Inovasi Kemasan Saset untuk Meningkatkan Penjualan Produk Cabai Hiyung di Kelompok Tani Karya Baru
DOI:
https://doi.org/10.36312/linov.v9i4.2270Keywords:
Cabai hiyung, Tapin, Kemasan saset, PemasaranAbstract
Karya Baru merupakan kelompok tani di desa Hiyung tapin yang bergerang dalam budidaya cabai Hiyung dan pengolahan produk turunananya. Kelompok tani ini mengelola sekitar 450 ha lahan pertanian cabai Hiyung dan telah menghasilkan berbagai produk turunan yang dijual secara komersil seperti benih, cabai kering, saos dan aneka jenis sambal. Cabai Hiyung merupakan komoditi unggulan di Kabupaten Tapin yang memiliki tingkat kepedasan 17 kali lebih pedas dari cabai pada umumnya. Namun demikian kelompok tani Karya Baru menghadapi tantangan dalam proses pemasarannya. Produk yang saat ini dijual dalam kemasan botol ukuran 100mL belum mampu menjangkau pasar yang luas terutama untuk kalangan konsumen yang baru ingin mencoba dan ibu rumah tangga yang menginginkan ukuran yang ekonomis. PkM ini dilakukan melalui serangkaian kegiatan yang terdiri dari survey awal, sosialisasi, pelatihan dan penerapan teknologi serta pendampingan dan evaluasi. Seluruh peserta telah menghasilkan desain kemasan saset untuk produk sambal. Seluruh peserta juga telah mampu menerima proses alih teknologi yang tercermin dari kemapuan dalam mengoperasikan mesin pengemas saset otomatis. Hasil penerapan PkM ini telah mampu meningkatkan 53.11% penjualan produk sambal di kelompok tani Karya Baru pada periode Juli-Agustus 2024.
Innovative Saset Packaging to Enhance Sales of Hiyung Chili Products from Karya Baru Farmers Group
Abstract
Karya Baru is a farmer group in Hiyung Tapin village that cultivates Hiyung chili and processes its derivative products. This farmer group manages around 450 ha of Hiyung chili farming land. It has produced various derivative products sold commercially, such as seeds, dried chili, sauce and various types of chili sauce. Hiyung chili is a superior commodity in Tapin Regency, exhibiting a spiciness intensity 17 times more than typical chili. However, the Karya Baru farmer group faces challenges in its marketing process. The product, presently available in 100mL bottles, has not attained a broad market presence, particularly among consumers experiencing it for the first time and homemakers seeking an economical size. This PkM was carried out through a series of activities consisting of an initial survey, socialization, training and application of technology, mentoring, and evaluation. Training has been conducted, and a packaging design for chili sauce items has been created. In addition, technology transfer has been carried out using an automatic sachet packaging machine. Training has been conducted on utilizing the Shopee e-commerce platform for sales and Instagram for product promotion. Implementing PkM has increased chili sauce product sales in the Karya Baru farmer group.
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Copyright (c) 2024 Febriani Purba, Riza Adrianoor Saputra, Zuliyan Agus Nur Muchlis Majid, Novianti Adi Rohmanna, M. Abral Kastalani, Muhamad Karim Abdillah Hakim, Joni Yogo Prayogo, Nugraha Anthoni Najwa
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