Sosialisasi UMKM Pelatihan Kewirausahaan Pembuatan Kemasan Produk Dan Persyaratan Halal Keamanan Produk
Main Article Content
Abstract
This community service program took place at a micro-enterprise in RT 15 RW 7 Kampung Baru, Rawasari, Pulogadung, East Jakarta, which still lacked halal packaging and certification. This activity involved outreach and entrepreneurial mentoring, drawing on the experiences of a micro-enterprise in creating attractive packaging and halal certification. The expected outcome of this activity was to encourage micro-enterprises to create attractive packaging and obtain halal certification for their products. The method used was to share examples of micro-enterprises that have begun creating attractive product packaging and their success in obtaining halal certification. The results included an increased understanding of packaging, both as a product wrapper and a motivator for buyers to purchase the product. This also provided insight into the importance of halal certification and product certification from relevant units as a prerequisite for products to be marketed in modern retail.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Akmal, F., Sevani, N., Rosyadah, Z. N., & Nazar, I. A. (2023). ENGAGEMENT : Jurnal Pengabdian Masyarakat Pengabdian Masyarakat dengan Meningkatkan Kualitas Produk UMKM Desa Pakembaran Melalui Sosialisasi Sertifikasi Halal. 2(4), 198–204.
Artikel, I. (2023). 1470-Article Text-9475-1-10-20230815. 4(3).
Badri, R. E., Pratisti, C., & Putri, A. S. (2022). Pengembangan Inovasi Kemasan Produk Untuk Meningkatkan Daya Tarik Umkm Wedang Jahe di Desa Sidodadi Asri. 2(2), 347–353. https://doi.org/10.54259/pakmas.v2i2.1268
Di, B., Ma, K., Aisyah, H. A. D., Jakarta, S. T., Stai, I., & Muttaqien, K. (2023). Pengembangan Lembaga Pendidikan Yang. 1(1), 65–78.
Diningrat, R. B. S. N., Purba, R., Azis, A. C. K., Azmi, A., Amirulloh, T. M., & Yumielda, V. D. (2025). Pengembangan Desain Kemasan untuk Meningkatkan Daya Saing Produk UMKM Fahmi Ummi melalui Pendampingan Terpadu. TERAS: Jurnal Pengabdian Masyarakat Sosial Budaya, 1(2), 80–88. https://doi.org/10.71094/teras.v1i2.114
Jadid, U. N. (2024). 1 1*2,3. 2(6), 2406–2414.
Laksamana, R., Aya, B., Ardelia, S., & Mubaraq, A. (2024). Membangun Kesadaran Halal bagi UMKM Melalui Sosialisasi dan Pendampingan Sertifikasi Halal. 180–192.
Maulida, R. (2013). Urgensi Regulasi Dan Edukasi Produk Halal Bagi Konsumen. Justicia Islamica, 10(2)..
Mulyono, A., & Hidayat, Y. R. (2022). Implementasi Kebijakan Sertifikasi Halal Di Indonesia. Res Publica: Journal of Social Policy Issues, 1, 1–10. https://intropublicia.org/index.php/rp/article/download/8/8
Ningsih, S., & Handayani, T. (2017). Rancangan Strategi Pemasaran Usaha Mikro Kecil Menengah Kerupuk Multisari. Jurnal Daya Saing, 3(2), 199–206. https://doi.org/10.35446/dayasaing.v3i2.106
Provinsi, P., Jakarta, D. K. I., Administrasi, K., & Timur, J. (2023). Jakarta Timur Tahun 2023-2026. https://timur.jakarta.go.id/ppid/storage/files/240915-085139.pdf
Vinsensia, D., Utami, Y., Jannah, N., & Wulandari, D. I. (2023). Penerapan Inovasi Desain Kemasan Sebagai Branding Produk Usaha Mikro Kecil Menengah (UMKM). Jurnal Pengabdian Kepada Masyarakat Nusantara, 4(3), 2306–2311.
Wulandari, O. A. D. (2023). Sosialisasi Dan Pelatihan Pembuatan Sertifikasi Halal Bagi Produk UMKM Di Purbalingga. Jurnal Masyarakat Madani Indonesia, 2(2), 116–121. https://doi.org/10.59025/js.v2i1.82