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All Journal Jurnal Teknik Journal of Engineering and Management in Industrial System Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Journal Industrial Servicess Jurnal Teknik Industri Untirta Jurnal Pengabdian Pada Masyarakat Majalah Ilmiah Pengkajian Industri Industri Inovatif : Jurnal Teknik Industri Jurnal InTent: Jurnal Industri dan Teknologi Terpadu Journal Industrial Manufacturing Jurnal Riset Teknik Industri JURNAL TEKNIK INDUSTRI Logistic and Operation Management Research Journal of Community Service in Science and Engineering Jurnal Pengabdian Dinamika Journal of Systems Engineering and Management JURNAL REKAYASA KIMIA & LINGKUNGAN Journal of Integrated System
Gunawan, Akbar
Jurusan Teknik Industri Universitas Sultan Ageng Tirtayasa
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Journal : Journal of Community Service in Science and Engineering

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Inovasi kemasan dan pemasaran produk Keripik Pisang ADIF Kramat Watu Serang Banten Dhena Ria Barleany; Akbar Gunawan; Alifia Puspa Septianingrum; Budi Darma Maulana
Journal of Community Service in Science and Engineering (JoCSE) Vol 1, No 1 (2022): Available Online in October 2022
Publisher : Faculty of Engineering, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/jocse.v1i1.16382

Abstract

Keripik pisang ADIF merupakan salah satu UMKM yang berada di Kecamatan Kramatwatu, Kabupaten Serang. Usaha keripik pisang ini telah ada sejak tahun 2009. Sejak kasus pertama Covid-19 ditemukan di Indonesia, berbagai permasalahan perekonomian muncul di tengah masyarakat, salah satunya dampak tersebut juga dirasakan oleh Keripik Pisang ADIF. Tujuan program pengabdian ini adalah untuk meningkatkan pemahaman tentang pentingnya inovasi,  serta memberikan pelatihan dan pendampingan dalam penerapan pemanfaatan teknologi digital dalam mengembangkan UMKM Keripik Pisang ADIF. Adapun kegiatan yang dilakukan adalah dengan penyuluhan, pembuatan akun sosial media sebagai sarana promosi, membuat logo usaha serta mengubah kemasan lama menjadi bentuk pouch plastic dengan mencantumkan desain logo terbaru. Pada kegiatan sosialisasi, penyuluhan kepada pelaku usaha serta kegiatan pelatihan dan pendampingan penggunaan teknologi digital berjalan dengan lancar. Hasil dari pengabdian ini yaitu berupa model kemasan keripik pisang ADIF yang lebih inovatif dengan logo baru dan label yang lebih informatif, serta akun instagram (IG) resmi bernama “keripikpisangadif” sebagai sarana promosi dan penjualan secara daring. Keripik Pisang ADIF is one of the MSMEs in Kramatwatu District, Serang Regency. The business has been around since 2009. Since the first case of Covid-19 was discovered in Indonesia, various economic problems have emerged in the community, one of which has been felt by Keripik Pisang ADIF. The purpose of this service program is to increase understanding of the importance of innovation, as well as provide training and assistance in the application of the use of digital technology in developing Keripik Pisang ADIF MSMEs. The activities are counseling, creating social media accounts as a promotion, making business logos, and changing old packaging into plastic pouches by including the latest logo design. In socialization activities, counseling to business actors and training and assistance activities on using digital technology went smoothly. The results of this service are in the form of a more innovative Keripik Pisang ADIF packaging model with a new logo and more informative label, as well as an official Instagram (IG) account called “keripikpisangadif” as a means of online promotion and sales.
Implementation of hygiene and sanitation in processing food products for catering businesses in Ciora Village, Cilegon Akbar Gunawan; Dhena Ria Barleany; Erlin Filiandini; Shera Dwi Andini; Rifan Maulana; Retno Sulistyo Dhamar Lestari; Denni Kartika Sari
Journal of Community Service in Science and Engineering (JoCSE) Vol 2, No 2 (2023): Available Online in October 2023
Publisher : Faculty of Engineering, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/jocse.v2i2.21410

Abstract

Jasaboga merupakan kegiatan usaha yang melayani pemesanan berbagai macam makanan untuk keperluan jamuan acara tertentu. Usaha ini semakin banyak peminatnya, salah satunya adalah usaha jasaboga di Desa Ciora Kecamatan Grogol Kota Cilegon yang berkembang sangat pesat. Unsur higiene dan sanitasi merupakan hal yang sangat penting tetapi belum menjadi perhatian khusus bagi pemilik industri jasaboga, “Dapoer Umi Ewi” memiliki beberapa permasalahan yang perlu diperhatikan diantaranya adalah tata letak rumah produksi dan penempatan peralatan belum memperhatikan unsur higiene dan sanitasi sehingga masih dimungkinkan terjadinya kontaminasi produk makanan dan dapat merugikan konsumen. Modifikasi yang dilakukan pada “Model Rumah Produksi Bersih” di desa Ciora diantaranya terdiri dari “Ruang Pengolahan” yang berguna untuk melakukan proses produksi, dan “Area Pencucian Peralatan dan Bahan Baku” untuk membersihkan alat masak dan bahan baku yang memerlukan air bersih dan tempat yang jauh dari kamar mandi serta tetap terjaga kebersihannya. Dalam hal ini faktor manusia atau unsur penjamah makanan juga sangat krusial karena manusia sebagai pelaku dalam proses rumah produksi tersebut. Faktor manusia sebagai tenaga kerja wajib dalam keadaan bersih. Perubahan tata letak ruang, dimana ditambahkan area penyimpanan bahan mentah yang berada di sebelah tempat cuci piring. Area ini dilengkapi dengan fasilitas seperti rak penyimpanan dengan ketinggian minimal 15 cm dari lantai dan 60 cm dari langit-langit ruangan. Catering services are business activities that order food for certain banquet events. More and more people are interested in this business, one of which is the food service business in Ciora Village, Grogol District, Cilegon City, which is multiplying. Hygiene and sanitation elements are essential but have not been given special attention to food service industry owners, "Dapoer Umi Ewi" has several problems that need to be considered, including the layout of the production house and placement of equipment that has not paid attention to the elements of hygiene and sanitation. Hence, it is still possible for this to occur. Contamination of food products can harm consumers. Modifications made to the "Clean Production House Model" in Ciora village include a "Processing Room," which helps carry out the production process, and an "Equipment and Raw Material Washing Area" for cleaning cooking utensils and raw materials which require clean water and a suitable place. Away from the bathroom and keep it clean. In this case, the human factor or the element of food handlers is also crucial because humans are the actors in the production house process. The human factor as a workforce must be clean. Changes to the space layout, where a raw material storage area was added next to the dishwasher. This area has facilities such as storage shelves with a minimum height of 15 cm from the floor and 60 cm from the ceiling.
Co-Authors Ade Irman Ade Irman Mutakin Ade Irman Saeful Mutaqin Ade Irman SM Ade Irman, Ade Alia Badra Pitaloka, Alia Badra Alifia Puspa Septianingrum Amelia Rachmawati Ananta, Surya Atmadilaga Ani Umyati Ani Umyati Arini Syafira Utami Asep Ridwan Asih Machfuzhoh Atia Sonda Bobby Kurniawan Budi Darma Maulana Cindy Christine Miranda Damasa G Desmiani Denni Kartika Sari Dewayana, Triwulandari Satitidjati Dhena R. Barleany Dhena Ria Barleany Dina Estining Tyas Lufianawati Dyah Lintang Trenggonowati Ekana Kusumaningrum Enny Fitriyanti Erien Amelia Erlin Filiandini Evi Febianti Evi Febianti Fajri Humaedi Fani Rahma Damayanti Fellek Getu Tadesse Galih, Restu Azi Hadi Setiawan Hadi Setiawan Hadi Setiawank Hafair Mubarak Ibrahim Nur Farabi Intan Nauroh Iqbal Iqbal Iveline Anne Marie Kadarsah Suryadi Kee Evelyne Khairiyyah Rusydi khatili, putiri buana kulsum kulsum Kulsum M.T. M.Naufal Muadz Mentari Indria Cahya Merdiana Dewantari, Nustin Muhamad Ridwan Muharni, Yusraini Mukti Lestari Mutakin, ade irman Nuraida Wahyuni Nurul Ummi Nustin Merdiana Dewantari Purbasari, Intan Puti Nur Hardiyanti Putiri B. Katili Putiri Bhuana Katili Putiri Buana Khatili Putro Ferro Ferdinant Putro Ferro Ferdinant Ratna Ekawati Restu Wigati, Restu Retno Sulistyo Dhamar Lestari Rettrikar Kiswindyatmoko Ria Barleany, Dhena Rifan Maulana Rizki Akbari Robi Setiawan Saeful Mutaqin S., Ade Irman Saleh, Afiatta Ilhan Selviroh, Selviroh Shera Dwi Andini Sirajuddin Sirajuddin Sirajuddin Sirajuddin Syahputra, Galang ulfah, Maria Ummi, Nurul Utami Damayanti Vidya Nursekha Wahyu Susihono Yanuar Sutanto Zainal Abidin