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All Journal Jurnal Dinamika Pengabdian (JDP) Jurnal Agritechno Jurnal Pengabdian Pada Masyarakat METHABDI
Arfina Sukmawati Arifin
Universitas Hasanuddin
Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Physics Public Health

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Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Andi Hermina Julyaningsih; Andi Nurfaidah Rahman; Arfina Sukmawati Arifin; Muhpidah Muhpidah; Fitri Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol5No2.pp185-189

Abstract

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.
Analisis Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisik Dan Kimia Manisan Buah Tomat Muhpidah Muhpidah; Amran Laga; Maura Rahmah Tahta Naula; Gemala Hardinasinta; Arfina Sukmawati Arifin; Khaeril Anwar Junaedi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Tomatoes represent a promising raw material for conversion into candied fruit due to their texture and flesh, which possess a distinctive sour taste well-suited for this application. This study seeks to evaluate the impact of varying sugar concentrations during the cooking process on the physical and chemical properties of candied tomatoes. Variations in sugar concentration influence the water content, texture, and color of the resultant candied tomatoes. The lowest water content, 4.6%, was achieved with a 60% sugar concentration. Texture analysis revealed that the highest hardness value was also obtained with a 60% sugar concentration. Additionally, the candied tomato samples exhibited the highest level of redness in the final product when a 60% sugar concentration was employed. These findings suggest that sugar concentration differentially affects the tested attributes, with a 60% concentration yielding the highest values in texture and color analysis, while resulting in the lowest water content compared to the 50% and 40% sugar concentrations.
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 Arfina Sukmawati Arifin; Emerensia Karurukan; Amran Laga; Jumriah Langkong; 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.
PELATIHAN DIVERSIFIKASI PRODUK JERUK BESAR (PAMELO) MENJADI KOSMETIK DAN OLAHAN PANGAN DI DESA PADANG LAMPE, PANGKAJENE DAN KEPULAUAN (PANGKEP) Arfiani Arifin; Arfina Sukmawati Arifin; Dian Asri Unga Mega
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.47379

Abstract

Desa Padang Lampe di Kecamatan Ma’rang, Kabupaten Pangkajene dan Kepulauan (Pangkep), merupakan salah satu sentra jeruk besar (Citrus maxima) di Sulawesi Selatan yang memiliki peluang besar untuk pengembangan produk bernilai tambah. Namun, pemanfaatannya masih terbatas pada konsumsi segar dan penjualan langsung, sehingga potensi diversifikasi belum dimaksimalkan. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan ibu-ibu PKK dalam mengolah jeruk besar menjadi produk kosmetik dan pangan sehingga tercipta berbagai bentuk diversifikasi produk. Pelaksanaan kegiatan mencakup sosialisasi, diskusi interaktif, demonstrasi, serta evaluasi melalui pre-test dan post-test. Materi yang diberikan meliputi pemanfaatan jeruk besar, praktik pembuatan lulur krim dari kulit jeruk, kerupuk dari pulp buah, dan minuman segar berbahan jeruk besar. Peserta juga mendapatkan pelatihan mengenai teknik pengemasan serta strategi pemasaran. Hasil kegiatan menunjukkan peningkatan yang nyata pada aspek pengetahuan dan keterampilan. Sebanyak 64% peserta sebelumnya belum pernah melakukan diversifikasi jeruk, namun setelah mengikuti pelatihan mereka mampu menghasilkan tiga jenis produk, yaitu lulur krim kulit jeruk besar, kerupuk pulp jeruk besar, dan minuman segar jeruk besar. Meskipun sebagian besar peserta memahami fungsi media sosial sebagai sarana pemasaran, pemanfaatannya masih belum optimal. Secara keseluruhan, kegiatan ini berhasil mendorong pengembangan diversifikasi produk jeruk besar yang berpotensi mendukung peningkatan ekonomi keluarga berbasis sumber daya lokal.    Kata kunci: Jeruk Besar, lulur, kerupuk, minuman, pengabdian kepada masyarakat. ABSTRACT Padang Lampe Village in Ma'rang Subdistrict, Pangkajene and Islands Regency (Pangkep), is one of the centers of pomelo (Citrus maxima) in South Sulawesi that has great potential for the development of value-added products. However, its utilization is still limited to fresh consumption and direct sales, so the potential for diversification has not been maximized. This community service activity aims to increase the knowledge and skills of PKK women in processing pomelos into cosmetic and food products, thereby creating various forms of product diversification. The activity includes socialization, interactive discussions, demonstrations, and evaluation through pre-tests and post-tests. The material provided included the utilization of pamelo, the practice of making cream scrubs from pamelo peel, crackers from fruit pulp, and fresh drinks made from pamelo. Participants also received training on packaging techniques and marketing strategies. The results of the activity showed a significant increase in knowledge and skills. A total of 64% of participants had never diversified pamelo before, but after attending the training, they were able to produce three types of products, namely pamelo peel cream scrub, pamelo pulp crackers, and fresh pamelo drinks. Although most participants understood the function of social media as a marketing tool, its use was still not optimal. Overall, this activity successfully encouraged the development of pamelo product diversification, which has the potential to support the improvement of family-based local resource economies. Keywords: Pamelo, body scrub, crackers, beverages, community service.
HILIRISASI INOVASI PANGAN: PROGRAM PENGEMBANGAN KEWIRAUSAHAAN MAHASISWA MELALUI PRODUKSI OTAK-OTAK BERBASIS SURIMI IKAN Meta Mahendradatta; Muhpidah Muhpidah; Mahfud Palo; Arfina Sukmawati Arifin; Nur Fiqih Hijriani
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.47470

Abstract

Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) telah dilaksanakan melalui kegiatan pemberdayaan mahasiswa dan alumni Universitas Hasanuddin dalam wirausaha berbasis pengolahan pangan, khususnya produksi otak-otak dengan bahan dasar surimi ikan. Kegiatan ini bertujuan meningkatkan keterampilan kewirausahaan mahasiswa dan alumni melalui hilirisasi produk hasil riset menjadi produk unggulan kampus. Metode pelaksanaan mencakup persiapan sarana, pelatihan teknis pembuatan surimi dan otak-otak, pelatihan manajemen usaha, pendampingan produksi, serta evaluasi pengetahuan dan analisis data penjualan (atau analisis laba rugi awal). Hasil post-test menunjukkan peningkatan pemahaman peserta dengan skor rata-rata 85, menandakan mayoritas telah menguasai alur produksi surimi dan otak-otak. Produksi dilakukan secara rutin, yaitu surimi sebulan sekali dan otak-otak setiap minggu, dengan total penjualan 135 box selama enam minggu dan laba kotor kumulatif sebesar Rp.863.000,-. Tren penjualan dan laba kotor menunjukkan penerimaan pasar yang baik meskipun terdapat fluktuasi akibat variasi biaya produksi. Kegiatan ini terbukti efektif dalam meningkatkan keterampilan wirausaha mahasiswa dan alumni serta mendorong hilirisasi inovasi produk pangan menjadi unit usaha kampus yang berkelanjutan.    Kata kunci: Otak-otak, surimi, pemberdayaan mahasiswa. ABSTRACT Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) was implemented to empower students and alumni of Hasanuddin University in food-based entrepreneurship through the production of fish surimi-based otak-otak. The program aimed to strengthen entrepreneurial competence while promoting research-based products as the university’s advanced innovations. Activities included facility preparation, technical training on surimi and otak-otak processing, business management training, production mentoring, and evaluation of knowledge and market acceptance. Post-test assessments showed a significant improvement, with an average score of 85, indicating that participants had adequately mastered the production process. Regular production was established, with surimi prepared monthly and otak-otak produced weekly, resulting in 135 boxes sold over six weeks. Sales performance and gross profit indicated positive market reception with a cumulative gross profit of IDR.863,000. These findings demonstrate that the program effectively enhanced entrepreneurial skills and fostered the downstreaming of food innovation into a sustainable campus-based business unit. Keywords: Otak-otak, surimi, student empowerment.
PEMBERDAYAAN DESA BINAAN: PENINGKATAN NILAI TAMBAH GULA AREN MELALUI TRANSFER TEKNOLOGI PASCA PANEN NIRA DAN DIVERSIFIKASI PRODUK DI DESA BONTO MANURUNG, KABUPATEN MAROS, SULAWESI SELATAN Abu Bakar Tawali; Arfina Sukmawati Arifin; Meta Mahendradatta; Andi Nur Fajri Suloi; Azzahra Nabila; Bohari Bohari
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.48028

Abstract

Desa Bonto Manurung merupakan salah satu desa di Kecamatan Tompobulu, Kabupaten Maros, dengan luas wilayah mencapai 40,55 km². Wilayah ini memiliki potensi sumber daya hutan bukan kayu (HBK), khususnya tanaman aren, yang menjadi komoditas unggulan masyarakat setempat. Program Bina Desa Tahun I (2025) di Desa Bonto Manurung difokuskan pada peningkatan nilai tambah produk gula aren melalui perbaikan teknologi penyadapan dan pascapanen nira aren, serta diversifikasi produk olahan. Selain itu, kegiatan ini juga bertujuan untuk meningkatkan kapasitas masyarakat desa, khususnya kelompok penyadap, pengrajin, dan pelaku usaha gula aren, dalam aspek teknologi produksi, manajemen usaha, serta strategi pemasaran. Kegiatan dilaksanakan dengan dukungan penuh dari Pemerintah Desa dan kelompok mitra. Kegiatan awal berupa benchmarking dan sosialisasi bersama perangkat desa, tokoh masyarakat, serta mitra dilakukan untuk memperkenalkan rencana program Bina Desa selama tiga tahun. Kemudian Transfer Teknologi dilaksanakan melalui pelatihan, praktik langsung dan pendampingan terhadap 20 anggota Kelompok Aren Jaya dan 20 anggota Kelompok Aren Tompobulu. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan, keterampilan, dan motivasi masyarakat dalam mengembangkan produk gula aren bernilai tambah tinggi. Program ini diharapkan menjadi landasan bagi keberlanjutan kegiatan pada tahun-tahun berikutnya melalui penguatan kapasitas produksi, manajemen usaha, serta strategi pemasaran berbasis komunitas desa yang berdaya saing dan berkelanjutan.    Kata kunci: Diversifikasi pengolahan, gula aren, manajemen pemasaran. ABSTRACT Bonto Manurung Village is one of the villages in Tompobulu District, Maros Regency, with an area of up to 40.55 km². This area has the potential for non-timber forest products (NTFPs), specifically the sugar palm plant, which is a leading commodity for the local community. The Year I (2025) Desa Binaan Program in Bonto Manurung Village is focused on increasing the added value of palm sugar products through improvements in tapping technology and post-harvest handling of palm sap, as well as product diversification. In addition, this activity aims to enhance the capacity of the village community, particularly the tapper groups, artisans, and palm sugar business actors, in terms of production technology, business management, and marketing strategies. The activities were carried out with the full support of the Village Government and partner groups. Initial activities, including benchmarking and socialization with village officials, community leaders, and partners, were conducted to introduce the three-year Desa Binaan Program plan. Subsequently, Technology Transfer was carried out through training, hands-on practice, and mentoring for 20 members of the Aren Jaya Group and 20 members of the Aren Tompobulu Group. The results of the activities show an increase in the community's knowledge, skills, and motivation in developing high value-added palm sugar products. This program is expected to serve as a foundation for the sustainability of activities in the years to come through the strengthening of production capacity, business management, and community-based marketing strategies that are competitive and sustainable. Keywords: Product diversification, palm sugar, marketing strategies.
Co-Authors Amran Laga Amran Laga Andi Hermina Julyaningsih Andi Nur Fajri Suloi Andi Nurfaidah Rahman Arfiani Arifin Azzahra Nabila Bohari Bohari Dian Asri Unga Mega Emerensia Karurukan Fitri Fitri Gemala Hardinasinta Jumriah Langkong Khaeril Anwar Junaedi Mahfud Palo Maura Rahmah Tahta Naula Meta Mahendradatta Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah Nur Fiqih Hijriani Serli Hatul Hidayat Sunrixon Carmando Yuansah Tawali, Abu Bakar