Optimasi Penjualan UMKM Jamu NGEJAMU ANG KEKINIAN dengan Pembuatan Box Cooler Portable Berbasis Mikrokontroller

Authors

  • Miftakhul Huda Politeknik Negeri Malang
  • Septriandi Wirayoga Politeknik Negeri Malang
  • Guntur Yanuar Astono Politeknik Negeri Malang
  • Isac Ilham Akbar Habibi Politeknik Negeri Malang
  • Azam Muzakhim Imammuddin Politeknik Negeri Malang
  • Azam Muzakhim Imammuddin Politeknik Negeri Malang

DOI:

https://doi.org/10.55606/nusantara.v5i4.6799

Keywords:

Contemporary herbal medicine, Microcontroller, MSMEs, Portable, Portable cooler box

Abstract

Traditional herbal medicine MSMEs face challenges in increasing the appeal of their products among the younger generation who prefer fresh and modern drinks. To overcome this, innovation in the presentation of herbal medicine is needed to make it more practical, hygienic and attractive. One solution is the manufacture of a microcontroller-based portable box cooler that can maintain the freshness of herbal medicine at an optimal temperature. This box cooler is equipped with an automatic cooling system controlled by a microcontroller, ensuring the jamu stays fresh and high quality for a longer period of time. A temperature sensor monitors and adjusts the cooling conditions as needed, so that the herbs remain at their best when served. In addition, the automatic dispenser system helps regulate the volume of herbs dispensed precisely, reducing wastage and maintaining flavour consistency. With its portable and efficient design, this box cooler is perfect for use in various locations such as bazaars, cafes, offices, or community events. This innovation not only improves the efficiency and competitiveness of MSMEs, but also reinforces the image of jamu as a modern and contemporary healthy drink, making it more attractive to young consumers.

Downloads

Download data is not yet available.

References

Daryadi, D., Sai’in, A., Rahadianto, K. Y., Agustian, L., Fitriyastuti, M., & Saputra, W. F. D. (2020). Rancang bangun mesin pemasak dan pengaduk bumbu soto dengan kapasitas 20 kg/proses. In Prosiding Seminar Nasional NCIET (pp. 118–125).

Ingsih, I. S., Winaktu, G., & Wirateruna, E. S. (2020). Pembuatan jamu tradisional kunyit asam sebagai minuman peningkat daya imunitas tubuh pada masa pandemi Covid-19. In Prosiding Seminar Nasional Abdimas Ma Chung (pp. 328–339).

Miranti, M. G., Pasngesthi, L. T., Kristiastuti, D., Lutfiati, D., Dewi, R., & Ruhana, A. (2021). Edukasi dan pembuatan jamu instan berbasis home industry bagi masyarakat yang terkena dampak ekonomi dalam masa pandemik. Abimanyu: Journal of Community Engagement, 2(2), 1–12. https://doi.org/10.26740/abi.v2i2.12158

Prastiwi, H., & Puspitasari, E. (2020). Strategi inovasi produk minuman tradisional dalam menghadapi persaingan industri minuman modern. Jurnal Manajemen dan Kewirausahaan, 22(1), 45–56. https://doi.org/10.9744/jmk.22.1.45-56

Priyambodo, B. H., Suhartoyo, Margono, & Atmoko, N. T. (2022). Optimalisasi pembuatan jamu tradisional berbahan empon-empon menggunakan mesin pemarut semi-otomatis. Jurnal Pengabdian Kepada Masyarakat, 2(2), 163–168. https://doi.org/10.46964/etam.v2i2.284

Purwaningsih, I., & Effendi, U. (2015). Implementation of mechanical processing machines in traditional medicines (jamu) production. Journal of Innovation and Applied Technology, 1(1), 22–28. https://doi.org/10.21776/ub.jiat.2015.001.01.4

Rahardjanto, N., Nurwidodo, & Mas’odi, M. (2019). Implementasi teknologi tepat guna untuk mengatasi permasalahan IRT ramuan Madura di Kabupaten Sumenep. International Journal of Community Service Learning, 3(4), 173–185. https://doi.org/10.23887/ijcsl.v3i4.21788

Rahmawati, N., & Nugroho, S. (2020). Inovasi produk UMKM jamu tradisional dalam menghadapi persaingan industri minuman modern. Jurnal Manajemen dan Inovasi, 11(2), 134–145.

Sesil, R., & Alsuhendra. (2019). Pelatihan pembuatan minuman serbuk kunyit asam bagi masyarakat Kelurahan Banda Baru, Kecamatan Pamulang, Tangerang Selatan. Jurnal Pengabdian Kepada Masyarakat, 1(1), 32–46.

Subaderi, & Purnamayudhia, O. (2022). Proses produksi jamu tradisional dengan metode network planning. Tecnosienza, 6(2), 1–12. https://doi.org/10.51158/tecnoscienza.v6i2.669

Sukadana, I. K., & Fitriani, D. (2021). Tantangan UMKM jamu tradisional dalam menjaga kualitas dan daya saing produk. Jurnal Pengembangan UMKM, 9(2), 112–124.

Susilowati, N. (2020). Produktivitas jamu pada masyarakat Argomulyo di masa pandemi. Jurnal Ekonomi dan Pendidikan, 17(2), 60–69. https://doi.org/10.21831/jep.v17i2.34319

Utami, R., Pranoto, H., & Dewi, L. (2021). Strategi keberlanjutan UMKM berbasis kearifan lokal di era industri 4.0. Jurnal Ekonomi dan Bisnis, 24(3), 210–222. https://doi.org/10.35760/eb.2021.v24i3.4502

Wicaksena, B., & Subekti, N. A. (2010). Potensi pengembangan pasar jamu. Buletin Ilmiah Litbang Perdagangan, 4(2), 1–12.

Wijayanti, A. (2019). Nilai ekonomi dan kultural jamu tradisional sebagai warisan budaya bangsa. Jurnal Sosial Humaniora, 10(1), 55–66. https://doi.org/10.26740/jossae.v3n2.p55-59

Downloads

Published

2025-09-25

How to Cite

Miftakhul Huda, Septriandi Wirayoga, Guntur Yanuar Astono, Isac Ilham Akbar Habibi, Azam Muzakhim Imammuddin, & Azam Muzakhim Imammuddin. (2025). Optimasi Penjualan UMKM Jamu NGEJAMU ANG KEKINIAN dengan Pembuatan Box Cooler Portable Berbasis Mikrokontroller. Nusantara: Jurnal Pengabdian Kepada Masyarakat, 5(4), 178–186. https://doi.org/10.55606/nusantara.v5i4.6799

Similar Articles

<< < 1 2 3 4 5 6 7 > >> 

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)