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INDONESIA
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni
Published by Universitas Negeri Yogyakarta
ISSN : 14113554     EISSN : 26206404     DOI : -
Core Subject : Humanities, Science, Art,
Arts Humanities Computer Science & IT
Inotek is a journal that publishes scientific articles related to the application of science and technology, vouchers, entrepreneurship, and a range of other community services that meet the qualification criteria. However, this journal also contains the results of research in the form of applications and technology innovation. This scientific journal published twice a year in February and August.
Arjuna Subject : -
Articles 5 Documents
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Search results for , issue "Vol 26, No 2 (2022)" : 5 Documents clear
Inovasi Usaha Abon Lele Tingkat Usaha Kecil Menengah (UKM) dalam Peningkatan Kualitas Produk Anam, Choirul; Harini, Harini; Widiyanti, Emi
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 26, No 2 (2022)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v22i2.21720

Abstract

Industrial development in Indonesia is very dynamic, including in the food and beverage industry. So that innovation and facilitation for Small and Medium Enterprises (SMEs) are needed to improve the competitiveness of the products produced. SMEs shredded catfish "Indri Marwanti" Mojolaban Sukoharjo, is one of the fisheries product processing industries that have made innovations in shredded catfish products. Starting from the arrangement of facilities and production equipment, the application of good manufacturing practice methods, adaptive use of equipment to improve product quality, to packaging design and labeling on its business products. This activity is intended to implement innovations in increasing the quantity and quality of SME  shredded Catfish "Indri Marwanti" through improving production methods and introducing several equipment and packaging that can improve the quality of shredded catfish so that consumer acceptance and business turnover can increase.
Uji impak mesin heated die screw extruder pada pembriketan limbah pertanian Budiana, Eko Prasetya; Himawanto, Dwi Aries; Prija T., D. Danardono D.; Widodo, Purwadi Joko; Suhardi, Bambang
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 26, No 2 (2022)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v22i2.12337

Abstract

Limbah pertanian (sekam padi, jerami padi, tongkol jagung, kulit singkong, rumput, dll) diproduksi dalam jumlah besar di Indonesia. Limbah pertanian dapat diubah menjadi bentuk energi melalui proses konversi termo mekanik. Proses pembuatan briket adalah pengubahan limbah pertanian menjadi briket berbentuk seragam yang mudah digunakan, diangkut, dan disimpan. Tujuan dari penelitian ini adalah untuk menentukan suhu dan kecepatan poros ekstruder ulir die berpemanas untuk pembriketan limbah pertanian. Sampel briket dibriket pada suhu 200, 300, 400o C dan kecepatan poros 30, 50, 100 rpm. Uji impak dilakukan untuk mendapatkan temperatur dan kecepatan poros yang sesuai untuk pembuatan briket limbah pertanian. Uji impak dilakukan dengan menjatuhkan sampel briket dari ketinggian 2 m ke lantai beton. Hasil pengujian menunjukkan bahwa temperatur briket dan kecepatan poros yang baik adalah 300o C dan 50 rpm.The impact test of heated die screw extruder on agricultural waste briquettingAgricultural wastes (rice husk, rice straw, corncob, cassava peel, grass, etc.) are produced in considerable quantities in Indonesia. Agricultural waste can be converted to a form of energy through the thermomechanical conversion process. The briquetting process is converting agricultural waste into uniformly shaped briquettes that are easy to use, transport and store. The present study aims to determine the temperature and the shaft speed of heated die screw extruder for briquetting agricultural wastes. Briquette samples were briquetted at the temperature of 200 o, 300 o, 400o C and shaft speeds of 30, 50, and 100 rpm. An impact test was conducted to obtain the temperature and shaft speed suitable for briquetting of agricultural wastes. The impact test was carried out by dropping a briquette sample from 2 m onto a concrete floor. The test results show an excellent briquetting temperature and shaft speeds are 300o C and 50 rpm.
Yoghurt berbahan dasar susu kambing sebagai embrio usaha mikro masyarakat sugiarto, meilan
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 26, No 2 (2022)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v22i2.15905

Abstract

Upaya pemulihan ekonomi kehidupan masyarakat pasca erupsi gunung Merapi sangat membutuhkan sinergi antar komunitas yang ada. Artikel IbM ini bertujuan untuk mendeskripsikan usaha untuk menciptakan sinergi antara kelompok wanita tani "Adem Ayem" dengan kelompok peternak kambing "Sido Makmur" Huntap Gondang 3 Desa Wukirsari Kabupaten Sleman. IbM ini menerapkan inovasi melalui transfer IPTEK berupa pembuatan yoghurt berbahan dasar susu kambing, yang diharapkan menjadi stimulus munculnya embrio usaha. Manfaat kegiatan IbM ini diharapkan dapat meningkatkan nilai jual susu kambing serta pemberdayaan perempuan. Metode yang digunakan dalam kegiatan IbM ini adalah pendampingan, pelatihan, pengadaan alat, bimbingan teknis. Evaluasi kegiatan dilakukan secara internal dan eksternal. Berdasarkan berbagai kegiatan IbM yang telah dilaksanakan dengan baik dapat disimpulkan bahwa ditinjau dari aspek produksi, melalui berbagai pelatihan, pendampingan dan bimbingan teknis yang dilakukan, kedua mitra mampu meningkatkan kemampuan dan ketrampilan mitra dalam berbagai hal. Inovasi yang dilakukan melalui transfer IPTEK dengan mengolah susu kambing menjadi yoghurt telah memberikan dampak ekonomis secara nyata. Dukungan perangkat desa maupun kepala desa sangat membantu dalam mengembangkan hasil karya kelompok mitra IbM di masa datang, terutama dalam hal pemasaran.Yogurt made from goat's milk as an embryo for community micro-enterprisesEfforts to restore the economy of people's lives after the eruption of Mount Merapi need synergy among existing communities. This IbM article aims to describe efforts to create a synergy between the women farmer group "Adem Ayem" and the goat breeder group "Sido Makmur" Huntap Gondang 3 Wukirsari Village, Sleman Regency. This IbM applies innovation through science and technology transfer in making yogurt made from goat's milk, which is expected to be a stimulus for the emergence of business embryos. The benefits of this IbM activity are expected to increase the selling value of goat's milk and empower women. The methods used in this IbM activity are mentoring, training, equipment procurement, and technical guidance. Evaluation of activities is carried out internally and externally. Based on various well-implemented IbM activities, it can be concluded that in terms of production, the two partners were able to improve their abilities and skills through various pieces of training, assistance, and technical guidance. Innovations made through the transfer of science and technology by processing goat's milk into yogurt have had a real economic impact. The support of village officials and village heads is beneficial in developing the work of the IbM partner group in the future, especially in terms of marketing.
TEKNOLOGI PEMBUATAN KERUPUK BERBASIS SINGKONG DI POSDAYA MUSLIMATAN AR-RAHMAN DESA CANDIJATI KABUPATEN JEMBER DALAM UPAYA PENGENTASAN KEMISKINAN Subroto, Gatot; Handoyo, Tri; Arum, Ayu Puspita
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 26, No 2 (2022)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v26i2.16859

Abstract

This activity aims to foster and improve the welfare conditions of the community, through empowering women in the village to increase family income. This method involves counseling production of cassava crackers, introduction as well as providing production equipment and counseling about the economy and small business of production of hygienic cassava crackers certified P-IRT. The conclusions of this activity are: (1) training the production of cassava crackers using the appropriate technology of boilers to increase income, welfare of group members, and open new job opportunities. (2) Hygienic cassava crackers products was produced more hygienic with good packaging (3) Increasing the production of cassava crackers from 20 to 50 packs.
Rintisan laboratorium literasi sosial berbasis komunitas: Kampus, sekolah, masyarakat, industri Pratiwi, Poerwanti Hadi; Agustina, Dwi; Setya Dhewantoro, Happri Novriza; Disyacitta, Fikri
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 26, No 2 (2022)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v26i2.77140

Abstract

The initial idea of the need for campuses to collaborate with schools, communities, and industries was due to such rapid social changes, especially during and after the Covid-19 pandemic. The Social Literacy Laboratory is a form of collaboration between various communities that have responsibility, concern, and attention to the growth and development process of children and adolescents through literacy (social) activities, both through formal and/or non-formal education. The objectives of this activity are: exploring cooperation and collaboration between multi-parties to consistently and planned efforts to improve the quality of education and the development of reliable resources, carry out regular and scheduled workshop activities to create a Community-Based Social Literacy Laboratory pilot. The target audience in this activity is the teachers of De Britto High School (Yogyakarta), with the number of participants being 25 high school teachers. Some of the activities that have been carried out are: formulation of problems to be solved (stage 1), planning activities and selecting topics and materials (stage 2), and brainstorming the concept of the Social Literacy Laboratory, mapping/identifying the needs of the Social Literacy Laboratory, and follow-up plans.

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