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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Caraka Tani - Agriculture Science Journal agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Indonesian Journal of Laboratory IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Pada Masyarakat Warta LPM
Choiroel Anam
Faculty Of Agriculture, Sebelas Maret University
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Journal : PRIMA: Journal of Community Empowering and Services

 1 
Peningkatan Daya Saing Keripik Melalui Perajang Slice Kentang dan Desain Kemasan di Sumberejo, Ngablak, Magelang Choiroel Anam; Rhina Uchyani; Emi Widiyanti
PRIMA: Journal of Community Empowering and Services Vol 4, No 1 (2020): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v4i1.38110

Abstract

Title: Improved Chips Competitiveness Through Potato Slice Chopper and Packaging Design in Sumberejo, Ngablak, MagelangPotato post-harvest handling in the Merbabu agropolitan area of Sumberejo Village, Magelang Regency was needed in order to optimize both quantity and quality, so both producers and consumers were benefit. Abundant potato production was potentially being processed into potato chips and become an icon of tourist souvenirs on the Merbabu mountain slopes. The introduction of this Appropriate Technology is an effort to increase the competitiveness of processed potato products in the Merbabu slope area with various activities such as facilitation of potato chip production equipment, introduction of potato stick and slice machines, potato processing training for SMEs, improvement of packaging design, management of business legality in the form of P-IRT, and facilitation of the balance. The results of this activity were able to increase the production capacity of potato chips 17-20% per month, to increase the quality of potato chips which is more uniform and to extend product shelflife. Product diversification was produced by processing potatoes into "Merbabu Potato Donuts" and "Merbabu Potato Cake". Overall increasing in sales turnover of processed potato products and increasing product competitiveness could increase the income of the Agro Lestari Merbabu potato farmers group.
Pengembangan Produk Cokelat Couverture dengan Penambahan Pangan Fungsional di Desa Randualas Kecamatan Kare Kabupaten Madiun Achmad Ridwan Ariyantoro; Choiroel Anam; Kawiji Kawiji; S Minardi; Fitriyah Zulfa; Didik Purnomo; Eny Muzayana; Rohmat Priya Atmaja; Clysna Widiatmoko
PRIMA: Journal of Community Empowering and Services Vol 3, No 2 (2019): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v3i2.37835

Abstract

Title: The Development of Courverture Chocholate Product with Addition of Functional Food in Randualas Village, Kare District, Madiun Regency. Madiun Regency chose cocoa as one of the main commodities which could be developed because it was appropriate with the soil structure on the slopes of the mountains and as a tourist destination. Randualas Village cocoa farmers, Kare Subdistrict, Madiun Regency have a problem that is the selling price of cocoa beans is still low, so it needs to increase the selling value by making processed products from cocoa beans into food products such as chocolate couverture. Besides that, the development of chocolate-based products needs to be improved with the addition of functional food so that it has benefits for human health. The target of community service was to increase the ability of cocoa farmers to develop couverture chocolate products by adding functional food with soybean flour for increase the income of cocoa farmers. The activities carried out were the socialization, counseling, training and practice of the couverture chocolate production process which includes training on process and packaging of products. The community service resulted in an increase in farmers' knowledge in processing chocolate with the addition of functional food.
Aplikasi Mesin Pemasak Minuman Rempah Jahe (Zingiber officinale) Dengan Pengaduk Otomatis di UKM Polanmadu Choiroel Anam; Nindyah Widyamurti; Danar Praseptiangga; Anastriyani Yulviatun; Dwi Aries Himawanto
PRIMA: Journal of Community Empowering and Services Vol 5, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i2.44202

Abstract

Cooking Machine Application of Ginger Drink (Zingiber officinale) with Automatic Stirrer at UKM Polanmadu. The trend of instant spice drinks that function to maintain the body’s immunity is growing rapidly in the era of the Covid-19 pandemic. Ginger, which is a spice with various benefits, has made many Small and Medium Enterprises (SMEs) industry players take advantage of this potential. One of them is the instant spice drink SME industry player "Polanmadu" which produces natural instant spice drinks. The processing of instant spice drinks is still done conventionally, making Polanmadu SMEs unable to reach consumer demands. The purpose of these activities was to the introduction of appropriate technology in the production of instant spice drinks to produce products with more guaranteed quality and able to generate additional income for partners. The application of the cooking machine is useful so that the stirring process which has been going on for 3 hours conventionally using human power is replaced with electric power so that it is more efficient and profitable. The implementation begins with identification, planning, assembling tools, testing tools, and introducing tools to the spice instant drink production unit. The result showed that the introduction of a spice instant drink cooking machine can produce 20% more crystal ginger extract, automatic stirring while at the same time speeding up the formation of crystals from 3 hours to 2.5 hours, and the product crystal size is more homogenous and an increase in profit of Rp906,000-/day. Overall, the introduction of this spice-cooking machine makes the productivity of SMEs for instant spice drinks increase in quality and quantity.
Co-Authors Achmad Ridwan Ariyantoro, Achmad Ridwan Adinda Dwi Rahmawati Alfi Nur Rochmah Anastriyani Yulviatun Anisya Zoelnanda Ari Diana Susanti Clysna Widiatmoko Danar Praseptiangga Danar Praseptiangga Danar Praseptiangga Devi Rizky Yuniani Didik Purnomo Didik Purnomo Dininurilmi Putri Suleman Dininurilmi Putri Suleman Dona Budi Kharisma, Dona Budi Dwi Aries Himawanto Ekowati Chasanah Emi Widiyanti Eny Muzayana Eny Muzayana Erlyna Wida Riptanti Erna Yuliandari Ernoiz Antriyandarti Febriana Ramadhan Abdi, Yenny Febrianty, Alifia Della Fitriyah Zulfa Fitriyah Zulfa Godras Jati Manuhara Hendri N, Muhammad Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Laksita Haniifah Pratiwi Liswardani, Sri Muh Ifan Fakhrudin, Muh Ifan Muhammad Cahyadi Mu’adz Mu’adz Nadhilah, Dini Naomi Intaqta Naomi Intaqta Nidyah Widyamurti Nidyah Nindyah Widyamurti Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih Okta Aldayra, Fannia Prakoso Adi Putri Suleman, Dininurilmi Reyhan Farha Rhina Uchyani Ridwan Ariyantoro, Achmad Rizka Mulyani Rochmah, Alfi Rohmat Priya Atmaja Rohmat Priya Atmaja Rohula Utami Rukmakharisma Riski, Prajwalita S Minardi Samanhudi . Sigit Prabawa Sri Handajani Sri Handayani Sulistyo Sulistyo Tatik Khusniati Usada Nur Ariyoga Wardhani, Fannisa Wiwit Rahayu Yenny Febriana Ramadhan Abdi Yenny Febriana Ramadhan Abdi Yulviatun, Anastriyani Zulfa, Fitriyah