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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Journal of Community Practice and Social Welfare (JaCiPS) Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi
Sitti Sabariyah
Universitas Alkhairaat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences Other

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PEMBUATAN PUPUK ORGANIK CAIR DAN BIOFUNGISIDA TRICHODERMA UNTUK MENDUKUNG SISTEM PERTANIAN ORGANIK Nasir, Burhanuddin; Najamudin, Najamudin; Lakani, Irwan; Lasmini, Sri Anjar; Sabariyah, Sitti
Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Vol 7 No 2 (2020): Mei
Publisher : Lembaga Penelitian, Penerbitan dan Pengabdian Masyarakat (LP3M) UNSIQ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32699/ppkm.v7i2.756

Abstract

Produktivitas usaha tani di Desa Dolago Padang Kecamatan Parigi Selatan masih sangat rendah disebabkan oleh praktek budidaya masih bersifat konvensional yaitu dengan penggunaan pupuk dan pestisida kimia tergolong intensif. Untuk mengurangi penggunaan input bahan kimia tersebut perlu digalakkan sistem pertanian organik dalam kegiatan usaha tani. Di desa Dolago Padang potensi bahan organik cukup banyak tersedia, namun belum dimanfaatkan. Program kemitraan wilayah (PKW) pertujuan untuk mendampingi petani dalam mengolah sumberdaya lahan dan ternak menjadi produk yang bernilai berupa pupuk organik dan pestisida rasional. Program menggunakan metode pelatihan dan demplot percobaan serta pembinaan dan pendampingan masyarakat. Hasil yang dicapai yakni masyarakat dapat mengembangkan pupuk organik cair biourin dan bioufungisida trihoderma sehingga produk tersebut dapat digunakan untuk mendukung kegiatan usaha tani organik.
WISATA PANTAI SEBAGAI SENTRA OLAHAN MINYAK KELAPA TAHAN SIMPAN DAN VIRGIN COCONUT OIL PASCA GEMPA DI DESA SALUBOMBA Asrawaty Asrawaty; Sitti Sabariyah; Marjun Marjun; Muhammad Jufri
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.589-594.2020

Abstract

Desa Salubomba memiliki potensi hasil pertanian melimpah, namun belum mampu mengangkat tingkat kesejahteraan yang lebih baik, karena ketidakberdayaan masyarakat mengelola potensi sumberdaya yang dimiliki dan manajemen lemah pasca gempa. Salah satunya belum dapat mengolah minyak kelapa yang tahan simpan dan virgin coconut oil (VCO). Meningkatkan pendapatan masyarakat pasca gempa perlu diberdayakan pengolahan hasil pertanian sehingga menghasikan produk bernilai ekonomi tinggi dipasarkan pada lokasi wisata pantai. Tujuan PPDM yaitu membantu program pemerintah membangun masyarakat, membantu mensukseskan terlaksananya program RPJM desa serta membantu kemandirian dan kesejahteraan masyarakat. Mitra PPDM yaitu kelompok mengolah minyak tahan simpan dan Virgin Coconut Oil serta pengelola wisata sebagai pengrajin lidi kelapa. Kegiatan berbasis teknologi meliputi penyuluhan, pendidikan dan pelatihan pengolahan hasil pertanian serta pendampingan pasca pelatihan. Proses untuk mengembangkan kelompok mitra yang lebih berdaya guna, dengan pendekatan learning by doing yaitu belajar sambil berusaha. Pendekatan dilakukan pasca pelatihan untuk pengembangan usaha, sehingga tercipta wirausaha baru untuk peningkatan ekonomi masyarakat pasca gempa. Kegiatan non teknis; manajemen kelompok melalui penguatan kelembagaan kelompok mitra, strategi pemasaran dan pembukuan kelompok mitra. Keseimbangan antara kegiatan teknis pengolahan hasil pertanian dan manajemen kelompok, berkembang menuju kelompok mandiri, memasarkan produk olahan lokal menunjang kepariwisataan di desa Salubomba. Kata kunci: Kelapa, Minyak kelapa, VCO, Wisata pantai ABSTRACT Salubomba village has the potential for abundant agricultural products, but has not been able to raise a better level of welfare, due to the powerlessness of the community to manage its potential resources and weak post-earthquake management. One of them has not been able to process storage-resistant coconut oil and virgin coconut oil (VCO). Increasing the income of the community after the earthquake, it is necessary to empower agricultural product processing so as to produce high economic value products marketed at coastal tourism locations. The objectives of PPDM are to assist government programs to build communities, to help the implementation of the village RPJM program and to help the independence and welfare of the community. PPDM partners, namely a group processing storage resistant oil and virgin coconut oil as well as tourism managers as coconut stick craftsmen. Technology-based activities include counseling, education and training on agricultural product processing as well as post-training assistance. The process of developing a more efficient partner group with a learning by doing approach, namely learning by doing. The approach is carried out after training for business development, so as to create new entrepreneurs to improve the community's economy after the earthquake. Non technical activities; group management through institutional strengthening of partner groups, marketing strategies and bookkeeping of partner groups. The balance between technical activities of agricultural product processing and group management, developing towards an independent group, marketing local processed products to support tourism in the village of Salubomba. Keywords: Coconut, Coconut oil, Virgin coconut oil, Beach tourism
PEMBERDAYAAN KELOMPOK TANI BUDIDAYA LEBAH MADU BERBASIS KELAPA UNTUK MENINGKATKAN EKONOMI MASYARAKAT PASCA GEMPA DI DESA SALUBOMBA Spetriani; Sitti Sabariyah; Muhammad Jufri
Jurnal Abditani Vol. 4 No. 1 (2021): April
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v4i1.63

Abstract

Sasaran kegiatan Program Kemitraan Masyarakat (PKM) ini adalah masyarakat kelompok tani kelapa yang menerima dampak langsung gempa seperti kerusakan tempat tinggal, kehilangan mata pencaharian dll di desa Salumbomba, Kab. Donggala. Tujuan kegiatan ini adalah membangun kelompok masyarakat yang mandiri secara ekonomi yang berkeinginan untuk berwirausaha. Program ini merupakan program pemberdayaan masyarakat yang berorientasi pada tanaman kelapa sebagai sumber pakan lebah madu. program ini mempunyai manfaat ganda yaitu dapat menghasilkan madu serta meningkatkan produksi buah kelapa. Metode pelaksanaan yang digunakan dalam kegiatan PKM meliputi tahap persiapan, tahap pelaksanaan yang terdiri dari sosialisasi, penyuluhan, dan pelatihan teknis dan non teknis serta tahap pendampingan pasca pelatihan. Selama kegiatan PKM berlangsung tingkat partisipasi kelompok mitra mencapai 100 %. Pelaksanaan kegiatan PKM berlangsung sesuai rencana dengan tetap menerapkan protokol kesehatan Covid-19. Hasil kegiatan bermanfaat bagi kelompok mitra yaitu terjadi peningkatan pengetahuan dan keterampilan dalam budidaya ternak lebah madu. Kelompok mitra dapat membuat kotak jebakan dan memelihara koloni secara mandiri.
PENGOLAHAN LIMBAH SABUT KELAPA MENJADI PRODUK BERNILAI EKONOMI PASCA GEMPA DIMASA PANDEMIK COVID-19 DI DESA SALUBOMBA Asrawaty; Sitti Sabariyah; Marjun; Muhammad Jufri
Jurnal Abditani Vol. 4 No. 3 (2021): Desember
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v4i3.143

Abstract

Kelapa (Coconut) adalah salah satu potensi unggulan Desa Salubomba yang merupakan tanaman industri karena semua bagian dapat diolah menjadi produk yang ekonomi. Potensi tersebut sehingga tumbuh kelompok usaha pembuatan minyak kelapa, VCO dan kopra. Usaha ini sempat berhenti saat gempa tahun sejak akhir 2018, namun mulai digalakkan kembali sejak akhir 2020 dimasa covid-19. Pembuatan minyak kelapa, VCO dan pengolahan kopra menghasilkan limbah sabut kelapa yang cukup banyak selama 3 (tiga) bulan mencapai kurang lebih 1-3 ton. Hal ini merupakan masalah yang dihadapi kelompok mitra karena belum adnya penanganan limbah sabut kelapa, sebab telah memberikan dampak dapat merusak sanitasi lingkungan. Salah satu tujuan dari kegiatan PPDM yaitu mengembangkan kelompok masyarakat yang mandiri secara ekonomi dan sosial. Untuk mewujudkan hal tersebut ada beberapa pendekatan yang digunakan diantaranya Participatory Technology Development (PTD), Pada pelaksanaan kegiatan metode yang dikembangkan meliputi penyuluhan (sosialisasi) dan pelatihan yang meliputi pelatihan teknis dan pelatihan non teknis. Pelatihan teknis berorientasi ke proses pembuatan produk, sedangkan pelatihan non teknis melalui pemasaran produk, manajemen kewirausahaan, dan penguatan kelembagaan. Sabut kelapa diolah atau dicacah dengan menggunakan teknologi tepat guna yang menghasilkan tiga produk terdiri dari: serat sabut kelapa yang panjang dibuat untuk sapu sabut kelapa, serat pendek dibuat untuk pot bunga, serta serbuk sabut kelapa dimanfaatkan sebagai bahan baku pupuk organik padat. Melalui pendampingan PPDM ini limbah sabut kelapa dapat diolah menjadi produk yang bernilai ekonomi sehingga dapat meningkatkan pendapatan masyarakat pasca gempa di masa pandemik covid-19 di desa Salubomba.
Development of Integrated Farming Businesses Based on Zero Waste Agriculture in Parigi Moutong Regency Burhanuddin Nasir; Irwan Lakani; Najamudin Najamudin; Sitti Sabariyah; Sri Anjar Lasmini; Moh. Syahrul Asdar; I Putu Suci Astawa; Ilham Akbar; I Kadek Duis Tiana
Journal of Community Practice and Social Welfare Vol. 1 No. 2 (2021): Journal of Community Practice and Social Welfare
Publisher : LPPM Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/jacips.2021.1.2.28-39

Abstract

Zero waste agriculture is an agricultural concept oriented around the decomposition cycle of organic materials which integrates agricultural and livestock systems to reprocess waste material. Agricultural waste is used as animal feed while livestock waste/excrement is reprocessed into organic fertilizers. The Regional Partnership Service Program (PKW) aims to assist farmers in developing integrated farming businesses based around zero waste agriculture. PKW was held between May and July 2021 in Tindaki Village, South Parigi District, Parigi Moutong Regency. The implementation of this regional partnership program was carried out through a Participatory Action Programs approach, where partners are directly involved in the adoption and application of the various skills that had been developed. The procedure for activity implementation was carried out through several stages, namely: (a) counseling on zero waste agriculture, (b) training in and application of zero waste agriculture technology in the form of demonstration plots for the application of technological products, (c) coaching and mentoring, and (d) the utilization stage of technology product. The findings from the implementation concluded that the agricultural development training based on zero waste agriculture was a success, and the technology had been adopted by the community, marked by the ability to make and develop compost and liquid organic bio-urine fertilizers. Both types of organic fertilizers had been applied in the demonstration plots to assess their effectiveness in reducing the use of inorganic fertilizers. Rice production is equivalent to 5.6 tons/ha and 6 tons/ha in conventional land. These results show potential benefits for farmers, particularly regarding lower production costs compared to the usage of conventional land. Zero waste agriculture is a method of farming and livestock raising that utilizes their waste products for energy production.
Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Virgin Coconut Oil bagi Anggota Kowunat Palu Sitti Sabariyah; Spetriani Spetriani; Siti Fathurahmi
Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Vol 2, No 1: February 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/ljpmt.v2i1.17709

Abstract

Virgin Coconut Oil (VCO) is pure oil that is processed from coconuts and has various benefits, especially for health. VCO processing can be done easily and simply. Using appropriate technology can provide added value and a long shelf life for VCO. The potential of coconut  as the main raw material for making VCO is also considered quite good in the Central Sulawesi region. So the training on making VCO with the target group of Kowunat partners is very appropriate to carry out. In general, the purpose of this service is to provide knowledge and skills to Kowunat partners regarding the benefits of VCO for health and how to make and process VCO. This service is carried out through several stages, namely preparation for implementation, demonstrations of making VCO, presentation and discussion of VCO material and evaluation of training activities. The training was held for 2 days on March 24-25 2022 and was attended by 20 Kowunat members. The 100% attendance and enthusiasm of Kowunat members in the training activities indicated that this activity was successfully carried out. VCO from the training on the second day was 3 liters which was then divided into small plastic bottles of 100 ml.
Analyzing the Rendement, Water Content, Chemical and Organoleptic Properties of Watermelon (Citrullus lanatus) Sweet Spicy Seasoning: Seasoning, Sweet spicy, Watermelon. Siti Sabariyah; Muhammad Jufri; If’all If’all; Siti Fathurrahmi; Spetriani Spetriani; Sultan Sultan; Ramadhani Chaniago
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.10178

Abstract

Until now, the use of watermelon has not been carried out optimally, often watermelon is only used as a food ingredient that is processed in less varied ways. This research aims to determine the physical, chemical, and organoleptic properties of sweet and spicy watermelon sprinkles and determine the physical, chemical, and organoleptic properties of the best sweet and spicy watermelon sprinkles. Sprinkle seasoning can improve taste and aesthetics in the food industry which is practical and varied. This research was carried out using a factorial Completely Randomized Design (CRD) and organoleptic testing with three replications consisting of: Factor A (addition of watermelon) S1=1000g Watermelon, S2= 800g Watermelon, S3= 600g Watermelon, S4= 400g Watermelon. Factor B (storage time,) P0 = no storage, P1 = 2 weeks of storage (P2 = 2nd month of storage for antioxidant testing). The best treatment of 40% was found in the fourth treatment after 2 weeks of storage. The best water content of 17.67% was found in the second treatment after 2 weeks of storage. The best antioxidant activity of 7.96 ppm was found in the first treatment without storage. The best Vitamin C content* both with and without storage was 0.19%. The best organoleptic taste 3.45 was found in treatment 1 without storage, in the aroma test the best and much liked
Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification Ramadhani Chaniago; Nursusmawati; Sitti Sabariyah; Darni Lamusu; Fitriani Basrin
Jurnal Penelitian Pendidikan IPA Vol 11 No 3 (2025): March
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i3.10518

Abstract

This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g and cassava flour 100g; A3 = Moringa flour 100g, purple sweet potato flour 125g and cassava flour 125g; A4 = Moringa flour 75g, purple sweet potato flour 100g and cassava flour 150g. Using a completely randomized design, four formulations with varying ratios of the three flours were evaluated for fiber content and antioxidant activity. The results revealed significant differences (p<0.05) in both attributes across formulations. The highest fiber content (3.55%) was observed in the formulation with 150 g purple sweet potato flour, 100 g moringa flour, and 50 g cassava flour, while the highest antioxidant activity (11.80%) was achieved using 100 g each of moringa and cassava flours and 50 g purple sweet potato flour. These findings underscore the potential of composite flours to produce analog rice with enhanced nutritional benefits, contributing to sustainable food security and local food innovation.
Chemical and Functional Characteristics of Soy Milk Kefir at Various Doses of Starter and Addition of Telang Flower Juice (Clitoria ternatea L.) If'all; Sultan Bisinda; Sri Sudewi; Sitti Sabariyah; Ratnawati
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11035

Abstract

Soy milk kefir offers a plant-based alternative to dairy probiotics. This study aimed to enhance both the chemical and functional characteristics of soy milk kefir by evaluating the effects of varying kefir grain starter doses and added Clitoria ternatea (telang) flower juice. A 3x4 factorial design was employed using three starter levels (40g, 50g, 60g per liter soy milk) and four telang juice concentrations (0ml, 10ml, 20ml, 30ml per liter). Key parameters analyzed post-fermentation included protein content (Kjeldahl), lactic acid (titration), pH, Water Holding Capacity (WHC, centrifugation), anthocyanin content (differential pH method), and Lactic Acid Bacteria (LAB) count (plate count). Results indicated significant (p<0.05) effects of both starter dose and telang juice concentration, and their interaction, on all measured characteristics. Specifically, the 40g starter + 30ml juice treatment yielded the highest protein (39.35%) and anthocyanin (18.42 mg/mL). The 50g starter + 20ml juice treatment showed the highest WHC (67.30%). The 60g starter + 30ml juice treatment produced the highest lactic acid (20.30%). Higher LAB counts were observed in several treatments including A0B0, A1B1, A2B2, and A2B3 compared to others. In conclusion, optimizing kefir grain dosage and adding telang flower juice significantly improves soy milk kefir's nutritional profile (protein) and functional attributes (anthocyanins, WHC, LAB), demonstrating its potential as an enhanced plant-based functional food.
Co-Authors Asrawaty, Asrawaty Basrin, Fitriani Burhanuddin Haji Nasir Burhanuddin Nasir I Kadek Duis Tiana I Putu Suci Astawa If'all, If'all Ilham Akbar IRWAN LAKANI Lamusu, Darni Marjun Marjun Marjun Moh. Syahrul Asdar Muhammad Jufri Muhammad Jufri Muhammad Jufri Najamudin Najamudin Najamudin Najamudin Nursusmawati Ramadhani Chaniago Ratnawati Ratnawati Siti Fathurahmi Siti Fathurrahmi Spetriani Sri Anjar Lasmini Sri Sudewi Sultan Bisinda Sultan Sultan