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All Journal Journal of Humanity and Social Justice JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Jurnal Pengabdian kepada Masyarakat Nusantara GOVERNABILITAS (Jurnal Ilmu Pemerintahan Semesta) Mitra Mahajana: Jurnal Pengabdian Masyarakat Jurnal Abdi Masyarakat Indonesia Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Kolaborasi Jurnal Pengabdian Masyarakat Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka
Marianus Kleden
Universitas Katolik Widya Mandira
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN PEMBUATAN MAKANAN LOKAL KRIPIK PISANG BAGI PELAKU USAHA MIKRO KECIL DAN MENENGAH Bria, Lelianita Angriani; Fahik, Meksiani Nope Aliansa; Indriyati, Indriyati; Kaha, Hendrikus Likusina; Kleden, Marianus
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Volume 6 Nomor 2 Juli 2025
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v6i2.6177

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in rural areas face significant challenges in product innovation and quality consistency. This community empowerment program aimed to enhance the capacity of UMKM actors in Nekmese Village, South Amarasi District, Kupang Regency, through training in local food production, specifically developing chocolate and strawberry variants of banana chips. The method employed a participatory approach with experiential learning involving 34 UMKM actors (17 women and 17 men, aged 18-36 years). The training covered banana selection techniques, optimal frying temperature control (160-170°C), coating application methods, and sanitation standards. Data were collected through pre-test and post-test evaluations, direct observation, and interviews. Results showed significant improvements: knowledge scores increased by 93.5% (from 45.3 to 87.6), production capacity rose by 87.5% (from 8 kg to 15 kg per week), and product selling price increased by 67% (from IDR 15,000 to IDR 25,000 per 200g package). Quality consistency reached 90% compared to 45% previously, while weekly sales volume increased by 80% (from 25 to 45 packages). The program successfully achieved product diversification, enhanced technical skills, and improved economic impact for UMKM actors. Sustainable follow-up programs focusing on digital marketing training, cooperative formation, and continued technical assistance are recommended to maintain long-term development and competitive advantage in regional markets.
Co-Authors Amel, Kamelia Nacimento Anu, Maria Anjelina Arfin Mitan, Florentino Asa, Andreas Mario Boleng Kelen, Veronika Bria, Lelianita Angriani Bura, Ariston Felix Kopong Daiman, Marselina Hadija Didimus Dedi Dhosa Ethelberth, Yohanes Kornelius Fahik, Meksiani Nope Aliansa Frans Bapa Tokan H. Molan, Kristianus Simon Hayon, Paskalia Lodan Hidayati, Maria Yosefiani Hurint, Wilhelmus Ola Indriyati Indriyati Indriyati Kaha, Hendrikus Likusina Kelen, Veronika Boleng Kristianus Simon Hale Molan Lamawuran, Yosef Dionesius Lamawuran, Yosep Dionisius Lawalu, Stephanie P.A. Lawalu, Stephanie Perdana Ayu Likusina Kaha, Hendrikus Maharani, Algonsia Dwinda Margareta Paju, Maria Ngguwa, Maria Matildis Bei Sine, Wahyuni Sius, Karolus Tatu Soares, Maria Fresela Veronika Ina Assan Boro wara sabon, Charmelita Frilisya Wara Sabon Wea, Yosua Domosan Mere Welin, Elisabeth Date Masan Yohana Fransiska Medho Yohanes Kornelius Ethelbert Yosafat Labut Yosef Dionisius Lamawuran Zakarias Dos Santos Maia