Sosialisasi Pembuatan Tape Singkong sebagai Produk bagi UMKM Jurit Buangka Desa Lenek Baru
DOI:
https://doi.org/10.29303/jpmsi.v8i1.1915Keywords:
MSMEs, Cassava Tape, Fermentation, Marketing Strategy, Online and Offline Marketing.Abstract
This community service activity aimed to enhance the creativity and capabilities of the Jurit Buangka MSMEs in Lenek Baru Village in processing cassava into cassava tape as a value-added economic product, while also introducing effective online and offline marketing strategies. The method employed in this study was an experimental and hands-on practice approach in producing cassava tape through a fermentation process using tape yeast. The activity was conducted through seminars and practical training involving local community participants. The results demonstrated that the success of cassava tape fermentation was influenced by several factors, including the type of cassava, material cleanliness, fermentation techniques, storage conditions, and fermentation duration. Among several experimental trials, the best results were achieved by using chemical-free cassava, applying proper boiling techniques, and fermenting the cassava for two nights in containers lined with banana leaves. In addition to production training, participants were also introduced to online marketing strategies through social media platforms and offline marketing techniques through direct consumer engagement. This activity had a positive impact on improving community knowledge regarding local food processing and the development of MSME marketing strategies. Through product innovation and the implementation of appropriate marketing strategies, cassava tape has the potential to become a superior local product capable of increasing community income and supporting the growth of MSMEs in Lenek Baru Village.
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