Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Pemberdayaan Masyarakat
Sugiarto Sugiarto
Faculty Of Engineering And Technology, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
MINIMALLY PROCESS PADA DAUN KALE (Brassica oleracea var. acephala) Indah Yuliasih; Sugiarto Sugiarto; Hanina Alfi Mawaddah
Jurnal Teknologi Industri Pertanian Vol. 32 No. 3 (2022): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2022.32.3.264

Abstract

Horticulture is a commercial commodity with high economic value, one of which is kale leaves. Rumah Sayur Cisarua is a brand from the Sinar Mukti Farmers Group which markets kale leaves to Singapore. Information from partners, kale leaves experience a decrease in freshness in just 6-8 hours after arriving in Singapore. This study aimed to obtain a minimally process design for kale leaves so that the quality and freshness can be maintained during distribution to consumers, and can be applied at Rumah Sayur Cisarua. The minimal process on the selected kale leaves was carried out by hydrocooling with various soaking times of 5, 8 and 11 minutes. Furthermore, the kale leaves were stored in two storage schemes, namely (a) room temperature (20-25oC) and (b) room temperature (20-25oC) for 5 hours and continued in a showcase (5-8oC). Kale leaves stored in the first storage scheme experienced a change in leaf colour on the first day, while those stored in the second storage scheme experienced a change in leaf color on the fourth day. The length of soaking time chosen by the partners was 11 minutes with storage in the second scheme, due to the fresh appearance of the kale and the lower weight loss compared to the other soaking times. The additional cost required for the hydrocooling process of 50 kg of kale leaves is IDR 139,129.00 and the profit that partners get is 60%. Keywords : hydrocooling, minimally process, kale leaf
A Holistic Approach to Empower Micro Food Enterprises through Halal, Healthy, and Digital Practices Illah Sailah; Khaswar Syamsu; Ahmad Faroby Falatehan; Mulyorini Rahayuningsih; Didah Nur Faridah; Sugiarto Sugiarto
Jurnal Pemberdayaan Masyarakat Vol 5, No 3 (2026)
Publisher : Yayasan Keluarga Guru Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46843/jpm.v5i3.770

Abstract

Following the COVID-19 pandemic, the Pasar OnlinePakcycommunity in thePakuanRegency residential area expanded significantly; however, home-based online food production has largely operated without adequate oversight and limited knowledge of halal compliance, food safety, and hygienic processing. These conditions highlighted the need for holistic training and mentoring to improve product quality, halal literacy, and digital marketing professionalism among local micro food enterprises. This community empowerment program aimed to strengthen microenterprises through integrated training on halal ingredients, healthy food processing, appropriate packaging, and digital marketing. The program involved 40 participants and applied a holistic approach combining lectures, hands-on practice, and post-training mentoring. Knowledge gains were measured using pre- and post-tests, while short-term impacts were assessed through a follow-up survey conducted two months after training and observation of participants' activities in the community's WhatsApp group as a marketing platform. Results showed an increase in knowledge. Survey findings indicated high perceived usefulness, increased self-confidence, and improved understanding of halal principles. Observations revealed better promotional images, clearer pricing, and more effective communication. Overall, integrated training supported by digital community platforms enhanced knowledge and marketing practices, contributing to more competitive, halal, and sustainable micro food businesses.
Co-Authors A. Faroby Falatehan Didah Nur Faridah Hanina Alfi Mawaddah Illah Sailah Indah Yuliasih Khaswar Syamsu Mulyorini Rahayuningsih