Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal PRIMA: Journal of Community Empowering and Services
Hawari, Muhammad Zulfan
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Introduction of Appropriate Technology at IRT “Rambak Eco” Surakarta to Increase the Production Process Efficiency and Product Quality Ariviani, Setyaningrum; Khasanah, Lia Umi; Ishartani, Dwi; Siswanti, Siswanti; Atmaka, Windi; Fauza, Gusti; Muhammad, Dimas Rahadian Aji; Hawari, Muhammad Zulfan
PRIMA: Journal of Community Empowering and Services Vol 9, No 1 (2025): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v9i1.94570

Abstract

Introduction of Appropriate Technology at Home Industry (HI) “Rambak Eco” Surakarta to Increase the Production Process Efficiency and Product Quality. The home industry (HI) "Rambak Eco" produces unfried and fried crackers. IRT "Rambak Eco" has limited production capacity, reaching 10 kg of flour per day, so it has been unable to meet market demand. This limited production capacity is caused by the low efficiency of the production process, especially the cracker-slicing process, which still uses manual equipment consisting of knives and cutting boards. Apart from that, the IRT "Rambak Eco" also experienced problems related to inconsistent product quality. The inconsistent quality of cracker products is caused by the low understanding of Good Manufacturing Practices (GMP) for the Home Industry, manual packaging using PE plastic bags without labelling, and the manual slicing process impact on the thickness of the products was not uniform. Efforts to resolve the "Rambak Eco" home industry problems were carried out through community service activities, including introducing a semi-automatic cracker slicer, GMP training, and packaging and labelling. Based on the evaluation, the community service activities increased the efficiency of the “rambak” cracker production process and improved product quality at the "Rambak Eco" HI. The process efficiency was demonstrated by reducing the cracker's slicing process from 30 minutes/Kg to 10 minutes/Kg and the drying process from 9 to 4 hours. Improving product quality includes uniform shape and size of crackers and unfried and fried cracker products packaged in attractive packaging with informative labels.
Co-Authors Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Ishartani Gusti Fauza, Gusti Setyaningrum Ariviani Siswanti Siswanti Windi Atmaka, Windi