Article Per Year (5 Year)
p-Index From 2021 - 2026
3.036
P-Index
This Author published in this journals
All Journal Pelita Perkebunan Jurnal Keteknikan Pertanian Tropis dan Biosistem Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian Magister Pendidikan IPA INTEGRITAS : Jurnal Pengabdian International Journal on Food, Agriculture and Natural Resources (IJFANRES) AJAD : Jurnal Pengabdian kepada Masyarakat Journal of Soilscape and Agriculture atech-i Jurnal Pengabdian Nasional (JPN) Indonesia
Suud, Hasbi Mubarak
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
Proyek Gemilang: Pembentukan Karakter melalui Pendekatan Literasi, Sains, dan Keterampilan di SD Curahdami 3 Azizah, Qurrotun; Zabita, Devara Fulavelya; Nandini, Salma; Saputra, Aris Yulio; Jazirah; Candra, Yoga Andika; Suud, Hasbi Mubarak; Puspito, Agung Nugroho
AJAD : Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 1 (2025): APRIL 2025
Publisher : Divisi Riset, Lembaga Mitra Solusi Teknologi Informasi (L-MSTI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59431/ajad.v5i1.436

Abstract

The Gemilang Project aims to improve the competency of students at SDN Curahdami 3, Bondowoso, through project-based education that develops cognitive, emotional and physical aspects. Basic education plays an important role in forming quality individuals by emphasizing life skills and creativity. This project will be implemented over four weeks in the 2023/2024 academic year, involving practical activities such as planting chilies and creative activities such as drama and dance. The results show an increase in students' knowledge, skills and creativity. The use of innovative and traditional learning media has succeeded in increasing students' interest in learning. In conclusion, the project-based approach is effective in developing students' holistic potential. Thanks are expressed to all parties who contributed to the success of this project.
Pengaruh Tingkat Roasting Kopi Robusta dan Penambahan Jahe Merah Pada Aktivitas Antioksidan: The Effect of Roasting Level of Robusta Coffee and Red Ginger Addition on the Antioxidant Activities Ramadani, Prayogo Gilang; Suud, Hasbi Mubarak; Arum, Ayu Puspita; Savitri, Dyah Ayu; Nisak, Fauziatun; Kusbianto, Dwi Erwin
Atech-i Vol. 2 No. 2 (2025): Tahun 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/atech-i.v2i2.30

Abstract

Kopi adalah salah satu tanaman perkebunan yang mempunyai nilai ekonomis tinggi dan berperan penting sebagai sumber devisa negara selain minyak dan gas. Kopi arabika dan kopi robusta merupakan jenis kopi yang banyak diproduksi di Indonesia. Kopi robusta mendominasi produksi kopi Indonesia yaitu mencapai 73,57%. Konsumsi kopi di Indonesia menduduki peringkat 1 di Asia Tenggara yaitu mencapai 294.000 ton pada tahun 2019, naik 13,9% dari tahun sebelumnya. Tingginya minat masyarakat dalam mengkonsumsi kopi membuat industri kopi terus berkembang, menciptakan inovasi-inovasi baru, salah satunya kopi jahe merah. Tujuan penelitian ini untuk megetahui perubahan aktivitas antioksidan pada kopi robusta melalui penambahan jahe merah pada berbagai tingkat roasting. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor 1 adalah tingkat roasting yaitu light, medium, dan dark. Faktor ke 2 adalah konsentrasi bubuk jahe merah sebanyak 0%, 5%, 10%, dan 15%. Variabel pengamatan yaitu, aktivitas antioksidan, organoleptik, dan kadar air. Kombinasi tingkat roasting medium dengan konsentrasi jahe merah 15% (R2J3) memberikan hasil terbaik.
Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages Savitri, Dyah Ayu; Arum, Ayu Puspita; Suud, Hasbi Mubarak; Farisi, Oria Alit; Patricia SM, Susan Barbara; Kusmanadhi, Bambang; Munandar, Denna Eriani
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 2 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i2.511

Abstract

Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.
Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans Suud, Hasbi Mubarak
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 3 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i3.563

Abstract

The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting. This study discussed how roasting affected the characteristics of coffee beans, particularly antioxidant activity and amino acids, and also tried to define the roasting process by describing each roasting phase. The study discussed these characteristics of Java Ijen arabica coffee, which has speciality coffee criteria. The roasting process can increase amino acids and antioxidant activity inside the coffee beans, but the excessive heat and longer duration of roasting can burn the amino acids. Based on this study, the highest antioxidant Activity was found in beans that had been roasted with a total roasting time under 13 minutes, started with charge temperature of 148oC, and released at 190.5oC. The beans that had been roasted with a total duration under 13 minutes, started with charge temperature of 149oC, and released at 184.8oC is the best roasting degree with the highest score on the cup test.
Effect of Temperature and Roasting Time on the Quality of Argopuro Robusta Coffee Bulqis, Malika; Arum, Ayu Puspita; Savitri, Dyah Ayu; Suud, Hasbi Mubarak
Journal of Soilscape and Agriculture Vol. 3 No. 2 (2025): Volume 3 Issue 2, 2025
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v3i2.1381

Abstract

The roasting process is a process that can determine the flavor and aroma released in coffee beans which is influenced by temperature treatment, and the length of the roasting process. The purpose of this study was to determine the effect of temperature and roasting time on the quality of Robusta Argopuro coffee. The experiment was conducted using a completely randomized design (CRD) factorial pattern with the treatment of roasting temperature variations of 190 ° C, 200 ° C, 210 ° C with a time of 10 minutes, 15 minutes and 20 minutes. Then the parameters of moisture content, pH value and caffeine content were observed as well as organoleptic tests in the form of color, taste and aroma. Data results were analyzed using analysis of variance, if there were significant differences, further tests were carried out using Duncan's multiple range test at the 5% level. Temperature and roasting time had a very significant effect on caffeine content, where the lowest caffeine content was in the combination of 200°C temperature treatment with 20 minutes roasting time. Moisture content and pH value had a very significant effect on roasting time, with the lowest moisture content and pH value obtained in 20 minutes of roasting, while roasting temperature had no significant effect on moisture content and pH value, but had a very significant effect on caffeine content. Based on the organoleptic test, panelists preferred the Argopuro Robusta coffee brew at a temperature of 200°C with a roasting time of 15 minutes.
Pemanfaatan Limbah Kulit Kopi Arabika Sebagai Pupuk Kompos di Desa Sukorejo Kecamatan Sumber Wringin Kabupaten Bondowoso Subroto, Gatot; Avivi, Sholeh; Suud, Hasbi Mubarak; Kusbianto, Dwi Erwin; Zahrosa, Dimas Bastara; Soejono, Djoko; Prabowo, Rachmad Udhi
INTEGRITAS : Jurnal Pengabdian Vol 7 No 2 (2023): AGUSTUS - DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v7i2.3807

Abstract

Desa Sukorejo terletak di Kecamatan Sumber Wringin Kabupaten Bondowoso. Sebagian besar penduduknya bekerja sebagai buruh tani di Perkebunan PTPN XII dan sebagian kecil sebagai pemilik kebun kopi arabika. Potensi limbah kopi arabika milik rakyat baik limbah padat maupun limbah cair, dalam setiap tahapan proses pengolahan sangat besar, namun selama ini masih sangat minim dimanfaatkan. Biasanya limbah kulit kopi tersebut hanya dibiarkan menumpuk di tempat pengolahan maupun di pinggir jalan, sehingga menimbulkan bau tidak sedap dan mencemari lingkungan sekitar. Berdasarkan hal tersebut, maka perlu untuk memanfaatkan limbah kulit kopi tersebut, salah satunya digunakan sebagai pupuk kompos. Salah satu alternatif untuk mempertahankan produksi pertanian dan menyelamatkan keberlanjutan penggunaan lahan pertanian secara lestari adalah dengan mengurangi input dari bahan kimia dan beralih kepada pemakaian pupuk kompos yang berasal dari limbah hasil pertanian. Sebagai bahan organik yang mempunyai kandungan unsur hara, maka limbah kopi kalau dilakukan sedikit sentuhan teknologi akan mempunyai banyak manfaat baik dari aspek ekonomi, lingkungan, tanah maupun tanaman.
Edukasi Pembuatan Biskuit Salut Coklat Bagi Anak-Anak Savitri, Dyah Ayu; Novijanto, Noer; Nadzirah, Rufiani; Suud, Hasbi Mubarak
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 2 (2024): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i2.5636

Abstract

Chocolate is a cocoa derivative product that is liked by various age groups, from children, teenagers, adults to the elderly because it has a distinctive taste and is considered capable of improving a person's mood due to the content of alkaloids and proteins such as tryptophan. Coated biscuits are biscuit products that are dipped or coated with chocolate, giving the product a richer taste. This educational program was carried out by introducing how to make chocolate-coated biscuits for children in Jember. The objectives of implementing this service are: (1) developing children's creativity, (2) training in making chocolate-coated biscuits and (3) developing children to like the activity of processing plantation products. This program will provide broader knowledge and skills so that children have higher self-confidence. Education on making chocolate-coated biscuits for children provides an interesting experience in the field of food product processing and can stimulate children's motoric development.
The Effect of Using Fast Roast and Slow Roast Roasting Techniques on the Chemical and Organoleptic Characteristics of Robusta Coffee Beans (Coffea robusta L.) Santoso, Aji; Slameto, Slameto; Savitri, Dyah Ayu; Kusbianto, Dwi Erwin; Suud, Hasbi Mubarak
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.261

Abstract

One of the commodities with the highest economic value in the plantation sector in Indonesia is coffee. In 2016 there was a significant difference between the area of robusta and arabica coffee, with the area of robusta coffee being superior. The wide difference between robusta and arabica coffee plantations is because robusta coffee is considered a potential opportunity in developing the community's economy compared to arabica coffee with a particular market. To improve the taste or quality of coffee production, one of the factors is the roasting process. Currently, the demand for coffee production is increasing with the need for maximum quality and taste of coffee beans, so the processing of coffee plants must be very concerned and improved. Therefore this study aims to determine the roasting technique with a roasting machine and its effect on improving the quality and taste of coffee beans that are popular with consumers. This study used a Split Plot Design (SPD) using the basic pattern of a completely Randomized Design consisting of 2 levels. The first factor is the roasting time as the main plot with four levels. Then the second factor is the roasting temperature with two levels. Each factor was repeated four times so there were 32 experimental units. The results of this study indicate that in the roasting process using slow roast and fast roast techniques, roasting time affects all observation parameters, namely moisture content, pH value, brix value, flavor, aroma, and caffeine. However, the roasting temperature only affects moisture content, brix value, and caffeine.
Pemberdayaan Komunitas Wanita Tani dalam Mendukung Desa Songgon sebagai Sentra Durian di Kabupaten Banyuwangi Suud, Hasbi Mubarak; Budiman, Subhan Arif; Purnamasari, Ika; Rondhi, M; Kuntadi, Ebban Bagus; Rokhani, Rokhani; Kusbianto, Dwi Erwin
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 3 (2025): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.11.3.478-486

Abstract

Songgon is known as a favorite durian-producing village in Banyuwangi Regency. However, in the last 3 years, durian farmers have been suffering because they failed to experience a bumper harvest. The purpose of this service is to initiate the restoration of the image of Songgon Village as the center of Banyuwangi durian through the provision of quality local Songgon durian seeds. The partner of this community service is the wives of farmers in the village or also called Wanita Tani. Community service methods was using counseling and educational methods, along with training in seedling cultivation skills, followed by assistance in seedling care. A series of activities carried out include: 1) Increasing financial literacy to Women Farmers so that in the future they can face crises if crop failure recurs in the future; 2) Empowerment of farm women in terms of producing rootstocks (durian seedlings from seeds) for side income of Farm Women during the service activities; 3) Grafting training with rootstocks that have been produced and the scion comes from the local durian of each farmer's garden; The results of the activity are introduction people about financial literacy for the target group; Increased skills in the form of the ability to produce seeds independently; As well as the formation of a community with one of the inventories in the form of a planting hole maker that can be rented out to durian farmers in Songgon Village. However, this service has not been able to increase the income of farm women directly because there has been no sale of the seeds produced, but institutional initiation in marketing seeds has been carried out.
INOVASI PASCA PANEN KOPI: DAMPAK INTRODUKSI MESIN PULPER TERHADAP MUTU DAN KAPASITAS PETANI Zahroza, Dimas Bastara; Suud, Hasbi Mubarak; Muhlis, Abdullah; Sari, Sasmita
INTEGRITAS : Jurnal Pengabdian Vol 10 No 1 (2026): JANUARI - JULI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v10i1.7175

Abstract

Potensi alam yang dapat dimanfaatkan optimal di Desa Sumberargo yaitu pengembangan perkebunan kopi rakyat dengan jenis kopi arabika. Banyak dari para petani kopi di wilayah tersebut memiliki masalah dalam meningkatkan usahanya, di karenakan minimnya teknologi pendukung kelancaran usaha khususnya teknologi pasca panen. Tujuan Program Pengabdian ini mencoba melakukan terobosan baru dengan mendesain dan mengaplikasikan Teknologi Pasca Panen Mesin Pulper yang nantinya diharapkan akan dapat mempermudah dan mempercepat proses pengupasan kulit kopi sehingga mampu memaksimalkan keuntungan pada petani kopi arabika di Desa Sumberargo Kecamatan Sumbermalang Kabupaten Situbondo. Kegiatan pengabdian ini dirancang secara berkelanjutan dan berkesinambungan melalui Sosialisasi, Pelatihan, Penerapan teknologi, serta Pendampingan dan evaluasi. Hasil yang didapatkan dari program pengabdian adalah adanya penerapan teknologi bagi Kelompok Tani Argo Rengganis tidak hanya memperoleh solusi atas permasalahan yang dihadapi, tetapi juga mendapatkan bekal untuk mengembangkan usaha secara mandiri di masa depan. Keberadaan mesin pulper, para-para untuk penjemuran, serta edukasi manajemen usaha, produksi dan pemasaran menjadi titik awal bagi petani kopi di Desa Sumberargo untuk meningkatkan kualitas dan daya saing produk
Co-Authors Abdullah Muhlis Adhitya Wardhono Adinda Putri Maharani Aji Santoso Aliyah, Rachmah Amelia, Wirda Fransisca Andini, Azizah Dian Aprilia, Sofi Apriliyani, Mulia Dwi Nur Arum, Ayu Puspita Ashilia, Indah Az-zahro, Aulia Fatimah Azizah, Qurrotun Azzahra, Ajeng Putri Bayu Aprillianto Budiman, Subhan Arif Bulqis, Malika Candra, Yoga Andika Dewi, Ruli Kusuma Djoko Soejono Dwi Erwin Kusbianto Dyah Ayu Savitri Ebban Bagus Kuntadi Elnadia, Salsabillah Rahmah Fadilah, Iftitah Arya Putri Faiqah, Qazzalva Nidya Farisi, Oria Alit Febriyanti, Dwi Aidil Firdaus, Rayhan Wahyu Gatot Subroto Hapsari, Salu Silvi Herliani, Canserlita Puteri Hidayat, Adrian Shevchenko Ika Purnamasari Jayanti, Silvi Dwi Jazirah Karyaningtyas, Setyowati Kaylani, Gyzna Luzetta Khozin, Mohammad Nur Kirana, Zakiyah Galuh Pusphita Candra Kumala, Velliana Dhea Kusmanadhi, Bambang Lestari, Dhea Suci Maharany, Adelia Dwifa Marvintha, Kirana Ndaru Misi, Dina Aulia Mubarakah, Lailatul Munandar, Denna Eriani Nandini, Salma Nasir, M Abd Nayyiroh, Dini Anjum Milatin Nisak, Fauziatun Noer Novijanto Novita, Septian Abelia Nugroho, Alfin Patricia SM, Susan Barbara Prabowo, Rachmad Udhi Prakoso, Bhim Puspito, Agung Nugroho Putri, Duety Nectarinia Putri, Revita Salsabila Qori’ah, Ciplis Gema Rahmanda, Rahadian Ramadani, Prayogo Gilang Rokhani Rokhani Rondhi, M Rosyady, Muhammad Ghufron Rufiani Nadzirah Saputra, Aris Yulio Sari, Sasmita Sholeh Avivi Siswanto, Siti Mazzhidha Rhaumi Novia Slameto Slameto Sugeng Santoso Suryalaksono, Kemal Beryl Ubaidillah, Mohammad Wibowo, Kaisar Belmiro Khalfani Wulanjari, Distiana Zabita, Devara Fulavelya Zahrosa, Dimas Bastara Zahroza, Dimas Bastara Zaphora, Shineya Zennita