PEMBERDAYAAN PRODUKSI TEPUNG UBI JALAR UNGU UD NULA ABADI BONDOWOSO MENGGUNAKAN FASTDRYING

Abstract

State Polytechnic of Jember as a university provides vocational education with three programs known as the Tri Dharma of Higher Education. They are Education, Research, and Community Service. To carry out Community Service, various activities can be carried out that can have a positive impact on community development in terms of education, skills, economic welfare. One of the MSME development targets is carried out at UD Nula Abadi's MSMEs in Petung Village, Curahdami Bondowoso District. MSME UD Nula Abadi was founded in 2011 by Mrs. Sumiyati by making purple sweet potato flour under the guidance of the Industry and Trade Cooperative Service. UD Nula Abadi as a producer of purple sweet potato flour considering that the production of purple sweet potato in Bondowoso Regency is quite large, so that the price decreases when the availability is abundant in the market. Drying is the most decisive step in the manufacture of purple sweet potato flour. Improper drying, both drying temperature and drying time will result in different flour qualities. Fast drying which takes only 4 hours to dry the sweet potato chips can directly shorten the production process of making sweet potato flour.