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All Journal Jurnal Agro Industri Perkebunan Jurnal Abdimas Kartika Wijayakusuma Journal of Agri-Food Science and Technology (JAFoST)
Ruswanto, Adi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Social Sciences Other

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Desain Rekayasa Sosial Pada Pengrajin Gula Kelapadi Desa Kalak Kecamatan Donorojo Kabupaten Pacitan Trimerani, Resna; Supriyanto, Gani; Uktoro, Arief Ika; Krisdiarto, Andreas Wahyu; Ruswanto, Adi; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Oktavianty, Herawati
Jurnal Abdimas Kartika Wijayakusuma Vol 5 No 2 (2024): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v5i2.410

Abstract

Desa Kalak adalah salah satu desa yang terletak di Wilayah Kecamatan Donorojo, di mana di wilayah tersebut memiliki komoditas kelapa yang melimpah. Dalam pemanfaatannya, tanaman kelapa diambil niranya untuk diolah menjadi gula kelapa. Pengolahan gula kelapa ini masih dilakukan dengan cara tradisional oleh kelompok pengrajin gula kelapa. Selain itu, pengolahan gula kelapa juga belum dilakukan secara berkelanjutan karena menemui beberapa kendala, baik kendala sumberdaya manusianya, termasuk penderes, kendala pemasaran gula kelapa yang masih dilakukan oleh tengkulak serta kendala teknis, di mana masih ada pengrajin gula kelapa yang menggunakan bahan tidak alami dalam proses produksi. Kegiatan pengabdian ini bertujuan untuk merancang desain rekayasa sosial yang dapat diterapkan pada kelompok pengrajin gula kelapa sehingga mereka dapat meningkatkan kualitas dalam memproduksi gula kelapa secara berkelanjutan. Metode yang digunakan dalam kegiatan pengabdian ini adalah survei dengan metode pengambilan data dengan wawancara. Hasil kegiatan pengabdian yang diperoleh yaitu terdapat tiga kategori pengrajin gula kelapa dan dirancang empat desain rekayasa sosial, antara lain rekayasa sosial melalui pemberdayaan masyarakat, melalui aktivitas interaksi sosial, melalui penguatan kelembagaan dan melalui pemanfaatan teknologi berbasis techno-social.
The Effect of Soaking Time and Size of Fruit Pieces on Pineapple Infused Tea Characteristic Andeswari, Arvi Yashinta; Zahro, Nabila Hidayatuz; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Ruswanto, Adi
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9851

Abstract

Fruit-infused tea become one of the exciting innovations in recent years. Fruit addition could improve the freshness and richness of tea drinks. Pineapple has good potency when used in the making of fruit-infused tea. The soaking time and size of fruit pieces were essential to determine because there is a solid-liquid extraction process in making pineapple-infused tea. This research aimed to assess the effect of soaking time and the size of fruit pieces on the characteristics of pineapple-infused tea. This research used Complete Block Design (CBD) with two factors: (A) soaking time and (B) size of fruit pieces. Factor A consisted of 3 levels: A1 = 3 hours; A2 = 6 hours; A3 = 9 hours. Factor B consisted of 3 levels: B1 = 0.5×0.5×0.5 cm; B2 = 1×1×1 cm; B3 = 1.5×1.5×1.5 cm. The treatment was replicated two times. The analysis was antioxidant activity, vitamin C, pH, total flavonoid, and tannin content. The result showed a significant difference in soaking time on tannin content, vitamin C, pH parameters, and the size of fruit pieces on pH parameters. The best result was obtained in 1×1×1 cm of fruit pieces and 3 hours soaking time with 13.20 ± 0.01% vitamin C, 17.28 ± 0.83% tannin content, 0.107 ± 0.018 % flavonoid content, 92.56 ± 1.99 % antioxidant activity and 4.95 ± 0.03 pH value. This research provides data about the difference between soaking time and the size of fruit pieces to the pineapple-infused tea characteristic.
Analisis Beberapa Faktor yang Mempengaruhi Produksi Crude Palm Oil di Pabrik Kelapa Sawit PT SH Kalimantan Tengah Sebayang, Denny Swadaya Putra; Ruswanto, Adi; Astuti, Yohana Theresia Maria
Jurnal Agro Industri Perkebunan Vol. 13 No. 1 (2025)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v13i1.3896

Abstract

The palm oil mill of PT SH located in Lamandau district, Central Kalimantan province, with an actual capacity of 50 tons of oil palm fruit bunches per hour, experiences problems such as the availability of fresh fruit bunch supply that is not optimal according to the factory capacity, the processing process is not smooth. There is often downtime due to damage to the machine unit during factory operation. This study aims to examine (1) the effect of fresh fruit bunches (amount or tonnage processed), (2) the effect of processing capacity (mill throughput), (3) the effect of downtime, and (4) the effect of processing costs on crude palm oil (CPO) production at the palm oil mill of PT SH by focusing on crude palm oil production as the dependent variable, then the number of fresh fruit bunches (FFB) processed, processing capacity, downtime, and processing costs as independent variables. The method used is multiple linear regression analysis modified from the Cobb-Douglas equation. The results of this study show that the factors of the number of FFB processed and processing capacity have a significant effect on CPO production. In contrast, downtime and processing costs do not significantly affect CPO production.
Co-Authors Andeswari, Arvi Yashinta Bimantio, Mohammad Prasanto Krisdiarto, Andreas Wahyu Oktavianty, Herawati Resna Trimerani, Resna Reza Widyasaputra Sebayang, Denny Swadaya Putra Supriyanto, Gani Uktoro, Arief Ika Yohana Theresia Maria Astuti, Yohana Theresia Maria Zahro, Nabila Hidayatuz