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<![CDATA[PEMBERDAYAAN MASYARAKAT PEMBUATAN TEPUNG AMPAS KELAPA DI KECAMATAN TANANTOVEA KABUPATEN DONGGALA ]]>
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>;
<![CDATA[Jamaludin M. Sakung]]>;
<![CDATA[Sitti Rahmawati]]>;
<![CDATA[Meida Esterlina Marpaung]]>
<![CDATA[ Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 5 No. 1 (2021): Maret 2021 ]]>
Publisher : <![CDATA[LPPM Univ. Ibn Khaldun Bogor ]]>
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DOI: 10.32832/abdidos.v5i1.842
<![CDATA[Tanaman kelapa sebagai tanaman tropis, merupakan tanaman komoditi tumbuh dan berkembang dengan baik di Indonesia. Secara khusus, tanaman ini tumbuh di sepanjang pasir pantai dan secara umum dapat tumbuh di dataran tinggi serta lereng gunung. Salah satu wilayah penghasil kelapa yang melimpah adalah Sulawesi Tengah (Kabupaten Donggala). Ampas kelapa memiliki keunggulan sebagai pendukung kelestarian ketahanan pangan, hal tersebut ditunjang oleh potensi produksi yang tinggi. Untuk meningkatkan pemanfaatan limbah ampas kelapa salah satunya dapat dilakukan dalam proses pembuatan tepung. permasalahan yang dihadapi oleh mitra adalah Kurangnya informasi yang didapatkan oleh petani kelapa tentang pembuatan tepung ampas kelapa yang bernilai gizi dan dapat dimanfaatkan sebagai pengganti tepung terigu untuk produk pangan lainnya. Solusi pemecahan masalahnya dilakukan melalui pelatihan ataupun workshop dan bimbingan tentang pembuatan tepung ampas kelapa bagi para petani kelapa. Pembuatan tepung dari ampas kelapa dan olahan makanan sehat berbasis tepung ampas kelapa tersebut dapat meningkatkan kesehatan dan kesejahteraan masyarakat kecamatan tanantovea khususnya ibu-ibu.]]>
<![CDATA[PERSEPSI PESERTA DIDIK TERHADAP PENERAPAN LMS SCHOOLOGY DALAM PEMBELAJARAN IPA ]]>
<![CDATA[SRI HASTUTI VIRGIANTI PULUKADANG]]>;
<![CDATA[MERY NAPITUPULU]]>;
<![CDATA[DAUD K WALANDA]]>;
<![CDATA[AFADIL AFADIL]]>
<![CDATA[ Jurnal Ilmu Pendidikan Indonesia Vol 8, No 3 (2020) ]]>
Publisher : <![CDATA[Program Magister Pendidikan IPA, Program Pascasarjana Universitas Cenderawasih ]]>
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DOI: 10.31957/jipi.v8i3.1334
<![CDATA[The development of science and science and technology is always followed by the development of teachers and students in the field of education. Science and technology has a great influence on life and the environment. Students' understanding of science and its ability to apply it in life. Through this principle, students not only learn to listen to the teacher's explanation, but students can find out the real way of learning. The integration of technology, in this case the Schoology learning management system (LMS), is expected to help students understand science. This study aims to determine students' perceptions of the application of LMS Schoology in the seventh grade students of SMP Gamaliel Palu. The results of quantitative descriptive analysis showed that students gave a positive response to the progress of science by using Schoology.]]>
<![CDATA[TRAINING IN MAKING BISCUIT BASED CHOOSE AS A HEALTHY FOOD SUPPLEMENT TO PREVENT NUTRITIONAL NUTRITION DURING THE COVID-19 PANDEMIC ]]>
<![CDATA[Jamaludin M Sakung]]>;
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>;
<![CDATA[Sitti Rahmawati]]>;
<![CDATA[Dewi Satria Ahmar]]>
<![CDATA[ Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 6 No. 3 (2022): SEPTEMBER ]]>
Publisher : <![CDATA[LPPM Univ. Ibn Khaldun Bogor ]]>
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DOI: 10.32832/abdidos.v6i3.1360
<![CDATA[When the chayote harvest is abundant, the farmer group partners are unable to process all the chayote due to limited production capacity. Partners have tried to make flour products but failed. Therefore, the priority carried out by the proposer with partners is in the flour processing process and continued with the manufacture of biscuits. At the time of abundant harvest, chayote cannot be stored so technology is needed to process chayote that can be stored in the form of healthy food to increase nutritional needs. To increase the utilization of the abundance of chayote, one of them can be done in the process of making flour and processed products. The problem faced by partners is the lack of information obtained by farmer groups about the manufacture of flour and processed chayote which has nutritional value and can be used as a substitute for wheat flour for food products in the form of biscuits. Solutions to solving the problem are carried out through training or workshops and guidance on the manufacture of chayote-based flour and biscuits. Making flour from chayote and processed healthy food based on chayote flour (biscuits) can improve health and prevent malnutrition during the Covid-19 pandemic for the people of the Gumbasa sub-district, especially mothers.]]>
<![CDATA[The Tingkat Kesadahan dan Uji Derajat Keasaman (pH) pada Air Tanah di Desa Mapane Tambu Kecamatan Balaesang Kabupaten Donggala ]]>
<![CDATA[Ishak Ishak]]>;
<![CDATA[Minarni Rama Jura]]>;
<![CDATA[Irwan Said]]>;
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>
<![CDATA[ Media Eksakta Vol 18 No 2 (2022) ]]>
Publisher : <![CDATA[Universitas Tadulako ]]>
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DOI: 10.22487/me.v18i2.2345
<![CDATA[Research has been carried out on the level of hardness and the degree of acidity (pH) in groundwater in Mapane Tambu Village, Balaesang District, Donggala Regency. The purpose of this study was to determine the concentration of the water hardness level and the degree of acidity of the water, complexometric method was used to determine the level of water hardness using three samples and obtained the results of sample A 15.61 mg/L; sample B 9.40 mg/L and sample C 19.22 mg/L, with a total hardness level obtained an average value of 14.74 mg/L classified in the low hardness category. Then the degree of acidity (pH) was measured using the electrometric method with a (pH) meter with three variations of sample results and the results obtained were sample A 7.713; sample B 8,511; sample C 6.916. The determination of the degree of acidity (pH) of the water obtained in the three samples was in accordance with the regulation of PERMENKES Number 492/Menkes/Per/IV/2010 concerning the quality of clean water which was in the pH range of 6.5 - 6.8]]>
<![CDATA[Analisis Logam Merkuri (Hg) pada Air Sungai Janja di Derah Pertambangan ]]>
<![CDATA[Mita Rosita]]>;
<![CDATA[Tri Santoso]]>;
<![CDATA[Sitti Aminah]]>;
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>
<![CDATA[ Media Eksakta Vol 18 No 2 (2022) ]]>
Publisher : <![CDATA[Universitas Tadulako ]]>
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DOI: 10.22487/me.v18i2.2374
<![CDATA[Mercury metal (Hg) is included in the heavy metal group which is toxic because it has neurotoxin properties for living things. As a heavy metal, mercury (Hg) will be difficult to decompose if it enters the waters, mercury (Hg) will also form deposits in sediments. Mercury is found in nature and is found in soil, water and air. Mercury is rarely found in its free form in nature but is in the form of cinnabar (HgS) seeds. Mercury metal is usually easy to find in mining areas, such as in gold mining areas. Gold mining is one of the activities that can increase people's income, but gold mining can be detrimental if in its implementation it is not followed by a good gold processing waste treatment process. The method used in this research is cold vapor atomic absorption spectrophotometry. The results obtained in this study are the metal content of miner 1 as many as 3 samples. Sample 1 has a concentration of 1.2594 ppm; sample 2 has a concentration of 0.4924 ppm; and sample 3 has a concentration of 0.2091 ppm. Miner 2 as many as 3 samples of which sample 1 has a concentration of 1.0260 ppm; sample 2 has a concentration of 0.3401 ppm; and sample 3 has a concentration of 0.3152 ppm. And miner 3 has 3 samples where sample 1 has a concentration of 0.7215 ppm; sample 2 has a concentration of 0.2464 ppm; and sample 3 has a concentration of 0.3461 ppm. The results obtained from the calculation of metal concentrations of mercury (Hg) show that the water of the Janja river has been contaminated with heavy metals, namely mercury (Hg). This is due to mining in the Janja river.]]>
<![CDATA[ANALISIS KEMAMPUAN BERPIKIR KREATIF SISWA DI MASA PANDEMI COVID-19 PADA MATERI HUKUM DASAR KIMIA DI PPM MA AL-IZZAH AL-AS'ADIYAH TOLAI ]]>
<![CDATA[Muh Junaidi]]>;
<![CDATA[Minarni Rama Jura]]>;
<![CDATA[Kasmudin Mustapa]]>;
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>
<![CDATA[ JURNAL BANUA OGE TADULAKO Vol 2 No 1 (2022) ]]>
Publisher : <![CDATA[Universitas Tadulako ]]>
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DOI: 10.22487/jbot.v2i1.2298
<![CDATA[This study aims to analyze students' creative thinking skills during the covid-19 pandemic on basic chemical law material at PPM MA Al-Izzah Al-As'adiyah Tolai. The subjects of this study were 24 people with 11 male students and 13 female students representing all students of class X IPA PPM MA Al-Izzah Al-As'adiyah Tolai. The data collection instrument was an essay test in the form of a description of students' creative thinking skills on the basic legal material of chemistry as many as 8 questions. Based on the results of research and data analysis, the percentage of fluency indicators is 69.79% in the quite creative category, the flexibility indicator is 55.56% in the creative enough category, and the originality indicator is 71.35% in the original category. creative, and the elaboration indicator is 53.64% in the less creative category. Based on the four indicators of creative thinking ability showing the creative thinking ability of students of class X IPA PPM MA Al-Izzah Al-As'adiyah Tolai, the percentage of 62.59% is in the quite creative category. So that it can be categorized as MA Al-Izzah Al-As'adiyah Tolai students who are quite creative.]]>
<![CDATA[Meningkatkan Pendapatan Masyarakat Sigi Melalui Pelatihan Pembuatan Teh Kelor ]]>
<![CDATA[Ratman Ratman]]>;
<![CDATA[Kasmudin Mustapa]]>;
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>;
<![CDATA[Nurida Nurida]]>
<![CDATA[ JURNAL PENGABDIAN FARMASI DAN SAINS Vol. 2 No. 2 (2024): April 2024 ]]>
Publisher : <![CDATA[Jurusan Farmasi FMIPA Universitas Tadulako ]]>
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DOI: 10.22487/jpsf.2024.v2.i2.16802
<![CDATA[Kelor merupakan tanaman endemik di Sulawesi Tengah. Khususnya di Kabupaten Sigi tanaman kelor dapat tumbuh dengan subur. Daun kelor dapat dimakan sebagai sayuran dan juga digunakan untuk tujuan pengobatan dalam keadaan segar, kering atau diolah menjadi bubuk. Diantarannya menjadi teh kelor untuk meningkatkan nilai ekonomis. Untuk itu dilakukan pelatihan pembuatan teh kelor pada kelompok masyarakat. Peserta pelatihan yaitu kelompok banua kelor “Yasmin” di Desa Beka Kabupaten Sigi berjumlah 30 orang. Pelatihan dilaksanakan dengan cara penyajian materi, praktek dan pendampingan pembuatan teh kelor, serta pemberian angket respon peserta. Hasil pelatihan yaitu; 96.67% peserta memahami dengan baik langkah pembuatan teh kelor, 86.67% dapat mengembangkan pembuatan teh kelor, 100% pelatihan sangat bermanfaat, dan 83.33% banua kelor perlu melakukan kerja sama dengan tim pengabdi dalam pengolahan produk kelor. Hasil pelatihan menunjukkan bahwa kelompok banua kelor mengikuti dengan baik pelatihan pembuatan teh kelor.]]>
<![CDATA[Determination Of Total Flavonoid Content In Bangle Plant (Zingiber Montanum)Extraction Results ]]>
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>;
<![CDATA[Sitti Rahmawati]]>;
<![CDATA[Tri Santoso]]>;
<![CDATA[Siti Fatimah]]>;
<![CDATA[Sitti Aminah]]>;
<![CDATA[Purnama Ningsih]]>;
<![CDATA[Magfirah]]>
<![CDATA[ Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August ]]>
Publisher : <![CDATA[Postgraduate, University of Mataram ]]>
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DOI: 10.29303/jppipa.v10i8.7893
<![CDATA[The bangle plant (Zingiber montanum) is a plant that has been used traditionally as a medicinal ingredient, both for prevention and treatment by the community. Parts of the bangle plant contain active compounds that act as antioxidants, one of which is flavonoids. This research aims to determine the total flavonoid content in bangle plants from the extraction results measured using a UV-Vis spectrophotometer. The method for separating flavonoid levels used is maceration. The research results showed that positive test results were obtained for flavonoid compounds in bangle rhizomes as evidenced by qualitative test results which produced a red color in the sample extract and the average total flavonoid content in bangle rhizomes from the extraction results measured using a UV-Vis spectrophotometer was 23. 1mg/100g.]]>
<![CDATA[ANALYSIS OF STUDENTS’ CREATIVE THINKING ABILITIES IN SOLVING PROBLEMS IN CHEMICAL BONDING MATERIAL FOR CLASS X SMA IN THE TOGEAN ISLAND ]]>
<![CDATA[Pulukadang , Sri Hastuti Virgianti]]>;
<![CDATA[Indasari, Indasari]]>;
<![CDATA[Afadil]]>;
<![CDATA[Mustapa, Kasmudin]]>
<![CDATA[ Jurnal Ilmu Pendidikan Indonesia Vol 11 No 3 (2023): JURNAL ILMU PENDIDIKAN INDONSIA ]]>
Publisher : <![CDATA[Program Magister Pendidikan IPA, Program Pascasarjana Universitas Cenderawasih ]]>
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DOI: 10.31957/jipi.v11i3.3386
<![CDATA[Creative Thinking is the ability possessed by someone to think continuously and consistently in producing everything that is creative and original. This study aims to analyze students' creative thinking skills in solving problems in chemical bonding material for class X high school in the Togean Islands, namely taking place in two schools, namely SMA Negeri 1 Togean and SMA Negeri 1 Una- Una. The method used in this research is descriptive. The sample in this study was students of class X mipa SMA Negeri 1 Togean totaling 21 students consisting of 10 boys and 11 girls and for SMA Negeri 1 Una-Una totaling 19 student consisting of 13 boys and 6 girls. The data collection instrument used a practice test of essay questions in the form of a description of students' creative thinking abilities on chemical bonding material as many as 8 items. The result obtained for SMA Negeri 1 Togean, the fluency indicator is 76.66% in the high category, the Flexibility indicator is 60.47% in the medium category, the Originality indicator is 45.71% in the low category and the Elaboration indicator is 31.90% in the very low and for SMA Negeri 1 Una-Una the Fluency indicator is 66.31% with the medium category, the Flexibility indicator is 76.31% with the high, the Originality indicator is 52.10% with the low category and the Elaboration indicator is 35.78% with very low category. The result of the average creative thinking ability of students for SMA Negeri 1 Togean is 53.68% is in the low category, and SMA Negeri 1 Una-Una is 57.63% and is in the low category. Based on the result of the study it can be concluded that students' creative thinking abilities are in the low category, one of the reasons is due to the laziness factor of each student in participating in ongoing learning which triggers students not to think creatively, especially in chemical bonding material]]>
<![CDATA[EMPOWERMENT OF FARMER GROUP THROUGH THE UTILIZATION OF PROCESSED CHAYOTE AS IMMUNE SYSTEMS ]]>
<![CDATA[Jamaludin M. Sakung]]>;
<![CDATA[Sri Hastuti Virgianti Pulukadang]]>;
<![CDATA[Sitti Rahmawati]]>;
<![CDATA[Dewi Satria Ahmar]]>;
<![CDATA[Muhammad Zikra]]>
<![CDATA[ Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 3 (2024): SEPTEMBER ]]>
Publisher : <![CDATA[LPPM Univ. Ibn Khaldun Bogor ]]>
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DOI: 10.32832/abdidos.v8i3.2267
<![CDATA[Chayote for farmer groups is currently only a commodity that is directly marketed, but with an abundance of production it makes farmers lose money due to lack of demand and difficult marketing places, so there is a need for innovation in suppressing the abundance of chayote production in preventing spoilage. This service aims to provide community understanding and skills in processing chayote plants into healthy food to improve the immune system. The methods of the activities carried out are: Counseling on the importance of diversification (diversification) of processed chayote products into biscuits made from chayote flour, to increase product added value, product shelf life and increase community income of chayote farmer groups. The results achieved from the training in making dodol and chayote-based brownies can improve the health and welfare of the people of Gumbasa sub-district, Sigi Regency, especially PKK women in Pandere village. The results of this service activity can increase community knowledge and skills, in mobilizing potential resources in the form of chayote owned by the community to increase income and community welfare based on technological innovation and local wisdom.]]>
