Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Journal of Social Research JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM)
Paulus Risan Funan Lalong
Universitas Katolik Widya Mandira, Indonesia
Religion Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Mathematics Public Health Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Total Lactic Acid Bacteria and pH Values in Lu'at Fermentation with Different Salt Levels and Fermentation Duration Joanivita Paulo Gulo Soru; Paulus Risan Funan Lalong; Maria Novalina Naben
Journal of Social Research Vol. 4 No. 10 (2025): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v4i9.2774

Abstract

Cayenne pepper (Capsicum frutescens L.) is an important commodity in Indonesian cuisine for cooking spices and chilli sauce. Sambal is in demand as a condiment with a spicy taste. Lu'at is a typical chilli sauce from Timor, East Nusa Tenggara which is used as a condiment with a spicy taste, which is prepared by traditionally fermenting chillies, lime, salt, and other additional ingredients. One type of fermentation is fermentation with lactic acid bacteria (LAB). This research aims to determine the total number of lactic acid bacteria and the pH value of lu'at fermented with different salt levels and fermentation times. This research used two factorial Completely Randomized Design (CRD), namely salt content (G) (0%, 5% and 10%) and fermentation time (F) (0, 7 and 14 days) with 3 repetitions. The data obtained was analyzed using Analysis of Variance (ANOVA) and if there were significant differences then it was continued with the Turkey Test. Lu'at is made from a mixture of crushed cayenne pepper, lime slices (Citrus aurantifolia), and basil leaves (Ocimum basilicum) in a ratio of 150:10:5. The results showed that there was a significant difference in the average total lactic acid bacteria between treatments with 5% and 10% salt content (P>0.05). In contrast, there was no significant difference (P<0.05) in the treatment with fermentation time and the interaction between salt content and storage time. The average total lactic acid bacteria were significantly different in the 5% and 10% salt content treatments (p>0.05). At the same time, there was no significant difference (p<0.05) based on fermentation time and the interaction between salt content and storage time. The highest total of lactic acid bacteria was in the treatment with a salt content of 5% and a fermentation time of 7 days (4.3 x 107 CFU/g). The pH value in lu'at fermentation was not significantly different in all treatments (p<0.05) with an average pH value range of 3.57 – 3.98.
Pelatihan PELATIHAN PELAJAR KELAS XII IPA SMA MENELITI MELALUI SAYEMBARA RISET OBAT TRADISIONAL Gerardus Diri Tukan; Maximus Markus Taek; Gertreda Latumakulita; Anggelinus Nadut; Lodowik Landi Pote; Christiani Dewi Q. M. Bulin; Paulus Risan Funan Lalong
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 1 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 1 (Maret 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i1.2392

Abstract

High school students in Indonesia, in today's development, have a final assignment before completing their senior secondary education, namely conducting scientific research, writing up research results and presenting them. General conditions show that female students still have difficulty conducting research which includes research ideas or topics, steps for conducting research and writing research results. In response to this condition, research training was created for class The method used is competition. Female students are invited to conduct research, collect data and analyze data in their respective places of residence during the holiday period. As a result of the activities obtained, as many as 35 female students took part in the competition. It appears that the participants dug up information, conducted interviews with sources, namely parents in the villages, then wrote down the results of their studies and pictures of traditional medicinal ingredients.  From the results of the competition, a scientific seminar was held with the theme; Traditional Medicine of the NTT Community; Chemical Content and Activity. The top four competition participants were selected as presenters, and discussed by Natural Materials Chemistry experts in the scientific seminar forum. It was concluded that through research competitions and seminars, it had become a means to train female students to carry out scientific research in their living environment, related to traditional medicine and present their research work.
Co-Authors Anggelinus Nadut Christiani Dewi Q. M. Bulin Gerardus Diri Tukan Gertreda Latumakulita Joanivita Paulo Gulo Soru Lodowik Landi Pote Maria Novalina Naben Maximus Markus Taek