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All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Penelitian Pendidikan IPA (JPPIPA) EDUFORTECH Jurnal Agrotek UMMat Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Abditani : Jurnal Pengabdian Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Agroteknika Jurnal Pengabdian Kepada Masyarakat (Mediteg) Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Abdi Masyarakat Indonesia Industrial Research Workshop and National Seminar Gunung Djati Conference Series Jurnal Ekonomi, Teknologi dan Bisnis Jurnal Ilmu Peternakan dan Veteriner Jurnal Agroindustri Terapan Indonesia
Wiwik Endah Rahayu
Politeknik Negeri Subang
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Pelatihan Hidroponik dan Pengolahan Hasil Pertanian Produktif bagi Anak Berkebutuhan Khusus di SLB Yakalimu, Purwakarta, Jawa Barat Rahayu, Wiwik Endah; Fauziyah, Nuridha; Audia, Fitri
Jurnal Abdi Masyarakat Indonesia Vol 6 No 1 (2026): JAMSI - Januari 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2422

Abstract

Dalam rangka membekali keterampilan siswa ABK, SLB Yakalimu berupaya membangun ekosistem pembelajaran vokasi yang produktif, salah satunya di bidang pertanian. Namun, pelatihan pertanian konvensional yang pernah dilakukan terkendala keterbatasan lahan dan mobilitas siswa. Selain itu, belum tersedia pelatihan pengemasan hasil pertanian sebagai keterampilan bernilai tambah, serta program parenting yang terarah untuk memperkuat dukungan keluarga. Untuk menjawab masalah tersebut, program pengabdian ini memfokuskan solusi pada penguatan sarana praktik pertanian yang lebih adaptif di lingkungan sekolah, peningkatan keterampilan budidaya dan pengemasan hasil, serta penguatan dukungan keluarga melalui seminar parenting. Kegiatan dilaksanakan bersama SLB YAKALIMU dan Dispangtan Purwakarta melalui tahapan koordinasi kebutuhan mitra, penyiapan sarana pendukung, pelatihan berbasis praktik dan pendampingan teknis, pelatihan pengemasan hasil pertanian, serta seminar parenting bagi orang tua. Evaluasi capaian dilakukan dengan pengukuran pengetahuan sebelum dan sesudah kegiatan pada setiap sesi. Hasil menunjukkan peningkatan pengetahuan pada seluruh materi baik pengetahuan tentang parenting, pengemasan dan budidaya hidroponik. Temuan ini menegaskan bahwa pembelajaran vokasional pertanian berbasis praktik, didukung sarana memadai dan keterlibatan orang tua, berpotensi memperkuat kemandirian ABK serta membuka peluang aktivitas produktif di sekolah. Ke depan, diperlukan pendampingan lanjutan dan perintisan unit usaha sekolah agar keterampilan yang terbentuk berkelanjutan dan berdampak ekonomi.
Hedonic Assessment of Coffee Processed with Pineapple Extract Rahayu, Wiwik Endah; Triastuti, Desy; Aprilliani, Fenny; Pratiwi, Putri Citra; Hasan, Jawad Ahmed; Mardika, Kori Rahma
Agroteknika Vol 9 No 1 (2026): Maret 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i1.600

Abstract

This study investigated the effects of steaming duration and pineapple peel-flesh extract proportions on the sensory acceptance of Arabica coffee processed with Subang pineapple extract. A Completely Randomized Design (CRD) was used with two factors: steaming duration (30, 60, and 90 minutes) and pineapple peel:flesh extract ratios (25:75, 50:50, and 75:25). Hedonic preference tests were conducted on selected sensory attributes of both ground and brewed coffee. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The result showed that steaming duration and pineapple extract ratio did not significantly affect the hedonic attributes of ground coffee. However, these factors influenced the color, aroma, body, acidity, and overall preference of brewed coffee. The optimal steaming duration was found to be between 30 and 60 minutes, with a pineapple peel extract ratio of pineapple peel and flesh extract of 75:25, resulting in the most preferred coffee according to panelists.
Chemical and Organoleptic Characteristics of Pineapple Jam Production with Varying Sugar and Pectin Concentrations as Mochi Filling Wiwik Endah Rahayu; Nurul Mukminah; Fenny Aprilliani
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.14213

Abstract

Pineapple is a key agricultural commodity in Subang Regency. One method of food diversification is transforming pineapple into pineapple jam. Mochi, a food product, can be filled with this pineapple jam. The chemical characteristics and consumer acceptance of pineapple mochi are influenced by the proper ingridients formulation. This study aims to determine the chemical and organoleptic characteristics of pineapple jam as mochi filling. The research design used in this study was a two-factorial Completely Randomized Design (CRD), with the factors being sugar concentration (30%, 40%, and 50%) and pectin concentration (without pectin, 0.015%, and 0.03%). The parameters tested included chemical analysis (water content, total acidity, total soluble solids, and Vitamin C content) and organoleptic evaluation (hedonic test for color, taste, texture, and aroma). The results showed that sugar and pectin treatment had a significant effect on water content G3 21.16b%, total acidity G1 1.90b%, and total soluble solids G3 77.26b%, but did not significantly affect Vitamin C content in the jam 2.20-7.33 m/100 g. Pectin treatment had a significant effect on water content P2 23,27a%, Vitamin C P3 7.09b%, total acidity P3 2.17c%, and total soluble solids P2 76.44b%. There was no interaction between the sugar and pectin treatments on the pineapple mochi jam. The hedonic test indicated that panelists generally liked the pineapple jam filling for mochi in terms of taste, aroma, color, and texture.
Co-Authors Atika Romalasari Cepi Rahman Mulyadi Dandy Hidayat Desy Triastuti Enceng Sobari, Enceng Fathurohman, Ferdi Fenny Aprilliani Fitri Audia Fitri Suciati Hanik Atus Sangadah Hasan, Jawad Ahmed Jaenudin, Nasywa Mutiara Lizza Fauziah Suroya Mardika, Kori Rahma Muhammad Gilang Ramadhan Nuridha Fauziyah Nurul Mukminah Pratiwi, Putri Citra Restu Rizki Maulana Ridwan Baharta Rita Purwasih Safitri, Laras Sirly Siti Halimatu Sa’diyah Siti Nurfuzti Fauziah Wahyuni, Anggi Sri Yanisa Andriani Sasmita Yudianto, Oyok ‪Irna Dwi Destiana