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All Journal JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Sriwijaya Foodtech Journal Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Faizah Faizah
Universitas Telkom
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Improving Cattle Farmers Knowledge of Animal Weight Monitoring Using IoT: Peningkatan Pengetahuan Peternak Sapi dalam Monitoring Berat Badan Hewan Ternak Berbasis IOT Wahyu Andi Saputra; Muhamad Azrino Gustalika; Faizah Faizah; Silvia Van Marsally; Dedy Agung Prabowo; Fahrudin Mukti Wibowo
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 10 No. 3 (2026): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v10i3.536

Abstract

The Mukti Mandiri Livestock Group is located in Karanggitung Village, Banyumas Regency. This group focuses on beef cattle farming. Currently, the group faces various obstacles, including the lack of ability to accurately calculate cattle weight. This causes the group to often rent scales or entrust their cattle to other cattle groups to determine their weight. Furthermore, the Mukti Mandiri Group often chooses to estimate the weight of cattle due to the high rental price of scales. This impacts the selling price of cattle to collectors, resulting in farmers only earning a small profit. Therefore, a weighing device is needed to assist the Mukti Mandiri Livestock Group. This community service activity was carried out in order to provide IoT (Internet of Things)-based weighing devices to facilitate the cattle weighing process. The activity consisted of 5 stages: socialization, technology implementation, training, mentoring and evaluation, and the sustainability of the community service program. The results of this community service showed that 51% of respondents answered strongly agree, 46% agreed, and 3% quite agreed, in terms of increasing the knowledge of livestock farmers regarding the community service activity and the use of IoT-based weighing devices. It is hoped that this community service activity can continue in the management aspect for RPH (Animal Slaughterhouse) and Juleha (Halal Slaughterhouse) so that it can encourage participation from other livestock breeders in the use of technology in the livestock sector.
Pelatihan Pengolahan Es Krim Yogurt sebagai Upaya Peningkatan Daya Saing dan Diversifikasi Produk di UMKM Yogurt Sehati Faizah Faizah; Ajeng Dyah Kurniawati; Nurul Latifasari; Yohani Setiya Rafika Nur
JURPIKAT Vol 7 No 2 (2026)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v7i2.2875

Abstract

Yogurt Sehati, a local yogurt producer in Purwokerto, faces challenges in sustaining its business due to stagnant income and limited product variety. This community service program aimed to enhance competitiveness and encourage product diversification through a training program on yogurt ice cream processing, a value-added product derived from fermented milk. The activity was conducted using a Participatory Action Research (PAR) approach, including surveys, focus group discussions (FGDs), interviews, socialization, technical training, and evaluation. The partner in this program was UMKM Yogurt Sehati located in Purwonegoro Village, North Purwokerto District, Banyumas Regency, involving 15 participants including the owner, employees, and resellers. The training outcomes showed that 85% of participants found the materials easy to understand, and 90% successfully practiced yogurt ice cream production. Additionally, post-test results indicated increased understanding of the importance of product innovation for business sustainability. This program successfully improved the partner's skills, introduced a high-value alternative product, and opened opportunities to increase income through product diversification.
Pengaruh Perbandingan Metode Pencampuran Terhadap Karakteristik Fisik dan Sensoris Produk Cake Alif Hafizhi; Septi Adi Cahyani; Nadia Arta Mevia; Yolla Herdiani Agustin; Yuliani Halawa; Faizah Faizah
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.27

Abstract

Cake merupakan produk bakery yang diklasifikasikan sebagai produk panggang berpori (aerated baked good), di mana mutu produk dipengaruhi oleh metode pencampuran yang diterapkan selama proses pembuatan adonan. Penelitian ini mengevaluasi pengaruh metode pencampuran creaming, all-in, dan sponge terhadap karakteristik fisik serta tingkat penerimaan sensori cake. Analisis yang dilakukan meliputi pengukuran volume, pengamatan tekstur remah (crumb), analisis warna menggunakan sistem L*a*b*, serta uji sensori melalui pengujian hedonik dan deskriptif. Hasil penelitian menunjukkan bahwa metode sponge menghasilkan volume tertinggi sebesar 962,81 ± 7,60 cm³, diikuti oleh metode creaming sebesar 620,15 ± 7,07 cm³ dan metode all-in sebesar 568,51 ± 4,27 cm³. Nilai L* tertinggi diperoleh pada metode creaming yaitu sebesar 66,77 ± 0,57. Evaluasi deskriptif menunjukkan bahwa metode creaming menghasilkan cake yang lembut dengan tekstur halus dan struktur remah (crumb) yang baik. Metode all-in menghasilkan tekstur yang lebih padat dan lembap, sedangkan metode sponge menghasilkan volume tertinggi namun memiliki pori-pori yang lebih kasar dan tekstur yang sedikit lebih keras. Hasil uji hedonik menunjukkan bahwa cake yang dibuat dengan metode creaming memperoleh tingkat penerimaan sensori tertinggi pada seluruh atribut, dengan nilai rata-rata sebesar 4 (suka). Secara keseluruhan, metode creaming diidentifikasi sebagai teknik pencampuran yang paling efektif untuk menghasilkan cake dengan mutu fisik dan sensori yang diinginkan.
Co-Authors Ajeng Dyah Kurniawati Alif Hafizhi Dedy Agung Prabowo Fahrudin Mukti Wibowo Muhamad Azrino Gustalika Nadia Arta Mevia Nurul Latifasari Septi Adi Cahyani Silvia Van Marsally Wahyu Andi Saputra Yohani Setiya Rafika Nur Yolla Herdiani Agustin Yuliani Halawa