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All Journal Agrointek Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Pengabdian Masyarakat dan aplikasi Teknologi
Wendra Gandhatyasri Rohmah
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Other

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PENGEMBANGAN PRODUK PRALINE APEL UNTUK MENDUKUNG PROGRAM ONE VILLAGE ONE PRODUCT DI KECAMATAN BUMIAJI, BATU Ikasari, Dhita Morita; Silalahi, Rizky Luthfian Ramadhan; Dewi, Ika Atsari; Kurniawan, Miftakhurrizal; Lestari, Endah Rahayu; Rohmah, Wendra Gandhatyasri
Jurnal Teknologi Pertanian Vol 20, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.058 KB) | DOI: 10.21776/ub.jtp.2019.020.01.1

Abstract

ABSTRAKDesa Bumiaji merupakan salah satu daerah di Kota Batu yang menghasilkan buah apel dan sangat potensial untuk dikembangkan konsep One Village One Product (OVOP). OVOP merupakan suatu pendekatan pengembangan potensi daerah di satu wilayah untuk menghasilkan produk yang mampu bersaing di pasar global, dengan tetap memiliki ciri khas keunikan karakteristik dari daerah tersebut. Produk yang dihasilkan adalah produk yang memanfaatkan sumber daya lokal. Oleh karena itu, Koperasi Usaha Bersama (KUB) Bumiaji ingin mengembangkan produk praline apel sebagai upaya pengembangan potensi Desa Bumiaji yang sesuai dengan konsep OVOP. Tujuan penelitian ini adalah untuk mendapatkan informasi kebutuhan dan keinginan konsumen terhadap produk praline apel yang akan dikembangkan oleh KUB Bumiaji. Metode penelitian yang digunakan dalam penelitian ini adalah Quality Function Deployment (QFD). Hasil penelitian menunjukkan bahwa atribut produk yang paling diinginkan oleh konsumen terhadap produk praline apel adalah keamanan dan jaminan halal produk praline apel. ABSTRACTBumiaji Village is an area in Batu which produces apples and has high potential for developing concept of One Village One Product (OVOP). OVOP is a potential approach for developing area in aregion to produce a product that can compete in the global market, while still having a unique characteristic of the area. The product of this program is a product that utilizes local resources. Therefore, Koperasi Usaha Bersama (KUB) Bumiaji intends to develop the apple praline product as the potential development for Bumiaji Village that accordance with the concept of OVOP. The purpose of this study is to obtain information about what the consumer desires and needs related to the apple praline product that will be developed by KUB Bumiaji. The method used in this research is Quality Function Deployment (QFD). The results show that the most desirable product attributes by the consumers about the apple praline product are safety and halal product guarantee of the apple praline.
Pemberdayaan Masyarakat Kawasan Hutan Pendidikan Melalui Peningkatan Nilai Tambah Produk Olahan Komoditas Lokal Di Kampung Sumberwangi Donowarih Kabupaten Malang Wendra Gandhatyasri Rohmah
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.8

Abstract

Indonesia memiliki banyak potensi dalam bidang wisata di setiap wilayahnya, salah satunya adalah Perkampungan Sumberwangi yang berada di Desa Donowarih, Kecamatan Karangploso, Kabupaten Malang, Provinsi Jawa Timur. Salah satu elemen masyarakat Perkampungan Sumberwangi yang potensial dikembangkan adalah kelompok Karang Taruna, melalui kegiatan peningkatan ketrampilan berbasis potensi unggulan kampong Sumberwangi berupa ketrampilan produksi keripik umbi-umbian. Tujuan dari pengabdian masyarakat ini adalah mengembangkan potensi agrowisata perkampungan Sumberwangi melalui diklat (pendidikan dan Pelatihan) guna meningkatkan ketrampilan anggota Karang Taruna melalui pembuatan keripik umbi-umbian. Keripik yang diproduksi diantaranya keripik ubi kayu (singkong dan keripik talas (mbote). Target luaran yang telah dicapai adalah terbentuknya kelembagaan Karang Taruna Sumberwangi yang mampu mendukung program peningkatan keterampilan anggota dalam pengembangan ekonomi di Kampung Sumberwangi dalam hal produksi keripik umbi-umbian, serta meningkatnya jejaring kerjasama anggota Karang Taruna Sumberwangi dengan pihak luar, khususnya bidang pemasaran produk keripik yang dihasilkan oleh Karang Taruna Sumberwangi
Applying response surface methodology to optimise maize silage making for cattle feed Wendra Gandhatyasri Rohmah; Bayu Firmansyah; Mas'ud Effendi; Sucipto Sucipto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 1 (2019)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1019.117 KB) | DOI: 10.21776/ub.afssaae.2019.002.01.4

Abstract

One of the important ingredients in cattle feed is protein.  Yet, a high quality cattle feed is influenced by the balanced concentration of protein, carbohydrates, minerals and vitamins. Agricultural waste, such as maize crop waste, can be used as potential feedstock for making cattle feed. Silage is a product resulted from fermentation process, which was mostly used as a feed source to many livestock.  Silage making is functioned to preserve the quality of the feeds. Especially during dry season. Maize silage has been highlighted to be alternative feed for livestock or cattle. This study was aimed to optimise the concentration of molasses and storage time in producing high quality maize silage. The parameters measured include pH, moisture content (MC), crude protein, and crude fibre. Response Surface Methodology (RSM) with two factors was used in this study, while the optimisation was formulated using statistical software Design Expert 7.0.0. The results showed that by adding molasses of 6.97% with storage time of 240 hours, the optimum quality of maize silage was achieved, giving the value of pH (3.88), water content (23.80%), crude protein (9.01%), and crude fibre (21.67%).
Waste analysis of coated peanut production using fuzzy analytical hierarchy process (Fuzzy AHP) Erika Ayu Yuanita; Panji Deoranto; Arif Hidayat; Riska Septifani; Wendra Gandhatyasri Rohmah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Production effectiveness is an essential aspect of industrial activities to obtain maximum profit with minimum expenditure. One of the companies currently focused on achieving high effectiveness in its production activities is PT XYZ. The purpose of the study was to determine the priority of waste in the coated peanut processing company using the Fuzzy Analytical Hierarchy Process (Fuzzy AHP) method. The Fuzzy AHP method combines AHP with a fuzzy system to cover the weaknesses of AHP, which has more personal properties. The Fuzzy AHP method helps in identifying the level of waste in PT XYZ, which is grouped into seven, namely defects (S1), waiting (S2), unnecessary inventory (S3), inappropriate processing (S4), unnecessary motion (S5), transportation (S6), and overproduction (S7). The results showed that the order of wastage criteria starting from the highest to the lowest are S4 with a weight vector value of 1,000; S5 with a weight vector value of 0,985; S1 with a weight vector value of 0,932; S2 with a weight vector value 0,702; S6 with weight vector value 0,678; S3 with a weight vector value 0,144; S7 with weight vector value 0,071. Based on this, it can be seen that the criteria for inappropriate processing have the highest priority as waste in production activities at PT XYZ. The results of the Fuzzy AHP method can be used as a basis for weighting the value stream analysis tools.
ANALYSIS OF TOMATO DATES BUSINESS DEVELOPMENT STRATEGIES USING BUSINESS MODEL CANVAS APPROACH AND SWOT-ANP Talitha Dea Azzaria; Wendra Gandhatyasri Rohmah; Panji Deoranto; Riska Septifani; Dhita Morita Ikasari
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (727.489 KB)

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play an important role in developing the national economy. CV Firman SK is one of the MSMEs engaged in agroindustry located in Malang regency. CV Firman SK faced a revenue decline problem because of the covid-19 pandemic. Tomato dates are one of the superior products that experienced the most significant decrease in revenue compared to other products, which is a 50% revenue decrease. This research aims to determine the priority order of business development strategy. The methods used in this study are the BMC approach and integration of SWOT-ANP. The BMC approach maps the business model of CV Firman SK. The business model will be the basis for establishing alternative strategies using SWOT analysis. SWOT methods are integrated with ANP methods to make accurate priorities of business development strategies. The result showed that the highest priority and most recommended alternative strategy is the SO1 strategy, with a score of 0.350. Elements of BMC that need to be improved based on business development alternative strategies are channels, key partnerships, and value propositions. CV Firman SK is advised to implement a proposed business development strategy based on the order of the most prioritized strategies.
Analysis of the pretreatment process of gonggong shell flour (Laevistrombus turturella) on a scale up Diyah Dewanti, Beauty Suestining; Rumandhani, Nuvia Nurlaily; Febrianto, Arie; Widayanti, Vindhya Tri; Rucitra, Andan Linggar; Rohmah, Wendra Gandhatyasri; Septifani, Riska; Ikasari, Dhita Morita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.8

Abstract

The gonggong shell (Laevistrombus turturella) is a species of sea snail found in the waters surrounding Bintan, Riau Islands. The gonggong consists of both meat and shell, with the shell constituting the largest portion, approximately 60%. The high proportion of shells materials compared to  the meat results in abundant gonggong shell waste. One way to utilize gonggong shells is by converting the shells into shell flour, which can be used in health supplements and as feed for shrimp, particularly in shrimp farms in Bintan Regency. The hard texture of gonggong shells (13.1 MPa) requires pretreatment before milling. The pretreatment processes include autoclaving, drying, and burning. This study aimed to assess the quality difference between the scaled-up  and laboratory-scale processes, and to identify the material requirements and utilities for the large-scale pretreatment process of gonggong shell to produce shell flour. The scale-up was conducted with a 1 : 50 ratio from the laboratory scale. The quality results of gonggong shell flour in the large-scale study showed a moisture content of 0.46%, an ash content of 56.42%, and a calcium content of 54.31%. These results were compared with those obtained at the laboratory scale using an unpaired t-test, and no significant differences were found for all tested parameters.
Formulasi Sirup Sari Buah Manggis Sebagai Minuman Fungsional Untuk Mendukung Eduwisata Sehat Pranowo, Dodyk; Rohmah, Wendra Gandhatyasri; Zamroni, Mofit; Hakim, Abdurahman; Suyono, Agus
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 10, No 2 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v10i2.6870

Abstract

Pembangunan berkelanjutan bertujuan untuk meningkatkan kesejahteraan masyarakat dengan mempertimbangkan aspek ekonomi, sosial, dan lingkungan. Dalam rangka mendukung pencapaian tersebut, pemerintah menginisiasi penguatan peran Badan Usaha Milik Desa (BUMDes) sebagai strategi dalam mengembangkan ekonomi berbasis potensi lokal. Desa Ngoran, Kecamatan Nglegok, Kabupaten Blitar, memiliki sumber daya manggis yang belum dioptimalkan pemanfaatannya dengan nilai jual yang relatif rendah. Pengabdian ini bertujuan untuk meningkatkan nilai tambah komoditas manggis melalui inovasi produk berupa sirup manggis. Upaya ini dilakukan dengan mengadakan pelatihan pengolahan sirup sari buah bagi masyarakat setempat. Dalam implementasinya, BUMDes Karya Mandiri berperan sebagai mitra utama dalam proses produksi dan distribusi produk. Berdasarkan hasil pengabdian bahwa formulasi optimal sirup manggis terdiri dari rasio 1:1:2 (air, sari buah manggis, dan ekstrak manggis), dengan tambahan gula sebanyak 50%. Selain itu, sirup manggis ini memiliki aktivitas antioksidan dengan nilai IC50 sebesar 352,95 ppm. Program pengembangan sirup manggis berbasis pemberdayaan masyarakat ini berkontribusi pada peningkatan nilai ekonomi serta kesejahteraan desa. Untuk menjamin keberlanjutan program, diperlukan penguatan rantai pasok, peningkatan efisiensi teknologi produksi, serta penerapan strategi pemasaran yang lebih luas guna memperluas jangkauan pasar.
Enhancing retailer efficiency of agroindustrial product: A DEA approach based on SCOR perspective Dania, Wike Agustin Prima; Ardiasti, Alvina Ovilia; Rohmah, Wendra Gandhatyasri; Lu'ayya, Naila Maulidina
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27724

Abstract

Retailer performance is critical for enhancing supply chain operations and achieving a competitive advantage in the food industry. It directly impacts customer satisfaction, profitability, and overall supply chain effectiveness. CV. LMN is an Indonesian apple cider drink manufacturer that involves 36 retailers in distributing its products to consumers. While the success of the marketing process relies on the retailers, the company has not previously assessed their performance. This research aims to examine CV's retailer performance. LMN using Data Envelopment Analysis from the Supply Chain Operations Reference (SCOR) perspective. The SCOR model's attributes of plan, source, deliver, and return served as the foundation for selecting evaluation factors. A CRS output-oriented DEA model was utilized to assess how efficiently retailers can increase their outputs without altering their resource consumption. The result shows that 6 out of 36 retailers are marginally efficient, indicating a potential for performance improvement and getting closer to the efficient frontier related to cash-to-cash cycle time, order received damage-free, fill rate, and customer complaints. These retailers can enhance their efficiency by implementing strategies such as reducing inventory levels, applying safety stock, negotiating payment terms with distributors, improving material handling during storage, and pre-checking products before delivery.
Peningkatan Efisiensi Produksi Teh Bunga Rosela di UMKM Anugerah Alam Wilis Melalui Diseminasi Food Dehydrator Dewanti, Beauty Suestining Diyah; Rucitra, Andan Linggar; Rohmah, Wendra Gandhatyasri; Ikasari, Dhita Morita; Jamroni, Mofit; Kurniawati, Adelya Desi
Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Vol. 4, No. 2: October 2025
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.adipati.2025.v4i2.7621

Abstract

Teh bunga rosela merupakan bagian dari minuman herbal yang semakin popular. Minuman ini dibuat dari bunga kering Hibiscus sabdariffa dan memiliki rasa yang segar dan asam. Produksi teh rosella membutuhkan waktu 2 hari untuk sekali proses produksi. Waktunya 80% dibutuhkan untuk penjemuran kelopak bunga rosela yang mengandalkan panas sinar matahari. Jika keadaan mendung atau musim hujan, produksi teh rosela menjadi kurang efisien dan butuh waktu lebih lama sehingga kesulitan untuk meningkatkan kapasitas produksi pada waktu permintaan tinggi atau pada masa panen bunga rosela sedang melimpah. Pengeringan menggunakan sinar matahari membutuhkan waktu yang lama, kualitas produk yang tidak seragam, serta kemungkinan terjadinya kontaminasi. Solusi yang ditawarkan untuk menyelesaikan permasalahan yaitu adanya penguatan teknologi fasilitasi produksi dengan food dehydrator sehingga akan bisa meningkatkan efisiensi proses dan kualitas produk dengan maksimal. Sehingga diharapkan dengan adanya food dehydrator untuk proses pengeringan maka kadar air rosela kering bisa mencapai 5-7%, waktu pengeringan maksimal 24 jam dengan suhu pengeringan maksimal 70°C.Kata kunci: bunga rosela, food dehydrator, minuman herbal, pengeringan
Pemberdayaan Poklahsar dalam Pengolahan Tepung Cangkang Gonggong di Desa Pengujan, Tanjung Pinang Dewanti, Beauty Suestining Diyah; Suprayogi, Suprayogi; Rohmah, Wendra Gandhatyasri; Septifani, Riska; Rucitra, Andan Linggar; Tri Widayanti, Vindhya; Ikasari, Dhita Morita
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 8, No 3 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v8i3.5094

Abstract

Siput Gonggong menjadi salah satu komoditas unggulan di Kabupaten Bintan, Kepulauan Riau. Siput Gonggong memiliki cangkang yang berukuran relatif besar dan keras dengan penyumbang 60% berat bagian dari Gonggong. Cangkang Gonggong menjadi limbah dikarenakan masyarakat menganggap bahwa cangkang Gonggong sebagai sesuatu yang tidak bermanfaat. Cangkang Gonggong di Desa Pengujan, Kabupaten Bintan pada umumnya hanya dijadikan sebagai kerajinan souvenir dengan harga yang murah. Oleh karena itu program ini memberikan pengetahuan kepada masyarakat di Desa Pengujan dalam memanfaatkan limbah cangkang Gonggong menjadi tepung yang dapat dijadikan sebagai alternatif bahan campuran pakan ternak. Kegiatan Pengabdian Kepada Masyarakat ini berupa sosialisasi, pelatihan, dan pendampingan dalam pengolahan limbah cangkang Gonggong menjadi tepung. Hasil kegiatan ini adalah masyarakat Desa Pengujan memanfaatkan cangkang Gonggong yang ada di lingkungan sekitar sehingga meningkatkan nilai ekonomi. 
Co-Authors Adelya Desi Kurniawati AGUS SUYONO Andan Linggar Rucitra Ardiasti, Alvina Ovilia Arie Febrianto, Arie Arif Hidayat Beauty Suestining Diyah Dewanti Dhita Morita Ikasari Dhita Morita Ikasari Diyah Dewanti, Beauty Suestining Dodyk Pranowo Effendi, Mas'ud Endah Rahayu Lestari Erika Ayu Yuanita Hakim, Abdurahman Hanny Hafiar Ika Atsari Dewi Jamhari Jamhari Jamroni, Mofit Lu'ayya, Naila Maulidina Miftakhurrizal Kurniawan, Miftakhurrizal Panji Deoranto Riska Septifani Rizky Luthfian Ramadhan Silalahi, Rizky Luthfian Ramadhan Rumandhani, Nuvia Nurlaily Suprayogi Suprayogi Talitha Dea Azzaria Tri Widayanti, Vindhya Vindhya Tri Widayanti, Vindhya Tri Wike Agustin Prima Dania Zamroni, Mofit