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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Techno.Com: Jurnal Teknologi Informasi Jurnal Keteknikan Pertanian Tropis dan Biosistem Tropical Animal Science Journal Agroindustrial Technology Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pijar MIPA ETAM: Jurnal Pengabdian kepada Masyarakat Jurnal Agroindustri Pangan TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Journal of Systems Engineering and Management
Aditya Wahyu Nugraha
Program Studi Teknologi Industri Pertanian, Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Mechanical Engineering Physics Social Sciences Other

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PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati, Susilawati; Nurainy, Fibra; Nugraha, Aditya Wahyu
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.599 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . further tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall  of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keywords : goat milk, ice cream, purple sweet potato
ANALISIS MATERIAL, ENERGI DAN TOKSISITAS (MET) PADA INDUSTRI PENYAMAKAN KULIT UNTUK IDENTIFIKASI STRATEGI PRODUKSI BERSIH Aditya Wahyu Nugraha, Ono Suparno, dan Nastiti Siswi Indrasti
Jurnal Teknologi Industri Pertanian Vol. 28 No. 1 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Leather industry is known as industry that unfriendly to the environtment, since it produces a lot of wastes in its processes.  The objectives of this study were to analyze material, energy and toxicity (MET) and to identify cleaner production strategies which can be applied in leather tannery. This study was survey research.  The method used were purposive sampling, MET matrix, wastewater analysis, literature review, dan expert discussion. The study showed some chemical materials which used in processing were irritant, corrosive, and carcinogenic; wastewater of 29.5 m3and solid wastes of 1,749.14 kg. Hazardous pollutans in the waste water and solid wastes were sulfide, ammonia, and chrome.  Ammonia-N produced in deliming and bating process was 4,701.48 mg/L. Cr6+produced in the retanning, dyeing and fatliquoring processes was 2.09 mg/L. Sulfide produced in liming process was 646.4 mg/L. Setting out was the highest step to consumed energy, namely 336.37 kWh from 632.08 kWh of total energy consumed. The result of identification showed there were some cleaner production strategies which could be applied in the leather processing. The priority strategies which could be applied were water control and water reuse.Key words: cleaner production, MET, toxicity, wastes
ANALISIS POTENSI JEJAK KARBON LIMBAH CAIR DAN LISTRIK PADA PROSES PENYAMAKAN KULIT Aditya Wahyu Nugraha; Ono Suparno; Nastiti Siswi Indrasti
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.256

Abstract

Leather is a product obtained from the conversion process of raw skin/hide into leather. The process generate a number of wastes with a high pollutant content, especially waste water. The waste contributes to the formation of carbon emission. Awareness on environmental sustainability also requires the industry to improve its production system to make it more eco-friendly. Improvements will increase production and the industry reputation. Before making improvements to the production system, it is necessary to carry out an analysis related to the carbon emissions produced in producing a product. The objectives of this study were to calculate carbon emission (carbon footprint) that generates in the leather tannery process and to give alternative strategy for the environmental improvement. The research used primary data and secondary data. This research was carried out with the processes identification, carbon emission sources identification, an analysis of the carbon emission potential amount, and a study of strategies to minimize carbon formation in the tannery. The results of the analysis showed that electricity and wastewater were sources of carbon in the production process of leather. The total of carbon emission formed in the leather tanning process was 1,692.17 kg CO2 eq per batch, where wastewater contributed more than electricity. Further analysis showed that 1 m2 of leather produced 8.08 kg CO2 eq of carbon. The strategies that can be taken to reduce carbon emissions are engineering processes, material substitution, and using eco-friendly materials. Keywords: carbon footprint, leather, tannery
POTENSI PENGGUNAAN PARTIKEL NANOSILIKA DARI ABU SEKAM PADI SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN BETON (MINI REVIEW) Aditya Wahyu Nugraha
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5111

Abstract

In the current era, the increase in infrastructure development correlate with the increased use of concrete. This is because currently, many buildings used concrete. However, concrete is prone to damage due to incomplete processes, for example cracking. Based on several studies that have been reviewed, these problems can be minimized by using silica, both micro, and nano sizes. In general, the silica used comes from quartz sand in the concrete mixture that has been studied. On the one hand, the use of silica is beneficial in the manufacture of concrete, but on the other hand it has a negative impact on the environment. If this is not done prevention, the environment will be more damaged. Therefore, this article looks at the potential of silica from rice husk ash and looks    at    the    characteristics    of    concrete    with     silica     addition     from     quartz     sand.
PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati Susilawati; Fibra Nurainy; Aditya Wahyu Nugraha
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

Abstract

Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . furtehre tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall  of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keyword : goat milk, ice cream, purple sweet potato
Free Ammonia Deliming: Effect of Tartaric Acid Addition as a Deliming Agent on The Quality of Wet Blue and Wastewater A. W. Nugraha; O. Suparno; N. S. Indrasti; Hoerudin Hoerudin
Tropical Animal Science Journal Vol. 43 No. 2 (2020): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.279 KB) | DOI: 10.5398/tasj.2020.43.2.176

Abstract

The objective of this study was to evaluate the pelt and wastewater characteristics after deliming process in an acid condition by tartaric acid, also wet blue properties that were formed. Various observed variables were the dose of tartaric acid, pelt thickness, calcium content, physical and chemical properties of wet blue, such as tensile strength, tear strength, elongation, shrinkage temperature, and chrome oxide content, as well as the pollutants content of wastewater as chemical oxygen demand (COD), biological oxygen demand (BOD), total suspended solid (TSS), and total dissolve solid (TDS). The experiment used a completely randomized design with a factorial arrangement. The first factor was pH variables consisted of 3 levels, i.e., 4, 5, and 6 in the final deliming solution. The second factor was the deliming time consisted of 3 levels, i.e., 45 min, 60 min, and 75 min. Data were analyzed using Analysis of Variance (ANOVA) and then Duncan’s Multiple Range Test (DMRT). The results showed that deliming for 60 min and the pH of 5 at the end of the solution was the best treatment to remove calcium content in the pelt and reduce the thickness of pelt. It did not affect the physical and chemical quality, such as tensile strength, tear strength, elongation at break, and shrinkage temperature of the wet blue produced. Also, the quality of wastewater produced was better than the use of ammonium sulfate as a deliming agent. It can be concluded that the use of tartaric acid as pH regulator of deliming stage at pH 5 for 60 min can be used as an alternative deliming agent to substitute ammonium sulfate.
The Properties of Wet Blue Added Crude Enzyme from Rhizopus oligosporus in the Acid Bating Process A. W. Nugraha; O. Suparno; N. S. Indrasti; Hoerudin
Tropical Animal Science Journal Vol. 45 No. 1 (2022): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2022.45.1.104

Abstract

Bating is one of the processes in leather production. This process is generally performed under slightly alkaline conditions, but it can also be done under acidic conditions. Rhizopus oligosporus is categorized as a microorganism that can synthesize acidic enzymes optimally in acidic conditions. This study aimed to evaluate the effect of the bating process using acid protease from R. oligosporus on the leather qualities tanned by chromium sulfate. The study used a completely randomized design where crude enzyme activity (0, 2.5, 5, 7.5, and 10 U mL-1) was a single treatment as an experimental design. Data were analyzed using ANOVA and furtherly tested using Duncan. The results show that the protease synthesized from R. oligosporus is potential to be used as a bating agent. The treatment with 2.5 U mL-1 activity was the best treatment in this study to improve leather (wet blue) properties like shrinkage temperature, ash content, and chrome oxide content. The quality of wet blue produced was better than that produced with conventional treatments. It can be concluded that the enzyme activity of 2.5 U mL-1 could be used as a bating-agent alternative in the acid bating stage.
PELATIHAN SISTEM PEMBELAJARAN JARAK JAUH (PJJ) MENGGUNAKAN GOOGLE CLASSROOM PADA GURU SMAN 1 TANJUNG SARI, LAMPUNG SELATAN Putra, Endo Pebri Dani; Lisdayana, Nurmalisa; Nugraha, Aditya Wahyu; Maslami, Vebera; Praseptiawan, Mugi
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 3 No 1 (2023): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v3i1.915

Abstract

Google Classroom is a new platform, so there needs to be training for institutions or institutions that are new to using this platform. SMAN 1 Tanjung Sari is one of the schools that requires training in using google classroom to run the online learning process. The purpose of this training is to improve the knowledge and skills of teachers and students in conducting online learning using the google classroom platform. Learning system training through Google Classroom is carried out by conducting surveys first and preparing questionnaires before and after the training. The results of the training implementation increased participants' knowledge and skills in using google classroom from before the training, which was 0% to 100%, and increased participants' knowledge of using the google classroom platform from 20% to 100%. Therefore, it can be concluded that online learning training using google classroom is very important to do in increasing knowledge and skills so that the learning objectives of the school or institution are achieved.
The Application of Collagen Extract for Collagen Drink: A Review Afifah, Amalia; Wahyu Nugraha , Aditya; Putri Larassati, Dyah
Jurnal Agroindustri Pangan Vol 2 No 2 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v2i2.543

Abstract

Kerutan merupakan salah satu tanda penuaan dini yang terjadi pada kulit. Hal tersebut disebabkan oleh menurunnya kandungan kolagen yang terdapat pada kulit.. Kolagen merupakan dasar dari jaringan ikat dan mengikat sel-sel dalam jaringan serta membentuk kerangka tubuh. Kolagen berpotensi untuk dijadikan berbagai jenis porduk. Banyak produk makanan, minuman, farmasi dan kosmetik memanfaatkan kolagen karena aktivitasnya yang dapat mencegah proses penuaan. Serat kolagen terdiri dari tiga rantai polipeptida yang saling berhubungan, masing-masing tersusun dalam struktur khusus triple helix. Kolagen adalah protein berserat dengan unit yang selalu berulang yakni glisin, prolin, dan hidroksiprolin. Serat kolagen dihubungkan dengan ikatan hidrogen. Minuman fungsional yang mengandung kolagen dapat mengurangi kekeringan kulit, mengurangi keriput, meningkatkan kepadatan kolagen dan kekuatan kulit yang signifikan. Minuman kolagen dapat menghambat penuaan dengan menghambat reactive oxygen species (ROS) dan memfasilitasi pembentukan ECM, meningkatkan aktivitas mitokondria dan meningkatkan ekspresi gen untuk memperbanyak protein, memperbaiki ketidakcocokan DNA (MMR) dan perbaikan eksisi dasar (BER).
Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting Muliawati, Tri Hadiah; Yunanto, Andhik Ampuh; Pratama, Borneo Satria; Nugraha, Aditya Wahyu; Subara, Deni; Afifah, Amalia; Sariati, Sariati
Techno.Com Vol. 23 No. 3 (2024): Agustus 2024
Publisher : LPPM Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/tc.v23i3.11038

Abstract

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics.   Keywords: salted egg, organoleptic, decision-making, AHP, SAW
Co-Authors Afifah, Amalia Agus Setiyono Andhik Ampuh Yunanto Ayu Rahayu Saraswati Azhary Noersidiq Ba'adilla, Syukma Dani Putra, Endo Pebri Devita, Wilda Harlia Elsa Windiastuti Endo Pebri Dani Putra Fahrullah Fahrullah Fibra Nurainy Hoerudin Hoerudin Hoerudin Jatmiko Eko Witoyo Kustiariyah Tarman Laksono, Untung Trimo Larassati, Dyah Putri Liesbetini Haditjaroko Lisdayana, Nurmalisa Mahendra, Khoiri N. S. Indrasti N. S. Indrasti Nastiti Siswi Indrasti Nurbaiti O. Suparno O. Suparno Ono Suparno Pangestuti, Martasari Beti Praseptiawan, Mugi Pratama, Borneo Satria Putri Larassati, Dyah Sariati Sariati, Sariati Subara, Deni Susilawati Susilawati Susilawati, Susilawati Tri Hadiah Muliawati, Tri Hadiah Ulfah Izdihar Utami, Wirawati Chandra Vebera Maslami Wulandari, Annisa Dwi Wulandari, Anting Yunira, Eka Nur'azmi