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All Journal Indonesian Journal of Educational Studies Jurnal Teknologi Pertanian JURNAL GALUNG TROPIKA Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Dedikasi AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Pengabdian Kepada Masyarakat Patikala JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Formosa Journal of Science and Technology (FJST) Seminar Nasional Pengabdian Kepada Masyarakat Haga: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Teknologi Pertanian Indonesian Journal of Fundamental Sciences Vokatek : Jurnal Pengabdian Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Indonesian Journal of Educational Science and Technology (Nurture) Journal of Agroscience Indonesia Mutiara: Multidiciplinary Scientifict Journal Jurnal Pendidikan Teknologi Pertanian Jurnal Pemikiran dan Pengembangan Pembelajaran Jurnal Pengabdian Masyarakat (Jubdimas)
Andi Sukainah
Prodi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PEMBERDAYAAN CLEANING SERVICE FT-UNM MELALUI PEMANFAATAN LIMBAH SAMPAH ORGANIK MENJADI PUPUK KOMPOS Sukainah, Andi; Marhayati, Marhayati; Putra, Reski Praja; Ramli, Hartini; Mukhlis, Andi Muhammad Akram
Jurnal Pengabdian Kepada Masyarakat Patikala Vol. 4 No. 4 (2025): Jurnal PkM PATIKALA
Publisher : Education and Talent Development Center of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/patikala.v4i4.3181

Abstract

The training activities carried out by the Makassar State University service team are a form of community empowerment program. The training carried out is an idea from the utilization of waste waste in the FT UNM environment. The purpose of this training is to empower cleaning service personnel at the Faculty of Engineering, Makassar State University (FT-UNM) by providing insight into skills in managing organic waste into compost. Furthermore, this training involved 20 FT cleaning service people. The training stages carried out by the service team include the stages of training and counseling, namely by providing training to cleaning services on ways to sort organic and inorganic waste and basic techniques for making compost fertilizer. Provision of a processing area, namely by providing a place for processing organic waste into compost, such as a special area in the FT-UNM environment which is equipped with the necessary equipment. Organic Waste Collection is taught how to identify and collect organic waste generated at FT-UNM, such as food waste, leaves, and other organic waste. The composting process is by teaching composting techniques which include mixing organic materials, aeration, and maintenance so that the composting process runs well. Utilization and marketing is after the compost is ready, it can be used for greening needs on campus or sold to the surrounding community as a product that has economic value.
PELATIHAN PENGOLAHAN DODOL PISANG BAGI KELOMPOK PENGGERAK DI DUSUN KANDEMENG SULAWESI BARAT Putra, Reski Praja; Mukhlis, Andi Muhammad Akram; Sukainah, Andi; Indrayani, Indrayani; Rahmah, Nur
Jurnal Pengabdian Kepada Masyarakat Patikala Vol. 4 No. 4 (2025): Jurnal PkM PATIKALA
Publisher : Education and Talent Development Center of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/patikala.v4i4.3317

Abstract

Kandemeng Hamlet is situated in Batulaya Village, Tinambung District, within the Polewali Mandar Regency of West Sulawesi. In this sub-district, bananas are the primary fruit commodity, with production reaching 1,648 quintals in 2023. However, the process of transforming bananas into value-added products remains suboptimal. The aim of this community service initiative is to train the local community on effective techniques for making banana dodol and to develop and optimize banana dodol products that possess greater economic value. The initial phase of this project involves observations, interviews, and discussions with community members to identify the challenges faced by Kandemeng Hamlet. The residents are eager to learn how to process bananas into products with a longer shelf life to enhance the economic value of their banana crops. The proposed solution is to process bananas into banana dodol. The activities will include informational sessions, demonstrations, hands-on assistance, and evaluations. The main ingredients for this training are ambon bananas, coconut milk, glutinous rice flour, rice flour, brown sugar, milk, and vanilla. These ingredients are cooked over medium heat until the mixture reaches the right consistency, indicated by a non-sticky texture, a soft consistency, and a shiny surface resulting from the coconut milk oil. Following assessments and evaluations, participants from the community service activities, specifically the movement group in Kandemeng Hamlet, have successfully produced banana dodol independently. The banana dodol they created has been favored for its sensory qualities, including taste, aroma, texture, and color.
Physicochemical properties of corn flour modified by mixed-culture (Aspergillus sp. and Lactobacillus fabifermentans) fermentation Sukainah, Andi; Putra, Reski Praja; Tawakal, Intan Syafinaz Mohamen Amin; Fadilah, Ratnawaty
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1788

Abstract

Corn flour has undergone numerous modifications, however, the use of fermentation with Indigenous mixed cultures (molds and bacteria) followed by pregelatinization has not been extensively explored. The aim of the study was to assess the impact of fermentation with indigenous mixed cultures, specifically Aspergillus sp. (AS) and Lactobacillus fabifermentans (LF), on the physicochemical properties of modified corn flour, as well as its application in product quality. Corn flour was fermented using mixed cultures of AS and LF in a Complete Random Design (CRD) at five different ratios (AS: LF) of 1:0, 1:1, 1:2, 1:3, and 0:1. Each culture was incubated for 120 hours for AS and 48 hours for LF, then diluted by mixing 1 mL of the culture with 10 mL of sterile water. This diluted solution (according ratio) was aseptically added to a sterile corn flour dispersion at a ratio of 1:2 (w/v) and fermented under microaerophilic conditions for 48 hours. The fermented dispersions were dried and subsequently steamed (80°C) for 15 minutes at a 30% (w/v) ratio to prepare samples for analysis of amylose content, starch content, pasting, and rheological properties. The optimal AS: LF ratio determined through statistical analysis was 1:3, resulting in a final pH of 3.60 ± 0.10. The physicochemical properties of the corresponding steamed samples were as follows: amylose content (%), 17.45 ± 0.62; starch content (%), 68.94 ± 0.69; apparent consistency index (cP), 25,286 ± 512.9; and apparent power-law index, 0.32 ± 0.005, indicating pseudoplastic rheological behavior. The modified corn flour (AS: LF at 1:3) was then used in a 50% formulation for making bread and noodles. The resulting products showed potential for larger-scale development.
Pemanfaatan Kulit Tanduk Biji Kopi Arabika (Coffea Arabica) Sebagai Substrat Pertumbuhan Aspergillus Niger dalam Memproduksi Enzim Selulase Irwan, Irwan; Sukainah, Andi; Putra, Reski Praja
Mutiara: Multidiciplinary Scientifict Journal Vol. 1 No. 9 (2023): Mutiara: Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v1i9.77

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh waktu inkubasi terhadap aktivitas enzim selulase yang dihasilkan oleh kapang Aspergillus niger menggunakan substrat bubuk kulit tanduk biji kopi arabika serta karakterisasi pH dan suhu optimum enzim selulase yang dihasilkan. Jenis penelitian merupakan penelitian eksperimen model Rancangan Acak Lengkap (RAL). Penelitian ini dilakukan dengan terlebih dahulu menyiapkan bubuk kulit tanduk kopi arabika untuk dilakukan analisis awal, selanjutnya perhitungan kepadatan spora kapang A. niger dilakukan. Setelah itu, penentuan waktu inkubasi optimum, pH dan suhu optimum enzim selulase dikaji. Kapang A. niger ditumbuhkan pada media bubuk kulit tanduk biji kopi arabika dan diinkubasi pada rentan interval 0, 24, 48, 72, 96, 120, dan 144 jam untuk penentuan waktu inkubasi optimum, selanjutnya enzim selulase dikarakterisasi untuk menentukan pH dan suhu optimumnya. Karakterisasi enzim dilakukan pada pH 3, 4, 5, 6, dan 7 serta suhu 30oC, 40oC, 50oC dan 60oC. Hasil pengujian penentuan waktu inkubasi optimum menunjukkan bahwa enzim selulase dihasilkan oleh A. niger pada substrat bubuk kulit tanduk biji kopi arabika adalah pada waktu inkubasi 96 jam dengan nilai enzim 2181.93 U/ml, kemudian pH optimum diperoleh pada pH 4 dengan nilai 2053,04 U/ml, dan suhu optimum diperoleh pada suhu 50℃ dengan nilai 2614,88 U/ml.
Meningkatkan Keaktifan Belajar Siswa Melalui Metode Problem Based Learning Pada Kelas XI ATPH SMKN 7 Konawe Selatan Sulawesi Tenggara Mundariyah, Mundariyah; Sukainah, Andi; Herawaty, Indah
JURNAL PEMIKIRAN DAN PENGEMBANGAN PEMBELAJARAN Vol. 4 No. 2 (2022): JURNAL PEMIKIRAN DAN PENGEMBANGAN PEMBELAJARAN (JP-3)
Publisher : RAYHAN INTERMEDIA

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

Abstract

Penelitian ini menganalisis tentang peningkatan keaktifan belajar siswa melalui metode problem based learning. Penelitian ini dilakukan di SMKN 7 Konawe Selatan, Kabupaten Konawe Selatan, Propinsi Sulawesi Tenggara dengan objek penelitian 11 siswa kelas XI Agribisnis Tanaman Pangan dan Hortikultura tahun ajaran 2020/2021. Penelitian dilakukan dengan tiga tahap siklus. Hasil penelitian menunjukkan hasil porsentase ketuntasan belajar siswa 72,73% pada siklus I, pada siklus II sebesar 81,82%, dan pada siklus III 90,91%. Keaktifan belajar siswa menunjukkan peningkatan dari setiap siklus pembelajaran. Dengan demikian, dapat dikatakan menggunakan metode problem based learning terbukti meningkatkan keaktifan belajar siswa.
PELATIHAN PENGOLAHAN DODOL MANGGA UPAYA MENINGKATKAN PEMBERDAYAAN EKONOMI MASYARAKAT Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Muhlis, Muhlis; Marhayati, Marhayati; Pamungkas, Satriyo
JUBDIMAS ( Jurnal Pengabdian Masyarakat) Vol 4 No 2 (2025): Artikel Pengabdian September 2025
Publisher : Yayasan Cita Cendikiawan Al Kharizmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/jubdimas.v4i2.394

Abstract

The natural resources available in this village are seasonal tropical fruits, one of which is mango. Mangoes in this village are only used for personal consumption or directly sold to the market fresh. Utilization of mangoes through processing into products has never been done in this village. Therefore, the purpose of this community service is to provide training to farmer groups and training participants to process mangoes into mango dodol products. The method of this community service activity is a structured approach to applying science and technology to solve social problems, involving participatory methods (with the community), training and counseling. The activity begins with observation, interviews, and discussions. After that, the activity continueswith providing materials and counseling, demonstrations, mentoring, and conducting evaluations as input for improving future activities. The ingredients used in this training include sweet mango, honey mango, coconut milk, glutinous rice flour, sugar, milk, and vanilla. All of these ingredients are cooked in a pan over medium heat until the mango dodol is cooked, characterized by a soft texture and is not sticky because the surface of the dodol is oily due to the addition of coconut milk. The assessment results show that participants have been able to make mango dodol. The mango dodol produced during this training was well-liked by participants due to its high hedonic value
Kajian Tepung Jagung yang Dipragelatinisasi Dilanjutkan Fermentasi Terhadap Kadar Glukosa Darah Mencit Yang Diinduksi Aloksan Pratiwi, Rizky Indah; Taufiq, Nurkhaerani; Yanto, Subari; Sukainah, Andi; Putra, Reski Praja
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.656

Abstract

This study aims to determine the effect of modified corn flour through the pragelatinization process followed by Lactic Acid Bacteria (LAB) fermentation on lowering blood sugar levels. This study uses a quantitative description method in the form of experiments by comparing the average value of the mice group given the treatment. he first stage involves mice being grouped into 3 groups, each group contains 7 mice, adapted for 14 days, and measuring blood sugar levels before treatment. The second stage is feeding and treatment for 21 days, standard feed without alloxan injection as a negative control, standard feed with alloxan injection as a positive control, and feed containing modified corn flour through the process of pragelatinization and lactic acid fermentation with alloxan injection as a treatment group. The last stage is the measurement of blood sugar levels on the 21st day. The data analysis techniques used in this study were a normality test and a homogeneity test using IBM SPSS Statistics version 25, followed by a quantitative description in the form of experiments by comparing the mean values of the mice groups given treatment. T he results showed that feed containing modified corn flour through pragelatinization and fermentation of lactic acid bacteria had an effect on reducing blood sugar levels in mice. The group of mice that were given feed containing modified corn flour had lower blood sugar levels compared to the group of mice given standard feed (positive control), obtained at 127 mg/dl with a resulting mice body weight of 23.06 g, and feed consumption of 13.66 g.
Analisis Keaktifan dan Hasil Belajar Siswa Melalui Penerapan Model Kooperatif Tipe Learning Together Pada Mata Pelajaran Keamanan Pangan di SMK SMTI Makassar Karmila; Sukainah, Andi; Novitasari, Ervi
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.672

Abstract

This research is a classroom action study that intends to assess the use of the cooperative learning model of the Learning together type and to enhance the active participation and learning results of SMK SMTI Makassar students. In this research, the independent variable is a cooperative model of the sort of dependent variable pertaining to student learning outcomes and activities. 53 class XI PM I and PM III pupils, for a total of 53 individuals, comprised the study's population. 15 persons compose the sample size. Data on learning outcomes are compiled based on student observations and assessments. As data analysis methods, we use activity formulae, study outcomes, and the normalcy gain test. As a consequence of this research, fifty percent of cycle I students, seventy-three percent of cycle II students, and eighty-two percent of cycle III students demonstrated an increase in vitality. This issue became student learning results in the first cycle at 81 percent, the second cycle at 85 percent, and the third cycle at 92 percent, with normality tests acquired in the first cycle at 0.62 percent, the second cycle at 0.70 percent, and the third cycle at 0.85 percent. Therefore, it can be stated that there is an increase in student learning outcomes that are not competent in activities and learning outcomes, with the exception of the cooperative model where the type of Learning together is applied to food security themes rather successfully.
Pemanfaatan Molase Sebagai Substrat Acetobacter Xylinum Dalam Pengembangan Indikator Perubahan Kesegaran Buah Pisang Mujahidah, Anindita; Sukainah, Andi; Indrayani
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.679

Abstract

The sugar industry, in addition to producing cane sugar, also produces molasses which is the by-product of the sugar bleaching process. This waste still contains a lot of sugar ± 56%. and organic acids. The purpose of this study was to use molasses as a substrate for A. xylinum to be developed as an indicator of banana freshness. Cellulose produced from molasses substrate can be used as material for placing indicators. Freshness indicator has a working principle by observing changes in fruit freshness that are detected due to changes in pH in atmospheric conditions that are increasingly acidic as a result of metabolic activity. The freshness indicator of bananas from cellulose from 20% molasses substrate has different results of changes in the color of the freshness indicator. The method used in this research to apply the BTB compound to the cellulose sheet produced from molasses to be applied to 3 types of bananas (ambon, kepok and raja). Indicators affixed to plantains reach the indicator color change faster than ambon and kepok. Changes in this indicator are in line with physical and chemical changes in bananas which indicate a decrease in freshness. Both in terms of physical and chemical degradation.
Uji Daya Hambat serta Penentuan Minimum Inhibitor Concentration (MIC) Dan Minimum Bactericidal Concentration (MBC) Ekstrak Daun Bidara Terhadap Bakteri Patogen Daris, Ummi Syahda; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.682

Abstract

Bidara leaves contain flavonoids, alkaloids, tannins, phenols and saponins which can act as antibacterial by inhibiting the synthesis of microbial cell walls and disrupting the permeability of microbial cell membranes. This study aims to determine the inhibitory power and minimum concentration of bidara leaf extract (Ziziphus spina-christ L) against pathogenic bacteria including Staphylococcus aureus, Bacillus cereus, Salmonella sp. and Escherichia coli. the concentration used in the inhibition test was 100%, while the Minimum Inhibitor Concentration (MIC) and Minimum Bactericidal Concentration (MBC) handling used concentrations of 100%, 50%, 25%, 12.5%, 6.25%, 3, 12%, and 1.56% where each test was repeated 3 times. The results obtained from this study were that bidara leaf extract was able to inhibit Staphylococcus aureus, Bacillus cereus and Salmonella sp. with medium inhibition power for bacteria while Eschericia coli has weak inhibition power. Furthermore, in the Minimum Inhibitor Concentration (MIC) treatment, the concentration showing the MIC value for Staphylococcus aureus and Bacillus cerus bacteria was 12.5%, while Salmonella sp. MIC value is shown at 25% concentration. While the Minimum Bactericidal Concentration (MBC) purchase value was not obtained because the bacteria were still growing at a fairly high extract concentration.
Co-Authors A. Dwi Asri Yanti A.Mughni Sani Adil Adil, Adil Afiifah, Azzah Agum Marsaude Akram Mukhlis, Andi Muhammad Alamsyah, Andi Amirah Mustarin Amiruddin Amiruddin Amiruddin Hambali Andi Alamsyah Rivai Andi Citra Islamiah Andy Hermawan Annisa, Khaerung Antri Jayadi Asdar Asdar Asis Asis Asnidar Asnidar Badaruddin Anwar BAKHRANI RAUF Basir, Al Qadri Daris, Ummi Syahda Diyahwati Diyahwati Elite Gizwati Samudry Emi Mastura Entengo, Reflin Fadilah, Ratnawaty Faisal Sahruddin Fatma wati Fauzi, Andi Akhmad Febiayanti, Reski Fifi Alfiana Hambali, Amiruddin Herawaty, Indah Heriana Hidayat, Ilman Husain Syam Husni Husni Ibrahim Ibrahim Iin Novianti Nur Ikhwan, A.Fadly Nur Indah Herawati Indrawati, Sriwulan Indrayani INDRAYANI INDRAYANI Indrayani Indrayani Irdan Syam Irma Yulianti Irmayuni, Endang Irwan Irwan Izmi Azhara Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jayadi, Faisal Kadirman Kadirman Karmila Karnila Puspita Sari Khaidir Rahman Lahming Lahming Lahming Lahming Lahming Lahming, Lahming Lahming, Lahming Lestari, Nunik M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Mahfud, Firda Latifah Rahayu Malibun, Fais Bintang Mansur, Suci Rahmadani Marhayati Marhayati Marianti, Marianti Mohamad Ikbal Riski Danial Mohammad WIJAYA Mohammad wijaya Muh. Rais Muhammad Alwi Akbar Muhammad Irfan Muhammad Rais Muhammad Wiharto Muhlis Muhlis Muhsin Muhsin Mujahidah, Anindita Mukhlis, Andi Muhammad Akram Mundariyah, Mundariyah Ninik Rahayu Ashadi Novitasari, Ervi Nuh, Rizqi Nur Indah Nunik Lestari Nunung Nurhidayah Nur Amin Mangka Nur Rahmah Nur Rahmah Nur Rezqi Amaliah Nurbaya Nurbaya, Nurbaya Nurhayati Nurhayati Nurhayati Tanra Nurlaila Nurlaila Nurmila Nurmila Nurmila, Nurmila Nurmila, Nurmila Nurul Charismawaty Sabir Nurul Fuadi Pamungkas, Satriyo Patang Patang Patang Patang Patang Patang Patang, Patang Ponno, Yahya Zeth Putra, Reski Praja Putri Pratiwi Rahman, Khaidir Rahmatulwasyiah, Rahmatulwasyiah Rahmiah, Andi Nur Ramli, Hartini Ratna Sari Ratnawaty Fadilah Ratnawaty Fadilah Rauf, Reski Febyanti Reski Praja Putra Reski Praja Putra Reski Praja Putra reza arianto sultan Rezky Awaliah Rizky Indah Pratiwi, Rizky Indah Rosmawati Rosmawati Saleh, Auliah Alifa Azzahra Sampebua, Delfianti Samsuar, Samsuar Saolan Saolan Sarvika, Devi Satriani Satriani Sinar, Purnama Subari Yanto Sucitra Sucitra Sudarmin, Nur Fajriani Arifuddin Sudirman, Nurafni Apriani sukmawati Sukmawati Sukmawati Sulfiani, Sulfiani Sumardana, Gede Syahri Fadhila Al-Farid Syam, Husain Syamsurijal Syamsurijal Taufiq, Nurkhaerani Tawakal, Intan Syafinaz Mohamen Amin Wahyudi, Rezky Wahyuni, Sri Nur Wijaya, Muhammad Yanti, Devi Novi Yanto, Subari Yanto, Subari Yasa, Wayan Kamar Yasir, Khaerunnisa Yeni Yuliawati Yuli Sasmita Yuliadi Yuliadi Yulianti Yulianti Yunarti Yunarti