Pelatihan Teknologi Tepat Guna dan Pemasaran Digital melalui Inovasi Teh Telang dan Nugget Tempe untuk Mewujudkan Usaha Pangan Lokal Berkelanjutan

Training in Appropriate Technology and Digital Marketing through Innovations in Telang Tea and Tempeh Nuggets to Foster Sustainable Local Food Businesses

Authors

DOI:

https://doi.org/10.33084/pengabdianmu.v11i9.13496

Keywords:

Nugget Tempe, MSMEs, Butterfly Pea Tea, PKM, Digital marketing

Abstract

This Community Service Program (PKM) aims to improve the capabilities and skills of MSMEs in Mulyoagung Village, Malang Regency, through training in the processing of “Teh Telang” and “Nugget Tempe”. The Mulyoagung area has the potential to foster high-quality product innovation and increase the market value of local products. This program is designed holistically to empower Micro, Small, and Medium Enterprises (MSMEs) through training covering entrepreneurship and techniques for processing local food products into high-value, internationally recognized products. Additionally, training in digital marketing is hoped to support the community in achieving sustainable sales growth. The training methods included lectures and hands-on practice with digital technology in marketing and the use of local food products. Survey results showed that the training on the telang processing and nuggets tempe provided maximum benefits and received high praise from participants. Most participants felt that the material and practical sessions presented were very useful, relevant, and meaningful in meeting their needs and expectations. The success of this program highlights the importance of initiatives that empower local communities, build MSME capacity, and support broader sustainability through innovations such as telang tea and tempeh nuggets. Furthermore, the challenges faced require efforts to strengthen the cultivation of butterfly pea flowers and ensure the sustainable quality of tempe to boost the local economy.

Downloads

Download data is not yet available.

Author Biographies

  • Wuryan Andayani, Universitas Brawijaya

    Prof. Dr. Wuryan Andayani, S.E., Ak., M.Si.,  merupakan Guru Besar bidang Akuntansi di Fakultas Ekonomi dan Bisnis Universitas Brawijaya. Beliau menyelesaikan pendidikan Sarjana Akuntansi di Universitas Airlangga, Magister Sains dan Doktor Akuntansi di Universitas Gadjah Mada, serta pernah mengikuti program akademik di Australian National University. Kepakaran beliau meliputi akuntansi keberlanjutan, tata kelola perusahaan, ESG (Environmental, Social, and Governance), etika bisnis, akuntansi sektor publik, dan transformasi digital. Selain aktif mengajar dan membimbing mahasiswa, Prof. Wuryan juga produktif menghasilkan publikasi ilmiah serta memimpin berbagai penelitian dan kegiatan pengabdian kepada masyarakat. Beliau memiliki berbagai sertifikasi profesional, antara lain Chartered Accountant (CA), Certified Management Accountant (CMA), Certified Sustainability Reporting Specialist (CSRS), Certified Sustainability Reporting Assurer (CSRA), dan ASEAN Chartered Professional Accountant (ASEAN CPA). Sebagai akademisi dan praktisi, beliau berkomitmen mengembangkan ilmu akuntansi yang mendukung tata kelola organisasi, keberlanjutan, inovasi, serta pembangunan ekonomi yang berorientasi pada kesejahteraan masyarakat.

  • Sendi Nopita Sari, Universitas Brawijaya

    Sendi Nopita Sari adalah mahasiswa Program Magister Akuntansi di Universitas Brawijaya. Ia memperoleh gelar sarjana dari Universitas Negeri Malang. Minat penelitiannya mencakup bidang pendidikan dan akuntansi, khususnya perilaku keuangan, manajemen keuangan, dan etika bisnis. Saat ini, ia sedang mengembangkan beberapa penelitian serta publikasi ilmiah di bidang akuntansi. Sendi juga aktif mengajar di sebuah sekolah swasta dan berperan sebagai asisten dosen. Selain itu, ia memiliki ketertarikan yang besar dalam mempromosikan seni budaya Indonesia serta berkontribusi terhadap pelestarian budaya. Dedikasinya terhadap pengembangan ilmu akuntansi terus berkembang, sehingga memungkinkannya membangun kompetensi yang bermakna sekaligus memberikan inspirasi kepada orang lain melalui kontribusi di bidang akademik maupun budaya.

References

Arikunto, S. (2009). Dasar-dasar evaluasi pendidikan (Edisi revisi). Bumi Aksara.

Syarief, Y. A., Gitosaputro, S., Ibnu, M., Syafani, T. S., Rara, Putri, A., & Febyanti, F. (2026). Go digital UMKM perempuan: Penguatan literasi digital di Kabupaten Pesawaran. Journal Social Science and Technology for Community Service, 7(1), 115–128. https://doi.org/10.33365/jsstcs.v7i1.1620

Dayar, M. B., Syafitri, A. D. A., Damayanti, T., Wirapradipta, I. M., Ningrum, H. I., & Margaretha, J. A. (2024). Digitalisasi marketing UMKM (usaha mikro, kecil, dan menengah) pangan lokal desa mendukung ketahanan pangan. International Journal of Community Service Learning, 8(4), 455–466. https://doi.org/10.23887/ijcsl.v8i4.84705

Ekowati, J., Prawitasari, N., Ifadotunnikmah, F., Bastiana, B., Yuwono, M., Suzana, S., Susanto, J. D., Ulvan, A. M., Hartono, T. V., Shihab, F., Afandi, R., Setiawan, A. A., & Febrianti, W. R. (2024). Peningkatan kualitas produksi dan keamanan pemasaran minuman kesehatan berbasis bunga telang pada ibu PKK Kecamatan Rungkut Surabaya dalam mendukung SDGs-3 good health and well-being. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat, 9(2), 347–355. https://doi.org/10.33084/pengabdianmu.v9i2.5984

Styawati, E., & Rahayuningsih, E. (2025). Community-based digital marketing empowerment: A holistic strategy for empowering rural women MSMEs in Southeast Asia. Jurnal Ekonomi dan Manajemen, 4(1), 12–20. https://doi.org/10.56127/jekma.v4i1.2530

Escher, G. B., Wen, M., Zhang, L., Rosso, N. D., & Granato, D. (2020). Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chemistry, 331, Article 127341. https://doi.org/10.1016/j.foodchem.2020.127341

Helmi, S., Setyadi, B., Wedadjati, R. S., Asriadi, M., & Yahya, N. (2025). Empowering MSME women: A community-based approach to digital literacy and marketing skills. Jurnal Ilmiah Ilmu Terapan Universitas Jambi, 9(1), 313–322. https://doi.org/10.22437/jiituj.v9i1.32670

Marpaung, A. M. (2020). Tinjauan manfaat bunga telang (Clitoria ternatea L.) bagi kesehatan manusia. Journal of Functional Food and Nutraceutical, 1(2), 63–85. https://doi.org/10.33555/jffn.v1i2.30

Paransa, R. P. J. (2024). Optimalisasi pertumbuhan UMKM di Indonesia melalui pemasaran digital. Efisiensi: Kajian Ilmu Administrasi, 21(2), 164–181. https://doi.org/10.21831/efisiensi.v21i2.77042

Purba, E. C. (2020). Kembang telang (Clitoria ternatea L.): Pemanfaatan dan bioaktivitas. EduMatSains: Jurnal Pendidikan, Matematika dan Sains, 4(2), 111–124.

Republik Indonesia. (2012). Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 tentang Pangan. https://peraturan.bpk.go.id/Details/39100

Kudadiri, R., & Afriandi, F. (2023). Pemanfaatan pangan unggul daerah dalam pencegahan stunting: Pembuatan nugget berbahan daun kelor dan tempe. PaKMas: Jurnal Pengabdian kepada Masyarakat, 3(2), 139–145. https://doi.org/10.54259/pakmas.v3i2.2087

Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, Article 100413. https://doi.org/10.1016/j.ijgfs.2021.100413

Vidana Gamage, G. C., Lim, Y. Y., & Choo, W. S. (2021). Anthocyanins from Clitoria ternatea flower: Biosynthesis, extraction, stability, antioxidant activity, and applications. Frontiers in Plant Science, 12, Article 792303. https://doi.org/10.3389/fpls.2021.792303

Widjajanti, H., Aminasih, N., Muharni, M., & Arwinsyah, A. (2023). Pengolahan bunga telang (Clitoria ternatea) sebagai minuman kaya antioksidan dan pewarna alami makanan. Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat, 3(3), 423–431. https://doi.org/10.59395/altifani.v3i3.399

Downloads

Published

2026-09-15

Issue

Vol. 11 No. 9 (2026): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat

Section

Articles

License

Copyright (c) 2026 Wuryan Andayani, Dian Anugerah Pancasona, Sendi Nopita Sari

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

  1. Any article on the copyright is retained by the author(s).
  2. Author grant the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share work with acknowledgment of the work authors and initial publications in this journal.
  3. Authors are able to enter into a separate, additional contractual arrangements for non-exclusive distribution of published articles of work (eg, post-institutional repository) or publish it in a book, with acknowledgment of its initial publication in this journal.
  4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their websites) prior to and during the submission process, as can lead to productive exchanges, as well as earlier and greater citation of published work.
  5. The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License

How to Cite

Andayani, W., Pancasona, D. A., & Sari, S. N. (2026). Pelatihan Teknologi Tepat Guna dan Pemasaran Digital melalui Inovasi Teh Telang dan Nugget Tempe untuk Mewujudkan Usaha Pangan Lokal Berkelanjutan: Training in Appropriate Technology and Digital Marketing through Innovations in Telang Tea and Tempeh Nuggets to Foster Sustainable Local Food Businesses. PengabdianMu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 11(9). https://doi.org/10.33084/pengabdianmu.v11i9.13496