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All Journal Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Indonesia Berdaya Oryza : Jurnal Pendidikan Biologi Food Scientia: Journal of Food Science and Technology Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan JUKEJ: Jurnal Kesehatan Jompa
Adhamatika, Adhima
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Pendampingan Sertifikasi Halal pada Produk Kopi Khas Lombok di PT Beriuk Pacu Jaya Putri, Destiana Adinda; Maharani, Andika Ellena Saufika Hakim; Meikapasa, Ni Wayan Putu; Arzani, Lalu Danu Prima; Naufali, Muhammad Nizhar; Adhamatika, Adhima
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 4 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v1i4.124

Abstract

Halal certification is an effort to protect consumers from consuming non-halal food by providing halal labels on packaging of product. The halal label is one of the requirement that influences decision making by consumers who want to buy the food products especially in Indonesia, one of the country with a high Muslim population. The Community Service Program (PKM) is implemented at coffee processing business actors with the trademark D'Bajangs produced by PT. Beruk Pacu Jaya located in Central Lombok.  The purpose of this activity is to increase the knowledge regarding the importance of Halal Certificatio for Small Micro Enterprise (UMK) and obtain the Halal Certificate. The method used in this activity is the lecture method, discussion and work instruction exercises. The results of this activity were increasing knowledge of the halal quality assurance system and understanding that halal certification is very important for its products. So that public trust in UMK products increases thereby increasing sales. As well as overseeing UMKM PT. Beriuk Pacu Jaya to obtain halal certification for typical Lombok coffee products with the trademark D'Bajangs in the SEHATI22 program initiated by BPJPH.
Analisis Penerapan Higiene, Sanitasi, dan K3 di Lingkungan Teaching Factory Ice Tube Politeknik Negeri Jember Adhamatika, Adhima; Kusumasari, Findi Citra; Rosyadi, A. Sirojul Anam Izza; Sari, Elok Kurnia Novita; Choirun, Annisa’u
JUKEJ : Jurnal Kesehatan Jompa Vol 4 No 1 (2025): JUKEJ: Jurnal Kesehatan Jompa
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jkj.Vol4.Iss1.1612

Abstract

Tefa ice tube merupakan miniatur industri pangan yang memproduksi ice tube dalam Upaya meningkatkan proses pembelajaran berbasis industri pada mahasiswa vokasi. Tefa ice tube juga secara rutin melakukan produksi es batu secara komersial yang sudah memenuhi standar yang berlaku. Tujuan penelitian ini yaitu untuk mengetahui penerapan higiene, sanitasi, dan K3 pada Tefa ice tube. Metode penelitian yang digunakan adalah metode deskriptif dengan pendekatan kualitatif. Observasi langsung dilakukan untuk mengamati kondisi kerja dan penerapan higiene, sanitasi, dan K3 di Teaching Factory Ice Tube. Hasil menunjukkan adanya aspek yang sesuai dan belum sesuai dari analisis yang dilakukan. Aspek yang sesuai meliputi adanya penggunaan rambu K3 pada lingkungan Tefa ice tube, penggunaan peralatan modern yang menjamin keamanan pangan, serta kemasan yang aman digunakan. Aspek yang belum sesuai masih adanya pekerja yang belum menggunakan APD. Perlu adanya sosialisasi terkait pentingnya penerapan higiene, sanitasi, dan K3 pada para pekerja di masa mendatang. Studi ini dapat digunakan sebagai dasar perbaikan manajemen TEFA di bidang industri pangan.
Sosialisasi dan Pelatihan Pengolahan Non-Thermal Berbasis Pulsed Electric Field Tipe Chamber Pada Pembuatan Sari Buah Jambu Merah (Psidium Guajava L.) di TEFA ALSINTAN Politeknik Negeri Jember [Socialization and Training on Non-Thermal Processing Based on Chamber-Type Pulsed Electric Field in the Production of Red Guava (Psidium guajava L.) Juice at TEFA ALSINTAN, Jember State Polytechnic] Adhamatika, Adhima; Sari, Elok Kurnia Novita; Triardianto, Dimas; Rosyadi, A. Sirojul Anam Izza; Choirun, Annisa’u
Indonesia Berdaya Vol 6, No 3 (2025)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.20251125

Abstract

Kegiatan pengabdian kepada Masyarakat di TEFA ALSINTAN Polteknik Negeri Jember telah berhasil menerapkan adaptasi teknologi pasteurisasi non thermal berbasis Pulsed Electric Field (PEF) pada produk olahan sari buah jambu merah. Kegiatan ini dilakukan dengan 2 tahap, yaitu sosialisasi terkait dengan teknologi non thermal menggunakan PEF dan pelatihan penggunaan alat pasteurisasi berbasis PEF tipe chamber yang disajikan. Alat PEF ini menggunakan ignition coil motor sebagai pelipat tengangan dari dari PSU (Power Supply Unit) sebesar 12-volt menjadi tegangan tinggi sekitar 15.000-volt sampai 20.000-volt dengan arus AC. PEF berpotensi dalam menginaktivasi mikroba tanpa mengubah cita rasa dan kekayaan nutrisi pada makanan, sehingga diharapkan alat ini mampu menjadi Solusi permasalahan pengolahan pasca panen yang seringkali terjadi akibat penggunaan panas atau eneergi berlebih yang berakibat pada penurunan baku mutu produk. Abstract. Community service activities at TEFA ALSINTAN, Jember State Polytechnic, have successfully implemented the adaptation of non-thermal pasteurization technology based on Pulsed Electric Field (PEF) for processed red guava juice products. This activity was carried out in two stages: socialization regarding non-thermal technology using PEF, and training on the use of chamber-type PEF-based pasteurization equipment. This PEF device uses a motor ignition coil as a voltage multiplier, converting the 12-volt supply from the Power Supply Unit (PSU) into a high voltage of around 15,000 to 20,000 volts with AC current. PEF has the potential to inactivate microbes without altering the taste and nutritional richness of food, so this equipment is expected to be a solution to post-harvest processing problems that often occur due to excessive heat or energy usage, which results in a decline in product quality standards.
Optimasi Pembuatan Formulasi Teh Herbal Berbasis Teh Hitam (Camelia sinensis L.), Kulit Jeruk Nipis (Citrus aurantiifolia) dan Serai (Cymbopogon citratus) terhadap Komponen Antioksidan: Optimization of Herbal Tea Based on Black Tea, Lime Peel, and Lemongrass on Antioxidant Components Adhamatika, Adhima; Rosyadi, A. Sirojul Anam Izza; Sari, Elok Kurnia Novita; Choirun, Annisa'u; Triardianto, Dimas
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5137

Abstract

Tea is the most popular beverage product in the world. This high tea consumption trend has encouraged the development of herbal teas by adding other herbal ingredients to enhance the functional components and sensory properties of the resulting tea. Herbal tea is a beverage made from ingredients other than tea leaves, such as flowers, seeds, or roots from various other plants. One such addition is by adding black tea with lime peel and lemongrass. This study aims to determine the optimal formulation of the composition of black tea, lime peel, and lemongrass for antioxidant components. This study used a mixture design experiment design utilizing Design Expert 10 software optimal (custom) design methods. The parameters tested were total phenols, total flavonoids, and antioxidant activity. The results showed that the optimal formulation for producing herbal tea consisted of 75.575% black tea, 16.1% kaffir lime peel, and 8.325% lemongrass, which yielded the most optimal responses: total phenol content of 72.72±0.27 mg GAE/g, total flavonoid content of 40.27±1.44 mg QE/g, and DPPH antioxidant activity of 270.25±1.44 mg TE/g. Therefore, this research is expected to provide an alternative approach for functional herbal tea development.
Aplikasi Mesin Pencacah (Chopper Machine) Dalam Pembuatan Pupuk Organik Berbahan Dasar Kotoran Kambing Indraloka, Aldy Bahaduri; Hidayat, Fiko; Adhamatika, Adhima; Triardianto, Dimas
Indonesia Berdaya Vol 5, No 3 (2024)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2024864

Abstract

Kegiatan Pengabdian Kepada Masyarakat di BPP Genteng telah berhasil menerapkan adaptasi teknologi berupa aplikasi mesin pencacah dalam memproduksi pupuk organik yang berasal dari kotoran kambing. Dalam melakukan kegiatan produksi pupuk organik diperlukan bahan-bahan dasar yang telah tercacah dengan sempurna, maka dari itu diperlukan suatu mesin pencacah (Chopper Machine) yang memiliki fungsi memecah dan menghaluskan kotoran kambing menjadi partikel-partikel kecil yang halus. Kotoran kambing yang halus akan mempermudah proses fermentasi sehingga pupuk organik yang dihasilkan memiliki kualitas produk yang baik.Secara umum, proses pembuatan pupuk organik yang berbahan dasar kotoran kambing ini terdiri dari beberapa tahap yang meliputi persiapan bahan baku, peralatan dan mesin, penjemuran kotoran kambing, penggilingan atau pencacahan kotoran kambing, fermentasi kotoran kambing dan aplikasi pupuk organik. Kotoran kambing yang dikumpulkan dari kandang ternak harus dikeringkan terlebih dahulu dengan cara dijemur, setelah kering barulah kotoran kambing dapat dihancurkan dan dihaluskan dengan menggunakan mesin pencacah. Mesin pencacah ini memiliki keunggulan yaitu efisiensi waktu dan tenaga sehingga dapat mempermudah para petani maupun peternak ketika akan melakukan kegiatan produksi pupuk organik.
Sosialisasi Penerapan Halal pada Proses Produksi Es Batu Industri Rumah Tangga Adhamatika, Adhima; Triardianto, Dimas; Kusumasari, Findi Citra; Indraloka, Aldy Bahaduri; Siska, Astri Iga
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 4 (2024): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i4.395

Abstract

Indonesia is a country with a Muslim population of 207,176,162 people, or reaching 87.21% of the total population, so the need for halal products is quite high. This encourages business actors, especially in the food and beverage sector, to develop products based on halal guarantees. Where the aim is to guarantee the halalness of the products produced as regulated in Law No. 33 of 2014 concerning Halal Product Guarantees. One product that is widely used in the food and beverage industry today is ice cubes. Frozz Jaya Group Home Industry is an ice cube manufacturer that is preparing to apply for halal certification. This activity was carried out using learning service method. In this activity, 3 stages were carried out, namely socialization, observation and discussion to improve partners' preparation in applying for halal certification. This activity's results showed that several minor findings and positive things needed to be maintained. Partners are committed to immediately improving the conclusions of this activity so that they will be ready for halal certification. This was marked by several improvements such as applying for a well drilling permit and using tools and materials that are halal certified.
The Influence of Transplanter and Combine Harvester Use on Working Time, Labor Requirement, and Income in Organic Red Rice (Oryza rufipogon) Farming in Singojuruh District, Banyuwangi: Pengaruh Penggunaan Transplanter dan Combine Harvester Terhadap Waktu Kerja, Jumlah Tenaga Kerja, Serta Pendapatan Pada Usaha Tani Padi Merah (Oryza rufipogon) Organik Di Kecamatan Singojuruh, Banyuwangi Triardianto, Dimas; Rakhmadina, Casilda Aulia; Adhamatika, Adhima; Indraloka, Aldi Bahaduri
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 3 (2025): December 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

The Singojuruh District in Banyuwangi Regency plays a pivotal role in rice cultivation, characterized by a large agricultural area and the highest levels of rice production and productivity compared to other districts. Among the various rice farming practices, organic red rice cultivation has emerged as a promising alternative due to its growing market demand and favorable selling prices for farmers. However, its productivity and profitability remain suboptimal, primarily due to the limited use of agricultural machinery such as transplanters and combine harvesters. This study aims to examine the effects of mechanization—specifically the use of transplanters and combine harvesters—on working time, labor requirements, and farmers' income in organic red rice farming in the Singojuruh District. A survey method was employed, involving farmers as respondents to assess the relative conditions, distribution patterns, and inter-variable relationships. Furthermore, an independent sample t-test was conducted to compare the variables. The findings reveal that the application of transplanters and combine harvesters significantly reduces working time and labor requirements while simultaneously increasing farmers' income in organic red rice farming.
Co-Authors Adi Sucipto, Adi Agus Santoso Anna Mardiana Handayani Brilliantina, Aulia Choirun, Annisa'u Choirun, Annisa’u Choirun, Annusa'u Datik Lestari Elok Kurnia Novita Sari Elok Kurnia Novita Sari Erni Sofia Murtini Haqqi, Mohammad Izmaul Hidayat, Fiko Indraloka, Aldi Bahaduri Indraloka, Aldy Bahaduri Kusumasari, Findi Citra Lalu Danu Prima Arzani Maharani, Andika Ellena Saufika Hakim Meidayanti, Karina Muhammad Nizhar Naufali Oryza Ardhiarisca Putra, Mohammad Edwinsyah Yanuan Putri, Andieny Mashita Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Rakhmadina, Casilda Aulia Rizza Wijaya Rosyadi, A. Sirojul Anam Izza Safira, Inna Siska, Astri Iga Subaktilah, Yani Surateno, Surateno Triardianto, Dimas Yossi Wibisono