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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
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KAJIAN KUALITAS PERAIRAN PADA LAHAN BUDIDAYA RUMPUT LAUT (EUCHEUMA COTTONI) DI KECAMATAN MANDALLE KABUPATEN PANGKEP Agum Marsaude; Andi Sukainah; Patang Patang
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 4 (2023): Volume 6 No 4 Tahun 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i4.20934

Abstract

Kabupaten Pangkep merupakan salah satu wilayah administratif Sulawesi Selatan yang memiliki wilayah pesisir yang cukup luas. Budidaya rumput laut merupakan salah satu alternatif pemberdayaan masyarakat pesisir di Kabupaten Pangkep dan upaya untuk meningkatkan pendapatan petani khususnya di Desa Mandalle. Kualitas air merupakan faktor yang memegang peranan penting dalam keberhasilan budidaya rumput laut. Faktor fisik, kimia dan biologi badan air merupakan salah satu faktor penentu keberhasilan budidaya rumput laut. Tujuan dari penelitian ini adalah untuk mengkaji kualitas air di lahan budidaya rumput laut E. cottoni di Kecamatan Mandalale Kabupaten Pangkep menurut parameter fisik, kimia dan biologi. Jenis penelitian ini adalah penelitian deskriptif kuantitatif yang menggunakan metode survey. Penelitian ini dilakukan dengan cara mengukur langsung parameter kualitas air di setiap stasiun pengamatan dan pengambilan sampel air laut untuk dianalisis di laboratorium. Hasil pengamatan kualitas air kawasan budidaya rumput laut E. cottoni di Kecamatan Mandalle Kabupaten Pangkep parameter fisika suhu berkisar antara 29,75 oC - 31 oC, kecerahan berkisar antara 26,25 – 28,75 cm dan parameter kimia pH berkisar antara 7,18 – 7,38, salinitas berkisar antara 30,00 – 33,75 ppt, oksigen terlarut berkisar antara 3,55 – 3,57 mg/L, fosfat 0.086 - 0,091 mg/L dan nitrat berkisar antara 0,024 - 0,029 mg/L serta terdapat 15 spesies plankton
Development of Probiotic Products Made From Soy Milk With The Addition of Red Dragon Fruit Extract Concentration As a Source of Antioxidants Wati, Fatma; Jamaluddin, Jamaluddin; Sukainah, Andi
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.64702

Abstract

This research is an experimental study that aims to determine the effect of the concentration of red dragon fruit extract on the quality and antioxidant activity of probiotic soyghurt products or fermented soy milk. This study used an experimental method with a RAL experimental design consisting of 4 treatments and 3 replications. The treatment variable in this study was the addition of red dragon fruit extract with concentrations of K(0%), A(5%), B(10%), and C(`15%), while the observation variable in this study was the total calculation of LAB, protein content, fat content, vitamin C content, pH, total acid, antioxidant activity analysis, and organoleptic testing (color, aroma, texture, and taste). The data obtained from the results of this study were tested for normality and homogeneity using SPSS version 20 software. Then, the analysis was carried out using analysis of variance (ANOVA) and continued with Duncan's further test. Based on the results of normality and homogeneity tests, all data were normally distributed and homogeneous. Based on the analysis of variance ANOVA obtained Fcount>Ftable 5% level. This shows that all treatments have a significant effect on the observed variables in the study. The results showed that treatment C was the best treatment because it was preferred by the panelists with a total BAL value of 11.23 Log Cfu/ml, 6.1% protein content, 5.32% fat content, 0.09% vitamin C, pH 4.65. , total acid 1.74%, and antioxidant activity 62.95%.
Utilization of Bacillus subtilis Culture for Fermentation of Arabica Coffee (Coffea arabica) from Toraja Regency Asdar, Asdar; Patang, Patang; Sukainah, Andi
Journal of Agroscience Indonesia Vol 1, No 2 (2023): November
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i2.56291

Abstract

The aim of this research was to determine the effect of giving Bacillus subtilis concentrations on caffeine levels and the physicochemistry of Arabica coffee beans. This study used a Complete Randomized Design (RAL) where the concentration of B. subtilis was 0%, 1%, 2%, 3%, 4%, 5%. Variables observed in this study included total plate numbers (ALT), total titrated acid (TAT) and pH, as well as arabica coffee bean tests (water and caffeine content). The results of this study show that B. subtilis affects ALT, TAT, pH, water content and caffeine content of fermented liquid in arabica coffee beans. The lowest caffeine content of arabica coffee beans is made from arabica coffee beans added 5% B. subtilis during fermentation with a caffeine content of 1.34%.
Analysis of the Degradation of Nutritional and Bioactive Components of Purple Sweet Potato during Drying into Flour Using Cabinet Dryer Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Yulianti, Yulianti; Annisa, Khaerung
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47678

Abstract

Sweet potato has the potential to be developed as a source of raw material for making flour to substitute the use of wheat flour. The sweet potatoes used in this study as flour were sweet potatoes with purple flesh. Processing of purple sweet potato into flour can be done through the drying process. The purpose of this study was to evaluate the effect of the temperature used in the cabinet dryer on the rate of degradation of the nutritional components and bioactive components of purple sweet potato during the flouring process. Purple sweet potato is cleaned and made into chips with a size of ± 2 mm and then dried in a cabinet dryer. The variables in this study were temperature (50 ºC, 55 ºC, 60 ºC) and drying time (1, 2, 3, 4, 5, 6, 7, 8 hours). Each treatment was repeated 3 times and observed for water content, total sugar, reducing sugar, beta-carotene, anthocyanins, polyphenols, and antioxidant activity. Data were analyzed using a Completely Randomized Factorial Design followed by Duncan's Test. The results showed that temperature and drying time had a significant effect on the nutritional and bioactive components of purple sweet potato during the drying process. A temperature of 60 ºC can be recommended as one of the temperatures used to dry purple sweet potatoes with a drying time of 5 hours. At this temperature and drying time, the anthocyanin content and antioxidant activity still have their biological properties. The characteristics of purple sweet potato slices in this treatment were 9.62% water content, 0.84% total sugar, 0.52% reducing sugar, 0.74% beta-carotene, 25.25% anthocyanins, 4.93% polyphenols, and 2.29% antioxidant activity.
Effectiveness of Using Natural Coagulants in Making Koro Pedang Tofu Sudarmin, Nur Fajriani Arifuddin; Syam, Husain; Sukainah, Andi
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.63295

Abstract

Tofu is a processed food product whose raw material uses soybeans. The purpose of the research conducted was to determine the effectiveness of the addition of natural coagulants in the form of lime and starfruit in the manufacture of tofu with substitution of koro pedang. The research method used is a quantitative method using a two-factor factorial design and three replications. The concentration of natural coagulants in this study were 5% and 7% lime and 20% and 40% starfruit wuluh. This study produced water content values ranging from 70.53-82.31%, cyanide acid levels ranged from 5.77-8.95 mg/kg, protein levels ranged from 9.53- 16.30% and hedonic divided into two, namely hedonic quality in raw tofu includes color ranging from 3.25-3.56%, texture ranging from 3.21-3.68% and aroma ranging from 3.19-3.67% while hedonic quality in fried tofu includes color ranging from 3.20-3.57%, texture ranging from 3.08 - 3.59%, aroma ranging from 3.39-3.73% and taste ranging from 3.43-3.77%. Furthermore, the resulting normality test shows that the data is normally distributed with the Shapiro-Wilk value obtained which is> 0.05 and the homogeneity test shows a significant value which is> 0.05.
Pengaruh Suhu dan Waktu Penyangraian Terhadap Kadar Kafein dan Mutu Sensori Kopi Liberika (Coffea liberica) Bantaeng heriana; Sukainah, Andi; Wijaya, Muhammad
JURNAL PATANI: Pengembangan Teknologi Informasi dan Pertanian Vol 6 No 1 (2023): PATANI VOL 6 NOMOR 1 : FERBUARI 2023
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/patani.v6i1.442

Abstract

Abstrak Kopi liberika tersebar luas di Sulawesi Selatan, khususnya di Bantaeng. Namun, penanganan kopi yang tidak tepat dapat mempengaruhi kualitas kopi dan rasa yang dihasilkan. Salah satu proses terpenting dalam meningkatkan kualitas kopi dan menciptakan cita rasa yang nikmat adalah proses penyangraian dan penggunaan suhu serta waktu penyangraian harus diperhatikan. Tujuan dari riset ini adalah mengetahui pengaruh suhu dan waktu sangrai terhadap sifat fisikokimia dan mutu sensori kopi liberika. Riset ini mempergunakan eksperimen dengan pendekatan kuantitatif. Rancangan Acak Lengkap (RAL) pola faktorial dipergunakan dipergunakan dengan perlakuan variasi suhu sangrai 180, 200, dan 220˚C, dengan waktu 10, 12, dan 14 menit. Sejumlah variabel penelitian ini diantaranya kopi hedonik Liberica, gula total, kadar abu, kadar kafein, pH, kadar air dan rendemen. Data yang didapat lalu dianalisa dengan sidik ragam dan uji lanjut DMRT (Duncan Multiple Rate). Penelitian menghasilkan perlakuan variasi suhu dan waktu penyangraian mempengaruhi rendemen, kadar air, pH, kadar kafein, kadar abu, total gula, warna, aroma, dan rasa kopi liberika. Tapi suhu penyangraian tidak berpengaruh pada kadar abu kopi bubuk liberika. Suhu pemanggangan 220°C selama 14 menit adalah perlakuan yang dinilai paling baik dalam menghasilkan sifat fisikokimia dan hedonik kopi liberika, yaitu dengan rendemen 83.3%, kadar air 2.10%, pH 5.61, kadar kafein 0.83%, kadar abu 4.40%, total gula 4.63%, rasa 4.01 (suka), aroma 4.28 (suka), dan warna 4.34 (suka)
Pengaruh Penambahan Madu Sebagai Sumber Karbon terhadap Fermentasi Spontan Biji Kopi Arabika Di Kabupaten Bantaeng Yuli Sasmita; Sukainah, Andi; Wijaya, Muhammad
JURNAL PATANI: Pengembangan Teknologi Informasi dan Pertanian Vol 6 No 1 (2023): PATANI VOL 6 NOMOR 1 : FERBUARI 2023
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/patani.v6i1.456

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh penambahan madu selama fermentasi terhadap kadar kafein dan kandungan mutu kimia biji kopi arabika yang dihasilkan. Penelitian dilakukan dalam bentuk percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan konsentrasi perlakuan berdasarkan berat keseluruhan kopi : air (1:1) yaitu kontrol, 2%, 4%, 6%, 8%, 10%, 12% dan 14%. Pengamatan dilakukan saat fermentasi yaitu ALT, TAT dan nilai pH serta kadar air dan kadar kafein biji kopi. Perlakuan dengan penambahan madu yang memiliki kadar kafein terendah akan dilakukan analisis mutu pada biji kopi seperti kadar abu, kadar protein, total asam tertitrasi, nilai pH, aktivitas antioksidan, polifenol, total gula dan gula reduksi. Data analisis menggunakan aplikasi SPSS 22. Hasil penelitian menunjukkan bahwa penambahan konsentrasi madu berpengaruh terhadap kadar kafein dan kadar air biji kopi Arabia. Perlakuan terbaik yaitu penambahan konsentrasi madu 14% dengan nilai kadar kafein 2,26%, TAT 0,39%, nilai pH 3,96%, kadar air 9,63%, kadar abu 3,50%, kadar protein 0,48%, aktivitas antioksidan 18,47%, polifenol 82,19%, total gula 4,13% dan gula reduksi 1,56%.
PEMANFAATAN BAKTERI ASAM LAKTAT INDIGENOUS KOPI ROBUSTA SEBAGAI STARTER PADA FERMENTASI KOPI ARABIKA ASAL TORAJA Sukmawati; Patang; Sukainah, Andi
JURNAL PATANI: Pengembangan Teknologi Informasi dan Pertanian Vol 6 No 2 (2023): PATANI VOL 6 NOMOR 2 : SEPTEMBER 2023
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/patani.v6i2.532

Abstract

Penelitian ini berupa penelitian eksperimen yang bertujuan untuk mengetahui pengaruh penambahan bakteri asam laktat indigenous terhadap mutu kimia kopi arabika hasil fermentasi. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) meliputi 3 perlakuan penambahan bakteri asam laktat indigenous yaitu perlakuan kontrol (0%), 4%, dan 5% menggunakan fermentasi basah selama 48 jam fermentasi. Parameter pengujian yaitu kadar abu, protein, total gula, gula reduksi, total asam tertitrasi, derajat keasaman, polifenol, dan antioksidan. Analisis data menggunakan program aplikasi IBM SPSS Versi 22.0. Penelitian ini memberikan hasil bahwa konsentrasi bakteri asam laktat berpengaruh terhadap total gula, gula reduksi, total asam tertitrasi, pH, Polifenol, dan antioksidan biji kopi arabika, namun tidak berpengaruh pada kadar abu dan protein biji kopi arabika. Perlakuan terbaik yaitu penambahan bakteri asam laktat indigenous 5% dengan kadar abu 3,32%; protein 0,84%, total gula 5,9%; gula reduksi 1,95%; TAT 0,41%; pH 6,3, polifenol 44,8%; dan antioksidan 19,5%.
PKM Sosialisasi Penerapan Proyek Penguatan Profil Pelajar Pancasila (P5) Kurikulum Merdeka di Sekolah Yayasan Kemala Bhayangkari Makassar Putra, Reski Praja; Sukainah, Andi; Fadilah, Ratnawaty; Mustarin, Amirah; Hambali, Amiruddin
Seminar Nasional Pengabdian Kepada Masyarakat SEMINAR NASIONAL 2023:PROSIDING EDISI 6
Publisher : Seminar Nasional Pengabdian Kepada Masyarakat

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

Abstract

Abstrak – Kurikulum merdeka merupakan pengembangan dari kurikulum darurat yang bertujuan untuk memulihkan sistem Pendidikan di Indonesia pasca pandemic Covid 19.  Kurikulum merdeka lebih memfokuskan pada Pendidikan karakter yang berlandaskan Pancasila melalui konsep Profil Pelajar Pancasila. Perbedaan utama kurikulum merdeka dengan kurikulum lain yaitu kokurikuler didasarkan pada pengerjaan proyek sebagai wujud penguatan karakter Profil Pelajar Pancasila dan softskill. Sekolah Kemala Bhayangkari Makassar merupakan salah satu sekolah yang ingin menerapkan kurikulum merdeka dalam proses pembelajaran. Namun, informasi mengenai kurikulum merdeka khususnya kegiatan yang berkaitan dengan Proyek Penguatan Profil Pelajar Pancasila (P5) masih kurang. Oleh karena itu, tim pengabdian dari Program Studi Pendidikan Teknologi Pertanian berupaya melakukan sosialisasi penerapan proyek penguatan profil pelajar pancasila (P5) kurikulum merdeka. Tujuan kegiatan pengabdian ini adalah pengenalan kurikulum merdeka, khususnya Proyek Penguatan Profil Pelajar Pancasila (P5) bagi guru-guru di sekolah yayasan Kemala Bhayangkari. Metode yang digunakan adalah observasi, penyuluhan, dan pendampingan. Hasil dari kegiatan pengabdian ini menunjukkan pemberian informasi mengenai penerapan Proyek Penguatan Profil Pelajar Pancasila (P5) mampu meningkatkan pemahaman guru dan kemampuan guru dalam mendesain proyek P5 di Sekolah Kemala Bhayangkari Makassar.Kata kunci: Kurikulum Merdeka, Pancasila, P5, Kemala Bhayangkari, .
Optimalisasi Fungsi Lahan Pekarangan pada Permukiman Wilayah Pesisir Melalui Budidaya Tanaman Sayur-Sayuran Lestari, Nunik; Samsuar, Samsuar; Rahman, Khaidir; Novitasari, Ervi; Hambali, Amiruddin; Sukainah, Andi; Putra, Reski Praja; Mukhlis, Andi Muhammad Akram; Hidayat, Ilman
Abdi Techno Jurnal AbdiTechno, Vol. 2, Nomor 1, Januari 2022
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/abditechno.v2i1.576

Abstract

The yard is part of the house that is multifunctional and can provide positive benefits and can even support the needs of the family. One of the productive activities in the yard is to cultivate vegetables. However, most of the yards in coastal villages, such as Laikang Village, have not maximized their function and it is difficult to cultivate vegetables. As a solution, a method is needed to support plant cultivation activities in Laikang Village. This service activity aims to provide cultivation training and the manufacture of hydroponic and verticulture installations for groups of housewives in Laikang Village. This community service activity is carried out using the rapid rural appraisal (RRA) and participatory learning and action (PLA) methods, with the stages of activity in the form of presentation of material related to the theme of the activity, demonstration and direct practice by participants, mentoring, and evaluation. From the series of activities, it can be seen that the people of Laikang Village are very enthusiastic and interested in the technology introduced. This is indicated by the high level of participation and activeness of the participants. In addition, there has been a change in the behavior of the Laikang Village community to take advantage of their previously poorly maintained yard, but has now become a productive yard. This vegetable cultivation activity is also still being continued by the participants independently after the training activities, which indirectly indicates the mastery of knowledge and skills, as well as the achievement of the main goals of service activities.
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