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All Journal Jurnal Teknologi Industri Pertanian Jurnal Abdi Insani Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Agroteksos Indonesian Collaboration Journal of Community Services (ICJCS)
Qadaruddin Fajri Adi
Program Studi Teknologi Hasil Pertanian Universitas Sembilanbelas November Kolaka
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PELATIHAN PETANI KELAPA DALAM MELAKUKAN PENGOLAHAN LIMBAH AIR KELAPA MENJADI KECAP MANIS GUNA PENINGKATAN EKONOMI MASYARAKAT DESA TOARI KABUPATEN KOLAKA Fitrianti Handayani; Djurnarlin Tojang; Fitrah Adelina; Juniaty Arruan Bulawan; Qadaruddin Fajri Adi; Saparuddin; Mustafa R Mustafa; Abdul Rahim; Maretik Maretik; Erfina Erfina
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1219

Abstract

Toari Village is the largest coconut producing village in Kolaka Regency. The people only process coconuts as copra while the water becomes waste, causing problems because of its strong aroma after being thrown away. Therefore, it is very important to provide training to the Toari Village Community in processing coconut water waste. One of the products produced is sweet soy sauce. Sweet soy sauce is a type of food additive that is popular because it makes the food taste better. The aim of this service is to create community independence in processing coconut water into products of high economic value and to gain skills in processing coconut water so that it can be used by the community to improve the economy. This service method is carried out at several stages including the observation stage, preparation stage, activity implementation stage, training and mentoring stage, and evaluation stage. The result of this activity is that the community is very enthusiastic about participating in the training so that the sweet soy sauce products produced are very good, taste good and are hygienic. The level of community skills and knowledge after carrying out training and mentoring activities has increased by 100% and several service outcomes have been achieved.
PENGARUH PENAMBAHAN KEMIRI (ALEURITES MOLUCCANA (L.) WILD) DAN VARIASI SUHU PENGERINGAN PADA SIFAT KIMIA DAN STABILITAS GULA SEMUT Adi, Qadaruddin Fajri; Dinasti, Dika Ulfa; Adelina, Fitrah; Sudarmin, Sudarmin; Hasbiadi, Hasbiadi
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 34 No 1 (2024): Jurnal Agroteksos April 2024
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v34i1.1162

Abstract

This study aims to ascertain how the stability and chemical characteristics of palm sugar are affected by the addition of hazelnuts and variations in drying temperature. This study applied a completely randomized design (CRD) with two factors and 3 replications. The first factor is the addition of hazelnut (K): K0 (0%), K1 (0.015%), K2 (0.03%). The second factor is drying temperature (S): S1 (50), S2 (75) and S3 (100). The parameters analyzed were moisture content, ash content, total sugar content and stability. The research data were processed using SPSS with ANOVA test method to see different levels of further testing with Duncan test method. The results showed that the addition of candlenut and variation of drying temperature had a very significant effect on moisture content and total sugar content, with the lowest moisture content of 0.67% and the highest total sugar content of 94.95% in treatment K1S3 (candlenut 0.015%, temperature 100). The results of the stability test showed that the product was stable and had no change in shape, taste, color and aroma from day 0 to day 28 at the use of temperature 100 °C (K1S3 and K2S3).
PENYULUHAN STRATEGI PENGEMBANGAN USAHA MELALUI PEMANFAATAN LAHAN BAGI PETERNAK KAMBING DI KECAMATAN TOARI KABUPATEN KOLAKA Purbaningsih, Yuli; Bahari, Doddy Ismunandar; Husnaeni, Husnaeni; Adi, Qadaruddin Fajri; Salam, La Ode Muh. Aswad; Jannah, Raodatul; Rahim, Abd.; Tatra, Afsitin Joan; Aminah, Aminah; Baba, Syahdar; Dagong, Muh. Ihsan A.; Nur, Aprisal
Indonesian Collaboration Journal of Community Services (ICJCS) Vol. 4 No. 1 (2024): Indonesian Collaboration Journal of Community Services
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/icjcs.v4i1.159

Abstract

The community service program aims to increase the capacity of goat farming in Toari District, Kolaka Regency, with a focus on increasing farmers' knowledge and skills in livestock management. Through a series of ongoing training and mentoring activities, breeders are equipped with knowledge about livestock management, selecting superior seeds, feed management, livestock health care, financial management and marketing. Program implementation was carried out in an interactive and participatory manner, followed by regular assistance, which resulted in significant improvements in understanding, skills and welfare of farmers, as well as goat livestock productivity. In addition to providing individual benefits, the program also strengthens cross-sector collaboration, creating the potential to improve the overall sustainability of the goat farming sector in the region
Penerapan Teknologi Aquaponik Sebagai Kontribusi Pemenuhan Pangan Keluarga Melalui PkM Pada Kelompok PKK Kelurahan Anaiwoi Kec. Tanggetada Kab. Kolaka Asni, Asni; Purbaningsih, Yuli; Adi, Qadaruddin Fajri; Erfina, Erfina; Rismayanti, Riris; Iban, Nur
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 6 (2025): November 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/yd59r529

Abstract

Kelompok Pemberdayaan Kesejehteraan Keluarga (PKK) merupakan kelompok non produktif secara ekonomi  jika memiliki pengetahuan, ketrampilan tentang Teknologi  Aquaponik dan manajemen untuk memanfaatkan lahan yang sempit, maka dapat berkontribusi pada pangan keluarga serta sebagai upaya tumbuhnya wirausaha. Tujuan pelaksanakan kegiatan pemberdayaan melalui pelatihan dan pendampingan diharapkan kegiatan pemanfaatan teknologi aquaponik yang memiliki Kontribusi pemenuhan pangan keluarga mencapai 50%. Metode pelaksanaan kegiatan melalui sosialisasi program, forum grup discussion (FGD), pelatihan penyampaian materi dan praktik teknologi aquaponik dan manajemen organisasi serta kewirausahaa. Hasil pelaksanaan kegiatan dilakukan evaluasi pelaksanaan kegiatan pengabdian dilakukan pendampingan setelah melakukan pelatihan dan monitoring untuk melihat keberlanjutan dan keberhasilannya, bahwa,pemberdayaan perempuan ditunjukkan dengan telah adanya pemanfataan dan pengembangan teknologi aquaponik sebagai peluang usaha dengan model peningkatan kuantitas produksi, daya saing, model dan strategi bisnis dengan menerapkan teknologi aquaponik sebagai usaha baru yakni terbentuknya kemandirian kelompok yang berdampak swasembada pangan, minimalisasi rawan pangan. 
Pengembangan Usaha Emping Jagung dengan Pemanfaatan Teknologi Melalui PkM Di Kelompok Dasawisma Mawar Desa Sumber RejekiKec. Watubangga Kab. Kolaka Purbaningsih, Yuli; Adi, Qadaruddin Fajri; Asni, Asni; Kartomo, Kartomo; Aprilia, Siti Mariani; Wahdania, Meilany Risky
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 6 (2025): November 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/hrs0xv96

Abstract

Usaha Emping Jagung merupakan peluang usaha yang menjanjikan keuntungan dan layak untuk dikembangkan jika, dikelola dengan baik dan terus-menerus secara profesional serta didukung dengan teknologi pengolahan dan teknologi pemasarannya. Potensi ekonomi produktif di Desa Sumber Rejeki ditopang dengan potensi sumberdaya alam dan ketersediaan hasil pertanian yakni Jagung yang sangat melimpah. Tujuan pelaksanakan kegiatan pemberdayaan adalah kelompok berperan aktif mengikuti pelaksanaan program yakni pelatihan dan praktik upaya peningkatan ekonomi kelompok Dasawisma Mawar melalui Pemanfaatan Teknologi Produksi dan Pemasaran. Fokus kegiatan pengabdian adalah memberikan peningkatan pengetahuan aspek pemasaran dalam rangka peningkatan income generating, kemampuan dan keterampilan serta pendampingan pada kelompok dasawisma, pada aspek produksi kegiatannya dalam rangka pencapain kuantitas produk. Kemampuan mengembangkan usaha melalui pemanfaatan bahan hasil pertanian yakni jagung menjadi produk emping jagung. Sehingga Kelompok Dasawisma Mawar produktif secara ekonomi dapat menambah pendapatan dan meningkatkan ekonomi keluarga.
TECHNO-ECONOMIC ANALYSIS OF CHILI SAUCE PRODUCTION USING FERMENTED CASSAVA FLOUR Rahim, Abdul; Adi, Qadaruddin Fajri; Adelina, Fitrah; Sudarmin
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2025.35.3.244

Abstract

This study performs a techno-economic analysis to assess the feasibility of developing chili sauce products incorporating fermented cassava flour as a local food ingredient. The evaluation covers both technical/technological and economic aspects. Technologically, the product exhibits favorable characteristics with a mean moisture content of 72% and pH of 4.01, supported by positive organoleptic test results. Economically, financial analysis indicates strong viability, with a Net Present Value (NPV) of IDR 40,138,730 an Internal Rate of Return (IRR) of 34.53%, a Benefit-Cost (B/C) Ratio of 2.25, and a Payback Period (PP) of 2 years and 1 months. The integrated findings from both technical and economic evaluations confirm that chili sauce formulated with fermented cassava flour is technically sound and economically feasible for commercial development. This product has significant potential to enhance added value, create new business opportunities, and support sustainable local food security. keywords: chili sauce, techno-economic, cassava
Co-Authors Abd. Rahim Abdul Rahim Afsitin Joan Tatra Aminah Aminah Aprilia, Siti Mariani Asni Asni Dagong, Muh. Ihsan A. Dinasti, Dika Ulfa Djunarlin Tojang Doddy Ismunandar Bahari Erfina Erfina Erfina, Erfina Fitrah Adelina Fitrah Adelina Fitrianti Handayani Hasbiadi Hasbiadi Husnaeni Husnaeni Iban, Nur Juniaty Arruan Bulawan Kartomo, Kartomo Maretik Maretik Mustafa R Mustafa Nur, Aprisal Purbaningsih, Yuli Raodatul Jannah Rismayanti, Riris Salam, La Ode Muh. Aswad Saparuddin Saparuddin Sudarmin Sudarmin Sudarmin Syahdar Baba Wahdania, Meilany Risky