UNS — A team of Faculty Members in Research Group (RG) Food Technology (ITP) Animal Source Foods of Animal Husbandry Program Faculty of Agriculture (FP) Universitas Sebelas Maret (UNS) Surakarta managed to apply management standard of abon (traditional Javanese condiment made from beef) processing in its business partner, “Abon Ksatria”. A household-level abon processing business located in Jagalan RT 01/RW XII, Jagalan, Jebres, Surakarta.
Led by Dr. Adi Magna Patriadi Nuhriawangsa, the team that consists of Dr. Agung Budiharjo, Lilik Retna Kartikasari, Ph.D., Winny Swastike, S.Pt., M.P. and Bayu Setya Hertanto, S.Pt., M.Sc. seek to improve the quality of “Abon Ksatria” products through the implementation of product processing management following the Indonesian National Standard (Standar Nasional Indonesia – SNI). This is supported by the statement of the business owner, Tri Rahayu, who stated that her 13 years old business needs to improve its quality, both in term of product and packaging to increase its competitiveness in the market. Previously, “Abon Ksatria” is packaged in polyethylene plastic (PE) with a simple product label.
“Abon is a food product that can be used as filling of cake and other snacks. Or as a part of our daily foods, therefore, it has good market potential. This potential needs to be maximized by improving the quality of products from the raw materials, production process, to product packaging,” Dr. Adi Magna stated in a release received by uns.ac.id, Tuesday (17/11/2020).
Through funding from PNBP UNS 2020, this community service program is implemented by providing training of the production process. Firstly, the team introduced product hygiene through employee safety procedure during abon production process. Employees are equipped with body protection tools such as apron, mask, headgear, and gloves. This aims to prevent contamination from employees to abon product. Dr. Adi and team also applied a press tool to reduce trans-fat content and fat oxidation in the abon as a result of the frying process. Therefore, it can increase the storage time and produce a healthy and safe product for consumers.
At the end of abon production process, the team provided training for packaging and modification of package and label with the business partner. This training aims to create a more attractive and safety abon product to increase sales. “Packaging is an important aspect of product marketing because it acts as a communication between producer and consumers. Thus, the aspects concerning packaging are important to note,” Dr. Adi stated. He added that previous packaging using PE and simple label is changed into transparent aluminum foil with an interesting design.
“The standard for a label such as type of product, certification, and address of production house are matched with SNI. Thus, the consumer can see the product clearer with complete information,” he concluded. Humas UNS
Reporter: Kaffa Hidayati
Editor: Dwi Hastuti
