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Implementasi MAP-Nitrogen Berbasis Continuous Sealer untuk Meningkatkan Pengetahuan Operator dan Mutu Kemasan Produk Telang Muhkamad Wakid; Asri Widowati; Ngabdul Munif; Nabila Naila Fatin Fatin, S.Pd., M.Pd.; Aisyah Rohmatunnisa Rohmatunnisa; Achmad Novianto Novianto; Yuli Arti
Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Vol. 10 No. 2 (2026): Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA
Publisher : Yogyakarta State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpmmp.v10i2.101367

Abstract

UMKM produk telang di Sendangsari menghadapi kendala berupa penggunaan pengemasan manual, ketidakseragaman hasil sealing, potensi kebocoran, dan belum optimalnya pemanfaatan continuous sealer yang terintegrasi dengan nitrogen flushing. Program Pengabdian kepada Masyarakat ini bertujuan menerapkan Modified Atmosphere Packaging berbasis nitrogen menggunakan continuous sealer serta mengevaluasi perubahan pengetahuan operator, kompetensi praktik, dan mutu kemasan produk telang. Kegiatan melibatkan 25 peserta melalui tahapan diagnosis kebutuhan, penyusunan SOP, pelatihan berbasis kompetensi, praktik pengoperasian, pengendalian mutu, dan pendampingan. Pengetahuan diukur menggunakan tes pilihan ganda 25 butir dengan desain one-group pretest-posttest. Lima peserta yang ditetapkan sebagai operator inti dinilai menggunakan rubrik praktik sepuluh aspek. Mutu kemasan dievaluasi pada masing-masing 10 sampel sebelum intervensi dan sesudah penerapan MAP-N₂ melalui uji tekan, uji rendam, inspeksi cacat, dan penilaian mutu kemasan. Rata-rata skor pengetahuan meningkat dari 17,84±3,08 menjadi 21,08±2,34; perbedaannya signifikan, t(24)=10,37, p<0,001, dengan N-Gain 0,45 dan ukuran efek d_z=2,07. Seluruh operator inti dinyatakan kompeten dengan rata-rata nilai praktik 81,00%. Kelulusan uji rendam meningkat dari 80% menjadi 100%, rework menurun dari 20% menjadi 0%, dan total cacat kemasan turun dari 30% menjadi 10%. Skor mutu kemasan meningkat dari 82,5% berkategori baik menjadi 92,5% berkategori sangat baik. Temuan menunjukkan bahwa paket MAP-N₂ berbasis continuous sealer yang dipadukan dengan SOP, pelatihan, dan pengendalian mutu dapat meningkatkan kesiapan operator serta konsistensi mutu kemasan produk telang.
BUILDING GLOBAL SKILLS: AN ANALYSIS OF RESPONSES FROM THE JAPAN INTERNSHIP CULINARY PROGRAM Prihastuti Ekawatiningsih; Ngabdul Munif; Wika Rinawati
Journal of Vocational Applied Research and Studies Vol. 2 No. 1 (2025)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jvars.v2i1.1471

Abstract

Japan Internship Program is an initiative designed to provide international internship experience to Culinary Arts students. This study aims to analyze the competencies and impacts gained by participants. Japan Internship Program in the field of Culinary Arts, and explores differences in response results based on gender. Using a quantitative descriptive approach, this study involved 31 respondents selected through a questionnaire technique. Purposive sampling the research instrument consisted of 30 statements measured on a 5-point Likert scale. The analysis showed that the average competency and impact of participants were in the 'fair' category, with the majority of respondents achieving the 'good' category. Although the program successfully improved technical and cross-cultural skills, some participants still faced challenges in reaching their full potential, influenced by factors such as previous experience and company support. The implications of this study emphasize the importance of adequate supervision and curriculum relevance, as well as the need for ongoing support for participants. This study recommends further study to explore gender dynamics and more effective strategies to overcome obstacles faced by participants, to improve the effectiveness of international internship programs in the future.