Open Access Jurnal Politeknik Negeri Jember
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Desiminasi Teknologi Pencucian Metode Ozonated Water di Industri Penanganan Ikan Segar: Dissemination of Ozonated Water Method Washing Technology in the Fresh Fish Handling Industry
No full textPermasalahan mitra UD Jaya Mitra Bahari adalah penanganan ikan segar dilakukan dengan pemberian es batu dan garam berlapis-lapis pada tumpukan ikan sedangkan permasalahan dari UD Mina Lestari adalah kualitas kurang baik disebabkan proses penanganan ikan segar yang masih tardisional. Tujuan kegiatan ini adalah desiminasi rancangan unit pencuci ikan berbasis ozonated water sehingga diperoleh produk ikan segar dengan kualitas lebih baik, warna yang lebih cerah serta tidak berbau amis. Teknologi ini terdiri atas komponen generator ozon, Pompa, Tangki Kontaktor, Injektor Venturi dan Bak pencuci. Hasil penelitian menunjukkan metode pencucian ozonated water berhasil dalam mempertahankan kualitas ikan bahkan dari sisi penampakan warna lebih baik dan bau amis dapat diminimalkan.Permasalahan mitra UD Jaya Mitra Bahari adalah penanganan ikan segar dilakukan dengan pemberian es batu dan garam berlapis-lapis pada tumpukan ikan sedangkan permasalahan dari UD Mina Lestari adalah kualitas kurang baik disebabkan proses penanganan ikan segar yang masih tardisional. Tujuan kegiatan ini adalah desiminasi rancangan unit pencuci ikan berbasis ozonated water sehingga diperoleh produk ikan segar dengan kualitas lebih baik, warna yang lebih cerah serta tidak berbau amis. Teknologi ini terdiri atas komponen generator ozon, Pompa, Tangki Kontaktor, Injektor Venturi dan Bak pencuci. Hasil penelitian menunjukkan metode pencucian ozonated water berhasil dalam mempertahankan kualitas ikan bahkan dari sisi penampakan warna lebih baik dan bau amis dapat diminimalkan
Pemberdayaan Guru Yayasan Pendidikan Al Khairaat Yogyakarta pada Penanggulangan Antimicrobial Resistance: dari UNAIR untuk Indonesia
Get PDFAntibiotics are compounds created by microorganisms to live by destroying their competitors. Antibiotics are commonly used without a prescription to treat symptoms caused by non-bacterial infections. Antibiotic resistance is a global problem. Continuous education is needed by agents of change to overcome this problem. Community service collaboration between the Department of Microbiology-Parasitology, FK Unair, and the Department of Microbiology, Faculty of Medicine, Public Health, and Nursing, Gadjah Mada University with partnerships for the goals teachers from the Al Khairaat Yogyakarta educational foundation, aim to provide an understanding of the proper use of antibiotics. The initial target of transfer of knowledge was successfully measured by increasing participants' post-test results.Antibiotika adalah zat yang diproduksi mikroba untuk bertahan hidup dengan cara mematikan saingannya. Penggunaan antibiotika tanpa resep dokter sebagian besar untuk mengobati gejala yang disebabkan oleh pathogen non-bakteri. Resistensi antibiotika adalah masalah global. Diperlukan pendidikan berkelanjutan oleh agent of change untuk mengatasi masalah ini. Pengabdian masyarakat kerjasama Departemen Mikrobiologi-Parasitologi FK Unair dengan Departemen Mikrobiologi Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan Universitas Gadjah Mada dengan Partnerships for The Goals guru Yayasan pendidikan Al Khairaat Yogyakarta bertujuan memberikan pemahaman penggunaan antibiotika secara bijak. Target awal dari transfer of knowledge berhasil diukur dengan peningkatan hasil post-test peserta
The INOVASI PRODUK MINUMAN TEH CASCARA DARI LIMBAH KULIT KOPI SEBAGAI SOLUSI PENGURANGAN LIMBAH PERTANIAN OLEH TEACHING FACTORY PENGOLAHAN PRODUK KOPI
No full textCoffee production from 2020 to 2022 experienced fluctuations. In 2020, coffee production reached 762.38 thousand tons, increasing to 786.19 thousand tons in 2021, or a 3.12% rise. As coffee production increases, the amount of waste produced also rises. Coffee husks make up 48% of physical composition, consisting of 42% fruit skin and 6% bean skin. The proportion of coffee husk generated during processing is quite significant, ranging from 40-45%. Coffee husks contain 10.4% crude protein and 17.2% crude fiber. Coffee husks also contain phenolic compounds with antimicrobial and antioxidant properties. Coffee husk extract can inhibit hyaluronidase, presenting potential to reduce allergies and inflammation. Given its composition and benefits, our service team has developed a cascara tea product. The active compounds in cascara include 1.8-8.56% tannins, 6.5% pectin, 1.3% caffeine, 2.6% chlorogenic acid, 1.6% caffeic acid, and 43% total anthocyanins. The community service program was conducted from June to November 2024. The target audience for the program was the Teaching Factory for Coffee Product Processing. The results showed that knowledge among technicians and students in the pre-test phase was highest (40%) in recognizing coffee waste, environmental impact, and health benefits of cascara tea, while the lowest (30%) was in cascara tea production. Post-test results showed a 100% improvement in cascara tea production skills. These results indicate that more than 70% of technicians and students understood and were able to produce cascara teaProduksi kopi dari tahun 2020 sampai 2022 mengalami fluktuasi. Tahun 2020 produksi kopi sebesar 762,38 ribu ton naik menjadi 786,19 ribu ton pada tahun 2021 atau meningkat sebesar 3,12 persen. Produksi kopi semakin tinggi, maka produksi limbah yang dihasilkan semakin tinggi. Limbah kulit kopi secara fisik komposisi mencapai 48%, terdiri dari kulit buah 42% dan kulit biji 6%. Proporsi kulit kopi yang dihasilkan dalam pengolahan cukup besar, yaitu 40-45%. Kandungan kulit kopi yaitu protein kasar 10,4%, serat kasar 17,2%. Kulit kopi mengandung zat fenolik bersifat antimikroba serta antioksidan. Ekstrak kulit kopi dapat menghambat hyaluronidase, sehingga menghadirkan potensi untuk menekan alergi dan peradangan. Kandungan dan manfaat tersebut, tim pengabdian membuat produk teh cascara. Kandungan senyawa aktif cascara yaitu tannin 1,8-8,56%, pektin 6,5%, kafein 1,3%, asam klorogenat 2,6%, asam kafeat 1,6%, antosianin total 43%. Pengabdian dilaksanakan Juni-November 2024. Sasaran pengabdian adalah Teaching Factory Pengolahan Produk Kopi. Hasil menunjukkan pengetahuan teknisi dan mahasiswa yaitu Pre-test paling memahami tentang pengenalan limbah kopi, dampak lingkungan, dan Manfaat Kesehatan dari teh cascara sebanyak 40%, sedangkan paling rendah tentang pembuatan teh cascara 30%. Hasil Post-Test tertinggi yaitu 100% pada pembuatan teh cascara. Hasil ini menunjukkan teknisi dan mahasiswa lebih dari 70% Paham dan bisa membuat teh cascara
Peningkatan Manajemen Usaha Melalui Integrasi Sistem Informasi Manajemen dan Keuangan di Kelompok Tani Sumber Kembang
Get PDFThe Sumber Kembang Farmers Group is a coffee producer located in Sukorambi District, Jember. The problems faced by partners are related to business management. The presence of workers at the agreed time is an absolute law for calculating worker honor. However, this is difficult to achieve if it is not supported by a good management information system. Therefore, the solution offered in this activity is the creation and training of a management information system in the form of a worker attendance application and an MS Access-based financial application. Furthermore, managers provide training regarding how to use management information systems and financial applications. The target achieved is to improve the business management of the Sumber Kembang Farmers Group. The output of this service activity is a service journal, online mass media articles, and videos of the service implementation.Kelompok Tani Sumber Kembang merupakan penghasil kopi yang berlokasi di Kecamatan Sukorambi, Jember. Permasalahan yang dihadapi mitra adalah terkait dengan manajemen usaha. Kehadiran pekerja yang sesuai dengan waktu yang disepakati merupakan hukum mutlak untuk melakukan perhitungan honor pekerja. Akan tetapi hal ini menjadi sulit untuk dapat tercapai jika tidak didukung oleh sistem informasi manajemen yang baik. Oleh karena itu, solusi yang ditawarkan pada kegiatan ini adalah pembuatan dan pelatihan sistem informasi manajemen berupa aplikasi presensi kehadiran pekerja dan aplikasi keuangan keuangan berbasis MS Access. Selanjutnya pengelola diberikan pelatihan terkait cara penggunaan system informasi manajemen dan aplikasi keuangan. Target yang dicapai adalah peningkatan manajemen usaha Kelompok Tani Sumber Kembang. Luaran kegiatan pengabdian ini adalah jurnal pengabdian, artikel media massa online, dan video pelaksanaan pengabdian
Pengaruh Tri Hita Karana Terhadap Minat Wirausaha Generasi Muda di Kabupaten Buleleng
Get PDFToday's young generation faces many economic problems, including high levels of unemployment, competition in the job market, and difficulties in meeting financial needs and expectations. Thus, this study aims to analyse the influence of Tri Hita Karana on the entrepreneurial interest of young people in Buleleng Regency. The population used in this study were all young people in Buleleng Regency. With the number of respondents as many as 90 respondents. Data collection methods in this study using a questionnaire method and reinforced with documentation and interviews. Meanwhile, the data was analysed using multiple linear regression analysis with the help of SPSS (Statistical Product and Service Solution). The results found that partially parahyangan elements have a positive and significant influence on entrepreneurial interest in Buleleng Regency, pawongan elements have a positive and significant influence on entrepreneurial interest in Buleleng Regency, and palemahan elements have a positive and significant influence on entrepreneurial interest in Buleleng Regency
The Performance of a drying machine utilizing an air dehumidification process for marungga leaves and identification of marungga flour
No full textMarungga leaves have the potential to be a source of antioxidants, minerals, and carbohydrates. These leaves can be processed into flour for further processing into various products. Marungga leaves must be dried before they can be processed into flour. They are heat-sensitive, so some of their nutritional content will be degraded if dried at high temperatures. A dehumidification system dryer was designed and built to produce low temperature and humidity to overcome the problem of high-temperature drying. The purpose of this study was to evaluate the performance of the dehumidification dryer and to assess the quality of dried Marungga flour. Drying was carried out under normal working conditions for 8 hours, with air temperature and humidity monitored at 20-minute intervals. The dried Marungga leaves were milled into flour and analyzed for physicochemical properties. The test results yielded the following data: air flow rate 0.109 kg/s, drying temperature 33.5°C, relative humidity 54.7%, drying rate 0.732 kg H2O/hour, specific humidity drop 0.01703 kg H2O/kgda, Carnot COP 6.8, actual COP 4.2, efficiency 61.8 %, SMER 0.055 kg/kWh. The Marungga flour produced had a moisture content 6.4%, protein 36.86%, antioxidants 58.765%, vitamin C 50.338%, and green color (a = -12.75) meets SNI 9228: 202
Inisiasi Agro-eduwisata Petik Jeruk di Teaching Factory Kebun Inovasi Polije
Get PDFTeaching Factory (TeFa) Kebun Innovation is one of the TeFa at Politeknik Negeri Jember which focuses on the production of food crop commodities and horticulture. One of the commodities cultivated at TeFa Kebun Inovasi is orange. There are 7 types of oranges cultivated at TeFa Kebun Inovasi. TeFa has the potential to be developed as an agro-tourism destination with 4,000 m2 of land planted with oranges. Agro-edutourism is a type of tourism that combines agriculture and education as its main objects. However, TeFa does not yet have an agro-educational tourism plan. For this reason, an agro-educational tourism initiative was carried out at TeFa Kebun Inovasi. Initiation activities are carried out through five stages, namely preliminary survey, focus group discussion, identification of tourism potential, mentoring, and monitoring and evaluation. The evaluation results show that the agro-edutourism initiation activities have improved the knowledge, skills, and management ability of the management team in designing agro-edutourism, delivered by the agenda of orange picking tour
Penguatan Nutriforce Melalui Pelatihan Konten Media Untuk Branding dan Promosi Pelayanan Konsultasi Gizi
Get PDFThe number of client visits to the Nutrition Care Center (NCC) since it began operating in 2022 has tended to decrease from 110 people to 98 people in 2023. This figure has not reached the target number of visits, even though in 2023 efforts have been made to organize promotional events NCC only carries out offline promotions to attract client visits, so it has not yet reached the wider community.. However, NCC has Nutriforce which can strengthen its potency. This activity aims to increase the number of visits to nutrition consultation services at NCC through branding activities and promotion of nutrition consultation services. This activity was carried out during August 2023, involving 10 people. Activities are divided into preparation, implementation, and monitoring and evaluation stages. The implementation method is FGD, counseling, training and assistance in creating images and videos for social media content for branding and promoting NCC more intensively. The success of the extension activities was evaluated using a pre-test-post-test knowledge questionnaire and then analyzed using a paired T-test. The results show an increase in Nutriforce's knowledge in creating nutritional consultation promotional content. In addition, there are additional promotional videos and images via Instagram social media which are produced every week
Pencegahan Stunting di Kabupaten Jember Melalui Pelatihan Pembuatan “TOLE” Pentol Lele di Desa Kemuning Lor
Get PDFStunting in Jember Regency is among the top five in East Java. Kemuning Lor Village is one of the villages that needs attention in stunting prevention. Knowledge about stunting prevention is very much needed by all layers of society. Regional potential also supports the success of stunting prevention. The majority of the residents' jobs there are as livestock farmers. This greatly supports the proposing team in implementing Sustainable Empowerment of representative Through Training in the Production and Digital Marketing of Pentol Lele as an Effort to Prevent the Increase of Stunting Cases in Jember Regency by providing socialization and training as well as direct practice in the processing of Pentol Lele. The purpose of this community service is to provide training in the production and digital marketing of Pentol Lele as an effort to prevent the increase in stunting cases in Jember Regency. The nutritional content of catfish is comparable to other fish, even though it is relatively cheaper. The results of this activity are: 1) Increased public knowledge about early stunting prevention; 2) Increased public knowledge about making catfish meatballs; 3) Increased public knowledge about marketing UMKM products through digital marketing training; 4) Enhanced public knowledge about how to manage P-IRT. This community empowerment activity is monitored and evaluated in stages to optimize stunting prevention and the sustainability of UMKM products, and to improve the economy of the Kemuning Lor Village
Pengaruh Subsitusi Tepung Pisang Cavendish terhadap Karakteristik Fisik Kimia dan Organoleptik Crackers : Effect of Cavendish Banana Flour Substitution on the Physical, Chemical and Organoleptic Characteristics of Crackers
No full textCrackers are salty and savory cookies with a crunchy texture. The main ingredient is wheat flour, but innovation by adding cavendish banana flour can reduce the use of wheat flour and increase nutritional value. Banana cavendish has a high economic value and is easily damaged so that it can be processed into flour for preservation and used in food products, one of which is as a substitute for crackers. The purpose of this study was to determine the chemical and organoleptic characteristics and determine the best treatment for cavendish banana flour crackers. This study used the RAL (Completely Randomized Design) method consisting of 5 treatments with 4 replications. The treatment in this study consisted of 5 concentrations of cavendish banana flour 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5). Data processing using IBM SPSS Statistic 25, the data obtained were analyzed using the ANOVA (Analysis of Variance) method and continued with Duncan's Multiple Range Test (DMRT). The best treatment results on cavendish banana flour crackers are treatment P5 (40% cavendish banana flour) which produces a moisture content 3.40%, protein content 5.59%, crude fiber content 5.42%, and hedonic quality test color slightly yellow-brown, salty taste slightly banana flavor, aroma slightly banana flavor and slightly crunchy texture