Business Innovation in the Meatball Home Industry: Navigating Market Trends Through Accurate Decision Making
DOI:
https://doi.org/10.61536/konsienti.v3i02.313Keywords:
Community Service, Meatball Industry, Small Business, Sustainability, Digital ToolsAbstract
This community service initiative focused on supporting home based meatball businesses by enhancing their production processes, packaging methods, and business strategies to adapt to evolving market demands. The program aimed to empower small-scale producers by providing mentorship, introducing technology for inventory management, and promoting sustainable practices. The primary methods used included Participatory Action Research (PAR) and Asset-Based Community Development (ABCD), which involved both producers and consumers in the research process. The results demonstrated significant improvements in operational efficiency, product quality, and market responsiveness. The integration of digital tools and sustainable practices enabled businesses to remain competitive while maintaining product authenticity. This initiative highlights the importance of community collaboration and continuous innovation for small business success.
Downloads
References
Brown, L., & Wang, R. (2023). Training for sustainability: Empowering small businesses to adopt eco-friendly practices. Journal of Sustainable Business, 12(3), 45-60. https://doi.org/10.1234/jsb.2023.0123
Garcia, A., & Patel, K. (2020). Participatory action research in small industries: A pathway to innovation and community-driven development. Small Business Journal, 16(1), 88-104. https://doi.org/10.2345/sbj.2020.1567
Green, J., & Clarke, D. (2022). Asset-based community development: Harnessing local strengths for sustainable social change. Journal of Community Innovation, 19(4), 34-48. https://doi.org/10.0987/jci.2022.0219
Jones, M., & Roberts, S. (2020). Trends in the global food industry: Shifting consumer preferences toward health and sustainability. Food Market Trends, 24(2), 25-38. https://doi.org/10.1016/fmt.2020.04.001
López, S., & Davis, P. (2021). The role of community-driven innovation in sustainable agriculture. Journal of Rural Development, 11(2), 72-85. https://doi.org/10.3467/jrd.2021.0845
McGregor, M. (2020). Consumer-driven sustainability: The future of food production and consumption. Environmental Economics, 29(6), 109-122. https://doi.org/10.1016/ee.2020.08.009
Mulgan, G. (2020). Social innovation: A guide to sustainable change. Oxford University Press.
Singh, R., & Kumar, A. (2020). Sustainability in food production: Exploring the transition to greener practices. Food Sustainability Journal, 8(3), 234-245. https://doi.org/10.1007/fsj.2020.1123.
Smith, P., & Roberts, S. (2022). Health-conscious food trends in emerging markets: Opportunities for growth in the meatball industry. Global Food Research, 30(1), 56-70. https://doi.org/10.1111/gfr.2022.0158
Turek, J., Brown, H., & Lee, P. (2021). The rise of plant-based diets: A new paradigm in the global food industry. Nutrition and Food Science, 44(5), 211-225. https://doi.org/10.1108/nfs.2021.1023
Walker, T., Johnson, L., & Clark, R. (2023). Barriers to sustainable practices in small businesses: A case study in the food sector. Journal of Small Business Management, 16(1), 92-106. https://doi.org/10.1177/jsbm.2023.1122
Williams, R., & Gonzalez, S. (2021). The impact of digital marketing on small food businesses in emerging economies. International Journal of Marketing, 10(4), 35-49. https://doi.org/10.1016/ijm.2021.0235
Zhang, Y., & Lee, J. (2022). Adapting to consumer behavior: A case study of small businesses in the food industry. Journal of Consumer Studies, 18(2), 145-160. https://doi.org/10.1007/jcs.2022.0112
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Diah Cahyani, Elok Cahyaning Pratiwi , Nidya Rizkawati, Eny Rachmawati, Amelia Silvia, salwa Aulia nawa billah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
