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DIGIMAS: Jurnal Transformasi Digital Masyarakat
Published by Universitas Jember
ISSN : -     EISSN : 30906008     DOI : https://doi.org/10.19184/digimas.v1i2
Core Subject : Science, Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Engineering Other
Ruang lingkup jurnal ini mencakup beberapa topik utama berikut: Teknologi Terapan Mengulas penerapan pengetahuan ilmiah dan teknologi untuk tujuan praktis yang bermanfaat bagi masyarakat dan lingkungan. Topik ini mencakup teknologi sederhana maupun canggih yang diterapkan di berbagai bidang, seperti industri dan pendidikan. Desain dan Pengembangan Produk Membahas proses perancangan dan pengembangan produk berbasis inovasi, termasuk identifikasi kebutuhan pengguna, solusi kreatif, dan validasi produk dengan pengguna nyata. Wirausaha Menyoroti peran teknologi dan inovasi dalam mendukung pengembangan UMKM, pemberdayaan ekonomi, transformasi digital pemasaran, serta pelatihan manajemen dan keuangan untuk mendorong kemandirian masyarakat. Sistem dan Teknologi Informasi Mencakup penerapan teknologi informasi dalam pendidikan, layanan publik, pemasaran, dan pemberdayaan komunitas, termasuk pengembangan sistem untuk mendukung usaha kecil dan menengah. Teknologi Pendidikan Berfokus pada pengembangan, penerapan, dan evaluasi teknologi pendidikan untuk mendukung proses pembelajaran, pengajaran, dan penilaian.
Arjuna Subject : Umum - Umum
Articles 59 Documents
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Implementasi Game-Based Learning Menggunakan Roblox untuk Meningkatkan Literasi, Critical Thinking, dan Problem Solving Abbi Nizar Muhammad; Bagas Al Akbar Maulana; Muhammad Hanif Prahasta; Reza Azaria Ardhani
Jurnal Transformasi Digital Masyarakat (DIGIMAS) Vol. 2 No. 1 (2026): Vol. 2 No. 1 (2026): DIGIMAS: Jurnal Transformasi Digital Masyarakat
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/digimas.v2i1.60032

Abstract

Rendahnya capaian literasi dan numerasi siswa Indonesia berdasarkan hasil Programme for International Student Assessment (PISA) 2022 menunjukkan perlunya inovasi pembelajaran digital yang lebih interaktif dan kontekstual. Selain itu, proses pembelajaran di sekolah masih didominasi metode konvensional dengan pemanfaatan teknologi yang belum optimal sehingga berdampak pada rendahnya motivasi belajar, kemampuan berpikir kritis, dan problem solving siswa. Kegiatan pengabdian ini bertujuan mengembangkan media pembelajaran berbasis game edukatif pada platform Roblox untuk meningkatkan literasi, numerasi, critical thinking, dan problem solving siswa usia 15 tahun di Jember. Metode pengembangan menggunakan Iterative Product Development Process. Pengembangan map dilakukan menggunakan Roblox Studio melalui penerapan fitur storytelling, stage quiz berbasis literasi dan numerasi, sistem reward, serta mode kolaborasi multiplayer. Hasil kegiatan menunjukkan bahwa media pembelajaran MountDaki mampu meningkatkan motivasi dan keterlibatan siswa dalam proses pembelajaran. Siswa menunjukkan antusiasme tinggi dalam menyelesaikan tantangan berbasis literasi dan numerasi, serta mampu berkolaborasi dalam menyelesaikan problem solving pada permainan. Fitur gamifikasi dan multiplayer juga dinilai mampu menciptakan pengalaman belajar yang lebih interaktif, aplikatif, dan menyenangkan sehingga berpotensi menjadi inovasi pembelajaran digital yang relevan dengan kebutuhan pendidikan abad ke-21.
Optimalisasi Limbah Kulit Semangka sebagai Produk Manisan untuk Meningkatkan Nilai Tambah dan Kemandirian Ekonomi Keluarga Amalia, Karina Nine; Ferdiansyah Putra Manggala; Abdurohman; Ahmad Muzaki; Ahmad Rofiki; Brian Rizqi Paradisiaca Darnoto; Dony Bahtera Firmawan; Tri Agustina Nugrahani; Katarina Leba; Muhammad Andryan Wahyu Saputra
Jurnal Transformasi Digital Masyarakat (DIGIMAS) Vol. 2 No. 1 (2026): Vol. 2 No. 1 (2026): DIGIMAS: Jurnal Transformasi Digital Masyarakat
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/digimas.v2i1.60033

Abstract

Semangka merupakan salah satu komoditas hortikultura yang banyak dikonsumsi masyarakat karena rasanya yang manis, menyegarkan, serta memiliki kandungan air yang tinggi. Namun, pemanfaatan buah semangka umumnya hanya berfokus pada bagian daging buah, sedangkan kulit semangka masih dianggap sebagai limbah rumah tangga yang belum memiliki nilai ekonomi optimal. Kondisi tersebut menunjukkan perlunya upaya pemberdayaan masyarakat melalui inovasi pengolahan limbah kulit semangka menjadi produk bernilai tambah. Kegiatan pengabdian kepada masyarakat ini dilaksanakan di Kecamatan Mayang, Kabupaten Jember, dengan tujuan meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah kulit semangka menjadi produk manisan, sekaligus memberikan edukasi mengenai strategi pemasaran produk secara daring maupun luring. Metode pelaksanaan kegiatan meliputi tahap sosialisasi, penyuluhan, demonstrasi pembuatan manisan kulit semangka, serta pendampingan pemasaran produk. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta mengenai potensi pemanfaatan limbah kulit semangka dan kemampuan peserta dalam menghasilkan produk olahan yang layak konsumsi dan memiliki nilai jual. Selain itu, peserta juga memperoleh wawasan terkait pengemasan dan pemasaran digital sebagai upaya pengembangan usaha berbasis pangan lokal. Kegiatan ini diharapkan dapat menjadi alternatif pemberdayaan ekonomi masyarakat sekaligus mendukung pengurangan limbah pangan melalui pemanfaatan produk hortikultura secara berkelanjutan.
Potensi Terapeutik Ekstrak Daun Clitoria ternatea (Kembang Telang): Aktivitas Farmakologi, Profil Fitokimia, dan Keamanan Marpaung, Abdullah Muzi
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60012

Abstract

Clitoria ternatea (butterfly pea) leaves constitute a unique phytochemical system within the species, rich in non-anthocyanin compounds that exhibit diverse pharmacological activities. While the flower has been extensively studied for its anthocyanin pigments, the leaf demonstrates broader and more sustained bioactivity due to its abundance of flavonoids, phenolic acids, triterpenoids, alkaloids, and cyclotides. This review critically examines the phytochemical composition, pharmacological mechanisms, and safety profile of C. ternatea leaves based on contemporary experimental and analytical evidence. Quantitative analyses reveal that leaf extracts possess higher total phenolic and flavonoid contents than other plant parts, correlating with strong antioxidant and antidiabetic capacities. Major bioactives such as taraxerol, vasicine-type alkaloids, and the cystine-knot cyclotide Cter M contribute synergistically to antioxidant defense, anti-inflammatory modulation, and glucose regulation. Experimental findings also indicate analgesic, antimicrobial, and neuroprotective activities mediated through inhibition of COX-2, α-glucosidase, and acetylcholinesterase, along with enhancement of Nrf2-dependent antioxidant pathways. Toxicological studies suggest a wide safety margin, with oral LD₅₀ values exceeding 2000 mg/kg and no significant histopathological alterations in vital organs. The absence of major adverse effects supports the short-term safety of leaf extracts, although data on chronic and reproductive toxicity remain insufficient. Overall, available evidence identifies C. ternatea leaves as a promising source of multifunctional bioactive compounds with considerable potential for future development in phytopharmaceutical and nutraceutical applications.Keywords: health benefits, medicinal plants, pharmacological activities, phytochemical composition
Performance of Microhydro Power Plant in Tlocor Village, Banyuwangi, East Java for Households and Post-Harvest Processing Rahmanto, Dedy Eko; Wibowo, Michael Joko; Faizin, Nur; Fahriannur, Ahmad; Aurelya , Azza Auliya Rahma
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60014

Abstract

Microhydro power plants utilize the kinetic energy of water to spin a turbine and the turbine rotation is used to spin a generator so that it can produce electricity. One example of a microhydro power plant is the Tlocor microhydro located in Tlocor village, Banyuwangi, East Jawa, Indonesia. Tlocor microhydro uses a crossflow turbine and 8 kw synchronous generator. Tlocor microhydro needs to be investigated to determine its performance and development potential. The research was carried out by observing water discharge using a current meter and observing electrical parameters using a power logger and testing voltage drop. The river water discharge is 0.36 m3/s and the turbine used is 0.21 m3/s. The normal daily electrical voltage for Tlocor microhydro is 217.37 volts with a voltage drop at the farthest consumer of 0.68 volts. The resulting electrical frequency is an average of 49.9 Hz. The normal daily electrical power produced by Tlocor microhydro reaches 2605.5 watts. The micro-hydro electrical power produced still has the potential to be increased if the water flow entering the turbine is increased. This can be done if the need for electrical power increases or is used for economic empowerment of communities using Tlocor microhydro.Keywords: electrical, generator, microhydro, water discharge
Karakteristik Fisikokimia dan Antioksidan Minuman Herbal Bunga Telang pada Berbagai Proporsi Daun Rambusa dan Beluntas Widyawati, Paini Sri; Epriliati, Indah; Purwanto, Agus; Simanjuntak, Melvin Emil
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60016

Abstract

Pluchea herbal drink has less attractive color and sensory characteristics so that it needs the addition of other herbal ingredients to improve it, especially butterfly pea flowers. Using of butterfly pea flowers at 60% w/w proportion can increase panelist acceptance, but its antioxidant activity is reduced. Therefore, it is necessary to combine pluchea leaves with stinking passion flower leaves to increase its antioxidant activity. The stinking passion flower is a herbal plant that has the potential as an antioxidant because it contains flavonoids, alkaloids, steroids, triterpenoids, saponins, and tannins. The purpose of this study was to determine the physicochemical and antioxidant characteristics of butterfly pea herbal drink in various proportions of stinking passion flower-pluchea leaves. The results showed that increasing the proportion of stinking passion flower leaves did not change the intensity and blue color of the butterfly pea herbal drink, but the turbidity level decreased along with the increase in pH value and the decrease in total acid value. The addition of stinking passion flower leaves up to a proportion of 70% w/w was able to increase the total phenol content (TPC) and antioxidant activity (DPPH free radical scavenging activity and iron ion reducing power/ FRAP), but the total flavonoid content/TFC decreased along with the increase in the proportion of stinking passion flower leaves. The combination of stinking passion flower-pluchea leaves up to a proportion of 70:30 % w/w is the right proportion to increase the total phenol content and antioxidant activity of the butterfly pea flower herbal drink.Keywords: antioxidant, butterfly pea flower, herbal drink, pluchea leaf, stinking passion flower leaf
Kapasitas dan Stabilitas Senyawa Antibakteri Ekstrak Kulit Kayu Akway (Drimys piperita) terhadap Pertumbuhan Escherichia coli Patogenik Roreng, Mathelda Kurniaty; Cepeda, Gino Nemesio
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60029

Abstract

Drimys piperita known with local name of akway by Sougb tribe communities lived in district of Anggi, regency of Pegunungan Arfak, Province of West Papua. The. Plant was used as tradisional medicines for treating malaria and enhancing vitality. The objectives of research were to know the group of compounds composed of akway bark ethanolic extracts, potency of akway extracts as an antibacterial agent on inhibiting growth of pathogenic Escherichia coli and stability of antibacterial compounds of extract on heating of 100ºC for 0−20 minutes. Qualitative assays of compounds composed extract were done on compound class of terpenoids, alkaloids, saponins, flavonoids, tannins dan steroids. Antibacterial capacity and stability assays were done by using agar well diffusion method. The results indicated that ethanolic extracts of akway content compound class of terpenoids, alkaloids, saponins, flavonoids, and tannins. Ethanolic extracts of akway could inhibit growth of pathogenic Escherichi coli ATCC 43894 and ATCC10798 on minimum inhibiting concentration of 1.05% and 1.26% respectively. The antibacterial properties of akway extract was stable on heating of 100ºC for 0−20 minutes. Ethanolic extracts of akway bark was potential as source of natural antibacterial agent for inhibiting growth of pathogenic E. coli.Keywords: antibacterial capacity, Drimys piperita, extracts, stability
Peningkatan Mutu Fungsional Kombucha dengan Penambahan Kunyit sebagai Sumber Antioksidan dan Pewarna Alami Fauzi, Mukhammad; Azmiyah, Mafazatul; Bakri, Abi
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60055

Abstract

Turmeric is a rhizome known to contain high levels of curcumin. It’s primarily processed into traditional beverages such as herbal medicine (jamu) ready to drink or its instant powder. Turmeric can be used to make a contemporary fermented beverage, i.e. kombucha. This study aims to determine the effect of adding turmeric and fermentation time in improving the quality of antioxidant properties and natural color as well as the physical, chemical, and sensory properties of turmeric kombucha. Unpeeled turmeric was washed and sliced, and then kombucha was made with concentrations of 4%, 6%, and 8% turmeric (w/v) in 500 mL of a 10% sugar solution. This mixture was boiled for 10 minutes, then filtered and cooled to 29–30°C. Then, 10% SCOBY starter was added and fermented for 6, 8, 10, and 12 days. Parameters such as antioxidant activity lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. Parameters such as antioxidant activity, lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. The percentage of turmeric and fermentation time significantly affected the quality of antioxidant activity against DPPH, color brightness value, yellowness value, pH, total titratable acid, and, as well as panelists' preference for the organoleptic properties of turmeric kombucha. Effectively, turmeric kombucha drink made from 6% turmeric and fermented for 8 days was characterized by antioxidant activity of 71.27%, brightness of 67.67, total soluble solids of 12.19%, pH 3.52, total titratable acid of 0.41%, and overall preference value of 5.63 (like). In the future, turmeric kombucha can be consumed as a functional kombucha-based beverage. Keywords: antioxidant activity, curcumin, turmeric, kombucha, sensory
Strategi Pengembangan Agroindustri Mengkudu di Kabupaten Jember Setiawan, Andika Putra; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu; Rismawati, Rizki
Jurnal Agroteknologi Vol. 20 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v20i1.60003

Abstract

Jember Regency is one of the largest noni-producing regions in East Java Province. However, the development of noni agroindustry has not yet reached its full potential. Various constraints related to raw material management, processing technology, business capital, and market access have limited the growth and competitiveness of the sector. This study was conducted in Jember Regency, East Java, Indonesia, to formulate an appropriate strategy for developing the noni agroindustry. The research employed the Hayami method to analyze value added, the Exponential Comparison Method to determine superior agroindustrial products, Interpretative Structural Modeling to identify key development elements, and the Analytical Hierarchy Process to prioritize development strategies. The results showed that processing 336,000 kg of noni fruit generated 168,000 L of liquid extract, 56,000 kg of chips, and 16,800 kg of noni coffee. Among the evaluated products, noni extract beverage was identified as the most prospective product for agroindustrial development. The key development elements included creating business opportunities for micro, small, and medium enterprises, strengthening processing technology from upstream to downstream, overcoming capital constraints, enhancing the role of buyers, and intensifying extension and promotional activities through conventional and digital channels. The priority strategy identified was improving market access, with a priority value of 0.254. The findings contribute to the development of a sustainable noni agroindustry model by integrating value-added enhancement, institutional strengthening, technological improvement, and market-oriented strategies. Practically, the results can serve as a reference for local governments, agroindustry actors, and stakeholders in designing policies and programs to increase the competitiveness of noni-based products, expand employment opportunities, strengthen rural enterprises, and support regional economic development in Jember Regency. Keywords: development strategy, market access, noni agroindustry, rural agroindustry
Inovasi dan Karakterisasi Fisikokimia Organoleptik Cookies Sagu dengan Penambahan Tepung Buah Pandan Tikar dan Pasta Buah Merah Marina, Vivi; Sarungallo, Zita Letviany; Murtiningrum, Murtiningrum; Situngkir, Risma Uli; Ginting, Dewi Muliana Beru
Jurnal Agroteknologi Vol. 20 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v20i1.60013

Abstract

An innovation to improve the nutrition and flavor of the sago cookies by adding pandan tikar fruit (Pandanus tectorius) flour and red fruit (Pandanus conoideus) paste. This study aims to innovate the production of sago cookies by adding pandan tikar fruit (PTF) flour and red fruit paste (RFP), and characterize. their physical properties, sensory attributes, proximate composition, and total carotenoid content. This study used an experimental method with a completely randomized design involving six treatments, namely the ratio between PTF flour, sago starch, RFP, and margarine: F0 (10%: 45%: 0%: 15%), F1 (10%: 45%: 5%: 10%), F2 (10%: 45%: 10%: 5%), F3 (5%: 50%: 10%: 5%), F4 (10%: 45%: 15%: 0%), and F5 (0%: 55%: 15%: 0%). The main ingredients for the cookies were a mixture of sago starch, PTF flour, and red fruit paste, along with supporting ingredients such as eggs, skim milk, maizena, margarine, and sugar. The results showed that increasing the concentration of red fruit paste by 5-15% increased the color intensity, expandability, and total carotenoid content, but decreased the intensity of aroma, taste, texture, and proximate content of the resulting sago cookies. Meanwhile, increasing the concentration of PTF flour by 5-10% reduced the expandability and total carotenoid content but increased the intensity of aroma, taste, and proximate content of the resulting sago cookies. The preferred sago cookie formulations by panelists were F0 (10% PTF flour) and F4 (5% PTF flour; 10% RFP). The F0 formula produced pale yellow cookies with a strong pandan aroma, sweet taste, crispy texture, and a proximate composition of 4.8% moisture, 1.63% ash, 20.67% fat, 3.03% protein, 74.67% carbohydrates, and 69.87 ppm carotenoids. In comparison, F4 cookies were reddish-orange with a milder pandan aroma, moderately sweet taste, similar texture, and higher nutritional value, containing 6.49% moisture, 1.40% ash, 19.97% fat, 3.12% protein, 75.51% carbohydrates, and 189.38 ppm carotenoids. Keywords: cookies, organoleptic, pandan tikar fruit flour, physicochemical, red fruit, sago

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