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All Journal Jurnal AGROTEKNOLOGI UNEJ e-Proceeding Jurnal Teknologi & Industri Hasil Pertanian International Journal on Food, Agriculture and Natural Resources (IJFANRES) SEAS (Sustainable Environment Agricultural Science) Jurnal Pengabdian Masyarakat Formosa (JPMF) Journal of Food Engineering Warta LPM Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Nidya Shara Mahardika
Universitas Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences

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Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition winda amilia; Mas Anang Fuad Rifa'i; Miftahul Choirun; Andrew Setiawan Rusdianto; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.3739

Abstract

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values ​​in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.
SOSIALISASI PRE-TREATMENT PADA KANDANG DAN KOTORAN TERNAK YANG RAMAH LINGKUNGAN DENGAN BIOAKTIVATOR DI DESA GUNUNGSARI KECAMATAN UMBULSARI Dewi Ayu Savitri; Andi Eko Wiyono; Jani Januar; Siti Aisah; Nidya Shara Mahardika
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.v1i1.32

Abstract

Desa Gunungsari merupakan salah satu desa yang hampir masyarakatnya memiliki hewan  ternak yang digunakan sebagai sumber penghasilan sampingan dan utama. Namun keberadaan  hewan ternak ini selain memiliki dampak positif, juga menimbulkan dampak negatif. Adapun  dampak negatif yang ditimbulkan ialah adanya penumpukan kotoran ternak. Hal ini menyebabkan  timbulnya aroma tidak sedap dan masalah kesehatan. Untuk menanggulangi hal ini dilakukan  pengabdian melalui pendampingan pemanfaatan kotoran ternak dengan menggunakan EM4. Pendampingan ini bertujuan untuk memberikan edukasi sehingga masyarakat mitra dapat  mengetahui cara untuk memanfaatkan kotoran ternak yang menumpuk secara mandiri. Pada pengabdian ini dilakukan dengan melakukan demonstrasi langsung pembuatan pupuk menggunakan  EM4 dan kotoran ternak. Selain itu dilakukan pula sesi sharing dengan perwakilan mitra sasaran. Dengan adanya hal ini menyebabkan penambahan pengetahuan sehingga masyarakat mitra yang  lain dapat menerapkannya. 
Pengembangan Usaha Olahan Tomat Kelompok Wanita Tani di Desa Darsono Kabupaten Jember Kuswardhani, Nita; Andi Eko Wiyono; Nidya Shara Mahardika
Warta LPM WARTA LPM, Vol. 28, No. 1, Maret 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v27i1.7450

Abstract

Darsono Village, Arjasa District, is one of the villages produce organic tomatoes in Jember Regency which are very abundant. The farmer faced the problem of low selling prices for tomatoes, especially during the harvest season. Therefore, PROBANGDEBI is carried out in collaboration with farmer woman’s group in local villages try to add the value of tomato. This activity aims to diversify processed tomatoes effectively and to form new business groups. This activity, which was carried out in Darsono Village, was attended by 15 women. The activities carried out are in the form of assistance and training in diversifying tomato processing to increase knowledge and skills. In this training, tomatoes are processed into tomato pureee, tomato jam, torakur, and chili sauce. Product processing is provided with material delivery to prioritize food safety and CPPOB. This is important to increase understanding so that the products made are safe for consumption. Material on food safety and CPPOB was provided by the speaker using presentation and discussion methods. The training carried out is not only on the processing process. The BMC material was provided by the speaker as additional understanding for the participating mothers so that the target market for the product could be targeted. At the end of the training activities, a group of women farmers called Putri Mandiri was formed in Darsono Village. The group that has been formed endeavors to remain active so that activities can be sustainable and can improve the economy of the Darsono Village community in general.
Design of the Expert System for Edamame Grading Using Forward Chaining Method Yuli Wibowo; Nidya Shara Mahardika; Ruhul Afrizal; I Gusti Bagus Udayana
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.1.1686.26-37

Abstract

Edamame grade is determined based on edamame quality parameters with several parameters that are quite a lot. The process of deciding edamame grade is relatively complicated and challenging. To determine the edamame grade, an experienced expert in the field is needed. With limited grading experts, the design of expert systems for grading edamame can help users or companies to determine edamame grade. This study aims to design an expert system for determining edamame grade, which can determine the quality of edamame accurately. The Design of an expert system in this research uses the forward chaining method. The stages of designing an expert system include problem identification, knowledge acquisition, building a data flow diagram, compile the database, building a decision tree diagram, and developing a user interface. The results showed that the expert system has been verified and validated well. Verification test results show that all the menu buttons on the expert system application are functioning correctly. Then, the validation results also show that the edamame quality output produced by the expert system is compatible with the expert solution, meaning that the expert system's output data is by following with the results of the decision given by the expert. In testing the validation of determining the quality is appropriate. The results of the verification and validation of the edamame grading expert system show that the expert system has produced satisfactory outcomes. Expert system output is compatible with the solution provided by the expert.
Co-Authors Andi Eko Wiyono, Andi Eko Bertung Suryadarma Bertung Suryadharma, Bertung Cahyan Ferdie Fernanda Dewi Ayu Savitri Dhifa Ferzia Dyah Ayu Savitri Eka Ruriani Herlina Herlina I Gusti Bagus Udayana Ida Bagus Suryaningrat Jani Januar Latifatul Karimah Lia Milata Khasanah Lia Sumi Karmila Maghfirah Usman Mas Anang Fuad Rifa'i Mas Anang Fuad Rifa’i Mela Eriana Firlanarosa Miftahul Choiron Miftahul Choirun Nita Kuswardhani Retha Talia Shasabilah Rifqoh Anggarani Mulyana Ruhul Afrizal Rusdianto, Andrew Setiawan Siti Aisah Triana Lindriati Winda Amilia Yuli Wibowo