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Penguatan Usaha Anyaman Mansiang Taratak melalui Inkubasi Bisnis, Inovasi Produk, dan Teknologi Pengendalian Kelembapan: Strengthening the Taratak Mansiang Weaving Enterprise through Business Incubation, Product Innovation, and Moisture-Control Technology Fithri, Prima; Fandy Triawan; Wenny Surya Murtius; Silmi, Silmi; Rizkyanto, Ridwan; Andre, Hanalde; Maputra, Arya Yudha
Jurnal Hilirisasi IPTEKS Vol. 9 No. 3 (2026)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v9i3.978

Abstract

The Taratak Mansiang Weaving Center is a natural fiber-based craft enterprise located in Jorong Taratak, Nagari Kubang, Guguak District, Lima Puluh Kota Regency, Indonesia. This program aimed to strengthen business management, digital marketing, financial management, communication skills, product innovation, and the application of appropriate technology, particularly moisture-control technology. The activity involved 40 artisans and business actors and comprised six training sessions, each lasting two hours, followed by practical activities and discussions. The implementation stages covered business management; digital marketing and marketplace utilization; financial management; communication skills; product and innovation development; and the introduction and application of appropriate technology, followed by monitoring and evaluation. Evaluation was conducted using implementation checklists, observations of participant engagement, output reviews, discussions, and follow-up monitoring. The results showed that all six training and technology interventions were fully implemented (100%). However, follow-up monitoring scheduled for August–November 2026 remained ongoing at the time of manuscript revision. Standard operating procedures (SOPs) for production and post-production, along with moisture-control technology, were available as achieved outputs. Meanwhile, the Business Model Canvas, appropriate technology module, Business Identification Number (NIB), and scientific article remained in progress. As pre-test and post-test scores, moisture measurements, sales, turnover, and transaction data were unavailable in the activity documentation, outcomes are reported descriptively without claims of measured economic impact. The program’s main contribution lies in integrating managerial, marketing, financial, communication, product-development, SOP standardization, and moisture-control interventions within a single business-incubation framework.
Pendampingan Inovasi Produk dan Branding Kerupuk Jengkol sebagai Produk Unggulan Nagari di Koto Mambang Kabupaten Padang Pariaman: Product Innovation and Branding Assistance for Jengkol Crackers as a Flagship Village Product in Koto Mambang, Padang Pariaman Regency Fithri, Prima; Amelia Zulfitri; Komalasari, Sanda Patrisia; Ridwan Rizkyanto; Maputra, Arya Yudha
Jurnal Hilirisasi IPTEKS Vol. 9 No. 3 (2026)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v9i3.980

Abstract

This program aimed to develop jengkol crackers by combining jengkol and cassava while strengthening product identity, packaging, and digital marketing readiness to support a local flagship product in Koto Mambang, Padang Pariaman Regency. Jengkol is a locally important commodity with potential for value-added food diversification. However, developing competitive local products requires not only production skills but also product innovation, branding, appropriate packaging, and effective marketing strategies. The activity was conducted from June 6 to August 17, 2026, involving community members and local business actors interested in processed food development. The implementation stages included observation and potential assessment, problem identification, socialization, product-processing demonstrations, discussions, branding and packaging assistance, digital marketing introduction, and descriptive evaluation. Product innovation involved processing jengkol and cassava into crackers, while branding assistance focused on product naming, visual identity, labels, packaging concepts, product information, and marketing communication materials. The results indicated the development of an alternative cracker product and improved participant understanding of product diversification, branding, packaging functions, and digital media utilization. However, because quantitative pre-test and post-test scores, participant numbers, production volume, and sales data were unavailable, improvements in knowledge and skills are reported descriptively rather than as measured impacts. The program demonstrates that integrating product innovation and branding provides an initial approach to developing locally based flagship products. Further efforts are needed to standardize formulations and processing, assess product quality and shelf life, diversify products, refine packaging, obtain business and product legality, and sustain digital marketing assistance to strengthen product competitiveness and long-term business development.