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All Journal Jurnal Agro Industri Perkebunan Jurnal Abdimas Kartika Wijayakusuma Journal of Agri-Food Science and Technology (JAFoST) Biofoodtech : Journal of Bioenergy and Food Technology
Ruswanto, Adi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Social Sciences Other

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Pemanfaatan Arang Aktif Berbahan Pelepah Kelapa Sawit sebagai Adsorben Pemurnian Biodiesel dari Minyak Curah Rios, Jeremia Yosafat; Bimantio, Mohammad Prasanto; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.803

Abstract

The trans esterified biodiesel cannot be used immediately, because it still contains reaction residue and impurities. So it needs purification. One of them can use activated charcoal. The material used to make activated charcoal is palm fronds. Palm fronds contain lignocellulosic components, namely 25.08% cellulose, 24.06% hemicellulose and 18.46% lignin. This component can be applied as an adsorbent. The aim of the research was to determine the size of the activated charcoal and the length of time the adsorption of activated charcoal had an effect on biodiesel purification and to find out the best formulation from the ratio of the size of activated charcoal and the adsorption time to biodiesel purification. This study used a complete block design (RBL), with two factors, namely the ratio of activated charcoal size (A) and adsorption time (B) carried out 2 repetitions. For the average results of the analysis of this study, the acid number was 7.66 mg-KOH/gr, the saponification number was 251.75 mg KOH/gr, the density was 0.93 g/ml, the viscosity was 31.64 cst, the chromameter colour was 3.43, the impurities content was 4 .4% and GC-MS contained the most compounds, namely 9-Octadecenoic acid (Z)-, methyl ester with a surface area of 42.80% and a retention time of 27.292 minutes. The conclusion of the study is that the size comparison of activated charcoal and adsorption time made from palm fronds can adsorb impurities in biodiesel.
Pembuatan Tinta Spidol dari Pelepah Kelapa Sawit dengan Variasi Jenis dan Konsentrasi Bahan Perekat Hutasoit, Jepryanto; Ulfah, Maria; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.914

Abstract

Marker ink dyes are generally made from synthetic materials, including anthraquinone which is corrosive and causes irritation to the skin. It is hoped that the marker ink dye from palm frond fiber can overcome this problem. Ink made from carbon fiber from palm fronds to be able to stick to a whiteboard requires adhesive materials including gum arabic, tapioca flour and porang flour. This research aimed to determine the effect of the type and amount of adhesive on the physical and organoleptic properties of marker ink from palm frond carbon produced, as well as to obtain the type of adhesive and amount of adhesive that is capable of producing good marker ink. This research was designed using a Randomized Complete Block Design (RCBD) with two variable factors. The first factor is the comparison of adhesive types (A) with 3 levels, including: A1 (gum arabic), A2 (tapioca flour), A3 (porang flour). The second factor is the amount of adhesive (B) with 3 levels, including: B1 (10%), B2 (20%), B3 (30%). The results showed that the type of adhesive had an effect on density, viscosity, light intensity and adhesion, but had no effect on color preference, ease of removal and odor preference. The amount of adhesive affects density, viscosity, light intensity and adhesion, but does not affect color preference, ease of removal and odor preference. The best ink was obtained from A1B1 treatment with an average consumer acceptance value of 3.80 (like), density 0.94 g/m3, viscosity 15.60 cP, light intensity 0.23 lux, adhesion 13.01%.  
Desain Rekayasa Sosial Pada Pengrajin Gula Kelapadi Desa Kalak Kecamatan Donorojo Kabupaten Pacitan Trimerani, Resna; Supriyanto, Gani; Uktoro, Arief Ika; Krisdiarto, Andreas Wahyu; Ruswanto, Adi; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Oktavianty, Herawati
Jurnal Abdimas Kartika Wijayakusuma Vol 5 No 2 (2024): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v5i2.410

Abstract

Desa Kalak adalah salah satu desa yang terletak di Wilayah Kecamatan Donorojo, di mana di wilayah tersebut memiliki komoditas kelapa yang melimpah. Dalam pemanfaatannya, tanaman kelapa diambil niranya untuk diolah menjadi gula kelapa. Pengolahan gula kelapa ini masih dilakukan dengan cara tradisional oleh kelompok pengrajin gula kelapa. Selain itu, pengolahan gula kelapa juga belum dilakukan secara berkelanjutan karena menemui beberapa kendala, baik kendala sumberdaya manusianya, termasuk penderes, kendala pemasaran gula kelapa yang masih dilakukan oleh tengkulak serta kendala teknis, di mana masih ada pengrajin gula kelapa yang menggunakan bahan tidak alami dalam proses produksi. Kegiatan pengabdian ini bertujuan untuk merancang desain rekayasa sosial yang dapat diterapkan pada kelompok pengrajin gula kelapa sehingga mereka dapat meningkatkan kualitas dalam memproduksi gula kelapa secara berkelanjutan. Metode yang digunakan dalam kegiatan pengabdian ini adalah survei dengan metode pengambilan data dengan wawancara. Hasil kegiatan pengabdian yang diperoleh yaitu terdapat tiga kategori pengrajin gula kelapa dan dirancang empat desain rekayasa sosial, antara lain rekayasa sosial melalui pemberdayaan masyarakat, melalui aktivitas interaksi sosial, melalui penguatan kelembagaan dan melalui pemanfaatan teknologi berbasis techno-social.
The Effect of Soaking Time and Size of Fruit Pieces on Pineapple Infused Tea Characteristic Andeswari, Arvi Yashinta; Zahro, Nabila Hidayatuz; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Ruswanto, Adi
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9851

Abstract

Fruit-infused tea become one of the exciting innovations in recent years. Fruit addition could improve the freshness and richness of tea drinks. Pineapple has good potency when used in the making of fruit-infused tea. The soaking time and size of fruit pieces were essential to determine because there is a solid-liquid extraction process in making pineapple-infused tea. This research aimed to assess the effect of soaking time and the size of fruit pieces on the characteristics of pineapple-infused tea. This research used Complete Block Design (CBD) with two factors: (A) soaking time and (B) size of fruit pieces. Factor A consisted of 3 levels: A1 = 3 hours; A2 = 6 hours; A3 = 9 hours. Factor B consisted of 3 levels: B1 = 0.5×0.5×0.5 cm; B2 = 1×1×1 cm; B3 = 1.5×1.5×1.5 cm. The treatment was replicated two times. The analysis was antioxidant activity, vitamin C, pH, total flavonoid, and tannin content. The result showed a significant difference in soaking time on tannin content, vitamin C, pH parameters, and the size of fruit pieces on pH parameters. The best result was obtained in 1×1×1 cm of fruit pieces and 3 hours soaking time with 13.20 ± 0.01% vitamin C, 17.28 ± 0.83% tannin content, 0.107 ± 0.018 % flavonoid content, 92.56 ± 1.99 % antioxidant activity and 4.95 ± 0.03 pH value. This research provides data about the difference between soaking time and the size of fruit pieces to the pineapple-infused tea characteristic.
Pengaruh Jenis dan Penambahan Pengasam Alami terhadap Sifat Fisik dan Kimia Sirup Pepino Oktavia, Senja; Astuti Widyowanti, Reni; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1297

Abstract

This study aimed to: (1) determine the effect of type and addition of natural acidifier on the characteristics of pepino syrup; (2) determine the composition of type and addition of natural acidifier that produces pepino syrup that is most preferred by panelist. This research used the Completed Blok Design (CBD) method with 2 factors. The first factor was the type of citrus (A) with 3 levels, namely (A1 = lime), (A2 = lemon), (A3 =squeezed citrus). The second factor was the addition of natural acidifier based on the volume base of 200 ml pepino juice with 3 levels, namely (B1=2,5%), (B2=5%), (B3=7,5%). The results showed that the type of orange and the addition of natural acidifier influenced all physical properties (viscosity, total color difference), chemical properties (total soluble solids, pH, vitamin C, and antioxidants), and organoleptic (color, aroma, taste) of pepino syrup. Sample A3B2 with the type of squeezed oranges and the addition of 5% natural acidifier was the most favored pepino syrup by panelists with a score of 6, category like.
Analisis Beberapa Faktor yang Mempengaruhi Produksi Crude Palm Oil di Pabrik Kelapa Sawit PT SH Kalimantan Tengah Sebayang, Denny Swadaya Putra; Ruswanto, Adi; Astuti, Yohana Theresia Maria
Jurnal Agro Industri Perkebunan Vol. 13 No. 1 (2025)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v13i1.3896

Abstract

The palm oil mill of PT SH located in Lamandau district, Central Kalimantan province, with an actual capacity of 50 tons of oil palm fruit bunches per hour, experiences problems such as the availability of fresh fruit bunch supply that is not optimal according to the factory capacity, the processing process is not smooth. There is often downtime due to damage to the machine unit during factory operation. This study aims to examine (1) the effect of fresh fruit bunches (amount or tonnage processed), (2) the effect of processing capacity (mill throughput), (3) the effect of downtime, and (4) the effect of processing costs on crude palm oil (CPO) production at the palm oil mill of PT SH by focusing on crude palm oil production as the dependent variable, then the number of fresh fruit bunches (FFB) processed, processing capacity, downtime, and processing costs as independent variables. The method used is multiple linear regression analysis modified from the Cobb-Douglas equation. The results of this study show that the factors of the number of FFB processed and processing capacity have a significant effect on CPO production. In contrast, downtime and processing costs do not significantly affect CPO production.
Minuman Teh Celup Cascara dengan Penambahan Cengkeh (Syzygium aromaticum) Saragih, Hendrawan; Ruswanto, Adi; Widyasaputra, Reza
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1342

Abstract

This study is about cascara tea bag drinks with the addition of cloves (Syzygium aromaticum). This study aims to determine the effect of coffee skin drying time and the percentage of clove addition in making cascara tea bags, as well as to determine the ratio of drying time and percentage of clove addition that produces cascara tea bags preferred by panelists. This study used a Complete Block Design (CRD) with two factors. The first factor (Factor A) is the cascara drying time, which was tested at three different time levels, namely 4 hours (A1), 5 hours (A2), and 6 hours (A3). The second factor (Factor B) is the addition of clove powder with three different levels, namely 20% (B1), 30% (B2), and 40% (B3). The results of this study showed that variations in cascara drying time significantly affected water content, ash content, antioxidant activity, eugenol, taste preference test, color preference test, but did not significantly affect the total phenol analysis, and aroma preference test. However, varying drying time did not significantly affect the total phenol analysis and aroma preference test. Conversely, varying the amount of clove powder added significantly affected water content, total phenols, antioxidant activity, eugenol, and taste and color preferences, but did not significantly affect ash content or aroma preferences. Based on the overall organoleptic preference test, panelists scored between 4.57 and 5.14, with a rating of slightly liked.  
Co-Authors Andeswari, Arvi Yashinta Astuti Widyowanti, Reni Bimantio, Mohammad Prasanto Hutasoit, Jepryanto Krisdiarto, Andreas Wahyu Maria Ulfah Oktavia, Senja Oktavianty, Herawati Resna Trimerani, Resna Reza Widyasaputra Rios, Jeremia Yosafat Saragih, Hendrawan Sebayang, Denny Swadaya Putra Supriyanto, Gani Uktoro, Arief Ika Yohana Theresia Maria Astuti, Yohana Theresia Maria Zahro, Nabila Hidayatuz