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All Journal Jurnal Technopreneur (JTech) Journal Of Agritech Science (JASc) J-PEN Borneo : Jurnal Ilmu Pertanian MALLOMO: Journal of Community Service Anjoro : International Journal of Agriculture and Business JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Teknologi Pengolahan Pertanian Perbal: Jurnal Pertanian Berkelanjutan Journal of Food Security and Agroindustry Agricultural Review Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Jurnal Pendidikan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan
Salfiana, Salfiana
Universitas Muhammadiyah Sidenreng Rappang
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ANALISIS TINGKAT KEPUASAN KELOMPOK TANI TERHADAP PENYULUH PERTANIAN DI KECAMATAN MARITENGNGAE Hasanuddin, Fenny; Salfiana, Salfiana; Tang, Jusman; Jaya, Asri; Hidayat, Arnur; putra, Heriansyah Dwi; Rusdianto, Rusdianto
J-PEN Borneo : Jurnal Ilmu Pertanian Vol 7, No 1 (2024)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS BORNEO TARAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpen.v7i1.5156

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kepuasan kelompok tani di Kecamatan Maritengngae terhadap penyuluh pertanian. Manfaat dari penelitian ini adalah sebagai bahan evaluasi kinerja penyuluh pertanian terhadap petani di Kecamatan Maritengngae dan untuk menambah wawasan pengetahuan individu dalam meningkatkan hasil usaha pertanian. Penelitian ini dilaksanakan pada bulan April-Juni 2023 di Kecamatan Maritengngae, Kabupaten Sidenreng Rappang Provinsi Sulawesi Selatan. Metode penelitian yang digunakan adalah studi kasus (case study),  dengan menggunakan metode simple random sampling (acak). Metode pengumpulan data yang digunakan dalam  penelitian ini adalah observation participant dan wawancara mendalam (in depth interview) kepada  responden yang telah ditentukan, selain itu jenis data yang dikumpulkan yaitu data primer. Selanjutnya pengolahan dan analisis data dalam penelitian ini yaitu secara deskriptif  kualitatif. Berdasarkan hasil penelitian, bahwa didapatkan hasil tujuan : tingkat kepuasan kelompok tani di Kecamatan Maritengngae terhadap penyuluh pertanian sangat memuaskan dengan rata-rata penilaian petani dari hasil penelitian yaitu di atas 4,20 yang dikategorikan sangat puas. Hal ini menunjukkan bahwa kinerja penyuluh pertanian sangat membantu petani dalam meningkatkan hasil pertaniannya
Karakteristik Produk Olahan Sarabba Bubuk Instan dengan Penambahan Ketumbar (Coriandrum Sativum) Menggunakan Metode Kristalisasi Asni, Andi; Salfiana, Salfiana; Muhanniah, Muhanniah
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.3025

Abstract

Sarabbba is a local drink that is known among the Bugis-Makassar community, South Sulawesi. This drink is popular with many people because it provides a refreshing effect and warms the body. Various modifications need to be made to promote this traditional drink, one of which is by adding spices such as coriander which is also recognized as having several health benefits. The various minerals found in coriander seeds (Coriandrum sativum) function as flavonoids,bone minerals,yield and help maintain proper blood pressure. The aim of this research was to determine the effect of adding coriander to instant sarabba powder on product moisture content metrics and organoleptic tests. In this study, three treatments the addition of five grams, ten grams, and fifteen grams of coriander were used three times each. ANOVA was used to evaluate research data. Duncan's multiple range test is used to ensure that there are real differences between treatments if the analysis shows that there are differences between treatments. Empirical studies show that the water content, yield and color produced are not significantly influenced by instant sarabba powder. The addition of 5 grams of coriander with an average color of 4.12, aroma of 4.11 and taste of 4.07 was the best treatment in terms of organoleptics.
Pengaruh Penambahan Tepung Wortel pada Pasta Coklat Sebagai Isian Kue Baruasa Terhadap Kadar Air dan Uji Organoleptik Mudasirah, Mudasirah; Salfiana, Salfiana; Nur Inayah, Astrina
Journal of Food Security and Agroindustry Vol. 2 No. 3 (2024): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v2i3.483

Abstract

Pasar dan daya saing kue tradisional makin tertekan oleh kemajuan dalam pembuatan kue modern. Untuk mempertahankan inovasi dan nilai gizi, penambahan pasta menjadi krusial. Tepung wortel dan pasta cokelat dapat memberikan rasa dan karakter baru pada kue. Pasta cokelat meningkatkan cita rasa, sedangkan tepung wortel kaya akan beta-karoten, vitamin A, serat, dan antioksidan yang berkhasiat untuk meningkatkan sistem imun serta mendukung kesehatan mata dan kulit. Penelitian ini bertujuan untuk menganalisis pengaruh berbagai konsentrasi tepung wortel terhadap uji organoleptik dan kadar air pada kue Baruasa. Metode yang diterapkan adalah rancangan acak lengkap (RAL) dengan tiga level perlakuan dan tiga kali pengulangan. Konsentrasi tepung wortel yang diuji adalah A (10%), B (25%), dan C (40%), dengan parameter uji meliputi warna, rasa, aroma, tekstur, serta kadar air. Dari 25 orang yang menjawab, jenis penambahan tepung wortel 10% (A) memberikan perlakuan terbaik untuk masing-masing parameter, dengan nilai organoleptik warna, rasa, aroma, tekstur masing-masing (4,28), (4,4), (4,4), dan (4,52). Analisis kandungan kadar air menunjukkan bahwa perlakuan C memiliki kadar air tertinggi 40%, yang mencapai 14,31%, dan perlakuan A memiliki kadar air terendah 10%, yang mencapai 12,43%.
Analysis of vitamin C content, water content, and organoleptic test of lemon segment wall dodol Frasiska, Nurul; Nurwidah, Andi; Salfiana, Salfiana
Anjoro: International Journal of Agriculture and Business Vol 5 No 2 (2024): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v5i2.3896

Abstract

Waste will become a problem if not managed properly. One way to do this is to recycle lemon waste into other products with economic value, such as making dodol from lemon segment wall. This study was conducted to determine the effect of the addition of lemon segment wall in making dodol and to determine the best treatment for making dodol. This study used a complete randomized design (CRD) with 4 treatments. The treatments used were control (without the addition of lemon segment wall), and the addition of different lemon segment walls, namely F1 (5%), F2 (10%), and F3 (15%), with each treatment repeated 3 times. Testing parameters in this study include water content, vitamin C, yield, and organoleptic test. Data from the study results were analyzed for variability to determine the effect of treatment on the test parameters. If there was a significant effect, the Duncan test was continued to determine the real difference between treatments. The results showed that making dodol with treatment F4 (addition of 15% lemon segment wall) is a treatment that has high values in each test parameter, including water content (36.52%), vitamin C (379.93%), and yield content (80.21%). Meanwhile, making dodol with treatment F0 (without the addition of lemon segment wall) is a treatment that has the lowest value in each test parameter, including water content (26.87%), vitamin C (247.94%), and yield content (79.41%) in laboratory testing and the best treatment as measured by the organoleptic test which is most liked by the panelists, namely treatment F0 (without the addition of lemon segment wall).
INOVASI HIJAU TRANSFORMASI LIMBAH PERTANIAN MENJADI PRODUK BERKUALITAS Nur Inayah, Astrina; Rukmelia, Rukmelia; Salfiana, Salfiana; Nurwidah, Andi; Hasanuddin, Fenny; Haryono, Iranita; Padapi, Astrini; Reskianti, Reskianti; Rabiah, Rabiah; Nur Zahilah, Rizka
Jurnal Pengabdian Masyarakat Sabangka Vol 3 No 6 (2024): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v3i6.1329

Abstract

The problems that occur in the Asoka Women Farmers Group include agricultural activities, increasing product innovation capacity, resulting in a lack of access to agricultural education and training which hinders the progress of the women farmers group. The problem that occurs with domestic waste is difficulty in management. Overcoming the domestic waste problem requires a holistic approach through innovative green waste management. The aim of the implementation is to carry out mentoring activities for green innovation in the transformation of agricultural waste into quality products. The method is a method of counseling and training in making dodol from banana peels, crackers from tofu dregs and candied watermelon peels. The partners involved in this activity are the Asoka Farming Women's Group, Kelurahan Kadidi. The activity was implemented on January 13 2024. The results of this activity were an increase in knowledge which could be seen from the community's activeness in the activity. The conclusion that can be drawn from this activity is that the implementation of the activity ran smoothly in collaboration with Kadidi Village officials. Participants were very enthusiastic in taking part in the activity.
Pengaruh Lama Pemanasan terhadap Sari Buah Lemon Salfiana, Salfiana; Nurwidah, Andi; Zahilah, Riska Nur
Journal Of Agritech Science (JASc) Vol 8 No 2 (2024): Journal Of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v8i2.1355

Abstract

Pemanasan merupakan hal yang sangat penting di lakukan pada minuman kemasan. Lama suhu pemanasan dapat berpengaruh terhadap produk akhir yang di hasilkan. Penelitian ini bertujuan untuk mengetahui apakah lama pemanasan dapat berpengaruh terhadap sari lemon yang di hasilkan. Waktu pemanasan yang di gunakan bervariasi yaitu 0 menit,10,menit,20menit,30 menit. Berdasarkan hasil uji organoleptik yang di lakukan di dapatkan hasil bahwa panelis lebih menyukai sari lemon tanpa adanya proses pemanasan. Hasil uji organoleptik yang di dapatkan yaitu warna 3,5, rasa 3,3, dan aroma 3,5.
Studi Pembuatan Serabi Dengan Penambahan Tapai Ketan Putih Dan Tapai Ubi Kayu: Study on Manufacturing Serabi with the Addition of White Gutty Tapai and Cassava Tapai Askar, Askar Julianto; Rukmelia, Rukmelia; Salfiana, Salfiana
Jurnal : Agricultural Review Vol. 3 No. 2 (2024): November 2024
Publisher : Agriculture Faculty, Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/arview.v3i2.1014

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tapai ketan putih dan tapai ubi kayu terhadap sifat organoleptik serabi, mengukur kadar serat yang dihasilkan, serta menentukan umur simpan serabi terbaik berdasarkan uji kimia, yang mencakup kadar rendemen, kadar air, dan kadar serat. Selain itu, penelitian ini juga bertujuan menilai kualitas serabi dengan penambahan tapai ketan putih dan tapai ubi kayu terbaik berdasarkan uji organoleptik.Penelitian dilakukan dengan tiga perlakuan dan tiga kali pengulangan. Perlakuan tersebut mencakup penambahan ketan putih dan tapai ubi kayu dengan proporsi sebagai berikut: A1 (tanpa penambahan) (100%:0%), A2 (65%:35%), dan A3 (85%:15%). Parameter yang dianalisis meliputi kadar rendemen, kadar air, kadar serat, dan uji organoleptik. Desain penelitian yang digunakan adalah rancangan acak lengkap (RAL), dan apabila terdapat perbedaan signifikan, dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa penambahan tapai ketan putih dan tapai ubi kayu memberikan pengaruh signifikan terhadap kadar air dan kadar serat. Kadar rendemen tertinggi ditemukan pada %, kadar air tertinggi pada A1 sebesar 14,54%, dan kadar serat tertinggi pada A2 sebesar 0,91%. Tingkat kesukaan tertinggi berdasarkan uji hedonik warna terdapat pada sampel C2 dengan nilai 5,43.
PELATIHAN INOVASI PRODUK PENGOLAHAN HASIL LAHAN PEKARANGAN DAN LIMBAH ORGANIK DI KWT MAWAR BPP MARITENGGAE Yaya, Astrina Nur Inayah; Nurwidah, Andi; Salfiana, Salfiana; Hasanuddin, Fenny; Muhanniah, Muhanniah; Thamrin, Nining Triani; Mursalat, Aksal; AR, Trisnawaty; Yusrianti, Yusrianti; Reskianti, Reskianti; Zahilah, Rizka Nur; Alus, Yuliana Jurita; Safri, Eka Pratiwi
Jurnal Pengabdian Masyarakat Sabangka Vol 4 No 02 (2025): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v4i02.1418

Abstract

The Mawar Women Farmers Group (KWT) at BPP Maritenggae faces challenges in optimizing land yard products and organic waste utilization, as agricultural production increases, organic waste such as crop residues, fruit peels, and other organic materials are often not well utilized properly resulting in untapped economic potential. This community service program aims to enhance KWT members' skills in processing land products and organic waste into innovative, marketable products. The training employs lectures, demonstrations, and hands-on practice, providing participants with real experience in production, packaging, and marketing. The results indicate an increase in participants' knowledge and skills in processing organic waste into compost and transforming agricultural products into value-added goods. Furthermore, this training fosters an entrepreneurial spirit among KWT members, potentially improving their economic well-being and self-sufficiency.
STUDI KUALITAS ROTI TAWAR DENGAN PENAMBAHAN TEPUNG BIJI LABU KUNING (Cucurbita Moschata) sulfika sulfika; Salfiana Salfiana; Rukmelia Rukmela
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/4nd1p015

Abstract

Tujuan  dari  penelitian  ini  adalah  untuk  mengetahui  penambahan tepung biji labu kuning yang  menghasilkan  roti  tawar  dengan kualitas  terbaik  uji  kimia  meliputi,  kadar protein,  kadar  air,  kadar  rendemen,  dan  organoleptik. Penelitian  ini dilakukan  dengan dengan  tiga  perlakuan dan tiga  kali pengulangan.  Penambahan tepung biji labu kuning tepung  yang dimaksud dengan perbandingan A (Tanpa penambahan tepung bijilabu), (90 persen : 10%), C (80% : 20%), D (70% : 30%). Organoleptik, kadar protein, kadar air, dan kadar rendemen yang akan di amati dalam penelitian ini. Penelitian  ini  menggunakan  metode  analisis Rancangan  Acak Lengkap  (RAL),  dan  akan  dilanjutkan  uji  tambahan  yaitu  Uji  Duncan  jika  terdapat  perbedaan  nyata.  Penelitian ini menunjukkan  bahwa roti tawar dengan penambahan tepung bijilabu tidak berpengaruh nyata, dan tidak berpengaruh nyata  terhadap  kadar  air,  dan kadar  rendemen.  Kadar protein tertinggi pada perlakuan D 18,53%, kadar air tertinggi pada perlakuan  B 30,16%, kadar rendemen tertinggi adalah B 100,34%, sedangkan perlakuan tertinggi pada organoleptik dari aspek rasa, aroma,  warna, dan tekstur adalah pada perlakuan D memiliki nilai tertinggi.
The Presentation of potential data for Micro, Small and Medium Enterprises (MSME) in the Food Sector at vilage office website Salfiana, Salfiana; Hermansyah, Sam; Mannu, Ahmad; Nurwidah, Andi
MALLOMO: Journal of Community Service Vol 1 No 1 (2020): Desember-Mei
Publisher : Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/mallomo.v1i1.250

Abstract

The title of this paper is the presentation of potential data for Micro, Small and Medium Enterprises (MSME) in the Food Sector at vilage office website. The purpose of this paper is the existence of MSME data in food as a source of information for development needs, especially in the food sector. The implementation method consists of preparation and briefing, data collection and data collection to the Village Website. Food MSME data presented on the Website consists of Pipang MSME profiles, the current market and the stabilization of food prices in the market. The Community Service Program 1 UMS Rappang is expected to benefit the community. By providing MSME data on this website, it is expected to be information for MSME development strategies in particular and the Environment Kampung Pisang in general.
Co-Authors Abdul Khalik Aksal Mursalat Alus, Yuliana Jurita Anas, Fauziah Andi Asni Andi Asni Anri Anri Arqam, Muhammad Darul Askar, Askar Julianto Astrina Nur Inayah Basri, Fitra Erwinsyah Erwinsyah Haryono, Iranita Hasanuddin, Fenny Hidayat, Arnur Indrastuti Mannu, Ahmad Mudasirah, Mudasirah Muhammad Ilham Muhanniah, Muhanniah Nining Triani Thamrin Nur Zahilah, Rizka Nurul Frasiska Nurwidah, Andi Nurwilda, Nurwilda Padapi, Astrini putra, Heriansyah Dwi R, Asmuliani Rabiah Rabiah Ramadhan, Tri Reskianti, Reskianti Rismawati . Rukmelia Rukmelia, Rukmelia Rukmelia, Rukmelia Rusdianto Rusdianto, Rusdianto Safri, Eka Pratiwi Sam Hermansyah Siti Helmyati sulfika sulfika Surianti Surianti Syahmidarni Al Islamiyah Syahril, Muh Syaiful Bahri Syam Syasurya, Yaqub Tang, Jusman Thamrin, Rinal Trisnawaty AR Yaya, Astrina Nur Inayah YS, Al Adzim Yunus, Asrul Yusrianti, Yusrianti Zahilah, Riska Nur Zahilah, Rizka Nur