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All Journal AGRISE JMM (Jurnal Masyarakat Mandiri) Buletin Ilmiah IMPAS Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Inovasi Teknologi Terapan
Hadi Apriliawan
Universitas Islam Malang
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Mechanical Engineering Social Sciences Other

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ANALYZING HOUSEHOLD DEMAND FOR ANIMAL FOOD AS A SOURCE OF PROTEIN: THE CASE OF RURAL GORONTALO PROVINCE, INDONESIA Nikmatul Khoiriyah; Hadi Apriliawan; David Forgenie
Agricultural Socio-Economics Journal Vol. 23 No. 2 (2023): APRIL
Publisher : Socio-Economics/Agribusiness Department

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.agrise.2023.023.2.13

Abstract

Animal foods are a major source of protein for households. Gorontalo Province has a lot of potential for marine fishery development, despite being one of the provinces where families consume less protein than the national protein sufficiency rate. This article investigates the household elasticity of demand for animal food in the context of increasing prices and incomes. The Quadratic Almost Ideal Demand System is used in to estimate the share equations from which reliable price and income elasticities can be derived. The article utilizes secondary data from the National Socio-Economic Survey for March 2021, which includes consumption and household expenditure information on all animal protein-containing meals, 4,811 households make up the study's sample. All animal foods, except for eggs, were found to be highly price elastic. The most elastic food is beef, which has a demand elasticity of 3.829%, followed by chicken meat (3.13%), fish (2.345%), milk (1.311%), and eggs (0.846 percent). Eggs were discovered to be price inelastic. Except for eggs, all animal products are considered luxury goods as indicated by income elasticity estimates. Beef has the highest income elasticity (3.181%), followed by chicken (2.957%), fish (1.674%), and milk (1.574 percent). Eggs are normal items because their income elasticity is the lowest at 0.589 percent. This finding confirms that for households in rural Gorontalo, price policy is more effective than income policy.
Pasteurization For Water: Unit Testing And Potential For Commercial Application Apriliawan, Hadi
Jurnal Inovasi Teknologi Terapan Vol. 2 No. 2 (2024): Jurnal Inovasi Teknologi Terapan
Publisher : Politeknik Manufaktur Negeri Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33504/jitt.v2i2.231

Abstract

Waterborne diseases continue to pose a significant global health challenge. Traditional water treatment methods often fall short in ensuring complete microbial inactivation. This study investigates the efficacy of pasteurization as a potential solution for water disinfection. The research focuses on unit testing the pasteurization process to determine optimal temperature and exposure time for effective pH level. Water, being a fundamental component in numerous pasteurization processes, undergoes significant changes when subjected to heat. This study involves five steps to analyze pH changes in water during pasteurization. Starting at 50°C, a water sample is taken and its pH level measured. The temperature is then increased to 60°C, 70°C, 80°C, and 90°C, with pH measurements taken at each step. The recorded pH levels are compared to determine the effect of temperature on water pH, leading to a comprehensive conclusion based on the observed data. The result shows that increasing the temperature during pasteurization leads to an increase in the pH level of water. Consequently, for applications requiring a specific pH level, such as the ideal pH [1] a pasteurization  temperature of 90°C is recommended. The Environmental Protection Agency (EPA) of the united states recommends a pH level of 7 for daily consumption.
PELATIHAN PEMBUATAN FLUSHING TORTILLA FEED WAFER LACTOBACILLUS SALIVARIUS PADA KELOMPOK TERNAK JEMBER GUNA PENINGKATAN EFISIENSI PRODUKSI BERDAYA SAING NASIONAL Umi Kalsum; Brahmadhita Pratama Mahardhika; Muhammad Farid Wadjdi; Dian Eka Darmayani; Hadi Apriliawan
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 2 (2024): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i2.19686

Abstract

Abstrak: Permasalahan mitra di pengabdian ini ialah management pemeliharaan ternak kambing dan domba terkendala pada pemberian pakannya. Kambing dan Domba biasanya diberikan pakan hijauan yang kualitas dan kesertediaanya fluktuatif serta konsentrat dengan harga yang sangat mahal. Pada musim penghujan jumlah hijauan sangatlah melimpah namun pada musim kemarau sangat susah untuk ditemui. Tujuan dilakukan program pengabdian ini untuk melatih para peternak membuat Flushing tortilla feed wafer Lactobacillus salivarius sebagai Upaya peningkatan wawasan dan keterampilan para peternak kambing dan domba sebanyak 24 peternak binaan Pusat Pelatihan Pertanian dan Pedesaan Swadaya Taruna Bhumi (P4S Taruna Bhumi) di Desa Tanggul Kulon, Kabupaten Jember, Jawa Timur. Program pengabdian ini dilaksanakan selama 3 bulan yaitu dari bulan Juni- Agustus 2023. Program workshop optimalisasi potensi prolific Kambing dan Domba Lokal menggunakan pakan flushing dilakukan pada bulan juni 2023, pelatihan pembuatan wafer pakan dilakukan pada bulan juli 2023 dan program implementasi flushing tortilla feed wafer Lactobacillus salivarius dilakukan dari bulan Juli- Agustus 2023. Artinya program ini berhasil dilakukan dan mengurangi permasalahan pada produksi, manajerial, dan pemasaran. Rekapitulasi hasil dan evaluasi pelatihan pembuatan flushing tortilla feed menunjukkan nilai rata-rata keaktifan peserta adalah sangat baik yaitu 81%. Untuk pemahaman materi secara umum menunjukkan nilai yang sangat baik yaitu 85% selain itu peserta juga dapat membuat flushing pakan tortilla feed dengan presentase 62%.Abstract: The problem of partners in this service is that management of goat and sheep livestock is hampered by feeding. Goats and sheep are usually given forage whose quality and availability fluctuates and concentrates at very expensive prices. In the rainy season, the amount of forage is very abundant, but in the dry season it is very difficult to find. The aim of this service program is to train farmers to make Flushing tortilla feed Lactobacillus salivarius wafers as an effort to increase the insight and skills of goat and sheep farmers assisted by the Taruna Bhumi Independent Agricultural and Rural Training Center (P4S Taruna Bhumi) in Tanggul Kulon Village, Jember Regency, Java East. This service program will be implemented for 3 months, namely from June-August 2023. The workshop program for optimizing the prolific potential of local Goats and Sheep using flushing feed will be carried out in June 2023, training for making feed wafers will be carried out in July 2023 and the implementation program for flushing tortilla feed wafer Lactobacillus salivarius will be carried out from July-August 2023 This means that this program was successful and reduced production, managerial and marketing problems. Recapitulation of the results and evaluation of the training in making flushing tortilla feed shows that the average value of participant activity is very good, namely 81%. For general understanding of the material, it showed a very good score, namely 85%. Apart from that, participants were also able to make flushing tortilla feed with a percentage of 62%.
Analisis Sterilisasi Jus Kunyit Skala Komersil: Pendekatan HTST dan PEF Apriliawan, Hadi
Buletin Ilmiah Impas Vol 26 No 1 (2025): Volume: 26 No.: 1 Edisi April 2025
Publisher : Undana Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/impas.v26i1.22464

Abstract

Turmeric (Curcuma longa L.)is a multifunctional plant, functional food and its production is quite high in Indonesia, but turmeric processing is very limited and the shelf life of processed products in the form of juice is low so it is easily damaged. This study aims to evaluate the combined application of Pulsed Electric Field (PEF) and Low Temperature Long Time (LTLT) treatment for producing turmeric juice that effectively eliminates microorganisms while preserving the color, aroma, and nutritional content of the final product. The goal is to achieve a commercially sterile turmeric juice in compliance with the Indonesian National Standard (SNI). Two sterilization methods were tested: (1) LTLT followed by PEF, and (2) High Temperature Short Time (HTST) followed by PEF. The Total Plate Count (TPC) after treatment was 3.0 × 10⁴ CFU/mL. The most effective method for meeting SNI sterility standards was the HTST + PEF combination, with a TPC of 0.3 × 10⁴ CFU/mL achieved at 75°C for 9 seconds. The HTST + PEF method demonstrated superior effectiveness in producing turmeric juice that meets commercial sterility standards while maintaining product quality. This study provides an efficient and practical approach for communities and industry to process turmeric juice using rapid methods that ensure safety, retain quality, and comply with SNI standards.
Pengolahan Jus Wortel-Nanas upaya Peningkatan Gizi Keluarga dengan Konsep Zero Waste Apriliawan, Hadi; Wangi, Pradila Arum Sekar; Khoiriyah, Nabilah Miftachul; Safitri, Ajeng Nur; Panghesti, Eka Yulia Maula Nur; Muchibbudin, Mochammad
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 3 No. 2 (2022)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v3i2.18411

Abstract

Kegiatan pemberdayaan masyarakat dengan peningkatan gizi keluarga melalui konsep zero waste dilakukan dengan pengolahan buah dan sayur beserta pengolahan limbahnya. Pemberdayaan masyarakat dilakukan di Balai Pertemuan Kelompok Tani secara offline dengan produk olahan buah dan sayur berupa jus wortel-nanas, kerupuk wornas, minuman probiotik tepache, dan minuman herbal jamu. Tujuan kegiatan ini adalah untuk meningkatkan angka konsumsi buah dan sayur yang rendah sekaligus memanfaatkan limbahnya yang selama ini hanya dibuang begitu saja. Metode yang digunakan untuk mendukung program ini adalah sistem learning by doing dengan bantuan modul media booklet, PPT. Hasil kegiatan menunjukkan bahwa masyarakat sangat antusias mengikuti kegiatan ini karena menambah wawasan mengenai nilai gizi dengan adanya pengolahan jus buah & sayur dengan konsep zero waste atau pengolahan limbah Kembali. Secara umum kegiatan ini dapat meningkatkan pengetahuan dan keterampilan warga untuk melakukan pengolahan jus dan sayur beserta pengolahan limbahnya.
Implementasi Mesin Pasteurisasi Modern PEF (Pulsed Electric Field) Terhadap Pengolahan Susu Sapi Perah Apriliawan, Hadi
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 3 No. 3 (2022)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v3i3.19121

Abstract

Pasteurisasi adalah sebuah proses pemanasan makanan dengan tujuan membunuh organisme merugikan seperti bakteri, protozoa, kapang, dan khamir dan suatu proses untuk memperlambatkan pertumbuhan mikroba pada makana. Dalam memenuhi kebutuhan protein masyarakat maka dapat ditingkatkan dengan konsumsi protein bersumber hewani seperti susu. Umumnya susu sapi yang ada di Indonesia berasal dari sapi Peranakan Friesian Holstein (PFH) yang merupakan peranakan sapi Friesian Holstein (FH) dengan sapi lokal. Jawa Timur merupakan Provinsi penghasil susu terbesar di Indonesia. Pada tahun 2020 rata rata produksi susu sapi perah sebesar 475,12 ribu ton atau 55,50% dari produksi nasional. Metode yang digunakan dalam pelaksanaan program ini adalah sistem learning by doing atau pembelajaran langsung dilakukan (praktik) dengan bantuan penjelasan tim Matching Fund. Kegiatan implimentasi mesin pasteurisasi modern terhadap pengolahan susu sapi dilakukan pada hari Kamis, 3 November 2022. Pembuatan semua produk ini dilakukan di tempat pengolahan koperasi Margo Makmur Mandiri Dusun Brau, Desa Gunungsari, Kecamatan Bumiaji, Kota Batu. Alternatif yang diberikan kepada masyarakat dusun Brau yang bermata pencaharian sebagai seorang peternak yakni dengan memperkenalkan mesin pasteurisasi modern PEF (pulsed electric field). Mesin tersebut membantu masyarakat untuk meningkatkan daya simpan produk susu perah.
Program PELITA: Pemberdayaan komunitas seni dalam pelestarian budaya topeng dan pemanfaatan limbah kayu Apriliawan, Hadi; Satriyo, Wahyu Reno Joko; Monicha, Nethasa; Alawi, Muhammad Hasyidan; Afriza, Maulana Sifa; Muchibbuddin, Mochammad; Agitha, Marcella Aurelya; Ramadhonna, Evel Indo; Putri, Nabila Risma
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 6 No. 3 (2025)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v6i3.24043

Abstract

Indonesia sebagai negara dengan kekayaan sumber daya hutan tropis menghadapi tantangan serius berupa melimpahnya limbah kayu yang tidak terkelola dengan baik serta menurunnya eksistensi seni budaya tradisional seperti seni topeng dan tari daerah akibat arus globalisasi. Kegiatan pengabdian ini bertujuan untuk memberdayakan masyarakat melalui Program PELITA (Pusat Pelestarian Budaya Topeng dan Pemanfaatan Limbah Kayu) yang dilaksanakan di Kecamatan Wagir, Kota Malang. Mitra kegiatan terdiri atas komunitas seni lokal dan warga sekitar yang selama ini belum memiliki keterampilan dalam pengolahan limbah maupun pelestarian budaya. Kegiatan meliputi pelatihan pembuatan topeng dari limbah kayu, pelatihan gerakan tari Gandrung, pelatihan pemasaran digital produk seni, serta penyelenggaraan pameran hasil karya. Metode pelaksanaan mencakup survei kebutuhan mitra, penyusunan modul edukatif, dan pendekatan partisipatif berbasis praktik. Hasil kegiatan menunjukkan bahwa 30 peserta mampu memproduksi topeng dari limbah kayu, menguasai dua koreografi tari tradisional, dan mengelola akun media sosial untuk memasarkan karya. Evaluasi kuesioner menunjukkan peningkatan pemahaman peserta terhadap pelestarian budaya dan lingkungan sebesar 70%. Program ini berpotensi berkelanjutan melalui kolaborasi lintas sektor dan edukasi berbasis komunitas.
Co-Authors Afriza, Maulana Sifa Agitha, Marcella Aurelya Alawi, Muhammad Hasyidan Brahmadhita Pratama Mahardhika David Forgenie Dian Eka Darmayani Khoiriyah, Nabilah Miftachul Monicha, Nethasa Muchibbuddin, Mochammad Muchibbudin, Mochammad Muhammad Farid Wadjdi Nikmatul Khoiriyah Panghesti, Eka Yulia Maula Nur Putri, Nabila Risma Ramadhonna, Evel Indo Safitri, Ajeng Nur Satriyo, Wahyu Reno Joko Umi Kalsum Wangi, Pradila Arum Sekar