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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Jurnal Ilmu Lingkungan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Penelitian Pertanian Terapan Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Teknologi & Industri Hasil Pertanian INSIST (International Series on Interdisciplinary Research) Journal of Tropical AgriFood Jurnal Inovasi Pembangunan Seandanan: Jurnal Pengabdian pada Masyarakat Jurnal Cakrawala Ilmiah Jurnal Sylva Lestari JURNAL HUTAN TROPIS Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Erdi Suroso
Lampung University
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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PENYULUHAN DAN PELATIHAN PENGOLAHAN SALE PISANG KELOMPOK USAHA BERSAMA AISYAH DI DESA SUKAJAWA KECAMATAN BUMI RATU NUBAN KABUPATEN LAMPUNG TENGAH Nurainy, Fibra; Suroso, Erdi
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol. 1 No. 2 (2017): Jurnal Sakai Sambayan
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

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

Abstract

Abstrak Pisang banyak melimpah di daerah Suka Jawa, Kecamatan Bumi Ratu Nuban Lampung Tengah. Produksi yang melimpah memberikan inspirasi bagi sebagian masyarakat khususnya ibu-ibu Aisyiah yang tergabung dalam Kelompok Usaha Bersama (KUB) Aisyiah untuk memanfaatkan pisang menjadi produk olahan berupa Sale pisang. Hal yang menjadi permasalahan pada KUB Aisyah di Bumi Ratu Nuban adalah sale pisang yang dihasilkan masih kurang bagus mutunya, karena memiliki tekstur yang keras, rasa yang kurang enak, dan bentuk yang tidak menarik. Banyak faktor yang berpengaruh dalam pembuatan sale pisang, antara lain adalah pemilihan bahan baku dan proses pengolahannya. Mutu sale pisang yang dihasilkan oleh KUB tersebut belum baik karena kurangnya pengetahuan anggota dalam produksi sale pisang. Untuk itu perlu dilakukan pelatihan kepada para kaum ibu anggota UKM tersebut mengenai proses pengolahan sale pisang yang benar sehingga dapat diperoleh sale pisang goreng yang bermutu. Kegiatan pelatihan ini sangat dinanti kelompok sasaran dan mereka antusias untuk mengikuti kegiatan karena selama ini mereka haus akan pembinaan dan pendampingan yang intensif. Kegiatan penyuluhan yang dilakukan dalam kegiatan ini dapat meningkatkan pengetahuan peserta mengenai teknologi pengolahan sale pisang dari nilai rata-rata 40 menjadi 80. Kata kunci: penyuluhan, pelatihan, sale pisang, perbaikan mutu
SINERGITAS PENGGIATAN EKONOMI KERAJINAN BATIK LAMPUNG, EKSPLORASI BUDAYA DAN EDUKASI KONSERVASI: ANDANAN BATIK TULIS, NEGERI SAKTI, PESAWARAN, LAMPUNG Rusitati, Elly Lestari; Suroso, Erdi; Warsono, Warsono; Junaidi, Junaidi; Lumbanraja, Favorisen Rosyking; Priyambodo, Priyambodo
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol. 3 No. 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v3i2.146

Abstract

Batik Lampung merupakan salah budaya yang khas dengan motifnya dan menjadi salah satu kegiatan ekonomi yang kuat di Provinsi Lampung, termasuk kerajinan Andanan Batik Tulis, yang mencirikan keunikan budaya Lampung. Saat ini selain sebagai kegiatan kebutuhan ekonomi, kerajinan Andanan Batik Tulis sekaligus menjadi media edukasi budaya dan konservasi melalui pengkayaan motif berbasis budaya Lampung, konservasi dan penyediaan media belajar membatik. Penerapan edukasi budaya dan konservasi dilakukan melalui paket eduwisata yang disediakan bagi wisatawan baik lokal maupun asing. Program eduwisata ini mendapat tanggapan positif. Kata Kunci: Andanan Batik Tulis, eduwisata, budaya, konservasi, Lampung
Evaluation of production efficiency and waste management in the Pak Imam tofu and tempeh industry using cleaner production methods Mujayyanah, Zuhrotul; Suroso, Erdi; Utomo, Tanto Pratondo; Suharyono, Suharyono; Hidayati, Sri; Nurmaisari, Melda
Journal of Tropical AgriFood Volume 8 Nomor 1 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.1.2026.23223.85-94

Abstract

The Imam's tofu and tempeh industry in Central Lampung Regency produces two main types of products: tofu and tempeh. Additionally, the industry processes tofu dregs into a third product, gembus tempeh. This study aimed to identify the production performance and waste management of Imam's tofu and tempeh industry using the quick scan method. The data used are in the form of primary data and secondary data. The data obtained are presented in the form of mass balances and graphs. The research results show that improvements need to be made in the aspects of technology, management, production processes, and waste management. Water consumption in the Pak Imam industry is still relatively high, that is, 2,251.68 liters per day. This has an impact on the high volume of waste produced, which is 2,119.98 liters per day. Potential waste that has not been optimally utilized is found in the crushing stage (tempeh production) and extraction stage (tofu production). It is necessary to carry out maintenance on waste storage ponds due to silting. In addition, there are problems with the cleanliness of the place and equipment, so that the resulting product is less hygienic.
PENAMBAHAN PATI KENTANG (Solanum tuberosum L.) UNTUK MENGHASILKAN BIODEGRADABLE FILM TERBAIK (STUDI KASUS CV. PANDA ALAMI) Triya Mulya Asih; Erdi Suroso; Sussi Astuti; Muhammad Nur
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12368

Abstract

Biodegradable films based on starch could be made from various types of plants that contined starch or waste that contained starch. Potato starch waste from the potato stick chips industry could be utilized as basic material for biodegradable films. CV. Panda Alami produced 4 kg of potato starch waste per day, which had not been optimally utilized. This study aimed to determine the effect of adding potato starch waste on the characteristics of biodegradable films, including tensile strength, elongation, and water vapor transmission rate (WVTR). The amount of potato starch waste used in this study were P1 (1 g), P2 (4 g), P3 (7 g), P4 (10 g), P5 (13 g), P6 (16 g) and P7 (19 g). The results showed that the higher the addition of potato starch waste, the higher the tensile strength value of biodegradable films. However, the elongation percentage and water vapor transmission rate decreased. The addition of 13 gr of potato starch waste gave the best effect on the characteristics of biodegradable films. Biodegradable films with the addition of 13 gr of potato starch waste had a tensile strength value of 12,29 MPa, an elongation percentage of 0,95%, and a water vapor transmission rate of 5,17 g/m2/hour. The tensile strength and water vapor transmission rate values met the Japanese Industril Standard, with a minimum tensile strength of 0,392 MPa and maximum water vapor transmission rate of 7 g/m2/hour. However, the elongation percentage in this study did not meet the Japanese Industrial Standard minimum value of 70%.
EVALUASI PENERAPAN 5R (RINGKAS, RAPI, RESIK, RAWAT, RAJIN TERHADAP KESELAMATAN KERJA DI PT XYZ. Dhiya An'nafi; Erdi Suroso; Wisnu Satyajaya; Muhammad Nur
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12775

Abstract

This study was motivated by the inconsistent implementation of the 5R culture in the workshop area of PT XYZ, which has the potential to reduce productivity and increase the risk of workplace accidents. This study aims to evaluate the implementation of the 5R and analyze its impact on workplace safety as a basis for formulating improvement recommendations. The method used is a mixed-methods approach with a cross-sectional design. Quantitative data were obtained through checklists, while qualitative data were collected through observation, interviews, and documentation. The sample was selected using purposive sampling, involving workers, managers, and OSH academics. Analysis was conducted using gap analysis to compare actual conditions with ideal conditions. The results showed that the implementation of the 5R principles was not yet optimal, with an average achievement of 65.45% (categorized as needing improvement). The “Diligence” component had the highest score (100%), while “Simplicity” had the lowest (25%). A gap of 34.55% was identified, primarily in the aspects of simplicity, neatness, and safety. Therefore, strengthening procedures, supervision, visual controls, and the integration of the 5R principles into the performance system is necessary to improve workplace safety and efficiency.
FORMULATION OF CANNA STARCH AND TAPIOCA ON WATER CONTENT, ELASTICITY AND SENSORY PROPERTIES OF MACKEREL FISH PEMPEK Widratul Faszrah; Sussi Astuti; Erdi Suroso; Novita Herdiana
Aquasains: Jurnal Ilmu Perikanan dan Sumberdaya Perairan Vol. 14 No. 2 (2026): March 2026
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v14i2.13158

Abstract

The study aims to determine the effect of ganyong and tapioca starch formulations on water content, elasticity and sensory properties of mackerel fish pempek, and to determine the best formulation of ganyong and tapioca starch with water content, elasticity and sensory properties of pempek that meet SNI 7661:2019. This study used a single factor RAKL and 4 replications. The research treatments were tapioca and ganyong starch formulations with a ratio of 100%: 0% (P0), 90%: 10% (P1), 80%: 20% (P2), 70%: 30% (P3), 60%: 40% (P4), and 50%: 50% (P5). Data were analyzed using variance (ANARA) and continued with the Least Significant Difference Test (LSD) at a level of 5%. The results showed that the formulation of tapioca and ganyong starch affected the water content, hardness, springiness, cohesiveness, color, aroma, taste, texture and overall acceptance of mackerel fish pempek. The treatment of 10% ganyong starch and 90% tapioca produced the best mackerel fish pempek according to SNI 7661:2019 with a color score of 6.94 (yellowish white), aroma 7.20 (typical pempek), taste 6.66 (typical pempek), texture 6.87 (chewy), overall acceptance 7.39 (like), water content of 51.45%, protein content of 18.39%, hardness value of 244.77 N, springiness value of 7.97 mm, and cohesiveness value of 0.63 N.
Co-Authors Abdul Mutolib Abdullah Aman Damai Achmad Fariz Adven Bangun Sihite Agnes Relita Maryati Br Simamora Agus Kurniawan Agus Kurniawan Ajis Purnomo Alimuddin Muchtar Andani, Paramestia Andar Batubara Andi Sofiyan Anungputri, Pramita Sari Aprilia, Salma Aprillia Dyah Suhestry Aqshal Fauzi Arinda Novela Putri Aryani, Nina Yudha Astri Nuraini Azhari Rangga Batubara, Andar Bayu Wicaksana, Bayu Dara Aditya Dermiyati Dermiyati DEWI SARTIKA DEWI SARTIKA Dharma Agista pratama Dhiya An'nafi Diah Pangastuti Rahayu Dr. Ir. Tanto Pratondo Utomo, M.Si. Dyah Koesoemawardani Dyah Koesoemawardani Edison Elhamida Rezkia Amien Elly Fitriana Elly Lestari Rusitati Elly Lestari Rustiati Esa Ghanim Fadhallah Fauzan, Muhammad Ridho Fauzi, Aqshal Ferdi Iskandar Fibra Nurainy Firdaus Firdaus Fitriana, Elly G. Gunawan Garli Marsantia Haidawati, Haidawati Hakim, Shahelia Hamdani Hamdani Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Alrasyid Helvi Yanfika Herdiana, Novita Hidayatulloh I Gusti Bagus Wiksuana Ida Ayu Putu Sri Widnyani Imron Imron Indah Listiana Indraningtyas, Lathifa Iskandar, Ferdi Jayanti, Khoti Joshua Septiyan Junaidi Junaidi Junaidi Junaidi Karina Shinta Puspitarani Khoti Jayanti Kuswanta Futas Hidayat Laila Julianti Latifa Indraningtyas Lestari, Mia Dwi Luh Putu Ratna Sundari Lumbanraja, Favorisen R M Rakha Pradipta Virhananda Maktub, Zana Azalia Maria Erna Kustyawati Muhamad Pandutyas Muhammad Nur Muhammad Nur Mujayyanah, Zuhrotul Murhadi Murhadi Murhadi Murhadi Mutaqin, Zenal Nanik Sriyani Novita Herdiana Nurmaisari, Melda Nurwijayanti Oktaf Rina Oktaf Rina Otik Nawansih Otik Nawansih Paramestia Andani Permatasari, Kartini Persada, Citra Priyambodo Priyambodo Priyambodo Priyambodo Priyambodo Puspita Yuliandari Putri, Arinda Novela Putri, Nadia Eka Putri, Ravina Indraswari Herdani Qadar Hasani Radix Suhardjo Rahmat Triharto Ribut Sugiharto RIBUT SUGIHARTO Ritonga, Dinda Nur Annisa Rufi'i Rusitati, Elly Lestari Salma Aprilia Samsul Bakri Samsul Rizal Saputra, Suryanto Ade Shelly Wahyuni Shinta Puspitarani, Karina Silaturahmi Widaputri Siluh Made Yuliastini Simamora, Agnes Relita Maryati Br Slamet Budi Yuwono Slamet Budi Yuwono Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Subeki Suharyono - Suharyono - Suharyono Suharyono Suharyono, Suharyono Suhestry, Aprillia Dyah Supiatun Suripto Dwi Yuwono Sussi Astuti Tanto Pratondo Utomo Tanto Utomo Tawarina Br. Siregar Triharto, Rahmat Triya Mulya Asih Tulus Widodo Tulus Widodo, Tulus Udin Hasanudin Utomo, M.Si., Dr. Ir. Tanto Pratondo Utomo, Tanto Vevi Oktavia Virhananda, M Rakha Pradipta Wahyuni, Shelly Warji Warji Warsono Warsono Warsono Warsono wati, Haidawati Widaputri, Silaturahmi Widratul Faszrah Wisnu Satyajaya Wisnu Satyajaya Yul Martin Yuliandari, Puspita