Pub Date : 2024-01-09DOI: 10.33474/jipemas.v7i1.21040
G. Pratama, D. Atmaja, Andi Hidayat Mukmin, Fachmi Tamzil
Mitra program pengabdian kepada masyarakat ini adalah UMKM yang melakukan produksi kuliner rendang siap saji dalam kemasan dalam skala industri rumah tangga di tempat tinggal Mitra di Ibukota DKI Jakarta. Produksi rendang dalam kemasan ini, dikelola oleh Mitra bersama sekelompok pengusaha kuliner yang tinggal di daerah tersebut. Program pengabdian dengan metode Service-Learning ini dirancang untuk memberikan manfaat kepada mitra dalam usahanya memproduksi dan memasarkan produk rendang siap saji dalam kemasan dengan meningkatkan kapabilitas dinamis yang memiliki ketahanan produk lebih lama, serta lebih berkualitas dan praktis baik saat didistribusikan maupun saat dikonsumsi oleh konsumen. Pelaksanaan program pengabdian berupa transfer knowledge dan pendampingan mulai dari tahap produksi hingga pendaftaran sertifikasi BPOM dan Sertifikasi Halal serta Paten Merek kepada mitra, program PkM ini juga menghasilkan Buku Diklat Manajemen produksi kuliner siap ekspor bagi mitra. Program pengabdian ini memberikan manfaat nyata bagi peningkatan mutu produk Mitra, dari sisi inovasi varian rasa, peningkatan ketahanan, dan berpeluang besar meningkatkan omset dan produktivitas mitra. Program pengabdian berencana akan dilanjutkan berupa pameran produk serta pengendalian- penjaminan mutu (quality control-quality assurance) bagi tenaga produksi untuk dapat terus menerus memproduksi produk yang berkualitas di tempat usaha mitra agar bisa memenuhi kebutuhan ekspor.
{"title":"Kemitraan pendidikan dan pengembangan kapabilitas dinamis UMKM guna meningkatkan ekspor melalui manajemen produksi berkualitas","authors":"G. Pratama, D. Atmaja, Andi Hidayat Mukmin, Fachmi Tamzil","doi":"10.33474/jipemas.v7i1.21040","DOIUrl":"https://doi.org/10.33474/jipemas.v7i1.21040","url":null,"abstract":"Mitra program pengabdian kepada masyarakat ini adalah UMKM yang melakukan produksi kuliner rendang siap saji dalam kemasan dalam skala industri rumah tangga di tempat tinggal Mitra di Ibukota DKI Jakarta. Produksi rendang dalam kemasan ini, dikelola oleh Mitra bersama sekelompok pengusaha kuliner yang tinggal di daerah tersebut. Program pengabdian dengan metode Service-Learning ini dirancang untuk memberikan manfaat kepada mitra dalam usahanya memproduksi dan memasarkan produk rendang siap saji dalam kemasan dengan meningkatkan kapabilitas dinamis yang memiliki ketahanan produk lebih lama, serta lebih berkualitas dan praktis baik saat didistribusikan maupun saat dikonsumsi oleh konsumen. Pelaksanaan program pengabdian berupa transfer knowledge dan pendampingan mulai dari tahap produksi hingga pendaftaran sertifikasi BPOM dan Sertifikasi Halal serta Paten Merek kepada mitra, program PkM ini juga menghasilkan Buku Diklat Manajemen produksi kuliner siap ekspor bagi mitra. Program pengabdian ini memberikan manfaat nyata bagi peningkatan mutu produk Mitra, dari sisi inovasi varian rasa, peningkatan ketahanan, dan berpeluang besar meningkatkan omset dan produktivitas mitra. Program pengabdian berencana akan dilanjutkan berupa pameran produk serta pengendalian- penjaminan mutu (quality control-quality assurance) bagi tenaga produksi untuk dapat terus menerus memproduksi produk yang berkualitas di tempat usaha mitra agar bisa memenuhi kebutuhan ekspor.","PeriodicalId":509403,"journal":{"name":"Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)","volume":"43 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140511359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Community Service Program of STTKD Lecturers is funded by the Directorate of Research and Community Service of the Ministry of Education and Culture due to the problems faced by Micro, Small, and Medium Enterprises (MSMEs) of tempeh chips brand "Tempe Krees", including; low production capacity, inability to meet market demand, poorly organized managerial processes, and unattractive product branding that hinder online market penetration. The solution provided by the Community Service Team in the technological field is to increase the productivity of tempeh chips by using appropriate technological equipment, such as a soybean skin separator machine, tempeh slicing machine, and oil separator machine. In the managerial field, management and marketing training is conducted to reach a wider market share and improve packaging design to increase product branding in order to penetrate the online market. The result of this program is that the managerial competence of the partners has improved, as can be seen from the results of the posttest which has a better value than the pretest results. With the application of appropriate technology equipment, the production of tempeh chips increased from 50-55 pieces @ 250 grams per day to 100-110 pieces @ 250 grams per day. Production costs have decreased from Rp11,025 to Rp9,932, so the profits of MSME partners have increased from before. The next step after this community service is to encourage partners to penetrate the modern market so that partner businesses can develop well and trigger economic growth in the community around the location of MSMEs.
{"title":"Improving the production and managerial performance of tempeh chip MSMEs","authors":"Ferry Setiawan, Dhimas Wicaksono, Ikbal Rizki, Raden Fatchul Hillal, Djoko Widagdo, Dimas Aditya Mahendra","doi":"10.33474/jipemas.v7i1.20989","DOIUrl":"https://doi.org/10.33474/jipemas.v7i1.20989","url":null,"abstract":"The Community Service Program of STTKD Lecturers is funded by the Directorate of Research and Community Service of the Ministry of Education and Culture due to the problems faced by Micro, Small, and Medium Enterprises (MSMEs) of tempeh chips brand \"Tempe Krees\", including; low production capacity, inability to meet market demand, poorly organized managerial processes, and unattractive product branding that hinder online market penetration. The solution provided by the Community Service Team in the technological field is to increase the productivity of tempeh chips by using appropriate technological equipment, such as a soybean skin separator machine, tempeh slicing machine, and oil separator machine. In the managerial field, management and marketing training is conducted to reach a wider market share and improve packaging design to increase product branding in order to penetrate the online market. The result of this program is that the managerial competence of the partners has improved, as can be seen from the results of the posttest which has a better value than the pretest results. With the application of appropriate technology equipment, the production of tempeh chips increased from 50-55 pieces @ 250 grams per day to 100-110 pieces @ 250 grams per day. Production costs have decreased from Rp11,025 to Rp9,932, so the profits of MSME partners have increased from before. The next step after this community service is to encourage partners to penetrate the modern market so that partner businesses can develop well and trigger economic growth in the community around the location of MSMEs.","PeriodicalId":509403,"journal":{"name":"Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)","volume":"164 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140514627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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