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All Journal Jurnal Ekonomi, Bisnis dan Kewirausahaan (JEBIK) Jurnal Social Economic of Agriculture Jurnal Keteknikan Pertanian Tropis dan Biosistem Wikrama Parahita : Jurnal Pengabdian Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat FoodTech: Jurnal Teknologi Pangan Agripreneur : Jurnal Pertanian Agribisnis Agribis Journal of Food Security and Agroindustry Prosiding Seminar Hasil Penelitian dan Pengabdian Kepada Masyarakat
ANDIYONO, ANDIYONO
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences

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Pengembangan Ekonomi Kreatif Berbasis Wisata Budaya: Studi Kasus pada Pengrajin Tenun di Kabupaten Sambas Sumar’in, Sumar’in; Andiono, Andiono; Yuliansyah, Yuliansyah
Jurnal Ekonomi Bisnis dan Kewirausahaan Vol 6, No 1 (2017): Jurnal Ekonomi Bisnis dan Kewirausahaan (JEBIK)
Publisher : Fakultas Ekonomi dan Bisnis, UNTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.072 KB) | DOI: 10.26418/jebik.v6i1.20721

Abstract

A creative economy is based on people"™s use of their creative imagination to increase an idea"™s value. Howkins"™ creativity-based model includes all kinds of creativity, whether expressed in art or innovation. The narrower culture-based models concentrate on arts, design and media and are normally restricted to nominated industries. The problem in this research is how the concept of creative economic development, as well as forms of tourist development policies capable of stimulating the economy and incomes in Sambas district? The method used in this research is the case study approach using SWOT analysis on a matrix approach. Results from this study that the development of the creative economy in Sambas district is to improve the quality of human resources in particular culture-based creative industries such as weaving craft that emerged from the group of small and medium industries, with has a unique and sale value.    
STRATEGI PENGEMBANGAN AGROINDUSTRI SERAT SABUT KELAPA BERKARET (SEBUTRET) (Studi Kasus di Kabupaten Sambas) JUNARDI, JUNARDI; SUKARDI, SUKARDI; ARKEMAN, YANDRA; ANDIYONO, ANDIYONO
Jurnal Social Economic of Agriculture Vol 6, No 1 (2017): Jurnal Social Economic of Agriculture
Publisher : Agribusiness Department, Agriculture Faculty, Tanjungpura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/j.sea.v6i1.21588

Abstract

The combination ofcoconutcoirandrubbercan produce rubberized coir products(sebutret). The sebutret is verypotential to be developedto gain value added and increase farmers and local government incomes. The research objectiveswere to assessinternal and external factorsthat affect theproduct development and the implicationofstrengths,weaknesses, opportunities, and threats. The data obtained were analyzed descriptively and quantitatively in the form of weighted average scores and analysis strategies with SWOT analysis matrix, IFE, EFE and IE. The studyshowsthat the main strength is the availability of sebutret product market and its main weakness is thelow competitiveness, limited scope of local villages and districts. Meanwhile the main opportunity is sebutret manufacturing technology already exists and the main threat is the absence of a strong business partnership. The analysisshows thedevelopment of sebutret agro industry can be managedwith market penetration strategy and product development. Implication of the analysis is formulated alternative strategy, namely: conduct accurate data collection, conduct a feasibility study, produce sebutret accordance with market demand, conduct the preparation of resources, establish processing industries, cooperate with the competent institutions, provide equipment and machinery, provide expert as facilitators, conduct promotion.
Karakterisasi Mutu Fisik Produk Kopi Liberika Merk Liber.Co dan Kesesuaiannya dengan SNI Kopi Bubuk Andiyono Andiyono; Lang Jagat
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 10, No 2 (2022)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2022.010.02.09

Abstract

UKM Kartifarm Jaya Abadi dengan produk kopi bubuk merk Liber.Co dalam proses pengembangan usahanya mengalami beberapa kendala terkait standar mutu, kemasan, perizinan, sertifikasi produk, serta pasokan produk yang akan dijual. Kualitas adalah aspek terpenting dari pemasaran kopi, salah satunya adalah kualitas fisik dan visual kopi. Pada penelitian ini dilakukan karakterisasi mutu fisik kopi bubuk Liber.Co untuk mengetahui kesesuaiannya dengan SNI 01-3542-2004 Syarat Mutu Kopi Bubuk. Hasil menunjukkan kopi bubuk liberika Sambas yang diproduksi CV. KartiFarm Jaya Abadi dengan merk Liber.Co memiliki karakteristik mutu fisik kopi bubuk yang sesuai dengan persyaratan SNI 01-3542-2004: Kopi Bubuk. Mutu fisik berupa keadaan bau atau aroma, warna, dan rasa kopi bubuk liberika Sambas menunjukkan keadaan normal. 
STRATEGI PENGEMBANGAN INDUSTRI PENGOLAHAN MINYAK KELAPA DI KECAMATAN JAWAI Fitriani Fitriani; Andiyono Andiyono; Junardi Junardi; Tara Anantasya
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.685 KB) | DOI: 10.58184/jfsa.v1i2.43

Abstract

Pengembangan Agroindustri perlu dipertimbangkan dalam meningkatkan pendapatan dengan menggunakan sumber daya yang dimiliki, penyediaan lapangan kerja dan memberikan nilai tambah pada produk, sehingga perlu untuk dilakukan suatu strategi pengembangan industri pengolahan kelapa. Adapun tujuan penelitian ini adalah mengetahui kekuatan, kelemahan, peluang, dan ancaman yang serta strategi yang harus dilakukan. Teknik pengumpulan data melalui observasi dan data yang diperoleh dilakukan analisis menggunakan analisis strategis menggunakan matriks kekuatan, kelemahan, peluang dan ancaman. Adapun Strategi pengembangan usaha pengolahan minyak kelapa yaitu: a) memanfaatkan teknologi untuk meningkatkan pendapatan, lapangan pekerjaan dan perekonomian; b) memanfaatkan ketersediaan dan harga bahan baku untuk merebut pasar dengan menciptakan produk bermutu; c) bimbingan keterampilan serta penggunaan alat/teknologi dalam pengolahan minyak kelapa; d) bimbingan kepemimpinan dan manajemen administrasi bisnis; e) mempermudah akses pendanaan untuk pengembangan industri minyak kelapa dan meningkatan sarana dan prasarana pendukungnya; f) meningkatkan kesadaran kepada petani dan pengusaha bahwa industri pengolahan minyak kelapa haruslah dikelola secara terpadu dan professional; g) massa menyebarkan informasi tentang manfaat turunan kelapa; dan h) memperluas kemitraan antara PEMDA, peneliti, petani dan swasta dalam menciptakan produk bermutu dan berdaya saing.
ANALISIS DESKRIPTIF TINGKAT PENGETAHUAN PETANI TERHADAP TRICODERMA DI DESA TRIKEMBANG KECAMATAN GALING KABUPATEN SAMBAS Wilis Widi Wilujeng; Dian Sari; Uray Dian Novita; Andiyono
Jurnal AGRIBIS Vol. 10 No. 1 (2024): April 2024
Publisher : Universitas Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36563/agribis.v10i1.1014

Abstract

Petani di Desa Trikembang masih tergantung pada penggunaan pupuk dan pestisida kimia. Upaya merubah pola prilaku petani seyogianya perlu di lakukan guna mengurangi penggunaan pestisida kimia dalam jangka panjang, walaupun bukan hal yang mudah untuk merubah kebiasaan petani yang biasa dilakukan petani. Trichoderma, sp dikenal sebagai biofungisida dan pupuk biologis tanah karena sebagai mikroorganisme fungsional. Penelitian ini bertujuan untuk identifikasi tingkat pengetahuan dan penggunaan agen hayati tricoderma pada petani di desa trikembang. Hasil yang didapat menunjukkan bahwa tingkat pengetahuan responden terhadap tricoderma adalah pada tingkatan cukup yaitu pada angka 56-75%.
PERSEMAIAN BIBIT KELAPA SAWIT UNGGUL SEBAGAI MEDIA PENGEMBANGAN UNIT USAHA DI KAMPUS POLTESA Harmoko, Harmoko; Asta, Hidayat; Andiyono, Andiyono; Yuliansyah, Yuliansyah
Sehati Abdimas Vol 6 No 1 (2023): Prosiding Sehati Abdimas 2023
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/sehati_abdimas.v6i1.711

Abstract

Perkebunan kelapa sawit di wilayah Kabupaten Sambas menjadi sektor usahatani yang mampu memberikan pendapatan yang lebih baik dibanding sektor lainnya. Industri perkebunan kelapa sawit memiliki industri hilir yang mampu menyerap produksi sawit rakyat. Jumlah pelaku usaha sektor perkebunan sawit di wilayah pedesaan terbilang tidak sedikit. Industri pengolahannya juga mampu menampung hasil panen dari perkebunan rakyat. Hilirisasi pada industri kelapa sawit dapat memberikan perkembangan dan pertumbuhan ekonomi pada masyarakat. Poltesa merintis unit usaha pembibitan kelapa sawit unggul. Usaha pembibitan ini akan membantu pelaku usaha baik di kampus Poltesa dan di luar kampus khususnya dari kalangan pekebun dalam mempermudah mendapatkan bibit yang berkualitas. Unit usaha persemaian bibit kelapa sawit unggul tentunya akan memberikan dampak langsung maupun tidak langsung bagi pelaku usaha khususnya di dalam kampus. Tujuan dari pengabdian adalah agar basis ilmu pengetahuan khususnya bidang agribisnis kelapa sawit dapat dijadikan unit usaha kampus. Metode pelaksanaan dari kegiatan pengabdian menggunakan teknis langsung pembuatan persemaian. Mulai dari pengisian polybag, penanaman, perawatan sampai pemasaran. Hasil yang telah dilaksanakan yaitu pengisian polybag, penanaman benih dan perawatan. Sedangkan untuk pemasaran belum dilaksanakan karena bibit belum siap jual. Agar unit usaha berjalan baik dan berkelanjutan, maka perlu diupayakan aspek ekonomi, lingkungan dan sosial dapat berjalan bersamaan.
EFFECT OF EXTRACTION METHOD VARIATIONS ON THE QUALITY OF VIRGIN COCONUT OIL (VCO) Pratama, Gusti Randy; Andiyono; Junardi; Hajijah; Narni
Agripreneur : Jurnal Pertanian Agribisnis Vol. 13 No. 2 (2024): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

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

Abstract

Virgin Coconut Oil (VCO) is an unrefined oil obtained by the extraction of coconut flesh. The extraction procedure influences the sustainability of VCO commercialization. The challenges posed by the agro-industry in extracting coconut oil using various extraction processes deserve additional investigation. This study aimed to identify the effect of different extraction methods on VCO quality and to select the optimal VCO extraction method. The study utilized a single factor Completely Randomized Design (CRD) with three replications. Natural fermentation, induction fermentation, enzymatic, freezing, and heating were among the extraction methods employed. The observed responses were moisture content, free fatty acid content, and peroxide value. The findings revealed that different extraction procedures did not affect VCO's moisture content. The free fatty acid content changed dramatically. The freezing approach was the most effective treatment for free fatty acid response, with a value of 0.058%. Variations in extraction procedures significantly influenced the peroxide value response. The enzymatic approach produced the best peroxide value response (0.12 mg ek/kg).
Peningkatan Nilai Tambah Sagu Melalui Pelatihan Pembuatan Mie Sagu Instan di Desa Sebangun Kabupaten Sambas: Increasing the Added Value of Sago Through Training on Making Instan Sago Noodles in Sebangun Village, Sambas Regency Pratama, Gusti Randy; Maryam, Andi; Andiyono, Andiyono
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 6 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i6.8827

Abstract

The use of sago as a traditional food ingredient has long been known by residents in sago-producing areas. Sebagun Village is a sago-producing center in Sambas Regency. The service activity aims to increase community capacity through training in making instant sago noodle products. The method used starts with classical or lecture and then continues with practice by the participants. The manufacturing stages are divided into two, namely making instant noodles and seasoning. Training participants can practice the steps in making instant sago noodles very well. The evaluation results from the participants stated that the participants were satisfied with the implementation of community service activities.
Building Local Products "Bubbor Paddas" Instant Packaging Typical of Sambas into a Globally Competitive Product Maryam, Andi; Rozana, Rozana; Tritisari, Angga; Andiyono, Andiyono; Junardi, Junardi
Wikrama Parahita : Jurnal Pengabdian Masyarakat Vol. 9 No. 1 (2025): May 2025
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jpmwp.v9i1.9360

Abstract

This community service activity aims to develop Bubbor Paddas, a Sambas culinary specialty, into an instant competitive product in national and international markets. The development process employed the Project-Based Learning (PBL) method, involving students and industry partners in all stages of production, including vegetable drying, seasoning preparation, packaging, and marketing. Food technology innovations, particularly in drying and packaging techniques, were applied to maintain the original flavor and texture of Bubbor Paddas. The results indicated a 30% increase in production efficiency and enhanced product packaging quality, making it more durable and visually appealing. Additionally, digital marketing strategies were implemented, leading to a 40% increase in product orders within three months of launch. This initiative not only improved the quality and competitiveness of local products but also positively impacted community empowerment and the preservation of Sambas culinary heritage. The findings highlight the importance of integrating modern technology and marketing strategies in developing innovative and sustainable traditional culinary products.
The Effect of Adding Sappan Wood Powder and Potassium Sorbate on The Quality of Borneo Coconut Soy Sauce Maryam, Andi; Saskia, Neti; Andiyono, Andiyono
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79424

Abstract

Borneo Coconut Soy Sauce has problems with shelf life, namely on the fifth day the soy sauce has experienced a decline in quality, so the problem faced is a short shelf life. So the synthetic preservative potassium sorbate and natural sappan wood preservative were added to extend the shelf life of the product. Potassium sorbate is used to prevent the growth of bacteria, fungi and mold. Sappan wood contains active antimicrobial and antioxidant substances which can inhibit and reduce the number of microbes in food, so that sappan wood can extend its shelf life. This research aims to determine the effect of adding potassium sorbate and sappan sawdust on sugar content, Total Plate Number (ALT), protein content, and organoleptic tests of Borneo coconut soy sauce. This research used a non-factorial Randomized Block Design (RAK) method with 6 treatment, namely K0S2, K1S2, K1S1, K2S0, K2S2, and K2S1. The highest average sugar content test results were in the K1S1 treatment, namely 52.60% and the lowest in the K2S0 treatment, namely 41.66%. The ALT test results showed that samples K0S2, K1S2, K1S1, K2S0, and K2S2 were declared negative for being contaminated with bacteria, while sample K2S1 was positive for being contaminated with bacteria but did not exceed the maximum limit set by BPOM and BSN, because the ALT value of sample K2S1 was 1 x 10 ². The protein content test results had the highest average value in the K2S2 treatment, namely 3.62% and the lowest in the K2S0 treatment, namely 2.95%. Based on the organoleptic test, the highest average value for taste, color and aroma was the same, namely in the K0S2 treatment, while the lowest average value for taste was in the K1S1 treatment, for color, namely in the K2S0 treatment, and for aroma, namely in the K2S2 treatment.
Co-Authors Andi Maryam Dian Sari Fitriani Fitriani Gusti Randy Pratama Hajijah Harmoko Harmoko, Harmoko Hidayat Asta Junardi Junardi Junardi Junardi Lang Jagat Maryam, Andi Narni Rozana, Rozana Saskia, Neti Sukardi Sukardi Sumar’in, Sumar’in Tara Anantasya Tritisari, Angga Uray Dian Novita Wilis Widi Wilujeng Yandra Arkeman Yuliansyah Yuliansyah