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All Journal Jurnal IPTEK Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Agroteknika Bubungan Tinggi: Jurnal Pengabdian Masyarakat Soeropati: Journal of Community Service Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Agrifoodtech Open Global Scietific Journal Jurnal Teknologi Pangan dan Industri Perkebunan Journal of Agriculture and Social Development
Anis Nurhayati
Universitas Nahdlatul Ulama Pasuruan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Pemberdayaan Ekonomi Masyarakat Kelompok Tani Salak Melalui Pelatihan Pengolahan Buah Salak di Desa Brambang Kecamatan Gondangwetan Kabupaten Pasuruan Anis Nurhayati

Publisher : LPPM Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.48 KB) | DOI: 10.35891/js.v2i2.2065

Abstract

Pasuruan has abundant natural resource potential. One of them is Salak fruit commodity. Pasuruan fruit is cultivated by many people in Gondangwetan subdistrict. With the area of plantation that initially reached 22 hectares, it is no wonder if the productivity level of the crop is quite high, namely reaching 7.3 tons in a single harvest. The problem faced by farmers fruit Salak in Pasuruan is the price of Salak fruit fluctuating and lack of skills and knowledge in processing Salak fruit into a product of high economical value. The purpose of this community service activities is to improve the knowledge and processing skills of Salak, increase the economic value of Salak fruit, and participants are able to choose the packaging and packing products processed salak properly. The method used to achieve the objectives is by counseling or lecture, training or practice of Salak fruit production and continued by packing and labeling of products. The results of the participants ' practice of jam, syrup and salak juice in general are appropriate and meet the criteria of the product set, worthy to be consumed and marketed. This activity will provide long-term benefits for the farmers if the community and wisdom holders in Brambang Village continue to provide support to the trainees to improve innovation and creativity in the processing, packaging and marketing of products.
Analisis Kelayakan Usaha Agroindustri Tape Singkong di Desa Candi Binangun Kecamatan Sukorejo Kabupaten Pasuruan Anis Nurhayati
Agroteknika Vol 2 No 2 (2019): Desember 2019
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/agroteknika.v2i2.38

Abstract

Agroindustri tape singkong adalah agroindustri unggulan yang mempunyai peran dalam peningkatan pendapatan masyarakat di kabupaten Pasuruan. Agroindustri tape singkong adalah usaha pengolahan singkong melalui proses fermentasi menjadi tape singkong. Tujuan dari riset ini adalah guna mendapatkan kelayakan usaha agroindustri tape singkong di desa Candibinangun kecamatan Sukorejo kabupaten Pasuruan. Sistem riset yang digunakan metode deskriptif dan teknik pengumpulan data digunakan dengan cara sensus. Analisis kelayakan usaha yang dikaji yaitu, harga pokok penjualan, biaya investasi dan produksi, juga kriteria kelayakan usaha antara lain R/C Ratio , PBP, dan NPV. Perhitungan yang diperoleh adalah R/C Ratio setara 1.6 nilainya lebih besar dari 1, PBP 1 tahun 7 bulan tidak melebihi periode yang direncanakan, NPV Rp. 52.568.847 bernilai positif > 0 dan akan tercapai BEP jika produksi sebesar 28.462 Kg dan harga produk Rp. 6.325. Berdasarkanperhitungan analisis kelayakan tersebut dapat disimpulkan agroindustri tape singkong layak dijalankan.
Pendampingan Masyarakat Di Desa Panditan Dalam Memanfaatkan Kotoran Sapi Menjadi Pupuk Bokashi Maylina Ilhami Khurniyati; Anis Nurhayati; Pinctada Putri Pamungkas; Abd Rohim; Yunita Khilyatun Nisak
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2023.4.1.11-16

Abstract

Usaha Peternakan sapi di Kabupaten Pasuruan semakin pesat perkembangannya, salah satunya di desa panditan. Limbah peternakan merupakan produk dari usaha peternakan, yang keberadaannya tidak dikehendaki sehingga harus dibuang. Limbah peternakan terdiri dari banyak jenis sesuai ternak yang menghasilkannya. Usaha budidaya ternak (sapi) menghasilkan limbah berupa kotoran ternak (feces, urine), sisa pakan ternak seperti potongan rumput, jerami, dedaunan, dedak, konsentrat dan sejenisnya. Setiap harinya, seekor sapi menghasilkan kotoran 10-15 kg. Permasalahan dari kurangnya pemanfaatan limbah kotoran sapi dapat dilihat dari banyaknya limbah yang hanya dibuang ke sungai, dibakar, atau di biarkan menggunung. Dari permasalahan tersebut dilakukan pengolahan limbah kotoran sapi menjadi pupuk organik bokashi. Selain dapat meminimalisir dampak akibat limbah kotoran sapi, pupuk organik bokashi menjadikan nilai tambah karena memiliki nilai ekonomis serta mendukung kegiatan pertanian untuk mengembalikan kesuburan lahan di desa Panditan. Berangkat dari rasa keperdulian dan memberikan manfaat yang lebih besar bagi masyarakat maka team dosen Program Studi Teknologi Hasil Petanian ITSNU Pasuruan mengadakan program pembinaan dan pelatihan pembuatan pupuk bokashi. Metode pengabdian yang digunakan dalam kegiatan ini adalah metode ceramah dan praktek pembuatan pupuk bokashi. Hasil dari program ini adalah animo yang ditunjukkan oleh masyarakat pada saat kegiatan pembinaan berlangsung memperlihatkan ketertarikan yang tinggi terhadap kegiatan pembuatan pupuk bokashi yang dapat dimanfaatkan oleh masyarakat di desa Panditan.
Physical and Chemical Properties of Robusta Coffee Beans at Different Temperatures and Roasting Times Eko Sutrisno; Anis Nurhayati; Mulono Apriyanto
Open Global Scientific Journal Vol. 2 No. 1 (2023): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v2i1.14

Abstract

Robusta coffee in the Rejosari Mojokerto Village is undertaken by the local community. However, to ensure the production of high-quality coffee and avoid the production of low-priced products, it is imperative for the community to possess a comprehensive understanding and knowledge of coffee post-harvest processing methods. This study aims to investigate the physicochemical properties of Robusta coffee under varying roasting temperatures and times. Several key variables were observed, including the number of beans per 100 grams of coffee, geometric diameter (GM), and average weight of coffee beans, which were employed to assess the physical properties of the coffee. Furthermore, the chemical composition of coffee was analyzed in terms of extract weight, ash content, caffeine, glucose, and coffee protein levels. The results indicate that 100 grams of Robusta coffee contain an average of 368 individual coffee beans, each weighing approximately 0.27 grams, with a geometric dimension (GM) of 10.3 mm. Moreover, the extract weight, caffeine, glucose, and protein content exhibit a decreasing trend during the roasting process. As the roasting time increases and the temperature rises, the percentage of coffee extract and caffeine content decreases. Notably, coffee roasted at 200°C for 20 minutes exhibits the highest ash percentage, reaching 4.16%. It was observed that higher roasting temperatures and longer roasting periods result in increased ash content. This study highlights the significant influence of varying roasting temperatures and times on the quality of the resulting coffee beverage.
Pemberdayaan Kelompok Petani Tambak Desa Meluntur Lamongan Melalui Pelatihan Pembuatan Pupuk Organik Cair Eko Sutrisno; Selamat Muliadi; Anis Nurhayati; Christina Astutiningsih; Hajar Nurma Wachidah
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 2 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i2.7615

Abstract

: Matapencaharian penduduk Desa Meluntur mayoritas adalah petani tambak, awal musim hujan tambak diisi ikan, menjelang kemarau tambak ditanami padi. Kesulitan memperoleh pupuk menjadi kendala warga desa meluntur menjelang musim tebar ikan. Keadaan tersebut menginisiasi Pemerintah Desa Meluntur guna mengagendakan kegiatan pelatihan pembuatan pupuk cair untuk warganya dengan bekerja sama dengan tim pengabdi. Tujuan kegiatan salah satunya yaitu mengurangi ketergantungan pengunaan pupuk kimia sintetis. Sasaran kegiatan yaitu anggota kelompok petani tambak sebanyak 21 orang. Pelatihan dilaksanakan di Desa Meluntur Kecamatan Glagah Lamongan pada tanggal 22 Desember 2022, kegiatan pelatihan yaitu pengenalan pupuk organik, pengenalan bahan dan proses pembuatan pupuk organik. Hasil pengabdian menunjukkan bahwa pengetahuan warga desa umumnya dan peserta pelatihan khususnya penggunaan pupuk pada tambak berbeda-beda dan rata-rata hanya berdasarkan omongan dari tetangga atau teman sesame petambak, padahal kondisi tanah tiap tambak berbeda-beda. Keluhan paling banyak dari peserta pelatihan adalah munculnya bau tidak sedap dari air tambak setelah musim panen padi. Adanya pelatihan pembuatan pupuk cair ini, membuat masyarakat terutama peserta pelatihan menjadi sangat antusias karena mendapatkan pengetahuan yang baru serta mudahnya proses pembuatan dan pengaplisiannya di tambak. Beberapa peserta mengusulkan kepada pemdes, tim pengabdi dan pihak PPL dari dinas perikanan yang hadir, tentang adanya tambak percontohan penggunaan pupuk organik cair tersebut agar warga melihat prakteknya secara langsung hasilnya.Most of the residents of Meluntur Village are pond farmers; at the beginning of the rainy season, the ponds are filled with fish, and before the dry season, the ponds are planted with rice. The difficulty of obtaining fertilizer is an obstacle for villagers to soften before the fish stocking season. This situation initiated the Meluntur Village Government to organize training activities for making liquid fertilizer for its residents in collaboration with the service team. One of the objectives of the activity is to reduce dependence on the use of synthetic chemical fertilizers. The target of the activity is 21 members of the pond farmer group. The training was held in Meluntur Village, Glagah Lamongan District, on December 22, 2022; training activities were an introduction to organic fertilizers, an introduction of ingredients and the process of making organic fertilizers. The service results showed that the knowledge of villagers in general and trainees, especially fertiliser use in ponds, was different and, on average, only based on a talk from neighbors or fellow farmers, even though each pond's soil conditions differed. The biggest complaint from the trainees was the appearance of an unpleasant smell from the pond water after the rice harvest season. This liquid fertilizer-making training makes the community enthusiastic, especially the training participants, because they get new knowledge and the easy process of making and applying it in ponds. Several participants proposed to the local government, the service team and the PPL from the fisheries service who were present about the existence of a pilot pond for the use of liquid organic fertilizer so that residents could see the practice firsthand the results.
PENDAMPINGAN MASYARAKAT DI DESA PANDITAN DALAM MEMANFAATKAN KOTORAN SAPI MENJADI PUPUK BOKASHI Maylina Ilhami Khurniyati; Anis Nurhayati; Pinctada Putri Pamungkas; Abd. Rohim
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 2 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.2.91-95.2022

Abstract

Usaha Peternakan sapi di Kabupaten Pasuruann semakin pesat perkembangannya, salah satunya di desa panditan. Limbah peternakan merupakan produk dari usaha peternakan, yang keberadaannya tidak dikehendaki sehingga harus dibuang. Limbah peternakan terdiri dari banyak jenis sesuai ternak yang menghasilkannya. Usaha budidaya ternak (sapi) menghasilkan limbah berupa kotoran ternak (feces, urine), sisa pakan ternak seperti potongan rumput, jerami, dedaunan, dedak, konsentrat dan sejenisnya. Setiap harinya, seekor sapi menghasilkan kotoran 10-15 kg. Permasalahan dari ketidak efisienan pemanfaatan limbah kotoran sapi dapat dilihat dari banyaknya limbah yang hanya dibuang ke sungai, dibakar, atau di biarkan menggunung. Dari permasalahan tersebut dilakukan pengolahan limbah kotoran sapi menjadi pupuk organik bokashi. Selain dapat meminimalisir dampak akibat limbah kotoran sapi, pupuk organik bokashi menjadikan nilai tambah karena memiliki nilai ekonomis serta mendukung kegiatan pertanian untuk mengembalikan kesuburan lahan di desa Panditan. Berangkat dari rasa keperdulian dan memberikan manfaat yang lebih besar bagi masyarakat maka team dosen Program Studi Teknologi Hasil Petanian ITSNU Pasuruan mengadakan program pembinaan dan pelatihan pembuatan pupuk bokashi. Hasil dari program ini adalah dilakukannya pembinaan dan pelatihan pembuatan pupuk bokashi dengan metode ceramah dan praktek pembuatan pupuk bokashi yang dapat dimanfaatkan oleh masyarakat di desa Panditan. Kata kunci: bokashi, limbah, peternakan, sapi ABSTRACT Cattle farming in Pasuruan Regency is growing rapidly, one of which is in Panditan Village. Livestock waste is a product of livestock business, whose presence is not desired and must be disposed of. Livestock waste consists of many types according to the livestock that produces it. Livestock (cattle) cultivation business produces waste in the form of livestock manure (feces, urine), animal feed residues such as grass clippings, straw, leaves, bran, concentrates and the like. Every day, a cow produces 10-15 kg of manure. The problem of the inefficient use of cow dung waste can be seen from the amount of waste that is only dumped into rivers, burned, or left to build up. From these problems, cow dung was processed into organic bokashi fertilizer. Besides being able to minimize the impact of cow dung waste, organic bokashi fertilizer adds value because it has economic value and supports agricultural activities to restore land fertility in Panditan village. Departing from a sense of concern and providing greater benefits to the community, the lecturer team of the ITSNU Pasuruan Agricultural Products Technology Study Program held a coaching and training program for making bokashi fertilizer. The result of this program is coaching and training in the manufacture of bokashi fertilizer with the lecture method and the practice of making bokashi fertilizer that can be utilized by the community in Panditan village. Keywords: bokashi, waste, farm, cow
Pengaruh Konsentrasi Pemanis Alami (Stevia) Pada Minuman Kesehatan Tradisional Terhadap Tingkat Kesukaan Konsumen (Organoleptik): Effect of Natural Sweetener Concentration (Stevia) in Traditional Health Drinks on Consumer's Level of Taste (Organoleptic) Muhammad Abu Bakar; Anis Nurhayati; Imron Rosidi
Journal of Agriculture and Social Development Vol. 2 No. 1 (2023): Journal of Agriculture and Social Development
Publisher : Research and Social Study Institute (RESSI)

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

Abstract

Traditional drink is one of the herbal drinks with various kinds of benefits for the body and is one of the results of local wisdom which has been maintained for a long time by the people of Indonesia. As is the case with the Kebonagung drink, a traditional drink originating from the Regency/City of Pasuruan, East Java. The main ingredient for making Kebonagung drink is cane sugar. Stevia Rebaudiana Bertoni is an herbal plant belonging to the Asteraceae family, which is used as a non-caloric natural sweetener. The leaves contain stevioside and rebaudioside. Both have blood pressure-lowering and antipyperlicemic potential. Stevia is a natural sweetener alternative. However, in Indonesia, the stevia plant has not shown an important role as a sweetener source. The purpose of this study was to determine the effect of adding liquid stevia to traditional drinks on consumer preferences. This research method used a Completely Randomized Design (CRD) with 5% & 1% BNJ Follow-up Test which consisted of 4 treatments namely F1 (0.5%), F2 (1.0%), F3 (1.5%), F4 (2.0%). The results of the research from organoleptic (sensory) test data showed that samples treated with F3 (1.5% stevia concentration) had the most favorable level of preference for aroma (3.63), color (2.17), taste (2.08) ) and aftertaste (2,13).
INCREASING CASSAVA JERKY PROTEIN THROUGH THE FERMENTATION PROCESS USING SACCHAROMYCES CEREVISIAE AND RHIZOPUS ORYZAE Nurhayati, Anis Anis; Khurniyati, Maylina Ilhami; Nisak, Yunita Khilyatun
Jurnal IPTEK Vol 27, No 2 (2023): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5055

Abstract

Cassava is a plant that is easy to grow in Indonesia. People generally use cassava as a food source of carbohydrates, while the leaves are used as a vegetable by processing it into curry or stir-fry. Cassava leaves have high nutritional value but have yet to be used optimally; most become agricultural waste. This study aims to increase cassava leaf jerkys nutritional value (protein) using microbial fermentation. The experimental design used in this study was a factorial, Completely Randomized Design with two factors: the type of microbe (Saccharomyces cerevisiae, Rhizopus oryzae) and fermentation time (2, 3, 4 and 5 days). The parameters analyzed were protein content, ash content, fat content, carbohydrate content, water content and consumer preference level. From the results of this study, there was an increase in protein levels in cassava leaves for up to 120 hours (5 days), 15.395% using Saccharomyces cerevisiae and 16.165% using Rhizopus oryzae. The ash content significantly differs from treatments with shorter fermentation times of 96 hours, 72 hours or 48 hours. There is no significant difference in the percentage of water content in the various treatments between the treatments. The highest score in the organoleptic test is A2B4 (jerky with the addition of Rhizopus oryzae with a fermentation time of 120 hours).
Pengaruh Jenis Kemasan dan Konsentrasi Ekstrak Bunga Telang (Clitoria ternatea linn) terhadap Karakteristik Fisikokimia dan Organoleptik Tape Ketan Putih Erika Amelia; Anis Nurhayati
Jurnal Agrifoodtech Vol. 5 No. 1 (2026): Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/n5gk3m94

Abstract

Tape ketan putih merupakan produk pangan fermentasi tradisional yang dibuat melalui proses fermentasi beras ketan menggunakan ragi tape. Penelitian ini bertujuan untuk menganalisis pengaruh jenis kemasan daun dan konsentrasi ekstrak bunga telang (Clitoria ternatea L.) terhadap karakteristik fisikokimia dan organoleptik tape ketan putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu jenis kemasan daun (K) (daun pisang, daun jati dan daun jambu air) dan konsentrasi ekstrak bunga telang (B) (0,5%; 1%; dan 1,5%) dengan tiga kali pengulangan. Parameter yang dianalisis meliputi kadar gula, pH, serta uji organoleptik warna, aroma, rasa dan tekstur. Data analisis menggunakan ANOVA pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan jenis kemasan dan konsentrasi ekstrak bunga telang berpengaruh terhadap karakteristik tape ketan putih. Perlakuan terbaik diperoleh pada kemasan daun pisang dengan penambahan ekstrak bunga telang 0,5% yang menghasilkan pH dan kadar gula yang sesuai dan tingkat penerimaan panelis tertinggi.
Pengaruh Rasio Penambahan Stevia dan Gula Aren Terhadap Karakteristik Kimia Fisik dan Organoleptik Dodol Susudap karakteristik Kimia Fisik Dan Organoleptik Dodol Susu Kiki Tri Wahendra; Anis Nurhayati
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/m6je1d37

Abstract

Milk dodol is a traditional food made from glutinous rice flour, granulated sugar, palm sugar with a taste that tends to be sweet and has a chewy texture. The high sugar content in milk dodol if consumed excessively can have an impact on body health, such as causing obesity and diabetes. Alternative natural sweeteners stevia can be used to replace granulated sugar in making milk dodol. This study aims to evaluate the effect of the ratio of stevia and palm sugar addition on the physical and organoleptic chemical characteristics of milk dodol with a ratio of stevia (60%, 70%, 80%, 90%, 100%) and palm sugar (40%, 30%, 20%, 10%, 100%). The parameters analyzed include sugar content, water content and organoleptic tests. The results showed that increasing the percentage of stevia had a significant effect on decreasing sugar content and increasing water content. The 80:20 formulation (stevia: palm sugar) was organoleptically very popular in terms of taste and texture. This combination is recommended as a sweet and healthy milk dodol formulation.
Co-Authors Abd Rohim Abd. Rohim Apriyanto, Mulono Christina Astutiningsih Eko Sutrisno Erika Amelia Hajar Nurma Wachidah Imron Rosidi Kiki Tri Wahendra Maylina Ilhami Khurniyati Muhammad Abu Bakar Pinctada Putri Pamungkas Selamat Muliadi Yunita Khilyatun Nisak