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Journal of Innovation and Applied Technology

jiat
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Published by Universitas Brawijaya

ISSN : 24777951 EISSN : 25024973 DOI : -

Core Subject : Science,

Computer Science & IT

Article published Journal of Innovation and Applied Technology (JIAT) include the results of community service related to Community Development, Economic Development, Transfer and Diffusion of Technology, Innovation Science and Technology, Institutional Innovation, Development of Local Wisdom, Basic Social Services for Disaster Mitigation adaptation to Climate Change, and entrepreneurship that have been considered and approved by the Editorial Board.

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Articles 12 Documents

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Search results for , issue "Vol 2, No 1 (2016)" : 12 Documents clear

PERBAIKAN KAPABILITAS PRODUKSI PADA UKM BAWANG GORENG KEMASAN DI KOTA WISATA BATU Mas’ud Effendi
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACT Fried onion and garlic, which is produced in Batu as home industry, has commercial product as food ingredient. There are two home industry in Batu, SMEs MMM located in Ngaglik village and SMEs Zaky located in Pesanggarahan village. The constrain in SMEs is the lack of production capacity due to low adoption of technology and production efficiency with which production facilities still manually so that the quality and quantity of the product cannot be maximal. The need for technological innovation over the production process will be able to improve the performance and quality of health functional beverage production. The results that have been achieved in the implementation of IbM activities include facilitating the transfer of technology in the form of cutting machine and spinner which has been applied by partners, guidance on improvement of production and management system includes quality control, GMP and log book for business management, and training, socialization and mentoring improved packaging design and marketing on-line. The results showed an increase in production efficiency with shorter time, increased quality packaging and products value is higher so that SMEs can increase profits.

ANALYSIS OF BUSINESS DEVELOPMENT BASED ON MANGROVE IN THE DAMAS BEACH DISTRICT TRENGGALEK pudji purwanti; edi susilo; dwi setijawati
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Mangrove forests in Damas coastal has many switching function as plantations, causing a reduction in mangrove forest areas. The decline in mangrove forest area as a result of conversion to palm plantation committed by some members of the group LMDH "Agro Lestari". This is due to the assumption of palm trees have economic value that is higher than the mangrove vegetation. Meanwhile, mangrove forest conservation efforts have been carried out by the service related to the bakau’s management group or Pokmaswas (Community Monitoring Group) called "Anchor Marine". However, the efforts of mangrove reforestation were less successful, due to the conversion of mangrove land for palm plantations is still running.This study evaluates the implementation of awareness activities in the management of mangrove forests and mangrove-based business training activities. Based on the evaluation of activities after the extension, shows that people have a positive behavior and participation of the management of mangrove forests. Based on the evaluation results to the participants counseling and training mangrove processing, respondents are interested in developing mangrove syrop (80%), crackers mangrove (70%) and brownies (60%). Based on the respondent's ability to perform processing as much as 60% of respondents feel they have the ability in processing dodol, and 60% of respondents also feel have the ability in processing syrop mangrove. Based on the analysis of business profitability, the development of products brownies value profitability 47.26%, while the mangrove crackers 43.41% and 46.93% dodol mangrove. While syrop pepada has a profitability of 16.35%. Making api-api brownies, api-api crackers and api-api dodol can be done when the fruit season fires for 4 months.

PENINGKATAN DAYA SAING MINUMAN FUNGSIONAL INSTAN (SARI APEL CELUP DAN SARI POKAK), SEBAGAI PRODUK KHAS AGROWISATA BATU Elok Zubaidah
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACTBatu city is an agrotourism city that has been growth rapidly, both as a tourism area and as the center of small scale industries. Wild eggplant extract drink and apple bag are the new competitive products that produced by SMEs in Batu City since 2011. Apple bag is a practical innovative beverage made from apple, and wild eggplant extract drink is a traditional beverage from East Java that made from spices herbs. The SMEs problem is the low production capacity due to manual packaging process. The packaging process of Apple bag was done by other company that lead to high cost production and need a long time, and the wild eggplant extract drink packaging was done manually. The impact of this problem is delayed of the consumer demand fulfillment. The aim of community services activities is to introduce the new packaging technology including mini shrink tunnel and packaging sealer. The activities had improved production effectiveness around doubled so the SMEs be able to produce its product more efficient and higher productivity.

APPLICATION OF ORGANIC WASTE AS RENEWAL TECHNOLOGY OF EARTHWORM CULTURED MEDIA Qurrota A'yunin
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

AbstractThe organic material has a major influence on the development of earthworm population because the organic material contained in the media is needed to continue living. Earthworm species are very potential to be developed is a kind of Lumbricus rubellus. Tofu dregswere chosen because it has a high protein content that can accelerate growth. In addition, the availability of raw material tofu dregs will facilitate cultivation of earthworms and sustainability of this activity given the Kediri district as one of the producers of tofu and will automatically donate a sizeable tofu waste. Further use of tofu waste as raw material for the cultivation of earthworm media intended to reduce the impact of environmental pollution which may occur from the waste production of tofu. Results of growth of earthworms on organic waste media (Tofu Dregs, cow manure, sawdust and soil) fermented influence on the growth of biomass of earthworms L. rubellus shown the best results with a tofu dregs of the media gain value by an average of 87.78 g with SD ± 5.87 and the value of the average productivity of 2.92 g / day with SD ± 0.19. Production of earthworms increased from the initial weight of 1 kg to 3 kg within ± 45 days maintenance.

PERBAIKAN KINERJA PRODUKSI ENTING-ENTING GETI DENGAN PENYANGRAI DAN PENGGILING KACANG Rini Yulianingsih
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACTEnting-enting Geti is one of the superior products that produced by micro and small-scale agro-industries (SMEs) in Karangsari District Blitar City. Service activities aimed to improve the SMEs (Enggal Jaya and Cemara Jaya) productivity in Enting-enting Geti production through technological improvement, and the enhancement of management and production system. Application of new peanut roasters and grinder had improved production efficiency. Roasting capacity increased to 50 kg/h of 6-7 kg / h, while the milling capacity increased to 5 kg / h of 2 kg / h. The product quality Improvements are the homogeneity of size, color and texture of the peanut, as well as the improvement of hygiene and product safety since the previous tools using corrosive materials. The advantages of using the new equipment are the energy cost savings and faster processing that had impacted on the production costs reduction, and provides the better for quality and perfomance.

SIMPLE TECHNIQUES FOR MAKING BAGLOG HOUSEHOLD SCALE Sigit Kusmaryanto
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACTOne success is determined by the oyster mushroom cultivation baglog quality oyster mushroom growing media . Mastery practice of making baglog will greatly assist the maintenance baglog in the next phase to produce the optimal production of mushrooms . with the capability of producing baglog can be used as an alternative attempt to do in a household scale . The following will explain the simple technique of making baglog household but can produce optimal oyster mushrooms and production analysis baglog which can be used as an alternative business find additional revenue .

PENGUATAN ALIH TEKNOLOGI PRODUKSI DI UKM SAMBEL PECEL, ANGGOTA JARINGAN USAHA SEKOTA BATU “GRAS” (Guyub Rukun Agawe Santoso) DI KOTA WISATA BATU Siti Asmaul Mustaniroh
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACT SMEs Echo Food and Rr Rahayu, located in Batu, produce peanut paste. Unfortunately, they has low efficiency and production because production facilities still manually. The long duration during milling process causes reducing time production. Therefore, the quality and quantity of the product cannot be maximal. The need for technological innovation over the production process will be able to improve the performance and quality of health functional beverage production. The results that have been achieved in the implementation of IbM activities include facilitating the transfer of technology in the form of milling machine and frying machine which has been applied by partners, guidance on improvement of production and management system includes quality control, GMP and log book for business management, and training, socialization and mentoring improved packaging design and marketing on-line. The results showed an increase in production efficiency with shorter time, increased quality packaging and products value is higher so that SMEs can increase profits.

PENINGKATAN EFISIENSI PROSES PRODUKSI STICK FUNGSIONAL ANEKA RASA DI KOTA BATU Arie Febrianto Mulyadi
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACTThe business of snack food is an prospective of a business that is most preferred by many people because it does not need a lot of capital, simple, and profitable. In Batu city, there are two members of SMEs that produce stick functional are KHARIS and LUBER REJEKI. The advantages of this snack food can be consumed by all segments of consumers with affordable prices and safe for consumption. During the 2nd SMEs doing the majority of the production of onion stick manually, especially in the process of mixing and shaping of stick are not maximum production capacity, only 5 kg per hour. These activities include the dissemination methods of production equipment technology such as Food Mixer and Shaping of Stick Automatic and mentoring of GMP. The results showed that facilitation Food Mixer and Shaping of Stick Automatic can improve the efficiency of 2-4 times, as well as the level of understanding of GMP for SMEs are better.

PENINGKATAN KESEJAHTERAAN PETERNAK MELALUI PENINGKATAN PRODUKSI AYAM MENGGUNAKAN VCO (COCONUT VIRGIN OIL) PLUS DAN PRODUK OLAHAN TELUR Sri Muwarni
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Abstrak Peternakan ayam merupakan usaha yang mempunyai resiko tinggi, karena munculnya berbagai macam penyakit yang dapat menimbulkan kerugian ekonomi yang cukup besar. Inovasi baru pencegahan dan pengobatan penyakit dengan pemanfaatan herbal. Herbal yang banyak diteliti adalah coconut virgin oil (VCO). VCO stabil dalam pemanasan, dan tidak mudah teroksidasi. Manfaat VCO antara lain sebagai antioksidan, antibakteri, antivirus, antijamur, obat cacing, sumber nutrisi, menurunkan kolesterol, mengobati diabetes, memperbaiki penyerapan instestinal terhadap nutrisi, antikanker. Pada ibu hamil dan menyusui, VCO memudahkan bayi menyerap nutrisi, vitamin, mineral dan melindungi bayi dari penyakit infeksi.Pengabdian IbM ini mengacu hasil penelitian Pradhikta dkk. (2013), bahwa VCO-Plus (VCO + asam amino + multivitamin) yang diberikan selama tiga hari berturut-turut, dosis 1 ml/ kg BB, dapat meningkatkan produksi telur 75 % ayam-ayam yang produksi telurnya sudah menurun 60%. Pada pengabdian IbM dilakukan sosialisasi kepeda peternak: 1) Biosekuriti beternak ayam; 2) Manfaat VCO-Plus. Peserta ibu-ibu, diberikan demo pembuatan produk olahan dari telur, sebagai salah satu cara pemanfaatan produk ayam. Selain penyuluhan, diberikan: 1) Buku tentang menejemen pemeliharaan ayam petelur, manfaat VCO-Plus, cara pembuatan VCO, sosis jamur-ayam, chicken nugget sayur-ayam; 2) Produk VCO-Plus untuk diaplikasikan pada ternak ayam; 3) Pada kelompok ibu-ibu, diberikan seperangkat peralatan untuk membuat produk olahan dari telur. Kepada Mitra-1, Mitra-2 dan beberapa peternak diberikan VCO-Plus untuk diaplikasikan pada ayam yang mengalami penurunan produksi dan kualitas telur, dan diberikan pada ayam yang sedang sakit.Hasil yang diperoleh dari pemberian VCO-Plus selama 3 hari berturut-turut dengan dosis 1 ml/kg BB: 1). Dapat meningkatkan produksi dan kualitas telur dengan produksi optimum dicapai pada hari ke-7/8 dari awal pemberian VCO-Plus; 2). Dapat memperbaiki kondisi tubuh hewan yang sedang sakit.Dapat disimpulkan, bahwa VCO-Plus mengandung nutrisi, energi, multivitamin, asam amino, antioksidan, antiinflamasi, imunostimulator, antimikroba, sehingga dapat meningkatkan produksi dan kualitas telur, serta dapat memperbaiki kondisi hewan.

INSTALLATION OF PASTEURIZATION DAIRY CATTLE EQUIPMENT BASED ON BIOMASS ENERGY: WOOD SAW DUST BRIQUETTES Sugiono sugiono
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Often the location of dairy cattle farms is far from KUD shelter/processing becomes a real obstacle to maintain the quality of milk from a review of health. Moreover, the problems of availability of non-renewable energy for small entrepreneurs is burdensome in terms of price. Potential utilization of the Tepas village becomes an important things to synergize between the workman of wood cutter and the farmers of dairy cattle. Therefore, this journal aims is to create a pasteurization tools fueled of woodsawdust briquettes. The first step is studying literature and field surveys which is used as a basis in designing the briquette molding equipment and hearth of pasteurization in the model of 2D / 3D CAD design. The next step is making dough of woodsawdust with adhesive starch and then pressed by briquettes molder. The briquettes which have finished is used as a heat source of pasteurization tube with LTLT (Low Temperature Long Time) methods to reach temperatures of 650°C within 30 minutes. Pasteurized milk can be stored at room temperature within safe 3 days which means could saving the transportation fuel around Rp. 740,000, - per month.

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