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All Journal Abdi Jaya: Jurnal Pengabdian Indonesia
Aulia Brilliantina
Jurusan Teknologi Pertanian, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, 68132, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Medicine & Pharmacology Social Sciences Other

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Pelatihan Diversifikasi Produk Jeruk untuk Peningkatan Nilai Tambah Jeruk Siam di Desa Sidomekar, Kecamatan Semboro, Kabupaten Jember Aulia Brilliantina; Irene Ratri Andia Sasmita; Arisona Ahmad
Abdi Jaya : Jurnal Pengabdian Indonesia Vol 2 No 3 (2025)
Publisher : PT. Gyandharma Global Media

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Sidomekar Village, located in Semboro District, Jember Regency, is one of the main centers of Siamese orange production with abundant yield. However, the selling price of fresh oranges tends to fluctuate, making it necessary to diversify products in order to increase added value and expand the market. A community service team consisting of lecturers from Politeknik Negeri Jember, two students, and one field facilitator carried out training on processing orange-based products such as instant orange drink, orange cookies, and orange candy. The methods included counseling, product-making demonstrations, hands-on practice, and evaluation through interviews and observations. The results showed a 35% increase in participants’ knowledge of food diversification techniques and skills in processing orange products. The products developed had a distinctive orange flavor and the potential to become flagship products of the village. This activity is expected to encourage community economic independence and strengthen Sidomekar’s identity as a center of Siamese orange production.
Pelatihan Higiene, Sanitasi, dan Keselamatan Kerja untuk Meningkatkan Mutu Produksi Es Batu di UD Frozen Ice Aulia Brilliantina; Mohammad Mardiyanto; Findi Citra Kusumasari; Muhammad Ihsan Alfarizi; Degita Fami Brillyansyah; Mokhamad Fatoni Kurnianto; Yulia Rachmawati
Abdi Jaya : Jurnal Pengabdian Indonesia Vol 2 No 3 (2025)
Publisher : PT. Gyandharma Global Media

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UD Frozen Ice is a small-scale enterprise engaged in the production of ice tubes located in Kaliwates District, Jember Regency. As a food product widely used in restaurants and beverage outlets, the safety and quality of ice cubes are strongly influenced by the implementation of hygiene, sanitation, and occupational safety practices during production. Initial observations indicated that personal hygiene, environmental sanitation, and the use of personal protective equipment (PPE) at UD Frozen Ice were still suboptimal, posing potential risks of microbiological contamination and work accidents. This community service program aimed to improve workers’ knowledge and skills in applying hygiene, sanitation, and occupational safety standards. The methods included material dissemination, hands-on training, and evaluation through pre-test and post-test assessments. Results showed an average improvement of 41% in workers’ knowledge after training. In addition, behavioral changes were observed, such as the implementation of routine cleaning schedules, more consistent use of PPE, and the application of safe working procedures in ice tube production. This training program had a positive impact on improving the quality and safety of ice products produced by UD Frozen Ice. Therefore, the program can serve as a model for empowering small-scale food enterprises to enhance hygiene, sanitation, and occupational safety standards in support of food safety and business sustainability.
Co-Authors Arisona Ahmad Degita Fami Brillyansyah Findi Citra Kusumasari Irene Ratri Andia Sasmita Mohammad Mardiyanto Mokhamad Fatoni Kurnianto Muhammad Ihsan Alfarizi Yulia Rachmawati