Pendampingan Pembuatan Label Dan Banner Sebagai Upaya Strategi Pemasaran Produk UMKM Cenil Mbok Mini
DOI:
https://doi.org/10.61132/aspirasi.v2i1.197Keywords:
Cenil, Label, Banner, Marketing ProdtAbstract
Cenil or Cetil is a traditional food or snack made from a mixture of starch and granulated sugar, colored, shaped into small balls, eaten with grated coconut. Cenil is a traditional Javanese snack, especially in the East Java area. Cenil mbok mini was founded in 1967 and is still active until now in 2023, so for around 56 years cenil mbok mini has become one of the culinary mainstays of Mojowiryo village, Kemlagi subdistrict, Mojokerto regency. Cenil is neatly packaged and increasingly modern in terms of packaging and manufacturing methods. This Community Service aims to introduce traditional food to the community, as well as to preserve traditional food so that it does not become extinct. The method used in this training is Preparation Step, Implementation Step, and Evaluation Step. As a result of this dedication, traditional snacks have labels to be marketed. Marketing strategies can help improve MSMEs.
Downloads
References
Ashriana, A. N., & Fitriyani, Z. A. (2020). Persediaan Bahan Baku dan Proses Produksi Terhadap Kualitas Produk Keripik Singkong Pada UD Barokah Mojokerto. OPTIMA : Jurnal Ilmiah Agribisnis, Ekonomi, Dan Sosial, 4(1), 18–23. https://doi.org/https://doi.org/10.33366/optima.v4i1.1990
Baali, Y., Saerang, A. A., Anwar, U. A. A., Widiana, I. N. W., Sudirjo, F., Herdiansyah, D., Permatahati, R., Hina, H. B., Widarman, A., Fitriyani, Z. A., Zen, A., Dulame, I. M., & Wirakasuma, K. W. (2023). Manajemen Kualitas (D. Purnamasari (ed.); 1st ed., Issue September). CV. Get Press Indonesia.
Fitriyani, Z. A. (2021). Buying Decision: Ditinjau dari Store Atmosphere, Price, dan Word of Mouth Pada Toserba Duta Mojokerto. Ekombis Sains: Jurnal Ekonomi, Keuangan Dan Bisnis, 6(1), 103–112. https://doi.org/10.24967/ekombis.v6i1.1147
Fitriyani, Z. A., Rahmawati, U., Budiyanto, F., Kridaningsih, A., Lukito, H., Indrianto, D., & Ghozali. (2023). Pendampingan Pembuatan Surat Dan Penataan Administrasi Dalam Peningkatan Kualitas Administrasi Di Pondok Pesantren Al Muhajirin. KREATIF: Jurnal Pengabdian Masyarakat Nusantara, 3(4), 193–201. https://doi.org/10.55606/kreatif.v3i4.2384
Fitriyani, Z. A., Ridha, M., & Yuli Waluyo, S. E. (2021). Formulasi Strategi Bersaing Di Kafe Dan Angkringan Nu Laharjo Mojokerto. Jurnal Riset Entrepreneurship, 4(2), 9–18. https://doi.org/10.30587/jre.v4i2.2629
Fitriyani, Z. A., Santy, Y. J. N., Laili, E. I. N., & Permatasari, O. (2022). Is a Food Security Program a Solution In Family Economic Resiliance? Mega Aktiva : Jurnal Ekonomi Dan Manajemen, 1(1), 19–27. https://doi.org/10.32833/majem.v11i1.218
Harmayani, E., Santoso, U., & Sardjito, M. (2022). Makanan Tradisional Indonesia (1st ed.). Gadjah Mada University Press. https://ugmpress.ugm.ac.id/id/product/teknologi-pertanian/makanan-tradisional-indonesia-seri-1-kelompok-makanan-fermentasi-dan-makanan-yang-populer-di-masyarakat
Rosyadi, A., Rahmani, D. A., Nugraha, C. S., & Permana, E. G. (2023). Upaya Peningkatan Nilai Jual Produk Makanan Ringan Desa Putrapinggan Kecamatan Kalipucang Kabupaten Pangandaran Melalui Inovasi Packaging dan Labeling. Jurnal Pengabdian Masyarakat Indonesia, 3(1), 119–125. https://doi.org/10.52436/1.jpmi.936
Rukiah, Y., Saptodewo, F., & Ranuhandoko, F. C. N. (2021). Perancangan Banner dan Sticker Sebagai Media Promosi UMKM Soto Tangkar Bang Dul. SENADA : Semangat Nasional Dalam Mengabdi, 2(1), 93–102.
Setiawan, H., Santy, Y. J. N., Fitriyani, Z. A., & Huda, K. (2023). Digital Technology Mediates Business Strategies And Job Creation Law To MSME Perormance In The Culinary Sector. JIMEA : Jurnal Ilmiah MEA (Manajemen. Ekonomi, Dan Akuntansi, 7(3), 1842–1859. https://doi.org/10.31955/mea.v7i3.3599
Sudirjo, F., Sucandrawati, N. L. K. A. S., Fitriyani, Z. A., Subawa, Rukmana, A. Y., Sutrisno, E., Novieyana, S., Purba, A. P. P., Latif, Pratama, Y. D., & Asriani. (2023). Analisis Kualitas produk (N. Mayasari (ed.); 1st ed.). CV. Get Press Indonesia. https://www.getpress.co.id/product/analisis-kualitas-produk
Sunarya, Werdiningsih, Y. K., & Alfiah. (2022). Naming Traditional Javanese Food Based on The Experience of The Sense of Motion. KnE Social Sciences, 2022, 335–341. https://doi.org/10.18502/kss.v7i19.12453
Susilawati, A. D., Amalia, M. R., Yunita, E. A., Subroto, S., Hapsari, I. M., & Wiyanti, S. (2023). Manajemen Wirausaha Dan Pembuatan Kemasan Serta Labeling Home Industri Kue Basah Pada Usaha Desa Mejasem Barat Kabupaten Tegal. PASAI : Jurnal Pengabdian Kepada Masyarakat, 2(1), 1–6. https://doi.org/0.58477/pasai.v2i1.72
Tarigan, A. D., & Priani, D. (2022). Perancangan Branding Lupis Cenil Indonesia “Lucid.” Formosa Journal of Multidisciplinary Research, 1(3), 709–718. https://doi.org/10.55927/fjmr.v1i3.791
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 ASPIRASI : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
