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All Journal Journal of Community Development Jurnal Pengabdian Masyarakat (ABDIRA) Media Pertanian Journal of Agritechnology and Food Processing BATOBO: Jurnal Pengabdian Kepada Masyarakat
Emi Kurniawati
Study Program Of Food Industry Technology, Department Of Agricultural Technology, Politeknik Negeri Jember
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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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.
Peningkatan Efisiensi Produksi UMKM Kacang Telur SAFIA Kabupaten Jember Dengan Penerapan Semi Automatic Filling Machine Subaktilah, Yani; Putri, Resti Pranata; Kurniawati, Emi
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1432

Abstract

UMKM Kacang Telur SAFIA is one of the MSME initiated by the Chamber of Commerce and Industry (KADIN) Jember Regency for the export market exploration program. UMKM Kacang Telur SAFIA has problem in filling egg-coated nut into packaging which is still done manually, where packaging time becomes less efficient and is prone to measurement errors and  deviation of the total weight of the product. The patner hope to improve production efficiency through innovation in filling egg-coated nut into packaging. The solution provided to overcome the obstacles faced by the partner is by introducing and  training in filling egg-coated nut using the Semi Automatic Filling Machine. The implementation methods of this community service program include: surveys, problem formulation, discussions, preparation of training materials, making semi-automatic filling machines,, counseling and introduction to semi-automatic filling machines, training in filling egg-coated nut in packaging using semi-automatic filling machines, counseling on packaging design that appropriates quality standards, and evaluation. The results of the implementation of the community service program for the partner are: 1) There is an increase in the partner knowledge about how to fill egg-coated nut in packaging using a semi-automatic filling machine, 2)  The time efficiency during filling of packaging is up to 2 times faster than manual packaging and the consistency of the weight of egg nut products, 3) the labor load is reduced compared to manual packaging and weighing.
Peningkatan Efisiensi Produksi UMKM Kacang Telur SAFIA Kabupaten Jember Dengan Penerapan Semi Automatic Filling Machine Subaktilah, Yani; Putri, Resti Pranata; Kurniawati, Emi
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1432

Abstract

UMKM Kacang Telur SAFIA is one of the MSME initiated by the Chamber of Commerce and Industry (KADIN) Jember Regency for the export market exploration program. UMKM Kacang Telur SAFIA has problem in filling egg-coated nut into packaging which is still done manually, where packaging time becomes less efficient and is prone to measurement errors and  deviation of the total weight of the product. The patner hope to improve production efficiency through innovation in filling egg-coated nut into packaging. The solution provided to overcome the obstacles faced by the partner is by introducing and  training in filling egg-coated nut using the Semi Automatic Filling Machine. The implementation methods of this community service program include: surveys, problem formulation, discussions, preparation of training materials, making semi-automatic filling machines,, counseling and introduction to semi-automatic filling machines, training in filling egg-coated nut in packaging using semi-automatic filling machines, counseling on packaging design that appropriates quality standards, and evaluation. The results of the implementation of the community service program for the partner are: 1) There is an increase in the partner knowledge about how to fill egg-coated nut in packaging using a semi-automatic filling machine, 2)  The time efficiency during filling of packaging is up to 2 times faster than manual packaging and the consistency of the weight of egg nut products, 3) the labor load is reduced compared to manual packaging and weighing.
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.
Co-Authors Anam Izza Rosyadi, A. Sirojul Apriliyanti, Mulia W. Indhis, Nadhifah Al Indis, Nadhifah Al Kusumasari, Findi Citra Lailah, Syarifatul Mardiyanto, Mohammad Putra, Mohammad Edwinsyah Yanuan Putri, Resti Pranata Putu Tessa Fadhila Rakhmadevi, Ade Galuh Sasmita, Irene Ratri Andia Subaktilah, Yani