Garuda - Garba Rujukan Digital

Perancangan Desain Portable Fixed-Bed Composite Adsorber Column sebagai Media Pemurnian Biodiesel dengan Sistem Packing Bed Bimantio, Mohammad Prasanto; Oktavianty, Herawati; Widyasaputra, Reza
TEKNIK Vol 41, No. 3 (2020): December 2020
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/teknik.v41i3.32661

Penyediaan Peta Digital Tematik Kelapa Desa Kalak, kec. Donorojo, kab. Pacitan Krisdiarto, Andreas Wahyu; Uktoro, Arief Ika; Gani , Supriyanto; Adi , Ruswanto; Widyasaputra, Reza; Oktavianty, Herawati; Bimantio, M. Prasanto; Trimerani, Resna
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 8 No 1 (2024)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/dikemas.v8i1.683

Desa Kalak di Kec Donorojo, Kab Pacitan merupakan salah satu sentra pembudidaya kelapa sekaligus pengrajin gula kelapa. Kelapa dan produk turunannya menjadi salah satu prioritas komoditas yang ditumbuhkembangkan oleh pemerintah kabupaten Pacitan. Namun demikian sampai dengan saat ini belum tersedia peta tematik mengenai kelapa dan pengrajin gula kelapa, sehingga para pemangku kepentingan tidak dapat mempelajari kondisi populasi pohon kelapa dan pengrajin gula kelapa secara tepat dan kekinian. Karena itu program ini bertujuan membantu menyediakan peta tematik kelapa dan pengrajin gula kelapa desa Kalak agar dapat membantu pengembangan kawasan dengan baik. Program dilaksanakan dengan metode kolaborasi dan partisipatif antara perguruan tinggi, pemerintah desa, dan masyarakat. Program penyusunan terdiri atas kegiatan: kajian kondisi eksisting, wawancara dengan perangkat desa dan dusun, pembuatan peta digital dari peta analog, pengambilan data lapangan, dan penyajian peta. Sasaran penerima manfaat adalah pemerintah desa, kecamatan, hingga pemerintah kabupaten. Peta digital kemudian dapat dikembangkan menjadi sistem informasi geografis (SIG) yang dapat digunakan sebagai acuan pengembangan kawasan oleh pemerintah daerah. Peta digital juga dapat digunakan sebagai media promosi daerah kepada investor, lembaga donor, maupun perguruan tinggi. Peta digital yang dihasilkan dapat menyajikan area persil kepemilikan lahan, pemanfaatan lahan baik untuk kelapa maupun campuran, dan po.pulasi pohon kelapa di blok-blok lahan yang datanya telah dilengkapi. Peta digital juga dimungkinkan diberi tambahan informasi lain seperti pembayaran PBB, status kesehatan warga, dan sebagainya.

Karakteristik Permen Keras Ekstrak Daun Jambu Biji dengan Variasi Perbandingan Sukrosa dan Sirup Glukosa Suhardiyanto, Suhardiyanto; Ngatirah, Ngatirah; Oktavianty, Herawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.658

This research is about making hard candy from guava leaf extract and variations in the ratio of sucrose and glucose syrup which aims to determine the effect of variations in the ratio of sucrose and glucose syrup on the quality of guava leaf extract candy, determine the influence of guava leaf types on the quality of guava leaf hard candy, and obtain guava leaf types and sucrose and glucose syrup ratios that produce guava leaf candy favored by panelists and that meets the Indonesian National Standard (SNI). The research design used in this study is the Complete Block Design (RBL) with two Factor 1 Factors Sucrose Comparison: Glucose Srisup with each treatment level as follows: A1= 50:50, A2= 75:25, and A3= 85:15 and 2nd Factor – types of guava fruit parts with each level of treatment as follows: B1= Old guava leaves, B2= Young guava leaves and B3= Young guava leaves: old guava leaves (1: 1). The analysis carried out was water content, ash content, sugar reduction, antioxidant activity, phenol, Vitamin C, texture, and sensory tests (color, aroma. texture, and taste). The results of this study showed that variations in the ratio of sucrose: glucose syrup had a significant effect on the analysis of reduced sugar, vitamin C, and sensory tests of color, flavour, and Taste, but did not have a significant effect on the analysis of water content, ash content, antioxidants, phenols, texture, and sensory tests (texture). Guava leaf extract has a significant effect on the Sensory Test (Color) and has no real effect on the analysis of water content, ash content, reduction sugar, antioxidants, phenols, vitamin C, Texture, and Sensory tests (Texture, flavourma, and Taste) and variations in the ratio of sucrose with glucose syrup and the addition of guava leaf extract have a level of preference ranging from 3.86 – 4.10 where the value is also the same as Neutral so that in this manufacture the panelists have taste or the same liking for all samples

Karakterisasi Bioetanol dari Limbah Tandan Kosong Kelapa Sawit Faturochman; Supriyanto, Gani; Oktavianty, Herawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1087

At the moment, Indonesia still relies heavily on fossil fuels to cover its domestic energy demands. However, one of the main causes of the rise in greenhouse gas emissions is the nation's reliance on fossil fuels for energy damage to the environment. An alternate energy source is called bioethanol. The fermentation process of natural ingredients with the help of microorganisms, Bioethanol produced from biomass in this study is palm empty fruit bunches (PEFB) because of the cellulose content of 45.59% which can be converted into second-generation bioethanol. Poses for making bioethanol of PEFB through the process of pretreatment, hydrolysis, fermentation, and distillation. The purpose of this study is to determine the characteristics of bioethanol produced by PEFB waste. Bioethanol characteristic testing refers to test standards determined by SNI 7390:2008/2013, This study produced ethanol content of 4.92% in 6-day fermentation that did not meet the specified standards, methanol content produced 0.4% in 10-day fermentation and had met the specified standards, water content in 4-10 days fermentation produced 25.56%-30.72% did not meet the specified standards, denaturant content in 10-day fermentation produced 9% had met the specified standards. The fermentation of 6 days produced the best condition, obtaining 4.92% ethanol content and 25% moisture content. Still, it did not meet the specific standards of SNI 7390:2008, but met the SNI standards for the methanol content of 0.4%, denaturant level of 11%, acidity of 0.3 mg /L, chloride ion levels of 0.7 mg /L, sulphur content of 0.68 mg /L, and the sap content of 7 mg / l.

Desain Rekayasa Sosial Pada Pengrajin Gula Kelapadi Desa Kalak Kecamatan Donorojo Kabupaten Pacitan Trimerani, Resna; Supriyanto, Gani; Uktoro, Arief Ika; Krisdiarto, Andreas Wahyu; Ruswanto, Adi; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Oktavianty, Herawati
Jurnal Abdimas Kartika Wijayakusuma Vol 5 No 2 (2024): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v5i2.410

Desa Kalak adalah salah satu desa yang terletak di Wilayah Kecamatan Donorojo, di mana di wilayah tersebut memiliki komoditas kelapa yang melimpah. Dalam pemanfaatannya, tanaman kelapa diambil niranya untuk diolah menjadi gula kelapa. Pengolahan gula kelapa ini masih dilakukan dengan cara tradisional oleh kelompok pengrajin gula kelapa. Selain itu, pengolahan gula kelapa juga belum dilakukan secara berkelanjutan karena menemui beberapa kendala, baik kendala sumberdaya manusianya, termasuk penderes, kendala pemasaran gula kelapa yang masih dilakukan oleh tengkulak serta kendala teknis, di mana masih ada pengrajin gula kelapa yang menggunakan bahan tidak alami dalam proses produksi. Kegiatan pengabdian ini bertujuan untuk merancang desain rekayasa sosial yang dapat diterapkan pada kelompok pengrajin gula kelapa sehingga mereka dapat meningkatkan kualitas dalam memproduksi gula kelapa secara berkelanjutan. Metode yang digunakan dalam kegiatan pengabdian ini adalah survei dengan metode pengambilan data dengan wawancara. Hasil kegiatan pengabdian yang diperoleh yaitu terdapat tiga kategori pengrajin gula kelapa dan dirancang empat desain rekayasa sosial, antara lain rekayasa sosial melalui pemberdayaan masyarakat, melalui aktivitas interaksi sosial, melalui penguatan kelembagaan dan melalui pemanfaatan teknologi berbasis techno-social.

Optimization of Activated Charcoal Synthesis from Sugar Palm Shells for the Adsorption of Iron Ions in Batik Waste Oktavianty, Herawati; Sunardi, Sunardi; Laksono, Elfandra Pramudito
CHEESA: Chemical Engineering Research Articles Vol. 4 No. 2 (2021)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v4i2.9609.109-118

Efforts have been made to improve the synthesis of activated charcoal from sugar palm shells (Arenga pinnata). Therefore, the purpose of this study was to use the activated charcoal from sugar palm shells to adsorb Iron (Fe) ions contained in batik waste. Charcoal was activated with a 20-30% phosphoric acid solution (H3PO4), dried at 110 °C for 3 hours, and then calcined at a range of 700-900 °C for 3-5 hours. The results demonstrated that the optimal adsorption of Fe ions was achieved under conditions of 25% H3PO4 concentration, calcination at 800 °C for 4 hours, yielding 46.94% adsorbed Fe, and the largest surface area of 45.087 m2/g.

Formulasi Masker Gel Peel-Off Ekstrak Buah Naga (Hylocereus Polyrhizus) dan Ekstrak Daun Pepaya dengan Penambahan Gelatin sebagai Gelling Agent Dachi, Niat Hati; Oktavianty, Herawati; Bagus Banyuro Partha, Ida
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1298

A peel-off gel face mask is a type of face mask that comes in a gel form, which can be applied to the face, dries, and can be directly peeled off from the skin. This research aims to determine the difference between the peel-off gel mask’s gelatin-based active ingredients that have anti-bacterial and anti-inflammation properties from staphylococcus aureus. The research design used in this study is a Complete Block Design with 2 factors, namely the comparison of dragon fruit extract and papaya leaf extract with the addition of gelatin. Factor 1 comparison of dragon fruit extract and papaya leaf extract (A1 = 80: 20%, A2 = 70: 30%, A3 = 60: 40%), factor 2 addition of gelatin (B1 = 1.5%, B2 = 2%, B3 = 2.5%). The analysis carried out on peel-off gel masks is physical and chemical properties, as well as organoleptic tests. The research results indicate that the difference in concentrations of dragon fruit extract and papaya leaf extract with the addition of gelatin has a significant effect on antioxidant activity, viscosity, adhesive time, drying time, antibacterial inhibition, and organoleptic testing. Based on the results of the physical and chemical tests of the peel-off gel mask, the recommended antioxidant activity is sample A1B1 (69.58%), and the sample with the highest antibacterial inhibition is sample A3B3 (13.50 mm).

Pengaruh Jenis Variasi Perekat pada Briket dari Limbah Ampas Kopi Crisdiantoro, Edwin Eka; Bimantio, Mohammad Prasanto; Oktavianty, Herawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.786

The depletion of conventional energy sources has prompted the exploration of alternative energy materials, one of which is coffee grounds. Coffee grounds can be processed into briquettes, a solid fuel with high carbon content, high calorific value, and prolonged combustion duration, making them a viable alternative energy solution. This study aims to determine whether the type and proportion of binder significantly affect the briquette properties and to identify the most effective binder for briquette production. The research utilizes an experimental design with a Complete Randomized Block Design (CRBD) consisting of two factors, with two replications. The binders used in this study are starch and arpus, with binder concentrations of 12%, 16%, and 20%. The briquettes were evaluated based on several parameters, including moisture content, volatile matter content, ash content, fixed carbon content, calorific value, and burning rate. The results indicate that binder type (Factor A) significantly affects all tested parameters, and binder proportion (Factor B) also influences the same parameters. The best moisture content was observed in the A2B1 treatment, which used arpus as a binder with a 12% proportion, resulting in an average moisture content of 4.72%. The lowest ash content was found in the A2B3 treatment (arpus binder, 20% proportion), with an average ash content of 4.31%. The highest calorific value was recorded in the A2B1 treatment (arpus binder, 12% proportion), with an average calorific value of 6334.03 cal/g. The best burning rate was found in the A2B3 treatment (arpus binder, 20% proportion), with an average burning rate of 51.83 mg/s. These findings suggest that arpus is an effective binder for coffee ground briquettes, with optimal performance achieved at specific binder proportions depending on the desired properties.

Penyediaan Peta Digital Tematik Kelapa Desa Kalak, kec. Donorojo, kab. Pacitan Krisdiarto, Andreas Wahyu; Uktoro, Arief Ika; Gani , Supriyanto; Adi , Ruswanto; Widyasaputra, Reza; Oktavianty, Herawati; Bimantio, M. Prasanto; Trimerani, Resna
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 8 No 1 (2024)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/dikemas.v8i1.683

Desa Kalak di Kec Donorojo, Kab Pacitan merupakan salah satu sentra pembudidaya kelapa sekaligus pengrajin gula kelapa. Kelapa dan produk turunannya menjadi salah satu prioritas komoditas yang ditumbuhkembangkan oleh pemerintah kabupaten Pacitan. Namun demikian sampai dengan saat ini belum tersedia peta tematik mengenai kelapa dan pengrajin gula kelapa, sehingga para pemangku kepentingan tidak dapat mempelajari kondisi populasi pohon kelapa dan pengrajin gula kelapa secara tepat dan kekinian. Karena itu program ini bertujuan membantu menyediakan peta tematik kelapa dan pengrajin gula kelapa desa Kalak agar dapat membantu pengembangan kawasan dengan baik. Program dilaksanakan dengan metode kolaborasi dan partisipatif antara perguruan tinggi, pemerintah desa, dan masyarakat. Program penyusunan terdiri atas kegiatan: kajian kondisi eksisting, wawancara dengan perangkat desa dan dusun, pembuatan peta digital dari peta analog, pengambilan data lapangan, dan penyajian peta. Sasaran penerima manfaat adalah pemerintah desa, kecamatan, hingga pemerintah kabupaten. Peta digital kemudian dapat dikembangkan menjadi sistem informasi geografis (SIG) yang dapat digunakan sebagai acuan pengembangan kawasan oleh pemerintah daerah. Peta digital juga dapat digunakan sebagai media promosi daerah kepada investor, lembaga donor, maupun perguruan tinggi. Peta digital yang dihasilkan dapat menyajikan area persil kepemilikan lahan, pemanfaatan lahan baik untuk kelapa maupun campuran, dan po.pulasi pohon kelapa di blok-blok lahan yang datanya telah dilengkapi. Peta digital juga dimungkinkan diberi tambahan informasi lain seperti pembayaran PBB, status kesehatan warga, dan sebagainya.

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