Pemberdayaan UMKM Catering An-Nisa 36 melalui Pemberian Modal Usaha dan Pelatihan Kewirausahaan Syariah

Abstract

Program pengabdian masyarakat ini dilaksanakan pada UMKM An-Nisa 36 dengan tujuan meningkatkan kapasitas produksi serta memperkuat keberlanjutan usaha berbasis makanan halal. Tahap awal dilakukan melalui survei untuk mengidentifikasi kebutuhan mendesak, yang menunjukkan keterbatasan sarana produksi, khususnya kompor gas. Sebagai solusi, tim pengabdian memberikan bantuan kompor gas yang langsung dimanfaatkan dalam produksi pesanan, seperti untuk kegiatan posyandu anak dan lansia. Selanjutnya, pada momentum 17 Agustus, tingginya permintaan tumpeng mendorong pemberian tambahan bantuan berupa loyang brownies untuk mendukung diversifikasi produk. Pendampingan yang dilakukan tidak hanya berfokus pada penyediaan sarana, tetapi juga melibatkan proses produksi, manajemen waktu, serta penerapan prinsip halalan toyyiban. Hasil kegiatan menunjukkan peningkatan efisiensi, produktivitas, serta kesadaran pentingnya menjaga kehalalan produk. Dengan adanya program ini, UMKM An-Nisa 36 diharapkan semakin mandiri, berdaya saing, dan mampu memenuhi kebutuhan pasar secara berkelanjutan.

This community service program was carried out at UMKM An-Nisa 36 with the aim of increasing production capacity and strengthening the sustainability of halal-based food businesses. The initial stage was conducted through a survey to identify urgent needs, which revealed limitations in production facilities, particularly the absence of a gas stove. As a solution, the team provided a gas stove that was immediately utilized in fulfilling orders, such as for community health center (posyandu) events for children and the elderly. Furthermore, during the Independence Day celebration on August 17, the high demand for tumpeng encouraged the provision of an additional tool in the form of a brownie pan to support product diversification. The assistance program not only focused on providing equipment but also involved direct participation in production, time management, and the application of the halalan toyyiban principle. The results showed improvements in efficiency, productivity, and awareness of the importance of maintaining product halal integrity. Through this program, UMKM An-Nisa 36 is expected to become more independent, competitive, and capable of meeting market demands sustainably.