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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Dinamika Pengabdian (JDP) Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal Agritechno Canrea Journal: Food Technology, Nutritions, and Culinary Journal JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) GEMBIRA (Pengabdian Kepada Masyarakat)
Jumriah Langkong, Jumriah
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Penerapan Teknologi Tepat Guna Pada Pengolahan Buah Dan Sayur Di Desa Pasui Kecamatan Buntu Batu Kabupaten Enrekang Sulawesi Selatan Langkong, Jumriah
E-ISSN 2580-3786
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.307 KB)

Abstract

Sulawesi Selatan khususnya Kabupaten Enrekang merupakan daerah yang potensial dengan berbagai hasil pertaniannya. Hasil pertanian terutama buah dan sayur merupakan sumber provitamin A, vitamin C dan mineral serta dari kalsium dan besi. Selain hal tersebut buah dan sayur merupakan sumber serat yang sangat penting dalam menjaga kesehatan tubuh. Tujuan IbW ini adalah untuk melakukan penerapan teknologi pengolahan buah dan sayur khususnya produk selai, dodol dan keripik) di desa Pasui Kecamatan Buntu Batu Kabupaten Enrekang. Target khususnya adalah terciptanya para anggota IKM Mitra untuk mengembangkan usahanya dibidang pengolahan buah dan sayur. Metode pelaksanaan yang dilakukan di IKM Mitra desa Pasui Kecamatan Buntu Batu Kabupaten Enrekang dengan melakukan penyuluhan dan pelatihan tentang penanganan pascapanen, pengolahan dan pengemasan, serta sanitasi kebersihan bahan baku. Hasil yang diharapkan dalam IbW ini dapat meningkatkan perbaikan teknologi pengolahan dan pengemasan produk buah dan sayur yang berkualitas dan memenuhi Standar Nasional Indonesia (SNI).
Meningkatkan Nilai Mutu Pakan Pada Kelompok Ternak Melalui PKM Di Kecamatan Manuju Kabupaten Gowa Propinsi Sulawesi Selatan Purwanti, Sri; Syahrir, Syahriani; Langkong, Jumriah
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 1 (2019): Vol 3 No 1 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.104 KB) | DOI: 10.36339/je.v3i1.190

Abstract

The purpose of the Community Partnership Program (PKM) program this time were to provided skills to the Tanah Adat and Ngangang Baku livestock groups in Manuju District, Gowa Regency, South Sulawesi Province. The disseminated technology, among others, utilizes bran ammonia as a high protein feed source for poultry, and the manufacture of silage technique feed by utilizing agricultural waste. The Tanah Adat and Ngangang Baku farmer groups are farmers' farmer groups which each member of the farmer group maintains poultry in addition to having large livestock. The problem faced by partners is that the maintenance system is still extensive, the low production is due to the problem of availability of feed with quality that is in line with the needs of livestock, the partners have not been able to utilize local natural resources as feed ingredients. The solutions offered include fulfilling the nutritional needs of livestock by utilizing local resources through the introduction of simple feed processing technology so that farmers can make their own feed and are not dependent on concentrate feed or only use feed without processing. Through this activity, it is expected that farmers and agricultural extension workers will work together to learn to utilize the available local resources into high-yield food. Methods of conducting socialization, training and demonstrations for members of farmer groups as well as mentoring to monitor the development and productivity of post-activity livestock. The results obtained by tabulating the questionnaire given showed that almost all members of the breeders group did not recognize alternative high protein sources and silage techniques. Farmer groups want guidance on an ongoing basis, given the lack of knowledge of breeders and the introduction of technology. Overall the results obtained were very positive responses and active participation from members of the livestock group.
Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers Septianti, Erina; Salengke; Langkong, Jumriah; K. Sukendar, Nandi; Hanifa, Arini Putri
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.235

Abstract

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.
Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies langkong, Jumriah; Mahendradatta, Meta; M. Tahir, Mulyati; Nur Faidah Rahman, Andi; Abdullah, Nurlaila; Marina, N
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.279

Abstract

Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).
SOSIALISASI DAN PELATIHAN PEMBUATAN PERMEN JELLY TOMAT SEBAGAI PELUANG USAHA PADA PETANI TOMAT DI LEMBANNA KABUPATEN GOWA Fitri, Fitri; Rahman, Andi Nur Faidah; Tahir, Mulyati M; Langkong, Jumriah; Adiansyah, Adiansyah; Julyaningsih, Andi Hermina; Asfar, Muhammad; Muhpidah, Muhpidah; Hidayat, Sherli Hatul; Yuansah, Sunrixon Carmando
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 2 No 06 (2024): DESEMBER 2024
Publisher : Media Inovasi Pendidikan dan Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tomat merupakan salah satu komoditas hortikultura yang melimpah di Kabupaten Gowa, Sulawesi Selatan. Namun, petani tomat di daerah tersebut sering mengalami kerugian akibat sifat tomat yang mudah rusak. Oleh karena itu, diperlukan strategi untuk meningkatkan nilai jual tomat dan mengurangi kerugian petani, salah satunya melalui diversifikasi produk olahan. Program pengabdian kepada masyarakat ini bertujuan untuk mensosialisasikan dan melatih petani tomat di Lembanna, Kabupaten Gowa dalam pembuatan permen jelly tomat. Metode yang digunakan meliputi ceramah, diskusi, demonstrasi, dan praktik langsung pembuatan permen jelly tomat. Hasil kegiatan menunjukkan bahwa program ini efektif dalam meningkatkan pengetahuan dan keterampilan peserta mengenai teknologi pengolahan tomat menjadi permen jelly. Peserta juga termotivasi untuk mengembangkan permen jelly tomat sebagai produk unggulan daerah.
PENGEMBANGAN OLAHAN TOMAT ENREKANG DALAM BENTUK KURMA TOMAT (KARAKTERISTIK KURMA TOMAT) Laga, Amran; Langkong, Jumriah; Muhpidah, .; Fitri, .; Wakiah, Nurul
Jurnal Dinamika Pengabdian Vol. 4 (2018): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. (EDISI KHUSUS) NOVEMBER 2018
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4iK.5437

Abstract

Tomatoes are one of the common fruit that is known to public. It has high availability and easy to be found in the market. Fresh tomatoes processing is still limited in some product meanwhile tomatoes are easily damaged and have a short-lived due to its high water content and presence of physical damages.  The processing of tomatoes into the product with lower water content such as dates (candied) is one of the methods to prolong shelf life and prevent it from the damage. The purpose of this paper is to increase the economic value of tomatoes through the processing into the tomatoes dates. This research is expected to provide benefits for farmers and processing industries, primarily engaged in the processing of vegetables and fruits, to support the development of agro-industries in rural areas. Making tomatoes dates begins with the sorting process, adding sugar to the ratio of tomatoes and sugar 2:1, then cooking on low heat and drying for 12 hours with observations every 3 hours. Tomato dates are divided into blanching and non-blanching tomatoes. It was concluded that blanching tomatoes is the best treatment with, water content of 13.8%, pH 5.32 and can maintaned total vitamin C of 60.25% during drying process. Organoleptic test showed that the panelists preferred the blanching tomatoes based on color, aroma, texture and taste.Keywords: Tomatoes, Tomato Dates, Blanching, Non-blanching
PENERAPAN TEKNOLOGI PENGOLAHAN DAN PENGEMASAN OLAHAN “CHAO” IKAN DI PELELANGAN PAOTERE KECAMATAN UJUNG TANAH KOTA MAKASSAR Langkong, Jumriah; Abdullah, Nurlailah; Rahman, Andi Nur Faidah
Jurnal Dinamika Pengabdian Vol. 5 No. 1 (2019): JURNAL DINAMIKA PENGABDIAN VOL. 5 NO. 1 OKTOBER 2019
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v5i1.8120

Abstract

ABSTRAKSulawesi Selatan khususnya di Kecamatan Ujung Tanah pada pelelangan Paotere merupakan lokasi yang potensial dengan berbagai hasil perikanannya.Hasil perikanan merupakan sumber protein hewani yang paling baik, karena mengandung protein yang cukup tinggi dan komposisi asam amino yang lengkap (kualitas yang tinggi). Ikan merupakan merupakan sumber zat-zat gizi terpenting bagi tubuh, selain mengandung semua zat-zat gizi tersebut diatas, juga mempunyai struktur protein yang sesuai dengan tubuh sehingga sangat baik untuk pertumbuhan anak-anak. Produk olahan ikan udang dan ikan adalah makanan tradisional yang sudah umum dikenal di Sulawesi Selatan khususnya di Pelelangan ikan Paotere. Produk “chao” memiliki cita rasa khas dan merupakan makanan kegemaran masyarakat pada umumnya. Metode pelaksanaan yang dilakukan di kelompok usaha nelayan ikan dan udang dengan melakukan pelatihan dan penyuluhan tentang teknologi pengolahan dan pengemasan olahan “chao” ikan dan bahan baku serta sanitasi kebersihan. Selain itu untuk meningkatkan kualitas produk “chao” ikan dilakukan uji organoleptik meliputi warna, rasa aroma dan tekstur “chao” ikan. Hasil yang diharapkan dalam pengabdian ini dapat meningkatkan perbaikan teknologi pengolahan dan pengemasan olahan “chao” yang berkualitas dan memenuhi standar SNI.Kata Kunci: Ikan, Fermentasi,”Chao”, dan Pelelangan paotere Makassar. ABSTRACTSouth Sulawesi, especially in Ujung Tanah District, at the Paotere auction is a potential location with a variety of fishery products. Fishery products are the best source of animal protein, because they contain quite high protein and complete amino acid composition (high quality). Fish is a source of the most important nutrients for the body, besides containing all the nutrients mentioned above, it also has a protein structure that is suitable for the body so it is very good for the growth of children. Processed shrimp and fish products are traditional foods that have been commonly known in South Sulawesi, especially at the Paotere fish auction, "Chao" products have a distinctive taste and are a favorite food of the general public. The method of implementation is carried out in the fish and shrimp fishermen business group by conducting training and counseling on processing and packaging technology for "chao" fish and raw materials and sanitation hygiene. In addition to improving the quality of fish "chao" products, organolepotic tests include color, flavor, aroma and texture of "chao" fish. The expected results in this service can improve the processing and packaging technology of processed "chao" quality and meet SNI standards.Keywords: Fish, Fermentation, "Chao", Paotere Fish Auction Makassar.
PERBAIKAN MUTU PRODUK USAHA JAGUNG MARNING “MAWAR” DI KABUPATEN TAKALAR Rahman, Andi Nur Faidah; Jalaluddin, .; Langkong, Jumriah
Jurnal Dinamika Pengabdian Vol. 5 No. 2 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 5 NO. 2 MEI 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v5i2.10137

Abstract

The "Mawar" marning corn business group is a group business located in Sompu Village, Pattallassang District, Takalar Regency, South Sulawesi. Marning corn is a processed product of corn by boiling it with a solution of calcium hydroxide, dried, then fried. However, based on the results of direct interviews with owners, several obstacles faced were the problem of drying in the rainy season and marketing problems that were constrained by the short shelf life of marning corn. This is caused by the use of simple packaging. This activity is aimed to improve the quality of "Mawar" marning corn through the application of vacuum packaging, drying oven technology, and the use of oxygen adsorbent. The method used in this activity is counseling and training. Community service activities have been done by inviting mothers who are around the business as many as 20 people as the partner. The activity was carried out with two sessions namely: (1) Delivery of material and discussion; (2) Practice. Based on the results of filling in the questionnaire by the participants it was found that there was an increase in participant's knowledge from 15% to 90% regarding the benefits of vacuum packaging, drying oven, and oxygen adsorbent. In addition there was an increase in the skills of participants in using vacuum packaging equipment and drying oven from 10% to 100%. Based on the result, it can be concluded that the counseling and training activities carried out successfully because of an increase in knowledge and skills of participants.Keywords: Marning corn, vacuum packaging, drying oven. ABSTRAKKelompok usaha jagung marning “Mawar” merupakan salah satu kelompok usaha yang terletak di Desa Sompu, Kecamatan Pattallassang, Kabupaten Takalar, Sulawesi Selatan. Jagung marning merupakan produk hasil olahan jagung dengan cara direbus dengan larutan kapur sirih (kalsium hidroksida), dikeringkan, kemudian digoreng. Namun, berdasarkan hasil wawancara langsung dengan pemilik usaha, beberapa kendala yang dihadapi yaitu masalah pengeringan pada musim penghujan dan masalah pemasaran yang terkendala dengan masa simpan jagung marning yang tidak terlalu lama. Hal ini salah satunya disebabkan oleh penggunaan kemasan yang sederhana. Kegiatan pengabdian ini ditujukan untuk memperbaiki mutu jagung marning “Mawar” melalui penerapan pengemasan vakum, teknologi oven pengering dan penggunaan penyerap oksigen. Metode yang digunakan dalam kegiatan pengabdian ini adalah penyuluhan dan pelatihan. Kegiatan pengabdian telah dilakukan dengan mengundang ibu-ibu yang berada disekitar usaha sebanyak 20 orang sebagai mitra. Kegiatan dilakukan dengan dua sesi yaitu: (1) Penyampaian materi dan diskusi; (2) Praktek. Berdasarkan hasil pengisian kuisioner oleh peserta diperoleh bahwa terjadi peningkatan pengetahuan peserta dari 15% menjadi 90% mengenai manfaat pengemasan vakum, oven pengering, dan penyerap oksigen. Selain itu terjadi peningkatan keterampilan peserta dalam menggunakan alat pengemas vakum dan oven pengering yaitu dari 10% menjadi 100%. Berdasarkan hal tersebut dapat disimpulkan bahwa kegiatan penyuluhan dan pelatihan yang diadakan berhasil karena adanya peningkatan pengetahuan dan keterampilan peserta.Kata kunci: Jagung marning, kemasan vakum, oven pengering.
Pemanfaatan Teknologi Pratanak dalam Pemberdayaan Petani dan Pedagang Beras di Kabupaten Takalar, Sulawesi Selatan Rahman, Andi Nur Faidah; Jalaluddin, Jalaluddin; Tahir, Mulyati Muhammad; Langkong, Jumriah
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 3 (2025): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.11.3.526-533

Abstract

Takalar Regency is a region in South Sulawesi Province where rice is the leading agricultural commodity, surpassing other crops such as corn, tubers, and legumes. Along with the rising incidence of degenerative diseases particularly diabetes mellitus (DM), which is suspected to be linked to excessive consumption of high glycemic rice public awareness of choosing healthier rice options has increased. One of the innovations currently being developed to address this issue is parboiling technology, which can reduce the glycemic index (GI) of rice. In addition to its health benefits, parboiled rice also holds high economic value and has the potential to empower local rice farmers and traders. This activity aimed to educate the community on the benefits of consuming parboiled rice and to provide hands-on training in its production. The method used involved both counseling and practical training sessions, conducted in Tala Village, Sombalabella Subdistrict, Pattalassang District, Takalar Regency. The participants consisted of 40 women who are farmers and rice traders, economically unproductive at the time. The program was delivered in two sessions: a material presentation and practical training. Based on the participants’ questionnaire responses, knowledge about parboiled rice increased significantly from only 47% awareness before the activity to 100% afterward. In terms of skills, none of the participants initially knew how to make parboiled rice, but after the training, 90% were able to do it independently. The conclusion of this activity is that the counseling and training on the utilization of parboiling technology can broaden the community's knowledge and enhance their skills in producing parboiled rice.
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus Arifin, Arfina Sukmawati; Karurukan, Emerensia; Laga, Amran; Langkong, Jumriah; Muhpidah, Muhpidah
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.2296

Abstract

Buah naga merah (Hylocereus polyrhizus) berpotensi sebagai bahan baku minuman fermentasi fungsional karena mengandung gula alami, pigmen betalain, dan senyawa bioaktif. Namun, pemanfaatannya masih terbatas pada daging buah, sedangkan kulit buah sering dibuang meskipun memiliki kandungan gizi dan komponen fungsional bernilai. Penelitian ini bertujuan mengevaluasi pengaruh bagian buah serta fermentasi menggunakan Lactobacillus plantarum terhadap karakteristik sensori dan fisikokimia minuman berbasis buah naga merah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu bagian buah (daging dan kulit) dan kondisi fermentasi (tanpa fermentasi dan fermentasi). Hasil penelitian menunjukkan bahwa fermentasi menghasilkan aroma asam khas, warna lebih pucat, dan tekstur lebih encer, terutama pada minuman berbasis kulit buah naga. Fermentasi menurunkan pH dari 5,74 menjadi 3,08 serta menurunkan total padatan terlarut dari 5,50 menjadi 3,73 °Brix. Minuman berbasis daging buah memiliki total padatan terlarut lebih tinggi, sedangkan minuman berbasis kulit buah menghasilkan pH lebih rendah. Daging dan kulit buah naga berpotensi dikembangkan sebagai bahan baku minuman fungsional yang bernilai tambah.
Co-Authors . Fitri . Jalaluddin A. Hermina Julyaningsih Abdullah, Nurlaila Abdullah, Nurlailah Adiansyah Adiansyah, Adiansyah Amran Laga Arifin, Arfina Sukmawati Fitri Fitri Hanifa, Arini Putri Hidayat, Sherli Hatul Jalaluddin Jalaluddin K. Sukendar, Nandi Karurukan, Emerensia M. Tahir, Mulyati Meta Mahendradatta Muhammad Asfar Muhpidah, . Muhpidah, Muhpidah N Marina Nur Faidah Rahman, Andi Rahman, Andi Nur Faidah Salengke, Salengke Septianti, Erina Sri Purwanti Syahriani Syahrir Tahir, Mulyati M Tahir, Mulyati Muhammad Wakiah, Nurul Yuansah, Sunrixon Carmando