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Setiawan, Andika Putra
Universitas Muhammadiyah Jember
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Uji Organoleptik dan Rendemen Produk Crackers Berbahan Baku Hidrolisat Ikan Tongkol Rita, Asih Imer; Wardhana, Danu Indra; Setiawan, Andika Putra
National Multidisciplinary Sciences Vol. 4 No. 6 (2025): Proceeding SEMARTANI 4
Publisher : Universitas Muhammadiyah Jember

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

Abstract

Ikan tongkol memiliki kandungan protein tinggi dan ketersediaan melimpah, menjadikannya bahan baku potensial untuk inovasi pangan bergizi. Salah satu bentuk pengolahan bernilai gizi adalah hidrolisat protein ikan tongkol, yang dapat diaplikasikan pada produk seperti crackers. Penelitian ini bertujuan mengevaluasi rendemen dan mutu organoleptik crackers dengan penambahan hidrolisat protein pada konsentrasi berbeda. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor, dengan analisis data menggunakan Two Way ANOVA dan Uji Duncan untuk mengetahui perbedaan nyata antar perlakuan. Proses konversi hidrolisat cair menjadi bubuk melalui metode freeze drying menghasilkan rendemen sebesar 16,14% dari volume cair dan efisiensi total 21,44% dari berat fillet awal. Uji organoleptik menunjukkan bahwa konsentrasi 10% merupakan formulasi paling disukai panelis untuk atribut aroma, tekstur, rasa, dan penilaian keseluruhan, sedangkan atribut warna terbaik diperoleh pada konsentrasi 15%. Hasil ini menunjukkan bahwa penambahan hidrolisat protein ikan tongkol dapat meningkatkan mutu sensori crackers, dan konsentrasi 10% menjadi formulasi paling optimal secara keseluruhan. Formulasi ini berpotensi dikembangkan sebagai produk pangan fungsional berbasis protein ikan yang bernilai tambah.
Penerapan Metode Quality Function Deployment (QFD) Pada Peningkatan Mutu Produk Milk Chocolate Di Wisata Edukasi Doesoen Kakao, Glenmore, Banyuwangi Wardhana, Danu Indra; Ronita, Alda Wata Alim; Setiawan, Andika Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p05

Abstract

Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty. Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty.
a Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village: Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village Yuliarti, Norita; Azza, Awatiful; Putra Setiawan, Andika; Indra Wardhana, Danu
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 10 No 3 (2025): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v10i3.6386

Abstract

Penguatan ekonomi keluarga merupakan salah cara untuk mengatasi kemiskinan ekstrem ditengah kondisi ekonomi yang tidak menentu Desa Kemiri merupakan salah satu desa di kabupaten Jember yang memiliki potensi untuk dikembangkan menjadi desa mandiri secara ekonomi, terletak di Kecamatan Panti. Ubi ungu merupakan salah satu hasil pertanian yang banyak didapatkan di desa Kemiri dengan produksi mencapai 528,53 Ton. Zat gizi yang terkandung di dalam ubi ungu sendiri sangat baik untuk kesehatan terutama ibu hamil. Umumnya ubi ungu di Jember hanya dimanfaatkan sebagai makanan kudapan seperti kolak atau hanya direbus. Es krim berbahan ubi ungu dapat menjadi salah satu solusi bagaimana memanfaatkan produksi pertanian ini menjadi nutrisi yang bernilai gizi tinggi untuk kesehatan ibu hamil dan bernilai ekonomis sebagai usaha rumahan. Kondisi tersebut membutuhkan kerjasama dengan berbagai pihak, baik formal maupun informal serta masyarakat. Salah satu diantaranya adalah melalui pemberdayaan kader posyandu sebagai pemberi layanan kesehatan yang paling dasar dan dekat dengan masyarakat.Melalui kegiatan pengabdian kepada masyarakat ini diharapkan akan meningkatkan pemahaman dan pengetahuan mitra tentang kewirausahaan dan pengembangan ekonomi kreatif, serta pelatihan pembuatan ice ream ubi ungu dan di harapkan kader posyandu desa Kemiri dapat meningkatkan wirausaha pembuatan ice cream ubi ungu yang baik untuk ibu hamil
Pemberdayaan Kader Posyandu sebagai Sumber Informasi Dasar Kesehatan Ibu Hamil Awatiful Azza; Norita Citra Yuliarti; Andika Putra Setiawan; Danu Indra Wardana
Jurnal IPTEK Bagi Masyarakat Vol 5 No 1 (2025)
Publisher : Ali Institute of Research and Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55537/j-ibm.v5i1.1277

Abstract

Integrated Service Post (Posyandu) cadres are the spearhead of service delivery at the most basic level. They are required to provide services to help pregnant women understand their health issues. This activity aims to analyze the effectiveness of training and health education on cadre knowledge. The research design for this community service activity used a quasi-experimental approach with a one-group pretest-posttest design. The study was conducted with 18 Posyandu cadres in Kemiri Village. The implementation phase included pre- and post-tests to assess the effectiveness of the training and health education activities. The training, using a participatory and applied approach, provided cadres with information on nutrition for pregnant women, how to identify nutritional disorders, how to assist pregnant women in meeting their nutritional needs, and knowledge about purple sweet potato-based snack foods for pregnant women. The instrument used to measure cadre knowledge was a questionnaire with 20 multiple-choice questions. Data analysis used the non-parametric Wilcoxon Signed-Rank Test. The results of the activity showed an average pre-test score for Posyandu cadres of (8.28 ± 0.57) and an average post-test score of (9.39 ± 0.85). Therefore, it can be concluded that there was an increase in the average pre-test and post-test scores for Posyandu cadres. Meanwhile, the analysis of the effectiveness of training and education on maternal nutrition on Posyandu cadres' knowledge showed a P-value of 0.001, thus concluding that training and health education effectively improved cadres' knowledge of maternal nutrition. Cadres, as the most basic service providers, must always receive the latest information to support their duties. Furthermore, the involvement of community leaders and cross-sectoral stakeholders is essential to increase community support and participation.
Pemberdayaan LKSA Muhammadiyah Al-Iman Wuluhan dalam Meningkatkan Ketahanan Pangan dan Ekonomi melalui Program B2SA Wardhana, Danu Indra; Nurina Aulia, Anisa; Putra Setiawan, Andika; Wijaya, Insan; Suroso, Bejo; Bagus Mananda, Afan; Syafia, Fina; Wata Alim Ronita, Alda; Dwi Anggraeni, Diana; Setiadi Plaikol, Ryan; Juvitasari
Journal of Community Development Vol. 6 No. 3 (2026): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i3.1678

Abstract

The availability of diverse, nutritious, balanced, and safe food (B2SA) is a fundamental need, especially for children in child welfare institutions. This community service program aimed to enhance food security and economic self-sufficiency at Muhammadiyah Al-Iman Child Welfare Institution in Wuluhan through yard utilization and aquaponic-based food processing training. The program involved 25 participants, including 2 caregivers, 3 administrators, and 20 foster children.  The activities included nutrition counseling, aquaponic cultivation training (catfish and water spinach), food processing training (catfish nuggets and water spinach sticks), and product marketing and branding management. Evaluation results showed a significant improvement in participants’ knowledge and skills, indicated by an increase in the average pre-test score from 40 to 80 in the post-test (100% improvement).  The physical outputs included three drum-based aquaponic units, packaged value-added food products with labels, and simple promotional media. The program successfully improved nutritious food availability and generated additional income opportunities. Ongoing mentoring and collaboration with local government agencies ensure sustainability. This model is effective in strengthening both food security and economic resilience and has potential for replication in similar institutions.
Added Value Analysis and Development Strategy of Tobacco Stem Waste Treatment Into Briquettes (Case Study at Jember Tobacco Research Center) Wardhana, Danu Indra; Setiawan, Andika Putra; Riskiyono, Syahroni
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 10 No 1 (2026): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v10i1.6986

Abstract

Tobacco is one of the plantation commodities that has a strategic role in the national economy. Currently, tobacco stem waste is largely underutilized and inadequately managed at the farm level. Tobacco waste is processed into briquettes to achieve high economic value. Currently, tobacco briquettes are still rarely produced by the community; they are still produced by the Jember Tobacco Research Center. The objectives of this study are: (1) Analyzing the amount of added value produced in the processing of tobacco stem waste into briquettes at the Jember Tobacco Research Center. (2) Determine alternative strategies in the development of the briquette agro-industry at the Jember Tobacco Research Center. (3) Determine strategic priorities for the development of the briquette agro-industry at the Jember Tobacco Research Center. The data analysis methods used in this study are the Hayami method, SWOT analysis, and the AHP method. In this study, tools include questionnaires, laptops, cameras, and Microsoft Excel. Based on the Hayami value-added analysis, tobacco stem briquette processing yields an added-value ratio of 59%, indicating a high level of value addition. The results of the SWOT analysis indicate quadrant I, which means that the company is in a very favorable position. In addition to the AHP results, four alternative strategies were identified from the SWOT quadrant, each with four criteria equally connected to it. The results of the managerial implications obtained from the AHP method indicate that the priority of the resulting strategy is to collaborate with tobacco-based companies to ensure briquette products are ready for commercialization to the public, so they are widely known from farmers to entrepreneurs.
Pelatihan Pembuatan Sabun Cuci Piring Organik Sebagai Upaya Menumbuhkan Jiwa Wirausaha Siswa SMKS Sunan Drajat Jember Danu Indra Wardhana; Anisa Nurina Aulia; Andika Putra Setiawan; Fina Syafia; Firlana Rosa
Journal of Community Development Vol. 4 No. 2 (2023): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i2.131

Abstract

Vocational High Schools should be able to produce entrepreneurs who can create businesses independently for their lives. But in reality, there are some SMK alumni who haven't got a job after graduating from school. This can be avoided from the beginning of their education an interest in entrepreneurship is cultivated so that when they graduate, they can choose to become entrepreneurs. On the other hand, every human activity produces waste (garbage). Excessive waste production can cause problems for the environment. In addition to having an unpleasant smell, flies often infest garbage and can cause disease outbreaks, some of the waste that is abundant in the environment is fruit peel waste. The use of fruit peels in dosage forms is still little done, and product preparations in circulation are still very minimal to be found, even though the use of fruit peels is fairly easy to find, economical and practical. Based on the above conditions, it is necessary to have activities to increase the interest in entrepreneurship for SMK students in harmony with sustainable waste management. One of the alternative activities is Entrepreneurship Training by making organic soap from fruit peel waste. The methods used are identifying partner needs, designing activities, mentoring, implementing, and evaluating sustainability. The result of this training is that students practice directly making organic dish soap, it is hoped that the data will make alternative business products.
Pelatihan Pembuatan Sabun Cuci Piring Berbasis Eco-Enzyme Sebagai Upaya Menumbuhkan Jiwa Wirausaha Siswa SMA Muhammadiyah 3 Jember Afan Bagus Mananda; Ara Nugrahayu Nalawati; Retno Murwanti; Danu Indra Wardhana; Andika Putra Setiawan; Alda Wata Alim; Nanda Putri Eryani
Journal of Community Development Vol. 4 No. 3 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i3.170

Abstract

One of the big problems facing Indonesia is unemployment and waste management. The Central Statistics Agency (BPS) recorded February 2023 data that there were still 7.99 million unemployed in Indonesia. In terms of education, the highest unemployment rate (TPT) is experienced by high school (SMA) and vocational high school (SMK) graduates. One of the efforts to reduce the high number of unemployed, Senior High Schools (SMA) are expected to play an active role in producing graduates who can create jobs. The waste problem in Indonesia is also a problem that has not been resolved to date. Indonesia is estimated to produce 187.2 million tons of waste every year, with 60% coming from organic waste. One solution for handling organic waste is the application of Eco-enzyme. The aim of this activity is to provide training in making Eco-Enzyme based dish washing soap as an effort to foster the entrepreneurial spirit of students at SMA Muhammadiyah 3 Jember. This activity was carried out in the form of direct outreach and training to 75 students. Based on the results of observations of these activities, SMA Muhammadiyah 3 Jember has never implemented making dishwashing soap from organic waste. This can be seen from the pre-test with the results that only 21% of students had a good level of knowledge about Eco-Enzyme. Furthermore, the post-test results after carrying out this training, those with good knowledge levels increased to 92%. The pretest and posttest results show that on average the training participants experienced an increase in knowledge and understanding about the Eco-Enzyme-based Dish Soap Making Training, so it is hoped that it can motivate students' entrepreneurial interest by thinking creatively and innovatively.
Co-Authors Abdoel Djamali Afan Bagus Mananda Agustia Dwi Pamujiati Ahib Assadam Ahib Assadam Alda Wata Alim Andi Setiawan Anggi Rahmadhanisa, Novita Anisa Nurina Aulia Aprilian Firmansyah Ara Nugrahayu Nalawati Asrori, Muchamad Imam Awatiful Azza awatiful azza, awatiful Ayu Lestari, Shafira Azizah, Syifa Nur Bagus Mananda, Afan Christensen, Dennys Dafit, Mohammad Damayanti, Rofita Eka Danu Indra Wardana Dwi Affandi, Salman Dwi Anggraeni, Diana Erwin Fadilatur Rosyid Fina Syafia Firlana Rosa Firmansyah, Aprilian Firmanto, Hendi Fitriana Dina Rizkina Hasbi Ashshiddiqi Kusuma Henik Prayuginingsih Hidayat, Muhammad Fareza Indah Ibanah Indrian, Oppy Valencia Isya Lestari Triyudhani Juvitasari K Khofifah, Faik Katherine, Nadila Maosi Kumara Hadi, Danang M. Taufiq Hidayat Mediana Muchtar, Anggi Mochammad Saiful Efendi Muchta, Anggi Mediana Muliasari, Risa Martha Murtianingsih, Hidayah Murwanti, Retno Nanda Putri Eryani Nasya, Imelita Norita Citra Yuliarti, Norita Citra Nurissta Putri Pandini, Fany Nuriyatul, Mega Saniya Juli Oktarina Oktarina Oktarina Oppy Valencia Oppy Valencia Indrian Oppy Valencia Indrian Parsetyo, Lucky Wahyu Pradana, Dicky Setiadi Prasetyo, Lucky Wahyu Priyandana, Dhiaz Ari Rafiq, Muhammad Ainur Ramadhani, Hamry Nur Ramadhani, Nia Ramadhani, Shinta Artamevia Rasyadan Taufiq Probojati Renandi, Berino Ridwan, Signal Melani Risa Martha Risa Martha Muliasari Riskiyono, Syahroni Rismawati, Rizki Riswa, Gardiva Bintara Rita, Asih Imer Ronita, Alda Wata Alim Rosa, Firlana Rozy, Muhammad Fahrur Sabillah, Jadid Abda Saputra, Andrean Saputra, Royhansyah Satriya Bayu Aji Setiadi Plaikol, Ryan Shinta Artamevia Ramadhani Sri Kumalaningsih Suroso, Bejo Syafia, Fina Triyudhani, Isya Lestari Valencia, Oppy Wardhana, Danu Indra Wata Alim Ronita, Alda Wati, Erlina Dinda Widi Artini Wignyanto Wignyanto Wijaya, Insan Yuliarti, Norita Zaini Zaini