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All Journal Journal of Research and Technology Jurnal Chemurgy Jurnal Ilmiah Teknik Kimia J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) Jurnal Ilmu Pendidikan dan Sains Islam Interdisipliner Jurnal Muassis Pendidikan Dasar Nusantara Community Empowerment Review Journal of Science and Social Development Nusantara Educational Review Journal of Fundamentals and Applications of Chemical Engineering
Aziz, Ahmad Musonnifin
Universitas Nahdlatul Ulama Sidoarjo
Religion Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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The Effect of Substrate Mixture Ratio on Biogas Volume in Co-digestion of Water Hyacinth (Eichhornia crassipes) and Cow Manure through Anaerobic Digestion Ahmad Musonnifin Aziz; Trisna Kumala Dhaniswara; Zahrotul Azizah; Ferdiansyah Ferdiansyah; Dharma Putra Proboncono; Achmad Faris
Jurnal Ilmu Pendidikan dan Sains Islam Interdisipliner Vol. 4 No. 4 November 2025: Jurnal Ilmu Pendidikan dan Sains Islam Interdisipliner
Publisher : Yayasan Azhar Amanaa Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59944/jipsi.v4i4.684

Abstract

Biogas is a renewable energy source that can be produced from organic waste, such as water hyacinth and cow dung. Utilizing these two materials through co-digestion has the potential to increase biogas production due to a better nutrient balance. This study aims to analyze the effect of the substrate ratio on the volume of biogas produced through anaerobic digestion. The method used is a Systematic Literature Review (SLR) by reviewing five relevant scientific articles based on certain inclusion and exclusion criteria. The parameters analyzed include the substrate ratio, biogas volume, and hydraulic retention time (HRT) or fermentation duration. The results of the study indicate that the substrate ratio has a significant influence on biogas production. Ratios that are close to balance, such as 50:50 and 47:53, tend to produce more optimal and stable biogas volume. Conversely, unbalanced ratios, such as 33:67, show varying results depending on operational conditions. Differences in biogas volume between studies are also influenced by other factors, such as retention time, raw material characteristics, and process conditions such as pH and temperature. The lignocellulose content of water hyacinth can inhibit the degradation process if not balanced with an adequate nitrogen source from cow dung. In conclusion, a balanced substrate ratio plays a crucial role in increasing biogas production, but it needs to be supported by controlling other operational parameters to achieve optimal and sustainable results.
Pembuatan Nomor Induk Berusaha melalui Legalisasi Usaha Sebagai Upaya Upgrading UMKM Desa Zulfaa Gunawan; Ahmad Musonnifin Aziz; Kharisma Ellisya Putri; Alfia Nikmah Safira; Ahmad Bakhrul Ulum; Alief Noor Rochman; Huriyah Oktavia; M. Rafly Alfandi; Rezza Fahlevi Ramadhan
Nusantara Community Empowerment Review Vol. 4 No. 1 (2026): Nusantara Community Empowerment Review
Publisher : LPPM UNUSIDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/e95z7y35

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk mendorong pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) agar naik kelas melalui legalisasi usaha. Permasalahan utama yang dihadapi UMKM desa adalah keterbatasan dalam pengurusan Nomor Induk Berusaha (NIB) karena minimnya pemahaman dan keterampilan dalam menggunakan sistem Online Single Submission (OSS). Kegiatan dilaksanakan dengan pendekatan partisipatif-edukatif melalui seminar, tutorial praktik pendaftaran NIB, serta pendampingan langsung kepada pelaku usaha. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan keterampilan warga, terbukti dengan terbitnya NIB bagi UMKM setempat serta meningkatnya kesadaran akan pentingnya legalitas usaha. Pendampingan juga diperkuat dengan pemanfaatan grup WhatsApp sebagai sarana komunikasi berkelanjutan. Dengan demikian, program ini berhasil memberikan output nyata berupa legalitas usaha yang sah sekaligus menjadi fondasi bagi penguatan daya saing UMKM desa. This community service activity aims to encourage Micro, Small, and Medium Enterprises (MSMEs) to upgrade through business legalization. The main problem faced by village MSMEs is the limitation in processing Business Identification Numbers (NIB) due to a lack of understanding and skills in using the Online Single Submission (OSS) system. The activity was implemented using a participatory-educational approach through seminars, practical tutorials on NIB registration, and direct mentoring for business actors. The results of the activity showed an increase in community understanding and skills, as evidenced by the issuance of NIBs for local MSMEs and increased awareness of the importance of business legality. The mentoring was also strengthened using WhatsApp groups as a means of ongoing communication. Thus, this program successfully delivered tangible output in the form of legal business registration while also serving as a foundation for strengthening the competitiveness of village MSMEs.
Transformasi Rasa Bunga Telang: Penerapan Diversifikasi Produk Pangan sebagai Ide Bisnis Rumahan bagi Mahasiswa Bahauddin Alqostolani; Cindy Dwi Cahyani; Medya Ayunda Fitri; Zahrotul Azizah; Ahmad Musonnifin Aziz; Listin Fitrianah; Luqman Hakim; Muhammad Mansur Yafi; Muchammad Tamtiz; Alifah Dian Rahmania; Trisna Kumala Dhaniswara
Journal of Science and Social Development Vol. 8 No. 2 (2025): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v8i2.2105

Abstract

Indonesia has a wealth of flora with great potential to be developed as a functional food ingredient with economic value. One local plant that has this potential is the butterfly pea flower (Clitoria ternatea), which is known for its attractive natural color and beneficial bioactive compounds. This community service activity aims to introduce diversified butterfly pea flower processing to students through training in making food products as a home business idea based on local potential. The training was carried out using the method of material presentation, interactive discussions, and organoleptic product testing. The products developed include Azure Petal Tea, Citrus Spice Infusion, Blue Velvet Milk Tea, and Indigo Dream Pudding. The processing process is carried out using simple methods that are easy to apply. The results of the activity showed that participants were highly enthusiastic about the process of creating product characteristics and demonstrated a better understanding of the potential for diversifying butterfly pea flowers into value-added food products.
Co-Authors Achmad Faris Achmad Kafilah Fatikhin Adhimah, Iftirohatul Ahmad Bakhrul Ulum Ahmad Ihya’ Ulumuddin Ahmad Ihya’ Ulumuddin Aida Nur Mashito Putri Aisyah Alifatul Zahidah Rohmah Alfia Nikmah Safira Alief Noor Rochman Alifah Dian Rahmania Amrita Sabilla Wardatul Khusna Andi Nur Zainuri Annabillah Vanoni Bahauddin Alqostolani Carlita, Cindi Erlin Cindi Erlin Carlita Cindy Dwi Cahyani Devi Shofia Ayu Amalia Dharma Putra Proboncono Dona Asah Rohmadi Farikha Alfi Syahriyah Ferdiansyah Ferdiansyah Firmansyah, Mochammad Nizar Fitri, Medya Ayuda Hairul Huda huriyah oktavia Imaduddin Abil Fida Jifa Hilda Aulia Almujib Kharisma Ellisya Putri Kuswanto, Aris Listin Fitrianah Luqman Hakim M. Rafly Alfandi Medya Ayunda Fitri Mohamad Ikhwanuddin Mohammad Isnan Jamrotul Aziz Muchammad Tamtiz Muhammad Mansur Yafi Nainggolan, Anggi Tirta Sari Br Ni'mah, Hikmatun Ni’mah, Hikmatun Nurmala, Aida Nu’man Robbani Pani Satwikanitya Qurrota A’yuni Qurrota A’yuni Qurrota A’yuni Rezza Fahlevi Ramadhan Saputra, Bayu Yusuf Eka Seilla Arrizka Sumiyarsono, Elmi Syahbarakat, Rossesari Nailah Syahriyah, Farikha Alfi Tri Widjaja Trisna Kumala Dhaniswara Trisna Kumala Dhaniswara Ulumuddin, Ahmad Ihya' Widjadja, Arief Widjaja, Tri Yuli Winarto Yulia Tri Rahkadima Yulia Tri Rahkadima Zahrotul Azizah Zulfaa Gunawan