Inovasi Pengemasan Standing Pouch Puree Cabai Merah sebagai Upaya Pemberdayaan Masyarakat Desa Pondok Meja
DOI:
https://doi.org/10.36423/jec.v8i2.2562Abstract
This community service program was conducted in Pondok Meja Village, Mestong District, Muaro Jambi Regency, aiming to enhance the skills of local women’s groups (PKK) in processing red chili into puree and packaging it using standing pouch technology. The main issue identified was the low added value of chili products due to limited knowledge of processing and packaging techniques. This program was designed to support the achievement of the Sustainable Development Goals (SDGs), particularly Goal 1 (No Poverty), Goal 5 (Gender Equality), Goal 8 (Decent Work and Economic Growth), and Goal 12 (Responsible Consumption and Production), through local food-based community empowerment. The implementation involved socialization, technical training in puree processing, standing pouch packaging practice, and evaluation through pretest and posttest. The results indicated an increase in participants’ understanding from 64.30% to 88.05%, showing an improvement of 23.75%. Moreover, participants demonstrated improved technical skills in hygienic product processing and packaging. This activity effectively transferred appropriate technology to the community and strengthened local economic independence through the development of small-scale businesses producing high-value, hygienically packaged red chili puree products.
References
Badan Pusat Statistik Kabupaten Muaro Jambi. (2024). Statistik tanaman sayuran dan buah-buahan semusim Indonesia 2023. Diakses pada 6 November 2025 dari https://www.bps.go.id/id/publication/2019/10/07/9c5dede09c805bc38302ea1c/statistik-tanaman-sayuran-dan-buah-buahan-semusim-indonesia-2018.html
Bawana, B. S., Lengkey, L. C. C. E., & Sumayku, B. R. A. (2022). Quality Changes Of Red Chillia (Capsicum annum L.) During Cold Storage In Different Packaging. Jurnal Agroekoteknologi Terapan, 3(2), 269–278. https://doi.org/10.35791/jat.v3i2.44331
Fabela-Morón, M. F., Cuevas-Bernardino, J. C., Ayora-Talavera, T., & Pacheco, N. (2020). Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum Chinense Jacq.): Recent Advanced Techniques. Food Reviews International, 36(2), 105–134. https://doi.org/10.1080/87559129.2019.1630635
Gumaran, S., Wayan, N., Dermawan, M., Marlisa, A., Samang, B., Studi, P., Biosistem, T., & Barat, U. S. (2024). Perubahan Mutu Fisik Cabai Merah Keriting ( Capsicum annuum L .) Menggunakan Berbagai Jenis Kemasan Plastik Pada Penyimpanan Suhu Rendah. Jurnal Pertanian Agros, 26(2), 531–542.
Haryoko, S., Jaya, H., & Baharuddin, A. R. (2021). Membangun Kewirausahaan Berbasis Inovasi & Teknologi Informasi. In E-Prints.Unm.Ac.Id. http://e-prints.unm.ac.id/id/eprint/10/3/2. Buku_Membangun Kewirausahaan Berbasis Inovasi dan Teknologi.pdf
Jeong, H., Lee, S., & Shin, K. (2021). Development of food packaging through triz and the possibility of open innovation. Journal of Open Innovation: Technology, Market, and Complexity, 7(4). https://doi.org/10.3390/joitmc7040213
Kementerian Pendidikan dan Kebudayaan. (2020). Buku panduan Merdeka Belajar–Kampus Merdeka. Diakses pada 6 November 2025 dari https://kampusmerdeka.kemdikbud.go.id/
Omid Jeivan, A., & Galus, S. (2025). Edible Pouch Packaging for Food Applications—A Review. Processes, 13(9), 1–22. https://doi.org/10.3390/pr13092910
Pravallika, K., & Chakraborty, S. (2025). Extending the shelf life of red chilies (Capsicum annuum): exploring steam, microwave, and pulsed light treatments under different storage conditions. Sustainable Food Technology, 3(3), 776–798. https://doi.org/10.1039/d4fb00380b
Rama, N. I., Limonu, M., & Antuli, Z. (2024). Penggunaan Asap Cair Tempurung Kelapa Sawit Sebagai Bahan Pengawet Alami Pada Puree Cabai Merah Keriting (Capsicum annmun L.). Ambura Journal of Food Technology, 6(2), 224–230.
Renate, D. (2019). Packaging materials of red chilli puree. IOP Conference Series: Earth and Environmental Science, 230(1). https://doi.org/10.1088/1755-1315/230/1/012031
Renate, D., Mursalin, & Fitria, R. (2022). Aplikasi Kemasan Standing Pouch Terhadap Kualitas Puree Cabai Merah Selama Penyimpnan. Prosiding Seminar Nasional Fakultas Pertanian Universitas Jambi, 1(1), 120–130.
Renate, D., Pratama, F., Yuliati, K., & Priyanto, G. (2014). Model Kinetika Degradasi Capsaicin Cabai Merah Giling Pada Berbagai Kondisi Suhu Penyimpanan. Jurnal Agritech, 34(03), 330–336. https://doi.org/10.22146/agritech.9462
Widyamurti, N. (2018). Pemasaran Pariwisata Melalui Kemasan Produk Ukm Standing Pouch Berbahan Paper Metal Di Era Ekonomi Kreatif. Jurnal Industri Kreatif Dan Kewirausahaan, 1(1), 1–9. https://doi.org/10.36441/kewirausahaan.v1i1.45.
