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All Journal Gontor AGROTECH Science Journal Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Teknologi Agro-Industri Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Kridatama Sains dan Teknologi Jurnal Agrium Journal of Community Development Jumat Pertanian: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Batara Wisnu : Indonesian Journal of Community Services Jurnal Hasil Pengabdian Masyarakat (JURIBMAS) Jurnal Javanica: Jurnal Terapan Agribisnis PAPUMA: Journal of Comunnity Services International Journal of Technology, Food and Agriculture Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Kusumaningtyas, Rizky Nirmala
Program Studi Pengelolaan Perkebunan Kopi, Departemen Produksi Pertanian, Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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Analisa Proksimat dan Kadar Kafein Pada Green Bean Robusta Berdasarkan Lama Waktu Fermentasi Rosdiana, Eva; Nirmala Kusumaningtyas, Rizky; Galuh Pratita, Dian; Lutfi Alwi , Annisa; Rahayu , Sri
Jurnal Teknologi Agro-Industri Vol. 9 No. 2 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i2.166

Abstract

Coffee is one of the commodities that provide additional foreign exchange for Indonesia. This is supported by the position of the country of Indonesia which is the number 4 producer of coffee beans in the world. One type of coffee that is cultivated in Indonesia is Robusta coffee. Robusta coffee is known as coffee that is resistant to various diseases and extreme environments, has superior properties and is very fast growing, therefore Robusta coffee is widely chosen to be planted by Indonesian. One of the step at coffee processing by full wash processing is fermentation. Fermentation is a process that produces chemical reactions involving other microorganism that breaking down polysaccharide into enzyme and monosaccharide. That process itself is influenced by several factors, including the number of bacterial inoculum, fermentation time, substrate (medium), temperature, oxygen, water and acidity (pH). The incubation period of fermentation is the most step that determine the quality of coffee. The purpose of this study was to determine the effect of the length of fermentation time on the wet coffee processing method on green beans robusta that produced by looking at several chemical parameters, including water content, ash content, fat content, carbohydrate content and caffeine content. The results showed that variations in fermentation time had a significant effect on the parameters of water content, ash, carbohydrates, fat and caffeine.
PELATIHAN PEMBUATAN PUPUK ORGANIK CAIR (POC) SEBAGAI ALTERNATIF PEMENUHAN UNSUR HARA DALAM MENGHADAPI KELANGKAAN PUPUK KIMIA DI DESA AJUNG JEMBER Wilujeng, Elly Daru Ika; Rosyadi, Moch. Adnan; Alwi, Annisa; Kusumaningtyas, Rizky Nirmala; Aisyah, Mahindra Dewi Nur; Alif, Trisnani; Rusdiarti
PAPUMA: Journal of Community Services Vol. 2 No. 02 (2024): Agustus 2024
Publisher : Program Studi Agronomi Fakultas Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/papuma.v2i02.1338

Abstract

Ajung Village is one of the villages in Jember where the majority are farmers and generally depend on obtaining chemical fertilizers. On the other hand, there are youth who are members of Karang Taruna Persada Muda who have the potential to be developed through various activities, considering that currently, their activities are incidental. Therefore, training in making Liquid Organic Fertilizer (LOF) is a useful activity for developing youth and the resulting product can reduce dependence on chemical fertilizers. The methods used in this training activity are delivery of material and discussion, direct practice, and evaluation through questionnaires (pre and post-test). The evaluation results show that the making of LOF training increased the knowledge and insight of Karang Taruna youth in Ajung Village. It is hoped that in the future further training will be provided regarding marketing and manufacturing of other agricultural products.
Pertumbuhan Setek Bibit Kopi Robusta Dengan Berbagai Komposisi Media Kompos Kulit Kopi Dan Perbedaan Jumlah Ruas Rosdiana, Eva; Galuh Pratita, Dian; Rahayu, Sri; Maharany, Rina; Kusumaningtyas, Rizky Nirmala
Agrium Vol 20 No 2 (2023)
Publisher : Faculty of Agriculture, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/agrium.v20i2.12423

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh komposisi media kompos sekam kopi dan jumlah pucuk optimum terhadap pertumbuhan bibit stek kopi. Politeknik Negeri Jember menjadi tempat penelitian ini. Rancangan acak kelompok faktorial (RBD) dengan dua komponen adalah pendekatan eksperimental yang digunakan. Komponen pertama adalah komposisi media kompos sekam kopi yang terdiri dari K0 = 1:1:1 (tanah, pasir, pupuk kandang), K1 = 0:1:1, K2 = 0:2:1, dan K3 = 0:1:2 (tanah, pasir, kompos sekam kopi). R1 = Bagian 1, R2 = Bagian 2, R3 = Bagian 3, dan R4 = Bagian 4 merupakan komponen yang kedua. Hasil penelitian ini menunjukkan adanya hubungan yang sangat nyata antara semua parameter (jumlah daun, lebar daun, tinggi pucuk, dan panjang akar) dengan komposisi media kompos sekam kopi dengan perbandingan 0:1:2 (K3) pada waktu pengamatan 104, 118, dan 132 HST. Semua parameter (jumlah daun, lebar daun, tinggi tajuk, dan panjang akar) berpengaruh nyata dengan perlakuan menggunakan nomor batang atas kedua (R2) pada pengamatan 104 hst, 118 hst, dan 132 hst. Jumlah tunas tidak berpengaruh pada sifat media kompos sekam kopi
The INOVASI PRODUK MINUMAN TEH CASCARA DARI LIMBAH KULIT KOPI SEBAGAI SOLUSI PENGURANGAN LIMBAH PERTANIAN OLEH TEACHING FACTORY PENGOLAHAN PRODUK KOPI Rosdiana, Eva; Nugroho, Setyo Andi Nugroho; Pujiastuti, Pujiastuti; Nirmala Kusumaningtyas, Rizky; Santika, Putri; Cinantya Anindita, Devina
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v9i3.5496

Abstract

Coffee production from 2020 to 2022 experienced fluctuations. In 2020, coffee production reached 762.38 thousand tons, increasing to 786.19 thousand tons in 2021, or a 3.12% rise. As coffee production increases, the amount of waste produced also rises. Coffee husks make up 48% of physical composition, consisting of 42% fruit skin and 6% bean skin. The proportion of coffee husk generated during processing is quite significant, ranging from 40-45%. Coffee husks contain 10.4% crude protein and 17.2% crude fiber. Coffee husks also contain phenolic compounds with antimicrobial and antioxidant properties. Coffee husk extract can inhibit hyaluronidase, presenting potential to reduce allergies and inflammation. Given its composition and benefits, our service team has developed a cascara tea product. The active compounds in cascara include 1.8-8.56% tannins, 6.5% pectin, 1.3% caffeine, 2.6% chlorogenic acid, 1.6% caffeic acid, and 43% total anthocyanins. The community service program was conducted from June to November 2024. The target audience for the program was the Teaching Factory for Coffee Product Processing. The results showed that knowledge among technicians and students in the pre-test phase was highest (40%) in recognizing coffee waste, environmental impact, and health benefits of cascara tea, while the lowest (30%) was in cascara tea production. Post-test results showed a 100% improvement in cascara tea production skills. These results indicate that more than 70% of technicians and students understood and were able to produce cascara tea
PENGEMBAGAN PRODUK OLAHAN KOMODITAS JERUK MELALUI KEGIATAN PENGABDIAN MASAYARAKAT PADA KELOMPOK TANI NGUDI REJEKI, DI DESA PECORO, JEMBER Setyohadi, Dwi Putro Sarwo; Kusumaningtyas, Rizky Nirmala; Ali , Fandyka Yufriza; Firgiyanto , Refa
Batara Wisnu : Indonesian Journal of Community Services Vol. 4 No. 3 (2024): Batara Wisnu | September - Desember 2024
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bw.v4i3.297

Abstract

Siam’s oranges is one of the leading horticultural commodities in Jember Regency, East Java. With a high level of demand, both in the local and national markets, Siamese orange has great potential to be developed as the main source of income for farmers. The target of the Community Service activity is to increase the knowledge of partners in this case the Ngudi Rejeki farmer group regarding knowledge about the nutritional content of oranges and product diversification/product development of the Siamese orange commodity. Based on the results of the extension activities that have been carried out, it can be concluded that the participants, namely the Ngudi Rejeki farmer group, have succeeded in making product diversification in the form of jam and orange juice
Peningkatan Pengetahuan dan Keterampilan Sumberdaya Manusia Berbasis BPOM Pada Teaching Factory Pengolahan Kopi Rosdiana, Eva; Kusumaningtyas, Rizky Nirmala; Pratita, Dian Galuh; Hartatie, Dian
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): December
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v5i3.4079

Abstract

The Jember State Polytechnic Coffee Product Processing Teaching Factory focuses on ground coffee made from Robusta and Argopuro Arabica coffee. Increasing its existence as a small industry requires binding legalization of products and consistency from human resources who carry out an industry-based work culture, in this case, contained in the legalization of BPOM. Therefore, this service focuses on introducing an industry-based work environment (BPOM). The methods used in this service include counseling and direct practice at Tefa locations where coffee products are processed. Based on the service results, the human resources involved in Tefa's coffee product processing operations are enthusiastic in the counseling process and have a high interest in changing behavior in implementing an industry-based work environment.
Increasing the Growth of Robusta Coffee Seedlings (Coffea anephora) Through Application of KNO3 and Shallot Extract Ali, Fandyka Yufriza; Rosdiana, Eva; Rohman, Hanif Fatur; Kusumaningtyas, Rizky Nirmala
Jurnal Kridatama Sains dan Teknologi Vol 6 No 02 (2024): JURNAL KRIDATAMA SAINS DAN TEKNOLOGI
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/kst.v6i02.1289

Abstract

Coffee is one of the plantation commodities that has an important role for the national economy. The dominance of smallholder plantations has made the seedling process one of the keys to the success of coffee cultivation in Indonesia. Optimal seedling growth can be obtained through a good seedling system. One of the efforts to increase the growth seedlings of robusta coffee is by giving shallot extract as a Growth Regulator because it contains auxin. In addition, the addition of KNO3 can optimize nutrient provision. This study aims to determine the response of robusta coffee seedlings due to the application of onion extract and potassium nitrate fertilizer (KNO3). The research was carried out in February – May 2024 at the Jember State Polytechnic Wire House using a Random Group Design Factorial (RGDF) consisting of 2 factors, the first factor was the provision of KNO3 concentration with 3 levels of P0 treatment: 0%; P1: 0.5%; and P2: 1% and the second factor, namely shallot extract with 3 levels of treatment, including; B0: 0%; B1: 50%; and B2: 75%. The results of the study showed that there was an interaction between KNO3 and the addition of shallot extract and affected the growth of Robusta coffee seedlings on the parameters are height, stem diameter, root length, wet weight and dry weight of robusta coffee seedlings. The treatment of KNO3 0.5% and 75% shallot extract (P1B2) gave the best results in Robusta coffee seedlings
Analisis Karakteristik Fisik Kopi Arabika Sidamanik Proses Pengolahan Full Washed Berdasarkan Variasi Teknik Penyangraian Mulyara, Budi; Alwi, Annisa Lutfi; Kusumaningtyas, Rizky Nirmala
Jurnal Teknologi Agro-Industri Vol. 11 No. 2 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i2.206

Abstract

Arabica coffee stands as a prominent commodity within the plantation sector, with Sidamanik Arabica coffee from Simalungun Regency, North Sumatra, showing promise for further development. Utilizing a full-washed process, which involves wet post-harvest coffee processing using water in various stages to enhance bean quality, is essential. It is imperative to uphold the quality of dry coffee beans during the roasting stage to ensure the sensory quality. The study aims to ascertain the physical characteristics of Sidamanik full-washed Arabica coffee roasted using three different techniques, incorporating initial temperatures of 170oC, 180oC, and 190oC, and a horizontal drum type machine comprising 7 mm Cast Iron material and 4 mm Food Grade Stainless Steel. Each treatment was replicated three times, and the observed variables encompassed triage value (SNI 01-2907:2008), density of green beans and roasted beans (g/cm3), and percentage of weight loss (%) of roasted beans. The data underwent analysis using the ANOVA test to determine significance, with the subsequent application of the Duncan Test at the 5% level in the presence of significant differences. The percentage of defects identified in Sidamanik Arabica coffee beans amounted to 12.33%. Furthermore, the total defect value of Sidamanik Arabica green beans was categorized as quality 3, with a total defect value of 35.7. Notably, the density value in roasted beans was higher when utilizing the Cast Iron (CI) drum type in comparison to other drum types.
Pengaruh Penambahan MOL Bonggol Pisang Terhadap Kualitas Fisik dan Nutrisi Kulit Buah Kopi Sebagai Pakan Ternak: The Effect of Adding Banana Weevil Local Microorganism Activator (MOL) on The Physical and Nutritional Quality of Silage Coffee Husk as Animal Feed Alwi, Annisa Lutfi; Vergianti, Chisdita; Kusumaningtyas, Rizky Nirmala; Nugroho, Setyo Andi; Respati, Adib Norma
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 22 No. 3 (2024): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

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

Abstract

Coffee husk waste can be used as animal feed, preventing environmental pollution, with 30.15% crude fiber and 6.77% protein. This study evaluates the impact of adding banana stem local microorganism activator (MOL) on coffee husk's physical quality and nutritional content for animal feed. This study used a Completely Randomized Design (CRD) with five banana stem MOL addition treatments. The treatments included: Ax (control, 0 ml), Bx (35 ml), Cx (40 ml), Dx (45 ml), and Ex (50 ml), each replicated three times. Parameters observed included physical quality (color, aroma, texture, and mold), crude fiber, crude protein, water content, and pH. Data were analyzed using the Kruskal-Wallis test for physical quality, and nutrient content data were analyzed using ANOVA, with further testing using the Tukey test at a 5% level for significant differences in treatment. The analysis showed that the Cx (40 ml) treatment had the best color with a value of 2.6, while the Ex (40 ml) treatment had a firm texture of 2.7. Both Dx (45 ml) and Ex (50 ml) treatments had a fresh sour aroma at a value of 2.73, and the Bx (35 ml) treatment showed no mold (2.53). The Cx (40 ml) treatment had the highest water content at 11.8%. All treatments had pH values around 4.2 to 4.5. The Ex (50 ml) treatment had the highest crude protein content at 1.51%. It can be concluded that adding banana stem MOL improves the physical quality and nutrient content of coffee skin silage when used at 50 ml.
Pengembangan Produk Olahan daun Pegagan Sebagai Makanan Pokok Tambahan (MPT) Pencegahan Stunting dan Peningkatan Ekonomi Alwi, Annisa Lutfi; Firgiyanto, Refa; Elfina, Vera; Antika, Hermin; Masyaroh, Siti; Dewindawati, Dewindawati; Nafila, Nurul; Kusumaningtyas, Rizky Nirmala; Triwidiarto, Cherry
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 2 No. 1 (2023): APRIL
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v2i1.28

Abstract

Stunting adalah kondisi gagal tumbuh pada anak akibat kekurangan gizi dalam waktu yang lama. Sehingga anak lebih pendek dari anak normal seusianya. Salah satu daerah di Indonesia dengan tingkat stunting yang tinggi adalah Jember. Daerah Jember yang mengalami stunting adalah di Desa Bagon, Kecamatan Puger. Berdasarkan data posyandu Desa Bagon mempunyai 84 balita, terdapat 5 anak yang mengalami masalah stunting. Menyadari bahwa stunting adalah masalah kesehatan yang berisiko tinggi dan dapat mempengaruhi pertumbuhan anak hingga dewasa dalam pencegahannya dapat mengkonsumsi makanan yang memiliki sumber protein serta asupan buah dan sayur. Pegagan merupakan salah satu sayuran yang banyak manfaatnya dalam mengatasi stunting. Dalam mengkonsumsi pegagan sebagai pemenuhan gizi dan upaya mencegah stunting diperlukan suatu terobosan yaitu dengan mengolah daun pegagan menjadi bubur instan, nugget, dan cookies. Kegiatan ini berlangsung 4 bulan yang dilakukan satu bulan sekali diposyandu Lemuru 78 Desa Bagon. Tahapan pelaksanaan meliputi sosialisasi program pada bulan pertama sampai bulan keempat. Hasil yang dicapai dapat menambah pengetahuan kader posyandu terkait stunting dan cara pencegahannya, meningkatkan pengetahuan terkait manfaat dan cara budidaya pegagan, meningkatkan pengetahuan terkait pembuatan dan pengolahan MPT berbahan dasar daun pegagan sebagai upaya pencegahan stunting, meningkatkan keterampilan terkait cara pemasaran produk olahan daun pegagan sebagai peningkatan taraf ekonomi.
Co-Authors Ade Galuh Rakhmadevi Aisyah, Mahindra Dewi Nur Alfian Juliansyah Ali Wafa Alif, Trisnani Alkuin Bangkit Kristiawan Alwi, Annisa Anindita, Devina Cinantya Anni Nuraisyah Anni Nuraisyah Annisa Lutfi Alwi Antika, Hermin Descha Giatri Cahyaningrum Descha Giatri Cahyaningrum Devi Silsia Devina Cinantya Anindita Dewindawati, Dewindawati Dian Hartatie Dwi Putro Sarwo Setyohadi, Dwi Putro Sarwo Elfina, Vera Elfrida Ratnawati Elok Dara Zulisma Eva Rosdiana Eva Rosdiana Fandyka Yufriza Ali Firgiyanto , Refa Hanif Fatur Rohman Hartatie, Dian Hatmiyarni Tri Handayani Lilik Mastutik Luluk Elvi Diana Luri Asmono, Sedian M Mikail Rabbani Masyaroh, Siti Moch Rosyadi Adnan Mulyara, Budi Nafila, Nurul Pascal Ryan Pramudianto Pratita, Dian Galuh Pujiastuti Pujiastuti, Pujiastuti Putra Prayogo Putu Tessa Fadhila Rahayu , Sri Refa Firgiyanto Respati, Adib Norma Rina Maharany Rosdiana, Eva Rusdiarti, Rusdiarti S, Arinda Linorika Santika, Putri Setyo Andi Nugroho Setyoko, Ujang SRI RAHAYU Suharjono Suharjono Tirto Wahyu Widodo Triwidiarto, Cherry Ulfah Anis Vergianti, Chisdita Wardana , Rudi Wilujeng, Elly Daru Ika Yani Subaktilah Zeni Ulma