Khothibul Umam Al Awwaly
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya

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Journal : Journal of Innovation and Applied Technology

INOVATION OF MILKS PRODUCT TO CRACKERS WITH TECHNOLOGY TRANSFER CABINET DRYER Khothibul Umam Al Awwaly
Journal of Innovation and Applied Technology Vol 3, No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (804 KB) | DOI: 10.21776/ub.jiat.003.02.7

Abstract

SMEs "RR Milk," a pioneer of SMEs that produce milk into milk crackers and milk candy in the Batu City. The production system on SMEs of dairy cows is still manual and if using household appliances scale still impacting on productivity that has not been maximized to meet market demand. The critical point of SME issues "RR Milk" was lack of technological innovation in the production system due to the use of manual production equipment mainly in the drying process of milk crackers. Through the help of technology transfer to procurement of machinery and equipment production guidance on the management of which the current management of the business is still conventional, less organized in a professional manner and therefore contributes to the progress of its business performance. The results showed that the implementation of activities coordination activities, mentoring and socialization of the means of production of milk crackers were good, production and financial recording system was good, and machinery equipment production facility in the form of the dryer cabinet has been done in order to improve the capacity and efficiency of the production of milk crackers. Mentoring activities packaging system (labeling) and marketing is also done with the target to expand market share and marketing systems more planned and strategic.
Implementation of Environmentally Friendly Product Processing at CV Sinar Tirta Indonesia Through the Utilization of Apple Cider Vinegar By-Products as Functional Food Ingredients Nurjannah, Nurjannah; Cahyati, Miftakhul; Amertaningtyas, Dedes; Al Awwaly, Khothibul Umam; Susilo, Agus; Pangesti, Indha Fitria; Ihwanudin, Ahmad Yuda
Journal of Innovation and Applied Technology Vol 11, No 1 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

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Abstract

In Indonesia, apples are one of the types of fruit that are widely cultivated and widely consumed as processed foods, such as apple cider vinegar. One of the producers of apple cider vinegar is CV Sinar Tirta Indonesia, which is located in Malang. Apple cider vinegar produces a by-product in the form of apple pulp. Innovation is needed so that apple pulp by-products are not only used for animal feed mixtures that have low selling value. Apple pulp by-products, which consists of pulp and skin that has extraordinary nutrition, makes it very suitable to be processed into useful food. To achieve environmentally friendly product processing, it must be able to change by-products into products with economic value as much as possible, as shown in this community service activity, by changing apple cider vinegar by-products into flour and ingredients for making cookies.