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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Agroindustrial Technology Journal Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Tjahja Muhandri
1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor
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Strategy for Developing Small-Scale Arabica Coffee Processing Industries in Gegerbitung District, Sukabumi Regency Nidurama, Bayu Eka; Muhandri, Tjahja; Sudradjat, Sudradjat
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 21 No. 1 (2026): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/

Abstract

This study aims to formulate development strategies for small-scale coffee processing industries focusing on Arabica coffee in Gegerbitung District, Sukabumi Regency. Arabica coffee is a high-value commodity with growing global demand; however, local small industries still face challenges in processing technology, capital access, human resource capacity, and market linkage. A descriptive-analytical approach was employed using primary data obtained from field observations, interviews, and questionnaires involving 100 respondents (farmers and small coffee processors) and nine experts from relevant institutions, supported by secondary data from official publications and literature. Strategic formulation was conducted through the stages of Internal Factor Evaluation (IFE), External Factor Evaluation (EFE), SWOT, Internal-External (IE) matrix, and Quantitative Strategic Planning Matrix (QSPM). The results show IFE and EFE scores of 2.78 and 2.72, respectively, placing the industry in the “Hold and Maintain” position. Eight key strategies were identified, with the highest Total Attractiveness Score (TAS) of 7.15 assigned to improving human resource capacity through integrated training programs. This strategy serves as a foundation for implementing digital marketing, product innovation, and geographical indication-based branding to enhance competitiveness and ensure the sustainability of Arabica coffee small industries at the local level
Karakteristik mi pati sagu dengan penambahan hidrokoloid dari kolang-kaling dan porang Sari, Erika Meiliana; Kusnandar, Feri; Muhandri, Tjahja
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.27000

Abstract

Sago noodles are made from sago starch. Low cooking loss and high elongation are the characteristics of sago noodles that are preferred. These qualities can be enhanced by adding hydrocolloids like sugar palm fruit or konjac flour, which are rich in galactomannan and glucomannan. This study evaluated the effects of adding these hydrocolloids to the pasting profile of sago starch and the characteristics of the resulting sago noodles. Sugar palm fruit paste or konjac flour (at 0.5% and 1.0%) was incorporated into the sago noodle recipe. The pasting profile was analyzed using a Rapid Visco Analyzer, while the noodle quality was assessed by measuring cooking loss, elongation, and color. The addition of sugar palm fruit paste or konjac flour lowered the peak viscosity, breakdown viscosity, setback viscosity, and final viscosity of the sago starch. Both kolang-kaling paste and porang flour have the potential to improve the cooking quality of sago noodles. Sagi noodles with these hydrocolloid additions showed reduced cooking loss, increased elongation, and improved brightness in both their dry form and after cooking. The addition of 0.5% konjac flour produced sago noodles with the lowest cooking loss of 6.68%±1.28, the highest elongation of 307.50%±2.12, and the brightest color.
Pelatihan Teknologi Pascapanen dan Pengolahan Kopi di Kabupaten Ponorogo Herawati, Dian; Taqi, Fahim Muchammad; Saraswati, Saraswati; Junaedi, Ahmad; Muhandri, Tjahja
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.132-138

Abstract

Coffee is one of the agricultural commodities in Ponorogo Regency that has high potential for development. Farmer’s limited knowledge of technology and innovation in post-harvest and coffee processing is an obstacle to improving coffee quality. This activity aims to train coffee farmers and coffee entrepreneurs in Ponorogo Regency to improve coffee quality and standards according to consumer specifications using new technologies and innovations. The training was conducted offline at the Sooko Subdistrict Office in Ponorogo Regency. There were 30 participants in the training. The activity was evaluated through tests at the beginning and end of the training to measure participants understanding during the training. A total of 10 questions in multiple choice form were given to participants. Data was collected from 23 participants. The average score of the participants increased from 3,9 to 5,9 (20% increased). The aspect that was difficult for participants to understand was related to coffee roasting.
Pendampingan Pengeringan Tanaman Obat dengan Tipe Fluidized Bed Dryer untuk Usaha Mikro, Kecil dan Menengah di Kota Bogor Muhandri, Tjahja; Nugraha, Arifin; Cahyaningsih, Umi
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.2.242-247

Abstract

Drying with the fluidized bed dryer type is a drying process by blowing hot air from the bottom onto a stretch of material, so that the material scatters to resemble fluid properties. The drying method with dry air is used to speed up the drying process and maintain the quality of the dry ingredients. The purpose of this service is to provide theoretical and practical drying training to the micro, small and medium enterprises (MSME) group so that they are able to produce dry materials of good quality, namely green color and low water content so they are not easily damaged and can last longer. The assistance was carried out for Naphyco MSME partners and representatives of RW 10 residents, Tanah Baru Village, North Bogor District, Bogor City in October 2022 at Naphyco MSME partner locations. The training was carried out using two methods, namely presentation and hands-on practice of drying medicinal plants with a fluidized bed dryer. The positive impact of this assistance is to gain knowledge about how to dry medicinal plants faster than drying them in direct sunlight, and also to obtain leaves of medicinal plants that are green in color (not brown). The achievement of mentoring activities can be seen from the results of the pre-test and post-test. The results of the questionnaire showed an increase in participant knowledge from a good score of 55.6% to 88.9%, a moderate score from 22.2% to 0% and a value less than 22.2% to 11.1%. There was also an increase in participants' interest in the questionnaire statements who strongly agreed from 66.7 to 88.9%, who agreed from 33.3% to 11.1%. The results of the questionnaire above need to be continued with a mentoring program for other MSME members to produce quality products as raw materials.
Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono AHMAD JUNAEDI Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Ambarwati, Karsi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Atiqatul Maula Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Widiawati Dias Indrasti Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Fathia, Sarah Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Musa Hubeis Nancy Dewi Yuliana Nidurama, Bayu Eka Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nugraha, Arifin Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Lani Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Putri Tri Rizki Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki Tri Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti SARASWATI SARASWATI Sari, Erika Meiliana SEDARNAWATI YASNI Sefrina, Mega Septieni, Disty Siti Badriah Slamet Budijanto Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sudradjat Sudradjat Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho