Pendampingan Penerapan Fryonix pada UMKM Bawang Goreng Bangor Kediri untuk Meningkatkan Efisiensi dan Kinerja Usaha
Mentored Implementation of Fryonix at Bangor Kediri Fried Shallot MSME to Improve Production Efficiency and Business Performance
Keywords:
Fryonix, teknologi tepat guna, bawang goreng, otomasi produksi pangan, efisiensi produksi, UMKM panganAbstract
UMKM Bawang Goreng Bangor Kediri menghadapi proses produksi manual, waktu siklus panjang, mutu tidak konsisten, konsumsi energi dan minyak tinggi, serta pencatatan usaha terbatas. Kegiatan ini bertujuan menerapkan dan mengevaluasi Fryonix (Smart Integrated Fried Shallot Technology) melalui pendampingan teknologi untuk meningkatkan efisiensi, kualitas, kapasitas, kompetensi operator, dan kinerja ekonomi mitra. Metode menggunakan pendekatan partisipatif dengan desain before–after melalui asesmen kebutuhan, instalasi prototipe, uji fungsi, pelatihan, penerapan SOP berbasis GMP dan K3, serta evaluasi indikator teknis, mutu, sumber daya, kompetensi, dan ekonomi. Hasil menunjukkan waktu produksi turun dari 285 menjadi 194 menit per siklus (31,93%), konsumsi LPG turun 28,13%, penggunaan minyak berkurang 22,50%, dan kapasitas meningkat dari 7,6 menjadi 9,6 kg/hari. Indeks konsistensi mutu meningkat dari 65,8 menjadi 92,4, produk gagal turun dari 25% menjadi 6%, dan kepatuhan higiene naik dari 52% menjadi 89%. Kompetensi operator mencapai 88,7, harga pokok produksi turun 9,45%, omzet naik 26,32%, laba bersih meningkat 80,39%, kepuasan mitra mencapai 92,4%, dan pemenuhan pesanan meningkat dari 76% menjadi 94%. Fryonix efektif meningkatkan efisiensi, mutu, kemandirian, dan daya saing UMKM apabila diikuti pelatihan, SOP, pencatatan produksi, dan pemeliharaan berkala.
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Copyright (c) 2026 Erwin Komara Mindarta, Eddy Rudiyanto, Marji Marji, Brolyn Pardamean Samosir, Akhmad Zakaria Adi Prasetyo, Alfian Putra Syauqi, Ayoub Eka Bekti
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