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All Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Unri Conference Series: Community Engagement Sagu
Bintang Sipartogi Panjaitan
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering

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The Effect of Thermal and Alkaline Pretreatment in POME (Palm Oil Mill Effluent) as a Substrate for Dark Fermentation Process on Biohydrogen Production Amna Citra Farhani; Bintang Sipartogi Panjaitan; Ni Wayan Arya Utari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.1222-1231

Abstract

Palm Oil Mill Effluent (POME) is a promising substrate for biohydrogen production through dark fermentation, although pretreatment is often required to enhance hydrogenogenic activity. This study evaluated the effects of alkaline (NaOH) and thermal pretreatments on POME characteristics and hydrogen production. Fresh POME was sieved and adjusted to initial pH values of 6, 7, or 8 using 6 M NaOH, with or without heat shock treatment (100 °C for 60 min). Batch fermentation was conducted at 60 °C for 24 h, while pH, oxidation-reduction potential (ORP), and dissolved oxygen (DO) were monitored. Pretreatment shifted POME conditions from acidic and oxidative to neutral-alkaline and reductive environments, with several treatments achieving ORP values below −200 mV, indicating favorable anaerobic conditions. Refrigerated storage reduced pH and increased ORP, whereas NaOH addition increased pH and lowered ORP. Hydrogen production varied among treatments. The highest yield was obtained from fresh POME adjusted to pH 7, producing 0.03655 g H₂ with an ORP of approximately −514 mV. In contrast, stored POME subjected to pH 7 adjustment and heat shock produced substantially lower hydrogen yields. In a second batch, pH 8 treatments generated 0.01157–0.02002 g H₂, representing 2.4–3.1 times higher production than the controls, while pH 6 treatments showed the lowest yields. Overall, neutral-to-alkaline pH and strongly negative ORP were associated with improved biohydrogen production.
Pengembangan Umkm untuk Meningkatkan Kesejahteraan Masyarakat di Desa Pagaruyung, Kampar, Riau Erpiani Siregar; Yusmarini Yusmarini; Usman Pato; Dewi Fortuna Ayu; Shanti Fitriani; Emma Riftyan; Yossie Kharisma Dewi; Bintang Sipartogi Panjaitan; Yusni Maulida
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.552-558

Abstract

Pagaruyung Village, Kampar, Riau, has great potential in the agricultural sector, particularly in the abundant production of pineapples. However, these agricultural products have not been fully utilized to improve the welfare of the community. One effort to optimize this potential is by developing Micro, Small, and Medium Enterprises (MSMEs) based on pineapple processing. The objective of this community service activity is to improve the capacity of MSME actors in business management to support the welfare of the community in Pagaruyung Village, Kampar, Riau. The activity involved 16 MSME members and village officials through pre-tests, material delivery, practice, interactive discussions, and post-tests. The results of the activity showed an increase in participants' knowledge and skills in business management, financial recording, product innovation, packaging techniques, and digital marketing strategies. A comparison of the pre-test and post-test results showed an increase in the average score of the participants, which was an indicator of the success of the training. In addition, a community of MSME actors in Pagaruyung Village was formed as a forum for collaboration and sustainable business development with the support of village officials. This activity had a positive impact not only on improving individual capacity but also on strengthening village MSME institutions, which is expected to contribute to improving the community's welfare in a sustainable manner.
Evaluation of the sunscreen effectiveness of sunscreen formulations containing avocado seed ethanol extract as the active ingredient Vonny Setiaries Johan; Yossie Kharisma Dewi; Royando Cibro; Mhd. Andry Kurniawan; Bintang Sipartogi Panjaitan
Jurnal Teknologi & Industri Hasil Pertanian Vol. 31 No. 2 (2026): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v31i2.11-21

Abstract

Avocado seeds (Persea americana Mill.) contain antioxidant compounds such as phenolics and flavonoids that can neutralize free radicals and absorb ultraviolet (UV) radiation, making them potential natural active ingredients in sunscreen formulations. This research aimed to determine the optimal concentration of ethanol extract of avocado seeds in relation to its inhibitory concentration (IC50), the improvement of the sun protection factor (SPF), and the sunscreen characteristics that meet the quality standards of SNI 16–4339–1996 for sunscreen products. A completely randomized design (CRD) was used with four concentrations of extract (0.25%, 0.5%, 0.75%, and 1%) and four replications. The observed parameters included pH, viscosity, SPF, spreadability, homogeneity, antioxidant activity (IC50), and sensory attributes (aroma, color, and texture). Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s Multiple Range Test (DMRT) at the 5% level. Increasing the concentration of ethanol extract of avocado seeds significantly increased antioxidant activity, SPF, and spreadability, while decreasing pH and viscosity. The best treatment was 0.75% concentration of avocado seed ethanol extract, with a pH of 6.77, viscosity of 2869.48 cP, SPF of 15.21 (maximum category), spreadability of 6.53 cm, and IC50 of 45.71 ppm (very strong antioxidant). This formulation complied with the Indonesian National Standard (SNI 16–4339–1996), exhibited good physical stability, and was preferred by panelists in terms of aroma, color, and texture.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF YOUNG COCONUT MEAT MARSHMALLOW SUPPLEMENTED WITH PANDAN LEAF POWDER Imelda Novema Saragih; Dewi Fortuna Ayu; Ahmad Ibrahin Roni Surya Hasibuan; Erpiani Siregar; Bintang Sipartogi Panjaitan
SAGU Vol. 25 No. 2 (2026): SAGU Journal – Agri. Sci. Tech., September, 2026, Vol. 25 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i2.105

Abstract

Young coconut meat is a perishable food due to its high moisture content. Therefore, proper processing is required to extend its shelf life. One potential product that can be developed is marshmallow; however, young coconut marshmallow has a relatively pale appearance, which may limit its visual appeal. The addition of pandan leaf powder was considered because it can provide a natural green color and characteristic aroma. This study aimed to evaluate the effect of different concentrations of pandan leaf powder on the physicochemical and sensory characteristics of young coconut meat marshmallow. This study used a non-factorial completely randomized design with five levels of pandan leaf powder addition (0%, 2%, 4%, 6%, and 8%) and three replications, resulting in 15 experimental units. The parameters observed included moisture content, ash content, reducing sugar content, and sensory evaluation using both descriptive and hedonic tests. The results showed that the addition of pandan leaf powder had a significant effect on all observed parameters. P1, with 2% pandan leaf powder, showed the most favorable sensory acceptance among the treatments. This treatment produced moisture content of 25.44%, ash content of 0.34%, and reducing sugar content of 3.93%. Descriptive sensory assessment showed that the selected marshmallow had a light green color, characteristic pandan aroma, sweet taste, and chewy texture. Hedonic assessment showed color score of 4.18 (like), aroma 4.00 (like), taste 3.70 (like), chewiness 3.96 (like), and overall assessment 4.26 (like).
Co-Authors Ahmad Ibrahin Roni Surya Hasibuan Dewi Fortuna Ayu Emma Riftyan Erpiani Siregar Imelda Novema Saragih Mhd Andry Kurniawan Ni Wayan Arya Utari Royando Cibro Shanti Fitriani Usman Pato Vonny Setiaries Johan Yossie Kharisma Dewi Yusmarini Yusni Maulida