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Hasti Hasanati Marfuah
Universitas PGRI Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Other

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Strengthening the skills of women farmer groups in the production and formulation of lemongrass essential oil Setiana, Mira; Ferawati, Bangkit Ina; Marfuah, Hasti Hasanati; 'Azizah, Alfi Rohmatul; Nugroho, Raihan Alfian
Community Empowerment Vol 10 No 11 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.15253

Abstract

Limited technical knowledge in distillation processes and product formulation has hindered the economic optimization of lemongrass among the Tanjung Asri Women Farmer Group (KWT). This community service program aims to enhance the technical capacity of KWT members through a sciencepreneurship approach, integrating extraction, purification, and product stability processes. The methodology employed participatory training, equipment demonstrations, and hands-on production practice. Results showed a significant increase in participants' technical understanding from 72.5% to 91.3%, with 80% of participants becoming proficient in independent distillation equipment operation. The implemented process innovation successfully increased oil yield by ±20%, producing clearer and more stable essential oil. Overall, the program fostered product downstreaming and business diversification based on lemongrass essential oil as a driver for sustainable local economic development.
Analysis of Workers’ Unsafe Actions Using a Behavior-Based Safety (BBS) Approach to Improve Occupational Safety at CV. Adhi Putra Bantul Fikri Raika Akbar; Hasti Hasanati Marfuah
JUMANTARA: Jurnal Manajemen dan Teknologi Rekayasa Vol 5, No 2 (2026): Juli
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/jumantara.v5i2.4063

Abstract

Construction projects are among the industrial sectors with a high risk of work accidents due to unsafe working behavior and dynamic working conditions. This study aims to analyze workers’ unsafe actions using a Behavior-Based Safety (BBS) approach to improve occupational safety at CV. Adhi Putra Bantul. Data were collected through direct observation, interviews, and documentation during fieldwork activities on a two-story house construction project. The results showed several dominant unsafe actions, including not using personal protective equipment (PPE), working at heights without safety protection, manual material handling up and down stairs, and non-ergonomic working postures. Based on the risk analysis, not using PPE and working at heights without protection were categorized as high-risk behaviors. The BBS analysis indicated that unsafe actions occurred repeatedly due to the lack of safety intervention systems, limited supervision, and the absence of a structured safety culture. Therefore, several recommendations were proposed, including implementing daily safety briefings, requiring PPE, improving work ergonomics, and applying behavior-based observation checklists. The implementation of these recommendations is expected to reduce unsafe actions and improve occupational safety in construction projects.
Design of the Cassava Slicing Machine Using the Pahl & Beitz Method (Case Study on a Chips MSME in Wonosobo, Central Java) Catur Rizki Nugroho; Hasti Hasanati Marfuah
JUMANTARA: Jurnal Manajemen dan Teknologi Rekayasa Vol 5, No 1 (2026): Januari
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/jumantara.v5i1.2982

Abstract

The design of a cassava slicing machine using the Pahl & Beitz method serves as a solution to improve production capacity and work efficiency in a cassava chips MSME located in Wonosobo, Central Java. The manual cassava slicing process often requires a long time, increases the risk of injury, and produces non-uniform slices. The Pahl & Beitz method is applied through four main stages: task clarification, concept development, form design, and design evaluation. This study presents novelty in implementing a V-belt and pulley-based transmission system with a compact dimensional configuration adapted to the limited production space of MSMEs, as well as the use of type 304 stainless steel to ensure product hygiene and machine durability. Compared to conventional slicing machines, this design demonstrates an increase in capacity of up to 70 kg/hour, along with better energy efficiency and operator safety. This research is expected to serve as a reference for the development of appropriate technology to support MSMEs in the food processing sector, enhance competitiveness, and meet the growing market demand.
Preferensi Konsumen Terhadap Rasa dan Manfaat Jamu Tradisional sebagai Minuman Fungsional Rosmauli Jerimia Fitriani; Yulia Venti Yoanita; Hasti Hasanati Marfuah; R Hafid Hardyanto
Jurnal Media Informatika Vol. 6 No. 4 (2025): Jurnal Media Informatika
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jumin.v6i4.6649

Abstract

Jamu tradisional merupakan warisan budaya Indonesia yang dikenal memiliki berbagai manfaat kesehatan. Namun, persepsi masyarakat terhadap rasa dan manfaatnya dapat mempengaruhi minat konsumsi. Penelitian ini bertujuan untuk mengevaluasi preferensi konsumen terhadap atribut sensoris (rasa, aroma, dan warna) serta persepsi manfaat jamu sebagai minuman fungsional. Penelitian dilakukan terhadap 50 responden dengan pendekatan kuantitatif. Preferensi rasa dinilai menggunakan skala hedonik 1–9, sementara persepsi manfaat dievaluasi dengan skala Likert 5 poin. Hasil penelitian menunjukkan bahwa warna memperoleh skor rata-rata tertinggi (7,24), diikuti oleh rasa (6,25) dan aroma (5,5). Persepsi terhadap manfaat kesehatan jamu cukup baik, di mana penambah stamina (skor 4,14) dan penambah imunitas (3,8) menjadi manfaat yang paling dirasakan. Pereda pegal (3,62) dan manfaat pencernaan (3,62) berada pada kategori setuju, namun tidak setinggi manfaat lainnya. Temuan ini menunjukkan bahwa meskipun rasa jamu cukup diterima.
Co-Authors 'Azizah, Alfi Rohmatul Aditya Wahana Bangkit Ina Ferawati Catur Rizki Nugroho Dhananjaya Yama Hudha Kumarajati Dwinugroho, Theofilus Bayu Fikri Raika Akbar Hapsari, Yaning Tri Kurniawanti Kurniawanti, Kurniawanti Mira Setiana Nugroho, Raihan Alfian R Hafid Hardyanto Regita Ayu Permana Putri Rosmauli Jerimia Fitriani1 Jerimia Fitriani Samodro, Guntur Syah, Firdian Tri Hapsari, Yaning Yaning Tri Hapsari Yaning Tri Hapsari Yulia Venti Yoanita