Peningkatan Kapasitas Produksi dan Kualitas Produk Olahan Telur (Telur Asin, Tepung Telur Dan Tepung Saus Telur Asin) di UKM Abinisa Serang Banten

Abstract

This community service program aims to improve the production capacity and quality of various egg-based processed products including salted eggs, egg powder, and salted-egg sauce powder at UKM Abinisa in Serang, Banten. As a producer of duck egg products, UKM Abinisa needs to strengthen its competitiveness through innovation and the application of technology to ensure consistent quality and productivity.  The program is implemented through five stages: dissemination of Good Manufacturing Practises (GMP), training on Good Farming Practice (GFP) and GMP, application of technology to processed products, mentoring and evaluation of the supply chain and production process, and strengthening program sustainability related to GFP and GMP. The GFP evaluation was conducted through observation, interviews, assessment of GFP implementation, and descriptive analysis.  The evaluation results showed that the level of GFP implementation reached 17.10% (categorized as sufficient), with the highest score in animal health (25%) and the lowest in the feeding system (8.3%). The program also included an evaluation of salted egg quality. Of the 5,700 eggs processed, 5.96% were damaged, mainly during the boiling stage due to high thermal pressure. To reduce product damage and improve production efficiency, a steaming technology with a capacity of 2,100 eggs per batch was introduced.  In the second year, UKM Abinisa also served as a supplier for the Free Nutritious Meals (MBG) program in four PPPG centers in Serang Regency. By the second stage of the three-phase community service program, the outcomes achieved included student recognition, dissemination and training activities, poster development, a draft scientific article, and the application of technology in the production process.