Article Per Year (5 Year)
p-Index From 2021 - 2026
8.764
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Teknik Industri Agrointek agriTECH Warta IHP (Warta Industri Hasil Pertanian) Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis PROSIDING SEMINAR NASIONAL AGRIBISNIS Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Sarwahita : Jurnal Pengabdian Kepada Masyarakat AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Jurnal Abdi Insani Amanah: Jurnal Amanah Pendidikan dan Pengajaran Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Agrisurya : Jurnal Agribisnis Dan Sumber Daya Pertanian Prosiding Seminar Nasional Unimus Jurnal Agroindustri Halal
Dhian Herdhiansyah
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo Kendari
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Nursing Public Health Social Sciences Other

Published : 75 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 75 Documents
Search

 1   2   3   4   5 
Cultivating The Entrepreneurial Soul of Students in Vocational High Schools (SMKN) 5 Kendari Through Training on Utilization of Cassava Skin Waste into Cassava Skin Chips Dhian Herdhiansyah; Asriani
Amanah: Jurnal Amanah Pendidikan dan Pengajaran Vol. 1 No. 1 (2020): Amanah: Jurnal Amanah Pendidikan dan Pengajaran - April 2020
Publisher : Persatuan Guru Republik Indonesia Provinsi sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.469 KB)

Abstract

The purpose of this activity is how to grow the entrepreneurial spirit of students in the 5th Vocational High School (SMKN) Kendari through training in the utilization of cassava peel waste into cassava peel chips. The implementation of this activity is carried out in 3 stages: (1) socialization; (2) providing material on entrepreneurship motivation, the process of utilizing cassava peel waste into cassava peel chips, and how to design packaging labels by utilizing ICT; and (3) training through direct practice. Theorizing activities are carried out by lecturing and interactive discussion methods, while the cassava skin waste processing training is carried out by the demonstration method. Based on the results of activities with partners showed significant progress: (a) students' understanding and interest in entrepreneurship increased by 80%, (b) students' understanding and knowledge of cassava peel chips increased by 90%, and (c) students' understanding of how to design packaging labels with the use of ICT increased by 85%.
KAJIAN PROSES PENGOLAHAN COKELAT BATANGAN (CHOCOLATE BAR) DI PT XYZ DI KOTA KENDARI - SULAWESI TENGGARA Dhian Herdhiansyah; Asriani Asriani
Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Vol 24, No 1 (2022): AGRITECH
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/agritech.v24i1.9736

Abstract

This study aims to determine the processing process of chocolate bars in PT XYZ Kendari City - Southeast Sulawesi. The data was collected using observation, interviews, and documentation and then analyzed using qualitative and descriptive approaches. The results showed that the chocolate processing process at PT XYZ Kendari City begins with the post-harvest stage then the next stage is the processing of cocoa paste and chocolate bars and then the cocoa processing process, namely filtering cocoa beans, peeling the cocoa shells using the NSS (Nib Shell Separator), grinding nib into a coarse paste using a stone mill, grinding coarse paste into a fine paste using a ball mill 30, then mixing the chocolate dough in a mixer, mashed chocolate dough using a mini ball mill, molding chocolate using a tempering machine, freezing chocolate into the freezer, and chocolate bar packaging.
Penerapan Sistem GMP (Good Manufacturing Practices) pada Usaha Mikro Tahu Tempe Benjo di Desa Lambusa Kabupaten Konawe Selatan Dhian Herdhiansyah; Fitrawati Fitrawati; Tamrin Tamrin; Asriani Asriani
Warta Industri Hasil Pertanian Vol 39, No 1 (2022)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i1.6639

Abstract

Penelitian ini bertujuan untuk mengetahui penerapan sistem GMP  pada usaha mikro tahu tempe benjo di Desa Lambusa Kecamatan Konda  Kabupaten Konawe Selatan. Metode penelitian menggunakan metode survey pada usaha mikro tahu tempe benjo dan dianalisis secara deskriptif kuantitatif. Subjek penelitian adalah (a) bangunan tempat penyelengaraan produk makanan, (b) cara pengolahan produk makanan, (c) peralatan yang digunakan, dan (d) tenaga karyawan. Hasil penelitian menunjukan bahwa penerapan sistem Good Manufacturing Practices (GMP) usaha mikro tahu tempe benjo tergolong dalam kategori efektif, terlihat pada: (a)  keadaan sanitasi bangunan (66%); (b) keadaan sanitasi cara pengolahan produk makanan (86%); (c) keadaan peralatan yang digunakan (58%), dan (d) keadaan hygiene karyawan (55%). Jumlah dari: (a) keadaan sanitasi bangunan; (b) sanitasi cara pengolahan produk makanan; (c) sanitasi keadaan peralatan yang digunakan, dan (d) keadaan higiene karyawan,  yang jika dirata-ratakan dari ke empat aspek yang dinilai diperoleh hasil sebesar 66,25% sehingga masuk dalam kategori efektif.
Analysis of the Process of Making Banana Chips at UD Sederhana Konda One Village, Konda District, South Konawe Regency Ismi Rahma Yani; Dhian Herdhiansyah; Rosmawaty Rosmawaty; Asriani Asriani
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 2 (2022): Agustus - Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i2.27907

Abstract

This study aims to determine the process of making banana chips UD. Simple in Konda Satu Village, Konda District, South Konawe Regency. The data was collected using observation, interviews, questionnaires, and documentation. The research analysis used descriptive analysis. The results showed that the processing of banana chips in UD. Simple begins with the stages of procuring raw materials; raw materials are obtained around the research area, namely at the Konda market and banana collectors in Konda District, then the processing of banana chips. The processing of banana chips is done by peeling or separating the fruit from the skin, slicing bananas, frying, cooling processes, and packaging banana chips. Workers two, this peeling process can take 45 minutes - 2 hours. Packaging of banana chips uses a stand-up pouch type, and one package contains 250 grams of banana chips, with the number of packages produced for one flavor variant standing at 50 packs.
Analysis of The Development of Food Crop Commodities in East Kolaka District intan ayu permata sari; La Ode Alwi; Dhian Herdhiansyah
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 3 (2020): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i3.13850

Abstract

This research aims to determine the development of food crop commodities in East Kolaka Regency. The method used is a descriptive method by presenting a complete picture of the development of food commodities in East Kolaka Regency. The food crops commodities in East Kolaka Regency are rice, corn, green beans, cassava, sweet potatoes, and peanuts. The area of agricultural land in East Kolaka Regency is 364,462 ha or 91.07% and the largest food crop commodity is 27,421 ha of lowland rice, 6,518 ha of maize, 237 ha of cassava, 75 ha of sweet potato. commodity peanuts covering an area of 71 ha, and commodity mung bean covering an area of 13 ha. The food crop commodity of East Kolaka Regency, the level of productivity of the rice commodity was 127,539 tons, and the largest land area compared to other commodities was 27,421 ha. The commodity for maize includes the second level of production and productivity of rice, namely 16,536 tons, then 695 tons of cassava, 72 tons of sweet potato, 43 tons of peanuts, and 17 tons of green beans. 
Study of Tofu Processing in Karya Mulia Tofu Industry in Labusa Village, Konda District, South Konawe Regency Elsa Saleh; La Ode Alwi; Dhian Herdhiansyah
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 3 (2020): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i3.12312

Abstract

The objective of this research is to know the process of tofu processing in Karya Mulia's tofu industry in Lambusa Village, Konda District, Konawe Selatan Regency. This research was conducted purposively with the background to find out the process of tofu processing in the Karya Mulia tofu industry in Lambusa Village, Konda District, Konawe Selatan Regency. The data sources used are primary data and secondary data. The tofu processing process in Karya Mulia's tofu industry in Lambusa Village, Konda District, South Konawe Regency, with the materials used in the production process, namely water, vinegar, and soybean seeds as the main raw materials with the processing stages of soaking, washing soybeans, cooking, filtering, deposition. , the addition of vinegar, molding, pressing, and cutting tofu.
Tofu Processing at UD Sari Makmur, Wakobaloagung Village, Kabangka District, Muna Regency Reza Reza; Dhian Herdhiansyah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.24856

Abstract

This study aims to determine the process of making tofu products at UD Sari Makmur in Wakobaloagung Village, Kabangka District, Muna Regency. The data was collected using literature study, interviews, observation, and documentation methods. The comparative method analysis results still show that UD Sari Makmur is the producer of tofu, and the main staple is soybeans, where tofu is one of the staple food ingredients in Indonesia. Tofu is also a food that contains many nutrients and is relatively easy to produce. UD Sari Makmur is included in the small and medium enterprises (SMEs) category. The method of making tofu is still simple. Namely, preparation, soaking and washing, grinding, cooking, filtering, printing, cutting, and ready to be marketed. So that the role of the individual, in this case, the worker, is enormous in the tofu production process.
PELATIHAN PENGOLAHAN DAN PENGEMASAN KERIPIK BAYAM KEPADA IBU-IBU DASA WISMA KELURAHAN MOKOAU KOTA KENDARI SULAWESI TENGGARA R. Marsuki Iswandi; Bahari Bahari; Nur Asyik; Dhian Herdhiansyah; Muh. Syukri Sadimantara; Hadi Sudarmo
AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 6 No. 2 (2022): Amaliah: Jurnal Pengabdian Kepada Masyarakat
Publisher : LP2M UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v6i2.1627

Abstract

Masih kurangnya pengetahuan masyarakat terhadap banyaknya potensi hasil pertanian dan pekarangan rumah yang belum dimanfaatkan secara optimal salah satunya adalah tanaman bayam. Kegiatan PKM pengolahan dan pengemasan keripik bayam bertujuan agar kelompok ibu-ibu dasa wisma Kelurahan Mokoau, Kota Kendari Sulawesi Tenggara. Target yang ingin dicapai adalah terjadinya perubahan paradigma dan prilaku dalam memanfaatkan lahan pekarangan sebagai tambahan pendapatan. Selain itu akan terciptanya peluang usaha baru karena mampu menghasilkan produk pertanian yang bergizi tinggi dan ramah lingkungan. Pelaksanaan PKM pengolahan dan pengemasan keripik bayam dilakukan dalam 3 tahap: (1) sosialisasi; (2) pemberian materi tentang motivasi berwirausaha, proses pengolahan dan pengemasan keripik bayam; dan (3) pelatihan melalui praktek langsung. Menggunakan metode ceramah dan diskusi interaktif untuk melakukan kegiatan PKM, sedangkan pelatihan pengolahan dan pengemasan keripik bayam dilaksanakan dengan metode demostrasi. Berdasarkan hasil kegiatan pengolahan dan pengemasan keripik bayam yang telah dilaksanakan menunjukkan: (1) pemahaman dan minat ibu-ibu dasa wisma tentang kewirausahaan meningkat sebesar 86,5 persen; (2) pemahaman dan pengetahuan ibu-ibu dasa wisma tentang pengolahan dan pengemasan keripik bayam meningkat 83,5 persen, dan (3) pemahaman dan pengetahuan ibu-ibu dasa wisma tentang pengolahan dan pengemasan keripik bayam meningkat sebesar 81,5 persen. Pelatihan produk keripik bayam ini memberikan pengetahuan baru bagi ibu-ibu dasa wisma serta dapat mereka jadikan cemilan sehat dan dengan mudah dapat dibuat dirumah dengan bahan yang sangat sederhana.
PENERAPAN DIGITAL MARKETING BERBASIS FACEBOOK PADA UMKM KERUPUK SAGU Asriani Asriani; Dhian Herdhiansyah; Syahria Rizka; Yandi Rismawan
Jurnal Abdi Insani Vol 9 No 3 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i3.712

Abstract

MSMEs need attention in order to develop competitively. The development of information technology has changed the scope of the marketing world in recent years where marketing communication methods that were previously traditional and conventional have now been integrated into the digital world. Marketing activities that utilize the sophistication of digital technology are known as digital marketing. Digital marketing consists of interactive and integrated marketing that facilitates interaction between producers, market intermediaries and potential consumers, especially for MSMEs. This community service activity aims to apply online marketing strategies through a digital marketing system based on social media through the creation of a Facebook marketplace account for the sago cracker business in an effort to introduce new products to consumers and increase the market share of sago crackers. The implementation of the service is carried out through the identification stage of sago cracker MSME partners, formulating problem solutions, training on online marketing systems using the Facebook marketplace and conducting a survey of partner understanding and satisfaction. The results of the identification of partner problems are known that Annisa sago cracker MSMEs have not implemented an online marketing system. One of the solutions offered is to provide assistance in making the Facebook marketplace feature to assist in promotion. Based on the results of sago cracker MSME activities, they currently have a Facebook marketplace with the name "Sago Crackers Annisa" which can be used as a promotional medium in an effort to increase the market share of sago crackers.
PELATIHAN PENGOLAHAN DAN PENGEMASAN SELAI NANAS KEPADA IBU-IBU DASA WISMA KELURAHAN MOKOAU KOTA KENDARI - SULAWESI TENGGARA R. Marsuki Iswand; Nur Asyik; Dhian Herdhiansyah; Muh. Syukri Sadimantara; Hadi Sudarmo
Bahasa Indonesia Vol 19 (2022): Sarwahita : Jurnal Pengabdian Kepada Masyarakat Vol. 19 Edisi Khusus Tahun 2022
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/sarwahita.19k.4

Abstract

The training on processing and packaging of pineapple jam aims to make the group of women from the homestead Mokoau Village – Kendari City able to take advantage of the underutilized yard. The target is a change in paradigm and behaviour in utilizing yard land as additional income. In addition, new business opportunities will be created because they can produce agricultural products that provide added value and are environmentally friendly. The implementation of training on the processing and packaging of pineapple jam was carried out in 3 stages: (a) Socialization; (b) Providing material on entrepreneurial motivation, processing and packaging of pineapple jam; and (c) Training through hands-on practice. The training activities used the lecture method and interactive discussion, while the pineapple jam processing and packaging training was carried out using the demonstration method. Based on the results of the pineapple jam processing and packaging training activities that have been carried out in the show: (a) The understanding and interest of the women of the homestead women about entrepreneurship increased by 88.5 per cent; (b) The homestead women's understanding and knowledge of processing and packaging of pineapple jam increased by 86.5 per cent; and (c) The understanding and knowledge of the women of the homestead on the processing and packaging of pineapple jam increased by 89.5 per cent. Abstrak Kegiatan pelatihan pengolahan dan pengemasan selai nenas bertujuan agar kelompok ibu-ibu dasa wisma Kelurahan Mokoau – Kota Kendari dapat memanfaatkan pekarangan yang kurang dimanfaatkan secara optimal. Target yang akan dicapai adalah terjadinya perubahan paradigma dan prilaku dalam memanfaatkan lahan pekarangan sebagai tambahan pendapatan. Selain itu akan terciptanya peluang usaha baru karena mampu menghasilkan produk pertanian yang memberikan nilai tambah dan ramah lingkungan. Pelaksanaan pelatihan pengolahan dan pengemasan selai nanas dilakukan dalam 3 tahap: (1) sosialisasi; (2) pemberian materi tentang motivasi berwirausaha, proses pengolahan dan pengemasan selai nanas; dan (3) pelatihan melalui praktek langsung. Kegiatan pelatihan menggunakan metode ceramah dan diskusi interaktif, sedangkan pelatihan pengolahan dan pengemasan selai nenas dilaksanakan dengan metode demostrasi. Berdasarkan hasil kegiatan pelatihan pengolahan dan pengemasan selai nanas yang telah dilaksanakan menunjukkan: (1) pemahaman dan minat ibu-ibu dasa wisma tentang kewirausahaan meningkat sebesar 88,5 persen; (2) pemahaman dan pengetahuan ibu-ibu dasa wisma tentang pengolahan dan pengemasan selai nanas meningkat 86,5 persen, dan (3) pemahaman dan pengetahuan ibu-ibu dasa wisma tentang pengolahan dan pengemasan selai nanas meningkat sebesar 89,5 persen.
Co-Authors - Asriani Abdul Rahim Abdul Wahab Abdulllah, Weka Gusmiarty Adelia, Fitrah Ahmad Hamundu Aksara, L. M. Fid Andi Besse Patadjai Andi Khaeruni R Andi Rini Wahyuni Andi Rini Wahyuni Ardhiansyah Asmila Yunissa Asriani Asriani Asriani Asriani asriani Asriani Asriani, Asriani Awi, La Bahari Bahari Bahari Didik Purwadi Didik Purwadi Elsa Saleh Elsa Saleh Fatma Fid Aksara, LM Fitrah Adelina Fitrawati Fitrawati Fyka, Samsul Alam Gafaruddin, Abdul Gustina Gustina Hadi Sudarmo Hamundu, Ahmad Hasbiadi Hasbiadi Heni Pujiastuti Hisein, Waode Siti Anima Ida Ayu Putu Sri Widnyani Iluh Kariasti Indarsyih, Yusna intan ayu permata sari Ismi Rahma Yani Juwita Juwita Juwita, Juwita Kiki, Wa Ode Kunta, Tamrin L, Mariani La Karimuna La Ode Alwi La Ode Midi, La Ode La Rianda Lampasa, Yunitawati Lesmana, Sakinah Ambang Diandry Lilik Sutiarso Lilik Sutiarso LM Fid Aksara, LM Fid Lukman Yunus Mariani Mariani Mariani Mariani Marsuki Iswandi, Marsuki Ma’suf, Assayuthi Muh Syukri Sadimantara Muh. Syukri Sadimantara Muh. Syukri Sadimantara Muhammad Syukri muhrifa, muhrifa mulianingsih, sitti Muslihun Husuni, La Ode Muhammad Nadila Hance Nafilawati Nafilawati Napu, Fithriah Nasrullah Nasrullah Nasrullah Nasrullah Nur Alam Nur Asyik Nur Asyik Nur Asyik, Nur Nurcayah R. Marsuki Iswand Rayuddin Rayuddin Rayuddin, Rayuddin Resman, Resman Reza Reza Rismawan, Yandi Rizal, Muahammad Rosmawaty Rosmawaty Sahrim, Sahrim sahrul, ade Sailila, Annur Babatia Sakinah Ambang Sakir Sakir Samsul, Andini Wulandari Sarinah Sarinah Sarinah Sarinah Sri Rejeki Sri Wahyuni Subhan Sudarmi Sudarmi Sukmawati Abdullah Sultan Sultan Suwarjoyowirayatno Suwarjoyowirayatno Syahria Rizka Syukri, Muh. T Taryono T Taryono, T Tamrin Tamrin Taryono, Taryono Wa Embe Wahyuni, Andi Rini Waode Aisyah Weka Gusmiarty Weka Gusmiarty Abdullah Weka Gusmiarty Abdullah, Weka Gusmiarty Yandi Rismawan Yunitawati Lampasa Yusna Indarsyih Yusna Indarsyih Yusriadin, Yusriadin Zainuddin, Yuliani