ENTREPENEURSHIP EMPOWERMENT FOR SMALL MEDIUM ENTERPRISE (SMEs) THROUGH ACCOUNTING, PACKAGING, AND TECHNOLOGY ADOPTION - Asep Erik Nugraha; Rianita Puspa Sari; Deri Teguh Santoso (JCES (Journal of Character Education Society), 2021)
Abstrak: Ikan merupakan produk pangan basah yang sangat rentan dan memiliki keterbatasan terhadap daya simpan yang sangat pendek. Pengolahan ikan sangat diperlukan, tujuannya agar ikan menjadi lebih awet sehingga mudah untuk didistribusikan keberbagai wilayah. Kondisi peningkatannya produksi ikan pindang tidak seiring dengan peningkatan keterampilan usaha yang dimiliki oleh pengusaha ikan pindang, berdasarkan hasil pengamatan saat survei masyarakat cicinde utara masih melakukan olahan ikan pindang dengan skala rumahan, olahan proses pemindangan dilakukan dengan sangat tradisional, berdasarkan hasil resep turun-temurun, selain itu ikan yang di dapatkan biasanya tidak hanya dari tempat pelelangan ikan, namun harus order ke luar daerah untuk memenuhi kapasitas produksi, selain itu area pemasaran ikan pindang masih terbatas pada area daerah karawang. Tujuan penabdian berupa pendampingan UKM ikan pindang di Desa Cicinde Utara dengan meningkatkan kewirausahaan melalui pelatihan keterampilan teknologi pengolahan ikan pindang, dan pendampingan pengemasan serta transaksi penjualan di UKM Juragan Tongkol. Metode yang digunakan berupa Penyuluhan melalui pemberian materi mengenai upaya peningkatan kualitas melalui teknik pengolahan dan pengemasan ikan pindang, seta pelatihan penggunaan teknologi dan pembukuan Hasil capaian terdapat peningkatan dan keterampilan karyawan UKM terkait penggunaan mesin presto dan vacuum sealer, serta pembukuan transaksi jual beli.Abstract:  Fish is a wet food product that is very vulnerable and has a very short durability. Fish processing is very necessary to make the fish more durable and easy to distribute to various regions. The increasing to pindang fish production is not in line with the increase in business skills possessed, based on observations when the Cicinde was still processing pindang fish on a home scale, the processing was carried out in a very traditional and hereditary recipes, Besides that, the fish that are obtained are usually not only from the fish auction place, but must order outside the region to meet production capacity, besides that the marketing area for pindang fish is still limited to the Karawang area. The aim of the dedication is in the form of assistance for pindang fish SMEs in North Cicinde Village by increasing entrepreneurship through training in pindang fish processing technology skills, and assistance in packaging and sales transactions at Juragan Tongkol UKM. The method used is in the form of counseling through the provision of material on efforts to improve quality through processing and packaging techniques of pindang fish, as well as training in the use of technology and bookkeeping. The results of the achievements are improvements and skills of SME employees related to the use of presto machines and vacuum sealers, as well as buying and selling journal transactions.