Peningkatan Daya Saing UKM Sehati Melalui Optimalisasi Penggunaan Teknologi dan Pengelolaan Manajerial

UKM Sehati which is used as a partner in this PKM has problems that are of special concern to find solutions. Partners do not have permanent employees who can maintain product quality, so processed products are often different from the previous taste and texture. Employees do not have extensive knowledge of recording and bookkeeping, so that the resulting financial statements are not in accordance with accounting standards. The production equipment used is still simple, both for processing aleksis (krispi catfish) and shredded catfish. The sealer machine for gluing the packaging is too small, causing the product resistance to be not optimal. The marketing that has been done has not touched the online market. The product does not yet have a halal label and nutritional value information so that the product cannot enter minimarkets and even supermarkets. Mitra's knowledge of catfish farming as a raw material has not been maximized, which causes the catfish mortality rate to reach 15%. Based on the findings regarding the problem, the priority is to find solutions to problems in improving various aspects. Among them are managerial aspects related to finance and human resources in an effort to increase community capacity. Furthermore, the technological aspects in an effort to improve product quality. Changes in marketing aspects towards digitalization and broader marketing aspects by obtaining halal labels and information on nutritional values. The specific goals and targets in this community service are to assist Sehati SMEs in improving product quality and competitiveness through the use of technology and managerial management. The method used in an effort to implement the solution above is by holding partner bookkeeping training every 2 weeks, training on the use of deep frying machines, ADR MPD 140 machines and sealer machines (so that product durability is longer and the production process is more effective and efficient), making management information system, create social media (facebook and instagram), join various e-commerce (shopee, Bukalapak, tokopedia and others), create product information website, participate in culinary exhibitions and bazaars, facilitate the inclusion of halal logos and value information nutrition in packaging, and holding training on catfish farming so that the results are maximized. The output produced is in the form of publications in the form of journals and intellectual property rights.

Analisis Pengembangan Produk Tongkat Lansia

<p><strong>The aging process brings various consequences in the form of physical, mental, and social problems so that an elderly person experiences limitations. The limitations of the elderly in carrying out their activities, especially in foot movement when walking, therefore a walking aid is needed. Each walking aid has a different function and usage method, one of which is a cane. Canes are often used to help balance, widen the stride and lower the weight on the legs. Safe and comfortable use is essential for the cane to function properly in assisting walking function. Canes still do not have a new design that suits the needs of the elderly. In this study, the development of a cane product for the elderly was carried out which was adapted to the ergonomic aspects and ideal aesthetic aspects. The aim is to provide convenience for the elderly in carrying out activities despite their limitations. Based on the research of the report on product development, namely Tongkat Wusaji using the Garvin Dimension method which is supported by 5 parts, namely performance, durability, features, serviceability, and aesthetics. It was found that the product concept applied to the Wusaji Stick uses aluminum material which has a product resistance of more than 3 years. The Wusaji stick has a minimalist design that is supported by the Bfinders and auto adjustable features and there are ergonomic usage procedures. Tongkat Wusaji has a product selling price of Rp. 250,000.</strong></p><p><strong><em>Keywords:</em> </strong><em>Identify customer needs, Product development, Product specifications, Industrial design</em></p>

Recommended Best Practices for Lyophilization Validation—2021 Part I: Process Design and Modeling

This work describes lyophilization process validation and consists of two parts. Part I focuses on the process design and is described in the current paper, while part II is devoted to process qualification and continued process verification. The intent of these articles is to provide readers with recent updates on lyophilization validation in the light of community-based combined opinion on the process and reflect the industrial prospective. In this paper, the design space approach for process design is described in details, and examples from practice are provided. The approach shows the relationship between the process inputs; it is based on first principles and gives a thorough scientific understanding of process and product. The lyophilization process modeling and scale-up are also presented showing the impact of facility, equipment, and vial heat transfer coefficient. The case studies demonstrating the effect of batch sizes, fill volume, and dose strength to show the importance of modeling as well as the effect of controlled nucleation on product resistance are discussed.

LyoPRONTO: an Open-Source Lyophilization Process Optimization Tool

This work presents a new user-friendly lyophilization simulation and process optimization tool, freely available under the name LyoPRONTO. This tool comprises freezing and primary drying calculators, a design-space generator, and a primary drying optimizer. The freezing calculator performs 0D lumped capacitance modeling to predict the product temperature variation with time which shows reasonably good agreement with experimental measurements. The primary drying calculator performs 1D heat and mass transfer analysis in a vial and predicts the drying time with an average deviation of 3% from experiments. The calculator is also extended to generate a design space over a range of chamber pressures and shelf temperatures to predict the most optimal setpoints for operation. This optimal setpoint varies with time due to the continuously varying product resistance and is taken into account by the optimizer which provides varying chamber pressure and shelf temperature profiles as a function of time to minimize the primary drying time and thereby, the operational cost. The optimization results in 62% faster primary drying for 5% mannitol and 50% faster primary drying for 5% sucrose solutions when compared with typical cycle conditions. This optimization paves the way for the design of the next generation of lyophilizers which when coupled with accurate sensor networks and control systems can result in self-driving freeze dryers.

Process intensification and process control in freeze-drying

Widespread use of advanced process control allows reduction of costs, by reducing drying time and energy consumption. The “control of the freezing stage” (by forced nucleation) also appears to be beneficial to process intensification, as it can impact the product structure and modify the product resistance to mass transfer. An alternative way to increase the drying rate is the use of organic solvents as they can lead to larger solvent crystals, hence lower product resistance to vapor flow. Atmospheric freeze-drying may be a good alternative to vacuum freeze-drying, as a way of increasing process efficiency. A further improvement can be obtained by combining atmospheric or vacuum freeze-drying with new technologies. A further step towards process intensification is given by continuous plants, as this allows a dramatic increase in throughput and product quality uniformity. Keywords: freeze-drying; process intensification; controlled nucleation; continuous process.