CHEMISTRY EDUCATION LECTURER CONDUCTS FROZEN FOOD BUSINESS ASSISTANCE IN JOHO, MOJOLABAN SUKOHARJO
Frozen food is a food that is easy to serve, it is a favorite food for children to adults. Not only large companies, small and medium enterprises (SMEs) also take advantage of this large market. Frozen food manufacturing technology is a simple technology, does not require large equipment and costs, so this technology can be applied on a home industrial scale. Small businesses have a very potential role for development in the economic sector where this can produce a lot of labor, is a producer of goods and services at an affordable price level for the low needs of the people. Small Business is a potential foreign exchange earner, because of its success in producing non-oil and gas commodities. The contribution of small businesses is very large in the development of the economic sector, so it needs to be continuously fostered and empowered in a sustainable manner so that it can be more developed and advanced. One of them is a frozen food small business owned by Mrs. Linda Widiawaty in the village of Joho Mojolaban, Sukoharjo.
Mrs. Linda’s Frozen Food small business is a small business engaged in the home industry that produces various types of frozen food, including chicken meatballs, nuggets, dumplings, otak-otak, tempura, sempol, and tofu meatballs. small, both in terms of capital, production, and labor. Equipment in the frozen food production process is very limited and simple, especially in the dough mixing process, so that the product that can be produced is only with a low capacity. A workforce of 5 people is a family member or close relative, with an “informal” working relationship with technical qualifications that are as they are or developed while working.
The production place owned by the partner is still one with the kitchen where the partner lives so that in carrying out the production process there is a possibility for cross-contamination between partner products and food ingredients other than product materials, cross-contamination between raw materials and finished products, and cross-contamination from a kitchen environment that is still mixed with a household kitchen. The production layout has also not been arranged according to the sequence of the production process so that it has not made it easy to work efficiently and hygienically and has the potential for cross-contamination.
In the packaging process for products, partners still carry out packaging using ordinary plastic and have not yet been packaged using airtight packaging. Like food that is classified as semi-wet food, Mitra’s products are perishable foods.
Based on the situation faced by Mrs. Linda’s frozen food small business, the research service team for the Natural Products, Molecular Engineering, and Chemistry Learning group consisting of Dr. Elfi Susanti VH, MSi, Dr.rer.nat Sri Mulyani, Dr. Sri Retno Dwi Ariani, MSi, and Dr. Suryadi Budi Utomo, SSi will provide solutions to problems according to the potential and problems faced by Mrs. Linda’s small business, including:
- Assistance in the use of chopper technology
Outcome: Partners can operate this tool properly so that the production process becomes easier and produces products with more capacity.
- Assistance in the use of vacuum sealer product packaging tools
Outcome: Products produced after vacuum packaging will extend shelf life, maintain freshness of taste and aroma longer and will save storage space because the packaging is slimmer.
- Assistance in good processed food production methods for home industries
Outcome: The resulting product is good and safe for consumers because it has met the quality and safety requirements
- Financial management assistance to partners for recording financial transactions, calculating business analysis and preparing financial reports
Outcome: Increased ability to manage finances properly
- Assistance in marketing development to partners for frozen food products.
Outcomes: Product marketing activities accompanied by effective and efficient promotions.