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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Caraka Tani - Agriculture Science Journal agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Indonesian Journal of Laboratory IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Pada Masyarakat Warta LPM Journal of Livestock and Animal Health (JLAH)
Choiroel Anam
Faculty Of Agriculture, Sebelas Maret University
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Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency Rochmah, Alfi; Febriana Ramadhan Abdi, Yenny; Choiroel, Anam; Putri Suleman, Dininurilmi; Rukmakharisma Riski, Prajwalita; Zulfa, Fitriyah; Nadhilah, Dini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 6 No. 1 (2025)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v6i1.5952

Abstract

Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team will empower the group through proper coffee processing, and ready to be marketed as a form of utilization of local coffee commodities. The activities carried out are conducting entrepreneurship training and food industry management in order to provide direction in entrepreneurship and managing a coffee processing business. Furthermore, the UNS PKM Team also provides training and assistance on how to process coffee properly so that safe, hygienic, and halal products can be produced and are enjoyable to consume by the community. The introduction of tools is also carried out to support coffee processing activities, namely in the form of huller and pulper machines. The main objective of the community service is to create UMKM managed by members of the Lawu Tengah nature lovers group in Sukowidi Village with good quality according to good, safe and halal food processing procedures because the production process is free from non-halal additives, and attractive in terms of appearance, so that it can support halal tourism which the government is promoting. The results of this community service activity are that the nature lovers group is skilled in processing coffee, can operate huller and pulper machine processing equipment, can start implementing good, safe, halal food processing methods, and can become entrepreneurs. Keywords: Coffee, Social Entrepreneurship, Digital Marketing, Lawu
Efektivitas Workshop terhadap Pengetahuan Penggunaan Alat, Bahan Kimia dan Keselamatan dan Kesehatan Kerja (K3) di Laboratorium Bagi Mahasiswa Liswardani, Sri; Sulistyo, Sulistyo; Anam, Choiroel
Indonesian Journal of Laboratory Vol 7, No 3 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijl.v7i3.83129

Abstract

Penggunaan laboratorium mengalami keterbatasan pengetahuan/keterampilan, kelalaian/ceroboh dalam bekerja, tidak melaksanakan prosedur kerja sesuai dengan petunjuk yang diberikan serta tidak disiplin dalam mentaati peraturan keselamatan kerja termasuk pemakaian alat pelindung diri hal ini tidak adanya mata kuliah tersendiri mengenai laboratorium. guna mendukung mahasiswa yang akan melakukan penelitian di laboratorium perlu dilakukan pemberian bekal bagi mahasiswa pengetahuan laboratorium. Tujuan penelitian adalah mengetahui kemampuan mahasiswa kerja di lab yang akan menunjang kegiatan penelitian sehingga didapat data yang akurat dan valid, meningkatkan kompetensi dengan memberikan bekal pengetahuan  tentang pengetahuan alat-alat laboratorium, bahan kimia serta keselamatan dan kesehatan kerja (K3) di laboratorium pada Prodi Peternakan dan Prodi Ilmu Teknologi Pangan Fakultas Pertanian UNS. Target ketercapaian kegiatan penelitian ini adalah mahasiswa memiliki ilmu tentang pengetahuan alat-alat laboratorium, bahan kimia serta K3 di laboratorium. Metode pelaksanaan kegiatan dikerjakan dalam tiga prosedur yaitu (1) pretest dan postest, (2) pembekalan dan diskusi, dan (3) pelatihan dan praktek tentang pengetahuan alat-alat laboratorium, bahan kimia serta K3 di laboratorium. Analisis data menggunakan analisis deskriptif, uji paired sample t-test dan analisis regresi berganda. Hasil dari penelitian ini diperoleh mean atau rata-rata sebelum workshop yaitu 87,5 dan setelah adanya workshop yaitu 90,4 terlihat adanya peningkatan pengetahuan mahasiswa tentang bekerja di Laboratorium yang sesuai standar keamanan.  
Evaluasi Rumah Potong Ayam dan Praktik Penyembelihannya di Sekitar Kota Surakarta: Evaluation of Poultry Slaughterhouses and Their Practices Surrounding Surakarta City Daffa; Pratiwi, Laksita Haniifah; Pramono, Ahmad; Rahayu, Endang Tri; Anam, Choiroel; Yulviatun, Anastriyani; Cahyadi, Muhammad
Journal of Livestock and Animal Health Vol. 8 No. 1 (2025): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v8i2.56

Abstract

Ayam wajib disembelih sesuai dengan syariat Islam untuk menghasilkan daging halal dan aman dikonsumsi oleh penduduk Indonesia yang mayoritas muslim. Tujuan penelitian ini adalah untuk mengevaluasi pada Rumah Potong Ayam (RPA) dan proses penyembelihan ayam di sekitar kota Surakarta. Evaluasi proses pemotongan ayam dilakukan 18 RPA yang berada di sekitar kota Surakarta. Data diperoleh dari wawancara dengan pemilik RPA, juru sembelih halal, serta pengamatan proses penyembelihan secara langsung. Informasi yang diperoleh dicatat pada kuisioner dan pengambilan gambar bagian leher ayam dilakukan setelah ayam disembelih. Data yang terkumpul dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa tidak semua RPA di sekitar Kota Surakarta memenuhi aspek legalitas seperti izin usaha, nomor kontrol veteriner (NKV), maupun sertifikat halal. Penelitian ini menemukan empat dari 18 juru sembelih halal tidak memotong kedua pembuluh darah pada leher sehingga tidak sesuai dengan syariat Islam. Semua RPA juga tidak melakukan pemeriksaan ante-mortem dan post-mortem. Kesimpulan dari penelitian ini adalah semua RPA tidak memenuhi standar keamanan pangan dan halal dalam praktik pemotongan ayam di sekitar Kota Surakarta.
Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice Anam, Choiroel; Zulfa, Fitriyah; Suleman, Dininurilmi Putri; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Rochmah, Alfi Nur; Adi, Prakoso; Rahmawati, Adinda Dwi
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83405

Abstract

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Achmad Ridwan Ariyantoro, Achmad Ridwan Adi, Prakoso Ahmad Pramono Anastriyani Yulviatun Anisya Zoelnanda Ari Diana Susanti Cahyadi, Muhammad Clysna Widiatmoko Daffa Danar Praseptiangga Danar Praseptiangga Danar Praseptiangga Devi Rizky Yuniani Didik Purnomo Didik Purnomo Dininurilmi Putri Suleman Dona Budi Kharisma, Dona Budi Dwi Aries Himawanto Ekowati Chasanah Emi Widiyanti Endang Tri Rahayu, Endang Tri Eny Muzayana Eny Muzayana Erlyna Wida Riptanti Erna Yuliandari Ernoiz Antriyandarti Febriana Ramadhan Abdi, Yenny Febrianty, Alifia Della Fitriyah Zulfa Godras Jati Manuhara Hendri N, Muhammad Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Laksita Haniifah Pratiwi Liswardani, Sri Muh Ifan Fakhrudin, Muh Ifan Muhammad Cahyadi Mulyani, Rizka Mu’adz Mu’adz Nadhilah, Dini Naomi Intaqta Naomi Intaqta Nidyah Widyamurti Nidyah Nindyah Widyamurti Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih Okta Aldayra, Fannia Prakoso Adi Pratiwi, Laksita Haniifah Putri Suleman, Dininurilmi Rahmawati, Adinda Dwi Reyhan Farha Rhina Uchyani Ridwan Ariyantoro, Achmad Rizka Mulyani Rochmah, Alfi Rochmah, Alfi Nur Rohmat Priya Atmaja Rohmat Priya Atmaja Rohula Utami Rukmakharisma Riski, Prajwalita S Minardi Samanhudi . Sigit Prabawa Sri Handajani Sri Handayani Suleman, Dininurilmi Putri Sulistyo Sulistyo Tatik Khusniati Usada Nur Ariyoga Wardhani, Fannisa Wiwit Rahayu Yenny Febriana Ramadhan Abdi Yulviatun, Anastriyani Zulfa, Fitriyah