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All Journal Jurnal Bahan Alam Terbarukan PESARE: Science and Engineering Service Journal
Mukhlishien, Mukhlishien
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Materials Science & Nanotechnology Public Health

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Production of Single Cell Protein from Banana Peel Waste in Batch Fermentation Using Saccharomyces Cerevisiae Azwar, Azwar; Mukhlishien, Mukhlishien; Muslim, Abrar; Hadissa, Putri; Ningsih, Utari Hadi; Zanil, M. F.; Ali, J. M.
Jurnal Bahan Alam Terbarukan Vol 10, No 2 (2021): December 2021 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v10i2.34056

Abstract

Through engineering the fermentation process, it is hoped that new data can be obtained that will explain the ability of Saccharomyces cerevisiae to maximize the production of single-cell protein (SCP). SCP microorganisms have a high protein content, making them suitable for use as a human protein source as well as food additives in the cattle and fishing industries. The goal of this experiment is to see if the microbe Saccharomyces cerevisiae can generate SCP from banana peel waste. Some of the process variables used in this study include the variation in nutrition, fermentation time, and the effect of pH variations on SCP production. Where the variation in pH used is 3; 3.5; 4; 4.5; 5; and 5.5. As for the nutrients used, namely (NH4)2SO4 and KH2PO4 with a variety of nutrients, namely 0; 0.3; 0.6; 0.9; and 1.2 grams. Then the fermentation time was varied to 1,2,3,4 days. This study also analyzed the growth of microorganism cells using wet weight and dry weight with variations in pH and nutrition. The variation in nutrition is the same as the variation in the previous analysis of protein content, and the fermentation time is 1,2,3,4,5,6, and 7. In the analysis of protein content with Kjeldahl protein, the obtained optimal pH is 4.5 and the optimal protein content is 0.6 grams. As for the fermentation time, the optimal protein content is obtained on the 4th day. For the growth of microorganisms, the optimal pH is obtained at a pH value of 4.5 with optimal nutrition of 0.6 grams, and the optimal fermentation time is obtained on the 7th day.
Pemantauan Kualitas Lingkungan Pembangunan Ruas Jalan Lintas GeumpangPameu Munawar, Edi; Hisbullah, Hisbullah; Riza, Medyan; Mukhlishien, Mukhlishien; Syaubari, Syaubari; DS, Syahiddin
PESARE: Jurnal Pengabdian Sains dan Rekayasa Vol 3, No 2 (2025): Juni 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pesare.v3i2.45763

Abstract

Pembangunan Ruas Jalan Lintas GeumpangPameu merupakan bagian dari program strategis nasional untuk meningkatkan konektivitas wilayah di Provinsi Aceh. Namun, kegiatan konstruksi seperti ini berpotensi menimbulkan dampak negatif terhadap lingkungan, khususnya kualitas udara, air, vibrasi, dan kebisingan. Oleh karena itu, dilakukan pemantauan kualitas lingkungan untuk memastikan pembangunan tetap sejalan dengan prinsip keberlanjutan. Pemantauan dilakukan pada tiga titik lokasi dengan parameter utama meliputi kualitas udara ambien, kualitas air, vibrasi lingkungan, dan kebisingan. Hasil pemantauan menunjukkan bahwa kualitas udara ambien masih berada di bawah baku mutu yang ditetapkan. Kebisingan dan vibrasi yang dihasilkan tergolong rendah dan tidak melebihi ambang batas yang dapat menyebabkan gangguan kesehatan. Sementara itu, kualitas air sebagian besar masih dalam batas aman, meskipun beberapa parameter seperti BOD, COD, dan logam berat menunjukkan nilai yang melebihi ambang baku mutu. Namun demikian, hasil analisis menyimpulkan bahwa peningkatan kadar tersebut lebih dipengaruhi oleh faktor lingkungan alami daripada aktivitas konstruksi. Pemantauan ini menjadi dasar penting dalam upaya pengelolaan dan pengendalian dampak lingkungan, serta dapat dijadikan rujukan bagi kegiatan serupa di masa mendatang.
Pembuatan Pelet Ikan Bergizi Tinggi untuk Peternak Ikan di Kampung Lampaya dan Weuraya Kecamatan Lhoknga Aceh Besar Syaubari, Syaubari; Maimun, Teuku; Mukhlishien, Mukhlishien; Djuned, Fauzi M.; Arifin, Riski
PESARE: Jurnal Pengabdian Sains dan Rekayasa Vol 2, No 1 (2024): Februari 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pesare.v2i1.37710

Abstract

The service was carried out in Weuraya Village and Lampaya Village, Lhoknga District, Aceh Besar Regency with the target of fish farmer business groups. At first, the need for fish in Lhoknga and its surroundings only relied on fishing at sea by fishermen. Over time, the need for fish and employment for the community here eventually led to fish farming. Seeing the potential of fish farming that is getting better in this area, a group of people in this area took the initiative to form a fish farming business group located in Lampaya and Weuraya Villages, Lhoknga District, Aceh Besar. These two villages are located not far from the center of the Banda Aceh city market, estimated at about 25 km from the location of the farm which can be reached for approximately 1 hour drive. Determining the composition of fish feed ingredients is an important issue because not all compositions will provide the best results for fish growth. The high price of fish feed in the market with low protein content causes fish farmers to experience difficulties in cultivating fish. The objectives of this activity are first, to concoct their own animal feed from tofu dregs, snails or rice snails, wheat flour, rice bran, and coconut meal which are very widely available around Lhoknga. The second training was for the Lampaya and Weuraya fish farmer groups in Lhoknga sub-district to make fish feed. All members of the Lampaya and Weuraya fish farmer groups are involved in the two scopes of work above, so that these two groups will have the knowledge and skills to make quality and healthy fish feed for fish. From the results of the monitoring of the service team, it is clear that the high enthusiasm of the community can be measured by the crowd of socialization and training participants, as well as the many questions that arise during the practice of making fish pellets. At the end of the activity, the community has mastered how to make their own fish feed and can save 60% of the total cost
Optimasi Peran Aktif Masyarakat dalam Upaya Pencegahan dan Penanggulangan COVID-19 serta Pemberdayaan Ekonomi bagi Penduduk di Desa Dilib Lamteungoh, Kecamatan Sukamakmur, Aceh Besar Azwar, Azwar; Mukhlishien, Mukhlishien; Abubakar, Abubakar; Hasrina, Cut Delsie; Mulana, Farid
PESARE: Jurnal Pengabdian Sains dan Rekayasa Vol 1, No 1 (2023): Oktober 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pesare.v1i1.33844

Abstract

The rapid spread of COVID-19 has had a significant impact on people's lives. Apart from having an impact on health, COVID-19 also affects the economic aspects of society. Therefore, various parties, including academics in tertiary institutions, participate in efforts to mitigate these impacts. One form of academic participation is through the Community Service Program, which provides counseling related to COVID-19. Universities have an important role in preventing and controlling the spread of COVID-19. To anticipate greater effects and risks, the academic community, especially teaching staff at the Syiah Kuala University, needs to intervene directly to assist the government and the community in preventing and controlling COVID-19. Educational activities on prevention and control of COVID-19 for community members in Dilib Lamteungoh Village, Sukamakmur District, Aceh Besar, are part of the implementation of the Tri Dharma of Higher Education, namely Community Service. The main focus of this community service activity is to provide basic knowledge to the public about the importance of caution in preventing the threat of COVID-19, as well as increase community preparedness and response in preventing the spread of Corona Virus Disease-19. In this community service, our main focus is to provide education about the prevention and control of COVID-19 for local community members. After counseling, it is hoped that community members will have a better understanding of handling COVID-19.
Co-Authors Abrar Muslim Abubakar Abubakar Ali, J. M. Arifin, Riski Azwar Azwar Djuned, Fauzi M. DS, Syahiddin Edi Munawar Farid Mulana Hadissa, Putri Hasrina, Cut Delsie Hisbullah Hisbullah Medyan Riza Ningsih, Utari Hadi Syaubari Syaubari Teuku Maimun Zanil, M. F.