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All Journal International Journal of Evaluation and Research in Education (IJERE) EGALITA BERDAYA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat Jurnal Pengabdian UNDIKMA Devotion: Journal of Research and Community Service Prosiding Konferensi Nasional PKM-CSR Governance: Jurnal Kebijakan dan Manajemen Publik NeoRespublica : Jurnal Ilmu Pemerintahan ENDLESS : International Journal of Future Studies
Dwi Hardaningtyas
Universitas Wijaya Putra
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Other

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Increasing the Capacity and Quality of Cheisya Kitchen’s Milkfish Processing with Technology and Innovation Ikmal, Novita Maulida; Hardaningtyas, Dwi; Subaderi, Subaderi
Jurnal Pengabdian UNDIKMA Vol. 6 No. 4 (2025): November
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i4.17788

Abstract

This community service program aimed to enhance the capacity and quality of processed milkfish products through technology utilization and product diversification innovation. The implementation methods were oriented toward solving priority problems through ergonomics training, social media marketing training, assistance in obtaining halal certification, and technology transfer in the form of a pressure cooker and charcoal grill. The intervention focused on three main problem areas: production, marketing, and management. The results of the program showed a significant improvement in the production capacity of the Cheisya Kitchen business with the provision of Appropriate Technology (AT) equipment, namely a 20-kg capacity pressure cooker and a 60×40×85 cm charcoal grill machine. Production capacity increased by approximately 50% among three assisted partners. In terms of efficiency, the use of these machines enabled larger-scale production within shorter processing times. Partners also received training on operating the AT machines to ensure sustainable use. From a quality perspective, ergonomics training helped partners organize the production process more effectively. Furthermore, the processed milkfish products successfully obtained halal certification, enabling their distribution through online sales platforms. Partners were also trained and mentored in packaging using a vacuum sealer and in digital marketing through TikTok and Shopee, contributing to increased market reach and business competitiveness.
PEMBERDAYAAN UMKM OLAHAN BANDENG MELALUI INOVASI TTG MESIN PELUNAK DURI: MENINGKATKAN KAPASITAS DAN KUALITAS PRODUKSI Ikmal, Novita Maulida; Hardaningtyas, Dwi; Subaderi, Subaderi
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2667

Abstract

Pemanfaatan Teknologi Tepat Guna (TTG) berupa mesin pelunak duri bandeng diharapkan dapat meningkatkan kapasitas dan kualitas produksi usaha olahan bandeng. UMKM berlokasi di Kelurahan Sumber Rejo, Kecamatan Pakal, Kota Surabaya yang bernama Cheisya Kitchen. Selama ini, mitra usaha menghadapi kendala utama dalam proses produksi, yaitu 1) kapasitas produksi belum memenuhi target dan kebutuhan pasar 2) peralatan produksi belum dapat menghasilkan produk dalam jumlah besar 3) stretegi pemasaran belum memanfaatkan marketplace 4) pengemasan produk belum sesuai dengan standar pengemasan. Hal terebut menyebabkan kurangnya efisiensi kerja, menurunkan kualitas produk, serta membatasi variasi olahan yang dapat dihasilkan. Kondisi tersebut berdampak pada rendahnya daya saing produk olahan bandeng di pasar lokal maupun regional. Melalui kegiatan PKM ini, tim pelaksana memberikan solusi berupa teknologi mesin pelunak duri yang mampu mempercepat proses pengolahan, mesin charcoal grill untuk diversifikasi olahan bandeng, serta alat mendukung produksi lainnya. Selain itu, dilakukan pelatihan teknis penggunaan mesin, pelatihan ergonomi dapur produksi, manajemen produksi, pengemasan produk, serta strategi pemasaran digital agar mitra mampu memperluas jangkauan pasar. Selain itu produk mitra juga didaftarkan sebagai produk halal agar dapat mendukung kepercayaan konsumen terhadap produk olahan bandeng. Hasil yang diperoleh menunjukkan adanya peningkatan kapasitas produksi hingga dua kali lipat dibandingkan metode manual, serta peningkatan kualitas produk yang lebih higienis, menarik, dan sesuai standar pasar. Dengan adanya inovasi teknologi ini, mitra mampu memproduksi olahan bandeng dengan waktu yang singkat, meningkatkan pendapatan, serta memperkuat keberlanjutan usaha. Program ini diharapkan menjadi model pemberdayaan UMKM berbasis teknologi tepat guna yang dapat direplikasi di UMKM lainnya.
Co-Authors Aldhi, Ian Firstian Andriyani, Nuraini Kusuma Arini Sulistyowati Bambang Kusbandrijo Dewi Suprobowati Elisa Vina Ivanka Fendy Suhariadi Gananta, M. Ikmal, Novita Maulida Indriastuti Indriastuti, Indriastuti Nugroho, Alfi Nur Holifah NUR RAHMAWATI Prawitra Thalib Rahmawati, Elvia Rudy Handoko subaderi, subaderi Suparto Wijoyo Sutrisno, Aristianto Budi Teofilus Teofilus, Teofilus