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All Journal Jurnal Biologi Tropis Jurnal Mangifera Edu Jurnal Abdi Negeriku JKM: Jurnal Kemitraan Masyarakat
Mu'nisa, Andi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Public Health Social Sciences Other

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Pemberdayaan Kelompok PKK melalui Keterampilan Memproduksi Minyak Goreng Kelapa Murni di Kelurahan Terang-terang Kabupaten Bulukumba Mu'nisa, Andi; Ali, Alimuddin; Idris, Irma Suryani; Pagarra, Halifah; Muflihunna, Andi
Jurnal Abdi Negeriku Vol 1, No 2 (2022): Jurnal Abdi Negeriku
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jan.v1i2.38836

Abstract

Sebagian besar kelompok PKK Kelurahan Terang-Terang Kabupaten Bulukumba berstatus ibu rumah tangga yang tidak berpenghasilan. Sebenarnya mereka memiliki potensi yang cukup besar untuk membantu perekonomian rumah tangga yang dapat meningkatkan perekonomian desa tersebut. Program pemberdayaan Kelompok PKK bisa dilakukan dengan meningkatkan ketrampilan antara lain dengan memproduksi bahan-bahan yang diperlukan masyarakat, misalnya ketrampilan memproduksi minyak goreng sehat atau alami. Minyak goreng tersebut sangat dibutuhkan ditengah melonjaknya harga minyak goreng dipasaran, sementara produksi kelapa di Kabupaten Bulukumba sangat tinggi. Bahan baku yang diperlukan untuk memproduksi minyak goring murni adalah daging buah kelapa yang sangat mudah didapat dengan harga yang cukup murah. Proses pembuatan dapat dilakukan dengan mudah dan peralatan yang digunakan juga sangat sederhana. Dengan ketrampilan ini diharapkan kelompok PKK Kelurahan Terang-Terang Kabupaten Bulukumba dapat memperoleh keuntungan yang cukup besar yang dapat meningkatkan perekonomian rumah tangga mereka khususnya, dan perekonomian desa pada umumnya.
The Effect of Commercial Cow's Milk on the Quality of Kefir Fermentation Kurnia, Nani; Mu'nisa, Andi; Amboupe, Dewi Sartika
Jurnal Biologi Tropis Vol. 25 No. 2 (2025): April-Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i2.9280

Abstract

Kefir is a dairy product derived from the fermentation of milk by kefir grains. Kefir grains are natural starter cultures in the form of small spheres containing various microorganisms, including bacteria and fungi. This study aims to evaluate the effect of milk medium type and initial weight of kefir grains on four fermentation parameters: curd, whey, pH, and kefir grain weight gain. The materials used in this study were natural starter cultures in the form of kefir grains and packaged cow's milk from various brands (A, B, D, F, and G) with differing nutritional compositions, as well as bulk cow's milk (C and E). The kefir production process began by mixing 250 ml of commercial cow's milk from various brands with kefir grains. The mass of kefir grains used was varied at 10 grams and 12 grams. Data analysis was performed using the Two-Way ANOVA method and Duncan's Multiple Range Test (DMRT). Based on the results of the Two-Way ANOVA test, it was found that the type of milk medium had a significant effect on three main parameters, namely curd (p-value = 0.000), whey (p-value = 0.000), and pH (p-value = 0.021), but did not have a significant effect on the increase in kefir grains (p-value = 0.676). Conversely, the initial weight of kefir grains only significantly affected kefir seed growth (p = 0.003) but not the other parameters. Packaged milk with higher nutritional content produces higher curds and lower whey, thereby potentially producing higher quality kefir. These results indicate that the type and nutritional content of milk affect the quality of kefir fermentation.
The relationship between learning independence, motivation, science literacy skills, and learning outcomes of public high school students in North Kolaka Regency Marwidayanti, Marwidayanti; Daud, Firdaus; Mu'nisa, Andi
Jurnal Mangifera Edu Vol 10 No 1 (2025): Jurnal Mangifera Edu
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/mangiferaedu.v10i1.222

Abstract

The purpose of this study was to determine the relationship between learning independence, learning motivation, science literacy skills, and the learning outcomes of students in grade XI at Public High School in North Kolaka Regency. This type of research is quantitative, employing an ex-post facto correlational approach. Data acquisition using non-test instruments, such as questionnaires, to assess learning independence and motivation. Administer test instruments, including essays and multiple-choice questions, on digestive system material to assess science literacy skills and learning outcomes. Descriptive statistical data analysis, and inferential statistical data analysis in the form of prerequisite tests (normality test, linearity test, heteroscedasticity test, and Multicolinerity test), hypothesis testing (simple linear regression analysis and multiple linear regression analysis). The value of the correlation coefficient (R) for students is 0.848, with an R-squared value or coefficient of determination of 0.719, and a significant level of 0.000. There is a positive and significant relationship between learning independence, learning motivation, and science literacy with students' learning outcomes on digestive system material at North Kolaka Regency SMAN. These three factors together contribute 71.9% to learning outcomes. Based on the correlation coefficient value, it is known that the relationship between learning independence, motivation, and science literacy skills is in the "strong" category based on the correlation coefficient guideline, the value of R Variable learning independence, learning motivation, science literacy skills predict learning outcomes on the digestive system material is significant between learning independence, learning motivation, science literacy skills with student learning outcomes.
Pelatihan Manajemen Pengelolaan Laboratorium terhadap Guru SMA/SMK Mu'nisa, Andi; Amalia, Rezki; Kurnia, Nani; I, Hamka
JKM: Jurnal Kemitraan Masyarakat Volume 4 Number 2 Desember 2025 artikel in press
Publisher : Program Studi Pendidikan IPA Fakultas MIPA Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jkm.v4i2.81110

Abstract

This Community Service Activity aims to improve laboratory management competency and optimize the implementation of practicums and provide an understanding of the latest technical guidance and participants are able to manage laboratories according to standards. Participants in this activity are high school/vocational high school teachers. The method of implementation of this Community Service activity is carried out in the Biology Department laboratory. The implementation time in November 2025 is carried out for 2 days. Participants who took part in this laboratory management training are high school/vocational high school teachers. The method of implementation of this service is carried out in several stages, namely the preparation stage, and the face-to-face implementation stage. The implementation stage consists of lectures explaining material on laboratory governance and management, making preparations for preservation and direct practice in the laboratory. Direct practice in the laboratory by providing direct practical training on arranging equipment and chemicals such as making solutions, as well as occupational health and safety in the laboratory. The results of this community service activity show that participants have acquired knowledge and skills to improve teachers' abilities in managing laboratory facilities with a good managerial and technical approach. School laboratories are important places for the practice of science and technology so their management must be carried out carefully and in accordance with safety protocols.
Co-Authors Alimuddin Ali Amalia, Rezki Amboupe, Dewi Sartika Andi Muflihunna Firdaus Daud Halifah Pagarra I, Hamka Idris, Irma Suryani Marwidayanti, Marwidayanti Nani Kurnia, Nani