Pendampingan Peningkatan Kapasitas Usaha Kerajinan Kue Tradisional di Kelurahan Lembo
DOI:
https://doi.org/10.31334/jks.v6i2.3791Keywords:
Pendampingan, Peningkatan Kapasitas, Usaha Kerajinan, Kue Tradisional,Abstract
UKM usaha kerajinan kue tradisonal adalah salah satu jenis kue kering yang diproduksi masyarakat di Kelurahan Lembo Kota Makassar yang mempunyai bahan baku tepung beras lokal dari Kabupaten Sidrap yang mempunyai ciri khas pada kelembutan dan bau daun pandan sehingga menjadi aroma pada kue tersebut. Pembuatan kue tradisional ini telah memafaatkan teknologi sederhana dengan pendidikan tenaga kerja tidak terlalu memerlukan yang strata satu dan cukup mempunyai keterampilan dan ketekenunan serta disiplin kerja yang tinggi. Pada Tahun 1989, usaha kerajinan kue kering tradisonal ini mulai dikenal dan permintaan pasar makin betambah, sehingga perlu adanya pendampingan khususnya kualitas dan kuantitas produksi untuk mengantisipasi persaingan baik dari dalam negeri maupun jenis kue dari negara tetangga seperti kue coklat kering Malaysia dan Singapura. Kendala yang dihadapi mitra adalah aspek pemasaran dan modal usaha terbatas sehingga kapasitas produksi juga terbatas. Dengan adanya fenomena ini bila tidak dilakukan antisipasi, maka mitra program (UKM kerajinan kue tradisonal) lambat laun akan tergusur produk kue lain sebagai pendatang baru memasuki pasar domestic, olehnya itu tim pelaksana program IbM akan melakuan pendampingan dan pembinaan usaha melalui pendekatan : (i) participatory rapid appraisal method, yaitu dalam mengidentifikasi masalah yang perioritas dan mencari solusinya, maka perlu diikutsertakan mitra, (ii) enterpreneurship capacity building method, yaitu membangun kemampuan tatakelola usaha untuk melakukan suatu perubahan yang berorientasi pada kewirausahaan melalui pendidikan dan pelatihan serta pendampingan dan, (iii) teknology transfer method, yaitu membantu mitra untuk menerapkan teknologi tepat guna yang mudah dioperasionalkan dan dapat dijangkau biaya produksi.References
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