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Desy Ambar Sari
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Jurnal Agro Dedikasi Masyarakat (JADM)
Published by Universitas Muhammadiyah Mataram
ISSN : -     EISSN : 27237788     DOI : -
Core Subject : Economy, Humanities, Education, Agriculture,
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education
The Journal Agro Dedikasi Masyarakat is aimed to disseminate the conceptual thought or ideas and research result that have been achieved in the area of agriculture and agricultural engineering , Journal of Agro Dedikasi Masyarakat contains various topic, such as: 1) Agricultural Engineering, 2) Agricultural Engineering and Biosystem , 3) Agriculture Technology, 4) Food Processing, 5) Food Safety and Security, 6)Health Nutrition, 7) Biotechnology, 8) Agriculture (Cultivation, Plant Culture, Soil, Social-Ecomic), 9) Microbiology (fermentation food etc)
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 5, No 1 (2024)" : 5 Documents clear
PELATIHAN PEMBUATAN COOKIES UBI JALAR DI KELOMPOK TANI DI DESA JENGGIK UTARA Rasyd, Riezka Zuhriatika; Alamsyah, Ahmad; Basuki, Eko; Cicilia, Siska; Pawestri, Setyaning
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.23090

Abstract

Desa Jenggik Utara merupakan salah daerah penghasil ubi jalar terbesar di Lombok. Akan tetapi komoditas tersebut belum diolah secara maksimal sehingga nilai ekonominya masih tergolong rendah. Petani ubi jalar menjual hasil panen dalam bentuk segar dan diolah menjadi keripik. Berdasarkan penelitian sebelumnya, ubi jalar dapat diolah menjadi produk antara atau produk setengah jadi seperti tepung. Tepung ubi jalar memiliki aplikasi yang lebih luas, salah satunya dalam produk bakery. Tepung ini dapat diolah menjadi berbagai macam produk seperti cookies, cake, roti, dan makanan tradisional. Tahapan awal pelatihan ini adalah pelatihan pembuatan tepung ubi jalar. Selanjutnya dilakukan pelatihan pembuatan cookies berbasis tepung ubi jalar, pelatihan pengemasan, pemasaran, dan pelatihan manajemen usaha. Kegiatan pelatihan ini dapat dijadikan langkah awal untuk meningkatkan kemampuan ibu-ibu kelompok tani di Desa Jenggik Utara dalam mengolah dan meningkatkan nilai ekonomi ubi jalar, serta dapat meningkatkan perekonomian petani. Ibu-ibu kelompok tani mengikuti tahapan kegiatan dengan penuh semangat dan termotivasi untuk mengolah ubi jalar menjadi tepung dan cookies.
SOSIALISASI PENANGANAN PASCAPANEN BUAH CABAI MERAH DI SERNU LABU BADAS KABUPATEN SUMBAWA Afgani, Chairul Anam; Ariskanopitasari, Ariskanopitasari
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.23437

Abstract

Cabai merupakan salah satu tanaman hortikultura yang sangat dibutuhkan di kalangan masyarakat Indonesia dengan nilai ekonomis yang tinggi. Cabai termasuk sayuran yang mudah busuk, mudah rusak, dan sulit dipertahankan dalam bentuk segar dan cabai tergolong sebagai produk pertanian klimakterik. Oleh karena itu, perlu cara penanganan pascapanen yang baik. Pelatihan bimbingan penanganan pascapanen cabai merah di masyarakat Sernu Labu Badas Sumbawa bertujuan untuk melatih masyarakat dalam penanganan pasca panen cabai merah yang memiliki mutu baik dan memperpanjang umur simpannya. Pemberian pengetahuan dilakukan secara sosialisasi, diskusi dan praktek. Hasil pengabdian masyarakat di masyarakat Sumbawa menunjukkan bahwa  masyarakat dapat memahami cara penanganan pasca panen cabai merah agar dapat menghasilkan hasil dengan kualitas yang baik dan memiliki masa simpan yang lama 4-6 bulan dengan sistem pengemasan yang baik
DAUR ULANG SAMPAH PLASTIK MENJADI PRODUK BERNILAI DALAM MENDUKUNG KELESTARIAN LINGKUNGAN Lensari, Delfy; Rosianty, Yuli; Paridawati, Ika; Ideliastuti, Ideliastuti
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.24939

Abstract

Waste is a national and global problem that requires comprehensive handling. The 3R Reduce, Reuse, Recycle program can reduce environmental problems and support a green economy through improving the waste management process. Recycling is sorting waste according to type so that it can be reused into usable items. Examples include plastic, cans, paper, metal and glass waste. The aim of this service activity is to increase the skills of the Women's Farmer Group in recycling plastic waste into reusable goods. This service activity was carried out in collaboration with UM Palembang KKN students. The location of this community service activity is the Women's Farmers Group (KWT) Tanjung Raman Village, South Prabumulih District, Prabumulih City, South Sumatra Province. The methods used in carrying out activities include providing outreach, putting up banners for throwing away rubbish and carrying out training on recycling plastic waste into items that can be reused. The results of this service can help housewives manage plastic waste into reusable goods and support environmental sustainability
PEMANFAATAN LIMBAH ORGANIK MENJADI ECOPILLOW DI SEKOLAH MENENGAH PERTAMA KULON PROGO YOGYAKARTA kusumastuti, erwin kusumastuti; Nugroho, Sofyan Dwi; Harya, Gyska Indah
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.23048

Abstract

Coconut fiber is often just piled up and burned because it is often considered waste. Coconut fiber is an organic waste that is easily decomposed. This waste is still used by several sub-districts in Kulonprogo Regency where it is processed into materials for making products including coir rope, cocopot, brooms, doormats, and cocopeat which we often encounter in cleaning equipment shops and plant shops. This phenomenon provides strong creativity in upgrading innovations by increasing the added value of coconut fiber. The objectives of this training were deliberately given to Kulon Progo Middle School students, including knowing how to use coconut fiber waste in useful products training in making environmentally friendly health pillows; and knowing the convenience of using health pillows from coconut fiber waste. The method used in this training goes through several stages, namely processing coconut fiber waste which consists of preparing the material, separating, bleaching, and drying. Furthermore, coconut fiber which has gone through a processing process produces cocofiber which is ready to be used as a pillow-filling material. Coconut fiber has a higher fiber content compared to other fibers. This level of fiber has great potential as a substitute for pillow filling. Processing coconut shell waste as a pillow filling material is an alternative to reduce coconut shell waste, which until now has not been seen as having a high selling value by the public. Based on the results of a survey of 40 residents, 100% stated that pillow products made from coconut fiber have a good appearance and are comfortable when used so that sleep is quality.AbstractCoconut fiber is often just piled up and burned because it is often considered waste. Coconut fiber is an organic waste that is easily decomposed. This waste is still used by several sub-districts in Kulonprogo Regency where it is processed into materials for making products including coir rope, cocopot, brooms, doormats, and cocopeat which we often encounter in cleaning equipment shops and plant shops. This phenomenon provides strong creativity in upgrading innovations by increasing the added value of coconut fiber. The objectives of this training were deliberately given to Kulon Progo Middle School students, including knowing how to use coconut fiber waste in useful products training in making environmentally friendly health pillows; and knowing the convenience of using health pillows from coconut fiber waste. The method used in this training goes through several stages, namely processing coconut fiber waste which consists of preparing the material, separating, bleaching, and drying. Furthermore, coconut fiber which has gone through a processing process produces coco fiber which is ready to be used as a pillow-filling material. Coconut fiber has a higher fiber content compared to other fibers. This level of fiber has great potential as a substitute for pillow filling. Processing coconut shell waste as a pillow filling material is an alternative to reduce coconut shell waste, which until now has not been seen as having a high selling value by the public. Based on the results of a survey of 40 residents, 100% stated that pillow products made from coconut fiber have a good appearance and are comfortable when used so that sleep is quality.
ANALISIS BAHAYA MIKROORGANISME PADA RAJUNGAN KALENG PT. X DENGAN METODE SQC (STATISTICAL QUALITY CONTROL) SEBAGAI PENERAPAN PENGOLAHAN PANGAN YANG BERKELANJUTAN Pramono, Yoyok Budi; Listya, Angelique Gangsar
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.22846

Abstract

Pengolahan pangan merupakan hal yang penting untuk menjamin keamanan dan kualitas yang baik pada pangan. Rajungan merupakan produk yang mudah mengalami kerusakan sehingga diperlukan pengolahan yang baik dan benar. Pengolahan rajungan dilakukan dengan proses canning yang dapat mencegah produk terkena kontaminasi dan memiliki umur simpan yang lama. Pengolahan rajungan didasari dengan produksi pangan yang baik sesuai dengan persyaratan yang telah ditetapkan serta melalui serangkaian tahapan pengujian mikroba, yaitu uji TPC dan E. coli untuk menjamin keamanan produk. Hal tersebut sejalan dengan tujuan SDGs (Sustainable Development Goals), yaitu konsumsi dan produksi yang bertanggung jawab. Produk pangan yang aman dan berkualitas dapat menciptakan perlindungan bagi konsumen.

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