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Salsa Nabila Maharani
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Implementasi Ultrafiltrasi-UV dan Penguatan Branding Produk pada Industri Rumah Tangga Tahu Tempe ADN Panggulu Ahmad Ramadhani Utoro; Dikianur Alvianto; Taufikkilah Romadhon; Hengki Saputra; Salsa Nabila Maharani
Journal of Research Applications in Community Service Vol. 4 No. 4 (2025): Journal of Research Applications in Community Service
Publisher : Universitas Nahdlatul Ulama Sunan Giri Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/jarcoms.v4i4.5623

Abstract

Household-scale industries (HSI) based on local resources, such as tofu and tempeh production, play a crucial role in supporting local economies. However, these enterprises often face challenges due to limited access to suitable technology and ineffective marketing strategies, which compromise product quality and competitiveness. This community service program, conducted by the Department of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, with the support of the BIMA Kemdiktisainstek Grant, aimed to strengthen the capacity of a tofu and tempeh household enterprise in Samarinda, Indonesia. The program introduced an Ultrafiltration-UV water filtration system and provided product branding training. A combination of lectures, discussions, and Participatory Action Research (PAR) was employed to ensure active partner participation. Laboratory results confirmed improvements in production water quality, particularly reduced TDS, turbidity, and color, as well as pH adjustment toward the Indonesian National Standard (SNI) range. Branding training enhanced the partner’s knowledge of brand identity, packaging design, and digital promotion, resulting in prototype packaging and basic promotional content. The PAR method effectively enhanced the partners’ understanding of filtration system installation and maintenance, as well as brand development and design. This effectiveness is attributed to the method’s ability to ensure active participant involvement throughout the training process. Overall, the integration of appropriate technology with marketing capacity building proved effective in improving product quality, competitiveness, and sustainability of household-scale food enterprises.
Co-Authors Dikianur Alvianto Hengki Saputra Panggulu Ahmad Ramadhani Utoro Taufikkilah Romadhon