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All Journal Eksergi: Chemical Engineering Journal JURNAL REKAYASA SISTEM INDUSTRI Akrab Juara : Jurnal Ilmu-ilmu Sosial Jurnal Pengabdian kepada Masyarakat Hikmayo: Jurnal Pengabdian Masyarakat JT-IBSI (Jurnal Teknik Ibnu Sina)
Nurlinda Ayu Triwuri
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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PENGOLAHAN BUAH PEDADA MENJADI SIRUP DAN PUPUK ORGANIK DI KAWASAN WISATA CIGIMBAL PARK KABUPATEN CILACAP Nurlinda Ayu Triwuri; Theresia Evila Purwanti Sri Rahayu; Oto Prasadi; Annisa Yuliana Angeline; Nur Indah Wardani; Murni Handayani; Ilma Fadlilah
HIKMAYO: JURNAL PENGABDIAN MASYARAKAT AMAYO Vol. 5 No. 1 (2026): HIKMAYO : Jurnal Pengabdian Masyarakat
Publisher : LPPM Akademi Manajemen Administrasi Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56606/hikmayo.v5i1.379

Abstract

The mangrove forest in Cilacap Regency, Central Java, is located in the Cigimbal Park area of ??Tritih Kulon Village. Mangroves grow in river mouths or estuaries, where organic sediment and mud are collected. One type of mangrove, namely pedada fruit (Sonneratia alba), contains flavonoids, terpenoids, tannins, phenolics, steroids, and other bioactive compounds that function as antioxidants. The implementation method of community service activities consists of socialization and training stages. Based on the content of pedada fruit, pedada fruit processed into syrup also has nutritional content such as 1.20% protein, 0.20% fat, 3.50% carbohydrates, and 55.30% vitamin C. The storage time of pedada syrup at room temperature lasts for 7 days, if at a cold temperature of 4oC lasts for 30 days. In addition, the residue from pedada syrup production in the form of pedada skin, petals and dregs can be processed into organic fertilizer. The decomposition period of organic material is added with effective microorganisms 4 for 28 days, until it is black and odorless.
UJI KUALITAS AIR MINUM ISI ULANG BERDASARKAN MINERAL MIKRO Nurlinda Ayu Triwuri; Oto Prasadi; Hazimah
Jurnal Teknik Ibnu Sina Vol 5 No 01 (2020): Jurnal Teknik Ibnu Sina
Publisher : Jurnal Teknik Ibnusina

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Abstract

Air minum dapat langsung diminum tanpa melalui proses pemasakan salah satunya air minum isi ulang, dikarenakan sudah melalui proses pemurnian. Sumber air yang berasal dari air tanah mengandung mineral organik dan anorganik. Salah satu jenis dari mineral mikro yaitu Zn (seng) dalam air dibutuhkan untuk masa tumbuh kembang, menambah nafsu makan dan menyembuhkan luka. Sedangkan, jenis mineral mikro lainnya yang terdapat pada kelenjar hipofisis, dan tulang yaitu Mn (mangan). Pengujian kualitas air minum isi ulang dilakukan oleh PT. Sucofindo Batam menggunakan metode 3111B untuk pengujian Mn dan Zn, 4500-NH2-F sesuai dari Standard Methode for Water and Waste Water American Public Health Association, 22nd edition 2012. Berdasarkan hasil pengujian menunjukkan nilai kandungan mangan, seng, ammonia dan pH yang tidak melebihi baku mutu dengan menggunakan standar yang ditetapkan oleh Peraturan Menteri Kesehatan No492/MENKES/PER/IV/2010 (Peraturan Menteri Kesehatan No. 492/MENKES/Per/IV/2010, 2010).
Co-Authors Annisa Yuliana Angeline Ayu Pramita Evila Purwanti Sri Rahayu, Theresia Hazimah Hazimah, Hazimah Ilma Fadlilah Lutfi Syafirullah Mardiyana Mardiyana Murni Handayani Murni Handayani Nur Indah Wardani Oto Prasadi Rosita Dwityaningsih