledge about the use of corn waste so that corn waste would not become environmental waste.
Keywords: biochar; briquettes; handycrafts; corn waste; ulapato B
Abstrak: Desa Ulapato B yang terletak di Kecamatan Telaga Biru, Kabupaten Gorontalo adalah salah satu sektor unggulan pemerintah Provinsi Gorontalo. Pertanian adalah sumber penghidupan masyarakat di daerah ini. Jagung adalah salah satu program usahatani yang menghidupkan masyarakat di daerah tersebut. Di Desa Ulapato B, komoditas jagung ini sangat populer. Namun, produksi jagung juga menghasilkan limbah, yang jika tidak dikelola dengan baik dapat menyebabkan masalah lingkungan. Tangkai, kulit biji, dan bonggol adalah beberapa komponen limbah jagung. Sebagian besar orang menganggap limbah ini sebagai sisa produksi yang tidak memiliki nilai ekonomi. Akibatnya, limbah jagung sering diabaikan atau dibuang begitu saja, yang dapat membahayakan lingkungan. Oleh karena itu, diperlukan keterampilan dalam mengolah limbah jagung ini menjadi produk yang bermanfaat. Sehingga metode yang digunakan dalam kegiatan pengabdian ini yaitu dengan melaksanakan pelatihan dalam pengolahan limbah jagung menjadi produk kerajinan tangan, briket, dan biochar. Dari kegiatan pelatihan ini masyarakat menunjukkan respon yang positif, dimana peserta pelatihan antusias dalam mengolah limbah jagung dan menambah pengetahuan mereka tentang pemanfaatan limbah jagung sehingga limbah jagung tidak akan menjadi sampah lingkungan.
Kata kunci: biochar; briket; kerajinan tangan; limbah jagung; ulapato B
Abstract:Abstract: Batik Woro Srikandi, a traditional batik producer in Arjowinangun, Pacitan, faces significant challenges in digital marketing. This issue stems from a lack of professional promotional media and an underdeveloped…
d visual identity, hindering the product's ability to compete in an increasingly competitive market. To address these constraints, the community service team designed an initiative comprising several methodological stages: (1) conducting a needs analysis of the partner through observation and interviews; (2) implementing training sessions on product photography and design; and (3) facilitating participatory mentorship for the local artisans in catalog production and visual identity development. The primary outcome of this project was the successful creation of a professional product catalog that features a consistent brand visual identity. This catalog is designed to strengthen brand identity, expand market reach, and provide a competitive advantage for Batik Woro Srikandi. It is anticipated that this catalog will not only enhance customer engagement and sales but also contribute to the long-term sustainability of Pacitan's traditional batik art.
Keywords: traditional batik; visual identity; product catalog; woro srikandi batik; digital branding
Abstrak: Batik Woro Srikandi sebagai produsen batik tradisional di Arjowinangun, Pacitan, menghadapi kendala dalam pemasaran digital karena kurangnya media promosi yang profesional dan identitas visual yang kuat, sehingga menyulitkan produknya bersaing di pasar yang semakin kompetitif. Untuk mengatasi hal ini, kegiatan pengabdian masyarakat ini dirancang dengan tahapan metode yang terdiri dari: (1) Analisis kebutuhan mitra melalui observasi dan wawancara; (2) Pelaksanaan pelatihan fotografi produk dan desain; serta (3) Pendampingan dalam pembuatan katalog dan pengembangan identitas visual yang dilakukan secara partisipatif bersama perajin. Capaian utama dari kegiatan ini adalah terwujudnya sebuah katalog produk profesional yang memuat identitas visual merek yang konsisten. Tujuannya adalah untuk memperkuat brand identity, memperluas jangkauan pasar, dan memberikan keunggulan kompetitif bagi Batik Woro Srikandi. Diharapkan, katalog ini tidak hanya meningkatkan keterlibatan pelanggan dan penjualan, tetapi juga mendukung keberlanjutan seni batik tradisional Pacitan dalam jangka panjang.
Kata kunci: batik tradisional; identitas visual; katalog produk; batik woro srikandi; branding digital
Abstract:Representing a significant effort to support local economic growth which is an essential goal of the government. This project aimed to transform the packaging of Resky chips into chips in a glass (CIS), enhancing their competitiveness…
ompetitiveness in the digital marketplace. Our partners faced several challenges, including limited knowledge of business management and marketing, insufficient production tools, and a lack of product innovation. The involvement of the community service team has provided renewed hope and guidance to these business owners. To tackle these issues, we utilized a combination of training and mentoring methods. Our training sessions covered key areas such as financial bookkeeping, production management, packaging innovation, marketing strategies, and product digitalization. As a result of these method, our partners have successfully adopted basic bookkeeping practices. The Resky chips have been rebranded with new packaging and labels, along with the introduction of a personal branding strategy for the CIS. They have also secured business license numbers (NIB) and distribution permits (PIRT), and we facilitated their application for a halal certificate. Resky’s Chips are now officially branded as CIS by Khasnah Food n Drink. Additionally, our partners have established a social media, with accounts on Instagram, a Facebook fan page, and a profile on Akkio Smart City, managed by the Gowa Regency Government.
Keywords: Chips; CIS; MSMEs; product digitalization; packaging innovation
Abstrak: Dukungan terhadap UMKM merupakan salah satu gebrakan pemerintah dalam meningkatkan perekonomian lokal. Tujuan dilakukannya PKM ini adalah untuk melakukan transformasi kemasan keripik ubi Resky menjadi keripik CIS (chips in a glass) agar dapat bersaing di dunia digital. Permasalahan utama yang dialami mitra adalah minimnya pengetahuan pemilik usaha dalam manajemen usaha, minimnya pengetahuan pemilik usaha dalam pemasaran, keterbatasan alat produksi dan inovasi produk belum dilakukan. Kehadiran pengusul PKM membawa harapan besar bagi mitra. Metode yang digunakan oleh pengusul yaitu pelatihan dan pendampingan. Pelatihan yang dilakukan meliputi pembukuan keuangan sederhana, managemen produksi, inovasi packaging, serta managemen pemasaran dan digitalisasi produk. Hasil kegiatan yang dilakukan menunjukkan bahwa mitra telah mampu membuat pembukuan sederhana, kemasan baru dari keripik ubi resky telah disertai dengan label, personal branding cips in a glass, nomor izin berusaha (NIB), dan izin edar berupa nomor Pangan Industri Rumah Tangga (PIRT). Pengusul juga telah melakukan pengajuan sertifikat halal untuk mitra. Saat ini keripik Ubi milik Ibu Resky telah berubah nama menjadi Keripik CIS by Khasnah Food n Drink. Mitra juga telah membuat media sosial berupa Instagram, fanpage facebook dan akun di Akkio Smart City milik Pemerintah Kabupaten Gowa.
Kata Kunci: Keripik; CIS; UMKM; digitalisasi produk; inovasi kemasan
Abstract:Abstract: Support for out-of-school children often faces challenges in facilitating skills and job opportunities. This project aims to provide practical solutions through the utilization of wood waste by processing it into…
to chicken coops. The support program employs activity methods that include training, hands-on practice in website management with partners, as well as simulations and trials throughout the activities. This initiative not only teaches technical skills and entrepreneurship but also prepares participants to become competent business actors. By involving out-of-school children in the production process of chicken coops, they gain direct experience in business management and product marketing. Furthermore, digital marketing training is provided to expand market reach and enhance participants' digital skills. This approach is expected to open job opportunities and improve the economic independence of the participants.
Keywords: dropout, chiken coop; digital marketing
Abstrak: Pendampingan bagi anak putus sekolah sering menghadapi tantangan dalam memfasilitasi keterampilan dan kesempatan kerja. Proyek ini bertujuan untuk memberikan solusi praktis melalui pemanfaatan limbah kayu dengan mengolahnya menjadi keramba ayam. Program pendampingan menggunakan metode kegiatan yang meliputi pelatihan, praktik langsung dalam pengelolaan website bersama mitra, serta simulasi dan uji coba selama kegiatan berlangsung. Inisiatif ini tidak hanya mengajarkan keterampilan teknik dan kewirausahaan tetapi juga mempersiapkan peserta untuk menjadi pelaku usaha yang kompeten. Dengan melibatkan anak putus sekolah dalam proses produksi keramba ayam, mereka mendapatkan pengalaman langsung dalam pengelolaan usaha serta pemasaran produk.Selanjutnya, pelatihan pemasaran digital diberikan untuk memperluas jangkauan pasar dan meningkatkan keterampilan digital peserta. Pendekatan ini diharapkan dapat membuka peluang kerja dan meningkatkan kemandirian ekonomi peserta.
Kata kunci: putus sekolah, keramba; pemasaran digital
Abstract:Food waste such as fruit peels is often found in domestic waste. Fruit peel waste can produce eco-enzymes that have many benefits and do not harm the environment. The utilization of eco-enzymes can be carried out by empowering…
wering the community from production to branding. Branding training is conducted to assist the community in improving their quality of life. The methods used in the training include lectures and discussions with participants who are residents of the Putri Aisyiyah Pucang Gading Orphanage. The training is a continuation of the previous community service activities related to the production of eco-enzymes using fruit peel waste in the surrounding environment. The success of the training is evident from the enthusiasm of the orphanage residents for the eco-enzyme and branding materials presented. Monitoring and evaluation are conducted periodically for the coaching of improving the residents' skills in the aspect of product branding. Similar community service programs need to be developed to help communities improve their quality of life.
Keywords: branding; eco-enzym; fruit peels