Pemberdayaan UMKM Kuliner di Sleman melalui Penerapan Design Thinking dalam Perancangan Kemasan Produk
DOI:
https://doi.org/10.36312/linov.v10i3.3384Keywords:
MSMEs, packaging design, design thinking, SDGs, SlemanAbstract
UMKM kuliner di Sleman masih menghadapi permasalahan serius pada aspek kemasan produk, khususnya penggunaan bahan yang tidak ramah lingkungan, desain yang kurang menarik, serta minimnya informasi label. Gap utama yang belum banyak disentuh oleh penelitian maupun program pengabdian sebelumnya adalah integrasi pendekatan inovatif yang bersifat partisipatif dan kontekstual dalam peningkatan kapasitas UMKM berbasis desa. Program ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pelaku UMKM dalam merancang kemasan inovatif yang higienis, estetik, ramah lingkungan, sekaligus sesuai dengan daya dukung usaha mereka. Kegiatan melibatkan 31 peserta UMKM dengan metode design thinking (empathize, define, ideate, prototype, dan testing). Evaluasi melalui pre-test, post-test, dan kuesioner kepuasan menunjukkan adanya peningkatan rata-rata skor pengetahuan dari 3,06 (SD = 0,82) menjadi 4,61 (SD = 0,74) atau setara dengan kenaikan 50,7%. Pada aspek keterampilan, skor meningkat dari 14,9 (SD = 3,12) menjadi 24,16 (SD = 2,85) atau setara dengan kenaikan 62,1%. Uji statistik dasar (paired sample t-test dan Wilcoxon Signed Rank Test) mengonfirmasi perbedaan signifikan (p < 0,05). Secara ilmiah, hasil ini memperkuat literatur tentang efektivitas design thinking sebagai metode intervensi dalam pengabdian kepada masyarakat. Secara praktis, program ini dapat menjadi model replikasi untuk memperkuat daya saing UMKM di wilayah lain, serta memberikan implikasi pada kebijakan pengembangan kemasan ramah lingkungan dan strategi pemberdayaan UMKM jangka panjang yang berkelanjutan.
Empowering Culinary MSMEs in Sleman through the Application of Design Thinking in Product Packaging Design
Abstract
Culinary MSMEs in Sleman still face critical packaging challenges, particularly the use of non-eco-friendly materials, unattractive designs, and insufficient labeling information. The main gap that has not been adequately addressed in previous studies or community programs is the integration of participatory and contextual innovative approaches in strengthening village-based MSMEs. This program aimed to enhance the knowledge and skills of MSME actors in designing innovative packaging that is hygienic, aesthetic, environmentally friendly, and aligned with their business capacities. A total of 31 participants were involved using the design thinking approach (empathize, define, ideate, prototype, and testing). Evaluation through pre-test, post-test, and satisfaction questionnaires showed an increase in average knowledge scores from 3.06 (SD = 0.82) to 4.61 (SD = 0.74), equivalent to a 50.7% improvement. Skills scores rose from 14.9 (SD = 3.12) to 24.16 (SD = 2.85), representing a 62.1% improvement. Basic statistical tests (paired sample t-test and Wilcoxon Signed Rank Test) confirmed these differences as significant (p < 0.05). Scientifically, the findings enrich the literature by demonstrating the effectiveness of design thinking as an intervention method in community service. Practically, the program offers a replicable model to strengthen MSME competitiveness in other regions, with implications for policy on eco-friendly packaging, methodological development in community empowerment, and long-term sustainability of local businesses.
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