Main Article Content
Abstract
This community service activity aims to increase the competitiveness of Jamu Wahyu Alam products through packaging standardization and innovation so they can penetrate the global market. Partners' problems include limited knowledge of international packaging standards, difficulties in designing and selecting environmentally friendly materials, and limited resources for promotion. The solutions offered are training, workshops, and mentoring related to packaging standardization, modern design innovations that also represent traditional values, and the use of environmentally friendly packaging materials according to global trends. The activity was carried out in the form of a one-month training that included needs analysis, prototype design, evaluation, and packaging finalization. The results of the activity showed an increase in partners' knowledge and skills in understanding international packaging standards, global consumer-oriented designs, and digital marketing strategies. Thus, this activity successfully helped partners in strengthening product quality, increasing sales value, and expanding international market opportunities for the local herbal medicine industry
Keywords
Article Details
Copyright (c) 2025 Nindi Vaulia Puspita, Elchin Gasimov, nurlaely, Bothy Dewandaru
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with JAIM : Jurnal Abdi Masyarakat agree to the following terms:
1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
2. Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
How to Cite
References
- Hidayat, R., Permana, R., & Prabowo, M. (2020). Analisis Pengaruh Kualitas Kemasan terhadap Minat Beli Konsumen pada Produk Herbal Tradisional. Jurnal Manajemen dan Bisnis, 8(2), 112-124.
- Nugraha, S., & Kartika, A. (2019). Peran Inovasi Kemasan dalam Meningkatkan Daya Saing Produk di Pasar Internasional. Jurnal Ekonomi dan Bisnis, 7(1), 56-69.
- Setyawan, D. (2018). Pemanfaatan Kemasan Ramah Lingkungan untuk Meningkatkan Daya Saing Produk di Pasar Global. Jurnal Teknologi dan Industri Hijau, 6(2), 34-45.
- Wibowo, F., Lestari, S., & Kurniawan, T. (2021). Standarisasi Kemasan Produk Herbal untuk Memenuhi Regulasi Ekspor. Jurnal Penelitian dan Pengembangan Industri, 5(3), 88-103.
- Yuliana, D., & Saputri, R. (2021). Strategi Peningkatan Daya Saing Produk Herbal Melalui Sertifikasi dan Standarisasi Kemasan. Jurnal Agribisnis, 11(4), 145-158.
References
Hidayat, R., Permana, R., & Prabowo, M. (2020). Analisis Pengaruh Kualitas Kemasan terhadap Minat Beli Konsumen pada Produk Herbal Tradisional. Jurnal Manajemen dan Bisnis, 8(2), 112-124.
Nugraha, S., & Kartika, A. (2019). Peran Inovasi Kemasan dalam Meningkatkan Daya Saing Produk di Pasar Internasional. Jurnal Ekonomi dan Bisnis, 7(1), 56-69.
Setyawan, D. (2018). Pemanfaatan Kemasan Ramah Lingkungan untuk Meningkatkan Daya Saing Produk di Pasar Global. Jurnal Teknologi dan Industri Hijau, 6(2), 34-45.
Wibowo, F., Lestari, S., & Kurniawan, T. (2021). Standarisasi Kemasan Produk Herbal untuk Memenuhi Regulasi Ekspor. Jurnal Penelitian dan Pengembangan Industri, 5(3), 88-103.
Yuliana, D., & Saputri, R. (2021). Strategi Peningkatan Daya Saing Produk Herbal Melalui Sertifikasi dan Standarisasi Kemasan. Jurnal Agribisnis, 11(4), 145-158.