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All Journal Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Hijau Cendekia Agroteknika Journal La Lifesci Technologica Jurnal Pengabdian Nasional (JPN) Indonesia
Hasbi Mubarak Suud
Agricultural Science Department, Faculty Of Agriculture, University Of Jember, Indonesia
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PERUBAHAN SIFAT FISIK DAN CITA RASA KOPI ARABIKA ASAL BONDOWOSO PADA BERBAGAI TINGKAT PENYANGRAIAN Hasbi Mubarak Suud; Dyah Ayu Savitri; Safa Rajni Ismaya
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5238

Abstract

Arabica coffee from the plantation on the foothill of Ijen-Raung mountains in Bondowoso is well known for its Java Arabica Coffee specialty. The exploration to strengthen the specialty identity is keep going on. This study aims to determine the changes in physical properties and flavor of that arabica coffee during roasting at various times and temperatures of roasting. The aspects of physical properties that were studied include weight to volume ratio, coffee bean dimension, and a color index of RGB (red green blue). The weight-to-volume ratio and color index of RGB decreased as the time and temperature roasting increased. The change in dimension of the coffee bean was caused by roasting also detected, but not dominant signifies the roasting level. This is due to the dimension change of coffee bean in each roasting profile having tiny differences and the dimension of the green bean had high variation. Based on this study, it is known that the roasting with a maximum temperature of 165°C and total time process of 9.5 minutes gives the highest total score of aroma, flavor, acidity, and aftertaste of that arabica coffee. 
PEMANFAATAN BAHAN HERBAL PADA ERA PANDEMI COVID-19 DALAM MENGHASILKAN PRODUK BONAFIT DI DESA GRENDEN, KECAMATAN PUGER, KABUPATEN JEMBER Linda Ayu Islamia; Dwi Erwin Kusbianto; Hasbi Mubarak Suud; Laras Sekar Arum
SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 2 (2022): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i2.8699

Abstract

ABSTRAKPandemi COVID-19 telah menghambat jalannya kegiatan dan memaksa semua orang bekerja dari rumah. Analisis situasi menunjukkan bahwa masih banyaknya masyarakat yang belum sadar prosedur kesehatan COVID-19. Sedangkan potensi yang ada di Desa Grenden adalah banyaknya masyarakat yang menanam tanaman herbal di pekarangan rumahnya. Program pengabdian kepada masyarakat dilaksanakan mulai 11 Agustus 2021 sampai 9 September 2021 dengan menerapkan protokol kesehatan. Tema pengabdian kepada masyarakat berfokus melaksanakan program kerja program inovasi teknologi dan informasi dalam penanganan COVID-19 dengan sasaran  ibu-ibu masyarakat Desa Grenden. Terdapat program pendidikan kesehatan untuk kegiatan Pengabdian Kepada Masyarakat, seperti edukasi penggunaan handsanitizer alami sebagai tindakan pencegahan penularan COVID-19, manfaat bahan herbal bagi imunitas tubuh selama masa pandemi COVID-19, cara membuat handsanitizer herbal dari daun sirih, cara membuat jamu instan dari kunyit dan cara membuat permen herbal dari jahe. Evaluasi awal dan akhir dilakukan dengan Tanya jawab mengenai pengetahuan mengenai bahan herbal, manfaat bahan herbal dan cara pengolahannya. Hasil kegiatan menunjukkan bahwa terdapat peningkatan pengetahuan masyarakat mengenai kandungan dan manfaat bahan herbal disekitar rumah. menjadi serta cara pengolahannya yang tidak maksimal diharapkan tingkat pengetahuan dan kreativitas masyarakat dalam memanfaatkan bahan herbal disekitar rumah untuk dijadikan sebagai produk daya guna yang bermanfaat selama masa pandemi COVID-19. Kata kunci: covid-19; herbal; grenden ABSTRACTThe COVID-19 pandemic has hampered activities and forced everyone to work from home. Situation analysis shows that there are still many people who are not aware of the COVID-19 health procedures. While the potential that exists in Grenden Village is the number of people who grow herbal plants in their yards. The community service program will be implemented from 11 August 2021 to 9 September 2021 by implementing health protocols. The theme of community service focuses on implementing the work program of the technology and information innovation program in handling COVID-19, targeting the women of the Grenden Village community. There are health education programs for Community Service activities, such as education on the use of natural hand sanitizers as a precaution against COVID-19 transmission, the benefits of herbal ingredients for body immunity during the COVID-19 pandemic, how to make herbal hand sanitizer from betel leaf, how to make instant herbal medicine from turmeric. and how to make herbal candy from ginger. The initial and final evaluation was carried out by asking questions about knowledge about herbal ingredients, the benefits of herbal ingredients and how to process them. The results of the activity showed that there was an increase in public knowledge about the content and benefits of herbal ingredients around the house. As well as processing methods that are not optimal, it is hoped that the level of knowledge and creativity of the community in utilizing herbal ingredients around the house to be used as useful products during the COVID-19 pandemic. Keywords: covid-19; herbal; grenden
Efektivitas Pengolahan Citra dengan Metode K-Nearest Neighbor dan Gray Level Co-Occurrence Matrix untuk Monitoring Pembajakan Tanah dengan Bajak Piring Setiyono Setiyono; Hasbi Mubarak Suud; Hasna Afaf Faizah; Insan Sabri Helwandi
Agroteknika Vol 5 No 1 (2022): Juni 2022
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v5i1.125

Abstract

Salah satu teknologi monitoring yang banyak dikembangkan saat ini adalah teknik monitoring menggunakan drone. Pada penelitian ini dilakukan kajian untuk mengetahui efektivitas pengolahan citra hasil pembajakan tanah menggunakan bajak piring yang diambil menggunakan drone untuk monitoring hasil pembajakan menggunakan bajak piring. Metode pengolahan citra yang digunakan yaitu metode KNN (K-Nearest Neighbor) untuk menghitung luas area pembajakan berdasarkan klasifikasi rasio indeks warna RGB (Red, Green, Blue) dan metode GLCM (Gray Level Co-Occurance Matrix) untuk menganalisa tekstur citra guna menduga kedalaman pembajakan. Pada penelitian ini Metode KNN terbukti dapat megklasifikasikan area terbajak dan area tidak terbajak namun akurasinya masih rendah. Semakin besar area yang tidak dibajak di lahan menyebabkan akurasi klasifikasinya juga semakin rendah. Sedangkan pada analisa dengan algoritma GLCM, ciri energi dan ciri entropi merupakan ciri yang paling baik untuk menduga kedalaman pembajakan karena memiliki koefisien korelasi (r) terbaik dibandingkan ciri statistic GLCM lainnya.
Pengaruh Temperatur Dan Lama Penyangraian Terhadap Kandungan Kafein Dan Sifat Fisik Kopi Robusta Asal Banjarsengon Jember Risa Umami; hasbi mubarak suud; Bambang Kusmanadhi; Dwi Erwin Kusbianto
Technologica Vol. 1 No. 2 (2022): Technologica
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1020.853 KB) | DOI: 10.55043/technologica.v1i2.45

Abstract

Kabupaten Jember memiliki beberapa wilayah yang berpotensi dalam pengembangan kopi, salah satunya di Desa Banjarsengon Kecamatan Patrang yang memiliki luas lahan 65 hektar. Untuk meningkatkan potensi daerah tersebut, maka penelitian eksplorasi pengolahan biji kopi yang dihasilkan menjadi penting untuk dilakukan. Salah satu proses pengolahan kopi yang penting yaitu proses penyangraian. Penyangraian merupakan proses pembentukan rasa dan aroma pada biji kopi. Tujuan penelitian ini untuk mengetahui perubahan kandungan kafein dan sifat fisik kopi robusta yang dihasilkan oleh petani lokal setempat. Terdapat tiga variasi suhu dan waktu penyangraian yang digunakan dalam penelitaian ini. Untuk pengamatan suhu penyangraian dilakukan pada suhu 190oC, 200oC, 210oC dan durasi lama penyangraian digunakan pada 10, 15, dan 20 menit. Hasil penelitian menunjukkan kombinasi temperatur 190oC dan lama penyangraian 10 menit memiliki kadar kafein terendah yaitu sebesar 3,18%. Selain itu, diketahui berdasarkan uji Duncan faktor lama penyangraian memiliki pengaruh sangat nyata terhadap jumlah kadar air dan densitas curah pada biji kopi. Sedangkan melalui pengamatan uji fisik diketahui bahwa semakin besar suhu dan semakin lama durasi penyangraian dapat mengakibatkan biji kehilangan kadar air juga semakin besar maka massa pada bijipun berkurang
JURNAL REVIEW : EFEKTIVITAS PENGUKURAN KONDUKTIVITAS LISTRIK TANAH UNTUK MENDUGA KONDISI KESUBURAN TANAH PADA LAHAN PERTANIAN Hasbi Mubarak Suud; Dwi Erwin Kusbiantoro; Muhammad Ghufron Rosyady; Oria Alit Farisi
Jurnal Ilmiah Hijau Cendekia Vol 7 No 2 (2022): Jurnal Ilmiah Hijau Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/hijau.v7i2.2252

Abstract

Memetakan kondisi lahan pertanian dengan melakukan akusisi data nilai konduktivitas listrik (EC) tanah untuk menduga kondisi kesuburan tanah sudah banyak dilakukan dan diterapkan dalam sistem pertanian presisi saat ini. Nilai EC tanah merupakan salah satu indikasi yang menunjukkan tingkat salinitas tanah. Sudah banyak penelitian terdahulu yang menunjukkan adanya korelasi nilai EC tanah dengan kandungan ion, kadar air, pemupukan, bahkan dengan hasil panen. Hal tersebut semakin menguatkan nilai EC tanah dapat digunakan untuk menduga kondisi kesuburan tanah dengan cepat, murah, dan efisien. Namun bagaimana mekanisme interpetasi hasil pengukuran tersebut masih sulit dijelaskan karena nilai EC tanah tidak hanya semata mata dipengaruhi oleh tingkat salinitas, namun ada parameter lain yang mempengaruhi seperti temperatur, PH, kepadatan tanah, dan kadar air. Artikel ini berusaha menjabarkan kembali beberapa fakta penelitian terdahulu tentang kompleksitas pengukuran dan interpetasi nilai EC tanah dan memberikan beberapa penekanan dan catatan untuk mendapatkan cara terbaik dalam melakukan pengukuran dan interpetasi nilai EC tanah
Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance Dyah Ayu Savitri; Setiyono; Gatot Subroto; Hasbi Mubarak Suud; Nurhayadatul Haliza; Noer Novijanto
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.723

Abstract

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.
PENGENALAN BERTANAM KAKTUS DAN SUKULEN BAGI ANAK-ANAK USIA DINI DI JEMBER Dyah Ayu Savitri; Noer Novijanto; Rufiani Nadzirah; Hasbi Mubarak Suud
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.13792

Abstract

ABSTRAKBerkebun merupakan kegiatan yang dapat dilakukan oleh berbagai kalangan, mulai dari pemuda, orang tua bahkan anak-anak. Pengenalan kegiatan berkebun dapat dijadikan salah satu upaya mendidik karakter peduli lingkungan pada anak-anak usia dini. Kaktus dan sukulen tergolong dalam tanaman hias yang umum digunakan untuk melengkapi hiasan baik didalam maupun di luar ruangan. Sifatnya yang mudah untuk dibudidaya serta memilki nilai estetika menjadikan kaktus dan sukulen digemari untuk ditanam masyarakat. Program pengabdian ini dilakukan dengan cara memperkenalkan siswa PAUD Surenesia Jember Jawa Timur untuk menanam tanaman kaktus dan sukulen didalam pot. Kegiatan ini bertujuan untuk: 1) Memperkenalkan tanaman kaktus dan sukulen kepada anak-anak usia dini, 2) Memperkenalkan media tanam untuk budidaya kaktus dan sukulen dan 3) Memperkenalkan cara menanam kaktus dan sukulen menggunakan pot. Pelaksanaan kegiatan ini dilakukan melalui tiga tahap, yakni sosialisasi, praktek dan evaluasi. Sasaran kegiatan adalah 20 siswa PAUD Surenesia, Jember, Jawa Timur. Berdasarkan hasil evaluasi Pre-Test dan Post Test, terjadi peningkatan kemampuan peserta untuk menanam kaktus dan sukulen didalam pot. Adanya kegiatan ini diharapkan dapat menjadi stimulus untuk menanamkan karakter peduli dan cinta lingkungan pada anak-anak usia dini. Kata kunci: anak; kaktus; lingkungan; sukulen ABSTRACTGardening is an activity that can be carried out by various groups, ranging from youth, parents and even children. The introduction of gardening activities can be used as an effort to educate the character of caring for the environment in early childhood. Cactus and succulents are classified as ornamental plants that is easy to cultivate and has aesthetic value makes cacti and succulents popular for community planting. This service program is carried out by introducing students to plant cactus and succulent plants in pots. This activity aims to: 1) Introduce cactus and succulent plants to young children, 2) Introduce growing media for cactus and succulent cultivation and 3) Introduce how to plant cacti and succulents using pots. The implementation of this activity was carried out through three stages, namely socialization, practice and evaluation. The target of the activity was 20 students of PAUD Surenesia, East Java. Based on the results of the Pre-Test and Post Test evaluations, there was an increase in the participants' ability to plant cacti and succulents in pots. The existence of this activity is expected to be a stimulus to instill the character of caring and loving the environment in early childhood. Keywords: child; cactus; environment; succulent
Pengenalan Gizi Seimbang serta Pola Hidup Bersih dan Sehat (PHBS) di SDN Jambewungu 01 Bondowoso Agung Nugroho Puspito; Mohammad Ubaidillah; Hasbi Mubarak Suud; Aulia Rafidah Pananto; Clara Sintha Putri Pratiwi; Dodik Priyanto; Keysa Churiyyatul Haris; Nabila Safira Putri Madani; Naiya Nalya Cahyadi; Telpivani Solehatul Putri Untari
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 5 No. 1 (2024): Januari
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/jpni.v5i1.620

Abstract

This social project aims to open up elementary school students' views regarding nutrition and a Clean and Healthy Lifestyle (PHBS). Apart from that, it aims to change their behavior by implementing PHBS in their daily lives, such as washing their hands regularly, exercising regularly, and throwing rubbish in the right place. Community Service was carried out at SDN Jambewungu 1, Wringin District, Bondowoso Regency with a total of 88 students from grades 1 to 6. The method used is a conventional method which involves presentation, practice and discussion in implementation. The results of community service show that the knowledge and insight of students at SDN Jambewungu 1 increased by 40% regarding their understanding or mastery of nutrition, hygiene and personal health material which we adopted as the main material in service activities.
Pembibitan dan Kultivasi Tanaman Pekarangan dengan Teknik Makropropagasi Sebagai Pembinaan Kelompok Tani Desa Suling Wetan Bondowoso Mohammad Ubaidillah; Ika Purnamasari; Adhitya Wardhono; Ciplis Gema Qori’ah; Agung Nugroho Puspito; Mellfani Rhamadinda Nendra Tigara; Hasbi Mubarak Suud
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 5 No. 1 (2024): Januari
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/jpni.v5i1.651

Abstract

Social independence and alternative efforts to improve the village economy are joint or collaborative efforts through community service activities. The form of community service activities can be in the form of information transfer, education and technology or other planned activities. One of these fields can be agricultural activities, namely plant breeding or cell multiplication which functions to meet the need for seeds, especially for home gardens, ornamental plants, plantations, food and horticulture, all of which can be done independently for sale or to meet one's own needs. Cultivation of garden and horticultural crops in Suling Wetan Village still uses conventional methods which greatly affect overall production results. The macropropagation technique is an effort to obtain quality seeds that have viability, disease resistance and superior characteristics and are able to maintain the same characteristics as their parents. The service activities received a very good response from the Suling Wetan village farmer group and the general public. Farming groups or the general public can utilize macropropagation technology to support agricultural production at low costs and become an alternative source of income.
Study of Coffee Bean Displacement Inside Drum Roaster Using Force Balance Analysis Hasbi Mubarak Suud; Noer Novijanto; Rufiani Nadzirah; Dyah Ayu Savitri
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.909-920

Abstract

The drum roaster's design and operating method significantly affect the coffee roasting process. The coffee bean displacement inside the drum roaster can be observed to compare the drum roaster's different designs and operating methods. The coffee bean movement is crucial since it affects the heat transfer distribution among coffee beans inside the drum roaster. The more dynamic displacement of coffee beans gives more even heat distribution. Force balance analysis can be used to predict the coffee bean displacement since it can predict particle movement with mutable variables. This paper compares the coffee bean displacement inside the drum roaster with flippers and without flippers using simple force balance analysis. The analysis involves tangential force, centrifugal force, frictional force, and the beans' weight itself. The analysis shows that the radius of the drum roaster (r) and angular acceleration (ω) significantly change the resultant force's dynamic, and the various tilt angle of flippers (β) did not too significantly affect it. The bigger radius (r) and angular acceleration (ω) generate a stronger centrifugal force influencing the bean's equilibrium. The direction change of force resultant applied to the bean is more smooth in the drum with flippers than without flippers. Keywords:  Coffee bean displacement, Drum coffee roaster, Force balance analysis, Resultant force Turning point duration
Co-Authors Adhitya Wardhono Agung Nugroho Puspito Aulia Rafidah Pananto Bambang Kusmanadhi Ciplis Gema Qori’ah Clara Sintha Putri Pratiwi Dodik Priyanto Dwi Erwin Kusbianto Dyah Ayu Savitri Gatot Subroto Hasna Afaf Faizah Ika Purnamasari Insan Sabri Helwandi Keysa Churiyyatul Haris Laras Sekar Arum Linda Ayu Islamia Mellfani Rhamadinda Nendra Tigara Mohammad Ubaidillah Nabila Safira Putri Madani Naiya Nalya Cahyadi Noer Novijanto Nurhayadatul Haliza Oria Alit Farisi Risa Umami Rosyady, Muhammad Gufron Rufiani Nadzirah S, Setiyono Safa Rajni Ismaya Setiyono Telpivani Solehatul Putri Untari