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All Journal Jurnal AGROTEKNOLOGI Jurnal Biologi Tropis Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi Jurnal Mandala Pengabdian Masyarakat Journal of Community Development Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Kolaboratif Sains Media Pertanian Journal of Agritechnology and Food Processing Journal of Food Security and Agroindustry BATOBO: Jurnal Pengabdian Kepada Masyarakat Journal of Food Industrial Technology
Emi Kurniawati
Study Program Of Food Industry Technology, Department Of Agricultural Technology, Politeknik Negeri Jember
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Implementasi Teknologi Mesin Slicer Untuk Meningkatkan Efisiensi dan Produktifitas Usaha Rumah Tangga Keripik Singkong di Desa Sumberwaru Kecamatan Sukowono Jember: Implementation of Slicer Machine Technology to Enhance the Efficiency and Productivity of Household Scale Cassava Chips Enterprises in Sumberwaru Village, Sukowono District, Jember Subaktilah, Yani; Indis, Nadhifah Al; Kurniawati, Emi; Putri, Resti Pranata; Zuhroh, Nadiyah
Jurnal Kolaboratif Sains Vol. 9 No. 2: Februari 2026
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i2.10185

Abstract

Desa Sumberwaru Kecamatan Sukowono memiliki beberapa usaha rumah tangga diantaranya adalah keripik singkong. Permasalahan yang dihadapi adalah proses produksi yang dilakukan secara manual, keterbatasan tenaga kerja, dan kurangnya sarana prasarana yang membuat usaha tersebut sulit berkembang. Solusi yang ditawarkan oleh tim pengabdian yaitu berupa pengenalan teknologi pada proses produksi keripik singkong. Tim pengabdian memberikan bantuan yang berupa alat pengiris singkong otomatis (electric slicer). Tim pengabdian juga memberikan sosialisasi, pelatihan, dan pendampingan mengenai cara penggunaan mesin slicer keripik singkong. Dengan adanya implementasi mesin teknologi electric slicer ini home industry dapat meningkatkan kuantitas dan efektifitas dari produksi keripik singkong yang dihasilkan. Sebelumnya usaha rumah tangga ini mengandalkan proses pengirisan singkong menjadi chips melalui proses pengirisan secara manual.pengerjaan secara konvensional tersebut memerlukan tenaga dan waktu pengirisan yang lebih lama. Dengan adanya mesin slicer ini waktu pengerjaan menjadi jauh lebih cepat dan tentu saja hal itu akan mempengaruhi kuantitas dan kualitas chips keripik yang dihasilkan.Dengan demikian kuantitas keripik yang dihasilkan meningkat dan juga dapat mempengaruhi peningkatan jumlah penjualan.
Application of ANP Method and Fuzzy Inference System on New Product Selection and Production Capacity Determination of Fish Canning Aulia Brilliantina; Irene Ratri Andia Sasmita; Mohammad Mardiyanto; Emi Kurniawati; Putu Tessa Fadhila
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.823-835

Abstract

Jember State Polytechnic has a fish canning teaching factory with a productivity of 7 q of fish per production. The canned fish product is a superior product, but the quality and type of products produced are low quality and less desirable. Therefore, product diversification is needed to increase the added value of canned fish. The fluctuating production capacity at teaching factory (TeFa) Fish Canning is an obstacle in determining production capacity according to market demand. The aim of this research is to diversify products and optimize fish canning products. This research was carried out using two methods, namely selecting superior products for TeFa fish canning using the Analytical Network Process (ANP) method and determining production capacity using the Fuzzy Inference System (FIS)-Tsukamoto method. The research results show that TeFa fish canning's superior product was determined by considering 4 criteria and 12 sub-criteria to produce tongkol balado with the highest weight value and followed by sardines with chili sauce, yellow seasoning tuna, and tuna salt solution. Simulation results for optimizing canned fish production are 5.7863 q/day which provides the optimum supply of canned fish. Keywords: Analytic Network Process (ANP), Fish canning, Fuzzy Inference System (FIS) Tsukamoto, New product selection, Production capacity.
Peningkatan Efisiensi Produksi UMKM Kacang Telur SAFIA Kabupaten Jember Dengan Penerapan Semi Automatic Filling Machine Yani Subaktilah; Resti Pranata Putri; Emi Kurniawati
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1432

Abstract

UMKM Kacang Telur SAFIA is one of the MSME initiated by the Chamber of Commerce and Industry (KADIN) Jember Regency for the export market exploration program. UMKM Kacang Telur SAFIA has problem in filling egg-coated nut into packaging which is still done manually, where packaging time becomes less efficient and is prone to measurement errors and  deviation of the total weight of the product. The patner hope to improve production efficiency through innovation in filling egg-coated nut into packaging. The solution provided to overcome the obstacles faced by the partner is by introducing and  training in filling egg-coated nut using the Semi Automatic Filling Machine. The implementation methods of this community service program include: surveys, problem formulation, discussions, preparation of training materials, making semi-automatic filling machines,, counseling and introduction to semi-automatic filling machines, training in filling egg-coated nut in packaging using semi-automatic filling machines, counseling on packaging design that appropriates quality standards, and evaluation. The results of the implementation of the community service program for the partner are: 1) There is an increase in the partner knowledge about how to fill egg-coated nut in packaging using a semi-automatic filling machine, 2)  The time efficiency during filling of packaging is up to 2 times faster than manual packaging and the consistency of the weight of egg nut products, 3) the labor load is reduced compared to manual packaging and weighing.
Pengaruh Penggunaan Pati Sukun sebagai Edible Coating terhadap Mutu Fisik dan Kimia Buah Tomat (Solanum lycopersicum L.) Selama Penyimpanan Findi Citra Kusumasari; Irene Ratri Andia Sasmita; Emi Kurniawati; Mohammad Mardiyanto; Angga Prasetyo
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.974

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric horticultural commodity that is highly susceptible to postharvest quality deterioration due to high respiration and transpiration rates. This study aimed to evaluate the effects of breadfruit (Artocarpus altilis) starch concentration as an edible coating material and storage duration at 25 °C on the physical and chemical quality of tomato fruit. The study used a completely randomized design (CRD) with a combination of breadfruit starch concentrations of 0%, 1%, 2%, 3%, 4%, 5%, and 6%, and storage durations of 0, 2, 4, 6, 8, and 10 days. The observed parameters included vitamin C content, weight loss, total soluble solids, texture, and pH. The results showed that breadfruit starch concentration and storage duration significantly affected vitamin C content, weight loss, and total soluble solids, but had no significant effect on texture and pH. The best treatment was obtained at a breadfruit starch concentration of 6%, which maintained the highest vitamin C content, minimized weight loss, and resulted in a lower final total soluble solids value compared with the other treatments. Breadfruit starch-based edible coating has the potential to be used as an environmentally friendly postharvest technology to maintain quality and extend the shelf life of tomato fruit.
Co-Authors Anam Izza Rosyadi, A. Sirojul Angga Prasetyo Apriliyanti, Mulia W. Aulia Brilliantina Brilliantina, Aulia Findi Citra Kusumasari Findi Citra Kusumasari Ida Bagus Suryaningrat Indhis, Nadhifah Al Indis, Nadhifah Al Irene Ratri Andia Sasmita Irene Ratri Andia Sasmita Kusumasari, Findi Citra Lailah, Syarifatul Mardiyanto, Mohammad Mohammad Mardiyanto Mohammad Mardiyanto Putra, Mohammad Edwinsyah Yanuan Putri, Resti Pranata Putu Tessa Fadhila Rakhmadevi, Ade Galuh Resti Pranata Putri Sasmita, Irene Ratri Andia Subaktilah, Yani Yani Subaktilah Yuli Wibowo Zuhroh, Nadiyah