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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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PENGARUH PERENDAMAN ENTRES KOPI ROBUSTA (Coffea Canephora Pierre ex A. Froehner) DAN ARABIKA (Coffea Arabica L.) TERHADAP RESPON PERTUMBUHAN SETEK Wafa, Ali; Luri Asmono, Sedian; Rosdiana, Eva; Kusumaningtyas, Rizky Nirmala
Jurnal Javanica Vol. 4 No. 1 (2025): Jurnal Terapan Agribisnis
Publisher : Politeknik Negeri Banyuwangi Jl. Raya Jember km. 13 Labanasem, Kabat, Banyuwangi, Jawa Timur (68461) Telp. (0333) 636780

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/javanica.v4i1.2025.12-19

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian beberapa jenis zat pengatur tumbuh alami terhadap pertumbuhan setek tanaman kopi pada media floral foam. Penelitian ini dilakukan pada bulan maret hingga juni 2023 di Laboratorium Lapang Politeknik Negeri Jember. Penelitian dilakukan menggunakan RAK faktorial dengan faktor pertama adalah Zat Pengatur Tumbuh Alami yaitu C0 (Kontrol), B1 (Ekstrak Bawang Merah), T1 (Ekstrak Taoge), K1 (Air Kelapa) yang diaplikasikan dengan cara perendaman, dan faktor kedua penggunaan jenis kopi yaitu Ro (Kopi Robusta) dan Ar (Kopi Arabika). Parameter yang diamati pada penelitian ini yaitu persentase setek hidup, persentase setek tumbuh tunas, rerata saat tumbuh tunas, panjang tunas, panjang daun. Data hasil pengamatan dianalisis menggunakan Anova taraf 5% apabila menunjukkan hasil yang berbeda sangat nyata maka dilanjutkan dengan uji lanjut BNJ. Berdasarkan hasil penelitian, dapat disimpulkan bahwa pengaplikasian air kelapa memberikan pengaruh terbaik pada semua parameter dan penggunaan jenis kopi arabika memiliki pengaruh terbaik pada persentase setek hidup dan rerata saat tumbuh tunas.
Pelatihan Pembuatan Eco-Enzyme Aromatik Sebagai Solusi Permasalahan Limbah Kopi di Gustaf Coffee Jember Alwi, Annisa Lutfi; Asmono, Sepdian Luri; Wardana , Rudi; Setyoko, Ujang; Kusumaningtyas, Rizky Nirmala
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 4 No. 1 (2025): APRIL
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v4i1.59

Abstract

Waste from coffee husks has risen alongside increased coffee production. Gustaf Coffee, a new startup, produces an average of 3 tons of green beans each year using both wet and natural processing methods. Post-harvest processing of coffee generates solid waste in the form of coffee husks, making up about 40% of the weight of coffee cherries. Their high water content of 75-80% encourages microbial growth, which may contribute to environmental pollution. Currently, Gustaf Coffee is accumulating coffee husk waste and allowing it to decompose naturally into compost. To optimize the utilization of this waste, the proposed initiative involves providing training for the conversion of coffee fruit skin waste into eco-enzymes. Eco-enzymes are organic solutions produced through the fermentation of vegetable and fruit skins, combined with enzymes and various minerals, with the fermentation process extending over three months. The objective of this community service activity is to educate both the community and our partners on methods to enhance the value of coffee husk waste. The planned activities will encompass coordinating preparations with partners, conducting informational sessions on organic coffee cultivation and waste processing, offering training on producing eco-enzymes, and concluding with a monitoring and evaluation phase. After receiving training on eco-enzyme processing techniques, all participants (100%) expressed interest in transforming agricultural waste into valuable products. This assertion was substantiated through the monitoring and evaluation process, which included direct inquiries and a questionnaire designed to gather quantitative data.
Strategi Pemberdayaan Ekonomi Masyarakat Melalui Budidaya Black Soldier Fly Sebagai Optimalisasi Biokonversi Limbah Organik Di Desa Sumberwaru, Jember Anindita, Devina Cinantya; Nugroho, Setyo Andi; Kusumaningtyas, Rizky Nirmala; Pratita, Dian Galuh; S, Arinda Linorika
JURIBMAS : Jurnal Hasil Pengabdian Masyarakat Vol 4 No 2 (2025): Oktober 2025
Publisher : LKP KARYA PRIMA KURSUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62712/juribmas.v4i2.671

Abstract

Waste remains a complex environmental issue in Indonesia. Waste is defined as the final by-product of human activities in solid or semi-solid form that is no longer utilized. In 2024, Indonesia generated approximately 35 million tons of waste, with 61.37% remaining unmanaged. The majority of this waste consists of food residues. This community service program aimed to enhance public knowledge and skills in managing food waste for the cultivation of maggot (Hermetia illucens) and its utilization as an environmentally friendly alternative feed source. The main problem faced by the community partner was the suboptimal management of household organic waste, which became the foundation for this educational program. The implementation methods included socialization, technical training on maggot cultivation, demonstration of organic waste processing as maggot media, and mentoring at the household level. The results showed a significant increase of 88% in participants’ understanding of maggot cultivation and its ecological benefits. Furthermore, participants successfully produced maggots independently for use as fish and poultry feed. This activity had a positive impact by reducing organic waste volume, lowering feed costs, and increasing environmental awareness within the community. Therefore, maggot cultivation education proved effective in supporting community-based organic waste management while simultaneously creating new economic value from previously unutilized waste.
EVALUASI PELATIHAN PENINGKATAN SUMBERDAYA MANUSIA BERBASIS BPOM Eva Rosdiana; Rizky Nirmala Kusumaningtyas; Dian Galuh Pratita; Dian Hartatie; Fandyka Yufriza Ali; Setyo Andi Nugroho
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 2: Juli 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v4i2.8125

Abstract

Tefa Pengolahan Kopi sebagai salah satu unit bisnis milik Politeknik Negeri Jember telah berkembang dalam aspek kelengkapan legalitas. Beberapa legalitas yang diperoleh adalah Halal, SNI, hingga izin edar. Untuk melengkapi hal tersebut, perlu dilakukan peningkatan kapasitas SDM untuk bisa menembus legalitas selanjutnya yaitu BPOM. Kegiatan pengabdian kepada Masyarakat ini dilakukan di Tefa Pengolahan Produk Kopi dengan metode penyuluhan dan praktik langsung. Evaluasi dari kegiatan tersebut diperoleh bahwa terjadi peningkatan pemahaman sebesar 80 – 90 persen akan pentingnya menerapkan sistem kerja berbasis industri untuk peningkatan kapasitas baik SDM maupun industri
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.
Chemical and Sensory Properties of Instant Coffee from Argopuro Regency Rosdiana, Eva; Kusumaningtyas, Rizky Nirmala; Pratita, Dian Galuh
International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i2.4722

Abstract

Instant coffee was one of diversification product from ground coffee. This product was popular and consumed by many people because of the reason liked easily to make, more efficient, didn’t have pulp and soluble in water. The study aims to determine chemical properties and quality sensor of instant coffee from Argopuro regency. Co- crystallization was the method that used to make coffee instant product. The crystallization agent that commonly used is sucrose from sugar. The process occurred when the sucrose concentration in the solution was at a super saturated level, it would make coating compound molecules in the form of crystal nuclei and grew into larger component. This study used a Randomized Complete Design with two factors. First factor was concentration ground coffee (10%, 30%), and the next one was concentration of sugar (80%, 90%, and 100%). The observation parameters included rendement, moisture content, ash content, and sensory properties. The result was suspected that chemical properties did show significant effect and the best result from important attributed taste was shown by 30% ground coffee concentration and 100% sugar concentration.
Evaluation of Proximate, TDS and pH Differences Among Argopuro Ground Coffee Varieties Kusumaningtyas, Rizky Nirmala; Alwi, Annisa Lutfi; Ali, Fandyka Yufriza; Nuraisyah, Anni; Pratita, Dian Galuh; Anindita, Devina Cinantya
International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i1.6866

Abstract

Recent reports show a significant global rise in demand for ground coffee, highlighting a trend towards specialty brews. This interest has led to research on coffee's chemical properties that influence flavour. Key characteristics include proximate content, total dissolved solids (TDS), and pH levels. This study examines the chemical traits of ground Robusta and Arabica coffee from the Argopuro area, produced by Teaching Factory Coffes Processing, Politeknik Negeri Jember. This study used Robusta and Arabica coffee processed using natural, wet methods and were roasted at medium to dark levels. The analysis included key parameters: proximate analysis for total moisture and ash content (gravimetric method) and total fat content (Soxhlet method), additionally, pH measurements were taken with a pH meter, and total dissolved solids (TSS) were evaluated using a refractometer. Employing a non-factorial Completely Randomized Design (CRD), the study focused on the two coffee types: Arabica and Robusta Argopuro. Data analysis was rigorously conducted using an independent sample t-test. The findings clearly indicate that the type of coffee has a significant impact on the proximate content: water, ash and fat content and pH levels of the ground coffee, but not significant impact on TDS.
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 Nuraisyah, Anni 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