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All Journal Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Jurnal Riset Rumpun Ilmu Tanaman
Nugroho Dwi Prasojo
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Agriculture, Biological Sciences & Forestry Humanities Environmental Science Other

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Pengaruh Brand Alat Seduh terhadap Persepsi Citarasa Kopi pada Tefa Javanica Politeknik Negeri Banyuwangi Nugroho Dwi Prasojo; Jamilah Jamilah; Deka Rachmana Putra; Mohamad Ilham Hilal
Jurnal Riset Rumpun Ilmu Tanaman Vol. 4 No. 2 (2025): Oktober : JURRIT: Jurnal Riset Rumpun Ilmu Tanaman
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrit.v4i2.7045

Abstract

This study investigates the influence of coffee brewing device branding on the sensory perception of coffee flavor at TEFA Javanica, Politeknik Negeri Banyuwangi. Focusing on three V60 dripper brands—Hario (Japanese brand), Indotara (local generic brand), and One Two Cup (local brand with English naming)—the research employs an experimental quantitative approach combining blind and branded taste tests. The blind test eliminates brand influence, allowing assessment of the inherent coffee taste, while the branded test examines how brand expectations affect flavor experience and consumer perception. Sensory evaluation follows the Specialty Coffee Association's standardized cupping protocol, assessing aroma, taste, aftertaste, balance, and overall impression. Data from 45 purposively selected experienced coffee tasters were analyzed using the McNemar test to statistically compare preferences between blind and branded conditions. Results show significant brand effects on consumer perception for two of the three brands tested, highlighting branding’s role in shaping sensory experience. These findings offer valuable insights for coffee producers and marketers to optimize brewing device selection and branding strategies, enhancing customer satisfaction and competitive positioning. Academically, the study enriches literature on sensory branding in coffee, emphasizing the importance of equipment branding in specialty coffee markets. This research also lays groundwork for future studies exploring marketing and consumer psychology aspects within the specialty coffee industry.
The Empowering the Gintangan Village Community in Realizing a Circular Economy Through the Production of Eco Enzymes (EE) and Liquid Organic Fertilizer (POC): Pemberdayaan Masyarakat Desa Gintangan dalam Mewujudkan Ekonomi Sirkular Melalui Produksi Eco Enzyme (EE) dan Pupuk Organik Cair (POC) Alfiyah, Nurul; Riza Rahimi Bachtiar; Asmaul Khusna; Jamilah; Nugroho Dwi Prasojo
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 10 No 2 (2026): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v10i2.6328

Abstract

Organic waste management in Gintangan Village, Blimbingsari District, Banyuwangi, has not been fully optimized, as some household organic waste is still disposed of without prior sorting, while dry yard waste is often burned in open spaces. These practices reduce the opportunity to reuse organic materials and may contribute to local environmental problems. This community service program aimed to improve residents’ basic knowledge and practical skills, particularly among housewives, in processing household organic waste into eco enzyme and liquid organic fertilizer (POC) using a simple circular economy approach. The program was conducted through socialization, hands-on training, and direct assistance. Evaluation was carried out through observation, pre-test and post-test instruments, and organoleptic assessment of the fermented products. A total of 20 participants were involved in the activity. The initial assessment indicated that 90% of participants had limited understanding of how kitchen waste could be processed into fermentation-based products. After the training, 90% of participants were able to correctly explain and apply the 1:3:10 ratio commonly used in eco enzyme production. Participants also produced eco enzyme and POC and were able to identify basic indicators of successful fermentation, such as aroma, color, and absence of mold contamination. The results suggest that household organic waste has the potential to be processed into useful  products at the household scale. This program also introduced an integrated use of green and brown organic waste as a practical effort to reduce yard waste burning and promote the reuse of locally available organic resources.
Co-Authors Asmaul Khusna Deka Rachmana Putra JAMILAH Jamilah Jamilah Mohamad Ilham Hilal Nurul Alfiyah Riza Rahimi Bachtiar