Optimizing the Production of Banyuwangi-Style Bagelan Bread MSMEs through the Application of Appropriate Technology and Sustainable Marketing

Optimalisasi Produksi UMKM Roti Bagelan Khas Banyuwangi Melalui Penarapan Teknologi Tepat Guna dan Pemasaran Berkelanjutan

Abstract

This community service initiative aims to enhance the production capacity and efficiency of the bread and pastry business owned by Mrs. Kavi Nirmala in Temenggungan Village, Banyuwangi Regency, East Java, through the implementation of a dough-mixing technology integrated with divider and rounder systems. The partner faced challenges due to a manual production process that was labor-intensive, time-consuming, and resulted in inconsistent dough portioning. Furthermore, production capacity was limited to approximately 3 kg of dough per batch, with a maximum output of three batches per day. The implementation method involved problem identification, equipment design and fabrication, outreach, operational training, and ongoing assistance alongside performance evaluation. The implemented technology integrates the dough mixing, dividing, and rounding processes into a single workflow. Results indicate that the technology increased dough processing capacity from 3 kg to 6 kg per batch. Production frequency also rose from three to six batches daily, representing a 100% increase. Beyond boosting production capacity, the technology reduced the manual workload and ensured greater uniformity in dough portion sizes. Consequently, the adoption of the integrated mixer, divider, and rounder system has positively impacted productivity, process efficiency, and the partner's capacity to expand their *bagelan* bread business.