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PENDAMPINGAN PENGEMASAN DAN PELABELAN UMKM “JAMU POJOK BANGKA” UNTUK PENINGKATAN DAYA SAING EKONOMI Lestari, Ning Puji; Sutarsi; Purbasari, Dian; Taruna, Iwan
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1251

Abstract

Herbal drinks are a significant part of Indonesia’s cultural heritage, made from various spices and renowned for their health benefits, including refreshing the body, speeding up metabolism, and increasing appetite. One of the local small and medium enterprises (UMKM), “Jamu Pojok Bangka,” supplies herbal medicine retailers in Jember District. However, these herbal drinks were previously sold in used mineral water bottles, lacking proper labels, making them less appealing and unhealthy for consumers. To address this issue, a service was initiates to enhance economic competitiveness. This service provides assistance to ensure that herbal medicine products meet packaging and labeling standards. This service is carried out by two methods, namely lectures and training. The lecture method is carried out at the beginning to provide an understanding of how to package products well. Furthermore, training methods are carried out related to the production process, packaging selection, packaging process, and labeling design. The packaging solutions were tailored based on different sales methods: 1.5 L glass or HDPE bottles for mobile sales and 250 mL labeled PET plastic bottles for retail sales. To evaluate the effectiveness of the new packaging, consumer attractiveness testing was carried out. This involved comparing herbal drink sales with the old and new packaging. The results clearly demonstrated that the new packaging significantly increased consumer appeal and preference. This improvement not only enhances the product’s marketability but also contributes to preserving Indonesia’s rich cultural heritage.
Physical Quality of Drying Curcuma Products as Raw Material for Curcuma Herbal Dip Ning Puji Lestari; Syifa Putri Rafika Wati; Nur Ida Winni Yosika; Iwan Taruna; Dian Purbasari; Sutarsi
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 1 (2026): April 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Curcuma is a rhizome widely used as herbal medicine due to its various health benefits, including increasing appetite and promoting overall health. Herbal medicine in liquid form has a limited shelf life at room temperature and specific refrigeration temperatures. These limitations make traditional herbal medicine difficult to reach a broader market, necessitating alternatives with longer shelf lives, such as herbal tea bags. This study was conducted to investigate the drying of curcuma into curcuma powder packaged in filter paper, making it more convenient for brewing and longer-lasting. The drying of curcuma in this study utilized a microwave. In addition to being influenced by microwave power, the quality of curcuma dissolution is also affected by geometric shape variability. The results of the study showed bulk density values between 0.54-0.61 g/mL; solubility values of 99.56-99.62%; moisture content of 9-11.33%; brightness levels of 21.05-28.96; redness levels of 1.42-2.53; and yellowness levels of 5.00-6.41. Microwave power significantly influenced all parameters, while geometric shape only affected brightness, redness, and yellowness. The best treatment combination is 3.49 mm (medium) and microwave power of 322 W (low).
Co-Authors Dian Purbasari Dian Purbasari Iwan Taruna Iwan Taruna Lestari, Ning Puji Ning Puji Lestari Nur Ida Winni Yosika Syifa Putri Rafika Wati