Contributor: Etika Revaldina / 21020122120018 (Architecture Student, Faculty of Engineering, UNDIP KKN Regular Team 1, 2026)
Karangturi Village (January 26, 2026) — Karangturi Village in Gantiwarno District, Klaten Regency is known for its vibrant network of home-based microenterprises. Across the neighborhood, residents sustain the local economy through small businesses such as tempe production, salted eggs, nastar pastries, rengginang crackers, banana chips, and livestock feed. These enterprises grow from household kitchens and serve as important sources of family income while strengthening the village economy. Although they operate consistently, many of these MSMEs have developed organically, with production spaces and storefront visuals shaped by necessity rather than deliberate design planning.
Picture 1. Presentation of the Redesigned Tempe Production Layout
An example of the SMES is the tempe production at Mr. Casminto’s home, where the workspace has expanded informally to keep up with production needs. Soaking tubs, boiling stoves, and fermentation areas use the same space..
“When production gets busy, the walkway becomes cramped,” Mr. Casminto said in an interview on Monday (January 26, 2026).
A similar situation can be seen at Telur Asin Adinda, a salted egg business owned by Mr. Edo’s family. Eventhough the product is well known among residents, the business signage is not strong enough to attract new customers. Responding to these conditions, Etika initiated an individual KKN work program titled “Optimizing UMKM Space and Visual Identity to Enhance Local Business Appeal.”
From Floor Plan to Visual Identity
Through field observations and direct discussions with business owners, Etika Revaldina, an Architecture student participating in UNDIP’s 2026 KKN Team 1, developed a catalog of redesign recommendations for the tempe production layout. The proposed arrangement follows the production line — from raw materials and boiling to fermentation and storage — creating a workflow that is more logical and hygienic (Picture 1).
For the salted egg business, the focus shifted to designing a new banner as a branding tool. The design emphasizes high-contrast colors, legible typography visible from a distance, and a clearer display of the business name to strengthen recognition (Picture 2).
Picture 2. Handover of the New Visual Banner for the Salted Egg UMKM
The Business owners were actively involved at every stage, from identifying needs until evaluating the final designs. Their input ensured the solutions remained practical and grounded in real working conditions.
Small Adjustments, Meaningful Impact
For the entrepreneurs, these changes go beyond aesthetics. A more organized production space improves efficiency, while a stronger visual identity builds customer trust. Mr. Edo noted that the new banner immediately made his business look more professional. “Now people that passing by chance can recognise what we sell,” he said.
The collaboration between students and local entrepreneurs in Karangturi demonstrates how design can play a tangible social role. From production kitchens to storefront visuals, modest interventions can create lasting economic impact. These village businesses are not only surviving — they are learning to present themselves with greater confidence and readiness to grow.
Field Supervisor
Ichlasul Ayyub, M.Si
Architectural Touch for UMKM: UNDIP Students Optimize Production Space and Business Visuals
Karangturi Village (January 26, 2026) — Tempe production at Mr. Casminto’s home in Karangturi Village, Gantiwarno District, Klaten Regency runs almost daily in a space that has grown organically with the needs of the business. Soaking tubs, boiling stoves, and fermentation areas share the same room, often causing workflows to overlap.
“When production gets busy, the walkway becomes cramped,” Mr. Casminto said during an interview on Monday (January 26, 2026).
A similar situation can be seen at Telur Asin Adinda, a salted egg microbusiness owned by Mr. Edo’s family. While the product is well known among local residents, its visual presentation has not been strong enough to attract new customers.
From Floor Plan to Visual Identity
Through field observations and direct discussions with business owners, Etika Revaldina, an Architecture student participating in the 2026 UNDIP KKN Team 1 program, developed a catalog of redesign recommendations for the tempe production layout. The proposed arrangement follows the sequence of production — from raw materials and boiling to fermentation and storage — creating a workflow that is more logical and hygienic.
For the salted egg business, the focus shifted to designing a new banner as a branding tool. The design emphasizes high-contrast colors, legible typography visible from a distance, and a clearer display of the business name to strengthen recognition.
Business owners were actively involved throughout the process, from identifying needs to evaluating the final designs. Their input ensured the solutions remained practical and grounded in real working conditions.
Small Adjustments, Meaningful Impact
For the entrepreneurs, these changes go beyond aesthetics. A more organized production space improves efficiency, while a stronger visual identity builds customer trust.
Mr. Edo noted that the new banner immediately made his business look more professional. “Now people passing by instantly know what we sell,” he said.
The collaboration between students and local entrepreneurs in Karangturi demonstrates how design can play a tangible social role. From production kitchens to storefront visuals, modest interventions can create lasting economic impact. These village businesses are not only surviving — they are learning to present themselves with greater confidence and readiness to grow.