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All Journal Jurnal Teknik Kimia USU Jurnal Teknik Kimia Jurnal Ilmiah MITSU (Media Informasi Teknik Sipil Universitas Wiraraja) AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Industri Inovatif : Jurnal Teknik Industri G-Tech : Jurnal Teknologi Terapan Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) JURNAL FLYWHEEL Journal of Sustainable Technology and Applied Science Prosiding SNAST Jurnal Teknik Kimia USU Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat JASTEN (Jurnal Aplikasi Sains Teknologi Nasional Jurnal ATMOSPHERE
Dwi Ana Anggorowati
Institut Teknologi Nasional Malang
Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Social Sciences Transportation Other

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Journal : Jurnal ATMOSPHERE

 1 
Pengaruh PENGARUH VARIASI JENIS LIMBAH KULIT PISANG DENGAN KOTORAN SAPI TERHADAP HASIL PRODUKSI BIOGAS anggorowati, dwi ana
jurnal ATMOSPHERE Vol. 2 No. 1 (2021): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v2i1.3550

Abstract

Kulit pisang merupakan bahan buangan (limbah buah pisang) yang cukup banyak jumlahnya. Pada umumnya kulit pisang belum dimanfaatkan secara nyata dan hanya di buang sebagai limbah organik saja atau digunakan sebagai makanan ternak. Oleh karena itu, limbah kulit pisang memiliki nilai yang menguntungkan bila dimanfaatkan sebagai bahan baku pembuatan biogas. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan variasi limbah kulit pisang dan kotoran sapi terhadap biogas yang dihasilkan. Variasi yang digunakan yaitu campuran kotoran sapi dengan kulit pisang ambon, kepok dan raja dengan perbandingan berturut-turut 1:7, 1:5, 1:4 dan waktu fermentasinya selama 15 hari. Dari hasil penelitian didapatkan volume gas terbanyak yaitu 409 mL pada hari ke-9.
KARAKTERISTIK PRODUK BIOGAS DARI BERBAGAI JENIS LIMBAH SAYUR SAWI Marcelino; Viktor; Anggorowati, Dwi Ana
jurnal ATMOSPHERE Vol. 3 No. 2 (2022): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v3i2.6065

Abstract

Market waste in the form of vegetables is an organic material that is of concern considering that this waste is increasing every day and it is increasingly difficult to find a place for disposal and reduces the aesthetic beauty of the city (Giska, 2017). The type of mustard greens waste is an organic material that has the potential to be used as raw material for biogas. This study aims to determine the effect of different variations of mustard vegetable waste and cow dung on the biogas produced. The variation used was a mixture of cow manure with green mustard, chicory and meat mustard with successive ratios of 7:1, 5:1, 4:1. The mixture of ingredients is put into a simple airtight bioreactor and then carried out the fermentation process stage for 15 days. Then check the temperature and volume of gas produced every day and check the final pH. From the results of the study it was found that mustard greens obtained a higher gas volume on the 7th day, which was 690 mL compared to chicory and green mustard, which respectively produced a gas volume of 475 mL and 380 mL on the 8th day.
QUALITY OF BIOBRIQUETS MADE FROM BAMBOO STEMS AND CABBAGE WASTE D.U., Soofiyah; K.P, Zhendika; Anggorowati, Dwi Ana
jurnal ATMOSPHERE Vol. 4 No. 1 (2023): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v4i1.6628

Abstract

Fossil energy reserves in the world are decreasing every year, while the need for energy continues to increase as the population and industrial sector increase. Thus renewal must be carried out as a breakthrough in anticipation of producing alternative energy to replace fossil fuels. Biobriquettes can be used as an alternative fuel which is expected to be able to overcome the (fossil) energy crisis, because it comes from cheap materials and uses simple technology. Bamboo can be used as a raw material for making biobriquettes because it contains high levels of cellulose and lignin, namely 42.4 – 53.6% cellulose and 19.8 – 26.6% lignin. On the other hand, there is a lot of vegetable waste which is an environmental problem, one of which is cabbage. This study aims to determine the best quality of biobriquettes in terms of the effect of compressive strength and variations in the composition of bamboo and cabbage. The method used in the manufacture of biobriquettes is carbonization. The variables used were the composition of bamboo: cabbage with a ratio of 40:60, 50:50, 60:40, 70:30, and 80:20, and the compressive strength variables were 50 bar, 70 bar and 100 bar. From the results of this study, it was found that the best mixing ratio of biobriquettes produced the highest calorific value in a mixture of 80% Bamboo: 20% Cabbage with a compressive strength of 100 bar, with a calorific value of 7116.35 cal/g, a moisture content of 0,3205%, an ash content 3.061%, volatille matter 0.268%, burning rate 0.0644 g/min, carbon content 96.3505%
PUPUK MULTINUTRIENT BERBASIS GEL DARI LIMBAH MONOKULTUR PROSES FERMENTASI Oktavian, Dio Ajeng; Iswono, Veronica Putri; Dinnastyar, Faishal Ahmad; Marsen, Vinsen Alexander; Retnowati, Dewi; Anggorowati, Dwi Ana; Rahman, Nanik Astuti
jurnal ATMOSPHERE Vol. 4 No. 2 (2023): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v4i2.8471

Abstract

Gel organic fertilizer is the result of liquid organic fertilizer that is converted from liquid to gel, which is produced naturally. This gel organic fertilizer is an additional material used to meet the nutrient needs of plants to increase better productivity. The source of gel organic fertilizer is not much different from liquid organic fertilizer. Where the material for making gel organic fertilizer can be obtained from agricultural residues, MSME industries, factory waste that has no selling value such as vegetable waste, cheese whey waste, and molasses. This study aims to determine the effect of variable thickening agents on gel fertilizer from various gel structure modifiers. The treatments are as follows: The fixed variable is the fermentation time of 14 days and the independent variable of gel structure modifiers including tapioca starch, Carbopol 94, and Aquakeeper Hydrogel. The results of this research show that the treatment of free variables has a very significant effect and gives the best results without involving auxiliary media such as heating.
PRODUKSI MINUMAN INSTAN ROSELA DENGAN PENGONTROLAN PENGAWET DAN KONDISI OPERASI Rahman, Nanik Astuti; Hudha, Mohammad Istnaeny; Anggorowati, Dwi Ana
jurnal ATMOSPHERE Vol. 4 No. 2 (2023): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v4i2.8478

Abstract

Rosella, a plant previously known as a flower, is now one of the plants that is often used as an object of research. Apart from simplicia, rosella is produced as a drink that has health benefits. Rosella production includes tea, jelly candy, instant drinks, and syrup. Roselle syrup production is carried out using process engineering, namely temperature and heating time. The addition of sugar was also intended to see its effect on preserving the syrup. The sugar added is varied at 1; 1.25; and 1.5 kg. In the syrup-making process, citric acid is added to enhance the taste. In this research, the heating temperature was carried out at the boiling temperature, with the heating time varying between 10 minutes, 15 minutes, and 20 minutes. Heating is also carried out at a temperature of 85 °C with a heating time of 30, 40, and 50 minutes. Laboratory analysis of the product is vitamin C analysis. To test consumer acceptance of the product, a hedonic test is carried out, which includes tests on taste, color, and structure (viscosity). The results obtained by this research were a syrup product with the largest vitamin C content, namely 25,251 mg/100 g, at a heating variation of 85 °C with a heating time of 50 minutes. Optimal sugar addition at 1.25 kg
PEMBUATAN TEPUNG BUAH MENGKUDU (MORINDA CITRIFOLIA) SEBAGAI ALTERNATIF BAHAN SUBSTITUSI PRODUK COOKIES DENGAN VARIASI WAKTU DAN SUHU PENGERINGAN MENGGUNAKAN ALAT DEHIDRATOR Rahmawati, Jenny; Anggorowati, Dwi Ana
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14687

Abstract

Young noni fruit has a carbohydrate nutrient content of 51.67%, where with the amount of nutrient content, noni fruit can be processed into flour as a food additive so that it functions optimally. The objectives of this study include determining the factors that affect the drying of noni fruit, determining the effect of variations in temperature and drying time on the nutritional content of noni fruit flour and determining the drying rate of noni fruit with a dehydrator dryer. Uses a drying with a Dehydrator, the variables used are temperatures of 50oC, 55oC, 60oC, 65oC, 70oC and times of 4 hours, 5 hours and 6 hours. With the process of selecting raw materials, soaking raw materials, drying noni fruit, then making noni fruit flour. The results of the study showed that it was in accordance with SNI, where the water content in time and temperature variations was below 14.5%, ash content below 0.70%, Escherichia Coli bacteria test 0 CFU / g.
Co-Authors Adam Y. Adhisty E. Angreani, Firda Nur Anis Artiyani Anitarakhmi Handaratri AR, Nanik Ashari, Mohammad Ibrahim Ayudya Mahendaringratry Betaria Kusuma Dewi Betarina N. F. Budiharso, Hery Setyo Claudya D. S. D.U., Soofiyah Dayal Gustopo Dewi R. Dewi, Beteria Kusuma Dimas Indra Laksmana Dinnastyar, Faishal Ahmad Dio Ajeng O. Elvianto Dwi Daryono Erni Junita Sinaga Faidliyah Nilna Minah Faishal A.D. Fajriyatul , Fresti Firyaal Putri Verdina Frisca Fitrianingrum Gita Priandini Gultom, Paniel Harimbi Setyawati Ido K. Indriani, Sri Iswono, Veronica Putri Julianus Hutabarat K.P, Zhendika M. Jamilulchal Maranatha W Marcelino Mardhiyah A.S Marsen, Vinsen Alexander Mohammad Istnaeny Hudha Muhammad Fatkhurozi Mujiono Mujiono Mujiono Mujiono Muyassaroh Nanik AR Nanik Astuti Rahman Natarisa P. I. S. Nur Efendi Nur H. A. Oktavian, Dio Ajeng Priandini, Gita Priscilla Tamara Purwati Purwati Raharjanto, Dominica Edora Stella Rahmawati, Jenny Retnowati, Dewi Rini Kartika Dewi Rizky N.N. S., Dian Kurnia S., Mona Riso Sanny Andjar Sari Sany Andjar Sari, Sanny Andjar Sri Indriani Sulis Dwi P Thufail Thufail Thufail, Thufail Valerie Alpenada Valerie Veronica P. I Viktor Vina Nur Laily Vinsen A. M. W, Maranatha Wayan Sujana Widhiyanto Yoga Putra Alviansyah Yunita , Erni