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All Journal Agrointek Jurnal Biologi Tropis JURNAL PengaMAS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian BUANA SAINS Journal of Agricultural Socio-Economics (JASE) Anjoro : International Journal of Agriculture and Business Jurnal Teknologi Kimia Unimal PERADABAN JOURNAL of ECONOMIC and BUSINESS Teknologi dan Industri Pertanian Indonesia Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Jurnal Agribest
Sudirman Sudirman
Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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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.
Co-Authors Alwi, Achmad Nur Syawal 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 Mochammad Azkari Hisbulloh Akbar Nurul Wakiah Puji Putro Ardianto Riskawati Riskawati, Riskawati Rizki Abdillah Tanjung Sahrul Salam Santoso, Dian Kartika Sri Handayani Suhindra, Rahmad Trinoviyani Trinoviyani, Trinoviyani Wakiah, Nurul Wike Agustin Prima Dania Wirawan Wirawan