Transformasi Produksi dan Penguatan Daya Saing UMKM Yuki Snack melalui Integrasi Teknologi Pengolahan, Standarisasi Mutu, dan Pemasaran Digital

Authors

  • Muhammad Itqan Mazdadi Universitas Lambung Mangkurat, Indonesia
  • Anna Khumaira Sari Universitas Lambung Mangkurat, Indonesia
  • Normaidah
  • Bima Arya Sena Universitas Lambung Mangkurat, Indonesia
  • Kahayani Carbon Universitas Lambung Mangkurat, Indonesia
  • Mineke Heryuvathea Universitas Lambung Mangkurat, Indonesia
  • Mizan Humaidy Universitas Lambung Mangkurat, Indonesia
  • Ni Luh Bintang Muktamirah Universitas Lambung Mangkurat, Indonesia
  • Sean Irvin Christian Universitas Lambung Mangkurat, Indonesia

DOI:

https://doi.org/10.33394/jpu.v7i4.22376

Keywords:

MSME Competitiveness, Technology Integration, Quality Standardization, Digital Marketing

Abstract

This community service program aims to enhance the production capacity and product quality of Yuki Snack, a micro, small, and medium-sized enterprise (MSME) in Banjarbaru City, Indonesia, through the adoption of modern processing and packaging technologies. The program employed a Technology Transfer Model comprising community outreach, technology transfer training, and mentoring. Evaluation was conducted using observation sheets, skills checklists, and pretest and posttest assessments. The results showed that dough-mixing time decreased from 60 to 10 minutes per batch, representing an 83.33% improvement in time efficiency. The monthly production capacity of onion sticks increased from 200 to 350 kg, representing a 75% increase under regular operating conditions. During periods of high demand, production capacity rose from 200 to 400 kg per month, representing a 100% increase. All training participants achieved a 100% operational competency rate for the equipment based on the evaluated indicators. In digital marketing, the participants’ mean score increased from 79.03 on the pretest to 87.10 on the posttest, an improvement of 8.07 points. The program also produced standard operating procedures (SOPs) for production and packaging, nutritional information for the products, an updated brand identity under the name YuQi Food, and assistance with the application for halal certification for frozen food products. Overall, the integration of production technology, quality standardization, and digital marketing supports improved operational efficiency and strengthens the partner enterprise’s readiness for sustainable business development.

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Published

2026-11-03

How to Cite

Muhammad Itqan Mazdadi, Anna Khumaira Sari, Normaidah, Bima Arya Sena, Kahayani Carbon, Mineke Heryuvathea, … Sean Irvin Christian. (2026). Transformasi Produksi dan Penguatan Daya Saing UMKM Yuki Snack melalui Integrasi Teknologi Pengolahan, Standarisasi Mutu, dan Pemasaran Digital . Jurnal Pengabdian UNDIKMA, 7(4). https://doi.org/10.33394/jpu.v7i4.22376

Issue

Vol. 7 No. 4 (2026): November (IN PRESS)

Section

Articles

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