PERBAIKAN KEMASAN DAN PEMASARAN SOUN YANG BERPOTENSI SEBAGAI PANGAN FUNGSIONAL DI KLATEN, JAWA TENGAH
DOI:
https://doi.org/10.31764/jmm.v7i5.16634Keywords:
Soun, Packaging, Marketing, Functional Food.Abstract
Abstrak: Desa Manjung merupakan sentra produksi soun pati aren di Jawa namun menghadapi permasalahan pada aspek produksi, kemasan, dan pemasaran. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan pembuat soun melalui perbaikan produksi, kemasan, dan pemasaran soun pati aren di Koperasi Adi Mulya, Manjung, Klaten, Jawa Tengah. Metode kegiatan dilakukan dengan diskusi bersama 25 orang anggota koperasi, pengujian komposisi gizi, pembuatan disain dan pencetakan kemasan, pembuatan akun e-commerce, serta pendampingan pengemasan dan pemasaran digital. Perbaikan produksi dilakukan dengan penyaringan dan pencucian menggunakan air bersih tanpa kaporit dan pemasakan pada suhu 80-85ºC sampai adonan kental dan transparan. Kemasan soun menggunakan standing pouch paper metalized dengan warna merah, putih, dan gold, merk Sounku, dan informasi lain. Klaim kemasan adalah soun sehat, tinggi serat pangan dan tinggi RS sehingga berpotensi sebagai pangan fungsional. Pemasaran dilakukan dengan pembuatan akun Shopee. Kegiatan ini dapat meningkatkan pengetahuan dan keterampilan pembuat soun dalam produksi, kemasan, dan pemasaran sebesar 100% sehingga berkontribusi meningkatkan mutu, branding, dan pangsa pasar.
Abstract: Manjung Village is a center for the production of vermicelli from arenga starch in Java but faces problems in the aspects of production, packaging and marketing. The purpose of this activity was to increase the knowledge and skills of vermicelli makers through improving the production, packaging and marketing of arenga starch vermicelli at the Adi Mulya Cooperative, Manjung, Klaten, Central Java. The activity method was carried out by discussing with 25 members of the cooperative, determination of the nutritional composition, designing and printing packaging, creating e-commerce accounts, as well as packaging and digital marketing assistance. Production improvement was conducted by filtering and washing using clean water without chlorine and cooking at a temperature of 80-85ºC until the dough is thick and transparent. The soun packaging used metalized paper standing pouch with red, white, and gold base colors, Sounku brand, and others information. The packaging claims are the healthy vermicelli, high in dietary fiber and RS so it has the potential to be a functional food. Marketing is done by creating a Shopee account. This activity can increase the knowledge and skills of vermicelli makers in production, packaging and marketing by 100% so as to contribute to increasing quality, branding and market share.
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