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All Journal Jurnal AGROTEKNOLOGI Jurnal Biologi Tropis Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi Jurnal Mandala Pengabdian Masyarakat Journal of Community Development Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Kolaboratif Sains Media Pertanian Journal of Agritechnology and Food Processing Journal of Food Security and Agroindustry BATOBO: Jurnal Pengabdian Kepada Masyarakat Journal of Food Industrial Technology
Emi Kurniawati
Study Program Of Food Industry Technology, Department Of Agricultural Technology, Politeknik Negeri Jember
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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ANALISIS PENENTUAN LOKASI PENGEMBANGAN KLASTER INDUSTRI BERBASIS SINGKONG DI KABUPATEN JEMBER Emi Kurniawati; Yuli Wibowo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (885.046 KB) | DOI: 10.19184/j-agt.v13i02.9552

Abstract

Cassava-based industry in Jember Regency had good potential to be developed. The development could be done by forming industrial clusters. Cassava-based industrial clusters could be developed through determining potential locations. The study aimed to provide information about determining the location of the cassava-based industrial cluster development in Jember Regency. The study was conducted using the location quotient (LQ) method and the scalogram method. The results showed that the sub-districts in Jember Regency had potential locations for developing cassava-based industrial clusters, such as Kaliwates Sub-District, Patrang Sub-District, and Sumbersari Sub-District. The three sub-districts had advantages compared to other sub-districts in terms of the concentration of LQ values produced by cassava-based products. Scalogram results showed sub-districts in the highest service center hierarchy, i.e. Kaliwates Sub-District, Patrang Sub-District, and Sumbersari Sub-District. All three sub-districts had complete facilities compared to other sub-districts so that they could become centers of economy and trade. Based on the results of the LQ method and scalogram, the location of the cassava-based industrial cluster development in Jember Regency was determined in Kaliwates Sub-District, Patrang Sub-District, and Sumbersari Sub-District. Keywords: cassava, determination, development, location, industrial cluster
Determination of physical properties of siamese oranges (Citrus nobilis var. Microcarpa): sphericity, roundness, volume, and density Kurniawati, Emi; Rakhmadevi, Ade Galuh; Fadhila, Putu Tessa; Lailah, Syarifatul
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20423

Abstract

Siamese oranges are a member of the tangerines which have the scientific name Citrus nobilis var.Microcarpa. It is called Siamese orange because it comes from Siam (Muangthai). The quality of Siamese oranges is determined by their physical properties. These physical properties include size, weight, volume and diameter. Post-harvest technology for Siamese oranges can be done by grading to obtain quality Siamese oranges according to standards. This research aims to determine the physical properties of Siamese oranges used in the grading process. Determination of sphericity and roundness is measured using a caliper. Determination of volume and density is measured using a beaker. Analysis of research data used a one-way z-test normal distribution to the left. The results of data analysis show that the z-count value of roundness, roundness, volume and density is 1.05; 0.79; 0.55; 0.53 and -ztable of -1.645. This means zcount ≥ -ztable, where the average value of the physical properties of Siamese oranges is greater than or equal to the research object, roundness is 0.92, roundness is 0.93, volume is 87 cm3 and density is 1.02 g/ cm3. Thus, the results of these physical properties can be used as a reference when grading Siamese oranges code size 2.
Qualitative test for the presence of borax in cilok sold in several locations in Bondowoso sub-district Putra, Mohammad Edwinsyah Yanuan; Kurniawati, Emi
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20498

Abstract

Cilok is a food product from West Java made from cassava flour, meat and spices. This product is very popular among the people of Bondowoso Subdistrict, Bondowoso Regency. Unfortunately, there are some cilok sellers who have indicated that they add borax in the processing process to extend the shelf life of the cilok. In fact, borax should not be consumed as it can be harmful to human health. This study aims to determine the presence of borax in cilok sold by vendors at various locations in the Bondowoso sub-district. This type of research is descriptive. The sampling technique used was cluster sampling. The samples used in the study were cilok sold by 4 cilok sellers at different locations in Bondowoso District, Bondowoso Regency. The data analysis technique used in this study was qualitative descriptive analysis. The results showed that all four cilok samples tested were negative for borax and therefore safe for consumption. This shows that cilok sellers are aware of good and safe food processing.
Pendampingan Pembuatan Pupuk Organik Cair di Desa Wringinrejo Kecamatan Gambiran Kabupaten Banyuwangi Kurniawati, Emi; Subaktilah, Yani; Indis, Nadhifah Al; Anam Izza Rosyadi, A. Sirojul
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 5, No 3 (2025): Abdira, Juli
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v5i3.719

Abstract

The problems faced by Wringinrejo Village farmers are the high dependence on chemical fertilizers and the low utilization of household kitchen waste. This exertion was carried out in order to improve the insight and skills of Wringinrejo Village farmers to make liquid organic fertilizer from household kitchen waste in the form of rice washing water as an alternative to chemical fertilizers. In addition, this activity also increases the awareness of participants towards sustainable agriculture. Through a participatory approach, this exertion was carried out in the form of comforting, mentoring, direct practice of making liquid organic fertilizer using simple ingredients including rice washing water, molasses, and EM4 as well as monitoring. The results of the fermentation of liquid organic fertilizer were then tested on durian plants. The results of observations showed that durian plants that were given liquid organic fertilizer grew better, while those that were not given fertilizer grew slowly.
Minuman Fermentasi Kulit Buah Naga: Optimasi Formulasi Menggunakan Response Surface Methodology (Rsm)- Central Composite Design (Ccd) Fadhila, Putu Tessa; Sasmita, Irene Ratri Andia; Kusumasari, Findi Citra; Kurniawati, Emi; Mardiyanto, Mohammad
Media Pertanian Vol 10, No 1 (2025): Media Pertanian
Publisher : Program Studi Agroteknologi Universitas Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/mp.v10i1.14742

Abstract

Kulit buah naga memiliki potensi untuk memberikan manfaat kesehatan dan nilai tambah pada produk pangan. Saat ini, ada permintaan yang terus meningkat untuk produk fermentasi yang berasal dari sumber non-susu, sehingga penelitian tentang minuman fermentasi dari kulit buah naga dapat menjadi solusi yang menarik dan berkelanjutan dalam industri makanan dan minuman fungsional. Tujuan Penelitian untuk mengetahui formulasi optimum minuman fermentasi dari kulit buah naga berdasarkan respon pH dan total BAL yang dihasilkan. Metode pada penelitian ini berupa Responce Surface Methodology dengan desain penelitian Central Composite Design (RSM-CCD) 2 faktor yaitu faktor 1 berupa konsentrasi gula aren (nilai minimum 10% dan maksimum 30%) dan faktor 2 berupa konsentrasi kulit buah naga (nilai minimum 20% dan maksimum 60%).  Proses optimasi dilakukan untuk mendapatkan formula terbaik, dengan hasil menunjukkan formulasi konsentrasi kulit buah naga sebesar 20% dan konsentrasi gula 10% yang menghasilkan nilai respon hasil verifikasi untuk derajat keasaman (pH) sebesar 3,72 dan total Bakteri Asam Laktat sebesar 139,67x10-7 cfu/ml, serta nilai desirability sebesar 0,523. Penelitian ini menambah hasanah ilmu mengenai formulasi meinuman fermentasi kulit buah naga.
Edukasi Strategi Pemasaran dan Wirausaha bagi Yayasan Yatim Piatu Az Zahra Subaktilah, Yani; Putra, Mohammad Edwinsyah Yanuan; Apriliyanti, Mulia Winirsya; Indhis, Nadhifah Al; Kurniawati, Emi
BATOBO: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 1: BATOBO: Juni 2025
Publisher : Jurusan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/batobo.3.1.86-93

Abstract

Yayasan yatim piatu Az Zahra masih belum benar – benar mandiri secara financial. Yayasan berkeinginan untuk dapat berkembang dan meningkatkan usaha sehingga dapat lebih mandiri secara financial. Kendala yang dihadapi berupa masih kurang maksimalnya pengembangan usaha dan pemasaran. Solusi yang ditawarkan untuk mengatasi permasalahan yaitu dengan memberikan edukasi dan peningkatan wawasan mengenai wirausaha dan pemasaran. kegiatan edukasi yang dilakukan meliputi pengenalan dan peningkatan wawasan mengenai strategi pemasaran, strategi dalam pengembangan usaha dan kelayakan usaha. Salah satu strategi pemasaran yang diberikan yaitu mengenai penggunaan digital marketing yang mudah diterapkan oleh  Yayasan. Kegiatan diikuti oleh pengelola dan anggota Yayasan. Kegiatan ini bertujuan untuk meningkatkan wawasan dan pengetahuan yayasan mengenai pengembangan usaha dan strategi pemasaran. peningkatan pengetahuan atau wawasan tersebut dapat dilihat dari antusiasme dan kemampuan peserta dari Yayasan dalam diskusi dan menjawab pertanyaan dari tim pengabdian baik dalam kegiatan berlangsung maupun di akhir acara.
Chemical And Microbiological Properties Of Fermented Dragon Fruit Peel Beverages Sasmita, Irene Ratri Andia; Fadhila, Putu Tessa; Kusumasari, Findi Citra; Mardiyanto, Mohammad; Kurniawati, Emi
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v25i2.6104

Abstract

Dragon fruit peel is rich in bioactive compounds such as betacyanin, betasianidin, polyphenols, and dietary fiber, which can potentially provide health benefits and added value to food products. This research aimed to determine the best formulation of fermented dragon fruit peel beverages based on chemical and microbiology characteristics. The fermentation process is a method for increasing the availability of nutrients in food, as well as creating new compounds that are beneficial for human health. Currently, there is a growing demand for fermented products originating from non-dairy sources, so research on fermented beverages from dragon fruit peel could be an interesting and sustainable solution in the functional food and beverage industry. Chemical analysis in the research conducted includes analysis of reducing sugar, total titratable acidity, and pH, while microbiological analysis was in the form of total lactic acid bacteria. The factor used in this research was the concentration of dragon fruit peel (20%, 40%, 60% and 80%). The results showed that the best formulation was 40% sugar concentration based on reducing sugar (2,92±0,023%,) total titratable acidity (0,27±0,015%), pH (3,53±0,025), and total lactic acid bacteria (4.8 x 109 CFU/ml)
Evaluation of Total Phenolics and Antibacterial Activity of Flavedo, Albedo, and Inner Membrane of Pamelo Peel (Citrus maxima (Burm.) Merr.) Prasetyo, Angga; Findi Citra Kusumasari; Irene Ratri Andia Sasmita; Emi Kurniawati; Mohammad Mardiyanto
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.10189

Abstract

Pamelo peel (C. maxima (Burm.) Merr.) is a promising agricultural by-product that contains bioactive phenolic compounds. This study evaluated the total phenolic content and antibacterial activity of 70% ethanol extracts from three peel parts: flavedo, albedo, and inner membrane. Total phenolic content was quantified using the Folin-Ciocalteu method and antibacterial activity against Staphylococcus aureus was tested by the disc diffusion method. The results revealed significant variation in phenolic levels among the peel parts. Albedo contained the highest total phenolics, followed by the inner membrane and flavedo. Antibacterial testing showed that only the albedo extract exhibited inhibitory activity, whereas the other parts showed no activity. These results suggest that albedo is the most promising section of pomelo peel as a phenolic-rich part and an antibacterial agent. Further investigations are required to characterize the dominant phenolic compound and test antibacterial effects using purified fractions. Overall, this study highlights the potential of pamelo peel, particularly the albedo, as a value-added material for developing natural phenolic-based products.
KAJIAN SIFAT KIMIA PADA BEBERAPA JENIS TEPUNG TERIGU: KADAR AIR, KADAR ABU, DAN KADAR GLUTEN BASAH: Study Of Chemical Properties Of Several Types Of Wheat Flour: Moisture Content, Ash Content, And Wet Gluten Content Emi Kurniawati; Aulia Brilliantina
Journal of Food Industrial Technology Vol. 2 No. 3 (2025): November
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v2i3.6036

Abstract

Tepung terigu yang berkualitas dipengaruhi oleh sifat kimia, meliputi kadar air, kadar abu, dan kadar gluten basah. Penelitian ini bertujuan untuk mengkaji sifat kimia dari beberapa jenis tepung terigu yang umum digunakan dalam industri pengolahan pangan di Indonesia, dengan fokus pada kadar air, kadar abu, dan kadar gluten basah. Parameter tersebut penting dalam menentukan kualitas dan kesesuaian tepung terigu terhadap produk pangan tertentu. Tiga jenis tepung terigu yaitu Tulip (TT1), Bola Merah (TT2), dan Hana Emas (TT3) dianalisis kadar air, kadar abu, dan kadar gluten basahnya. Penelitian ini merupakan penelitian eksperimen kuantitatif komparatif dengan menggunakan rancangan acak lengkap (RAL) sebanyak 3 perlakuan dan 3 kali ulangan. Hasil penelitian menunjukkan terdapat perbedaan signifikan pada kadar air (11,4-12,67%), kadar abu (0,38-0,51%), dan kadar gluten basah (25,75-34,60%) di antara ketiga jenis tepung terigu. Tepung terigu dengan kadar gluten yang tinggi sesuai untuk pembuatan roti, sedangkan tepung terigu dengan kadar gluten yang rendah cocok untuk kue kering. Hasil penelitian ini dapat memberikan dasar bagi pemilihan jenis tepung terigu sesuai kebutuhan produk akhir.
Pemberdayaan GAPOKTAN “Tani Agung” Banyuwangi dalam Diversifikasi Produk Buah Naga melalui Teknologi Vacuum Frying kusumasari, Findi citra; Mardiyanto, Mohammad; Kurniawati, Emi
Jurnal Mandala Pengabdian Masyarakat Vol. 6 No. 2 (2025): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v6i2.731

Abstract

Buah naga merah (Hylocereus polyrhizus) merupakan komoditas hortikultura unggulan dengan potensi pasar tinggi, namun distribusi kualitas hasil panen tidak merata. GAPOKTAN “Tani Agung” Banyuwangi menaungi kelompok petani buah naga dimana sekitar 10% produksi buah naga yang dihasilkan tergolong grade C dengan mutu rendah sehingga bernilai jual sangat rendah dan seringkali terbuang, menimbulkan kerugian ekonomi dan beban lingkungan. Permasalahan ini menuntut adanya solusi pengolahan pascapanen yang mampu meningkatkan nilai tambah buah naga grade C. Tujuan kegiatan ini adalah memberdayakan petani melalui pelatihan diversifikasi produk menjadi keripik buah naga menggunakan teknologi vacuum frying, yang dapat menjaga warna, rasa, tekstur, serta kandungan gizi. Metode pelaksanaan menggunakan pendekatan partisipatif yang melibatkan 35 petani anggota GAPOKTAN. Kegiatan dilaksanakan melalui empat tahap: persiapan (penyusunan modul dan instrumen pre-test), sosialisasi, pelatihan, serta evaluasi. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan mitra secara signifikan, tercermin dari kenaikan skor rata-rata pre-test 71.1±5.27 menjadi 88.05±4.70 pada post-test. Produk keripik yang dihasilkan memiliki tekstur renyah, warna menarik, rendah, serta cita rasa khas yang berpotensi dipasarkan sebagai camilan sehat. Kendala utama yang dihadapi adalah kompleksitas pengoperasian mesin vacuum frying yang masih memerlukan pendampingan teknis lebih lanjut. Pelatihan yang telah dilaksanakan terbukti efektif dalam meningkatkan kapasitas petani dalam mengolah buah naga grade C menjadi produk bernilai tambah, sekaligus mengurangi food waste, memperkuat daya saing agroindustri lokal, dan membuka peluang peningkatan pendapatan petani.
Co-Authors Anam Izza Rosyadi, A. Sirojul Angga Prasetyo Apriliyanti, Mulia W. Aulia Brilliantina Brilliantina, Aulia Findi Citra Kusumasari Findi Citra Kusumasari Ida Bagus Suryaningrat Indhis, Nadhifah Al Indis, Nadhifah Al Irene Ratri Andia Sasmita Irene Ratri Andia Sasmita Kusumasari, Findi Citra Lailah, Syarifatul Mardiyanto, Mohammad Mohammad Mardiyanto Mohammad Mardiyanto Putra, Mohammad Edwinsyah Yanuan Putri, Resti Pranata Putu Tessa Fadhila Rakhmadevi, Ade Galuh Resti Pranata Putri Sasmita, Irene Ratri Andia Subaktilah, Yani Yani Subaktilah Yuli Wibowo Zuhroh, Nadiyah