Pengembangan Terasi Udang Reborn di Dusun Je'ne Desa Lagaruda Kecamatan Sanrobone Kabupaten Takalar

Pengembangan Usaha Terasi Udang Rebon di Dusun Je'ne Desa Lagaruda Kecamatan Sanrobone Kabupaten Takalar

Aulia Irfa.H1 Adil2

Manajement Study Program, Facually of Economics and Bussiness, Univercity of Muhammadiyah Palopo, Jl. Gen. Sudirman Km 3 Binturu Palopo City, Soyth Sulawesi, Indonesia.

Muhammadiyah University of Palopo Postgraduate Agricultural science doctoral program, Campus III: Jl Raya

• auliairfh@gmail.com
• adilbasiradil@gmail.com

Abstract

Rebon paste is a food that is included in the category of flavor-forming spices and is a special food that is very familiar to the people of Indonesia. Shrimp paste is made using a very simple technology. The main ingredient for shrimp paste is rebon shrimp. As the main raw material, rebon shrimp is easy to obtain and is available in abundance. Science and Technology Activities for the Community (IbM) were carried out in the household industry for shrimp paste rebon in Je'ne Hamlet, Lagaruda Village, Sanrobone District, Takalar Regency. This activity aims to help partners overcome the problems they face so that their business can grow rapidly. Partner problems include; still low quantity and quality of production. Partners have not implemented hygiene standards and health standards in product processing. From a management point of view, partners have not carried out business administration and bookkeeping as well as business legality. 

The partner marketing system is still conventional. To overcome the problems faced by partners, (1) training and assistance in quality management is needed, starting from the preparation of materials, processing, packaging, storage, transportation and marketing as well as equipment grants. (2) training and assistance in making simple business administration and bookkeeping, making production and marketing plans (3) training and assistance in product diversification, packaging flavors and sizes, packaging improvements and labeling, expansion of marketing networks and promotions.

The training targets and outputs that have been achieved are (1) improving product quality including hygiene, product shape and packaging. (2) Increase in product quantity from 15 kg with a sales turnover of Rp. 300.000,- per week. Be 30 kg per week. (3) Partners can implement simple management, (4) Labeled packaging, Market Expansion.

Keywords: Shrimp paste, rebon shrimp, home industry, MSMEs, entrepreneurship

Abstrak. 

Terasi rebon merupakan makanan yang masuk dalam kategori bumbu pembentuk rasa dan merupakan makanan khas yang sangat familiar bagi masyarakat Indonesia. Terasi dibuat dengan menggunakan tehnologi yang sangat sederhana. Bahan utama terasi adalah udang rebon. Sebagai bahan baku utama, udang rebon mudah diperoleh dan tersedia dalam jumlah yang berlimpah. Kegiatan Iptek Bagi Masyarakat (IbM) dilakukan pada Industri Rumah Tangga terasi rebon di Dusun Je'ne Desa Lagaruda Kecamatan Sanrobone Kabupaten Takalar. Kegiatan ini bertujuan untuk membantu mitra mengatasi masalah yang dihadapi agar usahanya dapat berkembang pesat. Permasalahan mitra meliputi; masih rendahnya kuantitas dan kualitas produksi. Mitra belum menerapkan standar higenitas dan standar kesehatan dalam pengolahan produk. Dari segi manajemen, mitra belum melaksanakan administrasi dan pembukuan usaha serta legalitas usaha.