Garuda - Garba Rujukan Digital

PENINGKATAN KUALITAS PRODUK GANDOS DI UKM NUR WAHID, SURAKARTA MELALUI PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DAN DIGITAL MARKETING Dian Rachmawanti Affandi; Prakoso Adi; Yenny Febriana Ramadhan Abdi; Rizka Mulyani; Rahmania Nur Afiah; Khusnul Khotimah; Anis Asmediana
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.13351

ABSTRAKUKM Nur Wahid adalah produsen makanan lokal/tradisional sejak tahun 2010 yang berlokasi di Kelurahan Banyuanyar, Kota Surakarta, Jawa Tengah. Berdasarkan hasil observasi yang telah dilakukan, fasilitas produksi yang digunakan UKM Nur Wahid cenderung belum memenuhi standar GMP atau dapat dikatakan belum layak dan cenderung rawan menimbulkan permasalahan keamanan pangan. Ketidaklayakan kondisi tempat produksi serta fasilitas peralatan yang sudah mulai usang dan berkarat mengakibatkan pengurusan P-IRT dari UKM Nur Wahid menjadi terhambat hingga saat ini, sehingga produk gandos dari UKM ini belum memiliki P-IRT. Permasalahan lain yang menjadi kendala adalah SOP proses produksi produk Gandos. UKM Nur Wahid belum memiliki SOP proses pembuatan gandos, sehingga menyebabkan mutu dari gandos yang diproduksi belum memiliki standar yang terukur. Selain itu, UKM Nur Wahid dalam melakukan kegiatan pemasaran masih mengandalkan metode konvensional, hal ini juga menjadi permasalahan yang dapat menghambat berkembangnya usaha kue Gandos ini. Sebagai upaya dalam menyelesaikan masalah yang terjadi pada UKM Nur Wahid, maka Tim Pengabdian UNS bersinergi dengan UKM Nur Wahid untuk menyelenggarakan program (1) Pelatihan GMP untuk persiapan pengurusan sertifikat P-IRT, (2) Pendampingan penyusunan SOP produksi gandos, (3) Pelatihan Pemasaran produk menggunakan metode digital marketing. Tujuan dari kegiatan ini adalah meningkatkan kualitas produksi Gandos di UKM Nur Wahid. Kata kunci: gandos; implementasi; kue tradisional; pemasaran digital. ABSTRACTUKM Nur Wahid is a local/traditional food producer since 2010 which is located in Banyuanyar Village, Surakarta City, Central Java. Based on the results of observations that have been made, the production facilities used by UKM Nur Wahid tend not to meet GMP standards or can be said to be inadequate and prone to causing food safety problems. The inadequacy of the conditions of the production site and equipment facilities that were already worn out and corroded had resulted in the processing of P-IRT from UKM Nur Wahid being hampered until now, so that gandos products from this UKM did not yet have a P-IRT. Another problem that becomes an obstacle is the SOP for the production process of Gandos products. UKM Nur Wahid does not yet have an SOP for the process of making gandos, so that the quality of the gandos produced does not yet have measurable standards. In addition, Nur Wahid's UKM in carrying out marketing activities still relies on conventional methods, this is also a problem that can hinder the development of this Gandos cake business. As an effort to solve the problems that occurred in Nur Wahid's UKM, the UNS Service Team worked together with Nur Wahid's UKM to organize programs (1) GMP training in preparation for obtaining P-IRT certificates, (2) Assistance in preparing gandos production SOPs, (3) Training Product marketing uses digital marketing methods. The purpose of this activity is to improve the quality of Gandos production at UKM Nur Wahid. Keywords: gandos; implementation; traditional cake; digital marketing.

THE GMP CONCEPT ON THE PRODUCTION OF EEL CHIPS IN "XYZ" SMALL MEDIUM ENTERPRISE, KARANGLO, POLANHARJO, KLATEN Rahmania Nur Afiah; Niken Kundari; Rizky Brisha Nuary; Lativa Lisya Maghfira
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 11 No. 1 (2023): April: Agriculture
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v11i1.3620

Eel chips have a dry, crunchy texture and long shelf life, making them easy to consume as a healthy snack. This study aimed to determine and evaluate the application of the GMP concept in the production process of eel chips in the “XYZ” SME and to recommend the appropriate GMP concept for this SME. The results showed that the eel chips had moisture, FFA, protein, and TPC values of 1.787%, 0.367%, 25.509%, and 2.2x103 colonies, respectively. In addition, the sensory test showed that the eel chips were favourable to the panelists. It can be concluded that the analysis complied with the National Standards. Based on the observations, it was found that there was 1 element for the minor level, 2 elements for the major level, and respectively 7 and 4 elements for serious and critical levels. The result showed that the SME was on level 4, meaning that it is recommended that they had to perform daily internal audits.

Karakteristik Fisik dan Kimia Puff Pastry dengan Pewarna Bunga Telang (Clitoria ternatea L.) Rahmania Nur Afiah; R. Baskara Katri Anandito; Faridah Halimatus Sa’diyah
Journal of Food and Agricultural Product Vol 3, No 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3647

Puff Pastry merupakan makanan sejenis roti kering yang berlapis-lapis, bertekstur renyah, dan banyak diminati di Indonesia. Penelitian ini berisi tentang pembuatan produk puff pastry dengan pewarna bunga telang yang mengandung antioksidan. Proses produksi puff pastry dengan pewarna bunga telang dilakukan dengan beberapa tahap diantaranya yaitu penyiapan bahan, penimbangan, pembuatan ekstrak bunga telang, pencampuran, rounding dan resting, pemasukan pastry margarine dan pelipatan adonan, pengistirahatan (resting), pencetakan, pengovenan, pendinginan dan pengemasan. Berdasarkan uji organoleptik, sampel terpilih adalah puff pastry dengan 40 gram bunga telang segar. Hasil analisis kimia didapat kandungan gizi puff pastry ini memiliki kandungan air sebesar 6,84%, kadar abu sebesar 1,36%, kadar protein sebesar 9,11%, kadar lemak sebesar 25,76%, kadar karbohidrat sebesar 56,92%, dan aktivitas antioksidan sebesar 35,30%.

Karakteristik Fisik dan Kimia Puff Pastry dengan Pewarna Bunga Telang (Clitoria ternatea L.) Rahmania Nur Afiah; R. Baskara Katri Anandito; Faridah Halimatus Sa’diyah
Journal of Food and Agricultural Product Vol. 3 No. 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3647

Puff Pastry merupakan makanan sejenis roti kering yang berlapis-lapis, bertekstur renyah, dan banyak diminati di Indonesia. Penelitian ini berisi tentang pembuatan produk puff pastry dengan pewarna bunga telang yang mengandung antioksidan. Proses produksi puff pastry dengan pewarna bunga telang dilakukan dengan beberapa tahap diantaranya yaitu penyiapan bahan, penimbangan, pembuatan ekstrak bunga telang, pencampuran, rounding dan resting, pemasukan pastry margarine dan pelipatan adonan, pengistirahatan (resting), pencetakan, pengovenan, pendinginan dan pengemasan. Berdasarkan uji organoleptik, sampel terpilih adalah puff pastry dengan 40 gram bunga telang segar. Hasil analisis kimia didapat kandungan gizi puff pastry ini memiliki kandungan air sebesar 6,84%, kadar abu sebesar 1,36%, kadar protein sebesar 9,11%, kadar lemak sebesar 25,76%, kadar karbohidrat sebesar 56,92%, dan aktivitas antioksidan sebesar 35,30%.

Peningkatan Kualitas Emping Melinjo melalui Proses Pengepresan dan Penurunan Kadar Purin di UKM Emping Jago Rizky Brisha Nuary; Rahmania Nur Afiah; Anis Asmediana; Lativa Lisya Maghfira; R. Baskara Katri Anandito
PRIMA: Journal of Community Empowering and Services Vol 7, No 1 (2023): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v7i1.65486

Quality Improvement of Emping Melinjo through Pressing Process and Reduction of Purin Level at SME Emping Jago. Emping melinjo is one of the popular foods among Indonesians. Kartasura is one of the districts in Sukoharjo that has potential in the production of emping melinjo. This study aimed to improve the quality of emping melinjo by using a mechanical pressing machine and reducing the purin level. The method used was a literature review based on scientific journals, books, and others. The results were to substitute the pressing process using mechanical machinery and by soaking treatment to reduce the purin levels. The improvement on pressing process were performed as an innovation so the process will not depend on human workers. Then, the soaking in a 4% acetic acid solution (vinegar) varied for 0; 10; 20; and 40 minutes.The hypoxanthine and adenine levels (in micrograms per gram), according to the soaking duration, showed 46,43; 41,50; 41,05; 36,71; and 124,74; 110,90; 109,83; 108,82 respectively. The 40 minutes soaking process could decrease the purin level by 20%.

Penerapan Teknologi Tepat Guna untuk Meningkatkan Kualitas dan Produktivitas Bumbu Lemi Rajungan UMKM Pandega Food, Sukoharjo Rahmania Nur Afiah; Indrati Kusumaningrum; Rahadina Praba Melati; Dian Rachmawanti Affandi; Khusnul Khotimah
Jurnal Abdi Masyarakat Indonesia Vol 6 No 1 (2026): JAMSI - Januari 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2325

UMKM Pandega Food merupakan mitra usaha pengolahan bumbu penyedap berbasis limbah rajungan (lemi) yang menghadapi permasalahan ketidakstabilan mutu bubuk serta belum optimalnya manajemen stok bahan baku. Kegiatan pengabdian ini bertujuan meningkatkan kualitas produk, efisiensi produksi, dan efektivitas pengelolaan bahan baku melalui penerapan teknologi tepat guna dan pendampingan teknis sehingga mampu bersaing secara lokal maupun nasional. Pelaksanaan kegiatan meliputi observasi lapangan, pelatihan penerapan Good Manufacturing Practices (GMP), pengadaan alat powder grinder dan powder mixer, serta pelatihan manajemen stok bahan baku. Hasil kegiatan menunjukkan peningkatan homogenitas bubuk, penurunan waktu proses, dan perbaikan daya simpan produk. Selain itu, mitra mampu menerapkan sistem pencatatan stok dan perencanaan bahan baku secara lebih terstruktur. Kegiatan ini memberikan dampak positif terhadap peningkatan kapasitas usaha dan kemandirian mitra, serta membuka peluang pengembangan produk turunan berbasis hasil samping rajungan secara berkelanjutan.

Marketing Optimization of Bakso Hokky MSME: Assistance with Preparing for Marketing Authorization and Packaging Improvements Rahadina Praba Melati; Rahmania Nur Afiah; Anis Asmediana; Dian Rachmawanti Affandi; Khusnul Khotimah; Indrati Kusumaningrum
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 4 No. 1 (2026): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/pad4np59

Meatballs are one of the popular processed meat products in Indonesia. Bakso Hokky Small and Medium Enterprises (UKM) are frozen meatball producers and suppliers for meatball traders in the Solo Raya area using the business-to-business sales method. This UKM wants to expand its marketing area and market its products directly to consumers. However, there are several challenges. These challenges include the absence of a marketing authorization from the Food and Drug Supervisory Agency (BPOM) and the need to extend the shelf life of the product. The Food Technology Innovation (FTI) research group of the D3 Agricultural Product Technology, Sebelas Maret University, through a community service program, is trying to help UKM Bakso Hokky solve these challenges to expand their marketing area. This was done by training, mentoring and purchasing equipment, improving packaging and label design, and estimating the shelf life of the product. To obtain the BPOM distribution permit, we met the requirements by equipping the UKM's production facilities with Good Manufacturing Practices (GMP)-compliant equipment, such as stainless-steel drying racks, and by guiding the document preparation. The label design has met BPOM requirements and the product shelf life has been tested to help determine the expiration date. The use of a vacuum sealer also successfully extends the shelf life of the product.

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