Meningkatkan daya saing Lontong : Pelatihan dan desain kemasan produk yang inovatif dan menarik
DOI:
https://doi.org/10.53088/tintamas.v1i3.1038Keywords:
Lontong pete’s, Competitiveness, Training, Packaging designAbstract
Lontong is a traditional food that is popular in Indonesian society. However, Lontong is still less competitive than fast food. This community service aims to increase Lontong's competitiveness through training and innovative and attractive packaging design. The method used is training. The results of the community service show that training is necessary to standardize the quality and taste of Lontong. In addition, innovation in flavor variants and attractive and practical packaging designs will also increase Lontong's competitiveness. The training was conducted for 10 Lontong MSME actors in Pete Hamlet, Sukoharjo Village. The training materials include basic knowledge of design and assistance in practicing making packaging designs using applications. This activity increased participants' knowledge of utilizing simple digital applications to design more innovative packaging. It was concluded that training and creative packaging design can increase the competitiveness of traditional Lontong.
References
Cenadi, C. S. (2000). Peranan Desain Kemasan Dalam Dunia Pemasaran. Jurusan Desain Komunikasi Visual, 2(1), 92–103. http://puslit.petra.ac.id/journals/design/92
Hamidah, S., & Wuryani, S. (2018). Preferensi Konsumen Terhadap Aneka Rasa Lontong Berbasis Beras Organik. In Universitas Mercu Buana Yogyakarta-Yogyakarta. http://bimbingan.org/jamur_pada_makanan.htm
Negoro, Y. P., & Jufriyanto, Moh. (2022). Pelatihan Desain Kemasan Produk Frozen Food Dengan Smartmockups Dan Aplikasi Canva Pada UMKM Asosiasi Sidayu. DedikasiMU : Journal of Community Service, 4(2), 150. https://doi.org/10.30587/dedikasimu.v4i2.3987
Prasetyawati, M., Sudarwati, W., Jaharuddin, Nelfiyanti, Setiawan, A., & Saputra, A. (2022). Pelatihan Pembuatan Desain Kemasan Untuk Meningkatkan Pemasaran Pada Umkm Olahan Makanan Di Kelurahan Kelapa Dua Wetan. In Seminar Nasional Pengabdian Masyarakat LPPM UMJ. http://jurnal.umj.ac.id/index.php/semnaskat
Sari, Y., Afriyansyah, B., & Juairiah, L. (2019). Pemanfaatan Daun Sebagai Bahan Pembungkus Makanan Di Kabupaten Bangka Tengah. Ekotonia: Jurnal Penelitian Biologi, Botani, Zoologi Dan Mikrobiologi, 4(2), 48–56.
Trison, S., Nurfadhila, S., Badjrai, A. A., Fahira, A., Mutaqqin, M. A., Razalina, M., Ramadhan, S. R., Shidqi, M. N., Shahputra, A. Z., Sari, W. P., & Astiza, R. D. (2020). Pelatihan Desain Kemasan Produk dan Media Pemasaran Online UMKM di Kelurahan Kukusan, Kota Depok (Product Packaging Design and Online Marketing Training in Kukusan Village, Depok City). Jurnal Pusat Inovasi Masyarat , 2(Edisi Khusus), 159–166.
Wadud, A. M., & Fitriani, E. (2021). Pelatihan Desain Kemasan Dalam Rangka Peningkatan Nilai Jual Produk UMKM di Kabupaten Kuningan. DIMASEJATI, 3(2), 177–186.
Zettira, S. B. Z., Febrianti, N. A., Anggraini, Z. A., Prasetyo, M. A. W., & Tripustikasari, E. (2022). Pelatihan Aplikasi Canva untuk Meningkatkan Kreativitas Desain Promosi Usaha Mikro Kecil dan Menengah. Jurnal Abdimas Prakasa Dakara, 2(2), 99–105. https://doi.org/10.37640/japd.v2i2.1524
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Enggal Cahyo Utomo, Fifi Malinda Putri, Muhammad Rizal Adiantono, Ulfia Nurubay, Wulan Setya Putri, Yudha Trishananto
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Most read articles by the same author(s)
- Linna Jalin Petaya, Yudha Trishananto, Yuni Kumalasari, Mualifah Mualifah, Rizki Dwi Hastuti, Anisa Lestari, Pendampingan pemasaran UMKM berbasis digital melalui website marketing , Tintamas: Jurnal Pengabdian Indonesia Emas: Vol. 1 No. 3 (2024): Tintamas: Jurnal Pengabdian Indonesia Emas
