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All Journal Journal of Educational Learning and Innovation (ELIa) JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Jurnal Pengabdian kepada Masyarakat Multidisiplin (JUPENGEN)
Darmono
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Other

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Sosialiasi Pendidikan Tinggi Sebagai Upaya Meningkatkan Kesadaran Siswa Sekolah Menengah Atas Terhadap Pendidikan Lanjutan Suroto; Darmono; Tina Purnamasari; Ridwan; Muhammad Nazarul Yanis; Zebua, Dermawan
Jurnal Pengabdian Kepada Masyarakat Multi Disiplin Vol. 1 No. 2 (2024): JUPENGEN - November
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jupengen.v1i2.49

Abstract

Program pengabdian masyarakat ini bertujuan untuk memperkenalkan pentingnya pendidikan tinggi kepada siswa Sekolah Menengah Atas (SMA) di beberapa wilayah yang memiliki keterbatasan informasi. Kegiatan ini meliputi sosialisasi pendidikan tinggi, diskusi interaktif, simulasi pemilihan program studi, serta pemberian informasi mengenai peluang beasiswa dan jalur pendidikan lanjutan. Hasil survei menunjukkan adanya peningkatan pemahaman siswa tentang pendidikan tinggi, dengan 85% siswa memiliki pemahaman yang lebih baik setelah mengikuti kegiatan. Selain itu, minat siswa untuk melanjutkan pendidikan meningkat dari 50% menjadi 70% pasca kegiatan. Meskipun program ini berhasil meningkatkan motivasi siswa, beberapa tantangan seperti keterbatasan akses informasi di daerah terpencil tetap perlu diperhatikan. Oleh karena itu, pendampingan dan tindak lanjut melalui platform daring disediakan untuk memastikan keberlanjutan dampak dari program ini.
Utilization of Purple Sweet Potato (Ipomoea batatas 'Blackie') as Raw Ingredient in Pizza Production Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.5083

Abstract

Indonesia remains highly dependent on wheat imports, reaching 7.39 million tons annually, threatening national food security. Additionally, this heavy reliance on wheat imports can jeopardize economic stability, as wheat prices are controlled by producing countries. Therefore, it is essential to find local food alternatives that can replace wheat, one of which is purple sweet potato (Ipomoea batatas Blackie), which is widely available in Indonesia. This study explores the potential of purple sweet potato as an alternative raw ingredient in pizza production to reduce dependence on wheat imports. The research employs an experimental method with qualitative and quantitative analysis. Pizza was prepared by partially substituting wheat flour with purple sweet potato, followed by an organoleptic test conducted by 20 panellists to evaluate taste, texture, aroma, color, and presentation. The results indicate that purple sweet potato pizza has a balanced nutritional composition, containing 250 kcal of energy, 40g of carbohydrates, 6g of protein, 8g of fat, 3g of fiber, 500IU of vitamin A, and 10mg of vitamin C per 100g. Market response to this product was highly positive, with an average overall score of 4.38 out of 5, indicating good consumer acceptance. The substitution of purple sweet potato in pizza not only enhances nutritional value but also offers a more sustainable local food alternative. This study concludes that this innovation has the potential to be developed within the food industry, support food diversification, and reduce reliance on imported wheat flour.
Utilization of Banana Stem (Musa paradisiaca L.) as a Raw Ingredient for Chip Production: Consumer Response Analysis and Economic Value Potential Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.5089

Abstract

Banana stem or banana pith (Musa paradisiaca L.) is an often underutilized part of the banana plant, despite its high content of dietary fiber and polyphenols. This study aims to process banana stems into flour and use it as a base ingredient for producing chips, as well as to evaluate the product's quality based on sensory aspects and economic feasibility. The research method involves the process of banana stems flour production, mixing it with tapioca flour in various proportions, and conducting organoleptic testing with 22 panelists, consisting of academics and the general public. The results indicate that the optimal formulation is achieved with a 50% banana stem flour and 50% tapioca flour ratio. Quality testing showed that 95.4% of panelists rated the chips as savory with a distinct banana stem flavor, 100% agreed the color was brown and met the standard, 100% found the texture to be crisp and crunchy, and 97% considered the oval shape ideal. From an economic perspective, the production of these chips incurs a cost of IDR 50,000 per batch, with a selling price of IDR 1,500 per package and a net profit of IDR 1,450,000 per month. SWOT analysis and business strategy indicate that banana stem chips have potential for development as a home-based industry product with promising market prospects. In conclusion, the utilization of banana stems as a base ingredient for chips not only provides an innovative food alternative but also offers a competitive economic value.
The Implementation of Autodesk Inventor E-Module in The Study of Manufacturing Engineering Drawings: (Case Study at State Vocational High School 2 Kebumen) Yuta Noviantoro Pratama Yoga; Darmono; Rizal Justian Setiawan; Khakam Ma’ruf
Journal of Educational Learning and Innovation (ELIa) Vol. 4 No. 1 (2024): Journal of Educational Learning and Innovation (ELIa)
Publisher : Institut of Shanti Bhuana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46229/elia.v4i1.828

Abstract

This research is experimental. This research was conducted at SMK Negeri 2 Kebumen in the 2022/2023 academic year. The sample selection in this study was class XII TP 3 as much as 35 as the control class and class XII TP 4 as the experimental class with a total sample of 35. The experimental class was treated in the learning process using E-Module learning media, and the control class was given treatment in the learning process with conventional methods. The design used in this study was the Pretest and Post Test Control Group Design. The research instrument is in the form of learning outcomes. To test the hypothesis using the paired sample t-test. The analysis was conducted descriptively. The results of this study indicate that the effect of the E-Module on student learning achievement shows a significant increase compared to learning without the E-Module. the result of the sig value is less than (\alpha) = 0.05, then H0 is rejected and Ha is accepted which shows that there is an effect of the E-Module on student achievement.
Co-Authors Dermawan Zebua Khakam Ma’ruf Khosyiati, Nur Evirda Ma'ruf, Khakam Muhammad Nazarul Yanis Nur Azizah Ridwan Rizal Justian Setiawan Setiawan, Rizal Justian SUROTO Tina Purnamasari Yuta Noviantoro Pratama Yoga