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Bimbingan Teknis Pembuatan Tambak Udang Small Pond Geomembrane di Desa Bades, Lumajang Irsyam, Mahrus; Djamali, R. Abdoel; Dwiyanti, Inayatus Nur; Indarto, Indarto; Subagio, Achmad; Piluharto, Bambang
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol. 7 No. 2 (2023): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.007.2.04

Cultivating vannamei shrimp has dominated fishery sectors and led to aquaculture development to enhance the Indonesian economy. Lumajang, specifically Bades Village, is one of the potential regions in Jawa Timur for improving fishery products because of its long shoreline of approximately 75km. Developing shrimp cultivation requires vast funds, intensive pond systems, and broad markets. Consequently, a large number of vannamei shrimp cultivation is controlled by a large company, which will supersede the role of traditional or local fishermen. This program utilizes two main methods: socializing about the opportunity of production, cultivation, and building a business entity of vannamei shrimp and practicing creating a small pond using geomembrane as a natural insulator. These activities intend to significantly increase the interest and enthusiasm of fishermen to develop vannamei small pond systems as a solution for economic independence and new income sources. As a result, a local fishing group, widely known as Mina Dampar as a partner, accepted and approved those programs implemented in their region in a 2000m2 land area.

Optimalisasi Bekatul Beras Organik Menjadi Produk Cookies dan Sereal Sehat di Kelompok Tani Setia Budi Situbondo, Jawa Timur Irsyam, Mahrus; Rian Fauziah , Riska; Nadzirah, Rufiani; Sholikhah, Ummi; Nu'maa Zahrani, Salma; Diamanta Devina , Clairine; Natasya Zulfikha, Salsa; Thalita Salsabila, Niken
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Organic red rice has higher nutritional value compared to white rice and is increasingly favored as public awareness of healthy lifestyles grows. Kalianget Village in Situbondo is one of the regions producing organic red rice, managed by the Setia Budi Farmer Group. However, the marketing of these products is still limited due to a lack of innovation insufficient branding skills, and e-commerce utilization. This community service activity aims to provide training and assistance in revitalizing derivative products of organic red rice, namely cereal and cookies made from rice bran, while also enhancing the group's capabilities in branding and digital marketing. The program involved 20 members of the farmer group, 3 lecturers, and 4 students from the University of Jember. The stages of the activity included socialization, product-making training, branding and marketing training, packaging design assistance, and e-commerce implementation. The results showed an improvement in participants' skills in product diversification and digital marketing strategies. This training has generated promising business prospects for the group and is expected to enhance the competitiveness of their products in broader markets.

Optimalisasi Bekatul Beras Organik Menjadi Produk Cookies dan Sereal Sehat di Kelompok Tani Setia Budi Situbondo, Jawa Timur Fauziah, Riska Rian; Irsyam, Mahrus; Nadzirah, Rufiani; Sholikhah, Ummi; Zahrani, Salma; Devina, Clairine; Zulfikha, Salsa; Salsabila, Niken
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Organic red rice has higher nutritional value compared to white rice and is increasingly favored as public awareness of healthy lifestyles grows. Kalianget Village in Situbondo is one of the regions producing organic red rice, managed by the Setia Budi Farmer Group. However, the marketing of these products is still limited due to a lack of innovation insufficient branding skills, and e-commerce utilization. This community service activity aims to provide training and assistance in revitalizing derivative products of organic red rice, namely cereal and cookies made from rice bran, while also enhancing the group's capabilities in branding and digital marketing. The program involved 20 members of the farmer group, 3 lecturers, and 4 students from the University of Jember. The stages of the activity included socialization, product-making training, branding and marketing training, packaging design assistance, and e-commerce implementation. The results showed an improvement in participants' skills in product diversification and digital marketing strategies. This training has generated promising business prospects for the group and is expected to enhance the competitiveness of their products in broader markets.

Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Diniyah, Nurud; Agafatmi, Izzun; Subagio, Achmad; Indarto, Indarto; Irsyam, Mahrus; Aini, Nur; Giyarto, Giyarto
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27836

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.

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