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All Journal Jurnal Multidisiplin West Science Jurnal Pengabdian West Science Jurnal Pengabdian KOLABORATIF Teknobuga : Jurnal Teknologi Busana dan Boga
Siti Nursipa Wulida
Universitas Negeri Yogyakarta
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Public Health Social Sciences

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REYFOOD INOVASI APLIKASI MOBILE SEBAGAI TEKNOLOGI DALAM MENGATASI WASTE FOOD GUNA MENDUKUNG SDGs 2030 Nur Evirda Khosyiati; Khakam Ma'ruf; Siti Nursipa Wulida; Annisa Salwa Hafidzah; Bagus Putra Setiyawan
Jurnal Pengabdian West Science Vol 2 No 05 (2023): Jurnal Pengabdian West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jpws.v2i5.316

Abstract

Abstract: Indonesia memiliki luas wilayah mencapai 7,81 juta km2 dengan populasi penduduk dan konsumsi pangan yang tinggi. Produksi makanan sebesar 1,3 miliar ton setiap tahunnya merupakan makanan layak konsumsi yang mengalami pembuangan sebelum kadaluwarsa. Sementara itu, kurang lebih 815 juta orang mengalami kelaparan. Kondisi tersebut dialami oleh masyarakat wilayah TPA Piyungan yang rata-rata bermata pencaharian sebagai pemulung. Hal tersebut membuat masyarakat memungut sisa makanan dari tempat pembuangan sampah untuk dikonsumsi kembali. Oleh sebab itu, penulis menawarkan sebuah gagasan yang berjudul Reyfood. Konsep dari gagasan ini memanfaatkan sebuah aplikasi sebagai teknologi tepat guna dalam memecahkan masalah distribusi pengolahan dan food sharing dengan didukung uji sensoris dan fisik mutu produk. Metode penelitian menggunakan studi literatur dari data dan informasi relevan. Manfaat Pengembangan aplikasi ini membuat dua pihak antara produsen pihak makanan dan konsumen Reyfood. Diterapkannya aplikasi ini diharapkan menjadi inovasi teknologi guna mendukung SDGs 2030.
Felerchine Inovasi Mesin Sayur Portabel Bertenaga Surya Sebagai Teknologi Ketahanan Pangan Pasca Panen Arya Yusuf; Siti Nursipa Wulida; Nur Evirda Khosyiati; Sultan Hulio Andrian; Muhamad Biworo
Jurnal Multidisiplin West Science Vol 3 No 06 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i06.1218

Abstract

Indonesia sebagai negara agraris memiliki lahan pertanian yang luas dengan luas mencapai 7,4 juta hektar. Sektor pertanian memegang peran penting sebagai prioritas dalam setiap tahap pembangunan, menyumbang sekitar 30% terhadap Produk Domestik Bruto (PDB) dan mempekerjakan lebih dari 50% tenaga kerja. Sayuran merupakan produk dengan hasil tinggi yang mencapai produksi tahunan sebesar 14,80 juta ton terutama yang bersumber dari daerah pegunungan seperti Magelang, Boyolali, dan Wonosobo. Terdapat tantangan pada sifat sayuran yang mudah rusak, terutama sayuran hijau karena penanganan pasca panen yang kurang optimal dan penyimpanan yang tidak memadai. Oleh karena itu, penulis menawarkan sebuah gagasan yang berjudul Felerchine. Konsep ini merupakan sebuah mesin sayuran bertenaga surya portabel, mudah dibuat dan praktis. Metode penelitian yang digunakan adalah deskriptif kualitatif menggunakan studi literatur dari data dan informasi relevan. Diterapkannya alat ini sebagai solusi yang menjanjikan untuk memperpanjang umur sayuran selama distribusi.
Pelatihan Business Model Canvas untuk Meningkatkan Minat Kewirausahaan bagi Mahasiswa Fakultas Teknik Universitas Negeri Yogyakarta Siti Nursipa Wulida; Arya Yusuf
Jurnal Pengabdian KOLABORATIF Vol. 2 No. 2 (2024): July
Publisher : Faculty of Engineering, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jpk.v2i2.9632

Abstract

College graduates must have a strong entrepreneurial spirit to create job opportunities and reduce unemployment rates. Through entrepreneurship education implemented in almost all majors, students can change their mindset to be more innovative in seeking opportunities. However, in reality, there are still shortcomings in the basic business training provided. In line with the above description, engineering students have great potential in the entrepreneurial world due to the ongoing focus on technology and development. Still, their weakness is that engineering students do not fully understand business fundamentals. Therefore, appropriate training is needed to create a business plan framework. The service method used is lectures and question-and-answer sessions. This training has enabled students to understand entrepreneurship, develop an entrepreneurial mindset, participate in business competencies to hone creative ideas and be able to create job opportunities after graduation.
Community Acceptance of Tempeh-based Artificial Meat for Food Accessibility Solutions Siti Nursipa Wulida; Siti Irnaini Fithri; Arya Yusuf
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 12 No. 2 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Climate change is becoming a global issue that increasingly affects various sectors worldwide, including infrastructure development in Indonesia. The livestock sector contributes to significant greenhouse gas emissions and impacts global warming from large amounts of animal waste. The increasing demand for red meat has made the price of meat expensive, causing inequality in food consumption. The disparity of consumption certainly requires a new solution to this euphoria, considering that the number of emissions produced by ruminant cattle farming is many times higher than soybean or rice crops. Plant-based mock meat is the right solution as an alternative to animal meat because it can reduce the demand for red meat in the market, which will reduce livestock gas emissions that can trigger climate change. Local plant-based mock meat can realize sustainable accessibility due to its availability and ease of obtaining it. This study aims to determine the level of formula and public acceptance of mock meat made from tempeh flour as a solution to realize food accessibility in reducing red meat consumption. The method used in this research was experimental by conducting a comparative trial of public acceptability of the four products studied with the control codes F10%, F20%, and F30%. Data analysis and processing techniques were carried out with One Way Anova Ranks, Kruskal Wallis method, and Dunn's further test. The results showed that the acceptance of panelists as many as 42 people gave the highest average favorability score and the overall selection was the experiment code F30% with a mean value of 4.6 which is close to the assessment of very like compared to other development products.
Co-Authors Annisa Salwa Hafidzah Arya Yusuf Bagus Putra Setiyawan Khakam Ma'ruf Muhamad Biworo Nur Evirda Khosyiati Siti Irnaini Fithri Sultan Hulio Andrian