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All Journal Jurnal Pengabdian kepada Masyarakat Nusantara BIOEDUPAT: Pattimura Journal of Biology and Learning
Karmila, Wa Ode
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Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Social Sciences

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Proximate and Organoleptic Levels of Tempeh Made from Cowpeas from Southwest Maluku and Its Integration in Community Learning Karmila, Wa Ode; Karuwal, Ritha Lusian; Rehena, Johanis F
BIOEDUPAT: Pattimura Journal of Biology and Learning Vol 4 No 2 (2024): Bioedupat : Pattimura Journal of Biology and Learning
Publisher : Program Studi Pendidikan Biologi, Pascasarjana, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bioedupat.v4.i2.pp241-247

Abstract

Cowpea (Vigna unguiculata) is a type of bean that is well known and developed in Indonesia. One area in Indonesia that has the potential for these nuts is Southwest Maluku. Utilization in local communities is still limited. Therefore, the development of food products such as tempeh is considered. In making tempeh, the dosage of yeast determines the success of fermentation. To be suitable for consumption, nutritional and organoleptic composition testing is required. Thus, this research aims to analyze the proximate and organileptic levels of tempeh made from cowpeas from Southwest Maluku. The study used a Completely Randomized Design treatment with a yeast dose of 0.1 g; 0.2g; 0.4 g repeated 3 times. The data obtained were analyzed using the Anova test (one way) and continued with the DMRT test on SPSS software version 26.0. The research results showed that yeast dosage had a significant effect on ash, fat and fiber content and had high organoleptic value. Treatment two (P2) has a high nutritional composition and the best organoleptic value compared to other treatments. Thus, tempeh made from cowpeas from Southwest Maluku with a yeast dose of 0.2 g can be recommended for development as a food product for the people of Southwest Maluku.
Edukasi Biota Laut Sebagai Obat Tradisional Di Desa Ngadi, Maluku Tenggara Karmila, Wa Ode; Djarami, Jayanti; Panita Umar, Cut Bidara; Junaid, Radzmi
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 7 No. 1 (2026): Edisi Januari - Maret
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v7i1.8455

Abstract

Pendahuluan.Indonesia sebagai salah satu negara maritim terbesar yang mempunyai berbagai macam biota laut. Terkhususnya di maluku tenggara kaya akan biota laut seperti rumput laut, teripang dan anggur laut. biota laut banyak menggandung senyawa bioaktif alami, alkaloid, terpenoid, flavonoid dan saponin. banyak masyarakat pesisir di kota tual, desa ngadi belum banyak memanfaatkan secara optimal untuk obat tradisional. pemanfaatan biota laut sebagai obat tradisional dapat menjadi solusi buat masyarakat pesisir di desa ngadi, maluku tenggara. biar masyarakat dapat mengelolah dan melestarikan sumber daya alam dengan baik. Tujuan dari pengabdian ini adalah memberikan pengetahuan tentang potensi biota laut sebagai obat alami, melatih masyarakat mengelolah biota laut menjadi produk sederhana berbasis obat tradisional. Metode yang di gunakan yaitu meliputi tahap ceramah, diskusi dan sosialisasi. Hasil pengabdian awal bawah masyarakat di desa ngadi, tual, maluku tenggara. kurangnya pengetahuan tentang cara pengelolaan biota laut sebagai obat tradisional dan setelah adanya edukasi kepada masyarakat baru adanya pemahaman yang baik. Kesimpulan di harapkan dapat bermanfaat bagi masyarakat desa ngadi dalam pemanfaatan sumber daya alam yang ada di laut seperti, taripang, anggur laut, alga dll sebagai bahan obat tradisional karena banyak mengandung senyawa bioaktif yang sangat bermanfaat bagi tubuh manusia. Serta meningkatkan pelestarian biota laut demi kelangsungan hidup berkelanjutan.
Co-Authors Djarami, Jayanti Johanis F Rehena Junaid, Radzmi Karuwal, Ritha Lusian Panita Umar, Cut Bidara