Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.842

P-Index

This Author published in this journals

All Journal Jurnal BETA (Biosistem dan Teknik Pertanian) Jurnal AGROTEKNOLOGI JMM (Jurnal Masyarakat Mandiri) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Pertanian Andalas J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Agritechno Jurnal Abdi Insani Protech Biosystems Journal Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember

Dian Purbasari

Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Author-ID : 1140331

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

Published : 37 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

AKSENTUASI PRODUKSI BERSIH PADA AGROINDUSTRI KOPI ARABIKA MAJU MAPAN DI KABUPATEN JEMBER MENGGUNAKAN METODE AHP Elida Novita; Siti Nur Azizah; Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.18182

Panti District is the second-largest coffee plantation in Jember Regency, with an area of 160.71 ????????2 or 4.88% of the total area of Jember Regency with an average height of 50-1,340 meters above sea level. With this average height, one of the coffee plants planted was Arabica coffee. Based on the number of existing coffee plantations, the processing of wet coffee produced a lot of liquid and solid waste. Coffee fruit waste in the form of flesh physical composition reached 48%, consisted of 42% fruit skin and 6% seed skin. The utilization of coffee waste is still not optimal. One effort to reduce coffee waste was by applying cleaner production. The method used to determine this priority of production application at Maju Mapan Coffee Agroindustry is AHP (Analytical Hierarchy Process) method, technical feasibility, and financial feasibility analysis. From mass balance analysis, the results showed that from 1 ton of red coffee berry and 3146.63 liters of water as production input produced 40% of coffee beans, 38.4% solid waste, and 2946 liters of wastewater. The wastewater characteristics exceeded the threshold standard of wastewater quality stipulated by the Decree of the Governor of East Java Number 45 of 2002. On the other side, solid waste most unsettled the surrounding community because every day, it created a foul odor and invited many insects. Clean production priority in Maju Mapan Agroindustry using AHP, technical feasibility, and financial feasibility analysis obtained are manufacturing the cascara tea, compost block, and animal feed. AHP analysis results using the application of expert choice assessment in an alternative hierarchy of the ten experts showed that making cascara tea was chosen as the main priority in the utilization of waste from Arabica coffee processing in Maju Mapan Agroindustry. Keywords: AHP, arabica coffee, cascara tea, cleaner production, coffee waste

APLIKASI METODE FOAM-MAT DRYING DALAM PEMBUATAN BUBUK SUSU KEDELAI INSTAN Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

As one of the products from soybean, soybean milk is widely known and appreciated by the public because of its benefits for health. Problems are often encountered in the processing of liquid soybean milk, such as short shelf life of it and easy to loss of quality. One alternative treatment that can extend the shelf life is to turn it into an instant soybean milk powder by drying method. Making instant soybean milk powder in this study used a foam-mat drying method. The purpose of this research was to study the application of foam-mat drying method on the characteristic (quality) of instan soybean milk powder produced. The results showed that the best treatment according to the drying time parameters was at 10% dextrin and 1% Tween 80. Physical characteristics of instant soybean milk powder had the highest yield values (16.10%) at a drying temperature of 60°C, the value of lightness (L) about 84.2; value of redness (a) about 1.3; yellowish value (b) about 24,and water absorption (DSA) of 1.68 mL/g. Chemical analysis resulted that water content of 3.05% at the drying temperature of 70°C, while the highest protein content at the drying temperature of 60°C amounted to 17.34% and the highest fat content about 11.36% at drying temperature of 50°C. Keywords: foam-mat drying, instant, shelf life, soybean milk

KAJIAN SIFAT FISIK DAN KIMIA BUAH STROBERI BERDASARKAN MASA SIMPAN DENGAN PENGOLAHAN CITRA Rizky Ramadani Dwi Utari; Dedy Wirawan Soedibyo; Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

In the storage processes strawberries experiencesdetrimental changes so that they can affect the quality of fruit. This change can be detected by testing the physical and chemical properties in particular shelf life period. In generally the measurement of physical and chemical properties are done manually andcausing damage to the object being observed (destructive method). Based on description above, it is necessary to measure non-destructive method using digital image processing. This study aimed to identify the relationship between physical and chemical propertiesvariables and image quality variables (area, height, widht, perimeter red index andblue index) based on 0, 1, and 2 days shelf life using an image processing program. The sample used in this study were 155 pieces strawberry from A quality. The strawberry image was taken by using a CCD camerathen extracted using SharpDevelop 4.2 software. Physical and chemical properties of the strawberry were measured using digital O'hauss pioneer scales, penetrometer, refractometer and pH meter to obtain data on weight, hardness, total dissolved solids and acidity (pH). Correlation test results indicated from strong to very strong relationship between physical and chemical properties variablesand image quality variables with a range of correlation coefficient values from 0,725 to 1,000. Image quality variables that could be used as input for estimating shelf life was blue index, with validation test resulted 87,7%total accuracy. Keywords: characteristics, chemical, image processing, physical, shelf life, strawberry

DIVERSIFIKASI PRODUK PANGAN OLAHAN BERBASIS BUAH LOKAL SEBAGAI SARANA UNTUK MENGINISIASI IDE BISNIS WARGA DI DESA MUNDUREJO JAWA TIMUR Dian Purbasari; Andi Eko Wiyono; Septy Handayani
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Desa Mundurejo merupakan salah satu desa di Kecamatan Umbulsari, Jember, Jawa Timur, yang memiliki potensi buah lokal yang cukup melimpah dengan hasil utama diataranya pisang, jeruk dan buah naga. Berdasarkan hasil analisis situasi, diketahui bahwa masalah yang dihadapi oleh warga Desa Mundurejo, khususnya warga RW.07 adalah kurangnya pengetahuan warga terhadap teknologi pengolahan untuk diversifikasi produk olahan pangan berbasis buah lokal. [W71] Oleh karena itu, kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan pengolahan produk berbasis buah lokal. Serta untuk menginisiasi dan memotivasi munculnya ide bisnis berbasis olahan buah lokal. Metode yang dilakukan untuk menyelesaikan permasalahan yaitu melakukan kegiatan sosialisasi, pelatihan dan pendampingan diversifikasi produk berbasis buah lokal yaitu sirup, bolu, mie dan permen, dan juga pelatihan kewirausahaan. Evaluasi kegiatan ini berdasarkan input, proses, produk dan kepuasan peserta melalui pemberian post test dan kuisioner di akhir kegiatan. Hasil evaluasi menunjukkan bahwa (1) buah lokal berupa pisang, buah naga dan jeruk dapat diolah menjadi bermacam produk yang sesuai dengan standar. 2) Buah lokal tersebut bisa diolah menjadi mie buah naga, sirup buah naga, permen buah naga, bolu pisang, sirup pisang dan permen jeruk.(3) Kegiatan pengabdian sesuai dengan kebutuhan peserta dan dapat meningkatkan motivasi wirausaha peserta pelatihan. Abstract: Mundurejo Village is one of the villages in Umbulsari Subdistrict, Jember, which has great local fruit potential with the main output, including bananas, oranges, and dragon fruit. Based on the analysis results, it is known that the problem that occurs in Mundurejo Village, especially RW.07 residents, is the lack of knowledge of the people towards processing technology to diversify local fruit-based processed food products. Therefore, this service activity aims to improve experience and skills in processing local fruit-based products and initiate and motivate business ideas based on local fruit processing. The method used to solve the problem is conducting socialization activities, training, and mentoring diversification of local fruit-based products, namely syrup, sponge, noodles, candy, and entrepreneurship training. This activity's evaluation is based on input, process, product, and participant satisfaction by presenting post-test, and questionnaire in the last session. The evaluation results show that (1) local fruit includes bananas, dragon fruit, and oranges can be processed into various products according to the standards. 2) The local fruits can be dragon fruit noodles, dragon fruit syrup, dragon fruit candy, banana cake, banana syrup, and orange candy. (3) Service activities according to the needs of participants and can increase the entrepreneurial motivation of the training participants.

KAJIAN PENERAPAN PRODUKSI BERSIH DI AGROINDUSTRI KOPI WULAN, KECAMATAN MAESAN, KABUPATEN BONDOWOSO Elida Novita; Khotijah Khotijah; Dian Purbasari; Hendra Andiananta Pradana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 2 (2021): Juni
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i2.263-273

Wulan Coffee Agroindustry is one of agroindustries in region of Bondowoso that applies the semi-wet method and it has potential to be certified by Geographical Indications (IG). The wastes of arabica coffee processing at Wulan Coffee Agroindustry is directly thrown to the surrounding environment without being repaired first, because of that, it is worried that can affect human health and the environment. Therefore, further treatment is necessary to reduce the impact of waste pollutions and improve the efficiency of processing by using cleaner production technology. This study aimed to examine the priority alternative of cleaner production at Wulan Coffee Agroindustry. The method used in this study is descriptive quantitative with mass balance analysis, energy balance analysis, feasibility analysis, and priority analysis of cleaner production application using the method of AHP (Analytical Hierarchy Process). The waste management alternative in the Wulan Coffee Agroindustry were coffee pulp waste processing i.e. cascara tea, briquettes, and animal feed, also the waste water of coffee processing as biogas. The cleaner production applied in the Wulan Coffee Agroindustry had alternatives likes coffee green bean, coffee powder, and cascara tea. It was the priority scale to be applied because technically factor and financial factor consist of NPV, IRR, B/C ratio, and PBP were Rp 1.211.88.689; 49%; 6.27, and 0.76 or 9 month. Therefore, the result of AHP analysis using expert choice application showed that cascara tea was the priority alternative of cleaner production application with value of 15,4. Keyword: arabica coffee, assessment, Bondowoso, feasibility analysis, waste utilization

Karakteristik Mutu Jamur Tiram (Pleurotus ostreatus) Menggunakan Berbagai Metode Pengemasan pada Penyimpanan Suhu Rendah Ayu Aulia Aftukha; Dian Purbasari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 3 (2021): September
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i3.327-337

Oyster mushrooms (Pleurotus ostreatus) include holticulture products that have a high moisture content. High water content can speed up the process of respiration rate, causing oyster mushrooms to easily damage. An alternative that can be used to overcome the problem of oyster mushroom damage is to slow down the rate of respiration by packaging. The purpose of this study is to analyze the quality characteristics of oyster mushrooms as well as the influence of packaging methods and storage time at low temperatures (5 °C). This study used two factors, namely packaging method and storage length. The data was analyzed using factorial anova two mix factors with tests (a = 5 %), if obtained differently real then conducted follow-up test Tukey. The results showed the best packaging method is found in vacuum packaging with the highest texture value of 0,004 N/mm2. The highest color brightness value is 83,15. The lowest moisture content value is 88%. The lowest water activity value was 0,895 and the lowest weight was 2,47%. Keywords: oyster mushrooms, packaging, storage, temperature, quality

KAJIAN SIFAT FISIK DAN KIMIA JERUK SIAM (Citrus nobilis var. microcarpa) SEMBORO BERDASARKAN UMUR SIMPAN MENGGUNAKAN PENGOLAHAN CITRA DIGITAL Herman Setiawan; Dedy Wirawan Soedibyo; Dian Purbasari
Jurnal Teknologi Pertanian Andalas Vol 23, No 1 (2019)
Publisher : Universitas Andalas

Since hundreds of years ago, orange have grown in Indonesia either naturally or cultivated. One of the most popular places for producing orange varieties is Semboro, Jember Regency. The quality of Semboro oranges is influenced by the level of harvest age and shelf life. In the storage process, Orange expiriences physically and chemical changes at each shelf life which is detrimental. At present the tests performed on Semboro orange are destructive. Based on this, non-destructive measurements are needed by using other methods such as digital image processing. The purpose of this study was to identify the relationship between the physical and chemical properties of Semboro orange based on shelf life. The Semboro Orange used was 150 fruits of super quality with code size 1 and the same picking age of 28 MSB (weeks after flowering). Semboro oranges are stored for 15 days and measured with variations in shelf life of 1, 8 and 15 days. This research was conducted in two stages, namely taking pictures and measuring physical and chemical characteristics. Orange samples were then measured interm of physical and chemical properties using the O'hauss pioneer digital scales, penetrometer, refractometer and pH meter to obtain data on fruit weight, fruit hardness, total dissolved solids and acidity (pH) of the fruit. The value of the image quality variable and the physical and chemical properties were analyzed using one way anova test, correlation, regression, boxplot and validation test.

Pemberdayaan Kelompok Tani Agung Wilis Melalui Produk Unggulan Mie Nogo Oseng untuk Meningkatkan Kemandirian Ekonomi di Desa Jambewangi, Kec. Sempu, Kab. Banyuwangi Aris Singgih; Iwan Wicaksono; Dian Purbasari
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 1 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i1.3057

Kelompok tani agung wilis merupakan kumpulan para petani yang khusus menanam buah naga dan terletak di Desa Jambewangi, Kecamatan Sempu, Kabupaten Banyuwangi, Provinsi Jawa Timur. Sesuai dengan data yang didapatkan tahun 2021, jumlah anggota kelompok tani tersebut sejumlah 50 anggota dengan luas lahan ± 75 Ha dan mampu menghasilkan 525 ton buah naga. Berdasarkan hasil diskusi, observasi, dan analisis situasi didapatkan data sebagai berikut: (1) anggota kelompok tani ini mempunyai jiwa enterpreneur yang masih rendah; (2) anggota kelompok tani ini menggantungkan penghasian dari berjualan buah naga; (3) belum ada pemberdayaan sejenis yang memberikan pembekalan kepada petani untuk mengolah buah naga menjadi produk makanan mie; (4) banyak istri petani yang menganggur sehingga membutuhkan pembekalan keterampilan khususnya dalam mengkreasi potensi lokal; (5) Desa Jambewangi Kabupaten Banyuwangi merupakan bagian dari desa yang menjadikan pariwisata sebagai program BUMDes untuk mengenalkan potensi lokal. Kegiatan ini bertujuan untuk meningkatkan kemandirian ekonomi kelompok tani agung wilis melalui pemberdayaan dengan produk unggulan mie nogo oseng. Hasil kegiatan ini menunjukkan antusiasme yang tinggi dari kelompok tani agung wilis untuk mengikuti kegiatan pelatihan ini. Kelompok tani agung wilis memiliki pemahaman dan keterampilan baru dalam mengolah buah naga menjadi produk unggulan yaitu mie nogo oseng dan dapat meningkatkan nilai jualnya.

Mutu Fisik Bubuk Kunyit (Curcuma longga Linn) Hasil Metode Foam-mat Drying Menggunakan Oven Microwave Dhinar Patliani; Dian Purbasari
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 2, Oktober 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i2.464

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ranged from 0.364 – 1.576, D values ranged from 0.005 – 0.0012 mm, final moisture content values ranged from 7.60 – 9.59%, powder moisture content values ranged from 9.47 – 11.43%ww , L values ranged from 61.46 – 65.96, a values ranged from 13.54 – 16.05, b values ranged from 48.21 – 52.42, DSA values ranged from 2.78 – 3.54 ml/ g, DSM values ranged from 1.22 – 1.60 ml/g, and DC values ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

PENDAMPINGAN PRODUKSI GREEN COFFEE DENGAN METODE PENGOLAHAN BASAH DI DESA SUCOPANGEPOK KABUPATEN JEMBER Dian Purbasari; Digdo Listyadi Setyawan; Intan Hardiatama; Muhammad Trifiananto
Jurnal Abdi Insani Vol 8 No 1 (2021): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v8i1.384

Keterbatasan pengetahuan petani kopi dalam pengolahan dan penggunaan peralatan pasca panen kopi menyebabkan rendahnya mutu kopi di Desa Sucopangepok Jember. Oleh karena terdapat peluang pengembangan produk green coffee dan perbaikan mutu kopi dengan teknologi pengolahan kopi basah. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan petani kopi Desa Sucopangepok dalam penggunaan teknologi dan peralatan pengolahan pasca panen kopi khususnya dengan metode pengolahan basah untuk menghasilkan green coffee. Metode yang digunakan dalam kegiatan pengabdian ini yaitu ceramah, focus group discussion, pelatihan dan pendampingan. Hasil kegiatan menunjukkan bahwa petani kopi dapat menerima hasil pelatihan dengan baik, hal ini terbukti dengan antusias dan semangatnya mengikuti kegiatan dari awal sampai akhir. Seluruh peserta menyatakan bahwa kegiatan ini sangat bermanfaat dan lebih dari 50% peserta menyatakan memahami proses pengolahan pasca panen kopi dengan metode basah. Hasil kegiatan juga terlihat dari peningkatan keahlian petani kopi dalam mengoperasikan peralatan pengolahan pasca panen kopi yaitu mesin pengupas biji kopi (pulper), mesin pengering, mesin sortasi biji kopi dan sealer untuk pengemasan produk green coffee yang dihasilkan. peserta. Dari hasil kegiatan tersebut dapat disimpulkan bahwa kegiatan pengabdian yang dilakukan dapat memberikan bekal pengetahuan dan keterampilan kepada para petani kopi Desa Sucopangepok untuk menghasilkan produk green coffee bernilai jual tinggi.

Co-Authors Abadiyah, Najati Abdul Mannan, Siti Sofiyah Akbar Setyo Pambudi Andi Eko Wiyono, Andi Eko Ardhyansyah, Gerry Ariestasya, Salsabila Rafida Aris Singgih Ayu Aulia Aftukha Ayun, Qurrota Dedy Wirawan Soedibyo Dhinar Patliani Dian Karuniasari Digdo Listyadi, Digdo EKA RURIANI Elida Novita Erieztine Fitriya Sari Erwidia Dwi Apriliyanti Febrianti, Alfina Sabrin Eka Fitria, Yesi Ihsa Herman Setiawan Hernanto, Setyawan Dwi Hidayat, Farizha Rahmatiningtyas Idah Andriyani Intan Hardiatama Iskandar, Dini Suharyati Iwan Taruna Iwan Taruna Iwan Taruna Khotijah Khotijah Lestari, Ning Puji Lestari, Wahyu Winda Lisa Pujiana M. Syahrul Munir Mubarok Mahardika, Nidya S Melani, Dewi Miftahul Choiron Mochamad Sholihuddin Muhammad Trifiananto Najati Abadiyah Ning Puji Lestari Ning Puji Lestari Ning Puji Lestari Nita Kuswardhani Nur Ida Winni Yosika Nurcahyo, Trioda Rizqi Pradana, Hendra Andiananta Rizky Ramadani Dwi Utari Septy Handayani Setya Budi, Jaya Bagus Siswoyo Soekarno Siti Nur Azizah Sri Wahyuningsih Sulistyani, Ika Sutarsi Sutarsi, Sutarsi Syahda Vi, Gadis Dien Vicky Andhik Wicaksono Wicaksono, Iwan Wicaksono, Vicky Andhik Wiyono, Andi E Yosika, Nur Ida Winni

Title

Found 37 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 37 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 37 Documents
Search