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All Journal Jurnal Biologi Tropis Jurnal Pengabdian Masyarakat Archive: Jurnal Pengabdian Kepada Masyarakat
Lede, Maria F.H.
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Other

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Expo Pendidikan: Pemanfaatan Biji Kecipir Sebagai Bahan Alternatif Pembuatan Tempe di Kecamatan So’a Limbu, Nataniel Umbu; Bao, Antonia P.; Lede, Maria F.H.; Kely, Mario J.
Jurnal Pengabdian Masyarakat - PIMAS Vol. 4 No. 2 (2025): Mei
Publisher : LPPM Universitas Harapan Bangsa Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35960/pimas.v4i2.1841

Abstract

Old kecipir seeds have no economic value, its thrown away. In actuality, the amino acid makeup of kecipir seeds is nearly identical to that of soybeans, and they contain lipids, proteins, iron, phosphate, vitamin A, magnesium, zinc, and calcium. The protein content of 29% to 38%. Consequently, mature kecipir seeds were processed into tempeh products by Applied Biology program students. The product was on display at a So'a District educational fair. The purpose of this community service project is to educate the local population on how to turn mature kecipir seeds into a valuable tempe product. Training through practice is the approach taken. Panelists, specifically the expo attendees, used organoleptic tests to gather the evaluation of kecipir tempe's quality. Qualitative descriptive methods were used to assess the organoleptic data of product. Because it is thought to be novel in raising the economic value of ancient kecipir seeds from agricultural output, the results demonstrate that kecipir tempe is well-liked by the community. The product looks like kecipir seeds when cut open, yet it still has the same color and scent as ordinary tempeh. When eaten, kecipir tempe has a dense, slightly chewy texture. Tempe kecipir has delicious and looks good.
Pemanfaatan Kacang Tanah Sebagai Bahan Alternatif Pembuatan Tempe di Expo Pendidikan Kecamatan So’a Enga, Anastasia H. P.; Limbu, Nataniel Umbu; Bao, Antonia P; Lede, Maria F.H.; Kely, Mario J.
Archive: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): Desember 2025
Publisher : Asosiasi Pengelola Publikasi Ilmiah Perguruan Tinggi PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55506/arch.v5i1.180

Abstract

Latar Belakang: Kacang tanah selain dikonsumsi lansung dapat pula diolah terlebih dahulu menjadi tempe. Pengolahan kacang tanah menjadi produk tempe dipamerkan oleh STIPER Flores Bajawa dalam acara expo pendidikan di wilayah Kecamatan So’a. Tujuan: untuk memberikan informasi dan pengetahuan kepada masyarakat mengenai pengolahan kacang tanah menjadi tempe. Metode: Pelatihan dalam bentuk praktek. Teknik pengumpulan penilaian tempe kacang tanah dilakukan melalui uji organoleptik oleh panelis yakni pengunjung expo pendidikan di Kecamatan So’a. Data organoleptik tempe kacang tanah dianalisis menggunakan deskriptif kualitatif. Hasil: Masyarakat mengakui adanya inovasi, produk tempe biji kacang tanah memiliki kekhasan rasa yang khas dan memiliki aroma seperti aroma tempe pada umumnya namun sedikit meninggalkan rasa sepat setelah dikonsumsi. Kesimpulan: Produk tempe biji kacang tanah yang dipamerkan oleh Program Studi Biologi Terapan di pameran expo pendidikan secara umum diterima baik oleh masyarakat karena dianggap inovatif dalam meningkatkan nilai ekonomi kacang tanah hasil pertanian.  
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.
Co-Authors Anastasia.H.P. Enga Bao, Antonia P Bao, Antonia P. Kelly, Mario J. Kely, Mario J. Lea, Victoria C Leweng, Hendrikus A.