PENGABDIAN MASYARAKAT TERPADU UNTUK OPTIMALISASI PRODUKSI GULA JAWA DENGAN CETAKAN ERGONOMI DI DUSUN TEMPURSARI 2
DOI:
https://doi.org/10.31571/gervasi.v4i2.1885Keywords:
ergonomic, mold design, packaging.Abstract
Tempursari 2 Hamlet, Tempursari Village, Candimulyo Sub-district, Magelang District, has a population of 340 people consisting of 90 family head. The main livelihoods of the residents of the hamlet are farmers. In addition, every household has a business to make Javanese caves. The potential of available raw materials is abundant, the market potential is wide open, the selling price is around Rp. 14,000-Rp. 16,000. Problems that occur in production standards and standards for the resulting palm sugar products are not the same, as is the quality. Small production capacity while large needs. The product does not yet have a good packaging, there is no good marketing technique as well, the price is controlled by the middleman because it does not yet have a Joint Business Group (KUB). The methods used in solving this problem are: Planning, Implementation and Reporting. The results achieved from this activity were: the creation of an ergonomic and standard Javanese sugar mold, a KUB of Javanese sugar-crafted KUB, a package made from woven bamboo with a label containing the KUB identity so that this Javanese sugar product could be made a souvenir by Tempursari.
Downloads
References
Anonim. (2019). Data Monografi Desa Tempursari 2019.
Hasan Hidayat, A., & Purnomo, H. (2014). Desain Pengering Kerupuk Menggunakan Metode Ergonomi Partisipatori. In Seminar Nasinal IENACO 2014 (pp. 474–483). Surakarta: Jurusan Teknik Industri Universitas Muhammadiyah Surakarta. Retrieved from http://industri.ums.ac.id/2014/04/29/industrial-engineering-national-conference-ienaco-2014/
Pratama, I. R., Rostini, I., & Kurniawati, N. (2018). Pengembangan Produk Olahan Perikanan Skala Tradisional Berdasarkan Prosedur Terstandar. Jurnal Pengabdian Kepada Masyarakat, 2(12), 524–529. Retrieved from http://jurnal.unpad.ac.id/pkm/article/view/19822
Syamsudin, Wajdi, M Farid, Praswati, A. N. (2007). Desain kemasan makanan kub sukarasa di desa wisata organik sukorejo sragen. BENEFIT Jurnal Management Dan Bisnis, 19(2), 181–188. Retrieved from http://journals.ums.ac.id/index.php/benefit/article/view/2317/1579
Downloads
Published
How to Cite
Issue
Section
License
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 (CC BY-SA 4.0) that allows others to share the work with an acknowledgment 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 acknowledgment of its initial publication in this journal.
- Authors should sign the copyright transfer agreement when they have approved the final proofs sent by GERVASI prior to the publication.