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Journal : Penamas: Journal of Community Service

Pendampingan UMKM Keripik Sale Pisang Kering Surya dalam pengembangan produksi guna meningkatkan kualitas produk Rahmasari , Devi; Cahyani , Randita Kusuma Pramudya; Pratama, Reiza; Sumantri, Edi; Masita, Tri Esti
Penamas: Journal of Community Service Vol. 6 No. 1 (2026): Penamas: Journal of Community Service
Publisher : Nur Science Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53088/penamas.v6i1.2834

Abstract

MSMEs Dried Banana Sale Chips Surya is one business actor with growth potential, but still faces various obstacles in the production process. The main problems include limited production facilities, traditional product cooling processes, and suboptimal packaging quality, which affect production efficiency and product shelf life. This service activity aims to improve product quality and production process efficiency by providing grants for supporting equipment, including plastic silencer machines and fan blowers. The implementation method uses a participatory approach, including observation, brainstorming, technology application, mentoring, and evaluation. The results of the activity show that the use of plastic siler machines can improve the quality and safety of product packaging, extend shelf life, and increase selling value. Meanwhile, the use of fan blowers speeds up the cooling of banana chips, making production more efficient. Thus, the application of appropriate technology through production equipment grants has been proven to improve product quality and production efficiency for MSMEs in the Dried Banana Sale Chips sector.
Pendampingan terpadu UMKM kuliner dalam kegiatan sosial Manggala Sakti Sejahtera berbasis pemberdayaan ekonomi masyarakat Effendi, Abidillah; Apriliani, Apriliani; Cahyo, Heru; Sumantri, Edi
Penamas: Journal of Community Service Vol. 6 No. 2 (2026): Penamas: Journal of Community Service
Publisher : Nur Science Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53088/penamas.v6i2.2847

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector have significant potential to support economic growth, particularly in generating employment opportunities, increasing income, and fostering local economic independence. However, the optimization of this potential is still constrained by several challenges, including limited access to capital, low production capacity, weak marketing strategies, income fluctuations, and inadequate supporting facilities and infrastructure. Therefore, an assistance program was conducted for culinary MSME actors in collaboration with Manggala Sakti Sejahtera, located in Kober Village, West Purwokerto District, Banyumas Regency. This assistance was implemented through a direct, participatory approach, using an integrated framework that includes identifying key problems, analyzing business needs, and evaluating program implementation. The program also focused on enhancing the capacity of business actors in production management, strengthening marketing strategies, and optimizing the use of available facilities and infrastructure. The results indicate that the integrated assistance program effectively improved business readiness, enhanced managerial practices, and significantly strengthened the sustainability and competitiveness of culinary MSMEs.