Peningkatan Kualitas dan Marketing Produk Makanan Khas Cilacap Berbasis SDA Bahari Kelompok UMKM Mina Rasa
DOI:
https://doi.org/10.36312/linov.v10i3.3483Keywords:
UMKM Mina Rasa, Olahan Laut, Cilacap, Pengawet Alami, Digital MarketingAbstract
Kelompok UMKM Mina Rasa merupakan pelaku usaha mikro di Cilacap pada produksi makanan olahan berbasis SDA Bahari. Produk yang dihasilkan meliputi abon tuna, sambal, kerupuk tenggiri, ikan jambrong, ikan jambal, serta olahan laut lainnya. Prinsip produksi sehat tanpa bahan pengawet kimia menjadi identitas utama. Namun, usaha ini menghadapi tantangan besar akibat perubahan tren pasar digital, meningkatnya persaingan produk sejenis, serta daya beli konsumen yang melemah. Kendala lain adalah masa simpan produk yang hanya bertahan 3 bulan, sederhana dalam pengemasan, dan terbatasnya peralatan sterilisasi, sehingga distribusi produk menjadi terhambat. Program ini hadir sebagai solusi pada inovasi teknologi dan pemasaran. Upaya dimulai dari pembuatan pengawet alami nanochitomin, uji produk, penerapan metode sterilisasi uap, hingga penggunaan sistem vacuum untuk memperpanjang umur simpan. Inovasi pengawetan alami berbasis nanochitomin dari limbah kulit udang merupakan pendekatan baru yang belum diterapkan sebelumnya di UMKM lokal Cilacap, di mana teknologi ini mampu meningkatkan ketahanan produk, menjaga kualitas gizi, serta mendukung prinsip ramah lingkungan melalui pemanfaatan limbah perikanan. Selanjutnya, dilakukan perbaikan desain kemasan agar lebih menarik. Pada aspek pemasaran, pendampingan diberikan melalui sosialisasi digital marketing, pengelolaan media sosial, serta strategi penjualan online di marketplace. Hasil kegiatan menunjukkan bahwa pengetahuan peserta meningkat 55% setelah pelatihan berdasarkan hasil pre-post test. Melalui kegiatan ini, UMKM Mina Rasa diharapkan mampu meningkatkan kualitas produk, memperluas pasar, serta memperkuat posisi sebagai representasi kuliner khas bahari Cilacap yang inovatif, berdaya saing, dan berkelanjutan.
Quality Improvement and Marketing of Cilacap’s Local Food Products Based on Marine Resources by UMKM Mina Rasa
Abstract
The Mina Rasa MSME Group is a micro-enterprise in Cilacap in the production of processed foods based on marine natural resources. The products produced include tuna floss, chili sauce, tenggiri crackers, jambrong fish, jambal fish, and other seafood products. The principle of healthy production without chemical preservatives is the main identity. However, this business faces major challenges due to changes in digital market trends, increasing competition from similar products, and weakening consumer purchasing power. Other obstacles are the product's shelf life which only lasts 3 months, simple packaging, and limited sterilization equipment, so that product distribution is hampered. This program is presented as a solution to technological and marketing innovation. Efforts start from the manufacture of natural preservative nanochitomin, product testing, application of steam sterilization methods, to the use of a vacuum system to extend shelf life. The innovation of natural preservatives based on nanochitomin from shrimp shell waste is a new approach that has not been implemented before in local MSMEs in Cilacap, where this technology is able to increase product durability, maintain nutritional quality, and support environmentally friendly principles through the utilization of fishery waste. Furthermore, improvements to the packaging design are made to make it more attractive. In terms of marketing, mentoring was provided through digital marketing outreach, social media management, and online sales strategies in marketplaces. The training resulted in a 55% increase in participants' knowledge after the training, based on pre-posttest results. Through this activity, Mina Rasa MSME is expected to improve product quality, expand its market, and strengthen its position as a representative of Cilacap's innovative, competitive, and sustainable maritime culinary specialties.
Downloads
References
Ahmad, M., Usman, M., Nawaz, S., & Shahid, M. (2020). Biodegradable nanochitomin based on chitosan for eco-friendly food packaging. Journal of Applied Polymer Science, 137(17), 48569.
Alam, M. S., Hasan, M., Hassan, M., & Islam, S. (2020). Preparation and characterization of chitosan nanoparticles loaded with curcumin for potential biomedical applications. Biointerface Research in Applied Chemistry, 10(5), 6829–6839.
Anggraeni, R., & Sumarwan, U. (2020). The effect of social media marketing and branding on purchase intention in Instagram users. International Journal of Applied Business and Economic Research, 18(1), 63–73.
Damanik, R., & Hasibuan, R. (2021). A review of biodegradable preservatives for food and beverages. International Journal of Scientific & Technology Research, 10(1), 25–29.
Dhaliwal, H. K., & Dhillon, G. S. (2018). Microbial spoilage of fruits and vegetables: A review. International Journal of Current Microbiology and Applied Sciences, 7(2), 1332–1341.
Indratmoko, S., Dewi, T. K., & Nurrahman, A. (2021). Pengembangan nanopartikel kitosan dan kurkumin dengan menggunakan Tween 80 dan PEG 400 sebagai pengawet pada bakso. Jurnal Pharmaqueous.
Indratmoko, S., Tajudin, T., Mubarok, Z. Y., & Ananda, M. A. (2018). Peningkatan kualitas dan marketing produk sambal berbasis SDA bahari pada kelompok UMKM Sambal BSC (Bakul Sambal Cilacap). Nal, 6(1), 25–36.
Lagaron, J. M. (2021). Active and intelligent packaging: The road ahead. In Intelligent and active packaging for fruits and vegetables (pp. 1–11). Elsevier.
Mubarak, Z. Y., & Rony, N. (2025). Regulatory transformation of the digital economy and the challenges of personal data protection in Indonesia: A literature review.
Mubarak, Z. Y., Latief, I. F., Wulansari, N., Putri, A. R. F., Wibowo, F. N., Ainun, A. N. A., & Nuryani, A. F. (2023). Bunga rampai penguatan sektor technopreneurship untuk mendorong pertumbuhan ekonomi masyarakat. UNAIC Press.
Nafisah, T., Wijayanti, H., & Wijaya, K. (2020). Formulasi sediaan nanoemulsi minyak bawang putih (Allium sativum L.) menggunakan Tween 80 sebagai surfaktan dan Span 80 sebagai ko-surfaktan. Pharmacon, 9(2), 132–144.
Prasetya, A. (2020). Digital marketing for Indonesian small businesses: A review. Journal of Entrepreneurship, Business and Economics, 8(1), 1–12.
Webster, F. E., & Ivanovic, A. (2019). Marketing strategy: A decision-focused approach (8th ed.). Cengage Learning.
Widiastuti, D., & Hasanah, U. (2020). Dampak penggunaan bahan kimia pada tanaman pangan terhadap kesehatan dan lingkungan. Jurnal Penelitian Pertanian Tanaman Pangan, 4(1), 1–10.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Zulfikar Yusya Mubarak, Fajar Nurwibowo, Denih Agus Permana, Septiana Indratmoko, Tatang Tajudin, Ajeng Puspo Aji, Muhammad Roihan Arkaan, Nabila Ar Rohmah
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat is licensed under a Creative Commons Attribution 4.0 International License.
