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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agritechno Madaniya Dewantara Journal of Technology Abdimas Singkerru Abdimas Langkanae Jurnal Pengabdian Pada Masyarakat METHABDI Perbal: Jurnal Pertanian Berkelanjutan Intisari: Jurnal Inovasi Pengabdian Masyarakat GEMBIRA (Pengabdian Kepada Masyarakat)
A. Hermina Julyaningsih
Universitas Hasanuddin
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PENENTUAN ASPEK UTAMA DALAM MENDESAIN KEMASAN TABARO DANGE KHAS LUWU MENGGUNAKAN Julyaningsih, Andi Hermina; Hamdani, Ibnu Mansyur; Rismawati
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1751

Abstract

Dange is a traditional food from Luwu that is commonly consumed by the local community as a complementary dish, often served with kapurung, pacco’, or lawak. Made from sago, dange can serve as a rice substitute, providing a satisfying meal due to the high starch content in sago. Additionally, dange can be a suitable option for a low-glycemic diet, given its low glycemic index, which offers health benefits compared to rice. Despite its benefits, dange is not highly popular in the market. This is influenced by several factors, one of which is the packaging used for dange. Cooked and cooled dange is typically packaged in small, thin plastic bags that are unappealing both in appearance and hygiene. Therefore, this study was conducted to propose an alternative packaging design for dange, with the expectation that improved packaging can enhance its market appeal. Several important aspects need to be considered when designing food packaging, including visual appeal, safety/protective capability, product pricing, environmental friendliness, and ease of use. The dominance of these aspects may vary depending on consumer needs and purchasing power, available capital, the primary purpose of the packaging, and the type of product being packaged. Thus, it is necessary to determine the most critical aspect to focus on in designing packaging that better meets the target requirements. One method that can be used to determine this key aspect is the Analytical Hierarchy Process (AHP). This method allows for more objective decision-making by utilizing the Expert Choice software to analyze and score the evaluations provided by expert respondents. Subsequently, the key aspect identified through the AHP method will be compared with survei data collected from 100 respondents/consumers of tabaro dange products. The AHP results indicate that the safety and protective capability of packaging are the primary aspects to consider in designing packaging for the Luwu specialty tabaro dange, with an inconsistency value of 0.08. This finding aligns with survei data from consumers, where 69% identified product quality as the main factor influencing their purchasing decisions. Notably, product quality is heavily influenced by the safety and protective properties of its packaging
Sosialisasi Pentingnya Desain Kemasan terhadap Peningkatan Nilai Jual Produk Pangan Julyaningsih, A. Hermina; Irmayani, Irmayani; Hamdani, Ibnu Mansyur
Abdimas Singkerru Vol. 3 No. 2 (2023)
Publisher : Akademi Teknologi Industri Dewantara Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59563/singkerru.v3i2.189

Abstract

Kemasan bagi produk utamanya produk pangan bukan hanya berperan sebagai pelindung produk yang dikemasnya namun juga berperan sebagai sarana promosi dan pencantuman informasi mengenai identitas produk. Salah satu cara sederhana dalam meningkatkan nilai tambah atau nilai jual suatu produk adalah dengan memiliki desain kemasan yang tidak hanya aman bagi produknya namun juga menarik minat konsumennya. Seorang pendesain kemasan pangan tidak hanya menguasai nilai seni, tata letak dan komposisi layaknya seorang designer pada umumnya namun paham menganai filosofi warna, bentuk dan simbol yang digunakan serta karakteristik fisik, biologi dan kimia dari produk ataupun kemasannya. Ilmu dasar ini sebaiknya dipahami dan dikuasai oleh para pengusaha muda yang ingin merintis bisninya utamanya di bidang bisnis kuliner. Mengingat pentingnya peran desain kemasan bagi nilai jual suatu produk utamanya produk pangan, kami mengadakan sosialisasi mengenai pentingnya desain kemasan terhadap peningkatan nilai jual produk pangan sehingga kelak baik calon pebisnis ataupun yang telah menjadi pebisnis dapat memanfaatkan informasi ini dan menerapkannya dalam pengembangan bisnis mereka.
Edukasi dan Pelatihan Data Science dan Data Preprocessing Hamdani, Ibnu Mansyur; Nurhidayat, Nurhidayat; Karman, Andi; Adhalia H, Nurul Fuady; Julyaningsih, A. Hermina
Intisari: Jurnal Inovasi Pengabdian Masyarakat Vol. 2 No. 1 (2024): Intisari: Jurnal Inovasi Pengabdian Masyarakat
Publisher : CV. Insight Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58227/intisari.v2i1.125

Abstract

Pengabdian kepada masyarakat merupakan salah satu bentuk tridarma perguruan tinggi yang bertujuan memberikan kontribusi nyata dalam peningkatan kualitas sumber daya manusia. Program Studi Teknik Komputer, Institut Teknologi dan Sains Muhammadiyah Kolaka Utara melaksanakan kegiatan pengabdian masyarakat secara daring melalui Zoom. Kegiatan ini difokuskan pada teknologi, mengangkat tema Data Science dan Data Preprocessing, relevan dengan mata kuliah Big Data. Pemateri berasal dari Akademi Komunitas Industri Manufaktur Bantaeng dengan keahlian di bidang Artificial Intelligence dan Cloud Computing. Tujuan kegiatan ini adalah meningkatkan pemahaman mahasiswa tentang konsep Data Science dan Data Preprocessing dalam pengelolaan dan analisis data di era teknologi informasi yang pesat. Metode pelaksanaan mencakup edukasi, pelatihan, dan interaksi aktif antara pemateri dan peserta. Hasil kegiatan menunjukkan peningkatan pemahaman mahasiswa, dengan nilai rata-rata pretest 67,87 meningkat menjadi 81,73 pada posttest. Kegiatan ini tidak hanya memperkaya pengetahuan mahasiswa tetapi juga mempersiapkan mereka untuk menghadapi tantangan di dunia kerja yang semakin kompleks dan berbasis data, serta mendukung perkembangan ilmu pengetahuan dan teknologi. Dengan demikian, kegiatan ini memberikan manfaat signifikan dalam meningkatkan kompetensi mahasiswa dan berkontribusi pada kemajuan pendidikan tinggi.
Pengaruh Konsenetrasi Lesitin dan Carboxymethyl Cellulose (CMC) terhadap Karakteristik Fisik Edible Film Berbasis Pati Sagu Julyaningsih, A. Hermina; Rahman, Andi Nur Faidah; Hati, Febriana Intan Permata
Jurnal Penelitian Pendidikan IPA Vol 11 No 10 (2025): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i10.12665

Abstract

Microplastics have begun to be detected in human food sources such as water and marine fish. One of the solutions that has been increasingly studied and developed is edible film. Sago starch holds significant potential to be developed as a raw material for edible film production. However, the physical characteristics of edible films made from pure sago starch tend to be brittle, water-soluble, and mechanically weak. To enhance their physical quality, additives such as lecithin and carboxymethyl cellulose or CMC are required. This study aimed to evaluate the physical properties of sago-based edible films, including thickness, solubility, tensile strength, and water vapor transmission rate (WVTR), at various concentrations of lecithin (0.3%, 0.5%, 0.7%, and 1.5%) and CMC (0.1%, 0.3%, 0.5%, and 0.7%) to determine the optimal formulation for use as food packaging. The research employed experimental research, using Completely Randomized Design. Data were analyzed using one-way ANOVA followed by Duncan’s post hoc test. Results showed that both lecithin and CMC concentrations significantly affected the physical characteristics of the edible films. Based on these observations, treatment B4 was identified as having the best overall physical characteristics, providing a good balance between mechanical strength and water resistance with adequate film thickness.
Edukasi Keamanan AWS: Mengamankan Akun, Data, dan Kepatuhan Cloud dengan AWS IAM Hamdani, Ibnu Mansyur; Syahadi, Adi; Julyaningsih, A. Hermina; Arminas, Arminas
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 1 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

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

Abstract

Cloud computing service security is a crucial aspect in managing data and information technology infrastructure. Amazon Web Services (AWS) provides security features such as AWS Identity and Access Management (IAM) to control access to resources. However, the lack of user understanding in implementing this system increases the risk of data leaks and cyber attacks. This community service activity aims to improve digital security literacy, especially in the use of AWS IAM. The training was held online on February 2, 2025 via Zoom and was attended by 24 participants from a total of 30 registrants. The methods used include theory and direct practice using an AWS Academy account. Evaluation was carried out through pre-tests and post-tests as well as a Google Form survey. The results showed an increase in understanding with an average pre-test score of 60 increasing to 85 in the post-test. In addition, 92% of participants stated that the material presented was relevant, 88% felt the training was practically useful, and 90% were more confident in managing their AWS accounts. These results show that education about AWS security is essential to reduce the risk of misconfiguration and improve the security of cloud-based systems.
Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Julyaningsih, Andi Hermina; Rahman, Andi Nurfaidah; Arfina Sukmawati Arifin; Muhpidah, Muhpidah; Fitri, Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

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

Abstract

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.
Co-Authors Adiansyah Adiansyah, Adiansyah Amir, Baso Andi Karman Andi Karman Andi Karman, Andi Arfina Sukmawati Arifin Arminas, Arminas Bakar Tawali, Abu Febriana Intan Permata Hati Fitri Fitri Hamdani, Ibnu Mansyur Hamdani, Ulfah Zakiyah Hamdani, Ulfah Zakiyah Hidayat, Sherli Hatul Indra Yuliana Irmayani Irmayani Jumriah Langkong, Jumriah Muhammad Asfar Muhpidah, Muhpidah Nurhidayat Nurhidayat Nurul Fuady Adhalia H Rahman, Andi Nur Faidah Rahman, Andi Nurfaidah Rais M Rismawati Serli Hatul Hidayat Sunrixon Carmando Yuansah Syahadi, Adi Tahir, Mulyati M Thitin Binalopa Ulfah Zakiyah Hamdani Yuansah, Sunrixon Carmando