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All Journal International Journal of Research in Vocational Studies (IJRVOCAS) Jurnal Nusantara Mengabdi
Handayani, Marta Tika
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Peningkatan Higiene Sanitasi pada Proses Pengolahan Sajian Kuliner pada Kelompok Tani Mandiri Riani, Ira Gusti; Handayani, Marta Tika; Ritonga, Nia Boru
Jurnal Nusantara Mengabdi Vol. 3 No. 1 (2023): Oktober
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jnm.v3i1.2063

Abstract

Purpose: The hygiene and sanitation training activities that have been carried out aime to educate Mandiri’s Farmers .Group so they know about hygiene and sanitation concepts and hygiene and sanitation applications, especially for culinary  service processing, and minimize foodborne diseases. Methodology: The service is carried out by providing assistance to members of Mandiri’s Farmer Group. The method of community service activities is carried out by delivering material using the lecture method related to hygiene and sanitation in the processing of culinary products, as well as direct questions and answers or discussions regarding hygiene and sanitation in the processing of culinary products. Results: The training provided to improve knowledge, especially for Mandiri’s Farmer Group in Palembang City. The material presented was related to the introduction of hygiene and sanitation when processing culinary offerings, the importance of maintaining hygiene and sanitation in culinary offerings, and  several types of diseases that can be contracted as a result of not maintaining hygiene and sanitation during the processing process.
The Moisture Content of Robusta Coffee Beans is dried in the Sun and the Room Temperature is measured with a Microcontroller-based Moisture Content Analyzer Tompunu, Alan Novi; Hafizhah, Tamara; Handayani, Marta Tika
International Journal of Research in Vocational Studies (IJRVOCAS) Vol. 4 No. 3 (2024): IJRVOCAS - December
Publisher : Yayasan Ghalih Pelopor Pendidikan (Ghalih Foundation)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53893/ijrvocas.v4i3.330

Abstract

The water content of coffee beans plays an important role in the coffee industry. The water content of fresh coffee beans is still high so it needs to be reduced to meet the SNI standard or around 11-12%. Reducing the water content of coffee beans can be done by drying them in the sun and at room temperature. There is no tool made to measure the water content of coffee beans. This study created a microcontroller-based coffee bean water content measuring tool. Measurements were made on robusta coffee beans. Water content measurements were carried out on coffee beans that were dried in the sun for three days and at room temperature for seven days. Water content measurements were also carried out using the AR991 water content measuring tool as a comparison. From the results of measurements using a microcontroller-based water content measuring tool, it was found that the water content of coffee beans dried in the sun decreased day by day starting from 23% on the first day and 10% on the third day. From the AR991 water content measuring tool, it was found that the water content of coffee beans was 23.3% on the first day and 11.9% on the last day. The moisture content of coffee beans dried at room temperature has a moisture content of 22% on the first day and 11% on the last day using a microcontroller-based moisture meter. While the results of measuring the moisture content of coffee beans using the AR991 moisture meter are 23.3% on the first day and 12% on the last day.
Co-Authors Alan Novi Tompunu Hafizhah, Tamara Riani, Ira Gusti Ritonga, Nia Boru Utami, Aldilla Sari