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All Journal Journal of Industrial Community Empowerment Teknologi dan Industri Pertanian Indonesia
Dian Hasni
Politeknik ATI Padang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering

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Pemberdayaan Masyarakat Karibia melalui Pelatihan Pengolahan Mango Jelly dan Pemanfaatan Limbah Mangga Irna Ekawati; Maryam; Khairun Nadiyah; Adlina Safitri Helmi; Khairul Akli; Ester Edwar; Lisa Nesti; Dian Hasni; Eko Supriadi
JICE : Journal of Industrial Community Empowerment Vol. 4 No. 2 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v4i2.45

Abstract

The Caribbean region, despite its abundance of tropical agricultural commodities such as mangoes, continues to face challenges in product diversification and value-added processing. This community engagement program aimed to strengthen the productive capacity and economic empowerment of Caribbean communities—particularly small-scale farmers, agroindustry actors, and homemakers—through mango-based product development. Implemented by Politeknik ATI Padang in collaboration with the Non-Aligned Movement Center for South-South Technical Cooperation (NAM-CSSTC), the program was conducted virtually over two days in May 2025 using an integrated explicit–tacit knowledge transfer approach. Explicit knowledge was delivered through structured digital materials and video-based instruction, while tacit knowledge was reinforced through experiential learning, practical assignments, and interactive discussions. A total of 297 participants enrolled for the program, with 30 participants actively engaging through Zoom sessions and 267 participants accessing the training via YouTube livestreaming. The primary outcomes of the program included measurable improvements in participants’ technical competence, production readiness, and sustainability awareness. Evaluation results showed an increase in participants’ average scores from 84.4 (pre-test) to 89.2 (post-test), indicating enhanced understanding of mango jelly processing, packaging, waste utilization, and basic business planning. Moreover, participants successfully demonstrated their ability to independently produce mango jelly and apply organic waste management practices using mango peel residues. Beyond skill acquisition, the program fostered entrepreneurial motivation and promoted the adoption of circular economy principles at the community level. These findings highlight the effectiveness of virtual community empowerment initiatives in achieving tangible capacity-building outcomes and supporting sustainable, resource-based economic development across geographically dispersed regions.
Implementation of six sigma with DMAIC approach for quality improvement of milk chocolate bar Dian Hasni; Julius Sihotang; Pharmayeni Pharmayeni; Maryam Maryam; Wahyu Fitrianda Mufti; Kushisa Atta Jaeba; Nadhilah Zahrina; Dedy Rahmad
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.1064

Abstract

Milk chocolate bar production requires consistent control of product appearance, weight, surface quality, and food safety. This study aimed to apply the Six Sigma Define, Measure, Analyze, Improve, and Control approach to reduce finished goods defects in milk chocolate bar production at PT. XYZ, West Sumatra, Indonesia. A mixed-methods design was used by combining production data, direct observation, measurement, structured interviews, and focus group discussion with production and quality control personnel. Defect data were analyzed using defect classification, Pareto analysis, defects per million opportunities calculation, sigma level measurement, fishbone analysis, and control planning. The results showed that finished goods defects reached 5.00%, exceeding the company tolerance limit of 3.00%. During eight months of observation, finished goods defects ranged from 3.90% to 6.00%, with total production of 4,135 kg and total defects of 204 kg. Non-standard shape was the dominant defect, contributing 62.96%, followed by blooming defects at 25.92%, insufficient weight at 7.41%, and physical hazards at 3.70%. Root causes were associated with operator skills, raw material particle size, foreign material inspection, demolding procedures, and unstable conching temperature. After gradual improvement, defects decreased to 20 kg from 520 kg production, defects per million opportunities decreased from 12,333 to 9,615, and sigma level increased from 3.7 to 3.9. The study demonstrates that Six Sigma-DMAIC can improve chocolate manufacturing quality, strengthen process control, and support food safety management in local food company.
Co-Authors Adlina Safitri Helmi Dedy Rahmad Eko Supriadi Ester Edwar Irna Ekawati Julius Sihotang Khairul Akli Kushisa Atta Jaeba Maryam Maryam Maryam Nadhilah Zahrina Nadiyah, Khairun Nesti, Lisa Pharmayeni Pharmayeni Wahyu Fitrianda Mufti