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Antonia P. Bao
Sekolah Tinggi Pertanian Flores Bajawa
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Traditional Processing of Moke Arak Based on Palm Sap in Wogowela Village, South Golewa District Limbu, Nataniel Umbu; Bao, Antonia P.; Lea, Victoria C; Lede, Maria F.H.; Kelly, Mario J.; Leweng, Hendrikus A.
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4b.11112

Abstract

Wogowela Village is one of the villages in Ngada Regency that has many home-based factories producing Moke Arak, where the production process is passed down from generation to generation from ancestors. The purpose of this study is to determine the process of making moke arak from palm sap water, which is done traditionally in Wogowela Village, South Golewa District, as well as the factors that influence its production process. The method used is descriptive exploratory with three data collection techniques: observation, interviews, and documentation. The process of making moke arak in Wogowela Village includes several stages: harvesting palm sap, collecting palm sap, distillation, and storage. Factors influencing the moke arak production process include high rainfall and the level of fire during distillation. High rainfall and unstable flames will reduce the quality of moke arak. The process of making moke arak in the village is done without fermentation. This differs from the process of making moke arak in some other villages in the regency. The results of this study serve as a scientific reference that not all moke arak in Ngada Regency are made thru the fermentation stage.
Traditional Processing of Red Moke Arak from Lontar Palm Sap in Aimere District, Ngada Regency Bao, Antonia P.; Limbu, Umbu N.; Lea, Victoria Coo
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4b.11150

Abstract

Aimere is one of the districts in Ngada Regency that has many moke factories using palm sap and has been passed down throught generations as a source of livelihood for the community. This research aims to gather information about the process of red moke arak produced, the factors influencing its production, and marketing strategies. The research uses an exploratory descriptive method with data collection techniques including observation, interviews, and documentation. The results show that the production of red moke arak goes throught palm sap fermentation, distillation, spice addition, soaking of red moke arak and spices, filtration, and storage. Factors influencing production include the quality of palm sap, fermentation process, cleanliness of equipment, temperature, spices, spice soaking time, and storage method. The marketing strategy for red moke arak still uses simple methods thru stalls and social media, with the price per jumbo jerrycan being Rp. 1,000,000, while in 700 ml bottles it is sold for Rp. 35,000 – 40,000. The moke product produced has great potential for economic profit, so it is hoped that the marketing of this product will be expanded with more adequate sales techniques and brand labels, allowing it to be safely marketed to other areas beside Ngada Regency.
Workshop dan Pendampingan Identifikasi Produk Unggulan Jurusan Agribisnis Pengolahan Hasil Pertanian SMKN 1 Borong Nicolaus Noywuli; Antonia Paulina Bao; Ignoisa Taus; Victoria Ayu Puspita; Maria Arnoldiana Dadjan Uran; David Januarias D. Patty; Victoria Coo Lea; Maria Yoandarta I. Maun
ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2025): ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Publisher : UPT Publikasi dan Penerbitan Universitas San Pedro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59632/abdiunisap.v3i1.381

Abstract

Kegiatan pengabdian ini dilaksanakan di Sekolah Menengah Kejuruan Negeri 1 Borong, Kabupaten Manggarai Timur, sebagai bagian dari implementasi kurikulum BMW (Bekerja, Melanjutkan, Wirausaha) pada jurusan Agribisnis Pengolahan Hasil Pertanian. Kegiatan ini bertujuan untuk meningkatkan pemahaman guru dalam mengidentifikasi produk unggulan berbasis mata pelajaran penciri melalui pendekatan teaching factory yang selaras dengan standar industri. Metode yang digunakan adalah observasi dan pendampingan. Observasi dilakukan untuk mengkaji potensi produk lokal yang dimiliki sekolah, dilanjutkan dengan pelaksanaan workshop dan pendampingan kepada para guru guna mengarahkan proses identifikasi dan pengembangan produk unggulan. Hasil kegiatan menunjukkan bahwa guru memperoleh pemahaman yang lebih baik dalam merancang pembelajaran berbasis produk unggulan, baik produk utama maupun produk hasil olahan limbah. Produk-produk tersebut meliputi pengolahan kopi, kakao, nanas, singkong, dan tomat yang disesuaikan dengan mata pelajaran di masing-masing tingkat kelas. Kegiatan ini juga mendorong terbentuknya perangkat pembelajaran yang relevan dan berorientasi industri serta memperkuat hubungan antara sekolah dan dunia usaha/dunia industri. Dengan demikian, kegiatan pengabdian ini berkontribusi terhadap penguatan kapasitas guru dan peningkatan mutu pembelajaran di SMK berbasis kebutuhan lokal dan industri.
Sensory Profile of Fruit Wine Made from Local Commodities: A Case Study on Tomato, Amberella, Pomelo, Tamarillo, and Cocoa Wine Antonia P. Bao; Umbu N. Limbu; Monika M. Meo
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): Juli - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i3.12540

Abstract

Traditionally, wine is produced using grapes as the raw material because their sugar content and natural acidity are very ideal for yeast growth. However, dependence on grapes limits the utilisation of other horticultural potentials, especially in tropical regions rich in local fruit diversity. Diversification of raw materials through the production of fruit wine becomes a strategic alternative to increase the economic value of local commodities while also reducing post-harvest losses. Ngada Regency has a variety of tropical fruits that can be utilised as a strategic alternative for making fruit wine while also increasing the market value of the fruits. The objective of this research is to evaluate and map the sensory profile, including clarity, colour, aroma, and taste, of fruit wine made from five local commodities (tomato, ambarella, pomelo, tamarillo, and cocoa). The method used is an experiment with a Completely Randomised Design research design consisting of 5 fruit type treatments and 4 replications for each treatment. The stages include the preparation of fruit filtrate, fermentation of fruit wine for 14 days, and sensory profile (organoleptic) testing involving 30 untrained panellists. Data were analysed using the One-Way Anova test. The research results show that out of the five types of fruit wines, tomato wine has a very clear level of clarity, with a golden yellow colour, a characteristic tomato and alcohol aroma, and a taste of alcohol with a slight sweetness. The Anova test indicates a significant difference in the sensory profiles of wines from various local fruits.
Analysis the Quality of Biofertilizers Made from Local Biomass with Variations of Microbial Bioactivators to Support Ngada Regency Organic Agriculture Antonia P. Bao; Umbu N. Limbu; Monika M. Meo; Silverius Betu
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): Juli - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i3.12552

Abstract

In line with Ngada Regency long-term plan to achieve eco-friendly farming/ go organic, the demand for high-quality organic inputs continues to increase. However, that areas still face limitations in the supply of organic fertilizers and the high prices of chemical fertilizers, which hinder the optimization of crop yields. The agricultural, rice milling, local wood processing industries and farm produce abundant biomass like green leaves, dry leaves, rice husks, sawdust, and manure which have not yet been optimally utilized. In fact, the combination of that biomass has a complex nutrient that is potential as a biofertilizer to restore soil fertility. However, lignin and cellulose wood materials such as sawdust and rice husks require a long natural decomposition time, so fermentation technology using microbial bioactivator agents is needed to accelerate the breakdown of these organic materials. The purpose is to analyze the characteristics of the fermentation process on a mixture of the biomass using different types of microbial bioactivators, namely decomposer microbes, local microorganisms from rice soaking, and soil microbes from bamboo roots. The research used fermentation method with a Completely Randomized Design research design and physical quality include temperature, pH, color, aroma, and biofertilizer texture. The results show that all bioactivators successfully decomposed the local biomass mixture within 35 days. The treatment using bamboo root soil microbes showed the best physical quality results with the fastest temperature stability, ideal neutral pH (7.2), dark black humus color, fresh soil aroma, and the finest and crumbliest fertilizer texture.
Utilization of Various Types of Beans as Alternative Ingredients for Making Tempe in Ubedolumolo I Village, Ngada Regency Nataniel Umbu Limbu; Antonia P. Bao
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): Juli - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i3.12779

Abstract

Tempe is a processed and packaged form of ready-to-eat cuisine. For instance, tempeh chips are a popular variety of tempeh. Tempeh made from different kinds of legumes will have varied sensory and physicochemical properties. This is because the beans have different nutritional compositions, particularly with regard to protein, carbs, and lipids. The goal of this study is to experiment with producing tempeh using a variety of beans, including peanuts, red beans, black beans, cowpea seeds, and other fundamental ingredients. Training in the form of indoor practice is the method employed in this study. Panelists, specifically members of the community present at Flores Bajawa Agricultural College's Education Expo Exhibition Stand, used organoleptic tests to gather tempeh assessments from different kinds of beans. Tempeh products created from pigeon pea seeds, peanuts, red beans, and black beans have a unique taste and perfume similar to ordinary tempeh, but when consumed, they leave a little bitter aftertaste. The community recognizes the innovation. The community usually welcomes the research findings on tempeh products derived from kecipir seeds, peanuts, red beans, and black beans since they are thought to be innovative in raising the economic worth of different kinds of agricultural beans.
Co-Authors Anastasia.H.P. Enga David Januarias D. Patty Demu, Melkior Dipu, Fransiskus Djawapaty, David J. Elfridus A. L. Nono Ignoisa Taus Kelly, Mario J. Kely, Mario J. Lea, Victoria C Lede, Maria F.H. Leweng, Hendrikus A. Limbu, Umbu N. Maria Alfonsa Ngaku Maria Yoandarta I. Maun Marten Umbu Kaleka Mau, Maria Clara Meo, Monika M. Meo, Monika Moi Monika M. Meo Nicolaus Noywuli Paulus Yanuarius Azi Silverius Betu So'o, Fransiska Uran, Maria Arnoldiana Dadjan Victoria Ayu Puspita Victoria Coo Lea