<![CDATA[Cassava Chips Al-Fasih MSME in Watugede Village, Malang Regency, East Java, faced major constraints in the frying process, including the use of a wood-fired stove that produced unstable heat, limited frying capacity, and the absence of standard operating procedures governing the process. These conditions led to low production efficiency and inconsistent frying quality. This community service program aimed to improve process efficiency, production capacity, equipment hygiene, and operational order by implementing appropriate technology and developing SOPs for production. The program employed a participatory approach consisting of problem identification, design and implementation of a waste oil-fueled stove; use of a 90 cm-diameter SS304 food-grade stainless steel wok; training; preparation of frying SOPs; and evaluation of the results. The results showed that the technological intervention improved heat stability, shortened frying time by approximately 30%, increased production capacity by at least 30% per frying cycle, and reduced fuel costs by about 40%. In addition, the implementation of SOPs ensured that the frying process no longer depended entirely on operator habits, but instead followed more measurable temperature and time parameters. Therefore, the integration of appropriate technology and operational standardization proved effective in improving process efficiency, the consistency of cassava chip quality, and production order in food-based MSMEs.]]>
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