PENDAMPINGAN PENGEMASAN DAN PELABELAN UMKM “JAMU POJOK BANGKA†UNTUK PENINGKATAN DAYA SAING EKONOMI
DOI:
https://doi.org/10.29303/abdiinsani.v11i1.1251Keywords:
Herbal Drink, Small Business, Package, Label, Economic CompetitivenessAbstract
Herbal drinks are a significant part of Indonesia’s cultural heritage, made from various spices and renowned for their health benefits, including refreshing the body, speeding up metabolism, and increasing appetite. One of the local small and medium enterprises (UMKM), “Jamu Pojok Bangka,†supplies herbal medicine retailers in Jember District. However, these herbal drinks were previously sold in used mineral water bottles, lacking proper labels, making them less appealing and unhealthy for consumers. To address this issue, a service was initiates to enhance economic competitiveness. This service provides assistance to ensure that herbal medicine products meet packaging and labeling standards. This service is carried out by two methods, namely lectures and training. The lecture method is carried out at the beginning to provide an understanding of how to package products well. Furthermore, training methods are carried out related to the production process, packaging selection, packaging process, and labeling design. The packaging solutions were tailored based on different sales methods: 1.5 L glass or HDPE bottles for mobile sales and 250 mL labeled PET plastic bottles for retail sales. To evaluate the effectiveness of the new packaging, consumer attractiveness testing was carried out. This involved comparing herbal drink sales with the old and new packaging. The results clearly demonstrated that the new packaging significantly increased consumer appeal and preference. This improvement not only enhances the product’s marketability but also contributes to preserving Indonesia’s rich cultural heritage.
Downloads
References
Biloukha & Utermohlen, V. (2001). Healthy Eating in Ukraine: Attitudes, Barriers, and Information Source. Public Health Nutrition, 4(2), 207.
Elfahmi, Woerdenbag, H. J., & Kayser, O. (2014). Jamu: Indonesian Traditional Herbal Medicine Towards Rational Phytopharmacological Use. In Journal of Herbal Medicine. https://doi.org/10.1016/j.hermed.2014.01.002
Fadlillah, H. N., Muraida, L., & Purnomo, E. H. (2015). Kepedulian Konsumen terhadap Label dan Informasi Bahan Tambahan Pangan (BTP) pada Label Kemasan Pangan di Kota Bogor. Jurnal Mutu Pangan, 2 (2), 119-126.
Gunadi, R. A. A., Parlindungan, D. P., Santi, A. U. P., Aswir, & Aburahman, A. (2020). Bahaya Plastik bagi Kesehatan dan Lingkungan. Seminar nasional Pengabdian Masyarakat LPPM UMJ.
Heizer, J., Render, B., & Munson, C. (2020). Principles of Operations Management: Sustainability and Supply Chain Management, Global Edition. Pearson.
Ilmiawati, C., Reza, M., Rahmatini, & Rustam, E. (2017). Edukasi Pemakaian Plastik sebagai Kemasan Makanan dan Minuman serta Risikonya terhadap Kesehatan pada Komunitas di kecamatan Bungus Teluk Kabung, Padang. Logista jurnal Ilmiah Pengabdian Kepada Masyarakat, 1(1),20-28.
Indonesia. (1999). Peraturan Pemerintah Republik Indonesia No.69 Tahun 1999 tentang Label dan Iklan Pangan.
Karuniastuti, N. (2013). Bahaya Plastik terhadap Kesehatan dan Lingkungan. Majalah Ilmiah Pusdiklat Migas Swara Patra, 3(1).
Kusumo, A. R., Wiyoga, F. Y., Khairunnisa, I., Suhandi, R. I., & Prastika, S. S. (2020). Jamu Tradisional Indonesia: Tingkatkan Imunitas Tubuh Secara Alami Selama Pandemi. Jurnal Layanan Masyarakat (Journal of Public Service), 4(2), 465-471.
Lidwell, W., Holden, K., & Butler, J. (2003). Universal principles of design. Massachusetts: Rockport Publishers.
Luthan, M. Z., Winandi, R., & Rifin, A. (2019). Analisis Pengembangan Model Bisnis KAnvas Perusahaan Hortikultura PT. XYZ. Forum Agribisnis: Agribusiness Forum. 9(2), 185-199. https://doi.org/10.29244/fagb.9.2.185-199
Muslimin, L., Wicaksena, B., Setiyawan, B., Subekti, N. A., Suksesi, H., Surachman, H., & Khaidir. (2009). Kajian Potensi Pengembangan Pasar Jamu. Pusat Penelitian dan Pengembangan Perdagangan Dalam Negeri, Badan Penelitian dan Pengembangan Perdagangan - Kementrian Perdagangan.
Prabawa, H. W., & Fitriani, A. D. (2020). Mempertahankan Eksistensi Jamu Tradisional melalui Perubahan Desain Pengemasan dan Pemasaran. Jurnal DEDIKASI: Community Servise Report, 2(1), 35-46.
Prabawani, B. (2017). Jamu Brand Indonesia: Consumer Preferences and Segmentation. Archives of Business Research, 5(3), 80-94. doi:10.14738/abr.53.2841
Rusli, M. S., Nuryanti, A., Fitria., R., Budiani, A. R., & Fiprina, N. F. (2022). Pendugaan Umur Simpan Produk Mibuman Ginger Latte Menggunakan Model Arrhenius. Jurnal Teknologi Industri Pertanian, 32(2), 188-196
Schecter, A., Malik, N., Haffner, D., Smith, S., Harris, T. R., & Paepke, O. (2010). Bisphenol A (BPA) in U.S. Food. Environmental Science and Technology, 44, 9425-9430.
Story, S. J., Neumark., & French. (2002). Individual and Environmental Influences on Adolescent Eating Behavior. Journal of the American Dietetic Association, 10, 40 – 51
Wicaksena, B., & Subekti, N. A. (2010). Potensi Pengembangan Pasar Jamu. Buletin Ilmiah Litbang Perdagangan, 4(2), 210-225. https://doi.org/10.30908/bilp.v4i2.153
