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All Journal JURNAL ILMU DAN TEKNOLOGI PETERNAKAN BIOTROPIA - The Southeast Asian Journal of Tropical Biology Pro Food Animal Production : Indonesian Journal of Animal Production Journal of Livestock Science and Production SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Basicedu Jurnal Peternakan Nusantara Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Abdi Mas TPB Unram JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Rengganis Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Basicedu Jurnal Pepadu Jurnal Pendidikan dan Pengabdian Masyarakat Jurnal Pengabdian Bersama Masyarakat Indonesia Journal of Livestock and Animal Health (JLAH) Tropical Livestock Science Journal
Novia Rahayu
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Pelatihan Pengolahan Kopi Robusta Dekafeinasi Sebagai Inovasi Produk Usaha Kopi Lombok di CV. Istana Kopi Lombok Rini Nofrida; Zainuri Zainuri; Novia Rahayu; Dewa Nyoman Adi Paramartha; Qabul Dinata Utama ; Ines Marisya Dwi Anggrain
Jurnal Pengabdian Bersama Masyarakat Indonesia Vol. 2 No. 1 (2024): Januari : Jurnal Pengabdian Bersama Masyarakat Indonesia
Publisher : CV. Aksara Global Akademia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jpbmi.v2i1.309

Abstract

Lombok Coffee Palace has a business brand called ETNIC COFFEE. CV. Lombok Coffee Palace is a partner of Lombok coffee farmers in Gunungsari District, West Lombok Regency. The problem faced by partners is the customer demand for healthier coffee where the coffee contains less caffeine or what is commonly known as decaffeinated coffee. The type of coffee that has a high caffeine content is Robusta coffee. So, processing is needed that can reduce the caffeine levels in robusta coffee. The solution that can be offered is providing training on processing decaffeinated robusta coffee and as a coffee product innovation. The method used in this training is counseling in the form of delivering material and discussions about decaffeinated coffee and coffee processing practices in the form of practicing how to process decaffeinated coffee. The output is in the form of a brochure resulting from the service which can be used by students and the community, especially target partners. In the long term, it is hoped that the activities that have been gained can provide progress for coffee business people.
PENDUGAAN UMUR SIMPAN BIJI KOPI ROBUSTA DENGAN PENDEKATAN KADAR AIR KRITIS Pertiwi, Made Gendis Putri; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Afriansyah, Dilla; Rahayu, Olivia; Zainuri, Zainuri; Rahayu, Novia; Utama, Qabul Dinanta
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.362

Abstract

Post-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.
Inovasi minuman cokelat-kopi instan berbasis produk lokal di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Sinaga, Yesica Marcelina Romauli; Zainuri, Zainuri; Yusuf, Aulia Islamiati; Arsyi, Elmia Kharisma; Rahayu, Novia; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Afriansyah, Dilla; Utama, Qabul Dinanta
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 3 (2025): May
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i3.30455

Abstract

Abstrak Transformasi komoditas hasil pertanian daerah menjadi berbagai produk pangan olahan dapat meningkatkan nilai ekonomi komoditas tersebut yang secara tidak langsung mendorong kenaikan perekonomian warga. Desa Pakuan, yang berada di Kabupaten Lombok Barat ditetapkan sebagai desa wisata oleh pemerintah provinsi NTB sebagai upaya pementasan kemiskinan di wilayah NTB. Cokelat dan kopi merupakan hasil pertanian dari Desa Pakuan. Inovasi pengolahan produk pangan berbahan baku cokelat dan kopi perlu dilakukan demi mendukung program Desa Wisata di Desa Pakuan. Tujuan pengabdian ini memberikan pelatihan tentang pengolahan produk berbahan baku cokelat dan kopi. Produk yang akan dihasilkan berupa serbuk minuman instan cokelat kopi. Kegiatan dilaksanakan pada bulan Agustus tahun lalu dan dihadiri oleh masyarakat yang tergabung dalam Kelompok Sadar Wisata (Pokdarwis). Tahapan kegiatan pelatihan terdiri dari tahapan persiapan; pelaksanaan pelatihan; dan terakhir evaluasi. Pelaksanaan kegiatan diawali dengan pemberian materi singkat tentang pengolahan produk minuman instan yang akan diproduksi menggunakan bubuk cokelat dan bubuk kopi sebagai bahan utama. Proses pembuatan cukup sederhana yakni dengan menimbang dan mencampurkan bahan-bahan seperti cokelat bubuk, kopi bubuk, susu krimer bubuk, dan perisa vanila. Setelahnya, diberikan juga pengetahuan tentang cara mengemas produk yang sudah dihasilkan. Produk harus dijamin agar tersimpan dalam wadah tertutup supaya tidak menggumpal dan cepat rusak mengingat karakteristik produk yang berkadar air rendah dan kering. Di akhir kegiatan masyarakat memahami cara membuat serbuk minuman instan cokelat kopi dengan mempraktikkannya secara langsung. Masyarakat juga mengetahui cara menyimpan dan mengemas produk yang sudah dihasilkan. Kata kunci: desa wisata; serbuk; kakao; instan Abstract Processing regional agricultural commodities into various processed food products can increase the economic value of these commodities which indirectly encourages an increase in the economy of the community. Pakuan Village, located in West Lombok Regency, was designated as a tourism village by the NTB provincial government as an attempt to alleviate poverty in the NTB region. Chocolate and coffee are agricultural products from Pakuan Village. Product processing innovations made from chocolate and coffee need to be done to support the Tourism Village program in Pakuan Village. The purpose of this service is to provide training on processing food products made from chocolate and coffee. The product to be resulted is coffee chocolate instant drink powder. The activity was carried out in August last year and was attended by people who are members of the Tourism Awareness Group (Pokdarwis). The activities consisted of preparation; training implementation; and evaluation. The implementation of the activity began with providing brief material on the processing of instant beverage products that would be produced using chocolate powder and coffee powder as the main ingredients. The process is quite simple by weighing and mixing ingredients such as chocolate powder, coffee powder, milk creamer powder, and vanilla flavor. Afterwards, they are also given knowledge on how to package the products that have been produced. The product must be guaranteed to be stored in a closed container so that it does not clump and spoil quickly given the characteristics of the product which is low in moisture content and dry. At the end of the activity, the community understood how to make coffee chocolate instant drink powder by practicing it directly. The community also knows how to store and package the products that have been produced. Keywords: tourism village; powder; cocoa; instant
Pelatihan Inovasi Produk Pangan Berbasis Kopi di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Pertiwi, Made Gendis Putri; Zainuri, Zainuri; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Nofrida, Rini; Utama, Qabul Dinanta; Afriansyah, Dilla; Arsyi, Elmia Kharisma; Yusuf, Aulia Islamiati; Ruhaeni, Ruhaeni
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 4, No 6 (2024): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v4i6.917

Abstract

One of the government's flagship programs for poverty reduction in NTB is the establishment of Tourism Villages. Robusta coffee is one of the abundant plantation commodities in Pakuan Village. However, due to the limited knowledge of the community regarding post-harvest processing of coffee, the community only sells ground coffee with makeshift plastic packaging. In the food sector, many coffee diversification efforts have been developed, one of which is into snack food in the form of candy. This training aims to increase community knowledge and skills related to coffee-based product processing technology so that they can produce high-economic-value candy products. The training involved 18 participants of the Tourism Awareness Group (Pokdarwis). The training consisted of several stages including preparation, material presentation, practice, and evaluation. The success indicator of this training is the increase in knowledge, skills, and interest of the participants in coffee candy products.  The discussion activities of the trainees and the practice of making candy showed the additional knowledge and skills gained by the trainees. After the training and mentoring, the community has the ability and experience to process coffee into candy products.ABSTRAKSalah satu program unggulan pemerintah dalam penanggulangan kemiskinan di NTB yaitu penetapan Desa Wisata. Kopi robusta merupakan salah satu komoditas perkebunan yang melimpah di desa Pakuan. Namun karena keterbatasan pengetahuan masyarakat terkait pengolahan pascapanen kopi menyebabkan masyarakat hanya menjual dalam bentuk kopi bubuk dengan kemasan plastik seadanya. Dalam bidang pangan upaya diversifikasi kopi telah banyak dikembangkan, salah satunya menjadi makanan kudapan berupa permen. Pelatihan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat terkait teknologi pengolahan produk berbasis kopi sehingga mampu menghasilkan produk permen bernilai ekonomi tinggi. Pelatihan melibatkan 18 peserta yang tergabung dalam Kelompok Sadar Wisata (Pokdarwis). Pelatihan ini terdiri dari beberapa tahapan meliputi persiapan, pemaparan materi, praktik, dan evaluasi. Adanya peningkatan pengetahuan, keterampilan, dan minat peserta pelatihan menjadi indikator keberhasilan pelatihan ini. Aktivitas diskusi dan kegiatan praktik pembuatan permen oleh peserta pelatihan membuktikan bahwa pengetahuan dan kemampuan yang diperoleh peserta bertambah. Setelah terlaksananya pelatihan dan pendampingan, masyarakat memiliki kemampuan dan pengalaman mengolah kopi menjadi produk permen. 
PELATIHAN PENGEMBANGAN PRODUK OLAHAN RUMPUT LAUT UNTUK MENINGKATKAN NILAI TAMBAH RUMPUT LAUT DI DESA EKAS BUANA KECAMATAN JEROWARU LOMBOK TIMUR Rahayu, Novia; Widyasari, Rucitra; Utama, Qabul Dinanta; Afriansyah, Dilla; Pertiwi, Made Gendis Putri; Zainuri, Zainuri; Isnain, Fuad Sauqi; Anggraini, Ines Marisya Dwi; Nofrida, Rini; Hidayatullah, Rizkiya Azzahra
Jurnal Pepadu Vol 6 No 4 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i4.9277

Abstract

Rumput laut sebagai salah satu sumber daya alam potensial di Desa Ekas Buana, Kecamatan Jerowaru, Kabupaten Lombok Timur menjadi fokus utama dalam pelaksanaan kegiatan pengabdian kepada masyarakat. Tingginya hasil panen rumput laut Ulva lactuca yang tumbuh di daerah pesisir desa Ekas Buana belum didukung oleh penerapan teknologi pengolahan produk olahan pangan yang inovatif akibat keterbatasan pengetahuan dan terbatasnya akses masyarakat pembudidaya rumput laut terhadap teknologi pengolahan sederhana. Faktor penyebab masih rendahnya nilai tambah rumput laut tersebut dapat diatasi dengan melakukan kegiatan pelatihan pengembangan produk olahan rumput laut yang bertujuan untuk meningkatkan nilai tambah rumput laut sebagai salah satu upaya diversifikasi produk.  Metode pelaksanaan kegiatan pengabdian ini terdiri dari tiga tahapan penting yaitu sosialisasi, pelatihan dan penerapan teknologi. Pengolahan rumput laut Ulva lactuca menjadi produk flakes diikuti oleh para peserta yang sebagian besar merupakan ibu-ibu PKK. Kegiatan pelatihan berjalan baik, penuh antusiasme serta melibatkan peserta saat demonstrasi pembuatan flakes rumput laut. Flakes rumput laut yang dihasilkan dapat dijadikan sebagai alternatif sarapan yang praktis, sehat bernutrisi serta mudah disajikan. Dengan demikian, melalui diversifikasi produk flakes rumput laut ini diharapkan dapat memberikan nilai tambah rumput laut untuk meningkatkan pendapatan dan kesejahteraan masyarakat lokal.
Pemberdayaan UMKM Rumput Laut melalui Pelatihan Digital Marketing: Inovasi untuk Penguatan Ekonomi Lokal Desa Ekas, Kecamatan Jerowaru, Kabupaten Lombok Timur Afriansyah, Dilla; Zainuri, Zainuri; Nofrida, Rini; Utama, Qabul Dinanta; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia; Widyasari, Rucitra; Isnain, Fuad Sauqi; Hasanah, Nadia Permata
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 6 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i6.2354

Abstract

This community engagement program aimed to enhance the digital marketing capacity of seaweed-based MSME actors in Ekas Village, Jerowaru District, East Lombok Regency through a participatory-based training approach. Conducted in August 2025, the program involved 30 participants. The training was structured into four stages: needs assessment, development of training modules, implementation of a digital marketing workshop, and evaluation using pre–post tests. The materials covered digital marketing strategies, visual content creation, the use of Instagram and WhatsApp Business, and brand identity strengthening. Evaluation results showed a 42% increase in participants’ understanding after the training. In addition, participants began independently applying digital marketing strategies, including creating promotional content, using business accounts, and developing digital catalogs. This program generated positive impacts such as increased product visibility and strengthened marketing networks for seaweed products. It is recommended that the program be continued through sustained mentoring and multi-stakeholder collaboration to support local economic resilience.ABSTRAKKegiatan pengabdian ini bertujuan meningkatkan kapasitas digital marketing pelaku UMKM Rumput Laut di Desa Ekas, Kecamatan Jerowaru, Kabupaten Lombok Timur melalui pelatihan berbasis partisipatif. Kegiatan dilaksanakan pada Agustus 2025 dan melibatkan 30 peserta. Pelatihan dirancang dalam empat tahapan: analisis kebutuhan, penyusunan modul pelatihan, implementasi workshop digital marketing, serta evaluasi berbasis pre–post test. Materi mencakup strategi pemasaran digital, pembuatan konten visual, pemanfaatan Instagram dan WhatsApp Business, serta penguatan identitas merek (branding). Hasil evaluasi menunjukkan adanya peningkatan pemahaman peserta sebesar 42% setelah pelatihan. Selain itu, peserta mulai menerapkan strategi digital marketing secara mandiri, termasuk pembuatan konten promosi, penggunaan akun bisnis, dan penyusunan katalog digital. Kegiatan ini memberikan dampak positif berupa peningkatan visibilitas produk rumput laut serta penguatan jejaring pemasaran. Program ini direkomendasikan untuk dilanjutkan melalui pendampingan berkelanjutan dan kolaborasi multi-stakeholder guna mendukung ketahanan ekonomi lokal.
THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA Zainuri; Paramartha, Dewa Nyoman Adi; Fatinah, Amira; Nofrida, Rini; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Utama, Qabul Dinanta
BIOTROPIA Vol. 30 No. 3 (2023): BIOTROPIA Vol. 30 No. 3 December 2023
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2023.30.3.1940

Abstract

Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma. The main objective of this research was to characterize the chemical properties of Arabica and Robusta green coffee beans grown in different regions of Geopark Rinjani, Lombok Island, Indonesia. The water, ash, protein, carbohydrate, total solids, and caffeine contents, total acidity, and pH were determined. Data were analyzed by analysis of variance. The results revealed significant differences in the moisture contents of Arabica beans from Sembalun, Sajang, and Sapit and Robusta beans from Rempek, Selelos, and Genggelang. Additionally, the ash contents of Arabica Sajang and Arabica Sapit showed notable differences compared to other samples. However, the total fat contents of Arabica Sajang, Arabica Sapit, Robusta Rempek, and Robusta Genggelang did not exhibit significant variations. On the other hand, significant differences were observed in the protein contents of all samples, particularly between Arabica Sembalun and Arabica Sapit, compared to Arabica Sajang, Robusta Rempek, Robusta Genggelang, and Robusta Selelos. Robusta coffee beans appeared to have a slightly lower pH than Arabica beans. The latter exhibited consistent acidity in the range of 0.20–0.21, whereas the former showed higher acidity levels (0.23–0.25). Arabica beans had a lower caffeine content, averaging 1.09%, whereas Robusta beans exhibited an average caffeine content of 2.09%. This research provides valuable insights into the chemical composition of green coffee beans from different species and locations within Geopark Rinjani, contributing to a better understanding of the factors influencing the aroma and quality of coffee.
Bobot dan Persentase Bagian Karkas Itik Cihateup yang Diberi Ransum Mengandung Kombinasi Ampas Teh Hijau Fermentasi dan Probiotik Lactobacillus sp.: Carcass Weight and Carcass Percentage of Cihateup Ducks Fed a Diet Containing a Combination of Fermented Green Tea Waste and Lactobacillus sp. Probiotics Kusmayadi, Andri; Nurdianti, Sofi Adha; Rahayu, Novia
Journal of Livestock and Animal Health Vol. 9 No. 1 (2026): February (In Press)
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v9i1.130

Abstract

Itik Cihateup merupakan ternak unggas yang diduga berpotensi dalam menghasilkan daging. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kombinasi ampas teh hijau fermentasi (ATHF) dan probiotik Lactobacillus sp. terhadap bobot karkas dan persentase bagian karkas itik Cihateup. Penelitian dilakukan secara eksperimen pada 60 ekor DOD itik jantan afkir dengan 4 perlakuan yaitu P1 (Pakan komersial 100%), P2 (Pakan komersial + 1% ATHF + 3% probiotik), P3 (Pakan komersial + 2% ATHF + 2% probiotik), dan P4 (Pakan komersial + 3% ATHF + 1% probiotik) sebanyak 5 kali ulangan. Penelitian menggunakan rancangan acak lengkap (RAL), metode analisis menggunakan ANOVA dengan uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan kombinasi ATHF dan probiotik tidak berpengaruh nyata terhadap bobot dan persentase bagian karkas, akan tetapi pada parameter bobot karkas bagian punggung menunjukkan pengaruh yang nyata. Pemberian ATHF 1% + probiotik 3% (P2) menunjukkan nilai rataan bobot karkas bagian punggung tertinggi dibandingkan perlakuan lainnya.
Co-Authors Afe Dwiani Andri Kusmayadi Anggraini, Ines Marisya Dwi Arsyi, Elmia Kharisma Baiq Rien Handayani, Baiq Rien Caribu Hadi Prayitno Cecep Irawan Devi Ariyana, Mutia Dewa Nyoman Adi Paramartha Dilla Afriansyah Dody Handito Fatinah, Amira Firman Fajar Perdhana Frandika, Dedy Inko Hasanah, Nadia Permata Hidayatullah, Rizkiya Azzahra Ines Marisya Dwi Anggrain Iqlima Khaerunnisa Isnain, Fuad Sauqi Made Gendis Putri Pertiwi Marisya Dwi Anggraini, Ines Miterianifa, Miterianifa Murad Mutia Devi Ariyana Nazaruddin Nazaruddin Nurdiana, Nanang Nurdianti, Sofi Adha Nurul Frasiska Paramartha, Dewa Nyoman Adi Pertiwi, Made Gendis Putri Putri Dian Wulansari Putri Sulhana El Fiesha Balqis Qabul Dinanta Utama Qabul Dinata Utama  Rahayu, Olivia Rahman, Suburi Rini Nofrida Ruhaeni, Ruhaeni Satrijo Saloko Setyaning Pawestri Sri Widyastuti Vrisco Harjanto Widyasari, Rucitra Wiharyani Werdiningsih Yesica Marcelina Romauli Sinaga Yusuf, Aulia Islamiati Zaini, Abas Zainuri Zainuri Zainuri Zainuri Zainuri, Zainuri Zuhriatika Rasyda, Riezka