Pemberdayaan UMKM Olahan Kolang-Kaling Melalui Penerapan Mesin Pemotong Berbasis Teknologi Tepat Guna dan Pendampingan Manajemen Usaha
Abstract
Locally based food products hold significant strategic potential in strengthening community economic independence while preserving Indonesia’s rich traditional culinary heritage. One promising commodity is kolang-kaling, derived from the sugar palm fruit, which is widely utilized by small-scale enterprises to produce various food and beverage products. In the Wonocolo area of Sepanjang, Sidoarjo, there is a micro, small, and medium enterprise (MSME) owned by Bu Safira Fahmi that develops traditional beverages made from kolang-kaling. However, the production process is still carried out manually, particularly in the peeling, cutting, and slicing stages, leading to several challenges such as low production capacity, relatively long processing time, and inconsistent cutting results. Through a Community Service Program (PKM), a kolang-kaling cutting machine was introduced as an appropriate technology solution to improve work efficiency. The program includes needs identification, tool design, user training, and outcome evaluation. The implementation of this technology has proven to increase production capacity from 25 liters to 40 liters per day, reduce processing time from 3.5 hours to 1.5 hours, and produce more uniform and hygienic cuts.
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