Knowledge Brief Publication Technology Brief Food Processing and Packaging COT in POLIJE Courtesy of: https://www.kanalbojonegoro.com/wp-content/uploads/2016/07/Waluh-Lagi.jpg Author: Suratno Institution: Politeknik Negeri Jember Location: Jember Date: 13 Nov. 2017 Editor: Noor Hidayat - Knowledge Management Consultant - PMU PEDP RISTEKDIKTI Summary: ● POLIJE established Center of Technology (COT) for food processing and packaging which is expected to support student practical activities in order to produce competent and qualified graduates. ● Food Processing and Packaging COT in POLIJE is run in real business mode. Organization structure is set up, business plan is conducted, marketing aspect and financial aspect is defined, and finally the cash flow is recorded and analyzed. ● Organization structure is also defined thoroughly including job description for each position. Furthermore, to ensure a clean business operation, a monitoring and evaluation team is also setup with clear duty. The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/ Page 1
Summary: ● POLIJE established Center of Technology (COT) for food processing and packaging
which is expected to support student practical activities in order to produce competent and qualified graduates.
● Food Processing and Packaging COT in POLIJE is run in real business mode. Organization structure is set up, business plan is conducted, marketing aspect and financial aspect is defined, and finally the cash flow is recorded and analyzed.
● Organization structure is also defined thoroughly including job description for each position. Furthermore, to ensure a clean business operation, a monitoring and evaluation team is also setup with clear duty.
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
East Java, where State Polytechnic of Jember (Politeknik Negeri Jember - POLIJE) located, refer to the accelerated economic development strategy from central government, is a region for the development of economic activities in the field of agro-industry, more specifically in food and drink industry. For implementing the program in the area of polytechnic educational development, POLIJE established Center of Technology (COT) for food processing and packaging which is expected to support student practical activities in order to produce competent and qualified graduates.
Figure-1: COT Schema in POLIJE
POLIJE has developed a sustainable educational process which includes development of curriculum and learning tools to improve the competency of faculty members, administrative staffs, and technicians. The development is also conducted in the laboratory and UPT (Unit Pelayanan Teknis or Technical Services Unit), a wide range of laboratory equipment, and a good governance of institutions management. In addition, the faculty must implement and develop the knowledge of innovative activity in research and community service.
Center of Technology for Food Processing and Packaging (Pusat Unggulan Teknologi Prosesing dan Pengemasan Pangan - PUTPPP) has begun to develop but there are still a lot of things to do to be able to become the real leading Center of Technology. It already has some proven strength
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
but there are still some weaknesses to overcome. Below is the recent SWOT (Strength, Weakness, Opportunity, Threat) of the COT:
Strength:
1. POLIJE has established several UPT for food and beverage processing between UPT Arts, Food and Frozen Products, Beverages Feeling Unit, Unit of Production and Services, etc. all of which will support the teaching and learning activities at the same time make the initial capital leading center of technology.
2. POLIJE have professional personnel as lecturers or technicians in the field of food industry.
Weakness:
1. The lack of synergy between the activities sa tu with others in its management. 2. Incomplete technology to support the processing and packaging of food.
Opportunities:
1. There is no technological superior center in east java which is in formal education institution particularly in the field of food processing and packaging.
2. There are still many people who have an interest in entrepreneurship in fields of food.
Threats:
1. Communities are better known to ask for training assistance to the Non-Government Organization (NGO) than to POLIJE.
2. Many of the emergence of processing and packaging technology tool that is more modern and thus require skill labor must also evolve to operationalize these tools.
PUTPPP in Polytechnic Jember actually has been started since the establishment of UPT Aneka Pangan and UPT Drink Rasa. This can be seen from the products produced by the UPT is a variety of food products such as various kinds of bread and cakes that are branded SIP, and drink products in the form of drinking water in glass and drink packaging with various kinds of fruit flavor. With the development of PUT program is expected to complete a variety of tools for process and packaging activities. Technology's flagship center at POLIJE will be developed based on products in both packaging carton / paper, plastic, cans and bottles.
Development Roadmap of PUTPPP by Product
The resulting product Tools / materials used Year of procurement
Raw material Cold Storage 2014
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
Below are some development of COT Food Processing and Packaging carried out by POLIJE:
1) Optimizing the storage of raw materials used in the production of various foods
The condition that exists in the farming community is that the farmers who cultivate their land for the cultivation of waluh plants or pumpkins. Cultivation of this plant to make seeds waluh which has a high selling value. of these activities eventually farmers discard or not utilizing pumpkin pulp. So the pumpkin pulp overflow as waste from producer seedwaluh. Character of this pumpkin meat is not durable, so it is necessary to have an adequate storage to control the continuity of the production of processed pumpkin meat. From that background, PUTPPP
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
POLIJE took the initiative to use this waluh meat into a product that has added value and favored the consumers by making diversification of food made from raw meat into waluh flour, waluh bread, bakpia waluh.
2) Diversification of various food products
a) Fish in a tin / sardine b) Waluh sweet bread c) Drinks in a bottle
3) Complete support equipment
The development of the next POLYJE PUTPPP is to complement the supporting equipment from production activities that produce food products. In addition, POLIJE also provides training for PUT technicians in the operational section so that they are competent in their field. The training has been done for boiler operational power / steamer, considering this tool requires a trained personnel in their field. The existence of PUTPPP is also to provide services in the form of consultation or training to the community so as to entrepreneurship in the field of processed food. It required equipment - processing and packaging equipment that can be used for small and medium industries.
Business Plan of Food Processing and Packaging COT
Vision
Being a leading center of technology in the food processing and packaging Polytechnic of Jember reliable, competent and competitive as well as a referral center stakeholders in studying the technology of processing and packaging of food in 2020
Mission
1. Improving student competence through learning using the PUT 2. Providing services to stakeholders (community, industry, local government and students)
through education and training on food-based processing, packaging and entrepreneurship. 3. Conducting competency test in the field of food processing and packaging 4. Implementing good governance of PUT (accountable and transparent)
Product
The PUT product is a product that can be reached by the community at a price that is quite competitive with its competitors.
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
Product planning undertaken business processing products made from raw waluh is sweet bread, bread barbecue, bakpia and dodol:
Production Capacity
Production capacity planning is carried out for all machinery, equipment, and other production factors in accordance with the planned number of final products to be produced which refer to the market analysis of the product. Another factor to consider in relation with the production capacity is the cool storage capacity which is currently 30 ton.
Price
Sweet bread Rp. 3,000
White bread Rp. 10,000
Bakpia Rp. 1,400
Dodol Waluh Rp. 4,500
,
Market
The whole area of Jember is the geographical segmentation of PUT products. More specifically, the market targets are currently in the city of Jember and surrounding campus and Polytechnic University of Jember.
Promotion
Personal Selling - Promotion through direct sales to where consumers are located by offering and trying products directly with 3 salespeople
Distribution
The distribution system is carried on directly to consumers and through retailers (small traders) like a store or shop around muddy. Marketing distribution is also done by optimizing the marketing outlets owned by State Polytechnic of Jember in City Center with the name of outlet "Sahabat IKM"
Building
Buildings used for PUT are as follows:
1. Cool storage Room: 3 Spaces 2. Room can seamer: 1 room 3. Room practice processing: 1 space
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
Since the PUT is run like a real business, a cash flow of Bread and Waluh-based Cake business operation must be recorded accordingly. The 2015 cash flow data is available but not presented in the publication.
Organization and Management
Position Job Description
PUT Manager ● Determine all policies and decisions related to PUT operational activities.
● Arrange the work plan of the LPR concerning the planning and supervision of production and marketing
Head of UPT Aneka Pangan ● Responsible for all operational PPP PUT and continuity on the part of various food
Head of UPT Drinks ● Responsible for all operational PPP PUT and continuity on beverage
1. Marketing Division ● Plan and execute the marketing strategies necessary to increase product sales
● Receive a report from the sale of all sales activities carried out
● Responsible for all PUT marketing activities ● Responsible for the existence of products on the market ● Responsible for increased sales volume
2. Production Division ● Supervise, supervise, build and hold accountable from all operational personnel
● Responsible for the tools to be used in the production process
● Responsible for the availability of raw materials for the production process
● Accompany training conducted within its working area
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
3. Treasurer Division ● Maintain the completeness of documents related to financial transactions
● Make periodic financial reports conducted by PUT
Figure-2: Organizational Structure
Monitoring and Evaluation
Monitoring and evaluating of the COT conducted by POLIJE monev team through an internal watchdog unit (Satuan Pengawas Internal - SPI). The duty of Monev team are as follow:
1. Conduct meeting with the COT Manager 2. Monitor every production process and marketing process in each UPT 3. Evaluate activities that have been running during production 4. Make a record of monitoring and evaluation results 5. Upholds norms, ethics and values during the implementation of monitoring and evaluation
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
Food Processing and Packaging COT in POLIJE is run in real business mode. Organization structure is set up, business plan is conducted, marketing aspect and financial aspect is defined, and finally the cash flow is recorded and analyzed.
Organization structure is also defined thoroughly including job description for each position. Furthermore, to ensure a clean business operation, a monitoring and evaluation team is also setup with clear duty.
References
1. Pengembangan Pusat Unggulan Teknologi Perosesing dan Pengemasan Pangan Politeknik Negeri Jember, Ir. Suratno, MP, 2016
The PEDP Knowledge Brief is a quick reference on the essentials of PEDP-related topics summarizing new findings and information. These may highlight an issue and key actions proven to be effective in improving polytechnic education, or disseminate new findings and lessons learned. For more information on this topic, go to: http://politeknikindonesia.belmawa.ristekdikti.go.id/
