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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 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)
Putra, Reski Praja
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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.
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.
Pembuatan Abon Ayam Berbagai Rasa Sebagai Alternatif Lauk Pengganti Marhayati; Putra, Reski Praja; Setialaksana, Wirawan; Wahid, Abdi; Rasjid, Ramli
Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2025): Jurnal Pengabdian Masyarakat (AbdiMas)
Publisher : Jurusan Pendidikan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59562/abdimas.v3i2.10986

Abstract

Training activities on making various flavors of chicken floss were carried out as an effort to improve the community's skills in producing practical, nutritious, and long-lasting ready-to-eat side dishes. The objectives of the training were to provide technical knowledge on making chicken floss in various flavors, train participants to produce chicken floss that is safe for consumption and has a long shelf life, encourage the creation of micro-business opportunities based on local food processing, and strengthen household food security through the diversification of ready-to-eat side dishes. Chicken floss was chosen as the training material because of the easy availability of raw materials, a relatively simple production process, and the opportunity to develop a variety of flavors that can be accepted by various consumer groups. The training covers the stages of raw material selection, hygienic processing techniques, spice formulation for various flavors (original, spicy, sweet-spicy, and herbal), drying techniques, packaging, and food safety standards. This activity involves target community groups, particularly housewives and local MSME actors, using demonstration, hands-on practice, and mentoring methods. The results of this activity show an increase in participants' ability to understand safe, consistent production techniques that meet household and small business standards. In addition, participants are able to produce chicken floss in several flavors that are suitable for consumption and have the potential to be developed as an alternative side dish in everyday life. Another impact is the increased motivation of the community to develop food processing businesses and the creation of new economic opportunities based on local product innovation. Thus, this training contributes to improving family food security and strengthening the local community's economy.
PELATIHAN PEMBUATANDODOL PISANG SEBAGAI UPAYA PEMBERDAYAAN EKONOMI MASYARAKAT Putra, Reski Praja; Indrayani, Indrayani; Rahmah, Nur; Danial, Mohamad Ikbal Riski A.; Mustarin, Amirah
JUBDIMAS ( Jurnal Pengabdian Masyarakat) Vol 4 No 2 (2025): Artikel Pengabdian September 2025
Publisher : Yayasan Cita Cendikiawan Al Kharizmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/jubdimas.v4i2.393

Abstract

Panakkukang Village is located in Pallangga District, Gowa Regency, South Sulawesi. The village is approximately 13.2 km from the Department of Agricultural Technology, Faculty of Engineering, Makassar State University, with a travel time of approximately 26 minutes. The abundant natural resources in this area are rice and seasonal tropical fruits. Generally, tropical fruits are obtained only for personal consumption or some of the harvest is directly sold in the market as fresh. A farmer said that in Panakkukang Village, training on fruit processing has not been conducted. Generally, training is provided for farmers in cultivating rice fields to produce high rice yields. Raja bananas are one of the tropical fruits in this village. However, the utilization of raja bananas for processed products has not yet achieved optimal results. The purpose of this community service activity is to provide training to the community on the correct and good method of making raja banana dodol. The activity begins with the stages of observation, interviews, and discussions. Next, the delivery of material and counseling, demonstrations, mentoring, and assessment (evaluation). The ingredients used in this training consisted of plantains, coconut milk, glutinous rice flour, brown sugar, milk, and vanilla. These ingredients were then cooked over medium heat, stopping after the plantain dodol (rice cake) had been produced, characterized by a soft, non-sticky texture due to the oily surface from the coconut milk. Evaluation results indicated that participants had successfully produced plantain dodol independently. The plantain dodol they made was highly appreciated for its excellent sensory qualities.
PELATIHAN PENGOLAHAN DODOL MANGGA UPAYA MENINGKATKAN PEMBERDAYAAN EKONOMI MASYARAKAT Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Muhlis, Muhlis; Marhayati, Marhayati; Pamungkas, Satriyo
JUBDIMAS ( Jurnal Pengabdian Masyarakat) Vol 4 No 2 (2025): Artikel Pengabdian September 2025
Publisher : Yayasan Cita Cendikiawan Al Kharizmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/jubdimas.v4i2.394

Abstract

The natural resources available in this village are seasonal tropical fruits, one of which is mango. Mangoes in this village are only used for personal consumption or directly sold to the market fresh. Utilization of mangoes through processing into products has never been done in this village. Therefore, the purpose of this community service is to provide training to farmer groups and training participants to process mangoes into mango dodol products. The method of this community service activity is a structured approach to applying science and technology to solve social problems, involving participatory methods (with the community), training and counseling. The activity begins with observation, interviews, and discussions. After that, the activity continueswith providing materials and counseling, demonstrations, mentoring, and conducting evaluations as input for improving future activities. The ingredients used in this training include sweet mango, honey mango, coconut milk, glutinous rice flour, sugar, milk, and vanilla. All of these ingredients are cooked in a pan over medium heat until the mango dodol is cooked, characterized by a soft texture and is not sticky because the surface of the dodol is oily due to the addition of coconut milk. The assessment results show that participants have been able to make mango dodol. The mango dodol produced during this training was well-liked by participants due to its high hedonic value
Co-Authors Amirah Mustarin Amiruddin Hambali Andi Alamsyah Rivai Andi Sukainah Annisa, Khaerung Fadilah, Ratnawaty Fitri Fitri Fitri, Hasanul Hambali, Amiruddin Hidayat, Ilman Indrayani INDRAYANI INDRAYANI Irwan Irwan Jusran Jusran Lahming Lestari, Nunik Marhayati Marhayati Mohamad Ikbal Riski Danial 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