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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Dharma Bakti Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance
Mardhatilah, Dina
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Other

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Pemanfaatan Eco Enzyme Sebagai Pupuk Cair Di KWT Sekar Melati Titiaryanti, Ni Made; Hastuti, Pauliz Budi; Mardhatilah, Dina
DHARMA BAKTI Dharma Bakti-Vol 5 No 1-April 2022
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/dharma.v5i1.3918

Abstract

The yard of the house can provide benefits for family life if it is managed properly, can be planted with various vegetables and family medicinal plants (aloe vera) and can be an important part in supporting food security. Household waste in the form of vegetable residues, fruit peels that have been considered waste can be converted into multipurpose eco-enzyme fluids. The purpose of the community service activity is to train and set an example for the Women Farmers Group (WFG)Sekar Melati in Sanggrahan, Plumbon, Banguntapan, Bantul, Yogyakarta, to make eco-enzymes from vegetable waste and fruit peels including aloe vera skin as liquid organic fertilizer for vegetable crops and as a disinfectant. Problems faced include WFG not knowing how to manufacture and benefiting from eco-enzyme (EE) from fruit peel waste and vegetable residue. The yard land has not been optimally utilized, does not know the correct plant cultivation techniques in polybags, especially the manufacture of planting media and plant maintenance. To find solutions to these problems, counseling and training on EE manufacturing technology were carried out. Transfer of technology for the cultivation of organic vegetables and family medicinal plants (aloe vera). The results of the WFG activities that have been carried out are that the partner group Sekar Melati is very enthusiastic in participating in all the community service activities provided. WFG Sekar Melati has been able to make eco enzyme, apply eco enzyme as liquid organic fertilizer and disinfectant. WFG Sekar Melati already knows how to make the right planting media for planting vegetable seeds and aloe vera for use in the yard.
BIOGARDEN BERBASIS RUMPUT VETIVER UNTUK PENGOLAHAN AIR LIMBAH PROSES PENGOLAHAN KOPI: SOLUSI INOVATIF UNTUK LINGKUNGAN BERKELANJUTAN DI SAWANGAN, MAGELENG Mardhatilah, Dina; Afroda, Helmi; Faizah, Kuni; Firmansyah, Eric
Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance Vol. 5 No. 2 (2025): Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bureau.v5i2.643

Abstract

The empowerment of farmers in Ketep Village, Sawangan, Magelang is an important step to increase their independence, creativity, and productivity. In addition to being involved in coffee processing, farmers in this area are also active in vegetable cultivation. However, the coffee processing process produces liquid waste with a very acidic pH if it is directly discharged into water bodies or soil, which can damage the environment and negatively impact the quality of the plants grown and endanger consumer health. Coffee liquid waste contains high organic matter, which can increase Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) in waters if disposed of carelessly. To overcome this problem, we propose a community service program that utilizes vetiver-based biogardens as a method of liquid waste management. As a PKM partner in this service is the "Beringin Farmers Group" in Ketep Village, Sawangan District, Magelang. The results of the survey on the understanding of the use of vetiver grass as an absorption of coffee processing liquid waste show that a small percentage of respondents do not fully understand or are interested in this topic. Most of the respondents were in the category of high understanding or interest (score 4-5), which indicates a significant impact of counseling. The results of the observations showed that the filtration of coffee liquid waste using vetiver grass succeeded in significantly lowering the pH, BOD, and COD. This filtration process increases the pH of the waste from 4 (acidic pH) to 7 (neutral pH). The content of BOD and COD decreased significantly from week 0 to week 3, which suggests that vetiver root is effective in reducing the content of organic matter and harmful chemical compounds in coffee liquid waste.
Chemical and Sensory Characteristics of Arabica Coffee Due to Variations in Processing Methods and Fermentation Time Mardhatilah, Dina; Faizah, Kuni
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 4 (2025): August 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i4.1313-1324

Abstract

The natural, full-wash, and honey processing methods, along with fermentation duration, significantly influence the chemical components and flavour profile of the resulting coffee. Therefore, it is essential to conduct research to determine the chemical and flavour characteristics produced by each processing method to maintain quality and ensure flavour consistency. The research design employed is a complete two-factor block design. The first factor is the variation in processing methods: natural, full-wash, and honey. The second factor is fermentation duration: 18 h, 24 h, and 30 h. The analyses performed include moisture content, ash content, pH, lipid content, protein content, total acid content, caffeine content, and sensory evaluation using the SCAA method. The results of this study indicate that variations in processing methods affect the values of moisture content, protein content, caffeine content, lipid content, and total acid content. Similarly, the fermentation duration of coffee cherries affects the moisture content, protein content, caffeine content, lipid content, and total acid content. The study also shows a relationship between the variations in processing methods and the fermentation duration of coffee cherries. The honey processing method and optimal ripeness levels were most preferred by the panelists. All the coffee produced in this study has met the SNI 01-3542-2004 standard.
Edukasi Standarisasi Bahan Baku Bagi Kelompok Wanita Tani Sebagai Upaya Peningkatan Mutu Produk Dinarti, Siwi Istiana; Ardiani, Fani; Nurjanah, Danik; Noviana, Githa; Mawandha, Hangger Gahara; Purwadi; Mardhatilah, Dina; Rini, Mei
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 4 (2025): Juli 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/16xqjf40

Abstract

Kelompok Wani Tani (KWT) Menur secara aktif mengembangkan usaha pengolahan hasil pertanian menjadi produk minuman herbal yang berbahan dasar jahe, kunyit, serai, dan rempah-rempah lokal lainnya. Namun, dalam prosesnya KWT Menur menghadapi kendala terkait mutu dan konsistensi produk. Kegiatan ini bertujuan untuk mengedukasi dan mendampingi kelompok dalam menerapkan standarisasi bahan baku dan proses produksi. Kegiatan ini dilaksanakan di KWT Menur Kapanewon Patuk pada bulan Februari 2025 yang diikuti oleh seluruh anggota kelompok berjumlah 27 orang. Kegiatan diawali dengan survey lokasi serta koordinasi waktu pelaksanaan, pemaparan materi tentang mutu produk, praktek penggunaan alat, pemberian alat untuk kelompok, dan evaluasi. Hasil menunjukkan bahwa anggota dapat melakukan pencatatan komposisi bahan baku dan menentukan standarisasi berat produk. Selain itu, kemasan produk menjadi lebih rapih. Melalui edukasi standarisasi bahan baku diharapkan KWT Menur mampu meningkatkan kualitas produknya sehingga mampu menembus pasar lokal, nasional, hingga internasional
Co-Authors Afroda, Helmi Faizah, Kuni Fani Ardiani Firmansyah, Eric Githa Noviana Hastuti, Pauliz Budi Mawandha, Hangger Gahara Nurjanah, Danik Purwadi Rini, Mei Siwi Istiana Dinarti, Siwi Istiana Titiaryanti, Ni Made