Dosen dan Mahasiswa Kolaborasi Dalam Pengabdian: Merek dan Pemasaran Digital Pada UMKM Mie Sepakat
DOI:
https://doi.org/10.58794/jdt.v6i1.1687Keywords:
UMKM, Brand Identity, Digital MarketingAbstract
Kegiatan Pengabdian kepada Masyarakat ini berhasil meningkatkan pengetahuan mitra UMKM terkait pentingnya merek dagang dan pemanfaatan media sosial sebagai sarana promosi. Kegiatan dilakukan melalui kolaborasi dosen dengan mahasiswa. Metode yang digunakan mulai dari tahap persiapan, meliputi pembagian tugas, pembekalan dan penyamaan persepsi, pelaksanaan observasi awal, dan persiapan perlengkapan, perancangan logo. Tahap pelaksanaan kegiatan, adalah presentasi manfaat merek, pemanfaatan media social dalam promosi, dan dialog terbuka dengan pelaku UMKM. Tahap akhir adalah evaluasi kegiatan secara menyeluruh. Hasil yang dicapai, pelaku UMKM merasa sangat terbantu dengan pemberian informasi, tambahan ilmu pengetahuan, dan menerima penyerahan rancangan logo yang dapat digunakan nantinya.
References
X. Chi, M. An, Y. Lin, X. Mo, L. Xiong, and T. Wang, “Analysis of the Cultivation of University Students’ Community Service Innovation Ability Based on the ‘SECI’ Model—Take the He Dong Community as an Example,” Acad. J. Humanit. Soc. Sci., vol. 6, no. 10, pp. 71–78, 2023, doi: 10.25236/ajhss.2023.061013.
J. Ramsay, L. Tisor, K. Ringwall, and Z. Carlson, “Cow Herd Appraisal Performance Software (CHAPS) 2022 benchmarks: Reliable data helps producers make informed decisions and navigate uncertainty in the beef business,” 2022, [Online]. Available: https://www.ndsu.edu/agriculture/sites/default/files/2022-09/as2066_0.pdf.
D. Aaker and B. Alexander, “Brand Equity and Advertising Role In Building Strong Brand,” Lawrence Erlbaum Associates. pp. 1–381, 1996.
B. C. Mohan and A. H. Sequeira, “An Application of David A. Aaker’s Brand Identity Planning Model - A Case Study Approach,” SSRN Electron. J., no. July, 2012, doi: 10.2139/ssrn.2020883.
A. Nélia, C. Jorge, and S. Ana, “O planeamento da identidade da marca de destinos turísticos: aplicação do modelo de Aaker à marca Madeira,” Tour. & Manag. Stud., vol. 9, pp. 65–69, 2013, [Online]. Available: http://www.scielo.gpeari.mctes.pt/scielo.php?script=sci_arttext&pid=S2182-84582013000200010&lang=pt.
T. Barros, “Corporate brand identity management in a technological faculty – how brand relationships influence students and companies ´ reputations Faculty of Economics of University of Porto Faculty of Economics of University of Porto.”
B. Craciun, “Crăciun, L. (2014)..pdf.” 2014.
H. V. Durmaz, Y,. & Yasar, “Durmaz, Y., & Yaşar, H. V. (2016)..pdf.” 2016.
X. Wang and N. Karmina, “Theoretical Approaches to the Concept of Marketing Strategies,” 2023, doi: 10.4108/eai.18-11-2022.2327135.
H. Olha, “Вплив бренд-маркетингу на споживачів,” vol. 818, no. 045, pp. 372–375, 2024.
Imad M. Assali, “The Impact of Brand Name on Consumer Procurement,” Int. J. Eng. Res. Technol., vol. 5, no. 1, pp. 225–229, 2016, [Online]. Available: http://www.ijert.org.
B. M. Permadhi, E. Maulina, and P. W. Tresna, “Analysis of the Influence of Brand Image on Customer Loyalty Using Customer Satisfaction as an Intervening Variable Case Study at the Uni Kapau Jaya Restaurant, Bandung City,” Int. J. Sci. Soc., vol. 6, no. 2, pp. 318–336, 2024, doi: 10.54783/ijsoc.v6i2.1142.
N. Özkan, “Creating Brand Loyalty in Food and Beverage Enterprises : a Conceptual Perspective,” Focus Res. Contemp. Econ., vol. 1, no. 1, pp. 60–78, 2020.
T. Radenovic, “Rađenović, T. (2020)..pdf.” 2020.
M. Mousa, J. Sági, and Z. Zéman, “Brand and firm value: Evidence from arab emerging markets,” Economies, vol. 9, no. 1, pp. 1–13, 2021, doi: 10.3390/economies9010005.
A. Siti Nurrohkayati, A. Binyamin, and M. Khairul, “Identify the Effect of the Different Ingredients for Wet Noodles Based on Water Absorption Using Design of Experiment,” Am. J. Softw. Eng. Appl., vol. 9, no. 2, p. 35, 2020, doi: 10.11648/j.ajsea.20200902.11.
I. P. G. Lukman Ahmadi, Lalu Yulendra, “MIE BASAH ORGANIK BERBAHAN TALAS LOKAL DENGAN KOMBINASI KANGKUNG LOMBOK DI HOTEL PRATAMA,” vol. 05, no. 01, pp. 53–64, 2022.
I. Wientarsih and A. Arif Amin, “DERAJAT BAHAYA PENGGUNAAN AIR ABU, BORAKS DAN FORMA-LIN PADA KULINER MIE ACEH YANG BEREDAR DI KOTA X PROVINSI ACEH TERHADAP MANUSIA The degree of Dangers the use of Ash Water, Borak and Formalin on Mie Aceh Culinary Cir-culated in City X Aceh Province of ,” J. Pengelolaan Sumberd. Alam dan Lingkung., vol. 4, no. 2, pp. 145–151, 2014.
M. Tumbel, “Analisis Kandungan Boraks dalam Mie Basah yang Beredar di Kota Makassar,” J. Chem., vol. 11, no. 1, pp. 57–64, 2010.
D. Rahmadani, H. Fauzi, R. A. Lubis, and M. Ariyanti, “Study of Neuromarketing in Consumer Behavior due to Product Logos Color Changes Effect,” [CEPAT] J. Comput. Eng. Progress, Appl. Technol., vol. 1, no. 02, p. 41, 2022, doi: 10.25124/cepat.v1i02.5245.
M. Torbarina, N. G. Čop, and L. Jelenc, “Logo Shape and Color as Drivers of Change in Brand Evaluation and Recognition,” Naše Gospod. Econ., vol. 67, no. 1, pp. 33–45, 2021, doi: 10.2478/ngoe-2021-0004.
H. Dini, A. Simonetti, E. Bigne, and L. E. Bruni, “EEG theta and N400 responses to congruent versus incongruent brand logos,” Sci. Rep., vol. 12, no. 1, pp. 1–11, 2022, doi: 10.1038/s41598-022-08363-1.
F. M. Ramadhanti Sugita and D. W. Handayani, “The Influence of Digital Marketing and Brand Awareness on Forming the Branding Image of Technology Companies,” Int. J. Sci. Res. Manag., vol. 12, no. 01, pp. 5757–5762, 2024, doi: 10.18535/ijsrm/v12i01.em04.
L. JiaYing and M. Abdul Lasi, “Branding In Digital Transformation: Optimizing Multichannel Marketing Strategies With Big Data And Consumer Behavioral Analytics,” Educ. Adm. Theory Pract., vol. 30, no. 5, pp. 1–10, 2024, doi: 10.53555/kuey.v30i6.3412.
A. Bukhari Shah, “Pemberdayaan UMKM melalui Peningkatan Pemahaman Digital Marketing,” Empower. J. Pengabdi. Masy., vol. 3, no. 4, pp. 122–127, 2024, doi: 10.55983/empjcs.v3i4.465.
A. Widiyanto, R. Sulastiyono, W. Santoso, S. Abdilah, M. F. Rizki, and R. Perayoga, “Empowering MSMEs in Dlinggo Hamlet through digital marketing as a means of promotion,” Community Empower., vol. 7, no. 6, pp. 988–993, 2022, doi: 10.31603/ce.6695.
I. M. A. Nugraha et al., “Optimization of Occupational Health and Safety Implementation in the Lemuru Fish Processing Process in the Modern Industry of Jembrana Bali,” J. Perikan. Unram, vol. 15, no. 1, pp. 454–465, 2025, doi: 10.29303/jp.v15i1.1436.
T. Yudianita, D. A. N. Bangun, and M. T. Maheni, “Perancangan Visual Brand Identity Umkm Bolu Ummi,” J. Print. Packag. Technol., vol. 1, pp. 81–91, 2020.
J. Dunn, “Digital Commons @ Assumption University The Impact of Community Service in the Classroom Setting : A Research Study,” 2018.
O. I. N. Putri et al., “Simpang Education sebagai Sarana Peningkatan Mutu Pendidikan bagi Siswa Madrasah Ibtidaiyah Darul Ulum Sidoarjo,” Nusant. Community Empower. Rev., vol. 1, no. 1, pp. 1–7, 2023, doi: 10.55732/ncer.v1i1.746.
W. Avianti and I. P. Utami, “Increasing Lecturers’ Interest in Research and Community Service,” Ina. Community Serv. J., vol. 3, no. 1, pp. 9–15, 2024, doi: 10.56956/inacos.v3i1.279.
A. Fauzi, “Perhitungan Psak 23 (Pendapatan Operasional , Non Operasional) Dan Pelaporan Keuangan Perusahaan Pada Pt Jasa Marga (Persero) Tbk,” Cakrawala Manag. Bus. J., vol. 1, no. 1, p. 102, 2019, doi: 10.30862/cm-bj.v1i1.7.
B. Widiantoro and L. C. K. Buntaran, “Edukasi Fungsi Kemasan Untuk Produk Kuliner Pengusaha Umkm Di Kecamatan Banyumanik Semarang,” JUARA J. Wahana Abdimas Sejah., pp. 137–150, 2021, doi: 10.25105/juara.v2i2.9816.
N. W. Sihite and M. S. Chaidir, “Keterkaitan kemiskinan, kecukupan energi dan protein dengan kejadian stunting balita di Puskesmas 11 Ilir Palembang,” Darussalam Nutr. J., vol. 6, no. 1, p. 37, 2022, doi: 10.21111/dnj.v6i1.7083.
T. Sefira, Y. Yusmini, and E. Eliza, “Analisis Hubungan Bauran Pemasaran Terhadap Keputusan Konsumen dalam Pembelian Produk Mie Musbar di Kecamatan Sukajadi Kota Pekanbaru,” Mimb. Agribisnis J. Pemikir. Masy. Ilm. Berwawasan Agribisnis, vol. 10, no. 2, p. 3663, 2024, doi: 10.25157/ma.v10i2.15068.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
JDISTIRA provides open access to anyone, ensuring that the information and findings in the article are useful to everyone. This journal article's entire contents can be accessed and downloaded for free. In accordance with the Creative Commons Attribution-ShareAlike 4.0 International License.

JDISTIRA is licensed under a Creative Commons Attribution-ShareAlike 4.0







