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All Journal Sevanam: Jurnal Pengabdian Masyarakat
Mahendra, Tubagus
Unknown Affiliation
Religion Humanities

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Pemberdayaan UMKM Tahu Goreng Kremes Di Br. Anyar-Kediri, Tabanan Mahendra, Tubagus; Ayu, Putu Desiana Wulaning; Purnama, I Gusti Agung Vony; Huizen, Roy Rudolf; Pradipta, Gede Angga; Liandana, Made
Sevanam: Jurnal Pengabdian Masyarakat Vol 3 No 2 (2024): September
Publisher : Universitas Hindu Negeri I Gusti Bagus Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/sevanam.v3i2.3840

Abstract

Tofu is rich in protein, making it good for daily consumption. Its delicious taste and affordable price make tofu a favorite food for people from various backgrounds. The increase in soybean prices does not prevent tofu entrepreneurs from continuing their production. Similarly, the reason why community service partners have started their own small independent businesses that produce various flavored fried tofu is that the raw material in the form of tofu is easily obtained and the price is still affordable, even though it has increased. The partners in this community service started their business in 2020. The crispy fried tofu produced by the partners is named Tahu OPPA, employing four employees, and the partners need a medium that can introduce their products and businesses to more people. This can help increase consumer awareness about the existence of the partner's business. Since starting the crispy fried tofu business, the partners have faced obstacles in terms of knowledge and skills to create and manage a website, as well as obstacles in digital marketing strategies to attract customers to make purchases of their products. The activity began with an analysis of the partner's situation, followed by providing assistance to the partners in creating a business profile website. The second activity continued with providing an understanding of digital marketing strategies utilizing social media to encourage consumers to make purchases
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.
Co-Authors Gede Angga Pradipta, Gede Angga I Komang Dharmendra Made Liandana, Made Novia Ari Sandra Purnama, I Gusti Agung Vony Putu Desiana Wulaning Ayu Roy Rudolf Huizen