Productivity Measurement of Fried Onion Production After Hot Air Dryer Implementation
DOI:
https://doi.org/10.51747/energy.v16i2.p490-501Keywords:
Hot Air Dryer, fried onion, productivity measurement, production capacity, partial productivity, MSMEsAbstract
Conventional sun drying in fried onion production causes weather dependency, prolonged processing time, inconsistent schedules, and limited production capacity, particularly for Micro, Small, and Medium Enterprises (MSMEs). This study evaluates the impact of implementing a Hot Air Dryer (HAD) system on production productivity at UD. Dua Sejati, Banyuwangi, Indonesia. A before-and-after comparative design was employed, with data collected over five working days before and after HAD implementation. Productivity was assessed using the partial productivity approach, comparing output against labor hours and process time. The results showed that the HAD system reduced drying time by 58.3% and overall production cycle time by 38.7%. Consequently, daily production capacity increased by 63.1%, while labor and process productivity both improved by approximately 63%, achieved without additional labor or working hours. This study contributes novelty by empirically quantifying the productivity impact of drying technology implementation—a dimension largely overlooked in previous research that focused predominantly on drying kinetics and energy efficiency. The findings demonstrate that HAD technology is a practical and economically feasible solution for eliminating production bottlenecks, enhancing operational performance, and improving competitiveness in food-processing MSMEs. These results offer valuable guidance for similar enterprises seeking low-cost technological innovation to achieve sustainable production.
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