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All Journal CEMARA JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Agribios Food Scientia: Journal of Food Science and Technology Journal of Science and Science Education (JoSSEd) Jurnal Manajemen Agribisnis dan Agroindustri Innovative: Journal Of Social Science Research JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Journal of Business Management Jurnal Akademik Pengabdian Masyarakat Jurnal Media Akademik (JMA) Bina Bangsa International Journal of Business and Management International Journal of Technology, Food and Agriculture Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Community Impact and Society Empowerment Journal
Rahmat Dhandy
Politeknik Negeri Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Neuroscience Physics Public Health Social Sciences Other

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PELATIHAN PEMBUATAN DIMSUM DARI IKAN BANDENG DAN LIMBAH KEPALA UDANG SEBAGAI UPAYA MENDUKUNG RINTISAN TEFA AGRIBISNIS Slamet, Ahmad Haris Hasanuddin; Wulandari, Sekar Ayu; Mutmainah, Dini Nafisatul; Brillyantina, Septine; Dhandy, Rahmat
Community Impact and Society Empowerment Journal Vol. 1 No. 1 (2025): May
Publisher : Indonesian Researchers Forum

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Abstract

Kegiatan pengabdian kepada masyarakat dilakukan dalam bentuk pelatihan pengolahan bandeng dan limbah kepala udang menjadi dimsum. Kegiatan ini dilakukan sebagai upaya mendukung rintisan Teaching Factory (TEFA) Agribisnis di Kampus 4 Politeknik Negeri Jember PSDKU Sidoarjo. Tahapan kegiatan pengabdian ini meliputi tahapan persiapan, pelaksanaan, dan monitoring serta evaluasi. Peserta pada kegiatan pengabdian ini yaitu mahasiswa Manajemen Agroindustri Politeknik Negeri Jember PSDKU Sidoarjo. Metode pada kegiatan pengabdian ini diawali dalam bentuk penyampaian materi terkait potensi olahan bandeng dan limbah kepala udang sebagai produk bernilai tambah tinggi. Kegiatan dilanjutkan dengan demonstrasi dan praktik secara langsung dalam pembuatan dimsum dari bandeng dan limbah kepala udang. Hasil dari kegiatan pengabdian ini menunjukkan peserta dapat memahami dan mempraktikkan proses pembuatan dimsum dari bandeng dan limbah kepala udang. Melalui kegiatan pengabdian ini, diharapkan akan mendorong inovasi produk, dan berkontribusi pada pertumbuhan usaha agribisnis yang berkelanjutan. di Kabupaten Sidoarjo.
Nutritional, Sensory, and Consumer Preference Analysis of Milkifish Fortified with Shrimp Waste Flour Agustina, Julia; Dhandy, Rahmat; Nugrahaini, Amelia Dwi; Sholihah, Elis Rahmawati Mar’atus; Ismail, Andi Muhammad
International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i1.6807

Abstract

Shrimp and milkfish are major aquaculture commodities in Sidoarjo; however, shrimp processing produces substantial by-products rich in protein, minerals, and bioactive compounds. Utilizing these by-products as fortifying ingredients for milkfish pempek supports circular-economy practices and enhances functional food development. Three pempek formulations containing 0%, 10%, and 15% shrimp waste flour were prepared and evaluated. Proximate analysis followed AOAC standard methods, while sensory evaluation was performed by 20 semi-trained panelists using a five-point hedonic scale. Data were analyzed using ANOVA and Tukey’s HSD (p < 0.05). Fortification significantly increased protein and ash contents while reducing moisture and carbohydrate levels. The 10% substitution (Product B) provided balanced nutritional enhancement and obtained the highest sensory scores, particularly for texture and color. In contrast, the 15% formulation exhibited lower acceptability due to intensified crustacean aroma and coarser texture. A 10% substitution level optimizes both nutritional quality and sensory acceptance, supporting sustainable utilization of shrimp by-products.
Pemanfaatan Limbah Kotoran Domba Dan Kambing Untuk Produksi Pupuk Organik Pada Kelompok Ternak Sidomulyo Desa Suci Kecamatan Panti Kabupaten Jember Hudori, Huda Ahmad; Wiyono, Luluk Cahyo; Dhandy, Rahmat; Sholihah, Elis Rahmawati Mar’atus; Wati, Cicik Retno
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 4 No. 2 (2025): OKTOBER
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v4i2.63

Abstract

Sheep and goat farming has enormous economic potential if managed properly. Livestock waste can be processed into organic fertilizer, biogas, or raw materials for other innovative products with high economic value. This community service program will be carried out in the Sidomulya livestock group in Suci Village, Panti District, with a total of 25 sheep and goat farmers, as an effort to increase the empowerment of the role of mothers in maintaining environmental sustainability. The purpose of this community service activity is to utilize livestock waste to reduce the negative impact of livestock waste on environmental pollution through waste management activities including good livestock management, especially in handling waste, the process of recycling livestock waste (recycling) on a home and group scale to improve starting from sheep waste, through empowering livestock group members. The method of implementing the community service activity is carried out through several stages, namely lectures, discussions, demonstrations, direct practice, and observation. The results of this activity are expected to change community behavior from waste disposal to productive processing, which contributes to the broader goals of community service, namely village economic empowerment and environmental preservation in rural Jember.
Co-Authors Aditya Wardana, Aditya Ahmad Fahriyannur Rosyady Ahmad Haris Hasanuddin Slamet Al Ayyubi, Waridad Umais Alwirya, Ngani Amelia Dwi Nugrahaini Andini, Paramita Ari Kristiningsih Asmunir Dini Nafisatul Mutmainah Dyah Kusuma Wardani, Dyah Kusuma Firman, Anwar Firnanda, Aprinda Dewi Yudian Hudori, Huda Ahmad Irmawan, Fadly Ismail, Andi Muhammad Jafri Kasyful Hujbi Julia Agustina Kaila Tirta Tri Meifa Kasim, Nur Alam Kirana Kusumaningrum Kristiningsih, Ari Maharani, Sasi Kirana Dipo Maruka, Safriyanto S Mayasari, Financia Merdekawati, Dewi Mukhlis Mukhlis Mutmainah, Dini Nafisatul Nasrudin, Ahmad Nasri Nopi Ariyola Nurul Fatimah Yunita Nurwahyuningsih Nurwahyuningsih Pratama, Fredy Eka Ardhi Primadini, Vivin Pristiwaningsih, Estin Roso Putra, Mohammad Edwinsyah Yanuan Rahma Dita Widya Astuti Rahmawati, Elis Ramli, Taufik Hadi Ridwan Iskandar Rizky, Dian Rizqullah, Rafly Sekar Ayu Wulandari Septine Brillyantina Sholihah, Elis Rahmawati Mar’atus Sigiro, Oktavia Nurmawaty Solihah, Mar’atus Taufik Hidayat Wati, Cicik Retno Wildanu Ubaidillah Wiyono, Luluk Cahyo Wulandari, Sholihah Ayu