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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

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%.

Peran Ekonomi Wanita Tani dalam Mendukung Ketahanan Pangan Rumah Tangga: Studi Kasus pada Budidaya Tanaman Hidroponik Rahmah, Nur; Yanto, Subari; Puspitasari, Dewi
Seminar Nasional LP2M UNM SEMINAR NASIONAL 2024 : PROSIDING EDISI 11
Publisher : Seminar Nasional LP2M UNM

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

Penelitian ini bertujuan untuk menganalisis peran ekonomi wanita tani dalam mendukung ketahanan pangan rumah tangga melalui kegiatan budidaya tanaman hidroponik. Studi ini dilatarbelakangi oleh pentingnya kontribusi wanita tani dalam meningkatkan kesejahteraan keluarga, khususnya melalui pemanfaatan sumber daya lokal dan teknologi pertanian modern seperti hidroponik. Metode penelitian yang digunakan adalah studi kasus dengan pendekatan kualitatif, melibatkan wawancara mendalam dengan wanita tani yang terlibat dalam budidaya hidroponik di wilayah penelitian. Data dianalisis secara deskriptif untuk mengeksplorasi peran wanita dalam aktivitas pertanian, pendapatan yang dihasilkan, serta dampaknya terhadap ketahanan pangan rumah tangga. Hasil penelitian menunjukkan bahwa wanita tani memiliki peran strategis dalam mengelola budidaya tanaman hidroponik, baik dalam hal produksi, pengelolaan usaha, maupun pemasaran hasil panen. Selain meningkatkan pendapatan keluarga, kegiatan ini juga berkontribusi secara signifikan dalam memastikan ketersediaan pangan yang sehat dan bergizi bagi rumah tangga. Kesimpulan dari penelitian ini adalah bahwa peran ekonomi wanita tani dalam budidaya hidroponik mampu mendukung ketahanan pangan rumah tangga, sehingga penting untuk memperkuat akses wanita tani terhadap teknologi, pelatihan, dan dukungan kebijakan terkait pertanian hidroponik. Kata kunci: peran ekonomi, wanita tani, ketahanan pangan, hidroponik, rumah tangga

Optimization of Soft Skill Competencies and Student Work Readiness Through The MBKM Internship Program at The KIPM Makassar Center Yanto, Subari; Patang, Patang; Indrayani, Indrayani; Rivai, Andi Alamsyah
QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Vol 16 No 2 (2024): Qalamuna - Jurnal Pendidikan, Sosial, dan Agama
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/qalamuna.v16i2.5886

This research aims to analyze the opportunities and challenges of work practice in preparing Makassar State University students for the world of work, as well as improve their soft skills in communication, discipline, teamwork, and domain-specific knowledge at the Center for Fish Quarantine, Quality Control, and Fishery Product Safety (BB KIPM) as the implementation of the MBKM Curriculum. The four-month research used a descriptive quantitative approach combined with experimental methods, surveys, and in-depth observations to analyze opportunities, challenges, and the impact of work practices on students' soft skills, such as communication, discipline, teamwork, and field-specific knowledge. The findings show that the internship program significantly improves students' practical skills, soft skills, and readiness for the workforce, providing valuable experience in modern laboratory techniques, occupational safety, and industry-specific management practices.

KARAKTERISASI ENZIM PEKTINASE YANG DIHASILKAN DARI ISOLAT KHAMIR INDIGENUS YANG DIISOLASI SELAMA FERMENTASI BIJI KOPI ROBUSTA Fitri, Hasanul Fitri; Yanto, Subari; Praja Putra, Reski
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1372

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 yeast resulting from spontaneous fermentation of robusta coffee beans. The following type of research is experimentation through RAL (Completely Randomized Design). This research first carried out selection of pectinolytic yeast, then determined the optimum incubation duration, pH and optimum temperature of the pectinase enzyme. The yeast isolate used was selected using media (1% pectin + 0.1% Congo red + 2% agar) to determine the highest pectinolytic ability. Selected pectinolytic yeast isolates will proceed to the stage of determining the optimum incubation time with periods of 24, 48, 72, 96, 120, and 144 hours, where every 24 hours enzyme extraction is carried out. Furthermore, the crude extract of the pectinase enzyme produced from selected pectinolytic yeast isolates was characterized at pH (3, 3.5, 4, 4.5, 5, 5.5, 6) and temperature (30oC, 40oC, 50oC, 60oC, 70oC) to determine the optimum pH and temperature. The research results showed that tests on seven indigenous yeast isolates were pectinolytic and the one with the highest pectinolytic ability was isolate K24I7 with a clear zone diameter of 3.13 mm. In determining the optimum incubation time, it was found that at an incubation time of 24 hours, isolate K24I7 was able to produce enzyme activity that was similar to other incubation times with a specific enzyme activity of 10.08 U/mg. The results of the characterization of the pectinase enzyme produced from isolate K24I7 were optimum at pH 5.5 with a specific enzyme activity value of 10.09 U/mg and an optimum temperature in the range of 40oC-60oC with an average specific enzyme activity of 10.08 U/mg. The pectinase enzyme produced from isolate K24I7 is thermophilic because it is still active at 70oC.

Optimization of Soft Skill Competencies and Student Work Readiness Through The MBKM Internship Program at The KIPM Makassar Center Yanto, Subari; Patang, Patang; Indrayani, Indrayani; Rivai, Andi Alamsyah
QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Vol. 16 No. 2 (2024): Qalamuna - Jurnal Pendidikan, Sosial, dan Agama
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/qalamuna.v16i2.5886

This research aims to analyze the opportunities and challenges of work practice in preparing Makassar State University students for the world of work, as well as improve their soft skills in communication, discipline, teamwork, and domain-specific knowledge at the Center for Fish Quarantine, Quality Control, and Fishery Product Safety (BB KIPM) as the implementation of the MBKM Curriculum. The four-month research used a descriptive quantitative approach combined with experimental methods, surveys, and in-depth observations to analyze opportunities, challenges, and the impact of work practices on students' soft skills, such as communication, discipline, teamwork, and field-specific knowledge. The findings show that the internship program significantly improves students' practical skills, soft skills, and readiness for the workforce, providing valuable experience in modern laboratory techniques, occupational safety, and industry-specific management practices.

The Influence of the Blended Learning Model on Student Learning Outcomes in the Ornamental Plants Agribusiness Subject Class XI ATPH SMK Negeri 4 Gowa Putri, Alvira; Kaseng, Ernawati Syahruddin; Yanto, Subari
Formosa Journal of Applied Sciences Vol. 3 No. 1 (2024): January, 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i1.7336

The research carried out aims to evaluate student learning achievements through the Blended Learning model approach in the Ornamental Plant Agribusiness subject. The population for this research was all students in class XI ATPH consisting of four classes. The research sample was class XI ATPH 1 as the experimental class and class XI ATPH 4 as the control class, each with 23 students. Data was obtained through pretest and posttest before and after learning to measure student learning outcomes regarding material related to requirements for ornamental plant growing media. The results of the analysis show that the pretest average for the experimental group is 37.39 and the control group is 36.74. The posttest average for the experimental group increased to 80.65 while the control group became 65.87. The experimental class has an average N-Gain of 0.69, higher than the control class, which has an average N-Gain of 0.45.

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

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

PENGARUH PENERAPAN ICE BREAKING ONLINE (IBO) DI ERA PANDEMI COVID-19 PADA PESERTA DIDIK MATA PELAJARAN DASAR-DASAR BUDIDAYA PERIKANAN DI SMK NEGERI 9 MAKASSAR Muamalia, Mutmainnah; Yanto, Subari
Jurnal Biogenerasi Vol. 10 No. 1 (2024): Volume 10 Nomor 1, Agustus 2024 - Februari 2025
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v10i1.4388

This research is classroom action research which aims to determine the effect of applying Ice Breaking Online (IBO) on Learning Motivation, Interest in Learning, and Learning Outcomes in Students at SMK Negeri 9 Makassar. Research data was obtained from questionnaire results, interview data, and learning tests from students. The results of research on the effect of improving student learning in cycle I were 74%, cycle II 16%. The final results of the study showed that the first cycle was 79% and the second cycle was 91%. Analysis using the normality gain test for cycle I was 0.69% and cycle II was 0.90%. It can be concluded that the application of Ice Breaking Online (IBO) can improve learning outcomes for students, both motivation, interest and learning outcomes for students for the basics of fisheries cultivation at SMKN 9 Makassar.

Transformasi Pemasaran Digital sebagai Strategi Peningkatan Penjualan Sayuran Organik di Kota Makassar Rahmah, Nur; Yanto, Subari; Puspitasari, Dewi; Diyahwati, Diyahwati
Indonesian Journal of Social and Educational Studies Vol 6, No 2 (2025): Indonesian Journal of Social and Educational Studies (Article in Press)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ijses.v6i2.78776

Abstract. This research aims to analyze the role of digital marketing transformation in improving the sales performance of organic vegetables in Makassar City. The study was motivated by the increasing awareness of healthy food consumption and the rapid advancement of information technology that drives the digitalization of the agricultural sector. The research employed a mixed-method approach, combining quantitative data collection through questionnaires and qualitative analysis through in-depth interviews. A total of 50 organic business actors participated as respondents. Quantitative data were analyzed using simple linear regression to examine the relationship between digital marketing transformation and sales performance, while qualitative data were analyzed thematically to explore supporting and inhibiting factors. The findings indicate that the implementation of digital marketing strategies based on social media and e-commerce increased the average sales volume by 35% within the first three months. Key success factors include content consistency, interactive engagement with consumers, and accessibility of digital transactions. Major challenges were limited digital literacy and high online promotion costs. This study highlights the importance of digital marketing transformation as an effective strategy to expand markets and strengthen the competitiveness of local organic agribusinesses in the digital economy era Keywords: digital marketing, sales, organic vegetables, strategy, transformation

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

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.

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