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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal Biologi dan Pembelajarannya (JBP) Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Justek : Jurnal Sains Dan Teknologi Abditani : Jurnal Pengabdian Masyarakat Kapuas Jurnal Komunitas Farmasi Nasional IRDH International Journal of Technology, Agriculture and Natural Sciences (IRDH IJTANS)
Sethyo Vieni Sari
POLITEKNIK NEGERI PONTIANAK
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Other

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Litter Decomposition Rate of Karst Ecosystem at Gunung Cibodas, Ciampea Bogor Indonesia Sari, Sethyo Vieni; Qayim, Ibnul; Hilwan, Iwan
Journal of Tropical Life Science Vol 6, No 2 (2016)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.06.02.08

Abstract

The study aims to know the productivity of litter and litter decomposition rate in karst ecosystem. This study was conducted on three altitude of 200 meter above sea level (masl), 250 masl and 300 masl in karst ecosystem at Gunung Cibodas, Ciampea, Bogor. Litter productivity measurement performed using litter-trap method and litter-bag method was used to know the rate of decomposition. Litter productivity measurement results showed that the highest total of litter productivity measurement results was on altitude of 200 masl (90.452 tons/ha/year) and the lowest was on altitude of 300 masl (25.440 tons/ha/year). The litter productivity of leaves (81.425 ton/ha/year) showed the highest result than twigs (16.839 ton/ha/year), as well as flowers and fruits (27.839 ton/ha/year). The rate of decomposition was influenced by rainfall. The decomposition rate and the decrease of litter dry weight on altitude of 250 masl was faster than on the altitude of 200 masl and 300 masl. The dry weight was positively correlated to the rate of decomposition. The lower of dry weight would affect the rate of decomposition become slower. The average of litter C/N ratio were ranged from 28.024%--28.716% and categorized as moderate (>25). The finding indicate that the rate of decomposition in karst ecosystem at Gunung Cibodas was slow and based on C/N ratio of litter showed the mineralization process was also slow.
Litter Decomposition Rate of Karst Ecosystem at Gunung Cibodas, Ciampea Bogor Indonesia Sethyo Vieni Sari; Ibnul Qayim; Iwan Hilwan
Journal of Tropical Life Science Vol. 6 No. 2 (2016)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.06.02.08

Abstract

The study aims to know the productivity of litter and litter decomposition rate in karst ecosystem. This study was conducted on three altitude of 200 meter above sea level (masl), 250 masl and 300 masl in karst ecosystem at Gunung Cibodas, Ciampea, Bogor. Litter productivity measurement performed using litter-trap method and litter-bag method was used to know the rate of decomposition. Litter productivity measurement results showed that the highest total of litter productivity measurement results was on altitude of 200 masl (90.452 tons/ha/year) and the lowest was on altitude of 300 masl (25.440 tons/ha/year). The litter productivity of leaves (81.425 ton/ha/year) showed the highest result than twigs (16.839 ton/ha/year), as well as flowers and fruits (27.839 ton/ha/year). The rate of decomposition was influenced by rainfall. The decomposition rate and the decrease of litter dry weight on altitude of 250 masl was faster than on the altitude of 200 masl and 300 masl. The dry weight was positively correlated to the rate of decomposition. The lower of dry weight would affect the rate of decomposition become slower. The average of litter C/N ratio were ranged from 28.024%--28.716% and categorized as moderate (>25). The finding indicate that the rate of decomposition in karst ecosystem at Gunung Cibodas was slow and based on C/N ratio of litter showed the mineralization process was also slow.
ANALISIS PENYEBARAN USAHA KECIL DAN MENENGAH (UKM) BERBASIS OLAHAN TANAMAN PANGAN PRODUK UNGGULAN KOTA SINGKAWANG Sethyo Vieni Sari; Azni Ananda; Sugeng Riyadi
Jurnal Komunitas Farmasi Nasional Vol. 2 No. 1 (2022): Jurnal Komunitas Farmasi Nasional
Publisher : Akademi Farmasi Yarsi Pontianak

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Abstract

Small and Medium Enterprises (SMEs) is one that can encourage regional economic development. This research was conducted with the aim of knowing the spread of SMEs, knowing the techniques of processing food crops carried out by SMEs, and the amount of production of SMEs based on processed food crops in Singkawang City. The data were taken by interviewing and filling out questionnaires by the resource persons/respondents. There are 41 SMEs processed food crops which are located in Central Singkawang, West Singkawang, South Singkawang, and North Singkawang Districts, Singkawang City. The East District of Singkawang City did not get data on SMEs based on processed food crops. This is because many SMEs in East District are non-food based. Food crop processing techniques carried out by SMEs in Singkawang City generally process chips using a dry heat processing technique (Dry Heat Of Cooking) by deep frying, which requires a lot of oil so that the food ingredients are submerged. The production of SMEs in Singkawang City ranges from 60 to 24,000 pcs/month, with various processed food crops such as chips, sticks, jam, tofu water, crackers, noodles, and others. The concept of preparing SME products based on processed food plants does not use good preservation, labeling, and marketing techniques. The impact is that product sales are still not optimal.
Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit di Kelurahan Tanjung Kapuas Kabupaten Sanggau Mustangin, Ahmad; Hendro, Marselus; Sari, Yuni Selvianti; Beni, Yulius; Sari, Sethyo Vieni; Rusiardy, Iwan; Purwandani, Ledy; Fachri, Muhammad Julyan; Nurhana, Zita
Kapuas Vol. 3 No. 2 (2023): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v3i2.578

Abstract

Kegiatan Pengabdian Pada Masyarakat (PPM) berupa pelatihan dan penerapan teknologi Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit Di Kelurahan Tanjung Kapuas, Kecamatan Kapuas, Kabupaten Sanggau ini bertujuan untuk memberikan pengetahuan dan keterampilan dalam teknologi pengolahan makanan beku berbahan dasar jamur sawit yaitu Sosis dan Bakso kepada ibu-ibu PKK. Pelatihan dilakukan dengan metode ceramah, praktik dan demonstrasi yang disertai tanya jawab. Metode ceramah digunakan untuk menjelaskan konsep teknologi pengolahannya. Metode demonstrasi dipakai untuk menunjukkan suatu proses kerja yaitu tahap-tahap teknologi pengolahannya serta praktik langsung yang dilakukan peserta dalam pembuatan produk bakso dan Sosis. Secara keseluruhan kegiatan PPM yang dilaksanakan dapat dikatakan berhasil. Keberhasilan ini dapat dilihat dari setelah mengikuti kegiatan PPM, 100% peserta menyatakan 1). produk yang dihasilkan menarik, 2). bernilai jual, 3). tertarik untuk membuat sendiri, 4). tertarik serta bersedia membuat usaha kecil dengan produk yang dihasilkan selain itu juga, kepuasan peserta setelah mengikuti kegiatan. Kata Kunci : Pengabdian Pada Masyarakat, Penerapan Teknologi Pengolahan, Jamur Sawit
PEMBERDAYAAN MASYARAKAT KELURAHAN BUNUT KABUPATEN SANGGAU MELALUI PELATIHAN TEPUNG TEBU TELUR MENJADI OLAHAN PANGAN Sari, Yuni Selvianti; Dody Radiansah; Ahmad Mustangin; Marselus Hendro; Sethyo Vieni Sari; Yulius Beni; Vika Yudistina
Jurnal Abditani Vol. 7 No. 2 (2024): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v7i2.369

Abstract

Tanaman yang cukup potensial pada sektor pertanian di Kelurahan Bunut adalah tanaman tebu telur. Masyarakat belum mengetahui bahwa tanaman tebu telur ini bisa dibuat menjadi beraneka olahan pangan yang bisa menjadi nilai tambah usaha di bidang pertanian. Tebu telur ini dapat dibuat menjadi tepung yang kemudian bisa dibuat menjadi aneka olahan pangan. Kondisi mitra saat ini adalah kurangnya pengetahuan dalam pengolahan tebu telur menjadi olahan pangan lain selain hanya dimanfaatkan sebagai sayur. Tujuan dari Pengabdian Kepada Masyarakat (PKM) di Kelurahan Bunut Kabupaten Sanggau adalah sebagai bentuk penerapan inovasi teknologi dalam pengolahan tebu telur yang lebih tahan lama dan menjadi bentuk olahan pangan lain, sarana peningkatan pengetahuan dan keterampilan masyarakat dalam pengolahan tebu telur, serta memberikan pelatihan dalam penggunaan alat produksi, pengemasan serta cara pemasaran produk. Metode yang dipakai dalam mencapai tujuan PKM yaitu memberikan pelatihan agar mitra memperoleh informasi, pengetahuan dan keterampilan dalam pengolahan serta pengemasan produk agar lebih menarik. Hasil yang didapat dari pengolahan tebu telur berupa tepung tebu telur yang selanjutnya dibuat menjadi produk kerupuk dan brownies. Kesimpulan dari kegiatan PKM ini masyarakat bisa menerapkan inovasi teknologi pengolahan tebu telur menjadi produk kerupuk dan brownies sebagai sarana peningkatan pengetahuan dan keterampilan pengolahan serta pengemasan produk yang lebih menarik. Kata kunci: tebu telur; kerupuk; brownies
Financial Analysis of Purple Sweet Potato Flour Production Business Marselus Hendro; Sethyo Vieni Sari; Ahmad Mustangin
IRDH International Journal of Technology, Agriculture and Natural Sciences Vol. 1 No. 3 (2024): November
Publisher : International Research & Development for Human Beings (IRDH)

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Abstract

Purple sweet potato flour can be used as a substitute for wheat flour in donuts, bread, brownies, noodles, cookies, muffins, and other products. Processing purple sweet potato into flour can not only extend its shelf life but also make it easier to process into a variety of food products. With its nutritional content, such as minerals, vitamins, crude fiber, anthocyanin compounds, and antioxidants, sweet potato is very suitable for staple food development. Although purple sweet potato has a lot of potential, commercially it has not been widely used as a raw material for salak seed kolak. One of the problems encountered is the lack of in-depth economic analyses on the manufacture of purple sweet potato flour and its use as a raw material for salak seed kolak. The purpose of this study was to determine the business feasibility of making purple sweet potato flour, variations in drying temperature, and the best drying method, as well as the level of panelist acceptance (sensory test) of sweet potato flour and its application to the resulting salak seed kolak. The research used an experimental design with variations in drying methods and temperatures, namely cabinet dryer with a temperature of 70 OC) and direct sun drying. The results of this study indicate that the business of making sweet potato flour can be declared feasible, seen from the R / C ratio value greater than 1, namely 1.1, and the payback period of 3.6, which is a long time to be able to return investment capital.
PENILAIAN TERHADAP PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA UKM TEMPE TOMPO DI SUNGAI MAWANG KABUPATEN SANGGAU Hendro, Marselus; Mustangin, Ahmad; Rusiardy, Iwan; Sari, Sethyo Vieni; Lestari, Fatma Puji
Agricore Vol 8, No 2 (2023): Agricore Volume 8 Nomor 2
Publisher : Departemen Sosial Ekonomi Faperta Unpad dan Perhepi Komisariat Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agricore.v8i2.42032

Abstract

AbstrakPerkembangan industri makanan semakin meningkat, banyak dijumpai terdapat pencemaran pada makanan yang dikonsumsi. Penyebabnya adalah kontaminasi produk pangan atau makanan pada saat proses produksi. Good Manufacturing Practices (GMP) merupakan pedoman atau tata cara memproduksi olahan makanan yang baik, sehingga produsen pangan atau makanan dapat memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk makanan yang bermutu. Penelitian ini bertujuan untuk meningkatkan kompetensi pengusaha UKM agar dapat memproduksi pangan yang aman, bermutu dan bebas dari cemaran berbahaya. Metode penelitian dilakukan dengan tahapan pengumpulan data dan observasi. Analisa data dilakukan dalam setiap tahap proses produksi, pencatatan dan penilaian, penyusunan dokumen GMP dengan membandingkan data pengamatan secara langsung dengan literatur. Berdasarkan hasil evaluasi didapati bahwa UKM Tempe Tompo termasuk kedalam Usaha Jasaboga Golongan A3 dengan ketentuan nilai minimal 74 dan maksimal 83. Namun, hasil penilaian GMP yang diperoleh adalah 68 yang berarti penerapan GMP di UKM Tempe Tompo dikategorikan masih kurang sesuai dengan pengolahan yang benar. Aspek seperti bangunan, higiene karyawan dan sanitasi masih perlu untuk diperbaiki. Penerapan sistem pengendalian hama yang baik serta mesin dan peralatan pengolahan harus dilaksanakan sesuai standar.Kata kunci: GMP, UKM, Tempe Tompo, SanggauAbstractThe development of the food industry is on the rise, and there is a lot of contamination in the food consumed. The cause is contamination of food products or food at the time of the production process. Good Manufacturing Practices (GMP) are guidelines or procedures for producing good processed foods so that food producers can meet the requirements that have been established to produce quality food products. The research aims to enhance the competence of SME entrepreneurs to produce safe, quality, and safe foods. Research methods are carried out in stages of data collection and observation. Data analysis is carried out at every stage of the production process, from recording and evaluation to the preparation of the GMP document, by comparing the observation data directly with the literature. Based on the results of the evaluation, it was found that Tempe TompoUKM is included in the A3 category with a minimum value of 74 and a maximum of 83. However, the GMP assessment result obtained is 68, which means that the application of GMP in Tempe Tompo UKM is still classified as less in accordance with the correct processing. Aspects such as building, employee hygiene, and sanitation still need to be improved. Implementation of good pest control systems as well as machinery and processing equipment must be carried out in accordance with standards.Keywords: GMP, UKM, Tempe Tompo, Sanggau
Indeks Pemanfaatan Tanaman Pangan di Kota Singkawang Sethyo Vieni Sari; Marselus Hendro; Vika Yudistina; Yulius Beni
Jurnal Biologi dan Pembelajarannya (JB&P) Vol 12 No 2 (2025): OKTOBER 2025
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jbp.v12i2.25336

Abstract

Tanaman pangan merupakan tanaman sub sektor pertanian yang menghasilkan produk untuk dikonsumsi baik yang dikonsumsi secara langsung maupun yang diolah terlebih dahulu hingga menjadi produk makanan. Pemanfaatan tanaman pangan menjadi produk makanan juga akan membantu meningkatkan diversifikasi pangan, dimana menyediakan berbagai jenis makanan yang beragam dan bergizi. Usaha dalam memanfaatkan pangan ini akan memberikan andil dalam penyediaan sumber bahan yang akan dikonsumsi. Tujuan penelitian yaitu untuk mengetahui indeks pemanfataan tanaman pangan di Kota Singkawang yang dilakukan oleh UMKM (Usaha Mikro Kecil Menengah) berbasis olahan tanaman pangan, serta merancang indeks yang kontekstual dan multidimensi. Manfaat penelitian memberikan gambaran akan manfaat tanaman pangan yang digunakan oleh UMKM untuk produk yang dipasarkan, sehingga dapat meningkatkan produksi jenis tanaman pangan yang diminati olehh masyarakat. Pengumpulan data melalui wawancara dengan narasumber yaitu UMKM olahan tanaman pangan di Kota Singkawang menggunakan metode survey eksploratif melalui pendekatan Participatory Rural Apraisal (PRA). Analisis data dilakukan dengan indeks kepentingan budaya (Index of Cultural Significance/ICS). Indeks pemanfaatan tanaman pangan di Kota Singkawang dapat dilihat dari nilai ICS yang mencerminkan tingkat kepentingan suatu tanaman pangan di masyarakat. Nilai ICS berkisar antara 4 hingga 7, dengan 4 jenis tanaman pangan terendah yaitu papaya (Carica papaya), kelapa (Cocos nucifera), sagu (Metroxylon sagu), dan kakao (Theobroma cacao), sedangkan tertinggi 3 jenis yaitu ubi kayu (Manihot esculenta), nanas (Ananas comosus), dan pisang kapok (Musa paradisiaca).  
Characteristics and Business Feasibility of Fresh Noodles Product from Sweet Potato Flour with Moringa Leaves Sethyo Vieni Sari; Mia Angela Safitri; Yulius Beni; Yuni Selvianti Sari
Justek : Jurnal Sains dan Teknologi Vol 9, No 3 (2026): September
Publisher : Unversitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/justek.v9i3.41279

Abstract

Moringa leaves added to fresh noodles made from sweet potato flour significantly increase nutritional content and improve the texture and flavor of the noodles, thereby enhancing their market value. This study aims to determine the best treatment combination for producing wet noodles made from white sweet potato flour with the addition of moringa leaf puree, analyze the organoleptic characteristics of the resulting wet noodles, as well as their chemical characteristics, particularly ash content and this study aims to assess the financial feasibility. The method used was an experiment varying the composition of moringa leaves (25 grams; 37,5 grams; and 50 grams) on organoleptic characteristics and ash content, along with a business feasibility evaluation conducted through financial analysis. The results showed that F3 (50 g moringa leaf puree) was the best formulation, with 1,19% ash content and 94% yield, meeting the SNI 01-2987-1992 standard. Moringa leaf puree significantly affected color, taste, and aroma (p<0,05), but not texture. Financial analysis showed a profit margin of 82%, B/C ratio of 5,43, payback period of 2,8 years, and break-even selling price of Rp2.764 per package, indicating that the product is economically feasible for small and medium-scale production.
Co-Authors Ahmad Mustangin Azni Ananda Fachri, Muhammad Julyan IBNUL QAYIM Iwan Hilwan Iwan Rusiardy Laksono Trisnantoro Lestari, Fatma Puji Marselus Hendro Mia Angela Safitri Nurhana, Zita Purwandani, Ledy RADIANSAH, DODY Sugeng Riyadi Vika Yudistina Vika Yudistina Yulius Beni Yuni Selvianti Sari