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All Journal Gontor AGROTECH Science Journal Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Teknologi Agro-Industri AGRITEKNO, Jurnal Teknologi Pertanian Journal of Community Development Jumat Pertanian: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Pada Masyarakat Journal of Business Management Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Annisa Lutfi Alwi
Program Studi Pengelolaan Perkebunan Kopi, Politeknik Negeri Jember
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Pengaruh Variasi Konsentrasi Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kimia Fruit leather Buah Naga Merah (Hylocereus polyrhizus) Rizky Nirmala Kusumaningtyas; Putu Tessa Fadhila; Ulfah Anis; Annisa Lutfi Alwi
Jurnal Teknologi Agro-Industri Vol 9 No 1 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i1.152

Abstract

Fruit leather adalah salah satu jenis produk olahan makanan yang berasal dari daging buah yang dihancurkan dan dikeringkan. Produk jenis memiliki bentuk seperti lembaran tipis dengan ketebalan sekitar 2-3 mm, menyerupai kulit dan lentur sehingga dapat digulung. Buah naga merah adalah salah satu jenis buah yang mudah dijumpai di berbagai daerah di Indonesia. Buah ini terkenal akan tingginya kandungan antioksidan. Pemanfaat buah naga merah menjadi produk fruit leather menjadi solusi pada permasalahan umur simpan buah naga yang relatif singkat. Penambahan labu kuning fruit leather buah naga merah diharapkan membantu perbaikan tekstur dan kenampakan warna yang dihasilkan. Pada penelitian ini digunakan empat perlakuan yaitu sampel A (Buah naga 100%), B (Buah naga 75% : labu kuning 25%), C (Buah naga 50% : labu kuning 50%) dan D (Buah naga 25% : labu kuning 75%). Tujuan dari penelitian ini adalah untuk mengetahui pegaruh penambahan variasi konsentrasi labu kuning pada karakteristik kimia meliputi kadar air, abu, karbohidrat, lemak, protein serta pada serat kasar. Hasil peneltian ini menujukkan bahwa penambahan variasi konsentrasi labu kuning pada fruit leather memberikan pengaruh yang nyata pada kadar air, kadar protein, kadar karbohidrat dan serat kasar Kata kunci: buah naga merah, fruit leather,labu kuning, proksimat Fruit leather adalah salah satu jenis produk olahan makanan yang berasal dari daging buah yang dihancurkan dan dikeringkan. Produk jenis memiliki bentuk seperti lembaran tipis dengan ketebalan sekitar 2-3 mm, menyerupai kulit dan lentur sehingga dapat digulung. Buah naga merah adalah salah satu jenis buah yang mudah dijumpai di berbagai daerah di Indonesia. Buah ini terkenal akan tingginya kandungan antioksidan. Pemanfaat buah naga merah menjadi produk fruit leather menjadi solusi pada permasalahan umur simpan buah naga yang relatif singkat. Penambahan labu kuning fruit leather buah naga merah diharapkan membantu perbaikan tekstur dan kenampakan warna yang dihasilkan. Pada penelitian ini digunakan empat perlakuan yaitu sampel A (Buah naga 100%), B (Buah naga 75% : labu kuning 25%), C (Buah naga 50% : labu kuning 50%) dan D (Buah naga 25% : labu kuning 75%). Tujuan dari penelitian ini adalah untuk mengetahui pegaruh penambahan variasi konsentrasi labu kuning pada karakteristik kimia meliputi kadar air, abu, karbohidrat, lemak, protein serta pada serat kasar. Hasil peneltian ini menujukkan bahwa penambahan variasi konsentrasi labu kuning pada fruit leather memberikan pengaruh yang nyata pada kadar air, kadar protein, kadar karbohidrat dan serat kasar Kata kunci: buah naga merah, fruit leather,labu kuning, proksimat
Upaya Pemberdayaan Pemuda Pertanian melalui Edukasi Pertanian Organik di Kelurahan Sisir Kota Batu Fandyka Yufriza Ali; Annisa Lutfi Alwi; Dian Galuh Pratita; Setyo Andi Nugroho; Eva Rosdiana; Rizky Nirmala Kusumaningtyas; Descha Giatri Cahyaningrum
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2022): Desember
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v3i3.3220

Abstract

Peran generasi muda dalam meningkatkan mutu di bidang pertanian memiliki peran yang sangat krusial. Namun dewasa ini kesuburan tanah di Indonesia semakin hari semakin menurun seiring penggunaan lahan pertanian yang semakin intensif. Sehingga wawasan para pemuda terkait teknik budidaya yang ramah lingkungan melalui pertanian organik perlu ditambah dan diperkuat untuk menciptakan kemajuan dalam bidang pertanian dan ketahanan pangan. Tujuan kegiatan pengabdian ini adalah upaya meningkatkan pemahaman generasi muda terkait pertanian organik melalui penyuluhan dan pembuatan demplot budidaya sayur organik menggunakan pestisida nabati dan pupuk organik cair (POC) urin kelinci untuk meningatkan produk pertanian dan menstabilkan perekonomian masyarakat sekitar. Metode kegiatan yang dilakukan melalui penyuluhan, sosialisasi serta praktek langsung melalui pembuatan demplot. Penyuluhan mengenai pertanian organik dan dampaknya kepada lingkungan. Demplot difokuskan pada cara kerja dan teknik yang benar dalam pertanian organik melalui aplikasi pupuk organik cair (POC) dan pestisida nabati. Setelah adanya program kegiatan pengabdian kepada masyarakat ini menunjukkan bahwa pengetahuan dan keterampilan generasi muda petani meningkat terkait budidaya tanaman sayuran secara organik dan dampak pertanian organik terhadap lingkungan.
Water Content Comparison of Green Bean and Roasted Bean of Robusta Gumitir Coffee Based on Processing Method and Roast Level Annisa Lutfi Alwi; Anni Nuraisyah; Zeni Ulma; Lilik Mastutik; Rizky Nirmala Kusumaningtyas
Gontor Agrotech Science Journal Vol. 9 No. 1 (2023): June 2023
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v9i1.9900

Abstract

This study aims to compare the water content of green beans and roasted coffee bean based on the processing method and roasting level. The research was conducted at the TEFA Coffee Stub-Agricultural Plant Processing Laboratory, Politeknik Negeri Jember in April-July 2022. The coffee samples were Robusta coffee originating from the Gumitir area, Jember. This research consists of two main stages, green bean processing (dry (natural), honey, semi-wet, and full wash process) and roasting process based on light, medium, and dark levels. The analysis result showed that there was a decrease in the water content of coffee beans in each processing method as the roasting level increased. Overall, the water content of roast beans from full wash processing has the highest level compared to roast beans from other processed methods. The water content of green beans was originally 12.65%, decreased to 3.91%, 3.90%, and 3.38% after roasting with light, medium, and dark levels. The darker the roast level, the more weight loss. A significant decrease in water content was obtained in green beans processed by the honey method. Initially, the green bean water content was 13.05%, decreasing to 2.36%, 2.14, and 1.34% at each roasting level. Meanwhile, the green beans produced from natural processing (dry process), semi-wet, and full wash resulted in a decrease in water content that was not significant as the roasting level increased. Based on the results of this study, it is necessary to carry out further research related to the relationship between processing methods and roasting level on the physicochemical characteristics of coffee beans by optimizing.
PENINGKATAN WAWASAN MAHASISWA POLITEKNIK NEGERI JEMBER MELALUI EDUKASI PERAN BAHAN ORGANIK DALAM MENUNJANG PERTANIAN BERKELANJUTAN Elly Daru Ika Wilujeng; Rizky Nirmala Kusumaningtyas; Annisa Lutfi Alwi; Moch Rosyadi Adnan
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 7: Desember 2023
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v3i7.6929

Abstract

Pertanian berkelanjutan memerlukan edukasi yang tepat tentang pemanfaatan bahan organik seperti limbah pertanian dan rumah tangga. Kegiatan edukasi kali ini dilaksanakan di Jurusan Produksi Pertanian Politeknik Negeri Jember dengan sasaran meningkatkan pemahaman mahasiswa tentang pemanfaatan bahan organik. Kegiatan ini terdiri dari dua tahap, yaitu pra pelaksanaan dan pelaksanaan. Pada tahap pra pelaksanaan, disusun panduan pembuatan pupuk organik cair (POC), rundown, dan materi. Pada tahap pelaksanaan, dilakukan pemaparan materi dan praktik pembuatan POC. Kegiatan edukasi diterima dengan baik oleh mahasiswa yang antusias dalam pembuatan pupuk organik cair serta dalam evaluasi keberhasilan pembuatan pupuk organik cair. Pembuatan pupuk organik cair ini dapat menjadi alternatif solusi untuk permasalahan limbah organik dan mengurangi biaya pembelian pupuk sintetis.
Perbedaan Metode Pengolahan Pascapanen dalam Memengaruhi Kadar Kafein Roasted Bean Kopi Robusta Argopuro: The Differences in Post-Harvest Processing Methods In Affecting Caffeine Content Of Argopuro Roasted Coffee Beans Annisa Lutfi Alwi; Elok Dara Zulisma; Pascal Ryan Pramudianto; Alfian Juliansyah; M Mikail Rabbani; Putra Prayogo; Luluk Elvi Diana; Anni Nuraisyah; Rizky Nirmala Kusumaningtyas; Descha Giatri Cahyaningrum
Gontor Agrotech Science Journal Vol. 10 No. 1 (2024): Juni 2024
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v10i1.12234

Abstract

This study aims to determine the caffeine content of Argopuro Jember robusta coffee beans based on differences in post-harvest processing methods. The research was conducted at the Jember State Polytechnic Agricultural Products Processing (PHP) Laboratory and the Jember State University Integrated Testing Unit Laboratory in June-September 2022. The samples were robusta coffee logs originating from the Argopuro area of ​​Jember. The post-harvest coffee processing process is divided into four (4) methods, namely natural processing (dry process), semi-wet processing, wet (full wash process), and honey processing. Green beans from the results of each processing method are roasted at light, medium, and dark levels. The roasted bean caffeine content test from each post-harvest processing method at each roasting level was carried out descriptively (simple, without repetition). Overall, the caffeine content of the roasted beans produced in this study still meets the SNI 01-3542-2004 standard, a maximum of 2%. The caffeine content of Argopuro Jember robusta coffee roast beans at the light roast level ranges from 1.44-1.65%, 1.38-1.92% for medium roast, and 1.61-1.81% for dark roast. The highest caffeine content in roasted beans at each roasting level is 1.65% (dry process), 1.92% (full wash process), and 1.81% (full wash process), respectively. Meanwhile, roasted beans with the lowest caffeine content with a value of 1.38% are produced using the semi-wet process processing method at a medium roast level. The fluctuations in caffeine values ​​produced in this study indicate that post-harvest processing methods do not affect the caffeine content of roasted beans at light, medium, or dark roast levels.
Pengaruh Metode Pengolahan dan Level Roasting Terhadap Karakteristik Kopi Robusta Argopuro Jember Nuraisyah, Anni; Juliansyah, Alfian; Pramudianto, Pascal R; Prayogo, M. Mikail R P; Zulisma, Elok D; Diana, Luluk E; Alwi, Annisa Lutfi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.9

Abstract

Jember, located in East Java, is renowned for its exceptional production of robusta coffee. The objective of this study was to analyze the physical properties of roasted robusta coffee beans sourced from Argopuro, Jember. The study utilized a fully Randomized Factorial Design incorporating two factors: processing method and roasting intensity. The processing method comprised four levels: natural process, honey process, semi-wet process, and full-wash process. Concurrently, the roasting level treatment consisted of three levels: light, medium, and dark. The observations encompassed the density of green beans, the density of roast beans, and the yield of roast beans. The green beans utilized in this investigation adhered to the quality criteria specified in the Indonesian National Standard (SNI) Grade 2. The research findings indicated that the processing technique had no substantial impact on the density of green beans. Neither the processing method nor the roasting level treatments had a different effect on the density or yield of the roasted beans. Nevertheless, the application of different roasting levels did result in a significant effect on both the density and yield of roasted coffee beans. The natural process approach yielded the maximum green bean density, weighing 365 kg/m3. The dark roast level resulted in the maximum bean density across all processing methods, including the natural, honey, semi-wet, and full-wash processes. The specific values for each method were 735.3 kg/m3, 637.3 kg/m3, 698.4 kg/m3, and 637.5 kg/m3, respectively. Moreover, the light roast level achieved the maximum output of roast beans, reaching 88.83%.
Pojok Literasi Sebagai Upaya Peningkatan Minat Baca Siswa SDN Menampu 04 Kabupaten Jember Rosdiana, Eva; Kusumaningtyas, Rizky Nirmala; Fadhila, Putu Tessa; Ali, Fandyka Yufriza; Alwi, Annisa Lutfi
Journal of Community Development Vol. 3 No. 2 (2022): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v3i2.95

Abstract

Interest in reading should be instilled from an early age, especially at school age. The fear of students coming to the library and the availability of books are internal and external factors. Both of these factors should be addressed properly. Thus, in this service, a literacy corner and book additions were held at SDN Menampu 04 Jember. There are several stages in the implementation of this service including 1) survey and observation, 2) planning, 3) implementation and 4) evaluation. A literacy corner is held in each class. In addition, 123 books, both fiction and non-fiction, were added. The books added also use Indonesian, English, and Regional languages. The publishers and authors of the added books also vary. So that it can increase reading interest from SDN Menampu 04 Jember. Procurement of literacy corners equipped with additional books can increase the reading interest of SDN Menampu 04 students. This is due to the existence of literacy corners in each class, as well as the many variations of books in SDN Menampu 04.
Peran kemampuan pemasaran dinamis dalam tingkat pertumbuhan UKM: Perspektif Sumber Daya dan Kemampuan Dinamis Alwi, Annisa Lutfi; Cahyaningrum, Descha Giatri; Sundari, Sri
Journal of Business Management Vol. 1 No. 2 (2023): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jobm.v1i2.10

Abstract

Penelitian ini bertujuan untuk menguji tingkat pertumbuhan usaha kecil dan menengah (UKM), hubungan antara ukuran perusahaan, pertumbuhan perusahaan dalam konteks UKM, dan pengaruh kemampuan pemasaran (MC) pada pertumbuhan perusahaan, serta bagaimana kaitannya dengan ukuran perusahaan. Kerangka teoritis didasarkan pada pandangan berbasis sumber daya dan kemampuan dinamis. Data dikumpulkan dari UKM Indonesia dan dianalisis dengan structural equation modeling. Responden adalah chief executive officer atau pemilik perusahaan. Hasil penelitian menunjukkan bahwa UKM dapat maju secara signifikan dan cepat jika mereka berinvestasi dalam sumber daya manusia serbaguna, terutama di bidang pemasaran. Studi ini membawa wawasan baru dari perspektif UKM. Selain itu, penelitian ini menunjukkan bahwa sangat penting untuk mempertimbangkan berbagai jenis pertumbuhan secara terpisah. Studi ini berkontribusi pada kebutuhan ini dengan menunjukkan hubungan antara tingkat pertumbuhan karyawan dan MC di UKM.
Analisa Proksimat dan Kadar Kafein Pada Green Bean Robusta Berdasarkan Lama Waktu Fermentasi Rosdiana, Eva; Nirmala Kusumaningtyas, Rizky; Galuh Pratita, Dian; Lutfi Alwi , Annisa; Rahayu , Sri
Jurnal Teknologi Agro-Industri Vol. 9 No. 2 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i2.166

Abstract

Coffee is one of the commodities that provide additional foreign exchange for Indonesia. This is supported by the position of the country of Indonesia which is the number 4 producer of coffee beans in the world. One type of coffee that is cultivated in Indonesia is Robusta coffee. Robusta coffee is known as coffee that is resistant to various diseases and extreme environments, has superior properties and is very fast growing, therefore Robusta coffee is widely chosen to be planted by Indonesian. One of the step at coffee processing by full wash processing is fermentation. Fermentation is a process that produces chemical reactions involving other microorganism that breaking down polysaccharide into enzyme and monosaccharide. That process itself is influenced by several factors, including the number of bacterial inoculum, fermentation time, substrate (medium), temperature, oxygen, water and acidity (pH). The incubation period of fermentation is the most step that determine the quality of coffee. The purpose of this study was to determine the effect of the length of fermentation time on the wet coffee processing method on green beans robusta that produced by looking at several chemical parameters, including water content, ash content, fat content, carbohydrate content and caffeine content. The results showed that variations in fermentation time had a significant effect on the parameters of water content, ash, carbohydrates, fat and caffeine.
Pengelolaan Sampah Organik Rumah Tangga Menjadi Produk Eco-enzyme di Desa Dadapan Aisyah, Mahindra Dewi Nur; Alif, Trisnani; Wilujeng, Elly Daru Ika; Adnan, Moch Rosyadi; Alwi, Annisa Lutfi
Jurnal Pengabdian Pada Masyarakat Vol 9 No 3 (2024): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v9i3.857

Abstract

Sampah organik merupakan salah satu sampah yang selalu dihasilkan oleh rumah tangga. Bagi sebagian masyarakat, termasuk di Desa Dadapan, Kabupaten Lamongan, belum ada upaya mengurangi jumlah sampah organik. Sampah hanya dikumpulkan kemudian akan dijadikan satu di Tempat Pembuangan Akhir (TPA). Oleh karena itu, perlu adanya kegiatan yang berfokus pada pengelolaan sampah organik menjadi produk yang lebih bermanfaat, salah satunya adalah eco-enzyme. Kegiatan ini diinisiasi pada ibu-ibu di Desa Dadapan pada tanggal 28 Oktober 2023. Kegiatan dimulai dengan persiapan, sosialisasi dengan metode ceramah tentang eco-enzyme, praktik langsung, dan evaluasi. Kegiatan ini bertujuan agar masyarakat dapat mengelola sampah yang dihasilkan secara mandiri bahkan dapat memberikan nilai tambah secara ekonomi. Hasil praktik pembuatan eco-enzyme telah dimanfaatkan untuk pupuk dan pestisida nabati tanaman yang dibudidayakan di pekarangan rumah. Masyarakat Desa Dadapan merasakan kebermanfaatan dari kegiatan ini dan berharap ada kegiatan lanjutan untuk menambah pengetahuan terutama untuk menyelesaikan permasalahan yang ada di sekitar mereka. Organic waste is one of the wastes always produced by households. For some communities, including Dadapan Village, there has been no effort to reduce the amount of organic waste. The waste is only collected at the Final Disposal Site (TPA). Therefore, there is a need for activities that focus on managing organic waste into more useful products, one of which is eco-enzyme. This activity was initiated among women in Dadapan Village on October 28, 2023. The activity began with preparation, socialization using lecture methods about eco-enzymes, direct practice, and evaluation. This activity aims to enable the community to manage the waste they produce independently and even provide added economic value. The resulting activity of making eco-enzymes has been used for fertilizer and pesticides for plants cultivated in home gardens. Dadapan Village citizens feel the benefits of this activity and hope there will be further activities to increase their knowledge, especially to solve the problems around them.
Co-Authors Aisyah, Mahindra Dewi Nur Alfian Juliansyah Alif, Trisnani Andarula Galushasti Anni Nuraisyah Anni Nuraisyah Antika, Hermin Descha Giatri Cahyaningrum Descha Giatri Cahyaningrum Descha Giatri Cahyaningrum Dewindawati, Dewindawati Diana, Luluk E Elfina, Vera Elok Dara Zulisma Eva Rosdiana Fandyka Yufriza Ali Juliansyah, Alfian Kusumaningtyas, Rizky Nirmala Lilik Mastutik Luluk Elvi Diana M Mikail Rabbani Masyaroh, Siti Moch Rosyadi Adnan Mulyara, Budi Nafila, Nurul Nuraisyah, Anni Pascal Ryan Pramudianto Pramudianto, Pascal R Pratita, Dian Galuh Prayogo, M. Mikail R P Putra Prayogo Putu Tessa Fadhila Rahayu , Sri Refa Firgiyanto Respati, Adib Norma Rosdiana, Eva Setyo Andi Nugroho Setyoko, Ujang Sundari, Sri Triwidiarto, Cherry Ulfah Anis Vergianti, Chisdita Wardana , Rudi Wilujeng, Elly Daru Ika Zeni Ulma Zulisma, Elok D