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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Agroindustri 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 Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi 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
Penerapan Continuous Nitrogen Sealer Guna Meningkatkan Kapabilitas Produk UMKM di Wilayah Malang Wibowotomo, Budi; Sulistina, Oktavia; Hidayat, Rachmad; Mufti, Aya Shofia; Husna, Niki Asma’ul
Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Vol 4, No 2: August 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/ljpmt.v4i2.33595

Abstract

This community service program focuses on enhancing the product capability of MSME Wak Ijah. The business faces challenges in its product packaging process, which is still carried out manually using low-quality sealing, resulting in easily damaged product contents and shorter shelf life. In addition, its product marketing is still limited to the Malang area. The methods implemented in this program include training and mentoring through the application of a Continuous Nitrogen Sealer machine, digital marketing training, and the development of product nutrition labeling. The results show a significant improvement in production capacity and product quality, particularly in extending shelf life. To ensure the sustainability of this program’s impact, further mentoring on marketing strategies is required so that the training provided can be consistently and optimally applied in business management.
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.
Penerapan Teknologi Foot Impulse Sealer Machine untuk Meningkatkan Kualitas Kemasan Produk pada UMKM Makmur Maju Bersama di Desa Madiredo Kecamatan Pujon Kabupaten Malang Irianto, Wahyu Sakti Gunawan; Faiz, M. Rodhi; Wibowotomo, Budi; Sujito; Fahreza, M. Dimas Aviv; Krisnawan, Shandy
ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2023): ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Publisher : UPT Publikasi dan Penerbitan Universitas San Pedro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59632/abdiunisap.v1i2.113

Abstract

Terdapat pelaku usaha UMKM yang bergerak di bidang olahan berbagai makanan yang berada di Desa Madiredo Kecamatan Pujon Kabupaten Malang. Olahan makanan yang dihasilkan seperti keripik. basreng, peyek dan lain-lain. UMKM Makmur Maju Bersama salah satu pelaku usaha UMKM yang ada di Desa Madiredo, Kecamatan Pujon, Kabupaten Malang, memproduksi olahan makanan. Dalam proses produksi yaitu pengemasannya masih menggunakan mesin sealer tangan. Ketika dilakukan pengemasan dengan mesin sealer tangan tidak ada standar untuk tekanan apabila penekananya terlalu lama maka plastik atau bungkus dari makanan tersebut akan meleleh. Selain akan mudah meleleh, jika terlalu sebentar dalam menekannya maka hasilnya kurang rekat sehingga makanan yang ada di dalam bungkus akan mudah atau cepat melempem. Dari permasalahan UMKM Makmur Maju Bersama tim pengabdian masyarakat menawarkan sebuah teknologi tepat guna berupa Foot Impulse Sealer Machine untuk meningkatkan kualitas kemasan produk. Foot Impulse Sealer Machine memiliki keunggulan dibandingkan dengan mesin sealer tangan yaitu dapat mengatur tekanan dan suhu yang diberikan serta dapat mempercepat proses produksi.
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.
Co-Authors Abdullah Iskandar Syah Adam Ramadhani P Aditia Gustiana Gunawan Ahmad Farobi Angga Kusuma Adi Mukti Aya Shofia Mufti Azzari, Rayhana Davi, Mazarina Fahreza, M. Dimas Aviv Falah, Moh Zainul Hakim, Widho Rofi Hary Suswanto Hasan Ismail Hesty Wulandari Husna, Niki Asma’ul Ika Mutiara Imron, Aly Issutarti . Issutarti Issutarti Jesi Kurnia Dewi Treeseff Joumil Aidil Saifuddin K., Titi Mutiara Krisnawan, Shandy Laili Hidayati M. Rodhi Faiz, M. Rodhi Maulida Ahyana Laily Mazarina Devi Moh Zainul Falah Mohamad Rodhi Faiz Mufti, Aya Shofia Nunung Nurjanah Nuzul Zaeni Eki Ramadhanu Oktavia Sulistina Permata, Citra Diah Rachmad Hidayat Rajib Muhammad Basthomy Rina Rifqie Mariana Rizki Yulianingrum Ryan Kurniawan Ryan Kurniawan Soenar Soekopitojo Sujito Sujito Sukma, Shella Ovita Sunsya Putri Cahyaning Gusti Syamsul Arifin Titi Mutiara K Titi Mutiara Kiranawati Triyanna Widiyaningtyas Triyanna Widiyaningtyas Umam, Nada Itorul Ummi Rohajatien Veliani, Helmalia Wahyu Sakti Gunawan Irianto Wahyuningsih Wahyuningsih Widho Rofi Hakim Wiwik Wahyuni