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All Journal Jurnal Pangan dan Gizi Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Martabe : Jurnal Pengabdian Kepada Masyarakat QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jambura Journal of Chemistry Maspul Journal of Community Empowerment Indonesian Journal of Applied Research (IJAR) JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Maktabatun: Jurnal Perpustakaan dan Informasi Ininnawa: Jurnal Pengabdian Masyarakat KREATIF: Jurnal Pengabdian Masyarakat Nusantara Jurnal Agroindustri Halal
Nursyawal Nacing
Universitas Muhammadiyah Enrekang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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INOVASI TEKNOLOGI BIOKONVERSI TRICHOKOMPOS (BIOTRICHO) LIMBAH JAGUNG DALAM MENINGKATKAN KEMANDIRIAN KWT BUNGA CENGKEH DI DESA KALUPPANG Baharuddin, Baharuddin; Haerusman, Haerusman; Djamaluddin, Erwin; Suharman, Suharman; Nurafni, Nurafni; Risma, Risma; Astari Rusdin, Rista; Achyar Ardat, Muh; Cennawati, Cennawati; Nacing, Nursyawal
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 9 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i9.3529-3536

Abstract

       Tujuan dari program pengabdian masyarakat ini adalah untuk meningkatkan pengetahuan dan keterampilan petani perempuan mengenai Teknologi Biokonversi Trichokompos dari Limbah Jagung. Langkah-langkah yang diambil meliputi: 1) Persiapan dan Observasi, 2) Sosialisasi Pengenalan Teknologi, 3) Pelatihan Perbanyakan Trichoderma, 4) Aplikasi Praktis Pembuatan Pupuk Biotricho dari Limbah Jagung, 5) Pemantauan dan Evaluasi Program. Instrumen evaluasi yang digunakan meliputi kuisioner pre-test dan post-test, serta pengamatan langsung terhadap proses pengenalan teknologi. Data dianalisis secara deskriptif untuk mengukur peningkatan pengetahuan dan keterampilan. Hasil dari program pengabdian masyarakat ini menunjukkan peningkatan yang signifikan dalam pengetahuan dan keterampilan petani perempuan mengenai penggunaan teknologi berbasis biotricho dengan memanfaatkan mikroba Trichoderma. Mitra juga mengalami peningkatan dalam kemampuan mereka untuk mengelola produk Biotricho secara mandiri dan berkelanjutan, serta meningkatkan pendapatan mereka
MANAJEMEN PEMASARAN DIGITAL DAN JEJARING KEMITRAAN DALAM PENGEMBANGAN PRODUK VIRGIN COCONUT OIL (VCO) SEBAGAI UPAYA PENGUATAN EKONOMI LOKAL Widiawati, Wilda; Nacing, Nursyawal; Busa, Yunus; Laga, Amran; Fitrianti, Retno
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 12 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i12.4583-4597

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan nilai ekonomi dan daya saing produk Virgin Coconut Oil (VCO) melalui penerapan teknologi pemurnian dan strategi pemasaran digital di Desa Tungka, Kecamatan Enrekang, Kabupaten Enrekang. Metode pelaksanaan meliputi pelatihan teknologi pemurnian berbasis sistem adsorpsi dan filtrasi, pendampingan manajemen mutu produk, serta pelatihan digital marketing melalui pemanfaatan media sosial dan marketplace. Hasil kegiatan menunjukkan peningkatan signifikan terhadap pengetahuan dan keterampilan mitra dalam proses produksi VCO, terutama dalam hal pengendalian mutu dan daya tahan produk. Selain itu, penerapan pemasaran digital mendorong perluasan jaringan pemasaran dan peningkatan pendapatan mitra melalui penjualan daring. Secara keseluruhan, program ini berhasil memperkuat ekonomi lokal berbasis sumber daya kelapa, sekaligus menjadi model pemberdayaan masyarakat desa melalui inovasi teknologi dan manajemen pemasaran digital yang aplikatif dan berkelanjutan
PEMBERDAYAAN MASYARAKAT DESA BASSEANG MELALUI PELATIHAN PEMBUATAN SAUS CABAI SEBAGAI PRODUK UNGGULAN LOKAL Hikmahwati, Hikmahwati; Afni, Nur; Dalima, Dalima; Cahyanti, Ice; Rezky, Ainur; Akbar, Muh Rizky; Tahang, Sunardi; Firdaus, Muhammad; Nacing, Nursyawal; Suharman, Suharman; ilmi , Nur
Ininnawa : Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2025): Vol. 3 No. 2 (2025): Volume 03 Nomor 02 (Oktober 2025)
Publisher : Program Studi Manajemen FEB UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ininnawa.v3i2.10584

Abstract

The community service program in Basseang Village was conducted to enhance local residents’ skills and self-reliance in processing agricultural products into high-value commodities, particularly through training on chili sauce production. This activity aimed to address the low market price of fresh chili during harvest seasons and to encourage the development of small-scale, home-based food enterprises. In addition, the program introduced the production of trichocompost as an environmentally friendly organic fertilizer, utilizing Trichoderma sp. as a biostimulant to accelerate the decomposition of organic materials such as goat manure and crop residues. The resulting compost was later applied to support organic chili cultivation as the main raw material for sauce production.The program was implemented through socialization, hands-on training, and direct mentoring involving women’s groups and young farmers. Evaluation results indicated that participants were able to produce chili sauce independently, with a comprehension rate of 90%. Meanwhile, the use of trichocompost helped reduce agricultural waste and improve soil fertility. Overall, this activity positively impacted household income, fostered entrepreneurial awareness, and promoted the application of appropriate technology to support sustainable agricultural practices in Basseang Village.
Optimalisasi Potensi Lokal Desa Basseang melalui Inovasi Produk Saus Cabai dan Digital Marketing Nursyawal Nacing; Wilda Widiawati; Cennawati Cennawati
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 5 No. 3 (2025): Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v5i3.7831

Abstract

Leveraging local village potential through product innovation and digital marketing strategies is a strategic approach to supporting the economic independence of rural communities. This Community Service Program (PKM) aims to optimize the abundant chili commodities in Basseang Village by developing innovative chili sauce products based on local potential. This program is implemented through a participatory approach involving the "Harapan Baru" farmer group in a series of training and mentoring activities. The training includes processing harvested products into ready-to-sell products, packaging with attractive designs and branding, and utilizing social media as a digital marketing tool. The main objective of this activity is to increase community capacity in the technical aspects of production and promotion, as well as to create superior local products that are competitive in the wider market. The results of the activity show that the community is able to improve their skills in processing and marketing products more effectively. The innovative chili sauce has a distinctive flavor and is attractively packaged, making it popular in both local and online markets. Furthermore, the use of social media such as Instagram and WhatsApp Business provides broader and more efficient distribution access than conventional methods. Conceptually, this activity demonstrates that the integration of product innovation and digital marketing can overcome the limitations of traditional distribution and create added value for the village-based economy. This program is expected to become an empowerment model that can be replicated in other villages with similar commodity potential. Recommendations from this activity emphasize the importance of ongoing support from local governments, academics, and the private sector to ensure sustainability, develop community capacity, and systematically and sustainably expand the program's impact to other areas.
PELATIHAN PERBANYAKAN Trichoderma sp. DAN DEMONSTRASI PLOT PEMBUATAN PUPUK TRICHOKOMPOS SEBAGAI UPAYA BUDIDAYA CABAI CAKRA (Capsicum frutescens L. var. Cakra) YANG RAMAH LINGKUNGAN Nursyawal Nacing; Wilda Widiawati; Cennawati, Cennawati; Anjas, Nirma Septia Ramlan; Suharman, Suharman
Jurnal Dinamika Pengabdian Vol. 11 No. 2 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 2 JANUARI 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i2.45908

Abstract

Kegiatan pengabdian kepada masyarakat ini dilatarbelakangi oleh permasalahan yang dihadapi petani di Desa Basseang, Kabupaten Pinrang, seperti ketergantungan terhadap pupuk kimia, rendahnya kesuburan tanah, dan belum optimalnya pemanfaatan limbah pertanian. Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan petani dalam memanfaatkan limbah jagung menjadi Trichokompos berbasis Trichoderma sp. sebagai pupuk organik ramah lingkungan. Metode yang digunakan adalah pelatihan dan demonstration plot (demplot), yang mencakup perbanyakan Trichoderma sp. skala rumah tangga, pembuatan Trichokompos dari limbah jagung, serta pengaplikasiannya secara langsung pada tanaman cabai rawit varietas Cakra. Hasil kegiatan menunjukkan bahwa petani mendapatkan informasi baru mengenai manfaat Trichoderma sp., memahami proses pembuatan Trichokompos, dan mampu mengaplikasikannya pada lahan pertanian mereka. Kegiatan ini memberikan dampak positif dalam peningkatan wawasan petani terhadap praktik pertanian berkelanjutan serta mendorong pemanfaatan limbah lokal menjadi sumber pupuk yang berguna. Diharapkan kegiatan ini dapat berkontribusi terhadap peningkatan produktivitas tanaman cabai rawit varietas Cakra.    Kata kunci: Trichoderma sp., Trichokompos, Limbah jagung, Cabai Cakra.   ABSTRACT This community service activity was motivated by several challenges faced by farmers in Basseang Village, Pinrang Regency, such as dependence on chemical fertilizers, low soil fertility, and the suboptimal utilization of agricultural waste. The objective of this program was to improve farmers’ knowledge and skills in converting corn waste into Trichocompost based on Trichoderma sp. as an environmentally friendly organic fertilizer. The method employed involved training and demonstration (demonstration plots), including household-scale multiplication of Trichoderma sp., the production of Trichocompost from corn waste, and its direct application to Cakra variety bird’s eye chili (Capsicum frutescens L.) plants. The results of the activity showed that farmers acquired new information about the benefits of Trichoderma sp., understood the process of Trichocompost production, and became capable of applying it in their agricultural practices. This activity had a positive impact in expanding farmers’ knowledge of sustainable agricultural practices and encouraged the use of local agricultural waste as a valuable input for organic fertilizer. It is expected that this activity will contribute to increasing the productivity of Cakra variety of cayenne chili. Keywords: Trichoderma sp., Trichocompost, corn waste, Cakra chili pepper.
Review: Pemanfaatan α-Amilase pada Modifikasi Pati Singkong Sebagai Substitusi Gelatin pada Produk Marshsmallow Ainezzahira Ainezzahira; Hafiza Dwi Multri; Warsono El Kiyat; Nursyawal Nacing
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v5i2.1594

Abstract

Cassava is one of the Indonesian local commodities. Cassava contains a high amount of starch which can be used as an alternative to gelatin in making marshmallow. This study aimed to analyze: 1) the enzymatic process of starch modification using α-amylase, 2) the effect of incubation time and enzyme concentration on the yield of maltodextrin which close to gelatin, and 3) to utilization of cassava starch maltodextrin as an ingredient of marshmallow product. The result showed that application of marshmallow gelatin substitution using cassava starch has been done. There were three ways of cassava starch hydrolysis, one of them is enzymatic hydrolysis using α-amylase which produces of maltodextrin. This enzyme was an endoamylase that cleaves the α-1,4 glycosidic linkage of the amylose or amylopectin chain. Besides, Bacillus amyloliquefaciens was one of the microbes that can produce α-amylase with good thermostability, about 100-110°C. The exact enzyme concentration and incubation time of starch hydrolysis could produce maltodextrin optimally. However, maltodextrin as a foaming agent and the prevention of crystalline formation had functional properties that approach gelatin, so it can be concluded that maltodextrin was developed further as an alternative to the use of gelatin in marshmallow products.
Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana) Nursyawal Nacing; Ari Irawan; Sri Rejeki Retna Pertiwi; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.3267

Abstract

This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch and amylose content of ripe canistel flour is higher than that of overripe flour. Analyzed the results of gelatinization profile ripe canistel flour has a peak viscosity, final viscosity, and  higher gelatinization temperature than the finished canistel flour and the gelatinization faster time. Analysis of the physical properties of the color parameters of canistel flour produces the reddish yellow color, while of the shape and size of the canistel flour starch granule shape that are round with size ranges between 2-7 µm.Keywords: Canistel fruit, canistel flour, gelatization profile.
Co-Authors Achyar Ardat, Muh Ainezzahira Ainezzahira Ainezzahira, Ainezzahira Akbar, Muh Rizky Aminullah Aminullah Aminullah Aminullah Aminullah Aminullah, Aminullah Amran Laga Andreansyah, Rezky Anjas, Nirma Septia Ramlan Ari Irawan Ari Irawan Astari Rusdin, Rista Baharuddin Baharuddin Busa, Yunus Cahyanti, Ice Cennawati Cennawati Cennawati, Cennawati Chosida, Hikmah Nur Dalima, Dalima Djamaluddin, Erwin Dwi Aryanti Nur’utami ELIHAMI, ELIHAMI Fitrilia, Tiana Hafiza Dwi Multri Hikmah Nur Chosida ilmi , Nur Ismaya Ismaya Kiyat, Warsono El Kurniawan, M. Fakih Lia Amalia Lisa Ainurohmah Muhammad Firdaus Multri, Hafiza Dwi Mustakim Mustakim Nur Afni NurAfni NurAfni Nurlaela, R. Siti Nurul Mukhlisah, Nurul Pertiwi, Sri Rejeki Retna Retno Fitrianti Rezky, Ainur Ria Atikah Risma Risma, Risma Rosy Hutami Rusman, Haerusman Siti Nurhalimah Sri Rejeki Retna Pertiwi Suharman Suharman, Suharman Tahang, Sunardi Warsono El Kiyat Widiawati, Wilda