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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Pengbdian Teknik Mesin Journal of Health and Nutrition Research
Ifwarisan Defri
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health

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Re-branding UMKM Kelurahan Kedundung Mojokerto Melalui Logo Baru yang Unik dan Menarik: Re-branding UMKM Kelurahan Kedundung Mojokerto Melalui Logo Baru yang Unik dan Menarik Ifwarisan Defri; Erwan Adi Saputro; Arif Al Furkhom; Bella Wanda Anastasia
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 1 (2022): Abdi-Mesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

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Abstract

The Covid-19 pandemic has brought many people who have businesses out of their businesses. Therefore, the community is required to be able to adapt to the conditions that occured, by making efforts to renew or rebrand their business to be better and be able to survive in the market. In addition, rebranding can generate brand awareness and product brand image. The general purpose of this rebranding program or logo creation is to make UMKM have their own characteristics and become a differentiator between fellow UMKM. As well as in terms of promotion, consumers can also easily recognize a product. The existence of a logo also makes a business product attractive to attract more customers. By using field survey methods and online surveys through WhatsApp media as well as discussions with UMKM owners, it was found that the existence of a new logo made consumers interested in buying and products that were rebranded became more easily known by consumers because of uniqueness and attractiveness of the logo. Keywords: logo, rebranding, UMKM
Peran Bidang Keilmuan Teknologi Pangan Dalam Upaya Bela Negara: The Role of the Scientific Field of Food Technology in Efforts to Defend the Country Ifwarisan Defri; Yunita Satya Pratiwi; Pardi Tola
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 1 (2022): Abdi-Mesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

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Abstract

Defend the country in the food sector can be implemented in several ways, for example consuming national food or contributing in research, education and service related to the development of national food products. Any kinds of vocations or activities that have an impact on the advancement of the national food is defend the country attitude. In this counseling, an online survey was conducted using the google form, the survey involved 123 respondents. Respondents filled out a questionnaire by providing answers or opinions on a number of questions related to the implementation of defend the country in the field of food technology. The survey results show that 87% of respondents rate that implementation of defend the country in the field of food technology is very importance, and 13% of respondents consider is important. 84% of respondents believe that globalization does not really affect on the fondness of national food products, while 16% of respondents believe that globalization is the main factor of the fondness of national food products declining. 89% of respondents agree and 11% strongly agree that fondnessing national food products is an implementation of defend the country. Meanwhile, regarding the use of national food products, 67% of respondents think that they have not fully consumed national food products, while 33% of respondents think that they have fully consumed national food products. From the survey conducted, it can be concluded that the respondents have an understanding that defend the country can also be realized in the food sector by prefering and consuming national food products. In addition, respondents assessed that globalization has no significant effect on the national food products preference.
Pemanfaatan Limbah Daun Kopi Sebagai Minuman Kesehatan Baiq Azka Lazuardina; Dhifa Farah; Willy Purba; Rusindiyanto; Ifwarisan Defri
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 1 (2022): Abdi-Mesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

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Kopi merupakan salah satu jenis tanaman yang banyak dibudidayakan dan memiliki nilai ekonomi yang tinggi. Desa Sumberrejo merupakan salah satu daera penghasil kopi di Kabupaten Pasuruan. Bijinya tidak hanya bisa diolah, daun kopi juga bisa diolah menjadi jenis minuman kesehatan yang disebut teh daun kopi. Teh daun kopi diolah dari bahan baku daun kopi yang tidak lagi digunakan yang selama ini terbuang atau yang menghambat pertumbuhan tanaman kopi. Banyaknya tanaman kopi akan menghasilkan banyak limbah yang bisa digunakan untuk membuat minuman kesehatan olahan. Teh daun kopi dapat digunakan sebagai salah satu pilihan minuman kesehatan. Teh daun kopi memiliki kandungan kafein yang lebih rendah daripada kopi dan kandungan antioksidan yang tinggi. Mengolah daun kopi menjadi teh daun kopi menggunakan teknik merokok untuk meningkatkan kualitas warna dan rasa dalam teh daun kopi.
POTENSI BIR PLETOK SEBAGAI MINUMAN FUNGSIONAL KOMERSIAL Andre Yusuf Trisna Putra; Ifwarisan Defri; Erwan Adi Saputro; Retno Widyastuti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 7, No 1 (2023): AGRISAINTIFIKA
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i1.3784

Abstract

Bir pletok merupakan minuman diwariskan secara turun-menurun oleh masyarakat Betawi. Bir pletok muncul pada saat masa penjajahan Belanda. Minuman ini terbuat dari campuran rempah seperti jahe, kayu manis, cengkeh, secang, kapulaga, merica, biji pala, cabe jawa, dan gula. Proses pembuatan bir pletok terdiri dari pemilihan bahan baku, pencucian, perebusan, penyaringan, dan pengemasan. Minuman ini berpotensi dikembangkan menjadi salah satu produk komersial unggulan. Inovasi peningkatan kualitas produk yang dapat dilakukan antara lain pengaturan rasa, komposisi rempah, tingkat kemanisan dan pengemasan. Selain itu, diversifikasi produk menjadi sediaan bubuk atau konsentrat juga diperlukan guna menjangkau pasar yang lebih luas. Bir pletok yang terbuat dari campuran rempah seperti jahe, kayu manis dan secang terbukti memiliki aktivitas antioksidan, antibakteri dan antiinflamasi. Oleh karena itu, minuman ini juga dapat menjadi kandidat menuman tradisional yang memiliki sifat fungsional bagi tubuh.
Imitation watermelon sheet jam made from watermelon albedo with natural coloring from roselle petals (Hibiscus sabdariffa L) and sappan wood (Caesalpinia sappan L) Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma; Nabilah, Uray Ulfah; Hasbullah, Hasbullah; Ifwarisan Defri
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.462

Abstract

The sheet jam was developed by reflecting on the practicality of sheet cheese. Sheet jam can be formed with the presence of hydrocolloids. Pectin is a hydrocolloid that is naturally contained in watermelon albedo. However, the use of watermelon albedo in making imitation watermelon sheet jam requires coloring and sweeteners. This study aims to obtain the physicochemical and sensory characteristics of imitation watermelon sheet jam using watermelon albedo with natural coloring and sweetener formulations. The treatments used were two types of natural dyes (roselle and sappanwood) and sweetener formulations (fructose, honey, sucrose). The psychochemical characteristics tested were water content, reducing sugar content, total acid, and color. Sensory characteristics were tested descriptively and hedonic quality. Data analysis has been carried out using OPLS-DA, followed by OPLS, and Pearson’s correlation (by SIMCA 14.1). The findings showed that the main physicochemical and sensory characteristics of imitation watermelon sheet jam were herbal aroma, fruit aroma, chewy texture, sweetness, reducing sugar, Hue (red/yellow), rollability, and overall preference. The characteristics that determine the level of preference for imitation watermelon sheet jam were rollability, sweetness, shiny appearance, and chewy taste. The sweet taste characteristic (r -0.92582) has a negative correlation with the level of preference. The presence of a doctoring agent (fructose or honey) prevents crystallization in sheet jam, which is positively correlated with preference. Coloring with Roselle and sappanwood can replace the use of watermelon flesh and can be further studied in relation to the functional characteristics that may be provided.
Co-Authors Andre Yusuf Trisna Putra Arif Al Furkhom Baiq Azka Lazuardina Bella Wanda Anastasia Dhifa Farah Erwan Adi Saputro Hasbullah Hasbullah Nabilah, Uray Ulfah Oke Anandika Lestari Pardi Tola Retno Widyastuti Rusindiyanto Willy Purba Yohana Sutiknyawati Kusuma Dewi Yunita Satya Pratiwi