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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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Analisis Kualitas Nastar Dengan Penambahan Tepung Ubi Jalar Ungu Hasil Pengeringan Cabinet Dryer Suhu 60oc Sukainah, Andi; Putra, Reski Praja; Fadilah, Ratnawaty
Indonesian Journal of Fundamental Sciences Vol 9, No 2 (2023)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ijfs.v9i2.54382

Abstract

Abstrak. Ubi jalar (Ipomoea batatas) merupakan salah satu tanaman palawija yang banyak terdapat di Indonesia. Ubi jalar ungu memiliki kandungan gizi yaitu 1,1% serat, 18,2% pati, 0,4% gula reduksi, 0,6% protein, 0,70 mg zat besi dan 20,1 mg provitamin C serta mengandung komponen bioaktif yaitu antosianin sebanyak 150,7 mg.  Pengolahan ubi jalar menjadi tepung dapat menghasilkan suatu bentuk olahan produk pangan yang berbeda sehingga mudah diaplikasikan dalam kehidupan sehari-hari. Tepung ini tepat digunakan untuk membuat cookies dan kue-kue kering. Dalam penelitian ini nastar akan dibuat dari tepung ubi jalar ungu. Karena ubi jalar ungu mempunyai pigmen warna ungu yang alami sehingga dapat mempercantik tampilan nastar. Oleh karena itu penelitian mengenai analisis kualitas nastar dengan penambahan tepung ubi jalar ungu hasil pengeringan cabinet dryer suhu 60oc perlu dilakukan. Hasil penelitian menunjukkan penambahan tepung ubi jalar ungu dengan berbagai perlakuan memberikan pengaruh nyata terhadap kadar air, kadar abu dan kadar lemak nastar ubi jalar ungu yang dihasilkan. Penambahan tepung ubi jalar ungu 100% merupakan perlakuan terbaik pada parameter kadar air, kadar abu dan kadar lemak dan penambahan tepung ubi jalar ungu memberikan pengaruh nyata terhadap mutu hedonik nastar yang dihasilkan. Penambahan tepung ubi jalar ungu 50% merupakan perlakuan yang disukai panelis, baik dari segi rasa, aroma dan tekstur. Sedangkan pada parameter warna panelis lebih menyukai perlakuan 75%.
Isolasi dan Identifikasi Mikroba Amilolitik Selama Fermentasi Spontan Pisang Kepok (Musa paradisiaca) Yasir, Khaerunnisa; Sukainah, Andi; Mustarin, Amirah
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1046

Abstract

This research is an experimental study that aims to determine the results of microbial isolation during spontaneous fermentation of kepok bananas and to determine the results of amylolytic activity tests during spontaneous fermentation of kepok bananas. The number of microbes that were isolated and identified during spontaneous fermentation of banana kepok were 21 isolates, there were 15 isolates which of were yeast types and 6 isolates from bacteria. Microbes with yeast types have 3 shapes, namely round, oval, and cylindrical. The types of bacteria produced were 4 isolates with Gram-positive characteristics, 2 isolates that produced endospores, and 2 isolates with positive catalase. The test results of the microbial amylolytic activity of yeast and bacterial isolates obtained during the spontaneous fermentation of kepok bananas showed 16 isolates capable of hydrolyzing starch, 14 isolates from yeast, and 2 isolates from bacteria. Of the 16 isolates, AT3I5, AT9I3, and AT9I1 had the ability to hydrolyze starch at 11.2 mm, 10 mm, and 9.4 mm, respectively. It was recommended for further testing.
Pemanfaatan Anggur Laut (Caulerpa racemosa) Sebagai Minuman Fungsional Dengan Penambahan Kayu Manis Sarvika, Devi; Jamaluddin, Jamaluddin; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1294

Abstract

This study aims to determine whether there is an effect of adding cinnamon powder to the sea grape functional drink produced. The treatment of adding cinnamon powder consisted of 4 levels, namely without adding cinnamon powder (K), adding 1.5g cinnamon powder (A), adding 2g cinnamon powder (B), and adding 2.5g cinnamon powder (C). By repeating 3 times. The observed variables consisted of tests of functional properties (polyphenols and antioxidants) and hedonic quality (color, aroma and taste) of the functional drink produced. It can be concluded that the addition of cinnamon powder concentration affects the functional properties and hedonic quality of the sea grape functional drink produced. The best sea grape functional drink is produced by adding 2.5g cinnamon powder. This concentration has a polyphenol content of 11.36% and an antioxidant content of 31.66%. The resulting sea grape functional drink with the addition of cinnamon also received good acceptance from the panelists.
Pengembangan Metode Evaluasi Pembelajaran Berbasis Quizizz Berbantuan E-Modul dalam Menunjang Kegiatan Pembelajaran di Kelas X APAPL SMKN 9 Makassar Afiifah, Azzah; Sukainah, Andi; Rahman, Khaidir
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1405

Abstract

In the learning process, the success or failure of the delivery of material carried out is measured in giving tests or evaluations. Evaluation is one of the important aspects of the learning process. One of the evaluation media that can be used is quizizz. This study aims to develop and analyze the results of validation and student responses to the use of evaluation media. The media developed is a quizizz-based evaluation tool with the help of e-modules. This research uses a research and development (R&D) approach with the ADDIE development model. The subjects of the study were 23 class X students majoring in Brackish Water and Sea Fisheries Agribusiness (APAPL) SMKN 9 Makassar, media experts, and material experts. The results showed: (1) The validation assessment of media experts obtained an average value of 3.69 and 3.87. (2) The material expert validation assessment obtained an average score of 4.0 and 4.0. Based on the average validation scores of the two experts, it can be said that the evaluation tool is declared feasible to use because it is in the very valid category. (3) The average result response of 12 small group students amounted to 81.83 who were in the very good category. (4) The average result response of 23 large group students amounted to 84.56 who were in the very good category. Based on the average scores of the two group trials, it can be stated that the development of evaluation tools is declared feasible for use and is in the very good category to be applied.
Uji Efektivitas Bakteri Asam Laktat yang diisolasi dari Cairan Fermentasi Biji Kopi Robusta (Coffea Canephora) Sebagai Kandidat Probiotik Yanti, Devi Novi; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1710

Abstract

This research is an experimental study that aims to determine the lactic acid bacteria (LAB) isolated from the fermented liquid of robusta coffee beans as probiotic candidates. Parameters observed in the probiotic potency test of LAB isolates were antimicrobial activity, tolerance to pH conditions of gastric, intestinal and bile salts as well as autoaggregation and coaggregation. The results showed that from 10 isolates of lactic acid bacteria, 3 isolates were obtained, namely BT0I5, BT3I7 and BT48I1 which have the potential to be probiotic candidates because they meet the criteria as probiotics, namely having antimicrobial activity against pathogenic bacteria (Bacillus cereus and Salmonella), able to survive in gastric acid pH conditions, intestinal pH and bile salts and has positive autoaggregation ability against Lactobacillus casei and Lactobacillus plantarum and positive coaggregation against test bacteria, namely Bacillus cereus and Salmonella by forming a precipitate at the bottom of the tube and the supernatant looks clear
Fortifikasi Jamur Tiram Putih (Pleurotus Ostreatus) dalam Pengembangan Produk Roti Tawar Rahmatulwasyiah, Rahmatulwasyiah; Sukainah, Andi; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.4598

Abstract

Oyster mushrooms can be used as a substitute for other sources of calcium, phosphorus and iron, and can be used as a nutrient-rich food. Processing of white bread is one of the foods that is easily accepted by Indonesian people. This study aims to determine the effect of oyster mushroom fortification on the chemical and organoleptic properties of the resulting white bread. This study used an experimental methodology with a completely randomized design with three replications. 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. The results of this study indicate that the best treatment is white bread using the addition of 25% oyster mushrooms with a moisture content of 29.02%, ash content of 2.36, protein content of 8.55%), fat content of 8.05%, carbohydrate content of 51, 99%, calcium level 3743.13 mg/kg), phosphorus level 1258.85 mg/kg), and iron level 8.83 mg/kg). The color organoleptic test value on white bread with the best treatment was the addition of 25% oyster mushrooms, the color value was 3.56%, the aroma value on white bread was 3.36%, the texture value on white bread was 3.5%, and the taste value on white bread bargain 3.54%.
Design of A Pepper Washing Machine From A Modified 2-Tube Washing Machine Basir, Al Qadri; Sukainah, Andi; Akram Mukhlis, Andi Muhammad
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.v2i1.66871

Abstract

This research aims to modify a 2-tube washing machine into a pepper washing machine. You can find out the percentage of peeled and unpeeled seeds as well as the capacity of the tool. The form of research used is research and development (R&D), which aims to develop or modify an existing product. The data analysis technique used in this research is quantitative data analysis technique. The research results concluded that the capacity and percentage level of success of the tool had a capacity of 7 kg in 11.5 minutes or 0.61 kg in 1 minute, with a percentage of peeled pepper seeds of 98.22 percent and pepper seeds not peeled of 1.78 percent. Based on the conclusions of the research results, it is recommended: Make modifications to the net, so that when washing pepper it does not enter between the net gap and the washing tub. Study of the loading system to make it easier to put pepper into the washing tub and unloading so that the seeds can easily come out of the washing tub. Carry out a washing test on a larger cycle.
PELATIHAN PEMBUATAN PUPUK ORGANIK BERBAHAN BAKU LIMBAH PERTANIAN DAN LIMBAH ORGANIK RUMAH TANGGA DI DESA BATULAYA KABUPATEN TINAMBUNG SULAWESI BARAT Putra, Reski Praja; Indrayani; Sukainah, Andi; Nur Rahmah; Rivai, Andi Alamsyah; Lestari, Nunik; Rauf, Reski Febyanti
Haga : Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1 (2023): Haga: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Nias Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57094/haga.v2i1.927

Abstract

Desa Batulaya dapat ditemukan di Kecamatan Tinambung Kabupaten Polewali Mandar di provinsi Sulawesi Barat. Tahap pertama yang dilakukan untuk melakukan kerjasama dengan mitra adalah tahap observasi. Diketahui bahwa pertanian dan peternakan merupakan mata pencaharian utama mereka. Selama bertani, penggunaan pupuk merupakan salah satu masalah yang dikeluhkan oleh mitra. Hasil diskusi yang dilakukan selama proses observasi menunjukkan mitra sangat antusias ingin mengetahui pembuatan pupuk alternatif yang cukup murah serta dapat memperbaiki tekstur tanah dan menghasilkan hasil panen yang optimal. Produksi pupuk organik yang diolah dari limbah hasil pertanian lokal dan limbah organik rumah tangga merupakan jawaban atas kesulitan yang dihadirkan dalam proyek pengabdian masyarakat ini. Metode pelaksanaan dilakukan melalui penyuluhan dan pemberian materi, demonstrasi, serta pendampingan dan evaluasi. Pembuatan pupuk organik dalam kegiatan pengabdian pada masyarakat ini bersumber dari bahan-bahan yang mudah diperoleh di Desa Batulaya, terdiri dari batang pisang, buah dan sayuran busuk, makanan sisa, jerami padi, daun gamal, daun lamtoro, kotoran sapi, dan air cucian beras. Sumber karbon sederhana yang digunakan adalah larutan gula merah yang telah diencerkan dengan memanfaatkan effective microorganism 4 (EM4) sebagai biokultivator. Metode yang dilakukan yaitu fermentasi anaerob secara mikroaerofilik menggunakan terpal atau ember sebagai wadah fermentasi. Proses fermentasi dilakukan selama 2 minggu. Berdasarkan evaluasi, peserta kegiatan pengabdian masyarakat di Desa Batulaya mampu secara mandiri melakukan proses pembuatan pupuk organik berbasis limbah pertanian dan limbah organik rumah tangga dengan memanfaatkan EM4 sebagai biokultivator. Pupuk organik yang dihasilkan berwarna kehitaman dengan aroma yang menyerupai khas tanah.
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.
Co-Authors A. Dwi Asri Yanti A.Mughni Sani Adil Adil, Adil Afiifah, Azzah Agum Marsaude Akram Mukhlis, Andi Muhammad Amirah Mustarin Amiruddin Amiruddin Amiruddin Hambali Andi Alamsyah Andi Alamsyah Rivai Andi Citra Islamiah Andi Muhammad Akram Mukhlis Andi Yasir Amsal Andy Hermawan Annisa, Khaerung Antri Jayadi Asdar Asdar Asis Asis Asnidar Asnidar Badaruddin Anwar BAKHRANI RAUF Basir, Al Qadri Daris, Ummi Syahda Dewi Puspita Sari Diyahwati Diyahwati Elite Gizwati Samudry Emi Mastura Entengo, Reflin Fadilah, Ratnawaty Faisal Sahruddin Fatma wati Fauzi, Andi Akhmad Fifi Alfiana Hambali, Amiruddin Hartini Ramli 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 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 Febiayanti 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