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All Journal Agroindustrial Technology Journal PUCUK : Jurnal Ilmu Tanaman Jurnal Dehasen Untuk Negeri
Sri Wulandari
Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Industrial & Manufacturing Engineering Public Health Other

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Pelatihan Pencatatan Laporan Keuangan Berbasis Digital Bagi Kelompok Tani Desa Kayu Manis Twenty Mariza Syafitri; Sri Wulandari; Rike Purnama Sari; Hafiz Nurkholis
Jurnal Dehasen Untuk Negeri Vol 2 No 1 (2023): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v2i1.3628

Abstract

The current Digital Era requires people to be able to master and operate technology. This also applies to farmer groups. Farmers Groups are expected to be able to make digital records and bookkeeping to produce accurate financial reports. The benefit of using the "AkuntansiKu" application is that it makes it easier for farmer groups to record financial transactions. The purpose of this Community Service is to assist farmer groups in Kayu Manis Village in recording financial transactions using Digital-based applications that can be obtained on Android or IOS applications. The method used in this Community Service activity begins with an opening from the Community Service Team, presentation of material and discussion about recording digital-based financial reports by demonstrating the various features provided. The results of this Community Service activity are that farmer groups understand basic accounting knowledge, farmer groups can use the "AkuntansiKu" application, and farmer groups can make records of Farmer Business Group financial reports.
Teknologi Sederhana Pemanfaatan Ampas Kopi untuk Pupuk Organik Cair Sri Wulandari; Twenty Mariza Syafitri; Elia Fahmi Sella; Bayu Cahya Ningrat; Nurjanah Setia Wangi
Jurnal Dehasen Untuk Negeri Vol 2 No 1 (2023): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v2i1.3629

Abstract

Fertilization is one of the supporting factors increasing the quality and productivity of agricultural land. Coffee grounds have the potential to be used as organic fertilizer due to the content of various environmentally friendly substances, but some people, especially Kayu Manis Village, consider coffee grounds to be waste that cannot be used anymore. Community service activities have been carried out aim to increase the knowledge, awareness, and skills of farmer groups in Kayu Manis Village, Rejang Lebong Regency in utilizing coffee grounds for liquid organic fertilizer using simple technology. The activity was carried out in two stages, socialization of the potential, benefits, and content of coffee grounds for liquid organic fertilizer, demonstration of simple technologies for making liquid organic fertilizer from coffee grounds. The results showed the enthusiasm participant was very high, as indicated by the level of attendance, enthusiastic participants asking questions, and responsiveness. This activity made the Cinnamon Village farmer groups have better knowledge and skills regarding the potential of coffee grounds for liquid organic fertilizer. The simple technology used to make liquid organic fertilizer from coffee grounds makes it easy for farmer groups to apply it, besides that it is supported by low costs.
EFFECTIVENESS OF COMPARATIVE GOAT MANURE FERTILIZER ON THE GROWTH OF COFFEE SEEDS FROM ARABICA VARIETIES (Coffea arabica L) Meko Gustian; Sri Wulandari; Darwan Effendi; Mardia Apriansi; Adnan Adnan; Anggri Pratama
PUCUK : Jurnal Ilmu Tanaman Vol 2 No 2 (2022): Desember
Publisher : Fakultas Pertanian Universitas Ratu Samban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/pucuk.v2i2.97

Abstract

Seed quality is determined by good seedling techniques, one of which is the use of planting media. Where the planting media can use soil media with animal waste. The purpose of this study to determine the effectiveness of goat manure seedling media on the growth of Arabica coffee seedlings and to obtain the best comparison of goat manure seedling media on the accretion of Arabica coffee seedlings. This research method used a completely randomized design consisting of one factor and four treatments, namely soil 1:0 (M0), soil + goat manure 1:1 (M1), soil + goat manure 1:2 (M2), and soil + goat Manure 1:3 (M3). Variables observed: percentage, plant height, number of leaves. The data obtained were analyzed using the ANOVA if significantly continued with DMRT at the 5% level. The results showed the effectiveness of goat manure seedling media on the growth of arabica coffee seedlings, with a growth percentage of 97%. The best comparison of goat manure seedling media on the growth parameters of arabica coffee seedlings in the M3 treatment with a mixture of soil and goat manure ratio (1:3), the average plant height (14.19 cm), and the number of leaves (7.0 strands).
ORGANOLEPTIC PROPERTIES OF ROAST COFFEE BEAN BASED ON POSTHARVEST METHODS, TEMPERATURE, AND TIME OF ROASTING Sri Wulandari; Gusmon Sidik
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9673

Abstract

Postharvest technology and roasting processes cause changes in the biochemical composition, physical structure, and organoleptic attributes of coffee. The purpose of this study was to conduct organoleptic tests on roasted red-picked premium Robusta coffee, based on postharvest technology, roasting temperature, and roasting time to obtain the most preferred roasted coffee beans by the panelists. The research design used the Taguchi design with three factors and three levels, postharvest technology factors (full wash, honey, and natural), roasting temperature (150℃, 175℃, and 200℃), and roasting time (10 minutes, 12.5 minutes and 15 minutes) so that the orthogonal array matrix L9 (33) is obtained. The hedonic test (favorability level) in the organoleptic test form consists of a scale of 1-5 rating on each assessed attribute. The panelists consisted of 64 people who were chosen randomly. Data analysis was performed using one-way ANOVA using IBM SPSS Statistics 22. The difference between the means of each treatment was continued with the DMRT test. Postharvest technology, temperature, and roasting time affected the organoleptic of roasted coffee beans, P value or small sig of 0.05 (p<0.05). The panelists preferred roasted coffee beans A2B2C3 (Postharvest honey technology, roasting temperature 175℃, and roasting time 15 minutes).
Consumer Acceptance Level of Natural Coffee Soap Using Cold Process Technology Based on Type of Coffee Roasting Fitri Lestari; Sri Wulandari; Rosalina Rosalina; Elia Fahmi Sella; Andini Andini
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i3.10545

Abstract

Consumer acceptance level testing can help the industry understand what it wants and needs, especially for product development. This study aim to  analyze the level of consumer acceptance of coffee natural soap produced by the cold process method based on the type of coffee roasting. The research design used was a completely randomized design with one factor (type of coffee roasting) and three treatments (light, medium, and dark). The consumer acceptance level test was carried out by organoleptic testing on 100 Pat Petulai University student respondents using a Likert scale (1-7). The data were analyzed with Kruskal Wallis. For significantly different results, it was continued with the Menn-Whitney test at a 5% level. The attributes of aroma, texture, surface appearance, and overall appearance showed P>0.05, there was no significant difference in the type of coffee roasting for these attributes, the color attribute showed P<0.05, and there was a significant difference in the type of coffee roasting for the color of the coffee soap. The average acceptance level of color attributes is between 4.75-5.14 (either-to  slighty likely), aroma attributes range from 3.57-3.67 (Slightly unlikely), texture ranges from 4.79-4.92 (either-slightly likely), surface appearance 4.58- 4.67 (either) and overall appearance 4.88-5.08 (either-slightly likely.
Co-Authors Adnan Adnan Andini Andini Anggri Pratama Bayu Cahya Ningrat Darwan Effendi Elia Fahmi Sella Elia Fahmi Sella Fitri Lestari Gusmon Sidik Hafiz Nurkholis Mardia Apriansi Meko Gustian Nurjanah Setia Wangi Rike Purnama Sari Rosalina Rosalina Syafitri, Twenty Mariza