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All Journal Jurnal Dinamika Pengabdian (JDP) Jurnal Agritechno Canrea Journal: Food Technology, Nutritions, and Culinary Journal Biofaal Journal Journal of Pharmaceuticals and Natural Sciences
Arifin, Arfina Sukmawati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology

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Improving the properties of coconut milk-based functional drink with lactic acid bacteria fermentation and addition of herbal leaf Djalal, Muspirah; Amalia, Dinda; Oktavia, Adila; Tahir, Mulyati M; Arifin, Arfina Sukmawati; Hidayat, Serli Hatul; Adi, Prakoso; Wakiah, Nurul
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1872

Abstract

Coconut milk possesses potential as promising plant-based milk, alternative to animal milk. With the incorporation of bioactive-rich herbal leaves in combination with fermentation, the coconut milk presents an opportunity for better functional attributes, particularly antioxidant and antibacterial activities. This research investigates the effects of fermentation (lactic acid bacteria (culture)-mediated and spontaneous) and the addition of herbal leaves (cassava, bay, and guava) on the physicochemical and biofunctional properties of coconut milk drinks. Besides analysing antioxidant and antibacterial activities, other parameters analysed in this study include pH, total acidity, soluble solids (°Brix), total dissolved solids (ppm), and viscosity. This study finds that fermentation significantly reduced pH and the soluble solids (°Brix) while increasing total acidity, viscosity, and dissolved solids (ppm). It was also found that both fermentation and the addition of herbal leaves had significant effect on the biofunctional properties of the coconut milk drink in which they are found to enhance the antioxidant activity, with guava leaves exhibiting the highest enhancement. Particularly in guava-enriched formulations, the antibacterial properties were found to increase after fermentation demonstrating notable efficacy against E. coli (up to 7.03 mm) and S. aureus (up to 8.37 mm). This finding underscores the potential of fermentation in combination with herbal leaves to enhance the potential of plant-based milk.
Determination of the Nutritional Determination of the Nutritional Profile of Rice Flour Subtituted with Moringa (Moringa oleifera) Leaf Flour as an Intermediate Product Djalil, St Hartini; Irwan, Irwan; Putri, Ariella Ramadhani; Arifin, Arfina Sukmawati; Haris, Noor Aliyah
Biofaal Journal Vol 7 No 1 (2026): Biofaal Journal (On Process)
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v7i1pp18-31

Abstract

Abstract Rice flour is a widely used as an intermediate ingredient in various processed food products; however, it has limitations in terms of protein and micronutrient ontent. The utilization of broken rice as a by-product of rice processing and the substitution of moringa leaf flour are expected to enhance the protein and micronutrient content of rice flour. This study aimed to evaluate the nutritional profile of rice flour substituted with moringa (Moringa oleifera) leaf flour as an intermediate product for functional food development. Substitution was conducted at moringa leaf flour concentrations of 0%, 5%, 10%, and 15% based on the total flour weight. Proximate analysis was performed to determine moisture, ash, protein, fat, carbohydrate, and dietary fiber contents. The results showed that increasing the proportion of moringa leaf flour significantly increased moisture, ash, fat, protein, and dietary fiber contents, while carbohydrate content decreased with higher levels of moringa leaf flour substitution. These findings indicate that rice flour substituted with moringa leaf flour has strong potential as a nutrient-enriched intermediate product and may support the development of locally based healthy food products. Further studies are recommended to evaluate the physicochemical, functional, and sensory characteristics of final products derived from this composite flour.
PELATIHAN DIVERSIFIKASI PRODUK JERUK BESAR (PAMELO) MENJADI KOSMETIK DAN OLAHAN PANGAN DI DESA PADANG LAMPE, PANGKAJENE DAN KEPULAUAN (PANGKEP) Arifin, Arfiani; Arifin, Arfina Sukmawati; Mega, Dian Asri Unga
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.47379

Abstract

Desa Padang Lampe di Kecamatan Ma’rang, Kabupaten Pangkajene dan Kepulauan (Pangkep), merupakan salah satu sentra jeruk besar (Citrus maxima) di Sulawesi Selatan yang memiliki peluang besar untuk pengembangan produk bernilai tambah. Namun, pemanfaatannya masih terbatas pada konsumsi segar dan penjualan langsung, sehingga potensi diversifikasi belum dimaksimalkan. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan ibu-ibu PKK dalam mengolah jeruk besar menjadi produk kosmetik dan pangan sehingga tercipta berbagai bentuk diversifikasi produk. Pelaksanaan kegiatan mencakup sosialisasi, diskusi interaktif, demonstrasi, serta evaluasi melalui pre-test dan post-test. Materi yang diberikan meliputi pemanfaatan jeruk besar, praktik pembuatan lulur krim dari kulit jeruk, kerupuk dari pulp buah, dan minuman segar berbahan jeruk besar. Peserta juga mendapatkan pelatihan mengenai teknik pengemasan serta strategi pemasaran. Hasil kegiatan menunjukkan peningkatan yang nyata pada aspek pengetahuan dan keterampilan. Sebanyak 64% peserta sebelumnya belum pernah melakukan diversifikasi jeruk, namun setelah mengikuti pelatihan mereka mampu menghasilkan tiga jenis produk, yaitu lulur krim kulit jeruk besar, kerupuk pulp jeruk besar, dan minuman segar jeruk besar. Meskipun sebagian besar peserta memahami fungsi media sosial sebagai sarana pemasaran, pemanfaatannya masih belum optimal. Secara keseluruhan, kegiatan ini berhasil mendorong pengembangan diversifikasi produk jeruk besar yang berpotensi mendukung peningkatan ekonomi keluarga berbasis sumber daya lokal.    Kata kunci: Jeruk Besar, lulur, kerupuk, minuman, pengabdian kepada masyarakat. ABSTRACT Padang Lampe Village in Ma'rang Subdistrict, Pangkajene and Islands Regency (Pangkep), is one of the centers of pomelo (Citrus maxima) in South Sulawesi that has great potential for the development of value-added products. However, its utilization is still limited to fresh consumption and direct sales, so the potential for diversification has not been maximized. This community service activity aims to increase the knowledge and skills of PKK women in processing pomelos into cosmetic and food products, thereby creating various forms of product diversification. The activity includes socialization, interactive discussions, demonstrations, and evaluation through pre-tests and post-tests. The material provided included the utilization of pamelo, the practice of making cream scrubs from pamelo peel, crackers from fruit pulp, and fresh drinks made from pamelo. Participants also received training on packaging techniques and marketing strategies. The results of the activity showed a significant increase in knowledge and skills. A total of 64% of participants had never diversified pamelo before, but after attending the training, they were able to produce three types of products, namely pamelo peel cream scrub, pamelo pulp crackers, and fresh pamelo drinks. Although most participants understood the function of social media as a marketing tool, its use was still not optimal. Overall, this activity successfully encouraged the development of pamelo product diversification, which has the potential to support the improvement of family-based local resource economies. Keywords: Pamelo, body scrub, crackers, beverages, community service.
HILIRISASI INOVASI PANGAN: PROGRAM PENGEMBANGAN KEWIRAUSAHAAN MAHASISWA MELALUI PRODUKSI OTAK-OTAK BERBASIS SURIMI IKAN Mahendradatta, Meta; Muhpidah, Muhpidah; Palo, Mahfud; Arifin, Arfina Sukmawati; Hijriani, Nur Fiqih
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.47470

Abstract

Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) telah dilaksanakan melalui kegiatan pemberdayaan mahasiswa dan alumni Universitas Hasanuddin dalam wirausaha berbasis pengolahan pangan, khususnya produksi otak-otak dengan bahan dasar surimi ikan. Kegiatan ini bertujuan meningkatkan keterampilan kewirausahaan mahasiswa dan alumni melalui hilirisasi produk hasil riset menjadi produk unggulan kampus. Metode pelaksanaan mencakup persiapan sarana, pelatihan teknis pembuatan surimi dan otak-otak, pelatihan manajemen usaha, pendampingan produksi, serta evaluasi pengetahuan dan analisis data penjualan (atau analisis laba rugi awal). Hasil post-test menunjukkan peningkatan pemahaman peserta dengan skor rata-rata 85, menandakan mayoritas telah menguasai alur produksi surimi dan otak-otak. Produksi dilakukan secara rutin, yaitu surimi sebulan sekali dan otak-otak setiap minggu, dengan total penjualan 135 box selama enam minggu dan laba kotor kumulatif sebesar Rp.863.000,-. Tren penjualan dan laba kotor menunjukkan penerimaan pasar yang baik meskipun terdapat fluktuasi akibat variasi biaya produksi. Kegiatan ini terbukti efektif dalam meningkatkan keterampilan wirausaha mahasiswa dan alumni serta mendorong hilirisasi inovasi produk pangan menjadi unit usaha kampus yang berkelanjutan.    Kata kunci: Otak-otak, surimi, pemberdayaan mahasiswa. ABSTRACT Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) was implemented to empower students and alumni of Hasanuddin University in food-based entrepreneurship through the production of fish surimi-based otak-otak. The program aimed to strengthen entrepreneurial competence while promoting research-based products as the university’s advanced innovations. Activities included facility preparation, technical training on surimi and otak-otak processing, business management training, production mentoring, and evaluation of knowledge and market acceptance. Post-test assessments showed a significant improvement, with an average score of 85, indicating that participants had adequately mastered the production process. Regular production was established, with surimi prepared monthly and otak-otak produced weekly, resulting in 135 boxes sold over six weeks. Sales performance and gross profit indicated positive market reception with a cumulative gross profit of IDR.863,000. These findings demonstrate that the program effectively enhanced entrepreneurial skills and fostered the downstreaming of food innovation into a sustainable campus-based business unit. Keywords: Otak-otak, surimi, student empowerment.
PEMBERDAYAAN DESA BINAAN: PENINGKATAN NILAI TAMBAH GULA AREN MELALUI TRANSFER TEKNOLOGI PASCA PANEN NIRA DAN DIVERSIFIKASI PRODUK DI DESA BONTO MANURUNG, KABUPATEN MAROS, SULAWESI SELATAN Tawali, Abu Bakar; Arifin, Arfina Sukmawati; Mahendradatta, Meta; Suloi, Andi Nur Fajri; Nabila, Azzahra; Bohari, Bohari
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.48028

Abstract

Desa Bonto Manurung merupakan salah satu desa di Kecamatan Tompobulu, Kabupaten Maros, dengan luas wilayah mencapai 40,55 km². Wilayah ini memiliki potensi sumber daya hutan bukan kayu (HBK), khususnya tanaman aren, yang menjadi komoditas unggulan masyarakat setempat. Program Bina Desa Tahun I (2025) di Desa Bonto Manurung difokuskan pada peningkatan nilai tambah produk gula aren melalui perbaikan teknologi penyadapan dan pascapanen nira aren, serta diversifikasi produk olahan. Selain itu, kegiatan ini juga bertujuan untuk meningkatkan kapasitas masyarakat desa, khususnya kelompok penyadap, pengrajin, dan pelaku usaha gula aren, dalam aspek teknologi produksi, manajemen usaha, serta strategi pemasaran. Kegiatan dilaksanakan dengan dukungan penuh dari Pemerintah Desa dan kelompok mitra. Kegiatan awal berupa benchmarking dan sosialisasi bersama perangkat desa, tokoh masyarakat, serta mitra dilakukan untuk memperkenalkan rencana program Bina Desa selama tiga tahun. Kemudian Transfer Teknologi dilaksanakan melalui pelatihan, praktik langsung dan pendampingan terhadap 20 anggota Kelompok Aren Jaya dan 20 anggota Kelompok Aren Tompobulu. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan, keterampilan, dan motivasi masyarakat dalam mengembangkan produk gula aren bernilai tambah tinggi. Program ini diharapkan menjadi landasan bagi keberlanjutan kegiatan pada tahun-tahun berikutnya melalui penguatan kapasitas produksi, manajemen usaha, serta strategi pemasaran berbasis komunitas desa yang berdaya saing dan berkelanjutan.    Kata kunci: Diversifikasi pengolahan, gula aren, manajemen pemasaran. ABSTRACT Bonto Manurung Village is one of the villages in Tompobulu District, Maros Regency, with an area of up to 40.55 km². This area has the potential for non-timber forest products (NTFPs), specifically the sugar palm plant, which is a leading commodity for the local community. The Year I (2025) Desa Binaan Program in Bonto Manurung Village is focused on increasing the added value of palm sugar products through improvements in tapping technology and post-harvest handling of palm sap, as well as product diversification. In addition, this activity aims to enhance the capacity of the village community, particularly the tapper groups, artisans, and palm sugar business actors, in terms of production technology, business management, and marketing strategies. The activities were carried out with the full support of the Village Government and partner groups. Initial activities, including benchmarking and socialization with village officials, community leaders, and partners, were conducted to introduce the three-year Desa Binaan Program plan. Subsequently, Technology Transfer was carried out through training, hands-on practice, and mentoring for 20 members of the Aren Jaya Group and 20 members of the Aren Tompobulu Group. The results of the activities show an increase in the community's knowledge, skills, and motivation in developing high value-added palm sugar products. This program is expected to serve as a foundation for the sustainability of activities in the years to come through the strengthening of production capacity, business management, and community-based marketing strategies that are competitive and sustainable. Keywords: Product diversification, palm sugar, marketing strategies.
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus Arifin, Arfina Sukmawati; Karurukan, Emerensia; Laga, Amran; Langkong, Jumriah; Muhpidah, Muhpidah
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.2296

Abstract

Buah naga merah (Hylocereus polyrhizus) berpotensi sebagai bahan baku minuman fermentasi fungsional karena mengandung gula alami, pigmen betalain, dan senyawa bioaktif. Namun, pemanfaatannya masih terbatas pada daging buah, sedangkan kulit buah sering dibuang meskipun memiliki kandungan gizi dan komponen fungsional bernilai. Penelitian ini bertujuan mengevaluasi pengaruh bagian buah serta fermentasi menggunakan Lactobacillus plantarum terhadap karakteristik sensori dan fisikokimia minuman berbasis buah naga merah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu bagian buah (daging dan kulit) dan kondisi fermentasi (tanpa fermentasi dan fermentasi). Hasil penelitian menunjukkan bahwa fermentasi menghasilkan aroma asam khas, warna lebih pucat, dan tekstur lebih encer, terutama pada minuman berbasis kulit buah naga. Fermentasi menurunkan pH dari 5,74 menjadi 3,08 serta menurunkan total padatan terlarut dari 5,50 menjadi 3,73 °Brix. Minuman berbasis daging buah memiliki total padatan terlarut lebih tinggi, sedangkan minuman berbasis kulit buah menghasilkan pH lebih rendah. Daging dan kulit buah naga berpotensi dikembangkan sebagai bahan baku minuman fungsional yang bernilai tambah.
Antibacterial Activity of Lactic Acid Bacteria Isolates Mountain Rice Wash Water (Mayas Rice) Against Propionibacterium acnes Arifuddin, M.; Amanda, Rezti; Arifin, Arfiani; Arifin, Arfina Sukmawati; Iswahyudi, Iswahyudi; Samsul, Erwin; Riki, Riki; Rija'i, Hifdzur Rashif; Hikmawan, Baso Didik; Ibrahim, Arsyik; Rijai, Laode
Journal of Pharmaceuticals and Natural Sciences Vol. 3 No. 1 (2026): J. Pharm. Nat. Sci.
Publisher : B-CRETA Publisher (CV. Borneo Citra Kreatama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70392/jpns.v3i1.42

Abstract

This study aims to explore the antibacterial activity potential of fermented dragon fruit peel juice (Hylocereus polyrhizus) fermented using Lactic Acid Bacteria (LAB) isolated from rice washing water (Beras Mayas). The process begins with the preparation of dragon fruit peel samples, which are washed, peeled, and mashed to obtain the juice. The juice is pasteurized and inoculated with a 5% LAB starter, with the addition of a 10% sugar solution before being incubated for 3, 7, 12, and 17 days at 37ºC. pH measurements were taken during fermentation, showing a significant decrease in pH, reaching the lowest value of 3.76 on day 17. The antibacterial activity was measured using the well-diffusion method with the fermented juice at a concentration of 100%, showing a very strong inhibition zone (>20 mm) against Propionibacterium acnes on day 7. The results indicate that the pH changes during fermentation are closely related to the antibacterial activity
Co-Authors Abu Bakar Tawali Adi, Prakoso Amalia, Dinda Amanda, Rezti Amran Laga Arifin, Arfiani Baso Didik Hikmawan Bohari Bohari Djalal, Muspirah Djalil, St Hartini Erwin Samsul Haris, Noor Aliyah Hidayat, Serli Hatul Hijriani, Nur Fiqih Ibrahim, Arsyik Irwan Irwan ISWAHYUDI ISWAHYUDI Jumriah Langkong, Jumriah Karurukan, Emerensia Laode Rijai M. Arifuddin, M. Mahfud Palo Mega, Dian Asri Unga Meta Mahendradatta Muhpidah, Muhpidah Nabila, Azzahra Oktavia, Adila Putri, Ariella Ramadhani Rija'i, Hifdzur Rashif RIKI RIKI, RIKI Suloi, Andi Nur Fajri Tahir, Mulyati M Wakiah, Nurul