Penerapan Inovasi Teknologi Mesin Penggorengan Vakum dan Pelatihan Olahan Kripik Buah di Kelompok Usaha Bersama(Kub) Ayu di Kelurahan Kranjingan Kecamatan Sumbersari Kabupaten Jember

Authors

  • Hesti Herminingsih

DOI:

https://doi.org/10.25047/jii.v17i2.550

Abstract

The objective of Community Service Scheme Program for Community in KUB Ayu Kelurahan Kranjingan is to assist partner business groups in their efforts to improve partner productivity through the application of appropriate technology and business management training. Problems related to the production process faced by partners are 1) food frying is still done by traditional way, and 2) Partners difficulty in managing financial administration, management of raw material stock control, management of stock control of finished material. Motode in the manufacture of vacuum frying machine (Vacuum Frying Machine) begins with the process of planning, manufacturing, testing, and training the use of machinery for members of partners. The implementation method consists of 4 stages, the first coordination and socialization of the activity plan, the two identification and validation of partner

problems, the three design, assembly, and field test of equipment and machinery according to the needs of partner technology, the four counseling and mentoring. The result of Community Science and Community Service program can realize the implementation of vacuum fryer machine with specification of raw material capacity 3 kg / process, LPG fuel with automatic temperature control, water circulation coolant, cooking oil volume: 35 liters, power requirement 900 watt, 180 dimension X 120 x 120 cm, with an oil heating temperature range of 80 0C to 87 0C. The frying time ranges from 90-120 minutes. Variations of chips raw materials include; Jackfruit, pineapple, with depreciation rates of 70%, 60% and 80%, respectively. Training of financial administration management skills, management of raw material stocks, management of finished material stock control has brought social and economic impact to KUB Ayu's partners.

 

Keyword : Training of fruit chips, Vacuum Frying Machine, KUB Ayu.

Downloads

Download data is not yet available.

References

Departemen Pertanian. 2002. Kebijaksanaan Nasional Penyelenggaraan Penyuluhan Pertanian, Deptan, Jakarta

Mesin Penggoreng hampa. http:// id.wikipedia.org/wiki/Mesin_penggoreng_hampa

Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan. UI Press. Jakarta. Aneka Mesin. 2012.Sistem Vakum Pada Vacuum Frying. http://anekamesin.com/sistem-vacuum-frying.html. Diakses pada 31 Maret 2015.

Sawitri, D. 2009. Perancangnan Sistem Informasi Manajemen Persediaan Barang “Electrolux Authorized Service CV Momentum Teknik. Artikel. http://www.gunadarma.ac.id. Diakses pada 30 Maret 2015.

Mulyatiningsih, E. 2007. Diktat: Teknik-Teknik Dasar Memasak. Fakultas Teknik Universitas Negeri Yogyakarta. staff.uny.ac.id. Diakses pada 30 Maret 2015.

Sunaryo, 2014. Rancang Bangun Mesin Penggorengan Vakum dan Pelatihan Diversifikasi Olahan Salak Pondoh di Desa Pekandangan Kabupaten Banjarnegara. Jurnal PPKM III. abcd.unsiq.ac.id. Diaksespada 20 Januari 2017.

Downloads

Published

2018-01-17

How to Cite

Herminingsih, H. (2018). Penerapan Inovasi Teknologi Mesin Penggorengan Vakum dan Pelatihan Olahan Kripik Buah di Kelompok Usaha Bersama(Kub) Ayu di Kelurahan Kranjingan Kecamatan Sumbersari Kabupaten Jember. Jurnal Ilmiah Inovasi, 17(2). https://doi.org/10.25047/jii.v17i2.550

Issue

Vol. 17 No. 2 (2017): August

Section

Article

License

Copyright Notice

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).