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All Journal J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Prosiding Konferensi Nasional PKM-CSR
Yulviatun, Anastriyani
Program Studi Ilmu Teknologi Pangan Fakultas Pertanian Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Humanities Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences

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Journal : PRIMA: Journal of Community Empowering and Services

 1 
Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat Achmad Ridwan Ariyantoro; Choirul Anam; Raden Baskara Katri Anandito; Danar Praseptiangga; Anastriyani Yulviatun
PRIMA: Journal of Community Empowering and Services Vol 5, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i2.45979

Abstract

Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality. Cocoa is one of the largest commodities from Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become typical souvenirs of Madiun Regency. The cocoa farmers in Randualas Village, Kare District, Madiun Regency have received counseling on the processing of cocoa beans into ready-to-consume chocolate products. However, the chocolate product was wraped in only an HDPE plastic layer which was less attractive to consumers, so it is necessary to improve the quality of the chocolate packaging. This community empowerment aims to increase the ability of cocoa farmers (partners) to package chocolate products properly and attractively so it will further increase the economic value of their chocolate product. The activities are education and counseling about the importance of packaging for chocolate products and how to design good and attractive packaging. Monitoring and evaluation were also carried out by filling out questionnaires by participants regarding the level of understanding of the material before and after being presented.  The result showed that the partners understand the importance of packaging in food products in general and packaging for chocolate products in particular. It was evidenced that after counseling, up to 50% of participants understand the importance of packaging in the food packaging process and 50% of participants understand the criteria for good packaging for chocolate products.
Aplikasi Mesin Pemasak Minuman Rempah Jahe (Zingiber officinale) Dengan Pengaduk Otomatis di UKM Polanmadu Choiroel Anam; Nindyah Widyamurti; Danar Praseptiangga; Anastriyani Yulviatun; Dwi Aries Himawanto
PRIMA: Journal of Community Empowering and Services Vol 5, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i2.44202

Abstract

Cooking Machine Application of Ginger Drink (Zingiber officinale) with Automatic Stirrer at UKM Polanmadu. The trend of instant spice drinks that function to maintain the body’s immunity is growing rapidly in the era of the Covid-19 pandemic. Ginger, which is a spice with various benefits, has made many Small and Medium Enterprises (SMEs) industry players take advantage of this potential. One of them is the instant spice drink SME industry player "Polanmadu" which produces natural instant spice drinks. The processing of instant spice drinks is still done conventionally, making Polanmadu SMEs unable to reach consumer demands. The purpose of these activities was to the introduction of appropriate technology in the production of instant spice drinks to produce products with more guaranteed quality and able to generate additional income for partners. The application of the cooking machine is useful so that the stirring process which has been going on for 3 hours conventionally using human power is replaced with electric power so that it is more efficient and profitable. The implementation begins with identification, planning, assembling tools, testing tools, and introducing tools to the spice instant drink production unit. The result showed that the introduction of a spice instant drink cooking machine can produce 20% more crystal ginger extract, automatic stirring while at the same time speeding up the formation of crystals from 3 hours to 2.5 hours, and the product crystal size is more homogenous and an increase in profit of Rp906,000-/day. Overall, the introduction of this spice-cooking machine makes the productivity of SMEs for instant spice drinks increase in quality and quantity.
Co-Authors Achmad Ridwan Ariyantoro, Achmad Ridwan Ardina, Kania Shofi Asri Nursiwi, Asri Choiroel Anam Choirul Anam Danar Praseptiangga Danar Praseptiangga Danar Praseptiangga Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Aries Himawanto Kamiilah, Diinah Salwa Nindyah Widyamurti Okta Aldayra, Fannia Raden Baskara Katri Anandito Ridwan Ariyantoro, Achmad Suci Purnamasari Wardhani, Fannisa Windi Atmaka