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All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGROTEKBIS Agrointek Warta IHP (Warta Industri Hasil Pertanian) Jurnal Agrotech Abditani : Jurnal Pengabdian Masyarakat Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia AGROTEKBIS: Jurnal Ilmu Pertanian PAPUMA: Journal of Comunnity Services Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Pengabdian Masyarakat IPTEKS
Eko Priyantono
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Dormansi Benih Selada pada Kondisi Pengecambahan yang Berbeda Fariroh, Indri; Priyantono, Eko
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 31 No 2 (2024): Agustus
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrolandnasional.v31i2.2166

Abstract

Beberapa genotipe benih selada mempunyai dormansi sekunder karena sensitif terhadap cahaya dan suhu tinggi. Selada merupakan tanaman introduksi dari daerah subtropis sehingga perlu penyesuaian di iklim tropis. Naungan dan suhu tinggi selama pengecambahan menyebabkan rendahnya persentase perkecambahan benih. Pengecambahan beberapa benih selada pada berbagai kondisi bertujuan untuk memberikan rekomendasi varietas selada yang tidak mempunyai dormansi sekunder serta toleran terhadap cekaman lingkungan tropis. Penelitian menggunakan Rancangan Acak Kelompok faktorial dengan 2 faktor perlakuan yaitu varietas selada (Grand Rapids var. LE 1889, Karina, Ava Red, Red Coral) dan kondisi pengecambahan (cahaya normal, ruang gelap, cahaya merah 1 jam, cahaya merah 2 jam, cahaya merah 3 jam), diulang 15 kali. Hasil penelitian menunjukkan bahwa benih selada Karina menghasilkan persentase daya berkecambah (94,29%), potensi tumbuh maksimum (98,6%), indeks vigor (92,8%), dan keserempakan tumbuh yang paling tinggi (94,13%) serta persentase benih segar tidak tumbuh terendah (0,11%). Selada Karina tidak mempunyai hambatan dormansi karena cahaya maupun suhu tinggi sehingga cocok dibudidayakan di iklim tropis Indonesia.
Edukasi Sanitasi Pangan Sebagai Upaya Peningkatan Keamanan Pangan Tingkat Rumah Tangga di Desa Kemuning Lor, Arjasa, Jember Ani Rosa Putri Ayu Mujayanah; Eko Priyantono; Intan Ria Neliana; Brihatsama Brihatsama; Riska Ayu Febrianti; Lituhayu Supartiningrum
Jurnal Abdimas Indonesia Vol. 5 No. 4 (2025)
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34697/jai.v5i4.2188

Abstract

Kegiatan pengabdian masyarakat dilaksanakan di Desa Kemuning Lor, Kecamatan Arjasa, Kabupaten Jember bertujuan meningkatkan pengetahuan dan kesadaran masyarakat tentang sanitasi pangan rumah tangga. Edukasi difokuskan pada teknik sanitasi sesuai standar serta pentingnya penerapan sanitasi dalam keluarga. Metode yang digunakan meliputi ceramah, diskusi interaktif, demonstrasi, dan pembagian modul panduan. Peserta berjumlah 20 orang yang terdiri atas ibu rumah tangga dan kader desa. Hasil evaluasi menunjukkan peningkatan pengetahuan yang signifikan, ditunjukkan oleh rata-rata nilai pre-test 57,3 meningkat menjadi 84,1 pada post-test atau naik sebesar 46,7%. Peserta juga antusias dalam diskusi, mengaitkan materi dengan permasalahan sehari-hari, seperti teknik mencuci tangan maupun penyimpanan bahan pangan. Selain itu, keterampilan praktis berhasil dikuasai dan materi dapat langsung diterapkan di rumah tangga. Kesimpulannya, program edukasi ini efektif meningkatkan pemahaman dan kesadaran masyarakat tentang sanitasi pangan sekaligus memperkuat keterlibatan kelompok lokal, sehingga berpotensi menjadi model pengembangan berkelanjutan dalam menjaga keamanan pangan rumah tangga.
Pemberdayaan Masyarakat Desa Sidomulyo melalui Edukasi dan Sosialisasi Pemanfaatan Limbah Kulit Kopi menjadi Teh Cascara Mirriyadhil Jannah; Ahmad David Royyifi Arifin; Eko Priyantono; Intan Ria Neliana; Lita Meilina; Brihatsama; Nur Latifatul Qodriyah
Jurnal Pengabdian Masyarakat IPTEKS Vol. 12 No. 1 (2026): PENGABDIAN MASYARAKAT IPTEKS
Publisher : Universitas Muhammadiyah Jember

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

Abstract

Coffee husk (cascara) is an agricultural waste that has not been optimally utilized by the community, despite its potential as a functional herbal beverage with economic value. This community engagement program aimed to enhance public knowledge regarding the benefits and potential of cascara through an educational approach. The activity was conducted in Sidomulyo Village, Silo Sub-district, Jember Regency, involving 20 participants from various community groups. The program was carried out in five stages: problem identification, pre-test, initial socialization, educational material delivery, and post-test. The results showed a significant increase in participants’ understanding, with the number of correct answers rising from an average of 5 to 16 respondents per question. This indicates that locally-based education is effective in raising awareness about coffee waste management. Such educational interventions can serve as an initial step toward community empowerment and the development of cascara-based microenterprises.
ANALISIS FISIKO KIMIA KOPI ROBUSTA ARGOPURO (Coffea canephora L.) DENGAN LAMA WAKTU PEREBUSAN DAN PENGUKUSAN Wardahni, Aliyyah; Nuraisyah, Anni; Priyantono, Eko Priyantono; ARPA, Mujayanah
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 14 No 1 (2026): Februari
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/y0zr1h51

Abstract

Kopi merupakan komoditas perkebunan unggulan Indonesia dengan kopi robusta yang memiliki kandungan kafein lebih tinggi dibandingkan arabika, sehingga konsumsi berlebihan dapat menimbulkan masalah kesehatan. Proses dekafeinasi seperti perebusan dan pengukusan telah terbukti efektif menurunkan kadar kafein, namun dapat mempengaruhi karakteristik fisiko-kimia kopi. Oleh karena itu, penelitian ini bertujuan untuk mengkaji pengaruh lama waktu perebusan dan pengukusan terhadap karakteristik fisiko-kimia kopi robusta Argopuro guna memperoleh metode dekafeinasi yang optimal. Penelitian ini dilaksanakan di Laboratorium Pengolahan Hasil Pertanian Politeknik Negeri Jember, sedangkan pengukuran kadar kafein dilakukan di Laboratorium Biosains. Penelitian ini dilakukan mulai bulan Juli 2024 – Januari 2025. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) non faktorial untuk parameter rendemen, kadar air, dan densitas. Metode pengolahan kopi terdiri dari 7 perlakuan dengan 4 pengulangan sehingga akan didapatkan 28 sampel perlakuan Variabel penelitian dapat dijelaskan sebagai berikut: Faktor Lama Waktu Perebusan dan Pengukusan Kopi Robusta Argopuro: P0:Kontrol (Tanpa direbus tanpa di kukus), P1 : Rebus 30 menit, P2 : Rebus 60 menit, P3 : Rebus 90 menit, P4 : Kukus 30 menit, P5 : Kukus 60 menit, P6 : Kukus 90 menit. Hasil penelitian yang dilakukan menunjukkan bahwa perlakuan lama waktu perebusan berpengaruh terhadap nilai rendemen, densitas, kadar air dan kadar kafein. Perlakuan lama waktu pengukusan berpengaruh terhadap nilai rendemen, densitas, kadar air dan kadar kafein.
Sifat kimia, dan fungsional mocaf (modified cassava flour) dengan perbedaan suhu dan waktu pregelatinisasi Saskia Fitriana; Nurud Diniyah; Achmad Subagio; Eko Priyantono; Eka Rahayu; Mahrus Irsyam
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.30293

Abstract

Starch can be modified through physical treatment, particularly by using the pregelatinizing technique. Pregelatinizing is a hydrothermal modification process that involves heating starch beyond its gelatinization temperature. This treatment improves the physicochemical and functional characteristics of starch (MOCAF), thereby enhancing its performance in various applications. This study aims to determine the effect of temperature and pre-gelatinization time on the physicochemical and functional properties of pregelatinizing of MOCAF. The research method used a randomized block design (RBD) with two factors. The factor A was heating time (10, 15, and 20 minutes), and factor B was heating temperature (90, 100, and 1100C). The parameters of the observations made include syneresis, swelling power, solubility, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), moisture content, ash content, starch content, amylose content, and amylopectin content with two repetitions. The best results showed the treatment of 20 minutes heating time and a temperature of 1100C with characteristics syneresis 0.45 ± 0.02 (g/g); swelling power 19.64 ± 0.41 (%); solubility 10.30 ± 0 .40 (%); WHC 235.52 ± 0.43 (%); OHC 159.13 ± 0.37 (%); moisture content 9.92 ± 0.08 ( %); amylopectin content 57.75±0.21 (%); amylose content 31.22±0.01 (%); and starch content 85.20±0.02 (%). Modification methods using pregelatinizing MOCAF with temperature treatment and heating time had a significant effect on syneresis, swelling power, solubility, WHC, OHC, moisture content, ash content, amylose content, starch content, and amylopectin content so, MOCAF with pregelatinizing can be widely used for applications in the food, cosmetic, pharmaceutical and paper industries.
RE-BRANDING PRODUK KOPI ARABIKA DI DESA BADERAN DENGAN WORKSHOP TEKNOLOGI PENGOLAHAN ROASTING KOPI DAN STRATEGI PEMASARAN Rosyidi, Ahmad Azis; Priyantono, Eko; Komariyah, Norma Lailatul; Sayyidatinnisa, Shinta Churrin; Sulem, Bima Achmad; Meilinda, Nadia; Rahmawati, Aulia Dyah; Daniyanto, Ahmad; Kartika, Yoana Imelda; Haq, Aufa Dhiyaul
PAPUMA: Journal of Community Services Vol. 4 No. 02 (2026): Agustus 2026
Publisher : Department of Agronomy, Faculty of Agriculture, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/papuma.v4i02.60008

Abstract

Indonesia ranks among the world's largest coffee producers after Brazil, Vietnam, and Colombia. However, limited post-harvest processing standards remain challenging, particularly at the farmer and cooperative levels. Baderan village in Sumbermalang District, Situbondo Regency, demonstrates significant Arabica coffee production potential, yet most communities rely on traditional methods. This community service identifies coffee processing standards and designs rebranding strategies for Baderan coffee through student in this community service. Research methods included observation, interviews, and field data collection, supported by secondary data from village profiles and literature. The main program encompassed training in post-harvest coffee processing with modern roasting technology, determining powder fineness standards through grinders, implementing new packaging and labeling, and assisting cooperatives through standard modules, economic analysis, and Business Model Canvas. Results demonstrate that roasting training with modern equipment helped establish processing standards at two levels: medium roast and dark roast, providing flavor variety for target markets. Residents and cooperative administrators successfully understood secondary processing stages from roasting to grinding, applying fine and superfine powder fineness standards. Recommended packaging using plastic-coated standing pouches with informative labels supports rebranding while maintaining product quality. Marketing strategies through social media, local tourism potential, and coffee business collaboration effectively expand market reach. Overall, this activity improved community coffee processing skills, strengthened cooperative institutional capacity, and created Baderan coffee products with added value and enhanced competitiveness. The initiative successfully bridges traditional methods with modern standards, positioning local coffee for broader market acceptance.
Co-Authors Abdul Rahim Achmad Subagio Adrianton Adrianton Ahmad David Royyifi Arifin Amrina Rosyada Andi Eko Wiyono, Andi Eko Andi Ete Ani Rosa Putri Ayu Mujayanah Aris Purwanto ARPA, Mujayanah Arva, Siti Brihatsama Brihatsama Brihatsama Brihatsama Chitra Anggraeni Salingkat Chitra Anggriany Salingkat Daniyanto, Ahmad Diky Gunawan Suwiyono Eka Rahayu Elok Sri Utami Fatimah, Titien Gatot Siswo Hutomo Haq, Aufa Dhiyaul Herlina Herlina Idzha Mahendra Indri Fariroh Intan Ria Neliana Intan Ria Neliana Kartika, Yoana Imelda Komariyah, Norma Lailatul Lita Meilina Lituhayu Supartiningrum Maemunah Maemunah Mahrus Irsyam Masahid, Ardiyan Dwi Meilinda, Nadia Miming Berlian Hi. B. Salam Minarny Gobel Mirriyadhil Jannah Moh. Adnan Khaliq Muhammad Irfan Hilmi Muhardi Muhardi Mustakim Mustakim Mustakim Nur Alam Nur Alam Nur Alam Nur Latifatul Qodriyah Nuraisyah, Anni Nurud Diniyah Ponirin Ponirin Rahmawati, Aulia Dyah Riska Ayu Febrianti Risman Risman Rosyidi, Ahmad Azis Sakka Samudin Saskia Fitriana Sayyidatinnisa, Shinta Churrin Silsilatilma’wa, Silsilatilma’wa Sobir Sobir Sukisman Abdul Halid Sulem, Bima Achmad Sulfianti Syahraeni Kadir Taufiqqurrahman, Taufiqqurrahman Tomi, Tomi Wardahni, Aliyyah Wawan Syamsul Wirdha Wirdha Yolanda Maulani Tiwakana Yusran Yusran