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All Journal Jurnal Ilmu Pertanian Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Research Applications in Community Services Jurnal Ilmiah Pangan Halal
Taufikkilah Romadhon
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Journal : Journal of Research Applications in Community Services

 1 
Optimalisasi Pengolahan Cabai: Pelatihan Produksi Abon Dan Minyak Cabai Untuk Meningkatkan Nilai Jual Dan Daya Saing Produk Romadhon, Taufikkilah; Alvianto, Dikianur; Rahayu, Lisa Fitri; Rohmah, Miftalhur
Journal of Research Applications in Community Service Vol. 4 No. 2 (2025): Journal of Research Applications in Community Service
Publisher : Universitas Nahdlatul Ulama Sunan Giri Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/jarcoms.v4i2.4224

Abstract

Kondisi geografis Kabupaten Kutai Barat berdampak kepada pasokan bahan baku khusunya komoditas pertanian dari atau yang akan menuju ke Kutai Barat seperti kualitas, kuantitas serta harga. Pemanfaatan bahan baku lokal sektor pertanian menjadi suatu produk dapat menekan fluktualisasi harga, mempertahankan kualitas serta kuantitas produk hasil pertanian. Tujuan pelatihan ini yaitu untuk meningkatkan pengetahuan dan keterampilan di bidang pengolahan hasil pertanian, peningkatan kapasistas kewirausahaan dan penguatan komunitas pemuda dan ibu PKK (Pemberdayaan Kesejahteraan Keluarga) Desa Mencimai, Kabupaten Kutai Barat. Pelaksanaan kegiatan berupa penyampaian materi dan praktik pengolahan. Pada praktik pengolahan berupa pengolahan abon dan minyak cabai serta tahap pengemasan, pelabelan dan teknik foto pada produk. Kegiatan pelatihan pengolahan komoditas cabai menjadi produk olahan cabai yang siap konsumsi dan siap jual diukur dengan menggunakan indikator sebelum dan sesudah pelaksanaan kegiatan. Pengukuran indikator didasarkan pada pengetahuan dan keterampilan para peserta selama kegiatan dan terhadap rencana jangka panjang. Kegiatan pelatihan memberikan dampak positif terhadap peningkatan pengetahuan dan keterampilan para peserta sasaran. Hal tersebut ditunjukkan dari proses pengolahan yang menerapkan sistem sanitasi dan hygiene dengan baik meskipun dilakukan secara sederhana dan hasil produk yang dibuat juga telah memenuhi standar layak konsumsi berdasarkan uji organoleptik yang dilakukan.
Implementasi Ultrafiltrasi-UV dan Penguatan Branding Produk pada Industri Rumah Tangga Tahu Tempe ADN Panggulu Ahmad Ramadhani Utoro; Dikianur Alvianto; Taufikkilah Romadhon; Hengki Saputra; Salsa Nabila Maharani
Journal of Research Applications in Community Service Vol. 4 No. 4 (2025): Journal of Research Applications in Community Service
Publisher : Universitas Nahdlatul Ulama Sunan Giri Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/jarcoms.v4i4.5623

Abstract

Household-scale industries (HSI) based on local resources, such as tofu and tempeh production, play a crucial role in supporting local economies. However, these enterprises often face challenges due to limited access to suitable technology and ineffective marketing strategies, which compromise product quality and competitiveness. This community service program, conducted by the Department of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, with the support of the BIMA Kemdiktisainstek Grant, aimed to strengthen the capacity of a tofu and tempeh household enterprise in Samarinda, Indonesia. The program introduced an Ultrafiltration-UV water filtration system and provided product branding training. A combination of lectures, discussions, and Participatory Action Research (PAR) was employed to ensure active partner participation. Laboratory results confirmed improvements in production water quality, particularly reduced TDS, turbidity, and color, as well as pH adjustment toward the Indonesian National Standard (SNI) range. Branding training enhanced the partner’s knowledge of brand identity, packaging design, and digital promotion, resulting in prototype packaging and basic promotional content. The PAR method effectively enhanced the partners’ understanding of filtration system installation and maintenance, as well as brand development and design. This effectiveness is attributed to the method’s ability to ensure active participant involvement throughout the training process. Overall, the integration of appropriate technology with marketing capacity building proved effective in improving product quality, competitiveness, and sustainability of household-scale food enterprises.
Co-Authors Alvianto, Dikianur Dikianur Alvianto Emmawati, Aswita Harsi D. Kusumaningrum Hengki Saputra Indradewa, Rhian Khoirina, Adhian Dini Khoirina Martati Martati Muzdalifah, Nuzlul Panggulu Ahmad Ramadhani Utoro Purba, Nova Solina Rahayu, Lisa Fitri Rini Rahmawati, Rini Rohmah, Miftalhur Salsa Nabila Maharani Winiati Pudji Rahayu Yuliani Yuliani