Analysis of the Production Process of Rujak Ulek Seasoning Typical of Paciran Produced by UMKM Rizqi Paciran Lamongan: Analisis Proses Produksi Bumbu Rujak Ulek Khas Paciran yang Diproduksi Oleh UMKM Rizqi Paciran Lamongan

M. Falih Abdilah (Prodi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Sidoarjo)
Rima Azara (Prodi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Sidoarjo)

Indonesian Journal of Innovation Studies
Vol. 25 No. 4 (2024): October

General Background Micro, Small, and Medium Enterprises (MSMEs) in the food sector drive local economic growth, expand market access, and generate community employment. Specific Background In Lamongan, Indonesia, MSME Bumbu Rujak Ulek Rizqi processes traditional Paciran rujak seasoning made from palm sugar, chili, salt, shrimp paste, and tamarind. Knowledge Gap However, practical evaluations of traditional manual processing combined with modern hermetic cup sealing for small-scale culinary operations remain limited. Aims This study evaluates the production workflow, legal compliance, and distribution framework of MSME Bumbu Rujak Ulek Rizqi. Results Findings indicate that the enterprise satisfies regulatory standards via Business Identification Number (NIB) and Household Industrial Food (P-IRT) permits, operates a dual-stage manual grinding process using stone mortars to maintain authentic flavor profiles, and employs airtight press packaging to achieve a shelf life of one week at ambient temperature and six months under refrigeration. Novelty This study demonstrates how traditional mortar-based grinding techniques integrated with airtight cup-sealing methods allow micro-enterprises to preserve regional food identity while scaling output up to 8 kg every two days. Implications Consequently, integrating standardized legal registration, controlled manual processing, and airtight packaging offers a viable model for local food producers to expand market reach through e-commerce and digital channels. Key Findings Highlights Full regulatory compliance with NIB and P-IRT permits strengthens product credibility and expands market access. A dual-stage traditional mortar grinding process preserves authentic regional flavor profiles while ensuring uniform ingredient distribution. Airtight cup-press packaging extends product durability to one week at room temperature and six months under refrigeration without synthetic preservatives. Keywords Airtight Packaging, Food Processing, Micro Enterprises, Traditional Seasoning, Product Quality