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All Journal Gontor AGROTECH Science Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) 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 MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) Jumat Pertanian: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Batara Wisnu : Indonesian Journal of Community Services Jurnal Hasil Pengabdian Masyarakat (JURIBMAS) Jurnal Ilmiah Pangan Halal Jurnal Javanica: Jurnal Terapan Agribisnis PAPUMA: Journal of Comunnity Services International Journal of Technology, Food and Agriculture Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Gontor Agrotech Science Journal
Kusumaningtyas, Rizky Nirmala
Program Studi Pengelolaan Perkebunan Kopi, Departemen Produksi Pertanian, Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Other

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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
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.
Pojok Literasi Sebagai Upaya Peningkatan Minat Baca Siswa SDN Menampu 04 Kabupaten Jember Eva Rosdiana; Rizky Nirmala Kusumaningtyas; Putu Tessa Fadhila; Fandyka Yufriza Ali; Annisa Lutfi Alwi
Journal of Community Development Vol. 3 No. 2 (2022): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v3i2.95

Abstract

Interest in reading should be instilled from an early age, especially at school age. The fear of students coming to the library and the availability of books are internal and external factors. Both of these factors should be addressed properly. Thus, in this service, a literacy corner and book additions were held at SDN Menampu 04 Jember. There are several stages in the implementation of this service including 1) survey and observation, 2) planning, 3) implementation and 4) evaluation. A literacy corner is held in each class. In addition, 123 books, both fiction and non-fiction, were added. The books added also use Indonesian, English, and Regional languages. The publishers and authors of the added books also vary. So that it can increase reading interest from SDN Menampu 04 Jember. Procurement of literacy corners equipped with additional books can increase the reading interest of SDN Menampu 04 students. This is due to the existence of literacy corners in each class, as well as the many variations of books in SDN Menampu 04.
PENGARUH PERENDAMAN ENTRES KOPI ROBUSTA (Coffea Canephora Pierre ex A. Froehner) DAN ARABIKA (Coffea Arabica L.) TERHADAP RESPON PERTUMBUHAN SETEK Ali Wafa; Sedian Luri Asmono; Eva Rosdiana; Rizky Nirmala Kusumaningtyas
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.
Strategi Pemberdayaan Ekonomi Masyarakat Melalui Budidaya Black Soldier Fly Sebagai Optimalisasi Biokonversi Limbah Organik Di Desa Sumberwaru, Jember Devina Cinantya Anindita; Setyo Andi Nugroho; Rizky Nirmala Kusumaningtyas; Dian Galuh Pratita; Arinda Linorika S
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.
Pengaruh Penambahan Ampas Kopi Terhadap Uji Organoleptik Cookies Berbahan Dasar Tepung Ubi Jalar Ungu : The Effect of Spent Coffee Grounds Addition on the Organoleptic Test of Cookies Made from Purple Sweet Potato Flour Fandyka Yufriza Ali; Hasanah Hasanah; Rizky Nirmala Kusumaningtyas; Sepdian Luri Asmono
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21306

Abstract

Cookies are commonly made from wheat flour, which contains gluten and relies on imports. As an alternative, this study utilizes purple sweet potato flour and coffee grounds to produce healthier and more environmentally friendly cookies. The research aims to examine the effect of coffee grounds addition on the organoleptic characteristics of cookies and determine the most preferred formulation by consumers. The study used a Randomized Block Design (RBD) with five treatments: without coffee grounds (P1), and with 2.5% (P2), 5% (P3), 7.5% (P4), and 10% (P5) coffee grounds. Organoleptic testing was conducted by 30 panelists. The results showed that the addition of coffee grounds had a significant effect (p<0.05) on texture and taste parameters, but no significant effect on color, aroma, and overall acceptance. The best treatments were P4 (7.5%) and P5 (10%), which received the highest scores in taste and texture. In conclusion, cookies made from purple sweet potato flour with up to 10% coffee grounds are acceptable to consumers and have the potential to become a functional food product based on local ingredients.
PENGARUH RASIO PENYEDUHAN DAN LAMA WAKTU EKSTRAKSI TERHADAP KESUKAAN KONSUMEN MINUMAN COLD BREW KOPI ARABIKA Fandyka Yufriza Ali; Bima Syarliandi; Annisa Lutfi Alwi; Hatmiyarni Tri Handayani; Eva Rosdiana; Rizky Nirmala Kusumaningtyas
MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) Vol 9 No 1 (2026): Mahatani : Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal)
Publisher : Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/mja.v9i1.42874

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh rasio penyeduhan dan lama waktu ekstraksi terhadap kesukaan konsumen pada minuman cold brew kopi Arabika (Coffea arabica) Ijen. Penelitian dilakukan di Laboratorium Pengolahan Hasil Pertanian (PHP) Politeknik Negeri Jember pada Mei–Juni 2025 dengan menggunakan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari dua faktor, yaitu rasio penyeduhan (1:15, 1:20, dan 1:25) dan lama waktu ekstraksi (10, 20, dan 30 jam). Variabel yang diamati meliputi uji organoleptik (warna, aroma, rasa, body, aftertaste, dan overall) menggunakan 31 panelis, serta pengukuran pH. Hasil penelitian menunjukkan bahwa rasio penyeduhan berpengaruh nyata terhadap parameter rasa, body, aftertaste, overall, dan pH, sedangkan lama waktu ekstraksi berpengaruh nyata terhadap warna, body, aftertaste, overall, dan pH. Interaksi antara keduanya hanya berpengaruh nyata terhadap pH. Perlakuan terbaik diperoleh pada rasio 1:25 dengan lama ekstraksi 20 jam (K2P1) yang menghasilkan pH tertinggi (4,517) serta nilai kesukaan tertinggi pada aftertaste dan overall. Penelitian ini memberikan referensi bagi pelaku usaha dan konsumen dalam menentukan teknik penyeduhan cold brew kopi yang optimal.
The Impact of Fermentation on the Physical and Chemical Properties of Green and Roasted Robusta Coffee Beans Annisa Lutfi Alwi; Anni Nuraisyah; Rizky Nirmala Kusumaningtyas
Jurnal Penelitian Pendidikan IPA Vol 12 No 7 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i7.14819

Abstract

Conventional coffee decaffeination often relies on chemical solvents that can alter quality and raise processing costs. Although biological fermentation has been studied, research typically evaluates fermentation and roasting separately. Additionally, the use of civet-derived microorganisms as fermentation inoculants is less explored compared to spontaneous, yeast, or lactic acid bacteria-based fermentations. Therefore, this study investigated the interaction between civet-derived microbial inoculum and fermentation duration on the physicochemical characteristics of Robusta coffee before and after roasting. Fully ripe Robusta coffee cherries were fermented in sealed fermenters using civet-derived inoculum at 0%, 50%, and 100% concentrations for 24, 48, and 72 h under controlled conditions; each treatment was replicated 3 times. Density, moisture content, and caffeine concentration were determined in green and medium-roasted beans using standard methods and HPLC analysis. Fermentation significantly affected caffeine concentration and several physical properties of coffee beans. In roasted beans, caffeine content ranged from 0.20% to 0.34%, with the lowest value observed at 100% inoculum for 72 h and the highest at 50% inoculum for 24 h. Extended fermentation reduced caffeine by up to 35.3% (0.34% to 0.22%). These findings demonstrate that civet-derived microbial fermentation can serve as a sustainable biological decaffeination strategy while influencing coffee responses during roasting.
Peningkatan Pengetahuan dan Keterampilan Sumberdaya Manusia Berbasis BPOM Pada Teaching Factory Pengolahan Kopi Eva Rosdiana; Rizky Nirmala Kusumaningtyas; Dian Galuh Pratita; Dian Hartatie
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.
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 Anni Nuraisyah Anni Nuraisyah Annisa Lutfi Alwi Annisa Lutfi Alwi Antika, Hermin Arinda Linorika S Bima Syarliandi 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 Eva Rosdiana Fandyka Yufriza Ali Fandyka Yufriza Ali Firgiyanto , Refa Hanif Fatur Rohman Hartatie, Dian Hartatie, Dian Hasanah Hasanah Hatmiyarni Tri Handayani Hatmiyarni Tri Handayani Lilik Mastutik Luluk Elvi Diana M Mikail Rabbani 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 Santika, Putri Sedian Luri Asmono Sepdian Luri Asmono 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