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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknosains Pangan Agrointek Caraka Tani: Journal of Sustainable Agriculture Jurnal Sinergitas PkM & CSR Jurnal Teknologi Hasil Pertanian SEMAR AgriHealth: Journal of Agri-food, Nutrition and Public Health Fruitset Sains : Jurnal Pertanian Agroteknologi Prosiding Konferensi Nasional PKM-CSR
Dwi Ishartani
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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Journal : SEMAR

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OLAHAN PANGSIT JAMBU BIJI MERAH UNTUK MENDUKUNG PENGEMBANGAN DESA WISATA BUAH JAMBU MERAH DI KECAMATAN NGARGOYOSO, KABUPATEN KARANGANYAR Dwi Ishartani
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 1 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i1.16290

Abstract

KecamatanNgargoyoso is one of the favourite tourism destination in KabupatenKaranganyar. There are many established tourism destination that have been popular among domestic and international tourists, such as Cetho Temple, Sukuh Temple, and Jumog Waterfall. A right development strategy is needed to strengthen KecamatanNgargoyoso as a tourism destination that is positively correlated to the area development policy of Local Government of KabupatenKaranganyar. At this time, tourist villages is intensively developed into cluster management and one of those village is DesaWisataJambuMerah (Guava Tourist Village). Food products based on guava as raw material should be developed to strengthen the image of this Guava Tourist Village. A series of training and mentoring about guava processing in order to produce marketable ‘pangsit’ product was conduct througt this program. The IbM Program gave positive effects to the group of farmers‘CandiMakmur’ that involved in this program as partner. The partner got production capacity increase, product quality increase, product packaging and labelling innovation, and also practiced Good Manufacturing Process throughout the guava processing.Keywords :tourist village, guava food product, pangsit, Ngargoyoso
PENINGKATAN KINERJA UMKM JANGGELAN DI KABUPATEN PACITAN MELALUI INTRODUKSI TEKNOLOGI PRODUKSI DAN MANAJEMEN KEUANGAN Wiwit Rahayu; Dwi Ishartani; Nuning Setyowati
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 4, No 2 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v4i2.4564

Abstract

”Janggelan” (Mesona palustris BI) that known by the name of Black Cincau is one of the plant species in Indonesia are grown widely in Pacitan, especially in Bandar sub district. “Janggelan” in Bandar subdistrict has good prospects to be developed because a lot of production and marketing is widespread. This opportunity was captured by residents in the “Jeruk Village”, Mr. Suyanto who processing wet “janggelan” into dry “janggelan” with the business name "Suyatno Janggelan" and Mr. Haris Kuswanto who processing “dry janggelan” become Cincau with the business name "Cincau Lestari". Problems encountered in the development of “Janggelan Business” are limited means of production, the production process is not suitable to the standards of food processing and financial management is not well ordered. Activities were undertaken aim to improve the performance of both SMEs partners. Activities include training of the Good Manufacturing Process (GMP), practical bookkeeping training and the introduction of production technology in the form of janggelan chopper machine, stainless steel drum for cooking “janggelan”, and the generator as a power source for a mechanical stirrer. From this activity, SMEs partners can increase the production and quality of products that suitable to the standards of Good Manufacturing Process, and have the financial records. At the end, this activity can increase revenues of SMEs partner.Keywords: “janggelan”, the performance of SMEs, production technology, financial management
IbM PENINGKATAN POTENSI EKOWISATA DI DESA JATIREJO KECAMATAN NGARGOYOSO KABUPATEN KARANGANYAR MELALUI PENGEMBANGAN OLAHAN JAMBU BIJI MERAH SEBAGAI OLEH-OLEH KHAS DESA WISATA JAMBU BIJI MERAH Rohula Utami; Dwi Ishartani; Lia Umi Khasanah
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 6, No 1 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v6i1.20892

Abstract

Ecotourism is currently growing rapidly. This type of tourism is environmentally friendly tourism that promotes the aspects of nature conservation, socio-cultural empowerment, and local community economy, as well as aspects of learning and education. Several local governments seized this opportunity, among them is Karanganyar. Jatirejo Village in Ngargoyoso Subdistrict is one of the villages in Karanganyar which developed as ecotourism destination by exploiting its local potency, that is red guava cultivation. To strengthen the image of Jatirejo Village as the Red Guava Tour Village, it needs several development strategies, among them creating a unique souvenir by utilizing local potency. In this activity is conducted red guava processed development as souvenir typical of Red Guava Tour Village. Partners coupled in this activity is SME (Small Medium Enterprise) Putra Jambu currently processing red guava fruit into ice cream and Kelompok Makmur Candi Tani who currently cultivate the red guava and process the red guava leaves into chips. Both SMEs have constraints in the form of limited production technology, resulting in inconsistent product quality, short shelf life, low production capacity and narrow marketing reach, and limited marketing. The first activities of IbM were accompanied the SMEs to prepare the Standard Operation Procedure (SOP). Introduction of packaging and improvement of labeling on red guava leaf chips also have revealed by this program. Several production equipments also introduced to the SMEs such as ice cream maker machine, automatic sealer, and ice cream distribution equipment (freezer). This program also conducted training and marketing assistance. With this activity, there is an improvement of product quality, performance efficiency improvement, and market expansion of SME Putra Jambu and Farmers Grup Candi Makmur.Keywords: ecotourism, red guava, Karanganyar, Ngargoyoso, Souvenirs
Co-Authors . Elfi Affandi, Dian R. Amanto, Bambang S. Anastasia Mayasari Asiyatu Nurulaini Asri Nursiwi Asri Nursiwi Asri Nursiwi Bambang Sigit Amanto Betty Wulandari, Betty Dahrul Syah Dessy Cahya Purnamasari Dian Rachmawanti Affandi Dian Rachmawanti Affandi, Dian Rachmawanti Dian Rachmawanti, Dian Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Edhi Nurhartadi Fitri Mey Irmawati, Fitri Mey Frederica Ariesta Rahayu, Frederica Ariesta Godras Jati Manuhara Gusti Fauza, Gusti Isthika Tri Hastuti, Isthika Tri Kawiji Kawiji Lia Umi Khasanah Mandasia Pangastuti Muhammad Luthfi Nuning Setyowati Nur Ayu Istiqomah Nur Her Riyadi Parnanto Nuri Andarwulan Putri Devi Permatasari R. Baskara Katri Anandito Rahayu, Puji P. Rini Wulandari Rohula Utami Sari, Ardhea Mustika Setyaningrum Ariviani Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Suci Rahmawati Windi Atmaka Windi Atmaka, Windi Wiwit Rahayu Zaman, M. Zukhrufuz