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All Journal Jurnal Agrista Journal of Tropical Soils Jurnal Solum AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian JURNAL GALUNG TROPIKA Journal TABARO Agriculture Science Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Jurnal Pengolahan Pangan Al-Khidmah Jurnal Agercolere LOYALITAS: Jurnal Pengabdian Kepada Masyarakat MONSU'ANI TANO Jurnal Pengabdian Masyarakat AJAD : Jurnal Pengabdian kepada Masyarakat Society: Jurnal Pengabdian Masyarakat Prosiding Seminar Nasional Program Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Nusantara Jurnal Ilmiah Pengabdian Kepada Masyarakat Sewagati Jurnal Riset Multidisiplin dan Inovasi Teknologi
Ramadhani Chaniago, Ramadhani
Universitas Muhammadiyah Luwuk
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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Pelatihan Pembuatan Kopi Kedelai Di Desa Lauwon Kecamatan Luwuk Timur Kabupaten Banggai Propinsi Sulawesi Tengah Ramadhani Chaniago; Bakri Muala; Rahmandani Lasamadi
Sewagati Vol 4 No 2 (2020)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.568 KB)

Abstract

Desa Lauwon merupakan desa penghasil tanaman kedelai, namun pengolahannya masih sangat terbatas pada pembuatan tahu dan tempe. Pada beberapa tahun yang lalu desa ini telah membangun home industri yang mengolah kedelai menjadi tahu dan tempe tapi sekarang tidak lagi beroperasi diakibatkan oleh banyak faktor utama adalah biaya produksi yang lumayan besar, maka perlu adanya kegiatan alternatif dalam menggairahkan kembali roda ekonomi masyarakat dengan cara mengolah kedelai menjadi Kopi. Adapun metode yang dilakukan dalam kegiatan ini adalah : 1) Kegiatan Penyuluhan, Kegiatan ini bermaksud untuk memberikan informasi dalam penyampaian materi tentang mendiversifikasi kedelai agar menumbuhkan perubahan-perubahan dalam diri pemuda karang taruna yang mencakup tingkat pengetahuan, keterampilan dan penguasaan TTG. 2) Kegiatan Pelatihan, Pelatihan yang dilakukan dalam program ini adalah : a. Pelatihan pengolahan kedelai menjadi kopi; b. Pelatihan pengemasan dan pelabelan kopi kedelainya; c. Pelatihan manajemen kelompok serta pelatihan pembukuan keuangan kelompok. Dengan adanya pelatihan ini akan mengangkat sumber pangan lokal bernilai ekonomi tinggi yang dapat bersaing dengan produk kopi lainnya dan sebagai upaya pendiversifikasian kedelai menjadi kopi. Bagi kelompok mitra dengan adanya kegiatan ini dapat memberikan informasi, pengetahuan serta skill sehingga dapat mengembangkan produk hasil pertanian sekaligus dapat meningkatkan nilai tambah keluarga menuju masyarakat sejahtera.
Effect of soaking time sodium metabisulfite (Na2S2O5) and carboxymethyl cellullose (CMC) on the characteristics of lowe banana starch Muhummad Ahmad Said; Ramadhani - Chaniago; Muhammad Risky Prima; Fatmawati - Dawaso
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.13319

Abstract

Lowe's banana has the potential for high starch content. The processing of bananas into flour and starch offers more diverse development opportunities to achieve food security. The aim of this study was to determine the effect of soaking time in sodium metabisulphite and carboxy methyl cellulose solution on the chemical composition, starch content and gluten content of Lowe's banana flour. The design used was a completely randomised factorial design (CRD) with two factors: type of soaking agent (M) and soaking time (L). For each treatment, all contained 5 grams/litre of water with differences in the type of soaking agent, namely: water (M1), sodium metabisulphite (M2) and carboxymethyl cellulose (M3). As far as the soaking time is concerned, it consists of 3 treatments: (L1) = 6 hours; (L2) = 12 hours; and (L3) = 18 hours, so that there were 27 treatment units consisting of 3 x 3 different treatment combinations, which were then repeated three times. The research variables were proximate test, starch test and gluten test. The results showed that the longer the soaking time, the higher the water and protein content and the lower the ash, fat, carbohydrate, starch and gluten content. The best treatment was M1L3 which increased protein and decreased ash and gluten.
Inovasi Abon dan Nugget Jantung Pisang Desa Buon Mandiri Kecamatan Luwuk Utara Kabaupaten Banggai Ramadhani Chaniago; Haruni Ode; Rahman Dani Lasamadi; Darni Lamusu
Jurnal Pengabdian Masyarakat - PIMAS Vol 2 No 2 (2023): Mei
Publisher : LPPM Universitas Harapan Bangsa Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35960/pimas.v2i2.938

Abstract

Tujuan Program Kosabangsa adalah untuk meningkatkan kemandirian dan kesejahteraan masyarakat Desa Buon Mandiri Kecamatan Luwuk Utara Kabupaten Banggai sebagai petani pisang dan penjual makanan dilapak pinggir jalan. Permasalahan yang di hadapi ialah kurangnya inovasi dalam pemanfataan jantung pisang menjadi produk yang berdaya saing dan bernilai ekonoimis. Selama ini jantung pisang hanya dimanfaatkan hanya sayur atau pauk dalam makan sehari-hari. Metode pelaksanaan pengabdian melalui (1) penyiapan alat dan bahan serta tempat kegiatan (2) pelatihan pembuatan abon dan nugget jantung pisang. Hasil dari program ini adalah bertambahnya pengetahuan dan keterampilan masyarakat dalam mengolah atau membuat inovasi dari jantung pisang menjadi abon dan nugget.
Acceptability Of Cookies From Lowe Banana Flour With Wheat Flour Ramadhani Chaniago; Ainul Rizal; Dinda Vira Sastra; Citra Romi Kotesa; Dewi Ambarwati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3868

Abstract

Utilizing lowe bananas (Musa acuminata) to make flour presents an opportunity to develop more varied processed food products. In this instance, food preparations can be made by combining banana flour with other ingredients. Making cookies is one of the preparations that can be done. We wanted to know if the panelists would accept cookies made with low-fat banana flour and wheat in order to assess its potential. Usage of nearby food fixings as a substitute for wheat flour should be possible by making treats utilizing a combination of banana flour. On the decadent scale, organoleptic tests on 25 specialists delivered the most favored variety, taste, fragrance, and surface of treats in treatment C, to be specific treats made with 50% lowe banana flour and 50 percent flour.
Inovasi Abon dan Nugget Jantung Pisang Desa Buon Mandiri Kecamatan Luwuk Utara Kabaupaten Banggai Ramadhani Chaniago; Haruni Ode; Rahman Dani Lasamadi; Darni Lamusu
Jurnal Pengabdian Masyarakat - PIMAS Vol. 2 No. 2 (2023): Mei
Publisher : LPPM Universitas Harapan Bangsa Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35960/pimas.v2i2.938

Abstract

Tujuan Program Kosabangsa adalah untuk meningkatkan kemandirian dan kesejahteraan masyarakat Desa Buon Mandiri Kecamatan Luwuk Utara Kabupaten Banggai sebagai petani pisang dan penjual makanan dilapak pinggir jalan. Permasalahan yang di hadapi ialah kurangnya inovasi dalam pemanfataan jantung pisang menjadi produk yang berdaya saing dan bernilai ekonoimis. Selama ini jantung pisang hanya dimanfaatkan hanya sayur atau pauk dalam makan sehari-hari. Metode pelaksanaan pengabdian melalui (1) penyiapan alat dan bahan serta tempat kegiatan (2) pelatihan pembuatan abon dan nugget jantung pisang. Hasil dari program ini adalah bertambahnya pengetahuan dan keterampilan masyarakat dalam mengolah atau membuat inovasi dari jantung pisang menjadi abon dan nugget.
Pengolahan Bakso Berbahan Jantung Pisang Pada Kelompok Jalapagos Desa Buon Mandiri Kabupaten Banggai Sulawesi Tengah Lamusu, Darni; Chaniago, Ramadhani; Ode, Haruni; Lasamadi, Rahman Dani
Society : Jurnal Pengabdian Masyarakat Vol 1, No 6 (2022): November
Publisher : Edumedia Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55824/jpm.v1i6.205

Abstract

Banana hearts are usually cut so as not to inhibit fruit growth and prevent disease in banana plants, so they are considered waste. Actually the banana heart can be processed into beef jerky or meatballs which are rich in fiber. Implementation of activities includes observation, preparation, implementation and evaluation. The results of the implementation of training in making banana heart meatballs can increase knowledge and skills of mothers who are members of the Jalapagos group, about the potential of banana plants, namely banana flowers, which can be a new source of income so that they can improve the welfare of the community in Buon Mandiri village, Banggai district, Central Sulawesi. Then the community really expects the training activities as it has been implemented to continue to be carried out.
Analisis Kimia Dan Organoleptik Tepung Ubi Banggai (Dioscorea alata) Pada Variasi Perendaman Chaniago, Ramadhani; Handila, Moh. Asyroto; Lamusu, Darni
Jurnal Riset Multidisiplin dan Inovasi Teknologi Том 2 № 03 (2024): September 2024
Publisher : Pt. Riset Press International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59653/jimat.v2i03.1009

Abstract

In making Banggai yam flour, the best method and quality of flour on a standard production scale has not yet been found. Therefore, it is necessary to carry out research and innovation in order to obtain the best formulation for standard Banggai yam flour. One of the research innovations that was attempted was various methods of soaking the Pride yam before making flour. The aim of this research was to obtain the best results in several types of soaking on the chemical and organoleptic characteristics of Banggai yam flour. The method used was a Completely Randomized Design research with 4 immersion treatments with 3 replications, into 12 experimental units, namely: P1 = water; P2 = whiting solution; P3 = lactic acid solution; P4 = sodium metabisulfite solution. The variables of this research are proximate tests and organoleptic tests. The conclusions of this research are: In the proximate test results and gluten content, treatment P1 is the best in water and carbohydrate content, namely 12.48% and 79.04% respectively, then treatment P2 is the best in producing fat and gluten, namely 0.31% and 1.01%. Furthermore, the P3 treatment was the best in terms of ash and protein content, namely 2.14% and 10.45% respectively. In the organoleptic test results, Banggai yam flour, namely the P3 treatment, gave the best results in the color, aroma, texture and overall liking test for Banggai yam flour.
Perendaman Buah Margove Pedada (Sonneratia Caseolaris) dalam Pembuatan Permen Jelly Illy, Wirahayu; Chaniago, Ramadhani; Wijayanti, Dwi; Basrin, Fitriani
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22785

Abstract

The pedada type of mangrove fruit grows and develops a lot in coastal areas and has the potential to become processed food such as jelly candy because it contains sufficient fiber and vitamin C, but has a sour taste, unattractive physical properties such as color and texture, so it is necessary to improve the quality. his physique. This research aims to determine the immersion of the physical quality of pedada fruit jelly candy. This research used a Completely Randomized Design (CRD) with factorial, namely type of immersion (A): salt water, sugar water, whiting water and soaking time (L): 5 hours, 10 hours, 15 hours with 9 treatment combinations. The research variables are organoleptic tests for color, taste, aroma and texture. The results showed that the panelists preferred pedada fruit jelly candy soaked in sugar solution for 15 hours.
Co-Authors Agung K. Djibran Ainul Rizal Andi Ece Trisnawati Bakri Maula Bakri Muala Bakri Muala Bakri Muala Basrin, Fitriani Citra Romi Kotesa Dewi Ambarwati Dinda Fira Dwi Sastra Dinda Vira Sastra Dwi Wijayanti Elna Susanti Kasim Fatmawati - Dawaso Gita Wati Handila, Moh. Asyroto Haruni Ode Haruni Ode Haruni Ode Illy, Wirahayu Irma Irma Iwan Sudarmaji Lamusu, Darni Lasamadi, Rahman Dani Lutfi Samaduri Magfirawati Taiya Muhammad Risky Prima Muhummad Ahmad Said Novianty Nurhidayah Layoo Nurmasita Madina Nurmasyita Madina Ode, Haruni Rahman Dani Lasamadi Rahman Dani Lasamadi Rahmandani Lasamadi Rahmandani Lasamadi Rahmandani Lasamadi Ratmi Rosilawati Richard Dareda Risna Lasopo Sarwan Idan Sofyan Padiman Sulastri Sulastri Wahyudi Hasan Wahyudi Hasan Winarto Ramlan Winarto Ramlan Yurita Tangahu Yusuf Ayuba Yusuf Ayuba Yuyun Mira Safitri