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All Journal Journal of Food Engineering Jurnal Ilmiah Pengabdian dan Inovasi Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Shinta Widyaningtyas
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Public Health Social Sciences

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Dissemination of Artificial Preservatives for Food and Beverages at MA Al-Ishlah Jenggawah Jember: Sosialisasi Pengawet Buatan Untuk Makanan dan Minuman di MA Al-Ishlah Jenggawah Jember Deyla Prajna; Angga Prasetyo; Shinta Widyaningtyas; Frengky Hermawan Hadi Prasetyo
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 2 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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

Abstract

The use of preservatives in food and beverages is common in the food industry to extend the shelf life of products. However, the misuse of synthetic preservatives that are not in accordance with the dosage or the use of illegal preservatives is still often found on the market. This socialization activity aims to increase the knowledge of MA Al-Ishlah Jenggawah Jember students regarding the types of preservatives, the risks of their use to health, and the ability to identify preservative content in food and beverage products. The methods used include delivering materials, object-based learning by observing product packaging labels, and interactive discussions. Evaluation was carried out through pre-test and post-test questionnaires to assess the increase in student understanding. The results showed a significant increase in participant understanding, both in terms of basic knowledge, product identification, and health impacts due to excessive consumption of preservatives. This activity shows that an interactive educational approach can increase students' awareness in choosing safer and healthier food.
Peningkatan Nilai Tambah Limbah Peternakan Sapi melalui Produksi Pupuk Organik Berkualitas dan Bernilai Ekonomi Elok kurnia novita Sari; Dimas Triardianto; Adhima Adhamatika; Shinta Widyaningtyas; Annisa'u Choirun
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 4 No. 4 (2026): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v4i4.862

Abstract

Sumberwaru Village, Jember Regency, is one of the major cattle-farming areas with a relatively large livestock population. However, cattle manure management remains inadequate. Most manure is left to accumulate around livestock sheds, generating unpleasant odors and posing environmental pollution risks, while a portion is discharged into irrigation channels, potentially degrading environmental quality. This community service program involved 25 members of a farmer group as target beneficiaries and aimed to increase the value of cattle manure through the production of high-quality organic fertilizer. The methods employed included educational outreach, technical training, and participatory mentoring, accompanied by evaluations using pre-test and post-test assessments as well as quality testing of the produced fertilizer. The results demonstrated that the participating farmer group members were able to understand and apply manure-processing techniques for organic fertilizer production. The resulting organic fertilizer met the required quality standards, with a C/N ratio of 18.4, a pH value of 7.2, and nitrogen (N), phosphorus (P), and potassium (K) contents that satisfied the minimum criteria for organic fertilizers. In addition to transforming livestock waste into a value-added product with economic potential, the program contributed to reducing environmental pollution and promoting sustainable agricultural practices.
Strategi Peningkatan Konsistensi Rasa Minuman Kopi Menggunakan Fishbone Diagram dan Analytical Hierarchy Process (AHP) : Studi Kasus Kedai Kopi Ageng: Strategy for Improving Coffee Flavour Consistency Using Fishbone Diagram and Analytical Hierarchy Process : A Case Study of Kedai Kopi Ageng Shinta Widyaningtyas; Hendro Priyono; Muhammad Arwani; Roisatun Nisaa Firdausiyah Abdur Rouf Sam
Journal of Food Engineering Vol. 5 No. 3 (2026): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i3.6965

Abstract

Penelitian ini bertujuan untuk mengidentifikasi faktor penyebab inkonsistensi rasa serta menentukan prioritas strategi peningkatan mutu produk pada Kedai Kopi Ageng. Penelitian dilakukan menggunakan metode Fishbone Diagram untuk mengidentifikasi akar penyebab masalah dan Analytical Hierarchy Process (AHP) untuk menentukan prioritas strategi. Hasil penelitian menunjukkan bahwa inkonsistensi rasa dipengaruhi oleh empat faktor yaitu material, method, man dan machine. Selanjutnya, perhitungan AHP menunjukkan bahwa faktor material memiliki bobot prioritas tertinggi sebesar 0.667, diikuti oleh method sebesar 0.128, man sebesar 0.108, dan machine 0.097. Pada tingkat alternatif strategi, kerjasama strategis dengan supplier kopi menjadi prioritas utama dengan bobot sebesar 0.252, diikuti oleh perbaikan kontrak kerjasama supplier, implementasi SOP penyajian kopi, pembaruan SOP secara berkala, peningkatan kompetensi tenaga kerja, serta pendampingan dan evaluasi kinerja tenaga kerja. Hasil ini menunjukkan bahwa pengendalian kualitas bahan baku melalui penguatan kerjasama dan kontrak dengan supplier merupakan strategi utama dalam menjaga konsistensi rasa minuman kopi pada Kedai Kopi Ageng.
Co-Authors Adhima Adhamatika Angga Prasetyo Annisa'u Choirun Deyla Prajna Dimas Triardianto Elok Kurnia Novita Sari Frengky Hermawan Hadi Prasetyo Hendro Priyono Muhammad Arwani Roisatun Nisaa Firdausiyah Abdur Rouf Sam