PENINGKATAN PRODUKTIVITAS PENGRAJIN EMPING MELINJO MELALUI IMPLEMENTASI TEKNOLOGI TEPAT GUNA

Authors

  • Ombi Romli Universitas Bina Bangsa
  • Arta Rusidarma Putra Universitas Bina Bangsa
  • Ranny Meilisa Universitas Bina Bangsa

DOI:

https://doi.org/10.53067/ijecsed.v4i2.161

Keywords:

Home Industry, Emping, Flattener, Industri Rumahan, Emping, Alat Pemipih Emping

Abstract

Emping melinjo is one of the crunchy savory snacks made from old melinjo seeds where the manufacturing process is very unique. Melinjo seeds are roasted first, then flaked to produce emping that is ready to be fried. However, the flaking process can be time-consuming and labor-intensive and risky for the craftsmen. Hand injuries due to hammer blows and non-erogonomic working positions can hinder the production process and reduce production yields, thus becoming an obstacle for the puff pastry crafters in Jaha Village, Sindang Mandi Village, Anyer, Serang Regency. The modern puff pastry flattener comes as a solution to improve the efficiency and safety of the production process. This tool can flatten melinjo quickly and precisely, without safety risks and more comfortable for craftsmen. The method carried out in four stages, namely planning which includes identifying problems in making melinjo chips, testing the tool, training partners on the use of the tool and evaluation. The results of this activity are that the emping craftsmen in Jaha Village, Sindang Mandi Village, Anyer, Serang Regency can continue to preserve the tradition of making melinjo chips and the emping craftsmen can work more safely, efficiently, and productively so as to produce higher quality melinjo chips

Downloads

Download data is not yet available.

References

Anantapuri, S., Nugraha, A., & Sayekti, W. D. (2021). Kinerja Produksi Dan Keberlanjutan Agroindustri Emping Melinjo Di Kecamatan Taktakan Kota Serang. Jurnal Ilmu-Ilmu Agribisnis, 9(3). https://doi.org/10.23960/jiia.v9i3.5326

Lestari, S. (2015). Karakterisasi fisikokimia kerupuk melinjo sebagai upaya diversifikasi produk olahan melinjo. https://doi.org/10.13057/psnmbi/m010122

Milaković, M., Koren, H., Bradvica-Kelava, K., Bubaš, M., Nakić, J., Jeličić, P., Bucić, L., Bekavac, B., Čvrljak, J., & Capak, M. (2023). Telework-related risk factors for musculoskeletal disorders. In Frontiers in Public Health (Vol. 11). https://doi.org/10.3389/fpubh.2023.1155745

Rusidarma Putra, A., & Guritno, A. (2017). Penentuan Kondisi Lingkungan Kerja Fisik yang Optimal Menggunakan Metode Permukaan Respon. Jurnal Sistem Dan Manajemen Industri, 1(1). https://doi.org/10.30656/jsmi.v1i1.156

Saefullah, E., Putra, A. R., & Tabroni, T. (2021). Inovasi Dan Pengembangan Umkm Emping Melinjo Pada Masa Pandemi Covid-19 Dengan Optimalisasi Media Pemasaran Dan Alat Produksi. RESWARA: Jurnal Pengabdian Kepada Masyarakat, 2(2). https://doi.org/10.46576/rjpkm.v2i2.1111

Sari, R. P. (2019). Studi Kelayakan Bisnis Home Industry Emping Melinjo di 30A Adirejo Kecamatan Pekalongan Lampung Timur. Fakultas Ekonomi Dan Bisnis Islam Institut Agama Islam Negeri (IAIN) Metro

Downloads

Published

2024-08-08

How to Cite

Romli, O. ., Putra, A. R. ., & Meilisa, R. . (2024). PENINGKATAN PRODUKTIVITAS PENGRAJIN EMPING MELINJO MELALUI IMPLEMENTASI TEKNOLOGI TEPAT GUNA. Indonesian Journal of Engagement, Community Services, Empowerment and Development, 4(2), 224–229. https://doi.org/10.53067/ijecsed.v4i2.161