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All Journal Jurnal AGROTEKNOLOGI UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Warta Pengabdian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Jurnal Pengabdian kepada Masyarakat Journal of Applied Agricultural Science and Technology Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Noer Novijanto
Agroindustrial Technology Department, Faculty Of Agricultural Technology, University Of Jember, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGENALAN BERTANAM LIDAH BUAYA UNTUK ANAK-ANAK DI JEMBER Dyah Ayu Savitri; Rufiani Nadzirah; Noer Novijanto
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 1 (2022): Maret
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i1.7207

Abstract

ABSTRAKLidah buaya atau aloe vera adalah tumbuhan yang mudah dan cepat tumbuh di daerah tropis dengan lahan berpasir dan memiliki sedikit air. Lidah buaya bermanfaat untuk digunakan sebagai bahan baku industri farmasi, kosmetika, bahan baku makanan dan minuman kesehatan, obat-obatan yang tidak mengandung bahan pengawet kimia. Lidah buaya dapat ditanam baik secara langsung di tanah maupun di pot sehingga lahan-lahan pekarangan yang kosong pun dapat dimanfaatkan untuk budidaya lidah buaya.  Permasalahan yang dihadapi masyarakat sasaran adalah kurangnya keterlibatan anak-anak didalam melakukan kegiatan bertanam tanaman budidaya. Selain itu  lemahnya jiwa kreativitas anak-anak karena kurang dilakukan kegiatan yang bersifat aktif dan partisipatif. Program ini dilakukan dengan memperkenalkan cara bertanam lidah buaya didalam pot bagi anak-anak di kecamatan Patrang, Jember. Adapun tujuan pelaksanaan pengabdian ini adalah untuk: (1) mengasah daya kreativitas anak-anak, (2) melatih bertanam tanaman lidah buaya dan (3) membina anak-anak untuk menyukai kegiatan bercocok-tanam. Partisipasi aktif dari peserta menunjukkan semangat dan antusiasme peserta didalam bertanam lidah buaya. Adanya program ini diharapkan dapat memberikan pengetahuan dan keterampilan yang lebih luas sehingga anak-anak memiliki rasa percaya diri yang lebih tinggi. Kata kunci: anak-anak; berkebun; kreativitas; lidah buaya. ABSTRACTAloe vera is a plant that is easy and fast to grow in tropical areas with sandy soil and little water. Aloe vera is useful as a raw material for the pharmaceutical, cosmetic, health food and beverage industries, medicines that do not contain chemical preservatives. Aloe can be planted either directly in the ground or in pots so that the empty yard can be used for aloe vera cultivation. The problem faced by the target community is the lack of involvement of children in carrying out cultivation activities. In addition, the creative spirit of children is weak because they are less active and participative. This program is carried out by introducing how to grow aloe vera in pots for children in Patrang District, Jember. This service aims to: (1) train children's creativity, (2) train to cultivate aloe vera plants, and (3) foster children's farming activities. The active participation of the participants showed the enthusiasm of the participants in planting aloe vera. This program is expected to provide broader knowledge and skills so that children have higher self-confidence. Keywords: aloe vera; creativity; children; gardening.
Financial Feasibility Analysis of Chocolate Spread with Coconut Ingredients as Agroindustrial Product Dyah Ayu Savitri; Herlina Herlina; Noer Novijanto
Journal La Bisecoman Vol. 2 No. 2 (2021): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v2i2.353

Abstract

Chocolate spread is a type of paste which is mostly spread on breads and pastries. This research was conducted by calculating financial feasibility of chocolate spread with addition of coconut flour and coconut sugar produced by Yayasan Suren untuk Indonesia. The aim of this research is to observe the financial feasibility of chocolate spread with addition of coconut flour and coconut sugar in order to obtain its development strategy on production management and marketing. The results showed BEP value of 16659,4; PBP (year) value of 1,9; NPV value of 20389635,9; IRR value of 1526% and B/C ratio of 1,05. Therefore, based on financial feasibility analysis, this business is feasible to execute. Furthermore, based on sensitivity analysis using four scenarios, this business is not feasible to execute while undergoes increasing of price of raw material as big as 4% and decreasing of selling price as big as 3%. Based on those scenario, NPV value of this business was Rp -194.353.160,28 (<0); followed by value of IRR, Net B/C, payback period and BEP were 10,94%; 1,00; 7,88 and 155.020,62 respectively.
Strategy Development of Red Ginger-Cinnamon Coffee of Tanah Wulan Village, Indonesia Dyah Ayu Savitri; Gatot Subroto; Noer Novijanto; Tsania Afifatus Zahro
Journal La Bisecoman Vol. 3 No. 1 (2022): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v3i1.636

Abstract

Coffee is one of the Indonesia's leading plantation commodities. Nowadays there is much interest to use the mixture of spices and herbs to add the characteristics of the taste and effects or efficacy of the brewed coffee. Spice coffee is a roasted coffee product that is added to a mixture of spices and brewed using hot water. One of the producer of spices coffee in Bondowoso district, Indonesia is a woman farmer group of Tanahwulan village. The product is manufactured by using various mixture of spices such as red ginger and cinnamon. This study aims to assess the financial feasibility of the red ginger and cinnamon coffee business and its development strategy so that these products are highly competitive as a quality Indonesian agro-industrial product. This research was a quantitative descriptive study using primary and secondary data. Primary data obtained by observations and questionnaires. Meanwhile, secondary data were obtained from various literatures. The data analysis methods used were financial feasibility analysis and SWOT analysis. The business financial analysis results explained that the business of Red Ginger-Cinnamon Coffee of Tanah wulan village was feasible to be executed. Based on the sensitivity analysis, the business could still exist if the second scenario applied with scenario of 5% increase in raw materials and 3% decrease in selling prices. Based on SWOT Analysis, the business is in the most profitable situation. Therefore, it is necessary to apply the aggressive strategy by taking advantage of existing opportunities and internal strengths of the organization.
ANALISIS PROKSIMAT DAN ORGANOLEPTIK DARK CHOCOLATE SPREAD DENGAN TAMBAHAN INGREDIENT BERBASIS KELAPA Dyah Ayu Savitri; Herlina Herlina; Noer Novijanto
Jurnal Teknologi Pertanian Andalas Vol 25, No 2 (2021)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.25.2.145-152.2021

Abstract

Dark chocolate spread adalah jenis cokelat olesan dalam bentuk pasta yang sering digunakan untuk produk roti atau kue kering. Penelitian ini bertujuan untuk mengkarakterisasi kandungan proksimat dan mengkaji sifat organoleptik produk chocolate spread dengan campuran virgin coconut oil (vco), isolated soy protein, coconut flour dan gula kelapa sebagai alternatif produk agroindustri. Penelitian ini dilakukan melalui pembuatan beberapa formula dark chocolate spread. Kemudian masing-masing formula diuji karakteristik organoleptik dan proksimat sehingga diketahui formula yang disukai konsumen beserta komposisi kimia dark chocolate spread dengan tambahan komponen kelapa. Analisis statistik dilakukan dengan One Way Analysis of Variance (ANOVA). Tingkat signifikansi ditetapkan pada P ≤ 0,05. Data hasil analisis sifat kimia dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa dark chocolate spread dengan ingredien berbasis kelapa memiliki komposisi kimia yang bernutrisi dan memiliki karakter cita rasa yang menjanjikan, dimana karakteristik mouthfeel, tekstur, warna dan kenampakan serta spreadability akan mempengaruhi penerimaan konsumen terhadap produk.
Kewirausahaan Bagi Pemuda: Pengembangan Keahlian dalam Pembuatan dan Pemasaran Produk Kreatif Andi Eko Wiyono; Noer Novijanto; Dyah Ayu Savitri
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 5 No 1 (2020): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v5i1.1142

Abstract

SMK Kelautan dan Perikanan Suren Jember merupakan lembaga pendidikan kejuruan yang berbasis pada partisipasi masyarakat dan berorientasi pada kebutuhan industri dan kewirausahaan dibidang agribisnis, kelautan dan perikanan. Permasalahan yang dihadapi SMK tersebut adalah pembinaan jiwa kewirausahaan dan pengembangan kreatifitas siswa masih belum optimal. Solusi yang diberikan adalah pengembangan kreatifitas siswa melalui pengembangan potensi wilayah dengan pembuatan sabun tembakau dan pengolahan coklat couverture. Tujuan pelaksanaan pengabdian ini adalah untuk menumbuhkan jiwa kewirausahaan generasi muda agar memiliki pemikiran untuk memulai suatu usaha dengan memanfaatkan potensi lokal daerah yang dimiliki dengan menciptakan suatu produk yang bernilai tambah. Metode yang dilakukan antara lain metode ceramah dan permainan, diskusi dan tanya jawab, serta demonstrasi dan praktek pembuatan produk. Hasil evaluasi terhadap keseluruhan peserta pelatihan secara umum menunjukkan peningkatan pengetahuan dan pemahaman setelah diberi materi kewirusahaan. Secara keseluruhan peserta dapat membuat produk kretif berupa sabun tembakau dan olahan coklat couverture serta melakukan pemasaran menggunakan media langsung dan e-market.
Defect Analysis and Development Strategy for Robusta Coffee of Tanahwulan Village, Indonesia Dyah Ayu Savitri; Setiyono; Noer Novijanto; Rizka Maulida Fajriati
Journal La Lifesci Vol. 3 No. 1 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i1.548

Abstract

Coffee is one of the worthy international trade commodities across countries. Coffee quality is strongly influenced by the behavior of farmers from cultivation, harvesting to processing results. The coffee commodity of Tanahwulan village has a unique character so that it has the potential to be developed further. This study aims to examine the defect of Robusta coffee in Tanahwulan village and its development strategy in the future. For this purpose, the defect analysis based of Indonesian National Standard was used to determine the quality of coffee. The SWOT analysis was also used to identify the development strategy of Tanahwulan village robusta coffee. The results showed that the value of coffee quality defects was at the level of random quality. The types of defects in coffee beans were black bean, partially black bean, broken black bean, brown bean, big size outer skin, medium size outer skin, parchment bean, big size parchment, medium size parchment, small size parchment, broken bean, immature bean , bean with one hole, bean with more than one hole, large sized twigs, dirt or stones and medium sized twigs, dirt or stones. The water content and antioxidant activity were 11% and 82.87%, respectively. The taste of brewed coffee has a final value of 75.5 with notes including chocolaty, spicy, dirty, and dark roast. Based on SWOT Analysis, to improve the Quality of Tanahwulan village robusta coffee, it is necessary to apply aggressive strategy or SO strategy. Therefore, this commodity could empower the opportunities to exist.
Oyster Mushroom Cultivation Training as Empowerment Program for Students of Foundation of Islamic Education and Social “Ar-Rohmah” Rufiani Nadzirah; Dyah Ayu Savitri; Noer Novijanto
Warta Pengabdian Vol 16 No 2 (2022): Warta Pengabdian
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/wrtp.v16i2.24621

Abstract

Oyster mushroom is one of the horticultural commodities in Indonesia. This community empowerment program through oyster mushroom cultivation is designed as an effort to provide a sense of equality, partnership, and togetherness for the improvement of the community's economy. Islamic and Social Education Foundation "Ar-Rohmah" with its abundant natural and human resource potential, can be a part of the process of social change. Student empowerment at this foundation manages students to do something beneficial for the community, including through training programs and mentoring in oyster mushroom (Pleurotus spp) cultivation. Accompanied by the Institute for Research and Community Service (LP2M) Team at the University of Jember, this activity was carried out to the students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren village, Ledokombo District, Jember through the presentation of theory and field practice on cultivation. mushrooms. This community service activity will form a small industry that is able to provide income for students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren Village, Ledokombo District, Jember. During the execution of program, students were showing high antusiams toward prospect and cultivation technology of oyster mushroom by giving contributions, suggestions and creative ideas.
Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance Dyah Ayu Savitri; Setiyono; Gatot Subroto; Hasbi Mubarak Suud; Nurhayadatul Haliza; Noer Novijanto
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.723

Abstract

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.
EKSPLORASI KONSEP WISATA DESA DI DESA WALIDONO BONDOWOSO Hadi Sampurna; Rendra Chriestedy P; Rondhi Rondhi; Noer Novijanto
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 6: Nopember 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v2i6.3858

Abstract

Potensi destinasi wisata utama yang akan dikembangkan oleh Pemerintah Desa Walidono adalah Daerah Aliran Sungai (DAS) Sampean. Namun demikian, pengembangan kawasan DAS Sampean di Walidono belum dapat dilaksanakan dengan baik karena kurangnya infrastruktur pendukung, belum adanya atraksi wisata yang menarik, serta belum adanya industri pendukung pariwisata. Dengan menggunakan pendekatan Participatory Rural Appraisal (PRA) tim pelaksana kegiatan ini mencoba untuk memberikan solusi terhadap permasalahan yang dihadapi. Aplikasi pendekatan PRA dilakukan dengan menggunakan teknik (1) Direct Observation (observasi langsung), (2) Semi Structured Interviewing (SSI), dan Focus Group Discussion (FGD). Melalui semua kegiatan yang tim lakukan, akhirnya dapat dicapai penguatan pokdarwis yang diharapkan dapat mengelola wisata DAS Sampean dengan membentuk Kedai kopi dan pengelolaan tempat wisata
The Potential of Local Garlic (Allium sativum L.) to Become a Flavor Enhancer Through Lacto-Fermented Garlic Firda Ainia Adha; Andrew Setiawan Rusdianto; Noer Novijanto; Maria Belgis
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2229.186 KB) | DOI: 10.47701/icohetech.v1i1.1155

Abstract

Garlic is an agricultural commodity that is often used as an additional ingredient in various food that serve as a flavor enhancer. According to data from the Central Statistics Agency and the Directorate General of Horticulture of the Republic of Indonesia, in 2019 Indonesia's garlic production reached 88,816 tons. However, this amount is still not able to meet the demand for garlic in Indonesia which reaches 600,000 tons per year. To solve this problem, the Government of the Republic of Indonesia imports garlic from other countries. The problem of trade competition between local and imported garlic then arises. People prefer imported garlic because of the cheaper price and larger size. This condition causes farmers to not be able to survive in the competition and suffer losses. However, local garlic can actually compete in terms of quality. Local garlic has a sharper aroma with a more savory taste which will make the dish more delicious. Therefore, more attention to local garlic is needed, such as making innovations that can increase the value of local garlic. Lacto-fermented garlic is a food innovation that utilizes lactic acid bacteria (LAB) in the fermentation process. The fermentation process helps garlic produce a stronger aroma and taste as the allicin content increases. The fermentation process of garlic is carried out using the anaerobic fermentation method which lasts for 14 days. Garlic is fermented in a salt solution with 4 different concentrations consisting of 0%, 5%, 8%, and 10%. During the fermentation process, the aroma, garlic color, and solution color were observed. In terms of the aroma and color test aspects at the four concentrations used, the sample with a concentration of 8% on day 14 was selected as the best sample. This is because the osmosis process that occurs during fermentation is not excessive so that many organosulfur compounds in onions are still contained.
Co-Authors Andi Eko Wiyono, Andi Eko Arum, Ayu Puspita Ayu Anggraini Ayu Anggraini Bertung Suryadharma, Bertung Dhuita Puspita Rarasati Dyah Ayu Savitri Dyah Ayu Savitri EKA RURIANI Fahmi, Achmadi Anwarul Anwarul Fahrudin TK Firda Ainia Adha Gatot Subroto Hadi Sampurna Hasbi Mubarak Suud Herliani, Canserlita Puteri Herlina Herlina . Herlina . Herlina Herlina Herlina Herlina Herry Purnomo Herry Purnomo, Bambang Ida Bagus Suryaningrat M. Amirul Ghifarri Maria Belgis Meliala, Susan Barbara Patricia Sembiring Miftahul Choiron Mohammad Rondhi Mukhammad Fauzi Nadia Putri Irkhana Nurcharisma, Adinda Nurhayadatul Haliza Nurrahmi, Tyas Putri Yulia Olaf Ingmar Patricia SM, Susan Barbara Patricia SM., Susan Barbara Ratnasari, Tri Rendra Chriestedy P Rizka Maulida Fajriati Rosania, Shela Rosy Alihsany Rufiani Nadzirah Rusdianto, Andrew Setiawan Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Subroto, Gatot Suud, Hasbi Mubarak Triana Lindriati Tsania Afifatus Zahro Ummi Sholikhah Yuli Wibowo