Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Abdimas Madani dan Lestari (JAMALI)
Amalia, Rezza Dwi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Strategi Pengembangan UMKM Dapur Bu Fat melalui Pendampingan Diversifikasi Produk dan Inovasi Kemasan dalam Mendukung SDG’s No. 8: Indonesia Andriani, Dewi; Nurbaya, Syarifa Ramadhani; Hermawan, Sigit; Amalia, Rezza Dwi
Jurnal Abdimas Madani dan Lestari (JAMALI) Volume 08, Issue 2, September 2026
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/jamali.vol8.iss2.art10

Abstract

This community service activity aims to increase the capacity, product quality, and competitiveness of Dapur Bu Fat MSMEs in Boro Village, Tanggulangin District, Sidoarjo, by strengthening product diversification, branding, and business legality. The implementation method is carried out in three stages: the preparation stage through observation and identification of business problems; the implementation stage through socialization, training, and mentoring of product diversification practices as well as strengthening brand identity and understanding of legality; and the evaluation stage to assess the sustainability of the program and activity achievements. The results of the activity showed an increase in partners' understanding and skills in developing new product variants, namely squid chili sauce and klotok chili sauce, increased awareness of the importance of production quality and hygiene, and strengthened branding through the use of packaging designed with the business logo. In addition, partners gained a better understanding of legal procedures such as PIRT and halal certification. In conclusion, this community service activity successfully increased the technical and managerial capacity of partners, strengthened business identity, and encouraged the independence and sustainability of MSMEs in facing competition in the local culinary market.
Co-Authors Dewi Andriani Sigit Hermawan Syarifa Ramadhani Nurbaya