Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Kehutanan Bonita Repong Damar: Jurnal Pengabdian Kehutanan dan Lingkungan
Faradilah Karim
Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science Materials Science & Nanotechnology Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengenalan Konsep Circular Economy Pada Industri Kehutanan: Membangun Perspektif Berkelanjutan Faradilah Karim; Muhammad Agusfartham Ramli; Rusmidin; Fitri Sylvianti Titong; Renita Cahyani; Nur'irni Nahri Sakinah
Repong Damar: Jurnal Pengabdian Kehutanan dan Lingkungan Vol. 5 No. 1 (2026): June
Publisher : Magister of Forestry, Department of Forestry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/rdj.v5i1.12698

Abstract

Sumber daya hutan memiliki peran strategis sebagai penyedia bahan baku bagi berbagai sektor industri, seperti industri kayu, pulp, kertas, serta bioenergi. Kegiatan pengabdian ini bertujuan untuk meningkatkan pemahaman mahasiswa Jurusan Teknik Industri mengenai konsep circular economy dalam pengelolaan dan pemanfaatan sumber daya hutan. Latar belakang kegiatan ini didasarkan pada masih dominannya pendekatan ekonomi linear dalam sektor industri kehutanan yang berpotensi meningkatkan limbah dan tekanan terhadap sumber daya hutan. Oleh karena itu, diperlukan upaya edukatif untuk memperkenalkan konsep ekonomi sirkular yang menekankan efisiensi sumber daya, minimisasi limbah, serta pemanfaatan kembali material dalam suatu sistem tertutup. Metode pelaksanaan kegiatan meliputi penyampaian materi secara interaktif, diskusi, serta studi kasus terkait penerapan circular economy pada industri berbasis hasil hutan, seperti kayu, pulp, dan kertas. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta terhadap pentingnya penerapan konsep circular economy dalam mendukung keberlanjutan industri kehutanan. Kegiatan ini diharapkan dapat mendorong mahasiswa sebagai calon praktisi industri untuk mengintegrasikan prinsip keberlanjutan dalam perancangan sistem produksi dan pengambilan keputusan di masa mendatang.
Physicochemical Characteristics of Cascara Tea Made from Arabica Coffee Skin with the Addition of Secang Wood (Caesalpinia Sappan L.) Faradilah Karim; Novita Sari Parenden; Zulkahfi Zulkahfi; Titi Wahyuni; Fitri Sylvianti Titong
Jurnal Penelitian Kehutanan BONITA Vol. 8 No. 1 (2026): JUNI 2026
Publisher : Universitas Andi Djemma Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55285/hn41pe50

Abstract

Coffee is one of the leading commodities in Mamasa Regency, West Sulawesi Province. Increasing coffee harvests have an impact on the amount of coffee husk waste produced. Coffee husk waste is usually only used as animal feed, fertilizer, and sometimes directly discarded, which has the potential to cause environmental pollution. This study aims to utilize coffee husk waste into products that have economic value by diversifying the processing, namely cascara tea with the addition of sappanwood extract. Cascara tea is a beverage product made from coffee husks (read cherry) as the basic ingredient that has a color and taste similar to tea. This study used a quantitative approach with experimental tests. Phytochemical analysis used the Analysis of Variance (ANOVA) method and continued with the Duncan Multiple Range Test (DMRT). The results showed that cascara tea is made by sorting and cleaning the coffee husk, drying, reducing the size, adding sappanwood powder, brewing and filtering to produce cascara tea. The results of the physicochemical tests to determine the quality of cascara tea products for each parameter were: moisture content of 10.8-11.7%, ash content of 6.9-7.3%, and pH value of 4.3-4.4. The organoleptic test results showed that sample P3 (ratio of 3 g coffee skin + 0.39 g sappan wood) was preferred by the panelists because it had a distinctive aromatic color, aroma and taste 
Co-Authors Fitri Sylvianti Titong Fitri Sylvianti Titong Muhammad Agusfartham Ramli Novita Sari Parenden Nur'irni Nahri Sakinah Renita Cahyani Rusmidin Titi Wahyuni Zulkahfi Zulkahfi