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All Journal Jurnal Dinamika Pengabdian (JDP) Jurnal Agritechno GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks
Muhpidah, Muhpidah
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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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

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Abstract

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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Abstract

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

Abstract

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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Abstract

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.
Co-Authors A. Hermina Julyaningsih Abu Bakar Tawali Adiansyah Adiansyah, Adiansyah Aksan, Muhammad Amran Laga Angriani, Lisa Arfina Sukmawati Arifin Astrina Nur Inayah Fitri Fitri Gemala Hardinasinta Hidayat, Sherli Hatul Jumriah Langkong, Jumriah Khaeril Anwar Junaedi Maura Rahmah Tahta Naula Meta Mahendradatta Muhammad Afif Muhammad Asfar Muhammad Yusri Karim, Muhammad Yusri Nabilah, Azzahra Nadhifa, Dwi Ghina Rahman, Andi Nur Faidah Ramadhan, Tri Sulkifli, Ela Tahir, Mulyati M Thahir, Inna Mutmainna Cahyani Yuansah, Sunrixon Carmando