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All Journal Jurnal SOLMA Jurnal Teknologi Pangan dan Hasil Pertanian Gorontalo Agriculture Technology Journal Journal Of Agritech Science (JASc) Jurnal Abdi Insani J-PEN Borneo : Jurnal Ilmu Pertanian Jurnal Sains dan Teknologi Pertanian Jurnal Agrisistem JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Perbal: Jurnal Pertanian Berkelanjutan Journal of Food Security and Agroindustry Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka JICS : Journal Of International Community Service Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Jurnal Sains dan Teknologi Pangan KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Astrina Nur Inayah
Universitas Muhammadiyah Sidenreng Rappang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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HALAL LABEL CERTIFICATION ASSISTANCE AS A STRATEGY TO INCREASE THE COMPETITIVENESS OF MSME PRODUCTS IN CIRO CIROE VILLAGE Astrina Nur Inayah; Fenny Hasanuddin; Yenni Anggrainingsi
Jurnal Pengabdian Masyarakat Sabangka Vol 5 No 01 (2026): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v5i01.2160

Abstract

This study aims to examine the implementation of a community empowerment program through halal certification assistance to enhance the competitiveness of micro, small, and medium enterprises (MSMEs) in Ciro-Ciroe Village. The community service activity was conducted on November 24, 2025, involving 30 community members, particularly MSME actors. The methods applied included lectures, direct socializati on, interactive question-and-answer sessions, and administrative assistan ce related to the halal certification registration process. The program stages consisted of preparation, socialization through lectures, interact ive discussions, and technical assistance. The results indicate an increased awareness and understanding among MSME actors regarding the importance of halal certification, improvement in product quality through the implementation of the halal assurance system, and simplification of the halal certification registration process. In addition, the program fostered collaboration among MSMEs and addressed various implementation challenges through practical solutions. Overall, comprehensive halal certification assistance proved effective in strengthening MSME capacity and enhancing product competitiveness in both domestic and international markets.
Effect of Apple Juice Addition on the Antioxidant Activity of Fermented Rice Bran Beverage FITRA BASRI FITRA; astrina nur inayah; Andi Nurwidah
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/srjw7915

Abstract

Bekatul merupakan hasil samping penggilingan padi yang berpotensi dikembangkan sebagai bahan pangan bernilai tambah karena mengandung berbagai senyawa bioaktif, tetapi pemanfaatannya sebagai minuman fermentasi masih terbatas. Penambahan sari buah apel pada minuman fermentasi bekatul berpotensi memengaruhi aktivitas antioksidan, total asam, dan penerimaan organoleptik produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari buah apel terhadap aktivitas antioksidan, total asam, dan karakteristik organoleptik minuman fermentasi bekatul. Penelitian menggunakan Rancangan Acak Lengkap dengan empat perlakuan penambahan sari buah apel, yaitu A1 (0 mL), A2 (100 mL), A3 (200 mL), dan A4 (300 mL). Parameter yang diamati meliputi aktivitas antioksidan menggunakan metode 2,2-difenil-1-pikrilhidrazil, total asam, serta karakteristik organoleptik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa nilai IC₅₀ seluruh perlakuan berkisar antara 938,65–1.088,67 ppm dan menunjukkan aktivitas antioksidan yang tergolong tidak aktif. Total asam meningkat seiring dengan peningkatan penambahan sari buah apel, dengan nilai tertinggi pada perlakuan A4 sebesar 12,99. Hasil uji organoleptik menunjukkan bahwa seluruh perlakuan berada pada kategori agak disukai, sedangkan A4 menghasilkan tingkat penerimaan tertinggi. Penambahan sari buah apel memengaruhi total asam dan penerimaan organoleptik minuman fermentasi bekatul, tetapi belum menghasilkan aktivitas antioksidan yang tinggi berdasarkan nilai IC₅₀ yang diperoleh. 
PENGARUH PENAMBAHAN GULA AREN TERHADAP KARAKTERISTIK KIIMIA DAN UJI ORGANOLEPTIK KOPI BUBUK BIJI SALAK Yaqub syasurya yaqub; astrina nur inayah; Muhanniah
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/w9n31w87

Abstract

Biji salak merupakan hasil samping buah salak yang berpotensi dimanfaatkan sebagai bahan baku minuman alternatif, sedangkan gula aren dapat digunakan sebagai pemanis alami untuk meningkatkan karakteristik produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula aren terhadap karakteristik kimia dan organoleptik kopi bubuk biji salak serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap dengan empat perlakuan, yaitu penambahan gula aren sebanyak 0, 5, 10, dan 15 g pada 10 g kopi bubuk biji salak, dengan tiga kali ulangan. Parameter yang diamati meliputi kadar air, aktivitas antioksidan menggunakan metode 2,2-difenil-1-pikrilhidrazil, serta karakteristik organoleptik yang meliputi warna, aroma, rasa, dan tekstur. Data dianalisis menggunakan analisis ragam dan dilanjutkan dengan uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan gula aren memengaruhi karakteristik kopi bubuk biji salak. Kadar air produk berkisar antara 2,95–4,63% dan masih memenuhi persyaratan mutu kopi bubuk. Perlakuan penambahan 15 g gula aren menghasilkan skor kesukaan tertinggi untuk warna (4,37), aroma (4,13), rasa (3,89), dan tekstur (4,20). Penambahan gula aren sebanyak 15 g merupakan perlakuan terbaik berdasarkan karakteristik organoleptik dan berpotensi meningkatkan penerimaan kopi bubuk biji salak sebagai produk minuman alternatif bernilai tambah.
PEMBERDAYAAN MASYARAKAT DESA MARIO MELALUI INOVASI PRODUK TAPAI DAN ES CREAM TAPAI UBI KAYU Astrina Nur Inayah; Rukmelia Rukmelia; Iranita Haryono; Erwinsyah
JICS : Journal Of International Community Service Vol 5 No 01 (2026): JICS : Journal Of International Community Service
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/jics.v5i01.2768

Abstract

Water spinach (Ipomoea aquatica) is a fast-growing leafy vegetable with high nutritional value, making it a potential source of local food and a means to increase household income. This community service was conducted by the lecturers of the Faculty of Agriculture, Universitas Muhammadiyah Buton, together with students, aiming to enhance the technical and managerial capacity of the community in hydroponic water spinach cultivation in Desa Karae. The implement tation method applied a participatory approach through Participatory Rural Appraisal (PRA), interactive extension, technical demonstra tions, and continuous mentoring. Observations revealed that the rocky and less fertile land conditions can be addressed using a simple hydroponic system based on PVC/net pot and rockwool media. This holistic and participatory approach improved community knowledge, skills, and awareness in utilizing home gardens as food and income sources while promoting self-reliance and the replication of hydroponic farming independently.
Pengaruh Penambahan Ekstrak Kulit Wortel Terhadap Kadar Air, β-karoten Dan Organoleptik Cookies Ramdan Darwin; Muhanniah Muhanniah; Astrina Nur Inayah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 21 No. 2 (2026): SEPTEMBER
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v21i2.15804

Abstract

Carrot peel is an agricultural by-product that contains bioactive compounds, particularly β-carotene, and has the potential to be utilized as a natural ingredient in food products. This study aimed to evaluate the effect of carrot peel extract addition on the chemical and sensory characteristics of cookies. The experiment employed a Completely Randomized Design (CRD) with four treatments of carrot peel extract addition (0%, 10%, 20%, and 30%), each performed in three replications. The observed parameters included moisture content, yield, β-carotene content, and sensory properties (color, aroma, taste, and texture). The data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test at a 95% confidence level when significant differences were detected. The results indicated that increasing the concentration of carrot peel extract increased the moisture and β-carotene contents but decreased the yield and texture acceptability of the cookies. The 20% carrot peel extract treatment produced the highest sensory score for taste, whereas the control treatment (0%) showed the highest acceptability for aroma and texture. These findings demonstrate that carrot peel extract can be utilized as a natural functional ingredient to enhance the nutritional quality of cookies while promoting the valorization of agricultural waste and supporting sustainable food product development. potential for the development of nutritious local food-based products
Co-Authors Abdul Khalik Abdullah, Nuryahya Aksan, Muhammad Anas, Fauziah Anas, Mutiara Arsyad, Muh Asriani I Laboko Astrini Padapi Astrini Padapi Baehaqi Basri, Fitra Basri, Fitrah Darwin, Ramdan Eka Pratiwi Safri Erwinsyah Erwinsyah Erwinsyah Fenny Hasanuddin FITRA BASRI FITRA Fitriani Fitriani Haryono, Iranita Hasanuddin, Fenny Heni Pujiastuti Hikmah, Putri Nurul Inna Mutmainna Cahyani Thahir Iranita Haryono Iranita Haryono Isiming, Mulyansyah Jumarni Jumarni Lasande, Alhayu Mahieu, Olyvia Carnevia Mudasirah, Mudasirah Muh. Arsyad Muh. Muammar Bagu Muhammad Afif Muhammad Aksan Muhanniah Muhanniah Muhanniah Muhanniah, Muhanniah Muhpidah Muhpidah Muhpidah, Muhpidah Nur Afifah Nur yahya abdullah Nur Zahilah, A Riska Nur Zahilah, Rizka Nurul Qisti Nurwidah, Andi Padapi, Astrini R, Asmuliani Rabiah Rabiah Ramadan, La Ode Muh Asdiq Ramadhan, Tri Ramdan Darwin Reskianti Reski Reskianti, Reskianti Rifni Nikmat Syarifuddin Riska Riska Riskia, Riskia Rukmelia Rukmelia, Rukmelia Rukmelia, Rukmelia Salfiana, Salfiana Sulfika, Sulfika Surianti Surianti Syahril, Muh Syasurya, Yaqub Syasurya, Ya’qub Thahir, Inna Mutmainna Cahyani Thamrin, Rinal Tri Ramadhan Trisnasari, Damayanti Yaqub syasurya yaqub Yenni Anggrainingsi YS, Al Adzim Zahilah, Riska Nur Zulaikha, Izni