PENINGKATAN KAPASITAS PRODUKSI DALAM PENGOLAHAN DIMSUM SIOMAY DI SUNGAILIAT

Yudi Oktriadi; Masdani Masdani; Husman Husman; Muhammad  Fadhil; Prabowo Agung Pribadi; Radittiansyah Radittiansyah

doi:10.33504/dulang.v5i01.404

Authors

Yudi Oktriadi Politeknik Manufaktur Negeri Bangka Belitung
Masdani Masdani Politeknik Manufaktur Negeri Bangka Belitung
Husman Husman Politeknik Manufaktur Negeri Bangka Belitung
Muhammad Fadhil Politeknik Manufaktur Negeri Bangka Belitung
Prabowo Agung Pribadi Politeknik Manufaktur Negeri Bangka Belitung
Radittiansyah Radittiansyah Politeknik Manufaktur Negeri Bangka Belitung

DOI:

https://doi.org/10.33504/dulang.v5i01.404

Keywords:

peanuts, grinding , machine, dimsum, production

Abstract

From the survey conducted with partners, it was found that the main issue in the dim sum processing lies in the peanut sauce preparation. The grinding of peanuts still uses a small blender for 15 minutes with a total of 2 kg of peanuts being ground. This grinding process is done in stages with each grind amounting to 100 grams, which takes too long to grind a total of 2 kg of peanuts. Using a small blender is not suitable for large quantities, causing the blender to overheat and jam. This activity aims to increase the production capacity of dim sum in Parit Padang Village, Sungailiat District, Bangka Regency, Bangka Belitung Islands Province, which is one of the centers of the processed food industry in the area. The method used is the application of appropriate technology, namely a peanut grinding machine designed and made according to the needs and capabilities of the partners. The results achieved include an increase in the quality and quantity of peanut grinding production, from a total of 2 kg to 150 kg per hour, as well as an increase in the income and welfare of the partners and the surrounding community. The expected benefits for the partners include increased production volume, faster production time, and more products produced.

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