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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Sosial Ekonomi Pertanian Agrointek Pro Food Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Biologi Tropis Indonesian Food and Nutrition Progress JMM (Jurnal Masyarakat Mandiri) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Riset Teknologi Industri International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Ilmiah Pengabdian dan Inovasi National Multidisciplinary Sciences Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Suwasono, Sony
Fakultas Teknologi Pertanian, Universitas Jember
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Aplikasi Starter Bakteri Asam Laktat Bentuk Sel Bebas Pada Fermentasi Kopi Arabika Argopuro Sony Suwasono; Ardiyan Dwi Masahid; Rahmania Intan Putri Pertiwi; Djoko Soemarno
National Multidisciplinary Sciences Vol. 2 No. 3 (2023): Proceeding SEMARTANI 2
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/nms.v2i3.286

Abstract

Peningkatan kualitas kopi arabika Argopuro dapat dilakukan dengan perbaikan fermentasi dengan penambahan starter. Salah satunya dengan aplikasi starter sel bebas bakteri asam laktat (BAL) pada fermentasi biji kopi guna meningkatkan aktivitas mikroorganisme dan jumlah asam organik yang dihasilkan. Asam laktat akan meningkatkan keasaman sehingga biji kopi yang dihasilkan lebih tahan terhadap mikroorganisme patogen dan memiliki cita rasa yang lebih baik. Bakteri yang digunakan adalah L. plantarum (Lp), L. rhamnosus (Lr), L. johnsonii (Lj), dan L. fermentum (Lf) dengan variasi F0 (Lp 0% + Lr 0% + Lj 0% + Lf 0%), F1 (Lp 40% + Lr 40% + Lj 10% + Lf 10%), F2 (Lp 30% + Lr 30% + Lj 20% + Lf 20%), F3 (Lp 20% + Lr 20% + Lj 30% + Lf 30%), F4 (Lp 10% + Lr 10% + Lj 40% + Lf 40%). Pengamatan meliputi pertumbuhan populasi mikroorganisme selama fermentasi, berat biji, total asam laktat, kadar air, kadar kafein, dan citarasa biji kopi sangrai. Hasil penelitian menunjukkan bahwa bobot biji kopi kering antara 0,179 – 0,191 g. Nilai total asam biji kopi antara 0,25 – 0,35%. Nilai kadar air biji kopi antara 11,71 – 12,30%. Kandungan kafein biji kopi antara 0,47 - 0,96%. Uji cita rasa biji kopi Arabika Argopuro menunjukkan skor lebih dari 80 dan bisa masuk dalam kategori kopi spesialti.
Designing Model for the Development of Sustainable Small Coffee Agroindustry at the Agropolitan Area of Ijen, East Java, Indonesia Wardhana, Danu Indra; Wibowo, Yuli; Suwasono, Sony
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.5

Abstract

AbstractConsidering Indonesia is one of the world's major coffee producers, the small coffee agroindustry has much room to grow. The industry faces some challenges, including low output, limited access to the market, insufficient human resource capabilities, and improper waste treatment. This research aimed to create a model for the coffee agroindustry's growth utilizing a sustainable development concept in the form of decision support systems. The model is named AgroCoffee, which comprises six submodels: submodel of superior product selection of coffee agroindustry, submodel of social, submodel of institutional, submodel of technology, submodel of environmental, and submodel of economic. This study used several data analysis methods: exponential comparison approach, multi expert-multi criteria decision-making, interpretative structural modeling, analytical hierarchy process, and financial analysis. The model was verified in the agropolitan area of Bondowoso's Ijen highland in East Java, Indonesia. The findings revealed that the model could accurately simulate the coffee agroindustry system, which allows the model to generate recommendations for decision-makers on how to establish sustainable coffee agroindustry. Further improvements and adjustments to the model need to be conducted to develop a better model that dynamically follows the current needs and conditions to make the latest data and information obtained more accurate.Keywords: coffee agroindustry, Ijen highland agropolitan, sustainable development AbstrakIndonesia merupakan salah satu penghasil kopi terbesar di dunia sehingga agroindustri kopi rakyat berpotensi tinggi untuk dikembangkan. Permasalahan pengembangan agroindustri kopi rakyat di Indonesia yaitu: produktivitas kopi yang rendah, akses pemasaran yang terbatas, keterampilan sumber daya manusia yang rendah, dan limbah pengolahan kopi yang belum ditangani dengan baik. Penelitian ini bertujuan untuk merancang suatu model pengembangan agroindustri kopi rakyat dengan menggunakan konsep pembangunan berkelanjutan dalam bentuk sistem penunjang keputusan. Model ini diberi nama AgroCoffee, yang terdiri dari 6 submodel, yaitu submodel pemilihan produk unggulan, submodel sosial, submodel kelembagaan, submodel teknologi, submodel lingkungan, dan submodel ekonomi. Metode yang digunakan dalam analisis terdiri dari metode perbandingan eksponensial, multi expert-multi criteria decision making, interpretative structural modeling, analytical hierarchy process, dan analisis finansial. Rancangan model disimulasikan pada Kawasan Agropolitan Dataran Tinggi Ijen Kabupaten Bondowoso, Jawa Timur, Indonesia. Hasil penelitian menunjukkkan bahwa rancangan model telah mampu mensimulasikan sistem agroindustri kopi rakyat berdasarkan hasil verifikasi dan validasi pada model AgroCoffee. Oleh karena itu, model dapat diterapkan untuk memberikan rekomendasi bagi para pengambil keputusan dalam pengembangan agroindustri kopi rakyat yang berkelanjutan. Penyempurnaan dan penyesuaian model perlu dilakukan dalam rangka pengembangan sistem yang sesuai dengan kebutuhan dan kondisi saat ini sehingga data dan informasi terbaru yang diperoleh lebih akurat.Kata Kunci: agroindustri kopi, agropolitan dataran tinggi Ijen, pembangunan berkelanjutan
PENGEMBANGAN PRODUK TEMPE BERBASIS KORO DI DESA BANJARSENGON, KECAMATAN PATRANG, JEMBER Sony Suwasono; Jayus Jayus; Puspita Sari
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 1 No 1 (2022): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v1i1.28

Abstract

Patrang sub-district consists of 8 villages, namely Gebang, Jember Lor, Patrang, Baratan, Bintoro, Slawu, Jumerto, and Banjar Sengon. Banjarsengon Village is the farthest village from the Patrang District office + 7 km with an area of ​​about 14 km2. Until 2020, there are only a few food and beverage industries located in Patrang District, namely the shredded and milk industry in Gebang, and the tempeh industry in Baratan. However, there is no food and beverage industry in Banjar Sengon yet. This is very interesting because Banjar Sengon is a village that has the potential of human and natural resources. The tempeh industry is also not found, even though tempeh is widely consumed by the people in Banjar Sengon. Tempeh prices are getting more expensive in early 2022 due to high soybean prices. Due to the current difficulty in supplying expensive soybeans, several tofu and tempeh producers have begun to reduce production or stop production. This limitation of soybeans causes big problems for people who are usually consuming tofu and tempeh. Therefore, alternative types of koro beans must be provided to replace non-soybean raw materials. In this community service activity, the team has introduced koro beans as the raw material for making tempeh with a slight modification in the fermentation process. The results show that tempeh from koro gave high scores on performance, arome, taste, and texture, although the scores are still lower than soybean tempeh
Pengembangan Produk Teh Cascara Herbal Celup di Koperasi Wanita Muslimat Al-Ikhlas Desa Sidomulyo Suwasono, Sony; Kuswardhani, Nita; Nalurita, Indah; Rahmawati, Elis
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 2 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i2.307

Abstract

Community Service (PkM) aims to process coffee skin waste into cascara herbal dipping products in order to maximize the potential of previously unutilized coffee skin waste. The method used is Participatory Action Research (PAR). The partner in this PkM is the Al-Ikhlas Muslimat Women's Cooperative which is located in Sidomulyo Village, Jember Regency. The results that have been achieved in this Community Service activity are the production of herbal cascara tea products made from coffee skin waste with the addition of ginger. Herbal cascara tea products have a distinctive taste and aroma of coffee mixed with a refreshing sour and spicy taste from the addition of ginger. The taste of the cascara herbal dipped product is a distinctive taste. Cascara herbal tea will later be packaged using primary dip bag packaging and secondary standing pouch packaging. Processing coffee skin waste provides new variations for the products produced, namely the Muslimat Al-Ikhlas Women's Cooperative in Sidomulyo Village.
Microbial Profile of Salted Parrotfish (Bajo) in Tanjung Luar Traditional Market Jannah, Mirriyadhil; Suwasono, Sony; Nalurita, Indah
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.10005

Abstract

Salted parrotfish (Bajo) from East Lombok is a traditional product vulnerable to microbial contamination. This study aimed to identify microbiological hazards in Bajo salted fish marketed at Tanjung Luar Market. Ten samples were analyzed using Total Plate Count (TPC), yeast and mold enumeration, the Most Probable Number (MPN) method for coliforms and Escherichia coli, and selective isolation for Salmonella sp., Vibrio sp., and Staphylococcus aureus. TPC values ranged from 8.2 × 10⁴ to 1.5 × 10⁵ CFU/g, with several samples exceeding the SNI 2721:2009 limit (1 × 10⁵ CFU/g). Yeast and mold counts (1.2 × 10² – 6.8 × 10⁴ CFU/g) remained below the BPOM threshold. All samples contained coliforms (15–46 MPN/g), and most were positive for E. coli (up to 15 MPN/g), surpassing the SNI limit (<3 MPN/g). Salmonella sp. was not detected, whereas Vibrio sp. was found in three producers. Staphylococcus aureus was present in all samples (1.3 × 10² – 2.5 × 10² CFU/g), though still below the permitted limit (1 × 10³ CFU/g). These results indicate that Bajo salted fish remains contaminated with hygiene indicator bacteria and pathogenic microorganisms, particularly E. coli and Vibrio sp., posing potential health risks. Strengthened hygiene and sanitation practices in processing, storage, and distribution are essential to ensure product safety.
UJI PENERIMAAN KONSUMEN KOPI ARABIKA ARGOPURO DENGAN PENGOLAHAN NATURAL, HONEY DAN FULLWASH Mahardika, Nidya Shara; Suwasono, Sony; Plus, Melinda Lady; Amilia, Winda
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 1 No 2 (2022): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v1i2.220

Abstract

Argopuro Arabica coffee is coffee grown in Klungkung Village, Sukorambi District, Jember Regency by the Santoso Farmer Group. Klungkung Arabica coffee needs to be tested together with specialty coffee to determine consumer acceptance in order to realize the desire of Klungkung Village farmer groups to market their products throughout Indonesia and even abroad. The purpose of this study is to determine the segmentation and positioning of Arabica coffee "Klungkung Coffee" with natural, honey, and fullwash processing. The data collection method used a questionnaire for organoleptic tests and coffee brightness tests. Data analysis using One Way Anova and MDS (Multi Dimensional Scaling). The research was conducted at the Macro Caffe Roastery from December 2020 to January 2021. It can be concluded that the segmentation of coffee products is targeted at male consumers, aged 20-29 years, educated students / college students with a high school education. Product positioning results that Argopuro Klungkung Arabica coffee that is ready to be developed is Klungkung Coffee with Fullwash and Honey processing. This can be seen on the proximity map which shows that Klungkung Fullwash and Honey coffees are close to specialty coffees (Aceh Gayo, Ijen Fullwash, and Bali Kintamani). This proximity means that Klungkung Coffee can compete with specialty coffee.
Pengaruh pelapisan daun jeruk purut dan pati terfotooksidasi terhadap karakteristik kimia dan mikrob ikan lemuru : The effect of kaffir lime leaf and photo-oxidized starch coating on the chemical and microbial characteristics of Bali sardinella fish Palupi, Niken Widya; Azhari, Achmad Ithman; Suwasono, Sony
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i3.61210

Abstract

Ikan lemuru segar mengalami penurunan kualitas yang cepat setelah kematian, yang mendukung pertumbuhan mikroba. Alternatif untuk menghambat penurunan kualitas ikan adalah melapisi permukaan ikan dengan bahan alami. Ekstrak daun jeruk purut mengandung senyawa antioksidan dan antibakteri, sementara pati terfotooksidasi memiliki sifat perekat yang baik sehingga dapat digunakan sebagai bahan pelapis. Penelitian ini bertujuan untuk menentukan kombinasi terbaik ekstrak daun jeruk perut dan pati terfoto-oksidasi dalam aplikasi pengawetan ikan lemuru selama penyimpanan suhu dingin berdasarkan parameter kimia, mikrob, dan fisik. Penelitian ini menggunakan dua faktor, yaitu perbandingan ekstrak daun jeruk purut dengan pati terfotooksidasi (1:2, 1:3, 1:4) serta variasi konsentrasi pati terfotooksidasi dalam suspensi (15% dan 30%). Parameter yang dianalisis meliputi analisis angka lempeng total, TVBN, pH, TBA, dan tekstur. Perlakuan pelapisan secara signifikan memperlambat pertumbuhan mikroba dan degradasi mutu ikan lemuru dibandingkan dengan kontrol (tanpa perlakuan). Total bakteri pada ikan kontrol mencapai ambang batas dalam 48 jam, sementara ikan dengan perlakuan melebihi ambang batas setelah 96 jam. Tren serupa terlihat pada TVBN dan TBA, yaitu ikan kontrol mengalami peningkatan lebih cepat dibandingkan ikan berpelapis, yang tetap dalam batas aman hingga 96 jam. Ikan kontrol mencapai ambang batas pH pada 24 jam, sedangkan ikan dengan pelapisan setelah 72 jam. Perlakuan terbaik diperoleh pada kombinasi pati terfotooksidasi 15% dengan rasio ekstrak daun jeruk purut 1:3, yang efektif mempertahankan kualitas ikan lemuru hingga 72 jam.
Strategi pengembangan agroindustri kopi robusta kelompok tani sumber kembang di Kabupaten Jember Sidiq, Ikhwan Samsul Hadi; Purnomo, Bambang Herry; Suwasono, Sony; Soemarno, Djoko
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.10552

Abstract

Kelompok Tani Sumber Kembang (KTSK) is a community organization of farmer’s coffee around the Argopuro.   KTSK was formed to benefit the community. Still, there are several problems, namely the low quality of the coffee, relatively simple technology, familial institutions, low human resource skills, and limited capital. This research was conducted to create a coffee agroindustry development strategy in Jember. The research methods used the ISM and AHP methods. Interpretive Structural Modeling (ISM) produces critical sub-elements in the elements of objectives, constraints, actors, activities, and the needs for the development of the coffee agroindustry. AHP method is used to generate development strategy priorities. The results of this research are the key sub-elements, namely the development of an agropolitan area with a model of integration of the upstream and downstream industries. Farmers' institutional development needs to be improved to make a good synergy between coffee farmers, Puslit Koka and Perhutani. This provides recommendations for decision-makers in planning the development of the coffee agroindustry
Co-Authors -, Giyarto . Giyarto . Jayus Andi Eko Wiyono, Andi Eko Anton Rahmadi Atika Yulianti Azhari, Achmad Ithman Deddy Wirawan Soedibyo Djoko Soemarno Djoko Soemarno Djoko Sumarno Dwi Tari Wulandari Dyah Ayu Savitri Feby Erawantini Fitriyana, Nurul Isnaini Fuad Sauqi Isnain Giyarto Giyarto Herry Purnomo I Dewa Gde Mayun Permana Ida Bagus Suryaningrat Iid Mufidah Ike Wijayanti Indah Ibanah Indah Nalurita Jay Jayus Jayus Jayus Jayus Jayus Joni Kusnadi Kamil Muhtadi Krishna Purnawan Candra Lailatul Nichmah M. Ghufron Rosyady Mahardika, Nidya Shara Maria Ulfah Masahid, Ardiyan Dwi Miftahul Choiron Mirriyadhil Jannah N. Nuriman, N. Niken Widya Palupi Nita Kuswardhani Plus, Melinda Lady Puspita Sari Putri Oktavilia Surya Rahaditya Dimas Prihadianto Rahmania Intan Putri Pertiwi Rahmawati, Elis Rena Yunita Rahman Rusdianto, Andrew Setiawan Sayi Hatiningsih Shinta Syafrina Endah Hapsari Sidiq, Ikhwan Samsul Hadi Sih Yuwanti Soemarno, Djoko Wardhana, Danu Indra Winda Amilia Yeni Yunus Yuli Hariyati Yuli Wibowo Yulianto Tri Chandra Kusuma Yulianto Tri Chandra Kusuma