Penerapan Teknologi Kemasan Pangan Tepat Guna sebagai Upaya Peningkatan Mutu dan Daya Saing Produk Sambal pada UMKM Mami Gemilang

Wahibahtul  Maghfuroh; Dyah Ayu  Perwitasari; Novi Itsna  Hidayati; Wahibahtul  Maghfuroh

doi:10.36312/sasambo.v8i3.5849

Authors

Novita Lidyana Universitas Panca Marga
Dyah Ayu Perwitasari Universitas Panca Marga
Novi Itsna Hidayati Universitas Panca Marga
Wahibahtul Maghfuroh Universitas Yudharta

DOI:

https://doi.org/10.36312/sasambo.v8i3.5849

Keywords:

pengemasan pangan, produk sambal, Pemberdayaan Masyarakat, kapasitas usaha

Abstract

UMKM Mami Gemilang merupakan usaha mikro yang bergerak pada produksi sambal olahan dan masih menghadapi kendala pada proses pengemasan yang dilakukan secara manual sehingga berpotensi menyebabkan kebocoran produk selama distribusi. Program Kemitraan Masyarakat (PKM) ini bertujuan meningkatkan kapasitas produksi dan pengelolaan usaha melalui penerapan teknologi pengemasan pangan tepat guna, pelatihan, dan pendampingan. Kegiatan dilaksanakan pada bulan Mei–Juli 2026 menggunakan pendekatan Participatory Rural Appraisal (PRA) yang meliputi identifikasi permasalahan, pelatihan, implementasi teknologi, pendampingan, serta monitoring dan evaluasi menggunakan pendekatan before–after. Evaluasi dilakukan berdasarkan indikator keberdayaan mitra yang mencakup sistem pengemasan, penggunaan teknologi, penerapan SOP, desain kemasan dan label, branding, pemasaran, serta manajemen usaha. Hasil kegiatan menunjukkan adanya peningkatan kapasitas mitra pada sebagian besar indikator keberdayaan, ditandai dengan perubahan kategori dari Level 1 menjadi Level 3 pada sistem pengemasan, penggunaan teknologi, penerapan SOP, dan desain kemasan, sedangkan aspek branding meningkat dari Level 1 menjadi Level 2. Hasil tersebut menunjukkan bahwa penerapan teknologi pengemasan yang disertai pelatihan dan pendampingan berkaitan dengan meningkatnya kapasitas teknis dan manajerial mitra dalam mengelola usaha.

Implementation of Appropriate Food Packaging Technology as an Effort to Enhance the Quality and Competitiveness of Chili Sauce Products at Mami Gemilang MSME

Mami Gemilang MSME is a microenterprise engaged in the production of processed chili sauce and has encountered challenges in its manual packaging process, which increases the risk of product leakage during distribution. This Community Partnership Program (PKM) aimed to enhance production capacity and business management through the implementation of appropriate food packaging technology, training, and mentoring. The program was conducted from May to July 2026 using a Participatory Rural Appraisal (PRA) approach, consisting of problem identification, training, technology implementation, mentoring, and monitoring and evaluation employing a before-and-after approach. The evaluation was based on partner empowerment indicators, including the packaging system, technology utilization, standard operating procedure (SOP) implementation, packaging and labeling design, branding, marketing, and business management. The results indicated improvements in most partner empowerment indicators, reflected by changes from Level 1 to Level 3 in the packaging system, technology utilization, SOP implementation, and packaging design, while the branding aspect improved from Level 1 to Level 2. These findings suggest that the implementation of appropriate food packaging technology, combined with training and mentoring, was associated with improvements in the partners’ technical and managerial capacities for managing their business.

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