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All Journal Jurnal Ilmu Pertanian JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA jurnal Ilmu Pertanian (Agricultural Science) Jurnal Ilmiah Agribios International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Journal of Applied Agricultural Science and Technology Technologica Jurnal Pengabdian Nasional (JPN) Indonesia
Meliala, Susan Barbara Patricia Sembiring
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Response of mineral formulation towards different growth phases of arabica coffee in lowland Wulanjari, Distiana; Wijaya, Ketut Anom; Rosyady, Muhammad Ghufron; Suwardiyanto, Suwardiyanto; Meliala, Susan Barbara Patricia Sembiring; Setiyono, Setiyono; Farisi, Oria Alit
Jurnal Ilmu Pertanian Vol 9, No 1 (2024): April
Publisher : Faculty of Agriculture, Universitas Gadjah Mada jointly with PISPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ipas.76043

Abstract

Arabica coffee cultivation is limited by altitude, which affects its production. Some farmers in Jember Regency are innovating to grow arabica coffee in the lowland, but the potential for leaf rust disease is quite high. Plant natural resistance can be enhanced by adding minerals formulation (containing silica, iodine, and calcium). This research aimed to determine which phase is more effective for applying mineral formulation that induces plant resistance. The formulation was tested on arabica coffee plants grown at the lowland (460 masl) in Jember Regency on 12 years old (y.o) mature and 1 y.o immature plants. One formulation was dissolved in 14 L of water and applied by foliar feeding. The effect was analyzed using two-way T-test of two samples assuming unequal variances at 95% confidence level to determine the differences. The analysis showed that the plants supplemented with the formulation could increase the variables that supported the natural resistance of plants (both mechanically and through the production of chemical compounds), such as polyphenol content, flavonoids, antioxidant activity, total dissolved protein, vitamin C, reducing sugar, lignin, cellulose, hemicellulose, and iodine content in the plant. The response of the formulation application showed that the most resistance variables was better in 1 y.o immature plants than in 12 y.o mature plants. The application of mineral formulation in immature phase will have a better impact on increasing natural resistance, and it has the potential to be used as a supplement for arabica coffee plants cultivated in the lowland.
PENDAMPINGAN TEKNOLOGI PENGEMASAN DAN PENYIMPANAN KOPI ROBUSTA UNTUK MEMPERTAHANKAN KUALITAS KOPI Setiyono, Setiyono; Arum, Ayu Puspita; Savitri, Dyah Ayu; Meliala, Susan Barbara Patricia Sembiring; Nisak, Fauziatun; Izah, Ika Lailatul
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 1 (2025): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i1.28176

Abstract

Abstrak: Pengemasan biji kopi yang tidak tepat dapat merusak kualitas kopi, mengurangi cita rasa, dan memperpendek umur simpan, sehingga mengurangi daya saing produk di pasar. Tujuan pengabdian ini adalah untuk meningkatkan keterampilan petani kopi di Desa Curahpoh, Bondowoso, dalam teknik pengemasan kopi yang tepat guna mempertahankan kualitas dan meningkatkan nilai jual kopi. Metode yang digunakan mencakup sosialisasi, pelatihan, dan pendampingan dalam pengemasan kopi menggunakan teknik kedap udara dan vacuum. Kegiatan ini melibatkan 21 petani kopi dari kelompok tani LMDH Agro Santoso. Evaluasi dilakukan melalui observasi dan 15 wawancara,. Hasil pengabdian menunjukkan peningkatan keterampilan peserta dalam pengemasan kopi sebesar 90%, dengan 70% petani melaporkan peningkatan kualitas kopi dan harga jual. Program ini diharapkan dapat meningkatkan pendapatan petani dan daya saing kopi Desa Curahpoh di pasar lokal dan internasional. Abstract: Improper packaging of coffee beans can damage coffee quality, reduce flavor, and shorten shelf life, thus reducing product competitiveness in the market. The objective of this service was to improve the skills of coffee farmers in Curahpoh Village, Bondowoso, in proper coffee packaging techniques to maintain the quality and increase the selling value of coffee. The methods used included socialization, training, and mentoring in coffee packaging using airtight and vacuum techniques. This activity involved 21 coffee farmers from the farmer group LMDH Agro Santoso. Evaluation was conducted through observation and interviews. The results showed an increase in participants' skills in coffee packaging by 90%, with 70% of farmers reporting an increase in coffee quality and selling price. The program is expected to increase farmers' income and the competitiveness of Curahpoh Village coffee in local and international markets.
Pendampingan budidaya jamur tiram putih dengan baglog berbasis limbah kopi di Desa Curahpoh Bondowoso Setiyono, Setiyono; Meliala, Susan Barbara Patricia Sembiring; Nisak, Fauziatun; Arum, Ayu Puspita; Savitri, Dyah Ayu; Rosania, Shela; Anggraini, Febri
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 1 (2026): February (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i1.37833

Abstract

Abstrak Desa Curahpoh, Kecamatan Curahdami, Kabupaten Bondowoso merupakan salah satu sentra potensial pengembangan komoditas kopi Robusta dan Arabika. Pada umumnya, kopi petik merah di wilayah ini diolah menggunakan metode natural sehingga menghasilkan green bean dan limbah berupa kulit kopi. Selama ini, limbah kulit kopi belum dimanfaatkan secara optimal dan cenderung ditelantarkan, sehingga berpotensi menimbulkan permasalahan lingkungan. Padahal, limbah kulit kopi memiliki potensi untuk dimanfaatkan sebagai bahan campuran media tanam baglog jamur tiram putih yang dapat mendukung diversifikasi produk dan peningkatan nilai tambah di tingkat petani. Program pengabdian kepada masyarakat ini bertujuan untuk melakukan pendampingan kepada Kelompok Tani LMDH Argo Santoso Desa Curahpoh dalam pengelolaan limbah kulit kopi sebagai campuran media tanam baglog untuk budidaya jamur tiram putih. Mitra kegiatan adalah Kelompok Tani LMDH Argo Santoso yang beranggotakan 21 orang petani kopi aktif. Metode pelaksanaan kegiatan dilakukan melalui pendekatan pelatihan dan pendampingan, yang meliputi penyampaian materi teori serta praktik langsung pembuatan baglog jamur tiram putih berbasis limbah kulit kopi. Peserta terlibat secara aktif dalam seluruh tahapan kegiatan, mulai dari pencampuran bahan, pencetakan baglog, hingga proses inkubasi. Hasil kegiatan menunjukkan bahwa peserta memiliki tingkat partisipasi dan antusiasme yang tinggi selama pelaksanaan program. Selain itu, baglog berbasis limbah kulit kopi yang dihasilkan mampu memproduksi jamur tiram putih dengan kualitas yang baik. Kegiatan ini memberikan alternatif pemanfaatan limbah kopi sekaligus membuka peluang pengembangan usaha budidaya jamur tiram putih bagi masyarakat Desa Curahpoh. Kata kunci: baglog; jamur tiram; kulit kopi; lokal; pendampingan. Abstract Curahpoh Village, Curahdami District, Bondowoso Regency, is a potential center for the development of Robusta and Arabica coffee commodities. Generally, red-picked coffee in this area is processed using natural methods, resulting in green beans and coffee husks. To date, coffee husk waste has not been optimally utilized and tends to be neglected, potentially causing environmental problems. In fact, coffee husk waste has the potential to be used as a mixed material for planting bags for white oyster mushrooms, which can support product diversification and increase added value at the farmer level. This community service program aims to provide assistance to the LMDH Argo Santoso Farmers Group in Curahpoh Village in managing coffee husk waste as a mixed planting medium for baglog cultivation for white oyster mushrooms. The activity partner is the LMDH Argo Santoso Farmers Group, which has 21 coffee farmers. The activity implementation method is a training and mentoring approach, which includes the delivery of theoretical material and direct practice in making white oyster mushroom baglogs from coffee husk waste. Participants are actively involved in all stages of the activity, from mixing the ingredients, printing the baglogs, to the incubation process. The results of the activity showed a high level of participation and enthusiasm from participants throughout the program. Furthermore, the coffee husk-based baglog produced produced high-quality white oyster mushrooms. This activity provides an alternative use for coffee waste and opens up opportunities for the development of white oyster mushroom cultivation for the Curahpoh Village community. Keywords: baglog; coffee husk; community service mentoringl; local; oyster mushroom.
Pembentukan Karakter Melalui Moderal Makanan Sehat dan Kebersihan Diri Bagi SDN Trebungan Bondowoso Firdautillah, Akmal; Hasanah, Intania Kirani; Akbar, Muhammad Raihan; Putri, Nindy Varissa Zalianty; Yuristina, Tia Amalia Putri; Magfiroh, Windy Dwi; Maghfiro, Yolanda Aghniatul; Meliala, Susan Barbara Patricia Sembiring; Puspito, Agung Nugroho
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 7 No. 2 (2026): Mei
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63447/jpni.v7i2.1707

Abstract

The implementation of clean and healthy living practices should begin at the elementary education level, as children are in a critical period of character and habit development that will influence their future lives. Healthy habits instilled from an early age play a vital role in supporting children's physical and mental development while preventing various health problems later in life. However, many elementary school children remain unaware of the importance of consuming nutritious food and maintaining personal hygiene, putting them at risk of health and nutritional problems. Therefore, effective and sustainable health education efforts are needed to increase students' knowledge and awareness. The program was designed to enhance understanding and attitudes toward clean and healthy living among elementary school students through engaging, enjoyable, and age-appropriate learning methods. The approach included outreach and counseling using various educational media, such as slide presentations, educational videos, and interactive games that encouraged active student participation. Evaluations were conducted before and after the activities to measure changes in students' knowledge and behavior. The program was implemented at Trebungan Elementary School, Bondowoso Regency, in three sessions involving 20 second-grade students. The evaluation results showed an increase in students' knowledge about healthy food, from 77.8% in the pre-test to 99.8% in the post-test. Additionally, the percentage of students able to wash their hands correctly also increased significantly, from 16.7% before the activity to 88.9% after the program. These findings demonstrate that the socialization of clean and healthy living behaviors is effective in increasing understanding and developing clean and healthy living habits among elementary school students, thus having the potential to support the creation of a healthy and conducive school environment.
Shelf-Life Estimation of Black, Red and Yellow Honey Coffee Using Critical Moisture Content Approach Savitri, Dyah Ayu; Setiyono; Arum, Ayu Puspita; Meliala, Susan Barbara Patricia Sembiring; Nisak, Fauziatun; Danuartha, Sean Zheva
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.389

Abstract

Honey process is a newly developed coffee processing technique. Based on the washing intensity, honey coffee categorized into black, red, and yellow honey coffee. Once the green bean coffee obtained, they are roasted then ground. However, the shelfs-life of Arabica honey-processed ground coffee has not yet been estimated. Therefore, this study aimed to predict the shelf life of Arabica honey-processed ground coffee (black, red, and yellow honey) using the critical moisture content approach. The analysis in this study was conducted descriptively so that it can explain the predicted shelf life of honey ground coffee stored in metallized plastic packaging. The results indicated that the critical moisture content for yellow, red, and black honey ground coffee products was 5.55% (db), 7.44% (db), and 8.51% (db), respectively. The moisture sorption isotherm (MSI) curves were described by the linear equations y = 1.0672x - 0.741 for yellow honey, y = 2.3315x - 1.6017 for red honey, and y = 0.55x - 0.308 for black honey. Using the Labuza equation at 80% relative humidity (RH) and 30°C, the estimated shelf life of Arabica ground honey coffee in metallized plastic packaging ranges from 2.51 to 2.67 years.
Co-Authors Ahmad Ilham Tanzil Akbar, Muhammad Raihan Amany, Alfiyyah Nur Anggraini, Febri Arum, Ayu Puspita Ayuningtyas, Putri Larasati Danuartha, Sean Zheva Dewi, Lara Putri Kartika Dewi, Nilasari Dyah Ayu Savitri Farisi, Oria Alit Febridayanti, Fika Firdautillah, Akmal Hasanah, Intania Kirani Herliani, Canserlita Puteri Hidayah, Satria Nurul Hidayah Ika Purnamasari Izah, Ika Lailatul Ketut Anom Wijaya Magfiroh, Windy Dwi Maghfiro, Yolanda Aghniatul Nisak, Fauziatun Noer Novijanto Noviana, Sulfi Okti, Reski Dwi Puspito, Agung Nugroho Putri, Nindy Varissa Zalianty Rafi, Faza Al Ratnasari, Tri Ristiyana, Suci Romdhon, Mochammad Syihab Rosania, Shela Rosyady, Muhammad Ghufron Sari, Andini Permata setiyono Setiyono Setiyono Slameto Slameto Suwardiyanto Suwardiyanto Ummi Sholikhah Wulanjari, Distiana Yuristina, Tia Amalia Putri