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All Journal Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Indonesian Community Journal
Ni Luh Putu Yuniantari
Politeknik Negeri Banyuwangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Environmental Science Public Health Social Sciences Other

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BETA MYRCENE DAN DL-LIMONENE SEBAGAI KOMPONEN UTAMA EKSTRAK KULIT JERUK SIAM (CITRUS NOBILIS) DARI EKSTRAKSI DENGAN METODE SOKHLETASI Ni Luh Putu Yuniantari; Erlin Susilowati; Dini Nastiti Anjarsari
Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Vol. 7 No. 2 (2025): Literasi Artikel Penelitian Kimia
Publisher : Program Studi Kimia, Fakultas MIPA, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jc.v7i2.6082

Abstract

Orange is one of the plants that cultivated and considered as horticultural plants. One of the regencies which have a lot of oranges crops is Banyuwangi and orange is one of the Banyuwangi commodities. The kind of orange which cultivated in Banyuwangi is Jeruk Siam (Citrus nobilis). Availability of oranges all of the years and the high of oranges consuming caused a lot of peel. To process orange peel be a product that have economics value that is be essentials oil. The aim of this research is to explore the diversity of volatile compounds of Citrus nobilis peel. The method used in this research is soxhletation which n-hexane as solvent. Extract was analyzed by using GCMS-QP2020 NX Shimadzu. Two of major volatile compound was identified as beta myrcene and dl-limonene which had Rt dan % area are 2.501 minutes, 3.75% and 3.113 minute, 41.08% the data was compared to Wiley 9 LIB. The data fragmentation (m/z) of beta myrcene are 41, 43, 53, 69, 93, 107, 121,136. The data fragmentation (m/z) of dl-limonene are 36, 41, 53, 68,79, 93, 107, 121, dan 136.
Optimalisasi Keterampilan Pengemasan Produk Beku melalui Pelatihan di BUMDes Rekso Wijoyo Desa Tambong Ni Luh Putu Yuniantari; Dini Nastiti Anjarsari; Ruth Ema Febrita
I-Com: Indonesian Community Journal Vol 6 No 3 (2026): I-Com: Indonesian Community Journal (September 2026)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/icom.v6i3.11080

Abstract

Pengemasan adalah proses merancang wadah atau bungkus produk, sering disebut pembungkusan atau pengepakan. Peran utamanya menjaga mutu dan keawetan makanan, sekaligus membuka peluang pemasaran daring. Namun, masyarakat Desa Tambong masih kurang pengetahuan dan keterampilan dalam teknik pengemasan dengan vacuum sealer. Untuk itu, dilakukan pelatihan optimalisasi keterampilan pengemasan produk beku bagi 20 pelaku usaha makanan olahan di Balai Desa Tambong. Kegiatan mencakup pemaparan materi, demonstrasi penggunaan vacuum sealer, serta praktik individu. Peserta juga diperkenalkan QR code yang terhubung dengan video tutorial, sehingga dapat dipelajari secara mandiri dan berkelanjutan. Hasil pengabdian menunjukkan peningkatan pemahaman dan keterampilan teknis peserta. Ke depan, diharapkan pemerintah desa, BUMDes, dan perguruan tinggi memperkuat kerja sama dalam mendukung inovasi pengemasan serta pemasaran produk olahan, sehingga kualitas dan daya saing produk desa semakin meningkat.
Co-Authors Dini Nastiti Anjarsari Dini Nastiti Anjarsari Erlin Susilowati Ruth Ema Febrita