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All Journal Agrointek Jurnal Biologi Tropis JURNAL PengaMAS JAST : Jurnal Aplikasi Sains dan Teknologi TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian BUANA SAINS Journal of Food System and Agribusiness (JoFSA) Journal of Agricultural Socio-Economics (JASE) Anjoro : International Journal of Agriculture and Business Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan Jurnal Teknologi Kimia Unimal PERADABAN JOURNAL of ECONOMIC and BUSINESS Teknologi dan Industri Pertanian Indonesia GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Jurnal Agribest
Sudirman Sudirman
Universitas Sulawesi Barat
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The Effect of Adding Sucrose on Product Characteristics in Probiotic Fermented Drinks from “Loka Pere” Banana Alwi, Achmad Nur Syawal; Trinoviyani, Trinoviyani; Sudirman, Sudirman
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): 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.v25i3.9863

Abstract

The monosaccharide and fiber content in “loka pere” bananas can be a good growth substrate for probiotic bacteria during the fermentation process in making “loka pere” banana probiotic fermented drinks. The probiotics used can increase the functionality of the product in providing health effects, especially on digestive tract health. The resulting probiotic fermented drink has a distinctive sour taste; usually, sweeteners are added as a flavour balancer in the product so that it can be well accepted by consumers. This study examined the effect of adding variations in sweeteners, namely sucrose, on product characteristics after the fermentation process. Results of the study, it was found that the addition of variations in sucrose of 0%, 3%, 6% did not have a significant effect on the characteristics of pH values (3.97, 3.88, 3.89), total acid (0.70%, 0.77%, 0.70%) and the number of probiotic bacteria (7.53 Log CFU/mL, 7.47 Log CFU/mL, 7.52 Log CFU/mL) in the product. Therefore, sucrose can be used as a sweetener in making the probiotic fermented banana drink “loka pere” because it does not change other characteristics other than the resulting sweet taste.
Development of probiotic fermented smoothie made from "Loka Pere" endemic banana of West Sulawesi Alwi, Achmad Nur Syawal; Trinoviyani, Trinoviyani; Sudirman, Sudirman
Anjoro: International Journal of Agriculture and Business Vol 6 No 2 (2025): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v6i2.5348

Abstract

Functional food products play a crucial role in maintaining human health. One such functional food product that benefits digestive health is probiotic products. Banana "Loka Pere" can be the primary raw material for probiotic products. The monosaccharide and fiber content in the banana "Loka Pere" can serve as substrates for probiotic bacteria. A probiotic fermented smoothie made from banana "Loka Pere" is one such example of a probiotic product. Smoothies were chosen for their superior fiber composition, which remains intact due to the absence of fruit fiber filtration. This study examines and analyzes the growth ability of probiotics through the fermentation process in smoothies made from "Loka Pere" bananas, focusing on the parameters of pH, total acid, and the number of probiotic bacteria. The variables used included variations in probiotic powder (Lacto B and L-Bio) and variations in fermentation time (0 hours, 24 hours, and 48 hours) with three replications. The analysis results showed significant differences in pH, total acid, and probiotic count. The results showed that the use of L-Bio probiotic powder and 48 hours of fermentation time provided the best results, with a pH value of 3.81, a total acid content of 0.69%, and several probiotic bacteria at a log of 7.65 CFU.mL–1.
Pelatihan pembuatan nugget pisang sebagai upaya pemberdayaan masyarakat berbasis komoditas lokal di Kabupaten Majene Alwi, Achmad Nur Syawal; Nurul Wakiah; Trinoviyani; Indrastuti; Sudirman
Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Vol 1 No 3 (2025): Jurnal Tarreang
Publisher : Agriculture and Forestry Faculty, Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/jtarreang.v1i3.4795

Abstract

Community service activities carried out in the form of banana nugget-making training are part of an effort to improve community knowledge and skills in processing local commodities. This activity was carried out in Bonde Village, Pamboang District, Majene Regency, West Sulawesi Province, on December 17, 2024. The stages of the activity include preparation, presentation of training materials, training practice, and monitoring and evaluation. Twenty participants, aged 23-60 years, who were housewives and MSME business actors, attended this training. Developing knowledge about banana processing, a better understanding of banana nugget processing, knowing the benefits of banana processing diversification, and getting more people interested in making and selling banana nugget products are all signs that the activities were successful. Based on monitoring and evaluation data, this activity succeeded in increasing participant knowledge and understanding regarding the benefits and process of converting bananas into banana nuggets. This training also increased participants' interest in making and selling banana nugget products.
ANALISIS KELAYAKAN FINANSIAL USAHA PENGOLAHAN TEMPE STUDI KASUS PADA UMKM RIZKY JAYA DI KOTA BATU sudirman, sudirman; Tri Wulan Cahya, Utik; Farah Fadillah, Ummu; Wakiah, Nurul
BUANA SAINS Vol 25, No 2 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i2.6748

Abstract

The development of the agro-industry in Batu City has spurred the growth of Micro, Small, and Medium Enterprises (MSMEs), including those involved in tempeh processing. However, many MSMEs have not conducted comprehensive financial feasibility assessments to ensure business sustainability. This study aimed to analyze the financial feasibility of the tempeh processing business at UMKM Rizky Jaya and test its resilience to cost fluctuations through sensitivity analysis. Data were collected through in-depth interviews, field observations, and document studies. A Feasibility analysis utilized indicators such as Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period (PP), Break-Even Point (BEP), and Revenue Cost Ratio (R/C). The business generates an annual net profit of IDR 262,645,791 with an NPV of IDR 607,995,760 (at a 10% discount rate), IRR of 90%, PP of 389 days, BEP of 10,395 units, and R/C Ratio of 1.35. The tempeh processing business at UMKM Rizky Jaya is financially viable and shows strong resilience to market fluctuation risks. This study recommends the need for product diversification and technology utilization to enhance long-term competitiveness.
Pengendalian Persediaan Bahan Baku Singkong Menggunakan Metode EOQ pada UMKM H & R Kota Batu Sudirman Sudirman; Sri Handayani; Wirawan Wirawan; Lorine Tantalu
Journal of Food System & Agribusiness Volume 10 Nomor 1 Tahun 2026
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jofsa.v10i1.4766

Abstract

UMKM H & R Junrejo merupakan usaha mikro yang memproduksi kerupuk singkong sebagai salah satu produk pangan lokal di Kota Batu. Meskipun memiliki prospek pasar yang menjanjikan, UMKM ini menghadapi permasalahan dalam pengelolaan persediaan bahan baku. Ketidakstabilan pasokan singkong, terutama pada periode permintaan tinggi, sering menghambat proses produksi. Sistem persediaan yang masih bersifat konvensional tanpa pendekatan manajerial menyebabkan kekurangan bahan baku, pemborosan biaya, serta risiko kehabisan stok. Penelitian ini bertujuan untuk menganalisis pengendalian persediaan bahan baku singkong serta penerapan metode Economic Order Quantity (EOQ) pada UMKM H & R. Penelitian menggunakan pendekatan kuantitatif dengan pengumpulan data melalui observasi dan dokumentasi kegiatan operasional selama satu tahun. Analisis data dilakukan menggunakan metode EOQ. Hasil penelitian menunjukkan bahwa jumlah pemesanan ekonomis berdasarkan metode EOQ sebesar 5.407 kg per pemesanan dengan frekuensi 13 kali per tahun. Sementara itu, praktik aktual menunjukkan rata-rata pemesanan sebesar 1.620 kg dengan frekuensi 41 kali per tahun. Penelitian ini merekomendasikan penetapan safety stock sebesar 338 kg dan reorder point sebesar 561 kg untuk menjaga kelancaran proses produksi. Total biaya persediaan aktual sebesar Rp2.458.009 per tahun, sedangkan total biaya persediaan berdasarkan metode EOQ sebesar Rp1.351.652, sehingga diperoleh efisiensi biaya sebesar Rp1.106.357 atau 45,02%.
PELATIHAN PEMBUATAN BROWNIES KUKUS KENTANG SEBAGAI UPAYA PEMBERDAYAAN IBU-IBU PKK BERBASIS KOMODITAS LOKAL DI DESA PAGERSARI, KABUPATEN MALANG Sudirman Sudirman; Utik Tri Wulan Cahya; Nurlaela; Astina; Ummu Farah Fadilah; Nurul Wakiah; Nor Indriyanti; Andi Citra Septaningsih8; Suriansyah; Rizki Abdillah Tanjung; Moh Askari Hisbulloh Akbar; Dian Kartika Santoso
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 4 No 01 (2026): FEBRUARI 2026
Publisher : Media Inovasi Pendidikan dan Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Desa Pagersari, Kecamatan Ngantang, Kabupaten Malang memiliki komoditas unggulan kentang yang pada musim panen melimpah dan umumnya dijual mentah sehingga nilai tambah rendah. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan ibu-ibu PKK dalam diversifikasi olahan kentang menjadi brownies kukus kentang. Metode yang digunakan adalah pelatihan partisipatif berbasis praktik langsung (learning by doing) melalui perencanaan aksi bersama, penyampaian materi, praktik pembuatan brownies kukus kentang, serta evaluasi menggunakan pretest dan posttest. Kegiatan diikuti 20 peserta. Hasil menunjukkan peningkatan pengetahuan peserta, dengan rata-rata nilai pretest 55 meningkat menjadi 97,75 pada posttest (selisih 42,75). Uji paired samples t-test menunjukkan p = 0,000 (p < 0,05), sehingga pelatihan efektif meningkatkan pemahaman peserta. Program ini menghasilkan produk brownies kukus kentang sebagai bentuk pemanfaatan komoditas lokal bernilai tambah.
Development of probiotic fermented smoothie made from "Loka Pere" endemic banana of West Sulawesi Achmad Nur Syawal Alwi; Trinoviyani Trinoviyani; Sudirman Sudirman
Anjoro: International Journal of Agriculture and Business Vol. 6 No. 2 (2025): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v6i2.5348

Abstract

Functional food products play a crucial role in maintaining human health. One such functional food product that benefits digestive health is probiotic products. Banana "Loka Pere" can be the primary raw material for probiotic products. The monosaccharide and fiber content in the banana "Loka Pere" can serve as substrates for probiotic bacteria. A probiotic fermented smoothie made from banana "Loka Pere" is one such example of a probiotic product. Smoothies were chosen for their superior fiber composition, which remains intact due to the absence of fruit fiber filtration. This study examines and analyzes the growth ability of probiotics through the fermentation process in smoothies made from "Loka Pere" bananas, focusing on the parameters of pH, total acid, and the number of probiotic bacteria. The variables used included variations in probiotic powder (Lacto B and L-Bio) and variations in fermentation time (0 hours, 24 hours, and 48 hours) with three replications. The analysis results showed significant differences in pH, total acid, and probiotic count. The results showed that the use of L-Bio probiotic powder and 48 hours of fermentation time provided the best results, with a pH value of 3.81, a total acid content of 0.69%, and several probiotic bacteria at a log of 7.65 CFU.mL–1.
STRATEGI PENGEMBANGAN INDUSTRI RUMAH TANGGA GULA MERAH DI DESA BETTENG, KECAMATAN PAMBOANG, KABUPATEN MAJENE Sudirman Sudirman; Astina Astina; Nurlaela Nurlaela; Rizka Aulia Safarni
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 14 No. 1 (2026): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v14i1.1176

Abstract

Betteng Village is recognized as one of the centers of traditional household-scale palm sugar production. However, the development of this industry has not yet been optimal, as it faces various complex challenges, resulting in relatively slow progress. This study aims to determine alternative strategies for the development of household palm sugar industries in Betteng Village, Pamboang District, Majene Regency. The research method employed surveys, interviews, questionnaires, and literature studies. Data were analyzed using SWOT (Strengths, Weaknesses, Opportunities, Threats) and FAHP (Fuzzy Analytical Hierarchy Process). The analysis results indicate that the value obtained from the IFE matrix is 2.543, while the value of the EFE matrix is 2.599. The household palm sugar industry in Betteng Village is positioned in cell V, which reflects an average condition both internally and externally; therefore, the appropriate strategy is hold and maintain. Based on the SWOT analysis, 13 alternative strategies were formulated. The five main priority strategies for development are: enhancing palm sugar production capacity, creating secondary packaging accompanied by attractive and informative packaging design, providing entrepreneurship training for artisans, developing product diversification of palm sugar, and expanding marketing distribution channels through both offline and online platforms.
Pendampingan Digital Branding Melalui Reaktivasi Lokasi Google Maps Berstatus Tutup Permanen : Abdimas UD. Pia Toulip Digital Branding Assistance Through Reactivation of Google Maps Locations with Permanently Closed Status : Service to Society UD. Pia Tou Lorine Tantalu; Sri Handayani; Wildan Eka Prasetya; Sudirman Sudirman
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 10, No 1 (2026): EDISI JUNI 2026
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v10i1.8721

Abstract

UD. Pia Toulip is an MSME producing various traditional snacks in Malang Regency that has been operating for over ten decades. Due to the impact of the Covid-19 pandemic, business activities declined, leading to the loss of the owner's digital account credentials and causing the Google Maps profile to automatically change to "Permanently Closed." This unmanaged profile significantly reduced search visibility, hindered promotional reach, and triggered negative perceptions among potential consumers. This Community Service (PKM) program aimed to restore the partner's digital branding existence through strategic interventions, namely digital location reactivation and management access recovery on the Google Business Profile platform. The execution method involved re-claiming the business profile using a new account, system verification, and optimizing the business’s operational data. The results of the program demonstrated the successful reactivation of the account to an active public status. The tangible impact of this restored digital visibility was an acceleration in both upstream and downstream business aspects. The production capacity of the flagship product, milk pie, surged by 200% with oven efficiency reaching 67%. Furthermore, the partner's weekly turnover experienced a fantastic increase of 300%. The market reach also expanded beyond the owner's initial targets, growing from a single city area into four regional areas: Malang Regency, Batu City, Sidoarjo, and Surabaya. In conclusion, restoring digital identity through Google Business Profile has successfully recovered consumer trust and established sustainable economic independence for UD. Pia Toulip.
Co-Authors Achmad Nur Syawal Alwi Akbar, Mochammad Azkari Hisbulloh Alwi, Achmad Nur Syawal Andi Citra Septaningsih8 Astina Astina Astina Atina Rahmawati Azis, Nur Afni Cahya, Utik Tri Wulan Dodyk Pranowo Editya Hendrawarman Fadillah, Ummu Farah Farah Fadillah, Ummu Lorine Tantalu Lorine Tantalu Lorine Tantalu Moh Askari Hisbulloh Akbar Nor Indriyanti Nurlaela Nurlaela Nurlaela Nurul Wakiah Nurul Wakiah Puji Putro Ardianto Riskawati Riskawati, Riskawati Rizka Aulia Safarni Rizki Abdillah Tanjung Rizki Abdillah Tanjung Sahrul Salam Santoso, Dian Kartika Sri Handayani Sri Handayani Sri Handayani Suhindra, Rahmad Suriansyah Trinoviyani Trinoviyani Trinoviyani Trinoviyani, Trinoviyani Ummu Farah Fadilah Utik Tri Wulan Cahya Wakiah, Nurul Wike Agustin Prima Dania Wildan Eka Prasetya Wirawan Wirawan