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All Journal Jurnal Agercolere AJAD : Jurnal Pengabdian kepada Masyarakat
Rahmandani Lasamadi
Universitas Muhammadiyah Luwuk Banggai
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Social Sciences

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Pengembangan Komoditi Unggulan Dibidang Pertanian dan Potensi Wisata Goa Nurmasita Madina; Ramadhani Chaniago; Agung K. Djibran; Rahmandani Lasamadi; Novianty; Risna Lasopo; Dinda Fira Dwi Sastra; Magfirawati Taiya; Yurita Tangahu; Yuyun Mira Safitri; Gita Wati; Sofyan Padiman; Sarwan Idan
AJAD : Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 1 (2022): MAY 2022
Publisher : Lembaga Mitra Solusi Teknologi Informasi (L-MSTI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.125 KB) | DOI: 10.35870/ajad.v2i1.25

Abstract

The purpose of the Holistic Village Development and Empowerment Program (PHP2D) is to organize and promote the potential of cave tourism and the development of superior commodities such as soybeans, waxy vegetables in Lauwon Village, East Luwuk District, Banggai Regency, Central Sulawesi Province. The implementation method begins with outreach to village officials and target communities who are partners in the activity, then proceeds with structuring the outside of the cave and making a documentary film to promote the potential of cave tourism, training on making soybean coffee and wax vegetable sticks. The conclusions obtained from the implementation of this (PHP2D) are: 1) The community service activities in the form of PHP2D that have been carried out have been successful, the target partners are very enthusiastic in participating in every stage, from structuring village tourism potential to training activities. 2) The implementation of this program can produce outputs in the form of processed products that can be utilized by the community in adding to the family economy for each program participant and the entire village community.
Karakteristik pati dan proksimat dari dua jenis ubi Banggai (Dioscorea alata) terhadap lama dan macam perendaman Ramadhani Chaniago; Rahmandani Lasamadi; Nurmasyita Madina
Jurnal Agercolere Vol 4 No 1 (2022): Jurnal Agercolere
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/jac.v4i1.155

Abstract

Ubi Banggai biasanya diolah dengan cara direbus, digoreng, diparut dan dibuat nalum atau bubur khas Banggai kepulauan yang diolah dengan cara dimasak bersama santan kelapa dan garam. Penelitian ini bertujuan untuk mengetahui karakteristik, kandungan gizi, kandungan pati, dari tepung ubi Banggai terhadap lama dan macam perendaman. Jenis penelitian ini adalah penelitian eksperimen. Parameter yang diukur meliputi uji pati, yaitu tepung ubi Banggai yang dihasilkan diukur masing-masing kadar patinya. Uji proksimat yang dilakukan terhadap tepung ubi Banggai terdiri dari kadar karbohidrat, kadar protein, kadar lemak, kadar air, dan kadar abu. Analisis data penelitian dirancang dengan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan 2 faktor, (3 × 3) × 2 jenis ubi, maka ada 27 kombinasi perlakuan. Dalam penelitian ini faktor pertama menggunakan perbandingan lama perendaman dengan 3 taraf yaitu: L0 = 0 jam; L1 = 12 jam; L2 = 24 jam, sedangkan faktor kedua menggunakan beberapa bahan perendaman yang terdiri dari 3 taraf, yaitu: P1= Menggunakan Air; P2 = Menggunakan NaCl; P3= Menggunakan Na Bisulfit. Hasil penelitian menunjukkan bahwa seluruh kombinasi perlakukan memberikan pengaruh sangat nyata pada kadar pati, kadar abu, protein, lemak, dan karbohidrat, sedangkan kadar air memberikan pengaruh nyata.
Co-Authors Agung K. Djibran Dinda Fira Dwi Sastra Gita Wati Magfirawati Taiya Novianty Nurmasita Madina Nurmasyita Madina Ramadhani Chaniago Risna Lasopo Sarwan Idan Sofyan Padiman Yurita Tangahu Yuyun Mira Safitri