Article Per Year (5 Year)
p-Index From 2020 - 2025
3.288
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Agribest AGROMIX Jurnal Penelitian IPTEKS Jurnal Pendidikan Teknologi Pertanian Jurnal Pengabdian Masyarakat IPTEKS Jurnal Bisnis Tani Journal of Community Development Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Pengabdian Mandiri JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat International Applied Science
Ara Nugrahayu Nalawati
Universitas Muhammadiyah Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Sosialisasi Sistem Jaminan Produk Halal di SMKN 5 Jember Nalawati, Ara Nugrahayu; Hadi, Danang Kumara; Oktarina, Oktarina; Ronita, Alda Wata Alim; Eryani, Nanda Putri
Journal of Community Development Vol. 4 No. 2 (2023): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i2.136

Abstract

Indonesia is a country with the largest Muslim population in the world. This affects the culture and patterns of public consumption of halal and thayyib products. The obligation to consume halal food and thayyib in the sharia review of Muslims is written in the Al Quran and Hadith. Demand for halal products and public awareness of purchasing halal products has increased. This is supported by the Regulation of the Minister of Religion of the Republic of Indonesia No. 26 of 2019 in article 27 which states that products that enter, circulate and trade in the territory of Indonesia must be halal certified. List of products that must be halal certified, in the form of products (food, beverages, medicines, cosmetics, chemical-biological-genetically engineered products, and used goods) and services (slaughter, processing, storage, packaging, distribution, sales and presentation). SMKN 5 Jember is one of the vocational high schools in Jember which has produced processed food products such as bread. In an effort to improve product quality and quality, it is necessary to carry out a halal certification process for bread products from the Halal Product Assurance Organizing Agency (BPJPH). This is a strong reason for academics to evaluate the socialization and mentoring activities carried out for students of SMKN 5 Jember so that they can register bakery products so that they have a halal certificate. The socialization method is carried out using 2 ways, namely lectures and question and answer. The evaluation activity was carried out by giving pre-tests (tests before material explanation) and post-tests (tests after material explanations) to students to measure the effect of socialization on students knowledge of SMKN 5 Jember regarding halal products. Based on the test results it was concluded that the socialization activities carried out were able to increase the knowledge of SMKN 5 Jember students regarding the criteria for halal products. In addition, it is hoped that the existence of halal certification for bakery products at SMKN 5 Jember will become an embryo for the formation of halal food in the school area.
Pelatihan Pembuatan Sabun Cuci Piring Berbasis Eco-Enzyme Sebagai Upaya Menumbuhkan Jiwa Wirausaha Siswa SMA Muhammadiyah 3 Jember Mananda, Afan Bagus; Nalawati, Ara Nugrahayu; Murwanti, Retno; Wardhana, Danu Indra; Setiawan, Andika Putra; Alim, Alda Wata; Eryani, Nanda Putri
Journal of Community Development Vol. 4 No. 3 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i3.170

Abstract

One of the big problems facing Indonesia is unemployment and waste management. The Central Statistics Agency (BPS) recorded February 2023 data that there were still 7.99 million unemployed in Indonesia. In terms of education, the highest unemployment rate (TPT) is experienced by high school (SMA) and vocational high school (SMK) graduates. One of the efforts to reduce the high number of unemployed, Senior High Schools (SMA) are expected to play an active role in producing graduates who can create jobs. The waste problem in Indonesia is also a problem that has not been resolved to date. Indonesia is estimated to produce 187.2 million tons of waste every year, with 60% coming from organic waste. One solution for handling organic waste is the application of Eco-enzyme. The aim of this activity is to provide training in making Eco-Enzyme based dish washing soap as an effort to foster the entrepreneurial spirit of students at SMA Muhammadiyah 3 Jember. This activity was carried out in the form of direct outreach and training to 75 students. Based on the results of observations of these activities, SMA Muhammadiyah 3 Jember has never implemented making dishwashing soap from organic waste. This can be seen from the pre-test with the results that only 21% of students had a good level of knowledge about Eco-Enzyme. Furthermore, the post-test results after carrying out this training, those with good knowledge levels increased to 92%. The pretest and posttest results show that on average the training participants experienced an increase in knowledge and understanding about the Eco-Enzyme-based Dish Soap Making Training, so it is hoped that it can motivate students' entrepreneurial interest by thinking creatively and innovatively.
The Application of Quality Function Deployment (QFD) Method in Improving the Quality of Tape at UD. Raja Tape, Bondowoso Regency Hasanah, Iraudatul; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.636

Abstract

Bondowoso is the best tape-producing region in East Java, with a production of 435,969 kg in 2018 . One of the tape production centers in Bondowoso is UD. Raja Tape. This study aims to identify the quality attributes of Raja Tape products and determine the operational policies needed to improve product quality at UD. Raja Tape. The Quality Function Deployment (QFD) method is used to identify and understand customer needs and desires into relevant technical specifications for the production process. This research was conducted over three months, using primary data obtained through field observations and interviews, as well as secondary data from related literature. The research stages include identifying products and competitors, conducting product surveys to gather the voice of the customer, identifying technical parameters, analyzing the relationship between customer importance and technical parameters, and constructing the House of Quality (HoQ). The results indicate that the application of QFD can identify key areas that need improvement in the tape production process, such as raw materials, fermentation techniques, and packaging. Implementing the recommendations from the QFD results led to significant improvements in tape product quality, marked by increased customer satisfaction and reduced complaints. This study demonstrates that the QFD method can be an effective strategy for improving product quality in the traditional food industry.
Analysis of Added Value and Financial Feasibility of the Oys-ter Mushroom Agroindustry in Jember Regency Rismawati, Rizki; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.637

Abstract

Jember Regency is one of the oyster mushroom producing districts in Java Province East. The relatively low price of raw oyster mushrooms means that it is not enough to support the economy of oyster mushroom farmers. Efforts to get added value from oyster mushrooms are by processing oyster mushrooms into processed products. The research aims to determine the level of financial feasibility of businesses and the added value of the oyster mushroom agro-industry in Jember Regency. The research was carried out using survey methods and in-depth interviews with oyster mushroom and industry experts as well as secondary data from literature, articles, journals and data from the Central Statistics Agency. Calculating added value using the Hayami method and calculating financial feasibility analysis of products that have high added value. The results of the added value analysis using the Hayami method show that the oyster mushroom product that has the highest added value is oyster mushroom broth amounting to IDR 172,688- (profit percentage 69.08%), oyster mushroom kebab IDR 47,751 (profit percentage 59.69%) and followed by crispy oyster mushrooms amounting to IDR 40,158 (profit percentage 57.37%) followed by oyster mushroom nuggets amounting to IDR 37,048 (profit percentage 55.57%). The financial feasibility results show that the oyster mushroom agro-industry in oyster mushroom broth products is feasible to run. These eligibility criteria show that at an interest rate of 9.75% the NPV value is IDR 626,388,706, the IRR value is 43.25%, the Net B/C Ratio is 1.12 production break-even point is 22,716 units per year, return on capital is 3.86 years. Sensitivity analysis of financial feasibility with an increase in raw material prices of 10%, 20% and 30% still shows a feasible decision. In the sensitivity analysis, a decrease in the product's selling price of 5% and 10% indicates that the decision is feasible, while a decrease in the product's selling price of 15% indicates that the decision is not feasible to carry out.
Chemical Analysis and Shelf Life Estimation of Rose Flower Tea With Variation of Drying Time Damayanti, Rofita Eka; Nalawati, Ara Nugrahayu; Setiawan, Andika Putra
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.638

Abstract

Roses from Karangpring Village are a mainstay of Jember Regency and are widely used as sowing flowers. In addition to sowing flowers, roses can also be processed into various processed products such as tea bags, rose jam, candy agar. In making rose tea, the drying process greatly affects the quality and chemical content of the tea. This study aims to determine the effect of temperature variation and drying time on chemical characteristics, organoleptic test, and shelf life of rose flower tea. The materials used were rose flowers, DPPH solution, ethanol, distilled water, amylum solution, ascorbic acid, gallic acid, Na2CO3 7.5%, Follin-Ciocalteu, KCL, HCL, acetic acid, sodium acetate, AlCl3, quercetin. The main tools used in this study are measuring flask, centrifuge, micro pipette, erlenmeyer, UV-VIS spectrophotometer, oven, cup, balance, vortex tube, test tube. Based on SNI dry tea in packaging 3836: 2013 polyphenol content in tea products has a minimum value of 5.2% and a maximum value of water content of 8.0%, thus the polyphenol content and water content of rose flower tea are included in the category set by SNI dry tea in packaging. The highest water content value was found in the P3 treatment of 0.940%, antioxidant content value of 39.181%, polyphenol content of 32.312 mg GAE/g, anthocyanin content value of 4.713%, vitamin C content value of 29.371%, flavonoid content value of 42.521 mg QE/g. The results of the organoleptic test showed that panelists gave scores to treatment P2 with a drying temperature and time of 60oC for 5 hours, and had a shelf life of 17 days.
Analysis Of Supply Chain Performance And Value Added Of Robusta Coffee At PT. Bondowoso Coffee Distributor Ramadhani, Shinta Artamevia; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.640

Abstract

A supply chain is the interrelationship between the flow of materials or services, the flow of money, and the flow of information from suppliers, manufacturers, distributors, warehouses, retailers, and end customers. PT Bondowoso Coffee Distributor is one of the agro-industrial PTs engaged in the coffee sector located in Bondowoso district. So far, PT Bondowoso Coffee Distributor, which has a fairly large supply chain, has never measured supply chain performance. Of course, one of the impacts of activities in the supply chain is the addition of product value to robusta coffee. The amount of balanced added value greatly affects the sustainability of a supply chain activity, so it is very beneficial for all actors in the coffee agro-industry supply chain. So the objectives of this research are to analyze the robusta coffee supply chain structure at PT Bondowoso Coffee Distributor, to measure the robusta coffee supply chain performance at PT Bondowoso Coffee Distributor, to analyze the added value of robusta coffee products at PT Bondowoso Coffee Distributor. This research uses the SCOR-AHP and Hayami methods for added value. The results of this research are the robusta coffee supply chain mechanism starts from farmers, collectors, PT Bondowoso Coffee Distributor and costumers. The activities that occur in PT Bondowoso Coffee Distributor are Plan, Source, Make, and Delivery. The performance analysis of PT Bondowoso Coffee Distributor amounted to 85.606 which is included in the average category. Value added of agro-industry from farmers obtained the greatest added value is ground coffee which is 82.22%, the second is roasted coffee at 66.03% and coffee beans at 42.64%. While the value added of agro-industry from collectors obtained the greatest added value is ground coffee at 72.55%, roasted coffee at 40.33% and coffee beans at 35.67%
Effect Of Tuna Flour Addition On Physical, Chemical, And Organoleptic Properties Of Crackers Physical, Chemical, And Organoleptic Properties Of Crackers Triyudhani, Isya Lestari; Nalawati, Ara Nugrahayu; Setiawan, Andika Putra
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.641

Abstract

Crackers available in the market only provide a small portion of daily protein needs. Tuna (Euthynnus affinis) belongs to the Scombridae class and is an important commodity in Indonesia. The high nutritional value of tuna fish includes a considerable amount of protein, ranging from 22.6-26.2 g/100 grams of meat. Of the various ingredients that can be added to increase the protein content of crackers, one option is to use tuna flour due to its high protein content. This study aims to identify the optimal ratio and drying period for certain chemical properties as well as considering color, aroma and taste preferences by panelists as well as the shelf life of popular tuna crackers. The parameters used in this study include moisture content, ash content, fat content, protein content which measures the nutritional value; pH which indicates the level of acidity; swelling strength as an indication of textural quality along with organoleptic tests (taste, color, aroma and overall preference) which enables sensory evaluation analysis. The results showed that crackers with the addition of tuna flour have met the quality requirements of SNI 2973-2018. The tuna flour crackers formulation has a moisture content of 0.4%, ash content of 0.2%, protein content of 7.11%, fat content of 16%, pH of 6.48-6.50 and expandability of 0.6%.
Pelatihan Pembuatan Produk Olahan Selai Buah Naga Sebagai Upaya Peningkatan Jiwa Kewirausahaan Pada Siswa SMA Muhammadiyah 2 Genteng Banyuwangi Setiawan, Andika Putra; Muliasari, Risa Martha; Nalawati, Ara Nugrahayu; Wardhana, Danu Indra; Mananda, Afan Bagus; Prasetyo, Lucky Wahyu; Nuriyatul, Mega Saniya Juli
JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Vol. 4 No. 2 (2024): NOVEMBER
Publisher : Kadiri University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatimas.v4i2.5630

Abstract

The harvest season is the moment that farmers have been waiting for because they will get the results of their hard work over the past few months depending on what commodities are planted in the hope of getting maximum yields and high selling prices. The harvest produced by farmers in Banyuwangi Regency is quite abundant, especially dragon fruit, based on data from the Central Statistics Agency (BPS) in 2022, it was recorded at 272,324.7 tons. The superior potential in the agricultural sector makes Banyuwangi Regency a supplier of food, especially dragon fruit. This cannot be separated from the intervention of the younger generation to work, especially in the field of post-harvest processing, so that farmers do not only sell raw goods. Through the Community Service (PKM) partnership program for SMA Muhammadiyah 2 Genteng Banyuwangi students, it aims to improve students' abilities in exploiting opportunities for potential agricultural products, especially dragon fruit which will later be processed into fruit jam. It is hoped that this training will be able to grow the spirit of SMA Muhammadiyah 2 students. Banyuwangi roof tiles. From this training, students will be equipped to develop the agricultural potential in Banyuwangi Regency. This activity was carried out in the form of direct socialization and practice of making dragon fruit jam products, which was attended by 47 students. The results of observing this activity were that students at SMA Muhammadiyah 2 Genteng Banyuwangi had never implemented the practice of making dragon fruit jam. This is based on the results of the pre-test, only 17% of students understand about making fruit jam products, after carrying out the training the level of understanding increased to 93% as evidenced by the results of the post-test. It is hoped that this training in making fruit jam products can foster an entrepreneurial spirit, creativity and innovation in students. Buah naga merupakan salah satu komoditas pertanian unggulan di Kabupaten Banyuwangi. Berdasarkan data Badan Pusat Statistik (BPS) tahun 2022 hasil panen buah naga di Kabupaten Banyuwangi mencapai 272.324,7 ton sehingga menjadi salah daerah satu pemasok buah naga. Hasil panen buah naga yang melimpah menjadikan prospek olahan produk pasca panen menjanjikan karena bahan baku mudah didapatkan. Melalui program kemitraan Pengabdian Kepada Masyarakat (PKM) Pada Siswa SMA Muhammadiyah 2 Genteng Banyuwangi bertujuan untuk meningkatkan kemampuan siswa dalam pemanfaatan peluang akan potensi hasil pertanian kususnya buah naga yang bisa diolah menjadi produk selai buah, diharapkan adanya pelatihan ini mampu menumbuhkan jiwa kewirausahaan terhadap siswa SMA Muhammadiyah 2 Genteng Banyuwangi. Sehingga dari pelatihan tersebut akan menjadi bekal peserta didik untuk mengembangkan potensi pertanian yang ada di Kabupaten Banyuwangi. Kegiatan ini dilaksanakan berupa sosialisasi dan praktek pembuatan produk selai buah naga secara langsung yang diikui oleh 47 siswa. Hasil dari observasi kegiatan tersebut siswa SMA Muhammadiyah 2 Genteng Banyuwangi belum pernah melaksanakan praktek pembuatan selai buah naga. Hal ini dilandasi dari hasil pre-test hanya 17% siswa yang memahami tentang pembuatan produk selai buah, setelah melaksanakan pelatihan tingkat pemahaman meningkat menjadi 83% dibuktikan dari hasil pos-test. Pelatihan pembuatan produk olahan selai buah ini diharapkan dapat menumbuhkan jiwa entrepreneur, kreativitas, dan inovasi pada siswa.
Analysis of quality characteristics and feasibility study of dish soap form the fruit peel extract Wardhana, Danu Indra; Aulia, Anisa Nurina; Setiawan, Andika Putra; Nalawati, Ara Nugrahayu; Syafia, Fina; Rosa, Firlana

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4703

Abstract

Introduction: Fruit peel is one of the natural ingredients that has not been optimally utilized and can be used as a raw material for making dish soap because it has antibiotic, antiseptic, and antibacterial content. This study aims to make dish soap using dragon fruit peel extract, papaya fruit, and banana fruit as natural ingredients and determine the quality characteristics of dish soap and business feasibility analysis. Methods: This research was conducted in two stages. The first stage selected the best fruit skin dish soap based on the quality characteristics and organoleptic tests on the product. The second stage then analyzed the business feasibility of the best fruit peel extract dish soap product. Results: The quality characteristics of dragon fruit peel, banana, and papaya skin extract dish soap with pH test parameters, FFA content, and free alkali content are in accordance with SNI standards, but the viscosity test shows that it is not suitable and has a value below SNI, and the results of the organoleptic test show that dragon fruit peel extract dish soap is preferred by panelists compared to banana and papaya skin extract soap with an average value of 4.3 color parameters; aroma 3.5; texture 3.6; and overall 4.1. Conclusion: Dragon fruit peel extract dish soap has the best organoleptic test value compared to banana and papaya peel dish soap. The results of the feasibility study analysis of the dragon fruit peel extract dish soap business have a BEP Unit value of 31, BEP Rupiah of IDR.462,185, ROI of 81.64%, and R / C of 1.82 where this business is considered feasible if developed.
Pelatihan Keterampilan Wirausaha Siswa SMK Muhammadiyah 5 Jember Melalui Pelatihan Inovasi Produk Crakers Ikan Tongkol Aulia, Anisa Nurina; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu; Mananda, Afan Bagus; Setiawan, Andika Putra
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3227

Abstract

Sekolah Menengah Kejuruan (SMK) diharapkan dapat berperan aktif dalam menghasilkan lulusan yang dapat menciptakan lapangan kerja (Wirausaha).Sekolah Menengah Kejuruan seharusnya mampu mencetak wirausaha-wirausaha yang dapat menciptakan usaha secara mandiri untuk kehidupannya. Tetapi pada kenyataannya, ada sebagian alumni SMK yang belum mendapat pekerjaan setelah lulus sekolah. Di lain sisi potensi ikan tongkol di Jember sangat memadai sebagai bahan baku produk yang akan dipasarkan secara luas, selain itu ikan tongkol memiliki manfaat yang baik bagi pertumbuhan dan perkembangan balita. Sehingga ikan tongkol dapat dibuat olahan produk berupa crackers yang bisa menjadi camilan atau pendamping makanan utama balita. Oleh karena itu dibutuhkan peran aktif kalangan masyarakat untuk memulai mengatasi wasting pada balita dengan memproduksi crakers berbahan baku ikan tongkol yang dapat dimulai di SMK sebagai pencetak wirausaha muda. Salah satu alternatif kegiatan tersebut adalah Pelatihan Kewirausahaan dengan membuat crakers ikan tongkol.  Di SMK Muhammadiyah 5 Jember pelatihan ini belum pernah dilaksanakan, sehingga pelatihan ini diharapkan dapat memotivasi minat wirausaha siswa dengan berpikir kreatif dan inovatif membuat industri kreatif berbasis peningkatan gizi balita. Metode yang digunakan diawali dengan membentuk tim pengabdian, identifikasi masalah dan kebutuhan bersama mitra, pelaksanaan pelatihan dengan ceramah dan praktik pembuatan crackers ikan tongkol, serta evaluasi. Hasilnya para siswa SMK sangat antusias dan telah memahami cara pembuatan crackers ikan tongkol. Harapan dari kegiatan ini pihak SMK atayusiswa dapat memproduksi crackers berbahan ikan tongkol untuk dijual kepada masyarakat sehingga dapat digunakan alternatif produk usaha.
Co-Authors Afan Bagus Mananda Agus Subhan Prasetyo Ahib Asadam Ahib Assadam Ahib Assadam Ahib Assadam Aisyah Yuristianti Alim, Alda Wata Andika Putra Setiawan Anisa Nurina Aulia Anisa Nurina Aulia Anisa Nurina Aulia Aprilian Firmansyah Aulia, Anisa Nurina awatiful azza, awatiful Damayanti, Rofita Eka Eryani, Nanda Putri Fitriana Dina Rizkina Hasanah, Iraudatul Heni Pujiastuti Isya Lestari Triyudhani Kumara Hadi, Danang Laras Sekar Arum Mega Saniya Julia Muliasari, Risa Martha Murwanti, Retno Nafisa, Farah Zahra Nora Idiawati Nugraha Edhi Suyatma Nur Chasanah Nur Chasanah Nuriyatul, Mega Saniya Juli Oktarina Oktarina Prasetyo, Agus Subhan Prasetyo, Lucky Wahyu Ramadhani, Shinta Artamevia Rismawati, Rizki Rizki Rismawati Rohmah, Nikmatur Ronita, Alda Wata Alim Rosa, Firlana Setiawan, Andika Putra Sinada, Fenty Rosa Siska Aulia Sugesti Dwi Aprilia Syafia, Fina Triyudhani, Isya Lestari Wardhana, Danu Indra