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All Journal VALENSI EKSAKTA: Journal of Sciences and Data Analysis JURNAL KIMIA SAINS DAN APLIKASI Jurnal Kimia dan Kemasan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL KONVERSI Jurnal Penelitian Pendidikan IPA (JPPIPA) Chimica et Natura Acta ALCHEMY Jurnal Penelitian Kimia Jurnal Aplikasi Teknologi Pangan Jurnal Biologi Tropis Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Molekul: Jurnal Ilmiah Kimia JKPK (Jurnal Kimia dan Pendidikan Kimia) BERNAS: Jurnal Pengabdian Kepada Masyarakat Journal of Science and Science Education Jurnal Pemberdayaan: Publikasi Hasil Pengabdian kepada Masyarakat (JPM ITTC ) Jurnal Pendidikan dan Pengabdian Masyarakat
Margareta Novian Cahyanti
Universitas Kristen Satya Wacana
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Antioxidant Profile in Pineapple Peel Fermentation by Lactobacillus plantarum and Lactobacillus casei Hartini, Sri; Cahyanti, Margareta N.; Kusumahastuti, Dewi K. A.; Susilowati, Indah T.; Mahardika, Y. M. Anggara
Jurnal Penelitian Pendidikan IPA Vol 10 No 4 (2024): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i4.7546

Abstract

Pineapple peels are a potential food waste capable of being repurposed as a substrate for producing high-antioxidant probiotic beverages. Therefore, this study aimed to determine the feasibility of using pineapple peels as a substrate for producing high-antioxidant probiotic beverages through fermentation by Lactobacillus plantarum and Lactobacillus casei. Pineapple peels juice was fermented for 48 hours and the growth of microorganisms, reducing sugars, pH, titratable acid, polyphenol compounds, and antioxidant activity were periodically analyzed. The results showed that after 24 hours, the growth of L. plantarum and L. casei gradually slowed down. As fermentation time increased, the levels of reducing sugars and the pH decreased. L. casei reached the highest titratable acidity of 0.90% equivalent to lactic acid after 48 hours of fermentation, while L. plantarum reached 1.21%. The percentage of radical inhibition and phenolic compound increased between 9 and 30 hours of fermentation. The highest inhibition activity of 39% was achieved after 30 hours of fermentation for L. casei, while for L. plantarum, it reached 55% after 9 hours. This study showed that pineapple peels could produce probiotic beverages with high antioxidant. It was a suitable alternative for vegetarians or individuals who were allergic to dairy products.
Inovasi Tepung Ferkusi dan Mocaf Red: Inisiasi Pemberdayaan Masyarakat Desa Sumberagung, Kec. Pracimantoro, Kab. Wonogiri Kusumahastuti, Dewi Kurnianingsih Arum; Cahyanti, Margareta Novian; Hartini, Sri; Lewerissa, Karina Bianca; Susilowati; Susilowati, Indah Tri; Dewi, Noviana; Yonggulemba, Jose D Michael; Sari, Iga Permata; Palembanan, Nadia
Jurnal Pendidikan dan Pengabdian Masyarakat Vol. 8 No. 4 (2025): November
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppm.v8i4.10342

Abstract

Desa Sumberagung, Kecamatan Pracimantoro, Kabupaten Wonogiri menghadapi tantangan keterbatasan ekonomi akibat ketergantungan pada penjualan singkong dalam bentuk mentah atau gaplek dengan nilai jual rendah. Program pengabdian kepada masyarakat ini bertujuan untuk memberdayakan Gapoktan Sumberagung melalui penerapan teknologi fermentasi pada singkong dan kulit singkong sehingga menghasilkan produk inovatif berupa FERKUSI (tepung fermentasi kulit singkong) dan MOCAF RED (modified cassava flour berwarna merah). Metode pelaksanaan meliputi sosialisasi, pelatihan, penerapan teknologi, serta penyusunan strategi keberlanjutan dengan melibatkan dosen, mahasiswa, pemerintah desa, dan mitra masyarakat. Hasil kegiatan menunjukkan peningkatan keterampilan masyarakat dalam produksi tepung fermentasi, serta terbentuknya jejaring distribusi melalui BUMDes dan mitra pemasaran lokal. Program ini berkontribusi terhadap peningkatan ekonomi lokal, ketahanan pangan, dan kesehatan masyarakat, serta mendukung pencapaian IKU perguruan tinggi, SDGs (2, 3, dan 12), dan Asta Cita (3 dan 6).
Kolaborasi Ekotoksikologi-Toksikologi Untuk Meningkatkan Kesadaran Lingkungan Di Kampung Batik Laweyan: Aspek Ekotoksikologi Cahyanti, Margareta Novian; Hartini, Sri; Kusumahastuti, Dewi K.A.; Aminu, November R.; Susilowati, Indah T; Dewi, Noviana; Anggaran, Diki; Kristanti, Vincentia N. P.; Cahyo, F.D.; Saputri, K
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpmittc.v4i2.3162

Abstract

Dye waste, whether derived from synthetic or natural substances, can pollute the environment if not properly managed. This pollution can degrade the quality of water, soil, and nearby ecosystems. In Kampung Batik Laweyan, one of the well-known batik centers in the Surakarta area, improper waste management poses a serious threat to the sustainability of the batik industry and the health of the surrounding community. A major issue lies in the lack of awareness and understanding about the ecotoxicological effects of dye waste, particularly synthetic dyes, which often contain heavy metals and harmful chemicals. This community service activity was initiated to address this issue through education and empowerment. The main objective was to increase knowledge about the environmental and health hazards posed by dye waste. Activities included health check-ups, questionnaire distribution to assess baseline understanding, educational sessions on ecotoxicology, and practical training on the use of batik brushes. This training aimed to reduce direct skin exposure to harmful substances and minimize the overuse of dyes during the batik-making process. The results showed a significant improvement in participants’ awareness of the risks associated with synthetic dyes, including heavy metal exposure and their long-term effects on aquatic life and soil organisms. Participants also gained better insight into sustainable waste management practices. In conclusion, the program successfully raised awareness and encouraged more responsible behavior among batik artisans. It is hoped that such initiatives can continue to promote environmentally friendly practices in the traditional batik industry, contributing to a healthier ecosystem and safer working conditions.
Co-Authors Achmad Noerkhaerin Putra Alifia Dewi Safira Alvama Pattiserlihun Aminu, November R. Anggaran, Diki Apriyanti Tindage Asep Mufti Kurniawan B. K. Wibowo Cahyo, F.D. Cucun Alep Ryanto D. A. Stefani D. Anggaran Dewantoro Dewantoro Dewi Kurnianingsih Arum Kusumahastuti Dewi Kurniasih Arum Kusuma Hastuti Hartati Soetjipto Imelda Wadu Indah Tri Susilowati Irma Ayuningtyas Jimmy Hindarto Karina Bianca Lewerissa Kristanti, Vincentia N. P. Kusumahastuti, Dewi K.A. Kusumahastuti, Dewi Kurnianingsih Arum Lydia Ninan Lestario Mahardika, Y. M. Anggara Meilano, Antonius Rizky Mutiara Nur Alfiah Noviana Dewi Palembanan, Nadia Pandu Krisnawan Safira, Alifia Dewi Saputri, K Sari, Iga Permata Sri Hartini Sri Hartini Sri Hartini Susilowati Susilowati, Indah T Susilowati, Indah T. Trisna Anggreini Y. A. Steefian Yayi Suryo Prabandari Yonggulemba, Jose D Michael Yosia Adi Susetyo Yulinda Eka Ayu Rukmawati