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Rian Histiariani, Aprisa
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Pelatihan Pemasaran Produk Sambal Kasia Berbasis Wisata Kuliner untuk Meningkatkan Perekonomian Lokal di Kampung Arar Kabupaten Sorong Murni, Murni; Abubakar, Endang; Marshush, Ummi Hanifah; Ahmad Madaul, Rahful; Hilmansyah, Hilmi; Rian Histiariani, Aprisa; Widodo, Slamet; Desembardi, Faried; Tajuddin, Tamrin; Alam, Risma
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 4 No 2 (2024): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol4No2.pp176-181

Abstract

This Community Service program aims to enhance the competitiveness and added value of Kasia chili sauce, a flagship product of Kampung Arar. Kasia chili sauce is a distinctive product with significant potential to support the culinary tourism sector in the Kampung Arar area. However, a lack of effective marketing strategies has hindered the competitiveness of this product. Through this community service program, various activities are conducted to improve aspects of promotion, distribution, and packaging. Additionally, this initiative encourages collaboration with local culinary business owners to create a more integrated marketing ecosystem. The outcomes of this program are expected to increase the marketability of Kasia chili sauce, expand its market reach, and contribute to boosting the local community's income.
Pelatihan Pemasaran Produk Sambal Kasia Berbasis Wisata Kuliner untuk Meningkatkan Perekonomian Lokal di Kampung Arar Kabupaten Sorong Murni, Murni; Abubakar, Endang; Marshush, Ummi Hanifah; Ahmad Madaul, Rahful; Hilmansyah, Hilmi; Rian Histiariani, Aprisa; Widodo, Slamet; Desembardi, Faried; Tajuddin, Tamrin; Alam, Risma
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 4 No 2 (2024): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol4No2.pp176-181

Abstract

This Community Service program aims to enhance the competitiveness and added value of Kasia chili sauce, a flagship product of Kampung Arar. Kasia chili sauce is a distinctive product with significant potential to support the culinary tourism sector in the Kampung Arar area. However, a lack of effective marketing strategies has hindered the competitiveness of this product. Through this community service program, various activities are conducted to improve aspects of promotion, distribution, and packaging. Additionally, this initiative encourages collaboration with local culinary business owners to create a more integrated marketing ecosystem. The outcomes of this program are expected to increase the marketability of Kasia chili sauce, expand its market reach, and contribute to boosting the local community's income.
Pemanfaatan Meja Stainless Sebagai Media Penjemuran Udang Kasia Bagi Masyarakat Kampung Arar Kabupaten Sorong Sulfiana, Sulfiana; Ibal, La; Abu, Nur; Rahmi, Rahmi; Rahayu, Andi; Murni, Murni; Arifin, Herlina; Rian Histiariani, Aprisa; Salmawati, Salmawati
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 4 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Edisi September - Desembe
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i4.4674

Abstract

Arar Village, located in Sorong Regency, has abundant marine resource potential, especially in the catch of cassia shrimp. However, the cassia shrimp processing process still faces obstacles, especially in the drying stage, which is carried out traditionally, thus affecting the quality of the product. This study aims to improve the quality and cleanliness of cassia shrimp processed products through the application of stainless steel drying tables. The implementation method of this community service is carried out in three stages, namely preparation, implementation, and the final stage. The preparation stage involves coordination with the local government, situation analysis, and identification of community needs. At the implementation stage, education and training are carried out on the use of stainless steel drying tables, as well as direct practice simulations for the community. The final stage involves evaluating activities through questionnaires and interviews to measure the success of the training. The results of the community service show that the use of stainless steel drying tables improves the quality of cassia shrimp by maintaining cleanliness, reducing bacterial contamination, and extending shelf life. In addition, this training increases community knowledge about the importance of using hygienic tools in fisheries processing. In the future, it is hoped that this technology can be widely accepted by the Arar Village community to support increased productivity and more sustainable fisheries-based economic welfare.
Co-Authors Abu, Nur Abubakar, Endang Ahmad Madaul, Rahful Alam, Risma Desembardi, Faried Endang Abubakar Herlina Arifin Hilmi Hilmansyah Hilmi Hilmansyah La Ibal murni murni Murni Murni Rahayu, Andi Rahful A. Madaul Rahmi Rahmi Salmawati Salmawati, Salmawati Slamet Widodo SULFIANA, SULFIANA Tajuddin, Tamrin Ummi Hanifah Marshush Ummi Marshush