PEMBERDAYAAN MITRA TEACHING FACTORY MELALUI INOVASI BROWNIES BATIK KHAS JEMBER BERBASIS KREATIVITAS BUDAYA LOKAL - Nely Ana Mufarida; Sofia Ariyani; Ulya Anisatur Rosyidah (Universitas Muhammadiyah Mataram, 2026)
Abstrak: Permasalahan utama kegiatan pengabdian ini adalah minimnya variasi dan inovasi produk kuliner yang mengangkat identitas budaya lokal pada Teaching Factory Mulia Bread & Cakes di SMK Muhammadiyah 5 Kencong, Jember. Tujuan pengabdian adalah meningkatkan kreativitas, keterampilan inovasi produk, jiwa kewirausahaan, serta nilai jual produk berbasis budaya lokal. Metode pelaksanaan meliputi sosialisasi dan workshop inovasi produk, praktikum pembuatan brownies motif batik khas Jember, pelatihan standar produksi higienis, serta pelatihan digital marketing. Kegiatan melibatkan mitra Teaching Factory dan 20 siswa, dengan evaluasi melalui observasi keterampilan, kualitas produk, dan capaian penjualan. Hasil kegiatan menunjukkan peningkatan hardskill pengolahan dan desain produk sebesar ±35%, peningkatan softskill kewirausahaan dan kreativitas sebesar ±40%, serta peningkatan nilai ekonomis produk sebesar ±30% dibanding produk sebelumnya. Inovasi Brownies Motif Batik Khas Jember berhasil menjadi produk unggulan yang bernilai budaya dan berdaya saing pasar.Abstract: The main problem addressed in this community service program was the limited product variation and low innovation reflecting local cultural identity at the Mulia Bread & Cakes Teaching Factory, SMK Muhammadiyah 5 Kencong, Jember. The program aimed to enhance students’ creativity, product innovation skills, entrepreneurial mindset, and the economic value of local culture-based products. The methods included socialization and workshops on product innovation, hands-on practice in producing batik-patterned brownies inspired by Jember’s traditional motifs, training on hygienic production standards, and digital marketing training. The program involved the Teaching Factory partner and 20 students, with evaluation conducted through skill observation, product quality assessment, and sales performance analysis. The results showed an improvement in hard skills related to processing and product design by approximately 35%, soft skills such as creativity and entrepreneurship by around 40%, and an increase in product economic value by about 30% compared to previous products. The Batik Motif Brownies emerged as a competitive and culturally distinctive flagship product.