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All Journal Indonesian Journal of Pharmaceutical Science and Technology Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmu Kelautan Kepulauan AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agroteknika Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Prima Abdika: Jurnal Pengabdian Masyarakat Journal of Social Research JURNAL SIPISSANGNGI: Jurnal Pengabdian Kepada Masyarakat JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM)
Lalong, Paulus Risan F.
Universitas Katolik Widya Mandira, Kupang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Karakteristik kimia dan potensi antioksidan dari kombucha berbahan kulit batang faloak (Sterculia quadrifida R.Br) Paulus Risan F. Lalong; Elok Zubaidah; Erryana Martati

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2873

Abstract

Faloak (Sterculia quadrifida R.Br) stem bark tea is consumed as herbal drink by some people on Timor Island, East Nusa Tenggara. The potential and bioactive content of faloak stem bark can be increased by fermenting it into kombucha, considering that there has been no use of stem bark, especially faloak stem bark, as the main substrate in kombucha fermentation. This study aims to examine the effects of various concentrations of faloak stem bark tea (0,8, 1,2, 1,6, 2% (w/v)) on the chemical characteristics (pH, total acid, total phenol, total sugar) and the antioxidant potential of faloak stem bark kombucha during the fermentation process on Day 0 and Day 14. During 14 days of fermentation, it was found that the concentration of faloak stem bark tea, with the best concentration of 1.6% (w/v), had a significant effect on changes in chemical characteristics and antioxidant activity, namely pH 2.6, total acid 0.62%, total sugar 7.15% total phenol 467.92 mg/L GAE, total flavonoid 4135.14 mg/L QE, and antioxidant activity of 82.21%. Therefore, faloak stem bark tea has the potential to be used as a substrate in the making of kombucha with tea concentration of 1.6% (w/v) fermented for 14 days.
Potensi Aktivitas Antibakteri Kombucha Kulit Batang Faloak (Sterculia quadrifida R.Br.) dari Pulau Timor Lalong, Paulus R F; Laynurak, Yoseph M; Taek, Maximus M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.90

Abstract

Exploration of the potential of alternative ingredients to replace black tea or green tea in making kombucha has begun to be widely carried out. On Timor Island, faloak stem bark is processed into a traditional drink by some locals. For this reason, the use of faloak stem bark as a basic ingredient for kombucha needs to be studied, especially in exploring its antibacterial potential, which is analyzed based on the concentration of sugar used. This study aims to determine the chemical characteristics and antibacterial activity of faloak stem bark kombucha with various concentrations of sugar. The methods involved making faloak stem bark kombucha with varying sugar concentrations of 6, 8, 10, and 12% (w/v), and testing chemical characteristics in the form of pH, total acid, total sugar, and total phenol tests. Meanwhile, the antibacterial activity testing used a good diffusion method against Escherichia coli ATCC 25922 bacteria. After 14 days of fermentation, faloak stem bark kombucha with a 12% sugar concentration showed the best chemical characteristics, with pH, total acid, total sugar, and total phenol values of 2.91, 1.19%, 7.33%, and 420.15 mg GAE/L, respectively. Furthermore, antibacterial activity also showed the highest inhibition (13.02 mm) at a sugar concentration of 12%. Thus, faloak bark kombucha made with a sugar concentration of 12% has the potential to be antibacterial.
PELATIHAN PRODUKSI KERIPIK SINGKONG DAN PAKAN TERNAK KEPADA PEMUDA DESA LAMATUKA LEMBATA Tukan, Gerardus Diri; Pote, Lodowik Landi; Taek, Maximus Markus; Lengari, Helena Hapa; Dwiputri Tukan, Amandha Victoria; Wokal, Monika Woli; Lasar, Maria Wilhelmina; Lalong, Paulus Risan Funan
JURNAL SIPISSANGNGI: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 2 (2024): Sipissangngi Volume 4, Nomor 2, Juni 2024
Publisher : Lembaga Penelitan dan Pengabdian Masyarakat, Universitas Al Asyariah Mandar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35329/jurnal.v4i2.5057

Abstract

Kegiatan pengabdian yang dilakukan ini bertujuan mengajak generasi muda desa Lamatuka dan memberikan pengetahuan serta keterampilan untuk mengoptimalkan potensi ubi kayu yang ada di desa tersebut dan desa-desa tetangga menjadi produk yang bernilai jual, yaitu sebagai keripik singkong, tepung kanji dan pakan ternak yang bergizi.  Produksi  pakan ternak bergizi untuk mendukung pengembangan usaha ternak babi oleh masyarakat di desa tersebut. Metode kegiatan yaitu praktek produksi. Umbi singkong dikupas dan diparut. Parutan singkong diperas. Ekstrak perasan didiamkan untuk produksi tepung tapioca. Residu singkong parutan ditempelkan pada bagian belakang piring kaleng dan dikukus, dikeringkan, digoreng serta diberi perasa,  dikemas sebagai produk keripik. Limbah berupa potongan singkong dan kulit umbi singkong, dicacah dan difermentasi dengan larutan EM4 yang dicampur dengan gula pasir sebagai nutrisi bagi pertumbuhan mikroba pengurai, dan disimpan dalam ruang kedap udara selama delapan hari.  Hasil yang diperoleh yaitu keripik singkong kemasan terdiri dari dua rasa yaitu manis pedas dan rasa original. Dihasilkan pula tepung tapioca. Tiap 1 kg singkong mentah menghasilkan rata-rata 6 kg keripik kering. Fermentasi terhadap potongan singkong dan kulit umbi singkong, berlangsung selama delapan hari dan dihasilkan pakan ternak yang memiliki bau asam wangi. Pakan ternak yang dihasilkan tersebut diberikan kepada hewan ternak babi, dan aman dikonsumsi.
Kajian peminat konsumsi daging paus sperma (Physeter macrocephalus) di Kalangan Masyarakat Kabupaten Lembata Tukan, Gerardus Diri; Nadut, Anggelinus Diri; Lalong, Paulus Risan Funan; Sawo, Agustina Emiliana; Tukan, Cerry Julianus Pana; Tukan, Clara Marcian Palan
Jurnal Ilmu Kelautan Kepulauan Vol 7, No 2 (2024): Jurnal Ilmu Kelautan Kepulauan
Publisher : Fakultas Perikanan dan Kelautan. Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jikk.v7i2.9115

Abstract

Consumer Behavior Analysis as a Form of Pre-market Survey for the Black Pule (Alstonia spectabilis) Antimalarial Tablet Prototype: Analisis Perilaku Konsumen Sebagai Bentuk Survei Pre-market Tablet Prototipe Antimalaria Pule Hitam (Alstonia spectabilis) Taek, Maximus Markus; Ma'arif, Burhan; Maulina, Novia; Muslikh, Faisal Akhmal; Lalong, Paulus Risan Funan
Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal) Vol. 10 No. 2 (2024): (October 2024)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24428744.2024.v10.i2.16986

Abstract

Malaria is a disease caused by the protozoan parasite Plasmodium with a high incidence of spread that is still found in remote tropical places, especially areas around gardens, swamps, forests, and mines such as eastern Indonesia. The commonly used antimalarial drug chloroquine has experienced resistance, encouraging researchers to look for effective alternative treatments. Formulation development of Standardized Herbal Medicine (OHT) from black pule was carried out as a potential new alternative treatment as an antimalarial. Objectives: The purpose of this study was to determine the level of liking and quality assessment or characteristics of the prototype of antimalarial OHT tablets. Methods: The method used in this research is descriptive quantitative which aims to describe 57 panelists' perspective on the product and to analyze product marketing. In this research method includes hedonic test and hedonic quality test which is a series of organoleptic tests and consumer acceptance tests by tasting and observing the product followed by filling out a form according to what is felt and observed. Results: The results obtained from this research, namely the preference test of the overall characteristics of the prototype of antimalarial black pule tablets (Alstonia spectabilis) showed a good sensory impression and characteristics. The positive results obtained from all aspects have illustrated that the panelists have considerable interest in the prototype sample and assess that the prototype tablets are suitable for dissemination to the public. Conclusions: Based on the research, it can be concluded that the prototype of black pule (Alstonia spectabilis) tablets tested through hedonic and hedonic quality tests produced overall good results, characterized by the tendency of panelists to choose "Like" in the hedonic test of sensory impressions and positive values in the hedonic quality test.
Pelatihan PELATIHAN PELAJAR KELAS XII IPA SMA MENELITI MELALUI SAYEMBARA RISET OBAT TRADISIONAL Tukan, Gerardus Diri; Markus Taek, Maximus; Latumakulita, Gertreda; Nadut, Anggelinus; Landi Pote, Lodowik; Dewi Q. M. Bulin, Christiani; Risan Funan Lalong, Paulus
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 1 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 1 (Maret 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i1.2392

Abstract

High school students in Indonesia, in today's development, have a final assignment before completing their senior secondary education, namely conducting scientific research, writing up research results and presenting them. General conditions show that female students still have difficulty conducting research which includes research ideas or topics, steps for conducting research and writing research results. In response to this condition, research training was created for class The method used is competition. Female students are invited to conduct research, collect data and analyze data in their respective places of residence during the holiday period. As a result of the activities obtained, as many as 35 female students took part in the competition. It appears that the participants dug up information, conducted interviews with sources, namely parents in the villages, then wrote down the results of their studies and pictures of traditional medicinal ingredients.  From the results of the competition, a scientific seminar was held with the theme; Traditional Medicine of the NTT Community; Chemical Content and Activity. The top four competition participants were selected as presenters, and discussed by Natural Materials Chemistry experts in the scientific seminar forum. It was concluded that through research competitions and seminars, it had become a means to train female students to carry out scientific research in their living environment, related to traditional medicine and present their research work.
Functional beverage formulation of faloak (Sterculia quadrifida R.Br) stem bark kombucha with the addition of lontar palm sugar Lalong, Paulus Risan F; Naben, Maria Novalina; Laynurak, Yoseph M
Indonesian Journal of Pharmaceutical Science and Technology Vol 12, No 1 (2025)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v12i1.52821

Abstract

Local potential and alternative substrates have been widely utilized to make kombucha with the aim of increasing its compound content and potential functional properties. In general, kombucha is made of black or green tea fermented using white cane sugar. On the other hand, the making of kombucha using faloak (Sterculia quadrifida R.Br) stem bark fermented using lontar palm sugar is relatively new. Therefore, the development of the optimum formula needs to be explored to confirm its functional properties. This study aims to determine the optimum formulation of lontar palm sugar concentration and fermentation time in terms of the chemical characteristics and antioxidant activity of faloak stem bark kombucha. The Response Surface Methodology (RSM) was employed in this study with two research factors, i.e., lontar palm sugar concentration and fermentation time. The results reveal the optimum formulation of palm sugar concentration of 15% and fermentation time of 15.18 days which can cause significant changes in properties, showing pH value of 2.72, total acid of 1.264%, total sugar of 6.451%, total phenol of 452.783 mg GAE/L, and antioxidant activity (IC50 value) of 70.877 ppm. In conclusion, the use of 15% lontar palm sugar fermented for 15.18 days can produce faloak stem bark kombucha with potential as a functional beverage.
PEMBERDAYAAN MASYARAKAT LEMBATA DALAM PENANAMAN JAGUNG PULUT UNTUK MENDUKUNG INDUSTRI JAGUNG TITI Tukan, Gerardus Diri; Lalong, Paulus Risan Funan; Naben, Maria Novalina; Gulo, Joanivita Paulo; Paridy, Anggraeny; Tukan, Clara Marcian Palan; Tukan, Cerry Julianus Pana
Jurnal Abdimas Ilmiah Citra Bakti Vol. 6 No. 2 (2025)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jailcb.v6i2.5135

Abstract

Industri rumah tangga jagung titi di Kabupaten Lembata mengalami penurunan drastis dalam kurun waktu 2020–2024 akibat kelangkaan bahan baku jagung pulut. Kelangkaan ini disebabkan oleh kebijakan pemerintah lokal yang lebih mendorong budidaya jagung hibrida. Kegiatan pengabdian masyarakat ini bertujuan untuk memberdayakan masyarakat dalam meningkatkan kembali penanaman jagung pulut guna mendukung ketersediaan bahan baku industri jagung titi yang merupakan produk unggulan lokal. Mitra kegiatan terdiri dari 24 kepala desa dan 40 petani di Kabupaten Lembata. Metode pelaksanaan mencakup penyebaran informasi melalui media sosial, distribusi 400 kg bibit jagung pulut, penyuluhan teknis penanaman, serta monitoring daring terhadap hasil tanam. Hasil menunjukkan bahwa mitra menanggapi kegiatan dengan antusias. Bibit jagung pulut telah ditanam di lahan masyarakat dan menunjukkan pertumbuhan serta hasil panen yang baik. Total hasil panen yang dilaporkan mencapai 64,8 ton jagung kering. Kesimpulan dari kegiatan ini adalah adanya keberhasilan dalam upaya awal pemulihan bahan baku jagung titi dan perlunya keberlanjutan serta perluasan program dengan dukungan penggunaan pupuk organik dan peningkatan kapasitas lahan tanam.
Optimasi Kondisi Pengeringan Terhadap Sifat Kimia Tepung Ubi Kayu Lokal Nuabosi Menggunakan Response Surface Methodology (RSM) Lalong, Paulus Risan F.; Naben, Maria Novalina; Soru, Joanivita Paulo G.; Nugroho, Muhammad Fawzul Alif
Agroteknika Vol 8 No 2 (2025): Juni 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i2.539

Abstract

Ubi kayu Nuabosi merupakan ubi kayu varietas lokal unggulan yang berasal dari Kabupaten Ende, Flores NTT. Kandungan karbohidrat dari umbi ini berpotensi untuk diolah menjadi alternatif bahan pangan setengah jadi seperti tepung, agar umur simpannya lebih lama, kualitas gizi lebih terjaga, dan berpotensi dalam pengembangan diversifikasi pangan fungsional. Proses pengeringan yang tepat dapat meningkatkan kualitas dan umur simpan tepung ubi kayu Nuabosi. Namun, pengeringan yang tidak optimal dapat mengurangi kandungan gizi dan kualitas tepung. Tujuan penelitian ini untuk mengetahui kondisi optimum suhu dan waktu pemanasan oven tepung ubi kayu Nuabosi dengan sifat kimia yang optimal. Penelitian ini menggunakan metode Response Surface Methodology (RSM) yang terdiri dari dua faktor, yakni faktor suhu dengan batas bawah 50℃ dan batas atas 70℃, serta faktor waktu dengan batas bawah 16 jam dan batas atas 32 jam, sedangkan respon yang diamati meliputi kadar proksimat tepung ubi kayu Nuabosi. Hasil penelitian menunjukkan bahwa suhu dan waktu pemanasan berpengaruh signifikan (p<0,05) terhadap semua respon. Kondisi optimum proses pengeringan adalah pada suhu 70℃ dan waktu 16 jam dengan karakteristik kadar air 9,45%, abu 1,22%, serat kasar 13,14%, lemak 0,82%, dan karbohidrat 85,82%.
Total Lactic Acid Bacteria and pH Values in Lu'at Fermentation with Different Salt Levels and Fermentation Duration Soru, Joanivita Paulo Gulo; Lalong, Paulus Risan Funan; Naben, Maria Novalina
Journal of Social Research Vol. 4 No. 10 (2025): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v4i9.2774

Abstract

Cayenne pepper (Capsicum frutescens L.) is an important commodity in Indonesian cuisine for cooking spices and chilli sauce. Sambal is in demand as a condiment with a spicy taste. Lu'at is a typical chilli sauce from Timor, East Nusa Tenggara which is used as a condiment with a spicy taste, which is prepared by traditionally fermenting chillies, lime, salt, and other additional ingredients. One type of fermentation is fermentation with lactic acid bacteria (LAB). This research aims to determine the total number of lactic acid bacteria and the pH value of lu'at fermented with different salt levels and fermentation times. This research used two factorial Completely Randomized Design (CRD), namely salt content (G) (0%, 5% and 10%) and fermentation time (F) (0, 7 and 14 days) with 3 repetitions. The data obtained was analyzed using Analysis of Variance (ANOVA) and if there were significant differences then it was continued with the Turkey Test. Lu'at is made from a mixture of crushed cayenne pepper, lime slices (Citrus aurantifolia), and basil leaves (Ocimum basilicum) in a ratio of 150:10:5. The results showed that there was a significant difference in the average total lactic acid bacteria between treatments with 5% and 10% salt content (P>0.05). In contrast, there was no significant difference (P<0.05) in the treatment with fermentation time and the interaction between salt content and storage time. The average total lactic acid bacteria were significantly different in the 5% and 10% salt content treatments (p>0.05). At the same time, there was no significant difference (p<0.05) based on fermentation time and the interaction between salt content and storage time. The highest total of lactic acid bacteria was in the treatment with a salt content of 5% and a fermentation time of 7 days (4.3 x 107 CFU/g). The pH value in lu'at fermentation was not significantly different in all treatments (p<0.05) with an average pH value range of 3.57 – 3.98.
Co-Authors Anggelinus Nadut Anggraeny Paridy Dewi Q. M. Bulin, Christiani Dwiputri Tukan, Amandha Victoria Elok Zubaidah Erryana Martati Faisal Akhmal Muslikh Gerardus Diri Tukan Gertreda Latumakulita Gulo, Joanivita Paulo Landi Pote, Lodowik Lasar, Maria Wilhelmina Laynurak, Yoseph M Lengari, Helena Hapa Lengur, Eufrasia R.A. Lodowik Landi Pote Ma'arif, Burhan Markus Taek, Maximus Naben, Maria Novalina Nadut, Anggelinus Diri Novia Maulina Nugroho, Muhammad Fawzul Alif Sawo, Agustina Emiliana Soru, Joanivita P.G. Soru, Joanivita Paulo G. Soru, Joanivita Paulo Gulo Taek, Maximus M Taek, Maximus M. Taek, Maximus Markus Tukan, Cerry Julianus Pana Tukan, Clara Marcian Palan Wokal, Monika Woli