Article Per Year (5 Year)
p-Index From 2021 - 2026
8.158
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Agrointek Jurnal Teknologi Pertanian Gontor AGROTECH Science Journal Jurnal Agroindustri Jurnal Litbang Industri UNEJ e-Proceeding Pro-Life EnviroScienteae JMM (Jurnal Masyarakat Mandiri) Agroindustrial Technology Journal Jurnal Teknologi & Industri Hasil Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Agritechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Agroindustrial Journal Jurnal Pengabdian Masyarakat Formosa (JPMF) Journal of Food Engineering Jurnal Pengabdian Masyarakat Bestari (JPMB) JURNAL TEKNIK INDUSTRI Teknologi dan Industri Pertanian Indonesia Jurnal Kajian dan Penelitian Umum Warta LPM Abdimas Terapan: Jurnal Pengabdian Kepada Masyarakat Terapan Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Journal of Food Industrial Technology
Andi Eko Wiyono, Andi Eko
Fakultas Teknologi Pertanian, Universitas Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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 Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

Published : 63 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 63 Documents
Search

 3   4   5   6   7 
Strategi Bisnis Melalui Bussines Model Canvas (BMC) untuk Inisiasi Usaha Mandiri Olahan Buah Lokal Di Desa Mundurejo, Kecamatan Umbulsari, Jember Andi Eko Wiyono; Herlina Herlina; Elok Sri Utami; Muhammad Irfan Hilmi; Eko Priyantono; Yolanda Maulani Tiwakana
Jurnal Abdimas Indonesia Vol. 4 No. 4 (2024): Oktober-Desember 2024
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jai.v4i4.1109

Abstract

Salah satu buah lokal yang sangat melimpah saat musimnya tiba yaitu buah jeruk. Desa yang memiliki perkebunan jeruk yaitu Desa Mundurejo, kecamatan Umbulsari, Kabupaten Jember. Banyaknya hasil panen jeruk tidak luput dengan beberapa permasalahan yang muncul terutama pada perekonomian yang tidak stabil dan juga kurangnya pemanfaatan teknologi pada olahan buah jeruk. Oleh karena itu, tujuan dilakukannya pengabdian ini yaitu untuk mewujudkan legalitas produk dan usaha serta menyusun usaha yang komersial dengan Bussines Model Canvas (BMC) sebagai rintisan usaha mandiri masyarakat, selain itu juga dapat melakukan pengembangan ekonomi lokal berbasis olahan buah lokal agar berdampak pada pertumbuhan ekonomi masyarakat. Metode yang digunakan ialah pembekalan materi, praktek, pendampingan dan pemantauan. Hasil dari kegiatan pengabdian ini yaitu masyarakat mengetahui bagaimana cara untuk membuat sebuah produk minuman serbuk milky orange dari buah jeruk lokal menggunakan Foam-mat Drying dan juga memahami bagaimana strategi bisnis pemasaran yang baik untuk digunakan melalui Bussines Model Canvas (BMC). Pemanfaatan dan pengenalan teknologi terbarukan dari tim pengabdian diharapkan dapat membantu perekonomian serta memberikan ilmu pengetahuan yang bermanfaat bagi masyarakat Desa Mundurejo.
Peluang Pemasaran Produk Kerupuk Tape Singkong di Daerah Kabupaten Jember Andi Eko Wiyono; Indira Maharani Hidayat; Nur’aini Mardhi Utami; Tiara Dwi Kusuma Putri; Yusriyyah Vika Rahmadhani; Marsa Suci Nurmalasari; Vindha Dhila Wulandari; Shinta Pramudita; Khoirul Umam; Nuril Rohmawati; Viola Risti Agasi
ABDIMAS TERAPAN : Jurnal Pengabdian Kepada Masyarakat Terapan Vol. 1 No. 2 (2023): Desember: ABDIMAS TERAPAN: Jurnal Pengabdian Kepada Masyarakat Terapan
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/abdimasterapan.v1i2.545

Abstract

Cassava Tape Crackers are one of the new innovations in making crackers, based on market surveys there is still no one selling cassava tape flavored crackers so this product has a good market opportunity, and the potential for cassava tape is quite high. For the marketing itself, the PROMAHADESA UNEJ Group 20 Team agreed to sell online and offline, online sales can be through social media while offline sales can be through exhibitions and left at the Jember souvenir center. The price for these tape crackers is IDR 8,000.00/pcs, this price is very competitive because we have seen the target market for the product to be sold.
Analisis Rantai Pasok untuk Pengembangan Agroindustri Arang Tempurung Kelapa di Kabupaten Jember Wibowo, Yuli; Soekarno, Siswoyo; Herlina, Herlina; Wiyono, Andi Eko; Aristanti, Fransiska Candra
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 1 (2025): TEKNOTAN, April 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n1.1

Abstract

Kabupaten Jember merupakan daerah di Jawa Timur yang memiliki potensi besar pada sektor pertanian, dengan kelapa sebagai salah satu komoditas unggulannya. Hampir seluruh bagian kelapa dapat dimanfaatkan, termasuk tempurungnya. Tempurung kelapa dapat diolah menjadi arang untuk meningkatkan nilai tambah limbah tempurung. Pengembangan agroindustri arang tempurung kelapa di Kabupaten Jember memiliki prospek yang cukup baik, karena ketersediaan bahan baku yang melimpah dan permintaan yang terus meningkat. Namun, optimalisasi manajemen rantai pasok diperlukan untuk memastikan efektivitas dan efisiensi pengembangan agroindustri arang tempurung kelapa. Penelitian ini dilakukan untuk memperoleh rekomendasi strategi yang efektif dan efisien untuk mengembangkan agroindustri. Penelitian ini menggunakan metode Interpretive Structural Modeling (ISM) untuk menentukan pelaku rantai pasok yang paling dominan dan metode Analytical Hierarchy Process (AHP) untuk menentukan strategi pengembangan agroindustri. Berdasarkan hasil identifikasi, struktur rantai pasok arang tempurung kelapa yaitu petani kelapa, pedagang tempurung kelapa, produsen arang, distributor, dan konsumen. Petani kelapa dan pedagang tempurung kelapa berperan sebagai pemasok tempurung kepada produsen, yang selanjutnya diolah menjadi arang dan menjualnya ke distributor dan konsumen. Pelaku utama pada rantai pasok adalah petani sebagai pihak yang menyediakan bahan baku yang berada pada Sektor IV (Level 7). Sementara itu, strategi pengembangan agroindustri arang tempurung kelapa yaitu pengembangan teknologi dan inovasi (bobot 0,4550). Strategi ini bertujuan untuk meningkatkan efektivitas dan efisiensi hubungan antar pelaku rantai pasok, khususnya antara agroindustri arang tempurung kelapa, petani kelapa, dan pedagang tempurung kelapa. Strategi ini diharapkan dapat menjamin mutu produk, meningkatkan efisiensi, dan menstabilkan atau menurunkan harga bahan baku yang dapat meningkatkan permintaan arang tempurung kelapa.
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.
Characterization of Ready-to-Drink Decaffeinated Coffee Enriched with Lime and Lemon Kuswardhani, Nita; Hana, Dania Mazidatul; Wiyono, Andi Eko
Agroindustrial Journal Vol 12, No 1 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i1.100954

Abstract

This study aims to determine the physical, chemical, and sensory characteristics of and the appropriate and optimal formulation for producing ready-to-drink (RTD) robusta decaffeinated coffee variations with the addition of lime (citrus aurantifolia) and lemon (citrus limon) juice. The ingredients used for coffee preparation include decaffeinated robusta coffee powder, lemon, lime, sugar, and water. The experimental design used in this study was a completely randomized design (CRD) with three factors and two levels: citrus type (A1: lemon; A2: lime), lemon or lime juice concentration (B1: 5%; B2: 10%), and liquid sugar volume (C1: 15 ml; C2: 25 ml). These factors were designed to create 8 treatments for physical, chemical, and sensory testing. Data analysis was performed statistically using Analysis of Variance (ANOVA) at 5% significance level and further testing with Duncan's Multiple Range Test (DMRT) when any differences were found. The results showed that the interaction of the three factors affected the physical and chemical characteristics of caffeine content, pH, and antioxidant activity. The addition of lime and lemon juice did not have a significant effect on the characteristics of vitamin C content and brightness. Treatment A1B1C2, with the composition of 5 ml lemon juice and 25 ml sugar water, provides the best formulation based on the review of physical, chemical, and sensory characteristics.
Education on Packaging and Labeling for Milky Orange Powder Drink Products in Mundurejo Village, Jember Regency Wiyono, Andi Eko; Mahardika, Nidya Shara; Sari, Vina Juanita; Tiwakana, Yolanda Maulani; Nashiruddin, Muhammad Luthfi; Leemans, Joshep Yoshio; Larasati, Misty Ayu; Prajamukti, Randhiagus; Pamungkas, Ari Candra Juni; Putra, Sigit Arya
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.12125

Abstract

Mundurejo Village is one of the production centers for quality Siamese oranges in the Jember Regency. The problem often faced by Siamese orange farmers in Mundurejo Village is that the high production costs are not commensurate with the selling price of oranges, which falls in certain seasons due to intense market competition. Community service activities are carried out to improve residents' skills in processing oranges into products with high-selling value and better packaging and labels. The Service Team provides socialization and training on the production and packaging of milk orange powder drink products with an agenda of activities (1) Introduction to tools and technology in making and packaging products, (2) Socialization of the importance of packaging and labels on products, and (3) Product packaging and labeling practices. The Service Team succeeded in increasing the understanding and skills of the Mundurejo Village community regarding the importance of packaging and labels to maintain product quality and provide clear product information to consumers. It is hoped this activity will produce attractive and informative packaging so that the processed milky orange powder drink product can become a village icon and have a sustainable positive impact on the community.
OPTIMASI MALTODEKSTRIN DAN EKSTRAK SECANG PADA SERBUK MINUMAN JAHE MENGGUNAKAN MIXTURE DESIGN : OPTIMASI MALTODEKSTRIN DAN EKSTRAK SECANG PADA SERBUK MINUMAN JAHE MENGGUNAKAN MIXTURE DESIGN Wiyono, Andi Eko; Prameswari, Dinda Putri; Kuswardhani, Nita
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.40-52

Abstract

  Ginger and secang can be developed into functional food products in the form of spice drink powder. The process of making ginger and secang spice drink powder can be done using the foam drying technique. This research aims to obtain the optimum formula for ginger and secang spice drink powder using the foam mat drying technique, as well as knowing the physical and chemical characteristics of the ginger and secang powder spice drink in the optimum formula. The experimental design used the mixture design method in the application of Simplex Lattice Design with Design Expert version 13 software. The formulation of ingredients was carried out using two factors, namely variations of maltodextrin and secang extract. The research results showed that the optimum ginger and secang spice drink powder formula was formula 5 (10% maltodextrin; 40% secang extract) with a desirability value of 0.722. Results: The optimum physical and chemical characteristics of the formula are water content of 3.76%; hygroscopicity of 13.68%; a* value of 8.24; aroma hedonic quality of 3.93; color hedonic quality of 4.67; °hue value of 46.74°; solubility 88.018%; and antioxidant activity 31.8%.
PENGARUH ADSORBEN SERBUK KULIT PISANG KEPOK ( Musa Paradisiaca L.) DAN ARANG AKTIG GRANUL TERHADAP KUALITAS MINYAK JELANTAH Putri, Chantika; Choiron, Miftahul; Wiyono, Andi Eko; Rusdianto, Andrew Setiawan; Mahardika, Nidya Shara
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 1 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i1.929

Abstract

Used cooking oil is cooking oil that has been damaged. Purification of used cooking oil can utilize additional adsorbents as additional materials for the adsorption process. This research aims to determine the effect of adding granulated activated charcoal adsorbents and kepok banana peel powder on the quality of used cooking oil and determine the best treatment based on the specified test parameters. The used cooking oil purification method used is neutralization and bleaching. Each treatment will be repeated 3 times and the data will be processed using the SPSS application. The research results show that purified used cooking oil has a brightness value (L*) ranging from 64.30 – 62.67. The yield value for each treatment ranged from 73.137% - 62.093%. The water content value in each treatment has a value ranging from 0.013% - 0.046%. The free fatty acid value in each treatment ranged from 0.188% - 0.137%. The peroxide value in each treatment ranged from 6.00 – 2.33 mEk O2/kg. Meanwhile, the organoleptic parameter for aroma has a value between 4.0 – 4.9 and color has a value between 3.8 – 4.3. So the best treatment using MPE is the A2B3 treatment (15 gr : 10 gr).
ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI MANIS MENGGUNAKAN METODE SIX SIGMA (Studi Kasus pada UMKM Mahkota Bakery di Malang) Mahardika, Nidya Shara; Saputri, Luluk; Amilia, Winda; Wiyono, Andi Eko
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

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

Abstract

A Mahkota Bakery is one of the UMKM engaged in the food sector which was established in 2012 and is located at Jalan Parangargo No. 27, Wagir District, Malang Regency. Some of the products produced include white bread, sweet bread, tarts, and donuts. The problem that often occurs is product defects, especially in sweet bread, namely extrusion defects and burnt bread. The study aims to determine the factors causing defects in sweet bread products and also provide recommendations for quality improvement proposals for sweet bread products. The method used in this study is the six sigma method using DMAIC. The results obtained from this method are in the Pareto diagram to determine the number of defects, namely extrusion defects of 2,105 pcs with a percentage of 59% and also burnt bread of 1,454 pcs with a percentage of 41%. Then determine the cause of the defects and formulate recommendations for improvements, namely the creation of SOP related to specific task divisions, installation of SOP boards, and implementation of SOP. Periodic checks during the baking process and equipment upgrades such as ovens and automatic cake fillers. Keywords: Quality, Defects, Six Sigma, DMAIC
EDUKASI BANK SAMPAH SEBAGAI SARANA MENINGKATKAN SANITASI DAN PENGELOLAAN SAMPAH DI DUSUN UMBULREJO, DESA SUMBERMUJUR, KABUPATEN LUMAJANG Suryadharma, Bertung; Wiyono, Andi Eko; Rusdianto, Andrew Setiawan; Amilia, Winda
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 2 No 2 (2023): 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.v2i2.752

Abstract

Pemilahan sampah merupakan langkah untuk memunculkan kesadaran masyarakat sebelum masuk pada proses pengelolaan dan pengolahan sampah. Mahasiswa KKN Kolaboratif Peduli Semeru Kelompok 4 menginisiasikan program kerja sanitasi yaitu menghidupkan kembali bank sampah yang sempat berhenti dikarenakan virus covid-19 menyebabkan kawasan wisata di Desa Sumbermujur ditutup. Program menghidupkan bank sampah ini dilakukan di dusun Umbulrejo, Desa Sumbermujur, Kabupaten Lumajang dimulai pada tanggal 5 Januari sampai 18 Februari 2022, sasaran dari program ini yaitu seluruh masyarakat dusun Umbulrejo. Tujuannya adalah meningkatkan kesadaran msyarakat tentang pentingnya pengelolaan sampah, peningkatan taraf kesehatan, dan peningkatan ekonomi dari sampah. Dalam pelaksanaan edukasi terhadap warga terkait bank sampah, harus terus dilakukan koordinasi secara intensif dengan pengurus bank sampah pada setiap kegiatan yang akan dilakukan supaya berjalan dengan maksimal. Adanya program kerja ini mendapatkan respon yang baik dari warga sekitar. Berdasarkan kegiatan yang telah dilaksanakan dengan mengaktifkan kembali bank sampah di Dusun Umbulrejo minat masyarakat kembali meningkat dari pada sebelumnya. Hal ini dapat dibuktikan dengan adanya masyarakat yang mengumpulkan sampah dari limbah rumah tangga dan menyetorkan ke bank sampah.
Co-Authors -, Giyarto Aghata, Ola Riska Aprilia Intan Agus Susanta Ajeng Afriska Lailatul Fajriyah Andrew Setiawan Andrew Setiawan Anisa Aprilia Anisa Aprilia Ardyan Dwi Massahid Aristanti, Fransiska Candra Asyafa'atul Ulya Atika Yulianti Bertung Suryadarma Bertung Suryadharma, Bertung Cahyan Ferdie Fernanda Desiyanti rukmasari Dewanti Eka Diah Permatasari Dewi Ayu Savitri Dhifa Ferzia Dian Purbasari Dian Purbasari Diana Ermawati Dini Kusuma Ningrum Dyah Ayu Savitri EKA RURIANI Eka Ruriani Ekky Audina Rusita Eko Priyantono Elok Sri Utami Elok Sri Utami Eva Yulia Windiari Fajriyah, Ajeng Afriska Lailatul Felly Halsa Fiana Fillyvio Nizhomia Fitri Rahma Sari Hana, Dania Mazidatul Hendy Firmanto Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Hifdzil Adila Ida Bagus Suryaningrat Iftitah Ariyanti Safitri Indira Maharani Hidayat Intan Hardiatama Intania Cahaya Rani Jani Januar Ketut Indraningrat Khoirul Umam Larasati, Misty Ayu Leemans, Joshep Yoshio Mahardika, Nidya Shara Maria Belgis Marsa Suci Nurmalasari Masahid, Ardiyan Dwi Mawaddah, Faireza Mega Desy Safitri Meiji Wanarni Putri Miftahul Choiron Miftahul Choiron MUHAMMAD IRFAN HILMI Muhammad Luthfi Nashiruddin Nadya Shara Mahardhika Nashiruddin, Muhammad Luthfi Nidya Shara Mahardika Nidya Shara Mahardika Nina Tauvika Nita Kuswardhani Noer Indah Maulida Putri Noer Novijanto Nuril Rohmawati Nur’aini Mardhi Utami Ola Riska Aprilia Intan Aghata Oryzatania Windaru Runteka Oryzatania Windaru Runteka Oryzatania Windaru Runteka Pamungkas, Ari Candra Juni Pradiptya Ayu Harsita Prajamukti, Randhiagus Pramesti, Vinka Oktavia Prameswari, Dinda Putri Prihani, Suwita Tri Putra, Sigit Arya Putri, Chantika Rahayu, Supratiana Retha Talia Shasabilah Retha Talia Shasabilah Retha Talia Shasabillah Rifqoh Anggarani Mulyana Rifqoh Anggarani Mulyana Riska Rian Fauziah Riski Mulya Setyawati Rosi Pratiwi Rusdianto, Andrew Setiawan Saputri, Luluk Sari, Vina Juanita Savitri, Dewi Ayu Septy Handayani Setyawati, Putu Dewi Ratih Shanya Widyan Firdaus Shinta Pramudita Shinta Syafrina Endah Hapsari Sigit Arya Putra Sih Yuwanti Siswoyo Soekarno Siti Aisah Sri Wahyuni Suwasono, Sony Tiara Dwi Kusuma Putri Tiwakana, Yolanda Maulani Tri Riwayati Sudarmono Triana Lindriati Triana Oktaviani Nurhardiningsih Ucik Nurul Hidayati Ucik Nurul Hidayati Ulya, Asyafa’atul Vindha Dhila Wulandari Vinka Oktavia Pramesti Viola Risti Agasi Winda Amilia Winda Amilia Winda Amilia Windiari, Eva Yulia Yolanda Maulani Tiwakana Yuli Wibowo Yusriyyah Vika Rahmadhani Zuhriyah, Anis K