scholarly journals Peningkatan Kapasitas Produksi UMKM Pengolah Pentol Ayam melalui Diversifikasi Olahan Bakso Ikan Patin di Masa Pandemi Covid-19

2021 ◽  
Vol 6 (4) ◽  
pp. 356-363
Author(s):  
Iin Khusnul Khotimah ◽  
Yuspihana Fitrial ◽  
Yasmin Finivera Putri ◽  
Rizqina Ananda Putri
Keyword(s):  
Local Food ◽  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Production Capacity ◽  
Raw Material ◽  
Technological Innovations ◽  
The Face ◽  
Medium Enterprises ◽  
Very High

Micro, Small, and Medium Enterprises (MSMEs) "Cici" savory chicken sticks are local food-based community businesses in Sekumpul Village, Martapura District, Banjar Regency, South Kalimantan. When facing the Covid-19 outbreak, their business has stopped operating for the last four months because the price of raw chicken is very high. Therefore, it is necessary to provide other technological innovations so that they can continue to develop these businesses. The potential of catfish as a raw material for chicken substitutes in this village is available because the price is lower and easy to obtain at the Martapura market. The purpose of this activity is to utilize catfish in meatball processing. The methods used are counseling, demonstration, participatory and mentoring. The results obtained from the implementation of service are partners can utilize catfish as an effort to use cheaper and easier raw materials in meatball processing, increase chicken meatballs production capacity through processing catfish meatballs, and processing catfish meatballs as a diversification solution for processed meatball products with fill healthy vegetables in the face of the Covid-19 pandemic.

scholarly journals Peningkatan Produksi, Pencatatan Kartu Persediaan Dan Pemasaran Sale Pisang UD Sumber Alam Buana di Kabupaten Banyuwangi

2019 ◽  
Vol 2 (2) ◽  
pp. 188
Author(s):  
Dilla Cattleyana ◽  
Adytira Rachman
Keyword(s):  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Production Capacity ◽  
Raw Material ◽  
Use Of Technology ◽  
Cutting Knife ◽  
Typical Food ◽  
Online Stores ◽  
Medium Enterprises ◽  
E Mail

Micro, Small and Medium Enterprises (UMKM) has an important role in the Indonesian economy, one of which can help the per capita income of the Indonesian state, especially in Banyuwangi Regency, as well as in the UM Banana Sale UD UD. Sumber Alam Buana, located at the eastern end of the island of Java, precisely in Banyuwangi. The UMKM is one of Banyuwangi's original typical food businesses from Ambon banana raw material, bearing in mind that typical food is identical to souvenirs (souvenirs) when visiting Banyuwangi, certainly not forgetting to bring and share them with you. However, there are problems in the field of production of UD Banana Banana UD, namely the low production capacity of processing banana raw materials because it still uses a cutting knife and the appropriate method has not been applied to record raw materials or finished goods so that the owner is less able to control the cycle of raw materials or finished goods. While in the marketing sector it is still conventional to be entrusted in a gift shop so that it can only wait for whether the product is sold or vice versa. The solution to the development activities of UMKM Sale Banana UD Sumber Alam Buana includes counseling and training using a banana chopper tool that is more efficient than a knife that has been used to chop banana raw materials. Whereas in terms of recording to help partners to control raw material inventory and finished goods efficiently and effectively, the need for training knowledge and assistance to owners and employees using a perpetual method stock card (inventory). To expand market share that has demanded the use of technology, training is held to make e-mail as a portal to access several e-commerce websites and to open online stores through social media such as Facebook and others. The results achieved in the Community Service program are the development of this business in terms of increasing production capacity, managing raw materials, expanding markets and increasing income.

scholarly journals FAKTOR-FAKTOR YANG MEMPENGARUHI PERKEMBANGAN UMKM DI SURAKARTA

2016 ◽  
Vol 14 (1) ◽  
pp. 15
Author(s):  
Hartono Hartono ◽  
Deny Dwi Hartomo
Keyword(s):  
Development Strategy ◽  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Raw Material ◽  
Labor Costs ◽  
Strategic Advice ◽  
Medium Enterprises ◽  
Performance Conditions ◽  
The City

<p><em>Micro, Small and Medium Enterprises (MSMEs) have a very significant impact on the Indonesian economy. Therefore, it is important to do research in order to determine the condition of current performance and analyze the factors that influence the development of MSMEs and to provide strategic advice on the development of MSMEs in Surakarta. Long-term goal is the development of MSMEs in Surakarta in the future as measured from the increase in sales, so the SMEs entrepreneurs increase revenue, reduce unemployment and ultimately can reduce the level of poverty in Surakarta by particular and Indonesia by general.</em></p><p><em>The study took a sample of 91 MSMEs entrepreneurs spread across five districts in the city of Surakarta. Each district taken by SMEs entrepreneurs with purposive sampling method. Mapping MSMEs performance conditions were analyzed descriptively to describe various aspects such as firm age, labor, raw materials, capital and problems faced. While the factors that influence the development of MSMEs were statistically analyzed with multiple regression models.</em></p><em>The results showed that the performance of the mapping conditions of SMEs in Surakarta average face problems in raw material costs, labor costs and promotion costs, as well as in the capital. Capital cost and total variable evidenced by the positive and significant impact on the development of the business. While the age factor and the company's workforce does not have a significant influence on the development of SME. It can be understood that the main problem in SMEs are raw materials and capital. There is a type of business that is not easy to obtain raw materials in the market. Therefore SME development strategy with more emphasis on the supply of raw material, marketing, production, and capital.</em>

scholarly journals Keragaan Usaha dan Nilai tambah Pada Agroindustri Keripik Tike (Studi Kasus di Desa Jumbleng Kecamatan Losarang Indramayu)

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Endah Djuwendah
Keyword(s):  
Vitamin C ◽  
Business Performance ◽  
Local Food ◽  
Raw Materials ◽  
Direct Marketing ◽  
Production Capacity ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Washing Process

ABSTRAKKeripik tike merupakan pangan lokal tradisional dari Kabupaten Indramayu yang berasal dari umbi tumbuhan Tike (Eleocharis dulcis Brumn f). Tike merupakan tumbuhan rawa pasang surut sulfat masam. Tanaman ini memiliki manfaat kesehatan karena mengandung Zat antibiotik puchiin dan vitamin C. Usaha pengolahan keripik tike memiliki peran penting dan potensial untuk dikembangkan karena mampu memberikan nilai tambah dari umbi tike menjadi komoditas pangan yang khas (local spesifik), memiliki cita rasa enak, bermanfaat bagi kesehatan, menciptakan kesempatan kerja dan memberikan pendapatan bagi masyarakat. Oleh karena itu cukup potensial untuk berkembang. Namun hingga saat ini usaha keripik tike belum berkembang secara luas karena terkendala oleh berbagai faktor diantaranya keterbatasan bahan baku, permodalan dan wilayah pemasaran. Tujuan penelitian ini adalah untuk menganalisis keragaan usaha dan nilai tambah agroindusti keripik tike yang berada di desa Jumbleng Kecamatan Losasang Kabupaten Indramayu. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknis penelitiannya berupa studi kasus. Hasil penelitian menunjukkan bahwa pengadaan bahan baku umbi tike diperoleh dari Kabupaten Bekasi dan Cilacap dengan harga berkisar Rp 16.000 s,d 18.000 per Kg. Terjadi keterbatasan bahan baku tike saat peralihan dari musim kemarau ke musim penghujan. Tenga kerja yang digunakan berasal dari desa setempat dan berjumlah 2-6 orang per unit usaha dengan sistem upah harian. Modal penyedia bahan baku terdiri dari modal pribadi dan modal pinjaman. Pengolahan keripik tike melalui proses pencucian, perendaman, penyangraian, penumbukan, penjemuran, penggorengan dan pengemasan. Pemasaran Keripik tike dilakukan oleh pedagang perantara yaitu penyalur dan pengecer dengan harga jual berkisar Rp 2000 – 10,000 untuk pemasaran langsung kemasan kecil dan Rp 80.000 s.d 90.000/kg untuk pemasaran tidak langsung melalui penyalur. Wilayah pemawaran keripik tike umumnya di wilayah Kabupaten Indramayu dan Cirebon. Kapasitas produksi keripik tike rata-rata 50 kg umbi tike per proses produksi dengan tingkat konversi produk akhir mencapai 0,96. Nilai tambah per kilogam bahan baku adalah Rp 35.320, rasio nilai tambah 45,99 % dan keuntungan per nilai tambah adalah 30,36 %. Margin balas jasa terhadap faktor produksi paling besar dimiliki oleh keuntungan pengrajin yaitu 57,16 %, pendapatan tenaga kerja sebesar 29,41% dan sisanya 13,43% merupakan balas jasa terhadap sumbangan input lain.Kata kunci: Keripik tike, keragaan usaha, nilai tambahABSTRACTTike Chips is a traditional local food from Indramayu Regency derived from tuber Tike (Eleocharis dulcis Brumn f). Tike is a sulphurous acid wet tidal swamp. This plant has health benefits because it contains Puchiin antibiotic and vitamin C. Tike chips processing business has an important role and potential to be developed because it can provide added value from tike bulb to be a specific local food commodity, has good taste, beneficial for health, creating employment opportunities and providing income for the community. It is therefore quite potential to develop. However, until now the business of tike chips has not developed widely due to constrained by various factors such as limited raw materials, capital and marketing area. The purpose of this research is to analyze business performance and value added agroindustry tike chips that located in Jumbleng Village, Subdistrict of Losasang of Indramayu Regency. The research method used is descriptive qualitative with technical research in the form of case study. The results of research shows that the procurement of tike tuber raw material is obtained from Bekasi and Cilacap regencies with prices ranging from Rp 16.000 s, d 18,000 per kg. There is a limitation of tike raw materials during the transition from dry season to rainy season. Working tillers are from local villages and numbered of 2-6 people per business unit with daily wage system. Capital providers of raw materials consist of personal capital and loan capital. Processing of tike chips through washing process, immersion, roasted, collision, drying, frying and packaging. Marketing Chips tike is done by intermediary traders ie dealers and retailers with selling prices ranging from Rp 2000 - 10,000 for direct marketing of small packaging and Rp 80.000 s.d 90.000 / kg for indirect marketing through distributors. Tike chips offer areas generally in the districts of Indramayu and Cirebon. The production capacity of tike chips averages 50 kg of tike bulbs per production process with a final product conversion rate of 0.96. The added value per kilogram of raw materials is Rp 35,320, the value added ratio is 45.99% and the profit per added value is 30.36%. The greatest profit margin for the factor of production is owned by the craftsman's profit of 57.16%, the employment income of 29.41% and the remaining 13.43% representing the remuneration to other input contributions.Keywords: Tike chips, business performance, added value

scholarly journals The Use of a Dodol Mixer Machine in the Typical Gorontalo Dodol Production House in Reksonegoro Village, Gorontalo, Indonesia

2020 ◽  
Vol 8 ◽  
Author(s):  
Muammar Zainuddin ◽  
Melinda Ibrahim ◽  
Siti Haisah ◽  
Rosmina Hiola
Keyword(s):  
Power Efficiency ◽  
Small And Medium Enterprises ◽  
Production Capacity ◽  
Raw Material ◽  
Daily Production ◽  
Human Power ◽  
Culturally Based ◽  
Machine Speed ◽  
Production House ◽  
Medium Enterprises

The small and medium enterprises partners for typical dodol production took longer time in cooking dodol which spend approximately 8 hours by human power. The raw material is traditionally cooked by using firewood. The raw material, heat level of firewood, and the stirring speed determine the quality of dodol produced. This activity of community service aims to apply a technology of stirring machine to produce dodol in a culturally-based enterprise activity. The solution offered to the partners is designing the stirring machine by maintaining the traditional elements for a better product quality. The cantilever body is designed by using two bases permanently planted on the floor of the cooking place so that the partners may still utilize firewood. Its strong design helps a condition of expansion effect caused by the ember. The typical dodol of Gorontalo has a solid thickness texture which requires a bigger machine torque. The driver unit implements an electricity machine of 1 Hp with 1400 rpm of speed.  The electricity machine is connected to a gearbox with a 1:8 ratio aimed to reduce the machine speed.  The stirrer uses a stripe metal designed with an aerodynamics concept. The small and medium enterprises partners are trained to be able to use the stirring machine for an effective process of cooking. The output target of the stirring machine technology are the cooking efficiency with 4 – 5 hours of consuming time, human power efficiency, and the increase of the daily production capacity up to twice

scholarly journals Peningkatan Kualitas dan Kuantitas Kerajinan Rotan Menuju Trangsan Desa Wisata dalam rangka Meningkatkan Ekspor

2019 ◽  
Vol 3 (1) ◽  
pp. 33
Author(s):  
Sri Suranta ◽  
Santoso Tri Hananto ◽  
Christiyaningsih Budiwati ◽  
M. Syafiqurrahman
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Development Program ◽  
Management Training ◽  
Raw Material ◽  
Optimal Designs ◽  
Medium Enterprises ◽  
Export Product

The purpose of implementing community service is the Export Product Development Program (EPDP) to increase the quantity and quality of rattan production, and increase the sale of rattan products. Small and Medium Enterprises (SMEs) involved as many as 2 (two) SMEs in Trangsan village, namely the Three Colors Rattan UKM, and the Wayan Rotan UKM with the problem of scarcity of raw materials and purchasing methods not optimal, equipment that is not feasible to use, layout not optimal, designs that change frequently. The solutions offered are training, including training in raw material purchasing methods, tool management training, and product design training, as well as upgrading equipment. The output of community service activities is that rattan production increased by more than 10% for three-color UKM, Rattan and 29% increase in UMKM production, Wayan Rotan.

PEMANFAATAN TEKNOLOGI TEPAT GUNA MESIN PENGIRIS TEMPE UNTUK MENINGKATKAN PRODUKTIFITAS UMKM KERIPIK TEMPE DI DESA SILIRAGUNG KECAMATAN SILIRAGUNG

ROTOR ◽  
2017 ◽  
Vol 10 (2) ◽  
pp. 64
Author(s):  
Trianasari Ely ◽  
Pamuji Ridlo Dian ◽  
Prayogo Sandy Galang ◽  
Rahayu Sri Ninik
Keyword(s):  
Small And Medium Enterprises ◽  
Economic Value ◽  
Production Capacity ◽  
Basic Needs ◽  
Business Community ◽  
Raw Material ◽  
Literature Study ◽  
Nutritional Needs ◽  
Processed Products ◽  
Medium Enterprises

Tempe is a favorite food of Indonesian society either from the bottom to the upper class of society. In addition to the cheap price, protein and other nutrients in tempe can meet some of the daily nutritional needs of Indonesian society. As soybean, tempe can also be processed into several foods that are tasty, nutritious and have high economic value. One of processed products using tempe as raw material  is tempe chips. Given the increasing prices of basic needs that exist today, many people do small and medium enterprises to meet the basic needs. One of them is by doing tempe chips business. Nowadays, a lot of small business community found selling tempe chips, one of which is in the Siliragung, Banyuwangi. Because the taste is tasty and crunchy, tempe chips are much preferred. In designing the machine, partners and students of Mechanical Engineering Program are involved. The initial phase of this devotional activity is to conduct a survey in order to identify problems faced by partners and conduct a literature study to find solutions to partner problems. After the solution of partner problems obtained, the next step is to design the required machine that is tempe slicing machine. The machine to be made is expected to help the community in increasing the productivity / production capacity of tempe chips compared with manual or traditional process so that the production time can be shortened and the income of the society increases. Keywords: tempe slicing machine, tempe, productivity.

scholarly journals Shorting And Drying Technology Unit For Improving The Effectiveness Of Black Onion Process

2021 ◽  
Vol 6 (1) ◽  
pp. 99-103
Author(s):  
Kerista Sebayang ◽  
Amir Hamzah Siregar ◽  
Herty Afrina Sianturi ◽  
Erni Mirsan
Keyword(s):  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Exposure Period ◽  
Raw Material ◽  
Work Processes ◽  
Literature Study ◽  
Drying Technology ◽  
Medium Enterprises ◽  
The Cost ◽  
Market Center

In 2016, the development of Gempar Tunggal Micro Small and Medium Enterprises (MSMEs) that involved in the processing of black onions began. The raw materials are obtained from the Medan City market center, but sometimes it also come from Brebes and Semarang. The goods manufacture that resulted are sold to Aceh, Kalimantan and Sulawesi. However, because it was a home industry, the manufacturing system that was developed still very simple. Therefore, some weakness were identified, in particular the percentage of damaged or defective finished goods reaching 25 percent before its sold, various levels of maturity and work processes and supervision that drained attention and energy. In addition, the cost of using electricity is also high. It was found from the literature study by the Abdimas team of USU that there are 3 parameters that affect the processing of onions, namely garlic which is sensitive to temperature, humidity and exposure period of temperature and humidity. Often, due to the unequal size of the raw onion amount, the maturity of the onions is not homogenous distributed made the bigger the raw material of the onion impacted the faster it will ripen. Another problem that found during manufacturing process is the water vapor was not completely evaporated from the furnace. Basic technology that was developed by Abdimas USU team, namely the manual gravity onion sorting and drying unit was already used by Partners in the production process. As the result, it was successfully reducing broken onions. Lastly, homogenous maturity due to dividing process the onions by scale obtained.

scholarly journals PENDAMPINGAN PENGEMBANGAN KAPASITAS PRODUKSI DENGAN VALUE CHAIN ANALYSIS PADA UMKM BATIK SEKARNITI YOGYAKARTA

2021 ◽  
Vol 2 (1) ◽  
pp. 31-40
Author(s):  
Kholifah Fil Ardhi ◽  
Fitri Amaliyah ◽  
Naila Hanum
Keyword(s):  
Value Chain ◽  
Small And Medium Enterprises ◽  
Production Capacity ◽  
Value Chain Analysis ◽  
Face To Face ◽  
Chain Analysis ◽  
Human Labor ◽  
The Face ◽  
Small Industry ◽  
Medium Enterprises

MSME activities (Micro, Small and Medium Enterprises) are dominated by human labor or labor-intensive, which means that the absorption of labor is very high in the MSME sector. Batik Sekarniti is a small industry engaged in the production of traditional batik. PKM activities carried out online and offline went well and smoothly. The face-to-face meeting aims to conduct a pre-survey of the condition of MSMEs so as to help plan PKM activities. The core of the activity is mentoring and training which is held online using Google Meet media. The participants of the activity were 30 people consisting of two owners and 28 employees of the Batik Sekarniti UMKM located in Temanggal, Wijimulyo, Nanggulan, Kulon Progo, DI. Yogyakarta. The results of the activity show that there is potential for UMKM Batik Sekarniti to increase production capacity, namely in the process of batik writing.

scholarly journals An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda

2021 ◽  
Vol 5 (1) ◽  
pp. 18
Author(s):  
Julia Kigozi ◽  
Emmanuel Baidhe ◽  
Ivan Muzira Mukisa ◽  
Charles Muyanja ◽  
Leatitiah Namubiru ◽  
...  
Keyword(s):  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Manufacturing Sector ◽  
Energy Utilization ◽  
Raw Material ◽  
Export Market ◽  
National Bureau ◽  
Product Certification ◽  
Medium Enterprises ◽  
And Storage

The agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo of operations at selected MSMEs in Uganda. A semi-structured paper-based questionnaire was administered to the owners, managers, or supervisors of the 40 selected agro-processing MSMEs enrolled under the project "Empowerment of the Agro-Processing Industry to meet the Quantity and Quality Standards for the Local and Export Market", a programme enhancing the practical skills of students at Makerere University dubbed the "EAPI Project." The seven-section questionnaire consisted of both quantitative and qualitative questions focusing on (i) product optimization, (ii) raw material verification and storage, (iii) good manufacturing practices, (iv) measuring and testing equipment, (v) product assessment, presentation, and storage, (vi) waste and pest management, and (vii) infrastructure and energy utilization. The results indicate that only 23.7% of agro-processing MSMEs clearly understood the standards. Packaging was the most optimized parameter (74.4%), followed by texture and sensory properties (59% and 51.1%, respectively). About 74% of the agro-processing MSMEs were compliant in declaring the raw materials on the product label. Results indicated that maintenance of valid medical certificates, routine inspection of personnel, and provision of protective gear ranked low, with a score of 1 out of 10. Inadequate documentation was a cross-cutting issue for all operations, yet it was a driver for GMPs. There is a need to strengthen the understanding and practice of Food processing standards from the Uganda National Bureau of Standards (UNBS), in the agro-processing MSMEs through continuous human and institutional-capacity development programs.

ANALYSIS FOR POTENCY AND PRODUCTION OF GRANULE ORGANIC FERTILIZER BASED ON MANURE

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Firman L. Sahwan
Keyword(s):  
Organic Material ◽  
Organic Materials ◽  
Raw Materials ◽  
Organic Fertilizer ◽  
Raw Material ◽  
Cow Manure ◽  
Production Potential ◽  
Natural Organic Material ◽  
Very High

Organic materials that are generally used as raw material for organic fertilizer granules (POG) is a natural organic material that has been degrade, smooth and dry. One of the main raw materials are always used with a very high percentage of usage, is manure. Manure potential in Indonesia is very high, amounting to 113.6 million tons per year, or 64.7 million tons per year to the island of Java. From this amount, it will be generated numbers POG production potential of 17.5 million tons per year (total Indonesia) or 9.9 million tons per year for the island of Java. While the realistic POG production predictions figures made from raw manure is 2.5 million tons annually, a figure that has been unable to meet the number requirement of POG greater than 4 million tons per year. Therefore, in producing POG, it should be to maximize the using of the potential of other organic materials so that the use of manure can be saved. With the use of a small amount of manure (maximum 30% for cow manure), it would be useful also to avoid the production of POG with high Fe content.keywods: organic material, manure, granule organic fertilizer

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