scholarly journals Rancang ulang mesin penyayat daging sapi untuk bahan baku membuat abon menggunakan motor listrik 1 HP

2018 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
Hasrin Hasrin ◽  
Zuhaimi Zuhaimi ◽  
Sumardi Sumardi
Keyword(s):  
Raw Materials ◽  
Fiber Texture ◽  
Consumption Pattern ◽  
Texture Measurement ◽  
The People ◽  
Measurement Results ◽  
Beef Products ◽  
Long Time ◽  
Develop Technology ◽  
Processed Products

The high consumption of processed beef products is a separate business opportunity to be developed. The shifting consumption pattern of the people in consuming processed beef products from fresh meat to processed products ready to encourage some parties to develop technology in terms of processing beef. In making abon now it is still traditional by using hands, knives or forks to cut the meat after the boiling process until cooked to be made abon. By using such manual equipment of course the process of making abon will take a long time, greater energy, and besides also slicing meat by pounding using a fork is considered less safe for workers. The purpose of this research is to get a tool / machine penyya beef is simpler for raw materials to make abon using electric motor 1 hp. Changes in the redesigned construction consist of: cylinder casing design, inlet and outlet ducts, container tubs and placemats. The result of the test has been tested by 1 kg of beef, thus showing the measured fiber texture measurement results consist of: 0.5 mm thickness, 30 mm length; 1 mm thick, 35 mm long and 1.5 mm thick, 35 mm long. Capacity of beef cultivation yields are: 3.3 ounces / minute or 1 kg / 3 minutes. So it can be concluded the closer the gaps in the cassing, then the result of the incision the better (smoother). Keywords: Meat meat machine, inlet hopper, cylinder case

scholarly journals Analysis of Islamic Economic on Production Management of Home Industry Farmers Group Ambudi Makmur 2 Kramat Bangkalan

2021 ◽  
Vol 7 (2) ◽  
pp. 144-163
Author(s):  
Bustomi Arisandi ◽  
Mashudi Mashudi ◽  
Imamul Muttaqin
Keyword(s):  
Production Management ◽  
Raw Materials ◽  
Field Research ◽  
Qualitative Approach ◽  
Good Management ◽  
Production Factors ◽  
The People ◽  
Processed Products ◽  
Islamic Economic ◽  
Home Industries

The background of this study is because of the number of Salak fruits in wrong treatment so that the group of farmers work together to make the fruits into several processed products.   Home industy of farmers group Ambudi Makmur 2 Kramat Bangkalan is one of home industries in Bangkalan district; this company is engaged in the production and processing of salak. The company has 13 products from the processed salak good management is needed to make the production activities run optimally. Besides, it is also supported by the alignment of production factors so that the production activities are in accordance with the targets of expectation. Because it affects the income and progress of the company, this type of the study is included in field research. To obtain the data in this study, the present study used interview, observation and documentation. Meanwhile, in analyzing the data, this study used qualitative approach such as describing the object according to the actual fenomena. Based on the results of the research that the home industry or Unit Dagang (UD), Budy Jaya has carried out production management properly and does not against the Islamic economic principles, where in production activities uses clean and halal raw materials and equipments. This is done to provide the best hospitality for the benefit of the people. Keywords: Management, production, processed salak, Islamic Economy.

scholarly journals INOVASI BANK SAYUR ORGANIK UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT DESA SETIAWARGI KEC. TAMANSARI KOTA TASIKMALAYA

2022 ◽  
Vol 5 (2) ◽  
pp. 158
Author(s):  
Dwi Apriyani ◽  
Nurfadilah Siregar ◽  
Khomsatun Ni'mah ◽  
Iis Aisyah
Keyword(s):  
Raw Materials ◽  
Monitoring And Evaluation ◽  
The People ◽  
Lecture Method ◽  
Service Activities ◽  
Productive Land ◽  
Processed Products ◽  
Economic And Social Impacts ◽  
Vegetable Cultivation

Masyarakat di Desa Setiawargi sebagian besar belum memanfaatkan lahan-lahan kosong untuk tempat budidaya sayuran yang menyebabkan kontinyuitas bahan baku olahan pangan terhambat. Selain itu, kualitas produk olahan dan akses terhadap pasar untuk menjual produk olahan juga masih terbatas. Hal ini membuat pendapatan petani semakin kecil di tengah pandemi covid-19. Kegiatan pengabdian dilaksanakan melalui beberapa rangkaian kegiatan yaitu penyuluhan, pendampingan dan monitoring evaluasi. Kegiatan penyuluhan dilakukan dengan metode ceramah, sementara itu kegiatan pendampingan dilakukan dengan metode pembinaan yang tidak terikat oleh batas waktu dan tempat. Kegiatan monitoring dan evaluasi dilakukan dengan wawancara dan observasi. Keluaran yang telah dicapai antara lain pemahaman petani mengenai budidaya sayuran organik meningkat, petani lebih kreatif dan inovatif dalam memanfaatkan lahan non produktif, dan petani mampu mengabdopsi iptek pengemasan. Adapun dampak ekonomi dan sosial yang dirasakan mitra sasaran antara lain: (1) termotivasi untuk mencoba dan memulai menanam sayuran organik, (2) lahan-lahan non produktif mulai termanfaatkan, (3) mampu mengadopsi teknologi pengemasan modern, dan (4) semakin meningkatnya kekompakan anggota poktan maupun KWT. Keberhasilan kegiatan pengabdian membutuhkan peran serta masyarakat yang aktif dan kreatif untuk mendukung keberlanjutan program.  Abstract. Most of the people in Setiawargi Village have not used vacant lands for vegetable cultivation which has hampered the continuity of food processing raw materials. In addition, the quality of processed products and access to markets to sell processed products are also still limited. This makes farmers' incomes smaller during the covid-19 pandemic. Service activities are carried out through several series of activities, namely counseling, mentoring, and evaluation monitoring. Extension activities are carried out using the lecture method, while mentoring activities are carried out using a coaching method that is not bound by time and place limits. Monitoring and evaluation activities are carried out through interviews and observations. The outputs that have been achieved include increased understanding of farmers regarding organic vegetable cultivation, farmers are more creative and innovative in utilizing non-productive land, and farmers can adopt packaging science and technology. The economic and social impacts felt by the target partners include: (1) being motivated to try and start growing organic vegetables, (2) starting to use non-productive land, (3) being able to adopt modern packaging technology, and (4) increasing the cohesiveness of farmer group and KWT members. The success of service activities requires active and creative community participation to support program sustainability.

scholarly journals The potential for developing local corn from East Nusa Tenggara as raw material for indigenous cuisine and processed products: A mini-review

2021 ◽  
Vol 924 (1) ◽  
pp. 012039
Author(s):  
A Hamaisa ◽  
T Estiasih ◽  
W D R Putri ◽  
K Fibrianto
Keyword(s):  
Raw Materials ◽  
Cooking Time ◽  
Raw Material ◽  
Staple Food ◽  
Local Varieties ◽  
Starch Modification ◽  
Long Time ◽  
Processed Products ◽  
High Amylose ◽  
Cooking Times

Abstract East Nusa Tenggara is one of the provinces in Indonesia that uses corn as staple food. Bose corn is an indigenous cuisine for people on the island of Timor, East Nusa Tenggara province. The corn used as raw material for this indigenous cuisine is generally local varieties. Local varieties of corn contain high amylose, so it takes a long time to cook. Starch modification is an instantization method which can be used to shorten its cooking time. Nixtamalization and pregelatinization are simple starch modification methods that can be applied by the community using a certain level of calcium hydroxide and appropriate cooking times. Bose corn is one of the indigenous cuisine processing products using local raw materials that can be developed as an instant food.

scholarly journals DIVERSITY OF COFFEE INDUSTRIES IN SAMBAS DISTRICT AND MEMPAWAH DISTRICT

2015 ◽  
Vol 2 (1) ◽  
pp. 23-29
Author(s):  
Rudy Setyo Utomo
Keyword(s):  
Financial Analysis ◽  
Raw Materials ◽  
Dominant Factor ◽  
Selling Price ◽  
West Kalimantan ◽  
The People ◽  
Coffee Beans ◽  
Processed Products ◽  
Coffee Cultivation ◽  
Ground Coffee

Abstract. Coffee is a product of West Kalimantan plantation which has been cultivated hereditary. In each district, coffee is traditionally processed into the coffee beans and ground coffee. This research issue is what products resulting from the processing of coffee cherries of the people and how the economic opportunities of processed coffee products that can be developed in West Kalimantan? The purpose of this study was to determine the type of coffee processing products which was processed by communities in Sambas and Pontianak regency District, and other types of commercially valuable products. This research was conducted in the district of Sambas and Pontianak regency. The study was conducted using financial analysis and multiple linear regression to determine the feasibility and the dominant factor Kalimantan coffee trade. Observation to know the types of people coffee processed products, availability of raw materials and technology. The results showed that the type of the people processed coffee products are coffee beans and ground coffee. Availability of raw materials coffee harvest small and decreasing every year. Coffee cultivation is not attractive to farmers as farm products, because it can not compete with farming of rubber, oil palm and other crops. Although the marketing of coffee available on the domestic market, nationally and abroad. The selling price of the coffee harvest is not in accordance with the cost of farming. There is a coffee product development opportunities in Sambas district, the wild civet coffee (Paradoxurus hermaphrodites).  

scholarly journals Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Niguse Hotessa ◽  
Jedala Robe
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Raw Materials ◽  
Organoleptic Properties ◽  
Fermentation Processes ◽  
Fermented Beverages ◽  
The People ◽  
Long Time ◽  
Fermented Beverage

Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.

Russia and China: The Inevitability of Crucial Changes

2011 ◽  
pp. 109-121
Author(s):  
V. Gelbras
Keyword(s):  
Power Generation ◽  
National Economy ◽  
Raw Materials ◽  
Domestic Market ◽  
The State ◽  
Fixed Capital ◽  
Basic Change ◽  
The People ◽  
Long Time

Absolute domination of the state in a national economy defines radical difference of Russia and China from the majority of other countries. Here the similarity of the two countries as a matter of fact comes to an end. China has created the economy focused on export by means of unprecedented investments into fixed capital. In the country for a long time the interests of domestic market and basic requirements of the population have been ignored. Russia grounds its export economy on the development of raw materials and power generation sectors with limited creation of new branches. In contrast to China in Russia the purpose of development has not been formulated, there is no idea uniting the people. In the end of 2009 a basic change in the Russian-Chinese cooperation took place. China persistently tries to transform Russia into a raw appendage of its economy.

scholarly journals PELATIHAN PEMBUATAN MIPELATIHAN PEMBUATAN MINUMAN HERBAL INSTAN UNTUK MENINGKATKAN EKONOMI WARGANUMAN HERBAL INSTAN UNTUK MENINGKATKAN EKONOMI WARGA

2019 ◽  
Vol 25 (4) ◽  
pp. 210
Author(s):  
Wati Sukmawati ◽  
Merina Merina
Keyword(s):  
Young People ◽  
Manufacturing Process ◽  
Family Income ◽  
Raw Materials ◽  
The Body ◽  
Business Opportunity ◽  
The People ◽  
Long Time ◽  
Training Activities ◽  
The Times

Seiring dengan perkembangan zaman, banyak sekali minuman yang beredar dikalangan masyarakat. Salah satunya minuman yang menawarkan khasiat kesehatan bagi tubuh. Di indonesia banyak minuman kesehatan yang sudah biasa dikonsumsi, salah satunya minuman jahe. Hanya saja karena proses pembuatannya yang membutuhkan waktu yang lama sehingga minuman ini tergeser oleh minuman lain yang lebih praktis, selain itu juga minuman jahe kurang memiliki daya tarik terhadap anak muda yang lebih memilih minuman yang kekinian. Untuk mengatasi permasalahan tersebut dilakukan suatu inovasi dengan membuat minuman herbal instan dengan menggunakan bahan baku jahe yang dilakukan pelatihan juga kepada masyarakat. Sehingga masyarakat dapat dengan mudah menikmati khasiat dari minuman jahe tersebut dan dapat menjadi peluang usaha untuk meningkatkan penghasilan terutama untuk ibu-ibu. Dalam kegiatan pelatihan ditemukan suatu temuan bahwa masyarakat sangat membutuhkan kegiatan yang mampu memberdayakakan ibu-ibu sehingga mamu menambah penghasilan keluarga. Selain itu ditemukan data bahwa setelah minuman jahe dikemas secara instan peminat minuman tersebut bertambah dari kalangan masyarakat muda hingga tua.Kata kunci: Minuman; Herbal; Instan; Jahe.AbstractAlong with the times, a lot of drinks are circulating among the people. One of them is a drink that offers health benefits for the body. In Indonesia there are many health drinks that are commonly consumed, one of which is ginger drink. It's just because the manufacturing process takes a long time so this drink is displaced by other drinks that are more practical, besides that ginger drinks have less appeal to young people who prefer contemporary drinks. To overcome these problems, an innovation was made by making instant herbal drinks using ginger raw materials which were also conducted training to the community. So that people can easily enjoy the benefits of the ginger drink and can be a business opportunity to increase income, especially for mothers. In the training activities, it was found that the community really needed activities that were able to empower mothers so that you could increase family income. In addition, it was found that after the ginger drink was packed instantaneously, the demand for the drink increased from the young to the old.Keywords: Beverage; Herbs; Instant; Ginger.

scholarly journals The Utilization of Wuluh Starfruit for Making Facial Cleansing Solid Soap

2021 ◽  
Vol 6 (2) ◽  
pp. 154-158
Author(s):  
Dian Maulina ◽  
Riski Sartika
Keyword(s):  
Research Method ◽  
Raw Materials ◽  
Premature Aging ◽  
Raw Material ◽  
Forest Edges ◽  
The People ◽  
Three Samples ◽  
The Family ◽  
Tropical America ◽  
Processed Products

Belimbing wuluh is one of the species in the family (Averrhoa). It is estimated that this plant comes from tropical America, this plant grows well in its country of origin, while Indonesia is mostly kept in the yard and sometimes grows wild in the fields or forest edges. In general, wuluh starfruit for the people of Aceh is used as a spice called sunti acid. Starfruit can also be used as a raw material for making soap which has properties to inhibit premature aging and overcome acne problems because starfruit contains vitamins A and C.Belimbing wuluh is also known as a plant that grows in the yards of Acehnese houses, which every time it bears fruit it will produce quite a lot of fruit, if it is not used for making processed products, the fruit will rot on the tree or fall on the ground. Based on the abundant raw materials, this research will focus on "Utilization of Starfruit for Making Facial Cleansing Solid Soap". The purpose of this research is to make solid soap with additional ingredients of starfruit, and produce solid facial soap from starfruit in the form of face wash sticks so that it is easy to use. The research method used is an experimental method which produces three samples that meet the 2016 SNI standard with a moisture content of 10% and a degree of acidity (pH) 10. From the three samples, the first sample had a hardness that matches the characteristics of solid soap.

scholarly journals Processed Product Innovations Made from Rusip on Bangka Island [Inovasi Produk Olahan Berbahan Dasar Rusip di Pulau Bangka]

2019 ◽  
Vol 2 ◽  
pp. 692
Author(s):  
Santi Palupi ◽  
Budi Riyanto ◽  
Nami Fitricia Pasaribu
Keyword(s):  
Community Service ◽  
Brown Sugar ◽  
Unique Type ◽  
Culinary Tourism ◽  
Process Innovations ◽  
Cassava Leaves ◽  
The People ◽  
Long Time ◽  
Processed Products ◽  
Almost All

Bangka Island itself has special foods, including brain-brain, pineapple cake, sting, trigger, kemplang, pantiaw, tahukok, rusip. Among the typical foods of Bangka Island there is one unique type of food that is rusip. Rusip is a traditional food for the people of Bangka Island. At first glance, there is nothing interesting about the typical Bangka cuisine. Rusip is a chili sauce made from anchovy or bilis. The color is cloudy, the smell is pungent, and the flesh of the fish is smooth. Rusip is made from fermented bilis fish (Clupeoides borneensis) After the fish is fermented and emits an acidic odor, then it is processed with onions, chili with brown sugar, rice crust water, salt, and also key oranges. "Rusip can be eaten in the morning, afternoon and night. Rusip is also considered to be a side dish at meals or commonly eaten with cassava leaves, kangkung leaves and also dipped with cucumbers and eggplants or other vegetables. Almost all regions in Bangka produce rusip. small or home industry In general, rusip products have the appearance of whole fish that starts to crumble, cloudy and runny with gray and brown color, salty and sour taste, and fishy and sour aroma which is a characteristic of fermented products. rusip that cannot last for a long time, it is necessary to process innovations based on rusip to bring up new processed products, besides that the rusip can be easily accepted by many people. Based on this, there is a need for community service that emphasizes innovation processed products made from russip-based products, while the participants in the community service activities were women P KK who are members of the National Crafts Council of the Bangka Province with a total of 30 people. From the results of counseling, discussions, and demonstrations carried out for PKK mothers, it can be concluded that the importance of understanding the scope of culinary tourism and the importance of culinary tourism in the development of tourism in an area can improve people's income, culinary can preserve regional specialties. Thus the community will feel ownership and feel proud of the local cuisine that exists.

scholarly journals Pembuatan VCO memanfaatkan bonggol nanas sebagai sumber bromelin di Desa Bale Kabupaten Donggala Provinsi Sulawesi Tengah

2021 ◽  
Vol 17 (1) ◽  
pp. 117-125
Author(s):  
Jaya Hardi ◽  
Bahri Syaiful ◽  
Riza Aulia Putri Buheli
Keyword(s):  
Raw Materials ◽  
Coconut Oil ◽  
Small Scale ◽  
Virgin Coconut Oil ◽  
The People ◽  
Service Activity ◽  
Pineapple Pulp ◽  
Processed Products ◽  
Simple Technology ◽  
Coconut Cream

[Bahasa]: Desa Bale Kecamatan Tanatovea merupakan salah satu daerah tertinggal di Kabupaten Donggala, Provinsi Sulawesi Tengah. Mata pencaharian masyarakatnya adalah petani, khususnya petani kelapa. Hasil pertanian kelapa di Desa Bale hanya diolah dalam bentuk kopra dan lebih banyak dijual dalam bentuk bahan mentah sehingga penghasilan yang mereka dapatkan kurang maksimal. Permasalahan tersebut dapat diatasi dengan membuat olahan kelapa lainnya melalui teknologi murah, sederhana dan dapat dipasarkan langsung dengan nilai jual yang tinggi. Produk olahan kelapa yang dapat dikembangkan untuk meningkatkan pendapatan masyarakat setempat diantaranya adalah Virgin Coconut Oil (VCO). Tujuan dari kegiatan program pengabdian ini adalah untuk memberikan pengetahuan dan keterampilan kepada masyarakat dalam memanfaatkan krim santan kelapa menjadi VCO dengan menggunakan enzim bromelin dari bonggol nanas. Tahapan awal program pengabdian adalah memberikan penyuluhan kepada masyarakat, memberikan pelatihan pembuatan krim santan, pembuatan sari dan bubur bonggol nanas, dan diakhiri dengan pembuatan VCO. Hasil program pengabdian ini adalah mitra pengabdian dapat memahami teknologi dan mengaplikasikannya dalam pembuatan VCO dengan memanfaatkan limbah bonggol nanas. Pada program pengabdian ini, produk VCO yang dihasilkan dengan menggunakan sari bonggol nanas lebih banyak dibandingkan dengan bubur bonggol nanas. Hasil pelaksanaan panyuluhan dan pelatihan menunjukkan tingkat kepuasan peserta sebesar lebih dari 97%. Pembuatan VCO dengan memanfaatkan bonggol nanas menjadi alternatif industri skala kecil untuk masyarakat. Kata Kunci: bonggol nanas, desa Bale, kelapa, Virgin Coconut Oil (VCO) [English]: Bale Village, Tanatovea Subdistrict, is one of the underdeveloped areas in Donggala Regency, Central Sulawesi Province. The people are farmers, especially coconut farmers. Coconut agricultural products in Bale village are only processed in the form of copra and are mostly sold in the form of raw materials with less income. This problem can be solved by making other coconut products through cheap and simple technology that can be marketed directly with a high selling value. The coconut processed products can be developed to increase local people's income, including Virgin Coconut Oil (VCO). The purpose of this community service activity is to provide knowledge and skills to the farmers in using coconut cream to be processed as VCO by using the enzyme bromelain from pineapple cobs waste. The initial stage of the activity was to provide counseling to the community, then conduct a short training to produce coconut cream, extract and pulp of pineapple humps, and finally produce VCO. The results show that the participants can understand the technology provided and apply it to produce VCO using pineapple extracts waste. In this program, the VCO produced using the pineapple extract is more than that of the pineapple pulp. The results of the program reveal that the participants’ satisfaction level is over 97%. Producing VCO using pineapple humps is an alternative for a small-scale industry for the community. Keywords: pineapple cobs waste, Bale village, coconut, Virgin Coconut Oil (VCO)

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