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Inovasi Beras Analog Berbasis Pangan Lokal (Singkong Dan Pisang) Untuk Mendukung Ketahanan Pangan Keluarga Di Desa Lerehoma Kec. Anggaberi Kab. Konawe Fitri Faradilla, RH.; Rejeki, sri; L, Mariani; Elvira, Ilian; Baihaqi, Baihaqi
Indonesian Journal of Community Dedication Vol. 7 No. 2 (2025): Indonesian Journal of Community Dedication (IJCD)
Publisher : STIKES Nani Hasanuddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35892/community.v7i2.2136

Indonesia masih menghadapi ketergantungan yang signifikan pada beras sebagai makanan pokok, meskipun negara ini dikenal sebagai negara agraris. Impor beras yang tinggi menunjukkan kebutuhan untuk mengembangkan alternatif pangan lokal. Salah satu solusi yang ditawarkan adalah beras analog, yang terbuat dari bahan-bahan lokal seperti singkong dan pisang. Penelitian ini bertujuan untuk memberikan pelatihan kepada ibu rumah tangga di Desa Lerehoma, Kecamatan Anggaberi, Kabupaten Konawe, mengenai cara mengolah singkong dan pisang menjadi beras analog yang bernilai ekonomis dan bergizi. Kegiatan pengabdian masyarakat ini melibatkan pemberian materi mengenai kandungan gizi bahan baku, manfaat beras analog, serta tahapan praktis dalam pembuatan beras analog. Hasil dari pelatihan ini menunjukkan bahwa ibu rumah tangga dapat mengolah singkong dan pisang menjadi beras analog yang menyerupai beras biasa dan dapat digunakan untuk membuat nasi goreng. Diharapkan, pelatihan ini dapat mengurangi ketergantungan terhadap beras impor, meningkatkan ketahanan pangan keluarga, dan membuka peluang usaha berbasis bahan pangan lokal

INOVASI PENGEMBANGAN BIOPLASTIK BERBASIS AIR KELAPA DI DESA LABUKO KECAMATAN WAKORUMBA BUTON UTARA Rejeki, Sri; Faradilla, RH Fitri; L, Mariani; Elvira, Ilian; Libriani, Restu
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.153

Napalakura Village is a village that is famous for its processed fish products, such as shredded fish, fish sauce, and frozen fishery products. These products have high selling power and have the potential to be marketed outside the island of Muna. However, most of the food products produced in Napalakura Village and its surroundings are still not halal certified. For this reason, technical guidance on the product process and halal certification is carried out with the aim that these products are guaranteed halal and do not experience obstacles to be marketed. This training is carried out with a series of activities consisting of (a) counseling on halal materials and production processes; (b) assistance in the process of making halal certificates. The results of this training are a) increasing knowledge about halal materials and production processes; b) the food products produced are certified. The results of this training evaluation show that there has been an increase in knowledge and the issuance of halal certificates from technical guidance participants

PEMANFAATAN LAHAN PEKARANGAN RUMAH DAN LIMBAH RUMAH TANGGA DALAM MEWUJUDKAN KETAHANAN PANGAN KELUARGA DI KELURAHAN MATAIWOI KOTA KENDARI L, Mariani; Fausayana, Ine; Sidu, Dasmin; Sarinah, Sarinah; Elvira, Ilian
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.157

Until now, food security remains a significant issue in Indonesia. In terms of meeting household food needs, the utilization of backyard land can be the best solution in building food security for the community's families. Another issue that needs significant attention is plastic waste, which is a type of non-biodegradable waste that can pollute the environment. This problem is challenging for the general public to address due to a lack of human resources and the necessary information to optimize the system. Therefore, to address the aforementioned issues, the purpose of this community service is to provide training and assistance to community groups in the Mataiwoi Village, Kendari City, as an effort to optimize the use of household backyard and household waste to support Indonesia's waste-free initiative. The implementation of this community service is carried out through lectures, discussions, and demonstrations. The results of this activity include an increase in community knowledge about the utilization of backyard land and household waste, which can be applied in each household's backyard to support food security and improve the well-being of the community as a solution to the problem.

EFEKTIVITAS DAUN PISANG MANURU SEBAGAI BAHAN PENGAWET ALAMI DALAM PENGOLAHAN SAMBAL IKAN TERI KEMASAN Wa Ode Nafilawati; Mariani L; Ilian Elvira; Rahayu Endah Purwanti
Jurnal Ilmiah Inovasi dan Komunikasi Pembangunan Pertanian Vol. 4 No. 3 (2025): July 2025
Publisher : Jurusan Penyuluhan Pertanian FP UHO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56189/jiikpp.v4i3.101

Fish-based sambal products are considered ready-to-eat foods that are highly susceptible to microbial spoilage during storage, thereby requiring safe and natural preservation strategies. One promising solution is the use of manuru banana leaf extract (MBLE), which contains active antimicrobial and antioxidant compounds. This study aimed to examine the effect of MBLE addition on the quality and shelf life of anchovy sambal under accelerated storage conditions. The extract was obtained via ethanol maceration of dried banana leaves and applied to the sambal at concentrations of 0% (control), 2%, 3%, and 4%. Samples were stored at 55 °C for 21 days. Parameters evaluated included pH, total plate count (TPC), and organoleptic attributes such as color, characteristic sambal aroma, off-odor intensity, and texture. Results revealed that MBLE addition had no significant effect on pH reduction but effectively inhibited microbial growth, with the best performance at 4% MBLE, which yielded the lowest microbial count (2.6 × 10⁵ CFU/g). Organoleptic assessment indicated that sambal with 2% MBLE received the highest preference scores in terms of color, aroma, and overall sensory acceptance. Noticeable sensory quality degradation was observed from day 7 of storage. It can be concluded that MBLE is effective in extending the shelf life of anchovy sambal and serves as a promising natural preservative at concentrations between 2% and 4%. Further research is recommended to explore the interaction of packaging methods and storage temperatures on the product’s physicochemical and sensory stability throughout its distribution chain.

EFEKTIVITAS DAUN PISANG MANURU SEBAGAI BAHAN PENGAWET ALAMI DALAM PENGOLAHAN SAMBAL IKAN TERI KEMASAN Nafilawati, Wa Ode; Mariani, Mariani L; Elvira, Ilian; Purwanti, Rahayu Endah
Jurnal Ilmiah Inovasi dan Komunikasi Pembangunan Pertanian Vol. 4 No. 3 (2025)
Publisher : Department of Agricultural Extension, Faculty of Agriculture, Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56189/jiikpp.v4i3.38

Fish-based sambal products are considered ready-to-eat foods that are highly susceptible to microbial spoilage during storage, thereby requiring safe and natural preservation strategies. One promising solution is the use of manuru banana leaf extract (MBLE), which contains active antimicrobial and antioxidant compounds. This study aimed to examine the effect of MBLE addition on the quality and shelf life of anchovy sambal under accelerated storage conditions. The extract was obtained via ethanol maceration of dried banana leaves and applied to the sambal at concentrations of 0% (control), 2%, 3%, and 4%. Samples were stored at 55 °C for 21 days. Parameters evaluated included pH, total plate count (TPC), and organoleptic attributes such as color, characteristic sambal aroma, off-odor intensity, and texture. Results revealed that MBLE addition had no significant effect on pH reduction but effectively inhibited microbial growth, with the best performance at 4% MBLE, which yielded the lowest microbial count (2.6 × 10⁵ CFU/g). Organoleptic assessment indicated that sambal with 2% MBLE received the highest preference scores in terms of color, aroma, and overall sensory acceptance. Noticeable sensory quality degradation was observed from day 7 of storage. It can be concluded that MBLE is effective in extending the shelf life of anchovy sambal and serves as a promising natural preservative at concentrations between 2% and 4%. Further research is recommended to explore the interaction of packaging methods and storage temperatures on the product’s physicochemical and sensory stability throughout its distribution chain.

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