Strategi Pengabdian melalui Edukasi Inovasi Makanan Pepaya untuk Mendorong Pertumbuhan UMKM di Desa Naga Kesiangan Kecamatan Tebing Tinggi Kabupaten Serdang Bedagai

Alif Alfito Ritonga; Widiya Wulandari; Aulia Fitri Rahmi; Nur Indah Septiyani Sirait; Siti Aisyah

doi:10.36312/nuras.v6i1.1003

Authors

Alif Alfito Ritonga Program Studi Asuransi Syariah, Fakultas Ekonomi dan Bisnis Islam, Universitas Islam Negeri Sumatera Utara, Jalan IAIN Nomor 1, Medan, Sumatera Utara 20235, Indonesia
Widiya Wulandari Program Studi Akuntansi Syariah, Fakultas Ekonomi dan Bisnis Islam, Universitas Islam Negeri Sumatera Utara, Jalan IAIN Nomor 1, Medan, Sumatera Utara 20235, Indonesia
Aulia Fitri Rahmi Program Studi Akuntansi Syariah, Fakultas Ekonomi dan Bisnis Islam, Universitas Islam Negeri Sumatera Utara, Jalan IAIN Nomor 1, Medan, Sumatera Utara 20235, Indonesia
Nur Indah Septiyani Sirait Program Studi Asuransi Syariah, Fakultas Ekonomi dan Bisnis Islam, Universitas Islam Negeri Sumatera Utara, Jalan IAIN Nomor 1, Medan, Sumatera Utara 20235, Indonesia
Siti Aisyah Program Studi Manajemen, Fakultas Ekonomi dan Bisnis Islam, Universitas Islam Negeri Sumatera Utara, Jalan IAIN Nomor 1, Medan, Sumatera Utara 20235, Indonesia

DOI:

https://doi.org/10.36312/nuras.v6i1.1003

Keywords:

Papaya Innovation, Community Empowerment, Education, MSMEs

Abstract

The community service program through the Real Work Lecture (KKN) aims to empower Micro, Small, and Medium Enterprises (MSMEs) in Naga Kesiangan Village, Tebing Tinggi District, Serdang Bedagai Regency, through education on papaya processing innovations as an effort to strengthen the local economy. This village has abundant papaya production potential, but its utilization is still limited to selling fresh fruit, so that the economic added value is not optimal. The program implementation method uses a participatory approach that includes field observations, focus group discussions, training and demonstrations of papaya processing, packaging and branding assistance, and evaluation of activity results. The training focused on making processed papaya products such as dodol, chips, and jam, accompanied by strengthening knowledge of business management and simple marketing. The results of the activity showed an increase in community knowledge and skills in processing papaya into value-added products, increased interest in entrepreneurship, and the formation of papaya-based business groups as a step to program sustainability. The resulting processed products have a higher selling value than fresh papaya and have the potential to increase household income. This program contributes to strengthening the capacity of MSMEs, encouraging the utilization of local potential, and supporting sustainable village economic development.

Downloads

Download data is not yet available.

References

Chambers, D., & Lavery, S. (2017). Introduction to Service-Learning and Inclusive Education. Leed: Emerald Publishing Limited.

Creswell, J. W., & Poth, C. N. (2018). Qualitative Inquiry and Research Design Choosing among Five Approaches (4th Edition). Thousand Oaks: Sage Publications.

Dunggio, T., & Basri, A. (2023). MSME Empowerment Strategy: A Literature Review. West Science Journal Economic and Entrepreneurship, 1(11), 610-615. https://doi.org/10.58812/wsjee.v1i11.360

Efendi, I., Safnowandi, S., Dewi, I. N., Utami, S. D., & Abidin, Z. (2020). Pelatihan Produk Olahan Jamur Pasca Panen untuk Penguatan Produktivitas Ekonomi SMA Islam Al-Azhar NW Kayangan. Jurnal Pengabdian UNDIKMA, 1(2), 100-105. https://doi.org/10.33394/jpu.v1i2.2876

Etikan, I., Musa, S. A., & Alkassim, R. S. (2016). Comparison of Convenience Sampling and Purposive Sampling. American Journal of Theoretical and Applied Statistics, 5(1), 1-4. https://doi.org/10.11648/j.ajtas.20160501.11

Liamputtong, P. (2020). Qualitative Research Methods, 5th Edition. Oxford: Oxford University Press.

Marpaung, A. P., Sembiring, L. H., & Silangit, T. (2024). Hubungan Nilai Hematokrit dan Jumlah Trombosit terhadap Derajat III dan IV Pasien Demam Berdarah Dengue di RSUD Dr. Pirngadi Kota Medan Tahun 2022. Majalah Ilmiah Methoda, 14(1), 51-59.

Novandalina, A., & Ernawati, F. (2024). Pemberdayaan UMKM Makanan Lokal melalui Inovasi Produk dan Strategi Digitalisasi untuk Meningkatkan Daya Saing Pasar di Kabupaten Semarang. Besiru : Jurnal Pengabdian Masyarakat, 1(11), 971-975. https://doi.org/10.62335/n6e59459

Nugroho, R. A., Basari, A., Suryaningtyas, V. W., & Cahyono, S. P. (2020). University Students’ Perception of Online Learning in Covid-19 Pandemic : A Case Study in a Translation Course. In International Seminar on Application for Technology of Information and Communication (pp. 225-231). Semarang, Indonesia: Universitas Dian Nuswantoro.

Patton, M. Q. (2015). Qualitative Evaluation and Research Methods. Thousand Oaks: Sage Publications.

Prasetyawan, A. (2024). Pengaruh Gaya Hidup, Kepercayaan, dan Kemudahan terhadap Keputusan Berbelanja Online melalui Shopee pada Masyarakat Kota Semarang. Jurnal Pijar, 2(4), 523-532. https://doi.org/10.65096/pmb.v2i4.1549

Sari, N. T. P., & Kusumawati, A. (2022). Literature Review : The Efforts to Strengthening of Micro, Small and Medium-Sized Enterprises (MSME) in Indonesia. Asian Journal of Management, Entrepreneurship and Social Science, 2(1), 98-115. https://doi.org/10.63922/ajmesc.v2i01.52

Tambunan, T. (2019). Recent Evidence of the Development of Micro, Small and Medium Enterprises in Indonesia. Journal of Global Entrepreneurship Research, 9(1), 1-15. https://doi.org/10.1186/s40497-018-0140-4

Wahyuni, R. D., Ridho, M. R., Nadhiroh, N., & Mukminin, A. (2024). Pelatihan Inovasi Pangan Lokal dalam Peningkatan Kreativitas Usaha Mikro Kecil Menengah di Kabupaten Wonogiri. Jurnal Al Basirah, 4(1), 89-99. https://doi.org/10.58326/jab.v4i1.117

Weiss, M., & Cattaneo, C. (2017). Degrowth-Taking Stock and Reviewing an Emerging Academic Paradigm. Ecological Economics, 137(1), 220-230. https://doi.org/10.1016/j.ecolecon.2017.01.014