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Production of Biogas with Two-Stage Fermentation of Cow Dung-Palm Oil Mill Effluent NH, Harmiwati; Supriadi, Eko; Rahmad, Dedy; Akbar, Addin; Khairati, Miftahul; Amrin, M. Zhafran Zharif; Adi, Tegar Trikora; Suhardito, Ibnu; Hidayat, Salsabila Alifia; Phuong, Nguyen Thi Thanh
Walisongo Journal of Chemistry Vol 6, No 1 (2023): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v6i1.13541

In this research, biogas is produced from Palm Oil Mill Effluent (POME) by fermentation of cow dung using a stirred reactor and purified by various CO2 and H2S removal techniques. The variables in this study were: composition of cow dung (55%, 60%, 65%, 70%, 75%, 80% w/w), amino acid composition (0.5%, 1%, 1.5% w/w) and length of fermentation time (2, 6, 10, 14, 16 days). The fixed variables were stirring speed (100 rpm), temperature (30oC) and reactor volume (100 L). This research also investigated the effect of using a lime packed reactor on the purity of methane gas. From the results of first stage of fermentation, it was found that the optimum composition of cow dung-POME was at 60% and the fermentation time was 14 days. In the second stage of fermentation using optimum results at first stage compared to fermentation of cow dung without POME, the results of measuring the gas pressure produced in 60% cow dung-POME fermentation were 17.5 Psig greater than fermentation of cow dung without POME of 15 Psig.

Investasi Harta Wakaf Melalui Pendekatan Interpretive Structural Model (ISM) Rozaq, Mahfudz; Rahmad, Dedy
Socius: Jurnal Penelitian Ilmu-Ilmu Sosial Vol 1, No 12 (2024): July
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13761451

Investment of waqf property is a potential that should be considered based on the needs and current economic conditions. As explained earlier, it is not only aimed at safeguarding the perpetuity of the property, but also aims to optimally benefit the waqf property for the needs of the community and generate the economic development of the community, especially the Muslim community. Waqf institutions or nazirs at the beginning of the success of Islamic civilization have made various efforts in developing it. Although the business has shown success in the past, it still requires development methods that are in line with sharia principles and current economic conditions. In addition, the Indonesian government has established the waqf act number 41 of 2004. The waqf act aims to increase the potential of waqf to increase the economic development of Muslims. For example, in the waqf act section 16 it is mentioned that waqf property consists of immovable property and movable property. Among movable property are money waqf, securities waqf, intellectual property rights waqf, and others. Although in reality the potential of waqf has not been fully realized, due to the fact that it has not been understood accurately because it is only known for immovable property such as land or buildings, and investing waqf property is still considered a new thing when in fact it has been practiced for a long time.

Pelatihan Pengolahan Minyak Goreng Bekas Industri Kerupuk Kulit Menjadi Sabun Padat di Kelurahan Kamang Magek Ulia, Hasnah; Rahayu, Puji; Rahmad, Dedy; Rosalina, Rosalina; Putri, Dwi Kemala; Nurrahmi, Rara
Journal of Industrial Community Empowerment Vol 1, No 1 (2022): Published in April 2022
Publisher : Politeknik ATI Padang

Kamang Magek adalah salah satu kelurahan di kabupaten Agam, Sumatera Barat yang Sebagian besar warganya adalah petani dan wiraswasta. Wiraswasta yang banyak berkembang di daerah Kamang Magek adalah produksi kerupuk kulit atau “Karupuak Jangek”. Kerupuk ini berbahan baku kulit sapi ataupun kerbau, dimana berdasarkan data Biro Pusat Statistik Sumatera Barat untuk daerah Agam mempunyai unit usaha industri kecil sandang dan kulit sebanyak 1.501 unit usaha formal dan 569 unit usaha non formal termasuk di Kamang Magek. Dari hasil produksi tersebut banyak dihasilkan minyak goreng bekas sebesar ±1000 L perminggunya. Salah satu cara meningkatkan mutu limbah minyak goreng tersebut adalah dengan mengolahnya menjadi suatu inovasi, salah satunya sabun padat. Sabun padat terbuat dari lemak netral dari minyak yang telah keras, dengan proses hidrogenasi, menggunakan alkali NaOH. Terlebih lagi, di masa pandemi saat ini sabun padat banyak dibutuhkan untuk mengurangi potensi penularan COVID-19. Jika kecamatan Kamang Magek mampu memproduksi sabun dari limbah minyak goreng yang dihasilkan maka akan meningkatkan nilai jual dan menambah pendampatan masyarakat setempat.

Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan] Hasni, Dian; Hidayanti, Nori Asri; Rahmany, Mahathir; Widayat, Heru Prono; Muzaifa, Murna; Rahmad, Dedy
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): 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.v30i1.1-11

Gayo Arabica coffee has three cultivars that farmers in the Gayo Highlands commercially manage: Timtim, Borbor, and Ateng Super. Coffee blending is necessary to optimize the quality of Gayo Arabica coffee brews. In addition to the blend formulation, the brewing method also affects the quality of the brew. This study aims to understand the quality of coffee brews and consumer acceptance of two blending formulations optimized from previous research, brewed using four different brewing methods. The research used a factorial randomized block design with two factors. The first factors were the Gayo coffee blend formulation, 25% Timtim + 50% Borbor + 25% Ateng Super and 50% Borbor + 50% Ateng Super. The second factor was the coffee brewing method consisting of 4 levels: manual brew, French press, V60, and espresso. Brew quality parameters included pH, total dissolved solids, antioxidant activity, and sensory attributes such as aroma, flavor, body, aftertaste, and overall. The results showed that the interaction between the coffee blend formulation and the brewing method did not significantly affect the flavor in the sensory test. The coffee blend formulation significantly affected aroma, aftertaste, body, and overall but did not significantly affect antioxidant activity (65.87-65.42%), total dissolved solids (1.35°Brix), and pH. The Simple Additive Weighing method ranking test indicated that the best treatment combination was found in the formulation of 25% Timtim + 50% Borbor + 25% Ateng Super brewed using the French press method.

Pyrolyzer Modification for Making Coconut Shell Charcoal with Isolation from a Mixture of Clay, Sand, and Rice Straw Adi, Tegar Trikora; Youfa, Rita; Rahmad, Dedy; Akli, Khairul
invotek Vol 24 No 3 (2024): INVOTEK: Jurnal Inovasi Vokasional dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/invotek.v24i3.1236

Currently, many charcoal makers use drums as pyrolyzers, this is because the oxygen (O2) entering the combustion chamber is controlled, the oxygen level entering the combustion chamber must be low so that the shell does not burn out. The aim of this research is to calculate the heat loss rate of the pyrolyzer for making coconut shell charcoal and to analyze the effect of a mixture of clay, sand and rice straw insulator on the charcoal yield and quality of the charcoal produced. This research focuses on reviewing pyrolyzer modifications based on aspects of mixed variations of clay, sand and rice straw insulating materials in dealing with heat loss. Testing of furnace performance is carried out using comparisons of several parameters or components including temperature, time and insulator material. The final stage of the research is to draw conclusions and draw conclusions based on the results of material variations and the factors that influence them. The research results show that the best insulator is the TP3 pyrolyzer with an insulator mixed with clay, sand and rice straw in a ratio of 2:1:0.3 with a heat loss of 7,378.992 W and ΔT of 195°C. The addition of rice straw to a mixture of clay and sand insulators provides significant benefits in increasing ΔT and reducing heat loss. The addition of rice straw to a mixture of clay and sand insulators has a significant impact on the carbonization process of coconut shell charcoal. Even though the charcoal yield decreases with the addition of rice straw to the insulator, the quality of the charcoal produced increases, especially in terms of fixed carbon content with the best insulator being the TP3 pyrolyzer with a carbon content value of 78.54%.

SOSIALISASI PERILAKU HIDUP BERSIH DAN SEHAT (PHBS) DAN JAJANAN SEHAT MELALUI EDUGAMES BAGI ANAK USIA SEKOLAH DI KELURAHAN LUBUK MINTURUN KOTA PADANG Hasni, Dian; Rahmad, Dedy; Handayani, Dutika; Sahri, Alfin
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 3, No 1 (2025): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v3i1.44762

Gerakan Perilaku Hidup Bersih dan Sehat (PHBS) merupakan sebuah rekayasa sosial yang dipelopori oleh pemerintah Republik Indonesia. Pada kegiatan sosialisasi ini, PHBS dibaur dengan sosialisasi kudapan sehat untuk anak usia sekolah sebagai agen perubahan di masyarakat agar mampu meningkatkan kualitas perilaku sehari hari dengan tujuan hidup bersih dan sehat. Gerakan PHBS merupakan sebuah upaya untuk menularkan pengalaman mengenai perilaku hidup bersih dan sehat kepada anak usia sekolah, sehingga terbentuk kebiasaan berdasarkan kesadaran pribadi yang membekas dan terbawa hingga usia dewasa nanti. Sosialisasi PHBS dan kudapan sehat ini diikuti oleh 15 orang peserta Pesantren Ramadhan di Musholla Nurul Quran Perumahan Lumin Park Lubuk Minturun. Tahap sosialisasi terdiri dari pemberian materi melalui presentasi, permainan edukatif, diskusi cerdas dengan bantuan video animasi dan evaluasi pemahaman. Dari hasil evaluasi selama 21 hari terlihat bahwa peserta sosialisasi memahami dan mulai terbiasa untuk menerapkan perilaku hidup sehat dan kudapan sehat dalam kegiatan sehari-harinya. Namun pembiasaan direkomendasikan untuk tetap berlangsung setelah sosialisasi berakhir.

Pelatihan Pengolahan Minyak Goreng Bekas Industri Kerupuk Kulit Menjadi Sabun Padat di Kelurahan Kamang Magek Ulia, Hasnah; Rahayu, Puji; Rahmad, Dedy; Rosalina, Rosalina; Putri, Dwi Kemala; Nurrahmi, Rara
Journal of Industrial Community Empowerment Vol. 1 No. 1 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v1i1.92

Most of the residents of Kamang Magek work as entrepreneurs. The type of business that is developing a lot is the production of skin crackers or known as "Karupuak Jangek" on a household scale. These crackers are made from cow or buffalo skin, which produces approximately 300 kg of crackers per household center. From these productions, a lot of used cooking oil is produced by ± 1000 L per week. One way to improve the quality of the cooking oil waste is to process it into an innovation, one of which is solid soap. Solid soap is made from neutral fats from oils that have been hardened, by a hydrogenation process, using alkaline NaOH. What's more, during the current pandemic, solid soap is needed a lot to reduce the potential for COVID-19 transmission. Currently, the community already has the expertise to process used cooking oil to be used as the basic material for making solids. These skills can become a new hobby for some people who are able to increase the selling value of waste.

Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan] Hasni, Dian; Hidayanti, Nori Asri; Rahmany, Mahathir; Widayat, Heru Prono; Muzaifa, Murna; Rahmad, Dedy
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): 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.v30i1.1-11

Gayo Arabica coffee has three cultivars that farmers in the Gayo Highlands commercially manage: Timtim, Borbor, and Ateng Super. Coffee blending is necessary to optimize the quality of Gayo Arabica coffee brews. In addition to the blend formulation, the brewing method also affects the quality of the brew. This study aims to understand the quality of coffee brews and consumer acceptance of two blending formulations optimized from previous research, brewed using four different brewing methods. The research used a factorial randomized block design with two factors. The first factors were the Gayo coffee blend formulation, 25% Timtim + 50% Borbor + 25% Ateng Super and 50% Borbor + 50% Ateng Super. The second factor was the coffee brewing method consisting of 4 levels: manual brew, French press, V60, and espresso. Brew quality parameters included pH, total dissolved solids, antioxidant activity, and sensory attributes such as aroma, flavor, body, aftertaste, and overall. The results showed that the interaction between the coffee blend formulation and the brewing method did not significantly affect the flavor in the sensory test. The coffee blend formulation significantly affected aroma, aftertaste, body, and overall but did not significantly affect antioxidant activity (65.87-65.42%), total dissolved solids (1.35°Brix), and pH. The Simple Additive Weighing method ranking test indicated that the best treatment combination was found in the formulation of 25% Timtim + 50% Borbor + 25% Ateng Super brewed using the French press method.

IDENTIFIKASI BAHAYA KEAMANAN PANGAN DAN SOSIALISASI PENERAPAN SANITASI HYGIENE PADA BEBERAPA UMKM PANGAN DI KOTA PADANG Hasni, Dian; Rahmad, Dedy; Putri, Dwi Kemala; Jaeba, Kushisa Atta; Zahrina, Nadhilah
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 2 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v2i2.40849

Keamanan pangan pada UMKM memiliki pengaruh penting dalam pembangunan negara karena kaitannya dengan kesehatan masyarakat dan citra Indonesia sebagai daerah wisata nasional dan internasional. Penerapan keamanan pangan di UMKM dilaporkan lebih sulit untuk ditegakkan karena kurangnya peralatan, pemahaman, dan budaya keamanan pangan yang belum terpatri dengan baik. Oleh karena itu kegiatan sosialisasi tepat guna yang dirancang khusus sesuai dengan permasalahan keamanan pangan yang dihadapi oleh setiap UKM dinilai lebih praktis untuk mengatasi masalah ini. Kegiatan pengabdian ini berlangngsung selama 3 bulan pada bulan April - Juni 2024 dengan empat orang mitra UMKM yang memproduksi susu kedelai, tahu, cincau hitam dan donat. Keempat UMKM ini belum memiliki izin P-IRT. Hasil observasi lapangan dan wawancara menunjukkan banyak praktik sanitasi dan hygiene yang perlu diperbaiki. Kondisi ini diduga terjadi karena masih kurangnya pemahaman produsen terkait pentingnya sanitas dan bahaya pangan terhadap resiko penyakit akibat makanan dan keracunan makanan. Selanjutnya dari hasil analisa identifikasi bahaya pangan, diketahui bahwa terdapat resiko kontaminasi level tinggi dari bahaya fisik dan biologis pada keempat UMKM tersebut. Program sosialisasi untuk keempat UMKM selanjutnya dibuat secara tailor made untuk membantu produsen UMKM memetakan masalah dan menerapkan sanitasi hygiene di industri mereka. Seluruh tahapan kegiatan telah berlangsung dengan baik dan memperoleh ulasan positif dari mitra pengabdi.

PEMBUATAN RAK PENJEMUR KOPI BERBASIS PENGUKUR WAKTU DAN PENYUSUNAN SOP PENJEMURAN BIJI KOPI DI PENGOLAHAN KOPI UNIT AGROFORESTRY KOPERASI PRODUSEN SOLOK SIRUKAM SEPAKAT, KABUPATEN SOLOK Mufti, Wahyu Fitrianda; Sardani, Rizaldi; Viarani, Suci Oktri; Akbar, Addin; Rahmad, Dedy; Ramadian, Demi
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 2 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v2i2.38025

Tujuan dari PKM (Program kemitraan Masyarakat) ini adalah memperkuat kualitas dan meningkatkan kuantitas Rak Pengering kopi Arabika Sirukam melalui penerapan inovasi rak pengering dengan sistem pengontrolan waktu. Metode penyelesaian permasalahan menggunakan metode struktural dan metode pendekatan fungsional. Metode struktural dalam bentuk perancangan dan fabrikasi rak pengering sistem pengontrolan waktu sedangkan metode pendekatan fungsional dilakukan dalam bentuk indentifikasi permasalahan dan pembuatan SOP pengeringan fullwash dan semiwash, Politeknik ATI Padang melakukan implementasi dan pelatihan, sampai pada pendampingan penerapan pengeringan yang baik. Hasil kegiatan telah diproduksi luaran dalam bentuk rak pengering kopi sistem pengontrolan waktu dan SOP pengeringan fullwash dan semiwash. Inovasi sistem pengontrolan waktu pada rak pengering kopi memilki banyak keunggulan dibandingkan rak konvensional biasa.

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