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All Journal Teknosains: Media Informasi Sains dan Teknologi Jurnal Dinamika Pengabdian (JDP) JURNAL GALUNG TROPIKA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pengabdian Pada Masyarakat KREATIF: Jurnal Pengabdian Masyarakat Nusantara Journal of Agriculture (JoA) Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Riset Rumpun Ilmu Tanaman 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
Rahmawati Saleh
Politeknik Pertanian Negeri Pangkajene Kepulauan, Pangkep
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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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.
DISEMINASI TEKNOLOGI, MANAJEMEN PRODUKSI DAN STRATEGI PEMASARAN UKM PENGOLAHAN ROTI DAN PIZZA DI KABUPATEN PANGKAJENE KEPULAUAN Jassin, Ernawati; Muhtar, Imran; Ahmad, Ilham; Saleh, Rahmawati; Laylah, Nur; Hatulesila, Jan Willem
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2025): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv3i2p115-129

Abstract

Low technological and management capacity has a direct impact on the low capacity and performance of MSMEs, thus requiring empowerment strategies to improve the competence of these MSMEs. This community empowerment aims to improve the competence of Noura Pizza and Bakery (NPB) MSME human resources through dissemination and training in technology, production management, and digital marketing for icreasing the MSME competence. The empowerment results have increased competency in using processing equipment and implementing occupational health and safety (OHS) from 35% to 85%, the ability to carry out production processes in accordance with GMP and sanitation and hygiene has increased from 45% to 90%, and digital marketing competency has increased from 45% to 87%. Overall, SME competency achievement exceeded 80%, with an average increase of 45.6%. This indicates that the dissemination and training have improved the competency of operating production equipment, OSH, production management, and digital marketing for SMEs. This condition provides a prediction of a significant positive impact from empowerment activities in achieving the independence and competitiveness of SMEs through assistance from universities.
Optimization of Wet Rendering and Alkali Neutralization for Omega-3-Rich Oil Production from Milkfish (Chanos chanos) Ahmad, Ilham; Saleh, Rahmawati; Fattah, Nurlaeli; Muhtar, Imran; Luthfiah
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12538

Abstract

This study addresses the instability, off-flavors, and variable quality that limit the use of fish oil as an omega-3 source, particularly from milkfish (Chanos chanos). The research aims to produce omega-3-rich milkfish oil that meets international quality standards and is suitable for microencapsulation. Fresh milkfish was processed using wet rendering at four temperatures (70, 80, 90, and 100°C) and three heating times (30, 40, and 60 min). The crude oil was then refined by alkali neutralization with different NaOH concentrations. Oil yield and oxidative quality parameters—peroxide value, p-anisidine value, total oxidation (TOTOX), and acid value—were measured and analyzed using factorial ANOVA. The highest yield (0.29%) was obtained at 100°C for 60 min. Peroxide and anisidine values (3.44 and 11.75 meq/kg) and TOTOX (<20 meq/kg) complied with International Fish Oil Standards, whereas acid values (2.43–2.68 mg KOH/g) exceeded the limit at prolonged high-temperature extraction. These results indicate that higher temperatures increase oil recovery but promote hydrolytic degradation. Careful optimization of time and temperature is therefore required to obtain stable, high-quality omega-3 milkfish oil for further microencapsulation and application in health-oriented food products.
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 Luthfiah Luthfiah Luthfiah Mariani Muh. Ansyar Muhammad Yusuf Muhtar, Imran Mursida Mursida, Mursida Nur Fitriani UA 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 Syahriati Syahriati Syahriati Syahriati Syahriati Syahriati, Syahriati Syamsuar Syamsuar, Syamsuar Tasir Pammula Tasir Tasir Tasir Tasir, Tasir Zaimar .