Article

Utilization of Screw Press to Increase the Production Efficiency of Enbal (cassava) in Ibra Village, Southeast Maluku, Indonesia

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Abstract

The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.

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Tujuan umum kegiatan ini adalah mengembangkan budaya knowledge based economy dalam bidang usaha pengolahan berbasis pangan lokal enbal (singkong) dan rumput laut dengan memanfaatkan pengetahuan, pendidikan maupun hasil riset. Tujuan khusus yaitu memaksimalkan penggunaan rumput laut sebagai sumber serat untuk bahan fortifikan agar dapat meningkatkan daya saing (nilai ekonomi dan nilai gizi) enbal crispy sebagai pangan lokal masyarakat kepulauan Kei. Metode pelaksanaan program ini dilakukan dalam tiga tahap. Tahap pertama dilakukan produksi rumput laut dengan umur panen 60 hari. Tahap kedua diproduksi tepung enbal (singkong) dengan metode press ulir. Tahap ketiga di lakukan produksi enbal crispy rumput laut (ECRL). Hasil kegiatan menunjukkan produk ECRL cukup diminati konsumen, baik lokal maupun luar Maluku. Selama 6 bulan, produksi rumput laut sebanyak 500 kg (70%), produksi tepung enbal sebanyak 20kg (40%), produksi ECRL yang dihasilkan sebanyak 800 dos (20%), pendapatan mencapai 36 % dari target yang telah ditetapkan. Enbal crispy yang dihasilkan mengandung kadar air 8% dan HCN <3 mg/kg.
Article
Partner of the community partnership program on this study is a group of cassava chips processing located in the village of Ibra, Southeast Maluku district. Partners can be classified into economically productive societies, but they still face many problems in the production and marketing process. The purpose of this activity was to increase the income of the cassava chip processing group partners, and to increase the added value of cassava root by adding seaweed into high fiber cassava chips. The activity was carried out in three stages, firstly producing cassava flour with an improved press method, secondly producing cassava plates, and thirdly producing cassava krispi seaweed chips(SKRL). The results of the activity showed that SKRL products were quite attractive to consumers. With the improvement of the form, taste and packaging of SKRL had become one of the typical souvenirs of the Kei community. The marketing strategy adopted was to increase packaging using two types of packaging, namely primary packaging with propilen plastic (PP) and secondary packaging using paper boxes. Seaweed cassava produced was very preferred by consumers because it tastes good and crispy. The use of a screw press produced cassava chips with very low HCN levels so it is very safe to consume. The partner's income increased, the sales during the 6 months of activities reached 600 boxes with a value of IDR 10,000,000.
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