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Imam Arifin
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Jurnal Abdiraja
Published by Universitas Wiraraja Sumenep
ISSN : -     EISSN : 26219379     DOI : https://doi.org/10.24929/adr.v4i1
Core Subject : Religion, Economy, Humanities, Health, Science, Education, Agriculture, Social, Engineering,
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Other
Jurnal Abdiraja adalah jurnal ilmiah dengan ruang lingkup pengabdian kepada masyarakat (community service) yang dilakukan oleh dosen, praktisi, maupun mahasiswa. Tujuan penerbitan jurnal ini adalah untuk mewadahi tulisan ilmiah yang memiliki substansi kegiatan pengabdian masyarakat yang merupakan hilirisasi dari hasil penelitian ataupun kegiatan pengabdian masyarakat yang dilaksanakan berdasarkan analisis kebutuhan masyarakat akan sumbangsih ilmu pengetahuan dan teknologi yang dapat meningkatkan kemandirian, taraf hidup dan atau kemakmuran masyarakat dalam berbagai aspek seperti pendidikan, kesehatan, ekonomi, lingkungan, hukum, nilai, kebudayaan, dan aspek lainnya.
Arjuna Subject : Umum - Umum
Articles 5 Documents
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Search results for , issue "Vol 1 No 1 (2018): Jurnal Abdiraja" : 5 Documents clear
DIVERSIFIKASI OLAHAN DAN KEMASAN GULA KELAPA Sayyida Sayyida; Alwiyah Alwiyah; Ika Fatmawati
Jurnal ABDIRAJA Vol 1 No 1 (2018): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v1i1.632

Abstract

The technology of coconut sugar making in the area of research is still elementary. To increase the selling price of coconut sugar, needed product diversification, and packaging of processed coconut sugar. The target of a program is KWT Al Cholihah and KWT Al Fatah at District of Dungkek. One of processed coconut sugar offered in this program is the product of brown sugar. Packaging provided in this program is a plastic pouch packaging with the label image so that it can increase the shelf life and consumer appeal. Through the program science and technology to the Community on KWT Al Cholihah and KWT Al Fatah at District of Dungkek, the outcomes expected are as follows: (1) skilled members of KWT in the manufacture of brown sugar in attractive packaging, (2) Products is a product produced in brown sugar and coconut sugar in beautiful packaging and (3) increase in sales of coconut sugar and brown sugar. Based on the results of the implementation, the response of KWT members is apresiasif and positive. Positive response is seen from the desire of members to resume the manufacture of brown sugar for the domestic industry. After the members of the training, the participants are motivated to produce and begin to be marketed in the neighborhood. Results of print in packaging sugar production and brown sugar are now sold in some modern stores in Sumenep like Alfamart and outside of Sumenep.
OLAHAN RUMPUT LAUT DI PULAU POTERAN Isdiantoni Isdiantoni; Ika Fatmawati; Sayyida Sayyida
Jurnal ABDIRAJA Vol 1 No 1 (2018): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v1i1.633

Abstract

Island Poteran one of the islands in Sumenep regency which has significant potential in the fisheries sector. In the year 2013, seaweed production amounted to 58027.61 kg with a value of 97,969,555 rupiah annually. But the use of seaweed in Pulau Poteran far only sold in fresh form. Though there are lots of processed plant that has a high sales value so that it can provide value added The products that can be produced very diverse as seaweed ready though, jellies, candied kelp, and nata de seaweed. Total production is minimal and dependent on demand. Such products cannot penetrate the supermarket because there is no food safety certificate from the ministry of health and the consent of the industry. Packaging products do not meet food safety standards. Through the science and technology to the Community on KWT Putri Tani and KWT Permata District of Talango, then the outcomes expected are as follows: (1) skilled for on KWT Putri Tani and KWT Permata District of Talango in making jelly, candied and nata de seaweed in attractive packaging, (2) the resulting product is the product of jelly, candied and nata de seaweed in beautiful packaging (marketable), (3) Increased sales jelly, candied and nata de seaweed. KWT members apresiasif response and confident enough. The positive reaction was apparent from the members to continue the business of processed plant for domestic industry. After members of the training, participants are motivated to produce and begin to be marketed in the neighborhood. The production of nata de seaweed, dodol and sweets in a sale at some stores around the island Poteran and part of Sumenep.
DIVERSIFIKASI RASA DAN KEMASAN KRUPUK PARU UNTUK MENINGKATKAN PENJUALAN Fatmawati Fatmawati; Henny Diana Wati; Yayuk Sugiarti
Jurnal ABDIRAJA Vol 1 No 1 (2018): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v1i1.634

Abstract

Utilization of cattle lungs is not only served in the form of side dishes or lung empal. But in the hands of Yasmin women groups located in Kacongan Village and violet women groups located in Parsanga Village, cow lungs are transformed into savory and high economic value snacks so they can provide income in the family. These crackers are not only tasty and of high economic value, but also contain high protein which is very beneficial for the body. This is because protein is essential to play a role in the growth and formation of body tissues. Expected outputs are as follows: (1) The creation of a distinctive taste of cow's lung crackers, which is spicy and cheese-flavored, (2) The packaging of cow lung crackers that is more interesting and unique, (3) Making brands of cow lung crackers produced, and (4) Increased sales of cow lung crackers. The results of the activities showed the enthusiasm of the participants, so this indicated that this activity was exciting.
PERBAIKAN KEMASAN DAN PELABELAN PRODUK KRIPIK SINGKONG MADURA UNTUK MEWUJUDKAN PELAKU USAHA MANDIRI MENYONGSONG TANTANGAN MASYARAKAT EKONOMI ASEAN YANG BERKELANJUTAN R.P. Much. Muchtar; Hidayat Andyanto; Moh. Zainudin
Jurnal ABDIRAJA Vol 1 No 1 (2018): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v1i1.635

Abstract

The purpose of Science and Technology PLUS activities for the community is to improve the packaging and labeling of Kripik Singkong Madura Kipik Terbang Kuda Cassava Chips in Lanjuk Village, Manding District and Kripik Singkong Cap Baby in Pamolokan Village, Sumenep Sub-District, Sumenep Regency to realize independent business people to meet the challenges of a sustainable ASEAN economic community. The targets to be achieved are: a) Market-worthy modern packaging products with aluminum foil or appropriate plastic packaging, b) Labels include DINKES permits and MUI halal certification in accordance with regulatory provisions, c) Labels include product names, list of materials used and weight clean or clean contents in accordance with the provisions of the regulations, and d) Cassava chips business actors begin to be independent and ready to meet the challenges of the ASEAN Economic Community. The response of cassava chips entrepreneurs is quite varied, but there are also those who are appreciative and positive. Variation responses are, there are those who respond suspiciously, lack of appreciation and even tend to be "reluctant". After the entrepreneur follows the coaching, counseling, and coaching intensely and effectively with "face to face" and training, the entrepreneur is motivated to produce and improve the packaging and label of the cassava chips, and even dynamic packaging is always expected to change and grow. And even with improvements in packaging and labeling, they want to be able to penetrate a broader market, not just the local market.
DIVERSIFIKASI RASA DAN KEMASAN KRUPUK PULI UNTUK MENINGKATKAN PENJUALAN Cholilul Chayati; Lutfiana Lutfiana; Endang Widyastuti Sutrisno
Jurnal ABDIRAJA Vol 1 No 1 (2018): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v1i1.636

Abstract

Puli crackers is one of the traditional crackers in Sumenep, crackers pulleys nowadays have only one variation of flavor that is savory and usually eaten with sambal, which we try to offer different variations that are spicy flavors with different levels of spiciness that consumers more interested and more like the new flavors that spiciness is at levels ranging from 1.2 and 3. try spicy flavor because people do not have to bother anymore to consume these crackers with sambal be more practical and more in line with consumer tastes enthusiasts. Culinary cheese flavor is much preferred by children as well as containing high calcium are suitable for growing children. By flavor of cheese crackers are also more modern pulleys so consumen not only among middle down, but for the middle class and above. The problems of this implementation is the skill in terms of diversification of products still need to be improved, not an increase in sales, product packaging less attractive. While the result of performance of the implementation of these activities have been carried out training skills of making variations of taste and packaging have training for the manufacture of two flavors are spicy taste and flavor of cheese in two Gapoksa who have become partners in this activity. After the training is held in the manufacture of packaging done with automated tools that electrical packaging tool that can achieve results in durable in a long period of time. Innovation in packaging products using plastic packaging stand-up pouch type of PET and PE with a thickness of 0.8 microns is suitable for packaging snack packs with each pack weighs 150 grams and is also equipped with a paper tote bag with attractive colors and innovative. An increase in sales of mature products or packaging that has been fried with a more modern and more innovative flavors.

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