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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Berkala Ilmiah Pertanian Pelita Perkebunan Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Jurnal Pengabdian Magister Pendidikan IPA International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal of Agriculture and Applied Biology Journal La Lifesci Journal of Agriculture and Applied Biology ( JAAB) Proceedings Series on Physical & Formal Sciences Batara Wisnu : Indonesian Journal of Community Services Journal of Applied Agricultural Science and Technology Journal of Soilscape and Agriculture atech-i
Arum, Ayu Puspita
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Mechanical Engineering

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Potensi Produk Organik Kabupaten Lumajang: Studi Komoditas Kopi Robusta Soejono, Djoko; Arum, Ayu Puspita; Utami, Ratih Apri; Romadhona, Sukron
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 11, No 2 (2025): Juli 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v11i2.18353

Abstract

Utilization and development of plantation sector production results, one of which is robusta coffee commodities. Lumajang District with a production of 7.83% of the total coffee production in East Java Province. This study aims to determine the mapping of potential, application of agribusiness systems, economic value, and strategies for developing organic products of robusta coffee commodities in Lumajang District. The research location was selected purposively in the Lumajang District area. The sampling method is by purposive sampling and snowball sampling. The data collection method used in this study uses observation, interview, and Focus Group Discussion (FGD) techniques. The data sources in this study are primary and secondary data. The results of the study indicate that the development of organic robusta coffee is very suitable in the Candipuro, Pasrujambe, Pronojiwo, Ranuyoso and Senduro Districts. The application of the agribusiness system is carried out through intercropping with other commodities. The obstacles experienced are: the quality of the cuttings from the garden is not guaranteed, the materials for making fertilizers and pesticides are not guaranteed to be free from chemical contamination, cultivation, harvesting and post-harvest equipment is used for inorganic activities, and there are no supporting facilities for the wet processing process, limited labor in terms of quantity and quality (skills), access to capital sources is still limited, the market for organic coffee products is limited because there has been no formal partnership and weak institutional management of farmer groups or Gapoktan. The results of economic calculations of organic robusta coffee products can reduce production costs by up to 20%. The priority choice of organic robusta coffee product development strategies is the importance of strengthening farmer institutions in the form of Farmer-Owned Enterprises (BUMP) in order to increase the entrepreneurial spirit, while strengthening the bargaining position in the organic product market mechanism based on science and technology.
Effect of Bromelin Enzyme in Pineapple (Ananas comosus L.) on Caffeine Content and Flavour of Arabica Coffee Arum, Ayu Puspita; Maulidana, Ach. Ariful; Patricia Sembiring, Susan Barbara; Savitri, Dyah Ayu
Journal of Soilscape and Agriculture Vol. 3 No. 2 (2025): Volume 3 Issue 2, 2025
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v3i2.1375

Abstract

Coffee is one of the main plantation commodities in Indonesia. One of the efforts to produce quality coffee is during the processing of the coffee. Quality coffee is coffee that has a bitter and sour flavour that is not excessive and has a low caffeine content. This is because high caffeine content is not good if consumed in excess. To reduce the caffeine content in coffee, you can use natural ingredients in the form of pineapple which contains the enzyme bromelain which is mixed during the fermentation process. The purpose of this research was to determine the effect of bromelain enzyme concentration and fermentation time on caffeine content and flavour in Arabica coffee. This study used a randomised complete factorial design. The first factor is the concentration of pineapple pulp, namely 0%, 40%, and 80%. The second factor was the length of fermentation time, namely 24 hours, 36 hours and 48 hours. Data were analysed using ANOVA analysis of variance if significantly different, then further tested by Duncan with a 5% error rate. The results showed that the interaction between the concentration of pineapple pulp and the length of fermentation had a very significant effect on the observation variable of caffeine content with the best results E2P1. The effect of pineapple pulp concentration had a significant effect on the pH parameter and a very significant effect on the caffeine content parameter. The effect of fermentation duration had a very significant effect on the observation variable of caffeine content.
Effect of Temperature and Roasting Time on the Quality of Argopuro Robusta Coffee Bulqis, Malika; Arum, Ayu Puspita; Savitri, Dyah Ayu; Suud, Hasbi Mubarak
Journal of Soilscape and Agriculture Vol. 3 No. 2 (2025): Volume 3 Issue 2, 2025
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v3i2.1381

Abstract

The roasting process is a process that can determine the flavor and aroma released in coffee beans which is influenced by temperature treatment, and the length of the roasting process. The purpose of this study was to determine the effect of temperature and roasting time on the quality of Robusta Argopuro coffee. The experiment was conducted using a completely randomized design (CRD) factorial pattern with the treatment of roasting temperature variations of 190 ° C, 200 ° C, 210 ° C with a time of 10 minutes, 15 minutes and 20 minutes. Then the parameters of moisture content, pH value and caffeine content were observed as well as organoleptic tests in the form of color, taste and aroma. Data results were analyzed using analysis of variance, if there were significant differences, further tests were carried out using Duncan's multiple range test at the 5% level. Temperature and roasting time had a very significant effect on caffeine content, where the lowest caffeine content was in the combination of 200°C temperature treatment with 20 minutes roasting time. Moisture content and pH value had a very significant effect on roasting time, with the lowest moisture content and pH value obtained in 20 minutes of roasting, while roasting temperature had no significant effect on moisture content and pH value, but had a very significant effect on caffeine content. Based on the organoleptic test, panelists preferred the Argopuro Robusta coffee brew at a temperature of 200°C with a roasting time of 15 minutes.
Effect of Application of Several Organic Fertilizers on the Growth and Yield of Tobacco (Nicotiana Tabacum L.) Ramadhan, Mohamad Aji Rizki; Subroto, Gatot; Arum, Ayu Puspita; Patricia SM, Susan Barbara
Journal of Soilscape and Agriculture Vol. 3 No. 1 (2024): Vol. 3 No.1 2024
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v3i1.1391

Abstract

Tobacco (Nicotiana Tabacum L.) is an agricultural commodity that is widely cultivated by the community. The decline in productivity is due to the uncontrolled use of chemical fertilizers and chemical pesticides, resulting in the degradation of organic matter. To deal with the problem can use Liquid Organic Fertilizer according to the dose for tobacco plants. The purpose of this study was to determine the effect of Liquid Organic Fertilizer treatment of shallot skin waste, banana stem waste, banana peel waste, and coconut coir waste on the growth and yield of tobacco plants. The study used a 1-factor Completely Randomised Design (CRD), with 5 levels, namely P0: Without Liquid Organic Fertilizer (Control), P1: Liquid Organic Fertilizer of shallot skin waste dose (300 ml/plant), P2: Banana stem waste Liquid Organic Fertilizer dose (300 ml/plant), P3: Banana peel waste Liquid Organic Fertilizer dose (300 ml/plant), P4: Liquid Organic Fertilizer ofcoconut fiber waste dose (300 ml/plant). The research variables observed included plant height, number of leaves, leaf length, leaf width, stem diameter, root length, root volume, wet weight of leaf production, and dry weight of leaf production. The effect of Liquid Organic Fertilizer application had a very significant effect on the variables of plant height, leaf length, leaf width, root length, leaf wet weight, and leaf dry weight. Coconut coir Liquid Organic Fertilizer treatment (P4) has a tendency to produce the best tobacco plant growth.
Pelatihan Pembuatan Pupuk Organik Berbasis Limbah Kulit Kopi Desa Curahpoh Setiyono; Arum, Ayu Puspita; Meliala, Susan Barbara Patricia Sembiring; Savitri, Dyah Ayu; Nisak, Fauziatun; Ayuningtyas, Putri Larasati; Sari, Andini Permata
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.10280

Abstract

Coffee as one of the plantation commodities has an important role in the growth of the Indonesian economy. One of the areas producing Robusta and Arabica coffee located at the foot of Mount Argopuro, Curahdami District, Bondowoso Regency, East Java Province is Curahpoh Village. Farmers of Curahpoh Village who are members of the LMDH Argo Santoso Farmer Group actively cultivate coffee, especially Robusta coffee, as a source of livelihood for the community. The Robusta coffee processing process will produce waste in the form of coffee skins which can cause unpleasant odors and pollute the environment. The community service activities of this Fostered Village began with the Argo Santoso Forest Village Community Institution (LMDH) farmer group, Curahpoh Village, Bondowoso Regency, East Java Province. This program aims to train the Curahpoh Village community to process coffee skin waste into organic fertilizer. This community service activity was attended by 20 people. This program was implemented through the stages of socialization, practice and evaluation. The results of the program showed that participants were able to master the technique of processing organic fertilizer from coffee skin waste well.
The Effect of Fermentation Time and Yeast Application on the Physical and Chemical Properties of Dry Cocoa Beans Dinata, Ferry; Savitri, Dyah Ayu; Arum, Ayu Puspita; Kusbianto, Dwi Erwin
International Journal on Food, Agriculture and Natural Resources Vol 6, No 2 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i2.473

Abstract

Cocoa is a product with high economic potential throughout the world. Fermentation of cocoa beans is the most important process in processing cocoa beans, because at this stage the distinctive taste and aroma of chocolate will be formed in the cocoa beans. Getting quality dry cocoa beans requires extensive post-harvest handling. Therefore, it is hoped that this research can speed up the fermentation process while maintaining the quality of cocoa beans by adding NKL yeast to the process. This research was conducted using a Completely Randomized Design (CRD) using 2 factors. The first factor was fermentation time which consists of 3 levels, namely 2 days, 4 days and 6 days. Meanwhile, the second factor was yeast concentration which consists of 3 levels, namely 0%, 1% and 2%. The parameters measured include the number of seeds per 100 grams, cut test, fat content, water content and temperature. The research results showed that interaction of the length of fermentation time with the concentration of yeast feeding had a significant effect on the variable number of seeds per 100 grams, and had a very significant effect on the variables of water content and fat content, while the effect was not significant on the cut test variable. The best combination of treatments was the combination of period of fermentation time (6 days) and yeast concentration of 2% (L3R3).
The effect of Auxin Concentratioin and Planting Media Composition on The Growth and Yield of Straw Mushrooms (Volvariella volvaceae) Novendra, Dimas Ihza; Setiyono; Nisak, Fauziatun; Patricia Sembiring, Susan Barbara; Arum, Ayu Puspita; Savitri, Dyah Ayu
Journal of Soilscape and Agriculture Vol. 4 No. 1 (2025): Volume 4 Issue 1, 2025 (in Press)
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v4i1.5793

Abstract

This research investigates the effect of auxin concentration and planting media composition on the growth and yield of paddy straw mushrooms (Volvariella volvacea). Using a completely randomized design (CRD), this study tested various treatment combinations of planting media composition consisting of 100% straw (M1), 75% straw + 25% tofu dregs (M2), and 50% straw + 50% tofu dregs (M3), as well as the addition of several auxin concentrations consisting of control or without auxin (K0), synthetic auxin 3 ml/L (K1), auxin 6 ml/L (K2), and auxin 9 ml/L (K3). The 100% straw planting medium (M1) resulted in the highest number of fruiting bodies, while the treatment combination of 75% straw and 25% tofu dregs with the addition of 6 ml/L auxin concentration (M2K2) is recommended to provide the best results for fruiting body diameter. In addition, the treatment combination of 75% straw and 25% tofu dregs with the addition of 9 ml/L auxin concentration (M2K3) produced the highest fruiting body weight. This research recommends the use of the right combination of media and auxin concentration for optimal paddy straw mushroom cultivation. The results of this study are expected to provide guidance for farmers in increasing the productivity of paddy straw mushrooms in Indonesia, especially in East Java, by utilizing organic waste as a nutrient-rich planting medium.
Co-Authors Ahmad Ilham Tanzil Amam, Amam Amany, Alfiyyah Nur Ayuningtyas, Putri Larasati Bulqis, Malika Dewi, Nilasari Dinata, Ferry Djoko Soejono Dwi Erwin Kusbianto Dyah Ayu Savitri Fanata, Wahyu Indra Duwi Fandri, Ferdi Zul Farisi, Oria Alit Febridayanti, Fika Gatot Subroto Herliani, Canserlita Puteri Hidayah, Satria Nurul Hidayah Ika Purnamasari Innaya, Lutfika Revi Irwanto Sucipto, Irwanto Kusmanadhi, Bambang Maharani, Ariq Dewi Maulidana, Ach. Ariful Meliala, Susan Barbara Patricia Sembiring Munandar, Denna Eriani Nisak, Fauziatun Noer Novijanto Novendra, Dimas Ihza Noviana, Sulfi nurul latifah Okti, Reski Dwi Patricia Sembiring, Susan Barbara Patricia SM, Susan Barbara Pradana, Rieski Ega Ramadani, Prayogo Gilang Ramadhan, Mohamad Aji Rizki Ramadhanti, Choirul Lisa Ratih Apri Utami Ratnasari, Tri Romdhon, Mochammad Syihab Rony, Zahara Tussoleha Rosyadi, Muhammad Ghufron Rosyady, Muhammad Ghufron Sari, Andini Permata Saroh, Cindy Nur May setiyono Setiyono Setiyono Slameto Slameto Soetriono Soetriono Sukron Romadhona Suud, Hasbi Mubarak TRI HANDOYO Tri Wahyu Saputra Ummah, Anisatul Ummi Sholikhah Wildan Muhlison, Wildan Wulanjari, Distiana Zahrosa, Dimas Bastara