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All Journal Sewagati: Jurnal Pengabdian Masyarakat Indonesia Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Siti Mi’Danur Rahmah
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Health Professions Social Sciences Other

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Rebranding Bawang Merah Goreng Sebagai Upaya Peningkatan Kualitas Bawang Merah Di Desa Musir Kidul Siti Mi’Danur Rahmah; Aufa Izzuddin Baihaqi
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 2 No. 3 (2023): September : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v2i3.798

Abstract

Product rebranding activities as an effort to improve the quality of shallot products in Musir Kidul village, Rejoso District, Nganjuk Regency, which is one of the activities aimed at the people of Musir Kidul Village to gain more knowledge about rebranding and also diversification of fried shallot products. Previously, the Shallot UMKM managed by Puspita Makmur Nganjuk had not innovated products but only sold shallots. Here we assist Shallots SMEs to diversify their products into fried shallots and also rebranding from a brand perspective, choosing the right brand that is easy for consumers to remember has an effect on product sales. The BARENG DIO brand ((Mas Dio's Fried Onion) is preferred as a fried shallot brand because it is easy to remember because it uses the name of the owner.
Bawang Merah Goreng (Bareng Dio) Sebagai Bentuk Diversifikasi Inovasi Produk Umkm Budidaya Bawang Merah Puspita Makmur Nganjuk Hendra Maulana; Siti Mi’Danur Rahmah; Afandy Yosediputra; Fatma Endah Cahyaningrum; Nina Zenitha Sekar Sari; Vivi Aprilliya Ningsih
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Vol. 2 No. 2 (2023): juni : Jurnal Hasil Pengabdian Masyarakat Indonesia
Publisher : Fakultas Teknik Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/karunia.v2i2.1042

Abstract

Shallots are a spice plant that is very easy to find in various regions, especially in Nganjuk Regency. Red onion is a commodity with a short shelf life. The tubers rot easily due to their high water content. During the main harvest, red onion production is abundant, the selling price drops, causing losses to farmers. To overcome this, it is necessary to manage red onions, including making fried shallots because fried shallots are often used by the community as a cooking spice or as a complement to the daily food menu. This phenomenon is utilized by Puspita Makmur managers to produce preparations from shallots. The KKN-T 67 Musir Kidul group helps Puspita Makmur MSMEs to attract public interest so that they can reach all groups by innovating product diversification. The product made is in the form of making Fried Shallot products.
Co-Authors Afandy Yosediputra Aufa Izzuddin Baihaqi Fatma Endah Cahyaningrum Maulana, Hendra Nina Zenitha Sekar Sari Vivi Aprilliya Ningsih