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All Journal Pelita Perkebunan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Pangan JAS (Jurnal Agri Sains) Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi PEMA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat Mudabbir: Journal Research and Education Studies Jurnal Pengabdian Nusantara (JPN) Jurnal Teknologi Pengolahan Pertanian HIRONO : Jurnal Pengabdian Masyarakat WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom International Journal of Technology and Education Research
Muhammad Iqbal Kusumabaka Rianse
Jurusan Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Haluoleo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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PENYULUHAN TEKNIK PERBANYAKAN DAN PENGEMASAN LEBAH MADU (TRIGONA SP.) DI KECAMATAN BARUGA, KOTA KENDARI Ilma Sarimustaqiyma Rianse; Fahria Nadiryati Sadimantara; Wa Kuasa Baka; Yusuf Musafir Kolewora; Muhammad Iqbal Kusumabaka Rianse; Ida Mardhiah Afrini Kasman Arifin; Awaluddin Awaluddin; Waode Siti Anima Hisein
Jurnal Pengabdian NUSANTARA Vol 3, No 1 (2023): Januari- Juni
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jpnus.v3i1.38195

Abstract

Extension of Propagation and Packaging Techniques for Honey Bees (Trigona sp.) In Baruga District, Kendari City. Community Partnership Program Faculty of Agriculture University of Halu Oleo Kendari with one of the partners of Mataiwoi Farmers Group Baruga District Kendari City has carried out community service in order to provide encouragement, spirit to horticulture farmers and plantation crops in increasing Trigona sp. honey bee business in increasing productivity. Implementation of the Community Partnership Program is very appropriate as a means and media for technology transfer how to increase the productivity of farmer groups Method of Implementation PKM activities are carried out on the basis of observations and problems found in the field. From the implementation of this program the output targets achieved from the implementation of the program are: (1) Farming partners master the techniques of propagation and removal of colonies of Trigona sp., Which are based on their ecological rules (2) Farmers know there are ways to make bees that honey bees enjoy Trigona sp. (3) Farming partners can know how to harvest Trigona sp., Which is good and hygienic (4) Farmers can package honey that is worth selling by standardizing the relevant institutions so that the resulting honey product is more acceptable to consumers because of the consumer awareness about safer products is getting better
BIMBINGAN TEKNIS PENGOLAHAN BAKSO AYAM PLUS BAGI USAHA RUMAH TANGGA DI KELURAHAN RAHANDOUNA KECAMATAN POASIA KOTA KENDARI Limi, Muhammad Aswar; Zani, Munirwan; Abdullah, Sukmawati; Nalefo, La; Rianse, Muhammad Iqbal Kusumabaka
Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum, Ekonomi Vol 4, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52423/anoa.v4i2.46288

Abstract

This service aims to improve meatball products and diversify chicken meatball products in Rahandouna Village, Poasia District, Kendari City. Service activities will be carried out from March 2023 to May 2023. This activity connects universities, the government, and local communities to answer problems in entrepreneurship development in Rahandouna District. The population and respondents are the people of Rahandouna District who are involved in the chicken meatball business. The problem-solving framework for this service activity focuses on improving meatball products and diversifying chicken meatball products. The material that will be presented includes improving food processing (chicken meatballs) by implementing suitable food production methods (CPPB) / good manufacturing practices (GMP) and interactive discussions after delivering the material. The devotion variable is the chicken meatball processing technique. An analytical tool to measure the effectiveness of technical guidance through conversations with participants was carried out to assess increases in knowledge and skills. Data analysis uses descriptive statistical methods to measure changes in understanding of CPPB/GMP. Based on the results of the Technical Guidance activity for Processing Chicken Meatballs Plus for Household Businesses in Rahandouna Village, Poasia District, Kendari City, it can be concluded that creativity in processing and serving has succeeded in improving the quality and diversification of chicken meatball products with various exciting variants.
KARAKTERISTIK FISIKOKIMIA COOKIES BERNUTRISI MELALUI FORTIFIKASI TEPUNG CANGKANG TELUR BEBEK DAN BUBUK WORTEL Elvira, Ilian; Rianse, Muhammad Iqbal Kusumabaka; Nafilawati, Wa Ode; Dahlan, Andi
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47843

Abstract

Tepung cangkang telur bebek adalah sumber kalsium yang baik bagi manusia namun kurang dikenal. Selain itu, wortel adalah sumber vitamin A utama yang memiliki banyak manfaat gizi dan kesehatan. Keduanya dapat digunakan oleh manusia untuk meningkatkan asupan kalsium dan vitamin A mereka dengan memfortifikasinya kedalam makanan yang banyak digemari oleh masyarakat seperti cookies. Tujuan penelitian ini adalah untuk mengetahui karakteristik tepung cangkang telur bebek, kandungan gizi, karakteristik fisik dan sifat tekstur produk cookies setelah difortifikasi tepung cangkang telur dan bubuk wortel sebagai snack sehat. Penelitian ini terdiri dari 6 formulasi dengan persentase berdasarkan jumlah tepung cangkang telur bebek dan bubuk wortel yaitu R1W1 (tepung cangkang telur bebek 3%: bubuk wortel 5%), R2W2 (3%:10%), R3W3 (6%:5%), R4W4 (6%:10%), R5W5 (9%:5%), dan R6W6 (9%:10%). Data dianalisis menggunakan sidik ragam (ANOVA), dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Tepung cangkang telur bebek yang dihasilkan mengandung kadar air sebesar 0,85%, kadar abu 90,84% serta rendemen sebesar . hasil penelitian menunjukkan bahwa substitusi tepung cangkang telur bebek (TCTB) dan bubuk wortel (BW) secara signifikan mampu menurunkan kadar air, serta meningkatkan kadar abu, kadar kalsium, vitamin A dan kadar serat kasar produk cookies. Kadar air cookies yaitu 3,80%-7,64%, kadar abu (2,35-5,31%), kadar kalsium (0,17-0,49 mg/100g), kadar vitamin A (265,64-485,25 µg/100 g, dan serat kasar sebesar 19,36-20,67%. Kami juga menemukan bahwa karakterstik fisik dan sifat tekstur cookies yang dihasilkan juga cukup baik. Hal ini menunjukkan bahwa cookies yang dihasilkan dalam penelitian ini dapat dijadikan sebagai cookies sumber nutrisi.
KARAKTERISTIK COOKIES SUBTITUSI TEPUNG CANGKANG TELUR BEBEK DAN BUBUK WORTEL SEBAGAI SNACK SEHAT Rianse, Muhammad Iqbal Kusumabaka; Elvira, Ilian; Nafilawati, Wa Ode; Naim, Yulfa
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.46123

Abstract

Hal penting yang harus dipertimbangkan dalam pembuatan cookies selain rasa yang enak adalah kandungan gizinya. Cangkang telur merupakan limbah yang mengandung kalsium cukup tinggi dan memiliki potensi untuk digunakan sebagai sumber kalsium. Selain cangkang telur wortel juga merupakan bahan pangan yang tinggi zat gizi. Tujuan penelitian ini adalah untuk mengetahui sifat sensori cookies subtituisi tepung cangkang telur bebek dan bubuk wortel sebagai snack sehat. Penelitian ini terdiri dari 6 formulasi dengan persentase berdasarkan jumlah tepung cangkang telur bebek dan bubuk wortel yaitu R1W1 (tepung cangkang telur bebek 3%: bubuk wortel 5%), R1W2 (3%:10%), R2W1 (6%:5%), R2W4 (6%:10%), R3W1 (9%:5%), dan R3W2 (9%:10%). Data dianalisis menggunakan sidik ragam (ANOVA), dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Cookies terpilih dianalisis nilai gizinya meliputi kadar air, abu, protein, lemak, serat kasar dan karbohidrat. Hasil penilaian organoleptik cookies subtitusi tepung cangkang telur bebek dan bubuk wortel menunjukkan tingkat kesukaan yang dapat diterima oleh konsumen dengan nilai rerata kesuakaan warna sebesar 3,82-4,31 (suka), aroma sebesar 3,46-4,23 (suka), rasa sebesar 3,64-4,44 (suka) dan tekstur sebesar 3,59-4,05 (suka). Cookies dengan perlakuan terpilih memiliki kadar air sebesar 7,64%, kadar abu 5,31%, kadar protein 10,83%, kadar lemak 22,56%, serat kasar 19,61% dan kadar karbohidrat sebesar 34,15% yang telah memenuhi standar SNI 2011. Hasil penelitian ini menunjukkan bahwa cookies yang dihasilkan dapat dijadikan sebagai snack sehat terutama bagi anak-anak.
PENYULUHAN TENTANG PENTINGNYA KEARIFAN LINGKUNGAN KEPADA ETNIK BAJO DI DESA TAPULAGA KECAMATAN SOROPIA, KABUPATEN KONAWE Kuasa Baka, Wa; Hermina, Sitti; Zulfikar, Zulfikar; Rianse, Usman; Sarimustaqyima Rianse, Ilma; Iqbal Kusumabaka Rianse, Muhammad
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Publisher : Universitas Halu Oleo

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

Abstract

Program Pengabdian Kepada Masyarakat (PKM) ini berfokus pada masyarakat etnik Bajo di Desa Tapulaga, Sulawesi Tenggara, dengan tujuan memahamkan generasi muda akan kearifan lokal dalam pengelolaan sumber daya alam dan pola hidup sehat. Solusi yang ditawarkan adalah mengadopsi kearifan lokal dalam kehidupan sehari-hari dan partisipasi dalam upaya revitalisasi lingkungan pesisir melalui penanaman mangrove. Metode yang digunakan mencakup survei lapangan, penyuluhan, dan mengajak partisipasi masyarakat dalam penanaman mangrove. Hasilnya mencakup hilangnya beberapa kearifan lingkungan, pemahaman pentingnya penanaman mangrove, dan potensi untuk meningkatkan ekonomi kreatif melalui pengolahan hasil laut. Program ini bertujuan untuk memperbaiki lingkungan pesisir, meningkatkan kesejahteraan masyarakat, dan mendukung keberlanjutan masyarakat etnik Bajo di Desa Tapulaga.
Coffee Agroindustry in South Konawe Regency, Southeast Sulawesi Province, Indonesia: A case study Rianse, Ilma Sarimustaqiyma; Rianse, Muhammad Iqbal Kusumabaka; Awaluddin, Andi; Sudarmo, Hadi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 1 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i1.582

Abstract

The purpose of this research is to find out and describe the feasibility of coffee farming at the level of farmers who cultivate coffee beans and at the level of home industries in South Konawe Regency which produce packaged ground coffee or known as the brand name (Anoa Coffee). The parameters used to assess the financial feasibility of coffee farming are by calculating the value of R/C, NPV and NBCR at interest rates of 12% and 35% of farming and coffee powder processing businesses. Based on the R/C ratio, a value of 16 is obtained, this shows the benefits of coffee farming, where every IDR 1,000,000 invested in coffee farming will generate 16 times the income. The NPV value of coffee farming has a value of IDR 36,141,085, supported by an NBCR value of 2.04, and the ground coffee processing business by CV. Kopindo Sukses Bersama obtained an NPV value of IDR 10,153,539,739, and also an NBCR value of 2.05, meaning that smallholder coffee farming in South Konawe Regency is financially profitable and feasible to develop.
PELATIHAN PENGUATAN KAPASITAS KELOMPOK TANI DENGAN PENGOLAHAN UBI JALAR UNGU DI DESA BARANGKA KECAMATAN KAPONTORI, KABUPATEN BUTON rejeki, sri; Faradilla, RH. Fitri; L, Mariani; Rianse, Muhammad Iqbal Kusumabaka; Libriani, Restu
HIRONO : Jurnal Pengabdian Masyarakat Vol 4 No 2 (2024): 2024 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v4i2.204

Abstract

Community service activities in Barangka Village, Kapontori District, Buton Regency aim to improve the skills of farmer groups in processing purple sweet potatoes into value-added food products, namely jam and ice cream. The training, which was attended by 25 participants, was carried out to provide knowledge about the nutritional benefits of purple sweet potatoes, as well as skills in making processed products with economic value. During the activity, participants were taught the process of making purple sweet potato jam and ice cream, from processing raw materials to marketing techniques. The evaluation results showed that 98% of participants succeeded in processing purple sweet potatoes into cendol, and 96% of participants succeeded in making ice cream from the same ingredients. As many as 100% of participants said they liked both products, which shows a high level of satisfaction with this training. This training not only improves the participants' technical skills, but also encourages an entrepreneurial mind-set among farmers, so that they are able to create innovative products that can be produced
IMPROVING THE COMMUNITY ECONOMY THROUGH TECHNOLOGY OF PROCESSING MORINGA LEAVES: PENINGKATAN EKONOMI MASYARAKAT MELALUITEKNOLOGI OLAHAN DAUN KELOR Baihaqi; Rianse, Muhammad Iqbal Kusumabaka; Sri Rejeki; Mariani L; RH Fitri Faradilla; Ilian Elvira; Aprita, Ika Rezvani; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.81

Abstract

Improving community welfare is the main focus of community service programs, one of which is through the use of Moringa oleifera leaves which are rich in nutrients and have high economic potential. This research was conducted in Labulo Village, Wakorumba District, North Buton Regency, where the majority of the population depends on the agricultural sector. Even though the potential of Moringa leaves is great, public knowledge about its processing is still limited. Therefore, counseling and training regarding Moringa leaf processing technology is very important. This activity aims to provide understanding and skills to the public in processing Moringa leaves into high-value products, such as Moringa leaf powder and Moringa tea. The methods used include material preparation, outreach, practical training, as well as introduction to marketing and product packaging aspects. The evaluation results showed an increase in community knowledge from 45% in the pre-test to 85% in the post-test, and 85% of participants felt confident to continue processing independently. This activity not only has a positive impact on increasing knowledge and skills but also opens up new business opportunities that can increase people's income and welfare. With this program, it is hoped that the community can utilize the potential of the Moringa plant optimally and make it a sustainable source of income. The sustainability of this program needs to be supported by mentoring and monitoring activities to ensure further business development.
Added value and marketing mix of Anoa coffee products in South Konawe district after covid-19 pandemic Muhammad Iqbal Kusumabaka Rianse; Ilma Sarimustaqiyma Rianse; Andi Awaluddin; Hadi Sudarmo
International Journal of Technology and Education Research Vol. 1 No. 02 (2023): April - June, International Journal of Technology and Education Research(IJETE
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v1i02.369

Abstract

One of the various leading agricultural commodities in South Konawe, and one that has undergone a good downstream process on the part of farmers, is coffee. This research aims to study and analyze the increase in added value, quality, and marketing mix of new brand Anoa coffee products after the COVID-19 pandemic. The data were collected from 18 coffee farmers in three sub-districts (Landono, Benua, and Mowila) and the home industry (CV Kopindo Sukses Bersama) and analyzed using Hayami’s method. The added value of anoa coffee products was 68%; when comparing the results before and after pandemic COVID-19, the price of raw materials for processing ground coffee after pandemic COVID-19 remained consistent. Also an increase in the added value of coffee products, such as 12%, accompanied by efforts to increase the selling price of ground coffee products. Furthermore, the marketing mix product anoa coffee has a new image packaging design (Tolaki dancers and traditional houses), so it has unique visual and cultural value on the packaging, and now they have various anoa coffee products (Robusta, Wine, anakia, and blend arabica robusta). The diversity of the product can reach all coffee connoisseurs, from the lower middle class to the upper middle class.
Stabilitas pH dan Kualitas Sensoris Permen Fungsional Berbasis Serai dan Ekstrak Daun Kelor Wahid Wirawan; Muhammad Iqbal Kusumabaka Rianse; Baihaqi
MUDABBIR Journal Research and Education Studies Vol. 5 No. 2 (2025): Vol. 5 No. 2 Juni-Desember 2025
Publisher : Perkumpulan Manajer Pendidikan Islam Indonesia (PERMAPENDIS) Prov. Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56832/mudabbir.v5i2.1545

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh kombinasi minyak atsiri serai (Cymbopogon citratus) dan ekstrak daun kelor (Moringa oleifera L.) terhadap karakteristik pH dan mutu sensoris produk hard candy. Minyak atsiri diperoleh melalui proses maserasi menggunakan etanol 98% dan diuapkan dengan rotary evaporator, sedangkan sari daun kelor diperoleh melalui proses blansing, blending, dan penyaringan. Formulasi hard candy dibuat dengan lima perlakuan berdasarkan variasi konsentrasi minyak atsiri serai (0,2–1,8%) dan ekstrak daun kelor (10–40 mL). Analisis meliputi pengukuran pH dan uji organoleptik atribut warna, aroma, rasa, dan kelengketan oleh 30 panelis semi-terlatih menggunakan skala hedonik 1–5. Data dianalisis menggunakan One Way ANOVA dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil menunjukkan bahwa perlakuan F3 (1,2% minyak atsiri, 35 mL ekstrak kelor) memiliki nilai pH tertinggi (12,42), sedangkan F5 (1,8% minyak atsiri, 10 mL ekstrak kelor) memiliki nilai pH terendah (5,18). Analisis sensoris menunjukkan bahwa atribut warna dan kelengketan menunjukkan perbedaan yang signifikan antar perlakuan, sedangkan atribut aroma dan rasa tidak menunjukkan perbedaan nyata (p>0,05). Formulasi F4 menunjukkan nilai kesukaan tertinggi pada warna dan kelengketan, sedangkan F5 menunjukkan tingkat kesukaan terendah pada atribut kelengketan. Penambahan minyak atsiri serai dan ekstrak daun kelor dapat memengaruhi karakteristik kimia dan sensoris hard candy, dengan potensi sebagai produk fungsional yang disukai konsumen.
Co-Authors Andi Awaluddin andi Dahlan Anggriani, Reffi Aris, Armayanti Asrul Asrul Aulia, Fina Awaluddin Awaluddin Awaluddin, Andi Bahdad, Bahdad Baihaqi Baihaqi Elvira, Ilian Fahria Nadiryati Sadimantara Fansuryah, Riyan Hadi Sudarmo Hadi Sudarmo Harimuddin, Jamal Hermina, Sitti Ida Mardhiah Afrini Kasman Arifin Ika Rezvani Aprita Ilma Sarimustaqiyma Rianse Mariani L Muhammad Aswar Limi Muhammad Syafii Munirwan Zani, Munirwan Nafilawati, Wa Ode Naim, Yulfa Nalefo, La Nurgiantoro, Nurgiantoro Nursakinah, Siti Ramadhan, Muhammad Rahmad Restu Libriani RH Fitri Faradilla RH. Fitri Faradilla Sarimustaqyima Rianse, Ilma Sri Agustina Sri Rejeki Sri Rejeki Sukmawati Abdullah Usman Rianse WA KUASA Wahid Wirawan Waode Siti Anima Hisein Willy Wijayanti Yusuf Musafir Kolewora