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All Journal EUGENIA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research in Exact Sciences (BirEx Journal) SINTA Journal (Science, Technology, and Agricultural) Jurnal Agroekoteknologi Terapan Jurnal Abdi Masyarakat Indonesia Journal of Agriculture (JoA) Jurnal Pengabdian Masyarakat Bhinneka IICSDGs COCOS
Teltje Koapaha
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Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Library & Information Science Materials Science & Nanotechnology Physics Public Health Social Sciences Transportation Veterinary Other

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Pelatihan Pengolahan Minuman Kesehatan Bahan Dasar Air Kelapa Kelompok Ibu – Ibu PKK Desa Pinamorongan Kecamatan Tareran, Kabupaten Minahasa Selatan Pinatik, Herry F; Tooy, Dedie; Kaunang, Rine; Saroinsong, Denny; Koapaha, Teltje; Umboh, Riel J J; Prahmawati, Endah; Lamaega, Jolanda Ch E; Sari, Meci Nilam
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 3 (2026): Bulan Februari
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i3.954

Abstract

Provinsi Sulawesi Utara memiliki potensi kelapa yang besar, namun pemanfaatan air kelapa tua masih sangat terbatas dan umumnya terbuang sebagai limbah pada sentra pengolahan kopra. Padahal, air kelapa mengandung berbagai zat gizi penting dan berpotensi dikembangkan menjadi produk minuman kesehatan bernilai ekonomi. Kegiatan Pengabdian kepada Masyarakat (PkM) ini bertujuan meningkatkan pengetahuan, keterampilan, dan motivasi wirausaha kelompok ibu-ibu Pemberdayaan dan Kesehatan Keluarga (PKK) Desa Pinamorongan, Kecamatan Tareran, Kabupaten Minahasa Selatan melalui pengolahan air kelapa tua menjadi minuman kesehatan berbentuk jelly. Metode yang digunakan meliputi penyuluhan dan pelatihan langsung, yang mencakup pengenalan potensi dan manfaat air kelapa, proses pengolahan minuman jelly air kelapa, serta tahapan pengemasan dan pelabelan produk. Kegiatan dilaksanakan pada Maret–November 2025 dan diikuti oleh 20 orang anggota PKK. Hasil kegiatan menunjukkan peningkatan pemahaman mitra mengenai kandungan gizi dan manfaat kesehatan air kelapa, serta peningkatan keterampilan praktis dalam diversifikasi pangan berupa olahan air kelapa tua menjadi produk minuman kesehatan dengan nilai jual. Selain itu, kegiatan ini berhasil menumbuhkan minat berwirausaha berbasis sumber daya lokal dan mengurangi potensi limbah air kelapa di lingkungan pengolahan kopra. Luaran kegiatan juga dipublikasikan melalui media massa lokal dan video dokumentasi sebagai bentuk diseminasi. Secara keseluruhan, program kemitraan ini berkontribusi positif dalam pemberdayaan masyarakat dan peningkatan nilai tambah komoditas kelapa
Physical Characteristics and Antioxidant Activity of Ice Cream Blend of Coconut Milk and Red Dragon Fruit Peel Extract Teltje Koapaha; Tineke M. Langi; Riel J. J Umboh
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.10889

Abstract

Coconut milk, which is rich in fat and protein, is used as a substitute for milk fat in making ice cream. Red dragon fruit skin contains antioxidants such as anthocyanins, flavonoids, and polyphenols, serving as a natural colorant and increasing the nutritional value of ice cream. This study aims to analyze the overrun, melting power, color and antioxidant activity of ice mixture of coconut milk and red dragon fruit peel extract. The research method used was a Completely Randomized Design (CRD) with four mixed proportion treatments: 100% coconut milk, 75% coconut milk and 25% red dragon fruit skin extract, 50% coconut milk and 50% red dragon fruit skin extract, 25% coconut milk and 75% red dragon fruit skin extract. Repetition was done three times in each treatment. Data analysis used analysis of variance (ANOVA), then BNT test if there were significant differences. The results showed that the overrun of ice cream ranged from 36.1% - 51.2%; melting power of ice cream 18.3 - 24.3 minutes; ice cream color with color grade of ice cream brightness value (L) 65.7-91.3; a value (red/green) -0.36 - 40.6s and b value (yellow/blue) -0.4 - 0.96.  The antioxidant activity of the ice cream varied between 37.1 - 541.6 ppm. In conclusion, mixed ice cream of red dragon fruit peel extract and coconut milk has the potential to be developed as a nutritious processed food product, because it has antioxidant activity with good physical characteristics. This study also provides contextual scientific material that can be integrated into science learning about antioxidants and food technology.
Pengaruh Pencampuran Kulit Semangka (Citrullus lanatus) dan Mangga Kweni (Mangifera odorata Griff.) terhadap Kualitas Selai Lembaran Lana Elisabeth Lalujan; Alya Cahyani Putri; Tineke Marlyn Langi; Teltje Koapaha
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12052

Abstract

This study aimed to evaluate the effect of mixing watermelon rind (Citrullus lanatus) and kweni mango (Mangifera odorata Griff.) on the color and sensory quality of slice jam while promoting the utilization of fruit-processing by-products. The experiment employed a Completely Randomized Design (CRD) with four treatment ratios of watermelon rind to kweni mango pulp: P1 (20:80), P2 (30:70), P3 (40:60), and P4 (50:50), each replicated three times. Color parameters (L*, a*, b*) were measured using the Color Grab application, and sensory evaluation of color, aroma, taste, and texture was conducted by 25 untrained panelists using a seven-point hedonic scale. Results showed that increasing the proportion of watermelon rind significantly enhanced lightness (L*) and yellowness (b*) while decreasing redness (a*). The sensory test indicated that the P4 formulation achieved the highest overall preference score (5.12), corresponding to a bright golden-yellow color, balanced aroma, and chewy texture. The discussion highlights that the improvement in color and texture is associated with the higher natural pectin content of watermelon rind, which contributes to gel formation and product stability. Moreover, combining kweni mango and watermelon rind demonstrates a viable approach for valorizing agricultural waste into value-added food products. In conclusion, the 50:50 mixture produced the most acceptable slice jam, confirming that watermelon rind can serve as a sustainable, functional ingredient to enhance product quality and support circular-economy practices in tropical fruit processing
Peningkatan Kapasitas Produksi dan Pemasaran Kelompok Usaha Wanita Melati melalui Pelatihan Pengolahan Nugget Ayam di Desa Tatelu Warukapas Minahasa Utara Komansilan, Sylvia; Koapaha, Teltje; Sakul, Sjaloom
Jurnal Abdi Masyarakat Indonesia Vol 6 No 1 (2026): JAMSI - Januari 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2292

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas produksi dan pemasaran Kelompok Usaha Wanita Melati di Desa Tatelu Warukapas, Kabupaten Minahasa Utara. Permasalahan utama mitra meliputi keterbatasan pengetahuan dan keterampilan dalam pengolahan produk olahan daging ayam serta rendahnya kemampuan promosi dan pemasaran produk. Melalui program ini, dilakukan pelatihan teknis pengolahan nugget ayam berbasis bahan lokal dengan memperhatikan aspek keamanan pangan, efisiensi produksi, dan peningkatan mutu produk. Kegiatan dilanjutkan dengan pendampingan pengemasan, pelabelan, serta pelatihan strategi pemasaran digital sederhana melalui media sosial. Metode pelaksanaan meliputi tahap sosialisasi, pelatihan, praktik produksi, pendampingan..Hasil evaluasi menunjukkan terjadi peningkatan rata-rata pengetahuan peserta dari 62% sebelum pelatihan menjadi 91% setelah pelatihan, serta peningkatan keterampilan praktik pembuatan nugget ayam sebesar 85% berdasarkan penilaian observasi. Selain itu, sebanyak 80% peserta mulai mampu melakukan pengemasan dan pemasaran produk secara mandiri melalui platform digital lokal.Hasil Kegiatan menunjukkan peningkatan kemampuan teknis mitra dalam produksi nugget sesuai standart mutu pangan serta meningkatnya kesadaran terhadap aspek manajemen dan pemasaran produk. Program ini berdampak pada peningkatan kemandirian ekonomi anggota kelompok serta memperkuat partisipasi masyarakat dlam pengembangan industri pangan rumahan yang berkelanjutan.
Co-Authors Alfianz Z. Aatjin Ali , Almer Hassan Almer Hassan Ali Alya Cahyani Putri Anasthasia K. Mamentu Arman Arman Arman Assa, Jan Rudolf Berandon Nelwwan Christiana Y. Singal Christine F. Mamuaja Christine Mamuaja Dajo, Jevinda Dedie Tooy Deisi L. Engka Deisi L. Engka, Deisi L. Dekie Rawung Denny Saroinsong Dharma, Agung Rai Kusuma Ekawati, Ekklesia Yona Elviana Elviana Enmia N. V. Boangmanalu Erni J.N. Nurali Erny Nurali Exlesia Fininta Sinaga Frangky Jessy Paat Geiby Boham Geiby Boham, Geiby Getsri Novani Winokan Getsri Winokan Gideon H. Putra Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Hendra Rahim Herry F. Pinatik Husnul Khatimah Muchtar Husnul Khatimah Muchtar Ibrahim, Nur Syamsi Jan R. Assa Jan Rudolf Assa Jenny Kandou Jenny Kandou, Jenny Jolanda Ch. E. Lamaega Jolanda Lamaega Jolanda Lamaega Judith S.C. Moningka Korah, Alfi R. M. Lalujan, L Lamaega, Jolanda Ch E Lana E. Lalujan Lana Elisabeth Lalujan Langi, TM Lefina, Silvya Lexie P. Mamahit Lexie P. Mamahit Lucia Cecilia Mandey Lucia Cecilia Mandey Lumenta, Prisilia Luther Latumakulita M. B. Lelemboto Mamuaja, Christine F Mandey, Silvya Lefina Maprividia Banne Arruan Marie, Shanya Martha R.R. Rumaratu Maya M. Ludong Meci Nilam Sari, Meci Nilam Memah, Melsje Yellie Montolalu, Maya Hendrietta Montolalu, Olfita S. Mukhlis Novia M.T. Dera Oessoe, Yoakhim Y.E. Olfita S Montolalu Paendong, Yunita R. Pinatik, Herry Pinatik, Herry F Pinatik, Herry Frits Prahmawati, Endah Rara, Meiheski R. Rehulina Magdalena Br Sagala1 Riel J. J Umboh Rine Kaunang Sabrina Berta Sakul, Kennia Sakul, Sjaloom Selvie Tumbelaka Sheren L. Satolom Siahaan, Bonita Singgano, Tania Christy Situmorang, Hiskia Soputan, Miracle Sylvia Komansilan Tangkeallo, Sindy C. T. Teneke Langi Thelma Tuju Timburas, Brayen Tineke Langi Tineke M. Langi Umboh, Riel J J Uri, Nur Natalia Yoakhim Oessoe Yoakhim Oessoe Yulpin Sasea Yunus, Yudin