Selvi Diliyanti Rizki (1), An Najjar Madjiani Thahir (2), Al Asy Ari Adnan Hakim (3), Waode Maratun Shaleha (4), Muhammad Sofian Maksar (5), Bahdin Ahad Badia (6)
The purpose of this socialization was to increase the understanding and awareness of tofu and tempeh small and medium industries (SMIs) in Lambusa Village about the concept and benefits of green products in producing environmentally friendly products. The methods used were lectures, discussions, and simulations of green product implementation in the tofu and tempeh production process. The results of the socialization activity showed an increase in participants' understanding of the concept and benefits of green products. Participants were also enthusiastic about implementing it despite constraints on limited capital and knowledge of environmentally friendly technologies. The service team provided affordable alternative solutions, such as waste utilization and energy savings. This socialization activity succeeded in raising awareness among tofu and tempeh SMIs about the importance of producing environmentally friendly products to increase competitiveness and business sustainability
Dangelico, R. M., & Pujari, D. (2010) MAINSTREAMING GREEN PRODUCT INNOVATION: WHY AND HOW COMPANIES INTEGRATE ENVIRONMENTAL SUSTAINABILITY. Journal of Business Ethics, 95(3), 471-486.
Pujari, D., Wright, G., & Peattie, K. (2003) GREEN AND COMPETITIVE: INFLUENCES ON ENVIRONMENTAL NEW PRODUCT DEVELOPMENT PERFORMANCE. Journal of Business Research, 56(8), 657-671.
Chen, Y. S., & Chai, L. T. (2010) ATTITUDE TOWARDS THE ENVIRONMENT AND GREEN PRODUCTS: CONSUMERS' PERSPECTIVE. Management Science and Engineering, 4(2), 27-39.
Yuliarso, N. A., & Kuraesin, D. (2020) PENGARUH GREEN PRODUCT INNOVATION DAN GREEN PROCESS INNOVATION TERHADAP KINERJA LINGKUNGAN DAN KINERJA KEUANGAN PADA INDUSTRI MAKANAN DAN MINUMAN. Jurnal Riset Akuntansi Terpadu, 14(1), 80-95.
Zailani, S. H., Govindan, K., Shaharudin, M. R., & Kuan, E. E. L. (2015) ECO-MATERIAL COMPOSITE LIFE CYCLE MANAGEMENT TOWARDS PRODUCT AND PROCESS SUSTAINABILITY. Journal of Cleaner Production, 101, 145-157.
Voon, J. P., Ngui, K. S., & Agrawal, A. (2011) DETERMINANTS OF WILLINGNESS TO PURCHASE ORGANIC FOOD: AN EXPLORATORY STUDY USING STRUCTURAL EQUATION MODELING. International Food and Agribusiness Management Review, 14(2), 103-120.
Hatmanti, A., & Rahadi, B. S. (2015) PENERAPAN TEKNOLOGI PRODUKSI BERSIH PADA INDUSTRI TAHU DAN TEMPE DI KOTA YOGYAKARTA. Jurnal Sains & Teknologi Lingkungan, 7(2), 75-84.
Rony, M. D. S., Widyastuti, N., & Purwanto, P. (2019) PENGELOLAAN LIMBAH CAIR INDUSTRI TAHU TEMPE DENGAN METODE BIOFILTER ANAEROB-AEROB UNTUK MENURUNKAN BAHAN PENCEMAR ORGANIK. Jurnal Presipitasi: Media Komunikasi dan Pengembangan Teknik Lingkungan, 16(3), 142-149.
Kafetzopoulos, D., Gotzamani, K., & Gkana, V. (2015) RELATIONSHIP BETWEEN QUALITY MANAGEMENT, INNOVATION AND COMPETITIVENESS. EVIDENCE FROM GREEK COMPANIES. Journal of Manufacturing Technology Management, 26(8), 1177-1200.
Saxena, R. P., & Khandelwal, P. K. (2012) GREENING OF INDUSTRIES FOR SUSTAINABLE GROWTH. International Journal of Social Economics, 39(8), 551-586.
Wijayanti, R., & Putri, N. E. (2018) PERAN LINGKUNGAN DAN STRATEGI GREEN PRODUCT INNOVATION TERHADAP KEUNGGULAN BERSAING. Jurnal Administrasi Bisnis, 60(3), 106-113.
Haeruddin, M. I. M., Sari, R. P., & Hartono, B. (2021) STRATEGI PENGEMBANGAN INDUSTRI KECIL MENENGAH (IKM) TAHU TEMPE DI KABUPATEN KONAWE SELATAN. Jurnal Ekonomi Pembangunan, 22(1), 66-75.