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All Journal Agrointek JURNAL SAINS Jurnal Pendidikan Kimia FKIP Universitas Halu Oleo Indonesia Chimica Acta Jurnal Mandala Pharmacon Indonesia Kainawa: Jurnal Pembangunan & Budaya Jurnal Teknologi Pengolahan Pertanian Journal of Food and Agricultural Product Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Jurnal Pharmacia Mandala Waluya ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Sains: Jurnal Kimia & Pendidikan Kimia Jurnal Pengabdian Kepada Masyarakat (JAPIMAS) Jurnal Teknologi Pangan dan Ilmu Pertanian
Fatahu, Fatahu
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Pelatihan Media Pembelajaran Barcode Scan Berbasis Quick Respon (QR) Code Bagi Calon Tenaga Pendidik Jurusan Pendidikan Kimia Maysara; La Rudi; Dahlan; Fatahu; Wa Ode Mulyana; Nada Shofa; Muh. Akbar Yaqub
Jurnal Pengabdian Kepada Masyarakat (JAPIMAS) Vol. 3 No. 1 (2024): Februari 2024
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/japimas.v3i1.44

Abstract

Penerapan media pembelajaran Barcode Scan berbasis QR Code merupakan salah satu indikator yang dapat merujuk pada keberhasilan kegiatan pembelajan berbasis media. QR Code adalah image dua dimensi yang mepresentasekan suatu data berbentuk teks. QR Code bebas untuk menghasilkan dan mengakses data dengan cepat dan dapat dibaca dengan  smartphone. Penerapan Media Pembelajaran Barcode Scan Berbasis Quick Respon (QR) Code Bagi Calon Tenaga Pendidik Jurusan Pendidikan Kimia bertujuan untuk meningkatkan kompetensi dan kecakapan calom tenaga pendidik untuk mendukung kegiatan belajar berbasis multimedia pembelajaran berbasis barcode scan berbasis Quick Respon (QR). Sasaran pengabdian adalah Mahasiswa tingkat akhir sebagai calon tenaga pendidik yang berasal dari Jurusan Pendidikan Kimia. Kegiatan pengabdian dilaksanakan dengan berbagai metode mulai dari survei/observasi, koordinasi bersama mitra, demonstrasi/unjuk kerja dan pendampingan secara langsung kepada peserta workshop pada proses pengoperasian barcode scan berbasis Quick Respon (QR) oleh anggota tim pelaksana pengabdian. Hasil evaluasi dapat disimpulkan bahwa peserta mengalami peningkatan dalam penguasaan media digital untuk menerapkan media pembelajaran menggunakan aplikasi berbasis QR Code pada materi pelajaran Kimia. Selain itu, dapat disimpulkan bahwa 85% peserta lolos persyaratan yang ditentukan memalui bukti penyetoran tugas kepada fasilitator sehingga mendapatkan sertifikat keikutsertaan dan dapat menjadi kader/pelatih bagi rekan calon tenaga pendidik lainnya. Hasil kegiatan pelaksanaan telah diterbitkan melalui media online.
THE INFLUENCE OF SOCIAL AND ECONOMIC ASPECTS ON FISH CONSUMPTION TRENDS AMONG GENERATION Z INKENDARI CITY: PENGARUH ASPEK SOSIAL EKONOMI TERHADAP TRENKONSUMSI IKAN PADA GENERASI Z DI KOTA KENDARI Baihaqi; Ika Rezvani Aprita; Sri Agustina; Windayani; Harmiaty Bahar; Fatahu; Andi Laila Nugrawati M
ROCE : Jurnal Pertanian Terapan Vol. 2 No. 2 (2025): JPT ROCE 4, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v2i2.131

Abstract

This study aims to analyze fish consumption trends among Generation Z in Kendari, focusing on the social and economic factors that influence these trends. Generation Z, born between 1997 and 2012, shows diverse consumption preferences. Factors affecting fish consumption patterns in this group include frequency, motivation, preference for fish types, knowledge of fish benefits, as well as social, cultural, and economic influences such as fish prices. The study found that most respondents consume fish at least once a week, with a preference for marine fish over freshwater fish. Health benefits are the primary motivation for fish consumption, although knowledge about the health benefits of fish remains limited. The influence of family, peers, and social media plays a dominant role in shaping fish-eating habits. Additionally, the price of fish is a significant barrier in consumption decisionsamong Gen Z. These findings are expected to contribute to policies aimed at increasing the consumption of nutritious fish among the younger generation.
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Wahyuni, Sri; Khaeruni, Andi; Elvira, Ilian; Dahlan, Andi; Fatahu, Fatahu; Usnul F, Maysya Sarwa
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Sri Wahyuni; Andi Khaeruni; Ilian Elvira; Andi Dahlan; Fatahu Fatahu; Maysya Sarwa Usnul F
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).
Aktivitas Antioksidan Fraksi Etil Asetat, N-Heksana, dan Metanol dari Ekstrak Kulit Batang Lannea Coromandelica dengan Metode Dpph (2,2-Difenil-1-Pikrilhidrazil) Ayu Muthmainnah; Nasrudin Nasrudin; Asriullah Jabbar; Fatahu Fatahu
Jurnal Mandala Pharmacon Indonesia Vol. 12 No. 1 (2026): Jurnal Mandala Pharmacon Indonesia 
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v12i1.1266

Abstract

EVALUATION OF ANTIOXIDANT ACTIVITY OF YELLOW COCONUT (Cocos nucifera L) USING THE DPPH METHOD: EVALUASI AKTIVITAS ANTIOKSIDAN KELAPA KUNING (Cocos Nucifera L) DENGAN METODE DPPH Baihaqi; Fatahu; Sakir; Andi Laila Nugrawati; Ika Rezvani Aprita; Sri Agustina
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.171

Abstract

Yellow coconut (Cocos nucifera L) is an underexplored variety with significant potential in the agricultural and food sectors. Unlike regular coconuts, yellow coconuts have a distinct yellow skin and sweeter water. This study evaluates the antioxidant activity of yellow coconut water and flesh using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method, which measures the ability to neutralize free radicals. Results indicate that both yellow coconut water and flesh contain bioactive compounds with notable antioxidant properties, though their activities vary depending on concentration. The water showed significant antioxidant activity at higher concentrations, whereas the flesh showed better activity at lower concentrations. The IC50 values for yellow coconut water and flesh were 900.6 ppm and 1342 ppm, respectively, showing that while both parts have promising antioxidant potential, higher concentrations are needed for more effective results. This research provides valuable insights into the potential of yellow coconut as a natural antioxidant source and its implications for food and health product development.  
PROXIMATE ANALYSIS AND VITAMIN C CONTENT IN YELLOW COCONUT (Cocos Nucifera L): ANALISIS PROKSIMAT VITAMIN C DAN ANTIOKSIDAN PADA SAMPEL KELAPA KUNING (Cocos Nucifera) Fatahu; Baihaqi; Ekacahyana Mandasari; Wa Ode Mulyana; Andi Laila Nugrawati
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.172

Abstract

This study aims to analyze the nutritional composition and antioxidant activity of yellow coconut (Cocosnucifera), focusing on both the flesh and water parts. The analyzed parameters include vitamin C, protein, carbohydrate, fat, moisture, ash content, and antioxidant activity using the DPPH method. The results showed that yellow coconut flesh contains more nutrients than its water, with a vitamin C content of 237.67 mg/100g, protein at 1566 ppm, and fat at 93.67%. Moisture and ash contents were 91.33% and 0.82%, respectively. These findings suggest that yellow coconut, particularly its flesh, has significant potential as a functional food to support health and warrants further development in the natural food industry
TRAINING AND COMMUNITY MENTORING ON THE PRODUCTION OF VIRGIN COCONUT OIL (VCO) AND NATA DE COCO IN PADALEU SUBDISTRICT, KENDARI CITY: PELATIHAN DAN PENDAMPINGAN MASYARAKAT DALAM PEMBUATAN VIRGIN COCONUT OIL (VCO) DAN NATA DE COCO DI KELURAHAN PADALEU KOTA KENDARI Baihaqi; Sakir; Fatahu; Windayani; Ika Rezvani Aprita; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.181

Abstract

Padaleu Subdistrict, Kendari City, has significant potential for coconut resources, yet its utilization remains limited to low-value-added products. This community service activity aims to enhance the local community’s knowledge and skills through training and mentoring in producing Virgin Coconut Oil (VCO) and nata de coco as value-added coconut products with economic potential. The implementation method includes preparation, training through lectures and hands-on practice, production mentoring, and evaluation using pretest-posttest, skill assessments, and production outcomes. The results show an increase in participants’ knowledge, with an average pretest score of 52.44 rising to 72.88 in the posttest. Participants’ skills also improved, with the average score increasing from 2.15 to 3.31 on a 1–4 scale. The production success rate for VCO was 84%, while for nata de coco it was 56%, with a contamination rate of 20%. The difference in success rates indicates that VCO technology is easier to adopt than nata de coco, which requires stricter sanitation controls and fermentation processes. The activity is considered effective in enhancing the community’s capacity for coconut processing, given its local potential. Further mentoring is needed to improve product quality consistency, especially nata de coco, to ensure its sustainability and competitiveness as a household-based business.
Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility Andi Laila Nugrawati Mustarim; Muhammad Iqbal Kusumabaka Rianse; Ilian Elvira; Fitria Dewi; Fatahu; Adri Aningsih Fardila Putri
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7955

Abstract

Rice as the main staple food in Indonesia has a relatively high glycemic index, which may increase the risk of metabolic disorders. Rice engineering through the retrogradation process is one approach that can be applied to reduce its glycemic index. This study aimed to evaluate the effectiveness of post-cooking freezing in engineering rice starch retrogradation to promote resistant starch formation and reduce glycemic digestibility. Freezing was conducted stepwise for 24, 48, and 72 hours. Retrogradation was analyzed through amylose absorbance measurement, while digestibility was evaluated by in vitro starch hydrolysis with glucose determination using a colorimetric method based on 3,5-dinitrosalicylic acid (DNS). The results showed that post-cooking freezing was able to reduce starch digestibility through the formation of retrograded structures. The hydrolysis index of all samples ranged from 2.79 to 4.60%, and the predicted glycemic index was in the range of 41.24–42.25, which falls into the low category. The pattern of digestibility changes showed an increasing trend at 24 and 48 hours of freezing, followed by a decrease at 72 hours. This digestibility profile formed a U-shaped pattern, which may be attributed to the dynamic nature of the retrogradation process during freezing. Keywords: functional rice, resistant starch, predicted glycemic index, starch hydrolysis, in vitro
ANALYSIS OF VITAMIN C CONTENT AND ANTIOXIDANT ACTIVITY OF GREEN COCONUT (Cocos nucifera L) USING THE DPPH METHOD: ANALISIS VITAMIN C DAN AKTIVITAS ANTIOKSIDANT PADA KELAPA HIJAU (Cocos nucifera L) MENGGUNAKAN METODE DPPH Baihaqi; Fatahu; Ika Rezvani; Sri Agustina; Sakir
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 2 (2026): JPT ROCE 6, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i2.235

Abstract

Green coconut (Cocos nucifera L.) is one of the tropical horticultural commodities widely consumed by Indonesian people and is empirically believed to have health benefits due to its vitamin C and antioxidant compounds. This study aims to analyze the levels of vitamin C and antioxidant activity in water and green coconut meat using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Vitamin C levels were determined using the iodimetric titration method, while antioxidant activity was measured based on the percentage inhibition of DPPH radicals at five concentration series (1,000-5,000 ppm) using a UV-Vis spectrophotometer, then expressed as an IC50 value through a linear regression equation. The results showed that the average vitamin C levels in coconut water were 29.35 ± 5.08 mg/100 g and in coconut meat were 28.48 ± 4.93 mg/100 g. The IC50 value of coconut water was 5,824.52 ppm and coconut meat was 5,423.78 ppm, both well above the 200 ppm threshold, so both samples were classified as having very weak antioxidant activity based on the DPPH test. Coconut meat showed a slightly lower IC50 than coconut water, but the difference was not substantial. The low levels of vitamin C in both parts of the green coconut fruit are suspected to be one of the main factors in the weak antioxidant activity detected. This study provides baseline data on the antioxidant potential of fresh green coconut without further extraction treatment, which can be a reference for future research on the processing or fortification of coconut-based food products.
Co-Authors A.L. Nugrawati M. Adri Aningsih Fardila Putri andi Dahlan ANDI KHAERUNI Andi Khaeruni Andi Laila Nugrawati Asriullah Jabbar Ayu Muthmainnah Baihaqi Baihaqi Baihaqi Baihaqi Baihaqi Dahlan Dahlan Dian Anggreni Eka Cahyana Mandasari Ekacahyana Mandasari Elvira, Ilian Fahyudin Fitria Dewi Haeruddin, Karnila Harmiaty Bahar Hasnah Natsir Ika Rezvani Ika Rezvani Aprita Ika Rezvani Aprita Ilian Elvira La Harimu La Harimu LA RUDI La Rudi Lestari, Nur Ayu M. Agustinus W. Mandasari, Eka Cahyani Mandasari, Ekacahyana Maysara Maysara Maysya Sarwa Usnul F Muh. Akbar Yaqub MUH. ALIM MARHADI Muhammad Iqbal Kusumabaka Rianse Muhammad Isrul Mulyana, Wa Ode Murni Sabilu Nada Shofa Nada Shofa Nada Sofa Nafilawati, Wa Ode Nasrudin Nasrudin Nugrawaty, Andi Laila Paulina Taba Rahmanpiu . Ramadhan, Dwi Syah Fitrah Ratna Rizal Sakir sri - wahyuni Sri Agustina Sri Wahyuni Supriadi Syamsiar, Syamsiar Usnul F, Maysya Sarwa W.O. Mulyana Wa Ode Mulyana Wa Ode Mulyana Wa Ode Mulyana Walukou, Maryce Agusthinus Windayani Windayani Windayani Y. Tewa