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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis Jurnal Javanica: Jurnal Terapan Agribisnis Jurnal Teknik Sipil
Bachtiar, Riza Rahimi
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Engineering Social Sciences Transportation Other

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KARAKTERISTIK BAMBU ATER BANYUWANGI LAMINASI SUSUNAN LURUS BERDASARKAN KUAT TEKAN DAN KUAT LENTUR Rifqi, Mirza Ghulam; Amin, M Shofi'ul; Bachtiar, Riza Rahimi; Suryani, Erna; Murdani, Riko
JURNAL TEKNIK SIPIL Vol 11, No 1 (2022): Volume 11 Nomor 1 Mei 2022
Publisher : Jurusan Teknik Sipil, Fakultas Teknik, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jts.v11i1.23240

Abstract

Abstract: Laminated bamboo is a building material using a manufacturing technique which is made by bonding several pieces of bamboo. Laminated bamboo has higher characteristic strength compared to natural bamboo and is more mechanical in nature. For lamination treatment arranged straight on the lamination. Pertaining to SNI-03- 3958-1995, SNI-03-3399-1994, SNI 03-3959-1995 and ISO 22157-1; 2019 for the manufacturing and testing procedures for ater banyuwangi bamboo laminate test specimens. The purpose of this study was to work out the characteristics of bamboo ater lamination. The characteristics of bamboo include tensile strength, compressive strength and bending strength. The thickness of bamboo slats of the lamina is 7 mm with a horizontal straight arrangement and uses PVA adhesive. In this study, bamboo originating from the Genteng area in Banyuwangi was used, which was 3- 5 years old. The bamboo soaked in borax for five days for preservation. Bamboo is dried within the sun to dry the air and reduce moisture content (Water content uses 12.5% -15%). Bamboo that has been dried is laminated during a straight arrangement. Testing of bamboo for the lamina using one point load. The results showed that the compressive strength, bending strength and tensile strength of laminated bamboo without preservation were 279,40 kg/cm2, 933,04 kg/cm2 dan 4.700,23 kg/cm2 Mpa respectively, and while the value of compressive strength, bending strength and tensile strength of laminated bamboo with preservation were respectively were 231,62 kg/cm2, 739,94 kg/cm2 dan 4.263,96 kg/cm2. Based on the results of compress strength values, bending strength and tensile strength, the characteristics of bamboo ater banyuwangi laminate are classified with a strong class approach of wood and wood quality code including in strong class II according to PKKI NI-5 1961 and quality code E25 according to SNI 7973 2013..Keywords : laminated bamboo, water content, bending strength, compressive strength, tensile strength.Abstrak: Bambu laminasi merupakan bahan bangunan dengan teknik pembuatan yang dibuat dengan mengikat beberapa batang bambu. Bambu laminasi memiliki karakteristik kekuatan yang lebih tinggi dibandingkan dengan bambu alami dan lebih bersifat mekanis. Untuk perawatan laminasi diatur langsung pada laminasi. Terkait dengan SNI-03- 3958-1995, SNI-03-3399-1994, SNI 03-3959-1995 dan ISO 22157-1; 2019 untuk prosedur pembuatan dan pengujian benda uji laminasi bambu ater banyuwangi Tujuan penelitian ini adalah untuk mengetahui karakteristik laminasi ater bambu. Karakteristik bambu meliputi kuat tarik, kuat tekan dan kuat lentur. Ketebalan bilah bamboo untuk lamina 7 mm dengan susunan lurus horizontal dan menggunakan perekat PVA. Penelitian ini menggunakan bambu yang berasal dari daerah Genteng di Banyuwangi yang berumur 3 - 5 tahun. Bambu direndam dalam boraks selama lima hari untuk pengawetan. Bambu dikeringkan di bawah sinar matahari untuk mengeringkan udara dan mengurangi kadar air (Kadar air menggunakan 12,5% -15%). Bambu yang sudah dikeringkan dilaminasi dengan penataan lurus. Metode pengujian untuk lamina menggunakan pembebanan satu titik. Hasil penelitian menunjukkan bahwa kuat tekan, kuat lentur dan kuat tarik bambu laminasi tanpa pengawetan masing-masing adalah 279,40 kg/cm2, 933,04 kg/cm2 dan 4.700,23 kg/cm2, sedangkan nilai kuat tekan, kuat lentur dan kuat tarik bambu laminasi dengan pengawetan masing-masing sebesar 231,62 kg/cm2, 739,94 kg/cm2 dan 4.263,96 kg/cm2. Berdasarkan hasil nilai kuat tekan, kuat lentur dan kuat tarik maka karakteristik bambu ater banyuwangi laminasi diklasifikasikan dengan pendekatan kelas kuat kayu serta kode mutu kayu termasuk pada kelas kuat II menurut PKKI NI-5 1961 dan kode mutu E25 menurut SNI 7973 2013.Kata kunci : bambu laminasi, kadar air, kuat lentur, kuat tekan, kuat tarik
ANALISIS MODEL KELEMBAGAAN AGRIBISNIS BUAH NAGA ORGANIK, DESA JAMBEWANGI, KABUPATEN BANYUWANGI Bachtiar, Riza Rahimi; Holik, Abdul; Widakdo, Danang SWPJ
Jurnal AGRISEP JURNAL AGRISEP VOL 19 NO 02 2020 (SEPTEMBER)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (624.822 KB) | DOI: 10.31186/jagrisep.19.2.389-406

Abstract

The development of leading commodity agribusiness centers was an initial activity to develop economic area, especially in Banyuwangi. One area in Banyuwangi that had great potential in the development of the dragon fruit agribusiness center was Jambewangi. The implementation of this organic dragon fruit farming system had various advantages including: the price of dragon fruit could be sold higher, environmentally friendly, and healthy. However, there were several problems in Jambewangi, such as the marketing system of organic dragon fruit still not optimal because farmers could not directly sell the dragon fruit to consumers. Organic dragon fruit farmers must deposit their harvests to middlemen (collector traders), therefore the benefits were not optimal. Another problem was dragon fruit as a perishability, seasonal, requires a lot of space, and not uniform. The various problems above caused the need for an institutional design model of organic dragon fruit agribusiness to increase farmer’s incomes. This study was aimed to design and analyze the institutional model of organic dragon fruit agribusiness in Jambewangi, Banyuwangi. The sampling method used in this study was the Snowball Sampling method. The results showed that the organic red dragon fruit trading system in Jambewangi consisted of: a) Farmers - Village Collector Traders - Regency Collector Traders - Supermarkets - Consumers. b) Farmers - Regency Collector Traders - Supermarkets - Consumers. c) Farmers - Village Collector Traders - Retailer Traders - Consumers. d) Farmers - Retailers - Consumers. e) Farmers - Regency Collector Traders - Retailer Traders - Consumers. f) Farmers - Regency Collector Traders - Consumers. g) Farmers - Consumers. The most efficient trading system channel was Channel 7, which is marketing organic dragon fruit from farmers and then channeled directly to consumers.
Teknologi Rotary Dryer Coffe guna Meningkatkan Produktivitas Kopi Gombengsari sebagai Produk Unggulan Central Perkebunan Masyarakat Kabupaten Banyuwangi Fiveriati, Anggra; Amalia, Firda Rachma; Bachtiar, Riza Rahimi
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 11, No 3 (2020): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v11i3.4656

Abstract

Kabupaten Banyuwangi merupakan kabupaten yang memiliki potensi wisata yang cukup menarik, salah satu objek wisata yang cukup dikenal adalah wisata kebun kopi Gombengsari yang terletak di kaki gunung Ijen. Para warga Gombengsari mengolah hasil panen kopi mereka secara mandiri, mulai dari tahap pemanenan biji kopi yang matang, pengupasan kulit, penjemuran, pematangan, proses penumbukan dan pengemasan, dalam proses tersebut masyarakat Gombengsari sudah menggunakan teknologi yang tepat namun ada satu proses yang masih menggunakan cara yang tradisional yaitu proses penjemuran biji kopi. Sehingga proses penjemuran inilah yang menjadi permasalahan petani kopi Gombengsari, mengingat cuaca di wilayah Gombengsari yang relatif dingin terutama pada musim hujan selain itu petani kopi Gombengsari mengalami permasalahan dalam memasarkan produk kopi bubuk hasil perkebunannya. Berdasarkan permasalahan yang dihadapi petani kopi Gombengsari, maka tujuan dari pegabdian ini adalah membantu mengatasi permasalahan melalui teknologi tepat guna mesin pengering biji kopi menggunakan teknologi rotary dan pelatihan manajemen marketing pemasaran. Selain itu untuk mencapai target luaran sesuai permasalahan yang dihadapi dalam proses pengeringan, digunakan beberapa metode, yaitu meliputi penyuluhan, demonstrasi dan pelatihan, kunjungan lapangan, pengadaan peralatan serta pendampingan dan monitoring evaluasi diikuti oleh petani kopi Gombengsari. Dari hasil pengujian untuk mengeringkan kopi basah sebanyak 10 kg.
Processing of Ant Sugar as a Natural Sweetener for Coffee Flavor Variants in Latanza Banyuwangi: Pengolahan Gula Semut Sebagai Natural Sweetener Varian Rasa Kopi di Latanza Banyuwangi Bachtiar, Riza Rahimi; Purwaningtyas, Ayu; Feveriati, Anggra
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 5 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i5.16695

Abstract

Banyuwangi is one of the coffee and coconut producing centers in East Java Province and nationally. Coconut and coffee productivity has increased from year to year. One of the MSMEs that operates in the field of processing plantation products is CV. Latanza Dua Kelapa which produces ant sugar. Ant sugar comes from coconut sap which is produced in original flavor variants. There are several problems experienced by CV. Latanza Dua Kelapa includes: 1) Making ant sugar which is still done traditionally and 2) Ant sugar products which still do not have other flavor variants (only original flavor variants) so it is necessary to automate the production process and add flavor variants to avoid market saturation. One additional flavor variant that can be produced is a coffee flavor variant. The addition of coffee flavor variants also aims to highlight local wisdom from Banyuwangi district because it is one of the areas famous for producing Robusta Coffee. The aim of this Community Service (PKM) is to utilize coconut and coffee which are abundant in Banyuwangi through the use of automatic equipment in the crystallization process. The product that will be produced is ant sugar with a coffee flavor variant. It is hoped that this new product can be an alternative souvenir for tourists visiting Banyuwangi.
Digitizing the Product Catalog at Blimbingsari Creative Craft to Expand its Promotional Network: Digitalisasi Katalog Produk di Blimbingsari Creative Craft untuk Memperluas Jejaring Promosi Bachtiar, Riza Rahimi; Purwaningtyas, Ayu; Yusuf, Dianni; Nur Hanif, Muhamad; Joko, Mohamad; Susanto, Eko Bagus
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 4 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/32c4pr30

Abstract

Banyuwangi has immense potential in terms of natural tourism and cultural heritage, which greatly attracts both domestic and international tourists. This presents an opportunity for Banyuwangi's souvenir businesses to continuously develop their enterprises. Blimbingsari Creative Craft (BCC) is one of UMKM in the craft industry, established in 2003. Its products have been marketed internationally, and BCC frequently receives financial support from the government to expand its business. Although BCC has already reached international customers, it currently lacks a website to showcase its company profile and products. The Community Service Program (PKM) conducted by lecturers and students from Politeknik Negeri Banyuwangi focuses on building a website to manage information on activities and product catalog. The program also includes training for BCC staff to manage data, ensuring that the displayed information is always up-to-date and available in real-time. The outcome of this project is a web-based platform with bilingual features, serving as a digital promotional tool for BCC's products. BCC staff expressed that the website has greatly facilitated the management of information and product catalog, making it easier to organize and store the data in a database
Analisis Kelayakan Non Finansial Usaha Sale Pisang di UD Mandiri Kecamatan Blimbingsari Millah, Zahrotu Al; Wilujeng, Ninik Sri Rahayu; Bachtiar, Riza Rahimi
Jurnal Javanica Vol. 4 No. 2 (2025): Jurnal Terapan Agribisnis
Publisher : Politeknik Negeri Banyuwangi Jl. Raya Jember km. 13 Labanasem, Kabat, Banyuwangi, Jawa Timur (68461) Telp. (0333) 636780

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/javanica.v4i2.2025.63-76

Abstract

Penelitian ini bertujuan untuk menganalisis kelayakan usaha non finansial ditinjau dari 5 aspek yaitu: aspek hukum, pemasaran, lingkungan, teknis dan teknologi serta aspek manajemen dan sumber daya manusia. Analisis data kuantitatif digunakan untuk mengetahui tingkat kelayakan usaha sale pisang UD Mandiri menggunakan metode skala likert, sedangkan analisis data kualitatif digunakan untuk mengetahui gambaran umum pada lima aspek non finansial yang akan dikaji. Berdasarkan hasil analisis kelayakan usaha UD Mandiri pada 5 aspek non finansial menggunakan metode skala likert diketahui hasil analisis kelayakan meliputi aspek hukum diperoleh persentase nilai sebesar 89,1% dikategorikan “Layak”, aspek pemasaran diperoleh persentase nilai sebesar 84,5% dikategorikan “Layak”, aspek lingkungan diperoleh persentase nilai sebesar 80% dikategorikan “Layak”, aspek teknis dan teknologi diperoleh persentase nilai sebesar 83,1% dikategorikan “Layak” dan aspek manajemen dan sumber daya manusia diperoleh persentase nilai sebesar 74,8% dikategorikan “Cukup Layak”.
Co-Authors Abdul Holik, Abdul Amin, M Shofi'ul Anggra, Fiveriati Dianni Yusuf ERNA SURYANI Feveriati, Anggra Firda Rachma Amalia, Firda Rachma Joko, Mohamad Millah, Zahrotu Al Murdani, Riko Nur Hanif, Muhamad Purwaningtyas, Ayu Rifqi, Mirza Ghulam Susanto, Eko Bagus Widakdo, Danang SWPJ wilujeng, ninik sri rahayu