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All Journal Planta Tropika Jurnal Terapan Abdimas JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Jurnal Penelitian Pertanian Terapan JPM (Jurnal Pemberdayaan Masyarakat) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Kreativitas PKM Agroteknika Indonesian Journal of Cultural and Community Development Jurnal Pesut : Pengabdian untuk Kesejahteraan Umat AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Abdimas Serawai PELS (Procedia of Engineering and Life Science) Procedia of Social Sciences and Humanities Nabatia Journal of Social Comunity Services Academia Open
Andriani Eko Prihatiningrum, Andriani Eko
Universitas Muhammadiyah Sidoarjo
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Sosialisasi Kekompakan Tim Melalui Outbound pada Kelompok Sadar Wisata Desa Mojo Kabupaten Bojonegoro andajani, Erna; Rahayu, Siti; Prihatiningrum, Andriani Eko
Jurnal Pemberdayaan Masyarakat Vol 3 No 2 (2018): November
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.07 KB) | DOI: 10.21067/jpm.v3i2.2702

Abstract

The socialization program for team cohesiveness was carried out at the Tourism Awareness Group (Pokdarwis) of Mojo Village. This Pokdarwis has just been formed and has a role in managing boat tours and star fruit plantation tourism owned by Mojo Village. Boat tours and star fruit gardens are the mainstay of Mojo Village. The socialization for team cohesiveness was carried out with 33 people targeting the entire Pokdarwis group. Outbound activities are carried out indoors and outdoors for one full day. The purpose of outbound activities is to build the work of the Pokdarwis team as a whole and foster motivation among Pokdarwis members. The success of the socialization program was seen from the enthusiasm of Pokdarwis during outbound and through filling out questionnaires from members of Pokdarwis. Pokdarwis members have internal motivation that is better than external motivation. Internal motivation leads to self-motivation of Pokdarwis members, while external motivation refers to factors outside oneself. The results of data processing indicate that Pokdarwis Mojo also has good team cohesiveness. Compact teamwork and strong self motivation are very much needed by Pokdarwis in developing tourism in Mojo Village.
Enhancement of Growth and Yield of Basil (Ocimum sanctum L.) Plants Using Fermented Goat Manure Fertilizer: Peningkatan Petumbuhan Dan Hasil Tanaman Kemangi (Ocimum Sanctum L.) dengan Pupuk Kandang Kambing Fermentasi Andriani Eko Prihatiningrum; M Abror; Saiful Arifin
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.6658

Abstract

This study aimed to investigate the influence of fermented goat manure fertilizer on the growth and yield of Holy Basil (Ocimum sanctum L.). A randomized complete block design with three treatments, including no fertilizer, goat manure fertilizer, and fermented goat manure fertilizer, was employed. Variables observed included plant height, leaf count, leaf area, and fresh weight. Data obtained were analyzed using analysis of variance (ANOVA) and post hoc Honestly Significant Difference (HSD) test at significance levels of 5% and 1%. The results indicated a significant effect of fermented goat manure fertilizer on the growth and yield of Holy Basil. The treatment with fermented goat manure fertilizer exhibited the best performance, resulting in a plant height of 33.45 cm, 36 leaves, leaf area of 6.73 cm2, and fresh weight of 42.18 g. In contrast, the treatment without fertilizer and with goat manure fertilizer achieved lower measurements, with plant heights of 22.20 cm and 28.48 cm, leaf counts of 22 and 29, leaf areas of 3.43 cm2 and 4.57 cm2, and fresh weights of 16.60 g and 25.36 g, respectively. These findings highlight the potential of fermented goat manure fertilizer as a sustainable agricultural approach for optimizing Holy Basil growth and yield. Highlights: Fermented goat manure: Organic fertilizer produced through fermentation. Holy Basil: Medicinal and culinary herb with diverse applications. Sustainable agriculture: Promoting environmentally friendly farming practices. Keywords: Fermented goat manure, Holy Basil, Growth, Yield, Sustainable agriculture.
Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha: Pengaruh Konsentrasi Sukrosa dan Scoby terhadap Karakteristik Fisik Kombucha Kulit Nanas Rahmah Utami Budiandari; Andriani Eko Prihatiningrum; Rima Azara; Faiza Nur Aini
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.6935

Abstract

This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations. The findings show that sucrose concentration significantly affected the total dissolved solids (TDS) of kombucha, while Scoby concentration had no significant effect. The highest TDS value was in the 5% sucrose concentration, and the lowest was in the 10% Scoby concentration. The study provides valuable insights for further research and applications in probiotic beverages and fermentation processes. Highlight: The study investigates the impact of sucrose and Scoby concentration on the physical properties of kombucha made from pineapple skin juice. Sucrose concentration significantly influences the total dissolved solids (TDS) of kombucha, while Scoby concentration shows no significant effect on TDS. The weight and thickness of the pellicle formed in kombucha are affected by both sucrose and Scoby concentrations, whereas the diameter remains unaffected. Keyword: Pineapple Skin, Kombucha, Sucrose Concentration, Scoby Concentration, Physical Characteristics.
AISYIYAH SUMORAME CANDI SIDOARJO KEMBANGKAN RUMPUT LAUT MENJADI PRODUK BERNILAI TINGGI Lukman Hudi; Andriani Eko Prihatiningrum; Poppy Diana Sari; Rahmah Utami Budiandari; Achmad Baihaqi
SINAR SANG SURYA Vol 10 No 2 (2026): Mei 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i2.5249

Abstract

Abstrak. Pengembangan produk crispy rumput laut Gracilaria verrucosa pada Aisyiyah Ranting Sumorame, Candi, Sidoarjo merupakan upaya strategis dalam meningkatkan pemberdayaan ekonomi perempuan berbasis potensi lokal. Program ini bertujuan mendorong kemandirian ekonomi anggota Aisyiyah melalui pengolahan rumput laut menjadi produk bernilai tambah dan memiliki daya saing pasar. Selama ini, rumput laut umumnya dijual dalam bentuk mentah dengan harga rendah, sehingga pengolahan menjadi crispy dapat meningkatkan nilai ekonomi sekaligus membuka peluang usaha rumah tangga. Gracilaria verrucosa termasuk alga merah (Rhodophyta) yang kaya senyawa bioaktif, serat pangan, vitamin, mineral, dan antioksidan yang bermanfaat bagi kesehatan. Produk crispy rumput laut memiliki potensi pasar yang luas karena termasuk camilan sehat rendah kalori dan tinggi serat yang sesuai dengan tren konsumsi masyarakat modern. Selain itu, penggunaan rumput laut dalam produk pangan terbukti meningkatkan kualitas sensorik, kandungan fenolik, aktivitas antioksidan, serta menekan pertumbuhan mikroba. Pengembangan produk berbasis rumput laut tidak hanya mendukung peningkatan pendapatan keluarga, tetapi juga mendorong tumbuhnya wirausaha baru berbasis agroindustri rumah tangga. Kata kunci: rumput_laut, Gracilaria _verrucosa, crispy, pemberdayaan_ekonomi
Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Hudi, Lukman; Elshiva, Danya Mozza
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 5, No 2 (2024): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v5i2.92815

Abstract

Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. Pandan wangi leaves (Pandanus amaryllifolius Roxb.) can be used to improve the flavor and aroma of cucumber sherbet. This study aimed to determine the effect of pandan wangi juice concentration and sweetener type on cucumber sherbet’s physical and chemical characteristics. The study used a factorial randomized group design consisting of 2 factors: the concentration of pandan wangi juice (5%, 10%, and 15%) and the type of sweetener (simple syrup, fructose, and honey). The physicochemical characteristics observed in this study include overrun, texture, color (L, a, b), melting time, total dissolved solids, vitamin C content, and total chlorophyll. The interaction between the concentration of pandan wangi juice and the type of sweetener significantly influenced the overrun of cucumber sherbet. The concentration of pandan wangi juice significantly influenced the texture, greenness (a-), yellowness (b+), and total chlorophyll. The type of sweetener significantly affects the yellowness (b+) value, melting time, and total soluble solids. The best treatment is pandan wangi juice with a concentration of 15% and fructose syrup as a sweetener type. Pandan wangi juice concentration and sweetener type can improve the characteristics of sherbet in terms of both physical and chemical properties. Cucumber sherbet combined with pandan wangi juice and certain sweeteners can be a healthy frozen snack.
Co-Authors A. Miftakhurrohmat Abdullah Fahmi Rabbani Abror, M. Achmad Baihaqi Achmad Billyardi Adawiyah, Ro’biatul Ade Eviyanti Ahmad Khafids jalaluddin Akhmad Mulyadi Alfrina Nabila Alhaq Alhaq, Alfrina Nabila Andajani, Erna Assholikhah, Aisyah Dirra Ayuni, Shazana Dyah A’rasy Fahruddin Belia Findurina Budi, Setyo Budiandari, Rahma Utami Canda Kharisma Septabrina Elshiva, Danya Mozza Faiza Nur Aini Farabi, Ahmad Al Findurina, Belia Hikmah, Allysa Rowihatunnufus Hilmi, Sectio Bachrul Indahsari, Fitriyan Nur Izza Anshori Jalaluddin, Ahmad Khafidh Kinanti, Kintan Sari Lely Ika Mariyati Li’aini, Arrohmatus Syafaqoh Lukman Hudi M Abror Mauliana, Metatia Intan Miftakhurrohmat, A. Miranda, Wiji Amelia Moch R Syarifuddin Fathony Muhammad Alif Nurkhaliza, Aisyah Poppy Diana Sari Putri Karina Rachmadani Rabbani, Abdullah Fahmi Rachmadani, Putri Karina Rahmah Utami Budiandari Ramadhani Nurbaya, Syarifa RIMA AZARA Sahara, Zhahlya Amaldha Saiful Arifin Septabrina, Canda Kharisma Siti Rahayu Sony Raharjo Sugeng Santoso Sutarman . Sutarman Sutarman Syahrorini, Syamshudduha Syahrorini, Syamsudduha Syarifa Ramadhani Nurbaya Widayanti, Silvi Widyastuti Wiharyanti Nur Lailiyah Wiji Amelia Miranda