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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Ria Dewi Andriani
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Physics Public Health Social Sciences

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Pengolahan Limbah Cair Tahu Menjadi Pupuk Organik Cair (POC) untuk Pertanian Berkelanjutan Desa Kunir Kidul Kabupaten Lumajang: Processing of Liquid Tofu Waste into Liquid Organic Fertilizer (LOF) for Sustainable Agriculture in Kunir Kidul Village, Lumajang Regency Ria Dewi Andriani; Yuli Frita Nuningtyas; Jaisy Aghniarahim Putritamara; Nimas Mayang Sabrina Sunyoto; Rischa Amalia Saleha
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 5 (2026): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v11i5.11421

Abstract

The tofu industry is one of the soybean-based food processing sectors that generates liquid waste with high organic content. Kunir Kidul Village in Lumajang Regency is one of the centers of small-scale household tofu production, where most producers still lack adequate waste management systems. This community service program aims to improve local residents’ knowledge and skills in processing tofu wastewater into liquid organic fertilizer through fermentation with effective microorganisms (EM). The activities were carried out through stages of socialization, training, mentoring, and evaluation, involving tofu MSME owners and local farmer groups. Liquid organic fertilizer was produced by mixing tofu wastewater, molasses, EM-4, rice-washing water, and additional organic materials, then fermenting for 14–15 days using an airlock system. The fermentation process produced a dark-brown liquid fertilizer with a fresh aroma and a pH of 4.5–6.5. The resulting product can be applied to plants by soil drenching or foliar spraying and has been proven to enhance the vegetative growth of chili and mustard plants. This activity not only reduces the potential for environmental pollution but also creates new business opportunities based on a circular economy model, supporting the implementation of sustainable agriculture and the Sustainable Development Goals (SDGs) at the village level. Furthermore, the program contributes to achieving the SDGs, particularly SDG 2 through increased agricultural productivity, SDG 6 through reduced liquid waste pollution, SDG 8 through the creation of new economic opportunities, SDG 12 through the implementation of circular economy practices, and SDG 13 through reduced dependence on chemical fertilizers.
Quality Stability of Spent Laying Hen Patties Supplemented with Lemongrass Powder During Refrigerated Storage for Sustainable Meat Product Development Nimas Dwi Sukmawardani; Herly Evanuarini; Dedes Amertaningtyas; Ria Dewi Andriani; Eko Widodo
Jurnal Penelitian Pendidikan IPA Vol 12 No 6 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i6.15213

Abstract

Spent laying hen meat processed into patties is susceptible to quality deterioration during refrigerated storage. This study evaluated the physicochemical, microbiological, and sensory characteristics of spent laying hen patties supplemented with 1.50% lemongrass powder during refrigerated storage at 4.00°C. Observations were conducted on days 0, 7, 14, and 21. The analyzed parameters included pH, peroxide value, color (L*, a*, b*), texture, moisture content, Total Plate Count (TPC), and sensory attributes. Statistical evaluation was performed using analysis of variance (ANOVA), with Duncan’s Multiple Range Test applied for multiple comparisons among storage periods. Storage duration significantly affected all observed parameters (p<0.01). During storage, pH increased from 5.56 to 6.08, peroxide value increased from 0.67 to 1.51 meq/kg, moisture content increased from 56.28% to 59.54%, and TPC increased from 1.71 to 2.82 log CFU/g. In contrast, texture decreased from 11.31 to 8.27 N, accompanied by reductions in color and sensory acceptance scores. Overall, the addition of 1.50% lemongrass powder helped maintain the physicochemical, microbiological, and sensory quality of spent laying hen patties, particularly up to 14 days of refrigerated storage, supporting the development of sustainable meat products with added value.
Co-Authors Dedes Amertaningtyas Eko Widodo Herly Evanuarini Jaisy Aghniarahim Putritamara Nimas Dwi Sukmawardani Nimas Mayang Sabrina Sunyoto Rischa Amalia Saleha Yuli Frita Nuningtyas