Pemberdayaan UMKM desa melalui inovasi keripik Dangke: Varian rasa baru dan kemasan siap pasar

  • Mahyudin Universitas Muhammadiyah Parepare
  • Nur Fajrianti D Universitas Muhammadiyah Parepare
  • Sitti Aisyah Abdullah Universitas Muhammadiyah Parepare
  • Nur Fadilah Universitas Muhammadiyah Parepare
  • Ifa Nurasykin Universitas Muhammadiyah Parepare
  • Muh. Sofyan Universitas Muhammadiyah Parepare
  • Harianto Universitas Muhammadiyah Parepare
  • Aisyah Universitas Muhammadiyah Parepare
  • Farida Universitas Muhammadiyah Parepare
  • Andi Ahmad Saugi Suloengka Universitas Muhammadiyah Parepare
DOI: https://doi.org/10.31850/jdm.v5i2.3806
Keywords: chips, dangke, MSMEs, packaging, product innovation

Abstract

This community engagement program aims to empower MSMEs in Dusun Pudukku, Pundi Lemo Village, Enrekang Regency through product innovation of dangke chips by developing new flavor variants and market-ready packaging. Dangke, a traditional local dairy product, has traditionally been sold in raw form with limited added value. Through a participatory approach, the program involved 15 MSME actors in technical training on dangke chip production with flavor variants including original, sweet-spicy, lime, and scallion, as well as packaging design using labeled PP standing pouches. Organoleptic testing by 50 local panelists showed that the sweet-spicy variant received the highest score in flavor and aroma. Packaging innovation also received a favorable response with an average score of 3.8, indicating improved consumer perception. This initiative increased partner income by 25% and facilitated a business transformation from raw to ready-to-eat products. The findings demonstrate that product and packaging innovations significantly enhance the competitiveness of local MSMEs.

References

Ainun, A. & Suherman. (2020). Transformasi UMKM: Pendampingan pemasaran dan teknologi untuk pertumbuhan ekonomi lokal. Jurnal Dedikasi Masyarakat, 4(1), 23-28. https://doi.org/10.31850/jdm.v4i1.3009

Anugrah, R., & Fitrayani, E. (2021). Stunting merusak masa depan anak: Ibu di Desa Pinang, lindungi mereka. Jurnal Dedikasi Masyarakat, 5(1), 17-22. https://doi.org/10.31850/jdm.v5i1.3236

Arum, R. H., Satiawihardja, B., & Kusumaningrum, H. D. (2014). Aktivitas Antibakteri Getah Pepaya Kering Terhadap Staphylococcus aureus Pada Dangke [Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]. Jurnal Teknologi dan Industri Pangan, 25(1), 65-65. https://doi.org/10.6066/jtip.2014.25.1.65

Ikhsani, K., Wuryandari, N. E. R., & Widayati, C. C. (2021). Desain Komersialisasi Kemasan Sebagai Media Interaktif Pada Umkm Kelurahan Tanjung Duren Utara. Andhara, 1(1), 1-10. http://jurnal.undira.ac.id/andhara/article/view/36

Kartika, M., Khoiri, N., Sibuea, N. A., & Rozi, F. (2021). Learning by doing, training and life skills. MUDABBIR Journal Research and Education Studies, 1(2), 91-103. https://doi.org/10.56832/mudabbir.v1i2.80

Musra, N. I., Yasni, S., & Syamsir, E. (2021). Karakterisasi keju dangke menggunakan enzim papain komersial dan perubahan fisik selama penyimpanan. Jurnal Teknologi dan Industri Pangan, 32(1), 27-35. https://doi.org/10.6066/jtip.2021.32.1.27

Nurhaedah, N., Arman, A., & Irmayani, I. (2020). Diverfikasi Produk Dangke Untuk Meningkatkan Kesejahteraan Peternak Sapi Di Kabupaten Enrekang. Societa: Jurnal Ilmu-Ilmu Agribisnis, 8(1), 58-64. https://doi.org/10.32502/jsct.v8i1.2030

Nurrohmah, K., Sari, A. K., Riziani, D., & Kusumasari, S. (2021). MAKUDU (Makaroni kulit durian): Potensi pangan olahan praktis untuk mengurangi limbah kulit durian. Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI, 6(1), 30-40.

Rahman, S. (2021). Pengembangan industri kuliner berbasis makanan tradisional khas Sulawesi. Deepublish.

Rui, H., Cuervo-Cazurra, A., & Un, C. A. (2016). Learning-by-doing in emerging market multinationals: Integration, trial and error, repetition, and extension. Journal of World Business, 51(5), 686-699. https://doi.org/10.1016/j.jwb.2016.07.007

Singapurwa, N. M. A. S., Candra, I. P., Rudianta, I. N., & Armaeni, N. K. (2021). Penerapan Sanitasi Higiene Pada Kelompok Mina Sari Sejahtera Di Desa Perancak Kecamatan Jembrana, Kabupaten Jembrana, Bali. J-ABDI: Jurnal Pengabdian kepada Masyarakat, 1(4), 573-580. https://doi.org/10.53625/jabdi.v1i4.250

Suwarsi, A. A., Satyarini, J. N. E., Hayati, S. R., Sharfina, A. G., & Anggraeni, A. (2021). Inovasi Produk Pengrajin Gerabah di Dusun Jetis, Panjangrejo, Pundong Bantul Yogyakarta: Innovation Product of Pottery Crafts in Jetis, Panjangrejo, Pundong Bantul Yogyakarta. Pengabdianmu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 6(2), 197-205. https://doi.org/10.33084/pengabdianmu.v6i2.1726

Syahriati, S. (2015). Kajian Perubahan Desain Kemasan Pada Produk Bumbu Tradisional Makassar. Journal Galung Tropika, 4(3), 179-184. https://doi.org/10.31850/jgt.v4i3.291

Syamsudin, S., Wajdi, F., & Praswati, A. N. (2015). Desain kemasan makanan kub sukarasa di desa wisata organik sukorejo sragen. Benefit: Jurnal Manajemen dan Bisnis (Jurnal ini Sudah Migrasi), 19(2), 181-188. https://doi.org/10.23917/benefit.v19i2.2317

Published
2022-04-01
How to Cite
Mahyudin, Nur Fajrianti D, Sitti Aisyah Abdullah, Nur Fadilah, Ifa Nurasykin, Muh. Sofyan, Harianto, Aisyah, Farida, & Andi Ahmad Saugi Suloengka. (2022). Pemberdayaan UMKM desa melalui inovasi keripik Dangke: Varian rasa baru dan kemasan siap pasar. Jurnal Dedikasi Masyarakat, 5(2), 49 -. https://doi.org/10.31850/jdm.v5i2.3806
Issue
Vol. 5 No. 2 (2022): Jurnal Dedikasi Masyarakat
Section
Articles