Penguatan UMKM kuliner: pendekatan finansial, branding product, dan CSR
Abstract
Abstrak
Usaha Mikro, Kecil, dan Menengah (UMKM) sektor kuliner memegang peran penting dalam mendukung perekonomian nasional. Namun demikian, masih banyak pelaku UMKM yang menghadapi berbagai tantangan dalam pengembangan usahanya, termasuk akses permodalan, keterbatasan pemasaran digital, serta rendahnya kesadaran akan pengelolaan limbah yang berkelanjutan. Warung Sate Kambing Pakdhe, yang berlokasi di Bantul, Yogyakarta, merupakan salah satu UMKM yang mengalami ketiga permasalahan tersebut. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk memberikan solusi melalui tiga pendekatan utama, yaitu: sosialisasi akses permodalan usaha bagi UMKM, pendampingan digital marketing dengan fokus pada pengelolaan media sosial Instagram, serta pelatihan dan praktik langsung pengelolaan sampah organik melalui metode biopori. Program pengabdian masyarakat ini menggunakan pendekatan terstruktur melalui beberapa tahapan: survey awal untuk mengidentifikasi masalah, serta pendampingan dengan pre-test dan post-test untuk mengukur peningkatan pengetahuan. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan peserta dalam ketiga aspek tersebut. Pendekatan terintegratif ini diharapkan dapat memperkuat kapasitas usaha mitra serta mendorong pertumbuhan usaha yang lebih berkelanjutan dan bertanggung jawab secara sosial dan lingkungan.
Kata kunci: akses modal usaha; digital marketing; pengelolaan limbah; UMKM kuliner.
Abstract
Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector play an important role in supporting the national economy. However, many MSME players still face various challenges in developing their businesses, including limited access to capital, inadequate digital marketing, and low awareness of sustainable waste management. Warung Sate Kambing Pakdhe, located in Bantul, Yogyakarta, is one of the MSMEs experiencing these three problems. This Community Service activity aims to provide solutions through three main approaches: socialization of access to business capital for MSMEs, digital marketing assistance with a focus on Instagram social media management, and training and hands-on practice of organic waste management through the biopore method. This community service programme employs a structured approach through several stages: an initial survey to identify problems, as well as assistance with pre-tests and post-tests to measure knowledge improvement. The results showed an increase in participants’ knowledge and skills in all three aspects. This integrated approach is expected to enhance the business capacity of partners and foster more sustainable, socially responsible, and environmentally responsible business growth.
Keywords: access to business capital; digital marketing; waste management; culinary MSMEs.
Keywords
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DOI: https://doi.org/10.31764/jpmb.v9i4.31462
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