PENGEMBANGAN UMKM MAKANAN WONTON DI KOTA BARU DRIYOREJO
The Development of Wonton Food SME in Kota Baru Driyorejo
DOI:
https://doi.org/10.30587/dedikasimu.v7i1.8984Keywords:
Wonton, SME, Marketing, Production, FinanceAbstract
The partner in this community service program is Wonton UMKM entrepreneur. The problems faced by the partner are inadequate production equipments, lack of product variety, lack of marketing tools and strategies, and lack of systematic financial records. To overcome these problems, researchers used several methods, such as providing food grinding tool (chopper), freezer, and banner that show products and brand logo, providing training in the use of social media and e-commerce as marketing media, designing business brand logo, training in making systematic financial record using Microsoft Excel, and providing training and assistance to partner in running a business based on management theories. As the results, the partner can increase their production capacity, increase sales, and make systematic financial records.
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Andarsari, P. R., & Dura, J. (2018). Implementasi pencatatan keuangan pada usaha kecil dan menengah: Studi pada sentra industri kripik tempe sanan di kota Malang. Jurnal Ilmiah Bisnis Dan Ekonomi Asia, 12(1), 59–65.
Barreda, A. A., Bilgihan, A., Nusair, K., & Okumus, F. (2015). Generating brand awareness in online social networks. Computers in Human Behavior, 50, 600–609.
Foroudi, P. (2019). Influence of brand signature, brand awareness, brand attitude, brand reputation on hotel industry’s brand performance. International Journal of Hospitality Management, 76, 271–285.
Hakim, L., Fitri, M. A., & Yafi, M. (2023). Optimalisasi Potensi UMKM Dompet Kulit melalui Pelatihan Pengemasan Produk, Desain Label dan Bantuan Alat Produksi. I-Com: Indonesian Community Journal, 3(4), 1670–1676.
IDN Times. (2024). 5 Penjual Wonton di Surabaya, Kuliner Khas Tionghoa yang Viral. https://jatim.idntimes.com/food/dining-guide/m-imron-fauzi/5-penjual-wonton-di-surabaya-kuliner-khas-tionghoa-yang-viral?page=all. (diakses pada tanggal 21 Agustus 2024)
Katadata. (2022). Mayoritas Industri Mikro-Kecil Bergerak di Sektor Makanan. https://databoks.katadata.co.id/datapublish/2022/03/30/mayoritas-industri-mikro-kecil-bergerak-di-sektor-makanan. (diakses pada tanggal 21 Agustus 2024)
Kotler, P., & Keller, K. L. (2012). Marketing Management (14th editi). Prentice Hall.
Kumparan. (2023). Populix: Gen Z Paling Suka Beli Makanan daripada Masak, Fast Food Jadi Favorit. https://kumparan.com/millennial/populix-gen-z-paling-suka-beli-makanan-daripada-masak-fast-food-jadi-favorit-20Vh5XrFNig/4. (diakses pada tanggal 21 Agustus 2024)
Li, S., Liu, P., & Zhou, R. (2020). Diagonal or vertical? An empirical study of the impact of food brand logo orientation on consumers’ food perception and food attitude. Food Quality and Preference, 86(24), 103985. https://doi.org/10.1016/j.foodqual.2020.103985
Luffarelli, J., Stamatogiannakis, A., & Yang, H. (2019). The Visual Asymmetry Effect: An Interplay of Logo Design and Brand Personality on Brand Equity. Journal of Marketing Research, 56(1), 89–103. https://doi.org/10.1177/0022243718820548
Martina, N., Hasan, M. F. R., & Wulandari, L. S. (2021). Upaya peningkatan nilai ekonomis produk UMKM melalui sosialisasi diversifikasi produk. JMM (Jurnal Masyarakat Mandiri), 5(5), 2273–2282.
Ohoiwirin, F. A., & Airawaty, D. (2024). Promosi Produk Melalui Optimalisasi Branding Pada Omah Jamu Bantul, Yogyakarta. Jurnal Pengabdian Kepada Masyarakat Nusantara, 5(3), 3453–3458.
Saefullah, E., Putra, A. R., & Tabroni, T. (2021). Inovasi Dan Pengembangan Umkm Emping Melinjo Pada Masa Pandemi Covid-19 Dengan Optimalisasi Media Pemasaran Dan Alat Produksi. RESWARA: Jurnal Pengabdian Kepada Masyarakat, 2(2), 291–299.
Salman, S., & Sholihah, D. D. (2024). Pemanfaatan Desain Banner Guna Meningkatkan Ketertarikan Konsumen Pada UMKM Kelurahan Gunung Anyar Tambak. Jurnal Pengabdian Kepada Masyarakat Nusantara, 5(2), 2179–2184.
Sasmita, J., & Suki, N. M. (2015). Young consumers’ insights on brand equity: Effects of brand association, brand loyalty, brand awareness, and brand image. International Journal of Retail & Distribution Management, 43(3), 276–292.
Sheu, P. L., & Chang, S. C. (2022). Relationship of service quality dimensions, customer satisfaction and loyalty in e-commerce: a case study of the Shopee App. Applied Economics, 54(40), 4597–4607. https://doi.org/10.1080/00036846.2021.1980198
Wicaksono, N. J. S., & Sutanto, J. E. (2022). The Impact of Product Variation, Product Quality, and Service Quality on Purchase Decision of Ko-Kopian Products. International Journal of Economics, Business and Accounting Research (IJEBAR), 6(1), 570–577.
Wikipedia. (2023). Wonton. https://en.wikipedia.org/wiki/Wonton. (diakses pada tanggal 21 Agustus 2024)
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Published
2025-02-27
How to Cite
Permadi, E. G., Waras, W., Muzakki, M., & Aristyanto, E. (2025). PENGEMBANGAN UMKM MAKANAN WONTON DI KOTA BARU DRIYOREJO: The Development of Wonton Food SME in Kota Baru Driyorejo. DedikasiMU : Journal of Community Service, 7(1), 21–29. https://doi.org/10.30587/dedikasimu.v7i1.8984
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