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All Journal Pelita Perkebunan Jurnal Keteknikan Pertanian Tropis dan Biosistem 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
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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

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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 : 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.
Co-Authors Adhitya Wardhono Adinda Putri Maharani 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 Bulqis, Malika Candra, Yoga Andika Dewi, Ruli Kusuma Djoko Soejono Dwi Erwin Kusbianto Dyah Ayu Savitri 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 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 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 Rosyady, Muhammad Ghufron Saputra, Aris Yulio Sari, Sasmita Sholeh Avivi Siswanto, Siti Mazzhidha Rhaumi Novia Sugeng, Santoso Suryalaksono, Kemal Beryl Ubaidillah, Mohammad Wibowo, Kaisar Belmiro Khalfani Wulanjari, Distiana Zabita, Devara Fulavelya Zahrosa, Dimas Bastara Zaphora, Shineya Zennita