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PRODUKSI PANGAN FUNGSIONAL ALTERNATIF OLAHAN MANGROVE â€¨DI KABUPATEN PURWOREJO Wibawanti, Jeki Mediantari Wahyu; Fadhiliya, Lukman; Pamungkas, Sapto; Mudawaroch, Roisu Eny
Community Empowerment Vol 3 No 1 (2018)
Publisher : Universitas Muhammadiyah Magelang

Currently, the potential development of alternative functional food comes from various types of leaves and mangrove fruit. One of the coastal areas that have a potential mangrove area is Gedangan Village, Purwodadi District, Purworejo Regency, Central Java. The purpose of this program was to the utilization of mangrove into processed functional food as an effort to improve the economy and environmental conservation through creative small industries that utilize the natural potential. Outcomes of this IbM program were CASEOLARIS of mangrove syrup, JERUJU of mangrove tea and FRUTICA mangrove fruit sweets. Mangrove products were potentially to be developed in Purworejo

PENGARUH TINGKAT PENGETAHUAN DAN PERSEPSI DIRI TERHADAP KEPUTUSAN MEMBELI MAKANAN BERGIZI BAGI MAHASISWA Mudawaroch, Roisu Eny
JURNAL RISET AGRIBISNIS & PETERNAKAN Vol 4, No 2 (2019): JURNAL RISET Agribisnis & Peternakan
Publisher : JURNAL RISET AGRIBISNIS & PETERNAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (867.381 KB)

Penelitian ini tujuan mengetahui berapa besar hubungan pengetahuan tentang gizi terhadap keputusan membeli makanan bergizi dan persepsi diri terhadap keputusan membeli makanan bergizi. Metode pada penelitian ini digunakan metode penelitian kuantitatif deskriptif. Responden pada penelitian ini adalah mahasiswa Fakultas Pertanian Universitas Muhammadiyah Purworejo tingkat I dan II sejumlah 90 responden. Pengumpulan data penelitian ini menggunakan metode kuesioner. Skala yang digunakan dalam penelitian ini adalah skala Likert. Uji yang dilakukan adalah deskripsi, linear berganda dan uji F. hasil dari penelitian ini menunjukkan bahwa sebagian besar sampel berjenis kelamin perempuan yaitu sebesar 52,2 % dengan jumlah terbanyak berumur 19 tahun sebesar 41,1%. Sebagian besar responden tinggal dengan orang tua yaitu sebesar 64,4 %. Sebagian besar responden mendapatkan uang saku bulanan sebesar 255 ? 500 ribu rupiah yaitu sebesar 42.2 persen. Biaya yang dikeluarkan untuk membeli makanan bulanan sebesar 255 ? 500 ribu rupiah yaitu sebesar 47,8 persen. Uji validitas dilakukan pada tiga variable menunjukan semua data adalah valid. Uji regresi linear menunjukkan hubungan yang positif dengan model persamaan regresi yaitu: Y = 9,93 + 0,272X1 + 0,121X2. Hasil uji F menunjukan hasil yang signifikan yang berarti persepsi diri dan pengetahuan tentang gizi terbukti berpengaruh secara signifikan terhadap keputusan mengkonsumsi makanan bergizi. Kesimpulan pada penelitian ini adalah 1) pengetahuan tentang gizi mempunyai pengaruh siqnifikan terhadap keputusan membeli makanan bergizi, 2) persepsi diri pengaruh siqnifikan terhadap terhadap keputusan membeli makanan bergizi dan 3) pengetahuan tentang gizi dan persepsi diri mempunyai pengaruh siqnifikan secara simultan terhadap keputusan membeli makanan bergizi.

Produksi Pangan Fungsional Alternatif Olahan MAngrove di Kabupaten Purworejo Wibawanti, Jeki Mediantari Wahyu; Fadhiliya, Lukman; Pamungkas, Sapto; Mudawaroch, Roisu Eny
Community Empowerment Vol 3 No 1 (2018)
Publisher : Universitas Muhammadiyah Magelang

Currently, the potential development of alternative functional food comes from various types of leaves and mangrove fruit. One of the coastal areas that have a potential mangrove area is Gedangan Village, Purwodadi District, Purworejo Regency, Central Java. The purpose of this program was to the utilization of mangrove into processed functional food as an effort to improve the economy and environmental conservation through creative small industries that utilize the natural potential. Outcomes of this IbM program were CASEOLARIS of mangrove syrup, JERUJU of mangrove tea and FRUTICA mangrove fruit sweets. Mangrove products were potentially to be developed in Purworejo

EVALUASI PELATIHAN PEMBUATAN JAMU TERNAK FERMENTASI Mudawaroch, Roisu Eny; Zulfanita, Zulfanita
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Kabupaten Purworejo merupakan sentra pengembangan Kambing Etawa Peranakan. Tujuan pelatihan untuk mengetahui tingkat pengetahuan dan sikap petani tentang pembuatan jamu ternak fermentasi. Metode dalam pelatihan ini, responden diberikan pretest untuk mengetahui pengetahuan dan sikap responden sebelum diberikan penyuluhan dan pelatihan. Setelah diberikan penyuluhan dan pelatihan, responden diminta untuk mengisi posttest. Hasil dari pelatihan ini adalah terdapat perbedaan nilai pretest dan postest, yaitu terjadi peningkatan tingkat pengetahuan nilai yaitu nilai pretest sebesar 3,85 dan meningkat menjadi 13,48. Nilai terkecilÂ pretes aspek pengetahuan terendah adalah 1 dan nilai tertinggi 11, sedangkan nilaiÂ terkecilÂ post-tes aspek pengetahuan terendah adalah 9Â dan nilai tertinggi 20. Pada aspek sikap juga menunjukkan peningkatan nilai post-testÂ yaituÂ NilaiÂ sikapÂ sebelum pelatihan adalah sebesar 3,54 dan sesudahÂ pelatihan meningkat menjadi 4,46. Nilai terkecilÂ pretes aspek sikap terendah adalah 3 dan nilai tertinggi 4, sedangkan nilaiÂ terkecilÂ post-tes aspek sikapÂ terendah adalah 3Â dan nilai tertinggi 6. Kesimpulan dari pelatihan tentang pembuatan jamu ternak fermentasi di Desa Kaligono Kecamatan Kaligesing mempunyai terjadi peningkatan pengetahuan dan sikap peternakÂ setelah mendapatkanÂ pelatihan. Saran dalam pelatihan ini adalah perlu ada monitoring keberlanjutan pembuatanÂ jamuÂ ternak fermentasi yang diaplikasikan pada Kambing Etawa ras Kaligesing.Â Abstract:Â Purworejo Regency is the center for the development of the Peranakan Etawa goat. The aim of the training was to determine the level of knowledge and attitudes of farmers about the manufacture of fermented livestock herbal medicine. In this training method, respondents are given a pretest to find out the knowledge and attitudes of the respondents before being given counseling and training. After being given counseling and training, respondents were asked to fill in the posttest. The result of this training is that there are differences in the pretest and posttest scores, namely an increase in the level of knowledge of the value, namely the pretest value of 3.85 and increasing to 13.48. The lowest pre-test score for the knowledge aspect was 1 and the highest score was 11, while the lowest post-test score for the lowest knowledge aspect was 9 and the highest score was 20. The attitude aspect also showed an increase in the post-test score, namely the attitude value before training was 3.54 and after training increased to 4.46. The lowest pretest score for the lowest attitude aspect was 3 and the highest score was 4, while the lowest post-test score for the lowest attitude aspect was 3 and the highest score was 6. The conclusion from the training on the manufacture of fermented livestock herbal medicine in Kaligono Village, Kaligesing District had an increase in the knowledge and attitude of breeders after get training. The suggestion in this training is that there is a need for continuous monitoring of the manufacture of fermented livestock herbal medicine which is applied to the Etawa Goat race of Kaligesing.

PELATIHAN PEMBUATAN KERIPIK KACA PADA MASA PANDEMI COVID-19 Mudawaroch, Roisu Eny; Wibowo, Adi; Ariyanti, Atika; Tri, Indra Gaya; Shintiani, Selly; Supriyatin, Tabah
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 4 (2021): Agustus
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Secara umum permasalahan yang dihadapi saat pandemi Covid 19 yaituÂ masyarakat memerlukan sebuah peluang usaha yang dapat memberikan manfaat materi. Pemulihkan perekonomian masa pandemi covid-19 di desaÂ dapat dilakukan oleh kader PKK dengan membuka peluang usaha keripik kaca. Pembuatan keripik kaca bertujuan Â untuk memberikan pengetahuanÂ pembuatan keripik kaca kepada kader PKK Desa TulusrejoÂ Kecamatan Butuh kabupaten Purworejo. Metode yang digunakan adalah pelatihan denganÂ 3 tahapan yaitu : pra pelaksaan pelatihan, pelaksaanÂ pelatihan, dan evaluasi dan monitoring pelatihan pembuatan keripik kaca. HasilÂ praktik pembuatan keripik kaca Â yaitu prakegiatan pelatihan pembuatan kripik kaca dilakukan surveiÂ tentang pelatihan yang dibutuhkan.Â Pelatihan yang dipilih adalah pembutan kripik kaca. PelaksanaanÂ pelatihan pembuatan keripik kaca dilakukanÂ pengarahan terlebih dahulu tentangÂ alat, bahan dan cara pembuatan. Setelah pengenalan, maka dilanjutkan dengan praktik membuat kripik kaca. MonitoringÂ dan evaluasi menunjukkan Â sebagian besar peserta sudah mengetahui cara pembuatan keripik kaca yaitu 88,89%, Â namun sebagian kecil yaitu 44%, Â yang telah mempraktikannya.Â Bahan pembuatan keripik kaca mudah didapatkan yaitu sebesar 100%. Pembuatan keripik kaca juga mudah dilakukan yaitu sebesar 100%. Kesimpula bahwa pembuatan keripik kaca berjalan lancar dan sukses. Peserta sangat antusias selama kegiatan dilaksanakan. SaranÂ adalah pembuatan keripik kaca tetapÂ dipraktikkan dan diusahakan secara komersil.Â Â Abstract: In general, the problem faced during the Covid 19 pandemic was that people need a business opportunity that can provide material benefits. Economic recovery during the COVID-19 pandemic in the village can be done by PKK cadres by opening up glass chip business opportunities. The manufacture of glass chips aims to provide knowledge on making glass chips for PKK cadres, Tulusrejo Village, Need District, Purworejo Regency. The method used was training with 3 stages: pre-implementation of training, implementation of training, and evaluation and monitoring of training in making glass chips. The results of the practice of making glass chips, namely the pre-activity of training on making glass chips, a survey was carried out about what was needed. The chosen training was glass chip making. The implementation of training on making glass chips was carried out first about the tools, materials, and manufacturing methods. After the introduction, it was continued with the practice of making glass chips. Monitoring and evaluation showed that most of the participants already knew how to make glass chips, namely 88.89%, but a small proportion, namely 44%, had practiced it. The material for making glass chips was easy to obtain, which was 100%. Making glass chips was also easy to do, which was 100%. The conclusion was that the manufacture of glass chips was running smoothly and successfully. Participants were very enthusiastic during the activity. SuggestionsÂ were that the manufacture of glass chips was still practiced and commercialized.

Analysis of Decision Process to Buy Free-Range Eggs and the Implication on Marketing Mix (A Case Study to Wholesalers and Retailers Consumers in Traditional Markets in Purworejo District) Zulfanita, Zulfanita; Mudawaroch, Roisu Eny; Wibawanti, Jeki Mediantari Wahyu
ANIMAL PRODUCTION Vol. 22 No. 1 (2020)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2020.22.1.44

This research aimed to compare the characteristics of free-range eggs consumers, to analyse their buying decision process and consumer satisfaction level, and to formulate the implication on free-range marketing mix across wholesalers and retailers in Purworejo districts. The research sample was 32 respondents, consisted of 16 wholesalers and 16 retailers selected with purposive sampling because of the limited number of respondents in each sub-district. The consumers were selected through snowball sampling from one respondent to another. The parameters included the general characteristics, the decision to buy free-range eggs, consumersâ€™ satisfaction level, and marketing mix implications. The Data were analysed descriptively using Chi-Square, Mann-Whitney Customer Satisfaction Index (CSI), and Importance and Performance Analysis (IPA). The result found different characteristics across consumers of free-range eggs in both wholesalers and retailers regarding age group, marital status, education background, gender, occupation, and geographic locations. The different process of buying decision making was due to need identification. Regarding gathering information, the wholesaler consumers relied on electronic media and their neighbours, whereas the retailer consumers only from their neighbours. The main consideration to purchase free-range eggs among wholesaler consumers was the cleanliness of eggs, whereas the retailer consumers were the cleanliness and price of eggs. The consumer satisfaction index on consumers in wholesalers and retailers was 65.16 and 68.82, respectively, indicative of the satisfied category. The marketing mix implication on both sellers was improving the cleanliness of free-range eggs and the market area, matching selling price with the market price, controlling the quality of free-range eggs from the suppliers, and revisiting the supply system to ensure the real-time availability of free-range eggs.

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