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Journal : Jurnal ATMOSPHERE

 1 
PENGARUH VARIASI JENIS LIMBAH SAYURAN (KUBIS, SAWI, SELADA) DAN KADAR EM4 PADA PEMBUATAN PUPUK KOMPOS DENGAN PROSES FERMENTASI anita; Setyawati, Harimbi; Sari, Sanny Andjar; Nathania, Devona; Zahwa, Nadila
jurnal ATMOSPHERE Vol. 2 No. 2 (2021): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v2i2.4102

Abstract

Traditional markets produce solid vegetable waste every day, including cabbage, mustard greens and lettuce as well as other vegetables in large quantities. Therefore, a proper technology needs to be applied to deal with the solid vegetable waste. The technology is the recycling technology, that is converting vegetable waste into compost which has more selling value and high use value as natural plant fertilizer without any chemicals. This study aims to determine the effect of various types of vegetable waste and levels of EM4 on composting by the fermentation process. The variables used were EM4 levels 2%, 3%, 4%, 5%, and 6% and the types of the solid vegetable waste used were cabbage, mustard, and lettuce vegetable waste. These materials were put into polybags. The anaerobic fermentation was carried out for 14 days, which every two days was checked for the temperature and pH level. The best analysis results for nitrogen content were obtained in the variety of mustard solid waste with a concentration of EM4 6%, which was 1.06%. The highest phosphorus content was found in the variety of cabbage solid waste with 5% EM4 concentration, which was 0.3%. while the highest potassium content was found in the variety of cabbage solid waste with EM4 concentration of 4%, which was 2.12%
PENGARUH VARIASI KONSENTRASI EM4 DAN JENIS LIMBAH KULIT BUAH PADA PEMBUATAN PUPUK ORGANIK CAIR (POC) anita; Harimbi Setyawati; Sanny Anjarsari; Lalu Topan Sulistiyono; Josephine Vania Wisnurusnadia
jurnal ATMOSPHERE Vol. 3 No. 1 (2022): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v3i1.4708

Abstract

Industri makanan berbahan dasar buah-buahan seperti pisang juga nanas ,menghasilkan bahan buangan atau limbah diantaranya berupa kulit dalam jumlah yang banyak. Limbah kulit buah tersebut dapat dimanfaatkan lebih lanjut diantaranya dengan proses daur ulang, menjadi pupuk organik cair (POC). Pupuk Organik Cair (POC) merupakan produk yang berasal dari pembusukan bahan-bahan organik yang berfungsi mengatasi kekurangan unsur hara pada tanaman. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi EM4 , sebesar 5%, 10%,15%,20%,25% dan jenis limbah kulit buah diantaranya kulit pisang, kulit nanas, dan campuran kulit pisang dan kulit nanas terhadap kualitas Pupuk Organik Cair (POC) dengan proses Fermentasi. Hasil terbaik untuk kandungan Nitrogen didapatkan pada kulit.nanas sebesar 0,07% dengan konsentrasi EM4 15% , dan untuk hasil kandungan Phospor tertinggi didapat pada kulit .pisang dan kulit nanas sebesar 0,03% dengan konsentrasi EM4 20% , sedangkan kandungan Kalium terbaik didapatkan pada kulit.pisang sebesar 0,38% dengan konsentrasi EM4 20%.
DEKOMPOSER ALAMI BERBAHAN LIMBAH SAYUR DENGAN PENAMBAHAN WHEY KEJU SEBAGAI SUMBER PROTEIN anita; Rizky Meidiana Faradila; Muhammad Rio Hendratama; Nanik Astuti Rahman
jurnal ATMOSPHERE Vol. 3 No. 1 (2022): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v3i1.4800

Abstract

Uncontrolled accumulation of vegetable waste can have a negative impact that will affect various aspects of life, either directly or indirectly. Many studies have used vegetable waste as a raw material for making fertilizers by adding EM4 as a source of decomposing microorganisms. EM4 as a source of microorganisms can be replaced with local microorganisms from a mixture of cabbage waste, cheese whey, molasses, rice bran, and coconut water. For this reason, this study uses vegetable waste, namely cabbage with variations in fermentation time and the ratio of cabbage waste and whey cheese as a natural decomposer from a mixture of vegetable waste and cheese whey which is processed by fermentation so that it can be used as a source of microorganisms in the manufacture of liquid organic fertilizer (POC). This study aims to study the effect of fermentation time and the effect of the ratio on the process of making natural decomposers from cabbage vegetable waste and cheese whey. This study uses a ratio of 30:70; 20:80; 10:90; 0:100 on a mixture of cheese whey and cabbage vegetable waste (WLs) with fermentation times of 7, 14, and 21 days. From the analysis of nitrogen levels, the highest yield was found at a ratio of WLs 20:80 of 1.54 with a fermentation time of 14 days, while analysis of phosphorus levels obtained the highest results with a ratio of WLs 10:90 of 0.77 at a fermentation time of 21 days. potassium obtained the highest yield with a ratio of WLs 30:70 of 0.41 at 21 days of fermentation. While the results of identification and analysis of the number of microorganisms showed that the manufacture of a natural decomposer solution with a fermentation time of 7 days contained 1 type of isolated lactic acid bacteria, namely Bacillus subtilis, and there were no pathogenic bacteria such as E. coli and salmonella. WL variable. 20:80, which is 15 × 104 colonies/100 mL.
PERANCANGAN PRODUK HANDBODY LOTION JERUK NIPIS Marcelino Andrianto Sukardjono; Viktor Manuel Subagio; Siswi Astuti; anita
jurnal ATMOSPHERE Vol. 3 No. 1 (2022): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v3i1.4805

Abstract

To soften and keep the skin from drying out, you can use cosmetic products in the form of body lotion. In addition to moisturizing, the skin needs antioxidants to ward off free radicals which in this study used lime. The purpose of this research is to design a cosmetic product that can provide health benefits for the body, especially for skin health by formulating hand body lotion using lime as raw material and describing the manufacturing process and the planned supply chain. This Handbody Lotion product with herbal raw materials using citrus fruit extract will be represented by the Citrely brand (read: sitrilai) which stands for Citrus and Lovely. The calculation of the break-even point was reached when producing 260,000 bottles (packages) with a BEP percentage of 57.023%. Calculation of POT after tax is obtained, the capital will return in a period of 5.72 years.
ANALISIS KUALITAS DAN USULAN PERBAIKAN PROSES PRODUKSI KERIPIK TEMPE BU NIA MENGGUNAKAN METODE SEVEN TOOLS anita; Alhaj, Ahsani Zuhdi
jurnal ATMOSPHERE Vol. 5 No. 2 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i2.13753

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play an essential role in the national economy, including the snack food industry, such as Bu Nia’s Tempe Chips. However, defective products are still found in the production process, particularly related to texture and color. This study aims to identify the types of defects, analyze the contributing factors, and propose improvements using the Seven Tools method. Based on six months of production data analysis (January–May 2024), the defect rate was found to be 5.95%, consisting of 5.56% texture defects and 0.59% color defects. Several improvement measures were proposed, including the development of Work Instructions (WIs) for slicer machine maintenance, standardization of frying parameters, provision of larger containers to reduce pressure on the product, and separation of packaging areas to prevent contamination. Additionally, a rotational employee schedule was implemented during the Idul Fitri holiday to maintain product availability. These improvements are estimated to reduce the defect rate by up to 60%, from 5.95% to 2.6%, thereby enhancing production efficiency and product quality.
Co-Authors Adawiyah, Wiwik Robiatul ade Adnan Zulkarnain Agustian, Eric Ahmad N Ahmad Nuril Ainul Yaqin Ajeng Kartika Aprilia Santi Alek Maulana Alhaj, Ahsani Zuhdi Ali Imron Alkadri, Syarifah Putri Agustini Ananda Ananda Nasution, Tasha Bella Andi Fatmawati Andini, Ary Anggraini Anton Sitepu Apriadiannur Apriani, Dede Arfandy Dinsar Aria Mahardika Ariandi Sitorus, Mathews Arifatun, Umi Arsyam, Ulfanita Asri Paramita Puspitasari Asrul Abdullah Astuti, Amelia Dwi Atjo, Andi Arham Audri Medina Auliya Isti Makrifa Auryn Rahma Fakhirah Kimi Ayu Batu Bara Azlia, Wifqi Azqiyah S L Azzahra Julia Nadia Bogor Lumbanraja BRIGITA PURIDAWATY Budi Harsono Cahyani, Anisa’ Dwi Candra Dewi Chairunisa Muh.Said Chairunnisa Chandra, Budi Cindy Destika Corry Yohana Cut Yuniwati Damayanti, Aries Tika Daniel Ronald S P Darinda Sofia Tanjung Dhevin Ghoward Dita Oki Berliani Dwi Amalina Putri Dwi Nuryani, Dina Edi Ekky RB Herlambang Eko Sutrisno, Eko Endang Ekowati Erly Ekayanti Rosyida Ermi Suryani erna wati Eti Sukadi, Eti Eva Purwita Fadhila Ratu Pratiwi Falah Azhari, Nasyan Fandy Adpen Lazzavietamsi Fatiha, Fita Fatmasari, Agustini Fau, Fazita Apritama Dewi Ferdiansah, Muhammad Irdam Francesca, Cindy Fridayanti Hutabarat Gemilang, Michael Surya Ghina Ardhillah Ghoward, Dhevin gustiana Halomoan Napitupulu , Reinhard Hanifah Hanna Wirena Putri Harimbi Setyawati Hayatun Nufus Hertiana, Elin Hidayani, Selnistia Huda, Allena Jasmine Putri Iis Marsithah Ijjati, Khilda Hasni Ilzamudin Indrijawati, Aini Ira Nofita Sari Irawati Nur Istanti , Mamik Dwi iswanto ita maulida Januar Noor, Rahmat Jasman, Henra Jessica Jhoni Jingga Ramadhona Joko Siswanto Josephine Vania Wisnurusnadia Justin, Wa Ode Sitti Juwita Kardina, Rizki Nurmalya KARTIKA, NURIL Kelvin Khairil Razali Khairul, Khairul Ikhwan Kheryadi Kheryadi Khosyatillah Musfikhuna Krisyadi, Robby Laidy, Yenny Lalu Topan Sulistiyono Latifatul Mutoharoh Liliawaty, Winny Lilla Puji Lestari Listiani, Alda Lubis, Mery Christyn Lutfiani Diah Lestari Ma waroh, Zahrotul Ma waroh Mahfud, Chairul Rusyd Mansur, AH Marcelino Andrianto Sukardjono MasrBABSi Mawardi, Kholiq Megawati Beddu MIRA YULIA Miranda, Cantika Moetia, Meristika MS, Shaharuddin Muh Hasbi Muhammad Akbar Muhammad Rio Hendratama MUHAMMAD YUSUF Muhani, Nova Muhariyansah, Jajang Murdiansyah, Lalu Medi Musleh, Mohammad Mustika Suci Nadia Rizkiana Nadia Safana Nafiah Naili Ismawati Nailul Khofifah Najib, M. Thoha Ainun Nanda Norisa Nanik Astuti Rahman Naqsyahbandi, Fajar Nathania, Devona Neta Dian Lestari Ninis Oktaviani KT Nira Radita Nuraeni Silfani, Ani Nurfahraini Nurlaili Nurrina Zulfa Nurul Mubin Nurul Wiji Astuti Panca Roozika Pasaribu, Tresiana Permana, Dani Pirma Maleahki Satya Negara Pasaribu Pramudya, Dita Prasetiawan, Jauhari Pratiwi, Nova Purba, Agneslina Esterlina Puspitadewi, Susi R. Puspitasari, Anita Yuli Qadri Rasyid, Nur Qurrotu Aini Aini Radi Ubaidillah Rafida Khairani Ramli, Nurlaili Raodah , Putri Reira Izzatunisa Remba Yanuar Efranto Remigius Abi, Antonius Rendi Praja Pratama Renny Rachmayuliati Retno Dwigustini Revalina Stevy Reza Khoirunnisa Reza Mahendra Rico Rumapea Rifki Muntaqo Risnawati RIZKI AMALIYAH Rizki Nurmalya Kardina Rizky Meidiana Faradila Robiah Adawiyah, Siti Ruslan Abdullah Ruslan Jamil Saleh, Obet Rahman Samingan Samsuar Sanny Andjar Sari Sanny Anjarsari Setiawan, Koesworo Setiowati, Ike Sholikhah, Faizatus Silaban, Patri Simangungsong, Enjelita Simanjuntak, Erika Sinaga, May Tabitha Siswi Astuti Sitorus, Yolanda Sri Ernawati Steven Subari Sudiarto Sugianto Suherman Sukarelawati Sulhizah Wulan Sari Suroso Sutrisno Eko Syar'i, Ahmad Tang, Sukiantono Tasyarani, Nazla Tazkiah, Nita Tazkiyatunnafs Elhawwa telaumbanua, Seprimayani Teti Chandrayanti Tetra Dewi, Fatwa Sari Thantawi, Tubagus Rifqy Tini, Neng Trsina, Andika Uma, Susana Windira Usep Suhud Viktor Manuel Subagio Wahyu Agung Hidayatullah wana, Muawanah Wasehudin Wintarsih Yanti, Eva Nila Yenny Laidy Yeny Yosef Dentis Yudi Surono Yuliana Yuliana Yuliastanty, Susy Yulyani, Vera Yusnaini Zahwa, Nadila Zuraidah