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All Journal Industria: Jurnal Teknologi dan Manajemen Agroindustri YUME : Journal of Management Jurnal ABDINUS : Jurnal Pengabdian Nusantara Journal of Food Engineering Molekul: Jurnal Ilmiah Kimia
Meidayanti, Karina
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Physicochemical Properties and Biodegradability of Biofilm Based on Taro Starch and Duck Bone Gelatin Laksanawati, Trias Ayu; Khirzin, Muhammad Habbib; Amaniyah, Maghfirotul; Meidayanti, Karina; Deva, Bella Diah
Molekul Vol 19 No 1 (2024)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2024.19.1.7628

Abstract

Biofilm is an environmentally friendly plastic that is easily biodegradable. However, not all biodegradable plastics have the desired properties for packaging because they are made from renewable natural materials. The biofilm in this study was made from renewable natural raw materials that had never been used before, namely taro starch and duck bone gelatin. Mixing the two materials improve their physical properties and biodegradabilily This study was to to investigate the effect of adding duck bone gelatin 0%, 5%, 15%, 25% and 35% on physicochemical properties, namely color, oxygen permeability, and metal content (Pb and Cd) as well as biodegradability of biofilms. The method used in this research was solution casting. The results obtained from the color parameter with the highest lightness (L) value were produced in the addition of 15% of 85.26, for the highest value of color a was produced in the addition of 0%, namely 0.94, and the value of color b with the addition of 35% resulted in the highest color value of 1.67. The highest percentage of biodegradability was produced on day 14 with the addition of 35% duck bone gelatin in compost soil to produce a percentage of 100%, while for barren soil the yield was 54.54%-66.66%. The content of Cd and Pb in the biofilm is below the SNI limit. Biofilm is impermeable which can be used as food packaging. Keywords: Biodegradability, biofilm, gelatin, physicochemical, starch
Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) Adhamatika, Adhima; Meidayanti, Karina; Indraloka, Aldy Bahaduri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.5

Abstract

AbstractEggplant (Solanum melongena L.) is a horticultural product widely distributed in Indonesia and is an easily damaged commodity during storage. Suitable storage conditions are needed to increase the eggplant's shelf-life. This study aims to determine the differences and the best conditions of packaging type, storage temperature, and shelf-life to maintain and improve the eggplant's quality. This research was conducted using a Nested Design with three replications. The analysis used includes weight loss, moisture content, ash content, pH, firmness level, protein content, fat content, and carbohydrates content. The results indicate that storage at cold temperatures (±8 °C) can inhibit metabolic processes, so there is a decrease in protein and carbohydrate content due to lower respiration processes than eggplant stored at room temperature (±27 °C). The type of polyethylene (PE) plastic packaging can reduce the potential for damage to eggplant during storage and increase the eggplant's shelf-life compared to brown kraft paper bag packaging and without packaging, which is characterized by better weight loss, protein, carbohydrates, and texture. Storage treatment for five days at cold temperatures (±8 °C) with PE plastic packaging was the best treatment in this study.Keywords: eggplant, packaging, storage, temperature Abstrak Terung (Solanum melongena L.) merupakan produk tanaman hortikultura yang sudah banyak tersebar di Indonesia dan merupakan komoditas yang mudah mengalami kerusakan selama penyimpanan. Kondisi penyimpanan yang sesuai dibutuhkan untuk meningkatkan umur simpan terung. Penelitian ini bertujuan mengetahui perbedaan dan kondisi terbaik penggunaan jenis kemasan, suhu penyimpanan, dan umur penyimpanan untuk mempertahankan dan meningkatkan kualitas terung. Penelitian ini dilakukan menggunakan Rancangan Nested dengan tiga kali ulangan. Analisa yang digunakan dalam penelitian ini meliputi analisa susut bobot, kadar air, kadar abu, pH, kekerasan, protein, lemak, dan karbohidrat. Hasil dari penelitian ini menunjukkan bahwa penyimpanan pada suhu dingin (±8 °C) dapat menghambat proses metabolisme sehingga terjadi penurunan kandungan protein dan karbohidrat yang disebabkan proses respirasi lebih rendah dibandingkan terung yang disimpan pada suhu ruang (±27 °C). Jenis kemasan plastik polyethylene (PE) mampu menurunkan potensi kerusakan terung selama penyimpanan dan meningkatkan umur simpan terung dibandingkan kemasan kraft paper bag cokelat dan tanpa kemasan yang ditandai hasil susut bobot, protein, karbohidrat, dan tekstur yang lebih baik. Perlakuan penyimpanan lima hari pada suhu dingin (±8 °C) dengan kemasan plastik PE merupakan perlakuan terbaik pada penelitian ini.Kata kunci: pengemasan, penyimpanan, suhu, terung 
Peningkatan Nilai Tambah Limbah Kotoran Kambing Menjadi Pupuk Kotoran Hewan di BPP Genteng Kabupaten Banyuwangi Indraloka, Aldy Bahaduri; Meidayanti, Karina; Ratri, Indira Nuansa
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 7 No 1 (2023): Volume 7 Nomor 1 Tahun 2023
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v7i1.18578

Abstract

Goat waste product of livestock waste would given negative impact if it was not used. The purpose of this communal service activity were to increase the added value of goat waste product at BPP Genteng, Banyuwangi which has not been utilized before. This communal service is carried out by training the use of animal waste product by using chopping machines and training in the manufacture of animal manure fertilizers. The results of the service activities show that the community in BPP Genteng have been able to make manure fertilizer using a grinding machine for time and energy efficiency in the fertilizer production process. The community service program was carried out well where this activity received a positive response from BPP Genteng, breeders and farmer groups in participating in socialization activities, training on fertilizer production and socialization of application and maintenance of the machines. These three activities aimed to increase the added value of goat manure waste in BPP Genteng.
Pembuatan Buku Pelajaran Digital Berbasis Canva sebagai Penunjang Pembelajaran Jarak Jauh pada SMP Kosgoro, Sragi Siska, Astri Iga; Kareja, Novilia; Meidayanti, Karina
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 7 No 2 (2023): Volume 7 Nomor 2 Tahun 2023
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v7i2.18679

Abstract

Encouraged by the enthusiasm of the teachers to continue to improve existing learning models in order to increase students' enthusiasm for learning, the team of communal service provides solutions that can be used to continue to support teaching and learning activities. The solution presented is the creation of a Canva-based digital learning book. The service activity was carried out at Kosgoro Middle School, Sragi from June – September 2022. The method used was training and assistance in making Canva-based digital textbooks. The activity stages consist of preparation, introduction to Canva, training and assistance in making digital textbooks and evaluation. The results obtained through this service activity are that participants gain knowledge and skills related to the creation of Canva-based learning media, participants are also enthusiastic during the activity and directly apply it to the subjects taught.
Analisis Nilai Tambah Dan Kelayakan Finansial Agroindustri Kopi Robusta (Studi Kasus: Kelompok Tani Sumber Kembang Di Desa Karangpring Kecamatan Sukorambi Kabupaten Jember) Hadi Sidiq, Ikhwan Samsul; Meidayanti, Karina
YUME : Journal of Management Vol 9, No 1
Publisher : Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/yume.v9i1.11094

Abstract

Cassim Coffee merupakan merek dagang produk dari Kelompok Tani Hutan (KTH) Sumber Kembang berlokasi di Karangpring, Sukorambi Kabupaten Jember. Kelompok tersebut merupakan unit pengolahan kopi yang bersertifikasi Indeks Geografis (IG) dan mampu menghasilkan beberapa produk olahan kopi robusta, mulai dari green bean, green bean premium, roasted bean dan roasted bean premium. Penelitian ini menggunakan pendekatan studi kasus dan metode purposive sampling. Analisis data menggunakan metode Hayami untuk menganalisis secara deskriptif nilai tambah pada setiap produk olahan kopi robusta. Proyeksi jangka panjang untuk kelayakan finansial berdasarkan empat kriteria yaitu NPV, IRR, Net B/C, dan Payback Period. Hasil analisis nilai tambah dari empat jenis produk yaitu green bean (77 %), green bean premium (82 %), roasted bean (85 %), dan roastedbean premium (91 %). Pada aspek kelayakan finansial untuk nilai NPV diperoleh Rp. 689.168.517, nilai IRR yang diperoleh 38%; nilai B/C Ratio sebesar 1,80 dan Payback period selama 2 tahun 3 bulan. Kata Kunci: Agroindustri kopi, kopi robusta, Hayami, Kelayakan Finansial.
Analisis Nilai Tambah Pengolahan Bunga Melati menjadi Produk Teh Siap Minum di Kabupaten Banyuwangi: Value-Added Analysis of Jasmine Flower Processing into Ready-to-Drink Tea Products in Banyuwangi Regency Meidayanti, Karina; Arum, Shella; Adhamatika, Adhima
Journal of Food Engineering Vol. 5 No. 2 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i2.7009

Abstract

Bunga melati merupakan komoditas hortikultura yang memiliki potensi ekonomi tinggi, namun pemanfaatannya masih terbatas dalam bentuk segar dengan nilai tambah yang rendah. Penelitian ini bertujuan untuk menganalisis nilai tambah pengolahan bunga melati menjadi teh melati siap minum sebagai upaya peningkatan nilai ekonomi komoditas lokal di Kabupaten Banyuwangi. Metode penelitian yang digunakan adalah deskriptif kuantitatif dengan pendekatan studi kasus, sedangkan analisis nilai tambah dilakukan menggunakan metode Hayami. Hasil penelitian menunjukkan bahwa pengolahan bunga melati menghasilkan nilai tambah sebesar Rp135.000/kg dengan rasio nilai tambah sebesar 54%, yang tergolong tinggi. Selain itu, usaha ini menghasilkan keuntungan sebesar Rp85.000/kg dengan tingkat keuntungan mencapai 63%, serta memiliki kontribusi terhadap penyerapan tenaga kerja. Dengan demikian, pengolahan bunga melati menjadi teh siap minum menunjukkan adanya nilai tambah dari pengolahan bunga melati yang yang dapat mendukung peningkatan nilai ekonomi komoditas lokal.
Co-Authors Adhamatika, Adhima Amaniyah, Maghfirotul Arum, Shella Deva, Bella Diah Hadi Sidiq, Ikhwan Samsul Halil Indira Nuansa Ratri Indraloka, Aldy Bahaduri Kareja, Novilia Khirzin, Muhammad Habbib Laksanawati, Trias Ayu Safitri, Vera Siska, Astri Iga