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All Journal Prosiding Semnastek EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis EnviroScienteae Jurnal Ilmiah Teknik Industri Abdimas Universal Journal of Management - Small and Medium Enterprises (SME's) Intervensi Komunitas: Jurnal Pengabdian Masyarakat Abdimas Singkerru Jurnal Pengabdian Kepada Masyarakat Indonesia
Wawan Kurniawan
Universitas Trisakti
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Transportation Other

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Journal : Abdimas Universal

 1 
Program Pendampingan Pengendalian Kualitas Dodol “D’Tungku” Melalui Pendekatan Sanitasi Pangan Anik Nur Habyba; Wawan Kurniawan; Triwulandari Satitidjati Dewayana; Lailatus Siami; Ananda Kejora Rotty
Abdimas Universal Vol. 4 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Balikpapan (LPPM UNIBA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36277/abdimasuniversal.v4i1.210

Abstract

Dodol is classified as a semi-wet snack with a chewy texture and does not last long to be stored because it is susceptible to microbial contamination. Handling dodol from the production process to packaging needs to consider food safety so that its quality can be maintained and food contamination can be avoided. Sanitation Standard Process Procedure (SSOP) is one of the main requirements for food processing, including dodol. Food sanitation is an essential part of the dodol quality control process. This community service (PkM) aims to provide assistance and training to improve the quality of dodol in the "D'Tungku" betawi dodol business Hj Muhaya Bojong Gede Bogor. A straightforward application of food sanitation can be seen in workers' clothes. Production clothing must cover all parts of the body, thereby reducing contamination originating from the individual's body, such as sweat. Headgear and masks complement production clothing to protect against product contamination, especially hair and respiratory droplets. In addition to the dodol production process, the packaging process is also an essential part of maintaining the quality of dodol. This PkM provides several alternative proposals for dodol packaging, including vacuum packaging, which aims to make dodol more widely accepted. This PkM is expected to bring benefits to Hj. Muhaya's "D'Tungku" dodol business.
Peningkatan Kesejahteraan Kelompok Pembuat Dodol Melalui Kegiatan Kampung Bangkit di Desa Bojonggede Bogor Mohammad Ischak; Wawan Kurniawan; Rina Fitriana; Mustamina Maulani
Abdimas Universal Vol. 5 No. 1 (2023): April
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Balikpapan (LPPM UNIBA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36277/abdimasuniversal.v5i1.271

Abstract

The existence of Micro, Small and Medium Enterprises (MSMEs) is an economic pillar both on a family scale and on a national scale. Even so, there are many problems faced by MSMEs in maintaining and at the same time advancing the business they are engaged in as is the case with the MSME Dodol Making Group in Bojonggede Village, Bojonggede District, Bogor Regency. The problem faced by partners is difficulties during the dodol rolling process, especially when orders are overflowing. Because the rolling process still uses human power, it causes fatigue for workers and has an impact on non-standard products. The second problem is related to the unhealthy condition of the production process room (kitchen) and display area. The Kampung Bangkit Program for Welfare Improvement for the Dodol Group in Bojonggede Village, Bojonggede District, Bogor Regency, aims to increase production as well as improve production facilities and infrastructure that guarantee the health of its workers. The method used is to conduct training on the process of rolling dodol with a simple rolling machine, counseling on Good Manufacturing Practice (GMP) management, and piloting production process infrastructure and facilities through kitchen arrangement. The result of this community service activity is the efficiency and effectiveness of the production process from the processing, packaging, and product display stages. This has a direct impact on increasing production and increasing dodol orders which are felt directly by partners.
Co-Authors Ananda Kejora Rotty Annisa Bhikuning Arnes Faradilla Chalilullah Rangkuti Debbie Kemala Sari Dedy Sugiarto Fanny Nurul Amalia Ferren Liling Sia Fira Sabrina Habyba, Anik Nur Ida Busnetty Indah Permata Sari Lailatus Siami Mohammad Ischak Mustamina Maulani Nur Aini Radinka Deena Zubaira Rahmawati Berlyan Ratna Mira Yojana Ratna Yulika Go Ricky Saputera Rina Fitriana Rosyida Permatasari Triwulandari Satitidjati Dewayana Wegig Murwonugroho