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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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Analisis Karakteristik Fisik Kopi Arabika Sidamanik Proses Pengolahan Full Washed Berdasarkan Variasi Teknik Penyangraian Mulyara, Budi; Alwi, Annisa Lutfi; Kusumaningtyas, Rizky Nirmala
Jurnal Teknologi Agro-Industri Vol. 11 No. 2 (2024): 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.v11i2.206

Abstract

Arabica coffee stands as a prominent commodity within the plantation sector, with Sidamanik Arabica coffee from Simalungun Regency, North Sumatra, showing promise for further development. Utilizing a full-washed process, which involves wet post-harvest coffee processing using water in various stages to enhance bean quality, is essential. It is imperative to uphold the quality of dry coffee beans during the roasting stage to ensure the sensory quality. The study aims to ascertain the physical characteristics of Sidamanik full-washed Arabica coffee roasted using three different techniques, incorporating initial temperatures of 170oC, 180oC, and 190oC, and a horizontal drum type machine comprising 7 mm Cast Iron material and 4 mm Food Grade Stainless Steel. Each treatment was replicated three times, and the observed variables encompassed triage value (SNI 01-2907:2008), density of green beans and roasted beans (g/cm3), and percentage of weight loss (%) of roasted beans. The data underwent analysis using the ANOVA test to determine significance, with the subsequent application of the Duncan Test at the 5% level in the presence of significant differences. The percentage of defects identified in Sidamanik Arabica coffee beans amounted to 12.33%. Furthermore, the total defect value of Sidamanik Arabica green beans was categorized as quality 3, with a total defect value of 35.7. Notably, the density value in roasted beans was higher when utilizing the Cast Iron (CI) drum type in comparison to other drum types.
Pengaruh Penambahan MOL Bonggol Pisang Terhadap Kualitas Fisik dan Nutrisi Kulit Buah Kopi Sebagai Pakan Ternak: The Effect of Adding Banana Weevil Local Microorganism Activator (MOL) on The Physical and Nutritional Quality of Silage Coffee Husk as Animal Feed Alwi, Annisa Lutfi; Vergianti, Chisdita; Kusumaningtyas, Rizky Nirmala; Nugroho, Setyo Andi; Respati, Adib Norma
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 22 No. 3 (2024): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Coffee husk waste can be used as animal feed, preventing environmental pollution, with 30.15% crude fiber and 6.77% protein. This study evaluates the impact of adding banana stem local microorganism activator (MOL) on coffee husk's physical quality and nutritional content for animal feed. This study used a Completely Randomized Design (CRD) with five banana stem MOL addition treatments. The treatments included: Ax (control, 0 ml), Bx (35 ml), Cx (40 ml), Dx (45 ml), and Ex (50 ml), each replicated three times. Parameters observed included physical quality (color, aroma, texture, and mold), crude fiber, crude protein, water content, and pH. Data were analyzed using the Kruskal-Wallis test for physical quality, and nutrient content data were analyzed using ANOVA, with further testing using the Tukey test at a 5% level for significant differences in treatment. The analysis showed that the Cx (40 ml) treatment had the best color with a value of 2.6, while the Ex (40 ml) treatment had a firm texture of 2.7. Both Dx (45 ml) and Ex (50 ml) treatments had a fresh sour aroma at a value of 2.73, and the Bx (35 ml) treatment showed no mold (2.53). The Cx (40 ml) treatment had the highest water content at 11.8%. All treatments had pH values around 4.2 to 4.5. The Ex (50 ml) treatment had the highest crude protein content at 1.51%. It can be concluded that adding banana stem MOL improves the physical quality and nutrient content of coffee skin silage when used at 50 ml.
Pengembangan Produk Olahan daun Pegagan Sebagai Makanan Pokok Tambahan (MPT) Pencegahan Stunting dan Peningkatan Ekonomi Alwi, Annisa Lutfi; Firgiyanto, Refa; Elfina, Vera; Antika, Hermin; Masyaroh, Siti; Dewindawati, Dewindawati; Nafila, Nurul; Kusumaningtyas, Rizky Nirmala; Triwidiarto, Cherry
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 2 No. 1 (2023): APRIL
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v2i1.28

Abstract

Stunting adalah kondisi gagal tumbuh pada anak akibat kekurangan gizi dalam waktu yang lama. Sehingga anak lebih pendek dari anak normal seusianya. Salah satu daerah di Indonesia dengan tingkat stunting yang tinggi adalah Jember. Daerah Jember yang mengalami stunting adalah di Desa Bagon, Kecamatan Puger. Berdasarkan data posyandu Desa Bagon mempunyai 84 balita, terdapat 5 anak yang mengalami masalah stunting. Menyadari bahwa stunting adalah masalah kesehatan yang berisiko tinggi dan dapat mempengaruhi pertumbuhan anak hingga dewasa dalam pencegahannya dapat mengkonsumsi makanan yang memiliki sumber protein serta asupan buah dan sayur. Pegagan merupakan salah satu sayuran yang banyak manfaatnya dalam mengatasi stunting. Dalam mengkonsumsi pegagan sebagai pemenuhan gizi dan upaya mencegah stunting diperlukan suatu terobosan yaitu dengan mengolah daun pegagan menjadi bubur instan, nugget, dan cookies. Kegiatan ini berlangsung 4 bulan yang dilakukan satu bulan sekali diposyandu Lemuru 78 Desa Bagon. Tahapan pelaksanaan meliputi sosialisasi program pada bulan pertama sampai bulan keempat. Hasil yang dicapai dapat menambah pengetahuan kader posyandu terkait stunting dan cara pencegahannya, meningkatkan pengetahuan terkait manfaat dan cara budidaya pegagan, meningkatkan pengetahuan terkait pembuatan dan pengolahan MPT berbahan dasar daun pegagan sebagai upaya pencegahan stunting, meningkatkan keterampilan terkait cara pemasaran produk olahan daun pegagan sebagai peningkatan taraf ekonomi.
Peningkatan Nilai Tambah Produk Mangga Melalui Diversifikasi Olahan dan Strategi Pemasaran Digital di Kecamatan Wuluhan, Kabupaten Jember Galushasti, Andarula; Alwi, Annisa Lutfi
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 3 No. 2 (2024): OKTOBER
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v3i2.54

Abstract

Kecamatan Wuluhan, Kabupaten Jember, dikenal sebagai salah satu sentra produksi mangga di Jawa Timur. Namun, petani setempat menghadapi tantangan dalam hal fluktuasi harga dan keterbatasan akses pasar. Program pengabdian masyarakat ini bertujuan untuk meningkatkan nilai tambah produk mangga melalui pelatihan diversifikasi olahan dan strategi pemasaran digital. Metode yang digunakan meliputi pelatihan Good Handling Practices (GHP), teknologi Hot Water Treatment (HWT), pembuatan produk olahan mangga, serta pelatihan pemasaran digital. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan petani dalam mengolah mangga menjadi produk bernilai jual tinggi serta kemampuan memasarkan produk secara daring. Program ini diharapkan dapat meningkatkan pendapatan petani dan memperkuat ekonomi lokal.​
Pelatihan Pembuatan Eco-Enzyme Aromatik Sebagai Solusi Permasalahan Limbah Kopi di Gustaf Coffee Jember Alwi, Annisa Lutfi; Asmono, Sepdian Luri; Wardana , Rudi; Setyoko, Ujang; Kusumaningtyas, Rizky Nirmala
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 4 No. 1 (2025): APRIL
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v4i1.59

Abstract

Waste from coffee husks has risen alongside increased coffee production. Gustaf Coffee, a new startup, produces an average of 3 tons of green beans each year using both wet and natural processing methods. Post-harvest processing of coffee generates solid waste in the form of coffee husks, making up about 40% of the weight of coffee cherries. Their high water content of 75-80% encourages microbial growth, which may contribute to environmental pollution. Currently, Gustaf Coffee is accumulating coffee husk waste and allowing it to decompose naturally into compost. To optimize the utilization of this waste, the proposed initiative involves providing training for the conversion of coffee fruit skin waste into eco-enzymes. Eco-enzymes are organic solutions produced through the fermentation of vegetable and fruit skins, combined with enzymes and various minerals, with the fermentation process extending over three months. The objective of this community service activity is to educate both the community and our partners on methods to enhance the value of coffee husk waste. The planned activities will encompass coordinating preparations with partners, conducting informational sessions on organic coffee cultivation and waste processing, offering training on producing eco-enzymes, and concluding with a monitoring and evaluation phase. After receiving training on eco-enzyme processing techniques, all participants (100%) expressed interest in transforming agricultural waste into valuable products. This assertion was substantiated through the monitoring and evaluation process, which included direct inquiries and a questionnaire designed to gather quantitative data.
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