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Wardhana, Danu Indra
Universitas Muhammadiyah Jember
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a Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village: Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village Yuliarti, Norita; Azza, Awatiful; Putra Setiawan, Andika; Indra Wardhana, Danu
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 10 No 3 (2025): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v10i3.6386

Abstract

Penguatan ekonomi keluarga merupakan salah cara untuk mengatasi kemiskinan ekstrem ditengah kondisi ekonomi yang tidak menentu Desa Kemiri merupakan salah satu desa di kabupaten Jember yang memiliki potensi untuk dikembangkan menjadi desa mandiri secara ekonomi, terletak di Kecamatan Panti. Ubi ungu merupakan salah satu hasil pertanian yang banyak didapatkan di desa Kemiri dengan produksi mencapai 528,53 Ton. Zat gizi yang terkandung di dalam ubi ungu sendiri sangat baik untuk kesehatan terutama ibu hamil. Umumnya ubi ungu di Jember hanya dimanfaatkan sebagai makanan kudapan seperti kolak atau hanya direbus. Es krim berbahan ubi ungu dapat menjadi salah satu solusi bagaimana memanfaatkan produksi pertanian ini menjadi nutrisi yang bernilai gizi tinggi untuk kesehatan ibu hamil dan bernilai ekonomis sebagai usaha rumahan. Kondisi tersebut membutuhkan kerjasama dengan berbagai pihak, baik formal maupun informal serta masyarakat. Salah satu diantaranya adalah melalui pemberdayaan kader posyandu sebagai pemberi layanan kesehatan yang paling dasar dan dekat dengan masyarakat.Melalui kegiatan pengabdian kepada masyarakat ini diharapkan akan meningkatkan pemahaman dan pengetahuan mitra tentang kewirausahaan dan pengembangan ekonomi kreatif, serta pelatihan pembuatan ice ream ubi ungu dan di harapkan kader posyandu desa Kemiri dapat meningkatkan wirausaha pembuatan ice cream ubi ungu yang baik untuk ibu hamil
Added Value Analysis and Development Strategy of Tobacco Stem Waste Treatment Into Briquettes (Case Study at Jember Tobacco Research Center) Wardhana, Danu Indra; Setiawan, Andika Putra; Riskiyono, Syahroni
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 10 No 1 (2026): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v10i1.6986

Abstract

Tobacco is one of the plantation commodities that has a strategic role in the national economy. Currently, tobacco stem waste is largely underutilized and inadequately managed at the farm level. Tobacco waste is processed into briquettes to achieve high economic value. Currently, tobacco briquettes are still rarely produced by the community; they are still produced by the Jember Tobacco Research Center. The objectives of this study are: (1) Analyzing the amount of added value produced in the processing of tobacco stem waste into briquettes at the Jember Tobacco Research Center. (2) Determine alternative strategies in the development of the briquette agro-industry at the Jember Tobacco Research Center. (3) Determine strategic priorities for the development of the briquette agro-industry at the Jember Tobacco Research Center. The data analysis methods used in this study are the Hayami method, SWOT analysis, and the AHP method. In this study, tools include questionnaires, laptops, cameras, and Microsoft Excel. Based on the Hayami value-added analysis, tobacco stem briquette processing yields an added-value ratio of 59%, indicating a high level of value addition. The results of the SWOT analysis indicate quadrant I, which means that the company is in a very favorable position. In addition to the AHP results, four alternative strategies were identified from the SWOT quadrant, each with four criteria equally connected to it. The results of the managerial implications obtained from the AHP method indicate that the priority of the resulting strategy is to collaborate with tobacco-based companies to ensure briquette products are ready for commercialization to the public, so they are widely known from farmers to entrepreneurs.
Pemberdayaan Masyarakat Melalui Program Gerakan Makan Sayur Untuk Mencegah Komplikasi Ibu Hamil Awatiful Azza; Danu Indra Wardhana
Journal of Community Development Vol. 3 No. 2 (2022): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v3i2.78

Abstract

Vegetables are one of the sources of nutrition that are cheap and easy to obtain, especially in Jember Regency. Most of the people of Jember have jobs as capital in diversifying nutritional sources made from vegetables and are able to support the health status of the community. Complications of pregnant women is one of the health problems experienced by many pregnant women. Complications of pregnant women can be done by consuming healthy and diverse nutrition. However, hopefully people still don't know how to make processed food so that nutrition is maintained and more attractive. One effort that can be done is to empower mothers who are members of the posyandu to become the main pillar in helping prevent complications in pregnant women through the vegetable-eating movement program. Processed vegetable products are one of the creations to increase public support in consuming vegetables. The methods applied include the stages of preparation, implementation and evaluation. This stimulus community partnership program (PKMS) activity was carried out at the Posyandu Dusun Tgil, Kemiri Village, Panti District, Jember Regency, which was attended by 42 posyandu mothers consisting of 10 cadres, 2 midwives, and 30 posyandu members. Activities that have been carried out are in the form of counseling about the movement to eat vegetables, the benefits of vegetables for health and how to process vegetables so that the nutrients contained in them are not lost as well as healthy vegetable processing competitions by pregnant women. Based on the activities that have been carried out, there has been an increase in both the knowledge and skills of partners in processing vegetable-based foods as well as understanding the benefits of vegetables for pregnant women.
Pelatihan Pembuatan Sabun Cuci Piring Organik Sebagai Upaya Menumbuhkan Jiwa Wirausaha Siswa SMKS Sunan Drajat Jember Danu Indra Wardhana; Anisa Nurina Aulia; Andika Putra Setiawan; Fina Syafia; Firlana Rosa
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.v4i2.131

Abstract

Vocational High Schools should be able to produce entrepreneurs who can create businesses independently for their lives. But in reality, there are some SMK alumni who haven't got a job after graduating from school. This can be avoided from the beginning of their education an interest in entrepreneurship is cultivated so that when they graduate, they can choose to become entrepreneurs. On the other hand, every human activity produces waste (garbage). Excessive waste production can cause problems for the environment. In addition to having an unpleasant smell, flies often infest garbage and can cause disease outbreaks, some of the waste that is abundant in the environment is fruit peel waste. The use of fruit peels in dosage forms is still little done, and product preparations in circulation are still very minimal to be found, even though the use of fruit peels is fairly easy to find, economical and practical. Based on the above conditions, it is necessary to have activities to increase the interest in entrepreneurship for SMK students in harmony with sustainable waste management. One of the alternative activities is Entrepreneurship Training by making organic soap from fruit peel waste. The methods used are identifying partner needs, designing activities, mentoring, implementing, and evaluating sustainability. The result of this training is that students practice directly making organic dish soap, it is hoped that the data will make alternative business products.
Sosialisasi dan Focus Group Discussion Pencegahan Serta Penanganan Stunting Sejak Dini di Desa Sumberanyar Kabupaten Bondowoso Rizki Rismawati; Siska Aula Alfianti; Iraudatul Hasanah; Syahroni Riskiyono; Danu Indra Wardhana; Trias Setyowati
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.v4i2.157

Abstract

Stunting is a condition where children under 5 years of age cannot grow due to chronic malnutrition, causing them to be shorter than their age. The aim of this socialization is to identify the stunting problem in Sumberanyar village as well as present material on preventing and handling stunting in Sumberanyar village. The implementation method gathered midwives, 10 posyandu cadres, posyandu members in the PKK room at the Sumberanyar village hall. Next was the presentation of material about preventing and handling stunting, then conducting a Focus Group Discussion (FGD). In this activity, the results of the formulation of the stunting problem in Sumberanyar Village were obtained, namely, cigarette smoke, mother's knowledge, snack food, and the habit of defecating in the river. Meanwhile, activities that have been carried out by midwives and Posyandu cadres to prevent stunting include giving worm medicine, giving supplementary food (PMT), latrine building programs, classes for pregnant women and measuring children's height and weight. Based on the activities that have been carried out, it is known that 60% of posyandu cadres and posyandu members have a good level of knowledge and 40% have sufficient abilities before participating in socialization activities. Furthermore, after carrying out socialization regarding the prevention and handling of stunting, the number of posyandu cadres and posyandu members who had a good level of knowledge increased to 80% and the level of sufficient knowledge became 20%. This activity can also help posyandu cadres and members get better information that focuses on preventing and handling stunting.
Pelatihan Pemberian Makanan Tambahan dalam Pencegahan Stunting melalui Edukasi Cara Produksi Pangan Olahan yang Baik (CPPOB) Rizki Rismawati; Siska Aula Alfianti; Iraudatul Hasanah; Syahroni Riskiyono; Danu Indra Wardhana; Trias Setyowati
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.v4i3.163

Abstract

Stunting is a common nutritional problem caused by various risk factors and is considered a chronic nutritional problem because it occurs over a short period of time. Several farmers in Maesan District, especially in Sumberanyar Village, grow various types of food crops, including dragon fruit, which is rarely used for making food. processed. For this reason, training and education on the use of local materials is carried out with a community empowerment approach. This activity aims to spread knowledge about nutrition and equip mothers with young children and cadres with skills in providing additional feeding (PMT) based on local food, namely dragon fruit pudding. Participants consisted of 18 people, including mothers of toddlers and Posyandu cadres, which was held at the Sumberanyar village hall. This community service consists of two activities, namely CPPOB education and training. It can be seen from the pretest results that 61% of posyandu cadres and mothers of toddlers had a good level of knowledge and 39% had sufficient abilities before participating in training activities. Furthermore, the posttest results after carrying out training in providing additional food in preventing stunting through education on Good Processed Food Production Methods (CPPOB) showed that the number of posyandu cadres and mothers of toddlers who had a good level of knowledge increased to 89% and the level of sufficient knowledge became 11%. The pretest and posttest results show that on average the training participants experienced an increase in knowledge about CPPOB. Research and community service to utilize local ingredients as a solution to nutritional problems through a community empowerment approach. And it can increase the skills of posyandu cadres and mothers of toddlers in preparing additional feeding (PMT) based on local food, namely dragon fruit pudding.
Pelatihan Pembuatan Sabun Cuci Piring Berbasis Eco-Enzyme Sebagai Upaya Menumbuhkan Jiwa Wirausaha Siswa SMA Muhammadiyah 3 Jember Afan Bagus Mananda; Ara Nugrahayu Nalawati; Retno Murwanti; Danu Indra Wardhana; Andika Putra Setiawan; Alda Wata Alim; Nanda Putri Eryani
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.
Formulation of Sorghum-Based High-Protein Crackers Enriched with Wheat and Soybean Flours for Toddlers Afan Bagus Mananda; Danu Indra Wardhana; Andika Putra Setiawan; Anisa Nurina Aulia; Fina Syafia
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Various complementary food menus have been developed to support parents in selecting nutritious first foods for toddlers. These foods are commonly based on rice flour as a carbohydrate source. However, the high reliance on rice has driven diversification efforts toward alternative staples. This study explores high-protein biscuits formulated from sorghum flour and soybean flour as potential complementary foods for stunted toddlers. Sorghum provides complex carbohydrates and fiber, while soybean flour contributes high-quality plant-based protein. Five different formulations (F0–F4) were tested using a Completely Randomized Design (CRD) with two replications per treatment, each involving three sample units. The chemical properties analyzed included moisture, ash, fat, protein, and carbohydrate content. One-way ANOVA followed by Duncan's multiple range test (α = 0.05) was applied to assess significant differences. The results showed statistically significant differences (p < 0.05) among the formulas in terms of protein and fat content. Protein content ranged from 5.21% to 7.66%, and fat ranged from 7.8% to 9.55%. F3 was selected as the best formulation due to its optimal balance of nutrients, highest protein content (7.66%), and compliance with Indonesian National Standard (SNI) for biscuits. Its full nutritional profile includes 3.7% moisture, 1.52% ash, 9.55% fat, 7.66% protein, and 77.7% carbohydrates. Given that toddlers aged 1–3 years require approximately 20 g/day of protein and 1,125 kcal/day, this product can contribute meaningfully to their daily intake. Thus, sorghum–soybean biscuits demonstrate potential as nutritious complementary foods to help address protein-energy malnutrition and reduce the prevalence of stunting in toddlers. Thus, biscuits made from sorghum and soybean flour can be an alternative nutritious food supplement for toddlers. It is recommended that these crackers be further fortified with other important nutrients such as iron, zinc, and vitamin A, which also play a role in preventing stunting.
OptimizationofTemperatureandDryingTimeofDragonFruitPeel Powder Using Response Surface Methodology Andika Putra Setiawan; Danu Indra Wardhana; Oppy Valencia Indrian
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Dragon fruit is one of the fruits that has high economic value with good cultivation prospects in Indonesia, making it one of the most recommended by many people because it contains lots of vitamins. Dragon fruit skin has many benefits but has not been utilized optimally.Post-harvesthandlingeffortsneedtobedonetoextendthe shelf life of dragon fruit skin,onewaythatcanbedoneisthroughthedryingprocesstoreducewater content so that it can inhibit microbial growth and have a longer shelf life. The purpose of this study is to determine the effect of combination temperature and drying time, water content, color and organoleptic of dragon fruit skin powder. Optimization of temperature and drying time was analyzed using Response Surfase Methodology (RSM) at temperatures of 60°C, 70°C and 80°Cwith 5-, 6-, and 7-hours duration. Results showed that the optimal temperature for drying processofdragonfruitskinwasatatemperatureof79.47°Cwith5hoursduration.Theoptimal yield produced at the best temperature and drying time was 16,09% with a water content of 4.63%. In the color test of sample with combination temperature 600C and 6 hours duration showed the highest brightness of 65.6 and the results of the organoleptic test showed that temperature and drying time had a significant effect on the color and aroma of dragon fruit skin powder
EFFECTIVENESS OF THE KORIN VERTICAL PACKAGING MACHINE USING OVERALL EQUIPMENT EFFECTIVENESS AT PERUMDA PERKEBUNAN KAHYANGAN JEMBER Danu Indra Wardhana; Andika Putra Setiawan; Fina Syafia
Jurnal Agroindustri Vol. 16 No. 1 (2026): May 2026
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.16.1.87-98

Abstract

Perumda Perkebunan Kahyangan Jember is one of the Robusta coffee agroindustries in Jember Regency that produces roasted coffee and ground coffee. The effectiveness of the packaging machine plays a crucial role in maintaining production continuity while ensuring product quality. However, the Korin Vertical Packaging machine frequently experiences downtime, which reduces production performance. This study aims to evaluate the operational effectiveness of the packaging machine using the Overall Equipment Effectiveness (OEE) method, identify the main sources of inefficiency through Six Big Losses analysis, and propose improvement strategies based on Fishbone analysis and Total Productive Maintenance (TPM) principles. The results indicate that the average OEE value of the Korin Vertical Packaging machine is 29%, which is significantly lower than the world-class OEE standard of 85%, indicating suboptimal machine performance. The low OEE value is primarily influenced by idling and minor stoppages (31%), equipment failure losses (31%), and setup and adjustment losses (26%), which substantially affect the machine's performance rate. The novelty of this study lies in the integrated application of OEE, Six Big Losses, Fishbone analysis, and TPM within the context of a regional government-owned coffee agroindustry, providing a comprehensive diagnosis of packaging machine inefficiencies. The findings suggest that the implementation of planned maintenance, planned downtime, autonomous maintenance, and operator competency improvement is essential to reduce dominant losses and improve machine performance. These results provide practical insights for agroindustry managers in improving equipment effectiveness, production efficiency, and operational sustainability in coffee processing industries.
Co-Authors Ade Galuh Rakhmadevi Afan Bagus Mananda Afifutoyyiba, Muhhammad Ahmad Nafi Aisyah Yuristianti Utami Alandi Mursalin Alda Wata Alim Alda Wata Alim Ronita Andi Setiawan Andika Putra Anggi Mediana Muchta Anggi Rahmadhanisa, Novita Anisa Nurina Aulia Anisa Nurina Aulia Anisa Nurina Aulia Aprilian Firmansyah Ara Nugrahayu Nalawati Asih Imer Rita Asih Imer Rita Asrori, Muchammad Imam Awatiful Azza Ayu Lestari, Shafira Bejo Suroso Cipto Susilo Devika Firta Triana Dhiaz Ari Priyandana Diana Dwi Anggraeni Dwi Affandi, Salman EKA RURIANI Emy Kholifah Eryani, Nanda Putri Fina Syafia Fina Syafia Fina Syafia Firlana Rosa Firmansyah, Aprilian Firmanto, Hendi Gini Asaiswati Hamry Nur Ramadhani Hasanah, Iraudatul Henik Prayuginingsih Henik Prayuginingsih Ihza Alfarizhi Yudha Pratama Imelita Nasya Imelita Nasya Diantha Indrian, Oppy Valencia Insan Wijaya Iraudatul Hasanah Isya Lestari Triyudhani Jadid Abda Sabillah Juvitasari Katherine, Nadila Maosi Kholifah, Emy Kholifah Kumara Hadi, Danang Lucky Wahyu Parsetyo Maafi, Alfin Mediana Muchtar, Anggi Muhammad Andrian Maulana Muhammad Fareza Hidayat Muliasari, Risa Martha Murtianingsih, Hidayah Murwanti, Retno Nadiatul Uzhma Nafi, Ahmad Nanda Putri Eryani Nugraha Edhi Suyatma Nuriyatul, Mega Saniya Juli oktaarina Oktarina Oktarina Oktarina Oktarina, Oktarina Oppy Valencia Oppy Valencia Indrian Oppy Valencia Indrian Pamungkas, Teguh Putra Pangestu, Dzhakwan Putra Prasetyo, Lucky Wahyu Prawitasari, Saptya Rafiq, Muhammad Ainur Rahayu, Yeni Dwi Ramadhani, Shinta Artamevia Renandi, Berino Riskiyono, Syahroni Rismawati, Rizki Rizki Rismawati Rizki Rismawati Rizki Rismawati Ronita, Alda Wata Alim Rosa, Firlana Royhansyah Saputra Ryan Setiadi Plaikol Sabillah, Jadid Abda Saputra, Andrean Savira Nurfitasari Setiawan, Andika Putra Shinta Artamevia Ramadhani Siska Aula Alfianti Suwasono, Sony Syafia, Fina Syahroni Riskiyono Syahroni Riskiyono Tarissa Issa Septiana Teguh Hari Santosa Teguh Hari Santosa Tini Dwi Lestari Trias Setyowati Valencia, Oppy Yuli Wibowo Yuliarti, Norita Zidan Eka Widianto