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All Journal GANESHA: Jurnal Pengabdian Masyarakat Almufi Jurnal Pengabdian kepada Masyarakat AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Rustan Ari
Universitas Sulawesi Tenggara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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The Effect of the Biomass Weight Ratio of Patchouli Leaves and Sawdust on the Chemical Properties of Patchouli Briquettes Amal Muliono; La Oge; Erni Danggi; Rustan Ari; Hastian Hastian; Wa Ode Nur Siti Fatimah
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.735

Abstract

The increasing depletion of fossil fuel reserves and rising global energy demand have accelerated the development of renewable energy sources, particularly biomass-based fuels. This study aimed to analyze the effect of biomass weight ratios of patchouli leaf waste and sawdust on the chemical properties and combustion rate of charcoal briquettes, and to determine the optimum composition for producing high-quality briquettes. The research was conducted in Wakumoro Village, Parigi District, Muna Regency, Southeast Sulawesi, from October to November 2025. A Completely Randomized Design (CRD) was applied with five treatment levels and three replications. The treatments consisted of different ratios of patchouli leaves and sawdust: P1 (100% patchouli leaves), P2 (75% + 25%), P3 (50% + 50%), P4 (25% + 75%), and P5 (100% sawdust). The observed parameters included moisture content, ash content, and combustion rate. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that biomass composition significantly affected moisture content, ash content, and combustion rate of briquettes. The best overall performance was obtained in P2, with moisture content of 1.57% and ash content of 7.48%, both meeting the Indonesian National Standard (SNI 01-6235-2000). The highest combustion rate was observed in P3 at 6.93 g/min. These findings indicate that the combination of patchouli leaf waste and sawdust has strong potential as an environmentally friendly alternative fuel and provides an effective solution for agricultural and wood waste utilization.  
EDUKASI DAN PENDAMPINGAN PEMBUATAN PUPUK ORGANIK DARI LIMBAH DOMESTIK RUMAH TANGGA DI DESA LAMEURU KECAMATAN RANOMEETO BARAT KABUPATEN KONAWE SELATAN Eko Aprianto Johan; Rustan Ari; Herman Titop; Sri Wahyuni Basoka; Fitriah Amir
GANESHA: Jurnal Pengabdian Masyarakat Vol 6 No 2 (2026): Juli 2026
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Tunas Pembangunan Surakarta (UTP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/ganesha.v6i2.6336

Abstract

Pengelolaan limbah rumah tangga dan sisa hasil perkebunan di Desa Lameuru, Kabupaten Konawe Selatan, masih menjadi tantangan lingkungan yang belum teratasi secara optimal, sementara ketergantungan masyarakat terhadap pupuk kimia sintetis terus meningkat. Pengabdian ini bertujuan memberdayakan kelompok Dasawisma melalui pemanfaatan limbah organik menjadi Pupuk Organik Cair (POC) dan Pupuk Organik Padat (POP). Metode pelaksanaan yang digunakan meliputi sosialisasi interaktif, bimbingan teknis pembuatan pupuk, demonstrasi plot (demplot), serta pendampingan langsung dalam proses fermentasi menggunakan aktivator mikrobial. Hasil kegiatan menunjukkan peningkatan kapasitas masyarakat yang signifikan, di mana 85% anggota kelompok Dasawisma kini mampu memproduksi POC dan POP secara mandiri. Implementasi produk organik ini berhasil mereduksi penggunaan pupuk kimia sebesar 30% pada tanaman hortikultura di pekarangan warga. Selain itu, terbentuknya struktur kelompok pengolah pupuk yang resmi menjamin keberlanjutan program produksi secara rutin setiap bulannya. Kegiatan ini menyimpulkan bahwa transformasi limbah menjadi pupuk organik merupakan solusi strategis yang tidak hanya berdampak pada kelestarian ekosistem tanah, tetapi juga memberikan nilai tambah ekonomi bagi keluarga melalui penghematan biaya input pertanian. Keberhasilan program ini menegaskan pentingnya pendekatan partisipatif berbasis komunitas dalam mewujudkan kemandirian pangan dan desa ramah lingkungan yang berkelanjutan.
Inovasi Diversifikasi Olahan Pepaya Menjadi Keripik untuk Pemberdayaan Kreativitas dan Ekonomi Ibu Rumah Tangga Rustan Ari; H.Herman Titop; Eko Aprianto Johan
Almufi Jurnal Pengabdian Kepada Masyarakat Vol 5 No 2: Desember (2025)
Publisher : Yayasan Almubarak Fil Ilmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63821/ajpkm.v5i2.516

Abstract

Pengabdian masyarakat Inovasi Diversifikasi Olahan Pepaya Menjadi Keripik Untuk Pemberdayaan Kreativitas Dan Ekonomi Ibu Rumah Tangga bertujuan untuk memberdayakan ibu rumah tangga melalui inovasi pengolahan pepaya menjadi keripik sebagai diversifikasi produk olahan. Kegiatan dilaksanakan di Desa Lameuru, Kecamatan Ranomeeeto Barat, Kabupaten Konawe Selatan, melibatkan 20 ibu rumah tangga sebagai mitra. Metode yang digunakan meliputi sosialisasi, pelatihan pembuatan keripik pepaya dengan varian rasa, pendampingan pemasaran, dan evaluasi dampak ekonomi. Hasil menunjukkan peningkatan keterampilan kreativitas hingga 75% dan pendapatan rata-rata sebesar Rp 500.000 per bulan per peserta. Inovasi ini memanfaatkan pepaya lokal yang melimpah, mengurangi limbah buah, dan mendukung ketahanan pangan. Kegiatan ini berkontribusi pada pemberdayaan ekonomi perempuan di pedesaan, sejalan dengan tujuan pembangunan berkelanjutan
The Effect of Corn Flour Substitution on Moisture Content and Organoleptic Properties in Cookies (Zea Mays L) Titik Harianti; Ruksanan Ruksanan; Hastian Hastian; La Oge; Rustan Ari
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.708

Abstract

This study aimed to determine the effect of corn flour (Zea mays L.) substitution on the moisture content and organoleptic characteristics of cookies, including color, aroma, texture, and taste. The study employed an experimental method with a quantitative approach using a Completely Randomized Design (CRD) consisting of four treatments: A0 (0%), A01 (15%), A02 (25%), and A03 (35%), each with three replicates, resulting in 12 experimental units. The cookie production process involved substituting corn flour for wheat flour; moisture content was then analyzed using the oven method, and organoleptic testing was conducted with 15 panelists using a 1–5 hedonic scale. The results indicated that corn flour substitution influenced the moisture content and organoleptic characteristics of the cookies. The highest moisture content was obtained in treatment A0 at 4.56%, while the lowest moisture content was found in treatment A01 at 2.46%. The organoleptic test results showed that treatment A02 received the highest score for color at 3.80, while the highest scores for aroma, texture, and taste were obtained in treatment A0 at 4.00, 3.93, and 4.00, respectively. In general, increasing corn flour substitution caused the color to change to a more yellowish-brown and made the cookies more brittle due to the absence of gluten in corn flour. Based on all test parameters, treatment A02 with 25% corn flour substitution showed the most balanced results and was still acceptable to the panelists. This study indicates that corn flour has the potential to be used as a wheat flour substitute in the development of cookies based on local food ingredients.
Co-Authors Amal Muliono Eko Aprianto Johan Erni Danggi Fitriah Amir H.Herman Titop Hastian Hastian Herman Titop La Oge Ruksanan, Ruksanan Sri Wahyuni Basoka Titik Harianti Wa Ode Nur Siti Fatimah