PENDAMPINGAN MODIFIKASI KEMASAN DAN RASA PADA KERUPUK IKAN PAYUS DI DESA PONTANG SERANG

Authors

  • Andi Hasryningsih Asfar Universitas Bina Bangsa
  • Edwin Gunadi Universitas Bina Bangsa
  • Lisa Reftiana Universitas Bina Bangsa
  • Annisa Utami Universitas Bina Bangsa
  • Sadam Adriansyah Universitas Bina Bangsa

DOI:

https://doi.org/10.55883/jipam.v2i1.34

Keywords:

kemasan dan rasa, kerupuk ikan payus, packaging and taste, fish crackers

Abstract

Pontang is one of the areas in Serang Regency, Banten Province. One of the distinctive features of Pontang is the Payus fish cracker. Payus fish crackers are crackers made from payus fish. The reason for the insignificant sale of Payus Fish Crackers is that the packaging of Payus Fish Crackers is still simple and the taste is one variant. The research was conducted using direct interviews and literature studies with business owners of payus fish crackers.Based on the results of the existing analysis, it is necessary to develop Payus fish cracker products to update labels, flavors, packaging that are more attractive and the role of marketing to attract consumer interest

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References

Andi Hasryningsih Asfar dkk, “PKM Pengolahan Limbah Cangkang Kerang Menjadi Cinderamata Ditengah Pandemi Covid-19 di Karangantu Kelurahan Banten”. Indonesian Collaboration Journal of Community Services. Vol 1, No. 3, 2021.

Andi Hasryningsih Asfar, “Pemasaran Pakan Ternak Ayam Ras Pada RT Japfa Comfeed Indonesia Tbk Unit Makassar”. JBBE. Vol. 08, No.1, 2015.

Dhiska Amoriyana Sari. 2018. Kandungan Asam Amino dan Mineral Pada Daging Ikan Payus (Elops hawaiensis). Skripsi. Universitas Sultan Ageng Tirtayasa. Serang.

Hadi Kurniawanto dkk, “Pengembangan UMKM Bontot Salminah Sebagai Kuliner Khas Kota Serang Menuju Era Industri 5.0”. Jurnal Abdimas Bina Bangsa, Vol. 01, No. 01, 2020.

Vania Chandra Devi, dkk. “Praktek Pemilihan Makanan Kemasan Berdasarkan Tingkat Pengetahuan Tentang Label Produk Makanan Kemasan, Jenis Kelamin, dan Usia Konsumen di Pasar Swalayan ADA Setiabudi Semarang”. Jurnal Gizi Universitas Muhammadiyah Semarang, Vol. 2, No.2, 2013.

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Published

2022-09-09

How to Cite

Asfar, A. H. ., Gunadi, E. ., Reftiana, L. ., Utami, A. ., & Adriansyah, S. . (2022). PENDAMPINGAN MODIFIKASI KEMASAN DAN RASA PADA KERUPUK IKAN PAYUS DI DESA PONTANG SERANG. Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2(1), 9–15. https://doi.org/10.55883/jipam.v2i1.34

Issue

Vol. 2 No. 1 (2022): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat

Section

Articles

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Copyright (c) 2022 JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat

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