Pemberdayaan Pengrajin Kerupuk UD Mekar Jaya Desa Selimau 3 Bulungan melalui Peningkatan Kapasitas Produksi dan Manajemen Usaha
Pengabdian
DOI:
https://doi.org/10.31004/jerkin.v4i2.3650Keywords:
Kerupuk, Teknologi Tepat Guna, Mesin Pemotong Semi-Otomatis, Digital Marketing, UMKMAbstract
Community Partnership Program (PKM) for UD. Kerupuk Mekar JayaThis Community Partnership Program (Program Kemitraan Masyarakat/PKM) aims to increase production capacity and strengthen marketing management for the micro, small, and medium enterprise (MSME) UD. Kerupuk Mekar Jaya in Selimau 3 Village, Tanjung Selor, Bulungan Regency. The activities focus on two aspects: the application of appropriate technology in the form of designing and building a semi-automatic, electric-motor-powered cracker slicing machine, and a soft innovation product consisting of digital marketing and business management training.Before the intervention, the cracker production process was manual, yielding a capacity of approximately 30 kg per day, involving 8-10 workers, and requiring an effective working time of 8-12 hours. Following the implementation of the semi-automatic slicing machine, a significant increase in production capacity occurred, reaching 100 kg per day, with labor efficiency reducing the workforce to 3-4 people and production time decreasing to 3-4 hours per day. This increase reflects a productivity gain of more than 230% and a working time efficiency of 60-70%. Furthermore, the management and digital literacy training successfully enhanced the partner's ability to market products through online platforms such as social media. Overall, the program had a tangible impact on the sustainability of the small business and strengthened the MSME's position as the cracker production center in the region.
References
Andini P, Puspitorini R. Analisis Pengendalian Kualitas Menggunakan Metode Statistical Quality Control ( SQC ) pada Produk Kerupuk Singkong UD. Fatimah Jaya di Kabupaten Jember. 2023;23(1):22–6.
Astika, M., Mustikaningrum, F., & Purwani, E. (2015). Formulasi Pembuatan Kerupuk Karak dengan Penambahan Sodium Tripolyphosphate (STPP). Doctoral Dissertation. Surakarta: Universitas Muhammadiyah Surakarta.
Budiman Candra. (2012). Pengantar Kesehatan Lingkungan. EGC.
Christine Suharto Cenadi. Peranan Desain Kemasan Dalam Dunia Pemasaran. Nirmana [Internet]. 2000;2(2):92–103
Febriyanti SV, Mahdiyah U, Maharani AA, Jati DR, Apriani I. Identifikasi Penerapan Produksi Bersih di Industri Keripik Singkong. G-Tech J Teknol Terap. 2023;7(2):358–66.
Kusumawati, M. (2015). Tepung Kanji. Artikel Pangan. http://www.kerjanya.net/ faq/18558-tepung-kanji.htmL.
Mahfuz, H., Herpandi, H., & Baehaki, A. (2017). Analisis Kimia dan Sensoris Kerupuk Ikan yang Dikeringkan dengan Pengering Efek Rumah Kaca (ERK). FishtecH – Jurnal Teknologi Hasil Perikanan. 6(1): 39-46.
Suparthana, I. P., Vortina, A. J., & Yusa, N. M. (2023). Analisis sensori dan gizi kerupuk sagu kaya nutrisi dari ulat sagu (Rhynchophorus ferrugineus). Agrointek, 17(4).
Sudarso, Prakoso AF, Wibowo TW, Yunus. Penerapan Mesin Pemotong Kerupuk Semi Otomatis dan Perbaikan Manajemen untuk Meningkatkan Produktivitas Produsen Kerupuk di Sidoarjo. J Pengabdi Pada Masy. 2022;7(1):104–14.
Subani. Analisis Arus Kas Untuk Mengukur Kinerja Keuangan. J WIGA. 2015;5(1):58–67.
Widhyasari, L.M. Et Al. (2017) Penentuan Kadar Karbohidrat Pada Nasi Putih dalam Proses Pemanasan Rice Cooker Dengan Variasi Waktu Determination Carbohydrate Level Of White Rice In The Rice Cooker Heating Process With Time Variation.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Fitrah Pangerang, Nila Rusyanti, Eko Wahyudi

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.












