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All Journal Majalah Ilmiah Teknologi Elektro Jurnal Sistem dan Informatika Proceedings Konferensi Nasional Sistem dan Informatika (KNS&I) Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Informatics for Educators and Professional : Journal of Informatics JUTIK : Jurnal Teknologi Informasi dan Komputer Jurnal Sisfokom (Sistem Informasi dan Komputer) Jurnal Teknik Informatika UNIKA Santo Thomas WIDYABHAKTI Jurnal Ilmiah Populer Mattawang: Jurnal Pengabdian Masyarakat Society: Jurnal Pengabdian Masyarakat Jurnal Teknik Informatika Unika Santo Thomas (JTIUST) Sevanam: Jurnal Pengabdian Masyarakat AMMA : Jurnal Pengabdian Masyarakat Majalah Ilmiah Teknologi Elektro
I Komang Dharmendra
Institut Teknologi Dan Bisnis STIKOM Bali
Religion Humanities Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Penguatan IRT Ayam Potong Melalui Peningkatan Kualitas Produk dan Pengelolaan Usaha Mahendra, Tubagus; Novia Ari Sandra; I Komang Dharmendra
Sevanam: Jurnal Pengabdian Masyarakat Vol 4 No 2 (2025): September
Publisher : Universitas Hindu Negeri I Gusti Bagus Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/sevanam.v4i2.5289

Abstract

This community service program aims to empower household-scale chicken meat vendors by improving product quality and business management. The partner is a housewife who runs a small-scale chicken meat business without refrigeration tools or financial management knowledge. The methods employed were training, mentoring, and the provision of basic equipment adapted to the partner's needs. The partner was also facilitated with a bookkeeping/financial recording application using Microsoft Excel, as requested. Additionally, recommendations were given to separate personal and business expenses so that business development could be measured more accurately. The partner received guidance on how to maintain the quality of the chicken and increase product appeal to customers by processing quality products.Furthermore, supporting equipment such as a simple refrigeration unit was provided to help extend the freshness of the products. According to the partner, after using the freezer for storing the chicken, there were no more incidents of spoiled meat being sold, which previously occurred. As a result, the quality of the chicken products remained 100 percent preserved at the time of sale.
Strengthening Product Identity and Packaging Design as an Effort to Empower the Home-Based Industry Toya Kumkuman (Ukupan) Radhika Dharmendra, I Komang; I Made Agus Wirahadi Putra; Fathur Mahida Rangga; Yohanes Priyo Atmojo; Dinda Sari
Society : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2025): November
Publisher : Edumedia Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55824/bp16x625

Abstract

The Toya Kumkuman (Ukupan) Radhika household industry, producing sacred water used in Balinese Hindu rituals, faces several challenges in its production and marketing. Despite positive market reception, the products were hindered by weak packaging quality, leakage due to manual sealing, and the absence of a clear brand identity. The lack of labels not only complicated consumer recognition but also prevented the inclusion of important information such as production and expiration dates, reducing competitiveness in the market. To address these issues, the community engagement team from ITB STIKOM Bali implemented a series of structured interventions. The activities included socialization with partners, mentoring on improved packaging design, the creation of product logos and labels reflecting the business philosophy, and the provision of production equipment such as a cup sealer and thermal printer. These implementations were complemented by workshops and training to ensure sustainable application. The outcomes demonstrated significant improvements: the new cup-sealed packaging reduced leakage and extended product shelf life, while the professionally designed logo and label strengthened product identity and consumer trust. Furthermore, the use of appropriate equipment enhanced efficiency in production and branding capacity. Overall, the program successfully empowered the partner by elevating product quality, improving market competitiveness, and fostering brand awareness, thereby ensuring the sustainability of Toya Kumkuman Radhika as a home-based industry. Industri rumahan Toya Kumkuman (Ukupan) Radhika yang memproduksi air suci untuk keperluan ritual umat Hindu di Bali menghadapi beberapa tantangan dalam proses produksi dan pemasaran. Meskipun mendapat sambutan positif dari masyarakat, produk ini masih terkendala oleh kualitas kemasan yang kurang baik, potensi kebocoran akibat penyegelan manual, serta ketiadaan identitas merek yang jelas. Tidak adanya label produk tidak hanya menyulitkan konsumen dalam mengenali produk, tetapi juga menghalangi pencantuman informasi penting seperti tanggal produksi dan kedaluwarsa, sehingga mengurangi daya saing di pasar. Untuk mengatasi masalah tersebut, tim pengabdian masyarakat dari ITB STIKOM Bali melaksanakan serangkaian kegiatan terstruktur. Kegiatan meliputi sosialisasi dengan mitra, pendampingan pengembangan desain kemasan, pembuatan logo dan label produk yang sesuai filosofi usaha, serta pemberian peralatan produksi seperti cup sealer dan printer thermal. Implementasi ini dilengkapi dengan pelatihan agar mitra mampu menerapkannya secara berkelanjutan. Hasil kegiatan menunjukkan adanya peningkatan signifikan: kemasan baru dengan segel cup mengurangi kebocoran dan memperpanjang daya simpan produk, sementara logo dan label profesional memperkuat identitas produk dan kepercayaan konsumen. Selain itu, penggunaan peralatan baru meningkatkan efisiensi produksi dan kapasitas branding mitra. Secara keseluruhan, program ini berhasil memberdayakan mitra dengan meningkatkan kualitas produk, memperkuat daya saing di pasar, serta membangun kesadaran merek sehingga mendukung keberlanjutan industri rumahan Toya Kumkuman Radhika
Co-Authors Adistana Wira Saputra, Gede Agung Ngurah Rai Semadi, I Gusti Budaya, I Gede Bintang Arya Dedy Panji Agustino, Dedy Panji Desak Putu Ayu Aprilia Dinda Sari EDWAR Edwar Edwar Evi Triandini Fathur Mahida Rangga I Gede Harsemadi I Gusti Agung Ngurah Rai Semadi I Gusti Agung Ngurah Rai Semadi I Gusti Ayu Desi Saryanti I Gusti Ngurah Ady Kusuma I Made Agus Wirahadi Putra I Made Ari Santosa I Made Pasek Pradnyana Wijaya I Made Pradipta I Putu Ramayasa, I Putu Ida Ayu Mirah Cahya Dewi Ida Bagus Suradarma Komang Oka Saputra Kusuma, Tubagus Mahendra Luh Putu Ayu Desiani, Luh Putu Ayu Mahendra, Tubagus Muhamad Samsudin Muhamad Samsudin Ni Kadek Mesi Damayanti Ni Nyoman Utami Januhari, Ni Nyoman Ni Wayan Setiasih Novia Ari Sandra Nyoman Ayu Nila Dewi Nyoman Pramaita Pande, I Made Suandana Astika Putra, I Made Agus Wirahadi Ricky Aurelius Nutanto Diaz, Ricky Aurelius Tubagus Mahendra Kusuma Yohanes Priyo Atmojo