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PRODUK SURABI IKAN: INOVASI JAJANAN SEHAT DENGAN NILAI GIZI TINGGI UNTUK ANAK-ANAK DI PULAU SAMATELLU LOMPO, PANGKAJENE KEPULAUAN Tawali, Abu Bakar; Mahendradatta, Meta; Karim, Muhammad Yusri; Muhpidah, Muhpidah; Angriani, Lisa; Nabilah, Azzahra; Sulkifli, Ela; Nadhifa, Dwi Ghina
Jurnal Dinamika Pengabdian Vol. 10 No. 1 (2024): JURNAL DINAMIKA PENGABDIAN VOL. 10 NO. 1 OKTOBER 2024
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v10i1.37298

Stunting merupakan masalah kesehatan di Kabupaten Pangkajene dan Kepulauan (Pangkep), Sulawesi Selatan, dengan angka prevalensi mencapai 30%. Salah satu upaya untuk mengurangi angka stunting di daerah ini adalah melalui inovasi pangan berbasis sumber daya lokal, khususnya ikan. Artikel ini membahas program pengolahan ikan menjadi surabi, jajanan tradisional yang diperkaya dengan nutrisi, untuk meningkatkan asupan gizi anak-anak di Pulau Samatellu Lompo. Program ini mencakup survei potensi bahan baku, persiapan teknologi pengolahan, pelatihan pembuatan surabi ikan, serta pendampingan dalam proses komersialisasi produk. Hasil dari program ini menunjukkan adanya peningkatan pengetahuan peserta tentang pentingnya konsumsi ikan dan keterampilan dalam pengolahan surabi. Evaluasi pre-test dan post-test menunjukkan peningkatan yang signifikan dalam pemahaman peserta terkait pengolahan pangan bergizi. Melalui kegiatan ini, diharapkan produk surabi ikan dapat membantu meningkatkan asupan gizi anak-anak, sekaligus membuka peluang ekonomi bagi masyarakat setempat. Surabi ikan diposisikan sebagai solusi inovatif untuk mengatasi masalah stunting di daerah kepulauan ini, dengan potensi komersialisasi yang besar. ABSTRACT Stunting is a health issue in Pangkajene and Kepulauan (Pangkep) Regency, South Sulawesi, with a prevalence rate reaching 30%. One of the efforts to reduce the stunting rate in this area is through food innovation based on local resources, particularly fish. This article discusses a program that processes fish into surabi, a traditional snack enriched with nutrition, to improve children's nutritional intake on Samatellu Lompo Island. The program involves a survey of raw material potential, preparation of processing technology, training on surabi fish production, and assistance in the commercialization process. The results of this program show an increase in participants' knowledge about the importance of fish consumption and skills in making surabi. Evaluations from pre-test and post-test show a significant improvement in participants' understanding of nutritious food processing. Through this activity, it is expected that surabi fish products can help improve children's nutritional intake while also providing economic opportunities for the local community. Fish surabi is positioned as an innovative solution to tackle the stunting problem in this island area, with great commercialization potential. Keywords: Fish, Pangkep, stunting, surabi.

SOSIALISASI DAN PELATIHAN PEMBUATAN PERMEN JELLY TOMAT SEBAGAI PELUANG USAHA PADA PETANI TOMAT DI LEMBANNA KABUPATEN GOWA Fitri, Fitri; Rahman, Andi Nur Faidah; Tahir, Mulyati M; Langkong, Jumriah; Adiansyah, Adiansyah; Julyaningsih, Andi Hermina; Asfar, Muhammad; Muhpidah, Muhpidah; Hidayat, Sherli Hatul; Yuansah, Sunrixon Carmando
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 2 No 06 (2024): DESEMBER 2024
Publisher : Media Inovasi Pendidikan dan Publikasi

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Tomat merupakan salah satu komoditas hortikultura yang melimpah di Kabupaten Gowa, Sulawesi Selatan. Namun, petani tomat di daerah tersebut sering mengalami kerugian akibat sifat tomat yang mudah rusak. Oleh karena itu, diperlukan strategi untuk meningkatkan nilai jual tomat dan mengurangi kerugian petani, salah satunya melalui diversifikasi produk olahan. Program pengabdian kepada masyarakat ini bertujuan untuk mensosialisasikan dan melatih petani tomat di Lembanna, Kabupaten Gowa dalam pembuatan permen jelly tomat. Metode yang digunakan meliputi ceramah, diskusi, demonstrasi, dan praktik langsung pembuatan permen jelly tomat. Hasil kegiatan menunjukkan bahwa program ini efektif dalam meningkatkan pengetahuan dan keterampilan peserta mengenai teknologi pengolahan tomat menjadi permen jelly. Peserta juga termotivasi untuk mengembangkan permen jelly tomat sebagai produk unggulan daerah.

Pemberdayaan BUMDes karya bersama melalui optimalisasi limbah domestik sebagai peluang bisnis dan ramah lingkungan di Desa Lombo, Kecamatan Pitu Riase Inayah, Astrina Nur; Aksan, Muhammad; Muhpidah, Muhpidah; Thahir, Inna Mutmainna Cahyani; Afifah, Nur; Ramadhan, Tri
Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Vol 1 No 3 (2025): Jurnal Tarreang
Publisher : Agriculture and Forestry Faculty, Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/jtarreang.v1i3.4995

The problems faced by BUMDes Karya Bersama include: (1) Lack of an effective waste management system – there is no proper system for waste collection, sorting, and processing, resulting in waste accumulation or improper disposal; (2) Low public awareness – the village community still lacks understanding of the importance of waste management; (3) Absence of waste-based business innovation – the potential of waste as a business opportunity has not been fully optimized. This activity aims to create new business opportunities based on waste processing that can increase village income, develop an environmentally friendly business model at the village level, and increase scientific knowledge for the community from the service carried out. The method used is counseling and training on how to make banana peel muffins and carrot peel muffins. The partner involved in this activity is BUMDes Karya Bersama. The result of the activity includes improved knowledge and skills, as seen from the active participation of the community in the activity and their engagement in innovating products made from domestik waste. In conclusion, the empowerment of BUMDes Karya Bersama through optimizing domestik waste has created a positive economic and environmental impact, opened up new business opportunities, and raised community awareness of the importance of clean and eco-friendly living. With ongoing support, this initiative has the potential to become an innovative and sustainable village waste management model.

Analisis Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisik Dan Kimia Manisan Buah Tomat Muhpidah, Muhpidah; Amran Laga; Maura Rahmah Tahta Naula; Gemala Hardinasinta; Arfina Sukmawati Arifin; Khaeril Anwar Junaedi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Tomatoes represent a promising raw material for conversion into candied fruit due to their texture and flesh, which possess a distinctive sour taste well-suited for this application. This study seeks to evaluate the impact of varying sugar concentrations during the cooking process on the physical and chemical properties of candied tomatoes. Variations in sugar concentration influence the water content, texture, and color of the resultant candied tomatoes. The lowest water content, 4.6%, was achieved with a 60% sugar concentration. Texture analysis revealed that the highest hardness value was also obtained with a 60% sugar concentration. Additionally, the candied tomato samples exhibited the highest level of redness in the final product when a 60% sugar concentration was employed. These findings suggest that sugar concentration differentially affects the tested attributes, with a 60% concentration yielding the highest values in texture and color analysis, while resulting in the lowest water content compared to the 50% and 40% sugar concentrations.

Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Julyaningsih, Andi Hermina; Rahman, Andi Nurfaidah; Arfina Sukmawati Arifin; Muhpidah, Muhpidah; Fitri, Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

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KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.

INOVASI LONG BEAN CHOCO DARI KACANG PANJANG SEBAGAI STRATEGI PEMBERDAYAAN DAN PENINGKATAN EKONOMI LOKAL Inayah, Astrina Nur; Muhpidah, Muhpidah; Padapi, Astrini; Mursalat, Aksal; Thamrin, Nining Triani
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 5 (2025): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i5.34636

Abstrak: Masyarakat Desa Damai memiliki potensi pertanian melimpah, namun pemanfaatannya masih terbatas pada penjualan hasil panen segar dengan nilai ekonomis rendah. Kondisi ini menuntut peningkatan kapasitas petani dalam pengolahan hasil, manajemen pascapanen, dan strategi pemasaran. Program pengabdian ini bertujuan mengembangkan inovasi pengolahan kacang panjang menjadi produk Long Bean Choco sebagai media pembelajaran kewirausahaan. Metode pelaksanaan mencakup sosialisasi, pelatihan, dan pendampingan kepada kelompok tani mitra yang beranggotakan 37 orang di Desa Damai, dengan melibatkan mahasiswa sebagai sarana pembelajaran berbasis praktik. Evaluasi menggunakan instrumen pre-test dan post-test pada aspek pengetahuan, keterampilan, sikap, dan motivasi. Hasil menunjukkan peningkatan keterampilan (43,2%), motivasi (41,8%), pengetahuan (37,3%), dan sikap (33,9%), yang membuktikan efektivitas kegiatan dalam memperkuat pemahaman sekaligus membentuk sikap positif terhadap inovasi dan pemasaran digital. Temuan ini menegaskan bahwa pendekatan integratif efektif dalam meningkatkan soft skills dan hard skills, sekaligus membuka peluang keberlanjutan melalui penguatan branding, sertifikasi produk, dan literasi digital sebagai strategi pemberdayaan masyarakat dan peningkatan ekonomi lokal.Abstract: The community of Damai Village possesses abundant agricultural potential; however, its utilization remains limited to the sale of fresh produce with low economic value. This condition necessitates enhancing farmers’ capacity in product processing, post-harvest management, and marketing strategies. This community service program aimed to develop innovation by processing long beans into a product called Long Bean Choco, serving as an entrepreneurial learning medium. The implementation methods included socialization, training, and mentoring for a partner farmer group consisting of 37 members in Damai Village, with the involvement of university students as a means of practice-based learning. Evaluation employed pre-test and post-test instruments covering knowledge, skills, attitudes, and motivation. The results indicated improvements in skills (43.2%), motivation (41.8%), knowledge (37.3%), and attitudes (33.9%), demonstrating the program’s effectiveness in strengthening understanding while fostering positive attitudes toward innovation and digital marketing. These findings confirm that an integrative approach is effective in enhancing both soft skills and hard skills, while simultaneously opening opportunities for sustainability through the reinforcement of branding, product certification, and digital literacy as strategies for community empowerment and local economic development.

Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Julyaningsih, Andi Hermina; Rahman, Andi Nurfaidah; Arfina Sukmawati Arifin; Muhpidah, Muhpidah; Fitri, Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol5No2.pp185-189

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.

HILIRISASI INOVASI PANGAN: PROGRAM PENGEMBANGAN KEWIRAUSAHAAN MAHASISWA MELALUI PRODUKSI OTAK-OTAK BERBASIS SURIMI IKAN Mahendradatta, Meta; Muhpidah, Muhpidah; Palo, Mahfud; Arifin, Arfina Sukmawati; Hijriani, Nur Fiqih
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.47470

Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) telah dilaksanakan melalui kegiatan pemberdayaan mahasiswa dan alumni Universitas Hasanuddin dalam wirausaha berbasis pengolahan pangan, khususnya produksi otak-otak dengan bahan dasar surimi ikan. Kegiatan ini bertujuan meningkatkan keterampilan kewirausahaan mahasiswa dan alumni melalui hilirisasi produk hasil riset menjadi produk unggulan kampus. Metode pelaksanaan mencakup persiapan sarana, pelatihan teknis pembuatan surimi dan otak-otak, pelatihan manajemen usaha, pendampingan produksi, serta evaluasi pengetahuan dan analisis data penjualan (atau analisis laba rugi awal). Hasil post-test menunjukkan peningkatan pemahaman peserta dengan skor rata-rata 85, menandakan mayoritas telah menguasai alur produksi surimi dan otak-otak. Produksi dilakukan secara rutin, yaitu surimi sebulan sekali dan otak-otak setiap minggu, dengan total penjualan 135 box selama enam minggu dan laba kotor kumulatif sebesar Rp.863.000,-. Tren penjualan dan laba kotor menunjukkan penerimaan pasar yang baik meskipun terdapat fluktuasi akibat variasi biaya produksi. Kegiatan ini terbukti efektif dalam meningkatkan keterampilan wirausaha mahasiswa dan alumni serta mendorong hilirisasi inovasi produk pangan menjadi unit usaha kampus yang berkelanjutan. Kata kunci: Otak-otak, surimi, pemberdayaan mahasiswa. ABSTRACT Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) was implemented to empower students and alumni of Hasanuddin University in food-based entrepreneurship through the production of fish surimi-based otak-otak. The program aimed to strengthen entrepreneurial competence while promoting research-based products as the university’s advanced innovations. Activities included facility preparation, technical training on surimi and otak-otak processing, business management training, production mentoring, and evaluation of knowledge and market acceptance. Post-test assessments showed a significant improvement, with an average score of 85, indicating that participants had adequately mastered the production process. Regular production was established, with surimi prepared monthly and otak-otak produced weekly, resulting in 135 boxes sold over six weeks. Sales performance and gross profit indicated positive market reception with a cumulative gross profit of IDR.863,000. These findings demonstrate that the program effectively enhanced entrepreneurial skills and fostered the downstreaming of food innovation into a sustainable campus-based business unit. Keywords: Otak-otak, surimi, student empowerment.

Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus Arifin, Arfina Sukmawati; Karurukan, Emerensia; Laga, Amran; Langkong, Jumriah; Muhpidah, Muhpidah
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.2296

Buah naga merah (Hylocereus polyrhizus) berpotensi sebagai bahan baku minuman fermentasi fungsional karena mengandung gula alami, pigmen betalain, dan senyawa bioaktif. Namun, pemanfaatannya masih terbatas pada daging buah, sedangkan kulit buah sering dibuang meskipun memiliki kandungan gizi dan komponen fungsional bernilai. Penelitian ini bertujuan mengevaluasi pengaruh bagian buah serta fermentasi menggunakan Lactobacillus plantarum terhadap karakteristik sensori dan fisikokimia minuman berbasis buah naga merah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu bagian buah (daging dan kulit) dan kondisi fermentasi (tanpa fermentasi dan fermentasi). Hasil penelitian menunjukkan bahwa fermentasi menghasilkan aroma asam khas, warna lebih pucat, dan tekstur lebih encer, terutama pada minuman berbasis kulit buah naga. Fermentasi menurunkan pH dari 5,74 menjadi 3,08 serta menurunkan total padatan terlarut dari 5,50 menjadi 3,73 °Brix. Minuman berbasis daging buah memiliki total padatan terlarut lebih tinggi, sedangkan minuman berbasis kulit buah menghasilkan pH lebih rendah. Daging dan kulit buah naga berpotensi dikembangkan sebagai bahan baku minuman fungsional yang bernilai tambah.

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