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All Journal Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS
Anizar Indriani
Program Studi Teknik Elektro, Fakultas Teknik, Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Humanities Education Social Sciences Other

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PENDAMPINGAN PROGRAM ALIH TEKNOLOGI MESIN PEMOTONG SAYURAN UNTUK PENINGKATAN USAHA KUE TRADISIONAL YANG BERKUALITAS Yovan Witanto; Hendra Hendra; Anizar Indriani
DHARMA RAFLESIA Vol 17, No 2 (2019): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v17i2.10071

Abstract

Pematang Gubernur, Muara Bangkahulu District, Bengkulu City, is a town where many people do small business making and selling traditional cakes or fried foods. This business uses vegetables, such as potato, carrot, cabbage   as base ingredients.  However, the people have not yet used technology to help them do the work, especially for the vegetable cutting process. Hence, they lack of time efficiency and consistency in size of the cut food. To overcome this, technology is needed in the form of a multipurpose vegetable cutting machine capable of cutting large capacity vegetables in no time. This community service activity aims to assist technology transfer programs to the community. The team of this program introduces the vegetable cutting machines, as well as providing and motivating ways to create, install and use vegetable cutting machines. Methods used in this program include assisting in the identification of vegetable / grass cutting machine components, design assistance, material selection and manufacturing of cutting machines and practice using cutting machines. The results show that participants are very interested in making and using the equipment. They expect the sustainability of this activity. Participants hope that this activity will be continued with training in making various forms of vegetable cutting mold. Different shapes of cutting is expected to get more attractive look of the food. 
Co-Authors Hendra Hendra Yovan Witanto