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Khusnul Khotimah
Program Studi Teknologi Hasil Pertanian, Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education

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Marketing Optimization of Bakso Hokky MSME: Assistance with Preparing for Marketing Authorization and Packaging Improvements Rahadina Praba Melati; Rahmania Nur Afiah; Anis Asmediana; Dian Rachmawanti Affandi; Khusnul Khotimah; Indrati Kusumaningrum
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 4 No. 1 (2026): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/pad4np59

Abstract

Meatballs are one of the popular processed meat products in Indonesia. Bakso Hokky Small and Medium Enterprises (UKM) are frozen meatball producers and suppliers for meatball traders in the Solo Raya area using the business-to-business sales method. This UKM wants to expand its marketing area and market its products directly to consumers. However, there are several challenges. These challenges include the absence of a marketing authorization from the Food and Drug Supervisory Agency (BPOM) and the need to extend the shelf life of the product. The Food Technology Innovation (FTI) research group of the D3 Agricultural Product Technology, Sebelas Maret University, through a community service program, is trying to help UKM Bakso Hokky solve these challenges to expand their marketing area. This was done by training, mentoring and purchasing equipment, improving packaging and label design, and estimating the shelf life of the product. To obtain the BPOM distribution permit, we met the requirements by equipping the UKM's production facilities with Good Manufacturing Practices (GMP)-compliant equipment, such as stainless-steel drying racks, and by guiding the document preparation. The label design has met BPOM requirements and the product shelf life has been tested to help determine the expiration date. The use of a vacuum sealer also successfully extends the shelf life of the product.
Co-Authors Anis Asmediana Dian Rachmawanti Affandi Indrati Kusumaningrum Rahadina Praba Melati Rahmania Nur Afiah