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All Journal Jurnal Pengabdian Masyarakat Peternakan Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Community Development Journal of Food Engineering Jurnal Pengabdian Masyarakat dan Riset Pendidikan International Journal of Technology, Food and Agriculture
Hermanuadi, Didiek
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Pelatihan Pemanfaatan Yellow Trap Sebagai Perangkap Serangga Ngengat di Lahan Bawang Merah Dusun Tegalrejo, Desa Sabrang, Kecamatan Ambulu, Kabupaten Jember Dinata, Gallyndra Fatkhu; Sukri, Muhammad Zayin; Kusparwanti, Tri Rini; Pertami, Rindha Rentina Darah; Firgiyanto, Refa; Siswadi, Edi; Rohman, Hanif Fatur; Rohman, Fadil; Eliyatiningsih, Eliyatiningsih; Hermanuadi, Didiek
Journal of Community Development Vol. 5 No. 2 (2024): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i2.269

Abstract

Tegalrejo Hamlet is in Sabrang Village, one of the villages in Ambulu District, Jember Regency, East Java, where the majority of the population work as farmers. There are farmer groups that help farmers in the process of cultivating shallot fields. Currently, the existing farmer groups are still active, aged 45-65 years. There are many problems experienced in shallot fields, namely attacks by onion caterpillar pests which are caused by moth larvae. The solution given is the use of yellow traps. Yellow trap control is an alternative control solution that is environmentally friendly and increases efficiency in processing and production results from farmers. The method used is counseling and demonstration. This extension will be carried out in May 2024. The results of this activity show that farmers are open and accept the solutions we provide well and apply the solutions we provide to their respective shallot fields. From this outreach activity, it is hoped that farmers and Tegalrejo Village farmer groups will become pioneers in using yellow traps in shallot fields to suppress moth attacks.
Penerapan Budidaya Hidroponik Sistem Vertikal di SMPN 7 Jember Sebagai Langkah Solutif Program Urban Farming Iswahyono, Iswahyono; Djamila, Siti; Djamali, R. Abdoel; Bahariawan, Amal; Hermanuadi, Didiek
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1473

Abstract

A significant global issue faced by urban areas worldwide is the extensive conversion of agricultural land. In Indonesia, data from the Central Statistics Agency (BPS) in 2021 indicates that the conversion of national rice fields ranges from 60,000 to 80,000 hectares annually. This trend poses a serious threat to the availability of rice and other food sources. Therefore, urban agriculture represents a practical solution for ensuring food availability in a sustainable and independent manner. One applicable technology is the Vertical Hydroponic Farming System. The objectives of this initiative are: (a) to equip teachers with technical skills so they can serve as trainers for their students, and (b) to provide technical support to SMPN 7 Jember, an environmentally friendly school, in its pursuit of achieving Adiwiyata School status at the East Java provincial level by 2024. The methods employed include: (a) delivering theoretical foundations of hydroponic farming systems through traditional lectures, (b) hands-on practice involving the construction of hydroponic installations, seeding and transplanting techniques, maintenance, harvesting, and post-harvest handling, and (c) implementing hydroponic installations and cultivation at SMPN 7 by actively engaging both teachers and students. In conclusion: (a) there was a 110% increase in teachers' knowledge and skills related to hydroponic farming, with evaluation results of the technical guidance averaging 4.9 (very good), and (b) the implementation of hydroponic installations and cultivation at SMPN 7 Jember progressed smoothly, supporting the school in its goal of achieving Adiwiyata School status at the provincial level.
STRATEGI INOVASI BAURAN PEMASARAN SUSU KAMBING SENDURO MENJADI PRODUK UNGGULAN DAERAH Prasetyo, Anang Febri; Suryadi, Ujang; Tri Hertamawati, Rosa; Asrianto, Noor; Hermanuadi, Didiek; Erma Malika, Uyun
Jurnal Pengabdian Masyarakat Peternakan Vol 9, No 2 (2024): Jurnal Pengabdian Masyarakat Peternakan
Publisher : Jurusan Peternakan Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jpmp.v9i2.7358

Abstract

Susu kambing Etawa Senduro merupakan salah satu produk peternakan unggulan peternakan Goatzilla Farm (mitra) yang berlokasi di Kabupaten Lumajang, Jawa Timur. Permasalahan yang dihadapi oleh mitra antara lain, kurangnya pengenalan dan edukasi masyarakat, minimnya diversifikasi produk, keterbatasan akses ke pasar yang lebih luas, keterbatasan promosi dan branding, persaingan dengan produk susu lain, dan kendala produksi beserta kualitas. Metode pengadian ini menggunakan metode partisipatif yaitu dengan pendekatan kelompok dan meningkatkan partisipatif sasaran. Melalui kegiatan ini, mitra mampu memproduksi susu bubuk kambing senduro, dengan strategi yang inovatif yaitu dengan kerjasama industri, sehingga juga dapat menjadi solusi keterbatasan biaya dalam mendirikan pabrik susu bubuk beserta perijinan BPOM bagi UMKM. Hasil luaran kegiatan ini ialah Goatzilla Farm telah mampu menghasilkan produk susu bubuk dengan cara kerjasama dengan industri pengolah susu bubuk yang telah memiliki ijin BPOM. Cara ini mampu meningkatkan potensi yang dimiliki agar memiliki produk yang siap edar.
Analisis Aspek Finansial dalam Perencanaan Unit Pengolahan Keju Mozzarella: Analysis of Financial Aspects in Planning a Mozzarella Cheese Processing Unit Alqowi Yanuarsyah, Aula; Hermanuadi, Didiek
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.5028

Abstract

Mozzarella cheese is semi-matured cheese made from cow or buffalo milk. Mozzarella cheese has a soft, stringy and elastic texture. The aim of this research is to find a mozzarella cheese processing facility design and determine how feasible it is to set up a mozzarella cheese business. The standing location unit is located in Malang Regency, this location unit has a room area of ​​271.30 m2 and a total area of ​​2,357.5 m2. Has a production capacity of 3 tons per day, production cycle produces 469.47 kg, and 8 working hours per day. The results of the financial aspect analysis show that the NPV is IDR 2,063,253,246, B/C Ratio 1.1, IRR 66%, and PBP for 2 years. Based on these results, the establishment of a mozzarella cheese processing unit with a capacity of 3 tons per day is feasible because the financial feasibility criteria are met.
The Performance of a drying machine utilizing an air dehumidification process for marungga leaves and identification of marungga flour Djamila, Siti; Iswahyono, Iswahyono; Wibisono, Yossi; Hermanuadi, Didiek; Supriyono, Supriyono; Bahariawan, Amal; Faizin, Muhammad Alif; Sakdiya, Siti Arifatu
International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i3.5606

Abstract

Marungga leaves have the potential to be a source of antioxidants, minerals, and carbohydrates. These leaves can be processed into flour for further processing into various products. Marungga leaves must be dried before they can be processed into flour. They are heat-sensitive, so some of their nutritional content will be degraded if dried at high temperatures. A dehumidification system dryer was designed and built to produce low temperature and humidity to overcome the problem of high-temperature drying. The purpose of this study was to evaluate the performance of the dehumidification dryer and to assess the quality of dried Marungga flour. Drying was carried out under normal working conditions for 8 hours, with air temperature and humidity monitored at 20-minute intervals. The dried Marungga leaves were milled into flour and analyzed for physicochemical properties. The test results yielded the following data: air flow rate 0.109 kg/s, drying temperature 33.5°C, relative humidity 54.7%, drying rate 0.732 kg H2O/hour, specific humidity drop 0.01703 kg H2O/kgda, Carnot COP 6.8, actual COP 4.2, efficiency 61.8 %, SMER 0.055 kg/kWh. The Marungga flour produced had a moisture content 6.4%, protein 36.86%, antioxidants 58.765%, vitamin C 50.338%, and green color (a = -12.75) meets SNI 9228: 2023
Perhitungan Neraca Massa Dan Energi Proses Pengolahan Tepung Pisang Kepok: Calculation of Mass and Energy Balance of Kepok Banana Flour Process zefanya yusuf, yudea; Hermanuadi, Didiek
JOFE : Journal of Food Engineering Vol. 4 No. 1 (2025): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i1.5033

Abstract

Pisang merupakan salah satu tanaman yang memiliki produksi cukup banyak di Indonesia. Salah satu karakteristik pisang adalah buahnya yang mudah rusak. Upaya agar dapat memperpanjang umur simpan pisang adalah dengan melakukan pengolahan buah pisang menjadi tepung. Tujuan penelitian ini memperoleh desain unit pengolahan dan kelayakan pendirian usaha tepung pisang. Pendirian unit tepung pengolahan tepung pisang berlokasi di Kabupaten Malang, Jawa Timur dengan kebutuhan ruang seluas 1.095m2. Kapasitas produksi tepung pisang yang akan dibangun adalah 20.000 kg pisang per siklus dan menghasilkan tepung pisang sebanyak 5.997 kg. Didapati hasil akhir pada neraca massa proses pengemasan adalah 5.997 kg dan nilai neraca energinya 527.764 kJ.
Pemanfaatan Daun Tembakau dan Mengkudu sebagai Moluskisida Nabati Keong Mas di Kelompok Tani Sumber Rejeki, Desa Antirogo, Kabupaten Jember: Pengabdian Kusparwanti, Tri Rini; Sukri, Muhammad Zayin; Siswadi, Edi; Pertami, Rindha Rentina Darah; Firgiyanto, Refa; Rohman, Hanif Fatur; Rohman, Fadil; Eliyatiningsih; Fadilah, Anggita Rizky; Hermanuadi, Didiek; Dinata, Gallyndra Fatkhu
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.1629

Abstract

Desa Antirogo merupakan salah satu desa yang terletak di Kecamatan Sumbersari, Kabupaten Jember, Jawa Timur. Desa ini berada di wilayah utara Kota Jember dan berbatasan dengan beberapa desa lain seperti Sumbersari, Karangrejo, dan Mangli. Tanaman padi (Oryza sativa L.) merupakan komoditas pertanian utama yang dibudidayakan oleh Kelompok Tani Sumber Rejeki. Namun, dalam proses budidayanya, petani menghadapi permasalahan serius berupa serangan hama keong mas yang populasinya tinggi dan mampu bertahan di berbagai musim, sehingga pengendaliannya menjadi sangat sulit. Keong mas (Pomacea canaliculata) merupakan salah satu hama utama pada budidaya padi yang dapat menyebabkan kerusakan signifikan, terutama pada fase awal pertumbuhan tanaman. Pengendalian kimia yang berlebihan berpotensi menimbulkan dampak negatif terhadap lingkungan dan kesehatan. Kegiatan pengabdian ini bertujuan untuk memberikan solusi alternatif berupa pemanfaatan ekstrak daun tembakau (Nicotiana tabacum) dan mengkudu (Morinda citrifolia) sebagai pengendalian nabati yang ramah lingkungan kepada Kelompok Tani Sumber Rejeki di Desa Antirogo, Kabupaten Jember. Metode pelaksanaan meliputi penyampaian materi, diskusi dan demonstrasi produk. Hasil kegiatan menunjukkan bahwa ekstrak kedua tanaman tersebut memiliki potensi sebagai molluskisida nabati, dengan respon positif dari para petani terhadap efektivitas dan kemudahan aplikasinya. Kegiatan ini diharapkan mampu meningkatkan kesadaran petani dalam menerapkan pengendalian hama yang berkelanjutan dan berbasis sumber daya lokal.
An Innovative MOCAF Dryer Design: A TRIZ-Driven Solution Hermanuadi, Didiek; Iswahyono, Iswahyono; Wibisono, Yossi; Triardianto, Dimas; Djamila, Siti; Bahariawan, Amal
International Journal of Technology, Food and Agriculture Vol. 2 No. 2 (2025): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v2i2.6145

Abstract

The drying stage critically determines the quality of Modified Cassava Flour (MOCAF), directly affecting its functional properties. Insufficient moisture removal leads to detrimental effects including structural degradation and microbial proliferation, while over-drying promotes oxidation. Existing drying methods lack precision and reproducibility, underscoring the need for a MOCAF-specific dryer system. The central challenge is to develop a drying method that is both rapid and efficient while simultaneously preserving product quality. This study aimed to design an optimized drying model for micro-, small-, and medium-sized enterprises (MSMEs), leveraging a TRIZ-driven innovation process to enhance MOCAF quality and process efficiency. Applying TRIZ facilitated the systematic identification and resolution of conflicting design parameters (e.g., rapid drying vs. product integrity). A hybrid technology model was then developed—combining infrared heating, forced-air circulation, and LPG combustion. Performance was evaluated in a pilot unit capable of drying 50 kg of wet MOCAF per six-hour batch, under controlled conditions: 76 °C drying temperature, 2.1 m³/min airflow, and 413 g/h LPG consumption. The optimized dryer achieved a water removal rate of 315 g H₂O/hour. Comparative benchmarking against conventional sun and cabinet dryers showed the hybrid system significantly reduced drying time while maintaining superior structural and functional properties. The TRIZ-based, hybrid MOCAF dryer offers a scalable, cost-effective solution tailored to MSMEs. By closing the innovation loop—linking TRIZ principles directly to enhanced performance metrics—this study delivers practical, field-ready technology. Key contributions include the first documented integration of infrared, forced-air, and LPG heating in MOCAF drying, optimized process parameters, and clear industrial applicability.
Analisis Pindah Panas pada Pengeringan Kulit Biji Kopi (Cascara) dengan Mengunakan Mesin Pengering Tipe Flash Dryer_Cum UV Novita Sari, Elok Kurnia; Hermanuadi, Didiek; Brilliantina, Aulia
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 17 No. 1 (2022): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v17i1.4622

Abstract

Limbah kulit kopi, dengan penanganan lebih lanjut dapat diolah menjadi Cascara. Cascara merupakan minuman yang terbuat dari bagian luar kulit kopi, karena warna minuman cascara cenderung seperti teh sehingga disebut sebagai teh cascara. Metode pembuatan kulit kopi menjadi cascara yaitu dengan metode pengeringan. Tujuan dari penelitian ini adalah untuk mengetahui performa alat pengering tipe flash dryer_Cum UV. Umumnya, pengeringan dilakukan secara konvensional di bawah terik matahari dengan lama pengeringan 7 8 jam, serta tingkat higienitasnya kurang terjaga. Oleh karenanya, dalam penelitian ini, dilakukan pengeringan dengan penggunaan mesin pengering tipe flash. Debit udara masuk pada blower sebesar 68m3/s, dengan temperature udara pada heater dikondisikan sebesar 50 dan 600C. Hasil pengujian menunjukkan bahwa kadar air cascara terendah adalah sebesar 11,6% pada suhu perlakuan 600C, dan kadar air tertinggi sebesar 19,4% pada suhu perlakuan sebesar 600C.
Application of the RSM-CCD Method in Making Mozzarella Cheese Using Pineapple Juice and Coagulation Time Riztyani, Khofifah; Hermanuadi, Didiek
International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i3.4982

Abstract

Mozzarella cheese is a type of fresh cheese which is characterized by being elastic, fibrous and soft. This research was carried out using the RSM-CCD (Response Surface Methodology Central Composite Design) method which aims to determine the optimum conditions for coagulation time and pineapple juice concentration in making mozzarella cheese with a combination of 13 treatments obtained from the expert-13 design software. The research method uses two factors, namely coagulation time with a coagulation time limit of 25-35 minutes and pineapple juice concentration with a limit of 2.5-3.5%. The responses used are curd weight , water content, and elongation using a quadratic model. The research results showed that the optimal treatment combination was a coagulation time of 25 minutes with a pineapple juice concentration of 2.5%, the resulting desirability value was 57.4%. From the solution results, an estimate of the maximum response was obtained with an average value of curd weight of 248 grams, water content of 41.55%, and elongation of 17.95 inches. The confirmation results obtained an average of curd weight data of 244.5 grams, water content of 38.97%, and elongation of 17 inches. The average confirmation test data for each response showed that the results were in accordance with the predicted value with a confidence interval ratio of 95%.
Co-Authors Alqowi Yanuarsyah, Aula Anang Febri Prasetyo, Anang Febri Asrianto, Noor Bahariawan, Amal Brilliantina, Aulia Dinata, Gallyndra Fatkhu Djamali, R. Abdoel Eliyatiningsih Eliyatiningsih, Eliyatiningsih Erma Malika, Uyun Fadilah, Anggita Rizky Faizin, Muhammad Alif Hanif Fatur Rohman Iswahyono, Iswahyono Novita Sari, Elok Kurnia Pertami, Rindha Rentina Darah Refa Firgiyanto Riztyani, Khofifah Rohman, Fadil Sakdiya, Siti Arifatu Siswadi, Edi Siti Djamila Sukri, Muhammad Zayin Supriyono Supriyono Tri hertamawati, Rosa Tri Rini Kusparwanti, Tri Rini Triardianto, Dimas Ujang Suryadi Yossi Wibisono zefanya yusuf, yudea