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Utami, Cahyaning Rini
Universitas Yudharta Pasuruan
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Counseling on the Use of Organic Waste in Realizing Sustainable Development in Villages Amruddin Amruddin; Emmy Hamidah; Dewa Oka Suparwata; Cahyaning Rini Utami; Etty Sri Hertini
Innovative: Journal Of Social Science Research Vol. 4 No. 3 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i3.10501

Abstract

Desa Biringala merupakan salah satu desa yang berada di Kecamatan Barombong, Kabupaten Gowa, Sulawesi Selatan. Secara geografis letak Desa Biringala sangat strategis karena Desa Biringala merupakan salah satu desa penopang Kawasan Ekonomi di Kabupaten Gowa Sulawesi Selatan. Permasalahan yang saat ini dihadapi oleh desa Biringala adalah permasalahan lingkungan hidup, hal ini disebabkan karena masih kurangnya kesadaran masyarakat terhadap pengelolaan sampah, selain itu sarana prasarana seperti armada pengangkut sampah serta TPA (Tempat Pembuangan Akhir) dan TPS (Tempat Pembuangan Sampah) masih belum ada. sangat terbatas. Untuk mengatasi permasalahan tersebut, salah satu alternatif solusi yang dapat diterapkan adalah dengan mengadakan kegiatan pengelolaan pemanfaatan sampah organik dalam mewujudkan pembangunan berkelanjutan di Desa Biringala, Kecamatan Barombong, Kabupaten Sulawesi Selatan. Oleh karena itu, tujuan dari pengabdian masyarakat ini adalah untuk melihat potensi pemanfaatan sampah organik dalam mewujudkan pembangunan berkelanjutan di Desa Biringala, Kecamatan Barombong, Sulawesi Selatan. Untuk memperoleh data yang digunakan adalah observasi dan studi pustaka. Kegiatan pengabdian ini merupakan upaya edukasi pemanfaatan sampah organik di Desa Biringala, Kecamatan Barombong, Kabupaten Gowa, Sulawesi Selatan. Sebagai bentuk pemikiran penulis, maka ditawarkan beberapa upaya dan terobosan, yaitu: 1.) Meningkatkan pengetahuan dan pendapatan masyarakat yang telah mengetahui bahwa sampah organik dapat dimanfaatkan sehingga dapat menciptakan kesejahteraan masyarakat yang berkelanjutan, 2.) Peran serta pemanfaatan sampah organik bagi masyarakat Desa Biringala dalam mewujudkan pembangunan desa berkelanjutan adalah untuk meningkatkan kualitas hidup menjadi lebih bersih dan Sehat.
Counseling on the Use of Organic Waste in Realizing Sustainable Development in Villages Amruddin Amruddin; Emmy Hamidah; Dewa Oka Suparwata; Cahyaning Rini Utami; Etty Sri Hertini
Journal Of Human And Education (JAHE) Vol. 4 No. 3 (2024): Journal of Human And Education
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i3.1001

Abstract

Biringala Village is one of the villages in Barombong District, Gowa Regency, South Sulawesi. Geographically, the location of Biringala Village is very strategic because Biringala Village is one of the supporting villages for the Economic Zone in Gowa Regency, South Sulawesi. The current problem faced by Biringala village is environmental problems, this is due to the lack of public awareness about waste management, besides that infrastructure such as waste transport fleets as well as TPA (Final Disposal Site) and TPS (Trash Disposal Site) are still very limited. To overcome this problem, one alternative solution that can be implemented is by holding activities to manage the use of organic waste in realizing sustainable development in Biringala Village, Barombong District, South Sulawesi Regency. Therefore, the aim of this community service is to see the potential of using organic waste in realizing sustainable development in Biringala Village, Barombong District, South Sulawesi. To obtain the data used were observation and literature review. This service activity is an educational effort on the use of organic waste in Biringala Village, Barombong District, Gowa Regency, South Sulawesi. As a form of the author's thinking, several efforts and breakthroughs are offered, namely: 1.) Increasing community knowledge and community income who already know that organic waste can be utilized so that it can create sustainable community welfare, 2.) The role of using organic waste for the people of Biringala Village in realizing sustainable village development is to improve the quality of life to be cleaner and Healthy.
Digital Marketing Course: Strategy for Creating Entrepreneurial Skilled Students in Indonesia Restu Widyo Sasongko; Vita Briliana; Cahyaning Rini Utami; Damayanti Masduki; Bekti Utomo
Journal Of Human And Education (JAHE) Vol. 4 No. 4 (2024): Journal Of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i4.1435

Abstract

Technological developments in the Modern Era have developed very rapidly, especially in the technology and digital fields. In today's sophisticated era, the number of unemployed is always increasing every year, especially among high school graduates. One way to overcome this is to become an entrepreneur. However, becoming an entrepreneur today does not only rely on word of mouth and door to door marketing but by using digital marketing techniques. Digital marketing has been proven to be an effective way to expand brand reach and increase sales figures. Therefore, the aim of this community service is to help the government and schools in creating graduates who have entrepreneurial and digital marketing skills so they can work professionally in facing the current era of digital transformation in all fields. In obtaining the data used were observation and literature study. This service activity is a digital marketing training and education effort as a strategic effort in creating young entrepreneurs at the high school level to become skilled entrepreneurs in Indonesia. This effort is motivated by a lack of knowledge about digital marketing itself, which if seen can have great potential for young entrepreneurs at the high school level at Yapasa High School, Gunung Putri District, Bogor Regency, West Java Province. In creating entrepreneurial programs and at the same time supporting government programs to create quality for young and talented entrepreneurs. It is hoped that after this digital marketing training activity for young entrepreneurs, the participants will understand the concept of entrepreneurship, how to market using marketing strategies and understand the various financing methods that can be used by business actors. The training program is expected to provide insight to new business actors. in managing new businesses in the future.
PENGARUH PENAMBAHAN KONSENTRASI WORTEL (DAUCUS CAROTA L) DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK OTAK-OTAK IKAN PATIN (PANGASIANODON HYPOPHTHALMUS) UTAMI, CAHYANING RINI; RASTRI, ENDAH SAPTO
CENDEKIA: Jurnal Ilmu Pengetahuan Vol. 4 No. 4 (2024)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/cendekia.v4i4.3341

Abstract

The purpose of this study is to determine the effect of the proportion of added tapioca flour and carrot concentration on the characteristics of carrot-fortified catfish otak-otak, as well as to identify the optimal tapioca flour and carrot concentration proportions for producing the best catfish otak-otak. This study used a Factorial Randomized Block Design (FRBD) with two variables, the concentration of added tapioca flour and the concentration of additional carrots, which are applied three times. • The first factor is tapioca flour, which includes: T1: 30% w/w, T2: 55% w/w, and T3: 80% w/w. • Carrots make up the second factor, with W1 at 15% and W2 at 25%. In this study, physical and chemical data were analyzed using the Mini Tab application for the two-way ANOVA (Analysis of Variance) test, and Tukey's post-hoc test was used to determine the notation with a confidence level of 5%. Meanwhile, the Friedman test was employed to analyze organoleptic test results, and Susrini's modified De Garmo Effectiveness Index test was utilized to determine the optimal treatment in physical, chemical, and organoleptic analyses. The combination of treatments containing tapioca flour and carrots has a statistically significant influence on protein, moisture content, ash content, organoleptic taste, and organoleptic texture, but not on organoleptic color or scent. The treatment combination of 30% tapioca flour and 15% carrots (T1W1) has the best proportion of tapioca flour and carrots, with a protein value of 7%, a moisture content of 58.255%, an ash content of 1.49%, organoleptic color of 3.9 (liked), organoleptic taste of 4.7 (very liked), organoleptic aroma of 3.6 (liked), and organoleptic texture of 4.8. ABSTRAKTujuan dari penelitian ini adalah untuk menentukan pengaruh proporsi tepung tapioka yang ditambahkan dan konsentrasi wortel terhadap karakteristik otak-otak ikan patin yang diperkaya wortel, serta untuk mengidentifikasi proporsi optimal tepung tapioka dan konsentrasi wortel dalam menghasilkan otak-otak ikan patin yang terbaik. Studi ini menggunakan Desain Blok Acak Faktorial (DBAF) dengan dua variabel, yaitu konsentrasi tepung tapioka yang ditambahkan dan konsentrasi wortel tambahan, yang diterapkan sebanyak tiga kali. • Faktor pertama adalah tepung tapioka, yang mencakup: T1: 30% w/w, T2: 55% w/w, dan T3: 80% w/w. • Wortel merupakan faktor kedua, dengan W1 sebesar 15% dan W2 sebesar 25%. Dalam penelitian ini, data fisik dan kimia dianalisis menggunakan aplikasi Mini Tab untuk uji ANOVA dua arah (Analisis Varians), dan uji post-hoc Tukey digunakan untuk menentukan notasi dengan tingkat kepercayaan 5%. Sementara itu, uji Friedman digunakan untuk menganalisis hasil uji organoleptik, dan uji Indeks Efektivitas De Garmo yang dimodifikasi oleh Susrini digunakan untuk menentukan perlakuan optimal dalam analisis fisik, kimia, dan organoleptik. Kombinasi perlakuan yang mengandung tepung tapioka dan wortel memiliki pengaruh yang signifikan secara statistik terhadap kandungan protein, kadar air, kandungan abu, rasa organoleptik, dan tekstur organoleptik, tetapi tidak berpengaruh pada warna atau aroma organoleptik. Kombinasi perlakuan 30% tepung tapioka dan 15% wortel (T1W1) memiliki proporsi terbaik antara tepung tapioka dan wortel, dengan nilai protein sebesar 7%, kandungan kelembapan sebesar 58,255%, kandungan abu sebesar 1,49%, warna organoleptik sebesar 3,9 (disukai), rasa organoleptik sebesar 4,7 (sangat disukai), aroma organoleptik sebesar 3,6 (disukai), dan tekstur organoleptik sebesar 4,8.
Pengaruh Penambahan Ekstrak Lemon (Citrus limon) terhadap Karakteristik Minuman Bunga Telang (Clitoria ternatea) Cahyaning Rini Utami; Sinta Hikmatul Fauziah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4209

Abstract

With its distinctive flower color, the butterfly pea flower has excellent potential as a functional beverage ingredient. Its anthocyanin content provides natural color and high antioxidant activity. This study aims to improve the quality of butterfly pea flower drink by adding lemon extract, which is rich in vitamin C. Using a Completely Randomized Design (CRD) with five treatment levels (10%, 20%, 30%, 40%, and 50% lemon extract), this study evaluated the effect of adding lemon extract on the physicochemical and organoleptic characteristics of butterfly pea flower drink. Antioxidant, pH, color, and sensory evaluations of taste, color, and scent were all included in the analysis. The outcomes demonstrated that adding lemon extract considerably impacted the butterfly pea flower drink's qualities. The best treatment was obtained at a concentration of 10% lemon extract (L1) with an antioxidant value of 0.28 ppm, pH 2.78, L*a*b* color value of 37.87, and received a good assessment in the organoleptic test, namely taste 3.48 (like), color 2.92 (like), and aroma 2.92 (like). * The combination of the natural blue color of butterfly pea flowers with the acidity of lemon produces a drink with an attractive appearance and fresh taste. In addition, adding lemon extract to butterfly pea flower drinks can improve product quality, especially at a concentration of 10%. With the addition of lemon extract, Butterfly pea flower drinks have great potential as functional drinks that are healthy and attractive to consumers.
Penerapan PMT Berbasis Bahan Herbal dalam Meningkatkan Pengetahuan Kader Posyandu Stunting di Desa Lemahbang Pasrepan Pasuruan Maghfiroh, Khoirin; Utami, Cahyaning Rini; Saputri, Romadhiyana Kisno
GUYUB: Journal of Community Engagement Vol 5, No 4 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i4.9524

Abstract

This study aims to evaluate the effectiveness of implementing a herbal-based Supplementary Feeding Program (Pemberian Makanan Tambahan or PMT) in enhancing the knowledge of Posyandu Stunting (POSTING) cadres in Lemahbang Village, Pasrepan, Pasuruan. The method used is Participatory Rural Appraisal (PRA), encompassing observation, focus group discussions (FGDs), training on PMT product development, technology application assistance, healthcare services, and outcome evaluation. The partners in this study were all POSTING cadres in Lemahbang Village. The PMT products created included temulawak (Curcuma xanthorrhiza) milk drinks and kelor (Moringa) seaweed snacks.The results of this Community Service Program (PKM) showed significant improvements in knowledge, skills, interest, and PMT product quality, as measured through questionnaires and interviews conducted before and after the program. Findings indicate a substantial increase, with a 50-80% improvement in POSTING cadres' understanding of nutrition, the benefits of herbal ingredients, and PMT product development. The resulting PMT products were more nutritious and had an extended shelf life.
Education On Consuming Food With Balanced Nutrition In Creating Superior Resources In The Village Lubis, Mitra Musika; Yuliati, Luluk; Asrijal, Andi; Utami, Cahyaning Rini; Gunawan, Untung; Putri, Elvina Triana
Journal Of Human And Education (JAHE) Vol. 4 No. 6 (2024): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i6.2234

Abstract

This community service was carried out in a number of villages, namely Sukaramai Satu Medan Area village, Wonosari Gempol village, and Gerit Pati village for 40 days by finding problems and solutions as follows. During the forty days of the field service, the service providers implemented vegetable and fruit standards as recommended by the Ministry of Health. The service providers not only socialized the village community theoretically, but also directly provided practices according to the financial capabilities of the service providers. Thus, the service providers believe that education on food consumption with balanced nutrition can create superior human resources in the village.
Training and Mentoring for Young Entrepreneurs in the Agricultural Sector in Indonesia Amruddin, Amruddin; Pareira, Magdalena Sunarty; Utami, Cahyaning Rini; Parinduri, Ramadha Yanti; Rosid, Abdul
Journal Of Human And Education (JAHE) Vol. 4 No. 6 (2024): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i6.2235

Abstract

Kegiatan Pengabdian Kepada Masrakat melalui pelatihan dan pendampingan bagi wirausahawan muda di sektor pertanian bertujuan untuk memberi edukasi kepada masyarakat bahwa pemasaran digital memiliki urgensi dalam meningkatkan pemasaran produk pertanian secara luas. Kegiatan ini dilakukan pada salah satu desa di Sulawesi Selatan tepatnya di Desa Tanra Tuo, Kecamatan Cempa, Kabupaten Pinrang. Kegiatan ini diawali dengan survei dan koordinasi dengan Ketua Karang Taruna Desa Tanra Tuo terkait permasalahan yang dihadapi dalam kegiatan pemasaran produk pertanian. Kemudian menyusun tim pengabdian masyarakat dan mengurus perijinan dengan Pemerintah Desa Tanra Tuo dan pelaksanaan pelatihan dan pendampingan dengan membagikan materi kepada wirausahawan muda di Desa Tanra Tuo terkait pemasaran digital. Sasaran kegiatan ini merupakan para petani muda yang tergabung dalam Karang Taruna Desa Tanra Tuo. Hasil dari kegiatan pengabdian ini yaitu wirausahawan muda di bidang pertanian Desa Tanra Tuo lebih teredukasi dan semakin mengenal dunia teknologi khususnya tentang pentingnya pemasaran secara online dalam menunjang penjualan di sektor pertanian di Desa Tanra Tuo.
Pengaruh larutan bubuk daun mangrove Buguiera gymnorriza terhadap kualitas daging ayam dan dang selama penyimpanan Zuhro, Lailatuz; Utami, Cahyaning Rini
Jurnal Teknologi Pangan Vol 18, No 2 : DESEMBER 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i2.4706

Abstract

Kualitas daging ayam dan udang selama penyimpanan menjadi perhatian utama dalam industri pangan.kualitas daging ayam  dan udang meliputi kualitas fisik, biologi, maupun kimia dan dapat diterima oleh konsumen. Dengan adanya permasalah singkatnya masa simpan bahan pangan jenis daging dan seefood memicu mansyarakat menggunakan pengawet sintetis . Oleh karena itu banyak para peneliti telah melakukan berbagai penelitian untuk alternatif pengganti bahan sintetis yang digunakan untuk bahan makanan , salah satunya pemanfaatan daun mangrove  yang memiliki kandungan bioaktif sebagai anti bakteri . Rancangan Penelitian yang digunakan dalam penelitian ini adalah RAK (Rancangan Acak Kelompok) terdiri dari dua faktor, faktor pertama yaitu: konsentrasi ekstrak daun mangrove , faktor kedua pengaplikasian pada daging ayam dan udang. Parameter yang diamati pada pada pengawetan daging ayam dan udang meliputi kadar air, nilai TBA,uji masa simpan yang dilakukan secara kualitatif menggunakan metode EES  serta sifat organoleptik warna, tekstur, dan aroma. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of variance) dengan uji lanjut Tukey taraf kepercayaan 95% (α=0.05). Sedangkan uji sensoris dilakukan dengan Uji Friedman dengan skala hedonik (Hedonik Scale Test). Perlakuan terbaik menggunakan metode indeks efektivitas de Garmo.Hasil perhitungan indeks efektifitas perlakuan terbaik terdapat pada B3P1( konsentrasi daun mangrove 80g/L, pada daging ayam ) dengan parameter analisa fisikokimia dan organoleptik meliputi aktivitas kadar air 73,05%, Nilai TBA 44,95%. Masa Simpan bertahan samapai 7 hari, tingkat kesukaan warna 3,52 (suka), Tingkat kesukaan tekstur 3,72( suka) dan dilanjutkan dengan tingkat kesukaan aroma 1,76( tidak suka). Kata kunci : Daun mangrove ( Buguiera gymnorryza) , daging ayam, udang, kerusakan dan masa simpan
The Potential Of Instant Red Bean Porridge Phaseolus vulgaris L For MP-ASI Companion To Baby Growth Cahyaning Rini Utami; Maftuhatuz Zakiyah Darojah; Deny Utomo
Journal Research of Social Science, Economics, and Management Vol. 4 No. 5 (2024): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v4i5.731

Abstract

Phaseolus vulgaris L. are one of the plant-based food sources rich in nutrients and protein. Red beans contain protein (23.1%), carbohydrates (59.5%), calcium, phosphorus, iron, vitamin A, vitamin B1, and bioactive components such as flavonoids and phytosterols. Instant porridge is a complementary food for breastfeeding infants (known as MP-ASI) that is essential to meet the nutritional needs of babies during their growth phase. Red beans have the potential to be used as a raw material for making instant porridge as a complementary food for breastfeeding. Consuming red beans raw is not advisable, as they still contain several anti-nutritional compounds such as phytic acid, hemagglutinin, antitrypsin, and goitrogens that can hinder the digestion nutritional components. Therefore, a cooking process necessary to eliminate these anti-nutritional compounds, which can include soaking, boiling, and mold fermentation. The research design employed in this study is a literature review with a qualitative descriptive approach, utilizing content analysis methodology that references the analyzed journal manuscripts. Secondary data used in this literature review were obtained from previous research studies. The data sources utilized, namely articles and journals, were obtained from Google Scholar. The results of this literature review reveal the nutritional content present in instant red bean porridge and the potential of instant red bean porridge as a complementary food for breastfeeding. The nutritional content found in instant red bean porridge includes carbohydrates (49.95%), protein (18.79%), fiber (16.54%), and fat (1.20%). Furthermore, instant red bean porridge also contains various antioxidants such as flavonoids, tannins, saponins, triterpenoids, and coumarins.
Co-Authors A. Asrijal Abdul Rosid Amruddin Amruddin Amruddin Amruddin Amruddin, Amruddin Aulia, Lailatuzzahro Al-Akhda Bekti Utomo Damayanti Masduki Deny Utomo Dewa Oka Suparwata Dewa Oka Suparwata E Ernawati, E Emmy Hamidah Ernawati Ernawati Ernawati Etty Sri Hertini Etty Sri Hertini Fitriani, Alisatul Gunawan, Untung Hapsari Titi Palupi Hayuti Windha Pagiu Ifadah, Qodhrul Izza Irdianis Indah Yuly Putri Pratama Irawati Mei Widiastuti Isnawati Nurjannah Jelita Safira April Yanti Khoirin Maghfiroh Lubis, Mitra Musika Maftuhatuz Zakiyah Darojah Moh. Awaludin Adam Moh. Awaludin Adam Nuriyah Fitriani Pareira, Magdalena Sunarty Parinduri, Ramadha Yanti Perceka, Andhika Lungguh Putri, Annisa Rachmani Putri, Elvina Triana R.R. Sri Karuniari Nuswardhani rahmi setiawati RASTRI, ENDAH SAPTO Restu Widyo Sasongko Rismawati, Senja Ike Roisatul Ainiyah Samuel Indrayana Saputri, Romadhiyana Kisno Sinta Hikmatul Fauziah Sulkha Mafaza Utami, Desy Cahyaning Vita Briliana Widyatus Solichah Yuliati, Luluk Zuhro, Lailatuz