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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Agroindustri JPM (Jurnal Pemberdayaan Masyarakat) Jurnal Karinov Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry Jurnal Graha Pengabdian GANESHA: Jurnal Pengabdian Masyarakat Rengganis Jurnal Pengabdian Masyarakat Bulletin of Community Engagement Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Jurnal Farmasetis Bulletin of Culinary Art and Hospitality Journal of Business on Hospitality and Tourism Jurnal Inovasi Teknologi dan Edukasi Teknik ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Meraki: Journal of Creative Industries
Budi Wibowotomo
Universitas Negeri Malang
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Optimizing Instant Herbal Drink Production with IoT-Based Sachet Forming Machines to Increase Productivity and Quality Mohamad Rodhi Faiz; Hasan Ismail; Budi Wibowotomo; Sujito Sujito; Ryan Kurniawan; Moh Zainul Falah; Aya Shofia Mufti
Bulletin of Community Engagement Vol 3 No 2 (2023): Bulletin of Community Engagement
Publisher : CV. Creative Tugu Pena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51278/bce.v3i2.886

Abstract

MSMEs Syarimpon and Melos (Melati Losari) are Micro, Small and Medium Enterprises that focus on the production of herbal drinks in Malang Regency. However, during its development, these MSME players experienced several problems, one of which was the packaging process which was carried out manually. This makes the production process take longer and reduces work efficiency. Apart from that, the process of cutting packaging manually also causes a decrease in the quality of the packaging and its contents. To overcome this problem, one solution is to use a counter machine with an automatic counter. By using this machine, MSMEs can speed up the packaging process, produce precise and neat packaging, and provide the freedom to innovate in determining the size of the packaging to be produced. In the process of using this IoT-based Sachet Forming Machine, it has succeeded in increasing the productivity and quality of the packaging process by taking 3 -5 seconds for one herbal drink sachet so that each day it can increase production to 900 sachets per day. Where the packaging process is still done manually so it takes 4-5 minutes so the packaging process per day is only 50 to 100 PCS of herbal drinks. Keywords: Sachet Forming Machine, IoT, MSMEs Syarimpon and Melos
Impact of Patin Fish Flour on Mocaf Semprit Cookies Wahyuningsih, Wahyuningsih; Sukma, Shella Ovita; Wibowotomo, Budi
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.46020

Abstract

This study aims to determine the differences in preference, protein content, and water content in Mocaf flour Semprit cookies with the addition of Patin fish flour, evaluated based on taste, color, texture, and aroma. Mocaf flour and Patin fish flour are expected to produce high-protein, locally sourced Semprit cookies as a healthy snack. The objects of this study were Mocaf flour Semprit cookies with the addition of Patin fish flour at 0%, 10%, 15%, and 20%. The experimental design used was completely randomized. The independent variable in this study is the addition of Patin fish flour at 0%, 10%, 15%, and 20%, a count of the total Mocaf flour used in making Semprit cookies. The dependent variables are the differences in preference, protein, and water content of the experimental Semprit cookies. The experimental design used was completely randomized. Data collection methods included preference testing and testing for protein and water content. The data analysis methods used were the Kruskal-Wallis and Mann-Whitney tests. Protein content was tested using the Kjeldahl method, and water content was tested using the gravimetric method. The results showed differences in color, texture, aroma, and taste preference indicators. Protein content test results for the 0% formula were 8.79%, 10%: 9.06%, 15%: 10.41%, and 20%: 12.3%. Water content was 5.58% for 0%, 5.9% for 10%, 6.34% for 15%, and 6.61% for 20%.
Optimizing Instant Herbal Drink Production with IoT-Based Sachet Forming Machines to Increase Productivity and Quality Faiz, Mohamad Rodhi; Ismail, Hasan; Wibowotomo, Budi; Sujito, Sujito; Kurniawan, Ryan; Falah, Moh Zainul; Mufti, Aya Shofia
Bulletin of Community Engagement Vol. 3 No. 2 (2023): Bulletin of Community Engagement
Publisher : CV. Creative Tugu Pena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51278/bce.v3i2.886

Abstract

MSMEs Syarimpon and Melos (Melati Losari) are Micro, Small and Medium Enterprises that focus on the production of herbal drinks in Malang Regency. However, during its development, these MSME players experienced several problems, one of which was the packaging process which was carried out manually. This makes the production process take longer and reduces work efficiency. Apart from that, the process of cutting packaging manually also causes a decrease in the quality of the packaging and its contents. To overcome this problem, one solution is to use a counter machine with an automatic counter. By using this machine, MSMEs can speed up the packaging process, produce precise and neat packaging, and provide the freedom to innovate in determining the size of the packaging to be produced. In the process of using this IoT-based Sachet Forming Machine, it has succeeded in increasing the productivity and quality of the packaging process by taking 3 -5 seconds for one herbal drink sachet so that each day it can increase production to 900 sachets per day. Where the packaging process is still done manually so it takes 4-5 minutes so the packaging process per day is only 50 to 100 PCS of herbal drinks. Keywords: Sachet Forming Machine, IoT, MSMEs Syarimpon and Melos
ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK CAKE DENGAN RASIO TAPAI JAGUNG (Zea mays L.) DAN TAPAI SINGKONG BERBEDA Azzari, Rayhana; Davi, Mazarina; Wibowotomo, Budi
Journal of Food Technology and Agroindustry Vol 6 No 2 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i2.4012

Abstract

Cake is one product bakery loved by the community. One of the variants cake what is known is cake cassava tapai. Currently, corn tapai is a fermented product that is not widely known by thepublic. The content contained in corn tapai has the potential to enrich the nutrition of a processed food. This research aims to analyze the physicochemical and organoleptic propertiescake ratio of corn tapai and cassava tapai. The research method used was an experiment using a Completely Randomized Design (CRD) with two repetitions. The aim of this research is todetermine chemical properties (food fiber, protein, fat, water, ash and carbohydrates), physical properties (volume and color), and hedonic properties (taste, texture, color and aroma) ratiocake corn tapai and cassava tapai 50:50, 75:25 and 100:0. Data were analyzed using ANOVA with further tests Duncan Multiple Range Test (DMRT). The research results show cake ratiocorn tapai and cassava tapai 100:0 have the highest chemical properties in terms of food fiber, protein, fat, ash and carbohydrate levels respectively at 9.689%, 5.460%, 11.522%, 1.346% and52.386% but the lowest at water content at 29.258%. Physical properties volume highest on ratio cake corn tapai and cassava tapai 50:50 amounting to 304,856 cm3. Physical properties ofratio colorscake corn tapai and cassava tapai 100:0 L (77.19), a (5.65), b(57.26). The highest hedonic level has a ratio of 100:0 for taste, texture, color and aroma, respectively 4.48, 4.26,4.38, 4.38. The most preferred ratio of the hedonic test is the ratio cake the ratio of corn tapai and cassava tapai is 100:0 in terms of taste, texture, color and aroma. It can be concluded thatthe ratio of corn tapai and cassava tapai provides significant differences in chemical, physical and organoleptic properties cake.
INOVASI DESAIN KEMASAN PRODUK PERIKANAN BAGI KELOMPOK MASYARAKAT (POKMAS) NILA SEJAHTERA DESA SAMBIGEDE KECAMATAN SUMBERPUCUNG KABUPATEN MALANG Rohajatien, Ummi; K., Titi Mutiara; Nurjanah, Nunung; Wibowotomo, Budi; Imron, Aly
Jurnal Graha Pengabdian Vol 6, No 3 (2024): SEPTEMBER
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um078v6i32024p%p

Abstract

Tujuan dari program pengabdian kepada masyarakat adalah memberikan pelatihan inovasi desain kemasan produk-produk hasil olahan perikanan di Desa Sambigede yang memiliki potensi perikanan yang melimpah, tepatnya sebuah potensi desa yang bernama Kebon Watu. Kebon Watu memilki sebuah bendungan milik dinas Perairan, namun dikelola oleh masyarakat menjadi tambak-tambak ikan khususnya ikan Nila. Potensi perikanan di desa Sambigede Kabupaten Malang sangat menjanjikan untuk dikembangkan dalam bentuk hasil olah perikanan, budidaya maupun perikanan tangkap. Selama ini hasil-hasil tambak tersebut diperdagangkan secara langsung tanpa pengolahan ke luar Desa Sambigede. Kendala dan permasalahan yang dihadapi oleh mitra yakni Pokmas Nila Sejahtera antara lain adalah kurang nya ketrampilan masyarakat menggunakan teknologi didalam mengolah hasil perikanan, minimnya keterampilan masyarakat dalam mengaplikasikan teknologi disain kemasan makanan dan kurangnya pemahaman masyarakat terhadap pengemasan didalam teknologi pengawetan makanan. Metode yang digunakan dengan cara menyelenggarakan diseminasi inovasi teknologi pengolahan ikan, teknologi disain kemasan dan teknologi pengemasan makanan terhadap teknologi pengawetan makanan di Desa Sambigede melalui kegiatan Karya Cipta Boga 2022 dosen dan mahasiswa Departemen Pendidikan Tata Boga dan Tata Busana (DTBB). Hasil pengabdian kepada masyarakat menunjukkan respon yang cukup tinggi terhadap program diseminasi yang diselenggarakan. Kesimpulan utama pelaksanaan program diseminasi dapat diterima dengan baik oleh masyarakat dan pokmas Kebon Watu untuk mengembangkan usahanya.
EKSPLORASI POTENSI OLAHAN NANGKA DALAM MENDUKUNG PARIWISATA KULINER DESA PAGELARAN KABUPATEN MALANG Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Umam, Nada Itorul; Wibowotomo, Budi; Rohajatien, Ummi
GANESHA: Jurnal Pengabdian Masyarakat Vol 5 No 2 (2025): Juli 2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Tunas Pembangunan Surakarta (UTP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/ganesha.v5i2.4743

Abstract

This community service activity is a continuation of the 2023 program, which focused on empowering sugarcane sap processing. This year, the activities were expanded to empower the potential of jackfruit in Pagelaran Village, where the fruit, its straw, and seeds have not been fully utilized. The training was conducted by three lecturers and a culinary arts student on September 19, 2024, involving 28 participants from SMEs and farmers, along with three village officials. The material included the production of processed products such as young jackfruit floss, jackfruit seed strudel, jackfruit seed mochi cake, and jackfruit straw dodol. Additionally, branding and digital marketing training through social media and marketplace platforms were provided. This program aims to increase the market value of local products and support the village’s culinary tourism. Participants expressed positive feedback for this initiative
ANALYSIS OF ANTIOXIDANT CAPACITY AND GLUCOSE LEVEL OF BREADFRUIT LEAVES FUNCTIONAL DRINKS TREATED WITH DIFFERENT RATIO OF SWEETENERS Devi, Mazarina; Wibowotomo, Budi; Soekopitojo, Soenar
Journal of Business on Hospitality and Tourism Vol. 5 No. 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i1.135

Abstract

Efforts to lower blood sugar levels for diabetes mellitus patients can take by consuming  a popular functional drinks which has been added by herbal ingredients such as breadfruit leaves. The aim of this research is to observe the effect of addition three-types of sweetener (aspartame, acesulfam k, and sorbitol) in different ratio (50%: 25%: 25%, 25%: 50%: 25%, 25%: 25%: 50%) to the antioxidant capacity and glucose level of functional drinks made from breadfruit leaves, as well as its number of calories and variety sensory tests (sour taste, sweetness and texture). The experimental design used a Completely Randomized Design with three replications. This study also employs 35 panellists to produce organoleptic quality data in two repetitions.  All collected data were then analyzed using ANOVA test followed by DMRT test. Results showed that the highest antioxidant capacity was obtained by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with IC50 value of 64,717 ppm. Meanwhile the lowest glucose level was resulted by ratio 50%: 25%: 25% of aspartame, acesulfam k, and sorbitol in value of 25.53 g/100g. The highest number of calorie was produced by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with a value of 126.44 cal. / 100gr. Whereas, the most preferred formulas of breadfruit drink formulas are found in ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol.
Pemberdayaan Komunitas UMKM Makmur Bersama Untuk Meningkatkan Kualitas dan Legalitas Digitalisasi Ekonomi Masyarakat Kelurahan Karangbesuki Mohamad Rodhi Faiz; Sujito, Sujito; Triyanna Widiyaningtyas; Budi Wibowotomo; Rajib Muhammad Basthomy
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 2 No. 3 (2023): Agustus 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdikan.v2i3.2392

Abstract

Along with the development of the economic sector and the rapid pace of the information sector, the position of MSMEs in market competition schemes is often left behind by businesses with larger capital. With more modern marketing methods and legal activities that more clearly affect the relationship of trust between sellers and consumers. So Empowerment and Training is needed on how to build a business that has legality and quality so that it can survive in business competition and can develop into a more modern one. This time the community service raised this problem and collaborated with Makmur Bersama MSME Community partners. Partners are located in Karangbesuki Village, Sukun District, Malang City, around the Malang State University Campus. This community service proposes a program of empowerment and assistance in obtaining business licensing starting from Business Identification Numbers (NIB), Home Industry Product Numbers (P-IRT), and Product Halal Certification.
Pengaruh strategi bauran pemasaran kreatif terhadap kepuasan konsumen centrale gelato Malang Veliani, Helmalia; Laili Hidayati; Ummi Rohajatien; Budi Wibowotomo
Meraki: Journal of Creative Industries Vol. 2 No. 01 (2024): Exploring the Potential of Creative Economy through Locally-Based Product Desi
Publisher : Fakultas Industri Kreatif Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/meraki.v2i01.6989

Abstract

The abstract : Penelitian ini bertujuan untuk menganalisis pengaruh bauran pemasaran 4P (Produk, Harga, Promosi, dan Tempat) terhadap kepuasan konsumen di Centrale Gelato Malang. Penelitian ini menggunakan metode kuantitatif dengan pendekatan kausal komparatif, melibatkan 100 responden yang pernah membeli produk di sana, dan teknik pengambilan sampel purposive sampling. Data dikumpulkan melalui kuesioner yang telah diuji validitas dan reliabilitasnya. Hasil analisis regresi linier berganda menunjukkan bahwa secara parsial, bauran produk dan promosi berpengaruh positif terhadap kepuasan konsumen, sedangkan bauran harga dan tempat tidak berpengaruh. Secara simultan, keempat bauran pemasaran tersebut tidak berpengaruh secara signifikan terhadap kepuasan konsumen. Dari analisis, ditemukan bahwa bauran produk memiliki koefisien sebesar 0,159, promosi 0,245, harga -0,015, dan tempat 0,108. Secara keseluruhan, bauran pemasaran menjelaskan 70,9% dari variasi kepuasan konsumen, sedangkan 29,1% dipengaruhi oleh faktor lain yang tidak diteliti dalam penelitian ini. Penelitian selanjutnya disarankan untuk meneliti faktor lain seperti kualitas layanan, faktor emosional, dan pemasaran digital untuk memahami lebih dalam kepuasan konsumen. Kata Kunci : Bauran Pemasaran 4P, Kepuasan Konsumen, Centrale Gelato The abstract : This study aims to analyze the influence of the 4P marketing mix (Product, Price, Promotion, and Place) on consumer satisfaction at Centrale Gelato Malang. The research uses a quantitative approach with a causal-comparative method, involving 100 respondents who have purchased the product, and applies purposive sampling techniques. Data was collected through a questionnaire that has been tested for validity and reliability. The results of multiple linear regression analysis show that, partially, the product and promotion mix have a positive effect on consumer satisfaction, while the price and place mix do not have a significant impact. Simultaneously, the four marketing mix elements do not significantly influence consumer satisfaction. The analysis found that the product mix has a coefficient of 0.159, promotion 0.245, price -0.015, and place 0.108. Overall, the marketing mix explains 70.9% of the variation in consumer satisfaction, while 29.1% is influenced by other factors not examined in this study. Future research is suggested to explore other factors such as service quality, emotional factors, and digital marketing to gain a deeper understanding of consumer satisfaction. Keywords: Marketing mix 4P and Consumer Statisfiction
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BERAS ANALOG UBI UNGU KAWI DENGAN PENAMBAHAN IKAN WADER (Rasbora argyrotaenia) Permata, Citra Diah; Rohajatien, Ummi; Mariana, Rina Rifqie; Wibowotomo, Budi
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.137-149

Abstract

Diversifikasi pangan lokal diperlukan untuk mengurangi ketergantungan konsumsi beras, salah satunya dengan menggunakan ubi jalar sebagai bahan baku beras analog. Ubi jalar ungu Gunung Kawi komoditas yang kurang dikenal secara luas namun kaya karbohidrat dan serat, tetapi rendah protein. Penambahan tepung ikan wader diharapkan dapat meningkatkan kandungan protein beras analog. Penelitian ini bertujuan untuk menganalisis penambahan tepung ikan wader terhadap organoleptik hedonik rasa, tekstur, warna dan aroma, serta menganalisis sifat fisik warna, waktu tanak, dan daya patah serta kandungan komponen karbohidrat, protein, lemak, air, serat kasar. Penelitian eksperimen ini menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa penambahan 10% tepung ikan wader menghasilkan kesukaan tertinggi untuk warna dengan skor 3,9 (agak suka), rasa dengan skor 3,78 (agak suka), dan aroma dengan skor 3,75 (agak suka), sedangkan penambahan 15% menghasilkan kesukaan tertinggi untuk tekstur dengan skor 4,05 (suka). Penelitian menunjukkan adanya perbedaan secara signifikan beras analog ubi kawi penambahan tepung ikan wader dengan persentase yang berbeda terhadap sifat fisik (warna, waktu tanak dan daya patah) dan sifat kimia (kadar air, karbohidrat, protein, lemak serta serat kasar) produk. Kesimpulan dari penelitian ini penambahan tepung ikan wader berpengaruh secara signifikan terhadap organoleptik, sifat fisik, dan sifat kimia beras analog ubi jalar ungu Gunung Kawi.
Co-Authors Abdullah Iskandar Syah Adam Ramadhani P Aditia Gustiana Gunawan Ahmad Farobi Angga Kusuma Adi Mukti Aya Shofia Mufti Azzari, Rayhana Davi, Mazarina Falah, Moh Zainul Fazlur Rahman Addakhi Hakim, Widho Rofi Hary Suswanto Hasan Ismail Hesty Wulandari Ika Mutiara Imron, Aly Issutarti . Issutarti Issutarti Jesi Kurnia Dewi Treeseff K., Titi Mutiara Laili Hidayati M. Dimas Aviv Fahreza M. Rodhi Faiz Maulida Ahyana Laily Mazarina Devi Moh Zainul Falah Mohamad Rodhi Faiz Mufti, Aya Shofia Nunung Nurjanah Nuzul Zaeni Eki Ramadhanu Permata, Citra Diah Rajib Muhammad Basthomy Rina Rifqie Mariana Rizki Yulianingrum Ryan Kurniawan Ryan Kurniawan Shandy Krisnawan Soenar Soekopitojo Sujito Sujito Sukma, Shella Ovita Sunsya Putri Cahyaning Gusti Syamsul Arifin Titi Mutiara K Titi Mutiara Kiranawati Tito Al Afrin Uwais Triyanna Widiyaningtyas Triyanna Widiyaningtyas Umam, Nada Itorul Ummi Rohajatien Veliani, Helmalia Wahyu Sakti Gunawan Irianto Wahyuningsih Wahyuningsih Widho Rofi Hakim Wiwik Wahyuni