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All Journal JCES (Journal of Character Education Society) Jurnal Riset dan Inovasi Pembelajaran AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Pengabdian Kepada Masyarakat Patikala Formosa Journal of Applied Sciences (FJAS) Seminar Nasional Pengabdian Kepada Masyarakat Vokatek : Jurnal Pengabdian Masyarakat Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian Jurnal Pengabdian Masyarakat (Jubdimas)
Mukhlis, Andi Muhammad Akram
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Mechanical Engineering Public Health Social Sciences Other

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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.
Using the Quizizz Application to Increase Student Interest, Concentration and Learning Outcomes in Class XI Agribusiness, Food Crops and Horticulture at SMK Negeri 1 Mamasa Arruan, Yernalia; Rais, Muhammad; Mukhlis, Andi Muhammad Akram
Formosa Journal of Applied Sciences Vol. 3 No. 6 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i6.9766

Abstract

Improving learning outcomes, student interest in learning, and learning concentration are the objectives of classroom action research at SMK Negeri 1 Mamasa class XI ATPH. Each research cycle consists of two cycles, namely planning, implementation, observation and reflection. Students' interest and focus when using the Quizzizz application during the learning process is measured through administering student questionnaires. Evaluating student educational outcomes is one method for determining short-term learning outcomes. We can conclude that improving learning outcomes in class with the Quizzizz application, interest and focus of students at SMKN 1 Mamasa class XI ATPH, based on research data collected through questionnaires and pre and post tests.
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
Modifikasi Mesin Pemupuk Elektrik Sebagai Pemupuk Padat Dan Cair Pada Tanaman Safitri, Ita; Jamaluddin; Mukhlis, Andi Muhammad Akram
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.v9i2.681

Abstract

This study aims to modify the electric fertilizer as a solid and liquid fertilizer that is uneven and uniform and difficult to operate in the fertilization process of plants. This research is descriptive research using the type of Research and Development (R & D) research. The tool testing mechanism is carried out in two stages, namely the solid fertilizer functional test and the liquid fertilizer functional test. Modifications of the electric fertilizing machine have been made on the basis of the design of the planned product drawings. Starting from the design of the drawings, then the manufacture of each component is assembled into a design to be made. The process of making tools consists of 3 stages, namely the manufacture of mechanical components, electrical components, and functional checks. The results showed that the fertilizing machine used could work well according to the wishes of the researcher, the theoretical field capacity produced in the testing process of fertilizing solid fertilizers with a land area of 4.8 m, namely 0.201 ha / hour. The average speed used is 1.4 m/s. The theoretical field capacity produced in fertilizing liquid fertilizer with an area of 4.8 m is 0.029 ha / hour with an average speed used of 1.4 m / s. The effective field capacity produced in the testing of the eletric fertilization machine as a solid fertilizer is 0.016 ha / hour and the effective field capacity produced in the testing of the liquid fertilization machine is 0.029 ha / hour. For effective field efficiency in testing electric fertilizing machines as solid fertilizers 7.96%, and effective field efficiency for liquid fertilizers is 14.42%
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.
Co-Authors Andi Alamsyah Rivai Andi Sukainah Andi Sukainah Annisa, Khaerung Arruan, Yernalia Baharsyah, Nur Intan Dahlan lama bawa, Dahlan lama Dewi Puspitasari Hambali, Amiruddin Hidayat, Ilman Indrayani INDRAYANI INDRAYANI Jamaluddin Jamaluddin Jamaluddin Lahming, Lahming Lestari, Nunik Magfirah, Nurul Marhayati Muhammad Rais Muhlis Muhlis Novitasari, Ervi Nur Rahmah Nur Rahmah Nurul Fadhilah Palallo, Muh Mufty Maarif Pamungkas, Satriyo Patang Patang, Patang Putra, Reski Praja Rahman, Khaidir Ramli, Hartini Reni Fatmasari Syafruddin, Reni Fatmasari Safitri, Ita Samsuar, Samsuar Yulianti Yulianti