PELATIHAN OPERASI–PERAWATAN MESIN PENGADUK BUMBU HEXAGONAL UNTUK EFISIENSI PRODUKSI: EVALUASI PRA–PASCA PADA UMKM KERIPIK PRODUK KUMBOKARNO OLE-OLE DESA JAJAR
DOI:
https://doi.org/10.29303/abdiinsani.v12i12.2976Keywords:
MSMEs Chips, Hexagonal Seasoning Mixer Machine, Operation-maintenance SOP, Asta Cita, SDGsAbstract
MSMEs chips in Jajar Village still manually layer seasoning, resulting in long processing times, high operator workload, and inconsistent quality between batches. This community service program aims to shift the process to a hexagonal seasoning mixer while simultaneously instilling discipline in operation-maintenance (PM) SOPs to increase efficiency and quality consistency. The activity implementation method includes needs mapping, SOP-module preparation, training (theory, demonstration, practice), coaching on the production floor, and pre-post evaluation. Instruments include pre-post knowledge tests, operator skill checklists, and process indicator measurements (productivity, CV of seasoning homogeneity, seasoning defects, setup time, unplanned downtime, and SOP/K3 compliance). The results showed a relative increase in operator knowledge of 63.6% (55% → 90%) followed by simultaneous improvements in process indicators: productivity increased by 29.1% (28.5 → 36.8 kg/hour), coefficient of variation (CV) of homogeneity decreased by 35.6% (17.4% → 11.2%), seasoning defects decreased by 57.6% (8.5% → 3.6%), setup time decreased by 31.5% (16.5 → 11.3 minutes), unplanned downtime decreased by 38.7% (62 → 38 minutes/day), and SOP/K3 compliance increased by 32.4% (68 → 90). These results indicate that the combination of technology transfer, SOP standardization, preventive maintenance, and operational parameter assistance on the production floor is effective in increasing efficiency while maintaining quality consistency. This intervention is aligned with Asta Cita—specifically missions 3 (encouraging entrepreneurship and creative industries), 4 (developing human resources), 5 (downstream and industrialization), and 6 (building from villages), and supports the SDGs: SDG 8 (decent work & economic growth), SDG 9 (industry, innovation & infrastructure), SDG 12 (sustainable production & consumption), SDG 3 (health & well-being), and SDG 17 (partnerships).
Downloads
References
Anekawati, A., Yuliastina, R., Isdiantoni, I., Syahril, S., Purwanto, E., & Hidayaturrahman, M. (2021). Pemberdayaan Umkm Di Kecamatan Ra’as Melalui Pendampingan Standarisasi Produk dan Kemasan. Jurnal Abdiraja, 4(1), 23–29. https://doi.org/10.24929/adr.v4i1.1273
Boysana, M., Mbohwa, C., & Pretorius, J. H. C. (2023). Physical and Technological Capital Efficiency for Profit Growth in Small and Medium Enterprises in Gauteng, South Africa: A Descriptive Qualitative Study. Sustainability, 15(8), 6621. https://doi.org/10.3390/su15086621
Caesaron, D., Salma, S. A., Ardani, F., Nasution, F. M., & Prasetio, M. D. (2023). Utilizing Appropriate Technology Dry Seasoning Mixing and Sealing Machines to Increase Productivity of Cassava Chips Business. Abdimas Jurnal Pengabdian Masyarakat Universitas Merdeka Malang, 8(2), 260–269. https://doi.org/10.26905/abdimas.v8i2.9993
Hebbar, C., Kenjar, A. R., Raj, J. R. M., Karunasagar, I., & Vittal, R. (2023). Isolation of Bacterial Pathogens Associated With Commercially Available Spices in Mangaluru City, India. Journal of Pure and Applied Microbiology, 17(2), 993–999. https://doi.org/10.22207/jpam.17.2.28
Herlinawati, E., & Machmud, A. (2020). The Effect of Innovation on Increasing Business Performance of Smes in Indonesia. Wseas Transactions on Business and Economics, 17, 51–57. https://doi.org/10.37394/23207.2020.17.7
Hustia, A., & Bimantara, F. (2024). Pendampingan UMKM Dalam Memaksimalkan Tata Kelola Usaha dan Manajemen Pemasaran. Jukeshum Jurnal Pengabdian Masyarakat, 4(1), 107–115. https://doi.org/10.51771/jukeshum.v4i1.663
Istiqomah, I. (2023). Pengembangan UMKM Melalui Pelatihan Standard Operational Procedure Dalam Program Karang Mitra Usaha. Jurnal Masyarakat Madani Indonesia, 2(4). https://doi.org/10.59025/js.v2i4.159
Khalid, N. I., Jalil, N. A., Aziz, N. A., Harun, M. M., Taip, F. S., M.A.R., N.-K., Sobri, S., & Yusof, Y. A. (2024). Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology. International Journal on Advanced Science Engineering and Information Technology, 14(1), 181–188. https://doi.org/10.18517/ijaseit.14.1.18307
Mathot, A., Postollec, F., & Leguérinel, I. (2020). Bacterial Spores in Spices and Dried Herbs: The Risks for Processed Food. Comprehensive Reviews in Food Science and Food Safety, 20(1), 840–862. https://doi.org/10.1111/1541-4337.12690
Medalcho, T. H., Abegaz, K., Dessalegn, E., & Maté, J. I. (2023). Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products. Toxins, 15(5), 307. https://doi.org/10.3390/toxins15050307
Mladenovska, I., Bektashi, N. L., Andonović, B., Spasevska, H., Sandeva, I., Arizanova, M., Mašić, S., & Reka, A. A. (2021). Development of a Novel Microbiological Method for Detection of Gamma Irradiated Spices. Macedonian Journal of Chemistry and Chemical Engineering, 40(2), 213. https://doi.org/10.20450/mjcce.2021.2397
Mulyati, H., Efriadi, A. R., & Nurwati, N. (2020). Workshop Perhitungan Harga Pokok Produksi Bagi Umkm Binaan Pinbas Mui. Sawala Jurnal Pengabdian Masyarakat Pembangunan Sosial Desa Dan Masyarakat, 1(1), 23. https://doi.org/10.24198/sawala.v1i1.25839
Muthmainnah, M., Akbar, J., & Ilhadi, V. (2023). Aplikasi Sistem Informasi Geografis (SIG) Berbasis Web Untuk Pemetaan Persebaran Usaha Mikro Kecil Menengah (UMKM) di Kota Lhokseumawe. Sisfo Jurnal Ilmiah Sistem Informasi, 7(2), 1. https://doi.org/10.29103/sisfo.v7i2.13917
Nurchayati, N., Parju, P., & Suroto. (2023). Pentingnya Akuntansi Untuk UMKM: Panduan Praktis Bagi Pengusaha UMKM Kelurahan Mijen Semarang. Jurnal Suara Pengabdian 45, 2(3), 80–86. https://doi.org/10.56444/pengabdian45.v2i3.1081
Oduro, S. (2024). Eco-Innovation and SMEs’ Sustainable Performance: A meta-Analysis. European Journal of Innovation Management, 27(9), 248–279. https://doi.org/10.1108/ejim-11-2023-0961
Pravallika, K., Pradhan, S., Prabha, A., & Chakraborty, S. (2025). Ultraviolet and Pulsed Light Treatment of Spices and Herbs and Their Products: Microbial Safety, Enzyme Inactivation, Bioactive Retention, and Shelf‐life Extension. Comprehensive Reviews in Food Science and Food Safety, 24(2). https://doi.org/10.1111/1541-4337.70107
Puspaningtyas, A., Ismail, H., Berlia, G. W., & Zulfah, N. Q. (2023). Pendampingan Hilirisasi Produk Pertanian Untuk Mewujudkan Ketahanan Pangan Di Desa Kebontunggul, Mojokerto. Ezra Science Bulletin, 1(2), 350–360. https://doi.org/10.58526/ez-sci-bin.v1i2.60
Rachmawati, M., Lisdayanti, A., Dalimunthe, G. P., Bestari, D. K. P., Munawar, F., & Ridwansyah, I. (2021). Menciptakan Umkm Unggul Dan Terstandarrisasi Dalam Memasuki Pasar Global. Jurnal Pengabdian Dharma Laksana, 3(2), 117. https://doi.org/10.32493/j.pdl.v3i2.8800
Safitri, W., Hartati, N., Huda, M., Rismawati, R., & Fauzan, E. (2023). Optimasi Produksi dengan Pembuatan Standar Operasional Prosedur (SOP) Pada UMKM Bakso Pentol Shena. Jurnal Pengabdian Masyarakat Bangsa, 1(6), 644–650. https://doi.org/10.59837/jpmba.v1i6.235
Saputra, A. D., & Qoiriah, A. (2022). Penerapan Algoritma C4.5 Untuk Mengatur Persediaan Stok Barang Berbasis Website. Journal of Informatics and Computer Science (Jinacs), 3(04), 481–493. https://doi.org/10.26740/jinacs.v3n04.p481-493
Sarfiah, S. N., Atmaja, H. E., & Verawati, D. (2019). UMKM Sebagai Pilar Membangun Ekonomi Bangsa. Jurnal Rep (Riset Ekonomi Pembangunan), 4(2), 1–189. https://doi.org/10.31002/rep.v4i2.1952
Selelo, M. E., & Khwela, M. N. (2023). Implications of the Fourth Industrial Revolution on Small and Micro Enterprises’ Productivity in Mankweng Township. Journal of Business and Social Review in Emerging Economies, 9(4), 483–494. https://doi.org/10.26710/jbsee.v9i4.2844
Soenandi, I. A., Siswanto, B., Aprillita, D., Anwar, R. M., Tampubolon, L. D., Frederica, D., Magdalena, F. C. S., Ginting, M., & Purba, F. R. (2021). Perencanaan Pelaksanaan Abdimas Edukasi Pemanfaatan Teknologi Bagi Usaha Mikro Kecil Menengah (UMKM) Kelurahan Tanjung Duren Jakarta Barat. Sendimas 2021 - Seminar Nasional Pengabdian Kepada Masyarakat, 6(1), 44–49. https://doi.org/10.21460/sendimasvi2021.v6i1.25
Tassabehji, R., Mishra, J., & Dominguez, C. (2019). Knowledge Sharing for Innovation Performance Improvement in Micro/SMEs: An Insight From the Creative Sector. Production Planning & Control, 30(10–12), 935–950. https://doi.org/10.1080/09537287.2019.1582101
Wang, K., Hong, Y., Gu, Z., Cheng, L. P., Li, Z., & Li, C. (2022). Fabrication and Characterisation of Spice Essential Oil‐based Nanoemulsions: Physical, Sensory and Antimicrobial Properties. International Journal of Food Science & Technology, 57(12), 7852–7861. https://doi.org/10.1111/ijfs.16131
Wirawan, I. K. G. S., & Karmini, N. L. (2023). Peran Promosi Dalam Memoderasi Pengaruh Biaya, Lama Usaha Dan Tenaga Kerja Terhadap Pendapatan Pelaku Umkm Di Kota Denpasar. E-Jurnal Ekonomi Dan Bisnis Universitas Udayana, 1931. https://doi.org/10.24843/eeb.2023.v12.i10.p04
Zai, M. M., & Widagdo, C. S. (2024). Pengelolaan Keuangan Dan Dampaknya Terhadap Keberlanjutan Usaha Mikro, Kecil, Dan Menengah Di Kabupaten Semarang (Studi Kasus Pada Toko Wahana Parfum Karangjati). Scientific Journal of Reflection Economic Accounting Management and Business, 7(4), 898–910. https://doi.org/10.37481/sjr.v7i4.941

















