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All Journal International Journal of Science and Environment Jurnal Global Ilmiah
Wicaksono, Basuki
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Environmental Science Mathematics Medicine & Pharmacology Physics Social Sciences

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Social Return on Investment Program Pusaka Pangan Lokal (Puspaloka) Pt Pertamina Patra Niaga Fuel Terminal Rewulu Alfiyansyah, Afiarta Akbar; Pramadha, Rezaldi Alief; Baskhara, Wisnu Eka; Wicaksono, Basuki; Pratiwi , Ayu
Jurnal Global Ilmiah Vol. 3 No. 2 (2025): Jurnal Global Ilmiah
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/jgi.v3i2.301

Abstract

This study aims to measure the value of Social Return on Investment (SROI) from the Local Food Heritage Program (PUSPALOKA) run by PT Pertamina Patra Niaga Fuel Terminal Rewulu in Padukuhan Bendo, Ngentakrejo Village, Kulon Progo Regency. This program is part of the implementation of Social and Environmental Responsibility (TJSL) in supporting community empowerment through improving the agricultural sector and food processing based on local potential. The research uses a qualitative approach with data collection techniques in the form of in-depth interviews from various stakeholders and the study of program documents. The analysis was carried out based on the SROI framework which includes five main stages, namely stakeholder identification, outcome identification, proof and value, impact determination, and calculation of social investment benefit ratio. The results of the study showed that the total benefits generated by the program reached IDR 231,939,744.30 compared to the total investment of IDR 82,329,760.07 resulting in an SROI ratio of 2.82. This means that every Rp1 social investment provides economic and social benefits of Rp2.82 for the community. The significant impact achieved by the program includes increasing agricultural productivity through the use of organic fertilizer Orgamin, saving production costs, working time efficiency, increasing women's income through the activities of the Subur Makmur Women Farmer Group (KWT), as well as strengthening social cohesion and community group capacity. In addition, there is a positive contribution to the environment through the reduction of organic waste and the absorption of carbon emissions. Overall, the results of the study confirm that the PUSPALOKA Program is not only socially feasible, but also contributes to sustainable development at the community level. Recommendations were submitted to strengthen the sustainability of the program through entrepreneurship training, marketing development, and business digitalization for the sake of community independence in the future.
Characteristics of Growol Dried Noodles With Addition of Nuts Sprout Flour Substitution Ainul Fitri, Ichlasia; Kanetro, Bayu; Eka Baskhara, Wisnu; Wicaksono, Basuki; Pratiwi Nurhidayati, Ayu
International Journal of Science and Environment (IJSE) Vol. 6 No. 1 (2026): February 2026 (Indonesia - Jepang - United Kingdom)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v6i1.426

Abstract

Growol wet noodles are a food product made from cassava which is processed into growol flour as the main ingredient, as well as additional ingredients in the form of green bean sprout flour and cowpea. Growol flour is made with the principle of cassava which is fermented spontaneously for 3 days then dried. While sprout flour is made by germinating beans for 48 hours then dried. The purpose of this study was to determine the effect of adding mung bean and tolo bean sprouts on the physical, chemical characteristics and level of preference of growol wet noodles that meet the requirements and are liked by panelists. The experimental design of this study used a Completely Randomized Design (CRD) with two factors, namely the type of sprouts (mung bean sprouts and tolo bean sprouts) and the concentration of added sprouts (0%, 20%, and 30%). Physical analysis includes color, cooking loss, and water absorption. Chemical analysis includes water content, ash content, protein, fat, carbohydrates, antioxidants and flavonoids. Organoleptic properties were tested based on the level of preference. The data obtained were then subjected to statistical analysis with a 95% confidence level using the One Way Anova method. The results of the research show that the best growol wet noodles based on physical, chemical and organoleptic characteristics are wet noodles with the addition of 30% cowpea sprout flour which has physical characteristics such as lightness intensity 42,42, reddness -1.43, yellowness 13,97, cooking loss 1.21% and water absorption capacity 92.29. Chemical characteristics such as water content 57,75%(wk), ash content 1.11%(wk), protein content 7.85%(wk), fat content 0.88% (wk), carbohydrates 32,41%, antioxidant activity 16.43%RSA, fenolik 0,45 mg GAE/g, and flavonoids 4.73 mgQE/g.
Co-Authors Ainul Fitri, Ichlasia Alfiyansyah, Afiarta Akbar Baskhara, Wisnu Eka Bayu Kanetro Eka Baskhara, Wisnu Pramadha, Rezaldi Alief Pratiwi , Ayu Pratiwi Nurhidayati, Ayu