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All Journal Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGROMIX Jurnal Agrohut Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service BAKIRA: Jurnal Pengabdian Kepada Masyarakat

Ega, La

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Focus Group Discussion dan Konsultasi Publik Penyusunan Rancangan Awal Rencana Pembangunan Jangka Panjang Kabupaten Buru Selatan 2025-2045 Ega, La; Irwanto, Irwanto; Boreel, Aryanto; Tupan, Johan Marcus
Nanggroe: Jurnal Pengabdian Cendikia Vol 3, No 2 (2024): May
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.11362430

Focus Group Discussion (FGD) and public consultations for the preparation of the Preliminary Draft Regional Long Term Development Plan (RPJPD) for South Buru Regency 2025-2045 are strategic steps in formulating a long-term development vision that is in line with the National Long Term Development Plan (RPJPN) 2025-2045 and Maluku Province RPJPD 2025-2045. FGD activities and public consultations are carried out to identify specific regional issues and needs, collect accurate information and data, develop solutions and strategies, and increase community participation and transparency in the planning process. The method for implementing FGDs and public consultations involves various stakeholders, including regional apparatus organizations (OPD), DPRD, community leaders, academics, business associations, NGOs and youth organizations. This activity aims to ensure comprehensive input so that the resulting plan is more accurate, inclusive and implementable. The results of FGDs and public consultations include identification of problems such as accessibility and connectivity, limited infrastructure, poverty, environmental damage and land conversion issues. The vision of South Buru Regency 2025-2045 is "South Buru is Developed, Independent and Sustainable Ecoagromarine Based", which reflects a commitment to development that focuses on natural resource potential by considering social and environmental aspects. The preparation of this RPJPD is also expected to be able to increase economic competitiveness, the quality of human resources, and adaptive governance and integrity. Implementation of this activity will complement the South Buru Regency RPJPD strategic document which reflects the synergy between the government and the community in realizing inclusive and sustainable development over the next two decades.

Karakteristik Organoleptik Mie Basah dengan Substitusi Tepung Buah Pisang Tongka Langit (Musa troglodytarum L.) Rumasukun, Indra; Ega, La; Mailoa, M
Jurnal Agrohut Vol. 14 No. 1 (2023): Agrohut
Publisher : Fakultas Pertanian Universitas Darussalam Ambon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51135/agh.v14i1.192

Tujuan penelitian ini adalah untuk mengetahui karakteristik dari mie basah dengan substitusi tepung buah pisang tongka langit dan menetukan perlakuan terbaik melalui uji hedonik dan mutu hedonik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu factor perlakuan substitusi tepung pisang tongka langit dengan tepung terigu menggunakan perbandingan:P0 (100% tepung terigu:0% tepung pisang tongka langit), P1 (85% tepung terigu:15% tepung pisang tongka langit), P2 (70% tepung terigu: 30% tepung pisang tongka langit) dan P3 (55% tepung terigu: 45% tepung pisang tongka langit). Masing-masing perlakuan ini diulang sebanyak 2 kali, sehingga diperoleh jumlah satuan percobaan sebanyak 8 kali. Berdasarkan hasil penelitian ini diperoleh hasil uji hedonik P0 warna (2,0) tekstur (3,3) aroma (2,7) dan rasa (2,9). P1 warna (2,0) tekstur (2,7) aroma (2,3) rasa (2,4) P2 warna (2,5) tekstur (2,0) aroma (2,2) rasa (2,9) P3 warna (3,1) tekstur (2,3) aroma (3,0) dan rasa (2,8). Sedangkan uji mutu hedonik diperoleh P0 warna (1,9) tekstur (2,8) aroma (1,8) rasa (1,3) P1 warna (1,9) tekstur (2,4) aroma (2,0) rasa (1,9) P2 warna (2,1) tekstur (1,9) aroma (2,2) rasa (2,6) P3 warna (3,3) tekstur (2,5) aroma (3,0) dan rasa (3,2).

Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme): The Effect of addition of Citrus microcarpa lemon juice against physicochemical and organoleptic properties of jelly drink tomato apple (Lycopersicum pyriforme) Azabi, Difatri; Ega, La; Polnaya, Febby J.
AGROMIX Vol 14 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i1.3183

ð˜ð˜¯ð˜µð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯: ð˜›ð˜©ð˜¦ ð˜¢ð˜ªð˜® ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜´ð˜µð˜¶ð˜¥ð˜º ð˜¸ð˜¢ð˜´ ð˜µð˜° ð˜¥ð˜¦ð˜µð˜¦ð˜³ð˜®ð˜ªð˜¯ð˜¦ ð˜±ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜°ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜¢ð˜¯ð˜¥ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜ªð˜¢ð˜ ð˜¢ð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ð˜´ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜Šð˜ªð˜µð˜³ð˜¶ð˜´ ð˜®ð˜ªð˜¤ð˜³ð˜°ð˜¤ð˜¢ð˜³ð˜±ð˜¢ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜«ð˜¶ð˜ªð˜¤ð˜¦. ð˜”ð˜¦ð˜µð˜©ð˜°ð˜¥: ð˜ˆ ð˜´ð˜ªð˜¯ð˜¨ð˜ð˜¦ ð˜§ð˜¢ð˜¤ð˜µð˜°ð˜³ ð˜¤ð˜°ð˜®ð˜±ð˜ð˜¦ð˜µð˜¦ð˜ð˜º ð˜³ð˜¢ð˜¯ð˜¥ð˜°ð˜®ð˜ªð˜»ð˜¦ð˜¥ ð˜¦ð˜¹ð˜±ð˜¦ð˜³ð˜ªð˜®ð˜¦ð˜¯ð˜µð˜¢ð˜ ð˜¥ð˜¦ð˜´ð˜ªð˜¨ð˜¯ ð˜¸ð˜ªð˜µð˜© ð˜§ð˜°ð˜¶ð˜³ ð˜ð˜¦ð˜·ð˜¦ð˜ð˜´ ð˜°ð˜§ ð˜Š. ð˜®ð˜ªð˜¤ð˜³ð˜°ð˜¤ð˜¢ð˜³ð˜±ð˜¢ ð˜«ð˜¶ð˜ªð˜¤ð˜¦ (0.20, 0.30, 0.40, ð˜¢ð˜¯ð˜¥ 0.50%). ð˜›ð˜©ð˜¦ ð˜±ð˜¢ð˜³ð˜¢ð˜®ð˜¦ð˜µð˜¦ð˜³ð˜´ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¸ð˜¦ð˜³ð˜¦ ð˜±ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜¢ð˜ ð˜µð˜¦ð˜´ð˜µð˜´ (ð˜´ð˜ºð˜¯ð˜¦ð˜³ð˜¦ð˜´ð˜ªð˜´), ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜µð˜¦ð˜´ð˜µð˜´ (ð˜®ð˜°ð˜ªð˜´ð˜µð˜¶ð˜³ð˜¦ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ, ð˜±ð˜, ð˜·ð˜ªð˜µð˜¢ð˜®ð˜ªð˜¯ ð˜Š, ð˜´ð˜°ð˜ð˜¶ð˜£ð˜ð˜¦ ð˜´ð˜°ð˜ð˜¶ð˜µð˜¦), ð˜¢ð˜¯ð˜¥ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜±ð˜³ð˜°ð˜±ð˜¦ð˜³ð˜µð˜ªð˜¦ð˜´ (ð˜µð˜¢ð˜´ð˜µð˜¦, ð˜¤ð˜°ð˜ð˜°ð˜³, ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦, ð˜´ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜±ð˜°ð˜¸ð˜¦ð˜³, ð˜¢ð˜¯ð˜¥ ð˜°ð˜·ð˜¦ð˜³ð˜¢ð˜ð˜) ð˜¸ð˜¦ð˜³ð˜¦ ð˜°ð˜£ð˜´ð˜¦ð˜³ð˜·ð˜¦ð˜¥. ð˜—ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜¢ð˜ ð˜¢ð˜¯ð˜¥ ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜±ð˜³ð˜°ð˜±ð˜¦ð˜³ð˜µð˜ªð˜¦ð˜´ ð˜¸ð˜¦ð˜³ð˜¦ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜¥ð˜ªð˜·ð˜¦ð˜³ð˜´ð˜ªð˜µð˜º ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜´ð˜ªð˜´ ð˜¸ð˜©ð˜ªð˜ð˜¦ ð˜°ð˜³ð˜¨ð˜¢ð˜¯ð˜°ð˜ð˜¦ð˜±ð˜µð˜ªð˜¤ ð˜¥ð˜¢ð˜µð˜¢ ð˜¸ð˜¦ð˜³ð˜¦ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜’ð˜³ð˜¶ð˜´ð˜¬ð˜¢ð˜ ð˜žð˜¢ð˜ð˜ð˜ªð˜´. ð˜™ð˜¦ð˜´ð˜¶ð˜ð˜µ: ð˜ˆð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ 30% ð˜Šð˜©ð˜ªð˜¯ð˜¦ð˜´ð˜¦ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜¸ð˜¢ð˜´ ð˜§ð˜°ð˜¶ð˜¯ð˜¥ ð˜µð˜° ð˜£ð˜¦ ð˜µð˜©ð˜¦ ð˜£ð˜¦ð˜´ð˜µ ð˜µð˜³ð˜¦ð˜¢ð˜µð˜®ð˜¦ð˜¯ð˜µ, ð˜¸ð˜ªð˜µð˜© ð˜´ð˜ºð˜¯ð˜¦ð˜³ð˜¦ð˜´ð˜ªð˜´ 73.63%, ð˜¸ð˜¢ð˜µð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ 82.87%, ð˜±ð˜ 4.60%, ð˜·ð˜ªð˜µð˜¢ð˜®ð˜ªð˜¯ ð˜Š 4.34 ð˜®ð˜¨/ð˜¨, ð˜¢ð˜¯ð˜¥ ð˜ªð˜¯ð˜¥ð˜¦ð˜¹ ð˜£ð˜³ð˜ªð˜¹ 16.35%. ð˜›ð˜©ð˜¦ ð˜³ð˜¦ð˜´ð˜¶ð˜ð˜µð˜´ ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜´ð˜ªð˜´ ð˜´ð˜©ð˜°ð˜¸ð˜¦ð˜¥ ð˜µð˜©ð˜¢ð˜µ ð˜µð˜©ð˜¦ ð˜¢ð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜©ð˜¢ð˜¥ ð˜¢ ð˜µð˜¢ð˜´ð˜µð˜¦ ð˜°ð˜§ 4.14 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜¢ ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦ ð˜°ð˜§ 4.24 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜µð˜©ð˜¦ ð˜´ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜±ð˜°ð˜¸ð˜¦ð˜³ ð˜°ð˜§ 4.06 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜¢ð˜¯ð˜¥ ð˜¢ð˜¯ ð˜°ð˜·ð˜¦ð˜³ð˜¢ð˜ð˜ ð˜¢ð˜¤ð˜¤ð˜¦ð˜±ð˜µð˜¢ð˜¯ð˜¤ð˜¦ ð˜°ð˜§ 4.36 (ð˜ð˜ªð˜¬ð˜¦ð˜¥) ð˜£ð˜º ð˜µð˜©ð˜¦ ð˜±ð˜¢ð˜¯ð˜¦ð˜ð˜ªð˜´ð˜µð˜´. ð˜Šð˜°ð˜¯ð˜¤ð˜ð˜¶ð˜´ð˜ªð˜°ð˜¯: ð˜›ð˜©ð˜¦ ð˜¤ð˜°ð˜¯ð˜¤ð˜¦ð˜¯ð˜µð˜³ð˜¢ð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜«ð˜¶ð˜ªð˜¤ð˜¦ ð˜©ð˜¢ð˜¥ ð˜¢ ð˜´ð˜ªð˜¨ð˜¯ð˜ªð˜§ð˜ªð˜¤ð˜¢ð˜¯ð˜µ ð˜¦ð˜§ð˜§ð˜¦ð˜¤ð˜µ (ð˜± < 0.05) ð˜°ð˜¯ ð˜µð˜©ð˜¦ ð˜¢ð˜µð˜µð˜³ð˜ªð˜£ð˜¶ð˜µð˜¦ð˜´ ð˜°ð˜§ ð˜¢ð˜ð˜ ð˜°ð˜³ð˜¨ð˜¢ð˜¯ð˜°ð˜ð˜¦ð˜±ð˜µð˜ªð˜¤ ð˜¢ð˜µð˜µð˜³ð˜ªð˜£ð˜¶ð˜µð˜¦ð˜´ ð˜°ð˜§ ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬. ð˜ˆð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜£ð˜º ð˜µð˜©ð˜¦ ð˜¤ð˜³ð˜ªð˜µð˜¦ð˜³ð˜ªð˜¢ ð˜§ð˜°ð˜³ ð˜¢ ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜µð˜©ð˜¢ð˜µ ð˜©ð˜¢ð˜´ ð˜¢ ð˜µð˜¢ð˜´ð˜µð˜¦ (ð˜¯ð˜°ð˜³ð˜®ð˜¢ð˜), ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦ (ð˜¤ð˜©ð˜¦ð˜¸ð˜º), ð˜¢ð˜¯ð˜¥ ð˜ªð˜´ ð˜¦ð˜¢ð˜´ð˜º ð˜µð˜° ð˜´ð˜¶ð˜¤ð˜¬.

PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH J. Polnaya, Febby; C. D. Tuhumury, Helen; Lawalata, Vita N.; Palijama, Syane; Mailoa, Meitycorfrida; Tetelepta, Gilian; Moniharapon, Erynola; Ega, La; Augustyn, Gelora H.; Breemer, Rachel; Picauly, Priscillia; Sipahelut, Sophia G.; G. C. Lopulalan, Cynthia; Timisela, Natelda R.
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1250-1258

Tanaman sagu mampu menghasilkan 20â€“40-ton pati kering per hektar per tahun. Artinya, 1 juta hektar tanaman sagu sudah cukup untuk memenuhi kebutuhan karbohidrat seluruh rakyat Indonesia. Peningkatan produksi dan diversifikasi produk olahan sagu dapat membuka peluang usaha baru dan meningkatkan kesejahteraan masyarakat. Desa Waesamu di Kecamatan Kairatu Barat, Kabupaten Seram Bagian Barat, merupakan salah satu desa yang aktif dalam mengolah sagu. Namun dalam pengolahannya belum optimal, karena hasil olahan dalam bentuk bahan setenga jadi yaitu sagu basah. Oleh sebab itu perlu dilakukan pengolahan produk-produk turunan dari sagu yang memiliki nilai tambah dan nilai jual. Kegiatan pengabdian masyarakat berlangsung di Desa Waesamu melalui tahapan sosialisasi, pelatihan dan pendampingan kepada ibu-ibu PKK Desa Waesamu. Hasil kegiatan pengabdian yaitu tepung sagu diolah menjadi berbagai produk turunan, seperti kukis sagu keju, kukis sagu kismis, brownies sagu, dan mie sagu. Setiap kelompok mengolah salah satu produk dan mempresentasikan hasilnya kepada seluruh peserta pelatihan. Hasilnya sangat baik dan para peserta bersemangat untuk meningkatkan pengetahuan untuk pengolahan produk sagu menjadi peluang usaha untuk penambahan pendapatan keluarga.

Karakteristik Kimia Dan Organoleptik Kerupuk Ubi Jalar Ungu (Ipomoea batatas L.) Dengan Penambahan Tepung Ikan Teri (Stolephorus sp.) Purwokanti, Nining; Augustyn, Gelora H; Ega, La
Tropical Small Island Agriculture Management Vol 3 No 2 (2023): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2023.3.2.97

This study aimed to find the best treatment for purple sweet potato crackers with anchovy (Stolephorus sp) flour. In this study, a single-factor completely randomized experimental design (CRD) was used. The treatment levels were as follows: P0 (control), P1 (5%), P2 (10%), and P3 (15%), which were repeated three times with three replicates of analysis. Moisture content, ash content, fat content, protein content, and carbohydrate content were all measured. The observed sensory parameters, namely taste, color, aroma, and crispness, were descriptively analyzed. The addition of anchovy flour had a very significant effect on the chemical and sensory characteristics, according to the results. P3 treatment (30 percent anchovy addition) provided the best treatment, with a moisture content of 7.91 percent, ash 4.87 percent, fat 14.74 percent, protein 7.64 percent, and carbohydrates 62.40 percent, and a level of preference for taste (3.1), scent (3.1), and crispness (3).

Co-Authors Augustyn, Gelora H. Augustyn, Gelora Helena Azabi, Difatri Baharudin, Rehal B Boreel, Aryanto C. D. Tuhumury, Helen Febby J. Polnaya Ferdinandus, Stenly Jacobus G. C. Lopulalan, Cynthia Indriyani, Haedar K Irwanto Irwanto J. Polnaya, Febby Jambormias, Karlos L Lakalay, Anna V Lessy, Septya Ningsih Mailoa, M Meitycorfrida Mailoa Moniharapon, Erynola Muhammad Faisal Nahatue, Maimuna Natelda Rosaldiah Timisela Palijama, Syane Priscillia Picauly, Priscillia Purwokanti, Nining Rachel Breemer Regar, Erfendi Rumasukun, Indra Sinay, Lexy J. Sipahelut, Sophia G. Tetelepta, Gilian Thenu, Silvia Tuhumury, Helen C.D. Tupan, Johan M. Tupan, Johan Marcus vita novalina lawalata Wenno, Meiske

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