Penerapan alat produksi dan pelatihan untuk meningkatkan kualitas produk olahan kopi melung

Abstract

Abstrak

Kegiatan pengabdian kepada masyarakat yang dilaksanakan oleh tim pelaksana dari Universitas Amikom Purwokerto berkolaborasi dengan mitra yaitu Kopine Inyong dan Lung Coffee, didampingi oleh BUMDes Alam Lestari, bertujuan untuk mengangkat brand kopi lokal Melung dengan meningkatkan kapasitas dan kualitas produk kopi. Metode peningkatan kapasitas produk kopi dilakukan dengan menerapkan inovasi berupa pengadaan alat produksi yang lebih mutakhir, antara lain alat roasting, grinder, dan alat pengemasan sachet. Sementara metode untuk meningkatan kualitas dilakukan dengan menciptakan produk turunan kopi berupa kopi rempah, kopi krimer, dan kopi gula aren. Visibilitas merek dilakukan dengan membuatkan desain logo dan kemasan sehingga lebih menarik. Selain itu, pelatihan dan pendampingan digital marketing juga dilakukan dalam upaya menjangkau konsumen di pasar yang lebih luas. Pelatihan dan pendampingan yang dilakukan terdiri dari delapan kegiatan yaitu: Sosialisasi, Pelatihan Public Speaking, Pelatihan Desain Logo dan Kemasan, Pelatihan Diversifikasi Produk Turunan Kopi, Pelatihan dan Pendampingan Pemasaran Online, Pendampingan Peningkatan Bahan Baku, Pendampingan Pengujian Label Nutrisi, Pelatihan dan Pendampingan Kemasan Sachet. Hasil kegiatan yaitu mitra Kopine Inyong dan Lung Coffee telah berhasil meningkatkan kapasitas produksi dan kualitas produk kopi melung, serta adanya pemasaran digital melalui media sosial dan marketplace.

Kata kunci: pengabdian masyarakat; kopi melung; digital marketing

Abstract

Community service activities conducted by the team of Amikom Purwokerto University in collaboration with partners Kopine Inyong and Lung Coffee, accompanied by BUMDes Alam Lestari, aim to raise the local coffee brand Melung by increasing the capacity and quality of coffee products. The method of increasing the capacity of coffee products is carried out by implementing the product equipments, including roasting equipment, grinders, and sachet packaging equipment. Meanwhile, the method to improve quality was carried out by creating coffee derivative products such as spice coffee, creamer coffee, and palm sugar coffee. Brand visibility was enhanced by creating logo and packaging designs to make them more attractive. In addition, digital marketing training and assistance were also conducted in an effort to reach consumers in a wider market. The training and mentoring consisted of eight activities, namely: Introduction of the Program, Public Speaking Training, Logo and Packaging Design Training, Coffee Derived Product Diversification Training, Online Marketing Training and Assistance, Raw Material Improvement Assistance, Nutrition Label Testing Assistance, Sachet Packaging Training and Assistance. The results of the activity are that Kopine Inyong and Lung Coffee partners have succeeded in increasing the production capacity and quality of melung coffee products, as well as digital marketing through social media and marketplaces.

Keywords: community service; kopi melung; digital marketing