Article Per Year (5 Year)
p-Index From 2020 - 2025
1.116
P-Index
This Author published in this journals
All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT JAIM (Jurnal Abdi Masyarakat) Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Jurnal Pengabdian Masyarakat Nusantara
Ana Komari
UNiversitas Kadiri
Arts Humanities Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
PENYULUHAN PENINGKATAN PRODUKSI UMKM BAKSO ACI TATA SNACK KEDIRI DENGAN PENAMBAHAN TEKNOLOGI ALAT Afiff Y Yudha Tripariyanto; Lolyka Dewi; Ana Komari; Sri Rahayunigsih
SNHRP Vol. 3 (2021): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 3 Tahun 2021
Publisher : LPPM Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.715 KB)

Abstract

Kondisi Ekonomi masyarakat sekarang ini sangat menurun sekali karena dampak dari munculya wabah Virus Covid-19 yang menyerang seluruh dunia dan berdampak sangat besar pada kehidupan masyarakat Indonesia. dengan keadaan dan kondisi saat ini kita dituntut untuk selalu berinovasi disegala bidang dan aspek untuk dapat tetap mempertahankan hidup dan memenuhi kebutuhan sehari hari. UMKM Tata Snack adalah UMKM yang bergerak pada industri makanan instant/cepat saji. Didirikan tahun 2018, awalnya UMKM ini hanya memproduksi baso aci saja dengan satu varian rasa. Pada akhirnya seiring berjalannya waktu sesuai dengan banyaknya permintaan dan peminat makanan instant. Proses Pengolahan pada Produksi Bakso Aci Tata Snack masih menggunakan alat manual dan kapasitas kecil sehingga jika ada lonjakan pemesanan maka tidak bisa untuk memenuhi pesanan/order tersebut. Banyak sekali konsumen dan pelanggan agak kecewa sehingga kalau mau membeli dalam jumlah banyak harus order minimal 3 hari dari hari pengambilan.Oleh karena itu penambahan alat yang digunakan dalam produksi Bakso Aci sangat penting,agar proses pencampuaran bahan dan pengolahan adonan lebih cepat,mempuyai kapasitas besar dan tidak memakan waktu yang lama.selain itu penambahan vacuum udara juga sangat penting agar Bakso aci bisa bertahan lebih lama walau tidak masuk mesin pendingin.
PENYULUHAN DAN PELATIHAN INOVASI PRODUK PENGERAJIN BAMBU TUSUK SATE DAN DIKEMBANGKAN MENJADI KERAJINAN BESEK (Di Lingkungan Dusun Dadapan Desa Tinalan Kota Kediri) Afiff Yudha Tripariyanto; Lolyka Dewi Indrasari; Ana Komari; Sri Rahayuningsih; Imam Safi'i; Silvi Rushanti Widodo
Jurnal Abdi Masyarakat Vol. 3 No. 2 (2020): Jurnal Abdi Masyarakat Mei 2020
Publisher : Universitas Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jaim.v3i2.1013

Abstract

ABSTRACT Indonesia is one country that is overgrown with bamboo plants in large quantities, both interms of quantity and type. This plant has long been used for many purposes, ranging frommaking household appliances to furniture. But sometimes, in the community bamboo handicraftproducts tend to be still less prestigious than other raw materials such as wood. In fact, throughinnovation and a unique processing, this product can be in demand not only in the local market,but also in foreign markets. Awareness of the world community to use environmentally friendlyproducts helped boost the demand for bamboo commodities. This also makes the prospect of thebamboo industry getting better, especially for foreign markets. This Community Service activityoccurred because of the development of the use of bamboo so much that an idea emerged to takethis title. Community service is divided into three channels, namely: 1. Provision of initialmaterial about bamboo material innovation and questions and answers. 2. The practice of makingwoven baskets.3. Hold the finishing of the craftsman. By joining the community serviceactivities, the skewers craftsmen get a lot of knowledge, developments and innovations ofbamboo material at this time that can be used as a provision for new businesses to increase thesale value and economy so that the income of the craftsmen can also increase. Keywords: Product Innovation, Bamboo, Crafts, Wicker.ABSTRAKIndonesia merupakan salah satu negara yang ditumbuhi tanaman bambu dalam jumlahyang banyak, baik dari segi jumlah maupun jenisnya. Tanaman ini sudah sejak lamadimanfaatkan untuk banyak keperluan, mulai dari membuat perkakas rumah tangga hinggamebel. Namun terkadang, di masyarakat produk kerajinan bambu cenderung masih kalah pamordibanding bahan baku lain seperti kayu. Padahal, lewat inovasi serta proses pengolahan yangunik, produk ini bisa diminati tidak hanya di pasar lokal, tetapi juga pasar mancanegara.Kesadaran masyarakat dunia untuk menggunakan produk ramah lingkungan ikut mendongkrakpermintaan komoditas bambu. Ini juga yang membuat prospek industri bambu kian baik,khususnya untuk pasar luar negeri. Kegiatan Pengabdian Masyarakat ini terjadi karena adanyaperkembangan penggunaan bamboo yang sangat banyak sekali sehingga munculah ide utukmengambil judul ini. Pengabdian masyarakat ini terbagi dari tiga alur yaitu : 1. Pemberian materiawal tentang inovasi material bamboo dan Tanya jawab. 2. Praktek pembuatan anyaman besek.3.tahapan Finishing hasil pengrajin. Dengan mengikuti kegiatan pengabdian masyarakat tersebutpara pengrajin tusuk sate mendapatkan banyak sekali pengetahuan,perkembangan dan inovasiinovasi material bamboo saat ini yang bisa digunakan sebagai bekal usaha baru untukmeningkatkan nilai jual dan ekonomi sehingga pendapatan para pengrajin juga bisa bertambah. Kata Kunci : Inovasi Produk,Bambu,Kerajinan,Anyaman. 
TINGKAT KUALITAS DAN KEAMANAN PRODUK MOLDING MENGGUNAKAN PERSPEKTIF GOOD MANUFACTURING PRACTICES DI BIBIS BAYE KABUPATEN KEDIRI Lolyka Dewi Indrasari; Ana Komari; Afiff Yudha Tripariyanto; Heribertus Budi Santoso
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 29, No 3 (2023): JULI-SEPTEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i3.41805

Abstract

CV. Musta'im produces alphabetical cutting cookies. Alphabetical cutting cookies have alphabetical forms A to Z. Demand for alphabetical cutting cookie products in the last 6 months reaches between 4300 sets to 4500 sets every month. Cookie cutting alphabetical 1 set contains 26 seeds. Pollution occurs is the residue of slab iron that is patchwork. Green manufacturing activities cover production process activities to make it better. The purpose of the activity is to provide socialization in the implementation of good manufacturing practices. Activities with mentoring and reporting to study problems that occur refer to ISO 22000: 2009, ISO 14001: 2015 and HACCP. The implementation of good manufacturing practices has been implemented. SNI ISO 22000: 2009 with a process approach, cv scope. Musta'in, normative reference, food safety management system and management responsibilities have been implemented. ISO 14001:2015 environmental components are not negatively affected, the production stage is waste-friendly, and the recycling process has been carried out. HACCP availability of product information, physical / chemical structure, successive microcidal / static treatment, packaging, storage with cardboard in a non-damp room. Monitoring and evaluation have found problems along with proposed improvements
Implementasi Program GHIPPA dalam Meningkatkan Kebutuhan Irigasi Air Sony Susanto; Ana Komari; Hendy Hendy; Afiff Yudha Triparianto; Ahmad Faizal Efendi
Jurnal Pengabdian Masyarakat Nusantara Vol. 5 No. 3 (2023): September : Jurnal Pengabdian Masyarakat Nusantara
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/pengabmas.v5i3.363

Abstract

The government has an important role so that the implementation of the fulfillment of community food is carried out the same as the fulfillment of other rights. Therefore, efforts to fulfill community food are a serious problem in development programs, both those that have been launched by the Regional Government and the Central Government. Efforts to fulfill food by the Regional Government by realizing food availability are also carried out by the government in Java. Java Island itself is the center of rice production in Indonesia because it is able to produce the largest rice production, especially East Java Province with a total production of 12,198,707 tons. The aim of this community service is to increase socialization of the GHIPPA program to meet the water irrigation needs of the village. In order to achieve this target, the Nganjuk Regency Government has started implementing various programs to increase agricultural production. However, there is a major obstacle to increasing production,  namely  the  availability  of  deep  water.  Therefore,  the  Nganjuk Regency  Government  is  trying  to  overcome  the  availability  of  water.  These include providing irrigation network infrastructure, Farmer Business Level Irrigation Network/Village Irrigation Network (JITUT/JIDES), Farming Business Roads, Pumping and Empowerment of the Water User Farmers Association (GHIPPA).
Co-Authors Afiff Yudha Triparianto Afiff Yudha Tripariyanto Ahmad Faizal Efendi Hendy Heribertus Budi Santoso Imam Safi'i Lolyka Dewi I Lolyka Dewi Indrasari Sony Susanto Sri Rahayunigsih Sri Rahayuningsih Tripariyanto, Afiff Yudha Widodo, Silvi Rushanti