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Hafidawati, Hafidawati
Program Studi Teknik Lingkungan, Universitas Riau
Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Journal : JUARA: JURNAL WAHANA ABDIMAS SEJAHTERA

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PENINGKATAN PRODUKTIFITAS PADA UNIT PRODUKSI GULA SAGU UP2K SUNGAI TOHOR MELALUI PENERAPAN TEKNIK PENGERINGAN DENGAN CABINATE DRYER SAGO SUGAR Hafidawati Hafidawati; Bagus Duhan Irfandy; Muhammad Agung Islamy; Muhammad Zahran Zaidan; Septy Khairany
JUARA: Jurnal Wahana Abdimas Sejahtera Volume 3, Nomor 1, Januari 2022
Publisher : Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1847.061 KB) | DOI: 10.25105/juara.v3i1.12935

Abstract

Sungai Tohor Village is located in East Tebing Tinggi District, Meranti Islands Regency, Riau Province which has great potential in the field of processing sago plants. In Sungai Tohor Village, there is a Family Income Improvement Business unit (UP2K) which has produced and marketed processed sago palm products in the form of sago sugar. Sago sugar has more advantages compared to other types of sugar besides its relatively cheap price, this sugar also has a low glycemic level making it suitable for people with diabetes. However, high market demand with low production capacity makes it difficult for sago sugar to meet the target. These problems arise because the production time of sago sugar is quite long around 4-5 days, this is due to the traditional drying of sugar because there is no technology that can be used in drying sago sugar effectively and efficiently. The purpose of this activity is to transfer knowledge and assistance in the process of drying the product. The method used is training and practice by the PKM-PI team at the University of Riau regarding the use of drying technology with the Cabinet Dryer Sago Sugar (CADESAR) drying device. Drying technology using CADESAR can improve the quantity and quality of sago sugar products. This technology can reduce production time by using a pressurized hot steam drying system, as one of the drying methods in the modern sugar industry, so that it can increase the amount of production and be more hygienic. The results of the training show that UP2K members can understand and practice knowledge of drying technology well. It is hoped that this will increase the productivity of their sago sugar business.
PELATIHAN DIGITAL MARKETING, BRANDING DAN PEMASARAN ONLINE BERBASIS MARKETPLACE DAN SOSIAL MEDIA BAGI PENGEMBANGAN USAHA SAGU LICIOUS UNIT KEWIRAUSAHAAN MAHASISWA Hafidawati Musbar; Elvi Yenie; Ida Zahrina; Vonny Setiaries Johan; Eriyati Eriyati; Bagus Duhan Irfandy; Muhammad Agung Islamy
JUARA: Jurnal Wahana Abdimas Sejahtera Volume 4, Nomor 1, Januari 2023
Publisher : Jurusan Teknik Lingkungan Fakultas Arsitektur Lanskap dan Teknologi Lingkungan, Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/juara.v4i1.16155

Abstract

Sago Licious is a student business at the University of Riau which is engaged in the production and marketing of processed sago-based products that was founded in 2020, this business continues to grow and has become one of the MSMEs that is slowly exploring the market in Meranti Islands Regency. However, the obstacle that is a big obstacle for business units today is weak marketing because it only focuses on meeting local needs and does not fully understand how to utilize the marketplace and social media as a capable digital marketing tool. In addition, promotion and branding patterns have not been implemented optimally. Therefore, this training is carried out as a means of increasing partners' knowledge. After the training, it is hoped that the output produced will be partners able to implement the correct marketing strategy, develop market share based on digital marketing and be able to apply branding and promotion concepts appropriately. This activity begins with a site survey and coordination with partners to identify problems. Next, a brainstorming was carried out with the PkM team to determine the solutions to be offered to partners, then an offline FGD was carried out to describe the program along with the schedule of activities to be carried out. The result of this activity was the marketing development of the Sago Licious Student Entrepreneurship Unit, the activities went well and smoothly and there were interactive discussions between resource persons and activity participants, participants also easily understood the material with clear presentation of the material and easy-to-understand training modules
Co-Authors Abdul Manan Alfarobi, Muhammad Hardi Annisah Muslimah Aryo Sasmita Bagus Duhan Irfandy Bagus Duhan Irfandy Chairul Chairul Dike Putra Ganda Edward Hs Edward HS Efpia Naomi Yohana Tambunan Eko Hendi Saputra Elvi Yenie Elvi Yenie, Elvi Eriyati Eriyati Evia Yoana Ida Zahrina Irfandy, Bagus Duhan Islamy, Muhammad Agung Iwan Kurniawan Khairany, Septy Maulia Rayana Muhammad Agung Islamy Muhammad Agung Islamy Muhammad Zahran Zaidan Naufal, Hafiz Aulia Septy Khairany Setiaries, Vonny Tambunan, Efpia Naomi Yohana Tengku Firly Musfar, Tengku Firly Tridani, Pipi Domita Anggun Vonny Setiaries Johan Wanda Putri Saragi Yusni Ikhwan Siregar Zaidan, Muhammad Zahran