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All Journal SAINSMAT bionature UNM Journal of Biological Education Jurnal Biotek BINOMIAL : Jurnal Pendidikan Biologi Jurnal Dedikasi Seminar Nasional Pengabdian Kepada Masyarakat SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Indonesian Journal of Fundamental Sciences Jurnal Amal Pendidikan Ininnawa: Jurnal Pengabdian Masyarakat Journal of Science and Education Research Paramacitra : Jurnal Pengabdian Masyarakat Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat (JHP2M) Jurnal Abdi Negeriku SMART: Jurnal Pengabdian Kepada Masyarakat JKM: Jurnal Kemitraan Masyarakat Sasambo: Jurnal Abdimas (Journal of Community Service) Bionature
Pagarra, Halifah
FMIPA, Universitas Negeri Makassar
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PELATIHAN BERSAMA MELESTARIKAN LINGKUNGAN “PENGELOLAAN SAMPAH PLASTIK MENJADI PRODUK BERNILAI EKONOMI” BAGI KELOMPOK PKK PA’RAPPUNGANTA KABUPATEN TAKALAR Andi Faridah Arsal; Halifah Pagarra; Andi Mu'nisa Syamsu; Syamsiah Syamsiah; Hilda Karim
Jurnal Abdi Negeriku Vol 2, No 2 (2023): Jurnal Abdi Negeriku
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jan.v2i2.56916

Abstract

Abstrak Pelatihan Bersama melestarikan lingkungan dalam hal pengelolaan sampah plastik menjadi produk bernilai ekonomi untuk meningkatkan pendapatan Kelompok Ibu PKK Desa Pa’rappunganta Kecamatan Polombangkeng Utara Kabupaten Takalar. Pelatihan kepada masyarakat ini untuk meningkatkan pengetahuan dan ketrampilan Kelompok Ibu PKK di Desa Pa’rappunganta dalam pengelolaan sampah plastik menjadi produk-produk bernilai ekonomi. Metode yang telah dilakukan dalam kegiatan ini secara bertahap yaitu pemaparan materi dengan pengenalan bahan-bahan dan cara kerja pengelolaan, demostrasi, dan diskusi. Hasil kegiatan menunjukkan bahwa Kelompok Ibu PKK Desa pa’rappunganta sudah mengetahui berbagai ide dan cara mengelola sampah plastik dan mampu membuat berbagai karya dari sampah plastik secara mandiri. Seluruh peserta telah memiliki keterampilan dan pengetahuan sehingga peluang untuk membuka usaha semakin terbuka lebar untuk meningkatkan pendapatan keluarga. Selama kegiatan berlangsung seluruh peserta menunjukkan antusiasme sangat tinggi terhadap kegiatan pelatihan ini.Kata Kunci: Sampah Plastik, Kelompok Ibu PKK, Desa Pa’rappungantaAbstractThe training to Together Preserving the environment in terms of managing plastic waste into economically valuable products to increase the income of the PKK Women's Group, Pa'rappunganta Village, North Polombangkeng District, Takalar Regency. This training for the community is to increase the knowledge and skills of the PKK Women's Group in Pa'rappunganta Village in managing plastic waste into economically valuable products. The method that has been carried out in this activity is in stages, namely presentation of the material with an introduction to the materials and how management works, demonstration and discussion. The results of the activity showed that the Pa'rappunganta Village PKK Women's Group already knew various ideas and ways to manage plastic waste and were able to create various works from plastic waste independently. All participants have the skills and knowledge so that the opportunity to open a business is increasingly wide open to increase family income. During the activity, all participants showed very high enthusiasm for this training activity.Keywords: Plastic Waste, PKK Women's Group, Pa'rappunganta Village   
Pengolahan Minyak Kelapa Murni pada Masyarakat Di Kabupaten Bone Hartati Hartati; Halifah Pagarra; A.Irma Suryani
SMART: Jurnal Pengabdian Kepada Masyarakat Vol 2, No 2 (2022): Oktober
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/smart.v2i2.38297

Abstract

Minyak kelapa murni atau virgin coconut oil (VCO) mempunyai nilai tambah yang besar karena dapat digunakan sebagai bahan baku berbagai produk seperti kosmetik, sabun, makanan dan obat- obatan. Virgin Coconut Oil (VCO) harganya bisa mencapai tiga sampai empat kali minyak kelapa biasa. Adapun permasalahan adalah Masyarakat dan kelompok PKK di Desa Malimongeng membutuhkan upaya pelatihan pembuatan VCO sehingga dapat meningkatkan keterampilan, pengetahuan dan pendapatan masyarakat. Tujuan Program Kegiatan Masyarakat ini adalah untuk meningkatkan pengetahuan dan keterampilan pengolahan kelapa menjadi minyak kelapa murni (VCO) pada masyarakat khususnya kelompok ibu-ibu PKK Desa Malimongeng Kecamatan Salomekko Kabupaten Bone. Kegiatan ini dilaksanakan dengan tahapan pelatihan dengan pemberian materi cara mengolah kelapa menjadi minyak kelapa murni dan memberi penjelasan tentang manfaat minyak kelapa murni. Tahap kedua mempraktikan pembuatan minyak kelapa murni (VCO) serta cara pengemasannya kepada ibu-ibu PKK di Desa malimongeng. Tahap ketiga melakukan refleksi dan evaluasi terhadap pelaksanaan kegiatan. Evaluasi dilakukan untuk mengetahui respon masyarakat khususnya ibu-ibu PKK dan mengevaluasi produk hasil PKM dengan memberi angket untuk menilai produk berdasarkan hasil organoleptik rasa, aroma dan tekstur. Serta pengemasan produk minyak kelapa murni yang dihasilkan. Berdasarkan hasil pelaksanaan PKM diperoleh bahwa ibu-ibu PKK sangat antusias, dapat meningkatkan pengetahuan dan keterampilan. Selain itu dihasilkan produk VCO yang telah dikemas dalam botol plastik diberi label.
Peningkatan Pemahaman Guru-Guru MTS Jeneponto dalam Desain Penilaian Pembelajaran Asham Bin Jamaluddin; Halifah Pagarra; Rachmawaty Rachmawaty; Abd Muis; Muhammad Ansarullah S. Tabbu; Hartono Hartono
JKM: Jurnal Kemitraan Masyarakat Volume 2 Number 1 Juni 2023
Publisher : Program Studi Pendidikan IPA Fakultas MIPA Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jkm.v2i1.47036

Abstract

Assessment in learning is an important component in monitoring learning progress, learning outcomes, and detecting the need for continuous improvement of student learning outcomes. The purpose of this research is to provide strengthening and understanding of MTS Madaniyah Gunung Silanu, Jeneponto teachers in learning design and assessment. The methods used in this research are; a) Observation; b) Training; c) Independent / Structured Tasks; d) Task Review; and e) Evaluation. Based on the results of the implementation of this training activity, it can be concluded that there is an increase in the ability of MTS teachers regarding learning design and assessment. The results can be seen from the activities that run well and conducive and the positive response of the trainees to the questionnaire given with an average score of 3.47.
Olahan Bumbu Bubuk Kaldu Jamur Tiram Di Desa Sokkolia Kecamatan Bontomarannu Kabupaten Gowa Halifah Pagarra; Hartati; Muhammad Ilham Wardhana; Sahribulan
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 4 No. 4: November 2022
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v4i4.933

Abstract

Bumbu bubuk kaldu adalah salah satu bahan yang sangat dibutuhkan dalam menyedapkan masakan sebagai pengganti MSG ( Monosodium glutamate). Berapa tahun terakhir jamur tiram banyak digunakan sebagai bumbu bubuk kaldu jamur tiram untuk menyedapkan rasa masakan. Bubuk kaldu jamur tiram ini diketahui bebas dari kandungan MSG. Budidaya jamur tiram saat ini sedang dikembangkan oleh CV. Surya Mandiri di Desa Sokkolia Kecamatan Bontomarannu Kabupaten Gowa. Sehingga pada kegiatan ini, Tim Pengabdiam Masyarakat dari Universitas Negeri Makassar melibatkan CV. Surya Mandiri dan kelompok Wanita Tani di Desa Sokkolia untuk berkolaborasi dalam rangka meningkatkan pemasaran dari jamur tiram hasil produksi dari CV. Surya Mandiri dan meningkatkan pemasukan kelompok Wanita Tani di Desa Sokkolia. Solusi yang ditawarkan untuk mengatasi permasalahan mitra adalah memberi pelatihan tentang: (1). Cara pengolahan bumbu bubuk kaldu dari jamur tiram, (2).Cara pengemasan dan pelabelan hasil produk olahan. (3). Pemasaran. Setelah kegiatan ini dilakukan baik dari aspek pengolahan, pengemasan dan pelabelan serta cara pemasaran produk kepada masyarakat khususnya ibu-ibu dan remaja Kelompok Wanita Tani Desa Sokkolia Kecamatan Bontomarannu Kabupaten Gowa sebagai mitra. Berdasarkan evaluasi yang dilakukan melalui penngisian angket terhadap kegiatan ini, hasil respon peserta terhadap kegiatan ini menunjukkan skor rata-rata , 4,69 dengan kategori sangat baik. Processed Seasoning Powder for Oyster Mushroom Broth in Sokkolia Village, Bontomarannu District, Gowa Regency Broth powder seasoning is one of the ingredients that is needed in flavoring dishes as a substitute for MSG (Monosodium glutamate). In recent years, oyster mushrooms have been widely used as a seasoning for oyster mushroom broth powder to enhance the taste of dishes. This oyster mushroom broth powder is known to be free of MSG content. Oyster mushroom cultivation is currently being developed by CV. Surya Mandiri in Sokkolia Village, Bontomarannu District, Gowa Regency. So that in this activity, the Community Service Team from Makassar State University involved CV. Surya Mandiri and the Women Farmers group in Sokkolia Village to collaborate in order to increase the marketing of oyster mushrooms produced by CV. Surya Mandiri and increasing the income of the Women Farmers group in Sokkolia Village. The solution offered to overcome partner problems is to provide training on: (1). Method of processing broth powder seasoning from oyster mushrooms, (2). Method of packaging and labeling of processed products. (3). Marketing. After this activity was carried out both from the aspects of processing, packaging and labeling as well as how to market products to the community, especially women and adolescents, the Women Farmers Group of Sokkolia Village, Bontomarannu District, Gowa Regency as partners. Based on the evaluation carried out through filling out a questionnaire for this activity, the results of the participants' responses to this activity showed an average score of 4.69 in the very good category          
Characterization and Identification of Chemical Functional Groups in Oyster Mushroom (Pleurotus Ostreatus) Broth added with Vegetables and Spices Siti Maulyda Ayu MZ; Halifah Pagarra; Irma Suryani Idris Langi'; Oslan Jumadi; Hartati
Bionature Vol. 24 No. 1 (2023): April 2023
Publisher : Jurusan Biologi Universitas Negeri Makassar

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

Abstract

Adding the nutritional content of broth powder without destroying the distinctive taste of the broth can be doneusing pure mushroom extract and additional vegetables and spices. This study aims to determine the organolepticcharacteristics and identify the chemical functional groups of glutamic acid in the best samples of oyster mushroombroth powder added with vegetables and spices. The results of the organoleptic test were tabulated in a table andthen analyzed using a descriptive test. The organoleptic characteristics of the best color parameters were intreatment B1 which had a pale white color. The best treatment of aroma, texture, and taste parameters were foundin the B2 treatment with a characteristic aroma of typical broth, fine powder texture, and has a distinctive taste ofbroth. The identification of the functional groups of secondary metabolites using the Fourier Transform Infrared(FTIR) instrumentation. Identification results with FTIR showed absorption at wave number (cm-1): 3419.74,2934.62, 1639.56, 1409.70, 1055.55. There is N-H, O-H, C-H, C=O carbonyl group and carboxylic C-O, whichidentify the presence of amide compound, phenol acid, alkane, aldehydes, amid I and carboxylic acid, which areknown as glutamic acid in this sample.
The Effect of the Addition of Mealworm Frass (Tenebrio molitor) and Molasses on the Increasing of the Proximate Value of White Oyster Mushroom (Pleurotus ostreatus) Mentari Jelita Putri; Oslan Jumadi; Andi Faridah Arsal; Halifah Pagarra; Rachmawaty; Andi Asmawati; Alimuddin Ali; Abd. Muis; Muhammad Junda; Yasser Abd. Djawad
Bionature Vol. 24 No. 1 (2023): April 2023
Publisher : Jurusan Biologi Universitas Negeri Makassar

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

Abstract

This study aims to determine the effect of the addition of mealworm frass and molasses on the proximate value ofwhite oyster mushrooms. This type of research was an experiment using a completely randomized design (CRD)consisting of four treatments with three replications each. Test parameters include water content, ash content, crudeprotein, crude fat and crude fiber. Proximate data on water content, ash content, crude protein, crude fat and crudefiber were analyzed using analysis of variance (ANOVA) and Tukey's follow-up test with a 95% confidence level.The results showed that treatment with frass and frass molasses had an effect on water content, ash content, crudeprotein, crude fat, and a decrease in fiber content. Therefore, it can be concluded that the addition of mealwormfrass and molasses affects the proximate value of the resulting oyster mushrooms.
Co-Authors A. Irma Suryani A. Mu’nisa Abd Muis Adnan Alimuddin Ali Andi Asmawati Andi Asmawati Asiz Andi Asmawati Azis Andi Bida Purnamasari Andi Faridah Arsal Andi Mu'nisa Syamsu Andi Rahmat Saleh Asham Bin Jamaluddin Asnir Andriani Usman Dian Dwi Ulan Sari Patongai Erlin Saalino Hartati Hartati, Hartati Hartono Hartono Hilda Karim Idris, Irma Suryani Irma Suryani Idris Langi' Mentari Jelita Putri Muhammad Ansarullah S. Tabbu Muhammad Ilham Wardhana Muhammad Junda Nani Kurnia, Nani Nurul Anisa Oslan Jumadi Oslan Jumadi Patongai, Dian Dwi Putri Ulan Sari Putri Nurul Utami Rachmawaty, Rachmawaty Racmawaty Rosdiana Ngitung Sahribulan Sahribulan Saparuddin Saparuddin Siti Maulyda Ayu MZ St. Fatmah Hiola Sunsun Sahertian Deby Irawan Syamsiah, Syamsiah Syamsul Syamsul Yasser Abd Djawad Yasser Abd. Djawad Yusminah Hala Yusnaeni Yusuf Zulkifli Maulana