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All Journal Jurnal SOLMA SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi INTEGRITAS : Jurnal Pengabdian Jurnal Abdi Insani Journal of Community Development Media Pertanian Jurnal Akuntansi AKUNESA Journal of Food Engineering ASERSI : Jurnal Akuntansi Terapan dan Bisnis RADIKULA: Jurnal Ilmu Pertanian Jurnal Ilmiah Pengabdian dan Inovasi JUKEJ: Jurnal Kesehatan Jompa Callus: Journal of Agrotechnology Science Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Kusumasari, Findi Citra
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Waktu Ekstraksi terhadap Karakteristik Pektin Limbah Kulit Kopi Robusta (Coffea canephora) Brilliantina, Aulia; Kusumasari, Findi Citra; Fadhila, Putu Tessa; Sasmita, Irene Ratri Andia
RADIKULA: Jurnal Ilmu Pertanian Vol 2 No 2 (2023): RADIKULA - Desember 2023
Publisher : Fakultas Sains dan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/radikula.v2i2.3655

Abstract

Limbah kulit kopi robusta memiliki kandungan pektin yang cukup besar dan dapat dimanfaatkan pada berbagai sektor. Penelitian ini bertujuan untuk menginvestigasi pengaruh waktu ekstraksi terhadap karakteristik pektin limbah kulit kopi robusta yang dihasilkan. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan memvariasikan waktu ekstraksi (30 menit, 60 menit, dan 90 menit). Waktu ekstraksi terbaik diperoleh pada waktu ekstraksi 60 menit dengan rendemen pektin yang dihasilkan sebesar 11,9%, kadar air 14%, berat ekivalen 1086 mg, kadar metoksil 3,1% serta kadar asam galakturonat 19,29%. Pektin yang dihasilkan termasuk dalam kategori pektin dengan kadar metoksil rendah. Selain itu berat ekivalen pektin belum memenuhi standar yang telah ditetapkan IPPA (International Pectins Producers Association).
Chemical And Microbiological Properties Of Fermented Dragon Fruit Peel Beverages Sasmita, Irene Ratri Andia; Fadhila, Putu Tessa; Kusumasari, Findi Citra; Mardiyanto, Mohammad; Kurniawati, Emi
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v25i2.6104

Abstract

Dragon fruit peel is rich in bioactive compounds such as betacyanin, betasianidin, polyphenols, and dietary fiber, which can potentially provide health benefits and added value to food products. This research aimed to determine the best formulation of fermented dragon fruit peel beverages based on chemical and microbiology characteristics. The fermentation process is a method for increasing the availability of nutrients in food, as well as creating new compounds that are beneficial for human health. Currently, there is a growing demand for fermented products originating from non-dairy sources, so research on fermented beverages from dragon fruit peel could be an interesting and sustainable solution in the functional food and beverage industry. Chemical analysis in the research conducted includes analysis of reducing sugar, total titratable acidity, and pH, while microbiological analysis was in the form of total lactic acid bacteria. The factor used in this research was the concentration of dragon fruit peel (20%, 40%, 60% and 80%). The results showed that the best formulation was 40% sugar concentration based on reducing sugar (2,92±0,023%,) total titratable acidity (0,27±0,015%), pH (3,53±0,025), and total lactic acid bacteria (4.8 x 109 CFU/ml)
PELATIHAN PENGELOLAAN REFERENSI DENGAN APLIKASI ZOTERO PADA HIMPUNAN MAHASISWA JOMBANG DI JEMBER-BANYUWANGI Ilhami, Susanti Dwi; Kusumasari, Findi Citra
INTEGRITAS : Jurnal Pengabdian Vol 7 No 1 (2023): JANUARI - JULI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v7i1.2841

Abstract

Perguruan tinggi membuat kebijakan dengan mensyaratkan penggunaan aplikasi reference manager dalam penyusunan karya tulis ilmiah. Namun banyak mahasiswa yang merasa kesulitan dalam menggunakan aplikasi reference manager. Hal ini mendorong dilakukannya pelatihan pengelolaan referensi Zotero bagi mahasiswa. Tujuan utama dari kegiatan pelaksanaan pelatihan yakni untuk meningkatkan kemampuan mahasiswa dalam menggunakan aplikasi Zotero dalam mengelola referensi. Kegiatan pelatihan diikuti oleh 47 peserta yang merupakan anggota dari Himpunan Mahasiswa Jombang di Jember- Banyuwangi. Pelatihan dilaksanakan selama 2 hari dan dilakukan secara daring (online). Metode yang digunakan dalam kegiatan pengabdian kepada masyarakat yakni metode knowledge transfer melalui pemberian pelatihan pengelolaan referensi dengan menggunakan aplikasi Zotero. Kegiatan pelatihan terdiri atas tiga tahapan yang telah dilalui yakni perencanaan, pelaksanaan pelatihan, dan evaluasi kegiatan pelatihan. Hasil dari kegiatan pelatihan pengelolaan referensi menunjukkan bahwa mahasiswa telah memiliki kemampuan dalam pengelolaan referensi dengan menggunakan aplikasi Zotero sehingga bisa diaplikasikan dalam penyusunan karya tulis ilmiah mahasiswa. Melalui kegiatan pelatihan ini mahasiswa menyadari pentingnya mengelola referensi dengan benar dalam penyusunan karya tulis ilmiah menggunakan aplikasi Zotero.
Pemberdayaan Ibu Rumah Tangga Melalui Pemanfaatan Daun Kelor Menjadi Teh Celup Kaya Antioksidan Ilhami, Susanti Dwi; Kusumasari, Findi Citra
Jurnal SOLMA Vol. 13 No. 2 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i2.14616

Abstract

Pendahuluan: Wilayah Dusun Godong memiliki potensi hasil tanam yang tinggi, terutama daun kelor. Namun, kondisi saat ini menunjukkan daun kelor yang tumbuh subur tidak dimanfaatkan oleh masyarakat sehingga banyak yang menjadi sampah. Metode: Program pemberdayaan dilakukan dengan metode training of trainer (TOT), melibatkan 20 peserta. Metode ini mencakup ceramah, tanya jawab, diskusi, praktek langsung pembuatan teh daun kelor, dan pendampingan. Hasil: Para ibu rumah tangga telah mampu memproduksi teh daun kelor, memberikan label dan kemasan menarik, serta mempromosikan produk melalui media sosial seperti WhatsApp dan Instagram. Kesimpulan: Diperlukan program lanjutan dari kegiatan pengabdian ini agar mampu mencapai optimalisasi pemanfaatan daun kelor guna meningkatkan ekonomi keluarga.
Sosialisasi Penerapan Halal pada Proses Produksi Es Batu Industri Rumah Tangga Adhamatika, Adhima; Triardianto, Dimas; Kusumasari, Findi Citra; Indraloka, Aldy Bahaduri; Siska, Astri Iga
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 4 (2024): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i4.395

Abstract

Indonesia is a country with a Muslim population of 207,176,162 people, or reaching 87.21% of the total population, so the need for halal products is quite high. This encourages business actors, especially in the food and beverage sector, to develop products based on halal guarantees. Where the aim is to guarantee the halalness of the products produced as regulated in Law No. 33 of 2014 concerning Halal Product Guarantees. One product that is widely used in the food and beverage industry today is ice cubes. Frozz Jaya Group Home Industry is an ice cube manufacturer that is preparing to apply for halal certification. This activity was carried out using learning service method. In this activity, 3 stages were carried out, namely socialization, observation and discussion to improve partners' preparation in applying for halal certification. This activity's results showed that several minor findings and positive things needed to be maintained. Partners are committed to immediately improving the conclusions of this activity so that they will be ready for halal certification. This was marked by several improvements such as applying for a well drilling permit and using tools and materials that are halal certified.
Optimization of Mango Flour Formulation (Mangifera indica L) Arumanis Variety using Response Surface Methodology Yudiastuti, Silvia Oktavia Nur; Budiati, Titik; Wibisono, Yossi; Ardhiarisca, Oryza; Kusumasari, Findi Citra; Handayani, Wiwik; Hariyanti, Yesi Indah Dwi Kusuma
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1334-1343

Abstract

Mango (Mangifera indica L) is one of commodities with high food loss rate due to the characteristics of mango, which is easily spoiled and difficult to store. One of the strategies to reduce mango food loss caused by post-harvest handling is the diversification of mango products. Mango flour can be developed to minimize mango food waste and enhance its added value. This study aimed to determine the optimum formulation for making mango flour. The study used Response Surface Methodology (RSM) type Central Composite Design (CCD) to optimize mango flour yield, using three factors: rice flour concentration (X1: 2 5%), maltodextrin concentration (X2: 2-5%), and tapioca flour concentration (X3: 2-5%). The significance of response was carried out using analysis of variance (ANOVA) at the 95% confidence level (p<0.05). The linear model was the model suggested by software. Model analysis showed that rice flour and tapioca flour concentration significantly affected mango flour yield, while maltodextrin did not have a considerable impact. Based on the results of this study, the optimum conditions in making mango flour were found using rice flour concentration of 4.94%, maltodextrin concentration of 2.25%, and tapioca flour concentration of 4.88% to produce mango flour yield of 20.9578%. Keywords: Mango flour, Optimization, Response surface methodology, Yield.
PENINGKATAN KAPABILITAS MARKETING PELAKU USAHA MELALUI E-COMMERCE DAN DIGITAL PROMOTION DI KECAMATAN TLOGOWUNGU, KABUPATEN PATI Setiadi, Teguh; Ilhami, Susanti Dwi; Kusumasari, Findi Citra; Slamet, Ayyub Hamdanu Budi Nurmana Mulyana; Darnis, Febriyanti; Kusumajaya, Robby Andika
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1622

Abstract

E-commerce is a strong global trend driven by strengthening economic policies, changes in customer behavior and increased production in the form of technology. In carrying out community service by conducting direct observations using activity methods with data collection and direct assistance. Based on the capability perspective and market orientation literature, the activity model to determine the level of marketing that SME products are promoted by developing and producing a marketplace using e-commerce as a sales channel, one of which is on Instagram, Facebook or YouTube. One of the obstacles faced by business actors shows that the required online marketing capabilities are still insufficient to increase sales in digital form. In the end, community service resulted in online marketing having more efficiency, which was reflected in a market-based and market-driven approach, playing an important role in increasing the influence of online marketing capabilities. The conclusion in community service is that the results of assistance to produce e-commerce in the form of training to promote products can increase promotional value by up to 98%. The value can be obtained for the use of social media as well as promoting online shops so that it can increase the market share of SME business actors. In the activities that will be carried out in the next service, we can further improve the facilities and infrastructure of the service event to further support the success of the service event considering partners in this case for service activities for small and medium enterprises (UKM).
Co-Authors Adhamatika, Adhima Agustiningtyas, Dwi Wahyu Anna Mardiana Handayani Bakri, Abi Brilliantina, Aulia Budi Hariono Budiati, Titik Choirun, Annisa’u Damayanti Damayanti Daniel Alfa Puryono Darnis, Febriyanti Dharmawan, Tedy Elly Kurniawati Elok Kurnia Novita Sari Emi Kurniawati Hariyanti, Yesi Indah Dwi Kusuma Indraloka, Aldy Bahaduri Kurnianto, Mokhammad Fatoni Kurniawati, Emi Kusumajaya, Robby Andika Mardiyanto, Mohammad Oryza Ardhiarisca Perdana, Devtian Putera Putu Tessa Fadhila Rahayu, Arinda Putri Rosyadi, A. Sirojul Anam Izza Sasmita, Irene Ratri Andia Setyowati, Lisus Silvia Oktavia Nur Yudiastuti Siska, Astri Iga Slamet, Ayyub Hamdanu Budi Nurmana Mulyana Stephani Nesya Renamastika Susanti Dwi Ilhami Teguh Setiadi Triardianto, Dimas Wiwik Handayani Yossi Wibisono