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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

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

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.

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

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.

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

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

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

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

ANALYSIS OF SCIENCE LITERACY CAPABILITIES THROUGH DEVELOPMENT TEST OF SCIENTIFIC LITERACY SKILLS (TOSLS) INTEGRATED INTERNET OF THINGS (IOT) TECHNOLOGY Utami, Arfiati Ulfa
Science Education and Application Journal Vol 1 No 2 (2019): Science Education and Application Journal
Publisher : Program Studi Pendidikan IPA, Universitas Islam Lamongan

Education has an important role in preparing students to have scientific literacy skills and to be able to solve problems in daily life in the face of modern life. In science learning science literacy is very important as the development of science and technology in this era of globalization, it is necessary to develop a Test of Scientific Literacy Skills (TOSLS) as a measure to determine the extent of students' literacy abilities. The Test of Scientific Literacy Skills (TOSLS) is packaged through internet technology, where students must be able to access the internet because the Test of Scientific Literacy Skills (TOSLS) is done online. This study aims to determine the scientific literacy skills of students through the development of the Test of Scientific Literacy Skills (TOSLS) integrated Internet of Things (IoT) technology. This study uses descriptive quantitative methods. The study sample was 35 students of class VII at Srono Banyuwangi 1 Public Middle School. The research instrument used was a test in the form of a Test of Scientific Literacy Skills (TOSLS) adapted from Gormally et al. This test is given to 20 students at Srono Banyuwangi 1 Public Middle School. The average results obtained using the TOSLS test in the category are sufficient (62.52).Â Keywords: scientific literacy, Test of Scientific Literacy Skills (TOSLS), Internet of Things (IoT)

PENGARUH JENIS PISANG (Musa paradisiaca) TERHADAP KARAKTERISTIK TAPAI PISANG DI BANYUWANGI : The Influence Of Banana Type (Musa paradisiaca) On The Characteristics Of Banana Tapai In Banyuwangi Helmy Ahfas; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): 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

The general aim of this research is to determine the effect of banana type on the organoleptic properties of tapai. The specific aim of this research is to determine the differences in the nutritional content of tapai from several types of bananas and to find out which types of bananas are suitable for banana tapai. This research was carried out from May to August 2017. This experiment used RAL which consisted of 4 types of bananas including kepok bananas, crew bananas, wood bananas and raja/sajen bananas. The results of the research show that from the organoleptic test the most preferred by slot thailand the panelists is kepok banana and from the chemical test it shows that wood banana has the highest protein content than other types of banana, namely 1.21% and raja/sajen banana has the highest sugar content than other types of banana. the other banana is 12.38%.

PENGARUH KOMPOSISI PEREKAT TERHADAP KUALITAS BRIKET SEKAM KOPI : The Effect Of Adhesive Composition On The Quality Of Coffee husk Brikets Eko Wahyudi; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): 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

The ever-increasing need for energy and the dwindling availability of fuel require humans to look for alternative energy sources. Bioarang briquettes are a type of fuel derived from biomass. Biomass is a renewable energy source. One of the biomass used in this research is coffee husks and tapioca as adhesive. This research aims to utilize biomass waste as an slot deposit 5000 alternative fuel and determine the comparison of adhesives using tapioca to produce the best briquettes. In this research, a comparison was made between coffee husks and adhesive with a ratio of 5%, 10%. 15%, 20%, 23%. The tests carried out were water content, ash content, mass density and combustion rate. Based on the results of coffee husks using a variety of adhesives, namely tapioca can be used to produce briquettes. Optimal briquette characteristics were obtained in a 5% sample with a water content value of 3.66%, and a burning rate of 0.231 g/minute with a burning time of 124 minutes.

KUALITAS ORGANOLEPTIK BAGIAK DENGAN FORTIFIKASI TEPUNG KACANG GUDE (Cajanus cajan) Setyawan, Bagus; Rosiana Ulfa; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): 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 | DOI: 10.36526/jipang.v6i02.4716

Bagiak is a typical snack from Banyuwangi and is one of the archipelago's culinary heritages that is still a favorite. However, to improve the nutritional content and quality of Bagiak, there is a need for new innovations in making Bagiak. One alternative solution is to make Bagiak through fortification of mung bean flour. The challenge is that the utilization of pigeonpea to be processed into food is still rare, so it is still less common in the community. Therefore, this study aims to analyze the organoleptic quality of fortified pigeonpea flour. This research is a type of experimental research conducted in July-September 2024. The experimental design uses one factor, namely the addition of mung bean flour at P0 (0%), P1 (15%), P2 (30%), P3 (45%), P4 (60%), P5 (75%). The panelists used were 75 people who were untrained panelists. The organoleptic parameters studied were the quality of taste, aroma, texture, and color. Data analysis used a Likert scale to determine the acceptability of panelists for the pigeonpea. Based on the results of organoleptic testing that has been carried out on 75 panelists, it can be seen that the P2 treatment (addition of 30% pigeon pea flour) is the most favored by panelists. This can be seen from the score of the flavor parameter of 91%, aroma of 92%, color of 91%, and texture of 88%. The conclusion of this study is that Bagiak with fortification of mung bean flour is very well received by panelists, especially in the P2 treatment (30%) where the final average acceptance score of panelists is 91% which means very good. Therefore, there is a need for more utilization of mung beans as an additional ingredient in various foods.

Chemical Content Evaluation of Peaberry Robusta Green Bean Using FT NIRS Method Setyawan, Bagus; Arista, Yuvita Lira Vesti; Utami, Arfiati Ulfa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.202-214

Mount Ijen is a prominent region for peaberry Robusta coffee beans, which has entered international markets. Accurate real-time estimation of its chemical components is crucial for export activities. This study evaluated moisture content, lipid, and caffeine in Robusta peaberry coffee beans from Ijen using FT-NIRS (Fourier Transform – Near Infrared Spectroscopy). A total of 50 samples were scanned in triplicate, generating 150 spectral data points. The data were optimized for wavelength selection and pre-treated using Standard Normal Variate Transformation (SNV), Second Derivative (dg2), Multiplicative Scatter Correction (MSC), and normalization. Results showed that FT-NIRS proved effective for rapid and accurate estimation of these components. The best calibration model used Kubelka-Munk transformation with dg2 pre-treatment in the 1000-2500 nm wavelength range. Optimal Partial Least Squares (PLS) factors were PLS 4 for lipid content (R2 = 0.98, SEP = 0.013%, SEC = 0.012%, CV = 0.81, RPD = 2.03, consistency = 95.21%), PLS 5 for moisture content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%), and PLS 5 for caffeine content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%). Keywords: Absorbance, Caffeine, Lipid, Moisture Content, Pre-Treatment.

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