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All Journal Reaktor International Journal of Renewable Energy Development JMM (Jurnal Masyarakat Mandiri) AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar ASEAN Journal of Chemical Engineering Food ScienTech Journal Jurnal Pengabdian Masyarakat Khatulistiwa REACTOR : Journal of Research On Chemistry And Engineering Dedikasi: Jurnal Pengabdian kepada Masyarakat Journal of Industrial Community Empowerment International Journal of Renewable Energy Development Journal of Clean Technology Advance Sustainable Science, Engineering and Technology (ASSET) Jurnal Abdimas Sainteknol : Jurnal Sains dan Teknologi
Bahlawan, Zuhriyan Ash Shiddieqy
Department Of Chemical Engineering, Faculty Of Engineering, Universitas Negeri Semarang, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Energy Efficiency in Palm-Based Food Production Processes in margarine industry through the Utilization of Palm Fiber as Solid Biomass in Boiler Systems: A Comprehensive Review Zain, Faatin Nisriinaa; Pratiwi, Kharisma Ardhani Nur; Muna, Mochammad Choiril; Zuhriyan Ash Shiddieqy Bahlawan
Journal of Clean Technology Vol. 2 No. 2 (2025): August 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/joct.v2i2.28943

Abstract

The increasing demand for margarine, especially in palm oil producing countries like Indonesia, raises concerns about energy consumption and environmental sustainability. This review discusses the potential of palm fiber, a lignocellulosic byproduct of crude palm oil extraction, as a solid biomass fuel to improve energy efficiency in margarine processing industries. A systematic literature review was conducted by analyzing more than sixty peer reviewed journal articles, technical reports, and case studies to evaluate the feasibility and impact of palm fiber utilization. Based on various studies, palm fiber contains 47.9 percent cellulose, has a calorific value of 17.2 megajoules per kilogram, and shows low ash and moisture content, making it suitable for combustion in industrial boilers. Emission data indicate reductions in carbon dioxide, nitrogen oxides, and sulfur oxides compared to fossil fuels, with potential greenhouse gas savings of 0.098 tons of carbon dioxide per gigajoule and sulfur oxide reductions of up to ninety percent. Economically, palm fiber offers cost savings of up to forty percent, with a levelized cost of energy around six United States dollars per gigajoule and a payback period of less than five years. The application of drying and co firing technologies, supported by policy incentives such as Indonesia’s capital expenditure assistance, could enhance adoption. Research gaps remain in terms of long term boiler corrosion and industrial scale briquetting. Overall, palm fiber supports circular economy practices and aligns with SDG 7, 12, and 13, contributing to cleaner energy transitions in palm oil based food production systems.
Implementasi Digital Marketing dalam Meningkatkan Strategi Pemasaran Produk UMKM di Kelurahan Mangunharjo Kota Semarang Bahlawan, Zuhriyan Ash Shiddieqy; Megawati; Triwibowo, Bayu; Prasetiawan, Haniif; Prasojo, Dwi; Amrullah, Fauzan; Mayasari, Dyta Silvia
Journal of Industrial Community Empowerment Vol. 2 No. 2 (2023)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v2i2.210

Abstract

Micro, Small and Medium Enterprises (MSMEs) in Indonesia are the largest business units that support the country's economy. In Mangunharjo District, Tugu District, Semarang City, there are several groups of MSMEs which are mainly engaged in the food processing industry. However, MSME owners face various challenges, such as a lack of marketing methods. As a result, many MSMEs only produce food products when there is an order and rely on consignment at the nearest shop for a limited period of time. This problem requires a solution that can overcome the concerns of MSME owners, one of which is by changing marketing methods. Currently, MSMEs in the regions only rely on traditional marketing methods. By holding training activities for the public about the benefits of digital marketing, it is hoped that MSME owners can change their perspective and adopt more modern marketing methods. Through evaluations carried out after training, the MSME group has started to utilize digital platforms to market their products. The results show that MSMEs are starting to get used to digital marketing to increase sales value.
Peningkatan Kandungan Nutrisi dan Mutu Biskuit Berbasis Tepung Sorgum Melalui Modifikasi Perendaman dan Fortifikasi Tepung Kedelai Bahlawan, Zuhriyan Ash Shiddieqy; Megawati, Megawati; Damayanti, Astrilia; Abdurrafi, Faishol; Hutomo , Gayuh Aditya
REACTOR: Journal of Research on Chemistry and Engineering Vol. 6 No. 1 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.183

Abstract

Biscuits are a popular snack due to their practicality, affordability, and potential as a high-nutrition food. However, biscuit production in Indonesia still depends on imported wheat flour, which poses challenges, especially for people with gluten intolerance or wheat allergies. Therefore, the development of local flour alternatives is essential to support food diversification and reduce wheat dependence. Sorghum (Sorghum bicolor (L.) Moench) is a potential local cereal with high carbohydrates and gluten-free properties but contains tannins that can reduce nutritional quality. This study aimed to evaluate the effect of NaOH soaking on reducing tannin content in sorghum flour and its application in biscuit production with soybean flour fortification as a protein source. Sorghum was soaked in NaOH solution (0.1–0.3%) at 30–50°C. Biscuits were formulated with soybean flour substitution levels of 0–50%. The biscuits were analyzed for proximate composition, tannin content, and sensory properties. Data were analyzed using ANOVA test. Results showed that NaOH soaking reduced tannin content up to 72.455 ppm. Soybean flour substitution significantly affected protein, fat, and carbohydrate content (p < 0.05) but not crude fiber. The highest protein content (8.03%) was found in biscuits with 50% soybean flour, while the highest carbohydrate content (64.40%) was in biscuits without soybean flour. Sensory analysis showed no significant difference between biscuit variants (p > 0.05). This study demonstrates the potential of NaOH-modified sorghum flour combined with soybean flour fortification for producing high-nutrition biscuits and supporting local flour diversification in Indonesia.
Bioethanol Production from Rice Straw through Utilization of Agrobiomass Waste in Central Java Towards Clean Energy: a Review Nabil, Nisrina Hasna’; Handoko, Pratama Senapati Bagus; Destantri, Fitri Wahyuningtyas; Syahputra, Adhika Bintang; Bahlawan, Zuhriyan Ash Shiddieqy
Journal of Clean Technology Vol. 1 No. 1 (2024): February 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/joct.v1i1.1656

Abstract

Bioethanol is an alternative energy to replace fossil fuels from plants. Central Java is the second largest rice producer in the world in Indonesia, with the potential of rice straw waste which can be optimized into bioethanol. Rice straw contains abundant cellulose reaching 32-47%, hemicellulose reaching 19-27%, and lignin reaching 5-24%. Methods for making bioethanol from rice straw include pretreatment, hydrolysis, fermentation, and distillation. Lignin inhibits acid penetration before hydrolysis and microbial growth during fermentation, so it needs to be eliminated using alkaline pretreatment. Glucose production from alkali-pretreated rice straw can be hydrolyzed using chemical or enzymatic catalysts. Acid hydrolysis method using dilute H2SO4 with consideration of a shorter operating time. In addition, the price of enzymes is very high, and the operating time is very long, which will reduce product effectiveness. The acid hydrolysis method using 2% H2SO4 takes 30 minutes at 150 oC, which can produce a yield of 16%. Production of bioethanol from rice straw using separate hydrolysis and fermentation (SHF) methods. Saccharomyces cerevisiae, with a 24-hour fermentation time, produced a yield of 80.9% and a productivity of 0.172 g/L h. Distillation is used to remove impurities from liquids that have been polluted with rice straw-derived solutes with various boiling points. Vacuum distillation can produce a yield of 40% purity. Utilization of rice straw into bioethanol can reduce environmental pollution so that it supports clean energy.
Zero Waste Education Organic Waste Treatment for Students of SD N Petompon 3 Irene Nindita Pradnya; Maulida Zakia; Zuhriyan Ash Shiddieqy Bahlawan; Kakalia Putri Auralita; Achmad Wikandaru; Daffa Nur Muhammad
Journal of Clean Technology Vol. 1 No. 2 (2024): August 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/joct.v1i2.13016

Abstract

Improper waste management at SDN Petompon 3 Semarang has led to inadequate sanitation and a lack of environmental awareness among students. This community service initiative aimed to address these issues by educating 5th and 6th-grade students on organic waste processing through the utilization of Black Soldier Fly (BSF) larvae. The program introduced a hands-on approach where students learned to sort, manage, and convert organic waste into value-added products such as animal feed and organic fertilizer. Additionally, the program incorporated entrepreneurship training, equipping students with basic skills in packaging, branding, and marketing to promote sustainable small-scale enterprises. The activities included stakeholder coordination, infrastructure preparation, environmental education, and product processing workshops. Results showed improved student participation, increased environmental knowledge, and measurable growth in maggot biomass and waste decomposition rates over 30 days. This integrated program not only enhanced environmental cleanliness at the school but also fostered early environmental stewardship and entrepreneurial skills among students, contributing to sustainable waste management and community empowerment.
Hidrolisis Limbah Kulit Pisang (Musa acuminata) Menggunakan Katalis Asam untuk Produksi Bioetanol Bahlawan, Zuhriyan Ash shiddieqy; Megawati, Megawati; Triwibowo, Bayu; Pratama, Alfiansyah Aji; Pradiza, Zefanya; Septiamurti , Anggun
REACTOR: Journal of Research on Chemistry and Engineering Vol. 3 No. 1 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Banana is one of the fruits that can thrive in Indonesia. This plant is often found in tropical soils with slightly moist soil conditions. However, banana peels are underutilized and are only disposed of as agricultural waste. On the other hand, the carbohydrate content of banana peels is still quite high, reaching 12.2% so it can be used as raw material for making bioethanol. Carbohydrates in the substrate cannot be directly converted into bioethanol but need to be pretreated first to break down polysaccharides into monosaccharides. In this research, the pretreatment process of carbohydrate hydrolysis from banana peels into reducing sugars is studied. From the studies, the reducing sugar concentration was obtained with banana peels substrate concentration of 20 g/L, 5 M of sulfuric acid concentration, and an optimum hydrolysis time of 70 minutes with the obtained reducing sugar reach 16.82 g/L. Reducing sugar can be converted into bioethanol by fermentation process with S. cerevisiae yeast. It is hoped that these studies can provide an initial impact on the development of alternative energy based on biomass and utilization of banana peel waste.
Penerapan Mesin Spinner Peniris Minyak dan Perbaikan Kemasan Produk pada UMKM Keripik di Desa Kemetul, Kecamatan Susukan, Kabupaten Semarang Kusumaningtyas, Ratna Dewi; Prasetiawan, Haniif; Bahlawan, Zuhriyan Ash Shiddieqy; Widyastuti, Catur Rini; Imani, Nadya Alfa Cahaya; Rachmadi, Moch Faizal; Jannah, Reni Ainun; Ichwan, Rizky; S., Syifa Azzahra Putri
Jurnal Abdimas Vol. 29 No. 2 (2025): December 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/abdimas.v29i2.36448

Abstract

Desa Kemetul, Kecamatan Susukan is one of 208 villages developed into tourist villages in Kabupaten Semarang. Desa Kemetul is an area rich in agricultural products. Cassava and taro crops in this village are often processed into chips and serve as a source of income for residents. Common problems that often arise with chip products are the remaining oil content in the chips after frying and inappropriate product packaging. Thus, it reduces the quality and shelf life of the chip product. This Community Service activity focused on improving the chip production process at the Jago MSME in Desa Kemetul. The activity began with discussions and coordination with the local government and Jago MSME owner as partner. The activities included the implementation of an oil spinner machine and improved packaging with a portable sealer and silica gel. The application of appropriate technology can improve the chips quality and shelf life of products. It as well increases production capacity, profit potential, and support the development of Desa Kemetul as a tourist village.
OPTIMALISASI UMUR SIMPAN KERIPIK CARICA PRODUKSI UMKM SEJAHTERA ABADI MENGGUNAKAN FOOD DEHYDRATOR Permanadewi, Indrasukma; Megawati, Megawati; Prasetiawan, Haniif; Kurniadi, Ninda; Bahlawan, Zuhriyan Ash Shiddieqy
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 1 (2026): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i1.36765

Abstract

Abstrak: UMKM Sejahtera Abadi di Kabupaten Wonosobo menghadapi masalah rendahnya umur simpan keripik carica, hanya 1–2 bulan, akibat kadar air tinggi dari proses pengeringan konvensional. Kegiatan pengabdian ini bertujuan meningkatkan hardskill mitra untuk memperpanjang umur simpan dan efisiensi produksi melalui penerapan teknologi food dehydrator. Metode yang digunakan meliputi sosialisasi, pelatihan, dan pendampingan kepada delapan tenaga kerja mitra, disertai evaluasi melalui wawancara dan observasi. Hasil menunjukkan peningkatan keterampilan teknis mitra rata-rata sebesar 52% dalam pengoperasian alat, pengontrolan kadar air, dan manajemen produksi. Penerapan food dehydrator berhasil menurunkan kadar air dari 6–8% menjadi 4,2% yang dapat memperpanjang umur simpan menjadi 5–6 bulan. Teknologi ini tidak hanya meningkatkan kualitas dan keawetan produk, tetapi juga mendorong peningkatan nilai ekonomi dan keberlanjutan usaha UMKM.Abstract: The Sejahtera Abadi MSME in Wonosobo Regency faces the problem of a short shelf life of carica chips, only 1–2 months, due to the high water content from the conventional drying process. This community service activity aims to improve partners' hard skills to extend shelf life and production efficiency through the application of food dehydrator technology. The methods used include socialization, training, and mentoring for eight partner workers, accompanied by evaluation through interviews and observations. The results show an average increase in partners' technical skills of 52% in equipment operation, water content control, and production management. The application of the food dehydrator successfully reduced the water content from 6–8% to 4.2%, which can extend the shelf life to 5–6 months. This technology not only improves product quality and durability, but also encourages increased economic value and sustainability of MSME businesses.
Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt Astrilia Damayanti; Zuhriyan Ash Shiddieqy Bahlawan; Ima Winaningsih; Fitri Nur Kayati; Yessy Anna Pratiwi; Kakalia Putri Auralita; Anggun Enjelita; Calista Arsanti Ramadhani; Harsya Grezdipa Pratama; Ayasha Maharani; Muhammad Fadhlan Dzikri
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.35989

Abstract

Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical characteristics of yogurt. Yogurt was prepared with Ketapang seed milk at 0%, 10%, 15%, and 20% (v/v) and starter culture at 5%, 10%, 15%, and 20% (v/v), then stored at 4 ± 1 °C for 24 h to stabilize the gel structure before analysis. Protein, pH, syneresis, viscosity, and total solids were analyzed using standard methods, with data evaluated by two-way ANOVA and Tukey’s test (p < 0.01). Results showed that fortification significantly improved all parameters: protein increased from 5.67% (control) to 8.54% (20% seeds, 20% starter), total solids rose from 2.71% to 5.59%, viscosity increased nearly four-fold from 40.95 to 164.02 mPa·s, pH declined from 4.41 to 3.80, and syneresis decreased from 0.546 g/g to 0.109 g/g. The synergistic interaction between Ketapang proteins and lactic acid bacteria enhanced the composition, gel structure, and water-holding capacity of yogurt, resulting in firmer, more stable, and nutritionally enriched products. These findings highlight Ketapang seeds as a novel fortification material for the development of high-protein functional dairy products. This research supports Sustainable Development Goals (SDGs 2 and 3) and the national Asta Cita mission by optimizing underutilized local resources to enhance public nutrition.
Effect of Printing Speed on the Properties of 3D Printed Products Using Recycled PET Filament Deni Fajar Fitriyana; Agung Efriyo Hadi; Nugroho Suhodo; Aldias Bahatmaka; Januar Parlaungan Siregar; Tezara Cionita; Zuhriyan Ash Shiddieqy Bahlawan; Achmad Yanuar Maulana
Advance Sustainable Science Engineering and Technology Vol. 8 No. 3 (2026): May - July
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i3.2049

Abstract

Recycled PET has been widely studied for its potential use in 3D printing applications. However, few research has examined how printing speed affects recycled PET filament products' mechanical and physical qualities. This research examines how printing speed influences the physical and mechanical qualities of 3D-printed PET filament goods created from mineral water bottle trash. In this study, filament fabrication is carried out using the homemade pultrusion machine, then the filament is used for 3D printing with variations in printing speed (30, 45, and 60 mm/s). The conducted tests comprise density, tensile, hardness, and compressive testing to examine their physical and mechanical properties. This research found that 45 mm/s printing produced specimens with the maximum density, tensile strength, and hardness. The material reached a density of 0.968 g/cm³, tensile strength of 15.752 N/mm², and hardness of 43.50 Shore D under these circumstances. In contrast, specimens printed at 30 mm/s and 45 mm/s showed the greatest (10.841 N/mm²) and lowest (6.510 N/mm²) compressive strengths. The density, hardness, and tensile strength of 3D-printed specimens improved as the printing speed increased from 30 to 45 mm/s. Printing rates above 45 mm/s reduced specimen density, hardness, and tensile strength. This work promotes sustainable manufacturing by showing that recycled PET filament may be used for 3D printing and how printing speed affects material qualities, thereby promoting sustainable production practices and reduce dependence on virgin materials.
Co-Authors Abdurrafi, Faishol Achmad Wikandaru Achmad Yanuar Maulana Agung Efriyo Hadi Akhmad Sutrisno Aldias Bahatmaka Alfiansyah Aji Pratama Amrullah, Fauzan Anggun Enjelita Anggun Septiamurti Anggun Septiamurti Astrilia Damayanti Ayasha Maharani Ayu Nur Permadhini Bayu Triwibowo Bayu Triwibowo Calista Arsanti Ramadhani Catur Rini Widyastuti Catur Rini Widyastuti, Catur Rini Daffa Nur Muhammad Destantri, Fitri Wahyuningtyas Dewi, Yasinda Verrel Dinara Shinka Dhoni Hartanto Diana, Savira Rahma Dillah, Shohib Qomad Dwi Prasojo Dyta Silvia Mayasari Fahreza Pracenda Felicitia Fandika, Putri Maharani Adinda Fauzan Amrullah Fitri Nur Kayati Fitriyana, Deni Fajar Handoko, Pratama Senapati Bagus Hanif Ardhiansyah Haniif Prasetiawan Harianingsih, Harianingsih Harsya Grezdipa Pratama Hutomo , Gayuh Aditya Hutomo, Gayuh Aditya Ichwan, Rizky Ima Winaningsih Imani, Nadya Alfa Cahaya Imanullah, Kautsar Taqi Indrasukma Permanadewi Irene Nindita Pradnya Irene Nindita Pradnya Jannah, Reni Ainun Januar Parlaungan Siregar Kakalia Putri Auralita Karenina Hakim Khoridatus Sulwa Kristi, Silvia Yolanda Maharani Kusumaningrum Maulida Zakia Mayasari, Dyta Silvia Megawati Megawati - Megawati Megawati Megawati Megawati Megawati Megawati Megawati Megawati Muhammad Fadhlan Dzikri Muna, Mochammad Choiril Nabil, Nisrina Hasna’ Ninda Kurniadi Nugroho Suhodo Nurul Khusna Permanadewi, Indrasukma Pradiza, Zefanya Pradnya, Irene Nindita Pramitha, Deva Aurelya Prasetyo, Ridwan Anung Prasojo, Dwi Pratama, Alfiansyah Aji Pratama, Muhammad Herdi Pratiwi, Kharisma Ardhani Nur Prima Astuti Handayani Rachmadi, Moch Faizal Radenrara Dewi Artanti Putri Radenrara Dewi Artanti Putri Radenrara Dewi Artanti Putri, Radenrara Dewi Artanti Ratna Dewi Kusumaningtyas Ria Wulansarie, Ria S., Syifa Azzahra Putri Sadan, Serlia Fitri Salsabila, Luvena Septiamurti , Anggun Serlia Fitri Sadan Suwandi, Luluk Arvi Cahyaning Syahputra, Adhika Bintang Tezara Cionita Waliyuddin Sammadikun Wara Dyah Pita Rengga Wati, Afifah Sagita Fitria Yessy Anna Pratiwi Zain, Faatin Nisriinaa Zefanya Pradiza