STRATEGI PENGEMBANGAN USAHA KERIPIK STIK GOROHO PKM KEWIRAUSAHAAN MAHASISWA UNIVERSITAS TERBUKA
Keywords:
Keripik Stik Goroho, Pengembangan Usaha, StrategiAbstract
Goroho banana is a typical plant in northern Sulawesi. So far, goroho bananas have only been used as family food, fried and boiled. To increase the value of goroho bananas and provide profits for processors, we are innovating to make a processed food product that is delicious, lasts longer, and is ready to be consumed as goroho stick chips. This Goroho stick chips business started in 2022 as a small business. We sell goroho stick chips in the Al-Quran Education Park and the environment around the house. In developing this business, we experienced problems including increasing prices of raw materials and limited business support equipment in producing large quantities of Goroho stick chips, because Goroho bananas can only be processed raw. With the Community Service Program (PkM) for Open University (UT) student entrepreneurship, we hope to be able to develop businesses by increasing production and expanding product marketing. The method in this activity has two stages, namely the preparation stage and the implementation stage. The preparation stage includes the following socialization activities, workshops and others. The implementation stage was carried out by (1) purchasing a grater tool to speed up the process of cutting goroho stick chips and larger frying pans; (2) Buy press equipment to maintain and protect the contents of the product so that it remains in good condition for a long time; (3) Create your own logo design and packaging for goroho stick chips for branding, and create more attractive packaging; (4) Buy various flavors so that consumers can adjust the taste they want; (5) Manage business permits. Currently, the Goroho stick chips business is being produced in larger quantities, with better and more attractive packaging and wider marketing. This goroho stick chips business has had a positive impact on students in developing their entrepreneurial talents, the economic community, micro, small and medium enterprises, as well as increasing the income of banana farmers.
Keywords: Goroho Stick Chips, Business Development, Strategy
References
Sadya, Sarnita. (2023). Produksi Pisang di Provinsi Gorontalo Sepanjang Tahun (2022). Gorontalo. Badan Pusat Statistik: https://gorontalo.bps.go.id.
Karamoy, V. M., Loho, A. E., & Lolowang, T. F. (2017). Analisis Nilai Tambah Pisang Goroho (Musa acuminafe, sp) (Studi Kasus: Sabuah Ungu Pantai Malalayang Kota Manado). Agri-Sosioekonomi.
Muda, P., Saleh, E. J., Djunu, S. S., & Bahri, S. (2022). Kandungan Energi dan Beta Karoten Pisang Goroho (Musa Acuminafe. Sp) Hasil Fermentasi. Gorontalo Journal of Equatorial Animals, 1(2).
Kasim, Z. (2017). Hubungan Kekerabatan Tanaman Pisang (Musa sp) Di Kecamatan Lemito Kabupaten Pohuwato Provinsi Gorontalo. Skripsi, 1(431411091).
Widodo, U. P. W., & Sasmita, Y. (2020). Legalisasi Dan Pengelolaan Usaha Pada UMKM. Ekobis Abdimas: Jurnal Pengabdian Masyarakat, 1(1), 45-53.
Moersid, R., & Faiz, A. (2024). Peranan Desain Kemasan Produk dalam Meningkatkan Pemasaran Usaha Mikro Kecil Menengah (UMKM) pada Program Bedah Desain Kemasan 2023-Batch 14, Semarang (Bedakan). AMARASI: JURNAL DESAIN KOMUNIKASI VISUAL, 5(01), 67-81.
Purnama, I. (2021). Pengaruh Kualitas Pelayanan , Kepuasan Pelanggan Dan Nilai Pelanggan Dalam Meningkatkan Loyalitas Pelanggan Pada PO. Titian Mas Cabang Bima. JAMBURA , 4 (2), 162 – 170.
Sari, D. A., Sukanta, S., Wagiono, W., Hakiim, A., & Irawan, A. (2021). Peningkatan produksi bubuk jahe merah melalui introduksi sistem penghalusan. JMM (Jurnal Masyarakat Mandiri) , 5 (2), 615 - 623.
Alia, P. A., Prayogo, J. S., Kriswibowo, R., Setyawan, A. B., & Febriana, R. Widha. ((2024).). Pengembangan Keterampilan Desain Interaktif Dan Serbaguna Dalam Era Society 5.0 Dengan Menggunakan Canva. Jurnal Pengabdian Kolaborasi Dan Inovasi Ipteks, 2(3), 977–983.
Jonathan, A. C., & Valentina, A. (2023). Peran Desain Grafis Pada Peningkatan Brand Awareness Konten Media Sosial Instagram Brand K. Jurnal Serina Sosial Humaniora, 1(3), 108–116. Https://Doi.Org/10.24912/Jssh.V1i3.28357.
Rosmegawati. (2022). Peran Aspek Pemasaran Digital Dalam Penjualan UMKM Pangan. Prosiding Seminar Nasional Universitas Borobudur.
Viano, M. R. O., Saefullah, Moch. A. S., Iskandar, R., Rusmana, O., & Purwanggono, I. (2023). Strategi Inovasi Branding Dan Marketing Dalam Pengembangan Produk Potensi Desa Dalam Upaya Peningkatan Kognitif Masyarakat Desa Neglasari Kecamatan Cisompet Kabupaten Garut. Masyarakat Pariwisata: Journal Of Community Services In Tourism, 4(1), 26–32. Https://Doi.Org/10.34013/Mp.V4i1.1360
Ainun, N., Wahida, A., & Maming, R. (2023). Pentingnya Peran Logo Dalam Membangun Branding Pada UMKM. Jurnal Ekonomi & Ekonomi Syariah, 6(1), 674–681. Https://Doi.Org/10.36778/Jesya.V6i1.967.
Suwandi, A., Susanti, & Nisrina. (2023). Pengembangan Logo Pada Produk Sebagai Branding UMKM Di Desa Wisata Kertarahayu. Journal Of Tourism And Creativity, 7(2), 108–112. Https://Jurnal.Unej.Ac.Id/Index.Php/Tourismjournal/Index.
Novitasari, D., Marlinda, N. L. P. M., Agetania, N. L. P., Thalib, E. F., & Ratnaningrum, L. P. R. A. (2022). Pelatihan Kolaborasi Membuat Logo Kemasan Produk Menggunakan Aplikasi Canva. Sinaptek, 5, 45–52.
Krisnawati, T., Elly, M. I., Dhany, U. R., Izzah, N., & Septiana, M. D. (2022). Membangun Umkm Melalui Pengurusan Izin Usaha Di Era Digital. INTEGRITAS : Jurnal Pengabdian, 6(2), 291. https://doi.org/10.36841/integritas.v6i2.2321.
Diana, L., Akbhari, I., Fadhilah, A., & Hidayaturracman, H. (2022). Pembuatan Nomor Induk Berusaha (NiB) Untuk Kesadaran Legalitas Usaha Bagi Umkm Kelurahan Dukuh Sutorejo. Jurnal Penyuluhan Dan Pemberdayaan Masyarakat, 1(2), 81–88. https://doi.org/10.59066/jppm.v1i2.72.
Christya, A. P., Aprilia, N. N., Sari, N. A. E., Wijdan, R. M., & Putri, A. R. (2022). Pendampingan Pembuatan Nomor Induk Berusaha (NIB) untuk Pengembangan UMKM di Kelurahan Tlumpu Melalui Online Single Submission (OSS). I-Com: Indonesian Community Journal, 2(2), 149–157. https://doi.org/10.33379/icom.v2i2.1397.
Epriliyana, N. N. (2019). Urgensi Ijin Keamanan Pangan (P-IRT) Dalam Upaya Membangun Kepercayaan Konsumen dan Meningkatkan Jaringan Pemasaran. Jurnal Manaj emen dan Bisnis Indonesia, 5(1) : 21-31.
