* Corresponding Author
Standardization Efforts for Ayam Goreng Kalasan Industry Cluster Through a Partnership Between the University and Local Government to Maintain its Local Wisdom
https://doi.org/10.22146/jpkm.90990 Anggoro Cahyo Sukartiko(1*), Wahyu Supartono(2), Zaidir Zaidir(3), Rendayu Jonda Neisyafitri(4), Rahmat Setiyono(5)
(1) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(3) Faculty of Science and Technology, Universitas Respati Yogyakarta, Yogyakarta, Indonesia
(4) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(5) Industry and Trade Agency of Sleman Regency, Yogyakarta, Indonesia
(*) Corresponding Author
Abstract
A community service partnership is carried out between a university and a local government to standardize processes and products produced by the Ayam Goreng Kalasan industry cluster. Efforts are made through a series of focused discussion activities, knowledge sharing, and material provision, as well as training and mentoring on aspects of standardization, product diversification,
and promotion toward marketing with a broader scope. The first three stages were carried out with the involvement of local government. The results of the community service implementation were measured using a comparison of knowledge of business actors before and after the implementation of the activities. A total of 31 business actors, as members of the Ayam Goreng Kalasan Maju Makmur industry cluster, have participated in this activity. Increased knowledge is observed in all aspects: standardization, diversification, management, and marketing. The collaboration between the university and the local government, therefore, can increase the participation of business actors, accelerate the required standardization and certification process, and further increase the possibility of sustainability of cluster business development.
Keywords
Full Text:
PDFReferences
Alamsyah, A., Basukin, E., Prarudiyanto, A., & Cicillia, S. (2019). Diversifikasi produk olahan daging ayam. Jurnal Abdi Mas TPB, 1(1), 63–69.
Angin, D. P., Wiyatno, T. N., Pratiwi, N. P., Damayati, Y., & Renggani, R. R. (2023). Manajemen mutu. Penerbit Lakeisha.
Anwar, G. & Surarchith, N. K. (2015). Factors affecting shoppers’ behavior in Erbil, Kurdistan–Iraq. International Journal of Social Sciences & Educational Studies, 1(4), 10-16.
Anwar, G. & Zebari, B. A. (2015). The relationship between employee engagement and corporate social responsibility: A case study of car dealership in Erbil, Kurdistan. International Journal of Social Sciences & Educational Studies, 2(2), 45-50.
Arman. (2022). Introduksi manajemen pemasaran: Dasar dan pengantar manajemen pemasaran. LD Media.
Arte, P. & Larimo, J. (2022). Moderating influence of product diversification on the international
diversification-performance relationship: A metaanalysis. Journal of Business Research, 139, 1408-1423.
Chusmeru. (2020). Makna komunikasi di balik makanan tradisional. Jurnal Ilmu Komunikasi Acta Diurna, 16(1), 35–54.
Dakhi, Y., Dakhi, P., & Sarumaha, Y. M. (2020). Analisis pengaruh diversifikasi produk terhadap keputusan pembelian konsumen di Paguyuban Bakery and Cake Kabupaten Nias Selatan. Pareto: Jurnal Riset Manajemen dan Bisnis. 5(1), 22–32.
Hafsan, Armita, D., Hidayat, A. R., Sijid, D. A., Hajrah, Zulkarnain, & Misbach, I. (2021). Pemberdayaan perempuan melalui diversifikasi produk pangan hewani lokal yang ASUH di Desa Benteng Gajah. Jurnal SOLMA, 10(1), 52–60. https://doi.org/10.22236/solma.v10i1.5491
Humaerah, E. Darma, R., & Rahmadanih. (2020). The potential development of diversification of food products from sago. IOP Conference Series: Earth and Environmental Science, 473, 1-7.
Indreswari, R., Wijianto, A., Adi, R. K., Yunindanova, M. B., Agustina, A., & Apriyanto, D. (2022). Standarisasi mutu berbasis total quality control untuk meningkatkan daya saing produk karak. Prosiding Seminar Nasional Unimus, 5, 2252–2258.
Irhami, Anwar, C., Aprita, I. R., Kemalawaty, M., & Irmayanti. (2024). Pembuatan nugget ayam dengan penambahan tempe di Desa Lambunot Paya Kecamatan Kuta Baro Kabupaten Aceh Besar. Jurnal PKM of JPM WISDOM, 1(1), 29–33.
Ismael, N. B., Othman, B. J., Gardi, B., Hamza, P. A., Sorguli, S., Aziz, H. M., Ahmed, S. A., Sabir, B. Y., Ali, B. J., & Anwar, G. (2021). The role of training and development on organizational effectiveness. International Journal of Engineering, Business and Management, 5(3), 15-24.
Jayathilake, H. M. T. M. (2018). Product diversification strategies: A review of managerial skills for firm performance. International Journal of Advancements in Research and Technology, 7(7), 90-100.
Jayatun, Y. A. (2019). Pemanfaatan biomass sebagai sumber energi berkelanjutan pada usaha kecil ayam goreng. Prosiding Seminar Nasional Pelaksanaan Pengabdian Masyarakat, 1-6.
Kennedy, C. J. (2000). Managing Frozen Foods. Woodhead Publishing.
Khairi, A., Dwilaksono, F., Purnamasari, A., & Ardiansah, G. (2024). Training on making organic fertilizer at SMPN 5 Satu Atap Labuhan Badas, Sumbawa Regency. Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement), 10(2), 116-121. https://doi.org/10.22146/jpkm.93647
Kotler, P. & Keller, K. L. (2016). Marketing management, 15 global edition. Pearson Education.
Kristiyanti, M. & Lisda, R. (2015). Website sebagai media pemasaran produk-produk unggulan UMKM di Kota Semarang. Jurnal Aplikasi Manajemen, 13(2), 186–196.
Maknunah, L. U. & Hariyanti, R. E. (2022). The effect of product diversification on purchase decisions. JARES (Journal of Academic Research and Sciences), 7(2), 4351.
Musah, A. (2017). Benefits and challenges of bookkeeping and accounting practices of SMEs and its effect on growth and performance in Ghana. Journal of Accounting, Business and Management (JABM), 24(2), 16-36.
Nugrahini, A. D., Ainuri, M., Wagiman, W., Amalia, R., & Hasanati, S. (2023). Community empowerment in transforming household and agricultural waste into valuable products towards the green village concept. Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement), 9(2), 76-82. https://doi.org/10.22146/jpkm.79295
Nursubiyantoro, E. & Yulianto, W. W. E. (2019a). Pendampingan peningkatan produksi sentra industri Ayam Goreng Kalasan. Prosiding Pengembangan Ristek dan Pengabdian Menuju Hilirisasi Industri LPPM UPN Veteran Yogyakarta, 1276–1281.
Nursubiyantoro, E. & Yulianto, W. W. E. (2019b). Teknologi peniris minyak: Sentra industri Ayam Goreng Kalasan. LPPM UPNYK Press.
Owusu, E. E., Assabil, E. N., & Asare-Kyire, S. (2015). Assessing the impacts of proper bookkeeping on the performance of small and medium scale enterprises (SMEs) in Kwaebibirem district of Ghana. The International Journal of Science & Technology, 3(7), 84-91.
Paine, F. A. & Paine, H. Y. (2012). A handbook of food packaging. Springer Science & Business Media.
Pancaningrum, E. & Sari, D. P. (2014). Strategi pencapaian standar mutu dan pengaruhnya terhadap hasil penjualan di Pasar Eropa. Jurnal Manajemen dan Kewirausahaan, 16(1), 47-54.
Peter, V. E. & Zuzanna, A. (2017). How to. . . conduct a Focus Group Discussion (FGD). Methodological manual.
Rahmawati, N. (2023). Pelatihan diversifikasi olahan daging ayam menjadi dimsum pada civitas akademika Universitas Islam Kadiri. Jurnal Abdiraja, 6(2), 69–74.
Rust, R. T. (2020). The future of marketing. International Journal of Research in Marketing, 37(1), 15-26.
DOI: https://doi.org/10.22146/jpkm.90990
Article Metrics
Abstract views : 818
| 
views : 342
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement)