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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 Indonesian Journal of Pure and Applied Chemistry 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 IRA Jurnal Teknik Mesin dan Aplikasinya (IRAJTMA) Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat JASTEN (Jurnal Aplikasi Sains Teknologi Nasional Jurnal ATMOSPHERE
Dwi Ana Anggorowati
Institut Teknologi Nasional Malang
Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology 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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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.
Metode Memperpanjang Masa Simpan Minuman Sari Markisa Dengan Menggunakan Mesin Multifungsi di Kampung Ramqisa Anggorowati, Dwi Ana; AR, Nanik; W, Maranatha; Laksmana, Dimas Indra
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 1 (2020): Februari
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v4i1.3371

Abstract

ABSTRAK Pertanian di perkotaan yang berlokasi di Kelurahan Rampal Celaket Kecamatan Klojen Kota Malang di wilayah RW I menjadi salah satu lokasi percontohan dimana masyarakat dilingkungan tersebut benar-benar memanfaatkan lahan pekarangan untuk bercocok tanam. Berbagai tanaman sayur dan buah-buahan dibudidayakan dilokasi ini untuk dijadikan produk olahan yang dikomersialkan sehingga bisa menjadi produk unggulan di kampung ramqisa. Dalam memproduksi minuman sari markisa, kendala terbesarnya adalah produk sangat mudah rusak. Kendala ini disebabkan karena mitra tidak memahami bagaimana penanganan produksi dengan baik. Untuk mengatasi hal ini, tim pendamping dari ITN Malang membantu mitra dalam menangani proses pembuatannya, diantaranya adalah memberikan penyuluhan atau pelatihan dalam memproduksi minuman jus markisa. Selain itu, tim membantu dalam hal mengupayakan mesin produksi dengan cara membantu mendesain mesin yang sesuai dengan proses terkontrol. Mesin tersebut adalah Mesin Pemanas dan Pengaduk dan pengemas  didesain mampu mengendalikan mikroorganisme penyebab pembusukan dari sari buah markisa dengan cara mengontrol suhu pemasakan, sehingga proses sterilisasi sari buah dapat dicapai. Dalam desain mesin ini, juga dibuat mampu untuk melakukan pengadukan sehingga jus buah tidak terpisah dan jus buah tercampur homogen. Dengan alat multifungsi mampu membuat 20 Liter minuman sari markisa dengan waktu 1  jam/1 tenaga kerja, jadi lebih bisa menghemat waktu jika dibandingkan denga metode lama yang membutuhkan waktu 3 jam/2 tenaga kerja, Masa Simpan : penyimpanan di lemari es bertahan 3 bulan , dan di suhu ruang 1 bulan lebih bagus dari produk sebelumya yaitu penyimpanan di lemari es bertahan 10 hari dan disuhu ruang 2 hari. Kata Kunci: jus markisa; mesin pemanas dan pengaduk; sterilisasi.ABSTRACTAgriculture in urban areas located in Rampal Celaket Subdistrict, Klojen Subdistrict, Malang City in RW I region is one of the pilot locations where the community actually uses the yard to grow crops. Various vegetable and fruit plants are cultivated in this location to be processed products that are commercialized so that they can become superior products in Ramqisa village. In producing passion fruit drinks, the biggest obstacle is that the products are very perishable. This obstacle is caused because the partners do not understand how to handle production properly. To overcome this, a team of assistants from ITN Malang helps partners in handling the manufacturing process, including providing counseling or training in producing passion fruit juice drinks. In addition, the team helped in terms of working on a production machine by helping to design machines that are in accordance with controlled processes. The machine is a heating and stirring machine and the packaging is designed to be able to control the microorganisms that cause decomposition of passion fruit juice by controlling the cooking temperature, so that the sterilization process of fruit juice can be achieved. In the design of this machine, it is also made capable of stirring so that the fruit juice is not separated and the fruit juice is mixed homogeneously. With a multifunctional tool capable of making 20 Liters of passion fruit drinks with an hour / 1 of labor, so it can save more time when compared with the old method which takes 3 hours / 2 of labor, Save Period: storage in the refrigerator lasts 3 months, and at room temperature 1 month better than the previous product that is storage in the refrigerator last 10 days and at room temperature 2 days.Keywords: heating and stirring machines; passion fruit juice; sterilization 
Penggunaan mesin produksi dan penerapan K3 untuk mengurangi resiko kecelakaan kerja pada UMKM Artiyani, Anis; Budiharso, Hery Setyo; Sari, Sanny Andjar; Anggorowati, Dwi Ana; Setyawati, Harimbi; Rahman, Nanik Astuti; Ashari, Mohammad Ibrahim
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 5 No. 3 (2024)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v5i3.21876

Abstract

Kegiatan pengabdian kepada masyarakat dalam konteks Usaha Mikro, Kecil, dan Menengah (UMKM) di sektor manufaktur memiliki relevansi yang signifikan dalam mendukung perekonomian lokal. Salah satu contohnya adalah Bengkel Las Karmannaut yang berlokasi di Perumahan Citra Pesona Bumi Raya blok F5 no. 18. Untuk meningkatkan produktivitas dan keselamatan kerja di UMKM ini, Tim Pelaksana Pengabdian dari Institut Teknologi Nasional Malang telah menyelenggarakan kegiatan Workshop dan Pelatihan guna Peningkatan Pengetahuan tentang Penggunaan Mesin Produksi pada UMKM Bengkel Las. Tujuan kegiatan ini adalah untuk memberikan pelatihan kepada UMKM Bengkel Las Karmannaut tentang operasional penggunaan mesin bubut, teknik pemeliharaan mesin, serta kesadaran akan keselamatan kerja bagi para pekerja di Bengkel Las Karmannaut. Pelaksanaan kegiatan ini menggunakan metode Participatory Action Research (PAR) dan Foccus Grup Discussion (FGD) guna penyelesaian masalah yang dihadapi mitra pengabdian terutama tentang penggunaan dan pemeliharaan mesin bubut, serta penerapan K3 bagi UMKM Bengkel Las.Pelatihan mesin bubut menjadi penting sebagai investasi jangka panjang bagi pelaku usaha bengkel untuk meningkatkan keterampilan tenaga kerja, meningkatkan efisiensi operasional, dan tetap bersaing dalam industri manufaktur yang dinamis.Melalui pelatihan ini, diharapkan UMKM dapat mengoptimalkan proses produksi mereka secara efisien dan aman, sehingga berkontribusi positif terhadap pertumbuhan ekonomi lokal serta kesejahteraan masyarakat sekitar Kelurahan Kedungkandang.
Pengolahan Limbah Sayuran Menjadi Pupuk Organik Cair dengan Metode Desain Partisipatori di Desa Sumberejo Batu Rahman, Nanik Astuti; Hudha, Mohammad Istnaeny; Dewi, Rini Kartika; Anggorowati, Dwi Ana; Minah, Faidliyah Nilna
Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri 2021: Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (587.298 KB)

Abstract

Limbah pertanian di Desa Sumberejo Batu, berupa sisa sayuran dari golongan kubis, daun kol, selederi, andewi dan sawi mencapai kuantitas hingga 5 ton per hari. Perilaku masyarakat yang belum sadar akan bahaya bencana yang diakibatkan memberikan dampak yang cukup luas mengingat daerah Batu merupakan daerah Hulu yang sangat mempengaruhi 24 daerah pertanian di bawahnya. Limbah sayuran tersebut dihasilkan dari tiga masalah besar limbah yaitu 1) tercampurnya sisa sayuran dengan zat kimia akibat pemakaian pupuk kimia yang menyebabkan kerusakan tanah dan bau tidaka sedap; 2) usia produk (basah) yang pendek dan terjadi over stock saat panen raya; dan 3) sulitnya melakukan mitigas pencemaran dan tidak ada parameter target capaian pengolahan limbah. Berdasarkan hasil analisa lapangan maka pada penelitian ini di fokuskan pada pengolahan limbah sayuran menjadi pupuk organik cair. Pemilihan metode penangan masalah limbah pertanian yang ada Desa Sumberejo ini dirancang dengan desain partisipatory, artinya pengolahan limbah dilakukan bersama-sama dengan masyarakat sehingga ada keterlibatan dan tanggungjawab dari masyarakat untuk mengendalikan pencemaran lingkungan akibat limbah pertanian yang selama ini belum ditangani secara komprehensif. Pupuk cair organik yang dihasilkan mempunyai karakteristik yang sesuai dengan SNI Pupuk cair. Unsur hara yang dibutuhkan tercukupi baik secara makro maupun mikro nutrien. Unsur NPK total pupuk cair yang dihasilkan adalah 2 – 3,7%, menggunakan kondisi proses fermentasi anaerob selama 21 hari.
Sintesis dan Identifikasi Biodiesel dari Transesterifikasi Refined Palm Oil dengan Ko-pelarut Metil Ester Daryono, Elvianto Dwi; Dewi, Rini Kartika; Anggorowati, Dwi Ana
IRA Jurnal Teknik Mesin dan Aplikasinya (IRAJTMA) Vol 4 No 3 (2025): Desember
Publisher : CV. IRA PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56862/irajtma.v4i3.349

Abstract

The transesterification of refined palm oil (RPO) with methyl ester (FAME) as a cosolvent was investigated to enhance solubility and mass transfer, thereby accelerating the reaction and improving biodiesel yield. This study aimed to evaluate the effects of FAME co-solvent concentration and reaction time on the transesterification process of RPO. The reaction was conducted using 250 g of RPO with a molar ratio of oil to methanol of 1:6, 0.8 wt% KOH catalyst, a stirring speed of 100 rpm, and a reaction temperature of 70°C. The co-solvent concentration was varied from 0% to 15%, while the reaction time ranged from 5 to 30 minutes. The reaction was carried out in a two-neck flask, followed by distillation to remove impurities. The resulting product was analyzed using gas chromatography and physical property tests. The optimum conditions were achieved at 5% FAME co-solvent concentration and a reaction time of 30 minutes, yielding a crude biodiesel yield of 99%, a FAME concentration of 999,265 mg/L, and a density of 0.88 g/mL, which meet the biodiesel quality standard SNI 7182:2015. The use of FAME as a co-solvent improves process efficiency by eliminating the need for a co-solvent separation step at the end of the reaction.
MODIFIKASI LIMBAH PASIR SILIKA PT. DPL DENGAN GUGUS AMINE MENGGUNAKAN METODE IN SITU SEBAGAI MATERIAL ADSORBEN CO2 HIMAYA, MEISUN; Anggorowati, Dwi Ana; Rahman, Nanik Astuti
jurnal ATMOSPHERE Vol. 6 No. 2 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i2.13485

Abstract

Silica sand has physical and chemical characteristics that make it a potential candidate as an adsorbent material. This research utilises silica sand waste from PT DPL sandblasting using the in-situ method with amine group modification to determine its CO2 adsorbent potential along with the effect of amine group ratio: solvent and acid concentration on CO2 absorption. Silica sand waste was extracted using NaOH to obtain Sodium Silicate then modified with amine groups in this case -aminopropyl-triethoxysilane (APTS) by in-situ method and characterised by FTIR and SEM. Based on the results of FTIR analysis, the more amine groups in the APTS: ethanol ratio, the higher the possibility of interaction between amine groups and CO2. So that the modification of silica sand waste is potential as a CO2 adsorbent. The ratio of APTS: ethanol solvent with the most optimal results at a ratio of 1: 1. Based on the results of SEM analysis, the higher the concentration of HCl addition, the more optimal the modified silanol groups with amine groups. In this case the addition of HCl is most optimal at a concentration of 3N.
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 Firdauza, Trustha Aurora Firyaal Putri Verdina Frisca Fitrianingrum Gita Priandini Gultom, Paniel Harimbi Setyawati HIMAYA, MEISUN 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 Putri, Widia Kristiana 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