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Wulandhani, Suci
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PEMANFAATAN DAGING BUAH PALA (MYRISTICA FRAGRANS) SEBAGAI BAHAN BAKU PEMBUATAN PRODUK MINUMAN PENGHANGAT TUBUH HASIL FERMENTASI RAGI (SACCHAROMYCES CEREVISIAE) Peren, Arnolda; Wulandhani, Suci; Zahra Al-Banna, Maisya
Jurnal Biogenerasi Vol. 11 No. 1 (2026): Volume 11, no 1, 2026, (Januari - Maret 2026)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v11i1.7926

Abstract

This study aims to detemine how to use of nutmeg (Myristica fragrans) as a raw material for making a body warming beverage product fermented by yeast (Saccharomyces cerevisiae), measure their alcohol content and to see the public’s interest in nutmeg fermented product. Sampling was carried out in Rubit Village Hewokloang district, Sikka regency, East Nusa Tenggara and alcohol content measurements were carried out at the Makassar health Laboratory center. Nutmeg that has been fermented by giving yeast with various treatment, namely sampel A (6 grams, sample B (10 grams) and sample C (20 grams). Fermentation was carried out for 72 hours then the alcohol content was then measured and an organoleptic test were carried out on color, teste and flavor was conducted involving 50 panelists. From the result of the organoleptic tests, the panelists preferred the fermented nutmeg drink in sample B namely with the addition of 10 grams of yeast and generally fell into the category of “fairly interesting/liked” with percentages from 41% to 60%. Meanwhile the alcohol content of each sample showed values of 6,78% for sample A, 6,99% for sample B and 7,21% for sample C. This shows that the more yeast added the higher the ethanol (alcohol) content, the longer fermentation time, then the number of microoganisms decreased.
Edukasi Penerapan Konsep Jarimatika Pada Operasi Hitung Siswa SD IT Wihdatul Ummah Takalar Fatwa, Inayanti; Yusniar, Yusniar; Ainulia M., Andi Dewi Rizka; Harjuna, Hariani; Wulandhani, Suci
Panrannuangku Jurnal Pengabdian Masyarakat Vol. 5 No. 4 (2025)
Publisher : Lembaga Penelitian dan Pengembangan Teknologi dan Rekayasa, Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/panrannuangku4484

Abstract

Metode jarimatika adalah teknik berhitung cepat dengan menggunakan jari sebagai alat bantu. Menyelesaikan operasi hitung dengan cara konvensional menjadi hal yang biasa dan terkadang membutuhkan waktu yang cukup lama. Metode jarimatika salah satu cara yang dapat digunakan untuk membantu siswa menyelesaikan soal operasi hitung, terutama penjumlahan dan pengurangan. Pengabdian kepada masyarakat ini bertujuan untuk untuk membekali peserta didik SD IT Wihdatul Ummah Takalar tentang pemahaman metode jarimatika dan mampu membantu siswa dalam menyelesaikan operasi hitung seperti penjumlahan dan pengurangan, serta meningkatkan semangat dan motivasi siswa dalam mengikuti pembelajaran matematika. Metode yang digunakan yaitu pemberian pelatihan dan umpan balik. Hasil kegiatan pengabdian kepada masyarakat menunjukkan adanya peningkatan nilai rata-rata hasil post-test siswa sebesar 30% dari hasil sebelumnya, serta terjadi peningkatan minat belajar siswa dilihat dari respon siswa yang antusias mengikuti kegiatan ini.
Co-Authors Ahmad Hasyim Ainulia M., Andi Dewi Rizka Andi Bida Purnamasari Aspari, Dian Nisa Fitri Ayu Wahyuni Bida Purnamasari, Andi Hafid, Hasriyani Harjuna, Hariani Hartati Hartati Ikhsan, Muh Ikhsan Idrus Inayanti Fatwa Lohing, Ruben Maisya Zahra Al Banna Misnarliah Misnarliah, Misnarliah Peren, Arnolda Purnamasari, A. Bida Rahim, Adnan Ilham Ryan Humardani Syam Pratomo Sri Wulandari Sulfiani, Sulfiani Sunarti Mangol, Vivi Yusniar, Yusniar