PPM Teknologi Pengemasan dan Perbaikan Manajemen Mutu (Quality Control) Usaha Mikro Pangan Di Kota Jambi
DOI:
https://doi.org/10.22437/jkam.v3i2.8498Keywords:
Kopi, kerupuk lipat, kemasan, umur simpanAbstract
Pengabdian pada masyarakat (PPM) Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian, Universitas Jambi dengan dua mitra usaha mikro kecil menengah (UMKM) yaitu Kopi ayam Ras di The Hok Kota Jambi dan kerupuk lipat di Desa Pondok Meja Muaro Jambi telah melakukan pengabdian dengan tujuan mengatasi permasalahan mitra, yaitu teknologi pengemasan yang rendah serta umur simpan yang pendek. Tim pengabdian bertindak sebagai fasilitator dan instruktur dalam pelatihan/pendampingan antara lain perbaikan penggunaan teknologi pengemasan dan peningkatan umur simpan. Selama ini UMKM kerupuk lipat Pondok Meja hanya melakukan pengemasan dengan menggunakan karet/tali plastik pada plastic kemasan sehingga memiliki umur simpan yang pendek dan pengerjaan pengemasan yang lama yang dapat memperlambat waktu produksi. Pada UMKM Kopi Ayam Ras pengemasan bubuk kopi sudah dilakukan cukup baik. Pemilihan bahan kemasan dan metode pengemasan yang sesuai menentukan kualitas dari biji atau bubuk kopi. Hasil pelatihan diketahui dapat meningkatkan pemahaman mitra dalam meningkatkan penggunaan teknologi pengemasan yang baik sehingga produk kerupuk lipat dan kopi yang diproduksi menjadi lebih tahan lama dan mengurangi waktu produksi yang sebelumnya membutuhkan waktu lebih lama.
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2. Triyanto E., B.W.H.E. Prasetiyono, dan S. Mukodiningsih. (2013). PengaruhBahanPengemas dan Lama Simpan terhadap Kualitas Fisik dan Kimia Wafer Pakan komplit Berbasis limbah Agro industri. Animal Agriculture Journal, 2 (1), 400- 409.
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- 2019-12-31 (1)
- 2019-12-31 (1)
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