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All Journal Protech Biosystems Journal Sasambo: Jurnal Abdimas (Journal of Community Service)
Rosyid Ridho
Universitas Mataram
Agriculture, Biological Sciences & Forestry Humanities Education Energy Engineering Social Sciences

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Designing Vertical Type Mangosteen Leather Penepung Machine Ahmad Junaidin; Sirajuddin Haji Abdullah; Rosyid Ridho
Protech Biosystems Journal Vol 1, No 2 (2021): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v1i2.7022

Abstract

The mangosteen fruit (Garcinia mangostana L.) or nicknamed the queen of fruit is one of Indonesia's leading fruits. The mangosteen fruit consists of components in the form of seeds, fruit, pulp (pulp), and fruit skin. This mangosteen rind flouring device is a tool to assist in the flouring process in large quantities using an electric motor as a driving force. The method used in this research is an experimental method by conducting experiments directly in the field and in the laboratory. The design used was a completely randomized design (CRD) which consisted of 3 treatments using variations in the stages of material entry (load), namely: P1 = Load 100 g with a rotation of 1430 rpm, P2 = Load 200 g (100 g + 100 g) with a rotation 1430 rpm, P3 = Load 300 g (150 g +150 g ) with a rotation of 1430 rpm. The data analysis used in this research is a mathematical approach using Microsoft Excel and a statistical approach using ANOVA diversity analysis and a 5% BNJ follow-up test. This study uses 3 parameters, namely, capacity (kg/hour), power requirements (watts), and engine efficiency (%) with results that have no significant effect. The results of the design of the mangosteen rind flouring device of vertical type with dimensions of 58 cm long, 43 cm wide and 63 cm high. The effective working capacity of this mangosteen rind powder is found at P3 of 342.92 g/second with an output rotation of 1430 r pm which is used in testing the tool. The effective electric motor power is at P1 the average motor power usage is 7.08 watts. The percentage of engine efficiency in this study is found in P1 of 63.83%.
Sosialisasi Pentingnya Sertifikasi Halal untuk Meningkatkan Mutu Produk Keripik KWT Nine Seru Baiq Rika Ayu Febrilia; Sri Mulyawati; Rosyid Ridho; Isna Juliana Kurnia; Jihan Dita Faradila
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 6 No. 3 (2024): Agustus
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v6i3.2073

Abstract

KWT Nine Seru telah memproduksi berbagai jenis keripik sejak lama, namun produk ini belum memiliki sertifikat halal. Padahal kepemilikan sertifikat halal pada suatu produk cukup mempengaruhi keputusan konsumen dalam membeli barang. Kelompok ini menghadapi permasalahan karena kurangnya pengetahuan mengenai pentingnya sertifikasi halal produk serta belum adanya pengetahuan dan pengalaman dalam mengurus pengajuan sertifikat halal. Oleh karena itu, tujuan kegiatan ini adalah untuk mensosialisasikan pentingnya sertifikasi halal untuk meningkatkan mutu produk keripik KWT Nine Seru. Kegiatan pengabdian dilaksanakan dengan menggunakan metode ceramah dan tanya jawab yang terdiri atas tiga tahapan, yaitu persiapan, implementasi dan evaluasi. Kegiatan sosialisasi ini telah berhasil dilaksanakan dan mendapatkan respon yang baik dari peserta. Hasil pre-test dan post-test peserta menunjukkan bahwa peserta telah sepenuhnya memahami pentingnya keberadaan label halal pada kemasan makanan dan pentingnya pemeriksaan keberadaan label halal dalam kemasan makanan atau minuman yang akan dikonsumsi. Peserta juga telah mendapatkan informasi mengenai adanya perubahan logo halal, tata cara pengajuan sertifikasi halal dan gambaran dokumen yang dibutuhkan dalam pengajuan tersebut. Socialization of the Importance of Halal Certification to Improve the Quality of KWT Nine Seru Chips Products KWT Nine Seru has been producing various types of chips for a long time, but this product does not yet have a halal certificate. In fact, having a halal certificate on a product is quite influential in consumer decisions in purchasing goods. This group faces problems due to a lack of knowledge about the importance of halal certification of products and the lack of knowledge and experience in managing halal certificate applications. Therefore, the purpose of this activity is to socialize the importance of halal certification to improve the quality of KWT Nine Seru chip products. Community service activities are carried out using lecture and question and answer methods consisting of three stages, namely preparation, implementation and evaluation. This socialization activity has been successfully implemented and received a good response from the participants. The results of the pre-test and post-test of participants showed that participants fully understood the importance of the existence of a halal label on food packaging and the importance of checking the existence of a halal label on food or beverage packaging that will be consumed. Participants have also received information about changes in halal logic, procedures for submitting halal certification and an overview of the documents needed in the application.  
Co-Authors Ahmad Junaidin Baiq Rika Ayu Febrilia Isna Juliana Kurnia Jihan Dita Faradila Sirajuddin Haji Abdullah Sri Mulyawati