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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Sosial Ekonomi Pertanian Abdimas Jurnal Kompetensi Teknik Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Riset Mahasiswa Akuntansi (JRMA) Jurnal Agribisnis Indonesia (Journal of Indonesian Agribusiness) JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science) Cakrawala: Jurnal Litbang Kebijakan INTEGRITAS : Jurnal Pengabdian Budimas : Jurnal Pengabdian Masyarakat AGRITEXTS: Journal of Agricultural Extension Journal of Food System and Agribusiness (JoFSA) MAHESA : Malahayati Health Student Journal Jurnal Studi Ekonomi dan Bisnis Islam (SEBI) Jurnal Abdiraja Archive: Jurnal Pengabdian Kepada Masyarakat Mediagro KREATIF: Jurnal Pengabdian Masyarakat Nusantara Jurnal PADE: Pengabdian & Edukasi Journal of Progressive Innovation Library Service (JPILS) Journal of Financial, Business and Economics Medic Nutricia : Jurnal Ilmu Kesehatan Jurnal Pengabdian Masyarakat dan Riset Pendidikan International Journal of Economics and Management Sciences
Titin Agustina
TJP, Fakultas Teknik UNNES
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN Saptariana, Saptariana; Putri, Meddiati Fajri; Agustina, Titin
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 12, No 1 (2014): Juli 2014
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v12i1.5582

Abstract

Rengginang is one of Indonesian traditional food made from glutinous rice ingredient white or black, generally in the form of a circle of a certain size, taste sweet or savory, and have a crisp texture. Based on surveys and interviews directly to employer partners, pernasalahan which can be grouped into three aspects: 1). The production aspect, for this small entrepreneurs are still using technology rengginang glutinous drying naturally., 2). The quality aspect, drying techniques used in rengginang causing substances do not meet the standard of food in accordance with SNI. In addition, the packaging has not been done properly and the result produced rengginang perishable or quickly fizzled, 3). Aspects of Business Management and Marketing. During this segment of the market rengginang production glutinous mother and mother Kartini Murti Mardiyah about 90% for the traditional market Pecangaan districts, the district of Jepara.
PENERAPAN IPTEK PADA USAHA KUE KERING DESA BUGO KABUPATEN JEPARA Saptariana, Saptariana; Agustina, Titin; S., Hanna Lestari
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5597

Abstract

Partners IbM devotion is home industry pastries “Sri Jaya” and “Flavor of Love” which produces pastries, pia and bread. The problems that arise are: (1) aspects of production where tool to smooth the stuffing in the form of green beans kumbu using a mortar pestle. In addition to cooking kumbu, the tool used is steamed and pan large, (2) the quality aspects of pastries and pia generated needs to be improved to expand marketing, (3) aspects hiegene and sanitation, (4) aspects of business management and marketing. Pursuant to the problems faced by partner activities of science and technology for society (IbM) above, then the solutions offered are: (1) Applied two units grinder to smooth kumbu green beans, (2) be applicable two units of pressure cooker to cook green beans in order to quickly padded, (3) Produced recipe pastries and pia with good quality that can be accepted by consumers at large, (4) Given the results of organoleptic test: in terms of taste, color, aroma and texture as well as known results of testing consumer preferences, (5) Resulting design and the packaging quality pastries and pia more interesting, (6) Given the nutritional content such as: carbohydrates, fat, protein, moisture and ash content, (7) business management (accounting and administration) recorded a complete and tidy, (8) Marketing using brochures and online, (9) Advantage partner increases, (10) Resulting scientific articles in national journals.
PENGOLAHAN KERUPUK KULIT IKAN DI KELURAHAN BULU LOR KOTA SEMARANG Agustina, Titin; Saputro, Danang Dwi
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 16, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v16i1.15097

Abstract

Di antara berbagai jenis makanan ringan, kerupuk merupakan makanan ringan yang sangat populer bagi segala lapisan masyarakat. Mengingat peluangbisnis kerupuki, munculah banyak pelaku usaha yang menekuninya. Dalam kegiatan ini dipilih mitra usaha kecil yang menghadapi permasalahan terkait aspek produksi, yaitu produk masih mengandung minyak goreng terlalu banyak karena belum ada proses penirisan minyak. Hal ini dapat berakibat daya tahan kerupuk kulit ikan menjadi berkurang karena menjadi mudah rusak/berbau tengik. Alamat mitra di Kelurahan Bulu Lor, Kecamatan Semarang Utara. Untuk mencapai target yang diinginkan, tim pelaksana kegiatan ini melibatkan dosen, teknisi, dan mahasiswa dengan bidang keahlian yang sesuai dengan kebutuhan lapangan. Dalam pelaksanaan kegiatan diterapkan beberapa metode yang saling mendukung, antara lain dengan ceramah/penyuluhan untuk materi yang bersifat teori dan motivasi, demonstrasi untuk menyampaikan materi praktik/keterampilan, praktik langsung oleh mitra dan pendampingan kegiatan. Dalam kegiatan ini dihasilkan teknologi tepat guna berupa mesin peniris minyak goreng (spinner) yang mampumeningkatkan produktivitas usaha dan kualitas produk.
PENINGKATAN PRODUKSI DAN PEMASARAN UKM BANDENG PRESTO DI SEMARANG Anis, Samsudin; Agustina, Titin
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 15, No 2 (2017): Desember 2017
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v15i2.12592

Abstract

The purpose of science and technology activities for the community is to solve the problems  faced  by  IbM  partners  covering  aspects  of  production,  quality  and  hygiene,  busi- ness  management,  and  product  marketing.  There  are  two  partners  of  SMEs  who  are  engaged in processing and marketing of milkfish presto in Semarang. To achieve the targets of activities  carried  out  by  various  methods  tailored  to  the  purpose  of  activities,  such  as  lectures / counseling, demonstrations, direct practice, and mentoring. The results of IbM activities are: 1) Produced a unit of presto fuel-saving fuels maker with a production capacity of at least 30 kg once cook 2) Produced one unit of oven milkfish presto tool that has been cooked;3)  Known  the  nutritional  value  of  milkfish  presto  (proximate  test),  among  others  protein,  fat,  carbohydrate,  calcium,  water  content,  and  abui  level;  4)  Produce  a  typical  presto milkfish recipe production Part I or Partner II that can be widely accepted by consumers; 5)  Produce  the  design  and  quality  of  presto  milk  packaging  more  interesting;  6)  Produced P-IRT  permit  from  Dinas  Kesehatan  for  Partners  II;  7)  The  pattern  of  business  management  (bookkeeping,  promotion,  marketing)  of  presto  milkfish  industry  is  neat  and  modern
PENGOLAHAN KERUPUK KULIT IKAN DI KELURAHAN BULU LOR KOTA SEMARANG Agustina, Titin; Saputro, Danang Dwi
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 16, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v16i1.15097

Abstract

Di antara berbagai jenis makanan ringan, kerupuk merupakan makanan ringan yang sangat populer bagi segala lapisan masyarakat. Mengingat peluangbisnis kerupuki, munculah banyak pelaku usaha yang menekuninya. Dalam kegiatan ini dipilih mitra usaha kecil yang menghadapi permasalahan terkait aspek produksi, yaitu produk masih mengandung minyak goreng terlalu banyak karena belum ada proses penirisan minyak. Hal ini dapat berakibat daya tahan kerupuk kulit ikan menjadi berkurang karena menjadi mudah rusak/berbau tengik. Alamat mitra di Kelurahan Bulu Lor, Kecamatan Semarang Utara. Untuk mencapai target yang diinginkan, tim pelaksana kegiatan ini melibatkan dosen, teknisi, dan mahasiswa dengan bidang keahlian yang sesuai dengan kebutuhan lapangan. Dalam pelaksanaan kegiatan diterapkan beberapa metode yang saling mendukung, antara lain dengan ceramah/penyuluhan untuk materi yang bersifat teori dan motivasi, demonstrasi untuk menyampaikan materi praktik/keterampilan, praktik langsung oleh mitra dan pendampingan kegiatan. Dalam kegiatan ini dihasilkan teknologi tepat guna berupa mesin peniris minyak goreng (spinner) yang mampumeningkatkan produktivitas usaha dan kualitas produk.
PENERAPAN IPTEK PADA USAHA KUE KERING DESA BUGO KABUPATEN JEPARA Saptariana, Saptariana; Agustina, Titin; S., Hanna Lestari
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5597

Abstract

Partners IbM devotion is home industry pastries “Sri Jaya” and “Flavor of Love” which produces pastries, pia and bread. The problems that arise are: (1) aspects of production where tool to smooth the stuffing in the form of green beans kumbu using a mortar pestle. In addition to cooking kumbu, the tool used is steamed and pan large, (2) the quality aspects of pastries and pia generated needs to be improved to expand marketing, (3) aspects hiegene and sanitation, (4) aspects of business management and marketing. Pursuant to the problems faced by partner activities of science and technology for society (IbM) above, then the solutions offered are: (1) Applied two units grinder to smooth kumbu green beans, (2) be applicable two units of pressure cooker to cook green beans in order to quickly padded, (3) Produced recipe pastries and pia with good quality that can be accepted by consumers at large, (4) Given the results of organoleptic test: in terms of taste, color, aroma and texture as well as known results of testing consumer preferences, (5) Resulting design and the packaging quality pastries and pia more interesting, (6) Given the nutritional content such as: carbohydrates, fat, protein, moisture and ash content, (7) business management (accounting and administration) recorded a complete and tidy, (8) Marketing using brochures and online, (9) Advantage partner increases, (10) Resulting scientific articles in national journals.
PENINGKATAN PRODUKSI DAN PEMASARAN UKM BANDENG PRESTO DI SEMARANG Anis, Samsudin; Agustina, Titin
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 15, No 2 (2017): Desember 2017
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v15i2.12592

Abstract

The purpose of science and technology activities for the community is to solve the problems  faced  by  IbM  partners  covering  aspects  of  production,  quality  and  hygiene,  busi- ness  management,  and  product  marketing.  There  are  two  partners  of  SMEs  who  are  engaged in processing and marketing of milkfish presto in Semarang. To achieve the targets of activities  carried  out  by  various  methods  tailored  to  the  purpose  of  activities,  such  as  lectures / counseling, demonstrations, direct practice, and mentoring. The results of IbM activities are: 1) Produced a unit of presto fuel-saving fuels maker with a production capacity of at least 30 kg once cook 2) Produced one unit of oven milkfish presto tool that has been cooked;3)  Known  the  nutritional  value  of  milkfish  presto  (proximate  test),  among  others  protein,  fat,  carbohydrate,  calcium,  water  content,  and  abui  level;  4)  Produce  a  typical  presto milkfish recipe production Part I or Partner II that can be widely accepted by consumers; 5)  Produce  the  design  and  quality  of  presto  milk  packaging  more  interesting;  6)  Produced P-IRT  permit  from  Dinas  Kesehatan  for  Partners  II;  7)  The  pattern  of  business  management  (bookkeeping,  promotion,  marketing)  of  presto  milkfish  industry  is  neat  and  modern
PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN Saptariana, Saptariana; Putri, Meddiati Fajri; Agustina, Titin
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 12, No 1 (2014): Juli 2014
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v12i1.5582

Abstract

Rengginang is one of Indonesian traditional food made from glutinous rice ingredient white or black, generally in the form of a circle of a certain size, taste sweet or savory, and have a crisp texture. Based on surveys and interviews directly to employer partners, pernasalahan which can be grouped into three aspects: 1). The production aspect, for this small entrepreneurs are still using technology rengginang glutinous drying naturally., 2). The quality aspect, drying techniques used in rengginang causing substances do not meet the standard of food in accordance with SNI. In addition, the packaging has not been done properly and the result produced rengginang perishable or quickly fizzled, 3). Aspects of Business Management and Marketing. During this segment of the market rengginang production glutinous mother and mother Kartini Murti Mardiyah about 90% for the traditional market Pecangaan districts, the district of Jepara.
PROSPEK PENGEMBANGAN KOMODITAS KOPI ROBUSTA DI PT. KALIPUTIH KECAMATAN LEDOKOMBO KABUPATEN JEMBER Merry Tri H.S; Sugeng Raharto; Titin Agustina
Jurnal Sosial Ekonomi Pertanian (J-SEP) Vol 8 No 2 (2015): JSEP
Publisher : University of Jember

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

Abstract

One of private plantation in Jember is PT. Kaliputih located in Ledokombo that founded since 1966. The Activity conducted by PT. Kaliputih cannot be separated by many problem faced, namely: the weather conditions and uncertain climate, the high fluctuation of the price of coffee, low crop production under normal potency, harvest and post-harvest processing which is less than the maximum. This study aimed (1) to determine the trend of coffee logs production from 2014 to 2024 at PT. Kaliputih Ledokombo Jember, (2) to determine the factors that affect the level of income of ose coffee at PT. Kaliputih Ledokombo Jember, (3) to determine the prospects of development of robusta coffee at PT. Kaliputih Ledokombo Jember. Method of determining the area of research is conducted on purpose (purposive method). The research method used is descriptive, analytic, and correlational. The data collection method in this study using interviews and literature. Data analysis of production trends, multiple linear regression, and SWOT. The results showed that (1) the trend in production period 2014-2024 increased by 5193.28 kg , (2) the factors that significantly affect the earnings of coffee ose at PT. Kaliputih is the amount of production and the selling price, (3) prospects for the development of robusta coffee at PT. Kaliputih is on the position prospective. Keywords : Coffee, trend production, SWOT
ANALISIS TINGKAT PENDAPATAN USAHA TERNAK AYAM RAS PEDAGING SISTEM KEMITRAAN DAN NON KEMITRAAN Titin Agustina
Jurnal Sosial Ekonomi Pertanian (J-SEP) Vol 1 No 1 (2007)
Publisher : University of Jember

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

Abstract

Poultry commodity has good market prospect because supported by the characteristics of poultry product that can be gotten by Indonesian that mostly moslem, the cost is cheap with easy access because it’s a public goods. The poultry industry faces various problems continually, they are; broiler price fluctuation, day old chick price fluctuation, the increase of weft price and Avian Influenza issue. Many constraints force breeder to be wise in taking decisions on broiler industry. One of them is decision of working system that will be held in order to maximalize breeder income. This research held in Gumukmas, Jember where broiler industry is done through two system they are partnership and non partnership system. This research held with sampling method and the results show non partnership system give more profit but give lower income contribution to family than partnership system. Key Words : Broiler, Partnership, Non Partnership
Co-Authors A Halim A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Adi Ardiyansyah Agus Supriono Ahmad Hasbirrosyid Ansori, Muhammad Asni Asni Astuty, Eka Ati Kusmiati Ati Kusmiati Ati Retna Sari Bagus Kuntadi, Ebban Baiq Yuliana Rizkiwati D.Elysa Putri Mambang Damascena, Cindera Rosa Despita Maharani, Mutiara Ria Devara Efendy, Tafvian Dewi Apriyani Dina Pebriana Dylan Tamalsir Ebban Bagus Kuntadi Elpira Asmin Esmeraldine, Genevieva Evita Soleha Hani Feri irawan Fitrianto, Anwar Gaoz Rozi Fahraini Hani, Evita Soleha Hanna Lestari S., Hanna Lestari Hapsari, Triana Dewi Himawan, Fadhli Nur Husniah, Firra Amilul Indahwati Intania Riska Putrie, Intania Riska Isti Fitrah Ilmi Istiqomah Rizqi Maharani, Istiqomah Rizqi Khoriri, Syaifurrizal Kurnia, Daffa Varyno Kuswardahni, Nita Loekmonohadi Loekmonohadi, Loekmonohadi Lubis, Minda Sari Luh Putu Ratna Sundari M.Sastra Budiawan Mailoa, Joice Maulida, Nazhifah Shafta Meddiati Fajri Putri Melda Yunita Merry Tri H.S Merry Tri H.S, Merry Tri Mitania Dewi, Eva Lia Moh. Mahfud Effendi Moh. Wanda Aji Mudinillah, Adam Muna, Nilnal Mus, Rosdiana Mutiara Balquis Pamuji Mutmainnah Abbas Nurhidayati, Risqi Nurul Fikriati Ayu Hapsari Octavianti Paramita Pratiwi, Meihilda Dona Puspaningrum, Diah Qodarsih, Eva Chandra Raudhatul Ilmi Rindu Sefira Riza Zuliana Rosidah Rosidah Rosmiati Yuliana Samsudin Anis Saptariana - Selmiana Sapitri Siti Hadijah Siti Kurniyah Siti Nur Hidayati Sugeng Raharto Sulfiani, Sulfiani Sus Widayani, Sus Susilawati, Hirma Tri Haryadi, Nanang Wulandari, Heni Yayuk Putri Rahayu Yuli Hariyati Yuli Hariyati Yuli Haryati Zahrotul Mufidah