MODERNISASI PERALATAN PRODUKSI DAN PELATIHAN PENGGUNAANNYA UNTUK MENINGKATKAN PRODUKTIVITAS UMKM KUE SUS

Rossi Indiarto; Edy Subroto; Muhammad Fedryansyah

doi:10.31764/jmm.v9i1.28852

MODERNISASI PERALATAN PRODUKSI DAN PELATIHAN PENGGUNAANNYA UNTUK MENINGKATKAN PRODUKTIVITAS UMKM KUE SUS

Rossi Indiarto, Edy Subroto, Muhammad Fedryansyah

Abstract

Abstrak: UMKM Kue Soes AlGhani menghadapi tantangan dalam efisiensi dan kualitas produksi akibat penggunaan alat manual, seperti hand mixer dan hand sealer, serta kurangnya pemahaman mengenai sanitasi dalam proses produksi. Program Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan produktivitas dan daya saing melalui modernisasi peralatan dan pelatihan intensif. Metode yang digunakan mencakup sosialisasi, pelatihan teknis, simulasi produksi, edukasi sanitasi, dan pendampingan operasional, dengan melibatkan mitra UMKM Kue Soes AlGhani, yang berlokasi di Desa Cileunyi Wetan, Kecamatan Cileunyi, Kabupaten Bandung, dengan jumlah tenaga kerja 2-3 orang. Hasil evaluasi menunjukkan peningkatan kapasitas produksi hingga tiga kali lipat, dari 2.500 gram menjadi 7.500 gram per batch. Efisiensi waktu pencampuran adonan meningkat sebesar 50%, dari 30 menit menjadi 15 menit per batch, dan efisiensi waktu pengemasan berkurang dari 10 menit menjadi 5 menit per batch berkat penggunaan alat yang lebih modern. Dalam aspek sanitasi, mitra mulai menerapkan standar kebersihan, seperti pembersihan rutin meja stainless steel, penggunaan sarung tangan, dan penyimpanan bahan baku secara higienis. Hasil ini mendukung kualitas produk yang lebih baik dan meningkatkan daya saing di pasar lokal.

Abstract: Soes AlGhani Cake MSMEs face challenges in production efficiency and quality due to the use of manual tools such as hand mixers and hand sealers, as well as a lack of understanding of hygiene in the production process. This community service program aims to improve productivity and competitiveness through equipment upgrading and intensive training. Methods used include socialization, technical training, production simulation, hygiene education, and operational support, involving partners of Soes AlGhani Cake MSMEs located in Cileunyi Wetan Village, Cileunyi District, Bandung Regency, with a workforce of 2-3 people. Evaluation results showed a threefold increase in production capacity, from 2,500 grams to 7,500 grams per batch. Dough mixing time efficiency increased by 50%, from 30 minutes to 15 minutes per batch, and packaging time efficiency decreased from 10 minutes to 5 minutes per batch, thanks to more modern tools. Regarding sanitation, the partners began implementing hygiene standards such as regular cleaning of stainless-steel tables and gloves and hygienic storing of raw materials. These results support better product quality and increased competitiveness in the local market.

Keywords

Local Economy; Digital Innovation; Equipment Modernization; Community Service; Quality Improvement; Sanitation.

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DOI: https://doi.org/10.31764/jmm.v9i1.28852