Pengembangan Usaha Mikro: Pelatihan Pembuatan dan Pengemasan Dendeng Udang di Desa Sungsang IV

Abstract

This shrimp jerky production and packaging training is a community service activity conducted in Sungsang IV Village with the aim of improving the community's skills and knowledge in processing seafood into high-value products. Sungsang IV Village has significant potential as a shrimp producer, but its utilization has so far been limited to raw shrimp sales, which tend to have low added value. The training involved 20 participants consisting of micro-entrepreneurs. The activity included two main sessions: shrimp jerky production using hygienic processing techniques and food safety standards, and modern packaging using a vacuum sealer and attractive packaging design. Participants were also provided with material on the importance of product branding, marketing, and small business management. The results of this activity showed a positive response from participants, who felt the training was tailored to their needs. In addition to improving technical skills, the training also provided motivation to start businesses based on local seafood. As a follow-up, ongoing mentoring, such as digital marketing training and the provision of supporting tools, is proposed to ensure the sustainability of community businesses, enabling them to compete in local and national markets.