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All Journal Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Pengabdian Pada Masyarakat Prosiding Seminar Nasional Darmajaya Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS SINTA Journal (Science, Technology, and Agricultural) Jurnal Multidisiplin Dehasen (MUDE) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta Jurnal Dehasen Untuk Negeri Jurnal Penelitian dan Pengabdian Masyarakat
Hesti Nur’aini
Universitas Dehasen Bengkulu
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SISTEM INFORMASI PENANGGULANGAN HAMA DAN PENYAKIT TANAMAN BAGI PENYULUH PERTANIAN Wahyudi, Jusuf; Elfianty, Lena; Nur’aini, Hesti; Andriani, Evi
Prosiding Seminar Nasional Darmajaya Vol 1 (2017): SEMNAS IIB DARMAJAYA
Publisher : Prosiding Seminar Nasional Darmajaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pelaksanaan bimbingan dan penyuluhan tentan informasi hama dan penyakit tanaman serta penanggulangannya adalah kondisi wilayah kelompok-kelompok tani.  Selain itu, jumlah tenaga penyuluh pertanian yang ada khususnya di Provinsi Bengkulu cukup banyak baik tenaga penyuluh tetap (PNS), kontrak maupun penyuluh swadaya tetapi masih memerlukan penambahan pengetahuan tentang pengendalian hama dan penyakit tanaman.Tujuan khusus dari penelitian ini adalah terbentuknya perangkat lunak (Software) yang memiliki fungsi sebagai bahan ajar bagi para penyuluh yang akan terjun ke lapangan dalam proses bimbingan dan penyuluhan penanggulangan hama dan penyakit tanaman tropika.   Sehingga pengetahaun yang dimikili para penyuluh dapat senantiasa terbarukan, sesuai dengan perkembangan informasi tentang penanggulangan hama dan penyakit tanaman.Perangkat lunak yang dihasilkan nantinya akan diserahkan masternya secara cuma-cuma kepada pemerintah melalui badan koordinasi penyuluh (Bakorluh) Provinsi Bengkulu sebagai pilot project dari program sistem informasi manajemen pengendalian hama dan penyakit tanaman. Berdasarkan pada kenyataan di atas, maka yang perlu mendapat perhatian nantinya adalah tingkat kelengkapan data dan informasi yang berkenaan dengan persoalan berbagai hama, berbagai penyakit yang menyerang pada berbagai tanaman dan sekaligus tata cara penanggulangannya.  Sehingga pemutakhiran data dan informasinya pun secara terus menerus sangat diperlukan untuk dibarukan (updatable) dan disampaikan kepada para petani yang tergabung melalui kelompok tani. Kata kunci—Penanggulangan Hama dan Penyakit Tanaman
THE VARIATIONS USED OF GELLING AGENT MATERIAL TOWARD COCOA (Theobroma cacao) PULP TRADITIONAL CANDY CHARACTERISTICS Hesti Nur’aini
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.71-76

Abstract

Research has been conducted in order to determine the effect of gelatin and agarose quality of the physical and chemical characteristics of traditional cocoa pulp candy and to determine the type of gelling egent affecting traditional cocoa pulp candy characteristics. The study comprised three steps, namely preparation of basic materials (cocoa pulp preparation), the processing stage traditional candy made from cacao pulp with a variety of cacao pulp concentration (5%, 10% and 15%) and type of gelling agent namely gelatin and agar-agar, analysis phase includes analysis of water content, texture (hardness), and sensory testing using trained panelists. The results showed traditional sweets of cocoa pulp texture value 10:00 - 12:50 mm/g, a water content of between 47.09-54.17%. Based on the analysis of the sensory test, no significant differences in the parameters of the appearance and taste of traditional candy of cocoa pulp, while the springy parameter, panelists judged that the most traditional candy of cocoa pulp is chewiest candy with “agar” as gelling agent treatment order and 10% cocoa pulp.
“OPAK IMUT” DAN “OPAK MINI” SEBAGAI SOLUSI PENINGKATAN MUTU PRODUK CASSAVA CHIPS DI DESA SIDODADI KECAMATAN PONDOK KELAPA KABUPATEN BENGKULU TENGAH Hesti nur'aini; Karona Cahya Susena; Ahmad Soleh
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 2 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1240.415 KB) | DOI: 10.37676/agritepa.v2i2.183

Abstract

Sidodadi village Pondok Kelapa Regency District of Central Bengkulu is one of the villages that have a great potential in the development of food processing industry. In the 1990s, the number of households cassava processing industry in this country reached 25 industry, but in 2000 the number of domestic industry's decline, until now there are only 5 households cassava processing industry. The objective of this community service program is to improve the skills, diversification of cassava chips products and improve the marketing system. Results showed that the diversification of activities and modification of cassava chips products at UD. Purwati and UD. Sugiono have a positive impact in terms of product quality, the level of consumer acceptance and production capacity. Packaging design improvements to increase consumer acceptance, so that the "Opak Imut" and "Opak Mini" which became a trademark of cassava chips partners production could reach a wider marketing network and can be consumed by children or family snacks and souvenirs.Keywords : Sidodadi Village, cassava chips, packaging, marketing
IDENTIFIKASI MUTU NATA KULIT BUAH NAGA (Hylocereus undatus) DENGAN VARIASI KONSENTRASI SUKROSA Hesti Nur'aini; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 3 No 1 (2016)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (576.399 KB) | DOI: 10.37676/agritepa.v3i1.300

Abstract

As a byproduct of the dragon fruit (Hylocereus undatus) consumption, dragon fruit peel still contains nutritional components that potential to be a material of food processing. In nata processing, sugar was used as a carbon source for Acetobacter xylinum bacterial growth. The purpose of this study was to characterize the physical, chemical and organoleptic nata of dragon fruit peel. The experiment was done with two steps : processing of nata of dragon fruit peel with sucrose treatment (2 %, 4 %, 6 %, 8 % and 10 %), then the physical analysis (thick pellicle, pellicle weight and texture), the analysis of chemical properties (fiber content) and analysis of organoleptic to determine the level of hedonic scale for appearance, taste and texture, using 20 trained panelists. The analysis showed that the pellicle weight ranges from 478 g -  752 g, thick pellicle ranges from 0.61 cm - 1.13 cm, the fiber content ranges from 3.63 % - 4.44 % and textures ranges from 3.62 mm/g.second - 3.93 mm/g.second with panelists preference level generally not significantly different for all parameters (except the 4 % sucrose treatment) with the grading scale rather like until like.  Keywords : Nata, sucrose, dragon fruit peel
Peningkatan Kapasitas dan Manajemen Keuangan Industri Kerupuk Balok melalui Program Kemitraan Masyarakat di Desa Bukit Peninjauan II Kecamatan Sukaraja Kabupaten Seluma, Bengkulu Hesti Nuraini; Evi Andriani; Dewi Suranti
Jurnal Pengabdian Pada Masyarakat Vol 4 No 4 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1124.419 KB) | DOI: 10.30653/002.201944.197

Abstract

CAPACITY BUILDING AND FINANCIAL MANAGEMENT OF THE KERUPUK BALOK INDUSTRY THROUGH A COMMUNITY PARTNERSHIP PROGRAM IN BUKIT PENINJAUAN II VILLAGE, SUKARAJA DISTRICT, SELUMA DISTRICT, BENGKULU. Bukit Peninjau II Village, Sukaraja Subdistrict, Seluma Regency, has very good potential for the development of small industries, especially home industries in the food sector. One of the small industries in Bukit Peninjauan II Village is the block cracker processing industry which was started in 1995 and currently has 8 business units, including the Usaha Maju and the Raos Echo Community. The team together with partners agreed on several issues faced by partners, including the lack of knowledge (soft skills) and skills mastered by partners regarding product diversification technology, packaging techniques, production equipment and knowledge about financial management. The aim of the Community Partnership Program is to improve partners' skills in the field of product diversification, improvement of packaging and labeling techniques, application of drying system mechanization technology, and increasing partner knowledge in the field of financial management of small industries. The results of the activity show that the product of processed cracker diversification has been formed in the Usaha Maju and the Raos Echo Community, with 3 variants namely original, spinach and carrots crackers. Furthermore, improvements have also been made to the quality of packaging and labeling, through training and providing assistance with labeling equipment. To overcome the problem of drying which has so far been using sunlight, the team provided cabinet drying assistance to the two partners.
Production Process Analysis of Ginger, Lemongrass, Cinnamon Instant Drink “Jesika” Lina Widawati; Hesti Nur'aini; Jurois Meksi
SINTA Journal (Science, Technology, and Agricultural) Vol 3, No 1 (2022)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.3.1.15-22

Abstract

Ginger, lemongrass and cinnamon instant drink “jesika” is herbal drink in powder with natural ingredients produced by Badan Usaha Milik Desa (BUMDES) Manfaat in Sukasari Village, Air Periukan Sub District, Seluma District, Bengkulu Province. The purpose of this research is to analyze the production process, mass balance, chemical analysis and business analysis of jesika instant drink. The methods used include observation and interviews, chemical analysis and business analysis. The results showed that in the processing of jesika instant drink, from of the total raw material of 64,5 kg,  the finished material was 52,5 kg. From the results of chemical analysis of the instant drink jesika, it was found that the water content of the instant drink jesika was 7,82%, the ash content was 1,98%, and the antioxidant was 102,32 mg/ml. Based on the analysis of the business of producing instant drink jesika, the income obtained by the producer for one time of production gets an net profit Rp.3.185.000,-
Teknologi Pengolahan Produk Pangan Berbasis Hasil Samping Kelapa Sawit Dan Pengelolaan Sampah Organik Di Desa Lawang Agung Hesti Nur'aini; Eko Sumartono; Andwini Prasetya; Mujiono Mujiono; Ana Nurmalia
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol 3, No 1 (2022)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3142.499 KB) | DOI: 10.37638/padamunegeri.v3i1.445

Abstract

Desa Lawang Agung adalah salah satu desa yang terletak di Kabupaten Seluma Provinsi Bengkulu. Desa ini memiliki potensi sumber daya yang baik, diantaranya di bidang perkebunan kelapa sawit. Salah satu permasalahan lingkungan yang dialami oleh Desa Lawang Agung adalah belum adanya sistem pengelolaan sampah yang baik. Telah dilakukan kegiatan pengabdian kepada masyarakat yang bertujuan untuk meningkatkan pengetahuan dan ketrampilan masyarakat dalam pemanfaatan hasil samping kelapa sawit berupa jamur sawit menjadi produk pangan bernilai tinggi dan pengelolaan sampah rumah tangga menjadi pupuk organik dan eco enzyme yang memiliki manfaat serta nilai ekonomi yang tinggi. Kegiatan dilakukan dengan metode sosialisasi, penyuluhan, pelatihan dan praktik langsung di lapangan. Hasil kegiatan pelatihan teknologi pengolahan jamur menjadi dimsum, yang diikuti oleh pelatihan manajemen operasional dan pelatihan digital marketing dapat menjadi stimulan pertumbuhan ekonomi bagi masyarakat Desa Lawang Agung. Hasil penyuluhan serta pelatihan instalasi dan teknologi pengolahan sampah menjadi organik dan eco enzyme dapat dimanfaatkan sebagai sebagai pupuk, karbol, pembersih alami, sabun cair alami, penjernih udara alami, penjernih air alami, hand sanitizer alami dan pestisida alami.
PEMBERDAYAAN KELOMPOK PEREMPUAN MELALUI PENINGKATAN PRODUK LOKAL DI KECAMATAN SUKARAJA KABUPATEN SELUMA PROVINSI BENGKULU Hesti Nur'aini; Lina Widawati; Dewi Suranti
DHARMA RAFLESIA Vol 15, No 2 (2017): DESEMBER
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v15i2.4054

Abstract

Bukit Peninjauan II and Sido Luhur village are located in Sukaraja Sub District Seluma District Bengkulu Province with low economic growth. The community professions of Bukit Peninjauan II and Sido Luhur village are farmers and construction workers, while the majority of women act as housewives or unskilled laborers, resulting in a relatively low level of community welfare. The purpose of this community service activity is to establish a food processing business unit (carrot sticks, sweet potato sticks, ebi macaroni and sweet potato macaroni, and increasing skills and knowledge of woman group members about food processing). The result of this activity is small business in processing of carrot sticks, sweet potato sticks, sweet potato macaroni and ebi macaroni which is managed by Mawar Melati (Bukit Peninjauan II) and Mandiri Jaya (Sido Luhur), with the trademark Mawar Melati and Bintang Rafflesia. In addition to counseling and production process training, team together with partners also make the formation of packaging and labeling design, the provision of assistance of production tools and the application of marketing methods in the form of blogspot and socialization of small industry financial management.Keywords: local product, woman groups, small business
Economical Pizza sebagai Produk Unggulan Berbasis Jamur Kelapa Sawit di Desa Lubuk Lagan Kabupaten Seluma Provinsi Bengkulu Hesti Nur'aini; Evi Andriani; Hilda Meisya Arif; Novi Sari Ningsih; Riki Meinaki
Jurnal Dehasen Untuk Negeri Vol 1 No 2 (2022): Juli
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (581.197 KB) | DOI: 10.37676/jdun.v1i2.2209

Abstract

Lubuk Lagan Village, Seluma Regency, Bengkulu Province has great potential in the production of palm mushrooms, so that it can be developed into processed food products of high economic value. Community service activities have been carried out with the aim of increasing the knowledge and skills of women's groups in Lubuk Lagan Village, Seluma Regency, in terms of processing technology, packaging and marketing of Economical Pizza with palm mushroom topping. The activity was carried out in three stages, namely socializing the potential and nutritional value of oil palm mushrooms, processing and packaging technology for economical pizza as well as profit analysis and price estimation of Economical Pizza products. The results of the activity showed that the enthusiasm of the women's group in Lubuk Lagan Village was very high, which was shown by their response and interest during the activity. With this activity, the knowledge and skills of the women's group in Lubuk Lagan Village regarding the potential of oil palm mushrooms as raw material for economical pizzas has increased for the better. The results of the profit analysis an economical pizza business, the production cost for one dough is Rp. 20.000,- for 16 slices of pizza. If sold at a price of Rp. 3,000, - per piece, it will get a profit of Rp. 16.000,- or 80%.
Inovasi Frozen Vegetable Sebagai Produk Andalan Oleh-oleh Khas Desa Wisata Belirang Hilda Meisya Arif; Hesti Nur’aini; Eko Sumartono; Methatias Ayu; Andwini Prasetya
Jurnal Dehasen Untuk Negeri Vol 2 No 1 (2023): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v2i1.3547

Abstract

Vegetables are still generally traded in fresh form. Unlike the case with fruits, processed vegetable products are almost said to have no well-established processed products in Indonesia. The technology applied is fermentent vegetables such as salted vegetables and drying which are still limited in nature. Frozen vegetables are one way of preserving agricultural products in the form of vegetables using low temperatures. Freezing can kill some types of microbes which is detrimental sometimes even up to more than 90%. Freezing treatment can be carried out on some mixed products of several vegetables that are ready for use. Frozen Food Technology can be a solution in extending the shelf life and durability of a product. The advantage of food freezing techniques is that food quality such as nutritional value and organoleptic properties are maintained. The bliter seberang village area is planted with various types of agricultural crops such as corn, tomatoes, chilies, celery leaves, carrots and others (Profile of Belitar Seberang Village, 2021). As for vegetables by residents, they are sold immediately after harvesting, but if the vegetables are not sold, they will be consumed by themselves or thrown away if they start to rot. Due to the limited knowledge of the community until now, no one has tried to make vegetables in frozen form or Frozen Vegetable, so the taste still requires a touch of processing and packaging technology that can add to its selling value and maintain its durability so that it is not easily damaged. Frozen vegetables that are packaged well are expected to be more durable and practical to carry around and can become typical souvenirs of Wsata Belitung Village. It is hoped by the service team that the community who have received counseling and training on "Innovation in Commodity-Based Product Development as a Typical Souvenir of Belirang Village" can take advantage of the results of the training on packaging vegetables in frozen form so that they can be used as souvenirs typical of belitar village across rejang lebong regency. The public has been given information on how to make attractive packaging and the inclusion of information (labeling) on the packaging so that it can add to the selling value of the product. People are also taught how to market products through social media so that products can be widely known. Providing information on how to process, packaging, labeling and marketing appropriately to the community will provide added value so as to increase the selling value of products and community income
Co-Authors Ahmad Soleh Ana Nurmalia Andwini Prasetya Dewi Suranti Diah Azhari Dias Boy Eko Sumartono, Eko Elyswandy Simanjuntak Wandy Eva Ramalia Sari Evi Andriani Fesy Hendria Wati Fitria Ari Murti Hilda Meisya Arif Hilda Meisya Arif Johannes Agung Sitorus Jurois Meksi Jusuf Wahyudi Karona Cahya Susena, Karona Cahya Lena Elfianty Lina Widawati M, Mujiono Mayang Andari Methatias Ayu Novi Sari Ningsih Riki Meinaki Ririn Afriani