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All Journal Jurnal Ilmu Pertanian Indonesia Alchemy : Journal of Chemistry Current Biochemistry Jurnal Biodjati Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL MEDIA KESEHATAN Indonesia Natural Research Pharmaceutical Journal (INRPJ) Maspul Journal of Community Empowerment Mahaguru: Jurnal Pendidikan Guru Sekolah Dasar Jurnal Pengabdian UNDIKMA Cokroaminoto Journal of Primary Education eScience Humanity Journal Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Journal of Food and Agricultural Product Jurnal Entitas Pengabdian Masyarakat Edumaspul: Jurnal Pendidikan

Ekajayanti Kining

Universitas Halu Oleo

Author-ID : 1687113

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Subtitusi Tepung Terigu Dengan Ubi Jalar Ungu (Ipomoea batatas Poiret) Dan Rumput Laut (Euchema cotonii) Terhadap Kualitas Mie Basah Kining, Ekajayanti; Alvita, Livia Rhea; Husain, Halimah
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

This research is an experimental research that aimed to find the best composition of purple sweet potato wet noodle between wheat flour, purple sweet potato and seaweed as food alternatives and determine the effect of ratio of flour and purple sweet potato by adding seaweed to the organoleptic quality (color, flavor, aroma and firmness), tensile strength and water content. The samples in this research were wheat flour, purple sweet potato (Ipomoea batatas Poiret) and seaweed (Euchema cotonii). The research outcome data were analyzed by using analysis of variance (ANOVA) with 2 factorial i.e the ratio between flour and sweet potato (A) with 3 levels : (100% wheat flour: 0% sweet potato), (60% wheat flour: 40% sweet potato), and (50% wheat flour: 50% sweet potato) and the addition of seaweed (B) with 2 level, ie without the addition of seaweed and seaweed with the addition of 6 g. Ratio of wheat flour with purple sweet potato had highly significant effect on organoleptic (color, flavor, aroma and firmness), tensile strength and water content of the resulting wet noodle. The addition of seaweed had highly significant effect on the organoleptic color but did not significant effect on water content, tensile strength, organoleptic taste, aroma and firmness. Ratio of wheat flour and 60% purple sweet potato: 40% give better results in the manufacture of purple sweet potato wet noodles.

Optimization of the Hydrolysis Process of Microalgae Porphyridium cruentum Biomass with Variations of Hydrochloric Acid Concentration, Temperature, and Time using Response Surface Methodology (RSM) Alvita, Livia Rhea; Elsyana, Vida; Kining, Ekajayanti
ALCHEMY:Journal of Chemistry Vol 11, No 2 (2023): ALCHEMY: JOURNAL OF CHEMISTRY
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/al.v11i2.19500

Microalgae Porphyridium cruentum has potential as a raw material for bioethanol production because it has a high carbohydrate content. These carbohydrates can be broken down into reducing sugars through the hydrolysis process. The reducing sugar obtained will be used as a substrate in the production of bioethanol. This study aimed to produce a substrate with the best-reducing sugar indicator and to determine the optimum conditions for hydrolysis of P. cruentum microalgae biomass following the Box-Behnken statistical experimental design, using Response Surface Methodology (RSM). The parameters of the optimized hydrolysis process were HCl concentration (2 - 0.2 N), temperature (60 -120 ˚C), and hydrolysis time (30-180 min). The optimum conditions that have been achieved using RSM are an HCl concentration of 1.91 N, a temperature of 60 °C, and a hydrolysis time of 180 min were predicted a maximum total reducing sugar production of 810 mg/L. The experimental result of total reducing sugar obtained at optimum conditions was 895 mg/L, which was well close to the predicted value, verifying the appropriateness of the model.Abstract is informed about the statements of the problem, methods, scientific finding results and conclusion concisely

INOVASI PEMASARAN ONLINE BERBASIS WEBSITE INTEGRASI WHATSAPP BAGI PRODUK PETANI DAN PETERNAK DESA BUNTU MONDONG KABUPATEN ENREKANG Elihami, Elihami; Ahyar Ardat, Muh; Sudirman, M Yunus; Restu, Muhammad; Hajrawati, Hajrawati; Syahriani, Syahriani; Larekeng, Siti Halimah; Astari Rusdin, Rista; Kining, Ekajayanti; Nurafni, Nurafni; Suharman, Suharman
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 11 (2024): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i11.4918-4925

Pengabdian ini bertujuan untuk meningkatkan pengetahuan dan kemampuan pemasaran produk secara online bagi para petani dan peternak di desa Buntu Mondong, Kabupaten Enrekang, dengan menggunakan situs web integrasi WhatsApp. Kegiatan yang dilakukan terdiri dari: 1) Pelatihan penggunaan website e-commerce, 2) Sosialisasi Pengenalan Teknologi, 3) Persiapan dan Observasi, dan 4) Pemantauan dan penilaian program. Alat penilaian yang digunakan adalah observasi langsung terhadap proses pengenalan teknologi dan kuesioner pra dan pasca tes. Untuk mengukur pertumbuhan pengetahuan dan kemampuan, data dianalisis secara deskriptif. Hasil dari layanan ini menunjukkan peningkatan yang signifikan dalam pengetahuan dan kemampuan teknis petani dan peternak berdasarkan situs web integrasi aplikasi WhatsApp. Semua anggota mitra juga mengalami peningkatan dalam hal selain itu Mitra juga mengalami peningkatan secara mendiri mengelola websitenya melalui ponsel dalam menjual produknya.

Pengembangan Bahan Ajar E – LKPD Interaktif Berbasis Website Liveworksheet untuk Meningkatkan Kemampuan Kognitif Peserta Didik Kelas V pada Mata Pelajaran IPA di UPT SDN 1 Enrekang Azis, Nur Asmi; Aminullah, Aminullah; Kining, Ekajayanti
Cokroaminoto Journal of Primary Education Vol. 8 No. 1 (2025): Januari - Maret 2025
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/cjpe.8.1.2025.5600

Permasalahan utama pada penelitian ini adalah penggunaan bahan ajar interaktif pada mata pelajaran IPA masih belum cukup maksimal. Tujuan pengembangan dalam penelitian ini adalah untuk mengetahui gambaran kebutuhan guru, peserta didik dan kurikulum, mengetahui kevalidan, kepraktisan, dan keefektifan bahan ajar interaktif berbasis website Liveworksheet pada tema 1 organ gerak hewan dan manusia. Jenis penelitian yang dilakukan oleh peneliti termasuk penelitian pengembangan atau biasa juga dikenal Research and Development (R&D). Proses pengembangan bahan ajar E – LKPD interaktif berbasis website Liveworksheet menggunakan model ADDIE yaitu memiliki 5 tahapan dalam proses pengembangan meliputi Analysis, Design, Development, Implementation dan Evaluation. Bahan ajar E – LKPD interaktif berbasis website Liveworksheet dikategorikan valid dan cocok dipakai sebagai alternatif pada pelaksanaan pembelajaran, hal ini dibuktikan dengan telah dilakukannya validasi oleh beberapa ahli dalam bidang pengembangan dengan hasil akhir rata-rata 4,30 dengan kategori “Sangat Layak”. Bahan ajar E – LKPD interaktif berbasis website Liveworksheet efektif untuk digunakan dalam kegiatan pembelajaran di kelas, adapun hasil evaluasi Pretest dan Posttest yang dilakukan oleh peserta didik sebanyak 25 orang dengan hasil nilai rata-rata yang diperoleh yaitu 77 sebelum digunakannya bahan ajar interaktif dan untuk posttest diperoleh nilai rata-rata 82 setelah digunakannya bahan ajar E – LKPD interaktif berbasis website Liveworksheet. Berdasarkan hasil Uji T, nilai sig. 2-tailed diperoleh sebesar 0,000, yang lebih kecil dari 0,05, menunjukkan signifikansi. Uji one-sample test pada pretest menghasilkan nilai t hitung 22,758, yang lebih besar dari t tabel 2,060, sehingga Ho ditolak dan Ha diterima. Pada posttest, nilai t hitung sebesar 39,164 juga lebih besar dari t tabel 2,060, yang mengindikasikan bahwa bahan ajar E-LKPD interaktif berbasis website Liveworksheet efektif digunakan dalam pembelajaran di kelas V UPT SDN 1 Enrekang.

Pelatihan Pembuatan Pupuk Organik Cair Berbasis Bakteri Fotosintetik (PSB) bagi Kelompok Tani di Kabupaten Enrekang Kining, Ekajayanti; Ardat, Muh. Achyar; Rusdin, Rista Astari; Suharman, Suharman; Assidiq, Ilham; Badi, Muslim; Basri, Basri
Jurnal Pengabdian UNDIKMA Vol. 5 No. 4 (2024): November
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i4.13085

This community service aims to transfer the technology of making Liquid Organic Fertilizer (POC) based on Photosynthetic Bacteria (PSB) for the Eran Batu Farmer Group in Pekalobean Village, Enrekang Regency. The method of implementing this community service uses Participatory Rural Appraisal (PRA). This program consists of several stages: (1) Socialization and training, (2) Practice of making POC, (3) Implementation of a demonstration plot for planting yard vegetables, (4) Counseling on product effectiveness, (5) Assistance in product marketing, and (6) Monitoring and evaluation of the program. The results of the community service showed a significant increase in participant knowledge and skills. Pre-test and post-test analysis showed an increase in understanding of 42.59%, with an average score increasing from 68.73 to 98.00. The practice of making POC achieved a success rate of 90%, with 95% of participants reporting a significant increase in independent production capabilities. The implementation of the demonstration plot showed an increase in crop productivity of 22% compared to conventional methods, accompanied by improvements in soil health and plant resistance to pests and diseases. This community service program has succeeded in transferring PSB-based POC technology and encouraging sustainable agricultural practices among farmers of the Eran Batu Farmers Group.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i11.4918-4925

Pengabdian ini bertujuan untuk meningkatkan pengetahuan dan kemampuan pemasaran produk secara online bagi para petani dan peternak di desa Buntu Mondong, Kabupaten Enrekang, dengan menggunakan situs web integrasi WhatsApp. Kegiatan yang dilakukan terdiri dari: 1) Pelatihan penggunaan website e-commerce, 2) Sosialisasi Pengenalan Teknologi, 3) Persiapan dan Observasi, dan 4) Pemantauan dan penilaian program. Alat penilaian yang digunakan adalah observasi langsung terhadap proses pengenalan teknologi dan kuesioner pra dan pasca tes. Untuk mengukur pertumbuhan pengetahuan dan kemampuan, data dianalisis secara deskriptif. Hasil dari layanan ini menunjukkan peningkatan yang signifikan dalam pengetahuan dan kemampuan teknis petani dan peternak berdasarkan situs web integrasi aplikasi WhatsApp. Semua anggota mitra juga mengalami peningkatan dalam hal selain itu Mitra juga mengalami peningkatanÂ secara mendiriÂ mengelola websitenya melalui ponsel dalam menjual produknya.

Penguatan Manajemen Peternak melalui Diversifikasi Olahan Susu Zero Waste untuk Mendukung Ketahanan Pangan Lokal Rusdin, Rista Astari; Ardat, Muh. Achyar; Kining, Ekajayanti
Jurnal Pengabdian UNDIKMA Vol. 6 No. 4 (2025): November
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i4.17101

This community service program aims to enhance the economic value of fresh milk through product diversification and the application of zero-waste principles among dairy farmer groups in Enrekang Regency. The implementation methods included training in the production of yogurt, ice cream, and pasteurized milk; mentoring on the implementation of GMP–SSOP and Good Processed Milk Production (CPMB); as well as education in branding and digital marketing. The program adopted a participatory approach, practice-based training, and the integration of appropriate technology within an action-based empowerment framework. The results demonstrated an improvement in partners’ technical skills, expanding their production capacity from traditional dangke to four high-value dairy products. Food safety implementation increased from 42% to 91%. The partners’ monthly revenue rose from IDR 2,500,000 to IDR 3,800,000, accompanied by market expansion and activation of digital sales channels. Additionally, the utilization of whey waste as a raw material for ice cream production supported greater production efficiency. These findings indicate that an integrated approach can sustainably strengthen micro-enterprises based on local livestock resources.

Analisis Dampak Program E-KKN Tematik Berbasis MBKM di Universitas Muhammadiyah Enrekang Ita Sarmita Samad; Ekajayanti Kining; Rustiani Rustiani; Fatmawati Fatmawati; Nur Aina; Yukir Yukir
Edumaspul: Jurnal Pendidikan Vol 5 No 2 (2021): Edumaspul: Jurnal Pendidikan
Publisher : Universitas Muhammadiyah Enrekang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33487/edumaspul.v5i2.3279

Pemerintah melalui Kementerian Pendidikan, Kebudayaan, Riset dan Teknologi Republik Indonesia telah meluncurkan Program MB-KM untuk perguruan tinggi yang terdiri atas 8 skema. Beberapa diantara skema tersebut telah dilakasanakan dan terus berproses di Universitas Muhammadiyah Enrekang. Khusus untuk skema Membangun Desa dan Kewirausahaan, UNIMEN telah mengimplentasikan ke dalam program EKKN tematik yang telah berlansung selama 2 periode. Namun belum pernah diadakan sebuah penelitian untuk mengetahui sejauh mana implementasi kegiatan tersebut berdampak baik bagi mahasiswa, dosen, ataupun perguruan tinggi itu sendiri. Hal inilah yang melatarbelakangi diadakannya penelitian ini. Adapun luaran kegiatan ini diharapkan mampu menghasilkan artikel ilmiah yang dipublikasikan dalam jurnal nasional bereputasi. Hasil peneltian ini pun diharapkan dapat bermanfaat bagi masyarakat baik di bidang pendidikan, social, dan ekonomi.

Peningkatan Pemahaman Mahasiswa tentang Pemrograman melalui E-Modul Pengenalan Aplikasi Python di Universitas Halu Oleo A. Ainun Nurfajrin. S; Rifa'atus Shalihah; Ekajayanti Kining; Yusnita Sari; La Ode Muhammad Oking Abdul Aziz
Jurnal Entitas Pengabdian Masyarakat Vol. 2 No. 2 (2026): AGUSTUS
Publisher : PT Mara Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64465/jepm.v2i2.103

Kemampuan pemrograman merupakan kompetensi penting di era digital, khususnya bagi mahasiswa sains dan matematika. Namun, mahasiswa Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA) Universitas Halu Oleo (UHO) masih menghadapi keterbatasan sumber belajar pemrograman Python yang terstruktur dan kontekstual. Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan pemahaman mahasiswa FMIPA UHO tentang pemrograman Python melalui pengembangan dan penerapan E-Modul Pengenalan Aplikasi Python. E-Modul yang dikembangkan mencakup enam bab utama, yaitu instalasi Python, variabel dan tipe data, operator dan ekspresi, struktur kontrol, fungsi dan library, serta contoh analisis statistika menggunakan NumPy, Pandas, dan Matplotlib. Metode pelaksanaan meliputi analisis kebutuhan, penyusunan E-Modul, sosialisasi, workshop pendampingan, serta evaluasi melalui pre-test dan post-test. Kegiatan melibatkan 20 mahasiswa sebagai peserta. Hasil evaluasi menunjukkan peningkatan yang signifikan, di mana rata-rata nilai pre-test sebesar 46,2 meningkat menjadi 96,55 pada post-test (peningkatan +50,35 poin). Median nilai juga meningkat dari 46 menjadi 100, dan sebanyak 13 dari 20 mahasiswa (65%) berhasil mencapai nilai sempurna 100 pada post-test. Sebelum pelatihan, tidak ada mahasiswa yang mencapai nilai ≥70, sedangkan setelah pelatihan seluruh peserta melampaui batas tersebut. Hasil ini menunjukkan bahwa E-Modul berbasis praktik efektif dalam meningkatkan literasi pemrograman mahasiswa FMIPA UHO.

Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke Muh Achyar Ardat; Ekajayanti Kining; Zakiah Wulandari; Irma Isnafia Arief; Nur Afni
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.441

The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish. The research involved spray drying whey protein powder and making CF cookies with four different whey protein powder addition treatments (0, 10, 20, and 30%). The physicochemical parameters of whey protein powder were studied, and the sensory and nutritional properties of CF cookies were evaluated. A sensory evaluation of the CF cookies found that 20% whey protein powder produced the best results in terms of color, flavor, and texture. Cookies made with 20% whey protein contained 6.80% protein, 22.25% total fat, 65.98% carbohydrate, and a total energy value of 490.73 Kcal/100g. While whey protein cookies contain protein and energy benefits that are comparable with WHO recommendations for CF, some concerns require attention. The total sugar level (24.625%) and salt content (453.67 mg/100 g) were relatively high, necessitating modifications to meet the sugar and sodium limits in CF. This work demonstrates the potential use of whey protein obtained from dangke by-products as a CF ingredient; nevertheless, more refinement is required to optimize its compliance with infant nutritional requirements. Keywords: complementary food, Enrekang, local food, milk, whey protein

Co-Authors A. Ainun Nurfajrin A. Ainun Nurfajrin. S Ahyar Ardat, Muh Alvita, Livia Rhea Aminullah Aminullah Aminullah Aminullah Aminullah Aminullah, Aminullah ASNI Assidiq, Ilham Astari Rusdin, Rista Astin, Nur Azis, Nur Asmi Badi, Muslim Bahar, Hasrawati Baharuddin Baharuddin Basri Basri Dian Firdiani Dian Firdiani Efrita Bataragoa ELIHAMI, ELIHAMI Elsyana, Vida Fatmawati Fatmawati Fitria Dewi Ginting, Dina Marsella Br. Hajrawati, Hajrawati Idham Khaliq Irma Isnafia Arief Ismaya Ismaya Ita Sarmita Samad La Ode Muhammad Oking Abdul Aziz Livia Rhea Alvita M. Yunus Sudirman Meliana Meliana Muh. Achyar Ardat Novik Nurhidayat Nur Afni Nur Aina Nur Atiqa NurAfni NurAfni Restu, Muhammad Rifa'atus Shalihah Rista Astari Rusdin Rista Astari Rusdin Rusdin, Rista Astari Rustiani Rustiani SITI HALIMAH LAREKENG, SITI HALIMAH Sogandi Sogandi Sogandi Sogandi, Sogandi Sry Astuti, Sry Suharman Suharman Suharman Suharman, Suharman Suherman suherman Syahriani Syahriani, Syahriani Syamsul Falah Vida Elsyana Widiawati, Wilda Yukir Yukir Yusnita Sari Zakiah Wulandari

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