Penerapan Teknologi Ginger Slicing Machine Untuk Meningkatkan Efisiensi dan Kapasitas Proses Perajangan Jahe Pada UMKM Susu Jahe 76, Di Bunulrejo, Kec. Blimbing, Kota Malang

Eddy Rudiyanto; Erwin Komara Mindarta; Marji

doi:10.31004/jerkin.v4i2.3491

Authors

Eddy Rudiyanto Universitas Negeri Malang
Erwin Komara Mindarta Universitas Negeri Malang
Marji Universitas Negeri Malang

DOI:

https://doi.org/10.31004/jerkin.v4i2.3491

Keywords:

Teknologi Tepat Guna, Mesin Pengiris Jahe, Usaha Mikro Minuman Herbal, Efisiensi Produksi, Transfer Teknologi Kejuruan, Pemberdayaan UMKM, Keseragaman Mutu Irisan

Abstract

Meningkatnya permintaan minuman herbal di pasar pascapandemi telah memperkuat kebutuhan akan metode produksi yang efisien dan berkualitas tinggi di kalangan usaha mikro dan kecil (UMKM). Namun, metode pengolahan manual tradisional, khususnya dalam mengiris jahe, sering kali menyebabkan inefisiensi, kualitas yang tidak konsisten, dan ketegangan fisik pada pekerja. Penelitian ini bertujuan untuk mengevaluasi dampak penerapan Mesin Pengiris Jahe di UMKM minuman herbal tradisional, “Susu Jahe 76,” di Malang, Indonesia, sebagai bentuk teknologi tepat guna untuk meningkatkan kinerja operasional dan keberlanjutan. Penelitian ini menggunakan desain pra-eksperimental satu kelompok, yaitu pra-uji-pasca-uji, dengan mengumpulkan data kuantitatif dan kualitatif untuk mengukur peningkatan waktu pemrosesan, konsistensi pemotongan, hasil produksi, dan kepuasan pengguna. Intervensi meliputi pemasangan mesin pemotong semi-otomatis, pelatihan operator, dan evaluasi pra/pasca menggunakan instrumen standar. Temuan menunjukkan pengurangan waktu pemotongan sebesar 55% dan peningkatan hasil produksi sebesar 8,4%, bersamaan dengan penurunan signifikan dalam deviasi ketebalan dari ±1,9 mm menjadi ±0,6 mm. Hasil ini menunjukkan peningkatan produktivitas, keseragaman produk yang lebih baik, dan limbah yang diminimalkan. Lebih jauh, umpan balik kualitatif dari pengguna menyoroti manfaat ergonomis mesin, kemudahan penggunaan, dan peningkatan kualitas produk yang dirasakan. Pembahasan menegaskan bahwa mesin yang murah dan sesuai konteks—bila diintegrasikan dengan pelatihan langsung—dapat secara efektif mengatasi inefisiensi produksi di UMKM. Pembahasan ini juga menekankan peran desain yang berpusat pada manusia dan transfer teknologi kejuruan dalam memastikan keberlanjutan dan skalabilitas intervensi tersebut. Studi ini memberikan kontribusi pada bidang teknologi tepat guna dengan memberikan bukti empiris tentang penerapan praktisnya dalam lingkungan UKM di dunia nyata. Studi ini menggarisbawahi potensi inovasi skala kecil untuk mendorong produktivitas dan pemberdayaan di sektor makanan tradisional dan minuman herbal, serta menawarkan model yang dapat diskalakan untuk kemajuan teknologi berbasis masyarakat.

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