Bitesize Product Development and Marketing Innovation in Tempeh Chips Food SMEs

Authors

  • Intan Shaferi Faculty of Economic and Business, Universitas Jenderal Soedirman, Indonesia
  • Alisa Tri Nawarini Faculty of Economic and Business, Universitas Jenderal Soedirman, Indonesia
  • Rio Dhani Laksana Faculty of Economic and Business, Universitas Jenderal Soedirman, Indonesia
  • Ary Yunanto Faculty of Economic and Business, Universitas Jenderal Soedirman, Indonesia

DOI:

https://doi.org/10.35568/abdimas.v7i1.4222

Keywords:

Product Development, Tempeh Chips, Product Variation, MSME Business

Abstract

Business development is part of the dynamics of economic activity which is increasingly developing along with the progress of the times. MSMEs run businesses independently in their economic activities. Therefore, creativity in developing a business is highly expected. One form of creativity is innovation. Chip products are traditional foods that have long been embedded in society. Tempeh chips with a savory and light taste to eat in box-shaped packaging. However, along with the rapid development of business, many are trying to provide a touch of variety in taste. However, it was not easy for the market to accept the change because the original taste was considered the best. With this phenomenon, it is hoped that MSMEs will have other ways to be creative and innovate. One of the MSMEs is tempeh chips in the South Purwokerto area. This MSME has been around for a long time and provides supplies to several other places. However, innovation needs to be carried out to have its own new and more profitable market because it has selling points that are more popular with the market. The method used in this program is to create a community service program in the form of innovating new product variations in the form of new tempeh in small sizes for selling value and initiating a marketing network to develop the business. So it is hoped that the knowledge possessed by academics can be useful for implementing science and technology to develop MSME businesses. The output of this program is small size tempeh chips products in packaging and marketing development.

Downloads

Download data is not yet available.

References

Arywono, B. (2021, July 17). 10 Makanan Khas Banyumas yang Enak dan Unik, Bisa Untuk Oleh-oleh. IDN Times Jawa Tengah. https://jateng.idntimes.com/food/dining-guide/bandot-arywono/10-makanan-khas-banyumas-yang-enak-dan-unik-bisa-untuk-oleh-oleh.

Assadi, N. B., Samari, D., Farajollah Hosseini, S. J., & Omidi Najafabadi, M. (2021). Development model for palm processing industries with emphasis on total innovation management (TIM) in Kerman province. Heliyon, 7(7). https://doi.org/10.1016/j.heliyon.2021.e07587

Fajar, A. M., & Kurnia, T. (2022). Pengolahan Inovasi Kulit Singkong Menjadi Produk Kreatif sebagai Peningkatan Pendapatan Masyarakat Kampung Suka’asih Desa Parungkuda. ALMUJTAMAE: Jurnal Pengabdian Masyarakat, 2(2), 126–133. https://doi.org/10.30997/almujtamae.v2i2.5580

Guiné, R. P. F., Florença, S. G., Barroca, M. J., & Anjos, O. (2021). The duality of innovation and food development versus purely traditional foods. In Trends in Food Science and Technology (Vol. 109, pp. 16–24). Elsevier Ltd. https://doi.org/10.1016/j.tifs.2021.01.010

Herminingsih, H. (2017). Penerapan Inovasi Teknologi Mesin Penggorengan Vakum dan Pelatihan Olahan Kripik Buah di Kelompok Usaha Bersama (Kub) Ayu di Kelurahan Kranjingan Kecamatan Sumbersari Kabupaten Jember. Jurnal Ilmiah INOVASI, 17(2), 102–108.

Manggabarani, A. S., Miftah, M., & Maryam, S. (2023). Empowerment of Women Through Entrepreneurship Workshops and Business Plan Development in Students of Babakan Ciwaringin Islamic Boarding School, Cirebon. ABDIMAS: Jurnal Pengabdian Masyarakat, 6(3), 4220-4228.

Nazzaro, C., Lerro, M., Stanco, M., & Marotta, G. (2019). Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes. British Food Journal, 121(6), 1413–1427. https://doi.org/10.1108/BFJ-06-2018-0389

Negara, D. J., & Kristinae, V. (2019). Pengaruh Teknologi dan Inovasi dalam Persaingan Traditional Food di Kalimantan Tengah. Jurnal Riset Manajemen Dan Bisnis Dewantara, 2(1), 45–52.

Ooi, Y. M., & Husted, K. (2021). How Traditional Industries Use Capabilities and Routines to Tap Users for Product Innovation: Companies in traditional industries can use capabilities and routines to gain customer insights to spur product innovation. Research Technology Management, 64(3), 31–42. https://doi.org/10.1080/08956308.2021.1891750

Pramuka, B. A., Sugiarto, & I.K., P. D. (2019). Peningkatan Kapasitas Produksi dan Inovasi Produk Kelompok Usaha Bersama Cempaka di Desa Tambaksogra Kabupaten Banyumas. Darma Shaba Cendekia, 1(1), 12–17.

Putranto, T. S., Wiyana, T., & Sarim. (2020). Innovation in Traditional Food Products as Local Wisdom on Dodol Mandai. Pertanika J. Soc. Sci. & Hum, 28(S1), 181–190.

Rytkönen, P. I., & Oghazi, P. (2022). Bringing innovation back in–strategies and driving forces behind entrepreneurial responses in small-scale rural industries in Sweden. British Food Journal, 124(8), 2550–2565. https://doi.org/10.1108/BFJ-05-2021-0587

Shaferi, I., Laksana, R. D., & Nawarini, A. T. (2023). Business Development of Cardamom In Karanglewas Village. ABDIMAS: Jurnal Pengabdian Masyarakat, 6(1), 3089-3093.

Yuliani, R., & Widyakanti. (2020). Peningkatan Penjualan Melalui Inovasi Kemasan dan Label pada UMKM. Jurnal Keuangan Umum Dan Akuntansi Terapan, 2(2), 71–76.

Downloads

Published

2024-01-31

How to Cite

Shaferi, I., Alisa Tri Nawarini, Rio Dhani Laksana, & Ary Yunanto. (2024). Bitesize Product Development and Marketing Innovation in Tempeh Chips Food SMEs. ABDIMAS: Jurnal Pengabdian Masyarakat, 7(1), 103–109. https://doi.org/10.35568/abdimas.v7i1.4222