Penerapan Teknologi Tepat Guna pada UMKM Sumber Rezeki di Desa Rasau Jaya III
Authors
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Selviana Selviana
Universitas Muhammadiyah Pontianak
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Dedi Alamsyah
Universitas Muhammadiyah Pontianak
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Darusman Darusman
Universitas Muhammadiyah Pontianak
DOI:
https://doi.org/10.36312/sasambo.v8i4.7106Keywords:
PkM, UMKM, teknologi tepat guna, Produksi, Pemasaran DigitalAbstract
UMKM Sumber Rezeki di Desa Rasau Jaya III, Kabupaten Kubu Raya, memproduksi stik bawang, keripik singkong, dan peyek, tetapi menghadapi kendala berupa pengolahan manual dengan kapasitas produksi terbatas, pemasaran yang masih bergantung pada sistem titip jual, pembukuan dan legalitas usaha yang belum tertata, serta penerapan higiene sanitasi makanan dan K3 yang belum optimal. Kegiatan PkM ini bertujuan meningkatkan pengetahuan, keterampilan, kapasitas produksi, dan jangkauan pemasaran mitra. Kegiatan dilaksanakan pada Juli–Agustus 2026 dengan melibatkan 20 anggota mitra melalui lima tahap: sosialisasi, pelatihan, penerapan teknologi tepat guna, monitoring, dan evaluasi. Pengetahuan kewirausahaan dan pemasaran diukur dengan pretest–posttest pada satu kelompok (n = 20). Skor rata-rata meningkat dari 60 menjadi 96 (selisih 36 poin; peningkatan relatif 60%). Penerapan teknologi tepat guna meningkatkan kapasitas produksi dari 5 kg menjadi 25 kg per hari. Kegiatan ini juga menghasilkan penyuluhan higiene sanitasi dan K3, kemasan standing pouch bermerek, serta akun media sosial mitra di TikTok, Facebook, dan Instagram.
Application of Appropriate Technology at Sumber Rezeki MSMEs in Rasau Jaya III Village
The Sumber Rezeki MSME in Rasau Jaya III Village, Kubu Raya Regency, produces onion sticks, cassava chips, and peyek (crispy peanut crackers), but faces constraints including manual processing with limited production capacity, marketing that still relies on consignment sales, bookkeeping and business legality that are not yet well organized, and suboptimal food sanitation hygiene and occupational health and safety (K3). This community service activity aimed to improve the partner’s knowledge, skills, production capacity, and marketing reach. It was carried out in July–August 2026 with 20 members of the partner through five stages: socialization, training, application of appropriate technology, monitoring, and evaluation. Entrepreneurship and marketing knowledge was measured with a one-group pretest–posttest (n = 20). The mean score increased from 60 to 96 (a difference of 36 points; a relative increase of 60%). The application of appropriate technology increased production capacity from 5 kg to 25 kg per day. The activity also delivered counseling on food sanitation hygiene and K3, branded standing-pouch packaging, and the partner’s social media accounts on TikTok, Facebook, and Instagram
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