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Edukasi Budidaya dan Pengolahan Jahe Kelompok Proklim Jati Asri Kota Madiun Widyawati, Paini Sri; Epriliati, Indah; Ristiarini, Susana; Purwanto, Agus; Ganjari, Leo Eladisa; Nugroho, Christianto Adhy
Jurnal Abdimas: Sosial, Bisnis, dan Lingkungan Vol. 2 No. 2 (2025): April - September 2025
Publisher : Institut Bisnis dan Informatika Kwik Kian Gie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46806/abdimas.v2i2.1482

Ginger is spice plant that potential to develop to be phytopharmacon because it contains bioactive compounds, such as alkaloid, flavonoid, phenolic, triterpenoid, saponin, and essential oil, i.e., gingerol, shogaol, zingiberene, (+)-curcumene, (-)-β-sesquiphelandrene paradol, and bisabolene. These compounds can used to maintain body health. Proklim Jati Asri oversees the PKK Asman Toga, a community group enthusiastic about growing ginger to preserve the environment and reduce the greenhouse effect. The Proklim program, in partnership with the Faculty of Agricultural Technology, Widya Mandala Catholic University, Surabaya, aims to provide ginger cultivation and processing training to community groups with limited knowledge and skills. This training allows them to cultivate and process ginger into semi-finished and finished products that can generate income, contribute to environmental conservation, and create herbal medicine at home. This activity was held on Tuesday, June 17, 2025, and was attended by 22 participants (women from the PKK Asman Toga). The knowledge evaluation showed a 68,18% of participant increased in theirs’s knowledge. Throughout the activity, participants were highly enthusiastic, collaborated with each other to complete tasks, and actively participated in the training. The community service activity succeeded in improving the participants' abilities in cultivating and processing ginger.

Inovasi Teknologi Budidaya Sayuran pada Lahan Kering Melalui Pupuk Organik dan Vertikultur dengan Sistem Fertigasi Sumbu di Desa Napan Kabupaten Timor Tengah Utara NTT Sipayung, Boanerges Putra; Tobing, Wilda Lumban; Tefa, Azor Yulianus; Epriliati, Indah; Widyawati, Paini Sri; Laurentinus, Hadi Santoso; Buan, Febrya Christin Handayani; Silla, Misail Epainetus
Jurnal Pengabdian UNDIKMA Vol. 5 No. 1 (2024): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i1.10305

This community service aims to increase the innovation of farmer groups in implementing vegetable cultivation technology in dry land through organic fertilizer and verticulture with a wick fertigation system. The method applied in this service uses counseling and training (learning by doing). The implementation was carried out on the agricultural land of the Nunuh Naek and Taruna Tani Farmer Group in October â€“ December 2023. This activity involved the Napan Village Government and the North Bikomi District Agricultural Extension Officer to support the partner team together with the Implementing Team (University of Timor) and the Accompanying Team (Widya Catholic University Mandala Surabaya) to develop regional development programs in accordance with the relationship between Kosabangsa and RPJMD activities. The results of the service concluded that there was an increase in the ability of farmer groups to independently design verticulture with a wick fertigation system as an innovation in cultivating vegetables on dry land; able to apply Ribon Atom I as a soil amendment as well as adding nutrients to plants; and increasing the ability of partners in agribusiness management of horticultural farming.

Rancang Bangun dan Model Kinetika Pengeringan Jamur Tiram pada Pengering Surya dengan Tiga Kolektor Simanjuntak, Melvin Emil; Widyawati, Paini Sri
Jurnal Mesin Nusantara Vol 6 No 1 (2023): Jurnal Mesin Nusantara
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jmn.v6i1.19249

Oyster mushroom is a group of food plants that are rich in protein, vitamins and minerals. The weakness of this mushroom is its high moisture content so it rots quickly when stored in fresh conditions. Drying by using solar energy is one of the best options because of its sufficient quantity and low cost. This study proposes a solar dryer with three collectors of 500 mm x 500 mm x 1254 mm each with 4 rack. The drying experimental is using a sample of 1 kg. The best model of drying kinetics is the MMF model with an R value of 0.9950. The moisture extraction rate (MER) was 137 gr/hour under experimental conditions.

PENGERINGAN AMPAS TEBU PADA MICROWAVE: KINETIKA PENGERINGAN, DIFFUSI EFEKTIF DAN ASPEK ENERGI Simanjuntak, Melvin Emil; Widyawati, Paini Sri
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Pengeringan merupakan pengurangan kadar air dalam suatu bahan untuk meningkatkan kualitas bahan tersebut. Pada suatu pabrik gula ampas tebu merupakan hasil samping yang digunakan sebagai bahan bakar di boiler. Ampas tebu ini memiliki kadar air yang masih tinggi sehingga masih perlu dikeringkan. Pada penelitian ini pengeringan dilakukan menggunakan microwave dimana ampas tebu dicacah sekitar 3 cm dan sampel setiap percobaan adalah seberat sebesar 150 g. Daya yang digunakan adalah 50, 60, 70, 80, 90 dan 100% dari daya maksimal 900 W. Berat sampel diukur setiap menit dan pengeringan dianggap selesai ketika massanya sudah tidak berubah. Hasil penelitian menunjukkan model matematika kinetika pengeringan yang paling sesuai adalah model rasional dengan bentuk umum . Persamaan ini memiliki nilai R2 paling kecil sebesar 0,99926 dan nilai RMSE terbesar adalah 0,008874. Diffusi efektif pada kisaran 1,044 x 10-7 (m2/s) hingga 2,009 x 10-7 (m2/s) dan nilai energi aktivasi Ea adalah sebesar 4,789 W/g. SMER terkecil pada kisaran 0,3229 - 0,4756 kg/kWh. Nilai SEC adah sebesar 3,10 hingga 2,10 kWh/kg. Semakin besar daya yang digunakan maka Deff, SMER, MER semakin besar sedangkan SEC akan semakin kecil.

Karakteristik Fisikokimia dan Antioksidan Minuman Herbal Bunga Telang pada Berbagai Proporsi Daun Rambusa dan Beluntas Widyawati, Paini Sri; Epriliati, Indah; Purwanto, Agus; Simanjuntak, Melvin Emil
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60016

Pluchea herbal drink has less attractive color and sensory characteristics so that it needs the addition of other herbal ingredients to improve it, especially butterfly pea flowers. Using of butterfly pea flowers at 60% w/w proportion can increase panelist acceptance, but its antioxidant activity is reduced. Therefore, it is necessary to combine pluchea leaves with stinking passion flower leaves to increase its antioxidant activity. The stinking passion flower is a herbal plant that has the potential as an antioxidant because it contains flavonoids, alkaloids, steroids, triterpenoids, saponins, and tannins. The purpose of this study was to determine the physicochemical and antioxidant characteristics of butterfly pea herbal drink in various proportions of stinking passion flower-pluchea leaves. The results showed that increasing the proportion of stinking passion flower leaves did not change the intensity and blue color of the butterfly pea herbal drink, but the turbidity level decreased along with the increase in pH value and the decrease in total acid value. The addition of stinking passion flower leaves up to a proportion of 70% w/w was able to increase the total phenol content (TPC) and antioxidant activity (DPPH free radical scavenging activity and iron ion reducing power/ FRAP), but the total flavonoid content/TFC decreased along with the increase in the proportion of stinking passion flower leaves. The combination of stinking passion flower-pluchea leaves up to a proportion of 70:30 % w/w is the right proportion to increase the total phenol content and antioxidant activity of the butterfly pea flower herbal drink.Keywords: antioxidant, butterfly pea flower, herbal drink, pluchea leaf, stinking passion flower leaf

Karakteristik Fisikokimia dan Antioksidan Minuman Herbal Bunga Telang pada Berbagai Proporsi Daun Rambusa dan Beluntas Widyawati, Paini Sri; Epriliati, Indah; Purwanto, Agus; Simanjuntak, Melvin Emil
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60016

Pluchea herbal drink has less attractive color and sensory characteristics so that it needs the addition of other herbal ingredients to improve it, especially butterfly pea flowers. Using of butterfly pea flowers at 60% w/w proportion can increase panelist acceptance, but its antioxidant activity is reduced. Therefore, it is necessary to combine pluchea leaves with stinking passion flower leaves to increase its antioxidant activity. The stinking passion flower is a herbal plant that has the potential as an antioxidant because it contains flavonoids, alkaloids, steroids, triterpenoids, saponins, and tannins. The purpose of this study was to determine the physicochemical and antioxidant characteristics of butterfly pea herbal drink in various proportions of stinking passion flower-pluchea leaves. The results showed that increasing the proportion of stinking passion flower leaves did not change the intensity and blue color of the butterfly pea herbal drink, but the turbidity level decreased along with the increase in pH value and the decrease in total acid value. The addition of stinking passion flower leaves up to a proportion of 70% w/w was able to increase the total phenol content (TPC) and antioxidant activity (DPPH free radical scavenging activity and iron ion reducing power/ FRAP), but the total flavonoid content/TFC decreased along with the increase in the proportion of stinking passion flower leaves. The combination of stinking passion flower-pluchea leaves up to a proportion of 70:30 % w/w is the right proportion to increase the total phenol content and antioxidant activity of the butterfly pea flower herbal drink.Keywords: antioxidant, butterfly pea flower, herbal drink, pluchea leaf, stinking passion flower leaf

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