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All Journal Nusantara Science and Technology Proceedings
Rachmad Ramadhan Yogaswara
Department of Chemical Engineering, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology

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Diversification of Processed Onion Products as the Iconic Product in Darurejo Village, Jombang Regency Silvana Dwi Nurherdiana; Reva Edra Nugraha; Rachmad Ramadhan Yogaswara; Handi Ramadhan; Muhammad Hakam; Wahyu Arif Dharmawan
Nusantara Science and Technology Proceedings International Seminar of Research Month 2021
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2450

Abstract

Darurejo Village, Plandaan District, Jombang is an onion horticulture area where the highest productivity level is in the Jombang Regency of 3990 kw and 38 kw/ha. However, the onion sales are not optimal so farmers often experience losses. Therefore, we service activities regarding the processing and management to enhance the effectiveness. Coinciding with the COVID-19 pandemic and the enactment of the government's decision to Implement Emergency Community Activity Restrictions (ECAR) the implementation of counseling is carried out online. The online activity was carried out through the WhatsApp Group, on Saturday, July 31, 2021, from 11.00-14.00 WIB, which was attended by 25 village cadres. This outreach activity was carried out by providing 2 materials, including basic knowledge of onion and the resulting products such as fried onion, onion baceman, and onion powder which have great potential to be widely sold, and the introduction of automatic peeling machines to increase the quantity and quality of productions through online and offline meeting on August 28, 2021. It is hoped that the community will be able to process and manage the onion shallot potential products.
Enhancing Productivity of UD Rahayu Food by Symmetrical Tofu Cutter Utilization Erwan Adi Saputro; Rachmad Ramadhan Yogaswara; Eristya Maya Safitri
Nusantara Science and Technology Proceedings International Seminar of Research Month 2021
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2454

Abstract

UD. Rahayu Food was one of pioneer on the special tofu production with soft texture called “tahu susu”. During pandemic of Covid-19, the productivity of UD. Rahayu Food was decreased and it had an impact on their sales. Optimalization of its production process by technology application would be one of the solutions for UD. Rahayu Food. The aims of this community service at UD. Rahayu Food is upgrading their productivity rate by production tools improvement. The production tool that was developed on this activity is symmetrical tofu cutter. This equipment was utilized for cutting of tofu symmetrically before being processed into “tahu susu”. Moreover, this cutter could speed up the slicing step process and their product quantity would be raised. Hopefully, provision of this symmetrical cutting tool could increase the income of UD. Rahayu Food during Pandemic Covid-19
Co-Authors Eristya Maya Safitri Erwan Adi Saputro Handi Ramadhan Muhammad Hakam Nugraha, Reva Edra Silvana Dwi Nurherdiana Wahyu Arif Dharmawan