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All Journal Jurnal Sains Teknologi dan Lingkungan (JSTL) Jurnal Pengabdian Magister Pendidikan IPA
Puspitasari, Isnaini
Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram Dan Perhimpunan Teknik Pertanian (PERTETA)
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Public Health

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Aplikasi Efek Rumah Kaca pada Pengeringan Jaje Opak Sebagai Bentuk Peningkatan Kualitas dan Higienitas Produk di Desa Sigerongan, Kecamatan Lingsar, Kabupaten Lombok Barat Widhiantari, Ida Ayu; Puspitasari, Isnaini; Khalil, Fakhrul Irfan; Fuadi, Mi’raj; Saputra, Oki; Wahyudi Zulfikar; Mita Sari Ningsih; Nurul Aen
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 3 (2024): Juli - September
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i3.8793

Abstract

Ubi kayu merupakan salah satu bahan pangan lokal pengganti beras yang cukup penting peranannya dalam menopang ketahanan pangan di suatu wilayah. Beberapa olahan ubi kayu yang dihasilkan diantaranya keripik ubi kayu, rengginang ubi kayu, dan opak-opak. Banyak rumah tangga di Desa Sigerongan yang mengusahakan olahan dari ubi kayu tersebut terutama dalam bentuk opak-opak atau oleh masyarakat Lombok disebut dengan jaje opak. Sebelum digoreng, jaje opak yang diproduksi pada industri rumahan di Desa Sigerongan dijemur dalam keadaan terbuka, sehingga jika dilihat dari segi kebersihan memiliki kekurangan. Penjemuran produk pangan dalam kondisi terbuka di lapangan dapat memengaruhi kualitas produk jaje opak. Produk pangan yang dijemur langsung di bawah sinar matahari memiliki kekurangan diantaranya produk tidak higienis dan kesulitan dalam prosses penanganan ketika turun hujan. Debu dan kotoran dari lingkungan sekitar yang terbawa oleh angin dapat menempel pada jaje opak yang dijemur, sehingga dapat memengaruhi kebersihan dan kualitas jaje opak. Berdasarkan beberapa kelemahan dan kekurangan sarana penjemuran jaje opak, diperlukan solusi terhadap permasalahan tersebut dengan cara pembuatan rumah pengering sinar matahari sistem semi tertutup yang dikenal dengan metode penjemuran efek rumah kaca (ERK). Pemilik usaha jaje opak merasa dengan adanya alat pengering ERK dapat menjaga jaje opak yang dijemur terhindar dari kotoran dan pengaruh angin yang dapat membuat jaje opak yang dijemur terjatuh. Dinding atas serta samping dari alat pengering yang terbuat dari kaca menjadikan panas matahari dapat masuk untuk mengeringkan produk yang ada di dalamnya sehingga produk jaje opak dapat diperolah dalam kondisi yang kering sebelum dilakukan proses akhir yaitu penggorengan. Pemilik dan pekerja pada usaha jaje opak merasa sangat terbantu dengan adanya pengeringan efek rumah kaca dari tim pengabdian karena selain sangat berguna dalam mengatasi kekurangan dari pengeringan metode konvensional, pemilik dan pekerja usaha jaje opak juga mendapatkan pemahaman terkait teknologi sederhana dalam pengeringan menggunakan efek rumah kaca.
Analisis Kinerja Dome Solar Dryer Untuk Pengeringan Kopi Di Desa Karang Sidemen Kabupaten Lombok Tengah Ridho, Rosyid; Khalil, Fakhrul Irfan; Saputra, Oki; Widhiantari, Ida Ayu; Puspitasari, Isnaini; Zulfikar, Wahyudi; Antesty, Sella; Afriana, Tina; Anugerah, M. Titan; Yusuf, Ahmad Rahman
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 11 No. 2 (2025): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v11i2.735

Abstract

Coffee drying is a crucial stage that influences the final product's quality and flavor. This process must be performed correctly to maintain the quality of the coffee beans and prevent mold growth. This study aims to compare two coffee drying methods, using a Solar Dome Dryer and direct sun drying. The research was conducted in Karang Sidemen Village, Central Lombok, using 100 kg of coffee beans, divided into two groups of 50 kg each for the two drying methods. The results showed that both methods successfully reduced the moisture content to 0%, but the drying with the Solar Dome Dryer was faster (4,320 minutes) compared to direct sun drying (4,380 minutes). The Solar Dome Dryer maintained a more stable temperature (50-60°C) and produced a more consistent drying rate, making it more efficient in preserving the quality of the coffee beans and preventing microbial contamination. This study recommends the use of Solar Dome Dryer for coffee drying in areas with high humidity and variable weather conditions.
Penerapan Incinerator Pemusnah Sampah Di Desa Pakuan, Narmada, Lombok Barat Fuadi, Miraj; Amuddin; Ayu Widhiantari, Ida; Puspitasari, Isnaini; Ridho, Rosyid; AP, Yuhendra; Khaerul Rizal, Muhammad; Hairul Azmi, Muhamad
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11494

Abstract

One of the main problems in Pakuan Village is the lack of adequate waste management facilities. Many locations in this village do not have organized waste disposal sites, so people tend to litter. This causes waste to pile up in public areas and has the potential to pollute the environment. Environmental problems occur because of 1). Lack of Waste Management Infrastructure; 2). Low public awareness; 3). Challenges in Implementing the 3R System (Reduce, Reuse, Recycle). One of the main solutions is the application of incinerators as waste destruction tools. Incinerators can significantly reduce the volume of waste and convert it into energy, thereby reducing the burden on the final disposal site (TPA). By using incinerators, waste that cannot be recycled or processed into compost can be destroyed in a more environmentally friendly way. This can also help reduce pollution caused by indiscriminate waste burning. The application of the 3R principle in waste management is also very important. The community needs to be taught to reduce the use of disposable items, recycle waste that can still be used, and reuse existing items. Socialization and training on waste sorting, as well as how to process organic waste into compost, can increase community awareness and skills in managing waste.
Improving Chocolate Quality and Safety Through Food Technology-Based Cocoa Processing Innovation AP, Yuhendra; Kusuma Nurrohman, Reza; Fuadi, Mi’raj; Saloko, Satrijo; Sabani, Rahmat; Sweca Yasa, I Wayan; Sumarsono, Joko; Pawestri, Setyaning; Afni, Nur; Dinanta Utama, Qabul; Werdiningsih, Wiharyani; Sukmawaty, Sukmawaty; Dwi Putra, Guyup Mahardhian; Ajeng Setiawati, Diah; Abdul Muttalib, Surya; Putri Pertiwi, Made Gendis; Puspitasari, Isnaini; Irfan Khalil, Fakhrul; Sauqi Isnain, Fuad; Purnama Dewi, Endang; Antariksana Bachmida, Elya; Bin Wan Ishak, Wan Rosli; Ahmad, Haslina
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.14928

Abstract

The increasing challenges faced by cocoa farmers in Kampung Cokelat Senare, particularly the decline in cocoa yields since 2020, have necessitated innovative interventions. This community service initiative focuses on improving cocoa processing techniques through food technology to enhance the quality and safety of locally produced chocolate. Expert involvement facilitates effective knowledge exchange essential for revitalizing the local cocoa industry. The primary objective of this initiative is to educate farmers on modern cocoa processing methods and food safety protocols to improve chocolate quality and promote sustainable production. The methodology includes structured workshops led by experts, including Prof. Wan Rosli Bin Wan Ishak, emphasizing optimized cocoa roasting techniques and hygienic processing practices. These activities are complemented by practical demonstrations and field visits to local cocoa processing facilities, enabling direct application of newly acquired knowledge. The initiative produced several notable outcomes. Farmers demonstrated improved understanding of cocoa roasting parameters, resulting in enhanced chocolate flavor profiles. In addition, improved safety measures during processing contributed to reduced aflatoxin contamination, addressing critical food safety concerns. The interactive workshop format increased participant engagement and encouraged adoption of modern techniques. Survey results indicated a positive change in farmers’ attitudes toward innovation and a commitment to applying these methods. Overall, this initiative has positioned the community toward more sustainable cocoa production, with expected improvements in product quality and economic resilience. The program highlights the importance of education, collaboration, and technology transfer in strengthening local cocoa-based industries.
Sustainable Engineering-Based Management and Valorization of Seaweed Waste for High-Value Biomass Utilization AP, Yuhendra; Kusuma Nurrohman, Reza; Fuadi, Mi’raj; Saloko, Satrijo; Sabani, Rahmat; Sweca Yasa, I Wayan; Sumarsono, Joko; Pawestri, Setyaning; Afni, Nur; Dinanta Utama, Qabul; Werdiningsih, Wiharyani; Sukmawaty, Sukmawaty; Dwi Putra, Guyup Mahardhian; Ajeng Setiawati, Diah; Abdul Muttalib, Surya; Putri Pertiwi, Made Gendis; Puspitasari, Isnaini; Irfan Khalil, Fakhrul; Sauqi Isnain, Fuad; Purnama Dewi, Endang; Antariksana Bachmida, Elya; Bin Wan Ishak, Wan Rosli; Ahmad, Haslina
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.14929

Abstract

This community service initiative focused on the sustainable management and valorization of Kappaphycus alvarezii waste in Ekas Buana Village, specifically within the Merah Putih Fishing Camp engaging local fishermen from Paser Puteh, under the leadership of Mr. M. Toni. This initiative, coordinated by Fatepa and led by Dr. Reza Kusuma Nurrohman, was conducted on January 22, 2026, and featured contributions from notable experts including Prof. Wan Rosli Bin Wan Ishak from Universiti Sains Malaysia and Assoc. Prof. ChM. Dr. Haslina Ahmad from Universiti Putra Malaysia. The discussions included the potential of K. alvarezii as a sustainable source of bioactive compounds for functional food innovation, emphasizing riboflavin extracts and their health benefits. This initiative aimed at uplifting local fishing communities by demonstrating the economic viability of seaweed waste and its integration into sustainable agricultural practices. The findings align with cooperative strategies fostering dual benefits: environmental sustainability through waste valorization and economic advancement through the creation of high-value products.
Co-Authors Afriana, Tina Ahmad, Haslina Amuddin Antariksana Bachmida, Elya Antesty, Sella Anugerah, M. Titan Ayu Widhiantari, Ida Bin Wan Ishak, Wan Rosli Diah Ajeng Setiawati, Diah Ajeng Dinanta Utama, Qabul Endang Purnama Dewi Fakhrul Irfan Khalil Fuadi, Mi’raj Guyup Mahardhian Dwi Putra Hairul Azmi, Muhamad I Wayan Sweca Yasa, I Wayan Joko Sumarsono Khaerul Rizal, Muhammad Kusuma Nurrohman, Reza M. Yogi Riyantama Isjoni Mita Sari Ningsih Mi’raj Fuadi Nur Afni Nurul Aen OKI SAPUTRA Putri Pertiwi, Made Gendis Rahmat Sabani Satrijo Saloko Sauqi Isnain, Fuad Setyaning Pawestri Sukmawaty Sukmawaty, Sukmawaty Surya Abdul Muttalib, Surya Wahyudi Zulfikar Widhiantari, Ida Ayu Wiharyani Werdiningsih Yuhendra AP Yusuf, Ahmad Rahman Zulfikar, Wahyudi