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Gyozenova Smart Automation Improves Gyoza Production Efficiency and Standardization in a Food Microenterprise Eddy Rudiyanto; Erwin Komara Mindarta; Marji; Muhammad Idris Effendi; Agus Nurhidayat Purwa Adji; Aditya Fachrul Yuansyah; I Gede Putu Dhilan Widyartha
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.8026

Abstract

This study evaluated Gyozenova, an integrated smart automated dumpling production system, for improving productivity, product consistency, hygiene processes, operator capability, and data visibility in an Indonesian food microenterprise. A pragmatic before-after field design assessed machine functionality, production efficiency, product standardization, hygiene compliance, training outcomes, technology acceptance, and operational economics. Stable capacity increased from 300 to 450 dumplings per hour, while batch time decreased from 120 to 80 minutes and labor productivity doubled from 75 to 150 dumplings per worker-hour. Product-weight coefficient of variation decreased from 9.8% to 3.7%, defects fell from 6.7% to 1.6%, and overall conformance reached 98.4%. Direct hand-contact points decreased by 64.3%, hygiene nonconformities by 70.0%, and sanitation-procedure compliance reached 94.0%. The findings showed that appropriately scaled automation was most effective when mechanical integration was combined with standardized procedures, operator training, sanitation discipline, preventive maintenance, and routine digital monitoring for resource-constrained food SMEs under real production conditions.
Integrated Semi-Automation Improves Throughput, Product Consistency, and Hygiene in Small-Scale Milk-Ice Production Syarif Suhartadi; Erwin Komara Mindarta; Eddy Rudiyanto; Marji; Riana Nurmalasari; Armadani Odi Pasogit Nurdiono; Adam Pratama Putra
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.8027

Abstract

Small food enterprises often face simultaneous constraints in throughput, product consistency, hygiene, and process control. This study evaluated MILKONIX (Smart Integrated Milk Ice Stick Line), a right-sized semi-automated system implemented at Milkyfun, Malang, Indonesia. A single-site before-and-after field design assessed operational performance across 10 production batches, product quality in 100 units per condition, and selected functional tests. MILKONIX integrated pasteurization, controlled mixing, precision filling, conveyor transfer, stick insertion, controlled freezing, partial clean-in-place sanitation, sensors, digital batch logging, operator training, and standardized procedures. Active production time decreased by 43.3%, batch capacity increased by 50.0%, daily capacity by 125.0%, and labor productivity by 200.0%. Volume uniformity increased from 78% to 97%, defects fell from 9% to 2%, cleaning time decreased by 51.1%, and sanitation compliance rose from 62% to 91%. MILKONIX demonstrates how integrated socio-technical automation can improve small-scale food production performance.