Peningkatan Kualitas dan Daya Saing UMKM Kerupuk Puli Melalui Inovasi Rasa, Desain Kemasan, dan Penerapan CPPOB Di Desa Curahlele Kabupaten Jember

Abstract

Velit The Jember community has a strong culture of consuming crackers, with an average consumption of 0.748 ounces per capita per week. Various UMKM produce traditional crackers that are popular because they are affordable, easy to obtain, and taste good, making crackers a potential local commodity. Community service activities were carried out by Curahlele Village, Balung District, targeting MSMEs producing puli crackers. This community service was assisted by 3 enumerators from Clinical Nutrition students. There were several activities including introducing various flavors of puli crackers, improving packaging design and how to implement good food processing standards for home industries (CCPOB-RT) as well as the use of Personal Protective Equipment (PPE) for workers during the production process. Based on the results of monitoring and evaluation carried out, the workers succeeded in creating 5 flavor variations of puli crackers: onion, shrimp paste, spicy, shrimp, and coriander. Furthermore, they have implemented good CPPOB-RT practices by using safe food ingredients, using PPE as needed and appropriately, and using stronger, airtight packaging with branding and nutritional information. This community service activity aims to improve product quality by replacing bleng (borax) with the safer alternative Sodium Tripolyphosphate (STPP), implementing a hygienic and efficient drying house, and developing more diverse flavor innovations.