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All Journal JOURNAL AGRIBUSINESS AGRITEKNO, Jurnal Teknologi Pertanian Bioma : Jurnal Biologi dan Pembelajaran Biologi Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jambura FIsh Processing Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Dinasti International Journal of Economics, Finance & Accounting (DIJEFA) Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Flight Attendant Kedirgantaraan: Jurnal Public Relation, Pelayanan, Pariwisata Dedication : Jurnal Pengabdian Masyarakat Jurnal Mahasiswa Kreatif JAMPARING: Jurnal Akuntansi Manajemen Pariwisata dan Pembelajaran Konseling Journal of Humanities Education Management Accounting and Transportation Journal of Management Education Social Sciences Information and Religion Jurnal Mahasiswa: Jurnal Ilmiah Penalaran dan Penelitian Mahasiswa Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jurnal Wicara Desa Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis
Rosiana Ulfa
Program Studi Teknologi Hasil Pertanian, Universitas PGRI Banyuwangi, Banyuwangi, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Physics Public Health Social Sciences Transportation Other

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Peningkatan Ekonomi Masyarakat Melalui Teknologi Huller-Pulper dan Pemanfaatan Kebun Kopi Sebagai Wisata Edukasi di Desa Bangunsari Kecamatan Songgon Kabupaten Banyuwangi Ulfa, Rosiana; Amin, Muhammad Zainal Roisul; Setyawan, Bagus; Utami, Arfiati Ulfa
Dedication : Jurnal Pengabdian Masyarakat Vol 8 No 2 (2024)
Publisher : LPPM Universitas PGRI Argopuro Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31537/dedication.v8i2.1989

Abstract

Pengabdian masyarakat yang diusulkan melalui Program Kemitraan Masyarakat (PKM) DRTPM adalah konsep implementasi IPTEK huller-pulper yaitu berupa mesin otomatis yang digunakan untuk mengupas kulit basah kopi. Kegiatan pada program pengabdian masyarakat dilaksanakan melalui tahapan untuk merealisasikan kegiatan yaitu (1) Survei awal sebelum kegiatan berlangsung (2) Sosialisasi rencana kegiatan PkM pada mitra (3) Sosialisasi dan penggunaan teknologi huller-pulper (4) Pelatihan manajemen usaha (5) Pelatihan pemasaran produk dan (6) Pemanfaatan kebun kopi sebagai wisata edukasi. Metode pelaksanaan yang digunakan dalam pelatihan ini adalah praktek secara langsung yang memiliki tujuan untuk meningkatkan skill atau keterampilan dalam menggunakan teknologi huller-pulper. Kegiatan pengabdian masyarakat ini memberikan dampak yang baik pada mitra. Berdasarkan hasil kegiatan 80% produksi kopi meningkat, artinya terjadi peningkatan menggunakan teknologi huller-pulper. Hasil kegiatan 80% manajemen usaha meningkat, 80% pemasaran meningkat, dan adanya sarana wisata edukasi kebun kopi.
Level Perception of Elementary School Students Towards Food in The School Environment of Banyuwangi Public Elementary School 2 Tukang Kayu Utami, Arfiati Ulfa; Setyawan, Bagus; Chastelyna, Agnes Juniarti; Arista, Yuvita Lira Vesti; Ulfa, Rosiana
Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Vol. 9 No. 1 (2024): Januari
Publisher : UNDIKMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jtp.v9i1.9898

Abstract

Elementary school students' understanding of healthy food is very important because this will have an impact on the health of students and the school environment. This study aims to measure the extent to which students' perceptions of snacks in the school environment at SD Negeri 2 Tukang Kayu Banyuwangi. This research used survey method. The subjects in this study were 50 fifth grade students of SD Negeri 2 Tukang Kayu Banyuwangi. The research instrument was a questionnaire or questionnaire sheet. The analysis used is descriptive qualitative. The results of student perceptions obtained 72% of students can understand healthy snacks in the school environment.
Development of Learning Modules for Entrepreneurship Courses to Train The Independence of Agricultural Product Technology Study Program Students Utami, Arfiati Ulfa; Setyawan, Bagus; Ulfa, Rosiana
Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Vol. 9 No. 2 (2024): April
Publisher : UNDIKMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jtp.v9i2.11400

Abstract

This research aims to produce a learning module for entrepreneurship courses to train student independence. The module was prepared in the form of a printed module. This module was created as an educational tool for entrepreneurship classes in the Faculty of Agriculture's Agricultural Product Technology Study Program, PGRI Banyuwangi University. The technique employed in developing this module is the ADDIE development model, this model is used because the development stages are simpler and the time used is not too long. The study's findings are in the form of an entrepreneurship learning module to determine the feasibility of using this module, trials have been carried out including individual trials and group trials. The individual trial involved 3 students, while the group involved 9 students. In this study, it was found that the confirmation from material experts was 92.5% and the media expert validation was 87.5% so that it could be categorized as very good. It is also carried out limited and group trials with the aim of seeing the feasibility of the products developed. The restricted trial's outcomes were as follows an average of 89.58%, meaning that the average can be categorized as excellent and the results of the group trial obtained an average of 90.26% so that the developed module is categorized as feasible and can train student independence.
Analisis mutu briket arang dari limbah biomassa campuran kulit kopi dan tempurung kelapa dengan perekat tepung tapioka Bagus Setyawan; Rosiana Ulfa
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol. 4 No. 02 (2019): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Biology Education Department, Universitas Insan Budi Utomo, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v4i02.259

Abstract

Plantation wastes such as coffee skins and coconut shells in Indonesia have not been utilized optimally. Waste can be utilized for the manufacture of charcoal briquettes as an alternative fuel. The purpose of this study was to determine the quality of charcoal briquettes from biomass waste mixed with coffee skin and coconut shell with tapioca flour adhesive. This research is a type of laboratory experimental research. The study used a Completely Randomized Design (CRD) with 3 replications. Testing the quality of charcoal briquettes includes tests of water content, ash content, combustion rate, and heating value. The research data will be compared with the International charcoal briquette quality standards and the Indonesian National Standard (INS). The results showed that the water content and an ash content of the charcoal briquettes were still below the international charcoal briquette quality standards and INS. However, the heating value of this charcoal briquette is surpass the SNI quality standard. The conclusion of the research is the quality of the charcoal briquettes from the waste of biomass of coffee husk and coconut shell with tapioca flour recorder in the aspects of water content and ash content is still below the international quality standard and INS, but in the aspect of the heat value of the charcoal briquette the research results are above the SNI quality standard.
Development Strategy Of Omah Kopi Banyuwangi Luwak Coffee Business Setyawan, Bagus; Utami, Arfiati Ulfa; Ulfa, Rosiana; Arista, Yuvita Lira
AGRIBUSINESS JOURNAL Vol. 18 No. 1 (2024): AGRIBUSINESS JOURNAL
Publisher : Syarif Hidayatullah State Islamic University Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/aj.v18i1.38381

Abstract

Luwak coffee is one type of coffee that is currently one of the most popular variants for coffee-loving consumers. The existence of civet coffee-based businesses is also increasing, including the Kopi Luwak business Omah Kopi in Banyuwangi. The number of civet coffee processing agro-industries that have sprung up, technological developments and people's lifestyles make the Luwak Coffee Agroindustry "Omah Kopi" have to continue to innovate to survive. Based on this phenomenon, the research objectives to be examined are to determine the strategic position and development strategy of the "Omah Kopi" agroindustry. The location of this research is at Agroindustry Kopi Luwak "Omah Kopi" Banyuwangi. A quantitative description approach is used in the research method, using survey methods. The sampling method uses purposive sampling method. The data analysis method uses SWOT analysis. Based on the results of the study, it shows that the Banyuwangi "omah Kopi" agroindustry is in a strong position with opportunities (white area) in the growth / stability quadrant so that the right strategy to do is with a strategy that maximizes its strengths and opportunities. The conclusion of this study is that the civet coffee agroindustry "Omah kopi" is feasible to continue to be developed to become one of the quality civet coffee processing businesses in Banyuwangi both in the local and international markets
PEMBUATAN KERUPUK DENGAN PENAMBAHAN PUREE IKAN TONGKOL (Euthynnus affinis) DENGAN METODE PENGERINGAN CABINET DRIYING: Manufacturing Crackers With The Addition of Trunk Fish (Euthynnus affinis) Puree Using The Cabinet Drying Method Alvin Aditya Rinaldi; Rosiana Ulfa; Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Crackers are a food that is widely consumed by the public, known as a food with a crunchy texture and usually used as a complementary food. Crackers can also be made with the addition of fish, produced from a mixture of fish meat or puree and the remaining water from cooking the fish. The fish used to add cracker dough is usually fish that has a strong aroma and taste, such as tuna. Tuna (Euthynnus affinis) is one type of fish that is widely processed into food products, but its application in processing crackers is still very limited. Therefore, this research was conducted to determine the effect of adding tuna puree on the moisture content and also the organoleptic quality (taste, texture, color and aroma) of the crackers produced. The research was carried out using a completely randomized design with one factor, namely variations in the concentration of tuna puree, including tuna puree 0% (P0), 20% (P1), 30% (P2), 40% (P3), and 50% (P4). . The research data was subjected to statistical analysis using ANOVA (Analysis of Variance) and further testing was carried out using DMRT (Duncan Multiple Range Test) if there were significant differences between test treatments. The research results showed that the addition of tuna puree had a real influence on the organoleptic quality, including the parameters of the crackers produced. The addition of 40% tuna puree was considered to have the best taste, color and aroma, while the addition of 50% puree (P4) was considered to have the best texture, while the addition of tuna puree was able to increase the water content. the resulting crackers.
PENGARUH PENGGUNAAN MEDIA DAN LAMA WAKTU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK LELE DUMBO: The Effect of Media Use And Length Of Time On The Physicochemical and Organoleptic Characteristics of Dumbo Catfish Ahmad Mahda Vikia; Rosiana Ulfa; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Catfish is a type of freshwater fish that is most widely cultivated by people because it has a high nutritional content and is also easy to cultivate. Catfish easily experience a decline in quality caused by lipid oxidation, protein degradation, and also microbial contamination. One effort that can be made to maintain the shelf life of catfish is by smoking. Smooking is often carried out using various types of smoking media, including wood, coconut shells, coconut husks, and rice husks. However, it is not yet known how long the smoking time is appropriate to produce smoked catfish with good organoleptic and chemical qualities. Therefore, this research was conducted to determine the appropriate length of time for smoking catfish regarding organoleptic quality, water, and protein content. The research was conducted using a 2 Factor Completely Randomized Design, where the first factor was the type of media including wood (P1), coconut shell (P2), coconut husks (P3), and rice husks (P4), and the second factor was the length of time smoked. includes a smoking time of 2 hours (L2) and a smoking time of 3.5 hours (L3). The results showed that different smoking media treatments and smoking duration had a significant influence on the physicochemical and organoleptic properties of smoked African catfish at a fairly large level (p < 0.05). The best treatment is smoking using coconut shell media for 2 hours duration (P2L2) which has the highest protein content of 23.30% and has the best organoleptic quality of color, aroma, taste, and texture. Meanwhile, the water content of smoked catfish is 49.70-56.46%, where the water content obtained in this study does not exceed the threshold set by BSN, namely a maximum of 60%.
Perceptions Of Benefits And Risks Regarding Sukuk Investment Decisions Made By Students Rachmawati, Desiana; Maulana, Adipura Danang; Ulfa, Rosiana
Dinasti International Journal of Economics, Finance & Accounting Vol. 6 No. 1 (2025): Dinasti International Journal of Economics, Finance & Accounting (March-April 2
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/dijefa.v6i1.4016

Abstract

The purpose of this study is to examine the influence of perceived benefits and perceived risks on students' decisions to invest in sukuk. The research was conducted on prospective investors who are students at STTKD Yogyakarta. Data were collected using a closed-ended questionnaire with a Likert scale distributed to 53 respondents and analyzed using multiple linear regression. The results show that perceived benefits have a positive and significant effect on students' sukuk investment decisions. This is evidenced by a t-value of 4.209 > 2.007 and a significance level of 0.000 < 0.05. The perception of sukuk as a more stable investment compared to other capital market products is a key consideration for student investors in making investment decisions. On the other hand, perceived risks do not influence students' decisions to invest in sukuk. This is evidenced by a t-value of 0.748 < 2.007 and a significance level of 0.733 > 0.05. Students do not heavily consider risks when deciding to invest in sukuk as a sharia-compliant capital market product.
ANALISIS PERAN UNIT PENYELENGGARA BANDAR UDARA (UPBU) TERHADAP PENGAWASAN KESELAMATAN PENERBANGAN DI BANDAR UDARA H. HASAN AROEBOESMAN ENDE NUSA TENGGARA TIMUR Risky Sulung; Rosiana Ulfa
Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis Vol. 2 No. 2 (2022): Juli: Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jaem.v2i2.233

Abstract

Lately, there have been many airplane accidents in Indonesia, both casualties and no casualties, in Law No. 1 of 2009 concerning Aviation, aviation safety is matters related to aviation security and safety, accident investigations. aviation and the prevention of aviation accidents through the making of laws and regulations, education and training, also in the context of campaigns to inform the public on matters relating to air travel safety, as for the formulation of the problem as follows, what is the role and what are the obstacles to Safety Supervision in Department of Engineering, Operations, Security Emergency Services at (UPBU) H. Hasan Aroeboesman Ende East Nusa Tenggara. This study uses qualitative methods, data collection is carried out by interview methods, namely by interviewing the head of the TOKPD, Avsec commanders and AMC officers, observation by observing the flight safety supervision process by TOKPD, documentation by obtaining data on archive records and pictures, which is then carried out data analysis using data reduction, data display and conclusion/verification. The results of this study indicate that the implementation of operations under the head of TOKPD (Technical Operations, Security and Emergency Services), has an important role, namely Building Platform (banglan), Airport Electrical Engineering, Elban, PKP-PK and Avsec, for the implementation of maintenance for each unit. using daily, monthly, quarterly. Barriers to safety supervision by the Engineering, Operations, Security and Emergency Services sections, namely the covid-19 inspection which is not Avsec's responsibility, no Regulated Agent, there is no X-Ray Cargo, the X-ray machine for Baggage is damaged, from the personnel there are obstacles because indeed there are personnel who have attended the training but in the implementation in the field it may also not be carried out according to the applicable sop.
POTENSI PEMBERDAYAAN EKONOMI KREATIF BERBASIS POTENSI LOKAL MELALUI INOVASI OLAHAN DAUN KELOR DI DESA GONDANG Jurnal Wicara; Ansori, Mufid; Apriani, Aulia; Abidin, Zaenal; Putra, Dodik; Ulfa, Rosiana; Satia, Merry; Yulianti, Dini; Salsabilla, Hecha; Saputro, Wira; Mauliditya, M.; Sari, Zeti
Jurnal Wicara Vol 3 No 5 (2025): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/thd0wc60

Abstract

Gondang Village is one of the villages in Gangga District, North Lombok Regency. This village is famous for its abundant natural potential, one of which is the moringa leaf plant. Moringa leaves are one of the plants with a very high nutritional content. The use of moringa leaves as a healthy food ingredient has great potential in improving the nutritional status of the community while providing economic value through home-processed products and local potential. which aims to build the awareness and ability of the community to improve their economy through various educational and promotive activities. The expected benefits of this activity are the empowerment of the community by creating jobs for the community and gradually increasing their economy. The method used in this program is socialization and training in the manufacture and marketing and distribution of processed moringa leaves, which is carried out with the main focus on socialization of processed moringa leaves, product distribution to MSMEs and posyandu to support the health of toddlers
Co-Authors Agnes Juniarti Chastelyna, Agnes Juniarti Ahmad Mahda Vikia Alvin Aditya Rinaldi Amalia, Djingga Amin, Muhammad Zainal Roisul Ansori, Mufid Arfiati Ulfa Utami Arista, Yuvita L V Arista, Yuvita Lira Aulia Apriani, Aulia Azis, Mohammad Rifkhi Bagus Setyawan BAGUS SETYAWAN Dinda Septia Permata Putri Dini Yulianti Eko Agung Purnomo Febrian Huda Hariansyah Galuh Setianingrum Hardiyanto Harsanti, Restiani Sih Inang Ariawan Jurnal Wicara Lailianisa Wahyu Prasiwi Maulana, Adipura Danang Mauliditya, M. Mochammad Rilo Pambud Mochammad Rilo Pambud Mohammad Rifkhi Azis Nandya Fitri Rachmawati Niken Afiana Odi Saputra Purwiyatno Hariyadi Putra, Dodik Rachmawati, Desiana Rifqi Mufarrochah Wardani Risky Sulung Risky Sulung Salsabilla, Hecha Saputro, Wira Sari, Zeti Satia, Merry SETYAWAN, BAGUS Siti Tsaniyatul Miratis Sulthoniyah Soleha, Halifatun Tjahja Muhandri Utami, Arfiati U Wahyu Indro Prasetyo Wulandari, Nur Cahya Yhollyza Azhari Yuvita Lira Vesti Arista Zaenal Abidin