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All Journal Jurnal SOLMA Food Technology and Halal Science Journal
Anggraini, Arisca Putri
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Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Other

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Studi Karakteristik Fisikokimia dan Organoleptik Bubuk Kopi dari Biji Cacat Hitam Kopi Robusta dengan Perbedaan Suhu Penyangraian Anggraini, Arisca Putri; Damat, Damat; Manshur, Hanif Alamudin
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28307

Abstract

This research studied the effect of the level of black coffee bean defects and roasting temperature on the physicochemical content of coffee powder and the organoleptic content of robusta coffee brewing. This research used a factorial Randomized Complete Block Design (RCBD) with two replications. Parameters in this study, namely moisture content, ash content, pH, caffeine content, color intensity, and sensory. Data analysis in this research used ANOVA at the 5% level and a DMRT follow-up test. The research result show that there is an interaction between the treatment of the type of defective beans and roasting temperature on moisture content, ash, pH, color intensity of robusta coffee powder, and organoleptic brewing of robusta coffee. Different types of defective beans significantly affected the moisture content, ash, pH, caffeine, and color intensity of robusta coffee powder, while differences in roasting temperature significantly affected the water content, ash, pH, caffeine, and color intensity of robusta coffee powder. The best treatment for all physicochemical and organoleptic parameters is partially black beans with a roasting temperature of 180 °C.
Efektivitas Penyuluhan Program Digitalisasi pada Industri Rumahan Produksi Keripik Pisang Leunah Lumajang Fitriyanti, Ade; Bashiroh, Ainin; Anggraini, Arisca Putri; Mushriroh, Rizna Zulfa; Saefudin, Ruli
Jurnal SOLMA Vol. 15 No. 1 (2026)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v15i1.19725

Abstract

Background: The home-based banana chips industry, Keripik Pisang Leunah, in Lumajang Regency, faces challenges with production efficiency and limited market reach due to its conventional production processes. Through this community service program, the Abdimas team from the Islamic University of Malang aims to implement a digitalization program to improve production efficiency and expand marketing reach, enabling the business to adapt to technological advancements. Methods: The program was implemented using a participatory approach through training and direct mentoring of partners, including training in banana-slicing machines, optimization of social media and marketplace platforms, and digital bookkeeping. Results: The activity showed significant improvements in partners’ managerial and marketing capacities, marked by a 72% increase in the effectiveness of digital media use, a 64% improvement in financial record-keeping efficiency, a 35% increase in income, and a 30% increase in production output. Conclusion: This activity confirms that digitalization can enhance the self-reliance of small enterprises, strengthen the competitiveness of home industries, and contribute to achieving SDGs 1 and 8, which focus on poverty alleviation and sustainable economic growth.
Co-Authors Ainin Bashiroh Damat, Damat Fitriyanti, Ade Hanif Alamudin Manshur Mushriroh, Rizna Zulfa Saefudin, Ruli