PERBAIKAN TEKNOLOGI PROSESING PASTEURISASI PENGOLAHAN SARI MENGKUDU DI UD”ZAM” KABUPATEN JEMBER

R . Abdoel Djamali (Prodi Manajemen Agroindustri, Jur. Manajemen Agribisnis Politeknik Negeri Jember)
Iswahyono Iswahyono (Prodi Keteknikan Pertanian, Jur. Teknologi Pertanian, Politeknik Negeri Jember)
Naning Retnowati (Prodi Manajemen Agroindustri, Jur. Manajemen Agribisnis Politeknik Negeri Jember)
Detaningtyas Tri Cahyaningrum (Prodi Manajemen Agroindustri, Jur. Manajemen Agribisnis Politeknik Negeri Jember)
Wenny Dhamayanti (Prodi Manajemen Agroindustri, Jur. Manajemen Agribisnis Politeknik Negeri Jember)

Jurnal Pengabdian kepada Masyarakat
Vol. 3 No. 3: Agustus 2023

East Java Province's sole producer of noni juice (NONI), UD. ZAM, was founded in 2014. Only noni fruit that meets very high quality criteria is used as the primary raw material for noni juice. Noni juice, also referred to as Tahitian Noni, is the principal product created after the noni fruit naturally ferments. Two primary challenges, specifically low quality assurance, are the focus of the 2023–2026 partner SME development roadmap, which was created in collaboration with the Implementation Team. The use of pasteurization technology using the double jacket method is the main goal of the effort. Surveys, the creation of double jacket pasteurization machines, installation, instruction, and field support are some of the activity methods used. The result of this community service project is a set of double jacket pasteurization machines that can effectively replace the outdated method of pasteurizing noni juice both technically and economically