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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Biodjati Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL EDUKASI NONFORMAL Maspul Journal of Community Empowerment Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Mahaguru: Jurnal Pendidikan Guru Sekolah Dasar Jurnal Pengabdian UNDIKMA eScience Humanity Journal Wallacea Plant Protection Journal
Muh. Achyar Ardat
UNiversitas Muhammadiyah Enrekang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Other

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Efektivitas Konsentrat Papain Bubuk, Getah Pepaya Segar, dan Papain Komersial sebagai Koagulan dalam Pembuatan Dangke Muh. Achyar Ardat; Zakiah Wulandari; Irma Isnafia Arief
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 4 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.4.620

Abstract

Dangke is a milk-based dish in which the papain coagulates casein. This study aims to test the effectiveness of powdered papain concentrate, fresh papaya sap, and commercial papain as a coagulant agent in the dangke preparation with three additional levels of enzyme activity in each type of papain. The resulting dangke was tested physically, chemically, and organoleptically to determine the type of papain and the enzyme's activity level most effectively as a coagulant. The three enzyme activity levels used were 217.14, 434,29, and 651.44 AU/mg with a heating temperature of 100.16°C. The experiment used a randomized group design factorial pattern with three replications. Testing on the physical properties of the two types of papain showed results that did not differ significantly (P>0.05) for the whey weight but differed significantly for the yield. The results of the chemical properties test showed significantly different results (P<0.05) on the protein level. Based on hedonic quality tests, the dangke that is liked was chewy in texture, white in color, predominantly milky, has a distinctive dangke taste, and does not taste bitter. The hedonic quality on Anova test indicated a significantly different result (P<0.05) for all tested parameters. The best papain as a coagulant in dangke making was fresh sap papain and freeze-dried papain with the addition of the lowest level of enzyme activity, or level one. Keywords: coagulant, dangke, enzyme activity, organoleptic, papain
Pelatihan dan Workshop Pembuatan Tricho-Kompos di Desa Ledan, Kecamatan Buntu Batu, Kabupaten Enrekang Muh. Achyar Ardat; Suhardi Suhardi; Nurhapisah Nurhapisah; Jusran Jusran
MASPUL JOURNAL OF COMMUNITY EMPOWERMENT Vol 5 No 2 (2023): MASPUL JOURNAL OF COMMUNITY EMPOWERMENT
Publisher : LP2M Universitas Muhammadiyah Enrekang

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Abstract

Bahan organik sampah dapur dan limbah pertanian merupakan sebuah potensi yang harus di manfaatkan. Salah satu cara memanfaatkan limbah organik sampah dapur dan pertanian adalah dengan menajadikannya bahan baku pembuatan tricho-kompos. Kegiatan pelatihan dan workshop ini bertujuan memberikan wawasan dan keterampilan kepada masyarakat dalam memanfaatkan limbah organik sampah dapur dan pertanian menjadi tricho-kompos. Hasil dari pelatihan dan workshop ini diharapkan menjadi salah satu solusi pengurangi penggunaan pupuk kimia dan dapat meningkatkan hasil pertanian. Pelatihan dan workshop dilaksanakan secara langsung agar masyarakat peserta pelatihan dan workshop dapat secara langsung berdiskusi dengan narasumber sehingga transfer ilmu dan keterampilan lebih maksimal.
Empowerment of Enrekang Coffee Farmers: Innovation of Coffee Skin Waste Into an Alternative Fermentation Feed Through Counseling Approach Sudirman, M Yunus; Kining, Ekajayanti; Ardat, Muh Achyar; Suharman, Suharman; Rusdin, Rista Astari; Astin, Nur
eScience Humanity Journal Vol 4 No 2 (2024): eScience Humanity Journal Volume 4 Number 2 May 2024
Publisher : Asosiasi Ide Bahasa Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/esci.v4i2.163

Abstract

This research focuses on empowering coffee farmers in Enrekang Regency through transforming coffee husk waste into alternative fermented feed, using a counseling approach. Coffee husk waste is a common environmental problem in coffee producing areas, but has great potential to be processed into value-added products. A counseling approach is used to assist farmers in understanding the fermentation process, overcoming challenges, and improving their technical skills. The methods applied include direct training, ongoing assistance, and evaluation of the application of fermentation technology. The research results show that the counseling approach significantly increases farmers' knowledge and skills in processing coffee husk waste into fermented feed. The fermented feed produced is proven to have good nutritional quality and can be used as an economical and environmentally friendly alternative feed for livestock. Farmers involved in this program report increased income and reduced environmental problems caused by coffee husk waste. In conclusion, the counseling approach in empowering coffee farmers is not only effective in overcoming the problem of agricultural waste, but also contributes to improving farmer welfare through technological innovation. This research recommends expanding similar programs to other coffee producing regions to improve agricultural sustainability and farmer welfare in general.
Penguatan ekosistem industri halal melalui peningkatan kompetensi dan sertifikasi pendamping poses produk halal Ardat, Muh Achyar; Nuha, Uli; Potton, Zainal; Muchtar, Ahmad Dahlan; Saidang; Kadir, Ilham; Baharuddin
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 6 No. 1 (2025)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v6i1.22166

Abstract

Penguatan ekosistem industri halal di Indonesia sangat penting mengingat mayoritas penduduknya adalah Muslim. Kabupaten Enrekang, sebagai salah satu wilayah dengan penduduk mayoritas muslim, berupaya memenuhi kebutuhan produk halal melalui sertifikasi UMKM. Untuk mempercepat proses ini, Halal Center Universitas Muhammadiyah Enrekang menyelenggarakan pelatihan Pendamping Proses Produk Halal (P3H) pada 23-25 Juni 2024. Program ini bertujuan untuk mencetak tenaga pendamping halal yang kompeten, yang akan membantu UMKM dalam memenuhi persyaratan sertifikasi halal. Pelatihan ini menggunakan metode Service Learning, yang menggabungkan teori dan praktik secara langsung. Peserta yang terdiri dari dosen, mahasiswa, pengurus Muhammadiyah, dan masyarakat umum, mengikuti pelatihan secara hibrida, dengan sesi tatap muka di Aula Kampus I Universitas Muhammadiyah Enrekang dan pembelajaran daring. Materi pelatihan mencakup regulasi jaminan produk halal, verifikasi, dan digitalisasi proses pendampingan. Untuk mengukur efektivitas pelatihan, dilakukan pre-test dan post-test. Hasilnya menunjukkan peningkatan signifikan dalam pemahaman peserta terhadap proses sertifikasi halal, dengan rata-rata nilai pre-test 49,95 yang meningkat menjadi 93,97 pada post-test, mencerminkan peningkatan sebesar 88,13%. Dengan keberhasilan pelatihan ini, dihasilkan pendamping proses produk halal yang tersertifikasi. Tenaga pendamping proses produk halal diharapkan dapat mendukung UMKM di Kabupaten Enrekang dalam mempercepat sertifikasi halal, sehingga memperkuat ekosistem halal lokal. Program ini berkontribusi pada pengembangan industri halal Indonesia secara keseluruhan dan mendukung upaya menjadikan Indonesia sebagai pusat industri halal dunia, sesuai dengan implementasi UU No. 33 Tahun 2014 tentang Jaminan Produk Halal.
Education and Local Food Integration Model Elihami, Elihami; Ardat, Muh. Achyar; Firdiani, Dian; Rusdin, Rista Astari
Mahaguru: Jurnal Pendidikan Guru Sekolah Dasar  Vol 5 No 2 (2024): Mahaguru: Jurnal Pendidikan Guru Sekolah Dasar
Publisher : Universitas Muhammadiyah Enrekang

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Abstract

Integrating education with local food systems is essential for fostering sustainable development, ensuring food security, and preserving cultural heritage. This model incorporates local food knowledge into school curricula to enhance students' understanding of nutrition, agriculture, and environmental sustainability. By actively involving schools, communities, and policymakers, the approach bridges the gap between theoretical learning and practical application through hands-on experiences such as school gardens, farm visits, and community-based projects. Additionally, this integration supports economic resilience by empowering local farmers and food producers. Beyond improving students' cognitive and practical skills, it instills a sense of responsibility toward sustainable food consumption and production. This model provides a framework for policymakers and educators to design curricula that reflect local food traditions while addressing global challenges like climate change and food sovereignty.
Pelatihan Pembuatan Pupuk Organik Cair Berbasis Bakteri Fotosintetik (PSB) bagi Kelompok Tani di Kabupaten Enrekang Kining, Ekajayanti; Ardat, Muh. Achyar; Rusdin, Rista Astari; Suharman, Suharman; Assidiq, Ilham; Badi, Muslim; Basri, Basri
Jurnal Pengabdian UNDIKMA Vol. 5 No. 4 (2024): November
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i4.13085

Abstract

This community service aims to transfer the technology of making Liquid Organic Fertilizer (POC) based on Photosynthetic Bacteria (PSB) for the Eran Batu Farmer Group in Pekalobean Village, Enrekang Regency. The method of implementing this community service uses Participatory Rural Appraisal (PRA). This program consists of several stages: (1) Socialization and training, (2) Practice of making POC, (3) Implementation of a demonstration plot for planting yard vegetables, (4) Counseling on product effectiveness, (5) Assistance in product marketing, and (6) Monitoring and evaluation of the program. The results of the community service showed a significant increase in participant knowledge and skills. Pre-test and post-test analysis showed an increase in understanding of 42.59%, with an average score increasing from 68.73 to 98.00. The practice of making POC achieved a success rate of 90%, with 95% of participants reporting a significant increase in independent production capabilities. The implementation of the demonstration plot showed an increase in crop productivity of 22% compared to conventional methods, accompanied by improvements in soil health and plant resistance to pests and diseases. This community service program has succeeded in transferring PSB-based POC technology and encouraging sustainable agricultural practices among farmers of the Eran Batu Farmers Group.
Implikasi Penerapan Teknologi Pintar dalam Meningkatkan Efisiensi Pelaporan Administrasi di Bawaslu Kabupaten Enrekang Nuha, Uli; Danindra, Fuad; Ardat, Muh. Achyar; Hatta, M.; Iswandi, Iswandi
JURNAL EDUKASI NONFORMAL Vol 5 No 1 (2024): Jurnal Edukasi Nonformal
Publisher : Universitas Muhammadiyah Enrekang

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Abstract

Penerapan teknologi berbasis Artificial Itelligence (AI) telah menjadi salah satu acuan utama dalam meningkatkan ferforma suatu organisasi dan lembaga. Penelitian ini bertujuan untuk mengkaji implikasi kebijakan penerapan teknologi pintar dalam meningkatkan efisiensi pelaporan administrasi di Badan Pengawas Pemilihan Umum (Bawaslu) Kabupaten Enrekang. Metode penelitan yang digunakan adalah melalui pendekatan deskriptif kualitatif dengan desain studi kasus, penelitian ini mengumpulkan data melalui wawancara mendalam, observasi partisipatif, dan analisis dokumen. Hasil penelitian menunjukkan bahwa penerapan teknologi pintar seperti otomatisasi proses robotik (RPA), kecerdasan buatan (AI), dan sistem manajemen informasi terintegrasi telah meningkatkan efisiensi proses pelaporan administrasi secara signifikan. Teknologi ini mengurangi waktu dan kesalahan dalam penyusunan laporan, meningkatkan akurasi dan keandalan data, serta memfasilitasi akses dan integrasi data secara real-time. Selain itu, penerapan teknologi pintar juga dapat menghemat tenaga dan sumber daya manusia, meningkatkan transparansi dan akuntabilitas, serta memungkinkan respon yang lebih cepat dan tepat terhadap isu-isu yang muncul. Meskipun demikian, penelitian ini juga mengidentifikasi beberapa tantangan, termasuk kebutuhan akan pelatihan dan peningkatan keterampilan pegawai serta keterbatasan anggaran. Berdasarkan temuan ini, direkomendasikan adanya pelatihan berkelanjutan, investasi dalam teknologi, pemantauan dan evaluasi berkala, serta kebijakan insentif untuk mengoptimalkan penerapan teknologi pintar di Bawaslu Kabupaten Enrekang. Dengan demikian, teknologi pintar dapat menjadi alat yang efektif dalam meningkatkan kinerja administrasi publik dan mendukung pelaksanaan pemilu yang lebih transparan dan akuntabel.
Penguatan Manajemen Peternak melalui Diversifikasi Olahan Susu Zero Waste untuk Mendukung Ketahanan Pangan Lokal Rusdin, Rista Astari; Ardat, Muh. Achyar; Kining, Ekajayanti
Jurnal Pengabdian UNDIKMA Vol. 6 No. 4 (2025): November
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i4.17101

Abstract

This community service program aims to enhance the economic value of fresh milk through product diversification and the application of zero-waste principles among dairy farmer groups in Enrekang Regency. The implementation methods included training in the production of yogurt, ice cream, and pasteurized milk; mentoring on the implementation of GMP–SSOP and Good Processed Milk Production (CPMB); as well as education in branding and digital marketing. The program adopted a participatory approach, practice-based training, and the integration of appropriate technology within an action-based empowerment framework. The results demonstrated an improvement in partners’ technical skills, expanding their production capacity from traditional dangke to four high-value dairy products. Food safety implementation increased from 42% to 91%. The partners’ monthly revenue rose from IDR 2,500,000 to IDR 3,800,000, accompanied by market expansion and activation of digital sales channels. Additionally, the utilization of whey waste as a raw material for ice cream production supported greater production efficiency. These findings indicate that an integrated approach can sustainably strengthen micro-enterprises based on local livestock resources.
INOVASI TEKNOLOGI BIOKONVERSI TRICHOKOMPOS (BIOTRICHO) LIMBAH JAGUNG DALAM MENINGKATKAN KEMANDIRIAN KWT BUNGA CENGKEH DI DESA KALUPPANG Baharuddin Baharuddin; Haerusman Haerusman; Erwin Djamaluddin; Suharman Suharman; Nurafni Nurafni; Risma Risma; Rista Astari Rusdin; Muh Achyar Ardat; Cennawati Cennawati; Nursyawal Nacing
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
Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke Muh Achyar Ardat; Ekajayanti Kining; Zakiah Wulandari; Irma Isnafia Arief; Nur Afni
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.441

Abstract

The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish. The research involved spray drying whey protein powder and making CF cookies with four different whey protein powder addition treatments (0, 10, 20, and 30%). The physicochemical parameters of whey protein powder were studied, and the sensory and nutritional properties of CF cookies were evaluated. A sensory evaluation of the CF cookies found that 20% whey protein powder produced the best results in terms of color, flavor, and texture. Cookies made with 20% whey protein contained 6.80% protein, 22.25% total fat, 65.98% carbohydrate, and a total energy value of 490.73 Kcal/100g. While whey protein cookies contain protein and energy benefits that are comparable with WHO recommendations for CF, some concerns require attention. The total sugar level (24.625%) and salt content (453.67 mg/100 g) were relatively high, necessitating modifications to meet the sugar and sodium limits in CF. This work demonstrates the potential use of whey protein obtained from dangke by-products as a CF ingredient; nevertheless, more refinement is required to optimize its compliance with infant nutritional requirements. Keywords: complementary food, Enrekang, local food, milk, whey protein
Co-Authors Asrini Asrini Assidiq, Ilham Astin, Nur Badi, Muslim Baharuddin Baharuddin Baharuddin Basri Basri Cennawati Cennawati Danindra, Fuad Dian Firdiani Ekajayanti Kining ELIHAMI, ELIHAMI Erwin Djamaluddin Firdiani, Dian Haerusman Haerusman Hikmahwati hikmahwati Hikmahwati Irma Isnafia Arief Irma Isnafia Arief Iswandi Iswandi Jusran Jusran Kadir, Ilham M. Hatta M. Yunus Sudirman Muchtar, Ahmad Dahlan Muhammad Bibin, Muhammad Nuha, Uli Nur Afni Nurafni Nurafni Nurhapisah Nurhapisah Nursyawal Nacing Potton, Zainal Risma Risma Rista Astari Rusdin Rusdin, Rista Astari Saidang Sogandi Suhardi Suhardi Suhardi Suhardi SUHARMAN Suharman Suharman Suharman Suharman, Suharman Zakiah Wulandari Zakiah Wulandari