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All Journal JURNAL AGRI-TEK Jurnal Peduli Masyarakat Jurnal Daya Mas : Media Komunikasi dan Informasi Hasil Pengabdian dan Pemberdayaan Masyarakat AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta International Journal of Integrative Sciences
Indah Rekyani Puspitawati
Universitas Merdeka Madiun
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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POTENSI USAHA PARIWISATA ALAM DI KAWASAN WANAWISATA WADUK PONDOK KABUPATEN NGAWI Puspitawati, Indah Rekyani; Susanto, Anang
JURNAL AGRI-TEK Vol 16, No 2 (2015): JURNAL AGRI-TEK
Publisher : JURNAL AGRI-TEK

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.264 KB)

Abstract

Ngawi manage wealth of the region with the development of Tourism nature, combining forest areas and reservoirs as a alternative to reduce poverty and reduce the number of pre prosperous. A mix of functions between the main function as a provider of irrigation water and function as a tourist destination . The potential of nature tourism businesses are made public and assisted with the PU department (irrigation) is a form of cooperation to increase the role and participation of the community. Currently the potential of doing business in the business community in Ecotourism Development in the reservoir area cottage heavily dependent on the involvement of stakeholders. Based on the required formation Ecotourism Management Board Reservoir cottage to accommodate the interests of stakeholders. Recommendations from this study were (a) the development of attractions Ecotourism in the reservoir hut, (b) the improvement of infrastructure and services that support the attraction Ecotourism, (c) an increase in the promotion and expansion of market opportunities, (d) an increase in the local economy and the strengthening of resources human and (e) of local government policy support in the development of Ecotourism Keywords: alternative, function, potential, business, society
Village Community Empowerment Through Oyster Mushroom Processing Training for Economic Independence Sri Rahayu; Luluk Sulistiyo Budi; Indah Rekyani Puspitawati; Ma'ruf Pambudi Nurwantara
Jurnal Peduli Masyarakat Vol 2 No 4 (2020): Jurnal Peduli Masyarakat, Desember 2020
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v2i4.270

Abstract

Madiun Merdeka University with Higher Education Leading Community Empowerment Program did technology transfer with theme processing oyster mushroom products. The aim of this activities is to solve the weakness of oyster mushroom which is wither quickly, easily rotten, and cheap selling price, so it can improve welfare of the people at Bodag Village, Kare District, Madiun Regency. The method is: the amount of participants are 26 people that member of Tani Rejo farmers amn Mulyo farmers. The activities by following 3M healthy protocol. The activity consist of processed oyster mushroom practices, problem discussion and processing solution, business management, marketing, packaging, and product serving. The results of this activities is oyster mushroom processing training gives positive value to the people. The people give best response into this activities. The output of this activities is the people can make crispy mushroom, shredded mushroom, rendang mushroom, ca mushroom, satay mushroom, ice cream mushroom, risol mushroom, nuggets mushroom, mushroom fried rice, mushroom fried rice, mushrood tomyam, and mushroom garang asem.
PENYULUHAN DAN PELATIHAN PEMANFAATAN LIMBAH PISANG SEBAGAI BAHAN BAKU KERUPUK Ratna Mustika Wardhani; Indah Rekyani Puspitawati
JURNAL DAYA-MAS Vol. 7 No. 1 (2022): JURNAL DAYA-MAS
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33319/dymas.v7i1.80

Abstract

Abstract– Banana fruit is a fruit that has many benefits, ranging from leaves, banana midrib, banana flowers and fruit, including banana peels, because in addition to the fruit which contains many vitamins, banana peel also has a fairly high nutritional and serotonin content. So far banana peels, which are often considered worthless, can also be used to absorb heavy metals, meaning they can purify water. From the benefits of banana peel above, banana peel can be used as a basic food ingredient. Meanwhile, on this occasion the banana peel will be used as the basic ingredient for crackers. The purpose of this activity is to increase the independence of rural community business institutions and to improve the knowledge and skills of women farming communities, especially the "Reksogati" farmer women group located in Sogaten Village, Manguharjo District, Madiun City. The method used is to socialize the benefits of banana peels and conduct training. The results of community service are that processing banana peels into crackers is very easy and saves the environment from waste and has promising business prospects. Banana peel processing can contribute to new innovations in the field of food security so that it can be further developed for future needs.
Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant Wuryantoro Wuryantoro; Indah Rekyani Puspitawati
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 20 No. 1 (2019): JURNAL AGRI-TEK, Edisi Maret 2019
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (655.632 KB) | DOI: 10.33319/agtek.v20i1.52

Abstract

Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.
Porang's Marketing Margin in the Agroforestry Program in Ngawi District, East Java Anang Susanto; Indah Rekyani Puspitawati
International Journal of Integrative Sciences Vol. 2 No. 4 (2023): April 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijis.v2i4.3642

Abstract

Porang is a plant widely developed under forest stands and on community land with an agroforestry pattern that lives around the forest. However, the community has yet to exploit porang as a business unit to meet food needs but only used it to fulfill daily needs. The research aims to analyze marketing margins and people's profit margins. Data was collected through field observations and interviews with 100 respondents, who were determined by purposive sampling. First, a descriptive analysis was carried out to describe the marketing channel of Porang, and then a study of marketing margins and profit margins was carried out. Based on data analysis, there are two marketing channels for porang: channel one, where farmers sell porang directly to consumers, and channel 2, where the marketing of porang is through intermediary traders. The first channel has no marketing margin and profit margin value minimum of IDR 1,200 and maksimum IDR OF 1,800, while in channel 2, porang marketing has a marketing margin maksimum value of IDR 6,500 and a profit margin minimum of IDR 4,500
Village Community Empowerment Through Oyster Mushroom Processing Training for Economic Independence Sri Rahayu; Luluk Sulistiyo Budi; Indah Rekyani Puspitawati; Ma'ruf Pambudi Nurwantara
Jurnal Peduli Masyarakat Vol 2 No 4 (2020): Jurnal Peduli Masyarakat, Desember 2020
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v2i4.270

Abstract

Madiun Merdeka University with Higher Education Leading Community Empowerment Program did technology transfer with theme processing oyster mushroom products. The aim of this activities is to solve the weakness of oyster mushroom which is wither quickly, easily rotten, and cheap selling price, so it can improve welfare of the people at Bodag Village, Kare District, Madiun Regency. The method is: the amount of participants are 26 people that member of Tani Rejo farmers amn Mulyo farmers. The activities by following 3M healthy protocol. The activity consist of processed oyster mushroom practices, problem discussion and processing solution, business management, marketing, packaging, and product serving. The results of this activities is oyster mushroom processing training gives positive value to the people. The people give best response into this activities. The output of this activities is the people can make crispy mushroom, shredded mushroom, rendang mushroom, ca mushroom, satay mushroom, ice cream mushroom, risol mushroom, nuggets mushroom, mushroom fried rice, mushroom fried rice, mushrood tomyam, and mushroom garang asem.
Growth and Yield Response of Tomato Plants (Solanum lycopersicum L.) to Various Doses of Cow Dung Bokashi Fertilizer and Gibberellin ZPT Concentrations: Respon Pertumbuhan dan Hasil Tanaman Tomat (Solanum lycopersicum L.) Terhadap Berbagai Takaran Pupuk Bokashi Kotoran Sapi dan Konsentrasi ZPT Giberelin Marti Winarni; Rachmat Abdul Aziz; Indah Rekyani Puspitawati
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 26 No. 1 (2025): JURNAL AGRI-TEK
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33319/agtek.v26i1.187

Abstract

Penelitian ini bertujuan untuk mengetahui interaksi antara pupuk bokashi kotoran sapi dan ZPT giberelin terhadap pertumbuhan dan hasil tanaman tomat. Metode penelitian menggunakan RAK 2 faktor 3 ulangan. Faktor Pertama takaran pupuk bokashi kotoran sapi 50 g, 100 g, 150 g, 200 g. Faktor kedua konsentrasi ZPT giberelin 0 ppm, 50 ppm, 100 ppm, 150 ppm. Parameter yaitu tinggi tanaman, diameter batang, jumlah daun, luas daun, panjang akar, berat segar akar, berat kering akar, berat segar tajuk, berat kering tajuk, berat segar brangkasan, berat kering brangkasan, dan hasil tanaman yaitu jumlah bunga pertanaman, jumlah buah pertanaman, diameter buah per tanaman dan berat buah per tanaman. Hasil penelitian menunjukkan interaksi kombinasi bokashi 200 g / polybag dan ZPT giberelin dari 0 ppm / tanaman hingga 150 ppm / tanaman, bokashi 150 g/ polybag dan ZPT giberelin 50 ppm / tanaman mampu meningkatkan berat segar tajuk tanaman tomat. Kombinasi bokashi sapi 200 g / polybag dan ZPT giberelin 150 ppm / tanaman meningkatkan jumlah bunga pertanaman. Bokashi 200 g/ polybag meningkatkan pertumbuhan dan hasil tanaman tomat. Konsentrasi ZPT giberelin 50 ppm / tanaman hingga 150 ppm / tanaman meningkatkan pertumbuhan tanaman tomat yang ditunjukkan pada luas daun dan berat segar brangkasan, meningkatkan hasil tanaman tomat yang ditunjukkan pada jumlah buah per tanaman, diameter buah per tanaman, dan berat buah dengan hasil mencapai 2370,97 g per tanaman.
Co-Authors Anang Susanto Luluk Sulistiyo Budi Marti Winarni Ma’ruf Pambudi Nurwantara Rachmat Abdul Aziz Ratna Mustika Wardhani Sri Rahayu Wuryantoro Wuryantoro