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All Journal Jurnal Mandala Pengabdian Masyarakat Golden Ratio of Community Services and Dedication
Pratama, Ordinaryo
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Humanities Public Health Social Sciences

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Maximizing The Production Quality of Presto Milkfish in Juata Through Six Sigma Method Implementation Hidayat, Nurul; Wibowo, Devina Novelly; Clarisa, Cafita; Pratama, Ordinaryo
Golden Ratio of Community Services and Dedication Vol. 5 No. 1 (2025): November - April
Publisher : Manunggal Halim Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52970/grcsd.v5i1.1371

Abstract

The purpose of this study is to analyze the implementation of quality control system in the presto milkfish production process and identify factors that affect the quality of the final product. The research was conducted using Six Sigma methodology. The research shows that there are several important points in the manufacturing process that affect the quality of the final product. Factors that contribute to quality degradation include cooking time variation, process temperature variation, raw material quality, and operator skills. By implementing a quality control system on the production process that includes standardization of the production process, inspection of raw materials, operator training, regular monitoring, and reduction of defects in milkfish. This study provides recommendations for continuous improvement in the presto milkfish production system to maintain product quality consistency.
Pengolahan Opak Rumput Laut Untuk Meningkatkan Pendapatan Ibu Rumah Tangga di Pantai Amal Hidayat, Nurul; Asnawia, Asnawia; Pratama, Ordinaryo; Rahmadani, Nova; Nurhasanah, Nurhasanah; Ruru, Ranianty; Fatma, Widya; Yetni, Andi; Amelda, Juana Melen
Jurnal Mandala Pengabdian Masyarakat Vol. 5 No. 1 (2024): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v5i1.351

Abstract

Opak rumput laut adalah makanan cemilan sejenis kerupuk yang berasal dari bahan dasar singkong dan rumput laut. Opak rumput laut rasanya terbuat dari campuran rumput laut dan singkong kukus, garam, udang kering, ketumbar, bawang putih dan daun jeruk. Pengabdian masyarakat ini dilaksanakan di pantai amal tepatnya di rumah ibu Asma selaku pemilik usaha. Kegiatan pengabdian yang dilakukan untuk meningkatkan pengetahuan dan keterampilan tentang pengolahan opak rumput laut yang menggunakan bahan utama yaitu singkong dan rumput laut. Hasil yang diperoleh dari kegiatan ini adalah meningkatnya pengetahuan dan keterampilan dari tim PpM dapat dilihat dari pengolahan opak rumput laut yang dipraktekkan secara langsung pada kegiatan ini. Berdasarkan hal tersebut, tim PpM telah mengetahui cara pengolahan opak rumput laut dan dapat dipraktekkan secara mandiri.
Co-Authors Amelda, Juana Melen Asnawia, Asnawia Clarisa, Cafita Fatma, Widya Nurhasanah Nurhasanah Nurul Hidayat Rahmadani, Nova Ruru, Ranianty Wibowo, Devina Novelly Yetni, Andi