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All Journal LOYALITAS: Jurnal Pengabdian Kepada Masyarakat JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Wiyono , Andi Eko
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Pengembangan Agro-Sociopreunership Berbasis Potensi Lokal Sebagai Rintisan Usaha Bersama Pedagang Buah di Wilayah Tanggul Jember Diniyah, Marisatut; Wiyono , Andi Eko; Diniyah , Marisatut
LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2023): November 2023
Publisher : IAI Darussalam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30739/loyalitas.v6i2.2414

Abstract

Agriculture-based agro-sociopreneyrship is social service entherpreneurship in agriculture. Darungan Village,Tanggul Disctrict,Jember Regencyis an area that produces good local fruit potential and is always available in season, example of fruit that are often found in the area are mangosteen,rambutan and even durian.This lack of understanding and knowledge has caused many lost business opportunities for fruit traders in Darungan Village,Tanggul District,Jember Refency. The Purpose of this service is to develop startups together with the development of agro-sociopreneyrship so that they are sble to market properly so that partners can produce competitive products and improve the walfare of each member. Community service activities in the form of training are carried out using the socialization method discussions with the Unej community service implementation team. Service activities are carried out by outreach by explaining 2 materias,namely the formation of business Groups and Procedures for Making SKU. The result of this service is the formation of a business group with the name “Barokah Tanggul Fruit Business Group” and the management of SKU in the village. The results of the service are expected to be properly implemented to invrease the income of each member and reduce the problem of damage to fruit.
Optimasi Microwave Assisted Extraction (MAE) Pada Pigmen Klorofil Pakcoy (Brassica rapa L) Hanifa, Jilan; Wiyono , Andi Eko; Purnomo , Bambang Herry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i03.p14

Abstract

Pak choi (Brassica rapa L.) is a type of green vegetable from the Brassicaceae family that is rich in chlorophyll pigments. The distinctive green color of pak choi indicates a high chlorophyll content, making it a source of natural antioxidants that are useful in warding off free radicals. The abundant chlorophyll content and its biological benefits open up great opportunities to develop pak choi as a functional food raw material. One effective and efficient extraction method is Microwave-Assisted Extraction (MAE), which utilizes microwaves to accelerate the extraction process while maintaining the quality of bioactive compounds. The Response Surface Methodology (RSM) approach is used as a method for designing experiments and optimization. The variables studied include extraction time with a range of 1 to 3 minutes with a solvent volume having a minimum value limit of 100 mL and a maximum of 200 mL. The purpose of this study was to determine the optimum point, so that the right conditions for pak choi extraction using the MAE method can be determined. The results showed that the recommended optimum formula was extraction with a treatment time of 1.82 minutes and a solvent volume of 154.3 mL with a desirability value of 0.876. The extract obtained had characteristics of a yield of 88.114%, chroma of 12.746, and total chlorophyll of 4.969 mg/L. Verification of the optimum conditions of pak choi extract, the average total chlorophyll produced was 5.349 mg/L, Chroma of 11.297, and a yield of 85.53%. Physicochemical testing showed a ° Hue of 143.802, a Total Dissolved Solids (TPT) value of 1.253° Brix, while the pH value of the pak choi extract was 7.05. Keywords : Extract, Chlorophyll, MAE, Pak choi, RSM
Co-Authors Diniyah , Marisatut Diniyah, Marisatut Hanifa, Jilan Purnomo , Bambang Herry