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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Pro Food Jurnal Sains Teknologi dan Lingkungan (JSTL) Sumatra Journal of Disaster, Geography and Geography Education Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Planoearth Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Abdi Mas TPB Unram Current Research on Biosciences and Biotechnology Agrimansion: Agribusiness Management & Extension Jurnal SIAR ILMUWAN TANI Agroteksos Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram
Dipokusumo, Bambang
Fakultas Pertanian Universiatas Mataram
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Local Community Participation in Protection Area of Water Resources Conservation in the Rinjani Forest Management Unit (Fmu) of Rinjani Barat, Lombok Island Sukardi, Sukardi; Dipokusumo, Bambang; Idris, Muhamad Husni
Sumatra Journal of Disaster, Geography and Geography Education Vol 3 No 2 (2019): Sumatra Journal of Disaster, Geography and Geography Education (SJDGGE)
Publisher : Sumatra Journal of Disaster, Geography and Geography Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.253 KB) | DOI: 10.24036/sjdgge.v3i2.244

Abstract

The objectives of this study are: (1) to examine the participation of local communities in the conservation of water resources, (2) to analyze the determinants of participation, and (3) to formulate a participatory water resource conservation model. This research was carried out in the area of ​​West Rinjani Protection Forest Management Unit (KPHL). Data and information were collected by means of interview, in-depth interview, document tracking, and observation. Data were analysed descriptively. Multiple regression with logistic models was used to analyze the determinant of participation. Results showed that (1) local community participation in the conservation of water resources in the Rinjani Barat KPHL area is high (more than 40%); (2) community involvement are in the form of protection of springs, preservation of catchment areas, maintenance of canals, and utilization/management of natural tourism; (3) determinants of local community participation in the conservation of water resources are age, distance of the house from the forest area, and length of stay in the area; (4) a participatory and sustainable spring conservation model is the economic empowerment of the local community through the development of Non Timber Forest Product (NTFP) small businesses and the development of ecotourism.
NILAI TAMBAH AGROINDUSTRI PENGOLAHAN KOMODITAS PANGAN UNGGULAN DI KECAMATAN SELAPARANG KOTA MATARAM Anwar, Anwar; Dipokusumo, Bambang; Suparmin, Suparmin; Hamidi, Hirwan
Jurnal Ilmiah Abdi Mas TPB Unram Vol 1, No 1 (2019): Volume 1 Nomor 1 Januari 2019
Publisher : Teknik Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/amtpb.v1i1.8

Abstract

Kota Mataram merupakan salah satu sentra pemasaran produk-produk hasil usaha agroindustri. Kecamatan Selaparang merupakan salah satu kecamatan yang mampu menghasilkan produk hasil usaha agroindustri melalui pengolahan komoditas pangan unggulan. Tujuan dilaksanakannya pengabdian pada masyarakat ini adalah untuk: (1) meningkatkan pengetahuan dan keterampilan petani tentang pentingnya nilai tambah komoditas unggulan; (2) menjalin kerjasama kemitraan antara petani dan pengusaha lokal dalam pemasaran hasil olahan komoditas pangan unggulan; dan (3) meningkatkan harga jual dan nilai tambah hasil olahan komoditas unggulan. Pelaksanaan menggunakan metode pendidikan orang dewasa (andragogy) yaitu merekontruksi pengetahuan dan pengalaman peserta secara sistematis agar memberikan manfaat praktis meningkatkan pengetahuan dan keterampilannya. Pelaksanaan terdiri atas penyuluhan dan pendampingan. Materi penyuluhan adalah teknik pengolahan berbagai komoditas unggulan, teknik pengemasan produk dan pemasaran, sementara materi pendampingan adalah jalinan kerjasama kemitraan antara petani/pengusaha agroindustri dengan pengusaha lokal untuk mendapatkan jaminan bahwa produk yang dihasilkan memiliki kepastian tersedianya pembeli dengan harga yang lebih tinggi. Hasil kegiatan diperoleh nilai tambah agroindustri pengolahan komoditas pangan unggulan yang dilakukan di Kelurahan Rembiga Kecamatan Selaparang Kota Mataram, untuk produk tortila menghasilkan nilai tambah sebesar Rp 36.349/kg bahan baku (53,62%),  produk rengginang menghasilkan nilai tambah sebesar Rp 32.330/kg bahan baku (50,07%), produk emping menghasilkan nilai tambah sebesar Rp 21.611/kg bahan baku (50,85%), produk kripik ubi kayu menghasilkan nilai tambah sebesar Rp 14.875/kg bahan baku (53,22%).
PELATIHAN PENGAMBILAN KEPUTUSAN PENGEMBANGAN PANGAN MELALUI PENDEKATAN LAND RENT DAN ANALISIS HIERARCHY PROCESS UNTUK PETANI DI SAYANG-SAYANG KECAMATAN CAKRANEGARA KOTA MATARAM Anwar, Anwar; Dipokusumo, Bambang; Suparmin, Suparmin
Jurnal Ilmiah Abdi Mas TPB Unram Vol 3, No 2 (2021): Edisi Juli 2021
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/amtpb.v3i2.77

Abstract

Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan petani tentang tentang beberapa indikator untuk penetapan keputusan dalam pengembangan berbagai usaha tani hortikultura, teknik penentuan dan pemilihan komoditas dalam rangka penetapan komoditas hortikultura kompetitif, dan pembukuan usaha tani. Dalam pelatihan ini digunakan metode pendidikan orang dewasa. Kelompok sasaran adalah kelompok tani yang ada di Kelurahan Sayang-sayang. Hasil kegiatan menunjukkan bahwa petani telah memahami cara pengambilan keputusan dalam pengambilan keputusan dalam berusahatani hortikiltura. Petani sudah mulai mengenal teknik sederhana dalam menentukan komuditas yang kompetitip di pasar. Petani telah mampu menyusun pembiayaan uasaha tani dalam buku sederhana. Komuditas pilihan petani dalam usahatani sayuran secara hirarki adalah kacang panjang, sawi mentimu, dan terung. Faktor dominan yang menentukan petani dalam pengembangan usaha tani sayuran secara berurutan yaitu faktor harga, faktor pasar, faktor kemudahan teknologi, dan kebiasaan usaha tani.
Pelatihan Optimalisasi Nilai Ekonomi Lahan Untuk Penetapan Komoditas Unggulan di Kecamatan Gerung Kabupaten Lombok Barat Bambang Dipokusumo; Anwar; Sri Supartiningsih; Muhammad Nursan
Jurnal Pengabdian Magister Pendidikan IPA Vol 5 No 2 (2022): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.982 KB) | DOI: 10.29303/jpmpi.v5i2.1553

Abstract

The objectives of implementing this community service are: (1) increasing farmers' knowledge and skills about land optimization techniques or land economic assessment (2) increasing farmers' knowledge in aspects of superior commodity selection methods and (3) increasing farmers' knowledge and skills in farming bookkeeping. The implementation uses the adult education method (andragogy), which is to systematically reconstruct the knowledge and experience of participants in order to provide practical benefits, namely increasing their knowledge and skills. Implementation consists of training and mentoring. The training materials are land economic assessment and techniques for determining/ selecting superior commodities. The results of community service provide an illustration that there is an increase in farmers' knowledge and skills in classifying the economic value of land, superior commodities and farming bookkeeping
PENINGKATAN MUTU DAN DAYA SIMPAN IKAN PINDANG KUNING “PINDANG RUMBUK” DENGAN PERLAKUAN LAMA STERILISASI Mirriyadhil Jannah; Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih
Pro Food Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.595 KB) | DOI: 10.29303/profood.v4i1.80

Abstract

Processing of yellow seasoned pindang fish known as pindang rumbuk only able to maintain the quality and shelf life for 24 hours at room temperature. The purpose of this study was to determine the quality and the shelf life of yellow pindang fish treated with sterilization time. The design used in this study was Completely Randomized Design (CRD) with a single factor of sterilization time with 6 treatments ie.sterilization for 0, 5, 10, 15, 20 and 25 minutes. Parameters observed at days 0, 14, 28 and 42 days at room temperature consisted of: pH, microbial quality (total microbe and total fungi), organoleptic quality in hedonic supported by score test (appearance, aroma, taste and texture) and shelf life observation visually. Data of pH and organoleptic values were analyzed using Anova using Co-Stat software and different treatment were tested further by using real difference with 5% real level. While microbial data and shelf life were analyzed by using descriptive method.The results showed that the duration of sterilization had significantly different effect on the pH value of the yellow seasoned pindang fish during storage 0, 14 and 42 days, but had no effect on 28 day storage. The treatment of 15 to 25 minutes sterilization was able to produce produce total microbe and total mold in accordance to SNI 2717.1: 2009. It was also able to maintain the organoleptic quality of the parameters of appearance, aroma, taste and texture during 42 days storage at room temperature and maintain the quality of yellow seasoned pindang fish from the growth of mushrooms visually, prevent bottle fromswelling, gas bubble formation and color changes. The duration of sterilization of 15 minutes is recommended as the minimum sterilization time used to improve the quality and shelf life of yellow seasoned pindang fish up to 42 days at room temperature.Keywords: fish seasoning pindang yellow, quality, shelf life, sterilization.ABSTRAKPengolahan ikan pindang bumbu kuning yang dikenal dengan pindang rumbuk hanya mampu mempertahankan mutu dan daya simpan selama 24 jam pada suhu ruang. Tujuan dari penelitian ini adalah untuk mengetahui mutu dan daya simpan Ikan Pindang Kuning yang diberi perlakuan lama sterilisasi. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal lama sterilisasi dengan 6 perlakuan yaitu sterilisasi 0 menit, 5 menit, 10 menit, 15 menit, 20 menit dan 25 menit. Parameter yang diamati pada hari ke 0, 14, 28 dan 42 hari pada suhu ruang terdiri dari: pH, mutu mikrobiologi (total mikroba dan total kapang), mutu organoleptik secara hedonik dan skoring (kenampakan, aroma, rasa dan tekstur) serta pengamatan daya simpan secara visual. Data hasil pengamatan nilai pH dan organoleptik dianalisis menggunakan Anova menggunakan software Co-Stat dan perlakuan yang berbeda nyata diuji lanjut dengan menggunakan Beda nyata Jujur (BNJ) dengan taraf nyata 5%. Sedangkan data hasil pengamatan mikrobiologis dan daya simpan dianalisis dengan menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa lama sterilisasi memberikan pengaruh yang berbeda nyata terhadap nilai pH ikan pindang bumbu kuning selama penyimpanan 0, 14 dan 42 hari, namun tidak berpengaruh pada penyimpanan 28 hari. Perlakuan sterilisasi 15 sampai dengan 25 menit dapat menghasilkan total mikroba dan total kapang yang sesuai dengan standar SNI 2717.1:2009, mampu mempertahankan mutu organoleptik dari parameter kenampakan, aroma, rasa dan tekstur selama penyimpanan 42 hari pada suhu ruang dan mempertahankan mutu daya simpan ikan pindang bumbu kuning dari pertumbuhan kapang secara visual, mencegah penggembungan tutup botol, pembentukan gelembung gas dan perubahan warna ikan pindang bumbu kuning. Lama sterilisasi 15 menit direkomendasikan sebagai lama sterilisasi minimal yang digunakan untuk meningkatkan mutu ikan pindang bumbu kuning dilihat dari nilai pH, total mikroba, total kapang, mutu organoleptik dan daya simpan ikan pindang bumbu kuning.Kata Kunci: daya simpan, ikan pindang bumbu kuning, mutu, sterilisasi
Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning Imam Budi Mulyawan; Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih; Astri Iga Siska
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.665 KB) | DOI: 10.17844/jphpi.v22i3.28926

Abstract

Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.
Kajian Kualitas Pelayanan Menuju Peningkatan Kepuasan Pelanggan Eksternal Fakultas Pertanian Universitas Mataram Tajidan Tajidan; Anwar Anwar; Hery Haryanto; Bambang Dipokusumo
JURNAL SAINS TEKNOLOGI & LINGKUNGAN 2021: Special Issue, Oktober 2021
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v0i0.243

Abstract

The purpose of this study was to measure the service quality of the implementing unit of higher education institutions, to measure the level of external customer satisfaction, and to analyze the relationship between service quality and external customer satisfaction levels. To achieve these objectives, research was carried out by combining observation methods, distributing questionnaires to 200 external customers, focus group discussions, and public consultations. As the unit of analysis in this study, external customers consist of parents of students, alumni, graduate users, and cooperation partners. The collected data were analyzed using descriptive statistical analysis, and non-parametric statistical analysis, namely Spearman rank correlation. The results showed: the service quality of higher education implementing units is identical to the level of satisfaction of external customers; achievement of the level of external customer satisfaction is from good to very good; external customer satisfaction of alumni and graduate users is in a good position, while external customers of students' parents and cooperation partners are in a very good position. 
Strategi Peningkatan Tata Kelola Sistem Resi Gudang di Kabupaten Lombok Barat Ni Made Wirastika Sari; Muhammad Zubair; Anwar Anwar; Bambang Dipokusumo
JURNAL SAINS TEKNOLOGI & LINGKUNGAN 2021: Special Issue, Oktober 2021
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v0i0.256

Abstract

Warehouse receipt system (SRG) is a solution prepared by the government to overcome the financing constraints faced by farmers in obtaining financing or capital assistance. However, this program not widely used by farmer. The aimed of this research was to recommend strategies for improving SRG governance in West Lombok Regency. This research was conducted in West Lombok Regency with the consideration that there is a warehouse managed by PT Pertani (Persero) which is registered as an institution in the Warehouse Receipt System. This study uses secondary data and primary data. Secondary data were obtained from literature studies. Meanwhile, primary data obtained from direct observation, in-depth interviews and by using a questionnaire with experts. The data in this study were analyzed using descriptive analysis and pairwise comparison with the Analytic Hierarchy Process (AHP). The results of this study indicate that to improve SRG governance in West Lombok Regency, the government must focus on recruiting warehouse managers who are professional and have strong entrepreneurial characteristics.  
Analisis Kesesuaian Lahan Kering Kabupaten Bima Untuk Produksi Kedelai Tribhuana Tungga Dewi; Taslim Sjah; Sukartono Sukartono; Bambang Dipokusumo; Nani Herawati
Jurnal Planoearth Vol 6, No 1: Februari 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpe.v6i1.4904

Abstract

Provinsi Nusa Tenggara Barat (NTB), adalah salah satu dari 3 provinsi di Indonesia sebagai penghasil komoditas kedelai. Komoditas ini di Provinsi NTB dikembangkan sebagai menunjang komoditas kedelai nasional, yang selama ini masih dilakukan impor. Penelitian ini dilakukan di Kabupaten Bima, sebagai salah satu wilayah kabupaten di Provinsi NTB yang berpotensi dalam pengembangan komoditas kedelai. Penelitian ini bertujuan untuk memetakan kelas kesesuaian lahan dalam pengembangan tanaman pangan, terutama tanaman kedelai (glycine max L merril) di Kabupaten Bima. Penelitian ini berguna sebagai bahan informasi dan rekomendasi terkait kesesuaian lahan serta dapat dijadikan dasar pengembangan budidaya tanaman kedelai pada lahan kering. Metode penelitian yang digunakan yaitu  metode survei dan metode pengumpulan data sekunder berupa peta dan data spasial dari instansi yang terkait. Pengelompokan kelas kesesuaian lahan pada setiap unit lahan menggunakan sistim overlay atau tumpang tepat dengan berpedoman pada kriteria kesesuaian lahan tanaman kedelai. Hasil penelitian menunjukkan bahwa kelas kesesuaian lahan kering actual, pada kelas cukup sesuai (S2) adalah seluas 3.244,20 ha dengan prosentase sebesar 20,12%; kelas kesesuaian lahan kering sesuai marginal (S3) seluas 28.108,12 ha dengan prosentase 78,43%; dan kelas kesesuaian lahan tidak sesuai (N) sebesar 744 ha dengan prosentase paling kecil yaitu 1,45%. Dengan demikian, potensi lahan kering untuk pengembangan tanaman kedelai (glycine max L merril) di Kabupaten Bima sangat besar yaitu 31.352,32 ha.Abstract:  West Nusa Tenggara (NTB) Province, is one of 3 provinces in Indonesia as a producer of soybean commodity. This commodity in NTB Province was developed to support the national soybean commodity, which has been still imported. This research was conducted in Bima Regency as one of the districts in NTB Province which has the potential for developing soybean commodities. This study aims to map land suitability classes for the development of food crops, especially soybean (glycine max (L.) Merrill) in Bima Regency. This research is useful as information and recommendations related to land suitability and can be used as a basis for developing soybean cultivation on dry land. The research method used is the survey method and secondary data collection methods such as maps and spatial data from related agencies. Classification of land suitability classes for each land unit uses an overlay or overlapping system based on criteria of the land suitability for soybean crops. The results showed that suitability class of dry land quite suitable (S2) is 3,244.20 ha with a percentage of 20.12%; suitability class of dry land marginally suitable (S3) covering an area of 28,108.12 ha with a percentage of 78.43%; and unsuitable land suitability class (N) is 744 ha with the smallest percentage of 1.45%. Therefore, the potential of dry land for the development of soybean crop  (Glycine max (L.) Merrill) in Bima is very large, that is 31,352.32 ha or 98.55% of the total dry land in Bima Regency.
Partial properties of ready-to-use shrimp paste affected by heating time Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih; Sitta Fitri Rahmadhina
Current Research on Bioscences and Biotechnology Vol. 1 No. 2 (2020)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/10.5614/crbb.2019.1.2/JTHM4041

Abstract

Ready-to-use shrimp paste is a traditional shrimp paste produced by a small producer scale in East Lombok through the non-fermentation process and continued by un-control heating time. The qualities were ununiform. Aim of this study was to determine the physical, sensory and microbial quality of ready-to-use shrimp paste affected by heating time. The method conducted was a completely randomized design. The heating time was arranged for 0 to 70 min, with a 10 min interval. The data was analyzed using Co-Stat Software at 95% significant level, then further tested for significance difference data with Tukey’s HSD. Microbial data was analyzed using descriptive method. The result showed that the properties of ready-to-use shrimp paste were influenced by heating time of controlled oven. The heating time affected moisture content, oHue, sensory of aroma, taste and texture. However, it did not affect the appearance and L value (brightness). Heating time for 50 min at 100oC using the controlled oven is recommended as the best treatment to produce ready-to-use shrimp paste with 32.61% of moisture content, 3.9 x 103 CFU/g of total microbe, less than 102 CFU/g of total fungi and undetected coliform. The shrimp paste had yellow-red color, clean appearance which was specific shrimp paste, very specific odor and taste. It also has a compact texture. Heating time for 50 min at 100oC can extend the shelf life of ready-to-use shrimp paste up to minimum 60 days at room temperature.
Co-Authors Anas Zaini Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Asri Hidayati Astri Iga Siska Azizah Ulfa Baiq Bintari Baiq Rien Handayani, Baiq Rien Cici Ria Melani Dedy Maskumambang Dian Lestari Miharja Dudi Septiadi Dwi Praptomo S. Dwi Praptomo Sudjatmiko Efendy Efendy Gita Arum Putri Hery Haryanto Hirwan Hamidi Hirwan Hamidi Hirwan Hamidi Imam Afandy Imam Budi Mulyawan L. Sukardi L. Sukardi Lalu Sukardi M. Husni Idris M. Sidik Markum Markum Mirriyadhil Jannah Muhamad Husni Idris, Muhamad Husni Muhamad Siddik Muhammad Nursan Muhammad Nursan Muhammad Siddik Muhammad Zubair Muhammad Zubair Nani Herawati Ni Made Wirastika Sari, Ni Made Wirastika Ni Putu Rissy Damanika Purnami Nurlaila Nurlaila Risa Febri Oelmayanti Rosmilawati Rosmilawati Selfiyah Safitri Sitta Fitri Rahmadhina Sukardi Sukardi Sukartono Suparmin Suparmin Suparmin Suparmin Supartiningsih, Sri Surya Febrianti Syaum Apriliani Safitri Tajidan, Tajidan Taslim Sjah Taslim Sjah Taslim Sjah Tribhuana Tungga Dewi Ulfi Kariska Sari Vita Anggi Tapisa Wiharyani Werdiningsih Wiharyani Werdiningsih Wiharyani Werdiningsih Winda Zohri Maulida1 Yadiansyah Yadiansyah