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All Journal Indonesian Journal of Educational Studies Jurnal Pendidikan Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Pengabdian Kepada Masyarakat Patikala Formosa Journal of Applied Sciences (FJAS) Seminar Nasional Pengabdian Kepada Masyarakat Haga: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Teknologi Pertanian Indonesian Journal of Fundamental Sciences Vokatek : Jurnal Pengabdian Masyarakat Journal of Agroscience Indonesia Jurnal Pengabdian Masyarakat Mutiara: Multidiciplinary Scientifict Journal Jurnal Kemitraan Responsif untuk Aksi Inovatif dan Pengabdian Masyarakat Jurnal Pendidikan Teknologi Pertanian Jurnal Pengabdian Masyarakat (Jubdimas) Jurnal Sipakatau
Putra, Reski Praja
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pH dan Suhu Optimum Aktivitas Enzim Amilase Kapang Termofilik dari Hot Spring Sulili Indrayani, Indrayani; Hambali, Amiruddin; Jusran, Jusran; Putra, Reski Praja
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.4859

Abstract

Enzyme activity is greatly influenced by several factors including incubation time, temperature, and pH. This study aimed to determine the optimum pH and temperature of amylase enzyme activity of mold PSA 02 (5) isolated from Sulili hot spring, Pinrang Regency, South Sulawesi, Indonesia. This study was conducted in two stages, the first is determining the optimum pH of amylase enzyme activity where enzyme activity testing carried out at pH 4, 5, 6, 7, and 8. After determination of optimum pH, it continued to determine the optimum temperature of amylase enzyme activity at temperatures of 30, 40, 50, 60, 70, and 80oC. Determination of protein content using the Lowry method and determination of amylase enzyme activity using the Dinitrosalicilyc (DNS) method. The results of this study showed that the optimum pH of amylase enzyme activity is pH 4 with an enzyme activity value of 81.37 U/mL and a specific enzyme activity of 57.61 U/mg, while the optimum temperature of amylase enzyme activity is 50oC with a value of 81.44 U/mL and a specific enzyme activity of 57.74 U/mg. It is interesting to note that the amylase enzyme activity remains high up to a temperature of 80oC with a value of 81.20 U/mL. This study indicates that the amylase enzyme of mold isolate PSA 02 (5) is a thermostable enzyme up to a temperature of 80oC.
Application of Coppeng (Syzygium Cumini L) Fruit Extract in Developing Instant Noodles with Antioxidant Properties Rezkyani, Aprilyanti Nur; Yanto, Subari; Putra, Reski Praja
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.66764

Abstract

Coppeng fruit (Syzygium cumini L) is one of the local fruits in Indonesia, especially in Makassar, South Sulawesi. This fruit has many benefits and can act as an anthocyanin antioxidant, and the bioactive content of coppeng fruit extract is also known to act as an anti-inflammatory, worm medicine, anticancer, antibacterial, and antidiabetic. The purpose of this study was to determine the effect of coppeng fruit extract concentration on the physicochemical quality and microbiological contamination of the instant noodles produced and to determine the effect of coppeng fruit extract concentration on the hedonic quality and functional properties of the instant noodles produced. This research method is a quantitative experiment, namely the development of functional instant noodles by utilizing coppeng fruit extract. This study used a Completely Randomized Design (CRD) with 3 replications with the addition of coppeng fruit extract concentrations of 0%, 12%, 14%, and 16%. The results showed that the addition of coppeng fruit extract concentration had a significant effect on the instant noodles produced. The color change of the noodle dough occurred after the addition of a concentration of 12% and the instant noodles produced had met the SNI instant quality standards (01-3551-2000). The best instant noodles were produced from the treatment of coppeng fruit extract concentration of 14%, these noodles have characteristics, namely water content of 3.83%, ALT 4.7 Log colonies/ml, polyphenol content of 8.43%, anthocyanin content of 1.1900 ppm, antioxidant content of 10.57%.
PELATIHAN PEMBUATAN PUPUK ORGANIK BERBAHAN BAKU LIMBAH PERTANIAN DAN LIMBAH ORGANIK RUMAH TANGGA DI DESA BATULAYA KABUPATEN TINAMBUNG SULAWESI BARAT Putra, Reski Praja; Indrayani; Sukainah, Andi; Nur Rahmah; Rivai, Andi Alamsyah; Lestari, Nunik; Rauf, Reski Febyanti
Haga : Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1 (2023): Haga: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Nias Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57094/haga.v2i1.927

Abstract

Desa Batulaya dapat ditemukan di Kecamatan Tinambung Kabupaten Polewali Mandar di provinsi Sulawesi Barat. Tahap pertama yang dilakukan untuk melakukan kerjasama dengan mitra adalah tahap observasi. Diketahui bahwa pertanian dan peternakan merupakan mata pencaharian utama mereka. Selama bertani, penggunaan pupuk merupakan salah satu masalah yang dikeluhkan oleh mitra. Hasil diskusi yang dilakukan selama proses observasi menunjukkan mitra sangat antusias ingin mengetahui pembuatan pupuk alternatif yang cukup murah serta dapat memperbaiki tekstur tanah dan menghasilkan hasil panen yang optimal. Produksi pupuk organik yang diolah dari limbah hasil pertanian lokal dan limbah organik rumah tangga merupakan jawaban atas kesulitan yang dihadirkan dalam proyek pengabdian masyarakat ini. Metode pelaksanaan dilakukan melalui penyuluhan dan pemberian materi, demonstrasi, serta pendampingan dan evaluasi. Pembuatan pupuk organik dalam kegiatan pengabdian pada masyarakat ini bersumber dari bahan-bahan yang mudah diperoleh di Desa Batulaya, terdiri dari batang pisang, buah dan sayuran busuk, makanan sisa, jerami padi, daun gamal, daun lamtoro, kotoran sapi, dan air cucian beras. Sumber karbon sederhana yang digunakan adalah larutan gula merah yang telah diencerkan dengan memanfaatkan effective microorganism 4 (EM4) sebagai biokultivator. Metode yang dilakukan yaitu fermentasi anaerob secara mikroaerofilik menggunakan terpal atau ember sebagai wadah fermentasi. Proses fermentasi dilakukan selama 2 minggu. Berdasarkan evaluasi, peserta kegiatan pengabdian masyarakat di Desa Batulaya mampu secara mandiri melakukan proses pembuatan pupuk organik berbasis limbah pertanian dan limbah organik rumah tangga dengan memanfaatkan EM4 sebagai biokultivator. Pupuk organik yang dihasilkan berwarna kehitaman dengan aroma yang menyerupai khas tanah.
PEMBERDAYAAN CLEANING SERVICE FT-UNM MELALUI PEMANFAATAN LIMBAH SAMPAH ORGANIK MENJADI PUPUK KOMPOS Sukainah, Andi; Marhayati, Marhayati; Putra, Reski Praja; Ramli, Hartini; Mukhlis, Andi Muhammad Akram
Jurnal Pengabdian Kepada Masyarakat Patikala Vol. 4 No. 4 (2025): Jurnal PkM PATIKALA
Publisher : Education and Talent Development Center of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/patikala.v4i4.3181

Abstract

The training activities carried out by the Makassar State University service team are a form of community empowerment program. The training carried out is an idea from the utilization of waste waste in the FT UNM environment. The purpose of this training is to empower cleaning service personnel at the Faculty of Engineering, Makassar State University (FT-UNM) by providing insight into skills in managing organic waste into compost. Furthermore, this training involved 20 FT cleaning service people. The training stages carried out by the service team include the stages of training and counseling, namely by providing training to cleaning services on ways to sort organic and inorganic waste and basic techniques for making compost fertilizer. Provision of a processing area, namely by providing a place for processing organic waste into compost, such as a special area in the FT-UNM environment which is equipped with the necessary equipment. Organic Waste Collection is taught how to identify and collect organic waste generated at FT-UNM, such as food waste, leaves, and other organic waste. The composting process is by teaching composting techniques which include mixing organic materials, aeration, and maintenance so that the composting process runs well. Utilization and marketing is after the compost is ready, it can be used for greening needs on campus or sold to the surrounding community as a product that has economic value.
PELATIHAN PENGOLAHAN DODOL PISANG BAGI KELOMPOK PENGGERAK DI DUSUN KANDEMENG SULAWESI BARAT Putra, Reski Praja; Mukhlis, Andi Muhammad Akram; Sukainah, Andi; Indrayani, Indrayani; Rahmah, Nur
Jurnal Pengabdian Kepada Masyarakat Patikala Vol. 4 No. 4 (2025): Jurnal PkM PATIKALA
Publisher : Education and Talent Development Center of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/patikala.v4i4.3317

Abstract

Kandemeng Hamlet is situated in Batulaya Village, Tinambung District, within the Polewali Mandar Regency of West Sulawesi. In this sub-district, bananas are the primary fruit commodity, with production reaching 1,648 quintals in 2023. However, the process of transforming bananas into value-added products remains suboptimal. The aim of this community service initiative is to train the local community on effective techniques for making banana dodol and to develop and optimize banana dodol products that possess greater economic value. The initial phase of this project involves observations, interviews, and discussions with community members to identify the challenges faced by Kandemeng Hamlet. The residents are eager to learn how to process bananas into products with a longer shelf life to enhance the economic value of their banana crops. The proposed solution is to process bananas into banana dodol. The activities will include informational sessions, demonstrations, hands-on assistance, and evaluations. The main ingredients for this training are ambon bananas, coconut milk, glutinous rice flour, rice flour, brown sugar, milk, and vanilla. These ingredients are cooked over medium heat until the mixture reaches the right consistency, indicated by a non-sticky texture, a soft consistency, and a shiny surface resulting from the coconut milk oil. Following assessments and evaluations, participants from the community service activities, specifically the movement group in Kandemeng Hamlet, have successfully produced banana dodol independently. The banana dodol they created has been favored for its sensory qualities, including taste, aroma, texture, and color.
Penyuluhan Perhutanan Sosial pada Kelompok Tani Hutan (KTH) Kabupaten Gorontalo Danial, Mohamad Ikbal Riski A.; Muhlis; Putra, Reski Praja; Ramli, Hartini; Annisa, Ika Wahyuni Rusti
Vokatek : Jurnal Pengabdian Masyarakat Volume 3: Issue 2 (Juni 2025)
Publisher : Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/vokatekjpm.v3i2.576

Abstract

Pengelolaan Hutan sampai dengan sekarang masih menjadi isu permasalahan pemerintah, berbagai program telah dilakukan untuk bagaimana cara pengelolaan dan pemanfaatan hutan secara lestari. Pengelolaan Kawasan hutan tidak bisa berjalan hanya dengan adanya Pemerintah, butuh masyarakat yang hidup di sekitar hutan untuk memanfaatkan hutan secara bijaksana dalam artian pemanfaatan secara berkelanjutan. Maksud dan tujuan pengabdian ini adalah untuk memberikan pemahaman kepada masyarakat yang tergabung dalam kelompok tani hutan tentang perhutanan sosial. Metode yang digunakan adalah Forum Group Discussion (FGD). Berdasarkan hasil pengabdian kepada masyarakat, bahwa kelompok tani hutan (KTH) telah melaksanakan pengelolaan Kawasan dengan sistem perhutanan sosial. Dalam pemanfaatan kawasan hutan diharapakan dapat meningkatkan kesejahteraan masyarakat khususnya kelompok tani hutan yang hidup berdampingan dengan Kawasan hutan. Kelompok tani hutan dapat memanfaatkan kawasan hutan dengan mempertimbangkan kelestarian serta keberlanjutan lingkungan.
Physicochemical properties of corn flour modified by mixed-culture (Aspergillus sp. and Lactobacillus fabifermentans) fermentation Sukainah, Andi; Putra, Reski Praja; Tawakal, Intan Syafinaz Mohamen Amin; Fadilah, Ratnawaty
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1788

Abstract

Corn flour has undergone numerous modifications, however, the use of fermentation with Indigenous mixed cultures (molds and bacteria) followed by pregelatinization has not been extensively explored. The aim of the study was to assess the impact of fermentation with indigenous mixed cultures, specifically Aspergillus sp. (AS) and Lactobacillus fabifermentans (LF), on the physicochemical properties of modified corn flour, as well as its application in product quality. Corn flour was fermented using mixed cultures of AS and LF in a Complete Random Design (CRD) at five different ratios (AS: LF) of 1:0, 1:1, 1:2, 1:3, and 0:1. Each culture was incubated for 120 hours for AS and 48 hours for LF, then diluted by mixing 1 mL of the culture with 10 mL of sterile water. This diluted solution (according ratio) was aseptically added to a sterile corn flour dispersion at a ratio of 1:2 (w/v) and fermented under microaerophilic conditions for 48 hours. The fermented dispersions were dried and subsequently steamed (80°C) for 15 minutes at a 30% (w/v) ratio to prepare samples for analysis of amylose content, starch content, pasting, and rheological properties. The optimal AS: LF ratio determined through statistical analysis was 1:3, resulting in a final pH of 3.60 ± 0.10. The physicochemical properties of the corresponding steamed samples were as follows: amylose content (%), 17.45 ± 0.62; starch content (%), 68.94 ± 0.69; apparent consistency index (cP), 25,286 ± 512.9; and apparent power-law index, 0.32 ± 0.005, indicating pseudoplastic rheological behavior. The modified corn flour (AS: LF at 1:3) was then used in a 50% formulation for making bread and noodles. The resulting products showed potential for larger-scale development.
Pemanfaatan Kulit Tanduk Biji Kopi Arabika (Coffea Arabica) Sebagai Substrat Pertumbuhan Aspergillus Niger dalam Memproduksi Enzim Selulase Irwan, Irwan; Sukainah, Andi; Putra, Reski Praja
Mutiara: Multidiciplinary Scientifict Journal Vol. 1 No. 9 (2023): Mutiara: Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v1i9.77

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh waktu inkubasi terhadap aktivitas enzim selulase yang dihasilkan oleh kapang Aspergillus niger menggunakan substrat bubuk kulit tanduk biji kopi arabika serta karakterisasi pH dan suhu optimum enzim selulase yang dihasilkan. Jenis penelitian merupakan penelitian eksperimen model Rancangan Acak Lengkap (RAL). Penelitian ini dilakukan dengan terlebih dahulu menyiapkan bubuk kulit tanduk kopi arabika untuk dilakukan analisis awal, selanjutnya perhitungan kepadatan spora kapang A. niger dilakukan. Setelah itu, penentuan waktu inkubasi optimum, pH dan suhu optimum enzim selulase dikaji. Kapang A. niger ditumbuhkan pada media bubuk kulit tanduk biji kopi arabika dan diinkubasi pada rentan interval 0, 24, 48, 72, 96, 120, dan 144 jam untuk penentuan waktu inkubasi optimum, selanjutnya enzim selulase dikarakterisasi untuk menentukan pH dan suhu optimumnya. Karakterisasi enzim dilakukan pada pH 3, 4, 5, 6, dan 7 serta suhu 30oC, 40oC, 50oC dan 60oC. Hasil pengujian penentuan waktu inkubasi optimum menunjukkan bahwa enzim selulase dihasilkan oleh A. niger pada substrat bubuk kulit tanduk biji kopi arabika adalah pada waktu inkubasi 96 jam dengan nilai enzim 2181.93 U/ml, kemudian pH optimum diperoleh pada pH 4 dengan nilai 2053,04 U/ml, dan suhu optimum diperoleh pada suhu 50℃ dengan nilai 2614,88 U/ml.
Characterization of Pectinase Enzyme Produced from Indigenous Yeast Isolates During Fermentation of Robusta Coffee Beans Fitri, Hasanul; Yanto, Subari; Putra, Reski Praja
Formosa Journal of Applied Sciences Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i10.10913

Abstract

The following research aims to understand indigenous yeast isolates that are pectinolytic, the effect of incubation time on pectinase enzyme activity, and the pH and temperature properties of pectinase enzymes obtained from indigenous yeasts from spontaneous fermentation of robusta coffee beans. The following type of research is an experiment through RAL (Completely Randomized Design). The results showed that testing of seven indigenous yeast isolates was pectinolytic and that the highest pectinolytic ability was isolate K24I7 with a clear zone diameter of 3.13 mm. The characterization results of the pectinase enzyme produced from isolate K24I7 were optimum at pH 5.5 with an enzyme specific activity value of 10.09 U/mg and optimum temperature in the range of 40oC-60oC with an average enzyme specific activity of 10.08 U/mg. The pectinase enzyme produced from isolate K24I7 is thermophile because it is still active at 70°C
Pelatihan Pemanfatan Limbah Pertanian Dan Limbah Kotoran Kambing Menjadi Produk Kompos Di Desa Bonde Utara Kecamatan Pamboang Kabupaten Majene Sulawesi Barat Novitasari, Ervi; Rahman, Khaidir; Putra, Reski Praja; Rivai, Andi Alamsyah; Rauf, Reski Febyanti
Jurnal Kemitraan Responsif untuk Aksi Inovatif dan Pengabdian Masyarakat Volume 1 Issue No. 2: January 2024
Publisher : Lontara Digitech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/kreativa.v1i2.20247

Abstract

Pelatihan ini bertujuan untuk memberikan pemahaman kepada masyarakat Desa Bonde Utara, Kecematan Pamboang Kabupaten Majene Sulawesi Barat dalam memanfaatkan limbah pertanian dan limbah kotoran hewan sebagai salah satu alternatif dalam mengurangi penggunaan pupuk urea. Selain itu, masyarakat juga diberikan pendampingan dalam pembuatan kompos. Subjek pelatihan ini adalah masyarakat Desa Bonde Utara Kecmatan Pamboang Kabupaten Majene Sulawesi Barat. Pelaksanaan pelatihan dilakukan 3 tahap meliputi tahap persiapan, tahap pelaksanaan dengan metode ceramah, diskusi dan praktik dan terakhir tahap evaluasi dengan metode pemberian kuisioner. Hasil pelatihan dianalisis secara deskriptif. Hasil pengamatan dan analisis disimpulkan bahwa peserta pelatihan sangat antusias, semangat, terjadi peningkatan pengetahuan dan kemampuan serta pengalaman yang baik dalam mengolah limbah pertanian menjadi pupuk kompos.
Co-Authors Amirah Mustarin Amiruddin Hambali Andi Alamsyah Rivai Andi Sukainah Annisa, Ika Wahyuni Rusti Annisa, Khaerung Fadilah, Ratnawaty Fitri Fitri Fitri, Hasanul Hambali, Amiruddin Hidayat, Ilman Indrayani INDRAYANI INDRAYANI Irwan Irwan Jusran Jusran Lahming Lahming, Lahming Lestari, Nunik Marhayati Marhayati Mohamad Ikbal Riski Danial Muhlis Muhlis Muhlis Mukhlis, Andi Muhammad Akram Novitasari, Ervi Nur Rahmah Nur Rahmah Pamungkas, Satriyo Patang Patang, Patang Rahman, Khaidir Ramadhani, Djihan Ramli, Hartini Rasjid, Ramli Rauf, Reski Febyanti Rezkyani, Aprilyanti Nur Rizky Indah Pratiwi, Rizky Indah Samsuar, Samsuar Setialaksana, Wirawan - Sri Wahyuni Taufiq, Nurkhaerani Tawakal, Intan Syafinaz Mohamen Amin Wahid, Abdi Yanto, Subari Yulianti Yulianti