PENGEMBANGAN DAWET AYU BANJARNEGARA DALAM KEMASAN KALENG SEBAGAI INOVASI PRODUK MINUMAN TRADISIONAL BERBASIS TEKNOLOGI TEPAT GUNA

Abstract

Abstrak: Dawet Ayu merupakan minuman tradisional khas Banjarnegara yang berpotensi dikembangkan sebagai produk unggulan daerah, tetapi masih menghadapi kendala pada inovasi produk dan kemasan, penerapan teknologi, manajemen usaha, serta pemasaran. Kegiatan pengabdian kepada masyarakat ini bertujuan mendampingi Paguyuban Dawet Ayu Banjarnegara dan mitra UMKM Dawet Ayu Mba Ida dalam mengembangkan produk melalui inovasi kemasan, penerapan teknologi tepat guna, diversifikasi produk, penguatan manajemen, dan pemasaran digital. Kegiatan dilaksanakan melalui tahap pra-kegiatan, pelaksanaan, serta monitoring dan evaluasi. Pelaksanaan meliputi pelatihan diversifikasi produk, penerapan Food Dehydrator, pengembangan kemasan, penyusunan SOP dan pendampingan pembukuan serta HPP, dan pemasaran digital. Evaluasi dilakukan melalui observasi, diskusi, tanya jawab, penilaian praktik, wawancara, dan monitoring pascakegiatan. Hasil kegiatan menunjukkan pengembangan dua alternatif kemasan, yaitu botol dan kaleng, penerapan satu unit Food Dehydrator untuk mendukung pengembangan dawet instan, penyusunan dua SOP, serta pendampingan pembukuan dan perhitungan HPP. Pemasaran digital dikembangkan melalui tiga kanal, yaitu ShopeeFood, Instagram, dan TikTok, serta menghasilkan video promosi dan katalog digital. Kegiatan menghasilkan pengembangan produk yang lebih praktis dan beragam dengan tetap mempertahankan identitas Dawet Ayu Banjarnegara.

Abstract: Dawet Ayu is a traditional beverage native to Banjarnegara that has the potential to be developed as a regional flagship product, but it still faces challenges in product and packaging innovation, technology implementation, business management, and marketing. This community service initiative aims to assist the Banjarnegara Dawet Ayu Association and its SME partner, Dawet Ayu Mba Ida, in developing their products through packaging innovation, the application of appropriate technology, product diversification, management strengthening, and digital marketing. The project was carried out through three phases: pre-activity, implementation, and monitoring and evaluation. The implementation phase included training on product diversification, the use of a Food Dehydrator, packaging development, the drafting of standard operating procedures (SOPs), guidance on bookkeeping and cost of goods sold (COGS) calculations, and digital marketing. Evaluation was conducted through observation, discussions, Q&A sessions, practical assessments, interviews, and post-activity monitoring. The results of the activities included the development of two packaging alternatives bottles and cans the implementation of one Food Dehydrator unit to support the development of instant dawet, the drafting of two SOPs, and guidance on bookkeeping and cost of goods sold (COGS) calculations. Digital marketing was developed through three channels ShopeeFood, Instagram, and TikTok and resulted in the creation of promotional videos and a digital catalog. The project resulted in the development of more practical and diverse products while maintaining the identity of Dawet Ayu Banjarnegara.