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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Terapan Abdimas TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Asia Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Abdimas Sangkabira Empowerment: Jurnal Pengabdian Masyarakat Jurnal Sains dan Teknologi Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Eastasouth Journal of Effective Community Services Jurnal Multidisiplin West Science Dedikasi Saintek Jurnal Pengabdian Masyarakat West Science Interdisciplinary Studies JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat West Science Interdisciplinary Studies Mutiara : Jurnal Ilmiah Multidisiplin Indonesia Journal of Innovative and Creativity DEDIKASI SAINTEK Jurnal Pengabdian Masyarakat

Muh. Aniar Hari Swasono

Universitas Yudharta Pasuruan

Author-ID : 3105938

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Interaksi Lama Fermentasi dan Waktu Roasting Terhadap Sifat Kimiawi Kopi Bubuk Irwan Deo Alzidan; Muh. Aniar Hari Swasono
INSOLOGI: Jurnal Sains dan Teknologi Vol. 2 No. 5 (2023): Oktober 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v2i5.2515

The quality of the coffee fermentation and roasting process is the main factor that influences the taste and aroma of the coffee produced. Some common problems that often arise include incorrect fermentation times and over-roasting or under-roasting. Therefore, monitoring the correct fermentation and roasting times is important to pay attention to, because inappropriate fermentation and roasting times can reduce the quality of the coffee beans produced. The aim of the research is to determine the interaction between fermentation time and roasting time on the physicochemical properties of ground coffee. This research used a randomized block design (RAK) with two main factors in this research, namely the first factor was fermentation time (F) with 3 levels of fermentation time (12 hours, 24 hours and 36 hours) and the second factor was roasting time ( R) with 3 levels of roasting time (10 minutes, 15 minutes and 20 minutes). And it will be repeated 2 times, so there are a total of 18 combination treatments. The analysis carried out is physicochemical analysis including water content, ash content, caffeine content, and organoleptic analysis including color, aroma and taste. The best result is F2R3 (Fermentation 24 hours Roasting 20 minutes) including water content 2.83%, ash content 5.00%, caffeine content 0.19%, color 4.2 (like), aroma 4.00 (like), and taste 4.12 (like).

Bibliometric Analysis of the Adoption and Innovation of Agricultural Processing Technologies: A Global Perspective Indriyani; Suryaningrum, Dyah Ayu; Swasono, Muh. Aniar Hari; If'all
West Science Interdisciplinary Studies Vol. 1 No. 07 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i07.123

The adoption and innovation of agricultural processing technology play a vital role in ensuring food security, sustainability, and competitiveness in the agricultural sector. This research presents a comprehensive bibliometric analysis of academic literature on agricultural processing technology adoption and innovation from a global perspective. The study aims to identify key research trends, influential authors, major research themes, and emerging areas of interest in this domain. The dataset was collected from reputable scholarly databases, and VOSviewer analysis was used to visualize co-authorship networks, keyword clusters, and citation impact maps. The results revealed seven distinct clusters of research themes, including agricultural enterprise and innovation policy, market competitiveness, quality of food processing technology, technology innovation for rural development, sustainable development, technology transfer, big data in agriculture, and agribusiness and innovation technology. Moreover, ten highly cited research papers were identified, signifying their significant impact on the field. The findings offer valuable insights for policymakers, researchers, and industry stakeholders to enhance agricultural productivity, promote sustainable practices, and foster technology-driven innovations for a resilient global food system.

Influence of Food Preservation Technology, Sanitary Hygiene, and Shelf Life on the Quality of Processed Food Products in the Indonesian Food Industry Rissa Megavitry; Swasono, Muh. Aniar Hari; Priyana, Yana
West Science Interdisciplinary Studies Vol. 2 No. 02 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i02.672

This research investigates the intricate relationships between food preservation technology, sanitary hygiene practices, shelf life, and the quality of processed food products within the Indonesian food industry. Employing Structural Equation Modeling using Partial Least Squares (SEM-PLS), the study explores the impact of these factors on processed food quality. The sample comprises 250 participants, and the data are analyzed through various fit indices, measurement model assessments, and structural model analyses. The findings reveal significant positive relationships between food preservation technology, sanitary hygiene, shelf life, and the quality of processed food products. The results contribute valuable insights for manufacturers, regulators, and consumers, emphasizing the importance of a comprehensive approach to ensure optimal quality and safety in the processed food industry.

Pengaruh Penambahan Dekstrin dan Kulit Buah Naga Merah terhadap Karakteristik Fisiko Kimia dan Organoleptik Serbuk Mangga Gadung Klonal 21 Swasono, Muh. Aniar Hari; Diana, Tutik
Mutiara: Jurnal Ilmiah Multidisiplin Indonesia Vol. 1 No. 2 (2023): JIMI - OKTOBER
Publisher : PT. PENERBIT TIGA MUTIARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61404/jimi.v1i2.30

Mango Gadung Clonal 21 (Mangifera indica L.) is the result of crossbreeding between Gadung Mango and Arumanis, acknowledged as a native fruit of Pasuruan Regency. However, the sales of this fruit decline during the peak harvest season, causing difficulties for farmers in processing ripe fruit. Therefore, technology is needed to enhance shelf life and create innovative products using Mango Gadung Clonal 21 (Mangifera indica L.) as the base ingredient, with the addition of antioxidants from red dragon fruit peel. The aim of this research is to assess the physicochemical and organoleptic characteristics and identify the best combination of adding dextrin and red dragon fruit peel to Mango Gadung Clonal 21 (Mangifera indica L.) powder. This study employed a randomized block design with two main factors: the addition of red dragon fruit peel extract (M) with 2 levels (15 grams and 20 grams) and the addition of dextrin (D) with 3 levels (15 grams, 20 grams, and 25 grams). The study was repeated three times, resulting in a total of 18 treatments. Analysis encompassed antioxidant activity, water content, solubility, as well as organoleptic evaluations of color, aroma, taste, and texture. The best results were observed in the M1D3 treatment (15 grams of red dragon fruit peel and 25 grams of dextrin), with an antioxidant activity of 58.96 mg/ml, water content of 9.15%, solubility of 79.31%, color rating of 3.56 (liked), taste rating of 3.8 (liked), aroma rating of 3.04 (somewhat liked), and texture rating of 3.76 (liked). Keywords: Antioxidant, Clonal 21 gadung mango, Dextrin, Red dragon fruit skin

IPTEK PENGOLAHAN LIMBAH ORGANIK MENJADI BIOKOMPOSER PADA KELOMPOK TANI PADI SRI SUKOREJO PASURUAN SWASONO, MUH. ANIAR HARI; MUNIR, MISBACH
Jurnal Terapan Abdimas Vol 2 (2017)
Publisher : UNIVERSITAS PGRI MADIUN

AbstractProgram IbM aims to 1) Establishing independent farmers in meeting the needs of fertilizer in rice farming, 2) create a technology organic waste treatment based on local resources, 3) Improving the knowledge and ability of farmer groups in production management manufacture bio composer, 4) Increasing awareness group peasants in farming that takes into account the principles of sustainable agriculture, 5) Establish new entrepreneurs that can increase farmers’ income. Target in the program IbM among others: 1) each farmer group has insight and knowledge of manufacturing technology bio composer, 2) each farmer group capable of processing organic waste (livestock manure, hump-banana stems, household organic waste), 3 ) each farmer group is able to manage the business bio composer well, managing of raw material supplies, scheduling, and organizing production capacity, 4) any farmer groups have treatment plants bio composer and its place, 5) any farmer groups can utilize thrasher organic materials, making it easier to cutting-banana stem weevil, vegetables or fruit. The method used in this activity are: 1) Training processing organic wastes into bio composer, 2) demo and facilitation manufacture bio composer together with farmer groups, 3) training and development of production management, 4) Training in the management of the finance, 5) leadership training (leadership) for the management, 6) Develop business into new profitable venture and 7) Making the MOL bio composer installation together with all members of the farmer group partners. The result is 1) Most members of farmer groups (Partner) can range from 90% in the manufacturing process bio composer, 2) Most of the members of farmer groups (Partner) around 85% could be in the process of production management (scheduling, setting raw materials and cooperation in the process of making bio composer, 3) Preparation of installation bio composer in farmers’ groups (partners) have completed 100% and readily used by farmer groups, 4) the Chairman of the farmers’ group has adopted the division of tasks according to their respective division and started making administrative performance reports and financial statements, although still modest. AbstrakProgram IbM ini bertujuan untuk 1) Membentuk petani mandiri dalam pemenuhan kebutuhan pupuk pada usahatani padi, 2) menciptakan teknologi pengolahan limbah organik berbasis sumberdaya lokal, 3) Meningkatkan pengetahuan dan kemampuan kelompok tani dalam manajemen produksi pembuatan biokomposer, 4) Meningkatkan kepedulian kelompok tani dalam berusahatani yang memperhatikan prinsip-prinsip pertanian berkelanjutan, 5) Membentuk wirausaha baru yang dapat menambah pendapatan petani. Target dalam program IbM ini antara lain: 1) setiap kelompok tani memiliki wawasan dan pengetahuan tentang teknologi pembuatan biokomposer, 2) setiap kelompok tani mampu mengolah limbah organik (kotoran ternak, bonggol- batang pisang, limbah organik rumah tangga), 3) setiap kelompok tani mampu mengelola usahabiokomposer dengan baik, mengelola dari kebutuhan bahan baku, penjadwalan, dan mengatur kapasitas produksi, 4) setiap kelompok tani memiliki unit instalasi pengolahan biokomposer beserta tempatnya, 5) setiap kelompok tani dapat memanfaatkan mesin pencacah bahan organik, sehingga lebih mudah dalam pemotongan bonggol-batang pisang, sayur atau buah. Metode pendekatan yang dipakai dalam kegiatan ini adalah: 1) Pelatihan pengolahan limbah organik menjadi biokomposer, 2) demo dan pendampingan pembuatan biokomposer bersama-sama dengan kelompok tani, 3) Pelatihan dan pembinaan manajemen produksi, 4) Pelatihan dalam pengelolaan manajemen keuangan, 5) Pelatihan leadership(kepemimpinan) bagi pengurus, 6) Mengembangkan usaha menjadi usaha baru yang menguntungkan dan 7) Pembuatan instalasi biokomposer MOL bersama- sama dengan seluruh anggota kelompok tani mitra. Hasilnya adalah 1) Sebagian besar anggota kelompok tani (Mitra) berkisar 90% bisa dalam proses pembuatan biokomposer, 2) Sebagian besar anggota kelompok tani (Mitra) berkisar 85% bisa dalam proses manajemen produksi (penjadwalan, pengaturan bahan baku dan kerjasama dalam proses pembuatan biokomposer, 3) Pembuatan instalasi biokomposer di kelompok tani (mitra) sudah selesai 100% dan siap digunakan oleh kelompok tani, 4) Ketua kelompok tani sudah menerapkan pembagian tugas sesuai devisi masing- masing dan mulai membuat administrasi laporan kinerja dan laporan keuangan meskipun masih sederhana.

Pengaruh varietas dan konsentrasi broth kulit pisang sebagai media alternatif pertumbuhan Aspergillus niger Nucky Istiqomah Mulyawati; Muh. Aniar Hari Swasono; Deny Utomo

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Banana is an influential agriculture commodity in Indonesia, for consuming the fruit or making use of the leafs and steam, with high demand of banana fruit, there’s also left with tons of peel waste. Banana peel waste which usually contain cellulose (35 %–50 %), hemicellulose (25 %–30 %), and lignin (25 %–30 %). The fruit peel wastes containing sugars that are metabolized by microorganisms which make the potential of microbiology growth. Aspergillus niger as one of influental fungi for industrial can be used on production of α-Amylase. The experimental design used was Completely Randomized Design factorial with two factors. Factor I is Banana peel variety, with 4 level which contain ( Ambon Banana Peel, Kepok Banana Peel, Raja Banana Peel and Candi Banana Peel. Factor II is broth media concentration with 3 level ( 2gr banana peel : 100ml Aquadest ; 4gr banana peel : 100ml Aquadest; 6gr banana peel : 100ml Aquadest) with the result 12 combinations with 3 repeat. The result of the streak will be observed for seven days. The result of analysis will be analyzed with Analysis of Variance (ANOVA), if there’s a significant result, the analysis will be continued to LSD test 5%. The result of research pointed that variance of banana peel and concentration of broth media did show significant difference according to ANOVA result on day one until seven. Best variance of treatment found in V2K3 (Kepok Banana Peel with 6gr / 100ml concentration) resulted with average diameter reaching 55mm.

Pelatihan Dasar Fotografi untuk Mendukung Digitalisasi Produk Kopi Bubuk di UMKM Linusco Kabupaten Pasuruan Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Ridha, Faishal Ananta; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh Aniar Hari
DEDIKASI SAINTEK Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2024): Desember 2024
Publisher : Al-Hijrah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58545/djpm.v3i3.439

Platform digital menjadi salah satu media utama dalam memperluas jangkauan pemasaran produk, terutama bagi Usaha Mikro, Kecil, dan Menengah (UMKM). Kualitas foto produk memiliki peran yang sangat penting untuk meningkatkan daya tarik visual dan memperluas jangkauan pemasaran produk. Tujuan dari kegiatan ini adalah untuk meningkatkan kapasitas UMKM Linusco dalam memanfaatkan fotografi produk sebagai strategi pemasaran digital. Metode pelaksanaan meliputi tiga tahapan utama: perencanaan, pelaksanaan, dan evaluasi. Tahap perencanaan mencakup identifikasi kebutuhan, penyusunan materi, dan penyediaan alat pendukung, sedangkan tahap pelaksanaan difokuskan kegiatan pelatihan. Hasil pelatihan menunjukkan peningkatan signifikan dalam pemahaman konsep fotografi produk, kemampuan pengambilan foto, dan penguasaan aplikasi pengeditan, sebagaimana ditunjukkan melalui evaluasi hasil praktik peserta. Peserta berhasil menghasilkan foto produk yang lebih menarik dan profesional, siap digunakan untuk promosi digital. Pendekatan kegiatan pelatihan mampu meningkatkan pengetahuan dan keterampilan peserta.

Pendampingan Penerapan Standard Sanitation Operating Procedure (SSOP) pada Proses Produksi Sari Murni Jeruk di UMKM Panda Sirup Kabupaten Pasuruan, Jawa Timur Ernawati, Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Murtadlo, Kholid; Yusebla, Agil; As'idah, Fizriyatul; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh. Aniar Hari
Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 2 (2024): JIPPM - Desember 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jippm.669

Panda Sirup merupakan mitra UMKM yang berada di Kecamatan Gondang Wetan Kabupaten Pasuruan dengan produk utama berupa sari murni jeruk nipis dan lemon. Permasalahan utama yang dihadapi oleh mitra adalah belum menerapkan jaminan keamanan pangan yang sesuai dengan standar dengan penerapan Standard Sanitation Operating Procedure (SSOP). Tujuan dari kegian pengabdian ini adalah untuk meningkatkan kualitas dan jaminan kemanan pangan produk melalui kegiatan pendampingan penerapan SSOP. Metode pelaksanaan yang digunakan terdiri dari kegiatan observasi dan wawancara, pelatihan, pendampingan, serta monitoring & evaluasi. Hasil dari kegiatan pendampingan ini memberikan dampak berupa meningkatnya pengetahuan dan pemahaman mitra dari 50% menjadi 85%. Pada aspek proses produksi pengetahuan dan pemahaman mitra meningkat dari 60% menjadi 90%. Pada aspek penerapan SSOP oleh mitra pengetahuan dan pemahaman mitra meningkat dari 55% menjadi 88%. Selain itu telah disusun dokumen SSOP dan pendampingan perbaikan fasilitas sesuai standar SSOP, serta beberapa saran teknis terkait metode pembersihan peralatan yang baik dan benar. Dengan penerapan SSOP yang baik dan benar diharapkan memberikan dampak terhadap peningkatan mutu dan keamanan pangan produk sari murni jeruk di UMKM Panda Sirup.

Pelatihan dan Pendampingan Pembuatan Pupuk Organik dan Pestisida Nabati pada Perkumpulan Tani Pemuda Utami, Desy Cahyaning; Swasono, Muh. Aniar Hari; Ainiyah, Roisatul
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 6 No. 1 (2025): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (In Press)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v6i1.36502

Purpose – This training and mentoring activity aims to provide solutions to problems by introducing techniques for making organic fertilizers and vegetable pesticides that are easy to apply. This training not only focuses on theory, but also on direct practice in the field, so that participants can feel the real benefits of this training. Design/methodology/approach – The method used in this training and mentoring starts from several stages consisting of the preparation stage including, identification of needs, use of tools and materials, and selection of locations. The second is the training implementation stage, which includes the provision of materials and demonstrations or direct practice with participants. Findings – After the training and mentoring at Perkumpulan Tani Pemuda Darul Mukmin, some significant results were obtained, both in terms of knowledge and skills. For the improvement of participants' knowledge before the training, most of them were still dependent on chemical fertilizers and synthetic pesticides due to limited knowledge of organic farming methods. Through this activity, their understanding of the importance of organic fertilizers and plant-based pesticides increased. While in terms of skills, participants can make organic fertilizers and vegetable pesticides from materials in the surrounding environment. Originality/value – Trainees are able to make and are ready to apply it on their own land.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58545/djpm.v3i3.439

Co-Authors Abidusy Syakur Al Mahbub Afrizal Afrizal Ahmad Luthfi Ahwan, Zainul Ainiyah, Roisatul Akhsani, Murikhatul Amang Fathurrohman An Immatus Sa’diyah An Nabawy, Achmad Riefqy Andik Dwi Purnomo Arif Faizin As'idah, Fizriyatul Bakti, Rizal Chuddin, Miftah Dayana, Putri Deny Utomo Dewitasari, Eka Aprilia Diana, Tutik Dianta Mustofa K. Dyah Ayu Suryaningrum E Ernawati, E Ernawati Fatimatuz Zahroh Hanifah Nurul Muthmainah Hapsari Titi Palupi Idah Lumhatul Fuad If'all, If'all Imroatun Nabila Indriyani Indriyani Indriyani Intan Wulandari Irwan Deo Alzidan khilda amaliyah Kholid Murtadlo Kunti Mufarikha Lukman Hakim Lukman Hakim M. Nuzul Minggi Miftah Chuddin Miftahul Huda Miftahul Huda Misbach Munir Misbahul Munir Mochamad Hasyim Moh. Awaludin Adam Montaris Silaen Muhammad Hazmi Ninuk Riswandari Ni’matusyukriyah Ni’matusyukriyah Nucky Istiqomah Mulyawati Nur Afifa Ramadayani Nur Cholilah Nur Fitri Hidayati Nurul Isnaini Oktarina Priyana, Yana R.R. Sri Karuniari Nuswardhani Rafika Dwi Puspitasari Ria Mutiara Ridha, Faishal Ananta Risdia Eka Niafitri Rissa Megavitry Rissa Megavitry Rizqi, Silfi Oktafiani Rohima, Ainur Febrianti Rohmania Hidayanti Roisatul Ainiyah S.Ag., MA, Wiwin Wiwin Fachrudin Yusuf Sulhan, M. Syarwani, Muhammad Tian Zahril Mufidah Umarie, Iskandar Utami, Desy Cahyaning Vita Lestari Catur Intani Wenny Mamilianti Yana Priyana Yusebla, Agil Yusniar Yusniar Zaidan , Muchammad

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