Optimization of Production Capacity and Business Operating System Arrangement for Strengthening the Chicken Nugget Market at Nayami MSE, Blitar City

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FORMOSA NEWS - Malang - Polinema Engineers Develop Hybrid Food Processing Machine to Boost Small Business Production in East Java. Engineers at Politeknik Negeri Malang (Polinema) in East Java, Indonesia, designed and implemented an integrated food processing machine in 2026 to help local micro-enterprises overcome production bottlenecks and meet surging market demand for processed poultry products. Led by Nilawati Fiernaningsih, Pudji Herijanto, Muhammad Fakhruddin, Yulis Nurul Aini, Prima Beauty Kartikasari, Alvin Nouval the multidisciplinary team developed a dual-function meat grinder and dough mixer tailored for Nayami Micro and Small Enterprise (MSE) in Blitar City. The initiative addresses long-standing operational inefficiencies in small-scale food manufacturing, demonstrating how targeted technological interventions can bridge the gap between small business capacity and regional economic opportunities.

Bridging the Capacity Gap in Local Food Manufacturing
Blitar Regency stands as one of East Java’s primary poultry production hubs, providing a steady and cost-effective supply of fresh raw materials for value-added food processing. Micro-enterprises like Nayami MSE, managed by local entrepreneur Binti Asfiah in Tanjungsari District, leverage this agricultural advantage to produce preservative-free chicken nuggets for local households, school cafeterias, and retail vendors. However, small-scale producers across emerging markets frequently face severe growth limitations due to their reliance on manual, household-grade equipment. Before the technological intervention, Nayami MSE operated at roughly 30 percent of its market potential. While regional retail demand reached approximately 500 product packages per week, the enterprise could produce only 150 packages weekly using manual food choppers and hand-mixing methods. The manual process required up to 90 minutes just to grind 5 kilograms of chicken meat, creating severe labor fatigue, production delays, and batch-to-batch quality inconsistencies.

Collaborative Engineering and Field-Testing Methodology
To resolve these manufacturing bottlenecks, the Polinema research group applied a participatory community service methodology. The engineering process combined direct field evaluations, Focus Group Discussions (FGD) with business operators, custom machine fabrication, hands-on operational training, and real-time trial assessments. The researchers specifically evaluated physical fatigue factors, energy consumption, material loss, and sanitation standards. The custom processing machine was engineered using food-grade 304 stainless steel components to prevent corrosion and uphold strict hygiene standards. The technical architecture integrates two core processing functions into a single compact unit powered by a 180-Watt electric motor and a 1:20 ratio speed-reducing gearbox.

Key Technological Features and Performance Results

The deployment of the hybrid grinding and mixing unit delivered immediate improvements in operational efficiency, processing speed, and product consistency. Performance evaluations recorded during field trials highlighted several key technical breakthroughs:

• High-Capacity Processing: The dual-system machine achieves a continuous processing capacity of 20 kilograms per hour for both meat grinding and dough mixing operations.
  
• Texture Optimization: A specialized paddle mixer and a 4-millimeter grinder sieve produce a dense, homogeneous meat emulsion that retains moisture and prevents crumble during freezing.
  
• Energy and Labor Efficiency: Powered by an energy-efficient 180-Watt motor consuming just 0.18 kWh per hour, the system dramatically reduces physical strain on the five-member workforce.
  
• Safety Protocols: Integrated electrical protection includes an accessible On/Off control switch alongside a 3-Ampere safety fuse to protect against voltage spikes and motor overheating
• Quality Standardization: Standardized mixing durations ensure identical seasoning distribution, size uniformity, and cooking texture across all production batches.
  

Socio-Economic Impact and Policy Implications
The technical intervention by Politeknik Negeri Malang offers a scalable model for rural economic empowerment and industrial modernization within the micro-enterprise sector. By expanding Nayami MSE's production capacity from 150 to over 500 packages per week, the project enables the enterprise to capture the remaining 70 percent of its local market share, increasing business revenues and securing local employment. Beyond mechanical upgrades, the research team established documented Standard Operating Procedures (SOPs) for sanitation, machinery maintenance, and production cost accounting. These managerial tools ensure long-term business sustainability and prepare small food manufacturers for formal commercial scaling.

Author Profiles
Nilawati Fiernaningsih, S.E., M.AB. – Senior Lecturer and Researcher in the Department of Business Administration at Politeknik Negeri Malang (Polinema), specializing in operational management, entrepreneurship, and MSME development.
Pudji Herijanto, T.ST., M.T. – Lecturer and Engineering Researcher at Politeknik Negeri Malang, with expertise in mechanical engineering, appropriate technology design, and industrial automation.
Muhammad Fakhruddin, S.ST., M.T. – Engineering Faculty Member at Politeknik Negeri Malang, focusing on manufacturing processes, machinery design, and applied industrial technology.
Yulis Nurul Aini, S.E., M.SA. – Accounting Researcher at Politeknik Negeri Malang, specializing in managerial accounting, operational cost modeling, and micro-business financial management.
Prima Beauty Kartikasari, S.E., M.SM. – Business Management Researcher at Politeknik Negeri Malang, focusing on marketing strategy, consumer behavior, and local business expansion.
Alvin Nouval – Technical Specialist and Assistant Researcher at Politeknik Negeri Malang, specializing in equipment testing and field implementation.

Source
Nilawati Fiernaningsih, Pudji Herijanto, Muhammad Fakhruddin, Yulis Nurul Aini, Prima Beauty Kartikasari. Optimization of Production Capacity and Business Operating System Arrangement for Strengthening the Chicken Nugget Market at Nayami MSE, Blitar City. Asian Journal of Community Services (AJCS). Vol. 5, No. 6, Halaman 405–416
DOI : https://doi.org/10.55927/ajcs.v5i7.40 
URL: https://journalajcs.my.id/index.php/ajcs