scholarly journals Peningkatan Kualitas dan Kapasitas Produk Olahan Berbasis Perikanan Laut dengan Teknologi Tepat Guna

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Mutiara Nugraheni ◽  
Titin Hera Widi Handayani ◽  
Agung Utama ◽  
Arif Marwanto
Keyword(s):  
Technology Transfer ◽  
Community Service ◽  
Production Management ◽  
Raw Materials ◽  
Production Capacity ◽  
Appropriate Technology ◽  
Materials Processing ◽  
Processed Products ◽  
Quality Of Products

This community service aims to solve the problems faced by the Mina Bahari 45 group related to the quality and production capacity to support product marketing. The activities done were to carry out the appropriate technology transfer activities and the strengthening of marketing that is strengthening the quality and capacity of processed products based on sea fisheries, strengthening production management; renovation and re-lay out the product display. The results of community service related to strengthening production management are the selection and handling of raw materials, processing and packaging. Operationalization of automatic cracker frying Machine and industrial scale steamer as well as renovation and re-lay out display place to support off-line marketing in Depok Beach. The use of appropriate technology can increase production capacity at least by 15% and improve the quality of products produced that include texture, shape and color and the availability of a product display space that is safe for products, attractive and adequate.

scholarly journals Science and Technology for the Export Product of Small and Medium Sized Enterprise (UKM) Kotaraja Rattan

2019 ◽  
Vol 7 (3) ◽  
pp. 551
Author(s):  
Ully Muzakir
Keyword(s):  
Product Quality ◽  
Production Management ◽  
Raw Materials ◽  
Science And Technology ◽  
Industrial Society ◽  
Transfer Of Technology ◽  
Quality Of Products ◽  
Export Product ◽  
Banda Aceh

The objective of the Export Product Science and Technology Division (IBPE) is to boost the export growth of Small and Medium Sized Enterprises (SME) of rattan handicraft products in Aceh Besar Regency "Kotaraja Rotan" through improved management and product quality. The program also aims to accelerate the transfer of technology and management from STKIP Bina Bangsa Getsempena Banda Aceh as the implementer of IBP to SME "Kotaraja Rotan" as an industrial society as well as developing link and match between STKIP Bina Bangsa Getsempena Banda Aceh, SME, Aceh Besar District Government and large community. The method implemented is to provide assistance to the quality of raw materials, production processes, product quality, production management and marketing, quality of manpower, facilities and finance of SME. The conclusion of the program in this first year is the solution offered has successfully solved the problems faced by partners that are marked with the issuance of business license for partners, the availability of mall tools to guarantee the quality of products concerning the size and shape, availability of production space and good and clean showroom with partner needs. This IbPE program has encouraged the public spirit to be able to produce export products in order to compete in the international market.

scholarly journals Improvement of Nutritional Quality of Tuber Flour as Local Food Resource

2018 ◽  
Vol 14 (1) ◽  
pp. 99-105
Author(s):  
Etty Soesilowati ◽  
Nana Kariada Tri Martuti ◽  
Octavianti Paramita
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Food Resource ◽  
Carbohydrate Content ◽  
Appropriate Technology ◽  
Chemical Content ◽  
Processed Products ◽  
Food Reserves ◽  
Additional Value

Tuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive compounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additional value through the use of appropriate technology and diversification of processed products. Research samples were 16 tuber species. The method was crystallisation by utilization of blower system to accelerate the process of water content reduction. The data were analyzed using proximat analysis. Water content was 5.61-15%, ash content was 0.4-5.31%, carbohydrate content was 82-88%, protein content was 0.67-6.32%, and fat content was 1-7%. The result showed that chemical content of Suweg flour with pragelatinization method at 70ºC for 60 minutes had the highest water, ash, and fiber content which were 5.79%, 2.49%, and 43.73%, respectively. Meanwhile, the highest carbohydrate content obtained by heating for 10 minutes was 25.80%. Tubers flour is worthy to be used as raw materials for food industry.

scholarly journals Penguatan Kapasitas Kelompok Nelayan Wirausaha Mandiri melalui Transfer Teknologi Tepat Guna

2015 ◽  
Vol 10 (1) ◽  
pp. 9-16
Author(s):  
Ermayanti Ishak ◽  
Roslindah Daeng Siang
Keyword(s):  
Raw Materials ◽  
Appropriate Technology ◽  
Positive Contribution ◽  
Puffer Fish ◽  
Marine Products ◽  
The Government ◽  
By Catch ◽  
Fish Burger ◽  
The Village

Processing of target species do not optimal, especially the processing of the by-catch product. This is caused by the weak capacity of the fishing groups, particularly in the utilization of marine products in the dry season and the acquisition of market information, so it requires increased knowledge and transferal appropriate technology. Purpose of the study: (1) generate a group of fishermen who are skilled, creative and innovative in the processing of marine products; (2) create a group of fishermen who are good entrepreneurs with venture capital is cheap, affordable and sustainable; (3) make the fishing village groups as independent business pioneer advanced and community known as a producer and marketer of processed fish products as one of the typical souvenir of Kendari. Method of determining the sample was done by purposive sampling. This activity involves two groups of partners consisting of fishermen processors groups and fishermen fishing groups each of 20 people. The data were analyzed descriptively of the results of the implementation of the two activities, namely non-physical activities (socialization and education) and physical activity (manufacture plots hygienic drying fish and puffer fish burger-making). Action research results make a positive contribution to the strengthening of the capacity of a group of fishermen in the economic, scientific, cultural and social skills. Another positive contribution is opening insights and ways of thinking to make use of by-catch product into marketable products and process raw materials of marine fish with a hygienic manner that supports the improvement of the quality of the product to be accepted in the market, and create jobs in the village with the ability of a group of fishermen in entrepreneurship independent, which in turn can improve the economics of fishing households and assist the government in the construction of coastal villages.

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

scholarly journals The Empowerment Of Community In RT. 03 RW. 14 Sawojajar Sekarpuro Sub- District Pakis District Trough The Tin Fruit Productive Village Program

2020 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Rini Kartika Dewi ◽  
Srililiani Surbakti ◽  
Faidliyah Nilna Minah ◽  
M. Istnaeny Hudha ◽  
Siswi Astuti
Keyword(s):  
Community Service ◽  
Small Groups ◽  
Economic Value ◽  
Appropriate Technology ◽  
Creative Industry ◽  
The Public ◽  
Knowledge And Practice ◽  
Implementation Method ◽  
Processed Products ◽  
And Training

The creative industry is a business activity that focuses on creation and innovation which must always be improved and developed in all regions in Indonesia, because it is rich in culture and natural resources. One example is RT 03 RW 14 Sawojajar Sekarpuro Village, Pakis Subdistrict, which has creative activities, where each resident is required to plant figs and process them. So far, residents still do not know the products that can be produced from tin fruit and the processing stages, all that has been done is making tea bags, but the results obtained are not as expected. The aim of this service is to provide assistance and training for residents of Sawojajar RT 03 RW 14 in processing various foods from fruit and drinks from Tin leaves and transfer of appropriate technology in the process to produce superior products from commercial Tin fruit. The implementation method that will be used is assistance in making products for PKK groups of women who are divided into 5 (five) small groups, mentoring and training for processing into products, assistance in the use of drying equipment, packaging and marketing. From the mentoring and training that has been carried out by the ITN Malang Community Service Team, it has had a significant impact, namely that residents gain knowledge and practice directly the processing of Tin fruit into various processed products and operating equipment in making Tin leaf tea and increasing economic value because residents have produce products and sell them to the public.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

scholarly journals OVERCOMING OBSTACLES IN THE DEVELOPMENT OF IKRT / UMK THROUGH APPLICATION OF APPROPRIATE TECHNOLOGY

2020 ◽  
Vol 1 (3) ◽  
pp. 386-393
Author(s):  
I Gusti Ayu Arwati ◽  
Euis Nina Saparina ◽  
Nur Endah Retno Wuryandari
Keyword(s):  
Production Process ◽  
Community Service ◽  
Small Businesses ◽  
Good Governance ◽  
Marketing Strategies ◽  
Appropriate Technology ◽  
Surrounding Area ◽  
Green Cleaning ◽  
One Year

The SME sector that has an important role in the Indonesian industry is the small and home industry (IKRT) or micro and small businesses (MSME). In everyday life, washing clothes and washing the house is an activity that is usually done by everyone, especially by the home industry. IKRT (UMK) Suradita RW 09 Suradita Indah Complex, is IKRT (UMK) in the Suradita sub-district, which produces green cleaning products guided by Universitas Mercu Buana lecturers who have been operating for one year. IKRT (UMK) was established to increase the knowledge of housewives who live in RW 09, where production is marketed in the surrounding area as well. In addition there is no good management governance, also a good marketing strategy. Based on the above, the objectives of community service are (1) using appropriate technology in the green cleaner production process, (2) improving the quality of green cleaner product formulations, (3) implementing good governance management and marketing strategies to be more effective and efficient and has sustainable competitiveness. The results of this community service are (1) appropriate technology that can be used in the production process. (2) Improving the quality of green cleaner product formulations and (3) governance management and marketing strategies. And can avoid Suradita IKRT which is more effective and efficient and has sustainable competitiveness.

scholarly journals Agricultural development using digital technologies

2020 ◽  
Vol 27 ◽  
pp. 00042
Author(s):  
D. A. Mustashkina ◽  
N. V. Karpova ◽  
A. S. Makarov ◽  
M. M. Khannanov
Keyword(s):  
Agricultural Production ◽  
Agricultural Development ◽  
Production Management ◽  
Digital Technologies ◽  
Geoinformation Technologies ◽  
The Russian Federation ◽  
Quality Of Products ◽  
The Cost ◽  
Crop And Livestock Production

The article discusses the need for digitalization of agricultural production, which will significantly increase labor productivity, as well as competitiveness in agricultural production in Russia. The efficiency of agricultural production management using information systems based on geoinformation technologies allows reducing or completely eliminating downtime in the event of a shortage of personnel or equipment, reducing the cost of agrotechnical operations per unit of cultivated area and improving yield indicators. The digitalization of agricultural production in the Russian Federation should ensure an increase in crop and livestock production by 2025 up to 1.5 times, improve the quality of products, reduce the labor intensity of agricultural production by 1.5 times, reduce costs and prices - reduce energy and materials consumption, import dependence of agricultural machinery, their hardware and software, the advancement of automation, robotization, intelligent machine technology.

scholarly journals PROSES PEMBUATAN DAN PENGUJIAN BENDA UJI KERAMIK UNTUK BAHAN BAKU ISOLATOR LISTRIK KERAMIK PORSELEN (MANUFACTURING AND TESTING PROCESS OF CERAMIC SPECIMENS FOR RAW MATERIALS OF ELECTRICAL ISOLATOR PORCELAIN CERAMIC)

2016 ◽  
Vol 10 (3) ◽  
pp. 173-180
Author(s):  
Wahyu wahyu Garinas
Keyword(s):  
Test Object ◽  
Test Specimen ◽  
Raw Materials ◽  
Separation Process ◽  
Raw Material ◽  
Materials Processing ◽  
Test Results ◽  
Composition Materials ◽  
Ball Clay

Penelitian ini merupakan bagian dari kegiatan mencari bahan baku untuk pembuatan isolator keramik porselen. Bahan baku untuk pembuatan benda uji keramik sebagian besar menggunakan bahan baku lokal.Proses pengolahan bahan baku pada penelitian ini  : pembuatan komposisi, pengolahan bahan dan pembuatan benda uji.Metode yang akan dilakukan dalam pengolahan ini  yaitu proses pemisahan dengan cara basah dan kering.Untuk mengetahui kualitas kelistrikan dari bahan baku keramik maka dibuat benda uji dan dilakukan uji tegangan tembus listrik.Hasil uji terhadap benda uji ternyata  semua benda uji masih belum memenuhi standar IEC maupun ASTM. Nilai hasil uji terhadap sampel  sekitar   (7,99 - 9,35) kV/mm dan semua sampel  belum memenuhi  standar yang direkomendasikan oleh PLN (9,85 kV/mm). Hasil uji tersebut menunjukkan bahwa sampel no. 5 dan 6 yang mendekati standar dari PLN. Perlu evaluasi terhadap  komposisi , bahan dan proses pembuatan dari benda uji keramik. Kata Kunci : Bahan mentah keramik (kaolin, felspar, ball clay,kuarsa), pengujian  benda uji, pengujian tegangan tembus, kualitas bahan keramik. Abstract This study is part of the looking for raw materials for the manufacture of ceramic porcelain insulators.The raw material for the manufacture of ceramic test specimens mostly using local raw materials.The processing of the raw material in this study: preparing a composition, materials processing and manufacturing of the test object. The method will be done in this processing is the separation process by means of wet and dry.To know the the quality of the electrical ceramic raw materials then created of the test specimen and test the electrical Puncture Voltage.The test results of the test specimen it turns out all specimens still does not meet PLN (IEC and ASTM) standards.Value test results on samples approximately (7.99 to 9.35) kV / mm and all samples do not meet the standards recommended by PLN.The test results showed that the samples no. 5 and 6 are closer to a standard of PLN.Needs to be evaluation of the composition, materials and manufacturing process of ceramic test specimen. Keywords :  raw material ceramic, specimens test, puncture voltage test, ceramic material quality.

scholarly journals Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna

2021 ◽  
Vol 2 (1) ◽  
pp. 23
Author(s):  
Dwi Ishartani ◽  
Windi Atmaka ◽  
Lia Umi Khasanah ◽  
Setyaningrum Ariviani ◽  
Siswanti Siswanti
Keyword(s):  
Food Production ◽  
Sensory Quality ◽  
Product Information ◽  
Production Capacity ◽  
Appropriate Technology ◽  
Raw Material ◽  
Good Manufacturing Practices ◽  
Medium Enterprise ◽  
Production Practices

<p><em>Tempeh had been recognized worldwide as a superfood. In Pengkok Village, Kedawung Sub-district, Sragen Regency, there were several traditional tempeh producers which supply fresh tempeh around Kedawung Sub-district. Tempeh produced in this area was also used as raw material for brownies production. "BROWNIESTA" is a Small Medium Enterprise (SME) which produces brownies made from tempeh. The demand of tempeh brownies was high, but it was difficult for SME "BROWNIESTA" to fulfill the demand due to the lack number of ovens. In addition, packaging, labels and the quality of the products had been unstable due to limited understanding of Good Manufacturing Practices (GMP) concept in food production. This community service introduced appropriate technology for SME "BROWNIESTA" in the form of: 1) introduction of gas-fired ovens, 2) introduction of packaging and labels and 3) GMP training according to BPOM guidelines. Partners actively participated in providing materials for the introduced oven trials, providing materials and tools for evaluation of product sensory quality improvement and facilitating the implementation of GMP training. Based on the evaluation results, the sensory quality of brownies produced using the introduced oven had increased as indicated by its softer texture and smoother crust that is not caramelized. The product was also packaged properly with product information on the label attached to the packaging. Oven introduction also increased the production capacity up to 150%. SME “BROWNIESTA” implemented better food production practices after completing GMP training. Therefore, it could be concluded that the introduction of appropriate technology in SME "BROWNIESTA" increase the capacity and quality of the tempeh brownies products</em><em>.</em></p>

Sign in / Sign up

Export Citation Format

Share Document