The Appropriate Technology Introduction for Tempeh Brownies Diversification in BROWNIESTA SMEs

Siswanti Siswanti, Setyaningrum Ariviani, Dwi Ishartani, Windi Atmaka, Lia Umi Khasanah

Abstract


A small medium enterprise (SME) of BROWNIESTA produces tempeh brownies products and is located in Pengkok Village, Kedawung District, Sragen Regency. The community service activities in 2020 conducted by the service team of Universitas Sebelas Maret (UNS) were proven to increase the production capacity and quality of tempeh brownies. The COVID-19 pandemic impacted the cessation of BROWNIESTA SMEs’ production activities. Along with the improvement in post-pandemic conditions, product demand is increasing. However, the increase in product demand could not be fully handled by BROWNIESTA SMEs. BROWNIESTA SMEs experienced difficulties, such as inadequate production equipment and lacking marketing techniques. BROWNIESTA SMEs must also be maintained through product innovation, such as steamed tempeh brownies production. Hence, this service activity aims to increase production efficiency and capacity, elevate tempeh brownies diversification, and improve product marketing techniques at BROWNIESTA SMEs. The service activities involved the appropriate technology introduction through the following activities: 1) a stand mixer and steamer introduction; and 2) the training of entrepreneurship, information technology (IT)-based marketing, and direct selling strategies. A stand mixer introduction succeeded in increasing brownies’ production efficiency by preventing the repetition of dough production in each batch. Brownies’ production capacity also increased up to 20-25% products/day. The steamer introduction successfully produced steamed tempeh brownies, thus tempeh brownies diversification was accomplished. Several training activities were proven to increase BROWNIESTA SMEs’ knowledge, especially regarding online marketing, by launching their first Instagram account to improve business activities. 


Keywords


IT-based marketing; product diversification; production efficiency; steamed tempeh brownies

Full Text:

PDF
rticle

References


Ardiyanto, A. (2018). Analisis Penggunaan Media Sosial Dalam Pengembangan Usaha Mikro, Kecil, dan Menengah (UMKM) Di Desa Kemasan Kecamatan Sawit Kabupaten Boyolali. [Skripsi]. Institut Agama Islam Negeri Surakarta.

Asbur, Y., & Khairunnisyah. (2021). Tempe Sebagai Sumber Antioksidan: Sebuah Telaah Pustaka. AGRILAND Jurnal Ilmu Pertanian, 9(3), 183–192.

Atmoko, T. P. H., & Krestanto, H. (2017). Profesionalisme Chef Dalam Pengolahan dan Meningkatkan Kualitas Makanan di Cavinton Hotel Yogyakarta. Jurnal Khasanah Ilmu, 8(2), 60–69.

Cahyadi, W. (2006). Kedelai Khasiat dan Teknologi. Bandung: Bumi Aksara.

Daforte, H. H., & Sobari, E. (2018). Daya Terima Responden Terhadap Tepung Limbah Susu Beras Sebagai Subtitusi Tepung Terigu Dalam Pembuatan Brownies Panggang dan Kukus. 9th Industrial Research Workshop and National Seminar By Polban, “Peran Penelitian Dan Inovasi Di Era Industri 4.0 Dalam Mewujudkan Pembangunan Berkelanjutan Menuju Kemandirian Bangsa.”, Bandung 2018.

Ishartani, D., Atmaka, W., Khasanah, L. U., Ariviani, S., & Siswanti, S. (2021). Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna. AgriHealth: Journal of Agri-Food, Nutrition and Public Health, 2(1), 23. https://doi.org/10.20961/agrihealth.v2i1.45964

Latifah, A. E. (2019). Praktik Produksi Brownies Dengan Subtitusi Tempe. Tugas Akhir. Universitas Sebelas Maret Surakarta. [Tugas Akhir]. Universitas Sebelas Maret Surakarta.

Lukum, A. (2022). Diversifikasi Produk Kue Khas Gorontalo Guna Meningkatkan Pendapatan Kelompok Usaha Wanita. Mopolayio: Jurnal Pengabdian Ekonomi, 2(1), 67–73.

Muhammad, D. R. A., Sasti, T. G., Siswanti, & Anandito, R. B. K. (2020). Karakteristik Brownis Kukus Cokelat Berbahan Dasar Pati Garut Dengan Subtitusi Parsial Tepung Jewawut. Jurnal Teknologi Hasil Pertanian, 12(2), 87. https://doi.org/10.20961/jthp.v12i1.36184

Mukhsin. (2019). Manfaat Penerapan Marketing Online (Menggunakan E-Commerce dan Media Sosial) Bagi Usaha Mikro, Kecil, dan Menengah (UMKM). Teknokom, 2(1), 1–9.

Perangin-angin, S., Hamsi, A., Sabri, M., Isranuri, I., Indra, & Mahadi. (2015). Komponen-Komponen dan Peralatan Bantu Mixer Kapasitas 6,9 Liter Putaran 280 RPM. Jurnal Dinamis, 3(2), 93–107.

Pristiana, U., Hidayati, C., & Wiwoho, B. (2015). Peningkatan Produktivitas dan Profitabilitas Bagi UKM Sentra Industri Kue Bakpia di Gempol Pasuruan Jawa Timur. Jurnal Pengabdian LPPM UNTAG Surabaya, 1(2), 147–152.

Purwidiantoro, M. H., Kristanto, D. F., & Hadi, W. (2016). Pengaruh Penggunaan Media Sosial Terhadap Pengembangan Usaha Kecil Menengah (UMKM). Jurnal EKA CIDA, 1(1), 30–39.

Suhendri, D. A., Wulandari, Y. W., & Widanti, Y. A. (2022). Brownies Bebas Gluten dari Tepung Mocaf dan Substitusi Tepung Bekatul dengan Variasi Lama Pemanggangan. JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 7(1), 20–29. https://doi.org/10.33061/jitipari.v7i1.6101

Suknia, S. L., & Rahmani, T. P. D. (2020). Proses Pembuatan Tempe Home Industry Berbahan Dasar Kedelai (Glycine max (L.) Merr) dan Kacang Merah (Phaseolus vulgaris L.) di Candiwesi, Salatiga. Southeast Asian Journal of Islamic Education, 3(1), 59–76. https://doi.org/10.21093/sajie.v3i1.2780

Wirandhani, D. S., Maharani, H., Islam, M. I., Mahdiyasa, R. I., & Winarsih, S. (2021). Pendampingan dan Pengurusan Izin PIRT sebagai Penguatan Produk Olahan Desa Taji, Kecamatan Jabung Kabupaten Malang. Dharma Raflesia : Jurnal Ilmiah Pengembangan Dan Penerapan IPTEKS, 19(2), 234–246. https://doi.org/10.33369/dr.v19i2.18406




DOI: https://doi.org/10.20961/prima.v6i2.71542

Refbacks

  • There are currently no refbacks.


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