Pengembangan Produk Olahan Ikan Bandeng di Desa Sukamanah
Abstract
The variety of bandeng processed competition and the limited skills of its workers, makes the sate bandeng business run just without innovation and change. The purpose of this community service activity is to increase the innovation of bandeng processed products through the development of bandeng products into bandeng nuggets. This activity takes the form of training on the development of processed bandeng to become bandeng nuggets and to increase skills in product development for the community and businesses effectively and efficiently for business continuity. The results of the implementation of this service are the awareness of the training participants to add insight into the variety of processed commodities, the knowledge and skills of the trainees in processing bandeng, bandeng processed nuggets. This Nugget can later be used as a byproduct, in order to add to the economic value of the bandeng itself, and also can be an attraction for milk processing SMEs in selling
References
Alam, Khorshed dkk, 2019. Smaller businesses and e-innovation: a winning combination in Australia", Journal of Business Strategy, ttps://doi.org/10.1108/JBS-11-2018-0186
Amalia, Alfi, dkk. 2014. Analisis Strategi Pengembangan Usaha Pada Ukm Batik Semarangan di Kota Semarang. Semantik Vol 4, No 1.
BPS Provinsi Banten. 2017a. Profil Industri Mikro dan Kecil Provinsi Banten 2017. https://www.bps.go.id/subject/170/industri-mikro-dan-kecil.html
BPS Provinsi Banten. 2017b. https://banten.bps.go.id/publication.html
Camgöz-Akdağ,Hatice dkk, 2016, Internal Customer Satisfaction Improvement with QFD Technique. Business Process Management Journal. Vol. 22 Iss 5 pp. 957 – 968.
Gita Gustiana, 2013. Pengaruh Perilaku Kewirausahaan Terhadap Keberhasilan Usaha Pengusaha Sate Bandeng. Universitas Pendidikan Indonesia
Khan, Rao Sanaullah dkk, 2014, Differentiating aspects of product innovation processes in the food industry, British Food Journal, Vol. 116 Iss 8 pp. 1346 – 1368
Khorshidi dkk. 2016, Statistical Process Control Application on Service Quality using SERVQUAL and QFD with a Case Study in Trains’ Services. The TQM Journal, Vol. 28 Iss 2 pp. 195 – 215.
Odoom, Raphael dan Priscilla Mensah, 2018, Brand orientation and brand performance in SMEs: The moderating effects of social media and innovation capabilities, Management Research Review.
Pinkan Octavia, 2012. Strategi Pengembangan Usaha Sate Bandeng UKM Awal Putra Mandiri di Kota Serang Banten. Institut Pertanian Bogor.
Pletnev dan Barkhatov, 2016. Business Success of Small and Medium Sized Enterprises in Russia and Social Responsibility of Managers
Copyright (c) 2020 Solehatin Ika Putri, Diqbal Satyanegara, Widya Nur Bhakti Pertiwi

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.