Rossi Indiarto

Cocoa bean shell (CB) and coffee cherry husk (CH) are underutilized agro‐industrial by‐products with strong potential as sustainable ingredients for beverages. Despite their potential as functional ingredients, systematic studies evaluating how compositional variation in CB–CH beverages influences the balance between functionality and quality in milk‐free systems remain limited. Therefore, this study aimed to evaluate the effects of CB–CH composition on the physicochemical, functional, and sensory characteristics of milk‐free beverages and their short‐term storage stability. The raw materials were assessed for heavy metal residues and microbiological quality, while the formulated beverages were evaluated for physicochemical properties, total phenolic and flavonoid contents, antioxidant activity, sensory acceptability, and short‐term storage stability. The raw materials met the heavy metal and microbiological criteria assessed in this study. Increasing the proportion of CH decreased pH (6.54–4.30) and increased total titratable acidity, soluble solids, viscosity, phenolic content (9.70–12.28 mg GAE/g), and antioxidant activity, whereas CB contributed to improved acceptability. Multivariate analysis revealed a clear compositional gradient linking CH with physicochemical characteristics and CB with consumer preference. CB50CH50 and CB75CH25 showed a balance between functional and sensory attributes and were therefore considered candidate formulations for further product development. During the storage assessment, refrigeration slowed phenolic degradation and quality deterioration, whereas ambient conditions accelerated these changes. These findings highlight the potential of CB and CH as sustainable ingredients for value‐added beverages with functional potential and provide useful information for future product development and utilization of agro‐industrial by‐products.

Abstrak: UMKM Soes AlGhani menghadapi tantangan dalam memperluas jangkauan pasar akibat rendahnya kesadaran merek dan pemahaman mengenai strategi pemasaran berbasis inovasi digital. Program pengabdian masyarakat ini bertujuan meningkatkan daya saing UMKM melalui penerapan inovasi digital adaptif. Metode pelaksanaan mencakup observasi, wawancara dengan 10 pertanyaan terstruktur, pelatihan, dan pendampingan mitra. Mitra dalam kegiatan ini adalah UMKM Soes AlGhani yang berlokasi di Desa Cileunyi Wetan. Solusi yang ditawarkan meliputi pengelolaan akun bisnis dan media sosial untuk meningkatkan kesadaran merek, serta penerapan layanan pembayaran digital. Hasil evaluasi menunjukkan peningkatan frekuensi tayangan konten pada platform Instagram hingga 7 kali lipat, dengan total tayangan di TikTok melebihi 10.300 kali. Omzet bulanan mitra juga meningkat lebih dari 3 kali lipat. Selain itu, kemampuan mitra dalam memahami strategi pemasaran digital mengalami peningkatan sekitar 80%. Hasil ini membuktikan bahwa penerapan inovasi digital adaptif dalam strategi pemasaran tidak hanya meningkatkan daya saing dan kesadaran merek, tetapi juga mendukung kelangsungan usaha di era digital. Soes AlGhani MSME faces challenges in expanding its market reach due to low brand awareness and a lack of understanding of digital innovation-based marketing strategies. This community service program aims to enhance the competitiveness of MSMEs through the implementation of adaptive digital innovations. The methods employed include observation, structured interviews with 10 questions, training, and mentoring for the partner. The partner in this activity is Soes AlGhani MSME, located in Cileunyi Wetan Village. The proposed solutions involve managing business accounts and social media to strengthen brand awareness, as well as implementing digital payment services. Evaluation results show a sevenfold increase in content impressions on the Instagram platform, with total views on TikTok exceeding 10,300. The partner’s monthly revenue also surged by more than threefold. Additionally, the partner’s understanding of digital marketing strategies improved by approximately 80%. These results demonstrate that the application of adaptive digital innovations in marketing strategies not only enhances competitiveness and brand awareness but also supports business sustainability in the digital era.

Abstrak: Usaha Mikro, Kecil, dan Menengah (UMKM) sebagai pilar ekonomi nasional kerap menghadapi tantangan stagnasi bisnis. Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan meningkatkan daya saing UMKM melalui diversifikasi produk berbasis pelatihan roti dan kue. Mitra dalam program ini adalah UMKM Kue Soes AlGhani, usaha mikro yang dikelola oleh seorang pemilik usaha di Desa Cileunyi Wetan, Kabupaten Bandung. Metode PKM mencakup tiga tahap: (1) pra-kegiatan (identifikasi masalah); (2) pelaksanaan (pelatihan pemilihan bahan baku berkualitas, teknik pengolahan modern-higienis, dan diversifikasi produk sesuai tren pasar); dan (3) pasca-kegiatan (evaluasi). Dampak program meliputi peningkatan varian produk dari 2 menjadi 16 jenis, kenaikan omset tiga kali lipat (Rp10-12 juta per bulan), dan peningkatan keterampilan mitra-hard skills (teknik produksi) dari 60% menjadi 93% dan soft skills (pemecahan masalah, pemasaran) dari 67% menjadi 87%. Kendala utama mencakup ruang produksi terbatas dan fluktuasi kualitas bahan baku. Simpulan PKM menunjukkan bahwa pelatihan praktis efektif mendorong diversifikasi produk dan ketahanan usaha. Rekomendasi mencakup pendampingan lanjutan serta integrasi inovasi produk dan strategi pemasaran untuk keberlanjutan UMKM. Micro, Small, and Medium Enterprises (MSMEs), as a national economic pillar, often face challenges of business stagnation. This Community Service Program (PKM) aims to enhance the competitiveness of MSMEs through product diversification based on bread and cake training. The program partner is UMKM Kue Soes AlGhani, a micro-business managed by a single owner in Cileunyi Wetan Village, Bandung Regency. The PKM method consists of three stages: (1) pre-activity (problem identification); (2) implementation (training on selecting quality raw materials, modern-hygienic processing techniques, and product diversification aligned with market trends); and (3) post-activity (evaluation). The outcomes include an increase in product variants from 2 to 16 types, a threefold rise in monthly revenue (IDR 10-12 million per month), and improved partner skills-hard skills (production techniques) from 60% to 93% and soft skills (problem-solving, marketing) from 67% to 87%. Key constraints include limited production space and fluctuations in raw material quality. The PKM findings demonstrate that practical training effectively drives product diversification and business resilience. Recommendations include continued mentoring and the integration of product innovation and marketing strategies for MSME sustainability.

Abstrak: UMKM Kue Soes AlGhani menghadapi tantangan dalam efisiensi dan kualitas produksi akibat penggunaan alat manual, seperti hand mixer dan hand sealer, serta kurangnya pemahaman mengenai sanitasi dalam proses produksi. Program Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan produktivitas dan daya saing melalui modernisasi peralatan dan pelatihan intensif. Metode yang digunakan mencakup sosialisasi, pelatihan teknis, simulasi produksi, edukasi sanitasi, dan pendampingan operasional, dengan melibatkan mitra UMKM Kue Soes AlGhani, yang berlokasi di Desa Cileunyi Wetan, Kecamatan Cileunyi, Kabupaten Bandung, dengan jumlah tenaga kerja 2-3 orang. Hasil evaluasi menunjukkan peningkatan kapasitas produksi hingga tiga kali lipat, dari 2.500 gram menjadi 7.500 gram per batch. Efisiensi waktu pencampuran adonan meningkat sebesar 50%, dari 30 menit menjadi 15 menit per batch, dan efisiensi waktu pengemasan berkurang dari 10 menit menjadi 5 menit per batch berkat penggunaan alat yang lebih modern. Dalam aspek sanitasi, mitra mulai menerapkan standar kebersihan, seperti pembersihan rutin meja stainless steel, penggunaan sarung tangan, dan penyimpanan bahan baku secara higienis. Hasil ini mendukung kualitas produk yang lebih baik dan meningkatkan daya saing di pasar lokal. Soes AlGhani Cake MSMEs face challenges in production efficiency and quality due to the use of manual tools such as hand mixers and hand sealers, as well as a lack of understanding of hygiene in the production process. This community service program aims to improve productivity and competitiveness through equipment upgrading and intensive training. Methods used include socialization, technical training, production simulation, hygiene education, and operational support, involving partners of Soes AlGhani Cake MSMEs located in Cileunyi Wetan Village, Cileunyi District, Bandung Regency, with a workforce of 2-3 people. Evaluation results showed a threefold increase in production capacity, from 2,500 grams to 7,500 grams per batch. Dough mixing time efficiency increased by 50%, from 30 minutes to 15 minutes per batch, and packaging time efficiency decreased from 10 minutes to 5 minutes per batch, thanks to more modern tools. Regarding sanitation, the partners began implementing hygiene standards such as regular cleaning of stainless-steel tables and gloves and hygienic storing of raw materials. These results support better product quality and increased competitiveness in the local market.