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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Indonesia Chimica Acta Panrita Abdi - Jurnal Pengabdian pada Masyarakat Journal of Dedicators Community Cokroaminoto Journal of Chemical Science Jurnal Dedikasi Jurnal Pengabdian kepada Masyarakat Venn: Journal of Sustainable Innovation on Education, Mathematics and Natural Sciences
M. Yasser
Politeknik Negeri Ujung Pandang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Other

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Pengolahan Minyak Parede Aroma Jeruk sebagai Diferensiasi Produk Ibu PKK Desa Latellang Kabupaten Bone Andi Muhamad Iqbal Akbar Asfar; Andi Muhammad Irfan Taufan Asfar; Muhammad Yasser; Andi Nurul Istiyana; Andi Siti Aisyah Nur; Eko Budianto; Adji Syaifullah
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 1 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i1.6391

Abstract

Rendahnya harga jual buah kelapa tua mengakibatkan masyarakat bingung untuk mengolahya menjadi produk lebih bernilai. Penggiatan pembuatan minyak Parede yang memanfaatkan buah kelapa tua semakin pudar disebabkan minyak Parede mudah tengik serta proses pemasakan yang lama, sehingga dinilai tidak efisien dari segi waktu, tenaga dan penggunaan bahan bakar. Program kemitraan masyarakat dilaksanakan untuk mengatasi permasalahan mitra dalam mengolah minyak Parede sekaligus meningkatkan keterampilan mitra yaitu Ibu PKK Desa Latellang dalam melakukan diferensiasi produk. Hasil yang diperoleh dalam pengolahan minyak Parede yaitu lebih efisien serta mitra mampu melakukan pembuatan Minyak Parjek sebagai produk diferensiasi.
SYNTHESIS AND CHARACTERIZATION OF GOLD NANOPARTICLES USING TEAK LEAF EXTRACT Tectona grandis Muhammad Yasser; Setyo Erna Widiyanti; Abdur Rahman Arif
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 10, No.1: June 2017
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v10i1.6408

Abstract

Teak leaf extract has been successfully used in the synthesis of gold nanoparticles. It is characterized by a color change of the solution from yellow to red wine after the addition of teak leaf extract to HAuCl4 and the resulting wavelengths in the range of 500-600 nm that indicates that gold nanoparticles have been formed. Growth and stability of the gold nanoparticles produced using UV-Vis Spectroscopy. During observation during 144 hours the stability of gold nanoparticles after 48 hours with a wavelength of about 567.5 -568 nm. 
PENGEMBANGAN PRODUK OLAHAN GULA MERAH TEBU DENGAN PEMANFAATAN EKSTRAK HERBAL DI DESA LATELLANG KABUPATEN BONE M. Yasser; Andi Muhamad Iqbal Akbar Asfar; Andi Muhammad Irfan Taufan Asfar; Marlia Rianti; Eko Budianto
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 4 No. 1 (2020): Jurnal Panrita Abdi - Februari 2020
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1220.252 KB) | DOI: 10.20956/pa.v4i1.7083

Abstract

Product Development of Cane Brown Sugar Using Herbal Extract in The Latellang Village District of BoneAbstract. The production of cane brown sugar is decreasing due to the low price of brown sugar form cane in the market. The low selling price of cane sugar is due to the quality and distinctive aroma of cane sugar which is less attractive to consumers. The community partnership program aims to provide solutions to partners while educating partners and citizens, especially for partner, on the benefits of cane brown sugar consumption compared to other as a form of food security as a form of persuasive methods to partners and citizens before the training takes place. This program is carried out in the form of counseling, training and mentoring. The training carried out was the manufacture of liquid sugar and instant sugar as a form of differentiation from cane brown sugar which can be of high economic value compared to selling original. The results of this program show that partners have been able to make and produce liquid sugar and instant sugar. Liquid sugar products are packaged in 250 ml bottles, while instant sugars called recengan sugar packed in wrapping plastic weighing 25 g, then packaged again in the form of a pouch containing 6 instant sugars. The results of the assistance show that partners have been able to make and produce liquid sugar and instant sugar and begin to expand into granulated sugar products. This differentiation product can certainly improve the price (profitable). Partner problems for the typical aroma of sugar cane can also be overcome by adding herbal extracts in the form of ginger extract and pandan leaf extract, so that the distinctive aroma of sugar cane can be disguised.Keywords: sugar cane liquid sugar, disposable sugar, recengan sugar, sugar variations of sugar cane herbal extract.Abstrak. Produksi gula merah tebu semakin merosot diakibatkan rendahnya harga gula merah tebu dipasaran. Rendahnya harga jual gula merah tebu disebabkan oleh kualitas dan aroma khas tebu yang kurang diminati oleh konsumen. Program kemitraan masyarakat ini dilaksanakan bertujuan untuk memberi solusi kepada mitra sekaligus mengedukasi mitra dan warga khususnya kelompok usaha gula merah tebu akan manfaat konsumsi gula merah tebu dibandingkan gula merah lainnya sebagai bentuk dari keamanan pangan melalui penyuluhan sebagai bentuk metode persuasif kepada mitra dan warga sebelum pelatihan dilaksanakan. Program ini dilaksanakan dalam bentuk penyuluhan, pelatihan, dan pendampingan. Pelatihan yang dilakukan adalah pembuatan gula cair dan gula sekali pakai sebagai bentuk diferensiasi dari gula merah tebu yang dapat bernilai ekonomis tinggi dibandingkan hanya menjual gula merah batok. Hasil dari program ini nampak bahwa mitra telah mampu membuat dan produksi gula cair dan gula sekali pakai. Produk gula cair dikemas dalam bentuk botol 250 ml, sedangkan gula sekali pakai dengan nama produk komersilnya adalah gula recengan dikemas dalam plastik wraping dengan berat 25 g, kemudian dikemas lagi dalam bentuk pouch yang berisi 6 buah gula sekali pakai. Hasil pendampingan menunjukkan bahwa mitra telah mampu membuat dan produksi gula cair dan gula sekali pakai serta mulai merambah ke produk gula semut. Produk diferensiasi ini tentu dapat memperbaiki harga gula merah tebu. Permasalahan mitra akan aroma khas tebu dapat pula teratasi dengan penambahan ekstrak herbal berupa ekstrak jahe dan ekstrak daun pandan, sehingga aroma khas tebu dapat tersamarkan.Kata Kunci: gula cair tebu, gula sekali pakai, gula recengan, gula variasi tebu ekstrak herbal.
KAREKTERISASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomea batatas L) MENGGUNAKAN SPEKTROSKOPI INFRARED Muhammad Yasser; Muhammad Badai
Cokroaminoto Journal of Chemical Science Vol. 1 No. 1 (2019): Agustus
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purple Sweet Potato extraction has been done by soaking with ethanol solvent for 24 hours. Ethanol extract was then characterized using Infrared spectroscopy to determine the functional groups contained in the extract. Characterization results using Infrared spectroscopy showed wave number 1053.17 cm-1 as a marker for aromatic groups, wave number 1276.92 cm-1 indicates the presence of primary or secondary OH bonds, wave number 1413.87 indicates the presence of OH bonds as phenols, wave number 1637.62 indicates the C = C bond, wave number 2941.54 shows the CH bond and wave number 3410.26 also indicates the presence of an OH group.
Gula cair dan gula recengan berbahan dasar gula merah tebu M. Yasser; A.M. Iqbal Akbar Asfar; Marlia Rianti; A.M. Irfan Taufan Asfar; Eko Budianto
DEDIKASI Vol 22, No 1 (2020): Jurnal Dedikasi
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/dedikasi.v22i1.13825

Abstract

This Community Service is a Community Partnership Program that was carried out by to partners of the Brown Sugar Cane Business Group in Latellang Village, Patimpeng District. The processing of sugar cane so far has been very simple, and some of the sugar cane businesses were out of business due to the consumption and need for brown sugar cane by the community, especially the Latellang and other villages, who are reluctant to consume brown sugar cane. This reluctance is caused by the aroma of brown sugar cane. Therefore, diversification of brown sugar cane products was carried out by processing brown sugar cane into Liquid sugar and Recengan sugar. The results of the PKM program were able to provide partners with increased knowledge of processing brown sugar cane into a diversified product that has high economic value and reduced the price of brown sugar cane from Rp. 10,000 per kilogram into products with 250 grams of brown sugar cane as raw material. 2-3 bottles of Liquid Sugar (250 ml plastic packaging) with a price of Rp.10,000 per bottle and produce 15 pieces of Recengan Sugar. Especially for Recengan sugar packaging, it is packaged in pouch containing 8 Recengan sugar ata a price of Rp.10,000. The impact will be revive the production of cane brown sugar to the Cane Brown Sugar Business Group partners, especially in Latellang Village.
Diferensiasi Produk Gula Merah Tebu Menjadi Gula Cair dan Gula Recengan Kombinasi M. Yasser Yasser; Andi Muhamad Iqbal Akbar Asfar; Andi Muhammad Irfan Taufan Asfar; Marlia Rianti; Eko Budianto
Journal of Dedicators Community Vol 3, No 3 (2019)
Publisher : Universitas Islam Nahdlatul Ulama Jepara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (466.654 KB) | DOI: 10.34001/jdc.v3i3.1021

Abstract

The community service program aims to solve the problem of sugar cane group in Latellang village, Patimpeng sub-district, South Sulawesi province, about increasing business through product differentiation with a combination of ginger extract and pandan leaf extract. The combination is done to reduce the typical aroma of sugar cane in processed sugar. The distinctive aroma of sugar cane is what causes the lack of consumption of brown sugar from sugar cane, so the selling price is very low compared to brown sugar from sugar palm. The implementation of service includes several stages of preparation, cooking, cooling, and packaging. Through training, partners have been able to process sugar cane sugar into a differentiation product with a combination of ginger extract and pandan leaf extract into liquid sugar and recengan sugar with flavor variants according to the extract added. The selling price is very profitable for partners because liquid sugar can be sold at a price of Rp. 15,000 per bottle (250 ml) and recengan sugar is sold at Rp. 8,000 per pouch (each pouch consists of 6 recengan sugar seeds). This sale is very profitable because brown sugar cane is sold at a price of Rp.10,000 per kg, while to make liquid sugar and recengan sugar, only 500 g of sugar cane is needed. Therefore, this service has succeeded in helping to overcome partner problems and increase partner profits through the differentiation of sugar cane into liquid sugar and recengan sugar with combination. 
PEMBUATAN MINYAK CENGKEH PADA KELOMPOK TANI CENGKEH DESA UMPUNGENG KECAMATAN LALABATA KABUPATEN SOPPENG SULAWESI SELATAN Muhammad Yasser Yasser
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 7: Desember 2021
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i7.509

Abstract

Kegiatan ini merupakan Diseminasi Teknologi Pengolahan Minyak Cengkeh dengan memanfaatkan daun dan tangkai cengkeh sebagai bahan baku. Kegiatan ini dilaksanakan di Desa Umpungeng Kecamatan Lalabata Kabupaten Soppeng dengan melibatkan dua mitra kelompok tani yaitu Kelompok Tani La Dalle dan Kelompok Tani Nillang. Teknologi yang digunakan pada kegiatan ini berupa peralatan penyulingan minyak cengkeh yang dikombinasikan dengan IoT (Internet of Thinking). Kegiatan ini bertujuan untuk memberikan pengetahuan dan keterampilan kepada mitra dalam mengolah limbah cengkeh berupa daun dan tangkai menjadi minyak cengkeh yang memiliki nilai jual yang cukup tinggi di pasaran. Kegiatan ini dilaksanakan dengan metode ceramah, diskusi dan pelatihan/demonstrasi dan monitoring evaluasi (monev). Hasil kegiatan ini diperoleh bahwa terjadi peningkatan pengetahuan dan keterampilan mitra kelompok tani cengkeh dalam mengolah daun dan tangkai cengkeh menjadi produk minyak cengkeh.
Phytochemical Screening and Antibacterial Activity of Methanol Extracts of Indigofera tinctoria Arini Rajab; Andi Gita Tenri Sumpala; M. Yasser; Subakir Salnus
Venn: Journal of Sustainable Innovation on Education, Mathematics and Natural Sciences Vol. 5 No. 4 (2026): MIPA dan dan Pendidikan lingkup MIPA
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/venn.v5i4.479

Abstract

This study aims to identify the secondary metabolite content and evaluate the antibacterial potential of the methanol extract of Indigofera tinctoria leaves. The research was conducted using an exploratory laboratory approach, which involved several key stages sample preparation, ultrasound-assisted extraction with methanol, phytochemical screening, and antibacterial activity testing by the agar disk diffusion method. Phytochemical screening used specific reagents, such as iron (III) chloride, Wagner’s, Dragendorff’s, and Liebermann-Burchard reagents to detect secondary metabolites. The results of the phytochemical analysis showed that the analysis revealed that the methanol extract of Indigofera tinctoria contains various bioactive compounds, including flavonoids, alkaloids, and steroids. Antibacterial activity testing showed the extract inhibited the growth of both gram-positive and gram-negative bacteria. Notably, the extract exhibited the greatest effectiviness against gram-positive bacteria, with the highest inhibition zone recorded in Bacillus subtilis (19.45 mm), followed by Staphylococcus aureus (17.30 mm), Escherichia coli (15.55 mm) and the lowest in Salmonella typhi (8.80 mm). The results suggest that the methanol extract of Indigofera tinctoria leaves processes significant antibacterial activity, particularly against gram-possitive bacteria, and highlight its potential as a source of natural antibacterial agents for future pharmaceutical applications. Further research, including in vivo studies and the isolation of individual compounds, is recommended to understand better the mechanisms involved and to assess the safety and efficacy of Indigofera tinctoria as a therapeutic agent.
Co-Authors A.M. Iqbal Akbar Asfar Abdur Rahman Arif Adji Syaifullah Andi Gita Tenri Sumpala Andi Muhammad Irfan Taufan Asfar Andi Nurul Istiyana Andi Siti Aisyah Nur Arini Rajab Asfar, Andi Muhamad Iqbal Akbar Eko Budianto Eko Budianto Eko Budianto Marlia Rianti Muhammad Badai Subakir Salnus Widiyanti, Setyo Erna