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All Journal Pelita Perkebunan Jurnal Agroindustri UNEJ e-Proceeding JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Warta Pengabdian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Agribios Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Kirana: Jurnal Komunikasi dan Penyuluhan Pertanian Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Technologica Journal of Soilscape and Agriculture JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat atech-i Protech Biosystems Journal
Dyah Ayu Savitri
Department Of Agricultural Science, Faculty Of Agriculture, University Of Jember, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences 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 Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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ANALISIS PROKSIMAT DAN ORGANOLEPTIK DARK CHOCOLATE SPREAD DENGAN TAMBAHAN INGREDIENT BERBASIS KELAPA Dyah Ayu Savitri; Herlina Herlina; Noer Novijanto
Jurnal Teknologi Pertanian Andalas Vol 25, No 2 (2021)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.25.2.145-152.2021

Abstract

Dark chocolate spread adalah jenis cokelat olesan dalam bentuk pasta yang sering digunakan untuk produk roti atau kue kering. Penelitian ini bertujuan untuk mengkarakterisasi kandungan proksimat dan mengkaji sifat organoleptik produk chocolate spread dengan campuran virgin coconut oil (vco), isolated soy protein, coconut flour dan gula kelapa sebagai alternatif produk agroindustri. Penelitian ini dilakukan melalui pembuatan beberapa formula dark chocolate spread. Kemudian masing-masing formula diuji karakteristik organoleptik dan proksimat sehingga diketahui formula yang disukai konsumen beserta komposisi kimia dark chocolate spread dengan tambahan komponen kelapa. Analisis statistik dilakukan dengan One Way Analysis of Variance (ANOVA). Tingkat signifikansi ditetapkan pada P ≤ 0,05. Data hasil analisis sifat kimia dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa dark chocolate spread dengan ingredien berbasis kelapa memiliki komposisi kimia yang bernutrisi dan memiliki karakter cita rasa yang menjanjikan, dimana karakteristik mouthfeel, tekstur, warna dan kenampakan serta spreadability akan mempengaruhi penerimaan konsumen terhadap produk.
Kewirausahaan Bagi Pemuda: Pengembangan Keahlian dalam Pembuatan dan Pemasaran Produk Kreatif Andi Eko Wiyono; Noer Novijanto; Dyah Ayu Savitri
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 5 No 1 (2020): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v5i1.1142

Abstract

SMK Kelautan dan Perikanan Suren Jember merupakan lembaga pendidikan kejuruan yang berbasis pada partisipasi masyarakat dan berorientasi pada kebutuhan industri dan kewirausahaan dibidang agribisnis, kelautan dan perikanan. Permasalahan yang dihadapi SMK tersebut adalah pembinaan jiwa kewirausahaan dan pengembangan kreatifitas siswa masih belum optimal. Solusi yang diberikan adalah pengembangan kreatifitas siswa melalui pengembangan potensi wilayah dengan pembuatan sabun tembakau dan pengolahan coklat couverture. Tujuan pelaksanaan pengabdian ini adalah untuk menumbuhkan jiwa kewirausahaan generasi muda agar memiliki pemikiran untuk memulai suatu usaha dengan memanfaatkan potensi lokal daerah yang dimiliki dengan menciptakan suatu produk yang bernilai tambah. Metode yang dilakukan antara lain metode ceramah dan permainan, diskusi dan tanya jawab, serta demonstrasi dan praktek pembuatan produk. Hasil evaluasi terhadap keseluruhan peserta pelatihan secara umum menunjukkan peningkatan pengetahuan dan pemahaman setelah diberi materi kewirusahaan. Secara keseluruhan peserta dapat membuat produk kretif berupa sabun tembakau dan olahan coklat couverture serta melakukan pemasaran menggunakan media langsung dan e-market.
Defect Analysis and Development Strategy for Robusta Coffee of Tanahwulan Village, Indonesia Dyah Ayu Savitri; Setiyono; Noer Novijanto; Rizka Maulida Fajriati
Journal La Lifesci Vol. 3 No. 1 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i1.548

Abstract

Coffee is one of the worthy international trade commodities across countries. Coffee quality is strongly influenced by the behavior of farmers from cultivation, harvesting to processing results. The coffee commodity of Tanahwulan village has a unique character so that it has the potential to be developed further. This study aims to examine the defect of Robusta coffee in Tanahwulan village and its development strategy in the future. For this purpose, the defect analysis based of Indonesian National Standard was used to determine the quality of coffee. The SWOT analysis was also used to identify the development strategy of Tanahwulan village robusta coffee. The results showed that the value of coffee quality defects was at the level of random quality. The types of defects in coffee beans were black bean, partially black bean, broken black bean, brown bean, big size outer skin, medium size outer skin, parchment bean, big size parchment, medium size parchment, small size parchment, broken bean, immature bean , bean with one hole, bean with more than one hole, large sized twigs, dirt or stones and medium sized twigs, dirt or stones. The water content and antioxidant activity were 11% and 82.87%, respectively. The taste of brewed coffee has a final value of 75.5 with notes including chocolaty, spicy, dirty, and dark roast. Based on SWOT Analysis, to improve the Quality of Tanahwulan village robusta coffee, it is necessary to apply aggressive strategy or SO strategy. Therefore, this commodity could empower the opportunities to exist.
Oyster Mushroom Cultivation Training as Empowerment Program for Students of Foundation of Islamic Education and Social “Ar-Rohmah” Rufiani Nadzirah; Dyah Ayu Savitri; Noer Novijanto
Warta Pengabdian Vol 16 No 2 (2022): Warta Pengabdian
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/wrtp.v16i2.24621

Abstract

Oyster mushroom is one of the horticultural commodities in Indonesia. This community empowerment program through oyster mushroom cultivation is designed as an effort to provide a sense of equality, partnership, and togetherness for the improvement of the community's economy. Islamic and Social Education Foundation "Ar-Rohmah" with its abundant natural and human resource potential, can be a part of the process of social change. Student empowerment at this foundation manages students to do something beneficial for the community, including through training programs and mentoring in oyster mushroom (Pleurotus spp) cultivation. Accompanied by the Institute for Research and Community Service (LP2M) Team at the University of Jember, this activity was carried out to the students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren village, Ledokombo District, Jember through the presentation of theory and field practice on cultivation. mushrooms. This community service activity will form a small industry that is able to provide income for students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren Village, Ledokombo District, Jember. During the execution of program, students were showing high antusiams toward prospect and cultivation technology of oyster mushroom by giving contributions, suggestions and creative ideas.
Sensory Characteristics and Antimicrobial Activities of Soft Candy with Essential Basil (Ocimum Sanctum L.) Against Candida Albicans and Streptococcus Mutans Maria Belgis; Giyarto; Malvira Mega Febriyanti; Ahmad Nafi; Dyah Ayu Savitri; Andrew Setiawan Rusdianto
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.701

Abstract

Soft candy is a type of confectionery product that has a chewy texture. Chewing candy can stimulate the activity of salivary secretion, thus it supports the release of active compounds in the mouth. Essential oil contains of active compounds that are able to control bacteria growth that may cause bad breath. The purpose of this study was to observe the antimicrobial activity of soft candy with the addition of basil essential oil (0.2%, 0.4%, 0.6%, and 0.8%) against Streptococcus mutans and Candida albicans and to determine the most acceptable candy by consumers. Parameters of the research observations included antimicrobial activity with solid diffusion and dilution methods, descriptive sensory test with RATA test and acceptability test (aroma, taste, mouthfeel, aftertaste, and overall), and effectiveness test. The results showed that the addition of 0.4% basil essential oil in soft candy performed the highest effectiveness value (0.71). The effectiveness value was obtained from the results of the inhibition zone (disc) test, and the results of the acceptability test. Therefore, from the research, it can be concluded that soft candy with basil essential oil has a great potential to be utilized as antimicrobial agent to overcome mouth problems.
Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance Dyah Ayu Savitri; Setiyono; Gatot Subroto; Hasbi Mubarak Suud; Nurhayadatul Haliza; Noer Novijanto
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.723

Abstract

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.
Pengembangan Desa Sentral Kakao Berkelanjutan Melalui Penerapan Good Agriculture Practices (GAP) Muhammad Ghufron Rosyady; Setiyono Setiyono; Gatot Subroto; Dyah Ayu Savitri
PaKMas: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 2 (2022): November 2022
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/pakmas.v2i2.1044

Abstract

Jambewangi Village is a village that is one of the focus locations for cocoa plantations according to the Banyuwangi Regency Agriculture Service. Cocoa production in Jambewangi Village is around ±500 kg/ha in 2019, far from the potential for superior cocoa production of ±2,000 kg/ha. The problem in Jambewangi Village is that cocoa plants are not the main crop in Jambewangi Village, this is because cocoa plants do not provide optimal benefits for the community (low productivity). Whereas Jambewangi Village is one of the people's cocoa centers in Banyuwangi Regency. When the service team conducted initial observations and interviews with Jambewangi cocoa farmers, several problems were found, namely that many cocoa pods were rotten by the fungus Phithopthora; leaves and fruit with lots of spots (attacked by Helopeltis pests), the condition of the garden is dirty and lush; and no rorak in the garden. This problem arises because farmers do not apply good and correct cultivation practices (GAP). The implementation of GAP will increase the productivity of cocoa plants, increasing productivity will improve the welfare of the Jambewangi community. The socialization program and the practice of implementing Good Agriculture Practices (GAP) for cocoa plants provide a stimulus to farmers to apply it in cocoa cultivation activities so that it is hoped that this can be a step to develop local potential and the surrounding community. Farmers in Jambewangi Village showed high enthusiasm for mastering the application of Good Agriculture Practices (GAP) including fertilizing, pruning and making rorak.
Pengaruh Jenis Wadah Penyimpanan dan Ukuran Biji Dalam Penyimpanan Pasca Panen Terhadap Karakteristik Fisik Biji Kopi Robusta (Coffea robusta L.) Nadya Fairuz Soraya; Bambang Kusmanadhi; Susan Barbara Patricia SM; Dyah Ayu Savitri
Technologica Vol. 2 No. 1 (2023): Technologica
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/technologica.v2i1.50

Abstract

Kopi (Coffea spp.) adalah salah satu komoditas perkebunan yang penting bagi Indonesia karena dapat menunjang peningkatan ekspor sebagai penghasil devisa negara. Masyarakat Indonesia adalah konsumen kopi yang sangat tinggi, sehingga peningkatan usaha produksi kopi harus dilakukan agar kebutuhan konsumsi kopi domestik serta ekspor dapat terpenuhi. Pengolahan biji kopi pascapanen tidak terlepas dari beberapa permasalahan yang ada salah satunya adalah kerusakan pada saat penyimpanan biji. Penyimpanan biji oleh petani pada dilakukan dengan memasukkan biji ke dalam karung goni dan disimpan di gudang. Beberapa praktek penyimpanan dengan menggunakan wadah yang berbeda seperti karung goni, karung plastik, dan karung kain diduga berpengaruh terhadap proses perubahan fisik biji. Penelitian ini bertujuan untuk mengetahui kualitas dari biji kopi robusta yang disimpan dengan ukuran biji dan bahan wadah yang berbeda. Percobaan dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan tiga ulangan. Parameter yang diamati adalah fisik biji kopi, antara lain bentuk, warna, serta kandungan air.
PELATIHAN PENGOLAHAN LIMBAH KOPI SEBAGAI TEH CASCARA DAN PRODUK KERAJINAN Setiyono Setiyono; Ayu Puspita Arum; Susan Barbara Patricia SM; Dyah Ayu Savitri; Fadli Firmansyah Andrean; Zalzabila Syafarinda Putri
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 1 (2023): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i1.12403

Abstract

Abstrak: Desa Curahpoh merupakan salah satu penghasil kopi Robusta dan Arabika di Kabupaten Bondowoso, Jawa Timur. Pengolahan kopi menghasilkan limbah yang akan mencemari lingkungan jika tidak dikelola lebih lanjut. Limbah ini berpotensi diolah menjadi produk teh cascara dan kerajinan. Pengelolaan limbah ini menjadi potensi besar karena bahan baku gratis dan mengurangi tumpukan limbah pada lingkungan yang mendukung zero waste agriculture. Program pengabdian ini bertujuan melatih masyarakat Desa Curahpoh Bondowoso untuk mengolah limbah kopi menjadi teh cascara dan kerajinan. Kegiatan ini dilaksanakan melalui sosialisasi dan praktek pembuatan teh cascara dan boneka kerajinan kulit kopi. Peserta yang mengikuti kegiatan ini sejumlah 20 orang. Setelah mengikuti kegiatan ini, peserta memperoleh peningkatan keterampilan sebesar 97,5% dalam pembuatan teh celup cascara dan kerajinan kulit kopi. Bahkan peserta banyak melakukan inovasi terhadap produk yang dibuat selama kegiatan pengabdian dan mempromosikannya kepada masyarakat. Abstract: Curahpoh Village is one of the producers of Robusta and Arabica coffee in Bondowoso Regency, East Java. The results of coffee processing generate waste that will pollute the environment if not managed further. This waste has the potential to be processed into cascara tea products and crafts. This waste management has great potential because the raw materials are free and reduce the pile of waste in an environment that supports zero waste agriculture. This service program aims to train the people of Curahpoh Bondowoso Village to process coffee waste into cascara tea and crafts. This activity is carried out through socialization and practice of making cascara tea and coffee leather craft dolls. There were 20 participants who took part in this activity. After participating in this activity, participants gained 97,5% of hard skills in making cascara tea bags and coffee leather crafts. In fact, many participants made innovations to the products made during service activities and promoted them to the community. 
PENGENALAN BERTANAM KAKTUS DAN SUKULEN BAGI ANAK-ANAK USIA DINI DI JEMBER Dyah Ayu Savitri; Noer Novijanto; Rufiani Nadzirah; Hasbi Mubarak Suud
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.13792

Abstract

ABSTRAKBerkebun merupakan kegiatan yang dapat dilakukan oleh berbagai kalangan, mulai dari pemuda, orang tua bahkan anak-anak. Pengenalan kegiatan berkebun dapat dijadikan salah satu upaya mendidik karakter peduli lingkungan pada anak-anak usia dini. Kaktus dan sukulen tergolong dalam tanaman hias yang umum digunakan untuk melengkapi hiasan baik didalam maupun di luar ruangan. Sifatnya yang mudah untuk dibudidaya serta memilki nilai estetika menjadikan kaktus dan sukulen digemari untuk ditanam masyarakat. Program pengabdian ini dilakukan dengan cara memperkenalkan siswa PAUD Surenesia Jember Jawa Timur untuk menanam tanaman kaktus dan sukulen didalam pot. Kegiatan ini bertujuan untuk: 1) Memperkenalkan tanaman kaktus dan sukulen kepada anak-anak usia dini, 2) Memperkenalkan media tanam untuk budidaya kaktus dan sukulen dan 3) Memperkenalkan cara menanam kaktus dan sukulen menggunakan pot. Pelaksanaan kegiatan ini dilakukan melalui tiga tahap, yakni sosialisasi, praktek dan evaluasi. Sasaran kegiatan adalah 20 siswa PAUD Surenesia, Jember, Jawa Timur. Berdasarkan hasil evaluasi Pre-Test dan Post Test, terjadi peningkatan kemampuan peserta untuk menanam kaktus dan sukulen didalam pot. Adanya kegiatan ini diharapkan dapat menjadi stimulus untuk menanamkan karakter peduli dan cinta lingkungan pada anak-anak usia dini. Kata kunci: anak; kaktus; lingkungan; sukulen ABSTRACTGardening is an activity that can be carried out by various groups, ranging from youth, parents and even children. The introduction of gardening activities can be used as an effort to educate the character of caring for the environment in early childhood. Cactus and succulents are classified as ornamental plants that is easy to cultivate and has aesthetic value makes cacti and succulents popular for community planting. This service program is carried out by introducing students to plant cactus and succulent plants in pots. This activity aims to: 1) Introduce cactus and succulent plants to young children, 2) Introduce growing media for cactus and succulent cultivation and 3) Introduce how to plant cacti and succulents using pots. The implementation of this activity was carried out through three stages, namely socialization, practice and evaluation. The target of the activity was 20 students of PAUD Surenesia, East Java. Based on the results of the Pre-Test and Post Test evaluations, there was an increase in the participants' ability to plant cacti and succulents in pots. The existence of this activity is expected to be a stimulus to instill the character of caring and loving the environment in early childhood. Keywords: child; cactus; environment; succulent
Co-Authors . Usmadi Ahmad Ilham Tanzil Ahmad Nafi Aji Santoso Al amin, Muhammad Yordan Yuliano Amany, Alfiyyah Nur Andi Eko Wiyono, Andi Eko Anggraini, Febri Ankardiansyah Pandu Pradana Apriliyani, Mulia Dwi Nur Arum, Ayu Puspita Arum, Ayu Puspita Ayuningtyas, Putri Larasati Bambang Kusmanadhi Binuril Ma’rifah Bulqis, Malika Dewi, Lara Putri Kartika Dewi, Nilasari Diana Fauziah Dinata, Ferry Dwi Erwin Kusbianto Fadli Firmansyah Andrean Faisal Gunawan, Muhammad Farisi, Oria Alit Fauziah, Fithriyatul Febridayanti, Fika Gatot Subroto Giyarto Hasbi Mubarak Suud Helda Wika Amini Helda Wika Amini Herliani, Canserlita Puteri Herlina Herlina Herlina Herlina Hidayah, Satria Nurul Hidayah Ibanah, Indah Ika Purnamasari Irwanto Sucipto, Irwanto Kusmanadhi, Bambang Malvira Mega Febriyanti Maria Belgis Maulana, Juraisyki Iqbal Maulidana, Ach. Ariful Meliala, Susan Barbara Patricia Sembiring Mochammad Wildan Djatmiko Mochammad Wildan Jadmiko Mochammad Wildan Jadmiko Muhammad Ghufron Rosyady Muharja, Maktum Munandar, Denna Eriani Nadya Fairuz Soraya Nidya Shara Mahardika Nisak, Fauziatun Noer Novijanto Novendra, Dimas Ihza Noviana, Sulfi Nurcharisma, Adinda Nurhayadatul Haliza Nurrahmi, Tyas Putri Yulia nurul latifah Okti, Reski Dwi Patricia Sembiring, Susan Barbara Patricia SM, Susan Barbara Patricia SM., Susan Barbara Patricia, Susan Barbara Pramesti, Riska Ayu Rachmi Masnilah Ramadani, Prayogo Gilang Ramadhanti, Choirul Lisa Ratnasari, Tri Rena Yunita Rahman, Rena Yunita Ristiyana, Suci Rizka Maulida Fajriati Rizki Fitria Darmayanti Romdhon, Mochammad Syihab Rony, Zahara Tussoleha Rosania, Shela Rosyady, Muhammad Ghufron Rosyady, Muhammad Gufron Rufiani Nadzirah Rusdianto, Andrew Setiawan S, Setiyono Safa Rajni Ismaya Sari, Andini Permata Setiyono setiyono Setiyono Setiyono Setiyono Setiyono Sholeh Avivi Slameto Slameto Sofia Sofia Subroto, Gatot Sudarko Sudarko Sugeng Winarso Sugeng, Santoso Susan Barbara Patricia Sembiring Meliala Susan Barbara Patricia SM Suud, Hasbi Mubarak Tsania Afifatus Zahro Ummi Sholikhah Wildan Muhlison, Wildan Wulanjari, Distiana Yuli Hariyati Yunita, Vina Zalzabila Syafarinda Putri