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All Journal JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknik Kimia Briliant: Jurnal Riset dan Konseptual JMM (Jurnal Masyarakat Mandiri) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Abdi Insani Nusantara Science and Technology Proceedings International Journal Of Science, Technology & Management (IJSTM) International Journal of Eco-Innovation in Science and Engineering (IJEISE) International Journal of Community Service Sinergi Polmed : Jurnal Ilmiah Teknik Mesin Jurnal Indonesia Sosial Teknologi
Suprianti, Lilik
Program Studi Teknik Kimia, Universitas Pembangunan Nasional Veteran Jawa Timur
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Mechanization Taro Chips Processing at Small Micro Medium Enterprise in Tambakan village, Blitar District Suprianti, Lilik; Puspitosari, Hervina; Chandra Ayuswantana, Alfian; Perwita Sari, Rida
International Journal Of Community Service Vol. 2 No. 3 (2022): August 2022 (Indonesia - Malaysia - Kamboja)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v2i3.106

Abstract

The community service program to assist the Small Micro Medium Enterprise in Tambakan Village, Blitar Regency East Java, has been done. The program's purpose was to improve the productivity of Taro chips as the prime product of Berkah Mulya Small Micro Medium Enterprise by introducing the appropriate technology to the taro chips making process. Currently, taro chips are produced manually. People did all the steps from cutting, frying, oil separating, and packaging by hand. It was time-consuming. The products sometimes were not uniform in thickness beside the oil content was relatively high, so the product was easy to be rancid. We introduced the cutting machine and the spinner to improve Taro Chips production's quality and quantity in this program. The methods used in this program started with a field survey, observation, socialization, the introduction of the appropriate technology (cutting and spinner machine), workshop and training, and evaluation. By applying the technology, the productivity increased from 5 kg/ day become 25 kg/day. The product's quality also becomes uniform in thickness, and the expiration date becomes longer
Economic improvement by Processing Tomato into Dried Tomato in Giripurno Village, Batu City Jariyah; Suprianti, Lilik; Pudji W, Endang; Rizal, Reda
International Journal Of Community Service Vol. 2 No. 4 (2022): November 2022 (Indonesia - Malaysia)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v2i4.158

Abstract

Tomato is one of the potential agricultural products in Giripurno village, Batu City. Tomato has a delicious taste and good nutrition for health. The production of tomatoes in Batu city reach 11.750 ton in a year. However, the price of tomatoes fluctuates depending on the season. The farmers who are the tomato producers are at risk of being lost. Therefore, innovation is necessary to produce tomatoes to become one long-lasting product that can increase its value. This community service program is intended to increase the value of tomatoes by producing sweet-dried tomatoes in Giripurno Village, Batu city. The program started with an introduction to the Giripurno authorization, surveyed the potential local product, discussed with the local people, solved the problem, socialized the program to the people, trained the local people, and evaluated the program. We also granted the Giripurno authorization for one food dehydrator machine to be used by local people interested in the sweet-dried tomato business. Our program has been done for six months with the result there is an improvement in people's knowledge regarding the usage of tomatoes, the product derived from tomatoes, the way to produce sweet-dried tomatoes, and the business prospect of sweet-dried tomatoes. People also know using an appropriate technology food dehydrator to improve the sweet-dried tomato product.
Business Feasibility Observation of Sweet Dried Tomato Product By SWOT Analysis at Giripurno Village, Batu City Suprianti, Lilik; Jariyah, Jariyah; Pudji W, Endang; Rizal, Reda
International Journal Of Community Service Vol. 3 No. 2 (2023): May 2023 (Indonesia - Malaysia )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v3i2.179

Abstract

Tomato is one agricultural commodity from Batu City which is soabundant in number. Although the number of products is relativelyhigh, the benefit earned by tomato farmers is still uncertain due to pricefluctuation. The other problem is the characteristic of the tomato thateasy to get rotten. This condition increases the risk of farmers to getloss. One alternative solution to minimize the risk is processing thetomato as a sweet-dried tomato. Conversely, The sweet dried tomatoproduct is still less popular than the fruit cracker in Batu City. Throughthe community service program, we help local people to makeStrengths, Weaknesses, Opportunities, and Threats (SWOT analysis) tosee the prospect of sweet-dried tomatoes. We also recommended somestrategies for developing the sweet-dried tomatoes business to thevillage authority.
Isolasi Selulosa dari Tongkol Jagung melalui Delignifikasi Ultrasonik Mustofa, Arya; Susilowati, Fifit; Suprianti, Lilik; Billah, Mu’tasim
BRILIANT: Jurnal Riset dan Konseptual Vol 10 No 3 (2025): Volume 10 Nomor 3, Agustus 2025
Publisher : Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/briliant.v10i3.2029

Abstract

Corncob was chosen as a raw material due to its high lignocellulose content, including 36.4% cellulose. The delignification process was performed using alkaline treatment with NaOH, enhanced by ultrasonik irradiation, creating cavitation that helps break lignin bonds, shortens processing time, and increases cellulose yield. The ultrasonic assistance aims to provide an optimal solution for lignin processing. Variables tested included ultrasonic power (80-120 watts) and delignification time (50-70 minutes). The study results indicated that both ultrasonic power and duration influenced cellulose content, with the highest yield of 66.08% achieved at 110 watts and 60 minutes. FTIR analysis showed a reduction in peak intensity, indicating lignin reduction, while SEM analysis confirmed significant surface morphology changes after delignification. In conclusion, the ultrasonic delignification method proved effective in separating cellulose from corncob, yielding better results and more efficient processing times, demonstrating the potential of ultrasonic technology in the biomass processing industry for more environmentally friendly and energy-efficient cellulose production. Further studies are recommended to optimize process conditions and evaluate industrial-scale applications.
PENGEMBANGAN USAHA PENJAHIT RUMAHAN DI DESA BACEM KABUPATEN BLITAR MELALUI MANAJEMEN PRODUKSI, KEUANGAN DAN PEMASARAN Ayuswantana, Alfian Chandra; Suprianti, Lilik; Perwitasari, Rida; Pradhani, Fastha Aulia
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1878

Abstract

Micro, Small, and Medium Enterprises (MSMEs)  are important for economic development for several reasons including being the leading employer and contributing to the growth of villages and towns. However many MSMEs are hard to grow due to limited capital, skills, and lack of support. This community service project was done together with Hani Jahit, a home industry of clothes production located in the village of Bacem, Blitar Regency. Hani Jahit faces capital limitations where the sewing machine in use is no longer suitable. There is no order in the production area and there is a failure in the management in functioning the business. Also, there is no record of income and expenses. The main objective of this community service program was to make a positive contribution to the productivity of the partner business with the view of improving its growth and development. The strategies used were to survey the partner and offer training and support in production, financial, and marketing. In addition, the team of community services offered a new sewing machine of better quality than the previous one, rearranged the place of production, and placed a business sign. By so doing, through this community service undertaking, Hani Jahit increased production by twofold. The fact is this outcome proves that the interventions used by the Abdimas team helped to promote business growth.
Understanding the production and reduction of barium sulfate crystals through the use of additives and a controlled stirring rate Karaman, N.; Maulida, R. S.; Fariana, N.; Bayuseno, A. P.; Suprianti, Lilik
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 10 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i10.7022

Abstract

Barium sulfate crystals are minerals responsible for scaling in piping systems. Controlling the growth of these crystals can use additives (FeCl2 and SrCl2) and varying agitation speeds. The research was to optimize the impact of additives and agitation speed on the results of crystal form using RSM through Minitab 19 with Box-Behnken Design. The optimum conditions using additive FeCl2 at a concentration of 25 ppm, a stirring speed of 120 rpm for 30 minutes, and a coefficient of determination (R2) of 90.995 provided 0.4485 gr of barium sulfate crystals. The optimum conditions, however, used SrCl2 additives at a concentration of 20.2049 ppm and a stirring speed of 459.394 rpm for 30 minutes, yielding 0.4345 g of barium sulfates with a coefficient of determination (R2) of 91.41%. The results of crystallizing barium sulfate without additives appear to be superior to those obtained with additives in terms of production. In contrast, additives of FeCl2 and SrCl2 can inhibit barium sulfate formation, resulting in a reduction in crystal mass
PENGARUH WAKTU FERMENTASI TERHADAP KANDUNGAN NITROGEN, FOSFAT, DAN KALIUM PADA PUPUK ORGANIK DARI LIMBAH BAGLOG JAMUR TIRAM PUTIH DAN GUANO Nufus, Wahyu Qur'ani; Nuraini, Adila Silmi; Suprianti, Lilik; Perwitasari, Dyah Suci; Wahyudi, Bambang
BRILIANT: Jurnal Riset dan Konseptual Vol 10 No 4 (2025): Volume 10 Nomor 4, November 2025
Publisher : Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/briliant.v10i4.1997

Abstract

This study aims to evaluate the fermentation process of white oyster mushroom baglog waste and bat guano as materials for producing multi-nutrient fertilizer, and to determine the optimal fermentation time that yields the highest levels of nitrogen, phosphate, and potassium by the 2019 Ministry of Agriculture standards. An anaerobic fermentation process was employed using white oyster mushroom baglog waste and bat guano as the primary materials, supplemented with an EM-4 bioactivator to accelerate decomposition. Fermentation was conducted over 20 days and was checked every 4 days. The research results indicate that fermentation time influences the nutrient content of the produced fertilizer. The highest nitrogen content of 2.81% was achieved on the 16th day of fermentation, while the highest phosphate content of 2.28% was recorded on the 8th day of fermentation. The highest potassium content of 3.59% was reached on the 16th day of fermentation. Based on these findings, a fermentation period of 16 days provided optimal results for nitrogen and potassium content, whereas an 8-day fermentation period yielded optimal results for phosphate content.
PENINGKATAN PRODUKTIFITAS UMKM PO ARF DENGAN PENERAPAN TEKNOLOGI DAN MANAJEMEN PRODUKSI Lilik Suprianti; Hervina Puspitosari; Rida Perwitasari
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.26650

Abstract

Abstrak: Usaha Mikro, Kecil, dan Menengah (UMKM) sering menghadapi tantangan dalam pengembangannya karena kurangnya kapabilitas manajerial usaha serta keterbatasan akses modal. PO ARF, sebuah UMKM di Surabaya dengan usaha bawang merah goreng tidak mengalami peningkatan aset maupun pendapatan walaupun telah menjalankan usaha lebih dari lima tahun. Kurangnya manajemen dalam menjalankan usaha, seperti proses produksi tidak teratur serta peralatan produksi yang serba manual menjadi faktor penghambat perkembangannya. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan produktivitas usaha bawang goreng PO ARF melalui peningkatan keterampilan mitra dalam manajemen produksi, khususnya produk makanan serta kemampuan menggunakan teknologi untuk meningkatkan produktivitas. Metode yang dilakukan diantaranya adalah pelatihan, pendampingan, dan transfer teknologi. Mitra kegiatan adalah UMKM PO ARF yang berlokasi di Medokan Ayu, Surabaya. Evaluasi dilakukan dengan menganalisis perubahan pada area produksi dan proses produksi sebelum dan sesudah kegiatan berlangsung. Keberhasilan program diukur melalui peningkatan wawasan dan pengetahuan mitra tentang manajemen produk pangan, kapasitas produksi dan penambahan aset yang dimiliki oleh mitra sebagai hasil dari pelatihan dan implementasi teknologi yang diberikan.Program pengabdian masyarakat ini berhasil meningkatkan kapasitas produksi sampai 300%, kualitas produk 80%, peningkaatn skill manajemen produksi mitra 40% ketrampilan penggunaan teknologi produksi sebesar 80%.Abstract: Micro, Small and Medium Enterprises (MSMEs) often face challenges in their development due to a lack of business managerial capabilities and limited access to capital. PO ARF, an MSME in Surabaya with a fried shallot business has not experienced an increase in assets or revenue despite running the business for more than five years. Lack of management in running the business, such as irregular production processes and manual production equipment are factors that hinder its development. This community service activity aims to increase the productivity of PO ARF's fried shallot business through improving partner skills in production management, especially food products and the ability to use technology to increase productivity. The methods include training, mentoring, and technology transfer. The activity partner is PO ARF MSME located in Medokan Ayu, Surabaya. The evaluation was carried out by analyzing changes in the production area and production process before and after the activity took place. The success of the program was measured through an increase in partners' insights and knowledge about food product management, production capacity and additional assets owned by partners as a result of the training and implementation of the technology provided.This community service program succeeded in increasing production capacity by 300%, product quality by 80%, improving partners' production management skills by 40%.
Co-Authors A.P. Bayuseno Aditya Irfansyah Alfian Chandra Ayuswantana Astuti, Dwi Hery Ayuswantana, Alfian Chandra Bambang Wahyudi Bayuseno, A. P. Billah, Mu’tasim Caecilia Pujiastuti Chandra Ayuswantana, Alfian Delfian Lutfiananda Dyah Suci Perwitasari, Dyah Suci Ellyn Evina Ellys Simanjuntak Erliyanti, Nove Kartika Fachrul Nurcholis Fariana, N. Hendi Giritama Wibowo Hervina Puspitosari Hervina Puspitosari Hervina Puspitosari, Hervina Ira Rahmawati ISNI UTAMI J. Jamari Jariyah Jariyah Jariyah Karaman, N. Ketut Sumada Ketut Sumada Caecillia Pujiastuti Khafid Ubay Ilyas Maulida, R. S. Mustofa, Arya Noni Aulia Novananda, Ajie Nove Kartika Erliyanti Novel Karaman Nufus, Wahyu Qur'ani Nuraini, Adila Silmi Perwitasari, Rida Pingky Fantika Wulandari Pradhani, Fastha Aulia Pudji W, Endang Pujiastuti, Caecilia Reda Rizal Rida Perwita Sari Rida Perwitasari SANI SANI Sukamto Suprihatin Suprihatin Suprihatin Suprihatin Susilowati, Fifit Trianna, Nurul Widji Ubaidillah Aqil Vica Brilliany Sanjaya