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All Journal Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Ilmiah Inovasi Media Agribisnis Journal of Agricultural Socio-Economics (JASE) Jurnal Bisnis Mahasiswa Jurnal Pengabdian Masyarakat Bangsa Buletin Dharmas Andalas SEJAGAT : Jurnal Pengabdian Masyarakat The International Journal of Studies in Social Sciences and Humanities (IJOSSH)
Nadhirah, Aulia
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The Organoleptic Quality Analysis of Functional Lemon Juice Drinks with Different Concentrations of Lemongrass: Analisis Mutu Organoleptik Minuman Fungsional Sari Lemon dengan Penambahan Konsentrasi Serai yang Berbeda Dwi Marseva, Amalia; Sumarlina, Sumarlina; Napitupulu, Tia Sofiani; Nadhirah, Aulia
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

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Abstract

Teaching Factory (TeFa) of Innovation Garden is one of the TeFa’s at the Politeknik Negeri Jember which has consistently produced various agricultural products, one of which is local lemons. However, the consistency of local lemon production at the TeFa of Innovation Garden Polije is not in line with the revenue generation which tends to be lower than other products. One effort that can be made is to optimize post-harvest handling by diversifying lemon fruit products into functional lemon juice drink products. This research aims to create the best formulation of lemon juice drinks with the addition of honey at various concentrations, namely 0%, 1.5%, 2%, 2.5%, and 3%. The formula was then organoleptically tested based on the criteria of color, aroma, taste, and overall acceptability. The data obtained were analyzed using the ANOVA test and continued with the DMRT test at the 5% level. The results showed that the formulation of the honey lemon juice drink had been successfully carried out. The concentration of honey had a significant effect on the organoleptic test results for the criteria of color, aroma, and taste, but had no significant effect on the overall acceptance criteria. The best formula based on the percentage distribution of respondents' favorite levels was obtained from treatment with a honey concentration of 2.5% (SLM25), namely 45.71% with organoleptic test results on color criteria of 2.30 ± 1.05, the aroma of 2.97 ± 0 .96, the taste was 3.43 ± 0.87, and overall acceptability was 4.24 ± 0.76.
Penguatan Citra Produk Olahan Mawar Kelompok Wanita Tani Nawasena Menuju Desa Agroeduwisata Kampung Mawar Sumarlina, Sumarlina; Wilujeng, Elly Daru Ika; Marseva, Amalia Dwi; Nadhirah, Aulia; Napitupulu, Tia Sofiani
Jurnal Pengabdian Masyarakat Bangsa Vol. 4 No. 2 (2026): April
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v4i2.4220

Abstract

Kelompok Wanita Tani (KWT) Nawasena di Desa Karangpring, Kecamatan Sukorambi, Kabupaten Jember, memanfaatkan potensi lokal bunga mawar melalui pengolahan produk seperti sirup mawar, teh mawar, selai mawar, dan diffuser mawar. Namun, produk yang dihasilkan masih memiliki keterbatasan pada aspek citra produk, terutama terkait dengan identitas merek, desain kemasan, dan atribut branding yang kurang menarik dan representatif, sehingga berpengaruh terhadap daya saing produk di pasar. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat citra produk olahan mawar mealui re-design atribut branding dan desain kemasan untuk mendukung peningkatan nilai tambah produk. Kegiatan dilaksanakan dengan beberapa tahapan yaitu identifikasi masalah dan analisis kebutuhan, re-design atribut branding, pelatihan dan pendampingan terkait atribut branding produk, uji pasar, dan evaluasi bersama. Hasil kegiatan menunjukkan adanya perubahan dan perbedaan pada desain label produk yang terdiri dari nama merek, logo, tagline, serta desain keseluruhan label. Selain itu, dilakukan pula perubahan kemasan sirup mawar untuk meningkatkan kualitas dan daya saing produk. Uji pasar juga telah berhasil dilakukan dan menunjukkan bahwa citra produk yang baru dapat diterima dengan baik oleh konsumen. Kegiatan ini diharapkan mampu memperkuat citra produk olahan bunga mawar yang bermuara pada peningkatan penjualan dan mendukung pengembangan Desa Karangpring sebagai kawasan destinasi agroeduwisata kampung mawar.
Co-Authors Adriani, Dwi Retno Al Ardi, Aditya Al Ardi, Aditya Nizar Al-Ardi, Aditya Nizar Asari, Defan Ari Dewi Kurniawati Dwi Marseva, Amalia Ferinta, Angel Fibrianingtyas, Alya Hardiyani, Rini Inggrida, Jedda Ayu Kinanti, Lintang Anis Bena Lintang Anis Bena Kinanti Marseva, Amalia Dwi Mulyadi, Fadli Napitupulu, Tia Sofiani Nuruzzaman, Harish Pradini, Anggieta Yuni Pratama, Fredy Eka Ardhi Purnama, Septian Maulana Putri, Chintya Jessica Risvita, Wuwun Saadillah, Dinu Sari, Septiana Puspita Sookhai, Satesh Sumarlina Sumarlina Sutantio, Alamsyah Suwandani, Agustina Ni'matur Rahma Universitasari, Pascawati Savitri Wilujeng, Elly Daru Ika Yuliana Yuliana