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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 Sipakatau Jurnal Pengabdian Masyarakat (Jubdimas)
Putra, Reski Praja
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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
Kajian Tepung Jagung yang Dipragelatinisasi Dilanjutkan Fermentasi Terhadap Kadar Glukosa Darah Mencit Yang Diinduksi Aloksan Pratiwi, Rizky Indah; Taufiq, Nurkhaerani; Yanto, Subari; Sukainah, Andi; Putra, Reski Praja
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.656

Abstract

This study aims to determine the effect of modified corn flour through the pragelatinization process followed by Lactic Acid Bacteria (LAB) fermentation on lowering blood sugar levels. This study uses a quantitative description method in the form of experiments by comparing the average value of the mice group given the treatment. he first stage involves mice being grouped into 3 groups, each group contains 7 mice, adapted for 14 days, and measuring blood sugar levels before treatment. The second stage is feeding and treatment for 21 days, standard feed without alloxan injection as a negative control, standard feed with alloxan injection as a positive control, and feed containing modified corn flour through the process of pragelatinization and lactic acid fermentation with alloxan injection as a treatment group. The last stage is the measurement of blood sugar levels on the 21st day. The data analysis techniques used in this study were a normality test and a homogeneity test using IBM SPSS Statistics version 25, followed by a quantitative description in the form of experiments by comparing the mean values of the mice groups given treatment. T he results showed that feed containing modified corn flour through pragelatinization and fermentation of lactic acid bacteria had an effect on reducing blood sugar levels in mice. The group of mice that were given feed containing modified corn flour had lower blood sugar levels compared to the group of mice given standard feed (positive control), obtained at 127 mg/dl with a resulting mice body weight of 23.06 g, and feed consumption of 13.66 g.
Kajian Minimum Inhibitor Concentration (MIC) dan Minimum Bactericidal Concentration (MBC) Ekstrak Kulit Terong Ungu (Solanum melongena L) Sebagai Pengembangan Antibakteri Herbal Wahyuni, Sri; Patang, Patang; Putra, Reski Praja
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.686

Abstract

Purple eggplant skin contains flavonoid which are antibacterial compounds, but mostly just becomes waste, even though purple eggplant skin extract has potential to be developed as herbal antibacterial. The purpose was to examine antibacterial activity, Minimum Inhibitor Concentration, and Minimum Bactericidal Concentration purple eggplant skin extract against pathogenic bacteria. Purple eggplant skin is extracted using the maceration method with 70% ethanol. The antibacterial activity test of purple eggplant skin extract was carried out by the method of diffusion using disc paper. Determination of MIC and MBC is carried out by a dense dilution method in a pour plate, with concentrations used 0%, 1.56%, 3.13%, 6.25%, 12.5%, 25%, 50%, and 100%. The results of measuring the diameter of the inhibitory zone are Staphylococcus aureus (7.4 mm), Bacillus cereus (8.8 mm), Salmonella sp. (7.0 mm), Escherichia coli (1.7 mm). These results showed purple eggplant skin extract had a good ability to inhibit pathogenic bacteria, except E. coli (weak inhibitory power). MIC value of eggplant skin purple extract was obtained at 12.5% in each test bacteria. At this concentration, the number of colonies was able to be reduced to 1 Colony log/mL in all three test bacteria. MBC value of eggplant skin purple extract was obtained at 50%, at this concentration, no bacterial growth was found in the three test bacteria.
Model Kinetika Pengeringan Ubi Jalar Ungu (Ipomoea batatas) Menggunakan Cabinet Dryer Mukhlis, Andi Muhammad Akram; Sukainah, Andi; Putra, Reski Praja; Annisa, Khaerung
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.2933

Abstract

Sweet potato flour can also be used as a substitute ingredient in food manufacturing. Good control of the drying process is important to produce quality sweet potato flour. To understand the impact of drying on purple sweet potato, an in-depth understanding of drying kinetics is required. The equipment used in this research are cabinet dryer, analytical balance, electric oven, spatula, gegep, porcelain cup, desiccator, and aluminum cup. The material used in this study was fresh purple sweet potato obtained from Pasar Terong, Jl. Terong, Wajo Baru, Kec. Bontoala, Makassar City. Drying temperature became the treatment variable in this study. The temperature used consisted of 3 variations, namely 50oC, 55oC, and 60oC. Drying was carried out for 8 hours and measuring the moisture content every 1 hour during drying. The material moisture content (M) to be determined is the initial moisture content, final moisture content and material moisture content during the drying process. The moisture content of the material is determined using the oven method. Seven different drying mathematical models were evaluated. Determination of effective moisture diffusivity was carried out according to the Second Fick's Law Equation assuming the geometric shape of the material is slab. The drying rate showed a decreasing pattern along with the drying time of the material at various temperature variations. Based on the test results of the three statistical parameters, the Weibull Model has the highest correlation coefficient value.
Pemanfataan Ekstrak Kulit Buah Kopi Robusta dalam Pengembangan Produk Minuman Cendol Instan Fungsional dengan Sifat Antioksidan Tinggi dan Kafein Rendah Putra, Reski Praja; Fitri, Fitri; Patang, Patang
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.3082

Abstract

This research aims to examine the effect of adding coffee fruit skin extract on the quality and functional properties of the instant cendol produced. This research consisted of two stages, namely coffee husk extraction using 70% ethanol and instant cendol formulation with 5 treatments adding a concentration of coffee husk extract, namely 0%, 3%, 4%, 5% and 6%. The observation parameters consist of rehydration time, chemical and microbiological quality, functional properties, and hedonic quality. This research used a Completely Randomized Design which was analyzed using the IBM SPSS application. The results showed that the concentration of added coffee fruit skin extract had a positive influence on the microbiological quality and functional properties of the instant cendol produced, but had no effect on the rehydration time, water content and hedonic quality of the instant cendol. The microbiological quality and functional properties of instant cendol treated with the addition of coffee fruit rind extract were better compared to the control treatment. The best instant cendol is produced from the addition of 6% coffee fruit skin extract. This formulation has a rehydration time and water content that meets standards, a microbial content of 5.1 Log colonies/ml, a caffeine content of 0.15%, anthocyanin content of 1.032%, a polyphenol content of 12.44%, and an antioxidant content of 17.99%. The resulting instant cendol also received good reception from the panelists.
PEMBERDAAYAAN KELOMPOK WANITA TANI (KWT) MELALUI PELATIHAN PEMBUATAN SELAI MANGGA SEBAGAI PRODUK OLAHAN DI DESA PANAKUKKUNG, KABUPATEN GOWA Danial, Mohamad Ikbal Riski A.; Sukainah, Andi; Rahmah, Nur; Indrayani, Indrayani; Putra, Reski Praja
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 4, No 2 (2025)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pertanian merupakan sektor penting dalam peranan menopang perekonomian nasional, khususnya di Wilayah pedesaan. Desa Panakukkang yang terletak di Kabupaten Gowa, memiliki beberapa sumber daya alam yang melimpah yaitu buah-buahan tropical salah satunya buah mangga. Buah mangga matang seringkali tidak termanfaatkan dan hanya dibuang, kondisi ini mengindikasikan perlunya adanya upaya pengolahan pangan untuk meningkatkan nilai tambah hasil pertanian lokal. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan solusi melalui sosialisasi dan pelatihan pengolahan mangga menjadi selai kepada Kelompok Wanita Tani (KWT) Desa Panakkukang Kabupaten Gowa. Metode pelaksanaan terdiri dari survey lapangan, sosialisasi, pelaksanaan dan evaluasi. Hasil kegiatan pengabidan kepada masyarakat (PKM) menunjukkan antusiasme dan semangat dari Kelompok Wanita Tani (KWT) dalam memperoleh keterampilan baru, dan mampu memproduksi selai dari buah mangga yang sebelumnya belum diolah menjadi produk pangan. Pengolahan buah mangga menjadi selai mangga berpotensi menjadi sumber ekonomi kreatif yang dapat ditingkatkan dari perorangan, kelompok dan skala indsutri.
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 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