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All Journal Jurnal Dinamika Pengabdian (JDP) Indonesian Food Science and TechnologyJournal INTEK: Jurnal Penelitian Jurnal Agritechno IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat Jurnal Sipakatau
Paramita, Vilia Darma
Politeknik Negeri Ujung Pandang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu Panyoyai, Naksit; Silsin, Manisorn; Khongdan, Jatuporn; Paramita, Vilia Darma
Indonesian Food Science and Technology Journal Vol. 4 No. 2 (2021): Volume 4. Nomor 2, July 2021 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v4i2.11269

Abstract

Abstract— Tofu is an oriental food that originated from China and later became a traditional cuisine in many South East Asia Countries, e.g. Indonesia, Singapore, and Thailand. The tofu was made by coagulating soy milk with salt to form curds, which further compress to form a solid block. Tofu usually uses soybeans as the main ingredients; however, in this experiment, the soybeans were partially replaced with chickpeas to increase the amount of dietary fibre and reduce fat levels in the final products. The tofu was made of soybean and chickpea at a ratio of 100:0 (control), 90:10, 80:20 and, 70:30. The products were evaluated based on their nutritional contents (crude protein, crude fat, and crude fibre), and textural properties using Texture Profile Analysis. Some analytical parameters, such as pH, moisture content, and colour were also studied. Partial replacement of soybean with chickpea decreased overall crude protein and fat content, whereas increased crude fibre. The presence of chickpea in the blends, up to 30% (w/w), had affected the tofu curd's protein stability, lowered their pH, and moisture content. A denser tofu curd was obtained by adding more chickpea to the product. The 70:30 blend has the highest hardness value compared to the other formulations. This low soy content mixture, however, can not produce a cohesive and springy tofu gel. The CIELAB colour space of the soybean/chickpea tofu cubes records a trend of increase in redness and yellowness values for tofu with chickpea.
Peningkatan Kemampuan Guru Dalam Membuat Media Pembelajaran Menggunakan Aplikasi Berbasis Kecerdasan Buatan Dyah Darma Andayani; Ridwansyah; Gufran Darma Dirawan; Sitti Faika; Vilia Darma Paramita
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Volume 1 Issue 4 June 2024: Jurnal Sipakatau
Publisher : PT. Lontara Digitech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/jsipakatau.v1i4.2414

Abstract

Pengabdian Masyarakat is implemented with the goal of introducing artificial intelligence-based applications to teachers who are expected to help them in developing learning media that will be used in the learning process of classes. The training was conducted for 5 days and followed by 72 teachers from high school level in Kabupaten Takalar. Model learning that is used is a combination of case-based learning and project-based learning. At the end of the implementation of the activity, the evaluation in the form of the questionnaire and the presentation is given untuk mengethait utamasiksi utilisan kegiatan. Overall, the training runs well and produces teachers who have been trained in using artificial intelligence-based applications.It can be seen that learning material that they create as their project has been made by using AI based application.
SMART PYROLYSIS PEMBUATAN ASAP CAIR DARI SEKAM PADI DAN APLIKASINYA SEBAGAI INSEKTISIDA Mahmud, Muhammad Rezky; Mas'ud, Fajriyati; Paramita, Vilia Darma
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1416

Abstract

Indonesia sebagai negara agraris yang sebagian besar penduduknya bekerja sebagai petani menghasilkan limbah pertanian, salah satunya adalah sekam padi. ​​Limbah ini dapat diolah menjadi produk bernilai tinggi seperti asap cair melalui pirolisis, yaitu metode pemanasan bahan organik tanpa oksigen untuk menghasilkan senyawa seperti fenol dan asam organik yang berfungsi sebagai antioksidan, antimikroba, dan biopestisida potensial. Dengan memanfaatkan teknologi Internet of Things (IoT), proses pirolisis dapat dioptimalkan dengan kontrol suhu otomatis berbasis Android, sehingga memungkinkan pemantauan produksi secara real-time dan aman. Penelitian ini bertujuan untuk menilai kualitas asap cair yang dihasilkan menggunakan alat Smart Pyrolysis sesuai dengan SNI No. 8985:2021 dan mengevaluasi efektivitasnya sebagai insektisida dibandingkan dengan insektisida komersial. Asap cair diproduksi menggunakan alat pirolisis yang terintegrasi dengan IoT, dan produk diuji kandungan fenol total menggunakan GC-MS, kadar asam asetat, densitas, pH, dan warna berdasarkan standar SNI. Insektisida komersial Curacron oleh Syngenta digunakan sebagai variabel pembanding, dan efektivitas asap cair dan Curacron diuji pada lalat. Hasil studi menunjukkan bahwa perangkat Smart Pyrolysis menghasilkan asap cair sebagai produk utama, dengan rendemen asap cair sebesar 10,16%. Sementara produk tersebut memenuhi standar warna, polimerisasi yang berlebihan menyebabkan asap cair yang lebih gelap, mengandung senyawa berbahaya seperti PAH dan tar. Asap cair memiliki kepadatan 1,02 g/ml, memenuhi standar kelas 2, dan pH 5,5 karena kandungan air yang tinggi. Analisis GC-MS mengungkapkan 38,65% fenol, 36,34% ester, dan 15,24% amina, yang menunjukkan potensinya sebagai insektisida karena sifat antimikroba dan toksiknya. Pengujian lalat menunjukkan 70% kematian dan 20% kelumpuhan dalam waktu satu jam, dengan efek pengusiran dalam 5 menit pertama. Meskipun tidak sepenuhnya memenuhi standar SNI, asap cair menunjukkan janji sebagai bioinsektisida.
Penerapan Good Manufacturing Practice (GMP) di Industri Kosmetik Tradisional Sulawesi Selatan Paramita, Vilia Darma; HR, Yuliani; Sukasri, Arifah; Tjambolang, Tjare Anugerah; Amrullah, Amrullah; Paisal, Paisal; Bastian, Alvian
IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat Vol 4, No 3 (2025): IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat
Publisher : IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/iptek.v4i3.70771

Abstract

Program pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas produksi dan daya saing produk kosmetik lokal tradisional terutama Bedda Lotong di CV. Idlan Waranie Perkasa melalui pelatihan dan pendampingan penerapan Good Manufacturing Practice (GMP). Pelatihan diadakan untuk mengatasi kendala mitra dalam memahami prinsip GMP serta meningkatkan inovasi dalam formulasi produk kosmetik berbasis bahan tradisional. Melalui serangkaian pelatihan dan pendampingan, mitra diharapkan mampu mengoptimalkan proses produksi sesuai standar GMP dan menciptakan produk yang aman, berkualitas, serta kompetitif di pasar. Evaluasi kegiatan menunjukkan peningkatan dalam pemahaman peserta terkait GMP dan kemampuan formulasi produk.
PEMBERDAYAAN NELAYAN DI KELURAHAN PINCENGPUTE DALAM PENGOLAHAN IKAN DOYOK MENJADI PRODUK BAKSO DAN NUGGET Mas’ud, Fajriyati; Indriati, Sri; Paramita, Vilia Darma
Jurnal Dinamika Pengabdian Vol. 4 No. 2 (2019): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. 2 MEI 2019
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4i2.7411

Abstract

Ikan Doyok berkembangbiak di Danau Tempe dan jumlahnya cukup melimpah, tetapi tidak disukai karena memiliki banyak duri halus, sehingga banyak yang terbuang. Tujuan dari kegiatan ini adalah untuk memberdayakan masyarakat nelayan di Kelurahan Pincengpute guna memberikan nilai ekonomi bagi ikan doyok dalam bentuk olahan bakso dan nugget ikan yang dapat dijual sehingga mampu memberikan kontribusi ekonomi kepada masyarakat setempat. Kegiatan ini dilakukan dalam bentuk penyuluhan, demonstrasi dan pelatihan pengolahan ikan doyok menjadi produk bakso dan nugget ikan. Masyarakat melakukan uji sensorik terhadap warna, rasa, dan aroma produk, hal ini merupakan bentuk partisipasi masyarakat dalam kegiatan ini selain menyediakan ikan doyok sebagai bahan utama dalam kegiatan ini.Kata kunci: Pincengpute, ikan doyok, bakso, nugget ikan.
The quality of liquid organic fertilizer made from moringa leaf stems as influenced by the concentration of microbes and the duration of fermentation Paramita, Vilia Darma
INTEK: Jurnal Penelitian Vol 10 No 1 (2023): April 2023
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v10i1.4302

Abstract

Liquid organic fertilizer from moringa leaf stems was produced through a fermentation process. In this study, moringa leaf stems were utilized by adding banana stems and EM4. The use of moringa leaf stems and banana stems in liquid organic fertilizer was expected to enhance macro-nutrients in the soil, such as nitrogen, phosphorus, and pH. The objective of the research was to determine the optimum conditions for producing liquid organic fertilizer. The experimental variables included adding EM4 starter concentrations of 1%, 3%, and 5% (v/v) to the fermentation substrate and fermenting it for 7, 14, and 21 days. The analysis results indicated that the nitrogen, phosphorus, and pH content of the liquid organic fertilizer met the standards. The optimum conditions were achieved during a 14-day fermentation period with a 5% concentration of EM4, resulting in nitrogen content of 10.06%, phosphorus content of 2.05%, and pH level of 7.5.
PENGARUH METODE PENGERINGAN TERHADAP KADAR VITAMIN C DAN AKTIVITAS ANTIOKSIDAN DAUN KELOR (Moringa oleifera) Paramita, Vilia Darma
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1006

Abstract

Moringa oleifera leaves are rich in nutrients because they contain protein, carbohydrates, fats, fiber, vitamins and minerals, are widely used as food and medicine. This study aimed to determine the effect of various drying methods on vitamin C levels and antioxidant activity of Moringa leaves. This study compared the levels of vitamin C and antioxidant activity of moringa leaves dried by sun drying method, indoors and oven at 40, 50 and 60oC. The results showed that the best drying was using an oven at 40oC and the sun with vitamin C levels of 15.82 and 15.04 mg/100 g of material, respectively. In general, various drying methods did not affect antioxidant activity as indicated by the IC50 value which was classified as a strong antioxidant, but for treatment with high temperatures (50 and 60oC) there was a slight decrease in the IC50 value from the IC50 value of fresh leaves, this might be due to the production of Maillard reaction products. (MRPs) which are antioxidants. Research showed that the oven drying method at 40°C gives the best result.
Co-Authors Amrullah Amrullah BASTIAN, ALVIAN Dirawan, Gufran Darma HR, Yuliani Indriati, Sri Indriati, Sri Khongdan, Jatuporn Mahmud, Muhammad Rezky Mas'ud, Fajriyati Mas’ud, Fajriyati Mas’ud, Fajriyati PAISAL PAISAL Panyoyai, Naksit Ridwansyah Silsin, Manisorn Sitti Faika Sukasri, Arifah Tjambolang, Tjare Anugerah