![](/public/journals/18/"https:/ejurnal.itenas.ac.id/public/site/images/arsyaddarlis/ef5f1c354abe0d0829d9cbf65129fac4.png)
![](/public/journals/18/"https:/ejurnal.itenas.ac.id/public/site/images/arsyaddarlis/11.jpg)
1.png)
Revitalizing Orange Products: Implementation of Appropriate Technology for Higher Market Value
Abstract
Oranges have a short shelf life, requiring immediate sale or processing to maintain their market value. Gading Kulon Village in Malang Regency has fertile land, making it a potential area for citrus picking tourism. The phenomenon of abundant harvests every season causes tour operators to incur losses due to plummeting prices. Unsold oranges are given away for free, leading to minimal profits for the tour operators. The objective of this community service is to increase the selling price of products by processing oranges into candies. Efficient processing requires appropriate technology, facilitating tour operators in meeting consumer demands. The community service method involves training and product trials. The results of the community service demonstrate the enthusiasm of the women processing oranges in turning them into candies.
Keywords
Full Text:
PDFReferences
Ahmad, I., Adilham, Karma, Andryanto, & Makkulau, A. R. (2023). Penerapan Teknologi Proses Pengolahan Jeruk Keprok Menuju Agrowisata Jeruk Keprok Selayar. To Meega: Jurnal Pengabdian Masyarakat, 6(2), 266–274.
Budi, S. A., Muchsin, S., & Sekarsari, R. W. (2020). Dampak Sosial Ekonomi Pengembangan Kawasan Destinasi Agrowisata Petik Jeruk (Studi Kasus di Desa Selorejo Kecamatan Dau Kabupaten Malang). Jurnal Respon Publik, 14(5), 48–54.
Fauziati, F., Adiningsih, Y., & Priatni, A. (2016a). Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk. Jurnal Riset Teknologi Industri, 10(1), 64–69.
Fauziati, F., Adiningsih, Y., & Priatni, A. (2016b). Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk. Jurnal Riset Teknologi Industri, 10(1), 64–69.
Mayasari, E., Rahayuni, T., & Erfiana, N. (2020). STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa) [Study of Jelly Candy Processing with Combination of Pineapple (Ananas comosus l.) and Calamansi (Citrus microcarpa)]. Pro Food: Jurnal Ilmu Dan Teknologi Pangan, 6(2), 2443–1095.
Merta, C. R. (2017). PENGARUH KADAR GULA TERHADAP KUALITAS PERMEN JELI BELIMBING WULUH. Journal of Accounting, 2(1), 2–6.
Mulia, V. B. (2021). Memahami Dan Mengelola Dampak Pariwisata. Jurnal Kepariwisataan, 20(1), 75–85.
Nursalim, Sampeallo, A. S., Wahid, A., & Meok, N. J. (2021). Pendampingan dan Penerapan Teknologi Tepat Guna untuk Peningkatan Produktivitas Usaha Mebel Kota Kupang. ABDIMAS:Jurnal Pengabdian Masyarakat Universitas Merdeka Malang, 6(1), 82–89.
Prayuginingsih, H., Oktarina, D., Pertanian, F., & Jember, U. M. (2014). SENSITIVITAS DAYA SAING JERUK LOKAL KABUPATEN JEMBER [SENSITIVITY OF JEMBER LOCAL CITRUS COMPETITIVENESS]. Agritop: Jurnal Ilmu-Ilmu Pertanian, 12(2), 139–146.
Sifa, A., Endramawan, T., Nurahman, I., Dwi Pangga, I., & Aulia Rachman, A. (2020). Rancang Bangun Mesin Pengaduk Dodol Karangapel. Prosiding Industrial Research Workshop and National Seminar, 11(1), 114–118.
Simatupang, J. P., Pakpahan, H. T., Panataria, L. R., Simatupang, D., & Hutapea, K. (2022). Strategi pengembangan agrowisata jeruk petik sendiri di Kecamatan Merek Kabupaten Karo. Jurnal Agrotek Ummat, 9(1), 65.
Zia, K., Aisyah, Y., Zaidiyah, Z., & Widayat, H. P. (2019). Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon. Jurnal Teknologi Dan Industri Pertanian Indonesia, 11(1), 32–37.
DOI: https://doi.org/10.26760/rekaelkomika.v5i1.51-58
Refbacks
- There are currently no refbacks.
Address:
Electrical Engineering Institut Teknologi Nasional Bandung
20th Building 3rd Floor
Jl. PHH. Mustapa 23 Bandung 40124
Tlp. 022-7272215, Fax. 022-7202892,
e-mail: rekaelkomika@itenas.ac.id
Indexed:
Jurnal ini terlisensi oleh Creative Commons Attribution-ShareAlike 4.0 International License.
