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All Journal Reswara: Jurnal Pengabdian Kepada Masyarakat Biofoodtech : Journal of Bioenergy and Food Technology
Adisetya, Erista
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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FRONT MATTER BIOFOODTECH VOLUME 2 NOMOR 2 DESEMBER 2023 Adisetya, Erista
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

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FRONT MATTER BIOFOODTECH VOLUME 2 NOMOR 2 DESEMBER 2023
FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 1 JUNI 2024 Adisetya, Erista
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

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FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 1 JUNI 2024
FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 2 DESEMBER 2024 Adisetya, Erista
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

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FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 2 DESEMBER 2024
Pembuatan Biobriket dari Campuran Tanaman Mendong (Fimbristylis Globulosa) dan Tongkol Jagung dengan Variasi Jenis Perekat Marbun, Lusia Valentina; Adisetya, Erista; Bimantio, Mohammad Prasanto
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1851

Abstract

The depletion of fossil fuel reserves necessitates the adoption of renewable alternative energy sources. Bio briquettes derived from agricultural waste biomass, such as Fimbristylis globulosa (mendong) and corn cobs, offer a promising sustainable fuel solution. This study aimed to analyse the effects of raw material composition ratio (mendong and corn cobs) and adhesive type on the characteristics of bio briquettes. The research employed a Complete Randomized Block Design (CRBD) with two factors: (1) Raw material ratio (70% corn cob:30% mendong, 50%:50%, 30%:70%) and (2) Adhesive type (20% concentration: tapioca flour, cornstarch, sago flour). Analyses were conducted on moisture content, ash content, combustion rate, compressive strength, and calorific value. Results indicated that the raw material composition ratio had no significant effect on any tested parameters (compressive strength, moisture content, ash content, combustion rate, or calorific value). In contrast, the variation in adhesive type had a significant effect on all parameters. Thus, this study proved that the type of adhesive is a significant factor affecting the quality of bio briquettes, while the ratio of raw materials in the tested range did not have a significant effect.
PENGEMBANGAN UMKM POKDARWIS SEBAGAI PENGRAJIN MAKANAN KHAS UNTUK MENDUKUNG DESA WISATA BOKOHARJO Krisdiarto, Andreas Wahyu; Adisetya, Erista; Oktavianty, Herawati
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v4i1.2580

Abstract

Pokdarwis Bokoharjo merupakan kelompok sadar wisata Prabu Boko yang terletak di kawasan Prambanan, Sleman yang dikelilingi oleh Candi Boko dan Candi Banyunibo. Pokdarwis Prabu Boko aktif dalam kegiatan budaya dimana sebagian besar anggotanya bekerja sebagai tour guide serta bersama dengan Bumdes mengelola Candi Banyunibo. Hasil observasi menunjukkan mitra pernah memiliki UMKM yang memproduksi makanan keripik singkong namun karena pandemic Covid-19, kegiatan UMKM Pokdarwis tersebut terhenti, sehingga perlu dilakukan pemberdayaan kembali UMKM tersebut agar dapat membantu pemulihan pendapatan mitra dengan cara memproduksi makanan khas Bokoharjo. Langkah pendampingan yang dilakukan antara lain melakukan sosialisasi kepada mitra, menentukan produk unggulan yang akan diproduksi, memberikan pelatihan produksi produk inovatif pangan, pelatihan pengemasan serta pelatihan manajemen usaha dan pemasaran. Hasil program ini adalah terbentuknya kembali UMKM Pokdarwis, terciptanya makanan khas Bokoharjo yaitu getuk kimpul dan wedang dupak serta peningkatan pengetahuan mitra terhadap kimpul dan rempah-rempah maupun peningkatan keterampilan mitra dalam pengolahan produksi makanan yang baik maupun manajemen pengolahan usaha dan pemasaran.
Co-Authors Bimantio, Mohammad Prasanto Krisdiarto, Andreas Wahyu Marbun, Lusia Valentina Oktavianty, Herawati