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All Journal Teknosains: Media Informasi Sains dan Teknologi Jurnal Dinamika Pengabdian (JDP) JURNAL GALUNG TROPIKA Jurnal Pengabdian Pada Masyarakat Asian Journal of Agriculture Journal of Agriculture (JoA) Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Riset Rumpun Ilmu Tanaman Jambura Medical and Health Science Journal JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Indonesian Journal of Economic & Management Sciences (IJEMS) International Journal of Technology and Education Research Jurnal Sains dan Teknologi Pangan Maanu : Jurnal Pengabdian Kepada Masyarakat KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Rahmawati Saleh
Politeknik Pertanian Negeri Pangkajene Kepulauan, Pangkep
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Veterinary Other

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The Characteristics Of Physico-Chemical Quality And The Sensory Evaluation Of Kesambi Jam (Schleichera Oleosa, Merr) Rahmawati Saleh; Syahriati, Syahriati; Nur Fitriani UA; Imran Muhtar; Andi Ridwan Makkulawu
International Journal of Technology and Education Research Vol. 1 No. 02 (2023): April - June, International Journal of Technology and Education Research(IJETE
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v1i02.304

Abstract

Kesambi is one of the fruit plantations in Indonesia that almost extinct. This fruit has similar texture, colour, and sweet-sour taste with longan. However, there is still limited research on the ripe Kesambi in processed food products as the main ingredient of jam in order to obtain higher economic value. This research aims to examine the sensory evaluation and characterize the quality of kesambi jam with treatment cooking duration and sugar addition. The research was conducted at the Quality Management Laboratory, Pangkep State Agricultural Polytechnic and at the Nutrition Laboratory, Faculty of Animal Husbandry, Hasanuddin University. The duration of cooking conducted in 3 levels: 20 minutes, 25 minutes and 30 minutes; and the addition of sugar also with 3 levels of concentration: 20%, 25% and 30%. While testing the quality characteristics of kesambi jam included physical (viscosity), chemical (moisture content, total soluble solid, and vitamin C,) and organoleptic tests (color, flavour and taste). The results of the characterization showed that the viscosity of kesambi jam ranged from 68.91- 76.15 cP. The moisture content of kesambi jam decreases with increasing cooking time and sugar concentration. Total soluble solids range from 63.3 – 71.65 °brix. The average content of vitamin C. ranges from 16.74 – 18.25 mg / 100 g of ingredients. The panelists' acceptance of the color, flavour and taste of kesambi jam, on average, response with a favorable score range of 5.31 to 6.1. Based on the organoleptic test, the best treatment of this research was on the additional sugar of 30% with a cooking duration of 30 minutes.
Analisa Angka Kapang dan Khamir Pada Lulur Bedda Lotong Dengan Penambahan Rumput Laut (Eucheuma cottonii) Rahmawati Saleh; Andi Santi; Tasir Pammula; Ilham Ahmad; Ernawati Jassin; Afdalia Afdalia
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i1.4557

Abstract

Bedda Lotong is a traditional scrub from the Bugis tribe of South Sulawesi, Indonesia. The name ‘Bedda Lotong’ literally means ‘black powder’ in Bugis language, referring to the distinctive black colour of this scrub which comes from its main ingredient, white glutinous rice that is roasted until burnt. The purpose of this study was to determine the number of colonies of moulds (thread moulds) and yeasts (one-celled fungi) in Bedda Lotong with the addition of Eucheuma cottoni seaweed. In addition, this study also aimed to determine the level of panellists' liking through organoleptic tests. The research design used was a factorial Completely Randomised Design (CRD) with 3 levels of treatment with 3 replications. The treatment of adding Eucheuma cottoni seaweed as a microbial growth inhibitor. Data processing was done with analysis of variance (ANOVA) test and continued with Duncan test using SPSS V.23 software. Based on the results of the study, it was obtained that the effect of the addition of Eucheuma cottoni seaweed did not significantly affect the ALT/TPC test (>0.05) (0.087) and had a significant effect (<0.05) (0.003) on the Bedda Lotong pH test and in the treatment of A1 (5%) and B1 (10%) seaweed concentrations gave organoleptic test scores from panellists, namely a score of 4 (like).
Analisis Mutu Sensorik dan Komposisi Kimia pada Cold Dessert dengan Penambahan Udang Vannamei (Litopeaneus vanname) Luthfiah, Luthfiah; Rahmawati Saleh; Tasir, Tasir; Ernawati Jassin; Jihan Rasyieda
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i1.5669

Abstract

Dessert as a dessert, which is part of culinary in various cultures. Dessert is not only a dessert, but also reflects creativity and innovation in the culinary field. This study aims to analyze the comparative level of adding vannamei shrimp (Litopeaneus Vanname) to the cold dessert formulation on sensory properties (color, aroma, texture, and taste) and chemical composition (protein content and fat content). The study was conducted experimentally using a Completely Randomized Design (CRD) with three treatments of adding vannamei shrimp, namely 10% (A1), 20% (A2), and 30% (A3). The results of the organoleptic test showed that treatment A1 (10% shrimp addition) gave the best value on all sensory parameters, with an aroma value of 4.3 (like), taste 4.7 (like), texture 4.2 (like), and color 4.2 (like). Chemical analysis showed that treatment A1 produced a protein content of 4.21% and a fat content of 8.46%. The addition of vannamei shrimp to the cold dessert formulation is an attractive taste innovation for consumers. This study concludes that the addition of vannamei shrimp to cold dessert formulations can be an attractive alternative to improve the quality and nutritional value of products, as well as meet the growing needs of consumers.
Fortifikasi Ekstrak Filamen Telur Ikan Terbang (Hirundichthys oxicheplus) dalam Saus Cabai Rahmawati Saleh; Luthfiah Luthfiah; Adilham Adilham; Andi Santi; Rahmat Tola
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 2 (2025): Agustus: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i2.6072

Abstract

Flying fish (Hirundichthys oxycephlus) roe filaments, which are often considered as by-products, have high protein content and various essential nutrients, thus potentially increasing the nutritional value of food products. With innovation and in-depth research, this waste can be transformed into products with economic value while supporting the implementation of sustainability principles in the fisheries industry, in this case sauce as a flavoring that has become an important part of the food industry. This study aims to determine the quality of the texture and taste of chili sauce fortified with fly fish (Hirundichthys oxycephlus) roe filament extract and to determine the protein content and water content of chili sauce enriched with fly fish (Hirundichthys oxycephlus) roe filament extract. The methodology used in this study was Complete Random Design (CRD) with variations in filament powder concentration (0%, 0.5%, 1%, and 1.5%) on the sensory characteristics of chili sauce, which include aroma, color, taste, and texture. The results of organoleptic tests showed that the addition of fly fish (Hirundichthys oxycephlus) egg filament extract had a significant positive impact on all sensory parameters tested. The average aroma score increased from 2.88 in the non-enriched treatment to 3.90 at the highest filament powder concentration (1.5%). In addition, the taste score also showed the most striking increase, from 2.80 to 4.33. Analysis of the water content of the chili sauce product was recorded at 79.93% according to (SNI 01-2976-2006), while the protein content reached 10.53%, indicating the potential of this product as an additional source of protein in daily consumption patterns.
Pelatihan Kelompok Masyarakat Desa Mandalle dalam Pemanfaatan Rumput Laut Menjadi Produk Pangan Luthfiah, Luthfiah; Tasir, Tasir; Fattah, Nurlaeli; Saleh, Rahmawati; Rosmaladewi, Rosmaladewi; Mursida, Mursida; syamsuar, syamsuar; Adilham, Adilham; Syukroni, Ikbal; Arfini, Fifi; Khairunisa, Khairunisa; Akbar, Muhammad Hikmal
JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Vol 4 No 1 (2025): Edisi Mei
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jatirenov.v4i1.970

Abstract

Desa Mandalle memiliki potensi besar di sektor perikanan laut dan budidaya rumput laut seluas 592,54 hektar, namun pemanfaatannya sebagai produk bernilai tambah masih terbatas akibat rendahnya keterampilan masyarakat dalam pengolahan dan pemasaran. Pengabdian masyarakat ini bertujuan meningkatkan kapasitas teknis produksi sirup, donat, dan biskuit rumput laut serta memperkuat manajemen usaha dan pemasaran digital bagi pelaku UMKM dan nelayan setempat. Metode pelaksanaan meliputi pelatihan teknis produksi, manajemen usaha, dan strategi pemasaran digital yang dilaksanakan selama lima hari dengan pendekatan partisipatif dan demonstrasi produk. Hasil pengabdian menunjukkan peningkatan kemampuan masyarakat dalam memproduksi tiga jenis produk olahan rumput laut, penggunaan alat produksi sederhana, serta aktifnya pemasaran produk melalui platform digital dan terbentuknya identitas merek dengan kemasan standar. Kegiatan ini diharapkan dapat mendorong kemandirian ekonomi desa dan pengembangan usaha berbasis potensi lokal secara berkelanjutan.
Optimasi Parameter Kinetika Pengeringan Buah Mengkudu (Morinda citrifolia) dengan Pendekatan Solver Tools Ernawati Jassin; Imran Muhtar; Rahmawati Saleh; Luthfiah Luthfiah; Ilham Ahmad; Kusniati Kusniati
Jurnal Riset Rumpun Ilmu Tanaman Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Tanaman
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrit.v4i1.5495

Abstract

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).
Mikroenkapsulasi Minyak Bandeng Omega-3 Melalui Wet Rendering dan Netralisasi Alkali Teroptimasi untuk Mutu Oksidatif Fattah, Nurlaeli; Rahmawati Saleh; Ernawati Jassin; Imran Muhtar
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 3 (2025): Desember : JURRIMIPA: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i3.6788

Abstract

The use of fish oil as a natural source of omega-3 fatty acids, particularly EPA and DHA, often encounters challenges such as oxidative instability, unpleasant fishy odor, and variations in composition. This research focused on producing omega-3–enriched milkfish (Chanos chanos) oil that meets quality standards for microencapsulation, applying the wet rendering method followed by alkali neutralization with NaOH. The process involved varying temperatures of 70, 80, 90, and 100 °C and heating times of 30, 40, and 60 minutes. The crude oil obtained was refined using different NaOH concentrations, then evaluated for oxidative parameters including peroxide value (PV), p-anisidine value (p-AV), total oxidation value (TOTOX), and acidity levels (acid value/free fatty acids, FFA), all compared with International Fish Oil Standards (IFOS). The maximum yield recorded was 0.29% at 100 °C for 60 minutes. The results showed that PV and p-AV values were still within acceptable IFOS limits (3.44 meq/kg and 11.75 meq/kg), and TOTOX values remained below 20, indicating good oxidative stability. However, prolonged heating led to increased acid values/FFA ranging from 2.43% to 2.68%, surpassing IFOS limits and reflecting hydrolytic degradation of the oil. These findings demonstrate the trade-off between achieving higher yields under higher temperature and longer heating versus maintaining oil quality. Therefore, optimal processing at a maximum of 100 °C and not exceeding 30 minutes, combined with alkali neutralization, is recommended to ensure the production of stable, high-quality milkfish oil suitable for encapsulation and incorporation into health-oriented functional foods.
Subtitusi Ubi Ungu (Ipomoea batatas) pada Cake Coklat dengan Puding Agar Karakter Sebagai Dekorasi Luthfiah Luthfiah; Adilham Adilham; Rahmawati Saleh; Fifi Arfini
JURNAL RISET RUMPUN ILMU HEWANI Vol. 4 No. 2 (2025): Oktober : JURRIH: JURNAL RISET RUMPUN ILMU HEWANI
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v4i2.6555

Abstract

Cake is a wheat flour-based food product that is popular because of its sweet taste, soft texture, and attractive appearance. This study aims to evaluate the effect of purple sweet potato (Ipomoea batatas) paste substitution on the sensory, chemical, and physical quality of chocolate cake decorated with character pudding. The study was conducted in May–August 2025 at the Makassar Health Laboratory Center and the Chemistry Laboratory of the Pangkep State Agricultural Polytechnic. The study design used a Completely Randomized Design (CRD) with five treatments of purple sweet potato paste concentration (0%, 10%, 20%, 30%, 40%) and two replications. The parameters analyzed included sensory tests (color, aroma, taste, texture, and overall), chemical tests (antioxidant activity, water content, protein, fat, ash, and carbohydrate), and physical tests (expandability and crumb morphology). Data were analyzed using ANOVA and Duncan's further test for parameters with significant differences. The results showed that the addition of purple sweet potato paste had a significant effect (p < 0.05) on sensory and chemical characteristics. Treatment A4 (40% purple sweet potato paste) obtained the highest score in the hedonic test with an average panelist preference level of 4 (like). The best chemical characteristics were also obtained in A4, namely antioxidant content of 25.6%, water content of 32.97%, protein 3.52%, fat 17.19%, ash 1.34%, and carbohydrate 45.05%. Physically, the rise power was not significantly different between treatments, but the crumb morphology showed pore irregularities at high concentrations.
Management and Performance Analysis of Strawberry Agribusiness Supply Chain (Case Study: Bantaeng Regency, South Sulawesi Province) Muhtar, Imran; Rahmawati Saleh; Syahriati; Nurlina Kasim; Ahmad, Ilham
Indonesian Journal of Economic & Management Sciences Vol. 2 No. 3 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijems.v2i3.10315

Abstract

Strengthening the production of quality local fruit is a must, given the unmet demand of the domestic market which is still dominated by imported fruit. This is an opportunity to optimize areas that are centers of superior fruit production, one of which is Bantaeng Regency with its superior fruit, strawberries. Problems in the development of strawberry agribusiness are related to the suboptimal performance of the supply chain. The research aims to map the supply chain, and supply chain management of strawberry agribusiness; identify the driving and inhibiting factors in the strawberry agribusiness supply chain; and to analyze the performance of the strawberry agribusiness supply chain in Bantaeng Regency. The research method used a qualitative approach with the support of quantitative data. Data collection was conducted through interviews, literature studies, and observations. Data processing used the help of POMWIN software ver. 3.0. The results showed that the strawberry supply chain in Bantaeng Regency is categorized as multi-channel, the supply chain management includes traditional and partnership patterns, the main driving factors are the potential for agro-tourism development and high demand, while the inhibiting factors include difficulties in obtaining quality seeds, and supply chain institutions
Formulasi dan Evaluasi Parfum Aroma Dasar dari Minyak Atsiri Daun Aromatik Indonesia dengan Fiksatif Melati Luthfiah Luthfiah; Tasir Tasir; Rahmawati Saleh
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 3 (2025): Desember : JURRIMIPA: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i3.7199

Abstract

The growing demand for natural, sustainable personal care products has driven interest in perfumes formulated with plant-based essential oils and natural fixatives. This study aims to develop and evaluate base-note perfumes using essential oils extracted from three Indonesian aromatic leaves—lemongrass (Cymbopogon citratus), basil (Ocimum basilicum), and kaffir lime (Citrus hystrix)—combined with jasmine (Jasminum sambac) oil as a fixative. Essential oils were extracted by hydrodistillation, and three formulations were prepared, each containing a 30:70 blend of essential oil to ethanol. The perfumes underwent organoleptic testing by 15 trained panelists, along with evaluations of fragrance longevity (over 12 hours) and stain effects on paper substrates. Among the formulations, the blend of kaffir lime and jasmine (Formula 2) exhibited the highest average scores across sensory parameters, including fragrance intensity and freshness. It also retained a perceptible aroma for more than 12 hours and showed minimal staining. The results indicate that natural perfumes made with local essential oils and jasmine fixatives can meet consumer expectations for quality and performance. This study highlights the potential of Indonesian aromatic plants in sustainable perfumery and suggests avenues for future innovation in natural fragrance design.
Co-Authors A. Ridwan Makkulawu Adilham Adilham Adilham, Adilham Afdalia Afdalia Akbar, Muhammad Hikmal Alima B. Abdullah, Alima B. Andi Ridwan Makkulawu Andi Santi Ernawati Jassin, Ernawati Fattah, Nurlaeli Fattah, Nurlaeli Fifi Arfini, Fifi Ikbal Syukroni Ilham Ahmad Ilham Ahmad Imran Muhtar Imran Muhtar Jan W. Hatulesila Jihan Rasyieda Khairunisa, Khairunisa Kusniati Kusniati Loppies, Justus Elisa Lumeno, Indah Sari Purna Luthfiah Luthfiah Mariani Muh. Ansyar Muhammad Yusuf Muhammad Yusuf Muhtar, Imran Mursida Mursida, Mursida Nur Fitriani UA Nur Fitriani Usdyana Attahmid Nur Fitriani Usdyana Attahmid Nur Fitriani Usdyana Attahmid, Nur Fitriani Usdyana Nur Laylah, Nur Nurlina Kasim Pabbenteng, Pabbenteng Rahmaniar Rahmaniar, Rahmaniar Rahmat Tola Rosmaladewi, Rosmaladewi Rosniati Rosniati, Rosniati Sitti Ramlah Syahriati Syahriati Syahriati Syahriati Syahriati Syahriati, Syahriati Syamsuar Syamsuar, Syamsuar Tasir Pammula Tasir Tasir Tasir Tasir, Tasir Zaimar .