<![CDATA[Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas produksi dan memperluas jangkauan pemasaran Industri Rumah Tangga (IRT) Serundeng Selat bermerek dagang Serundeng Dewi Sri di Desa Pering Sari, Kecamatan Selat, Kabupaten Karangasem, yang mengolah ampas kelapa sisa produksi dodol khas Desa Selat menjadi serundeng untuk sarana upakara. Permasalahan mitra meliputi pengeringan yang bergantung pada sinar matahari, ketiadaan alat pemasak dan pengaduk, penerapan Keselamatan dan Kesehatan Kerja (K3) yang belum optimal, kemasan tanpa label, serta pemasaran konvensional tanpa media digital. Kegiatan dilaksanakan dengan metode berbasis praktik dan pendekatan partisipatif melalui lima tahapan, yaitu sosialisasi, penerapan teknologi, pelatihan dan pendampingan, evaluasi, serta keberlanjutan program. Teknologi tepat guna yang ditransfer berupa oven pengering dan mesin pemasak sekaligus pengaduk serundeng, dilengkapi pelatihan K3 berbasis higiene sanitasi pangan, diversifikasi produk, desain label kemasan, serta pembuatan dan pelatihan pengelolaan kanal pemasaran digital. Evaluasi dilakukan melalui observasi, wawancara, pre-test dan post-test, serta analisis data produksi dan penjualan. Hasil kegiatan menunjukkan output produksi harian meningkat 50% dari 13 kg menjadi 19,5 kg per hari kerja, waktu pengeringan per batch turun 60% dari ±10 jam menjadi ±4 jam, rata-rata skor pemahaman K3 lima karyawan naik 36 poin (52 menjadi 88; 69,2% secara relatif, seluruh produk (100%) telah berlabel, varian produk bertambah dari satu menjadi dua, wilayah pemasaran meluas dari satu menjadi tiga kabupaten/kota, dan rata-rata omzet bulanan naik 30%. Integrasi teknologi tepat guna dan literasi digital menunjukkan hasil positif pada indikator keberdayaan mitra dampingan, meskipun evaluasi lintas musim masih diperlukan. Empowering a Coconut Residue Processing Home Industry through Appropriate Technology and Digital Marketing in Pering Sari Village, Karangasem Abstract This community service activity aimed to increase production capacity and expand the marketing reach of Serundeng Selat, marketed under the Serundeng Dewi Sri brand, in Pering Sari Village, Selat District, Karangasem Regency. The home industry processes coconut residue from traditional Selat Village dodol production into serundeng used as a religious ceremonial ingredient. The partner’s main problems concerned production and marketing, including sun-dependent drying, the absence of cooking and stirring equipment, limited implementation of Occupational Safety and Health, unlabelled packaging, and conventional marketing without digital media. The activity used a practice-based method and participatory approach through five stages: socialisation, technology implementation, training and mentoring, evaluation, and programme sustainability. Appropriate technology consisted of a drying oven and a serundeng cooking and stirring machine, supported by OSH training on food hygiene and sanitation, product diversification, packaging label design, and digital marketing training. Evaluation was conducted through observation, interviews, pre-tests and post-tests, and analysis of production and sales data. Results showed that daily output increased by 50% (13 to 19.5 kg per working day), drying time per batch decreased by 60% (approximately 10 to 4 hours), the mean OSH test score of five employees rose by 36 points (52 to 88; 69.2% relative), all products became labelled, variants increased from one to two, the marketing area expanded from one to three regencies/cities, and average monthly turnover increased by 30%. Integrating appropriate technology with digital literacy showed positive results on the measured indicators of the assisted home industry, although cross-seasonal evaluation is still needed.]]>
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