Pendampingan UMKM Pengelolaan Keripik Pisang di Desa Tarawali Kabupaten Ngada

Authors

  • Maria Carmelita Tali Wangge STKIP Citra Bakti
  • Maria Oktavia Dede Rua Sekolah Tinggi Keguruan dan Ilmu Pendidikan (STKIP) Citra Bakti; Indonesia
  • Jefrianus Api Sekolah Tinggi Keguruan dan Ilmu Pendidikan (STKIP) Citra Bakti; Indonesia
  • Sofia Ari Sekolah Tinggi Keguruan dan Ilmu Pendidikan (STKIP) Citra Bakti; Indonesia
  • Apliana Tamo Inya Sekolah Tinggi Keguruan dan Ilmu Pendidikan (STKIP) Citra Bakti; Indonesia

Keywords:

assistance1, UMKM2, banana chips3.

Abstract

Micro, Small and Medium Enterprises (MSMEs) are creative economic businesses owned by individuals or business entities. MSMEs in Tarawali Village have various forms such as banana and cassava chips businesses. The basic problem in this assistance is the lack of optimal packaging, labeling and marketing strategies that have an impact on the quantity and quality of production. The main objective of this service is to provide assistance in improving the quality of MSME products including marketing using the Participatory Action Research (PAR) method. The substance of this service is to provide assistance in packaging and labeling (brands) on banana chip business products that need to be branded so that they are more competitive in the market world and become an attraction for production such as brand creation or selection of packaging materials which are carried out by hearing with MSME actors. Assistance is also provided in digital marketing in terms of marketing strategies to increase the number of customers. The results of the service can be concluded that through this assistance, collective commitment in business can be increased, including the quality of packaging that affects product durability so as to provide satisfaction to consumers and potential marketing opportunities through digital marketing.

Downloads

Download data is not yet available.

References

A. D. Cahyo And H. P. Devi, “Sosialisasi Dan Pelatihan Pembuatan Umkm Kripik Pisang Di Dusun Kedungdang Desa Bener,” Kontribusi J. Penelit. Dan Pengabdi. Kpd. Masy., Vol. 3, No. 1, Pp. 1–6, 2022, Doi: 10.53624/Kontribusi.V3i1.106.

A. Kurniawan, T. Alinda, F. Ramdhani, And M. Alawi, “Pendampingan Umkm Kripik Pisang Dan Talas Melalui Packaging Dan Digital Marketing Di Kelurahan Rakam, Kabupaten Lombok Timur, Ntb.,” Komatika J. Pengabdi. Kpd. Masy., Vol. 3, No. 1, Pp. 20–28, 2023, Doi: 10.34148/Komatika.V3i1.620.

A. Nalhadi Et Al., “Pendampingan Umkm ‘Nurlia’ Dalam Meningkatkan Produktivitas Produksi Keripik Pisang,” Wikrama Parahita J. Pengabdi. Masy., Vol. 6, No. 2, Pp. 213–218, 2022.

“Badan Pusat Statistik Kabupaten Bone Bolango,” 2023. Https://Bonebolangokab.Bps.Go.Id/ M. A. Suyanto, “Pemberdayaan Masyarakat Desa Topi Biau Melalui Pelatihan Pembuatan Keripik Pisang,” Insa. Cita J. Pengabdi. Kpd. Masy., Vol. 2, No. 1, Pp. 10–15, 2020, Doi: 10.32662/Insancita.V2i1.883.

I. Igirisa, R. Tohopi, F. P. Tui, And J. Abdussamad, “Upaya Pengembangan Potensi Desa Melalui Penanggulangan Risiko Bencana di Desa Balayo Dan Desa Dudepo Kecamatan Patilanggio Kabupaten Pohuwato,” Publik J. Manaj. Sumber Daya Manusia, Adm. Dan Pelayanan Publik, Vol. 6, No. 1, Pp. 61–72, 2020, Doi: 10.37606/Publik.V6i1.25.

M. Sugmawati Dewi, “Pengembangan Usaha Mikro Kecil Dan Menengah Keripik Pisang ‘Bu Ida’ Melaluipembuatan Katalog Produk Dan Pelatihan Pemasaran Menggunakan Media Sosial Didesa Simoketawang Rt 01 Rw 01 Kec. Wonoayu Kab. Sidoarjo,” 2021.

N. Nurhayati, “Usaha Peningkatan Pemasaran Keripik Pisang Nvn Melalui Desain Produk Dan Online Shop,” Abdi Wiralodra J. Pengabdi. Kpd. Masy., Vol. 3, No. 1, Pp. 17–33, 2021, Doi: 10.31943/Abdi.V3i1.34.

P. Dan, P. Keripik, And P. Dan, “Pengolahan Dan Pengamasan Keripik Pisang Dan Pisang Cokko Pada Kelompok Pkk Desa Paria Kabupaten Pinrang,” Vol. 1, No. 2, Pp. 45–50, 2022.

R. Syam, N. S, A. D. Zahra, Desfitri, Hikrawati, And W. Ulpi, “Pemanfaatan Buah Pisang Menjadi Olahan Keripik Sebagai Camilan Sehat Anak Usia Dini,” Community Dev. J., Vol. 4, No. 2, Pp. 3986–3990, 2023, [Online]. Available:

Https://Medium.Com/@Arifwicaksanaa/Pengertian-Use-Case-A7e576e1b6bf

Sa’diyah, H. (2020). Inovasi Pengemasan DanPelabelan Dalam Meningkatkan Daya Saing. Al-Iqtishady: Jurnal Ekonomi Syariah. Vol. 1 No. 2.

T. Setyanti, S. Fifi, S. L. Sunani, T. Meilani, And A. Sandi, “Inovasi Varian Rasa Pada Usaha Keripik Pisang Desa Pallimae Kecamatan Poleang Kebupaten Bombana,” Pabitara J. Pengabdi. Masy., Vol. 1, No. 1, Pp. 10–18, 2022.

T. S. Indri Arrafi Juliannisa, “Pkm: Keripik Pisang Aneka Rasa,” Ikra-Ith Abdimas, Vol. 4, No. 2, Pp. 23–34, 2021, [Online]. Available: Https://Journals.Upi-Yai.Ac.Id/Index.Php/Ikraith-Abdimas/Article/Download/977/767

U. Pribadi, J. Juhari, and R. M. Widayat, “Optimalisasi Penjualan Kripik Pisang Dan Geblek Di Masa Pandemi Covid-19, Pedukuhan Turusan, Girimulyo, Kulon Progo,” SELAPARANG J. Pengabdi. Masy. Berkemajuan, vol. 5, no. 1, p. 896, 2021, doi: 10.31764/jpmb.v5i1.6556.

Downloads

Published

2025-01-23

How to Cite

Tali Wangge, M. C., Dede Rua, M. O., Api, J. ., Ari, S. ., & Tamo Inya, A. . (2025). Pendampingan UMKM Pengelolaan Keripik Pisang di Desa Tarawali Kabupaten Ngada. Abdimas Indonesian Journal, 5(1), 151–156. Retrieved from https://journal.civiliza.org/index.php/aij/article/view/592

Issue

Section

Articles