PENGUATAN KAPASITAS UMKM MELALUI REDESAIN KEMASAN DAN UJI GIZI PRODUK KERUPUK TULANG IKAN LELE DI POKLAKSAR UMMI MANDIRI, KABUPATEN BANYUMAS
DOI:
https://doi.org/10.29303/abdiinsani.v13i1.3622Keywords:
MSMEs, Catfish Bone Crackers, Packaging Design, Nutrition Labeling, Marketing TrainingAbstract
UMKM olahan ikan di Desa Panembangan menghadapi hambatan kemasan dan pelabelan yang membatasi akses ke ritel modern serta pemasaran digital. Poklaksar Ummi Mandiri mengolah hasil samping lele menjadi kerupuk tulang ikan, namun kemasan lama (plastik bening, informasi terbatas) menurunkan daya saing. Kegiatan pengabdian dirancang untuk memperbaiki mutu kemasan, menyusun panel gizi berbasis uji laboratorium, dan memperkuat pemasaran. Intervensi diharapkan meningkatkan persepsi kualitas, keterbacaan informasi, dan penerimaan pasar. Tujuannya adalah meningkatkan kualitas desain dan fungsi kemasan agar sesuai standar pasar serta menyediakan label gizi akurat sebagai dasar transparansi dan penetrasi ritel. Metode meliputi peninjauan kebutuhan, lokakarya desain kemasan, uji gizi proksimat, penyusunan panel gizi per 100 g, pelatihan barcode/GTIN dan promosi digital, serta monitoring & evaluation melalui survei pra–pasca dan uji pasar A/B shelf test sederhana. Hasil perbaikan kemasan menjadi standing pouch paper metalize menunjukkan kenaikan skor pada enam aspek kemasan (visual, warna, tipografi, labeling, keunikan, fungsionalitas), tersusunnya panel gizi dan kemasan baru, serta peningkatan kesiapan ritel. Uji harga merekomendasikan penyesuaian dari Rp11.800/100 g menjadi Rp14.000–Rp15.000/100 g, sejalan dengan nilai tambah kemasan dan informasi gizi. Disimpulkan bahwa perbaikan kemasan, label gizi, dan strategi pemasaran berhasil menjawab tujuan program dan memperkuat daya saing produk. Model pelatihan–pendampingan kegiatan ini dapat direplikasi sebagai percontohan bagi Poklaksar lain.
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