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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Jurnal Pengabdian Magister Pendidikan IPA Abditani : Jurnal Pengabdian Masyarakat Jurnal Bastra (Bahasa dan Sastra) Cakrawala Listra : Jurnal Kajian Sastra, Bahasa, dan Budaya Indonesia Jurnal Sains dan Teknologi Pangan
sri - wahyuni
Universitas Halu Oleo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice

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Peningkatan Ekonomi Masyarakat Melalui Optimalisasi Potensi Lokal di Kabupaten Muna, Sulawesi Tenggara Sri Wahyuni; Nanik Hindariantiningsih; Nani Yuniar; Selamet Aku; Destika Sepang Arunglangi; Aulia Ramadhani Rahim; Jusri Lambe
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 1 (2026): Januari - Maret 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i1.14043

Abstract

Abstract: This Thematic Community Service Program aims to improve the economy of the community in Bone-Bone Village, Muna Regency, Southeast Sulawesi, through optimizing local potential. The main problem is the lack of community knowledge for processing local plantation products, such as bananas, cassava, and coconuts, into products of economic value. The implementation method includes three stages: preparation (coordination with village officials and collection of materials), extension (presentation of local food diversification materials and processing technology), and practical training (production of products with the community). Eight main activities carried out include food processing (banana flour and brownies, cassava flour and brownies, antioxidant coconut oil, and young coconut isotonic drinks) and sustainable agriculture (plant pesticides, organic fertilizer from household waste, liquid organic fertilizer from rice washing water, and extension on soil fertility and conservation). The program results showed high community enthusiasm, with 20-30 participants per activity. The products were of good quality and received positive feedback when exhibited at the Muna Bersemarak Festival and during the Governor of Southeast Sulawesi's visit. The community successfully acquired new skills in local food processing and environmentally friendly agricultural practices. This program had a significant impact in empowering the community to utilize local potential as a sustainable MSME business opportunity. It was concluded that optimizing local potential through knowledge transfer and appropriate technology can be a catalyst for economic development in coastal communities based on local resources.
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Sri Wahyuni; Andi Khaeruni; Ilian Elvira; Andi Dahlan; Fatahu Fatahu; Maysya Sarwa Usnul F
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).
Co-Authors - - hartini Afa, Musadia Agung Gema Ramadhan andi - khaeruni Andi Dahlan andi Dahlan Andi Khaeruni Andi Khaeruni Aulia Ramadhani Rahim Bulawan, Juniaty Arruan Destika Sepang Arunglangi Dilla Rahmawati Ernawati Ernawati Faika Burhan Fatahu Fatahu Febriana Muchtar Fitrah Adelina Haerullah Husain Hasbiadi Hasbiadi Ilian Elvira Isra Djabbar Jusri Lambe La Mpia La Ode Muhsafaat Maysya Sarwa Usnul F Nani Yuniar Nanik Hindariantiningsih Natsir Sandiah Prihantini, Campina Illa RH. Fitri Faradilla Sarinah Sarinah Selamet Aku Widya Komalasari