Making a city a culinary tourism destination is a new innovation of the Surakarta government. In order to realise this goal, the government of Surakarta needs to formulate a strategy based on one of its superior food products. This research aims to determine the strategic factors: Strengths, weaknesses, opportunities and threats affecting small and medium enterprises (SMEs). The main purpose of this research is a formulation of strategies for how tempeh is used to increase culinary tourism in a city. The basic method of research is descriptive-analytical through in-depth interview techniques. Data collection methods use interviews, observations and notes. The main informant is selected purposively based on the mastery of information related to the purpose of the research. Key informants in this study were tempeh entrepreneurs, consumers, suppliers of raw tempeh materials, cooperatives, academics and the Surakarta government. The selection of locations is confirmed purposive according to the purpose of the research, namely the city of Surakarta. Data analysis methods use the synergy of Grand Strategy Matrix, SWOT Matrix and QSPM. The results showed that the commodity tempeh is in quadrant I. There is a need to adopt a right strategy by the Surakarta government to develop tempeh processed products.
<em>The Covid-19 pandemic has a major impact on various sectors of life, including Small and Mid-size Enterprises (SMEs). The government makes various policies, one of which is the implementation of the New Normal. SMEs must adapt to New Normal conditions. SMEs Werkudoro is one of the SMEs in the Sukoharjo Regency. To face this New Normal condition, SMEs Werkudoro has several problems. The problem is that the packaging label is not marketable, product packaging is not marketable, wrap the packaging with stapler and SMEs are less developed. The method used are socialization, introduction, training and accompaniment. Community service activities are improvement marketable packaging labels, introducing marketable packaging with standing pouches, introducing of plastic sealers, repairing of product banner and business innovation training. Community service activities give knowledge for SMEs and benefits for adaptation in the New Normal condition, so they can survive and can develop.</em>
<p>Basreng crackers are fried meatball crackers produced by Small and Medium Enterprises (SME) Sumber Rejeki and are named Kripik Basreng. Basreng is a cracker made from tapioca flour, noodles, and eggs. The problem faced by Sumber Rejeki SME’s that if the SME produces in a large capacity, the kneading process takes a long time and the ingredients used are not mixed evenly. This activity aims to introduce dough machines in SME Sumber Rejeki. The method is participatory by involving SME Sumber Rejeki, starting from the need identification stage, design, and machine introduction. As a result of these activities, the community service team succeeded in realizing a dough kneading machine under the needs and desires of SME Sumber Rejeki. This machine can increase time efficiency by about 80-90% and reduction of labor operating costs by IDR 2,000/prescription processing. The process of making dough is only one-sixth time per recipe compared to without using a machine. This process has an impact on the workforce being able to do other jobs so that they are more productive. This condition affects increasing the production capacity of basreng up to 400% per day and improving the dough quality. The side effect is good business management to production basreng more efficient than previous and fulfilled the demand quickly.</p>
Kemasan merupakan hal yang penting di dalam mengemas suatu produk. Kemasan dapat menjaga supaya produk berada dalam kondisi aman, terlihat lebih cantik dan menarik, sehingga produk dapat memikat konsumen atau pembeli. Kondisi persaingan antar produsen makanan yang semakin besar, menyebabkan nilai estetika dari sebuah kemasan akan menjadi daya tarik tersendiri. Nilai estetika kemasan merupakan salah satu cara untuk menjaring konsumen. Permasalahan yang dihadapi UKM Suki adalah kemasan produk yang tidak menarik dan belum menunjukkan informasi mengenai kripik bangsreng. Kegiatan Pengabdian Mayarakat melalui Program Kemitraan Masyarakat (PKM) ini mempunyai tujuan untuk memperbaiki desain kemasan Kripik Basreng UKM Suki agar dapat lebih menarik, bagus dan marketable. Pengabdian ini menggunakan metode pendampingan di dalam proses perbaikan desain kemasan yang digunakan. Hasil dari kegiatan ini menunjukkan bahwa pendampingan dan introduksi kemasan yang lebih marketable dapat meningkatkan image produk Kripik Basreng UKM Suki. Produk dapat bersaing di pasaran, sehingga produk dapat dipasarkan lebih luas.
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