Pengenalan Produk melalui Promosi Digital pada UMKM Keripik Tempe
Abstract
Promosi produk memberikan informasi kepada Masyarakat bahwa produk tersebut memiliki keunggulan dan tersedia untuk dapat dikonsumsi. Selain itu, promosi memberikan indikasi untuk masyarakat mengingat bahwa produk tersebut masih ada di pasaran. Namun demikian, di era semakin canggih, promosi bukan hanya dilakukan secara tradisional tetapi dapat menggunakan promosi digital yang lebih mudah, murah dan memiliki ketersebaran informasi lebih luas. Terutama bagi UMKM dengan adanya penekanan biaya, maka promosi digital ini dapat dilakukan. Mitra kegiatan pengabdian UMKM keripik tempe, menggunakan promosi digital untuk mengenalkan produknya kepada Masyarakat. Metode yang dilakukan dengan pelatihan dan dukungan kepada UMKM. Oleh karena itu, diharapkan mitra dapat konsisten dan semakin maju dalam usahanya.
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Guiné, R. P. F., Florença, S. G., Barroca, M. J., & Anjos, O. (2021). The duality of innovation and food development versus purely traditional foods. In Trends in Food Science and Technology (Vol. 109, pp. 16–24). Elsevier Ltd. https://doi.org/10.1016/j.tifs.2021.01.010 Herminingsih, H. (2017). Penerapan Inovasi Teknologi Mesin Penggorengan Vakum dan Pelatihan Olahan Kripik Buah di Kelompok Usaha Bersama (Kub) Ayu di Kelurahan Kranjingan Kecamatan Sumbersari Kabupaten Jember. Jurnal Ilmiah INOVASI, 17(2), 102–108.
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Laksana, R. D., Shaferi, I., & Naznii, H. (2024). The Impact Of Independent Directors And Family Control On The Dividend Policy And Capital Structure: A Family Business Strategy. Business Strategy Review, 5(3), 168-175.
Nazzaro, C., Lerro, M., Stanco, M., & Marotta, G. (2019). Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes. British Food Journal, 121(6), 1413–1427. https://doi.org/10.1108/BFJ-06-2018-0389
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Poljić, M., Tešić, D., & Košutić, N. (2018). Participation of digital promotion in the promotional mix of small enterprises. Strategic Management, 23(4), 32-39.
Prabandari, S. P., & Azzuhri, M. (2011). Efektivitas penggunaan e-commerce sebagai penunjang aktivitas bisnis pada usaha kecil menengah (UKM) di Malang Raya. Jurnal Aplikasi Manajemen, 9(2), 320-328.
Putranto, T. S., Wiyana, T., & Sarim. (2020). Innovation in Traditional Food Products as Local Wisdom on Dodol Mandai. Pertanika J. Soc. Sci. & Hum, 28(S1), 181–190.
Rytkönen, P. I., & Oghazi, P. (2022). Bringing innovation back in–strategies and driving forces behind entrepreneurial responses in small-scale rural industries in Sweden. British Food Journal, 124(8), 2550–2565. https://doi.org/10.1108/BFJ-05-2021-0587.
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Shaferi, I., Setyanto, R. P., & Nawarini, A. T. (2024). Development of a Transformative Relational Management Model to Improve Batik MSME Marketing
Performance. Quality-Access to Success, 25(200).
Tasyahuda, A. D., Najmudin, N., Shaferi, I., & Laksana, R. D. (2024). Factors influencing capital stucture on F&B company which implementing sustainable environmental green practise in Indonesia. In BIO Web of Conferences (Vol. 116, p. 07018). EDP Sciences.
Tresnawati, Y., & Prasetyo, K. (2018). Pemetaan konten promosi digital bisnis kuliner kika’s catering di media sosial. PRofesi humas, 3(1), 102-119.
Yuliani, R., & Widyakanti. (2020). Peningkatan Penjualan Melalui Inovasi Kemasan dan Label pada UMKM. Jurnal Keuangan Umum Dan Akuntansi Terapan, 2(2), 71–76.
Published
2025-01-01
How to Cite
SHAFERI, Intan et al.
Pengenalan Produk melalui Promosi Digital pada UMKM Keripik Tempe.
Prosiding Seminar Nasonal LPPM UNSOED, [S.l.], v. 14, p. 830-834, jan. 2025.
ISSN 2985-9042.
Available at: <https://jos.unsoed.ac.id/index.php/semnaslppm/article/view/15291>. Date accessed: 23 feb. 2025.
doi: https://doi.org/10.20884/1.semnaslppm.2025.14.0.15291.
Section
Articles
This work is licensed under a Creative Commons Attribution 4.0 International License.
