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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA JMM (Jurnal Masyarakat Mandiri) Jurnal Pengolahan Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Journal Of Agritech Science (JASc) Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Health and Nutrition Research
Asrawaty, Asrawaty
Universitas Alkhairaat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI Mohammad Deden; Abdul Rahim; Asrawaty Asrawaty
Jurnal Pengolahan Pangan Vol 5 No 1 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i1.35

Abstract

Today, the use of synthetic polymers as plastics has an important role in the economy of modern industrial society. Plastic packaging is often used as a food packaging material. However, the use of plastics can pollute the environment, because plastic is difficult to degrade naturally. One alternative to replacing the use of conventional plastics as food packaging is biodegradable plastic called edible film. The use of gadung tuber starch as a raw material for making edible films will not disturb food stability, because gadung is not consumed such as rice, corn and cassava. Gadung tubers are very good for edible film polymer materials containing high carbohydrates. Aim to determine the physical and chemical properties of the edible film starch of gadung tubers at various concentrations. The conclusion is that the optimum conditions for making edible films are good at 6% starch concentration with KA 11.50% and an average thickness of 0.13 mm.
PENAMBAHAN RAGI ROTI DAN LAMA FERMENTASI PADA PROSES PENGOLAHAN VIRGIN COCONUT OIL Sitti Fathurahmi; Spetriani; Asrawaty; Pon Hadi Siswanto
Jurnal Pengolahan Pangan Vol 5 No 2 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i2.37

Abstract

Salah satu produk olahan buah kelapa adalah Virgin Coconut Oil (VCO) yang diolah pada suhu rendah sehingga kandungan yang penting dalam minyak tetap dapat dipertahankan. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh berbagai penambahan ragi roti dan lama fermentasi pada proses pembuatan VCO terhadap mutu VCO berupa rendemen, kadar air, asam lemak bebas, kejernihan dan penerimaan aroma dan warna VCO. Penambahan ragi roti sebanyak 8 g, 10 g, dan 12 g dengan lama fermentasi 12 jam dan 24 jam. Hasil penelitian menunjukkan bahwa perlakuan penambahan ragi roti 12 g dan lama fermentasi selama 24 jam menghasilkan rendemen terbanyak sebesar 17.73 %. Kadar air minyak paling rendah terdapat pada perlakuan 10 g ragi roti dan lama fermentasi 24 jam. Tingkat kejernihan tertinggi 96.17 % terdapat pada perlakuan ragi roti 12 g dan lama fermentasi 12 jam. Asam lemak bebas terendah pada penambahan ragi roti 8 g dan lama fermentasi 12 jam. Perlakuan berbagai kadar ragi roti dan lama fermentasi tidak berpengaruh nyata terhadap uji organoleptik baik warna maupun aroma berturut-turut adalah 3,44 (netral) dan 3,44 (netral).
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK VIRGIN COCONUT OIL PADA BERBAGAI PENAMBAHAN RAGI TEMPE Asrawaty; Sitti Fathurahmi; Spetriani; Ridwan
Jurnal Pengolahan Pangan Vol 5 No 2 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i2.38

Abstract

Penelitian bertujuan mengetahui dan mempelajari tentang karakteristik kimia dan organoleptik terhadap penambahan ragi tempe pada pembuatan VCO. Rancangan digunakan Acak Lengkap (RAL) dua faktor, yaitu penambahan ragi tempe dan lama waktu fermentasi yang terdiri dari 6 level (Kanil+ragi tempe), yaitu: P1=500 mL + 8 g (12 jam), P2= 500 mL + 10 g (12 jam), P3= 500 mL + 12 g (12 jam), P4= 500 mL + ragi tempe 8 (24 jam), P5= 500 mL + 10g (24 jam), dan P6= 500 mL + 12g (24 jam). Untuk mengetahui pengaruh perlakuan yang dicobakan, maka dilakukan uji keragaman. Bila hasil uji keragaman menunjukan pengaruh nyata, maka dilanjutkan dengan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa perlakuan berbagai kadar ragi tempe dan lama fermentasi berpengaruh nyata terhadap kadar air, uji organoleptik aroma dan warna VCO. Kadar air VCO terendah diperoleh pada perlakuan ragi tempe 12g lama fermentasi 12jam, yakni rata-rata 0,12g. Hasil uji kesukaan terhadap aroma dan warna VCO tertinggi terdapat pada pelakuan ragi tempe 8g lama fermentasi 24jam, yakni rata-rata 3,64 (agak suka) dan 4,00 (suka).
Pemberdayaan Masyarakat dalam Pembuatan Nugget Ikan Sebagai Diversifikasi Olahan Ikan untuk Meningkatkan Pendapatan Mitra Sabariyah, Sitti; Jufri, Muh.; Spetriani, Spetriani; Marjun, Marjun; Asrawaty, Asrawaty
Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Vol 7, No 4 (2023): Jurnal Pelayanan dan Pengabdian Masyarakat (PAMAS)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM Universitas Respati Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/pamas.v7i4.2474

Abstract

Salubomba Village, Donggala Regency is a coastal village whose residents are mostly fishermen and farmers. Fish caught by fishermen are still sold in raw form. The training activity aims to train the Salubomba Village community who are members of partner groups to process fish so that it has relatively high economic added value. In addition, encouraging the partner group to start and own a fish nugget business. The implementation method starts from the discussion stage and preparation of training between the team and partner groups. The service was then continued with technical training in the form of fish nugget processing demonstrations and non-technical training in the form of presenting material on product marketing strategies through online media, recording cash bookkeeping and institutional strengthening. The results of the activities assessed have increased the knowledge of partner groups regarding good fish nugget processing. In addition, the partner group also offered to develop the potential of marine fishery products in Salubomba Village. This can be seen from the enthusiasm of the partner groups in participating in all service activities. Post-training assistance is also carried out, especially in relation to business bookkeeping and the process of obtaining product distribution permits or P-IRT. Keywords: community service, processed fish, fish nuggets, salubomba village
Effect of Partial Substitution of Beef with White Oyster Mushroom (Pleurotus ostreatus) on Nutritional Profile and Sensory Quality of Meatball Products If'all, If'all; Nofrianto, Nofrianto; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.374

Abstract

The increasing consumption of processed meat products has driven innovation in the partial substitution of raw materials with healthier, functional plant-based alternatives such as white oyster mushroom (Pleurotus ostreatus). This study aimed to evaluate the effect of partially substituting beef with oyster mushrooms on the nutritional profile and sensory quality of meatball products. A quantitative approach was employed using a Completely Randomized Design (CRD) with one factor and five treatment levels (J0–J4), each replicated three times. The treatments consisted of 0 g, 25 g, 50 g, 75 g, and 100 g of oyster mushrooms combined with 300 g, 275 g, 250 g, 225 g, and 200 g of beef, respectively. The results showed that increasing the proportion of oyster mushrooms significantly (p < 0.05) increased moisture content (from 28.57% to 35.37%), crude fiber (from 0.80% to 3.10%), carbohydrate content (from 2.50% to 4.80%), and water-holding capacity (from 55.50% to 68.10%). Conversely, protein and fat contents decreased significantly, with protein dropping from 18.50% (J0) to 13.00% (J4), and fat from 15.80% to 7.20%. Sensory evaluation using a hedonic test with 20 semi-trained panelists revealed that treatment J2 (50 g oyster mushroom + 250 g beef) received the highest scores for taste (3.90), aroma (3.95), texture (3.85), and color (3.95). Treatments with higher levels of mushroom substitution (J3 and J4) led to a significant decline in sensory acceptance, particularly in taste and texture. Therefore, partial substitution with up to 50 g of white oyster mushroom is recommended as an optimal level to improve the nutritional quality of meatballs without compromising sensory attributes, supporting the development of healthier and more functional meat-based products.
PENGARUH KONSENTRASI STARTER BAKTERI ASAM LAKTAT TERHADAP KUALITAS VIRGIN COCONUT OIL (VCO) Desti, Desti; If'all, If'all; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal Of Agritech Science (JASc) Vol 9 No 02 (2025): Journal Of Agritech Science -November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i02.1590

Abstract

Virgin Coconut Oil (VCO) merupakan minyak kelapa murni yang diperoleh dari daging kelapa segar tanpa proses pemanasan tinggi maupun perlakuan kimia, sehingga memiliki kualitas lebih baik dibanding minyak kelapa konvensional. Salah satu metode yang berkembang dalam produksi VCO adalah fermentasi dengan starter bakteri asam laktat (BAL), yang berperan dalam memecah emulsi santan sehingga memisahkan minyak dari fase air dan protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter BAL yang berbeda terhadap kualitas VCO serta menentukan konsentrasi optimal yang menghasilkan mutu terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima perlakuan konsentrasi starter BAL, yaitu P0 = 0% (kontrol), P1 = 5%, P2 = 10%, P3 = 15%, dan P4 = 20%, masing-masing diulang tiga kali. Parameter mutu VCO yang dianalisis meliputi rendemen, kadar air, asam lemak bebas, bilangan peroksida, bilangan iodin, nilai absorbansi (kejernihan), dan total BAL. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi starter BAL berpengaruh nyata terhadap seluruh parameter mutu VCO. Rendemen tertinggi diperoleh pada P1 dengan nilai 23,5%, sedangkan pada konsentrasi BAL yang lebih tinggi terjadi penurunan rendemen. Kadar air terendah juga ditemukan pada P1 (0,13%), mendekati standar SNI (0,2%), sementara kadar air meningkat signifikan pada perlakuan BAL lebih tinggi. Asam lemak bebas, bilangan peroksida, dan nilai absorbansi cenderung meningkat seiring dengan tingginya konsentrasi BAL, sedangkan bilangan iodin yang dihasilkan relatif rendah namun masih dalam kisaran standar mutu. Secara keseluruhan, perlakuan P1 (5% BAL) menghasilkan VCO dengan kualitas terbaik dan paling mendekati standar mutu nasional maupun internasional. Dengan demikian, penggunaan starter BAL pada konsentrasi moderat dapat meningkatkan kualitas VCO, sedangkan konsentrasi berlebihan justru menurunkan mutu minyak.
EDUKASI TERAPI KOMBINASI AKUPRESUR DAN AROMA TERAPI PADA KADER POSYANDU DALAM MENINGKATKAN KESEHATAN PEREMPUAN DENGAN HIPERTENSI Maineny, Arie; Silfia, Niluh Nita; Tondong, Henrietta Imelda; Asrawaty, Asrawaty; Narmin, Narmin; Sumiaty, Sumiaty; Lisnawati, Lisnawati; Tempali, Sri Restu; Pani, Widya; Kusika, Sri Yanti; Asriwidyayanti, Asriwidyayanti; Hasnawati, Hasnawati; Astuti, Novi Dwi; Taqwin, Taqwin; Masda, Masda
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 4 (2024): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i4.25030

Abstract

Abstrak: Hipertensi menjadi permasalahan kesehatan karena setiap tahun prevalensi hipertensi terus meningkat. Penatalaksanaan hipertensi dapat dilakukan secara farmakologi dan terapi non farmakologi. Terapi komplementer merupakan salah satu pengobatan non farmakologi penyakit hipertensi. Kombinasi terapi akupresur dan aroma terapi merupakan salah satu terapi komplementer sebagai bentuk pendekatan inovatif penanganan hipertensi. Kegiatan pengabbdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan kader posyandu dalam pelayanan kesehatan tradisional komplementer kombinasi akupresur dan aroma terapi untuk meningkatkan kesehatan perempuan dengan hipertensi. Kegiatan dimulai dengan melakukan Focus Group Discussion (FGD) dengan kader posyandu, dilanjutkan penyampaian edukasi dan demonstrasi kombinasi terapi akupresur dan aroma terapi, serta praktik mandiri peserta.  Mitra yang terlibat adalah Puskesmas Mamboro, dengan peserta 15 orang kader posyandu. Evaluasi dilakukan melalui pengisian kuesioner pre-post test. Kegiatan pengabdian kepada masyarakat terlaksana baik dan terdapat peningkatan pengetahuan kader posyandu kategori baik dari 60% sebelum edukasi, menjadi 93% sesudah edukasi.Kata Kunci: Edukasi; akupresur; aroma terapi; hipertensi; kader.Abstract: Hypertension is a health problem because every year the prevalence continues to increase. Management of hypertension can be pharmacologically and non pharmacologically. Complementary therapy is a non pharmacological hypertension  treatment. Combination of acupressure therapy and aroma therapy is a complementary therapy as an innovative approach to treating hypertension. This community service activity aims to increase knowledge and skills posyandu cadres in complementary traditional health services, a combination of acupressure and aroma therapy to improve the health of women with hypertension. The activity began with a Focus Group Discussion (FGD), delivery of education and demonstrations, as well as participants' independent practice. The partner involved was the Mamboro Community Health Center, with 15 posyandu cadres participating. Evaluation is carried out by filling out a pre-post test questionnaire. The activities were carried out well and there was an increase in the knowledge of posyandu cadres in the good category from 60% before education, to 93% after education.
PENGEMBANGAN MODEL ASUHAN KEBIDANAN RATU CERIA DALAM PENANGANAN ANEMIA PADA REMAJA PUTRI Maineny, Arie; Asrawaty, Asrawaty; Narmin, Narmin
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 1 (2026): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i1.37051

Abstract

Abstrak: Anemia pada remaja putri merupakan masalah kesehatan yang harus dicegah melalui edukasi efektif. Pengabdian masyarakat ini bertujuan mengembangkan model Asuhan Kebidanan (Askeb) RATU CERIA (Remaja Tangguh Cegah Penderita Anemia) sebagai sarana pembelajaran untuk meningkatkan pemahaman remaja putri tentang anemia. Metode yang digunakan adalah edukasi presentasi berbasis Askeb RATU CERIA yang diberikan kepada 20 remaja putri berusia 12-20 tahun di Kabupaten Sigi. Evaluasi dilakukan melalui pre dan post test untuk mengukur tingkat pengetahuan sebelum dan setelah intervensi. Hasil menunjukkan peningkatan signifikan dari 50% pengetahuan baik sebelum edukasi menjadi 85% setelah edukasi, membuktikan efektivitas model Askeb RATU CERIA dalam meningkatkan pengetahuan tentang anemia.Abstract: Anemia in adolescent girls is a health problem that must be prevented through effective education. This community service project aims to develop the RATU CERIA Midwifery Care (Askeb) model (Resilient Teenagers Prevent Anemia Sufferers) as a learning tool to improve adolescent girls' understanding of anemia. The method used was an educational presentation based on the RATU CERIA Askeb given to 20 adolescent girls aged 12 to 20 years in Sigi Regency. Evaluation was carried out trough pre and posttest to measure the level of knowledge before and after intervention. The results showed a significant increase from 50% of knowledge before education to 85% after education, proving the effectiveness of the RATU CERIA Askeb model in improving knowledge about anemia.
PENGGUNAAN AKUPRESURE DAN AROMATERAPI LEMON SEBAGAI TERAPI BAGI IBU HAMIL DENGAN HIPERTENSI Asrawaty, Asrawaty; Maineny, Arie; Kuswanti, Febty
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 5 (2025): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i5.34776

Abstract

Abstrak: Hipertensi dalam kehamilan merupakan kondisi serius yang dapat membahayakan kesehatan ibu dan janin. Puskesmas Marawola di Kabupaten Sigi merupakan salah satu daerah dengan masalah hipertensi pada ibu hamil. Hipertensi dalam kehamilan dapat meningkatkan risiko komplikasi seperti preeklamsia, eklamsia, dan retardasi pertumbuhan janin yang dapat mengakibatkan cacat lahir atau kematian, serta stroke dan kerusakan organ. Tujuan dari pengabdian masyarakat ini adalah untuk meningkatkan pengetahuan dan ketrampilan masyarakat dalam penggunaan akupresure dan aromaterapi lemon. Pengabdian masyarakat dilaksanakan di Kabupaten Sigi dengan peserta sebanyak 25 orang terdiri dari kader dan ibu hamil. Evaluasi dilakukan melalui pre-test dan post-test untuk mengukur peningkatan pengetahuan tentang terapi akupresur dan aromaterapi lemon, serta pengukuran tekanan darah sebelum dan sesudah kegiatan. Terdapat peningkatan pengetahuan peserta 100% setelah edukasi, keterampilan praktik akupresur dan aromaterapi lemon yang benar, serta adanya penurunan tekanan darah rata-rata pada ibu hamil dengan hipertensi ringan.Abstract: Hypertension in pregnancy is a serious condition that can endanger the health of the mother and fetus. Marawola Community Health Center in Sigi Regency is one of the areas with hypertension problems in pregnant women. Hypertension in pregnancy can increase the risk of complications such as preeclampsia, eclampsia, and fetal growth retardation which can lead to birth defects or death, as well as stroke and organ damage. Purpose of this community service to increase the knowledge and skills in the use of acupressure and lemon aromatherapy. The community service was carried out in Beka Village, Sigi Regency with 25 participants consisting of cadres and pregnant women. Evaluation was conducted through pre- and post-tests to measure increased knowledge about acupressure and lemon aromatherapy, as well as blood pressure measurements before and after the activity. There was a 100% increase in participants' knowledge after the education, and increase in the correct practice skills for acupressure and lemon aromatherapy, as well as a decrease in average blood pressure in pregnant women with mild hypertension.
Co-Authors Abdul Rahim Ahsan Mardjudo Arfan Arfan Asriwidyayanti, Asriwidyayanti Astuti, Novi Dwi Desti, Desti Evi Huzaibah Fathurahmi, Siti Hasmari Noer Hasnawati Hasnawati If'all, If'all Irwan Irwan Kusika, Sri Yanti Kuswanti, Febty L. Lisnawati Maineny, Arie Marjun Marjun Marjun Marjun, Marjun Masda, Masda Minarny Gobel Mohammad Deden Muh. Jufri, Muh. Muhammad Jufri Muhammad Jufri Narmin, Narmin Nofrianto Nofrianto Nur Alam Pon Hadi Siswanto Ridwan Sabariyah, Sitti Silfia, Niluh Nita Siti Fathurahmi Sitti Sabariyah Spetriani Spetriani, Spetriani Sri Restu Tempali Sumiaty Sumiaty Tondong, Henrietta Imelda Widya Pani Yuanita Indriasari