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All Journal BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara Bioscientist : Jurnal Ilmiah Biologi Quagga: Jurnal Pendidikan dan Biologi Sasambo: Jurnal Abdimas (Journal of Community Service)
Titik Suryani
Universitas Muhammadiyah Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Public Health Social Sciences

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ECOPOUNDING SEBAGAI TEMA PROYEK MERDEKA BELAJAR SISWA SMP MUHAMMADIYAH AL-KAUTSAR GUMPANG KARTASURA Triastuti Rahayu; Titik Suryani; Guntur Nurcahyanto; Rina Astuti; Erma Musbita Tyastuti; Siti Kartika Sari; Muhamad Wisnu
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2023): Volume 4 Nomor 4 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i4.18562

Abstract

SMP Muhammadiyah Al Kautsar Kartasura akan menerapkan proyek merdeka belajar pada semester II 2022/2023 dengan tema kewirausahaan (KWU), tetapi sekolah belum siap karena ketiadaaan tutor.  Tim P2AD UMS menawarkan topik ecoprint sebagai tema KWU karena mempunyai praktisi di bidang tersebut. Tujuan kegiatan ini adalah membekali ketrampilan KWU bagi siswa-siswa SMP Muhammadiyah Al Kautsar Gumpang Kartasura dalam membuat batik alami menggunakan teknik ecopounding. Obyek kegiatan adalah seluruh siswa kelas VII. Tahapan kegiatan diawali dengan sosialisasi, penyiapan materi, bahan, dan alat, pelaksanaan, penilaian, dan perlombaan. Data yang dikumpulkan berupa nilai proses dan hasil kerja siswa yang ditabulasi menjadi nilai Projek Penguatan Profil Pelajar Pancasila (P5) dalam rapor, nilai produk, dan evaluasi kegiatan menggunakan angket.  Pendampingan secara langsung oleh tim P2AD UMS di sekolah dilakukan sebanyak 4 kali dan pemberian video tutorial melalui youtube. Hasil nilai P5 menunjukkan ketrampilan siswa dengan kategori “SB” (sangat berkembang) sebanyak 64,52-96,77% dan kategori “BSH” (berkembang sesuai harapan) sebanyak 3,23-35,48%, sedangkan nilai produk menunjukkan kategori cukup dengan nilai 70-80 sebanyak 45% dan 12% dengan nilai >80. Hasil evaluasi menunjukkan bahwa 71% siswa mengalami peningkatan ketrampilan menggunakan teknik ecopounding dan 76% siswa menyatakan bahwa video tutorial sangat membantu siswa. Kegiatan pengabdian P2AD terlaksana sesuai rencana dengan beberapa penyesuaian. Hasil penilaian P5 komponen kreativitas sudah mencapai 96,77% tetapi nilai produk masih cukup dan kegiatan ini dapat meningkatkan ketrampilan siswa untuk mempraktekkan teknik ecopounding.
Aktivitas Antioksidan dan Kualitas Organoleptik Kombucha Daun Ciplukan pada Variasi Jenis Gula dan Lama Fermentasi Seyla Dk Rindiani; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 6 No 2 (2023): BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v6i2.6884

Abstract

This research aims to determine the antioxidant activity of ciplukan leaf kombucha on variations in sugar type and fermentation time and to determine the organoleptic quality of ciplukan leaf kombucha on variations in sugar type and fermentation time. The research method used was descriptive quantitative and qualitative using experimental methods and a Completely Randomized Design with 2 factors with 3 replications. The results of the research showed that the antioxidant activity of ciplukan leaf kombucha was highest in the G1F2 treatment (225 grams of ciplukan leaf kombucha with palm sugar and 7 days of fermentation), namely 47.4%. Meanwhile, the highest organoleptic quality of ciplukan leaf kombucha in the G1F2 treatment (225 gram palm sugar ciplukan leaf kombucha and fermentation time of 7 days) was that it had a pleasant taste, sour taste, had a typical kombucha aroma and was brown in color. In conclusion, the type of sugar has no significant effect on the antioxidant activity of ciplukan leaf kombucha and the fermentation time has a significant effect on the antioxidant activity of ciplukan leaf kombucha. Keywords: Antioxidant Activity, Ciplukan Leaves, Fermentation, Kombucha
Kadar Total Asam dan Sifat Organoleptik Kefir Kombinasi Ekstrak Buah Sukun dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi Firda Amanah; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 7 No 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.10136

Abstract

The aim of this research was to determine the total acid content and organoleptic quality of kefir combined with breadfruit extract and skim milk, with variations in the type of sugar and fermentation time. This research method uses a Completely Randomized Design (CRD) with two factors. The first factor is the variation in the type of sugar (G): granulated sugar (G1) and ant sugar (G2), and the second factor is the fermentation time (F): 36 hours (F1) and 48 hours (F2). The results of the research showed that the best total acid content in kefir combined with breadfruit extract and skim milk was found in the G1F1 treatment (30 grams of granulated sugar + 36 hours of fermentation time) of 0.76% with a pH of 3.3. The best organoleptic quality of kefir combined with breadfruit extract and skim milk is found in the G1F2 treatment (30 grams of granulated sugar + 48 hours of fermentation time) with a sour taste, white color, pleasant aroma, soft texture, and a favorable level of preference. Keywords: Type of Sugar, Total Acid Content, Kefir, Fermentation Time, Probiotic Drink, Breadfruit
Kualitas Kefir Kombinasi Susu Kacang Tunggak dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi Fransiska Fransiska; Titik Suryani
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 7 No 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.10569

Abstract

This research aims to determine the quality (total acid content and organoleptic properties) of kefir combined with cowpea milk and skim milk with variations in sugar and fermentation time. The research used experimental methods and a completely randomized design (CRD) with two factors. Factor I is variations in the type of sugar (G), granulated sugar, and ant sugar. Factor II is the variation in fermentation time (L) between 36 hours and 48 hours. The results of the research showed that the best total acid content of kefir combined with cowpea milk and skim milk was 0.96%, pH 3.5, in the G1L1 treatment (granulated sugar + 36-hour fermentation time). The best organoleptic quality of kefir was in the G1L1 treatment (granulated sugar + fermentation time of 36 hours), with a pleasant aroma, sour taste, less viscousness, and a white color. Keywords: Cowpea, Kefir, Organoleptic, Skim Milk, Total Acid
Pemberdayaan Siswa SMP Muhammadiyah 7 Program Unggulan Colomadu Karanganyar Dalam Program Pilih Pilah dan Pulih Sampah Santhyami Santhyami; Efri Roziaty; Triastuti Triastuti; Rahayu Rahayu; Endang Setyaningsih; Titik Suryani; Ima Aryani; Siti Kartika Sari; Eriza Putri Ayu Ning Tias; Feby Istifarini; Bagas Adityaradja; Muhammad Reisa Andika; Muhammad Galih Wicaksono; Arum Dyah Ripdiyanti
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 4 No. 2: May 2022
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v4i2.664

Abstract

SMP Muhammadiyah 7 (Mutu) Program Unggulan Colomadu, Karanganyar, Jawa Tengah berorientasi pada lingkungan dengan adanya program Jumat Bersih dan partisipasi pada kegiatan Bank Sampah. Walaupun sudah ada program berbasis lingkungan, kesadaran siswa terhadap isu lingkungan belum maksimal. Adanya usaha dari pihak sekolah untuk berpartisipasi dalam program Bank Sampah kelurahan belum memiliki rencana pengelolaan maksimal karena belum adanya usaha untuk memanfaatkan potensi sampah menjadi  barang yang memiliki manfaat lebih. Solusi yang ditawarkan: Dibutuhkan mekanisme pengelolaan sampah berbasis komunitas siswa peduli lingkungan. Pada kegiatan pengabdian kepada masyarakat ini, program pemulihan sampah difokuskan pada pemanfaatan sampah kering anorganik. Program yang ditawarkan adalah pembuatan dan pemanfaatan bata ramah lingkungan (eco brick). Nilai manfaat: Tambahan wawasan mengenai pengelolaan sampah sederhana bagi guru dan siswa yang menunjang materi kurikulum di sekolah khususnya Kelas VII Kompetensi Dasar 3.7. Interaksi antara Mahluk Hidup dan Lingkungannya. Metode Pelaksanaan dnegan transfer of knowledge and technology dengan tahapan. Pengabdian dilaksanakan sebanyak 13 kali pertemuan, dilaksanakan setiap akhir pekan dengan metode sosialisasi (kegiatan hibrid daring dan luring), pelatihan pembuatan eco brick dan pelatihan pembuatan berbagai produk dari ecobrick. Hasil kegiatan: Siswa menyetorkan sampah plastik ke sekolah. Setelah disetor, setiap hari Sabtu, siswa bersama tim membuat ecobrick dan menimbang untuk kontrol kualitas. Dari 4 minggu penyetoran, didapat total 123 buah ecobrick dengan total berat 28,7 kg. Pada akhir fase kegiatan, siswa membuat 5 buah produk terdiri dari 3 rak buku dan 2 kursi. Kegiatan ini mampu menginisiasi siswa SMP Mutu Colomadu untuk menghasilkan produk dari sampah kering sebagai usaha untuk pilih pilah dan pulih sampah. Student Empowerment of SMP Muhammadiyah 7 Colomadu Karanganyar on Waste Recycling Program  SMP Muhammadiyah 7 (Quality) Colomadu Excellence Program, Karanganyar, Central Java is environmentally oriented with the Clean Friday program and participation in Waste Bank activities. Although there are already environmental-based programs, students' awareness of environmental issues has not been maximized. The existence of an effort from the school to participate in the village Garbage Bank program does not yet have a maximum management plan because there has been no attempt to utilize the potential of waste into goods that have more benefits. The solution offered: It takes a community-based waste management mechanism for students who care about the environment. In this community service activity, the waste recovery program is focused on the utilization of inorganic dry waste. The program offered is the manufacture and use of environmentally friendly bricks (eco-bricks). Value of benefits: Additional insight on simple waste management for teachers and students who support curriculum materials in schools, especially Class VII Basic Competence 3.7. Interaction between Living Things and Their Environment. Implementation method with the transfer of knowledge and technology with stages. The service was held for 13 meetings, held every weekend with socialization methods (online and offline hybrid activities), training on making eco-bricks, and training on making various products from eco-bricks. Result of activity: Students deposit plastic waste at school. After being deposited, every Saturday, students and their team make eco-bricks and weigh them for quality control. From 4 weeks of deposit, a total of 123 eco-bricks were obtained with a total weight of 28.7 kg. At the end of the activity phase, students make 5 products consisting of 3 bookshelves and 2 chairs. This activity was able to initiate Colomadu Quality Middle School students to produce products from dry waste in an effort to sort and recover waste
Quality of Kefir Combination Between Sweet Corn Milk and Skim Milk on Variations of Sugar Types and Fermentation Duration Laela Nur Dayanti; Titik Suryani
Quagga: Jurnal Pendidikan dan Biologi Vol 17 No 1 (2025): QUAGGA : Jurnal Pendidikan dan Biologi
Publisher : Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/quagga.v17i1.334

Abstract

This study aims to determine the quality (total acid content and organoleptic quality) of kefir combination between sweet corn milk and skim milk on variations of sugar types and fermentation duration. The research method was experimental, with a completely randomized design (CRD) factorial pattern of 2 factors, namely the sugar types (ant sugar and granulated sugar) and the fermentation durations (36 hours and 48 hours), each treatment of 3 replications. Data analysis was the quantitative and qualitative descriptive methods. The results showed that the quality of kefir combination between sweett corn milk and skim milk was the K2T1 treatment (30 grams of granulated sugar + 36 hours fermentation duration) that was total acid content of 0.92%, pH of 3.83, and the organoleptic quality of slightly sour taste, white color, tasty aroma, smooth and thick texture, and favored acceptability.
The Fiber Content, Reduced Sugar and Organoleptic Quality of Nata De Avocado on The Variation Types of Sugar and Nutrition Desty Sekar Prameswari; Titik Suryani
Quagga: Jurnal Pendidikan dan Biologi Vol 18 No 1 (2026): QUAGGA : Jurnal Pendidikan dan Biologi
Publisher : Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/quagga.v18i1.413

Abstract

Nata is a probiotic food fermented with the starter Acetobacter xylinum bacteria. Avocado has the potential as nata substrate containing carbohydrates, protein, iron, vitamin A, vitamin B and fat. The purpose of this study was to determine the fiber content, reducing sugar and organoleptic quality of nata de avocado on the type variations of sugar and nutrients. This research method was an experiment with Completely Randomized Design (CRD), 2 factors. Factor I: sugar type (G): brown sugar (25 g) and granulated sugar (25 g). Factor II: nutrient type (N): 25% mung bean extract (62.5 ml) and 25% sword bean extract (62.5 ml). The results showed the best fiber levels, reducing sugar and organoleptic quality of nata de avocado were 4.51% and 12.770%, white color, neutral aroma, chewy texture and preferred in the G1N2 treatment (25 g brown sugar and 62.5 ml sword bean extract).
Evaluation of Rejected Soybean Milk-Based Liquid Organic Fertilizer with Garlic and Turmeric Additives in Hydroponic Cultivation Titik Suryani; Lina Agustina; Santhyami; Ima Aryani; Sri Darnoto; Siti Kartika Sari
Bioscientist : Jurnal Ilmiah Biologi Vol. 14 No. 2 (2026): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v14i2.17468

Abstract

This study investigated the potential use of rejected soybean milk as a raw material for producing liquid organic fertilizer (LOF) for hydroponic cultivation. The research was designed as a laboratory-based experimental study. The LOF was formulated from soybean milk waste, spent mushroom baglog, turmeric, and garlic through anaerobic fermentation. It was then characterized based on sensory and chemical properties and applied to hydroponically cultivated water spinach (Ipomoea aquatica) over a 9-week growth period. Sensory evaluation showed that the resulting LOF was a brownish-orange, free-flowing, and odorless liquid, indicating the occurrence of humification processes during fermentation. Chemical analysis revealed low macronutrient concentrations, with nitrogen, phosphorus, and potassium contents of 0.18%, 0.003%, and 0.16%, respectively. These values were below the Indonesian National Standard for liquid organic fertilizer. The LOF also had an alkaline pH of 8.32. Plant growth trials demonstrated a progressive decline in growth performance as the proportion of soybean-milk-based LOF increased. The AB Mix treatment consistently produced superior results across all growth parameters, including plant height, leaf number, and leaf size. Plants treated with the LOF generally exhibited yellowish-green leaves and reduced vegetative vigor, although survival remained 100% across all treatments. These findings indicate that rejected soybean milk can be valorized into a physically stable LOF; however, the current formulation provides insufficient plant-available nutrients and may induce plant stress due to its high pH and the potential phytotoxic effects of turmeric and garlic extracts. Further optimization through nutrient enrichment, pH adjustment, and controlled additive concentrations is therefore required to develop soybean-milk-based LOF as a viable alternative to synthetic AB Mix for hydroponic cultivation.
Citizen Science Berbantuan AI untuk Pembelajaran IPAS Kontekstual bagi Guru SMP Muhammadiyah di Kabupaten Klaten Muhammad Luthfi Hidayat; Titik Suryani; Paramitha Cahyani
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 7 No. 2 (2026): Edisi Mei - Agustus
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v7i2.8925

Abstract

Keterbatasan kompetensi guru dalam mengintegrasikan kecerdasan buatan (Artificial Intelligence/AI) dan pendekatan citizen science ke dalam pembelajaran IPAS/ biologi menjadi tantangan dalam mewujudkan pembelajaran abad ke-21 yang kontekstual dan berbasis lingkungan. Permasalahan ini dialami oleh guru-guru SMP Muhammadiyah di Kabupaten Klaten yang belum optimal memanfaatkan AI untuk mendukung kegiatan outdoor learning. Untuk mengatasi permasalahan tersebut, tim pengabdian menyelenggarakan workshop pembelajaran IPAS/ biologi berbasis  citizen science berbantuan AI menggunakan aplikasi PlantNet. Kegiatan diikuti oleh 24 guru melalui tahapan sosialisasi, pelatihan konsep citizen science dan AI, praktik identifikasi tumbuhan menggunakan PlantNet, penyusunan modul ajar, serta pendampingan implementasi di sekolah. Evaluasi dilakukan menggunakan kuesioner persepsi, dokumentasi kegiatan, dan penilaian portofolio. Hasil menunjukkan tingkat kepuasan peserta yang sangat baik dengan skor rata-rata 4,33 dari skala 5,00. Persepsi guru terhadap potensi AI dalam pembelajaran memperoleh skor 4,08, sedangkan kesiapan implementasi mencapai skor 3,67. Sebanyak 11 dari 24 guru (45,8%) berhasil menerapkan pembelajaran outdoor learning berbasis citizen science berbantuan AI di sekolah masing-masing. Implementasi tersebut dibuktikan melalui portofolio modul ajar, dokumentasi kegiatan bersama siswa, dan verifikasi oleh tim pengabdian. Temuan ini menunjukkan bahwa program tidak hanya meningkatkan pemahaman dan kepercayaan diri guru, tetapi juga mendorong adopsi nyata inovasi pembelajaran IPAS/ biologi berbasis AI di sekolah.
Co-Authors Arum Dyah Ripdiyanti Bagas Adityaradja Desty Sekar Prameswari Efri Roziaty Endang Setyaningsih Eriza Putri Ayu Ning Tias Erma Musbita Tyastuti Feby Istifarini Firda Amanah Fransiska Fransiska Guntur Nurcahyanto Ima Aryani Laela Nur Dayanti Lina Agustina Muhamad Wisnu Muhammad Galih Wicaksono Muhammad Luthfi Hidayat Muhammad Reisa Andika Paramitha Cahyani Rahayu Rahayu Rina Astuti Santhyami Seyla Dk Rindiani Siti Kartika Sari Sri Darnoto Triastuti Rahayu Triastuti Triastuti