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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pengolahan Pangan Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Journal Of Agritech Science (JASc) Bantenese Jurnal Pengabdian Masyarakat Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Journal of Community Practice and Social Welfare (JaCiPS) JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Journal of Health and Nutrition Research Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Jurnal Agroteknologi Merdeka Pasuruan
Sitti Sabariyah
Universitas Alkhairaat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PEMBERDAYAAN MASYARAKAT DALAM PENGOLAHAN SAMPAH BERBASIS TEKNOLOGI MENUJU LINGKUNGAN SEHAT DAN PRODUKTIF MELALUI PROGRAM KOSABANGSA DI DESA UWEDIKAN Jufri, Muhammad; Gailea, Rosmaniar; Basry, Wahyuddin; Mubayyin, Afief; Sitti Sabariyah; Rauf, Bakhrani; Darmawan; Rahmansah
Jurnal Abditani Vol. 8 No. 1 (2025): April
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v8i1.381

Abstract

Desa Uwedikan adalah salah satu desa yang ada di Kecamatan Luwuk Timur Kabupaten Banggai, merupakan desa pesisir yang mempunyai luas lautan lebih luas dari pada darat. Pada umumnya masyarakat pesisir mempunyai kebiasaan membuang sampah ke laut sehingga sanitasi lingkungan kurang sehat, padahal sampah bisa diolah menjadi produk yang benilai ekonomis berupa pupuk organik. Disamping itu pupuk organik diperlukan petani, karena pupuk kimia sangat langka dan harganya mahal. Dengan demikan pengolahan sampah menjadi pupuk organik mempunyai tujuan untuk memberdayakan masyarakat dalam pemeliharaan lingkungan yang sehat dan memberdayakan masyarakat dalam mengolah sampah menjadi pupuk organik sebagai alternatif pengganti pupuk kimia yang langka dan mahal. Metode pembuatan pupuk organik yaitu penjelasan teori 25 % dan praktek pengeporasikan mesin pencacah rumput/sampah serta praktek pembuatan pupuk orgnik berbasis EM4. Pembuatan pupuk organik dinyatakan berhasil bila menghasilkan panas setelah ditutup tarpal 8 jam, menghasilkan bau sedap dan warna pupuk hitam kecoklatan. Bila panasnya tinggi tumpukan pupuk dibalik untuk menormalkan kembali suhu panasnya. Pupuk organik ini sudah bisa dipakai bila sudah tidak suhunya tidak panas lagi.
Optimasi Kualitas Fisik dan Kimia Virgin Coconut Oil (VCO) Melalui Penambahan Enzim Papain dan Variasi Lama Fermentasi Limbong, Ferawati; Fathurahmi, Siti; Spetriani, Spetriani; Sabariyah, Sitti; If'all, If'all
Jurnal Agroteknologi Merdeka Pasuruan Vol 9, No 1 (2025): JUNI 2025
Publisher : Universitas Merdeka Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51213/jamp.v9i1.115

Abstract

Virgin Coconut Oil (VCO) merupakan minyak kelapa murni yang diperoleh melalui berbagai metode, salah satunya fermentasi dengan enzim papain. Penelitian ini bertujuan untuk mengoptimalkan kualitas fisik dan kimia VCO dengan variasi penambahan enzim papain dan lama fermentasi. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi enzim papain (0, 1, 2, dan 3 gram) dan lama fermentasi (24, 36, dan 48 jam), dengan masing-masing perlakuan diulang tiga kali. Parameter yang dianalisis meliputi rendemen, kadar air, asam lemak bebas, bilangan peroksida, bilangan iod, bilangan penyabunan, dan derajat kejernihan. Hasil penelitian menunjukkan bahwa penambahan enzim papain dan lama fermentasi berpengaruh nyata terhadap sifat fisik dan kimia VCO. Perlakuan terbaik diperoleh pada fermentasi selama 24 jam dengan penambahan 1 gram enzim papain (T1M1), yang menghasilkan kadar air 0,2%, asam lemak bebas 0,3%, bilangan peroksida 1,14 meq/kg, bilangan iod 9,70 g iod/100 g, bilangan penyabunan 69,94 mg-KOH/g, dan kejernihan 71%. Rendemen tertinggi (6,63%) diperoleh pada perlakuan T1M3 (fermentasi 24 jam, enzim papain 3 gram). Dengan demikian, penggunaan enzim papain dan pengaturan lama fermentasi berpotensi meningkatkan kualitas VCO secara optimal.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Mutu Kimia dan Organoleptik Tepung Biji Durian Ananda, Lilian; If'all, If'all; Spetriani, Spetriani; Sabariyah, Sitti; Indriasari, Yuanita; Wahid, Siti Fathurahmi
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 5 No 1 (2025): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v5i1.1944

Abstract

Durian seeds are a fruit by-product with potential as a food source due to their carbohydrate, protein, and fiber content. This study aimed to evaluate the effects of drying temperature and duration on yield, chemical properties, antioxidant activity, and organoleptic characteristics of durian seed flour. A completely randomized design (CRD) with two factors—drying temperature (40°C, 60°C, and 80°C) and drying time (14, 16, and 18 hours)—was used, with three replications per treatment. Results showed that both temperature and time significantly affected all observed parameters. The optimal treatment was drying at 40°C for 14 hours, yielding 55.56%, with moisture content of 1.23%, protein 3.20%, starch 28.64%, and the highest antioxidant activity (IC₅₀ = 17.12 ppm). Meanwhile, drying at 80°C for 16 hours received the highest panelist preference in terms of color, aroma, and texture. These findings suggest that durian seed flour has potential as a functional food ingredient and a natural antioxidant source. Optimizing drying conditions adds value to durian seed waste and supports its application in the food industry.
SIFAT KIMIA DAN SENSORIS BROWNIES PANGGANG UBI BANGGAI UNGU (Dioscorea spp) Babe, Tomotius; Sitti Sabariyah; Fathurahmi, Siti
Jurnal Pengolahan Pangan Vol 7 No 2 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

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

Abstract

Penelitian ini bertujuan untuk mengetahui dan mengevaluasi sifat kimia dan sensoris brownies panggang ubi Banggai ungu (Dioscorea spp). Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan lima perlakuan dan tiga ulangan sehingga terdapat 15 unit percobaan. Perlakuan yang dicobakan yaitu tingkat formulasiubi Banggai kukus yaitu 75 g, 100 g, 125 g, 150 g, dan 175 g. Adapun parameter analisisnya diantaranya uji sensoris, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, dan aktivitas antioksidan. Data yang diperoleh dianalisis dengan sidik ragam yang dilanjutkan dengan uji BNJ pada taraf 5 %.Hasil penelitian menunjukkan bahwa formulasi ubi Banggai ungu dikukus berpengaruh terhadap rasa, tekstur, aroma, dan warna, serta penerimaan kesukaan terhadap brownies panggang.Hasil uji kimia terbaik terdapat pada perlakuan formulasi 175 g ubi Banggai ungu dikukus dengan kadar air (25,33%), kadar abu (2,33 %), kadar lemak (22,73 %), kadar protein (7,99 %), kadar karbohidrat (41,62 %), dan aktivitas antioksidan (106,55 ppm).Formula brownies terbaik berdasarkan penerimaan kesukaan melalui uji sensoris adalah perlakuan formulasi 175 g ubi Banggai ungu dikukus dengan nilai 4,12 pada 175 g ubi Banggai kukus yang diberi skor suka.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET IKAN MUJAIR PADA PERBANDINGAN DAGING IKAN DAN ESKTRAK BAYAM MERAH Djaru, Lala H; If'all, If'all; Fathurahmi, Siti; Sabariyah, Sitti; Indriasari, Yuanita; Spetriani, Spetriani
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1451

Abstract

Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan organoleptik nugget ikan mujair (Oreochromis mossambicus) dengan penambahan ekstrak bayam merah (Amaranthus tricolor L.) dalam berbagai proporsi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima perlakuan dan empat kali ulangan, sehingga diperoleh 20 unit percobaan. Nugget dibuat dengan lima formulasi berbeda berdasarkan rasio daging ikan dan ekstrak bayam merah, lalu dianalisis kadar air, protein, kalsium, antosianin, serat kasar, serta mutu sensoris (aroma, rasa, tekstur, dan warna). Hasil penelitian menunjukkan bahwa peningkatan jumlah ekstrak bayam merah menyebabkan penurunan kadar air dan penerimaan warna, namun meningkatkan kadar protein, kalsium, serat kasar, dan antosianin. Formulasi MB5 (70% daging ikan : 30% bayam merah) menghasilkan kadar protein tertinggi (22,95%), kalsium (47,99%), dan antosianin (1,02%), dengan kadar air terendah (56,99%). Dari aspek organoleptik, aroma, rasa, dan tekstur nugget MB5 masih dalam kategori disukai meskipun penerimaan warna sedikit menurun. Penambahan ekstrak bayam merah terbukti meningkatkan nilai fungsional produk tanpa mengurangi kualitas sensoris secara signifikan. Dengan demikian, penggunaan ekstrak bayam merah sebagai bahan tambahan dalam pembuatan nugget ikan mujair dapat menjadi inovasi pangan fungsional yang menarik dan menyehatkan.
Effect of Partial Substitution of Beef with White Oyster Mushroom (Pleurotus ostreatus) on Nutritional Profile and Sensory Quality of Meatball Products If'all, If'all; Nofrianto, Nofrianto; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.374

Abstract

The increasing consumption of processed meat products has driven innovation in the partial substitution of raw materials with healthier, functional plant-based alternatives such as white oyster mushroom (Pleurotus ostreatus). This study aimed to evaluate the effect of partially substituting beef with oyster mushrooms on the nutritional profile and sensory quality of meatball products. A quantitative approach was employed using a Completely Randomized Design (CRD) with one factor and five treatment levels (J0–J4), each replicated three times. The treatments consisted of 0 g, 25 g, 50 g, 75 g, and 100 g of oyster mushrooms combined with 300 g, 275 g, 250 g, 225 g, and 200 g of beef, respectively. The results showed that increasing the proportion of oyster mushrooms significantly (p < 0.05) increased moisture content (from 28.57% to 35.37%), crude fiber (from 0.80% to 3.10%), carbohydrate content (from 2.50% to 4.80%), and water-holding capacity (from 55.50% to 68.10%). Conversely, protein and fat contents decreased significantly, with protein dropping from 18.50% (J0) to 13.00% (J4), and fat from 15.80% to 7.20%. Sensory evaluation using a hedonic test with 20 semi-trained panelists revealed that treatment J2 (50 g oyster mushroom + 250 g beef) received the highest scores for taste (3.90), aroma (3.95), texture (3.85), and color (3.95). Treatments with higher levels of mushroom substitution (J3 and J4) led to a significant decline in sensory acceptance, particularly in taste and texture. Therefore, partial substitution with up to 50 g of white oyster mushroom is recommended as an optimal level to improve the nutritional quality of meatballs without compromising sensory attributes, supporting the development of healthier and more functional meat-based products.
PENGARUH KONSENTRASI STARTER BAKTERI ASAM LAKTAT TERHADAP KUALITAS VIRGIN COCONUT OIL (VCO) Desti, Desti; If'all, If'all; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal Of Agritech Science (JASc) Vol 9 No 02 (2025): Journal Of Agritech Science -November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i02.1590

Abstract

Virgin Coconut Oil (VCO) merupakan minyak kelapa murni yang diperoleh dari daging kelapa segar tanpa proses pemanasan tinggi maupun perlakuan kimia, sehingga memiliki kualitas lebih baik dibanding minyak kelapa konvensional. Salah satu metode yang berkembang dalam produksi VCO adalah fermentasi dengan starter bakteri asam laktat (BAL), yang berperan dalam memecah emulsi santan sehingga memisahkan minyak dari fase air dan protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter BAL yang berbeda terhadap kualitas VCO serta menentukan konsentrasi optimal yang menghasilkan mutu terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima perlakuan konsentrasi starter BAL, yaitu P0 = 0% (kontrol), P1 = 5%, P2 = 10%, P3 = 15%, dan P4 = 20%, masing-masing diulang tiga kali. Parameter mutu VCO yang dianalisis meliputi rendemen, kadar air, asam lemak bebas, bilangan peroksida, bilangan iodin, nilai absorbansi (kejernihan), dan total BAL. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi starter BAL berpengaruh nyata terhadap seluruh parameter mutu VCO. Rendemen tertinggi diperoleh pada P1 dengan nilai 23,5%, sedangkan pada konsentrasi BAL yang lebih tinggi terjadi penurunan rendemen. Kadar air terendah juga ditemukan pada P1 (0,13%), mendekati standar SNI (0,2%), sementara kadar air meningkat signifikan pada perlakuan BAL lebih tinggi. Asam lemak bebas, bilangan peroksida, dan nilai absorbansi cenderung meningkat seiring dengan tingginya konsentrasi BAL, sedangkan bilangan iodin yang dihasilkan relatif rendah namun masih dalam kisaran standar mutu. Secara keseluruhan, perlakuan P1 (5% BAL) menghasilkan VCO dengan kualitas terbaik dan paling mendekati standar mutu nasional maupun internasional. Dengan demikian, penggunaan starter BAL pada konsentrasi moderat dapat meningkatkan kualitas VCO, sedangkan konsentrasi berlebihan justru menurunkan mutu minyak.
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 Ananda, Lilian Ansar Asrawaty, Asrawaty Babe, Tomotius BAKHRANI RAUF Basrin, Fitriani Basry, Wahyuddin Bisinda, Sultan Nasyirah Burhanuddin Haji Nasir Burhanuddin Nasir Darmawan Desti, Desti Djaru, Lala H Hendra Pribadi Herlina Yusuf, Herlina I Kadek Duis Tiana I Putu Suci Astawa If'all, If'all Ilham Akbar IRWAN LAKANI Lamusu, Darni Limbong, Ferawati Marjun Marjun Marjun Marjun Marjun, Marjun Moh. Syahrul Asdar Muh. Jufri, Muh. Muhammad Afief Mubayyin Muhammad Jufri Muhammad Jufri Muhammad Jufri Najamudin Najamudin Najamudin Najamudin Nofrianto Nofrianto Nursusmawati Rahmansah Ramadhani Chaniago Ratnawati Ratnawati Riska Anisa Rosmaniar Gailea Siti Fathurahmi Siti Fathurrahmi Spetriani Sri Anjar Lasmini Sri Sudewi Sultan Bisinda Sultan Sultan Syahraeni Kadir Tjalampu, Akmal S Wahid, Siti Fathurahmi Yuanita Indriasari