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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) MATAPPA: Jurnal Pengabdian Kepada Masyarakat Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) Seminar Nasional Pengabdian Kepada Masyarakat Home Ec Seminar Nasional Hasil Penelitian LP2M UNM
Haerani Haerani
Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Olahan Ikan Air Tawar Aneka Rasa Nurfaizah AP; Haerani Haerani; Hotimah Hotimah
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 5 Nomor 1 Tahun 2022
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v5i1.1649

Abstract

This PKM aims to improve the skills of housewives in creating various flavors of fresh water fish, and creating self-reliance in entrepreneurship. The benefits obtained from the implementation of the activity are (1) Gaining knowledge and skills about processed freshwater fish of various flavors, (2) Gaining knowledge about entrepreneurship. This activity was held on Saturday and Sunday 19-20 June 2021 with 10 participants. The implementation method is through the stages of potential identification, needs analysis, work plan, training, monitoring and evaluation. The training method used is Lecture, Discussion, Demonstration, Practice, and Observation. PKM activities can be carried out according to planning because: 1) Good cooperation between the implementing team and local village officials, 2) Participation of all training participants. 3) Potential strategic location to develop production, 4) Availability of raw materials for product development 5) Strategic place of business strongly supports the expansion of marketing network. The conclusion is that the results of the implementation of PKM activities are in the very good category. This can be seen from the aspect of the suitability of the program with the needs of partners, indicating that there is conformity. Aspects of program implementation to achieve successful activities well. The aspect of delivering training materials for housewives reached the very good category, and the mentoring aspect was in the good category. Suggestions need to be more intensive socialization about products produced from processed freshwater fish of various flavors so that people know products made from local raw materials through online promotions on Instagram or WhatsApp.
TANGGAPAN MASYARAKAT TERHADAP BOLU CUKKE’ DENGAN SUBSTITUSI TEPUNG TEMPE Sukriati Firman; Slamet Widodo; Haerani Haerani
Prosiding Seminar Nasional Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi Vol 1 (2018): Prosiding Seminar Nasional Pertama Sinergitas Multidisiplin Ilmu Pengetahuan dan Tekno
Publisher : Yayasan Pendidikan dan Research Indonesia (YAPRI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.043 KB)

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui tanggapan masyarakat terhadap bolu cukke’ dengan substitusi tepung tempe. Jenis penelitian ini adalah eksperimen yang dilakukan mulai pada bulan Juni-September 2017 di Laboratorium PKK FT UNM. Bahan utama adalah tepung tempe yang disubstitusikan terhadap tepung terigu pada kue. Alat yang digunakan adalah alat pembuat tepung tempe, alat pembuatan bolu cukke Data yang dikumpulkan adalah data mutu dan kesukaan terhadap produk yang dihasilkan atau bolu cukke. Mutu bolu cukke meliputi warna dengan 7 skala (sangat gelap-sangat tidak gelap), aroma dengan 7 skala (sangat tidak harum-sangat harum), tekstur dengan 7 skala (sangat keras-sangat tidak keras), rasa dengan 7 skala (sangat tidak enak-sangat enak), dan overall dengan 7 skala (sangat tidak baik-sangat baik) serta data penerimaan dengan 11 skala (sangat tidak suka sekali-sangat suka sekali). Data yang telah diperoleh dilakukan analisis statistik mean dan uji beda anova dan uji lanjut Duncan. Hasil menunjukkan Formula bolu cuke yang terbaik pada penelitian ini adalah formula ke dua dengan substitusi 50% tepung tempe, Penerimaan mutu dan kesukaan bolu cukke meliputi warna, aroma, tekstur, rasa dan kesukaan secara keseluruhan mengalami penurunan yang ditandai dengan warna semakin gelap, aroma semakin tidak harum, tekstur semakin keras, rasa semakin tidak enak dan semakin tidak disukai. Hasil penelitian yang menunjukkan penurunan, maka perlu adanya perlakuan atau penambahan bshsn ysng dapat memperbaiki mutu kue bolu cukke sehingga dapat mempengaruhi penerimaan bollu cukke.
PKM Kelompok Ibu-Ibu Rumah Tangga dalam Pembuatan Aneka Kue Corona Cookies Pada Situasi Pandemi Covid-19 Haerani Haerani; Besse Qurani
Seminar Nasional Pengabdian Kepada Masyarakat PROSIDING EDISI 7: SEMNAS 2020
Publisher : Seminar Nasional Pengabdian Kepada Masyarakat

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Abstract

Training on making Corona Cookies for housewives in Batu-Batu, Marioriawa District, Soppeng Regency is a community partnership program (PKM) as a solution to the needs of housewives to provide knowledge and skills. The training participants were 10 housewives in Batu-Batu and in Lejja. The training method is carried out in the form of lectures, questions and answers and practice. This PKM program aims to: 1) understand more about knowledge and skills in making Corona Cookies, 2) practice making Corona Cookies properly, 3) increase entrepreneurial motivation with a variety of Cookies that have never existed in Batu-Batu, Marioriawa District, Soppeng Regency . After carrying out the PKM activities of the household housewives group in the making of corona cookies cakes in the pandemic COVID-19 situation, it can be concluded that as many as 10 participants have understood well how to make Corona Cookies. Furthermore, as many as 10 participants were skilled in making various Corona Cookies and were also motivated by the importance of empowering housewives through training in making Cookies in a sustainable manner
Pemanfaatan Sabut Kelapa Sebagai Pewarna Alami dengan Teknik Jumputan Menggunakan Fiksator Kapur Tohor pada Kain Katun Kurniati Kurniati; Urmila Karnia; Haerani Haerani
HomeEC Vol 16, No 1 (2021): April
Publisher : HomeEC

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Abstract

ABSTRAK - Penelitian ini merupakan penelitian eksperimen bertujuan untuk mengetahui: 1) Proses pengolahan ekstraksi sabut kelapa menjadi pewarna alami; 2) Proses pembuatan teknik jumputan pada kain katun; 3) Hasil jadi pewarna alami sabut kelapa dengan teknik jumputan menggunakan fiksator kapur tohor pada kain katun. Penelitian dilaksanakan di Laboratorium PKK FT UNM dengan teknik pengumpulan data observasi, dan dokumentasi. Hasil  penelitian menunjukkan: (1) Pengolahan ekstrak warna dengan menyiapkan alat dan bahan, memotong kecil-kecil sabut kelapa dengan takaran 2.000 gram sabut kelapa dalam 10.000 ml air sampai menyusut menjadi 5.000 ml, ekstrak warna siap digunakan. (2) Proses pembuatan jumputan menggunakan teknik jelujur dan ikat benda. (3) Hasil jadi pewarna alami sabut kelapa dengan teknik jumputan menggunkan fiksator kapur tohor pada kain katun dengan menentukan kriteria warna yang dihasilkan, tekstur kain katun setelah menggunakan fiksator, ketajaman warna dan hasil motif jumputan pada kain dinyatakan sangat baik.    Kata kunci -  Sabut Kelapa, Jumputan, Fiksator Kapur Tohor, katun
The Development of Experiment-Based Physics Worksheets in Science in Developing Students' Science Process Skills Haerani Haerani; Muhammad Arsyad; Khaeruddin Khaeruddin
Jurnal Penelitian Pendidikan IPA Vol 9 No 1 (2023): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i1.2609

Abstract

Experiment-based research on the development of student worksheets (SW) in Science Physics has been carried out to Grow Students' Science Process Skills. This study aims to produce a valid, practical, and effective experimental-based student worksheet product. The research method used is the method of research and development (Research and Development). Experiment-based student worksheet development uses the ADDIE model which consists of the Analysis, Design, Development, Implementation, and Evaluation stages. The students involved in this study were 32 class VIII students at SMPN 51 Makassar and 7 Physics Educators who joined the MGMP IPA in the city of Makassar. The research instruments used were expert validity questionnaires, educator response questionnaires, and science process skills tests. After analyzing the validation data according to Aiken's, an expert agreement index was obtained for scientific literacy-based worksheets of 0.79, an expert response questionnaire index of 0.80, and an expert agreement index of science process skills tests of 0.83 so that all three were declared valid. Practitioners' assessment obtained an overall percentage of 90.80% which is in the very good category. Meanwhile, in terms of science process skills, students who achieve mastery learning are 75% and those who do not achieve completeness are 25%. So that it can be stated that experimental-based worksheets in science learning physics are effective for growing students' science process skills
Karakteristik Kerupuk Singkong dengan Variasi Rasa Buah Haerani Haerani; Rissa Megavitry; Gawarti Gawarti
Seminar Nasional LP2M UNM SEMINAR NASIONAL 2022 : PROSIDING EDISI 3
Publisher : Seminar Nasional LP2M UNM

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Abstract

Abstrak. Sulawesi Selatan telah dikenal luas sebagai sentra singkong dengan luasan lahan 24.720 ha dan tingkat produksi per tahun 433.401 ton. Singkong adalah tanaman yang tergolong umbi-umbian dan banyak mengandung karbohidrat yang juga mengandung protein, Ca, B1, B2, Vitamin C dan kalori. Hal tersebut menunjukkan bahwa singkong berpotensi untuk meningkatkan indeks ketahanan pangan di Indonesia karena jumlah produksinya yang tinggi dan sehat untuk dikonsumsi. Singkong sangat fleksibel untuk dapat diolah menjadi produk makanan, baik secara langsung maupun menjadi bahan makanan setengah jadi (intermediate). Kerupuk singkong merupakan salah satu jenis camilan yang cukup dikenal oleh masyarakat. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan kerupuk singkong dengan penambahan variasi rasa buah menggunakan buah pisang, buah melon, dan buah naga. Penelitian ini menggunakan metode Rancangan Acak Lengkap. Uji organoleptik yang dilakukan yaitu uji rasa, aroma, warna, dan kerenyahan. Berdasarkan hasil uji organoleptik dihasilkan bahwa kerupuk singkong dengan penambahan buah pisang memiliki nilai kesukaan tertinggi dari segi rasa, aroma, dan kerenyahan. Kata Kunci: Kerupuk, Singkong, Buah Naga, Melon, Pisang
Co-Authors Besse Qurani Gawarti Gawarti Hotimah Khaeruddin Khaeruddin Kurniati Kurniati Muhammad Arsyad Nurfaizah AP Rissa Megavitry Slamet Widodo Sukriati Firman Urmila Karnia