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All Journal Jurnal Fisika Unand Briliant: Jurnal Riset dan Konseptual Jurnal Ilmiah Teknik Kimia ILKOMNIKA: Journal of Computer Science and Applied Informatics JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Kurniati, Ely
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Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Materials Science & Nanotechnology Physics Public Health Other

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Penyuluhan Sistem Keamanan Pangan Dalam Produksi Keripik Tempe Di Desa Parerejo Kabupaten Jawa Timur Nurani, Fesdila Putri; Kurniati, Ely
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 1 (2019): Vol 3 No 1 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.06 KB) | DOI: 10.36339/je.v3i1.195

Abstract

Food Safety sistem is a method that commonly use to guarantee the quality of food product in order to avoid hazard which can causing harm to the consumer. One of the well-known traditional food, Tempe, which is made from fermented soybean, has consumed by most of people in Indonesia. Tempe has a short shelf life. The aim of processing Tempe are to make the shelf life longer and also to diversify product of Tempe. One of the most popular product of Tempe is Tempe cracker. Parerejo village is well-known as one of the Tempe and Tempe cracker production base in East Java. Unfortunately, its production has not yet applied Food Safety Sistem. Some actions were needed in order to improve the knowledge of the Tempe and Tempe cracker producers about Food Safety Sistem. Firstly, questionnaires were distributed to the Tempe and Tempe Cracker producers in Parerejo village to determine the level of community understanding about Food Safety Sistem. After distributing the questionnaires, the next action was presenting of the definition, the aspects and the importance of implementation Food Safety Sistem in the production process of Tempe and Tempe cracker. Questionnaires showed that most of the producers of Tempe and Tempe crackers in Parerejo village realizes the importance of implementation Food Safety Sistem. In other hand, Food Safety Sistem has some obstacles to fully apply in the production process. The biggest challenge is the production facilities. Improving sanitation sistems such as sanitation of workers and equipment is one of the real efforts that can be done to improve the production sistem. Sortation of raw material also an effort to avoid physical hazard that can causing harm of the product. At least, awareness of the community about Food Safety Sistem have improved and committed to do some correction in order to avoid the hazard in production process.
Sintesis dan Karakterisasi β-Tricalcium Phosphate dari Cangkang Kerang Hijau dengan Metode Hidrotermal Alifia, Camilla; Az-Zahra, Kamila; Kurniati, Ely
Jurnal Ilmiah Teknik Kimia Vol. 9 No. 2 (2025): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v9i2.48664

Abstract

Green mussel shells contain high calcium oxide for the manufacture of β-Tricalcium Phosphate (β-TCP). β-TCP is used in bone, cement, and tooth repair. The synthesis of β-Tricalcium Phosphate is carried out by reacting calcium hydroxide solution with phosphoric acid using the hydrothermal method to produce materials with high crystallinity. In this study, the effect of sintering temperature and synthesis pH on β-TCP products was analyzed with variations in sintering temperature (℃) 780, 810, 840, 870, 900 and synthesis pH 6, 7, 8, 9, 10. The β-TCP product was analyzed by XRD (X-ray diffractometer) to determine the crystallinity of β-TCP. The research results obtained the highest yield value at a sintering temperature of 840°C with a synthesis pH of 8, which was 59.37% and the highest crystallinity was at a sintering temperature of 900°C with a synthesis pH of 8, which was 95.78%.
Sintesa Dan Karakterisasi Arang Aktif Dari Batang Tembaku Terkativasi Hcl Dengan Modifikasi Tio2 Dengan Proses Sonikasi Nopiyanti, Wiwin; Latif, Ahmad Sofwan; Kurniati, Ely; Susilowati, Titi; Saputro, Erwan Adi
BRILIANT: Jurnal Riset dan Konseptual Vol 10 No 2 (2025): Volume 10 Nomor 2, Mei 2025
Publisher : Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/briliant.v10i2.2024

Abstract

Activated carbon is an adsorbent commonly used in adsorption methods for waste treatment due to its high adsorption capacity and simple preparation. Nevertheless, activated carbon also has limitations, such as low adsorption efficiency, which necessitates the use of supporting materials to resolve these weaknesses. TiO₂ a semiconductor material used in photocatalysis for waste treatment, has the advantage of reducing contaminants through decomposition processes. Nevertheless, TiO₂ also has disadvantages, such as a low adsorption capacity and a tendency to agglomerate. To resolve the limitations of both activated carbon and TiO₂, a method of combining these materials is employed. The addition of TiO₂ to activated carbon through sonication disperses TiO₂ particles on the surface of the activated carbon particles, filling the pores inside the activated carbon structure and creating additional micro and mesopores. This process enhances the porosity and surface area of the activated carbon. This study is intended to determine the effect of TiO₂  addition ratio and HCl activator concentration on the quality of the activated carbon. The research methodology involves activating the carbon with HCl and addition of  TiO₂  in specific ratios through sonication. The best results were obtained with a treatment using 1 M HCl concentration and  5% TiO₂ addition ratio, which resulted in activated carbon with a surface area of 4257 m²/g. The addition of TiO₂ to HCl-activated carbon significantly increases the surface area compared to activated carbon without TiO₂.
Perbandingan Efektivitas Ekstraksi Pektin dari Kulit Durian dengan Bantuan Gelombang Ultrasonik dan Metode Konvensional Puspita, Selvia Indah; Sekarlita, Yovita; Kurniati, Ely; Susilowati, Titi; Billah, Mu'tassim
Jurnal Fisika Unand Vol 13 No 3 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jfu.13.3.427-432.2024

Abstract

Tujuan dari penelitian ini adalah untuk membandingkan ekstraksi pektin kulit durian menggunakan gelombang ultrasonik dan konvensional; untuk mengetahui pengaruh pH larutan HCl dan waktu ekstraksi terhadap yield pektin dan kadar metoksil. Metode penelitian ini menggunakan ekstraksi dengan bantuan gelombang ultrasonik dan konvensional pada frekuensi 20 KHz dan suhu 70oC dengan variasi waktu ekstraksi yaitu 15; 45; 75 menit serta pH larutan HCl 1,5;2,5;3,5. Yield pektin tertinggi diperoleh dengan menggunakan bantuan gelombang ultrasonik pada frekuensi 20 KHz, suhu 70oC selama 75 menit dan pH larutan HCl 1,5 sebesar 7,081% sementara menggunakan metode konvensional dengan kondisi suhu, waktu ekstraksi, dan pH larutan HCl yang sama sebesar 1,8646%. Kadar metoksil terendah diperoleh dengan menggunakan bantuan gelombang ultrasonik pada frekuensi 20 KHz, suhu 70oC selama 15 menit dan pH larutan HCl 1,5 sebesar 5,9% sedangkan menggunakan metode konvensional dengan kondisi suhu, waktu ekstraksi, dan pH larutan HCl yang sama sebesar 6,11%. 
Integrating Intelligent Consumer Behavior into Procedure Analysis for Campus Business Information System Development Sugiarto, Sugiarto; Atmaja, Pratama Wirya; Novembrianto, Rizka; Kurniati, Ely; Widnyani, Ni Made
ILKOMNIKA Vol 8 No 2 (2026): Volume 8, Number 2, August 2026
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/ilkomnika.v8i2.866

Abstract

This study develops SIPUS, a campus business information system for the Business Management Unit (BPU), by integrating procedure analysis with intelligent consumer behavior considerations to improve both operational correctness and user-facing service experience. The research applies a requirements-driven approach in which current procedures are documented, key procedural issues are identified (e.g., fragmented coordination, unclear responsibility boundaries, inconsistent schedule handling, non-explicit handoffs, and incomplete decision gates), and the findings are translated into traceable functional requirements and user-oriented acceptance criteria. SIPUS implementation is organized across five BPU service domains, including facility rentals and food stall participation, and emphasizes standardized workflow control points such as availability validation, conflict detection, closure status handling, approval routing where applicable, and payment verification. System validation combines stakeholder review of procedure–requirement–implementation alignment with user-oriented evaluation using CSUQ. CSUQ results show consistently high ratings on a 1–7 scale, with an overall mean of 5.79 (82.7% of the maximum score) and low dispersion (SD = 0.12), indicating favorable perceived usability and interaction quality. Overall, the results demonstrate that incorporating consumer-oriented evidence during requirements formulation strengthens alignment between operational procedures, implemented system behavior, and user expectations in campus service delivery.
Co-Authors Alifia, Camilla Az-Zahra, Kamila Billah, Mu'tassim Erwan Adi Saputro Latif, Ahmad Sofwan Nopiyanti, Wiwin Novembrianto, Rizka Nurani, Fesdila Putri Pratama Wirya Atmaja Puspita, Selvia Indah Sekarlita, Yovita Sugiarto S Titi Susilowati Widnyani, Ni Made