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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 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 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 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
Andi Eko Wiyono, Andi Eko
Fakultas Teknologi Pertanian, Universitas Jember
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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.
MANAJEMEN RISIKO PENGEMBANGAN INDUSTRI MOCAF (Modified Cassava Flour) DI KABUPATEN JEMBER Wibowo, Yuli; Herlina, Herlina; Soekarno, Siswoyo; Wiyono, Andi Eko; Prihani, Suwita Tri
Jurnal Teknologi Industri Pertanian Vol. 33 No. 3 (2023): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2023.33.3.239

Abstract

Mocaf is one of the leading agrotechnopreneurship products in Jember District. As a business activity, mocaf agrotechnopreneurship development is faced with uncertainties that can lead to unwanted risks. This study aimed to manage risk in the development of mocaf agrotechnopreneurship so that it can become a reference for people in Jember District in developing their business. The methods used for risk management in this study included the Supply Chain Operation Reference (SCOR) approach for risk identification, Failure Mode Effect Analysis (FMEA) for risk assessment, fishbone diagrams for risk evaluation, and the Analytical Hierarchy Process (AHP) and Pugh methods for risk mitigation. This study shows that there are many identified potential risks in developing mocaf agrotechnopreneurship in Jember District, some of which are critical risks. Based on the criticality matrix analysis, three main risks have been obtained in developing mocaf agrotechnopreneurship, including perishable raw materials, low public knowledge about mocaf, and increasing prices of cassava as a raw material. Evaluation regarding the causes of the three risks includes human factors, methods, facilities, and the environment. Risk mitigation results show that the strategy that can be applied is to set particular specifications for raw materials to deal with perishable raw materials, conduct education through various media to increase public knowledge, and establish partnerships with farmers or collectors to overcome rising raw material prices. Keywords: Jember District, leading agrotechnopreneurship, mocaf, potential risks, risk management
Analisis prospektif pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember [Prospective analysis of potential-based agrotechnopreneurship development in the agricultural sector in Jember Regency] Wibowo, Yuli; Soekarno, Siswoyo; Wiyono, Andi Eko; Fajriyah, Ajeng Afriska Lailatul; Windiari, Eva Yulia
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.1-13

Abstract

The pandemic several years ago has impacted employment problems with the increase in the number of unemployed in Jember Regency. One effort can be made to develop agrotechnopreneurship as a community business.  This study aims to analyze the prospects for developing agrotechnopreneurship by utilizing the potential of the agricultural sector in Jember Regency.  The analysis focused on potential agrotechnopreneurship products developed in Jember Regency today: mocaf, chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir.  This research uses a prospective analysis method structured based on states that may occur in the future.  The results showed several scenarios for developing potential agrotechnopreneurship in Jember Regency, generally including optimistic and pessimistic scenarios.  The development of agrotechnopreneurship in chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir has an optimistic scenario, indicating a promising potential for future growth. This optimistic scenario can be realized if the key factors in the development of agrotechnopreneurship can be improved as expected. Meanwhile, the development of mocaf agrotechnopreneurship has a pessimistic scenario. Keywords: agrotechnopreneurship, Jember Regency, prospective analysis, the agricultural sector
Application of Foam Mat Drying in the Making of Herbal Powder Wiyono, Andi Eko; Mawaddah, Faireza; Mahardika, Nidya Shara
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.201

Abstract

The increasing demand for herbal raw materials in Indonesia is evidenced by data according to Riskesdas in 2010-2018 increased by 44.3%. The data also states that 59.12% of Indonesians still consume herbal medicine and 95.6% know the benefits of herbal medicine. The herbal drink consists of various spice mixtures. Commonly used spices consist of ginger, aromatic ginger and lemongrass. Ginger contains gingerol active compounds with antioxidant activity above vitamin E and α-tocopherol. Aromatic ginger contains phenol chemical compounds as antioxidants that are analgetic. Lemongrass contains bioactive compounds as antioxidants. Generally, herbal products are processed in liquid form so that they have a low shelf life, and are easily damaged and contaminated. Therefore, there is a need for innovation in making herbal drinks into powder with the foam mat drying method using a microwave. The process of making herbal powder is added with tween® 80 and maltodextrin. This study aims to determine the effect of foaming agents and fillers on the organoleptic and physicochemical characteristics of herbal powder, yield value, antioxidant activity and mass balance of the selected treatment. This study used RALF with 2 factors consisting of the ratio of fillers and foaming agents. This study used organoleptic test parameters and physicochemical tests. Results The determination of the selected treatment (organoleptic test) is analyzed for its mass balance and antioxidant activity. The results showed that the addition of the ratio of foaming agents and fillers had a significant effect on organoleptic and physicochemical test characteristics. The herbal powder selected based on the Spider Web test is an A1B2 treatment with a yield value of 11.85% and antioxidant activity of 69.6%. The calculated mass balance results in an efficiency value of no more than 1 (100%) and the largest mass loss in the drying process of 577.72 gr or 88.05% of the incoming material.
Utilization of Kombucha Tea to Improve Children's Health and Reduce Stunting Rates in Patempuran Village, Jember Regency Kuswardhani, Nita; Wiyono, Andi Eko; Mahardika, Nidya Shara; Ruriani, Eka
Jurnal Pengabdian Masyarakat Formosa Vol. 3 No. 2 (2024): April 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmf.v3i2.9193

Abstract

In order to overcome the problem of stunting in children, a team of Jember University lecturers collaborated with the Patempuran Village community and posyandu cadres to carry out community service activities. The main focus of this activity is the mass use and dissemination of Kombucha Tea, chosen because of its important nutritional content and potential to improve intestinal health and nutrient absorption in children. This activity includes outreach to increase understanding of the benefits of Kombucha Tea, training for posyandu cadres and village mothers on how to produce Kombucha Tea, as well as the distribution process to families with children under five. Apart from that, counseling regarding healthy eating patterns and the importance of nutrition was also provided in this activity. The impact evaluation was carried out after the activity was carried out to measure the extent to which Kombucha Tea made a positive contribution in reducing stunting rates in Patempuran Village. Close collaboration between the lecturer team, the community and the local government forms a sustainable community service model, which is expected to have a positive impact in improving the welfare of children in Patempuran Village.
Optimasi Blansing Berbantu Gelombang Mikro Pada Buah Tomat Segar (Solanum lycopersicum L.) Sigit Arya Putra; Andi Eko Wiyono; Miftahul Choiron; Muhammad Luthfi Nashiruddin
Jurnal Ilmu Pertanian Indonesia Vol. 0 No. 00 (2025): inpress
Publisher : Institut Pertanian Bogor

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Abstract

Penelitian dilakukan untuk menentukan kondisi optimum microwave blanching yang dapat menghasilkan tomat dengan kualitas terbaik. Percobaan menggunakan RSM dengan BBD yang terdiri atas 17 perlakuan; setiap kombinasi perlakuan diulang sebanyak 2 kali. Variabel independen yang digunakan berupa daya (watt) (X1), waktu (detik) (X2), dan air blansing (ml) (X3). Data hasil percobaan dilakukan analisis ANOVA, kemudian dilakukan proses optimasi dan diverifikasi. Hasil perlakuan optimum didapatkan dengan kombinasi daya 200 watt, waktu 120 detik dan air blansing 450 ml. Nilai optimum setelah proses validasi respon rendemen 100,01%, nilai respon TPT 3,6obrix, respon vitamin C 154 mg/100 g, dan nilai respon total karoten tomat 3,3 mg/100 g. Keseluruhan hasil tersebut berada pada kisaran 95% CI low 95% CI high.
MANAJEMEN RISIKO PENGEMBANGAN AGROTECHNOPRENEURSHIP ABON LELE DI KABUPATEN JEMBER Wibowo, Yuli; Prihani, Suwita Tri; Herlina; Soekarno, Siswoyo; Wiyono, Andi Eko
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.173-186

Abstract

Salah satu agrotechnopreneurship berbasis perikanan yang berpotensi dikembangkan di Kabupaten Jember adalah industri abon ikan lele. Pengembangan agrotechnopreneurship menghadapi beberapa risiko akibat adanya ketidakpastian pada kegiatan usahanya. Penelitian ini bertujuan untuk mengelola risiko dalam pengembangan agrotechnopreneurship abon lele, dengan tujuan memberikan panduan praktis bagi para pemangku kepentingan agrotechnopreneurship di Kabupaten Jember dalam mendirikan dan mengembangkan usahanya. Metode manajemen risiko yang digunakan dalam penelitian ini meliputi wawancara dan observasi untuk mengidentifikasi risiko, Failure Mode and Effect Analysis (FMEA) untuk menilai tingkat keparahan dan kemungkinan terjadinya risiko, diagram tulang ikan (fishbone diagram) untuk menganalisis akar penyebab risiko, serta Analytical Hierarchy Process (AHP) untuk menentukan prioritas strategi mitigasi risiko. Hasil penelitian menunjukkan bahwa terdapat 10 potensi risiko yang di antaranya terkait dengan pengembangan agrotechnopreneurship abon lele di Kabupaten Jember. Berdasarkan analisis kekritisan, teridentifikasi empat risiko utama dalam proses pengembangan agrotechnopreneurship abon lele, antara lain rendahnya kemampuan permodalan untuk pengembangan produk, proses produksi tidak kontinu, kegiatan promosi yang kurang intensif, dan kurangnya inovasi produk. Faktor manusia, metode, sarana, dan lingkungan diperhitungkan dalam mengevaluasi akar penyebab risiko. Hasil dari mitigasi risiko menunjukkan beberapa strategi prioritas yang dapat diterapkan yaitu perlunya peran pemerintah dalam memfasilitasi (akses dan kebijakan) peminjaman modal, menerapkan manajemen rantai pasok untuk mengelola distribusi bahan baku dan produk, berpartisipasi dalam acara atau pameran yang diselenggarakan oleh pemerintah, serta mengembangkan variasi rasa dan kemasan produk abon lele.
Co-Authors -, Giyarto Aghata, Ola Riska Aprilia Intan Agus Susanta Ajeng Afriska Lailatul Fajriyah Andrew Setiawan Andrew Setiawan 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 Hana, Dania Mazidatul Hendy Firmanto 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 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 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 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 Triana Lindriati Triana Oktaviani Nurhardiningsih Ucik Nurul Hidayati Ucik Nurul Hidayati 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