Enhancing Palm Sugar MSME Competitiveness in Pakis Village through Syrup Diversification, Packaging Innovation, and Digital Marketing

Abstract

This community engagement program aimed to enhance the competitiveness of palm sugar MSMEs in Pakis Village through product diversification into palm sugar syrup, packaging innovation, and digital marketing empowerment. The program was implemented using a technology-based approach consisting of training on syrup production with citric acid and sodium benzoate within food safety limits, development of attractive packaging and branding, and assistance in digital marketing utilization. A total of 20 participants were involved in the activities. The evaluation results showed a significant improvement in participants’ knowledge, with average pre-test and post-test scores increasing from 52.3% to 87.6%. Product diversification successfully extended the shelf life from approximately 7–10 days for molded palm sugar to 60–90 days for palm sugar syrup at room temperature. Packaging quality improved from simple, unlabeled packaging to labeled PET bottles, while the selling price increased from IDR 12,000–15,000 per unit to IDR 20,000–25,000 per 250 mL bottle. These findings indicate that the integration of food processing technology, packaging innovation, and digital marketing strategies effectively enhances MSME competitiveness and provides a sustainable model for palm sugar-based community development.