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Potensi Serat Pelepah Nipah Sebagai Bahan Baku Binderless Fiberboard Kristiningsih, Ari; Wittriansyah, Khoeruddin; Ariawan, Radhi
Infotekmesin Vol 16 No 1 (2025): Infotekmesin: Januari 2025
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v16i1.2507

Fiberboard uses a lot of agro-industry waste materials combined with synthetic adhesives containing formaldehyde. The weakness of this adhesive is that it can cause health problems such as cancer and eye irritation. Lignin has properties and content similar to formaldehyde. Nipah has lignin and cellulose content that can be developed into binderless fiberboard. The purpose of this study was to analyze the potential of Nipah frond fiber to make a binderless fiberboard. The characteristics of fiberboard that will be explored include density and water content. Nipah frond binderless fiberboard is made using a press machine with a pressure of 50 bar, and a temperature of 100oC for 20 minutes. The density between 0.46-0.52 which is by the requirements of SNI 03-2105-2006 and the water content of 5.98% - 7.70% is also by the requirements of JIS 5908: 2003 and SNI 03-2105-2006. Based on these results, it can be concluded that Nipah fronds can be used as raw material for binderless fiberboard.

Karakteristik Fisik Selulosa Pelepah Nipah (Nypa fruitcan) dengan Hidrolisis Asam Kuat Kristiningsih, Ari; Wittriansyah, Khoeruddin; Hastuti, Hety Dwi; Sodikin, Jenal
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.10789

Nypa palm (Nypa fruticans) possesses various potential uses, one of which is as a source of cellulose. Cellulose can be a raw material in industries such as paper production, pharmaceuticals, and biomaterials. However, the fiber of the nipa palm frond tends to be brittle and fragile. Reducing the particle size of the fiber can enhance its mechanical strength, which can be achieved through acid hydrolysis using a 10% strong acid solution. This study aims to characterize the cellulose extracted from nipa palm fronds after acid hydrolysis. The alpha-cellulose content obtained was 39.626%, with a lignin content of 18.633%. Morphological characterization revealed that the cellulose particles ranged from 615.814 μm to 840.719 μm in size. Scanning Electron Microscope–Energy Dispersive X-ray (SEM-EDX) analysis showed that the fibers were elongated with irregular lengths and were composed primarily of carbon and oxygen elements. Fourier Transform Infrared (FTIR) spectroscopy identified the presence of O–H, C–H, and C–O functional groups as the main components of cellulose, along with C=O groups associated with lignin. These findings indicate that acid hydrolysis effectively reduces the particle size of nipa palm frond fibers and enhances their physical characteristics, making them more suitable for advanced material applications.

PELATIHAN PEMBUATAN TEPUNG YUTUK PADA KELOMPOK NELAYAN YUTUK DESA WIDARAPAYUNG WETAN CILACAP Kristiningsih, Ari; Wittriansyah, Khoerudin; Hastuti, Hety Dwi; Ariawan, Radhi; Sarihidaya Laksana, Nur Akhlis; Purwaningrum, Santi; Adi Prasetya, Nur Wachid; Wanti, Linda Perdana
Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Vol 6, No 3 (2023): Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstormin
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/japhb.v6i3.4403

Desa Widarapayung Wetan mempunyai potensi yang khas yaitu yutuk atau undur – undur laut. Pengolahan yutuk saat ini masih terbatas hanya dijadikan keripik ataupun hanya digoreng yang dijual seharga Rp 2.500 per bungkus. Harga jual yutuk yang relatif rendah dan proses pengolahan yang masih terbatas menjadi salah satu penyebab produk olahan yutuk sulit bersaing. Diversifikasi dan pengolahan yutuk menjadi produk yang bernilai tambah perlu dilakukan untuk meningkatkan nilai jual dari yutuk. Yutuk dapat diolah menjadi tepung yutuk. Tepung yutuk kemudian dapat dimanfaatkan menjadi produk olahan lainnya sesuai dengan keinginan.Tepung yutuk diharapkan dapat meningkatkan nilai jual yutuk. Kelompok Nelayan Yutuk Desa Widarapayung Wetan dibekali ilmu dan wawasan untuk mengolah yutuk melalui kegiatan pelatihan pembuatan tepung. Kegiatan terbagi menjadi dua sesi, sesi pertama diawali dengan cara untuk melakukan pengeringan dan penepungan yutuk kemudian dilanjutkan dengan sesi kedua yaitu mengolah yutuk menjadi stik yutuk. Peserta kegiatan mengikuti rangkaian kegiatan dengan antusias. Diharapkan melalui kegiatan ini masyarakat desa Widarapayung Wetan khususnya kelompok nelayan Yutuk dapat meningkatkan nilai jual yutuk dengan menjual variasi olahan yutuk yang berasal dari tepung yutuk

ANALISA PROKSIMAT TEPUNG DARI BERBAGAI BAGIAN TUBUH CUMI (LOLIGO SP) Wittriansyah, Khoeruddin; Kristiningsih, Ari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.191

Squid (Loligo sp) is a potential fishery commodity in Indonesia.Squid consumption in Indonesia is dominated by fresh squid product. There are not many diversified squid products. The flouring process is one form of diversification of squid product.Squid flour can be used as processed food such as cakes or as an additional flavoring to food. The quality of flour is determined by the proximate content of the flour. This research aims to determine the nutritional content through proximate analysis of squid flour. Squid flour is processed from the head, body, and ink of squid. The squids body parts are cleaned, weighed, and then dried in an oven. The next procedures is proximate analysis. The results showed that the highest protein content was found in squid body flour (68.98%), and the lowest was in squid ink flour (50.87%). The highest fat content was found in squid head flour (4.91%) and the lowest in squid ink flour (2.59%). The highest water content was found in squid ink flour, 15.32 (%) and the lowest in squid body flour (3.22%).

Karakteristik Struktur Kristal In2Se3 Hasil Preparasi Dengan Metode Bridgman Ulikaryani, Ulikaryani; Sodikin, Jenal; Akhlis Sarihidaya Laksana, Nur; Satria Jati, Unggul; Kristiningsih, Ari
Infotekmesin Vol 14 No 1 (2023): Infotekmesin: Januari, 2023
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v14i1.1753

Apart from using silicon material, thin-layer solar cells can be made from various types of semiconductor materials, such as a combination of groups III and VI. In solar cell applications, these materials are usually used as n-type coatings. This study not only aimed to determine the crystal structure and the effect of annealing temperature on the crystal lattice parameters but also to determine the chemical composition and surface morphological structure of the crystals formed from the preparation. The crystal growth process was carried out using the Bridgman method with different heating patterns. The temperature in both annealing temperatures is 200oC and 250oC. The physical properties of the prepared In2Se3 crystals were characterized using XRD, SEM, and EDAX. XRD Characterization was used to determine the crystal structure, while SEM and EDAX characterization was used to determine the surface morphology and chemical composition of the crystals. The result of the XRD characterization showed that the formed In2Se3 crystals were polycrystals with a hexagonal structure. Based on the diffractogram obtained, the In2Se3 crystalline heating 1 has better quality. EDAX analysis showed that the In2Se3 crystals were composed of elements of In and Se with a mole ratio of 2:9, while the SEM characterization showed that the color of the surface morphology of the In2Se3 crystals was not homogeneous.

Potensi Serat Pelepah Nipah Sebagai Bahan Baku Binderless Fiberboard Kristiningsih, Ari; Wittriansyah, Khoeruddin; Ariawan, Radhi
Infotekmesin Vol 16 No 1 (2025): Infotekmesin: Januari 2025
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v16i1.2507

Fiberboard uses a lot of agro-industry waste materials combined with synthetic adhesives containing formaldehyde. The weakness of this adhesive is that it can cause health problems such as cancer and eye irritation. Lignin has properties and content similar to formaldehyde. Nipah has lignin and cellulose content that can be developed into binderless fiberboard. The purpose of this study was to analyze the potential of Nipah frond fiber to make a binderless fiberboard. The characteristics of fiberboard that will be explored include density and water content. Nipah frond binderless fiberboard is made using a press machine with a pressure of 50 bar, and a temperature of 100oC for 20 minutes. The density between 0.46-0.52 which is by the requirements of SNI 03-2105-2006 and the water content of 5.98% - 7.70% is also by the requirements of JIS 5908: 2003 and SNI 03-2105-2006. Based on these results, it can be concluded that Nipah fronds can be used as raw material for binderless fiberboard.

Pemanfaatan Limbah Kulit Pisang dan Kulit Nanas sebagai Bahan Baku Pembuatan Pupuk Organic Cair (POC): Utilization of Waste Banana Peel and Pineapple Peel as Raw Material for Making Liquid Organic Fertilizer (POC) Nisa, Khoerun; Rizkyani, Ade; Firdaus Ivana, Choirunnisa; Dwi Puspita, Anggita; Kristiningsih, Ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 1 (2024): SURIMI : April 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i1.2266

Organic fertilizers are defined as fertilizers derived from plants or animals that have gone through an engineering process to improve soil biological, physical, and chemical properties. Organic fertilizers in this study were made from basic ingredients in the form of waste banana peels and pineapple peels. Pineapple and banana peels are often found in the form of waste from food and beverage processing facilities that are collected and not used. Therefore, in this study we made liquid organic fertilizer (POC) from banana and pineapple peel waste. The purpose of this study was to examine the quality of liquid organic fertilizer (POC) products with parameters of pH, temperature, and C-Organic content compared with quality standards according to the Decree of the Minister of Agriculture of the Republic of Indonesia No. 261 / KPTS / SR.310 / M / 4/ 2019 concerning Minimum Technical Requirements for Organic Fertilizers, Biological Fertilizers and Soil Improvements. The production of POC in this study was carried out using the anaerobic method, where the fermentation process itself was carried out for 14 days using Effective Microorganisms (EM4) as a bioactivator. The results of this study indicate that the highest temperature in POC made from banana peels was obtained during the initial fermentation time of 33 oC and the lowest temperature was obtained during the 3-day fermentation time of 25 oC, while in POC made from pineapple peel, the highest temperature was obtained during the initial fermentation time. of 33.5 oC and the lowest temperature was obtained during the 9-day fermentation time of 26 oC. The initial pH value for POC made from banana peels is 5 and the final pH is 4. While for POC pineapple peel, the initial pH value is 3 and the final pH is 4. For the C-Organic content in the initial POC peel the results are 0.095% and final C-Organic content of 0.021%. Meanwhile, the initial C-Organic content in the POC of pineapple peel was 0.037% and the final C-Organic content was 0.013%. The final value of the pH parameter is in accordance with the quality standard, which is 4-9 for pH, while the final value of the C-Organic parameter is not in accordance with the quality standard where the C-Organic content according to the quality standard is a minimum of 10%.

Pengembangan Bakpao Ikan Tenggiri sebagai Potensi Intervensi Pencegahan Stunting pada Anak Usia Dini dan Ibu Hamil: Study of the Acceptance Level of Mackerel Fish Buns as an Effort to Prevent Stunting Mukhtar, Thoha; Isnaeni Azizah, Mecha; Fathina Bidzikri, Anwa; Az Zahra, Salsabila; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2267

Stunting is a problem related to brain development, resulting in slow motor and mental growth. The issue of stunting is influenced by low access to food, both in quantity and nutritional quality. Mackerel can be used as an alternative food to prevent stunting because of the content it contains. In this study, mackerel was used as a filling in bakpao. Bakpao is one of the traditional Chinese foods that is often used as a snack. This study aims to determine the level of panelist acceptance of mackerel fish bakpao. The contents of mackerel fish bakpao include 76.5% water, 21.4% protein, 0.56% fat, 0.61% carbohydrates and 0.93% ash content. Based on the hedonic test of the parameters of taste, aroma, texture, and color, mackerel fish bakpao was liked by the panelists. Based on these results, bakpao with mackerel fish filling can be used as a food to prevent stunting. Keywords: stunting, bakpao, mackerel fish

Studi Tingkat Penerimaan Abon Jantung Pisang dengan Penambahan Kacang Koro Maâ€™arif Al-Haq, Tasnim; Wittrinsyah, Khoeruddin; Kristiningsih, Ari; Gunawan, Ahmad; Rayhan Afdillah, Mohammad
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 1 (2024): SURIMI : April 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i1.2342

Jantung pisang merupakan bagian dari pisang yang sering terbuang. Jantung pisang mengandung serat yang tinggi dan nutrisi yang dapat dimanfaatkan oleh tubuh. Upaya pemanfaatan jantung pisang adalah menjadikan sebagai produk Abon. Jantung pisang yang telah diolah menjadi abon dapat diperkaya dengan penambahan kacang koro. Kacang koro dilaporkan mempunyai kandungan protein yang tinggi. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap abon jantung pisang yang diberikan penambahan kacang koro. Penambahan kacang koro yaitu 0%,10% dan 30% Jantung pisang dan kacang koro dibersihan, dibersihkan kemudian direbus selama 20 menit. Jantung pisang ditiriskan dan dicacah untuk mendapatkan potongan yang lebih halus, sementara kacang koro dihaluskan menggunakan chopper. Jantung pisang digoreng dengan menambahkan bumbu dan kacang koro. Pengeringan abon dilakukan menggunakan oven pada suhu 1200C selama 60 menit. Hasil uji tingkat kesukaan terhadap abon jantung pisang dengan penambahan kacang koro menyatakan bahwa panelis lebih menyukai abon jantung pisang tanpa penambahan kacang koro (0%). Panelis hanya lebih menyukai jantung pisang dengan penambahan kacang koro yaitu pada parameter warna (penambahan kacang koro 10%).

Pengaruh Penambahan Wijen Sangrai Terhadap Karakteristik Fisikokimia Pada Mayones Vegetarian: The Effect Of Adding Roasted Sesame On The Physicochemical Characteristics Of Vegetarian Mayonnaise putri, raekhanrahmah; Handayani, Murni; Utami, Sari Widya; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2466

Mayonnaise is a mixture of oil in water with egg yolk as a binding agent. However, egg yolk and palm oil have a content that is not good for health, so other alternative ingredients are needed to make it healthier. Soybean extract and oil can replace egg yolk and palm oil as the main ingredients. Soybean extract has a "langu" aroma that not everyone likes so roasted sesame is added to reduce the aroma. This study aims to obtain the best formulation and determine the physicochemical characteristics and the level of panelists' preference for vegetarian mayonnaise. This study used a Completely Randomized Design (CRD) with roasted sesame addition factors of 0%, 10%, 20%, and 30% with three replications each. The physicochemical analysis used to determine the physicochemical content used the thermogravimetric, Soxhlet, and Kjeldahl methods, and used a viscometer and hedonic analysis to deteassess level of panelists' preference for vegetarian mayonnaise samples. The results showed that the addition of various concentrations of roasted sesame had a significant effect on the physicochemical characteristics of vegetarian mayonnaise. The water content ranges from 29.68% - 35.64%, the fat content ranges from 41.73% - 51.74%, the protein content ranges from 2.07% - 5.73%, and the viscosity level ranges from 1,684.37 MPaS - 2,045.50 MPaS. From this study, the results showed that the best formulation and the most preferred ratio of roasted sesame were at the 20% treatment level. Keywords: mayonnaise, vegetarian, soybeans, sesame, physicochemical

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