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All Journal Jurnal Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal SOLMA Food Science and Technology Journal (Foodscitech) Jurnal ABDINUS : Jurnal Pengabdian Nusantara Kontribusia : Research Dissemination for Community Development G-Tech : Jurnal Teknologi Terapan Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Community Service and Empowerment JAMI: Jurnal Ahli Muda Indonesia Jurnal Pengabdian Masyarakat (ABDIRA) Sriwijaya Foodtech Journal
Agustin Mardiana, Nur
Akademi Komunitas Negeri Putra Sang Fajar Blitar, Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Other

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Consumer’s Preference to Buy For Organic and Non Organic Processed Duck Meat In Blitar Nur Agustin Mardiana; Adiguna S.W. Utama; Nur Aini Mahmudah; Aditya W. Putra
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6515

Abstract

Global food security and health awareness have increased, thus driving demand for organic food. Blitar, one of the duck farming centers on Java Island, has much potential to develop organic farming. However, consumer attitudes and product acceptance of organic farming must be analyzed to develop organic farming. Therefore, this study aimed to identify the factors that determine consumer attitudes and preferences in buying processed organic duck meat. This study used 39 respondents who live in Blitar. This study used the Fishbein method to assess consumers’ beliefs and important levels of attributes of processed duck. The results showed that 74% of respondents were willing to buy organic processed duck meat. Meanwhile, the most important attributes of processed duck products decided by consumers were taste (3,74), packaging (3,62), and aroma (3,61). The three major belief values for organic processed duck products were health factor (3,61), label (3,58), and taste (3,38), while for non-organic processed duck were label (3,72), packaging (3,62), and taste (3,59).
SANITASI DAN HIGIENITAS PADA PROSES PEMBUATAN RENDANG BEBEK DI TEACHING FACTORY Agustin Mardiana, Nur; Aini Mahmudah, Nur; Kurniawan, David
JAMI: Jurnal Ahli Muda Indonesia Vol. 4 No. 2 (2023): Desember 2023
Publisher : Akademi Komunitas Negeri Putra Sang Fajar Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46510/jami.v4i2.145

Abstract

Objektif. Kasus keracunan makanan dapat bersumber dari unit pengolahan makanan. Salah satu unit pengolahan rendang bebek adalah Teaching Factory. Penelitian ini mengkaji penerapan sanitasi dan higienitas pada proses pembuatan rendang bebek serta dapat menjadi bahan pedoman tentang cara pengolahan pangan yang baik dan benar bagi pekerja di unit produksi Teaching Factory sehingga dapat meningkatkan kualitas produk. Material and Metode. Penelitian ini menggunakan metode deskriptif kualitatif. Proses pengumpulan data dilakukan melalui wawancara dengan informan, observasi, serta membandingkan dengan literature Hasil. Praktik sanitasi dan higienitas yang dilakukan di Teaching Factory secara keseluruhan sudah dilaksanakan dengan cukup baik. Kesimpulan. Terdapat 5 tahapan sanitasi dan higienitas yang telah sesuai dengan peraturan pemerintah. Sebaliknya, terdapat 3 tahapan kunci sanitasi dan higienitas yang belum dilakukan maksimal sehingga diperlukan adanya perbaikan tindakan sanitasi dan higienitas.
Pengembangan Pakan Alternatif Ternak Entok berbasis Onggok Fermentasi di Kelompok Tani Ternak Rojo Koyo Berkah Widigdyo, Anang; Mardiana, Nur Agustin; Purnomo, Panji
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 8 No 3 (2024): Volume 8 Nomor 3 Tahun 2024
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v8i3.23608

Abstract

Pakan merupakan komponen utama dalam usaha peternakan, namun harga pakan komersial yang tinggi menjadi kendala bagi peternak kecil. Program pengabdian kepada masyarakat ini bertujuan untuk mengembangkan pakan alternatif berbasis onggok fermentasi yang lebih ekonomis dan berkelanjutan untuk meningkatkan produktivitas ternak entok di Kelompok Tani Ternak Rojo Koyo Berkah. Metode yang digunakan dalam pengabdian ini adalah metode PAR (Participatory Action Research). Metode PAR merupakan metodelogi pengabdian kepada masyarakat yang menggunakan pendekatan kombinasi penelitian dan tindakan yang berkelanjutan, dilakukan secara partisipatif bersama masyarakat. Tiga tahapan pelaksanaan tahap persiapan, pelatihan dan pendampingan, evaluasi dan monitoring. Target yang dihasilkan dalam pelaksanaan pengabdian adalah meningkatnya keterampilan peternak serta meningkatnya efisiensi pengadaan pakan alternatif ternak entok sebesar 30% dibandingkan dengan penggunaan pakan konvensional buatan pabrik. Luaran yang dihasilkan dalam kegiatan pengabdian masyarakat yaitu prototipe produk pakan entok berbahan baku onggok fermentasi dan buku panduan pembuatan pakan alternatif entok berbasis onggok fermentasi.
Strategi Inovatif dalam Pengembangan Bisnis: Kombinasi Business Model Canvas (BMC) dan Analisis SWOT pada PT MBA, Blitar Nur Agustin Mardiana; David Kurniawan; Anang Widigdyo; Aditya Wirawantoro Putra
G-Tech: Jurnal Teknologi Terapan Vol 8 No 2 (2024): G-Tech, Vol. 8 No. 2 April 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i2.4005

Abstract

PT MBA adalah UMKM yang bergerak di bidang penjualan aneka produk olahan unggas. Tujuan penelitian ini adalah untuk mendapatkan gambaran bisnis yang lebih lengkap dan pengembangan strategi di PT MBA. Penelitian ini dilakukan pada Oktober-November 2023. Berdasarkan BMC, segmen pelanggan merupakan mass market; proposisi nilai adalah harga yang terjangkau dan proses produksi menerapkan prinsip ASUH; media yang digunakan yaitu promosi mulut ke mulut serta media sosial instagram; hubungan dengan pelanggan yaitu melayani dengan ramah; aliran pendapatan yaitu dengan menjual berbagai produk olahan unggas; sumber daya yang dimiliki berupa fisik, manusia, dan modal; aktivitas utama adalah pembelian bahan baku, produksi produk olahan unggas, serta proses penjualan produk; kemitraan utama adalah supplier bahan baku dan TEFA; struktur biaya yaitu biaya perizinan dan biaya operasional lainnya. Berdasarkan analisa BMC dan SWOT, strategi yang dilakukan adalah pemasaran yang agresif, mempertahankan kualitas produk serta inovasi produk lainnya, dan evaluasi terhadap kinerja karyawan.
Evaluasi Kualitas Air Berdasarkan Parameter Fisik, Kimia, dan Mikrobiologi : Studi Kasus di Lingkungan Produksi PT MBA, Blitar Nur Agustin Mardiana; Wulan Okta Windari
G-Tech: Jurnal Teknologi Terapan Vol 8 No 4 (2024): G-Tech, Vol. 8 No. 4 Oktober 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/gtech.v8i4.5191

Abstract

PT MBA is an MSME focused on the poultry processing industry, such as duck ungkep and rica-rica. In the production process, the utilization of water in contact with processed food must comply with government regulations. Therefore, water quality testing is conducted based on physical, chemical, and microbiological parameters. The research method adopted was descriptive exploratory. Based on the results of the water sample test in the production room of PT MBA on microbiological parameters, no total coliform and E.coli were found in the sample. Based on the results of water sample tests on physical parameters, namely no abnormal odor and taste, TDS of 27 mg/L. Meanwhile, the chemical parameters are pH 7, nitrate as NO3 dissolved 0.7 mg/L, nitrite as NO2 dissolved 0.05 mg/L, iron (Fe) dissolved 0.05 mg/L, flouride (F) dissolved 0.21 mg/L, hardness (CaCO3) 4 mg/L, chloride 0.096 mg/L, cyanide <0.01 mg/L, and manganese (Mn) dissolved <0.05 mg/L.
Preventing stunting among adolescents by increasing knowledge and awareness of local food utilization Mahmudah, Nur Aini; Mardiana, Nur Agustin; Putra, Aditya Wirawantoro; Purnomo, Panji; Widigdyo, Anang; Kurniawan, David
Journal of Community Service and Empowerment Vol. 5 No. 3 (2024): December
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i3.34583

Abstract

Stunting remains a critical public health issue in Indonesia. The "Acceleration of Stunting Reduction" program is targeting adolescents (teenagers) as one of its key groups. This reflects the understanding that adolescents play a vital role in overcoming the problem of stunting, both as parents-to-be and as individuals who can experience the negative impact of malnutrition, which in turn contributes to the incidence of stunting. This study exposing the effectiveness of educational interventions in improving adolescent knowledge and awareness about stunting and the utilization of local foods as preventive measures. Conducted at State Senior High School of Kademangan (SMKN 1 Kademangan), Blitar, the study involved 101 eleventh-grade students who participated in a series of counselling (educational sessions) on topic stunting and local food utilization. A pretest-posttest design was used to assess changes in knowledge across seven key areas related to stunting and nutrition. The results indicated substantial improvements in understanding, with knowledge increases ranging from 37% to 58% across all areas. These findings underscore the importance of targeted nutritional education in enhancing adolescent health literacy. Ongoing educational sessions, practical activities, and further research are recommended to sustain and build upon these gains, ultimately contributing to the reduction of stunting prevalence in Indonesia.
Penerapan Teknologi Pakan Probiotik Herbal Untuk Itik Pedaging di Ternak Mulia Mardiana, Nur Agustin; Kurniawan, David; Widigdyo, Anang; Putra, Aditya W.; Mahmudah, Nur Aini; Purnomo, Panji
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.16763

Abstract

Background: Itik pedaging merupakan komoditas yang banyak dibudidayakan di wilayah Blitar. Namun, peternak seringkali terkendala akibat biaya pakan yang tinggi dan penggunaan Antibiotic growth promoter yang saat ini dilarang penggunaannya. Tujuan kegiatan ini dapat meningkatkan kemampuan dan kentrampilan dari peternak untuk memproduksi pakan dengan harga terjangkau, berbahan baku lokal, aman, dan sesuai dengan standar SNI. Metode: Metode yang dilaksanakan adalah PAR (Participatory Action Research) yaitu dengan cara diskusi dan praktek langsung yang melibatkan tim, mitra Ternak Mulia dan binaan mitra yaitu 15 peternak itik pedaging di Wilayah Kab. Blitar. Lokasi pelaksanaan kegiatan adalah di Ternak Mulia (Dusun Sumberjo, Kab. Blitar) yang berlangsung mulai dari bulan September hingga Oktober 2024. Hasil: Program ini menghasilkan yaitu 1) Adanya peningkatan kemampuan dan ketrampilan peternak untuk memproduksi pakan secara mandiri. 2) Pakan yang diproduksi telah sesuai dengan standar SNI untuk itik pedaging. Kesimpulan: Ternak Mulia dan mitra binaannya berhasil dalam membuat pakan dengan probiotik herbal yang digunakan untuk itik pedaging dan mengurangi ketergantungan akan pakan komersial.
Palatability Evaluation of Nuggets from Spent Laying Hen Meat Using Arrowroot Flour Substitution as Alternative Filler Zubaidah, Siti; Sriani; Mardiana, Nur Agustin; Mahmudah, Nur Aini
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.12

Abstract

This study aims to evaluate the effect of arrowroot flour substitution on the sensory quality and palatability of chicken meat nuggets. Four nugget formulations were developed based on the proportion of wheat flour and arrowroot flour as fillers, namely 100% wheat flour (control/code 501), 90:10 (code 105), 80:20 (code 201), and 70:30 (code 315). Sensory evaluation was conducted by 29 semi-trained panelists on the attributes of color, aroma, taste, texture, and overall quality. The results showed that an increase in cassava flour substitution gradually affected a decrease in taste and texture quality, particularly in formulations 201 and 315. Formulation 105 achieved the highest scores for texture and overall, and was evaluated as having a dominant chicken and spice flavor by 44.8% of the panelists. Conversely, formulation 315 showed a decrease in palatability, with an increase in the perception of a dominant flour flavor and a denser texture. Arrowroot flour was assessed as having potential as a local filler alternative, but its use should be limited to avoid reducing consumer preference. Thus, substituting 10% arrowroot flour is the optimal formulation for producing chicken nuggets that are preferred by panelists in terms of color, taste, texture, and overall palatability.
The Relationship Between Family Food Security and The Nutritional Status of Toddlers in Tamalate Sub-District, Makassar City Syarif, Isymiarni; Lubis, Suriati; Nurhayati, Ai; Muntasir; Mardiana, Nur Agustin
Jurnal Penelitian Pendidikan IPA Vol 10 No 5 (2024): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i5.6184

Abstract

Food security is a condition where food is sufficiently available for one's body. The magnitude of the impact caused by the lack of food security makes it necessary to pay attention to its availability because this can cause problems of malnutrition so that health status decreases. The purpose of this study was to determine the relationship between family food security and the nutritional status of toddlers in Tamalate sub-district, Makassar City. The method used is observational using the design case-control with descriptive research design using quantitative and qualitative approaches. Data collection was carried out by means of observation, interviews with mothers who have children aged 23-60 months as many as 73 toddlers. The results showed that toddlers who experienced Normal Nutrition were as many as 24 toddlers with Food Resilience, followed by Light Food Insecurity 12 toddlers with Malnutrition status with a value of 0.05 P-Value = 0.045 < 0.05 and it can be concluded that there is a relationship between food security and the nutritional status of toddlers in the Tamalate Health Center environment which is located in Kel. Pr Tambung Kec. Tamalate Makassar City. This research can then be used as information material for further related research.
Formulasi dan Uji Kualitas Probiotik Berbahan Baku Lokal untuk Optimalisasi Produktivitas Usaha Ternak Unggas di Desa Salamrejo, Blitar Kurniawan, David; Mardiana, Nur Agustin; Widigdyo, Anang; Azis, Rosidi
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 6, No 1 (2026): Abdira
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v6i1.1272

Abstract

The Rojo Koyo Berkah Livestock Farmers Group in Salamrejo faces high and fluctuating commercial feed costs that reduce poultry farming profits. This program develops and applies locally sourced probiotic additives to improve productivity and promote farmer self-reliance. Using a CBAR approach, activities include four stages: needs identification, training and guided production, evaluation, and dissemination. The formulated liquid probiotic is technically and economically feasible, showing a stable pH of 3.5–4.5 and a fresh acidic aroma without contamination. Regular application in drinking water improves feed intake, digestive health, and reduces diarrhea, DOC mortality, and ammonia odor. Beyond improving poultry and duck performance, the innovation strengthens feed independence, reduces reliance on chemical inputs, and enhances group capacity through independent production. Overall, this initiative supports sustainable, community-based agricultural development at the village level.
Co-Authors Adiguna S.W. Utama Adiguna S.W. Utama Aditya W. Putra Aditya Wirawantoro Putra Ai Nurhayati Anang Widigdyo Azis, Rosidi Bagus Prasetiyo Choirul Anwar Chusnul Chotimah Chusnul Chotimah David Kurniawan David Kurniawan DAVID KURNIAWAN Domas Galih Patria Domas Galih Patria Domas Galih Patria Dwi Retnaningtyas Utami Hyldegardis Naisali Joni Kusnadi Kusumawati, Rinda Lubis, Suriati Mahmudah, Nur Aini Muhammad Khoirun Niam Muntasir, Muntasir Niam, Muhammad Khoirun Nur Aini Mahmudah Nur Aini Mahmudah Nur Aini Mahmudah Nurtalitha Alifia Rochma Nurthalita Alifia Rochma Panji Purnomo Purnomo, Panji Putra, Aditya W. Rinda Kusumawati Rochma, Nurtalitha Alifia Rukmi, Widya Dwi Siti Zubaidah Sriani Sutrisno Adi Prayitno Sutrisno Adi Prayitno Sutrisno AdiPrayitno Syarif, Isymiarni Tutik Murniasih Utami, Dwi Retnaningtyas Wulan Okta Windari Yanna Naila Zulfa