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All Journal EKSAKTA: Journal of Sciences and Data Analysis Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Teknotan: Jurnal Industri Teknologi Pertanian Microbiology Indonesia Jurnal Ilmu dan Teknologi Hasil Ternak Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Biosains Pascasarjana Jurnal Aplikasi Teknologi Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Agercolere Kumawula: Jurnal Pengabdian Kepada Masyarakat Industrial and Domestic Waste Management Engagement: Jurnal Pengabdian Kepada Masyarakat
Gemilang Lara Utama
Faculty Of Agricultural Industrial Technology, Universitas Padjadjaran
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SOSIALISASI APLIKASI TEKNOLOGI PENGOLAHAN KEMBANG GULA BERFLAVOR TEMBAKAU DI DESA DARMAWANGI KECAMATAN TOMO KABUPATEN SUMEDANG Djali, Mohamad; Lembong, Elazmanawati; Wulandari, Endah; Utama, Gemilang Lara
DHARMAKARYA: Jurnal Aplikasi Ipteks untuk Masyarakat Vol 13, No 3 (2024): September : 2024
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v13i3.55690

Abstract

Desa Darmawangi merupakan salah satu desa yang berada di Kecamatan Tomo, Sumedang. Desa Darmawangi terkenal sebagai daerah penghasil tembakau. Tembakau merupakan produk pertanian semusim yang tidak termasuk komoditas pangan. Salah satu inovasi kreatif untuk meningkatkan daya guna daun tembakau adalah dijadikan produk olahan pangan yaitu kembang gula berflavor tembakau. Inovasi kreatif ini belum banyak diketahui petani tembakau di Desa Darmawangi sehingga diperlukan sosialisasi potensi daun tembakau untuk pemanfaatannya sebagai bahan olahan pangan khususnya kembang gula. Kegiatan ini dilakukan di Desa Darmawangi Kecamatan Tomo Kabupaten Sumedang. Tujuan dari kegiatan ini adalah untuk melakukan sosialisasi aplikasi teknologi pengolahan kembang gula berflavor tembakau. Metode yang dilakukan pada kegiatan PKM ini adalah kegiatan penyuluhan dan pelaksanaan pre dan post test untuk mengetahui tingkat pemahaman peserta terhadap materi yang diberikan sebelum dan setelah penyuluhan. Hasil dari kegiatan ini adalah meningkatnya pengetahuan masyarakat mengenai teknologi pengolahan kembang gula berflavor tembakau.Darmawangi Village is one of the villages in Tomo District, Sumedang. Darmawangi Village is famous as a tobacco-producing region. Tobacco is a seasonal agricultural product that is not included in food commodities. One of the creative innovations to increase the utility of tobacco leaves is to make processed food products, namely tobacco-flavored confectionery. This creative innovation is not yet widely known by tobacco farmers in Darmawangi Village, so it is necessary to socialize the potential of tobacco leaves for their use as processed food ingredients, especially confectionery. This activity was carried out in Darmawangi Village, Tomo District, Sumedang Regency. The purpose of this activity is to socialize the application of tobacco-flavored confectionery processing technology. The methods used in this PKM activity are counseling activities and the implementation of pre-and post-tests to determine the level of participants' understanding of the material given before and after the counseling. The result of this activity is an increase in public knowledge about tobacco-flavored confectionery processing technology.
Utilization of Tofu Wastewater as a Fish Supplement: Impact on Fish and Economic Analysis Aufa, Muhammad Azri; Utama, Gemilang Lara; Mansyur, Mansyur; Subhan, Ujang; Sukarman, Irwa Sukma bin
Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Vol 22, No 3 (2025): November 2025
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/presipitasi.v22i3.950-963

Abstract

Tofu liquid waste produced by the tofu industry in rural areas is often not reprocessed and has the potential to cause pollution if left untreated, so it is necessary to utilize tofu liquid waste which is the main idea in this research. The aim of this research is to analyze the potential for utilizing tofu liquid waste into fish supplements through the fermentation process with EM4 and Nitrobacter Plus and analyzing the economic and environmental benefits of utilizing tofu liquid waste into fish supplements. This research was conducted using an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications. This research result showed that the provision of fish supplements from fermented tofu liquid waste has no significant effect on absolute weight growth, absolute length growth, specific growth rate, feed conversion ratio and survival rate. Based on the results of the economic analysis, the utilization of tofu liquid waste as a fish supplement was considered economically feasible with a Benefit Cost Ratio (BCR) of 1.285, Net Present Value (NPV) of Rp. 16,320,630,763 and Return on Investment (ROI) of 48.4%.
Circular Economy Implementation in Community-Based Plastic Waste Management: A Case Study of Waste Bank Amal Haqiqi Garut, Indonesia: An Analysis of Community-Based Plastic Waste Management for Creating Sustainable Environment Purnamasari, Nurfitriyani; Utama, Gemilang Lara; Ramadhan, Rizky
Industrial and Domestic Waste Management Volume 6 - Issue 1 - 2026
Publisher : Tecno Scientifica Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53623/idwm.v6i1.1007

Abstract

Waste banks represented a pivotal form of community-based waste management with the potential to operationalize circular economy principles by integrating social, environmental, economic, and technical dimensions. However, empirical verification through systematic performance measurement was essential to validate their effectiveness. This study aimed to analyze the implementation of a circular economy system in plastic waste management at Bank Sampah Amal Haqiqi, located in Bayongbong, Garut. The research first utilized Material Flow Analysis (MFA) to quantify the flow and transformation of plastic waste. Subsequently, the Analytical Hierarchy Process (AHP) was employed to evaluate management performance based on 11 stakeholder perspectives across four criteria: social, environmental, economic, and technical aspects. The AHP results were validated using a Consistency Ratio (CR) of ≤ 0.10. The MFA revealed a plastic waste recycling rate of 76%, with a residue rate of 3.7%. The AHP weighting identified the social criterion as the highest priority (0.33), followed by the technical criterion (0.30). These findings highlighted that management success was predominantly driven by human factors and operational infrastructure. The implementation of a circular economy at Bank Sampah Amal Haqiqi was significant but remained highly dependent on community engagement and technical support. To ensure sustainability, management strategies should have prioritized strengthening social participation and upgrading technical facilities to further reduce residue levels.
Sifat Fisikokimia dan Fungsional Tepung Nanopartikel Kulit Biji Kakao (Theobroma cacao L.) Dari Kategori Mutu Edel dan Bulk Terfermentasi Djali, Mohamad; Mooira, Lumongga; Indiarto, Rossi; Subroto, Edy; Fetriyuna, Fetriyuna; Utama, Gemilang Lara; Lembong, Elazmanawati
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 1 (2026): TEKNOTAN, April 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n1.7

Abstract

Kulit biji kakao merupakan hasil samping agroindustri yang belum dimanfaatkan secara optimal, padahal mengandung senyawa bioaktif penting seperti polifenol (katekin, epikatekin, antosianin, tannin), alkaloid (theobromine dan kafein), serat pangan, protein, serta mineral esensial yang berpotensi tinggi untuk dikembangkan sebagai bahan pangan fungsional. Melalui teknologi nano, kulit biji kakao dapat dimodifikasi menjadi nanopartikel sehingga memiliki sifat fisikokimia, fungsional, dan amilografi yang lebih sesuai dengan kebutuhan industri pangan. Penelitian ini bertujuan untuk mengevaluasi sifat fungsional, amilografi, dan fisikokimia nanopartikel kulit biji kakao terfermentasi dari kategori mutu edel, bulk, serta campuran keduanya. Penelitian dilakukan secara eksperimental dengan pendekatan deskriptif menggunakan tiga jenis sampel dan dua ulangan. Hasil penelitian menunjukkan bahwa perbedaan kategori mutu tidak memberikan pengaruh signifikan terhadap sifat fungsional, amilografi, dan fisikokimia. Namun, kategori mutu edel memiliki nilai kelarutan (41,27%), swelling volume (96 mL/g), dan daya serap air (3,05 g/g) tertinggi. Hal ini diduga terkait dengan kadar serat dan amilosa yang lebih tinggi serta kadar lemak yang lebih rendah. Secara umum, ketiga sampel menunjukkan profil viskositas rendah yang menandakan kemampuan pengembangan terbatas, namun memiliki kapasitas penyerapan air yang tinggi. Temuan ini mengindikasikan bahwa kulit biji kakao, khususnya kategori edel, berpotensi dikembangkan sebagai bahan pangan fungsional dalam bentuk nanopartikel yang aplikatif untuk industri.
EFFECT OF BUFFALO MILK ADDITION ON THE QUALITY OF SWEET CORN FERMENTED BEVERAGE (Zea Mays L.) Lembong, Elazmanawati; Djali, Mohamad; Lara Utama, Gemilang; Pratiwi Ramadhani, Abbya
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.3

Abstract

Sweet corn based fermented beverages represent a promising innovation in cereal based products with potential as functional foods. However, the low lactose content in corn extract limits the growth of Lactic Acid Bacteria (LAB), thereby necessitating the addition of lactose sources from animal milk. This study aimed to evaluate the effect of buffalo milk addition on the physicochemical, microbiological, and sensory characteristics of a sweet corn based fermented beverage and to determine the optimal formulation. The study employed a completely randomized design with five levels of buffalo milk addition: 0%, 10%, 20%, 30%, and 40%. The parameters analyzed included ash content, protein content, fat content, titratable acidity, total LAB, and sensory properties. The results showed that buffalo milk addition significantly affected all measured parameters. Increasing buffalo milk concentration led to higher ash, protein, fat, titratable acidity, and LAB counts. However, none of the formulations met the minimum protein requirement specified by SNI 2981:2009. The formulation containing 30% buffalo milk was selected as the optimal treatment, as it provided the best balance among physicochemical properties, microbial quality, and sensory acceptability, although it did not yield the highest values for all parameters. The resulting product is more appropriately classified as a corn-based fermented beverage with buffalo milk addition and can be considered to partially meet the requirements of SNI 2981:2009.
Co-Authors Aufa, Muhammad Azri Dadan Sumiarsa Dede Mulyanto Edy Subroto Elazmanawati Lembong Endah Wulandari Endah Wulandari Fakhira, Anisa Muthia Fefria Tanbar Fetriyuna Fetriyuna Firdawati, Nurul Heni Radiani Arifin Indira Lanti Kayaputri Indri Wulandari, Indri Jeri Nobia Purnama Khristian, Erick Mahani Mahani Mansyur Mansyur Meiri Triani Mohamad Djali Mooira, Lumongga MUTIARA NABILA Nur Cahyo Oekan Soekotjo Abdoellah Pratiwi Ramadhani, Abbya Purnamasari, Nurfitriyani Ratu Safitri Rizky Ramadhan, Rizky Roostita L Balia Rossi Indiarto Ruly Sitanggang Sukarman, Irwa Sukma bin sunardi sunardi Syifa Khairunnisa Tita Rialita Tubagus Benito Ahmad Kurnadi Ujang Subhan Vania Griselda Panjaitan Yusep Suparman