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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Sosial Ekonomi Pertanian Jurnal Ilmu Kesehatan Masyarakat Agrointek Jurnal Penelitian Tanaman Industri Pelita Perkebunan Jurnal Agroindustri UNEJ e-Proceeding Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri EnviroScienteae EDUFORTECH Warta Pengabdian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Penelitian Tanaman Industri (Littri) Janaka : Jurnal Pengabdian Masyarakat Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Industri Pariwisata International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Agroindustrial Journal Journal of Food Engineering LEBAH Proceeding of International Conference Health, Science And Technology (ICOHETECH) Inovasi Jurnal Pengabdian Masyarakat (IJPM) SAINTEK Jurnal Pengabdian Nasional (JPN) Indonesia Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Winda Amilia
Fakultas Teknologi Pertanian Universitas Jember
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Edible Coatings to Reduce Postharvest Loss of Harumanis Mango (Mangifera indica L.) Winda Amilia; Andrew Setiawan Rusdianto; Sayidati Zulaikhah
Journal La Lifesci Vol. 1 No. 3 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i3.105

Abstract

Harumanis is type of mango in Indonesia that meets the needs of export or local markets. Harumanis mango have not been able to fully boost the rate of export of this Indonesian fresh fruit due to poor postharvest technology. This condition has an adverse impact as it increases postharvest loss. Thus, in these conditions there must be postharvet handling of harumanis mango, one of which is edible coating made from chitosan with the addition of starch. The difference in the value of amylose and amylopectin from starch resulted in differen results. The aim of this research was to determine the effect of addition of starch types in chitosan edible coating on the postharvest loss of harumanis mango based onthe physico-chemical tests. The experiment used completely randomized design with two factor. The parameters observed were physical test including weight loss, texture, and color. Chemical test including respiration rate, vitamin C, and total soluble solids. The result showed that the addition of starch on chitosan edible coating significantly affected postharvest loss to the results of physical and chemical tests. The best treatment was the addition of starh to edible coating with chitosan because it can provide physical and chemical defense during storage at room temperature.
Characteristics of Tobacco Stem Particleboard in Printing Load Variations and Storage Time Winda Amilia; Andrew Setiawan Rusdianto; Whina Sofiana
Journal La Lifesci Vol. 1 No. 3 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i3.115

Abstract

Tobacco is an important commodity in the economy in Indonesia. Tobacco stems are worthless waste. Tobacco stems contain 56.10% cellulose, making it high potential as a particle board raw material. The process of making particleboard that affects quality is the pressing process during printing. Greater pressure printing presses make bonds between particles stronger. Strong bonding between particles is intended so that the board does not change during storage. The purpose of this study is to determine the characteristics of particleboard in various variations of printing pressure load and storage time and to find out the best treatment as a recommendation in the manufacture of tobacco stem particleboard. The research method was factorial CRD with a combination of treatments between 2 factors namely printing load (4 kg and 8 kg) and storage time (0, 12, and 24 days). The results showed 1.13 - 1.25 g.cm-3 for the density value, water content 4.97 - 12.57%, and water absorption 240.03 - 208.00%. MOE and MOR values ​​were 16000.13 - 36222.77 kgf. cm-2 and 824.47 - 1697.83 kgf.cm-2. The recommended treatment load is 8 kg printing pressure with 12 days of storage time.
The Manufacture of Lele Dumbo (Clarias Gariepinus) Feed by Utilizing Industrial Waste of Fish, Cassava and Paddy Winda Amilia; Andrew Setiawan Rusdianto; Intan Rohmatul Maulidiah; Tommy Eka Chandra Firmansyah
Journal La Lifesci Vol. 1 No. 6 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i6.285

Abstract

A feed is one of the components that supports a cultivation business activity, fish feed must have good nutrition, especially a source of protein. Sources of protein for fish feed ingredients are generally imported, such as peanut meal and fish meal. Utilization of fishery and industrial waste as fish clothing is an effort to overcome the relatively high cost of feed. This study aims to determine the effect of adding formulations on the chemical properties of industrial waste-based catfish feed. The results showed that the more fish meal formulations that were added could increase the protein content in a range of 22.90% -39.90%, fat 5% -7.70%, and ash 5.79% -11.36%. The carbohydrate content decreased with a value range of 33.87% -57.08% and water 7.14% -12%. Fish feed formulations that are close to the SNI for catfish feed are found in treatment P1 with 39.90% protein content test results; water 7,18%; fat 7,7%; Ash 11.36% and carbohydrates 33.87%.
ART THERAPY AS CHILDREN TRAUMA HEALING POST-DISASTER OF MOUNT SEMERU Winda Amilia; Ahmad Yusuf; Anfaq Syahriyal Fadhil; Anindya Dyah Untari; Irmy Arya Tri Nasrin; Mohammad Nor; Andrew Setiawan Rusdianto
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Disasters are natural events that disrupt and threaten human life. The eruption of Mount Semeru in December 2021 was one of the natural disasters that caused tremendous damage. Children and adolescents are more vulnerable to psychological manifestations related to disasters. Handling of children's trauma needs to be done because children do not have the capacity to look after and care for themselves. The behavior of children who were victims of the eruption of Mount Semeru before intervention tended to show a passive and restless attitude. Art therapy is an effective intervention to increase self-esteem. The forms of art therapy given to children affected by the eruption of Mount Semeru are drawing, group storytelling, making crafts, and writing and reading poetry. The methods used in trauma healing with art therapy are mentoring and training. As a result of art therapy activities, children are able to express what they feel during a disaster and are able to convey hope in the future. Keywords: disaster, PTSD, drawing, story telling, bibliotherapy
COSTUMER SATISFACTION ANALYSIS OF RICE BRAN COFFEE PRODUCTS Winda Amilia; Clara Septaria Melinda; Andrew Setiawan Rusdianto; Nita Kuswardhani; Miftahul Choiron
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Legendaris Koka is a company that provides various kinds of coffee innovations, one of them is ricebran coffee is located on Jl. Letjen. Panjaitan No. 22 Jember Regency. Rice bran coffee is a coffee blended with rice bran after roasting process with the aim of creating a distinctive taste and aroma from the combination of coffee and rice bran. The purpose of this research is to determine the attributes of importance and the value of suitability of importance on performance and consumer satisfaction "Legendaris Koka" ricebran coffee product. Implementation of this research is analyzing data from consumer questionnaires ricebran coffee Legendary Koka using Importance Performance Analysis (IPA) methods to determine the value of suitability of importance in the performance and Customer Satisfaction Index (CSI) methods to determine the value of customer satisfaction. The method Importance Performance Analysis (IPA) shows that the main priority attributes to improve their performance are those in quadrant I, that is a taste attribute with a suitability value of 83.221%. The results of Customer Satisfaction Index (CSI) is 74.529% with the predicate satisfied. Keywords: Rice Bran Coffee, Healthy drink, Customer Satisfaction, marketing, Customer Satisfaction Index
Karakteristik Biodegradable Foam Berbasis Pati Singkong Dengan Variasi Penambahan Tepung Ampas Tebu dan Polyvinyl Alcohol Andrew Setiawan Rusdianto; Winda Amilia; Miftahul Choiron; Andi Eko Wiyono; Ucik Nurul Hidayati
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.492 KB) | DOI: 10.25047/jofe.v1i3.3330

Abstract

Biodegradable foam is a type of environmentally friendly packaging made from biopolymers in the form of starch that can be degraded naturally. This study aims to determine the characteristics of biodegradable foam and its prototype made from cassava starch as a biopolymer substitute for synthetic polymers by adding variations of bagasse flour to compact the structure and polyvinyl alcohol (PVA) which functions to reduce water absorption. The stages of making biodegradable foam are started by making bagasse flour, making biodegradable foam sheets using the baking process, and making a prototype bowl of biodegradable foam. The making of this biodegradable foam consists of 6 formulas by adding variations of bagasse flour (5%, 10%, 15%) and PVA (20%, 40%) from 36 grams of starch mass. The tests carried out were in the form of water absorption, biodegradation, thickness, tensile strength, and density tests. The best treatment was found in the A3B1 formula which was used as the basis for making a prototype bowl of biodegradable foam. The addition of variations of bagasse flour and PVA had a significant effect on the characteristics of water absorption and biodegradation, while the other characteristics were only PVA which had a significant effect. The results of the best treatment as the basis for making a prototype bowl of biodegradable foam with water absorption characteristics of 25.93% and biodegradation of 45.95%.
Pendampingan Penguatan Kelembagaan Pokdarwis dalam Mengelola Rest Area BUMDes Puncak Saung Naga Rokhani Rokhani; Winda Amilia; M. Rondhi; Anik Suwandari; Nurul Dwi Novikarumsari
Janaka, Jurnal Pengabdian Masyarakat Vol 4 No 2 (2022): May 2022
Publisher : LP3M STAI Darussalam Krempyang Nganjuk

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/janaka.v4i1.558

Abstract

The community services was held in Sumber Gading Village, Sumberwringin District, Bondowoso Regency. The period of service activities is carried out from January 26, 2021 to March 11, 2021. This activity aims to: 1) conduct training on newly formed BUMDes; 2) conduct training to strengthen tourism awareness groups (POKDARWIS) in optimizing their functions as village tourism managers who have advantages and local wisdom; and 3) encourage the active role of SMEs and art actors to synergize with BUMDes, POKDARWIS in order to brand tourism. Based on the implementation of activities and discussions during the training, it can be concluded that there is still a need for continued assistance, because the Pokdarwis management and members have just changed personnel. Regarding the selection of business fields to be worked on by Pokdarwis, it still needs assistance, as well as in tourism branding, Pokdarwis still needs assistance whether to brand the Saung Naga peak rest area in branding tourist villages or village tours.
THE COMMUNITY SERVICE TO CREATE PACKAGING DESIGN FOR BATIK SILABANGO Miftahul Choiron; Bertung Suryadharma; Ardiyan Dwi Masahid; Winda Amilia; Andrew Setiawan Rusdianto
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat Periode II Tahun 2022
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Batik is an ancestral art which is Indonesia's cultural wealth. Each region has a distinctive motif that characterizes the origin of the batik. Silabango Batik is batik developed by one of the MSMEs in Arjasa village, Arjasa sub-district, Jember district. The uniqueness, beauty, and exclusivity of Silabango's hand-written batik motifs have not been packaged properly, so they are not in accordance with the branding they want to create. Therefore, this community empowerment aims to build the brand image of Silabango batik through the development of packaging designs. Packaging is designed using white paper, 200 grams grammatical, single wall for exclusive product packaging, packaging for premium products using kraft paper, 140 gram grammatical, single wall. Keywords: batik, packaging,color, SME
Karakteristik Kopi Robusta Argopuro dengan Metode Pengolahan Honey Process dan Penambahan Nanas Mas Anang Fuad Rifa’i; Winda Amilia; Miftahul Choiron; Andrew Setiawan Rusdianto; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3746

Abstract

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.
Identification of Beef Freshness Using Smart Labels Based On Anthocyanin Extract of Purple Cabbage (Brassica Oleracea Var. Capitata L.) Tommy Eka Chandra Firmansyah; Andrew Setiawan Rusdianto; Winda Amilia
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 (591.209 KB) | DOI: 10.47701/icohetech.v1i1.1147

Abstract

Technological developments ensure food quality and food safety when the Covid-19 pandemic in innovation and application develop rapidly. This is related to food safety which prioritizes body health. Beef is a source of animal protein that is needed to complete nutritional needs to maintain body health and immunity. Beef is a food material that is susceptible to damage due to microbiological and chemical activities. In general, people can only assess the quality and freshness of beef by conducting a sensory evaluation, namely the visual, smell, and texture processes. Sensory evaluations tend to be subjective in nature which is accepted by human reason. It is very ineffective to be used as the same parameter by everyone. Moreover, in support of new habit patterns, there must be renewable technology that can help to reduce direct contact between people being marketed. So we need indicators that can answer the freshness of local beef which is more practical and can facilitate all levels of society. The smart label based on purple cabbage anthocyanin can be a product that helps people see the freshness of beef very easily. Several previous studies have stated that anthocyanins in fruits and vegetables can be a natural indicator that can harm the volatile gases present in meat during the storage process. Purple cabbage (Brassica oleracea var. capitata L.) is known to have a very high anthocyanin content. Besides that, the color density produced by purple cabbage makes it possible to support smart labels. In this study, the extraction of purple cabbage anthocyanin by maceration method used two different types of solvents, namely 96% methanol acidified with 1% HCl and 95% ethanol which was acidified with 3% Citric Acid so that the best total content of purple cabbage anthocyanin was 87,324 mg / 100g with a pH of 5.4. Smart labels are made into edible films with a mixture of chitosan, polyvinyl alcohol, and CMC. The parameters of the freshness level of the meat are based on the pH and Total Microbial tests on beef. From these parameters, changes in smart labels are avoided so that it can change changes in the quality of meat in packaging. Fresh beef has a pH ranging from 6.7 - 7.2 then will experience a decrease in pH to 5.4 - 5.5 (ultimate pH of beef) and then beef tends to increase in pH (spoilage process). In this pH range, it can be divided into three types of groups of smart label indicator color change which results in grouping data on meat products, namely fresh, still fresh, and not fresh.
Co-Authors -, Giyarto Ade Liya Pratiwi Adila, Hifdzil Aghata, Ola Riska Aprilia Intan Agustriono, Aldi Ahmad Yusuf Akhmad Taufikqul Hakim Aldini, Achmad Shorfi Alleyda, Nadia Azro Andi Eko Wiyono, Andi Eko Andrew Setiawan Andrew Setiawan Andriani, Windy Nur Anfaq Syahriyal Fadhil Anik Suwandari Anindya Dyah Untari Anwar Anwar Ar-Rafi, Muhammad Ghani Arif Arif ariza budi tunjung-sari, ariza budi Arma Dwi Novemi Aulia, Wilsa Dina Baladraf, Thabed Tholib Bayu Aprillianto Bertung Suryadarma Bertung Suryadharma, Bertung Cempaka Paramita, Cempaka Clara Septaria Melinda Dadin Gilang Pranata Darmawan, Adam Hegi Deliyana, Annysa Dhifa Ferzia Dini Kusuma Ningrum Doni Adi Nugroho Dyah Rizki Karismasari Emilia, Devi Sisca Fajar Aji, Fajar Fatma Dewi Ferry Julio Prabowo Firstandika, Leader Fransna, Adilah Devira Gusti Ayu Putu Agung Hadi Sampurna Handayani, Essa Tri Hapsari, Dea Nawang Herlina Herlina Herry Purnomo, Bambang Hical W, Muhammad Irsyad Hidayah, Ridatul Winda Hifdzil Adila Hifdzil Adila Hita, Muhammad Arga Ida Bagus Suryaningrat Intan Nurul Awwaliyah Intan Rohmatul Maulidiah Irmy Arya Tri Nasrin Isti Fadah Jamalia Ulfa, Erlin Laila Adhani Putri Malik Laksmi Indreswari Laksmi Indreswari Lestari, Dwi Indah Lestari, Widyawati Luluk Sinta Devi Maghfiroh, Maulidatul Mahardika, Nidya Shara Maria Belgis Markus Apriono Mas Anang Fuad Rifa'i Mas Anang Fuad Rifa’i Masahid, Ardiyan Dwi Mashudi, Achmad Maslahah Masruroh, Dhiya Nailatul Mayasari, Feby Rianti Michael Cristofer R Miftahul Choiron Miftahul Choirun Mochammad Nur Faizin Moh. Rizqy Izzul Haaq Mohammad Nor Mohammad Rondhi Nadie Fatimatuzzahro Nadie Fatimatuzzahro Nana Maulidya Nidya Shara Mahardika Nining Ika Wahyuni Nita Kuswardhani Novita Fitri Yulian Nurjannah, Rifdah Nada Nurul Dwi Novikarumsari, Nurul Dwi Ola Riska Aprilia Intan Aghata Pasaribu, Elen Bethania Permana Shita, Amandia Dewi Plus, Melinda Lady Prameswari, Fitrih Salsabilah Pramitha P.A, Amanda Pranata, Dadin Gilang Purborini, Ajeng Gendis Puspitania, Dewi Arum Rahayu, Supratiana Rahma, Alifia Suci Rendra C. Prasetya Rendra Chriestedy Prasetya Rendra Chriestedy Prasetya Retha Talia Shasabillah Rifqoh Anggarani Mulyana Rifqoh Anggarani Mulyana Ririn Irmadariyani Rohmatika, Shilfy Rokhani Rokhani Rokhani Rokhani Rokhani Rokhani, Rokhani Rudianto, Andrew Setiawan Rusdianto, Andrew Setiawan Salsabil, Maulana Yusqi Sampurna, Hadi Saputra, Rifki Saputri, Luluk Savitri, Dewi Ayu Sayidati Zulaikhah Setiawan Rusdianto, Andrew Shinta Syafrina Endah Hapsari Siti Maria Wardayati Suwardani, Kanaya Sukma Ardha Suwasono, Sony Tectona, Reza Dwi Thabed Tholib Baladraf Tito, Arif Budiman Tommy Eka Chandra Firmansyah Tommy Eka Chandra Firmansyah Ubaid Farid Handoko Ucik Nurul Hidayati Ula, Dina Hanifatul Vina Julie Dwi Sinta Vinka Oktavia Pramesti Virgita, Candrika Nur Wardhani, Dyah Ayu Kusuma Whina Sofiana Wijaya, Natanael Okta Wilantari, Regina Niken Windria, Renata Sita Wisnu Wardana, Wisnu Wiwik Febriyanti Yuli Wibowo Yuliyana, Ida Alfi Zhelma Rahmatika Zuhriyah, Anis K