Open AccessStrategies for strengthening SME resilience during the covid-19 pandemic through banana processed product innovations
Author(s) -
Kholida Atiyatul Maula,
Isro’iyatul Mubarokah,
Ani Nurdiani Azizah
Publication year - 2021
Publication title -
community empowerment
Language(s) - English
Resource type - Journals
eISSN - 2621-4024
pISSN - 2614-4964
DOI - 10.31603/ce.4267
Subject(s) - business , product (mathematics) , resilience (materials science) , entrepreneurship , covid-19 , psychological resilience , pandemic , variety (cybernetics) , banana peel , marketing , raw material , food science , computer science , medicine , chemistry , physics , geometry , mathematics , disease , finance , pathology , organic chemistry , artificial intelligence , infectious disease (medical specialty) , thermodynamics , psychology , psychotherapist
SMEs were the sector most affected during the Covid-19 pandemic. Among them are SMEs in Tegallega Village, Ciampel District, Karawang Regency. The problems faced are very diverse, such as decreasing demand, inaccessible additional capital, no cost to continue the business, low technology usage ability, poor marketing, lack of product innovation, and absence of records and books. The problem-solving method used was training in developing human resources in the field of entrepreneurship, mentoring home industry groups, as well as monitoring and evaluation. The results achieved in this activity were providing training to SME actors to be able to take advantage of the abundant resources, namely bananas. Banana fruit can be used as raw material because it is easy to find and the price is relatively cheap and can be processed with a variety of more innovative variations, such as banana caramel, Super Banana Chocolate Cake, and banana stick.