Training on the Utilization of Leather Waste from Bag Craft Industries into Keychain Products
DOI:
https://doi.org/10.58266/jpmb.v4i4.1330Keywords:
Waste, Leather, Industry, Creative, ProductAbstract
The leather bag craft industry generates waste that is often not fully utilized. This waste has the potential to pollute the environment if not properly managed. This community service activity aims to develop innovative ways to utilize leather waste into keychains that have economic value. The activity covers material selection, design, production processes, and product evaluation. The results of the activity include training and hands-on practice for women’s organization members, resulting in several products such as keychains with various motiv including circles, squares, and other shapes. The outcomes demonstrate that leather waste can be processed into attractive, durable keychains that are in demand by consumers. In addition to reducing waste, this innovation has the potential to increase the income of women in the community as well as local artisans
References
Ali, M. B., Quaddus, M., Rabbanee, F. K., & Shanka, T. (2022). Community Participation and Quality of Life in Nature-Based Tourism: Exploring The Antecedents and Moderators. Journal of Hospitality and Tourism Research, 46(3), 630–661. https://doi.org/10.1177/1096348020980094
Ananda, F., & Widyastuti, P. A. (2025). Eksplorasi Pemanfaatan Limbah Kulit Sintetis sebagai Motif Dekoratif dalam Perancangan Furnitur Lipat Berkelanjutan. 17, 20–24.
Babov, K., Nikipelova, O., Sydorenko, O., Gushcha, S., Zabolotna, I., & Zukow, W. (2020). Grounds for the establishment of a state-owned resort on the territory of the city of Morshyn, Lviv region, Ukraine. Ecological Questions, 32(1). https://doi.org/10.12775/EQ.2021.005
Cavallo, A., Ghezzi, A., & Rossi-Lamastra, C. (2021). Small-medium enterprises and innovative startups in entrepreneurial ecosystems: exploring an under-remarked relation. International Entrepreneurship and Management Journal, 17(4), 1843–1866. https://doi.org/10.1007/s11365-020-00698-3
Gazem, N., & Rahman, A. A. (2015). Matrix for mapping ICT roles in small and medium enterprises with TRIZ inventive principles based on redesign service types. Jurnal Teknologi, 73(2), 67–75. https://doi.org/10.11113/jt.v73.4195
Gunawan, F., & Gondoputranto, O. (2022). Perancangan Tas dari Limbah Kulit dengan Teknik Modular dan Lasercut dengan Mengangkat Nilai Kelokalan Motif Batik Kawung. 248–256.
Hernández-Gracia, T. J., Avila, D. D., Velázquez, M. del R. G., & Muñoz, E. M. (2019). Diagnostic Study on the Satisfaction of the Quality of the Service Granted to Clients of Mexican Hospitals (SMEs). Open Journal of Political Science, 09(03), 557–570. https://doi.org/10.4236/ojps.2019.93033
Hidayat, N., Dimyati, M., Wulandari, D., Studi, P., Manajemen, M., Ekonomi, F., & Jember, U. (2015). daerahnya dengan menetapkan slogan atau tagline yang unik dan bisa Banyuwangi adalah salah satu kota kecil yang ingin membangun image dengan mener apkan tagline ” The Sunrise of Java ”. Kabupaten Banyuwangi merupakan paling luas se-Jawa Timur , dengan lua. Analisa, 3(1), 420–429.
Julia, J., & Dalimunthe, D. Y. (2019). Economic Improvement Strategy Through Utilization of Agrotourism-based Regional Potential in Permis Village, Simpang Rimba [Strategi Peningkatan Ekonomi Melalui Pemanfaatan Potensi Daerah Berbasis Agrowisata Desa Permis, Simpang Rimba]. Proceeding of Community Development, 2, 60. https://doi.org/10.30874/comdev.2018.103
Kasus, S., Kulit, S., & Sawo, J. (n.d.). No Title. 1–10.
Kesa, D. D., Nurfikri, A., & Dicka, M. (2025). Pemanfaatan Limbah Kulit Telur untuk Edukasi dan Peningkatan Kesejahteraan Masyarakat. 5(1). https://doi.org/10.59818/jpm.v5i1.1255
López-Penabad, M. C., Iglesias-Casal, A., & Rey-Ares, L. (2022). Proposal for a sustainable development index for rural municipalities. Journal of Cleaner Production, 357. https://doi.org/10.1016/j.jclepro.2022.131876
Milkintas, R. (2020). Smart Culture Management: Theoretical Aspects. Socialiniai Tyrimai, 43(1), 20–31. https://doi.org/10.21277/st.v43i1.301
Miranti, M. G., Astuti, N., & Handajani, S. (2018). Pembuatan Kue Kering Berbasis Kearifan Lokal Di Kecamaan Brondong-Lamongan (Kajian Respon Pelatihan). Jurnal ABDI, 3(2), 102. https://doi.org/10.26740/ja.v3n2.p102-107
Mulyaningsih, M. (2019). Cultural Openness As Fundamental in Era Industrial Revolution 4.0. Review of Behavioral Aspect in Organizations and Society, 1(1), 17–32. https://doi.org/10.32770/rbaos.vol117-32
Musapana, S., & Amalia, I. R. (2020). Kerajinan Limbah Cangkang Kerang Sebagai Alternatif Pembuatan Bros Ramah Lingkungan Tambakrejo Semarang yang diolah menjadi kerajinan tangan bros yang memiliki nilai estetika dan nilai jual ekonomis . Pada Berkaitan dengan ketentuan CCRF ( Code of Conduct for Responsible Fisheries ), maka usaha pengolahan hasil perikanan harus dilakukan lebih optimal dan ramah lingkungan . Menurut ( Agustini ,. 2(1), 58–66.
Pilin, D. T. (2015). Pemanfaatan limbah kulit jagung untuk produk modular dengan teknik pilin. 51–62.
Prinsloo, C. (2018). Is SERVQUAL an inclusive indicator of SMEs’ service quality advantage during an economic downgrade? A South African case. Journal of Business and Retail Management Research, 12(2), 94–106. https://doi.org/10.24052/jbrmr/v12is02/isaiiossqadaedasac
Purnamawati, I. G. A., Yuniarta, G. A., & Diatmika, I. P. G. (2021). MSME Growth Analysis Through the Utilization of Start-Up on Demand Service. Proceedings of the 6th International Conference on Tourism, Economics, Accounting, Management, and Social Science (TEAMS 2021), 197(February 2019), 59–66. https://doi.org/10.2991/aebmr.k.211124.009
Salmi, I. N. (2023). Kelayakan Tas Limbah Karung Goni Dengan Aplikasi Bordir Sumber Ide Bunga Nasional. 12(1), 62–69.
Saturwa, H. N., Suharno, S., & Ahmad, A. A. (2021). The impact of Covid-19 pandemic on MSMEs. Jurnal Ekonomi Dan Bisnis, 24(1), 65–82. https://doi.org/10.24914/jeb.v24i1.3905
Sgroi, F. (2022). Evaluating of the sustainability of complex rural ecosystems during the transition from agricultural villages to tourist destinations and modern agri-food systems. Journal of Agriculture and Food Research, 9. https://doi.org/10.1016/j.jafr.2022.100330
Singgih, M. L., Trenggonowati, D. L., & Karningsih, P. D. (2013). Four Phases Quality Function Deployment ( Qfd ) By Considering Kano Concept , Time and. International Conference on Engineering and Technology Development, 2, 22–38.
Suhaeni, T. (2018). Pengaruh Strategi Inovasi Terhadap Keunggulan Bersaing di Industri Kreatif (Studi Kasus UMKM Bidang Kerajinan Tangan di Kota Bandung). Jurnal Riset Bisnis Dan Investasi, 4(1), 57. https://doi.org/10.35697/jrbi.v4i1.992
Susanti, H. D., Pradana, D. A., & Suprihatin, E. (2021). Synergy of the Pentahelix Model to Establish Resilient Smes in Facing New Normal during Covid-19 Pandemic. Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences, 4(1), 754–761. https://doi.org/10.33258/birci.v4i1.1666
Talalova, L. N., Chu Thanh, H., & Gardiennet, A. (2021). Eco-friendly and agricultural destinations as green tourism trends. RUDN Journal of Ecology and Life Safety, 29(3). https://doi.org/10.22363/2313-2310-2021-29-3-266-276
Zhang, S., & Chan, C. S. (2016). Nature-based tourism development in Hong Kong: Importance–Performance perceptions of local residents and tourists. Tourism Management Perspectives, 20, 38–46. https://doi.org/10.1016/J.TMP.2016.07.002
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Endang Suprihatin, Asfarina Hidayah, Ananda Fathurahman Bintang Pradana

This work is licensed under a Creative Commons Attribution 4.0 International License.















