Improving the productivity and shelf life of Swasti jackfruit dodol through appropriate technology
DOI:
https://doi.org/10.26905/abdimas.v11i2.16144Keywords:
Appropriate technology, Food dehydrator, Home industry, Jackfruit dodol, PackagingAbstract
Swasti jackfruit dodol has been produced since 1996 by Swasti Home Industry in Jasri Village, Karangasem Regency, Bali. However, the enterprise faced several challenges, including labor-intensive processing, weather-dependent drying, limited production capacity, inconsistent product quality, and short shelf life, which reduced its ability to meet increasing market demand. This community service program aimed to improve production efficiency, strengthen partners’ technical capacity in operating appropriate technology, improve product quality and shelf life, and support the competitiveness of the home industry. The program adopted a participatory action research approach consisting of problem identification, training and mentoring, and monitoring and evaluation. The appropriate technologies introduced included an automatic dodol cooker and stirrer, a food dehydrator, and aluminum foil standing pouch packaging with a hand sealer. The program improved the partners’ knowledge and practical skills in processing and packaging jackfruit dodol. Cooking time was reduced from 4–5 hours to 1.5 hours, drying time decreased from 7–10 days to 2 days, and product shelf life increased from two to four months. These improvements supported increased production efficiency and capacity, enabled the partners to better respond to market demand, and supported the sustainable adoption of appropriate technology for long-term business development.
Downloads
References
Alit, I. B., Susana, I. G. B., Mara, I. M., Sujita, S., & Sutanto, R. (2019). Penggunaan mesin pengaduk pada kelompok usaha pembuatan dodol buah. Jurnal Karya Pengabdian Teknik Mesin, 1(3), 121-125. https://doi.org/10.29303/jkp.v1i3.38
Ansar, A., Sabani, R., & Kurniawan, H. (2019). Penerapan mesin pengaduk dodol otomatis guna meningkatkan produktivitas dan kualitas dodol nangka di Desa Suranadi Lombok Barat. Jurnal Ilmiah Abdi Mas TPB Unram, 1(1), 23-28. https://doi.org/10.29303/amtpb.v1i1.2
Fuadi, D. S., Akhyadi, A. S., & Saripah, I. (2021). Systematic review: Strategi pemberdayaan pelaku UMKM menuju ekonomi digital melalui aksi sosial. Diklus: Jurnal Pendidikan Luar Sekolah, 5(1), 1-13. https://doi.org/10.21831/diklus.v5i1.37122
Harinurdin, E., Laksmono, B. S., Kusumastuti, R., & Safitri, K. A. (2025). Community empowerment utilizing open innovation as a sustainable village-owned enterprise strategy in Indonesia: A systematic literature review. Sustainability, 17(8), 3394. https://doi.org/10.3390/su17083394
Kusumawati, I. G. A. W., Yogeswara, I. B. A., Gunawan, P. W., & Nursini, N. W. (2024). Furikake processing training to enhance product quality with innovative technology. ABDIMAS: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang, 9(4), 868–875. https://doi.org/10.26905/abdimas.v9i4.13898
Kusumawati, I. G. A. W., Yogesawara, I. B. A., Gunawan, P. W., & Nursini, N. W. (2025). Improving the product quality of sea lettuce crips through the implementation of technology processes. ABDIMAS: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang, 10(3), 510-522. https://doi.org/10.26905/abdimas.v10i3.14647
Manurung, H., Naibaho, B., Manalu, T. B., & Romauli, N. (2023). Effect of packaging type and storage time on the quality characteristic of dried butterfly pea flower (Cloria ternatea). Rona Teknik Pertanian, 16(1), 81-95. https://doi.org/10.17969/rtp.v16i1.29384
Nurhayati, N., Asmawati, A., Ihromi, S., & Saputrayadi, A. (2020). Pemberdayaan ekonomi masyarakat melalui aplikasi teknologi pengolahan dodol nangka dan susu biji nangka di Kabupaten Lombok Barat. SELAPARANG, Jurnal Pengabdian Masyarakat Berkemajuan, 4(1), 522–528. https://doi.org/10.31764/jpmb.v4i1.3321
Orbawati, E. B., Saleh, A. R., Puspitasari, H. M., Fadlurrahman, F., Mukti, A., & Ikhtiara, S. (2025). Accelerating the competitiveness of organic food MSMEs through appropriate technology innovation in Magelang. Community Empowerment, 10(11), 2190-2200. https://doi.org/10.31603/ce.15206
Prasetiyo, Y., Wisnantiasri, S. N., Puspitasari, N. F. D., Pradana, N. W., Zuhroh, S., Hardiana, N., & Yulianto, K. S. (2025). Pembinaan strategi perencanaan usaha UMKM menuju bisnis digital dengan metode Business Model Canvas. I-Com: Indonesian Community Journal, 5(2), 658-669. https://doi.org/10.70609/icom.v5i2.6897
Rauf, R. F., & Alamsyah, R. A. (2023). Pengaruh suhu pengeringan pada food dehydrator terhadap karakteristik psikokimia dan mutu hedonik asam mangga kering. Jurnal Pendidikan Teknologi Pertanian, 9(2), 273-289. https://doi.org/10.26858/jptp.v9i2.667
Samsinas, S., & Haekal, A. (2023). Metode participatory action research dalam pemberdayaan pengrajin batik berbasis budaya lokal. Moderasi: Jurnal Studi Ilmu Pengetahuan Sosial, 4(2), 214-226. https://doi.org/10.24239/moderasi.Vol4.Iss2.128
Setiavani, G., Sugiyono, Ahza, A. B., & Suyatma, N. E. (2018). Teknologi pengolahan dan peningkatan nilai gizi dodol. Pangan, 27(3), 225–234. https://doi.org/10.33964/jp.v27i3.388
Silalahi, M. (2021). Pemanfaatan nangka (Artocapus heterophyllus) sebagai obat tradisional dan bioktivitasnya. Husada Mahakam: Jurnal Kesehatan, 11(1), 42-53. https://doi.org/10.35329/jkesmas.v6i2.1875
Siswadi, S., & Syaifuddin, A. (2024). Penelitian tindakan partisipatif metode PAR (Partisipatory Action Research) tantangan dan peluang dalam pemberdayaan komunitas. Ummul Qura Jurnal Institut Pesantren Sunan Drajat (INSUD) Lamongan, 19(2), 111-125. https://doi.org/10.55352/uq.v19i2.1174
Surbakti, F. P. S. (2025). Empowering Indonesian MSMEs: Bridging the digital divide through e-commerce. Community Empowerment, 10(6), 1435-1442. https://doi.org/10.31603/ce.13521
Suryawan, I. M. A., Wijana, G., & Astawa, I. N. G. (2016). Identifikasi dan karakterisasi buah-buahan di Kabupaten Karangasem. Agrotrop, 6(1), 53–62. https://doi.org/10.24843/ajoas.2018.v08.i02.p04
Sutanto, R., Mulyanto, A., Nurchayati, Catur, A. D., & Wirawan, M. (2019). Pengering hybrid dodol nangka. Jurnal Karya Pengabdian), 1(2), 65-70. https://doi.org/10.29303/jkp.v1i2.24
Widyamurti, N. (2018). Pemasaran pariwisata melalui kemasan produk ukm standing pouch berbahan paper metal di era ekonomi kreatif. Jurnal Industri Kreatif dan Kewirausahaan, 1(1). https://doi.org/10.36441/kewirausahaan.v1i1.45
Wiratama, I. K., Catur, A. D., Okariawan, I. D. K., & Joniarta, I. W. (2019). Pemanfaatan teknologi pengering sistem aliran silang (cross flow) untuk meningkatkan kecepatan produksi pembuatan dodol nangka. Jurnal Karya Pengabdian Teknik Mesin, 1(3), 114-120. https://doi.org/10.29303/jkp.v1i3.35
Zainuddin, M., Ibrahim, M., Haisah, S., & Hiola, R. (2020). The use of a dodol mixer machine in the typical gorontalo dodol production house in Reksonegoro Village, Gorontalo, Indonesia. Indonesian Journal of Cultural and Community Development, 8. https://doi.org/10.21070/ijccd2021695
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Copyright of the published articles will be transferred to the journal as the publisher of the manuscripts. Therefore, the author confirms that the copyright has been managed by the journal.
- Publisher of Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang is University of Merdeka Malang.
- The copyright follows Creative Commons Attribution-ShareAlike License (CC BY SA): This license allows to share, copy, and redistribute the material in any medium or format, adapt, remix, transform, and build upon the material, for any purpose, even commercially.
