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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan The Journal of Experimental Life Sciences (JELS) Journal of Innovation and Applied Technology Erudio: Journal of Educational Innovation Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) INOVASI: Jurnal Hasil Pengabdian Masyarakat Journal of Coffee and Sustainability
Wenny Bekti Sunarharum
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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Peningkatan Kapabilitas, Dayasaing Dan Teknologi Produksi Kopi Wine Sebagai Produk Unggulan Penyangga Meru Betiri Di Desa Kebonrejo Kec. Kalibaru, Banyuwangi Wenny Bekti Sunarharum; Siti Asmaul Mustaniroh; Fitria Dina Riana; Devi Farah Azizah
Journal of Innovation and Applied Technology Vol 9, No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2023.009.01.15

Abstract

Kelompok Kopi “Maharadja Kalibaroe” dan Kelompok Kopi “Makmur Jaya” berlokasi di Desa Kebonrejo, Kecamatan Kalibaru, Kabupaten Banyuwangi yang merupakan salah satu desa penyangga Taman Nasional Meru Betiri (TNMB). Tujuan kegiatan Doktor Mengabdi (DM) adalah meningkatan kemampuan dan efisiensi proses produksi kopi wine dengan implementasi alih teknologi tepat guna serta penguatan manajemen kelembagaan. Metode kegiatan yang dilakukan adalah brainstorming dan FGD, bimtek dan pendampingan, fasilitasi dan diseminasi alih teknologi produksi, serta monitoring dan evaluasi. Hasil pelaksanaan kegiatan diantaranya diskusi solusi dan strategi bersama, memberikan inovasi resep produksi kopi dan desain label kemasan, pengelolaan usaha, penyampaian standar GMP dan penyusunan SOP, serta transfer teknologi produksi. Secara umum, kegiatan berjalan lancar dan telah memberikan dampak positif pada mitra kelompok kopi.
Promoting Geographical Indication of Banyuwangi Liberoid Coffee: A Community Capital Framework Danniary Ismail Faronny; Wenny Bekti Sunarharum; Luchman Hakim
Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Vol 20, No 2 (2023): July 2023
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/presipitasi.v20i2.402-416

Abstract

Promoting Geographical Indications (GI) for Liberica coffee in Banyuwangi is essential to enhance its recognition as a strategic economic commodity. This study aims to map communal assets using the Community Capital Framework (CCF) owned by coffee producers, supporting the development of GIs. Data was collected through on-site semi-structured questionnaires and interviews using a qualitative descriptive approach. The analysis, based on the CCF approach encompassing natural, cultural, human, social, political, financial, and built capital, allows for a comprehensive understanding of community resources. Integrating the CCF in promoting GI for Liberica coffee holds potential for sustainable development in Banyuwangi. Considering the seven key capitals (environmental, human, economic, infrastructure, social, cultural, and political) enables the formulation of a comprehensive strategy, ensuring product quality, market value, environmental sustainability, and the community's economic growth. By strengthening the Liberica coffee sector through the integration of CCF and GI promotion, the study facilitates heightened competitiveness, reputation, and market value, benefiting smallholder farmers and fostering overall economic growth. This approach aligns with the broader goals of sustainable development and contributes to the empowerment of the local coffee community in Banyuwangi.
EKSPLORASI KARAKTERISTIK KIMIA DAN FISIK SERTA KOMPONEN GULA PADA MANGGA GARIFTA (Mangifera indica) Annisa Irfianti; Wenny Bekti Sunarharum
Jurnal Pangan dan Agroindustri Vol. 7 No. 2 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.02.5

Abstract

Mangga garifta (Mangifera indica) yang terdiri dari empat jenis (Garifta Merah, Garifta Jingga, Garifta Orange, dan Garifta Gading) merupakan varietas mangga terbaru hasil persilangan mangga-mangga lokal kualitas terbaik. Mangga tersebut diklaim memiliki rasa yang lebih manis dari jenis mangga lainnya. Penelitian ini bertujuan untuk mengetahui karakteristik mangga garifta secara kimia dan fisik serta mengatahui komponen gula yang terkandung didalam mangga garifta. Hasil penelitian menunjukkan bahwa jenis mangga garifta tidak memberikan pengaruh nyata terhadap karakteristik mangga dan komponen gula pada mangga garifta. Komponen gula tertinggi yang terdapat pada mangga garifta yaitu gula jenis sukrosa dengan konsentrasi tertinggi 8% pada mangga garifta orange. Kata kunci: Karakteristik kimia, Komponen gula, Mangga garifta 
Physicochemical Characteristics and Consumer Acceptance of Bagged Indonesian Green Tea (Camellia sinensis) Formulated with Cinnamon Bark (Cinnamomum burmannii) and Lemon (Citrus limon) Peel Adinda Kirana; Wenny Bekti Sunarharum
The Journal of Experimental Life Science Vol. 10 No. 1 (2020)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2019.010.01.12

Abstract

Green tea is a popular functional beverage mostly due to its high antioxidant activity. However, based on preliminary study, the taste such as its bitterness and flavour were somehow disliked by Indonesian consumers, and therefore formulation with other materials such as the addition of cinnamon and lemon peel may bring an advantage.This research was aimed to study the effect of formulation of bagged Indonesian green tea with cinnamon and lemon peel to the physicochemical characteristics of the tea and its consumer acceptance. Evaluation on the effect of different steeping time while brewing those tea formulas was also reported. The formula being investigated was F1, F2, and F3 with green tea: cinnamon: lemon peel at the ratio of 70:15:15, 70:12:18, and 70:9:21, respectively.Tea brewing was performed at 100°C, followed by a steeping time (L) at 1, 3, and 5 minutes. The results indicated that the addition of more cinnamon and longer steeping time had increased total phenol and antioxidant activity of the brewed tea. Based on the consumer acceptance test, the formula ofgreen tea: cinnamon:lemon peel at 70:15:15 along with 3 minutes steeping time, was generally scored highest for degree of liking but the ratio of 70:12:18 was the most accepted or preferred for aroma.The best treatment was achieved on the ratio of green tea:cinnamon:lemon peel = 70:12:18, under 5 minutes steeping time. The best treatment provided a pH of 5.13, lightness (L*) at 44.93, redness(a*) at -2.50, yellowness (b*) at 16.93, total phenol of 59.82 mgGAE.g-1, and IC50 of 59.39 ppm.
The effect of formulation with ginger (Zingiber officinale var. Roscoe) and different brewing techniques on physicochemical and organoleptic characteristics of cascara tea Wenny Bekti Sunarharum; Ajeng Khorirodatul Djannah; Ngesti Ekaning Asih
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.03.9

Abstract

The utilization of coffee cherry pulp, one of coffee processing waste, into  tea (or known as cascara tea) is still limited regardless of its potential. Cascara tea flavor could be improved, such as by the addition of spices.  Besides the addition of spices, the brewing techniques may also contribute to the properties of brewed cascara tea and consumer acceptance This study aimed to determine the effect of formulation (the ratio between cascara and ginger) and the different brewing techniques on the physicochemical and organoleptic characteristics of cascara tea. The best treatment was also determined. This study was conducted in Nested design with 2 factors i.e. brewing techniques (decoction and infusion) and ratio of cascara and ginger (9:1; 7:3; 5:5). Data analysis was performed using Minitab 17 and the best treatment was chosen by Multiple Attribute Zeleny method. The results showed that the ratio between cascara and ginger, as well as brewing techniques had a significant effect (α = 0.05) on total phenolic content, caffeine content, pH, color (L*, a* and b* value), and organoleptic parameter (except for taste, aftertaste, and overall). The best treatment was obtained from cascara tea with ratio of cascara and ginger =7: 3, brewed using the decoction technique. It offered total phenolic content of 27.73 mg GAE/g; caffeine content of 1.93 mg/g; pH of 6.1; Lightness (L*) 40.1; redness (a) 12.4; and yellowness (b*) 25.6.
Local Ecological Knowledge of Liberoid Coffee Farmers in Banyuwangi: an Ancestral Legacy in Preserving the Natural Environment Danniary Ismail Faronny; Melati Julia Rahma; Wenny Bekti Sunarharum; Luchman Hakim
Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Vol 21, No 1 (2024): March 2024
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/presipitasi.v21i1.249-263

Abstract

This study investigates the integration of Local Ecological Knowledge (LEK) in the sustainable development of Banyuwangi Liberica coffee, focusing on coffee farmers' ancestral heritage and local knowledge systems. Practices in land management, cultivation techniques, pest control, and pruning waste utilization are examined. Through qualitative data analysis from interviews and field observations, the research highlights the depth and significance of LEK in maintaining environmental sustainability and cultural heritage. Liberica coffee farmers possess a wealth of inherited LEK, encompassing ecological dynamics, sustainable agriculture, and natural resource conservation. Farmers integrate this knowledge into decision-making, evaluating innovations through research trials. Adopting appropriate practices preserves local ecosystems and maintains Liberica coffee's authenticity. The study underscores LEK's crucial role in land management and cultivation, with seedlings and repurposing waste for soil fertility. Pruning and using shade plant branches optimize fruit production and microclimate regulation. Natural pest control minimizes chemical pesticide use, preserving the coffee ecosystem's delicate balance and supporting biodiversity. Integrating LEK not only fosters environmental sustainability but also strengthens the community's social and cultural fabric. Coffee farmers' ancestral heritage and deep connection with the land contribute to the resilience of local agricultural practices, promoting the well-being of both farmers and the ecosystem.
Pelatihan Pengendalian Hayati dan Penggunaan Asap Cair untuk Penguatan Pertanian Kopi Organik Berkelanjutan Mufidah Afiyanti; Zulfaidah Penata Gama; Muhammad Nuh; Wenny Bekti Sunarharum; Sugiono Sugiono
INOVASI: Jurnal Hasil Pengabdian Masyarakat Vol 3, No 2 (2023): INOVASI: Jurnal Hasil Pengabdian Masyarakat
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/inovasi.v3i2.54418

Abstract

Abstrak. Agroforestri kopi di Kecamatan Kalipuro, Banyuwangi, seperti agroforestry pada umumnya, dapat mendorong pembangunan berkelanjutan dengan mempertahankan aktivitas manusia (pertanian) bersamaan dengan melestarikan sumber daya alam. Jasa layanan agroforestri ini bisa didapatkan jika praktek agroforestri dilaksanakan secara berkelanjutan. Salah satu cara untuk mempertahankan sistem berkelanjutan pada agroforestri adalah dengan mempraktikkan manajemen berkelanjutan, baik dari sisi peningkatan daya dukung lingkungan maupun masyarakatnya. Berdasarkan analisis situasi yang telah dilakasanakan, permasalahan utama yang ada di wilayah agroforestry ini, yaitu pengelolaan kebun kopi yang belum sepenuhnya organik. Kondisi ini dapat mengancam keberlanjutan pertanian organic di daerah tersebut. Oleh karena itu, perlu adanya langkah aktif peningkatan daya dukung masyarakat dari pihak akademisi dan juga praktisi. Pelatihan pengendalian hayati dan pembuatan pestisida nabati merupakan salah satu peningkatan IPTEK dalam rangka meningkatkan pengetahuan masyarakat petani, ibu-ibu dan remaja untuk dapat berperan serta menjaga keberlanjutan pertanian berkelanjutan. Pengenalan perbedaan hama dan musuh alami, cara menjaga keberlanjutan kehidupan musuh alami, pelestarian tanaman yang dapat digunakan sebagai sumber pestisida nabati, serta pembuatan pestisida menggunakan mesin asap cair telah diperkenalkan dalam kegiatan pengabdian kepada masyarakat ini.Kata Kunci: pestisida nabati, musuh alami, hama, daya dukung masyarakati
Introduksi Teknik Seduh Kopi Serta Coffee Mixology Di Desa Donowarih, Kecamatan Karangploso, Kabupaten Malang Dalam Upaya Mendukung Pembangunan Ekonomi Kreatif Sunarharum, Wenny Bekti
Journal of Innovation and Applied Technology Vol 10, No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.01.010

Abstract

Donowarih Village is a village located in Karangploso District, Malang Regency which produces local specialty coffee and is located on a strategic position. The aim of this program was to introduce coffee brewing techniques and coffee mixology to representatives of the Donowarih Village community, in order to support creative economic development. The methods involved preparation, training, Focus Group Discussion (FGD), as well as technology introduction and technical supervision. The technology introduced was manual brewing techniques and coffee mixology, the technique of blending and mixing ingredients. The training went smoothly, attended by 5 participants from Donowarih Village. The result showed an increase of participants' understanding on manual brewing techniques and coffee mixology in order to increase enjoyment, sensation, and consumer acceptance.
Capacity Building for Mobile Coffee Micro, Small, Medium, Enterprises in Banyuwangi Regency Sunarharum, Wenny Bekti; Nurcholis, Mochamad; Prananto, Yuniar Ponco; Satria, Dias
Journal of Innovation and Applied Technology Vol 10, No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.02.010

Abstract

The mobile coffee trend has become an innovation in marketing coffee products, especially in urban areas. Mobile coffee offers a more flexible and personalized way to reach consumers, in line with the increasing demand for coffee in Indonesia. This service is based on the need to increase the capacity of mobile coffee business actors in Banyuwangi Regency, which has great potential in the agricultural sector, especially coffee. A participatory approach was carried out in the form of training, technical guidance and assistance to mobile coffee business actors. This service includes training in post-harvest processing techniques, business management, and digital marketing strategies as well as technical guidance on coffee fruit production. Data was collected through interviews, and carrying out pre-tests and post-tests to measure the increase in understanding and skills of business actors. The research results show a significant increase in the knowledge and skills of mobile coffee entrepreneurs, especially in the aspects of post-harvest processing, production and marketing. The impact of this service is the creation of mobile coffee business actors who are more competent and able to compete in a wider market, as well as improving the quality of life through increasing income
Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle Mohd Rozali, Nur Anisya Faten; Windayani, Neneng; Sunarharum, Wenny Bekti; Romli, Siti Rashima; MD Sikin, Adi; Wan Kamarudin, Wan Saidatul Syida
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.1

Abstract

The fermentation time plays a crucial role in the development of functional properties in fermented products, including kefir. This study investigates the effect of fermentation time on the nutritional, microbiological, and sensory properties of Roselle-based kefir popsicles. Fermentation times of 0, 18, 24, and 30 hours were analyzed for changes in acidity, viscosity, turbidity, fat content, ash content, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), anthocyanins, antioxidant activity, calcium concentration, and Lactobacillus spp. population. Sensory evaluation assesses consumer preferences based on appearance, mouthfeel, flavor, aroma, color, and overall acceptance. The results showed that longer fermentation times, especially 30 hours, increased acidity, viscosity, and other nutritional parameters. However, popsicles fermented for 18 hours were most preferred by consumers due to their balanced sensory attributes. This study highlights the role of fermentation time in enhancing both the nutritional value and sensory appeal of Kefir Roselle-based popsicles, suggesting their potential as functional foods.
Co-Authors . Harijono A. Harijono Adinda Kirana Adnel Nathaniela Sabatudung Ajeng Khorirodatul Djannah Ani Budi Astuti Annisa Aurora Kartika Annisa Irfianti Asep Awaludin Prihanto Athirah, Clarissa Evanarda Azzahramidha Pradichaputri Bimo, Igoy Arya Danniary Ismail Faronny Dego Yusa Ali Devi Farah Azizah Dias Satria Dimas RA, Muhammad Efrat, Novianus Elok Waziiroh Erni Sofia Murtini Fitria Dina Riana Hidayatun Muyasyaroh I Komang Suwita Isna Suci Rakhmita Jatmiko, Naila Syakira Jaya Mahar Maligan Kartika, Annisa Aurora Kgs . Ahmadi Khairunnisa, Meutia Irdina KIKI FIBRIANTO Laila Yum Wahibah Luchman Hakim Luthfatul Amaliana Md Sikin, Adi Melati Julia Rahma Miftachurrochmah, Anis Mimi Nurminah Mochamad Nurcholis Mohd Rozali, Nur Anisya Faten Mufidah Afiyanti Muhamad Ibnu Shidqi Farras Muhammad Nuh Mu’awannah, Nailul N Nurjannah Nadyah Eka Nurizza Ngesti Ekaning Asih Pranita, Meylda Dyah Purba, Newyearta Gloria R. Amilia D. Kurnain Romli, Siti Rashima Saputro, Arifin D. Septiana, Siska Siti Asmaul Mustaniroh Siti Narsito Wulan Sudarminto Setyo Yuwono Sugiono Sugiono Tanalyna Hasna Teti Estiasih Teti Estiasih Teti Estiasih Thomas Rianto Tunjung Mahatmanto Umami, Hindun Riza Wahyuni, Nuril L Wan Kamarudin, Wan Saidatul Syida Windayani, Neneng Wulandari, Eka Shinta Yuniar Ponco Prananto Zulfaidah Penata Gama