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All Journal Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat PENGABDI: Jurnal Hasil Pengabdian Masyarakat Jurnal Dedikasi Fruitset Sains : Jurnal Pertanian Agroteknologi Journal Of Human And Education (JAHE) Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Hasil Pengabdian Masyarakat (JURIBMAS) INOVASI: Jurnal Hasil Pengabdian Masyarakat Jurnal Multidisiplin West Science Seminar Nasional Hasil Penelitian LP2M UNM West Science Interdisciplinary Studies International Journal of Environment, Engineering, and Education The Eastasouth Journal of Learning and Educations West Science Interdisciplinary Studies Jurnal Pengabdian Masyarakat dan Riset Pendidikan West Science Nature and Technology West Science Agro Science and Technology: Jurnal Pengabdian Masyarakat
Rissa Megavitry
Fakultas Teknik, Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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PKM Pemberdayaan Ibu-Ibu Rumah Tangga melalui Pelatihan Pembuatan Aneka Roti Haerani, Haerani; Megavitry, Rissa; Gawarti, Gawarti; Qurani, Besse
Seminar Nasional Pengabdian Kepada Masyarakat SEMINAR NASIONAL 2024:PROSIDING EDISI 7
Publisher : Seminar Nasional Pengabdian Kepada Masyarakat

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Abstract

Pengabdian ini bertujuan meningkatkan keterampilan ibu ibu rumah tangga dengan memanfaatkan potensi yang dimiliki dan potensi Sumber Daya Alam yang tersedia. Pelatihan pembuatan aneka roti di kelurahan Batu Batu, kecamatan Marioriawa, Soppeng perlu dilakukan untuk memberi pengetahuan kepada mitra sasaran tentang pentingnya pengolahan beragam jenis produk makanan. Untuk manfaat jangka panjang mitra sasaran sehingga mitra sasaran dapat menjadikan olahan aneka roti sebagai alternatif peluang usaha karena memiliki banyak peminat dari berbagai kalangan. Pemberdayaan ibu ibu rumah tangga merupakan salah satu hal penting yang patut mendapat perhatian dalam rangka membangun perekonomian nasional yang adil dan merata. Pelatihan ini diikuti oleh sepuluh orang ibu ibu rumah tangga di Kelurahan Batu Batu Kecamatan Marioriawa Soppeng. Kegiatan PKM dapat terlaksana sesuai dengan perencanaan karena 1) Kerjasama yang baik antara tim pelaksana dengan perangkat desa setempat, 2) Partisipasi seluruh peserta pelatihan, 3) Lokasi strategis yang potensial untuk pengembangan produksi, 4) Ketersediaan bahan baku untuk pengembangan produk. Hasil pelatihan di peroleh bahwa potensi ibu ibu rumah tangga dapat membuat aneka roti dengan berbagai variasi isi. Pelatihan tersebut sangat mendukung peningkatan keterampilan dan pengetahuan ibu ibu rumah tangga. Kesimpulannya hasil pelaksanaan kegiatan PKM berada pada kategori sangat baik terutama pada aspek penyampaian materi dalam kategori sangat baik dan aspek pendampingan pelatihan dalam kategori sangat baik. Metode pelaksanaan kegiatan PKMini adalah: (1) Melakukan perizinan dan persiapan lokasi. Metode yang digunakan adalah: berkunjung langsung ke lokasi PKM, diskusi, dan tanya-jawab; (2) Melakukan sosialisasi. Metode yang digunakan adalah: berkunjung lansung ke lokasi PKM, ceramah, diskusi, dan tanya-jawab; (3) Melakukan penyuluhan. Metode yang digunakan adalah: ceramah, tanya-jawab, dan diskusi; (4) Memperkenalkan bahan dan alat yang digunakan. Metode yang digunakan adalah: memperlihatkan langsung setiap bahan dan alat yang akan digunakan, diskusi, dan tanya-jawab; (5) Melakukan pelatihan dan pendampingan. Metode yang digunakan adalah: demonstrasi, diskusi, dan tanya-jawab.
Pengembangan Media Pembelajaran Berupa Buku Resep Pembuatan Aeka Roti Haerani, Haerani; Gawarti, Gawarti; Megavitry, Rissa
Seminar Nasional LP2M UNM SEMINAR NASIONAL 2024 : PROSIDING EDISI 11
Publisher : Seminar Nasional LP2M UNM

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Abstract

Penelitian ini merupakan studi pengembangan (Research and Development) (R&D) yang bertujuan untuk mengetahui; Proses pengembangan modul pembuatan resep subtitusi tepung kacang hijau pada mata kuliah bakery, dan untuk menilai kelayakan dan kepraktisan penggunaan modul. Penelitian ini menggunakan model pengembangan ADDIE. Subyek penelitian melibatkan mahasiswa konsentrasi Tata Boga dari jurusan Pendidikan Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Makassar. Data dikumpulkan melalui observasi, kuesioner, dokumentasi, dan studi pustaka. Teknik Analisis data menggunakan metode deskriptif kuantitatif. Tahapan penelitian meliputi: (1) Analisis RPS mata kuliah bakery; (2) Tahapan desain dan pembuatan media pembelajaran berupa buku resep anek roti; (3) Validasi oleh ahli materi dan ahli media pembelajaran berupa buku resep anek roti; (4) Implementasi produk melalui uji kelayakan kelompok kecil dan kelompok besar; (5) Evaluasi dan finalisasi produk. Berdasarkan hasil uji kelayakan oleh ahli materi dan ahli media pembelajaran, modul pembelajaran masuk kedalam kategori sangat layak. Hasil dari validator ahli materi yaitu (87,3%) dan ahli media pembelajaran berupa buku resep anek roti yaitu (88,4%). Hasil uji kepraktisan modul pembelajaran oleh peserta didik pada uji kelayakan skala kecil yaitu (98,4%) dan skala besar yaitu (100%). Dengan demikian, modul ini dinyatakan layak dan praktis untuk digunakan dalam mata kuliah bakery.  Kata kunci: Resep Media, pengembangan, Bakery
Bibliometric Analysis of Sustainable Consumption Patterns and Food Waste Reduction Loso Judijanto; Rissa Megavitry; Salwa Aulia Novitasari
West Science Interdisciplinary Studies Vol. 3 No. 02 (2025): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v3i02.1712

Abstract

Sustainable consumption and food waste reduction have become critical research areas due to their environmental, economic, and social implications. This study employs a bibliometric analysis using Scopus data and VOSviewer to examine research trends, influential publications, and global collaboration patterns in these fields. The findings reveal that sustainable development, food waste, and waste management are central themes, with growing emphasis on consumer behavior, circular economy, and supply chain efficiency. The co-authorship and country collaboration networks highlight strong regional clusters, with Europe and North America leading research efforts, while China and India are emerging as key contributors. The heatmap analysis indicates a transition from traditional environmental impact studies toward policy-driven and behavioral research approaches. Despite this progress, interdisciplinary integration and regional diversification remain key challenges, suggesting opportunities for enhanced collaboration and localized sustainability interventions. This study provides valuable insights for researchers, policymakers, and industry stakeholders to shape future strategies in sustainable food systems, waste management, and circular economy practices.
A Systematic Review of Natural Additives for Product Safety and Nutritional Value Megavitry, Rissa; Fachruddin, Ismi Irfiyanti
West Science Agro Vol. 3 No. 01 (2025): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v3i01.1716

Abstract

The utilization of natural additives in food processing has gained significant attention due to growing consumer demand for safe, nutritious, and clean-label products. This systematic review analyzed 30 studies from the Scopus database to evaluate the types, functions, and impacts of natural additives on food safety and nutritional value. Findings reveal that plant-based, animal-derived, and microbial-derived additives demonstrate strong antimicrobial, antioxidant, and nutrient-enhancing properties. Natural additives such as polyphenols, essential oils, and bioactive peptides effectively improve product safety by inhibiting microbial growth, reducing oxidation, and mitigating mycotoxins. They also contribute to nutritional fortification and functional health benefits. Despite challenges such as cost, regulatory compliance, and sensory acceptance, the adoption of natural additives presents significant opportunities for sustainable and health-focused food innovation. This review underscores the importance of further research to optimize extraction methods, develop synergistic formulations, and enhance consumer education.
Bibliometric Analysis of Sustainable Consumption Patterns and Food Waste Reduction Judijanto, Loso; Megavitry, Rissa; Novitasari, Salwa Aulia
West Science Interdisciplinary Studies Vol. 3 No. 02 (2025): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v3i02.1712

Abstract

Sustainable consumption and food waste reduction have become critical research areas due to their environmental, economic, and social implications. This study employs a bibliometric analysis using Scopus data and VOSviewer to examine research trends, influential publications, and global collaboration patterns in these fields. The findings reveal that sustainable development, food waste, and waste management are central themes, with growing emphasis on consumer behavior, circular economy, and supply chain efficiency. The co-authorship and country collaboration networks highlight strong regional clusters, with Europe and North America leading research efforts, while China and India are emerging as key contributors. The heatmap analysis indicates a transition from traditional environmental impact studies toward policy-driven and behavioral research approaches. Despite this progress, interdisciplinary integration and regional diversification remain key challenges, suggesting opportunities for enhanced collaboration and localized sustainability interventions. This study provides valuable insights for researchers, policymakers, and industry stakeholders to shape future strategies in sustainable food systems, waste management, and circular economy practices.
The Role of Mycelium-Based Biomaterials in Eco-Friendly Packaging and Product Design Soelistianto, Farida Arinie; Haslinah, Andi; Megavitry, Rissa
West Science Nature and Technology Vol. 3 No. 01 (2025): West Science Nature and Technology
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/825cne64

Abstract

This study explores the role of mycelium-based biomaterials in promoting environmentally friendly packaging and product design in Indonesia. Using a qualitative methodology, data were gathered through interviews with three key informants: a material scientist, a packaging industry expert, and a sustainable design entrepreneur. Thematic analysis conducted with NVIVO software revealed four major findings: (1) the environmental benefits of mycelium, including biodegradability and low energy production requirements; (2) challenges such as scalability, high costs, and limited awareness; (3) diverse applications in packaging and product design, including luxury markets; and (4) the critical role of government policy and stakeholder collaboration in driving adoption. These findings highlight the potential of mycelium-based biomaterials to contribute to Indonesia's sustainability goals by reducing plastic waste and fostering innovative eco-friendly solutions. However, addressing scalability and cost issues requires policy interventions and cross-sector collaboration.
PKM Pelatihan Pembutan Kue Modern Sweet Lady di Kecamatan Wonomulyo Kabupaten Polewali Mandar Megavitry, Rissa; Haerani, Haerani; Riwayani, Rika
Journal Of Human And Education (JAHE) Vol. 5 No. 2 (2025): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v5i2.2504

Abstract

Kecamatan Wonomulyo di Kabupaten Polewali Mandar memiliki potensi signifikan di sektor kuliner, namun pelaku usaha dan masyarakat seringkali menghadapi tantangan dalam inovasi produk untuk bersaing di pasar modern. Menjawab kebutuhan ini, dilaksanakan program pengabdian kepada masyarakat (PKM) yang berfokus pada peningkatan keterampilan melalui pelatihan pembuatan kue modern "Sweet Lady". Tujuan utama kegiatan ini adalah untuk memberikan pengetahuan dan keterampilan praktis kepada masyarakat Wonomulyo, khususnya ibu-ibu rumah tangga dan calon pelaku usaha, mengenai teknik pembuatan kue modern yang memiliki daya tarik dan potensi pasar. Metode pelaksanaan PKM meliputi sosialisasi, demonstrasi langkah-demi-langkah oleh tim pengabdi, dan praktik langsung oleh para peserta. Kegiatan ini diikuti oleh 10 peserta yang menunjukkan antusiasme tinggi selama proses pelatihan. Hasil evaluasi menunjukkan bahwa peserta berhasil memahami resep, menguasai teknik pembuatan Kue Sweet Lady, dan mampu menghasilkan produk sesuai dengan standar yang diajarkan. Selain peningkatan keterampilan teknis, pelatihan ini juga berhasil menumbuhkan pemahaman mengenai pentingnya diversifikasi produk dan membuka wawasan tentang peluang wirausaha di bidang kuliner modern. Diharapkan, luaran PKM ini dapat mendorong kemandirian ekonomi peserta dan memperkaya variasi produk kuliner lokal di Kecamatan Wonomulyo.
Pelatihan English For Restaurant Workers Bagi Mahasiswa Konsentrasi Tata Boga Jurusan Pendidikan Kesejahteraan Keluarga Megavitry, Rissa; Haerani2, Haerani; Lubis, Anwar; Riwayani, Rika
Journal Of Human And Education (JAHE) Vol. 5 No. 1 (2025): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v5i1.2505

Abstract

Globalisasi dan integrasi ekonomi regional seperti Masyarakat Ekonomi ASEAN (MEA) meningkatkan urgensi penguasaan Bahasa Inggris bagi sumber daya manusia Indonesia, terutama di sektor jasa seperti perhotelan dan restoran. Mahasiswa Tata Boga dari Jurusan Pendidikan Kesejahteraan Keluarga (PKK), sebagai calon tenaga kerja di industri ini, sering menghadapi ketidaksesuaian antara kemampuan Bahasa Inggris umum dengan kebutuhan komunikasi spesifik di lingkungan kerja profesional. Riset mengindikasikan adanya kebutuhan krusial akan program English for Specific Purposes (ESP) yang berfokus pada pengembangan keterampilan lisan (berbicara dan menyimak), penguasaan kosakata khusus kuliner, serta fungsi komunikatif yang relevan dalam konteks restoran. Menanggapi kebutuhan tersebut, dilaksanakan kegiatan Pengabdian kepada Masyarakat (PkM) yang bertujuan meningkatkan pemahaman kosakata/ungkapan kunci, keterampilan komunikasi lisan melalui simulasi, dan kepercayaan diri mahasiswa Tata Boga PKK dalam menggunakan Bahasa Inggris profesional. Pelatihan ini mengadopsi pendekatan ESP dan Communicative Language Teaching (CLT), diimplementasikan melalui teknik role-playing, simulasi situasi kerja, diskusi kelompok, dan materi terfokus. Evaluasi menggunakan pre-test, post-test, observasi, dan kuesioner menunjukkan peningkatan signifikan pemahaman materi (terbukti dari kenaikan rerata skor post-test). Data kualitatif juga mengonfirmasi peningkatan partisipasi aktif dan kepercayaan diri berkomunikasi, meskipun pemahaman aksen asing masih menjadi tantangan. Pelatihan ini dinilai efektif dalam meningkatkan kesiapan mahasiswa menghadapi tuntutan komunikasi Bahasa Inggris di industri tata boga.
Analysis of the Impact of Agroindustry, Packaging Technology, and Local Product Branding on the Value Added of Banana Products in Makassar Megavitry, Rissa
West Science Agro Vol. 3 No. 02 (2025): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v3i02.1922

Abstract

This study investigates the impact of agroindustry, packaging technology, and local product branding on the value added to banana products in Makassar. Using a quantitative approach, data was collected from 145 banana producers in Makassar, with responses measured using a Likert scale. The study employed Structural Equation Modeling - Partial Least Squares (SEM-PLS 3) for data analysis. The results revealed that agroindustry development, packaging technology, and local product branding all have significant positive impacts on the value added to banana products. Agroindustry showed a moderate positive relationship, while packaging technology had a stronger influence. Local product branding, although important, showed a weaker effect. The study emphasizes the importance of integrating advanced agroindustry practices, modern packaging technologies, and effective branding strategies to enhance the competitiveness and economic viability of banana products in Makassar. This research offers practical insights for stakeholders seeking to improve the value addition of agricultural products and provides a foundation for further studies in the agroindustry sector.
The Process of Developing Gelatinization and Saccharification with Variations in Temperature and Period of Glucose Sago Material Megavitry, Rissa; Nurhijrah, Nurhijrah
International Journal of Environment, Engineering and Education Vol. 1 No. 3 (2019)
Publisher : Three E Science Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55151/ijeedu.v1i3.20

Abstract

Initial temperature variations carried out for the gelatinization stage and sampling every six hours during the saccharification process, which lasted 72 hours. The liquefaction process using the α-amylase enzyme and then proceeds to the saccharification process with the glucoamylase enzyme. The raw material used is sago flour, which has relatively high starch content. The method in this research 1) Sample preparation; 2) Gelatinization Process; 3) Liquefaction Process; 4) Saccharification Process; 5) Reducing Sugar Analysis; 6) Sweetness Level Analysis; 7) Dextrose Equivalent Analysis; 8) Statistical Analysis. The result for analysis obtained the average value of reducing sugar at the use of 121 degrees Celsius gelatinization temperature is 108.33 g/L higher than the value of reducing sugar at the use of 87 degrees Celsius gelatinization temperature is 94.56 g/L. The analysis obtained the average value of sweetness level at the use of 121 degrees Celsius gelatinization temperature is 23.22 degrees Brix higher than the value of sweetness level at the use of 87 degrees Celsius gelatinization temperature is 20.82 degrees Brix. The analysis obtained the average value of dextrose equivalent at the use of 121 degrees Celsius gelatinization temperature is 54,17 percent higher than the value of dextrose equivalent at the use of 87 degrees Celsius gelatinization temperature is 47.28 percent. The high potential of glucose syrup made from sago expected to motivate the development of home industries that use glucose syrup in various food productions.
Co-Authors Adiansyah Syarifuddin Adiba , Fhatiah Agung Zulfikri Alifya NFH Amelia S. Sarungallo Amir, Sakinah Amran Laga Andi Akram Nur Risa Apriyanto, Apriyanto Asep Supriadi Atiqa, Ulfa Diya Ayu Saputri Bahar Besse Qurani Besse Qur’ani Dhaniswara, Erwin Dyan Triana Putra Eddy Silamat Erba Kalto Manik Erba Kalto Manik Fachruddin, Ismi Irfiyanti Fathahillah Fathahillah Febrian, Wenny Desty Feri Sanjaya Fildansyah, Rully Gawarti Gawarti Gawarti, Gawarti Haerani Haerani Haerani Haerani Haerani Haerani2, Haerani Hamidah Suryani Hamsar, Israwati Harahap, Rahma Hayati Haslinah, Andi Hersiyati Palayukan Hj.Gawarti, Dra. Idam Wahyudi Imam Widodo Imam Widodo Imanirubiarko, Sabda Irmayanti Irmayanti, Irmayanti Irmayanti, Irmayanti Irra Chrisyanti Dewi Iwan Harsono Izmi Burhanuddin Jaswan, Jaswan Judijanto, Loso Kadir, Dalimawaty Khoironi Fanana Akbar Loso Judijanto Lubis, Anwar Madaling Madaling Maida, A. Nur Marlina Marlina Marlina Marlina Mas'ud Muhammadiah Muchamad Sobri Sungkar Muh. Aniar Hari Swasono Muhammad Yahya Muhammad Yahya Muliani Muliani, Muliani Nahriana, Nahriana NFH, Alifya Nove, Albertus Hengka Novitasari, Salwa Aulia Nur Kurniasari Nurhijrah, Nurhijrah Pahrijal, Rival Pangestuti, Dheni Dwi Pertiwi, Triani Patra Rahma Hayati Harahap Ratna Novita Punggeti Ratnawati T Restu Auliani Rival Pahrijal Riwayani, Rika Rully Fildansyah Sabril , Aulia Saifullah Saifullah Salwa Aulia Novitasari Salwa Aulia Novitasari Santos , Hezron Alhim Dos Sarungallo, Amelia S. Slamet Widodo Slamet Widodo Soelistianto, Farida Arinie St Rahmah Syamsidah, Syamsidah Syamsuriah Taryana Taryana Vandan Wiliyanti Yana Priyana Zulfiah Larisu Zulfikri, Agung