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All Journal Buletin Udayana Mengabdi TEKNIK Jurnal Pangan dan Agroindustri E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Pengolahan Pangan DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Agroteknika Jurnal Abdi Insani G-Tech : Jurnal Teknologi Terapan Food ScienTech Journal Jurnal Abdimas Kartika Wijayakusuma Jurnal Agro Dedikasi Masyarakat (JADM) Indonesian Community Journal Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Journal of Agri-Food Science and Technology (JAFoST) Jurnal Teknologi Pangan dan Industri Perkebunan Biofoodtech : Journal of Bioenergy and Food Technology Abdimas Mandalika
Reza Widyasaputra
Agricultural Technology Faculty, STIPER Institute Of Agriculture
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Penyediaan Peta Digital Tematik Kelapa Desa Kalak, kec. Donorojo, kab. Pacitan Krisdiarto, Andreas Wahyu; Uktoro, Arief Ika; Gani , Supriyanto; Adi , Ruswanto; Widyasaputra, Reza; Oktavianty, Herawati; Bimantio, M. Prasanto; Trimerani, Resna
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 8 No 1 (2024)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/dikemas.v8i1.683

Abstract

Desa Kalak di Kec Donorojo, Kab Pacitan merupakan salah satu sentra pembudidaya kelapa sekaligus pengrajin gula kelapa. Kelapa dan produk turunannya menjadi salah satu prioritas komoditas yang ditumbuhkembangkan oleh pemerintah kabupaten Pacitan. Namun demikian sampai dengan saat ini belum tersedia peta tematik mengenai kelapa dan pengrajin gula kelapa, sehingga para pemangku kepentingan tidak dapat mempelajari kondisi populasi pohon kelapa dan pengrajin gula kelapa secara tepat dan kekinian. Karena itu program ini bertujuan membantu menyediakan peta tematik kelapa dan pengrajin gula kelapa desa Kalak agar dapat membantu pengembangan kawasan dengan baik. Program dilaksanakan dengan metode kolaborasi dan partisipatif antara perguruan tinggi, pemerintah desa, dan masyarakat. Program penyusunan terdiri atas kegiatan: kajian kondisi eksisting, wawancara dengan perangkat desa dan dusun, pembuatan peta digital dari peta analog, pengambilan data lapangan, dan penyajian peta. Sasaran penerima manfaat adalah pemerintah desa, kecamatan, hingga pemerintah kabupaten. Peta digital kemudian dapat dikembangkan menjadi sistem informasi geografis (SIG) yang dapat digunakan sebagai acuan pengembangan kawasan oleh pemerintah daerah. Peta digital juga dapat digunakan sebagai media promosi daerah kepada investor, lembaga donor, maupun perguruan tinggi. Peta digital yang dihasilkan dapat menyajikan area persil kepemilikan lahan, pemanfaatan lahan baik untuk kelapa maupun campuran, dan po.pulasi pohon kelapa di blok-blok lahan yang datanya telah dilengkapi. Peta digital juga dimungkinkan diberi tambahan informasi lain seperti pembayaran PBB, status kesehatan warga, dan sebagainya.
APLIKASI TEKNOLOGI IRIGASI TETES PADA KEGIATAN BUDIDAYA TANAMAN VANILI DI RUMAH KACA DUSUN SINOGO, PAGERHARJO, SAMIGALUH, KULON PROGO, YOGYAKARTA Suryanti, Sri; Mawandha, Hangger Gahara; Himawan, Achmad; Widyasaputra, Reza
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1351

Abstract

Sinogo farmers, starting in November 2022 have cultivated Vanilla plants (Vanilla planifolia Andrews) in a greenhouse using planting medium in the form of mixture of soil, manure and cocofiber in a ratio of 1 : 1 : 1. The use of cocofiber causes the planting medium to dry out quickly. In 2023, Sinogo farmers had problem of limited water for watering because the water used comes from springs, which are very small during the dry season. The aim of the community service activity was to provide information about water-saving drip irrigation technology and to apply drip irrigation techniques to vanilla cultivation in greenhouses. Community service begins with survey activities to determine regional conditions and the level of farmers' understanding of drip irrigation technology. The next stage was education and practice of drip irrigation technology. Evaluation monitoring was carried out to determine the results of drip irrigation practices. The survey results showed that 87% of farmer group members did not know about drip irrigation techniques and they were very interested in implementing this technology. As many as 100% of respondents expressed interest in implementing drip irrigation technology on vanilla plants. After providing service to the Sinogo farmer community, they understood the drip irrigation technique, which was a water-saving irrigation technique. The results of the community service implementation showed that drip irrigation was running but was still limited because little water was stored due to low rainfall until December 2023. The conclusion was that most members of farmer community did not understand drip irrigation techniques. The success of drip irrigation techniques was influenced by the availability of water sources.
Pelatihan Pembuatan Pupuk Organik Cair Menggunakan Kotoran kambing dan Aplikasinya pada tanaman Lidah Buaya Ngatirah, Ngatirah; Hastuti, Pauliz Budi; Bimantio, M. Prasanto; Murti, Siti Tamaroh Cahyono; Krisdiarto, Andreas Wahyu; Supriyanto, Gani; Kristalisasi, E. Nanik; Widyasaputra, Reza; Avianto, Yovi
Abdimas Mandalika Vol 5, No 3 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/am.v5i3.34705

Abstract

Abstract:  The aloe vera plants cultivated by the Sumber Rejeki Women Farmers Group are currently in poor condition, characterized by yellowing leaves. This indicates a significant nutrient deficiency. However, the group members lack the skills to produce organic fertilizer. To address this, community service initiatives are needed to provide training on the production and application of Liquid Organic Fertilizer (LOF) using locally available materials, specifically goat manure and aloe vera leaf scraps. The primary objective of this program is to empower the members with the practical knowledge to create and apply this organic fertilizer to restore the health of their aloe vera crops. employed methods such as socialization, construction of fermentation barrels, hands-on training, evaluation, and mentoring. The training significantly improved participants' understanding, with overall comprehension of liquid organic fertilizer (increasing by 47%, knowledge of production methods rising by 41%, awareness of benefits growing by 29%, and familiarity with materials increasing by 50%. The resulting liquid organic fertilizer had an average composition of 0.56% organic carbon, 0.03% total nitrogen, 0.02% P₂O₅, 0.07% K₂O, and a C/N ratio of 18.86. Aloe vera plants fertilized with this liquid organic fertilizer exhibited greener fronds, a higher number of fronds, longer fronds, and an average frond weight of 300-400 grams.Abstrak: Tanaman lidah buaya milik KWT Sumber Rejeki mengalami penurunan kualitas yang ditandai dengan pelepah berwarna kekuningan. Kondisi ini menunjukkan kurangnya nutrisi, namun para anggota belum memiliki keterampilan untuk memproduksi pupuk secara mandiri. Oleh karena itu perlu dilakukan pelatihan pembuatan Pupuk Organik Cair (POC) dengan memanfaatkan bahan-bahan lokal yang tersedia yaitu kotoran kambing dan sisa-sisa pelepah lidah buaya. Tujuan pengabdian masyarakat ini adalah memberikan pelatihan pembuatan pupuk organik cair berbahan baku kotoran kambing dan sisa-sisa pelepah lidah buaya serta aplikasinya pada tanaman lidah buaya. Metode yang dilakukan meliputi sosialisasi, pembuatan tong fermentasi serta pelatihan dan praktek pembuatan pupuk organik cair serta evaluasi kegiatan dan pendampingan. Tingkat pemahaman peserta pelatihan POC terdapat kenaikan 47%, dengan tingkat pemahanan sangat paham 18% dan cukup paham 82%. Pengetahuan peserta mengenai cara pembuatan POC meningkat sebesar 41%  dengan tingkat pemahanam 9% sangat paham dan 91% cukup paham. Pemahaman mengenai manfaat POC mengalami peningkatan 29% (tadinya  71% menjadi 100% peserta). Pemahaman mengenai bahan-bahan yang digunakan untuk membuat POC meningkat sebesar 50%. POC yang dihasilkan mempunyai rata-rata kadar C-organik 0,56%, kadar N total 0,03%, kadar P2O5 0,02%, kadar K2O 0,07% dan rasio C/N sebesar 18,86. Tanaman lidah buaya yang dipupuk dengan POC akan memiliki warna pelepah yang hijau, jumlah pelepah lebih banyak, pelepahnya lebih panjang dan berat pelepah sekitar 300-400 gram
Characteristics of Chips From Scales of Carp, Tilapia and Gourami Fish Using Various Coating Flours Decky Sapuan Ramadhani; Reza Widyasaputra; Ngatirah Ngatirah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25352

Abstract

Fish scales are waste and most of them are thrown away during processing. The components of fish scales include 70% water, 27% protein, 1% fat and 2% ash. Therefore, the scales can be used as a food product in the form of chips. Fish scales can be processed into chips due to their composition of collagen that provides structural support and flexibility to the scales. The collagen fibers within the scales can be arranged and compacted to create a thin, chip-like structure that maintains its integrity and shape. Processing of fish scale chips requires flour coating. Coating can help to bind processed fish scales together, adding structural support and preventing the chips from crumbling or breaking apart during handling and consumption. This study using a randomized complete block design with two factors. The first factor is the type of fish scales, A1 (carp fish scales), A2 (tilapia fish scales) and A3 (gourami fish scales). The second factor is the type of flour, B1 (corn starch), B2 (tapioca) and B3 (rice flour). Analysis of fish scales produced included: chemical characteristics (moisture content, ash, fat, protein), physical characteristics (colour and texture), and organoleptic preference (colour, taste, aroma and texture). The results of this study indicate that variations in the types of fish scales have a significant effect on organoleptic (colour and taste), organoleptic (aromatic) significant effect. However, it did not significantly affect the moisture content, ash content, fat content, protein content, total colour difference, texture (hardness, fracture, chewiness, and cohesiveness), and organoleptic (texture). Variations in the type of flour have a significant effect on organoleptic (colour), significantly affect texture (fracture) organoleptic (taste). However, it did not significantly affect the moisture content, ash content, fat content, protein content, color, texture (hardness, chewiness, and cohesiveness), organoleptic (aromatic, and texture). The rice flour gourami scale chips and rice flour carp scale chips produced comply with SNI 8644:2018 except for the fat content. The recommended treatment is fish scale chips from gourami fish scales coated with rice flour.
Peningkatan Pemahaman Petani terhadap Pemupukan Tanaman Kopi melalui Penyuluhan dan Focus Group Discussion di Desa Purwosari, Girimulyo, Kulon Progo Supriyanto, Gani; Widyasaputra, Reza; Putra, Dian Pratama; Mawardi, Haris
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 17, No 2 (2026): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v17i2.27266

Abstract

Pengabdian Masyarakat ini dilaksanakan untuk meningkatkan pemahaman petani terhadap teknik pemupukan tanaman kopi yang lebih efektif di Desa Purwosari, Kecamatan Girimulyo, Kabupaten Kulon Progo. Berdasarkan hasil observasi awal diketahui bahwa praktik pemupukan yang dilakukan oleh petani masih belum terukur dan umumnya hanya menggunakan pupuk kandang tanpa proses pengolahan atau fermentasi. Kondisi tersebut menyebabkan pertumbuhan dan produktivitas tanaman kopi belum optimal. Tujuan dari kegiatan ini adalah untuk meningkatkan pemahaman petani tentang pengelolaan pemupukan kopi yang tepat.. Metode kegiatan yang digunakan meliputi observasi lapangan, penyuluhan materi pemupukan kopi, serta diskusi melalui Focus Group Discussion (FGD) bersama petani. Hasil kegiatan menunjukkan terdapat pengembangan pengetahuan awal petani mengenai pentingnya pemupukan yang tepat serta munculnya kesadaran petani terhadap kebutuhan pengelolaan pupuk yang lebih baik. Selain itu, melalui FGD juga diperoleh informasi mengenai permasalahan yang dihadapi petani dalam praktik pemupukan serta kebutuhan pendampingan teknologi pemupukan yang lebih efektif. Kegiatan ini diharapkan menjadi langkah awal dalam penerapan teknologi pemupukan yang lebih tepat melalui kegiatan pelatihan dan demonstrasi plot pada tahap kegiatan berikutnya.
Optimization of Blanching Temperature and Nori Incorporation in the Production of Moringa oleifera-Based Food Seasoning Mohammad Prasanto Bimantio; Aap Hidayah Maesa; Reza Widyasaputra
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.543

Abstract

The utilisation of moringa leaves as a functional food ingredient is constrained by nutrient losses during thermal processing and limited sensory acceptability due to undesirable flavour characteristics. Optimising blanching conditions while incorporating umami-rich nori is therefore essential to improve antioxidant retention, nutritional quality, and consumer acceptance of moringa-based seasonings. This study aimed to optimise blanching temperature and nori incorporation in the formulation of moringa flake (Bon Kelor), a functional food seasoning. A factorial experimental design was employed with three blanching temperatures (70°C, 80°C, and 90°C) and three levels of nori (5%, 10%, and 15%). Analyses included antioxidant activity (DPPH), proximate composition, sodium content, and hedonic sensory evaluation. The results showed significant effects of both blanching and nori concentration on antioxidant activity, macronutrient levels, and organoleptic properties (p < 0.05). The best formulation was obtained at 90°C with 15% nori, featuring high antioxidant activity (73.72%), protein (18.34%), and energy (370.39 kcal/100 g). The by-difference method revealed increased carbohydrate content with nori addition, attributed to water-soluble polysaccharides. Sensory analysis confirmed high panellist acceptance for colour, aroma, and taste. Blanching enhanced nutrient retention, reduced moisture, and improved flavour. In summary, combining thermal treatment with seaweed enrichment offers a valuable strategy to produce nutritious and acceptable moringa-based food products.
Pelatihan Masa Simpan dan Penentuan Kadaluwarsa Produk Pangan Bagi Kelompok Wanita Tani Ngesti Asri Ngatirah Ngatirah; Pauliz Budi Hastuti; M. Prasanto Bimantio; Siti Tamaroh Cahyono Murti; Elizabeth Nanik Kristalisasi; Andreas Wahyu Krisdiarto; Fauzan Wahidurromdloni; Yovi Avianto; Gani Supriyanto; Reza Widyasaputra
I-Com: Indonesian Community Journal Vol 6 No 3 (2026): I-Com: Indonesian Community Journal (September 2026)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/icom.v6i3.11115

Abstract

Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pemahaman asosiasi KWT Ngesti Asri (KWT Kenanga, Sumber Rejeki, Tanjung Asri, dan Ngudi Lestari) dalam menentukan masa simpan produk pangan. Metode kegiatan meliputi sosialisasi, survei awal, dan pelatihan penentuan masa kedaluwarsa produk serta evaluasi kegiatan. Hasil  survei awal menunjukkan 95% peserta belum pernah mendapatkan pelatihan serupa, sedangkan 10% peserta menyatakan belum memahami konsep penentuan masa simpan. Hasil evaluasi menunjukkan bahwa seluruh peserta mengalami peningkatan pemahaman, dengan 10% sangat paham, 60% cukup paham dan 30% agak paham. Estimasi masa simpan produk berkisar antara 1 hari hingga 3 bulan, bergantung pada karakteristik produk dan kondisi penyimpanan. Secara keseluruhan, variasi masa simpan produk olahan KWT sangat bergantung pada karakteristik intrinsik produk dan lingkungan penyimpanan. Pelatihan ini menunjukkan adanya peningkatan pemhaman anggota KWT mengenai penentuan masa simpan dan kedaluwarsa produk pangan, sebagai bagian dari upaya menjaga mutu dan keamanan produk pangan.
Co-Authors Aap Hidayah Maesa Adi , Ruswanto Adi Ruswanto Adi Ruswanto Adi Ruswanto Andeswari, Arvi Yashinta Andreas Wahyu Krisdiarto Arif - Umami Avianto, Yovi Badrut Tamam Badrut Tamam Bimantio, M. Prasanto Bimantio, Mohammad Prasanto Citra Defira Decky Sapuan Ramadhani Dewi Permata Sari E. Adisetya Elizabeth Nanik Kristalisasi Elvira Syamsir Erista Adi Setya Fau, Masna Yanti Fauzan Wahidurromdloni Firmansyah, Ryan Ganda Siringo Ringo Gani , Supriyanto Gani Supriyanto Hastuti, Pauliz Budi Herawati Oktavianty Himawan, Achmad J.R. Sibarani Krisdiarto, Andreas Wahyu Kristalisasi, E. Nanik M. Prasanto Bimantio Maria Ulfah Mawandha, Hangger Gahara Mawardi, Haris Muhammad Jordy Kurnia Wibawa Murti, Siti Tamaroh Cahyono Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah, Ngatirah Novan Nandiwilastio Novan Nandiwilastio Oktavianty, Herawati Pauliz Budi Hastuti Prayogo, Catur Putra, Dian Pratama R. Firmansyah Resna Trimerani, Resna Ruswanto, Adi Ruswanto, Adi Safitra, Dharma Siallagan, Edwin Siti Tamaroh Cahyono Murti Slamet Budijanto Sri Gunawan Sri Suryanti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sunardi Supriyanto, Gani Syah, Ryan Firman Syah, Ryan Firman Uktoro, Arief Ika Widyowanti, Reni Asuti Yovi Avianto Zahro, Nabila Hidayatuz