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All Journal Journal of Innovation and Applied Technology Agroindustrial Journal Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)
Wignyanto Wignyanto
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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 1 
Application Of Mechanical Dryer For Strenghtning Of Production Capability Of "Potato Crackers" Industry To Fulfill Market Demand Wignyanto Wignyanto
Journal of Innovation and Applied Technology Vol 1, No 1 (2015)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.237 KB) | DOI: 10.21776/ub.jiat.2015.001.01.11

Abstract

ABSTRACTThe purpose of this activity is the application of dryer machine in potato crackers industry to strengthen production capabilities and fulfillment of market demand. There were several activities that had done,  beginning: 1) survey to “Dua Merpati” SMEs in Batu regency and do primary evaluation, 2) design  and create dryer machine 3) training 4) implementation of machine in SMEs, and 5) last evaluation and mentoring. The results showed that the application of dryer machine rack type can increase production capabilities and maintain continuity of production during the wet season, so as to meet the demand. Dryer machine that has implemented the specification: The dimensions of the drying chamber 3 x 3 meters with 126 trays, trays dimensions 30 x 70 cm, dryer capacity is 1000 kg of wet crackers/process. Performance of the dryer is to achieve a moisture content of 9 % takes 3 hours. This saves time by 50 %, where before with sun drying takes at least 6 hours. It means that the application of dryer machine in SMEs “Dua Merpati”  can improve the performance of it’s production system, product quality, efficiency, productivity and keep the production continuity.Keywords : potato cracker, dryer machine
The Best Solvent And Extraction Time In Pectin Production made From Waste Of Jackfruit (Bark and Straw) Wignyanto Wignyanto; Nur Lailatul Rahmah
Agroindustrial Journal Vol 3, No 1 (2014)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.442 KB) | DOI: 10.22146/aij.v3i1.25030

Abstract

Jackfruit barks are known to have fairly high pectin content, by 4.7% on wet and 22.5% on dry barks. The content is sufficiently highboy make it worthy of being raw material for producing pectin. Pectin is a polygalacturonic acid containing methyl ester. Pectin is a high- value functional food that is widely used as gelling agent and stabilizer. Approximately 65 until 80% jackfruit barks were wasted from the industry and it were only useful for animal feed . To increase the added value of it, so that jackfruit barks were extracted to get the pectin. This research used randomized block design (RBD) with 2 factors:(i)the type of solvents(hydrochloric and citric acids, with pH = 1.5) and (ii) extraction times (30, 90 and 150 minutes). Each factor is conducted in triplicate in order to get 18 units of experiment. Before analyzed, the jackfruit waste (bark and straw) was powdered during sample preparation. Later on, the yield, equivalent weight, methoxyl, galacturonic acid, and ash contents of the powdered, then were analyzed and used as pectin’s parameters. Multiple attribute method (Zeleny method) was used to determine which combination of treatments that produced pectin with the best pectin’s parameter. The best pectin made from jackfruit waste is derived from the combination of citric acid solvent and the extraction time of 150 minutes, resulting in yield of 10.21%, methoxyl content of 9.25%, equivalent weight of 1088.43 g/mol, ash content of 2.79%, and galacturonic acid content of 47.40%.
Penggunaan Alat Kemas Vakum dan Continuous Sealer pada UKM N’up Product di Masa Pandemi Vitta Rizky Permatasari; Nur Hidayat; Irnia Nurika; Wignyanto Wignyanto; Dianah Salsabilah; Rosita Andriyani; Neneng Aprianti
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Perguruan Tinggi Mengabdi: Berkarya dan Berinovasi Untuk Membangun Masyarakat Semakin Tangguh di Mas
Publisher : Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Selama masa pandemi Covid-19, banyak UKM/UMKM yang mengalami dampak penurunan produksi karena permintaan yang berkurang. Penjualan secara langsung dan pameran produk mengalami kendala karena banyak prosedur yang harus dilakukan sehingga konsumen banyak yang memilih tidak datang ke lokasi penjualan. Oleh sebab itu pemasaran secara online dan pemanfaatan media sosial menjadi salah satu alternative untuk meningkatkan produksi. Untuk dapat melakukan penjualan secara online maka diperlukan produk yang terkemas dengan baik dan terjamin kualitasnya. UKM N’Up Product merupakan salah satu UKM yang memproduksi bawang hitam. Produk bawang hitam bersifat mudah teroksidasi, oleh karena itu membutuhkan kemasan yang baik dengan memanfaatkan pengemas vakum untuk mencegah masukkan air dan oksigen. Sedangkan untuk mempercepat proses produksi, akan dibantu dengan alat continuous sealer. Hasil penerapan yang telah dilakukan menunjukkan bahwa kedua alat dapat berfungsi dengan baik. Uji coba pemasaran online dengan memanfaatkan media sosial dan marketplace juga menunjukkan respon yang positif dari konsumen dan terlihat adanya peningkatan permintaan produk bawang hitam.Kata kunci— bawang hitam, continuous sealer, pengemas vakum, UKM
Co-Authors Dianah Salsabilah Irnia Nurika Neneng Aprianti Nur Hidayat Nur Lailatul Rahmah Rosita Andriyani Vitta Rizky Permatasari