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All Journal Jurnal Ilmu Lingkungan Jurnal Ilmiah Teknologi dan Rekayasa Jurnal Usia Dini Jurnal Sains dan Teknologi Jurnal Teknologi Pendidikan JISI UMJ (Jurnal Integrasi Sistem Industri UMJ) Jurnal IPTEK JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan PRODUCTUM : Jurnal Desain Produk (Pengetahuan dan Perancangan Produk) JMM (Jurnal Masyarakat Mandiri) Journal of Education and Instruction (JOEAI) International Journal of Community Service Learning Journal of Tropical AgriFood Journal of Engineering and Scientific Research (JESR) Jurnal Sistem Teknik Industri Food ScienTech Journal Jurnal Riset Teknologi Pencegahan Pencemaran Industri International Journal of Tourism and Hospitality in Asia Pasific Vokatek : Jurnal Pengabdian Masyarakat Journal Serambi Engineering (JSE)
Yosef Barita Sar Manik
Environmental Engineering Study Program, President University, Cikarang, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management 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 Mechanical Engineering Public Health Social Sciences Other

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Effect of NaCl Activator Concentration on Iodine Adsorption of PET- based Activated Carbon Agus, Fadilatur Rahmi; Yosef Barita Sar Manik
JST (Jurnal Sains dan Teknologi) Vol. 13 No. 2 (2024): July
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jstundiksha.v13i2.81448

Abstract

This study examines the use of NaCl as an activator in the production of activated carbon from Polyethylene terephthalate (PET) waste to overcome environmental problems due to the accumulation of plastic waste that is difficult to decompose. This study aims to examine the effect of NaCl concentration on the iodine adsorption capacity of activated carbon. This type of research is experimental research. The samples used were 15 samples of activated carbon. Data collection methods through laboratory experiments. Data analysis was performed by simple linear regression analysis. The results of the analysis showed that variations in NaCl concentration had a significant effect on iodine adsorption capacity, with an R² value of 0.868 indicating 86.8% of variations in adsorption capacity could be explained by NaCl concentration. A concentration of 1M was considered optimal in balancing effectiveness, production cost, and environmental impact, although higher concentrations resulted in better adsorption capacity. This study concludes that the utilization of PET waste for activated carbon production provides a sustainable solution to plastic pollution, reduces waste while producing high-value products for industrial applications, and contributes to the development of more environmentally friendly and economical activated carbon production methods.
Determination of Critical Indoor Air Quality Parameters in Environmental Chemistry Laboratory of President University Gabryella Lovia Sihombing; Yosef Barita Sar Manik
Jurnal Serambi Engineering Vol. 10 No. 4 (2025): Oktober 2025
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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

Abstract

The Environmental Engineering Laboratory at President University is obliged to systematically identify and manage Environmental Health and Safety (EHS) aspects to comply with LAM Engineering Regulation No. 1 of 2025, which mandates Higher Education Institutions in Engineering to ensure the provision of appropriate laboratory infrastructure and continuous monitoring of EHS conditions within their facilities. Through a systematic identification process that aligns activities and working conditions with relevant regulations, 9 critical parameters have been established, including temperature, humidity, CO2, PM2.5, PM10, lighting, noise, airflow, and Total Suspended Particles (TSP). These findings were obtained based on the identification of potential pollution risks based on laboratory experiments based on study program modules, measurements of dimensions and equipment as well as indoor air circulation conditions and literature review on indoor air quality study and regulation. The results of the critical parameter determination provide a comprehensive picture of critical indoor air quality parameters in laboratories, thus forming the basis for the development of an appropriate EHS management system at President University laboratories. Based on these research results, it is recommended to regularly monitoring indoor air quality with monitoring device, move the furnace as source of particulates, and maintaining humidity by installing a dehumidifier to ensure a healthy and standard-compliant learning environment.
Material flow analysis of white bread production: Case study at a home-scale bakery production in Surabaya Sar Manik, Yosef Barita; Radia, Sabrina Alia; Putri, Nurul Ayanda; Azwar, Arrizal; Amaral, Joaozinho Jubileu San Sao
Journal of Tropical AgriFood Volume 8 Nomor 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.1.2026.24031.76-84

Abstract

Bread production in urban areas of Indonesia requires significant resource inputs (total 150 kg: 85.21 kg flour, water 52.33 kg, sugar 4.26 kg, salt/yeast 1.74 kg each, oil 1.40 kg, butter 1.32 kg, eggs 2.00 kg for 135 kg/day of bread ready for distribution) while also producing solid waste and emissions, thus requiring an efficiency assessment through Material Flow Analysis (MFA) for sustainability. This study applied MFA with a gate-to-gate approach to seven operational units: weighing, mixing, fermentation, dough forming, baking, cooling, and packaging at a home industry in Surabaya, using primary data from structured interviews (October 29, 2025) and secondary data from literature. The results show high efficiency with a Product Yield of 90%, Organic Waste of 3.34%, NPOR (Non-Product Output Ratio) of 10.01%, and total emissions and steam of 6.67%; main losses: 7.6 kg CO₂ (mixing/fermentation), trim waste 3 kg, exhaust 2.4 kg, steam 1.7 kg (mass imbalance of 0.515 kg due to rounding/evaporation). MFA effectively supports sustainable bakery production through process optimization and waste valorization.
Hazard Identification, Risk Assessment and Control (HIRAC) of Fablab Setting and Infrastructure at President University Manik, Yosef Barita Sar; Manurung, Gracia Natalie Emmanuela; Kimberly, Jaqueline Andrea; Rahayu, Wanti; Haidar, Muhammad Labib
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 23 No 1 (2026): Jurnal Kesehatan Lingkungan Volume 23 No. 1, Januari 2026
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/jkl.v23i1.1100

Abstract

This study demonstrates the methodological contribution of applying the Hazard Identification, Risk Assessment, and Control (HIRAC) framework to a previously underexplored setting: an academic Fabrication Laboratory (FabLab). Key findings reveal that the facility’s pre-assessment safety profile was medium-high, primarily due to critical hazards such as exposed electrical cables and obstructed emergency equipment. By employing a systematic, qualitative approach and implementing a tailored control plan based on the hierarchy of controls, the study successfully reduced the overall risk level to low-medium. The research concludes that the HIRAC method offers a replicable and effective model for proactive risk management in academic makerspaces, ultimately enhancing safety culture through structured assessment and prioritized intervention.
Instrumen Penilaian Derajat Kecanggihan pada Sistem E-Learning Pendidikan Menengah Atas Lumbangaol, Anita Febriany; Panjaitan, Santi; Julianti, Metiovani; Sitorus, Felix Arnes; Rahayu, Oky; Hutauruk, Joshua Partogi; Simanjuntak, Indah Debora Salmanita; Tiara, Karen; Manik, Yosef Barita Sar
JOEAI (Journal of Education and Instruction) Vol. 5 No. 1 (2022): JOEAI (Journal of Education and Instruction)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joeai.v5i1.3381

Abstract

This study aims to determine whether the implementation of e-learning at the secondary education level has met the standards needed by students in developing their potential by formulating criteria and indicators for evaluating technology or e-learning with technometric methodologies. Data collection methods consist of observations, interviews, Focus Group Discussions (FGD) and literature studies and data processing is carried out using a technometric methodology consisting of Technoware, Humanware, Infoware, and Orgaware (THIO) components. The results of the study, it was found that in the instrument of degree of sophistication in high school level e-learning (SMA) there are components of supporting technology in e-learning including technoware, humanware, infoware and orgaware which consists of criteria, sub-criteria, and sub-criteria. In conclusion, the e-learning process at the secondary education level has met the standards needed by students in developing their potential, with the existence of technological components that support e-learning learning. Keywords: e-learning, senior high school, technometric, technoware, humanware, infoware dan orgaware
Hazard Identification, Risk Assessment and Control (HIRAC) On Physical, Health, and Psychosocial Aspects in the Cafeteria of University X Campus Yosef Barita Sar Manik; Alya Syafiqa Z; Jauza Dzihni Alifa; Laura Angeline Hutahean; Melisa Aprina
Vokatek: Jurnal Pengabdian Masyarakat Volume 4: Issue 1 (April 2026)
Publisher : Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/vokatekjpm.v4i1.1126

Abstract

Campus canteens function as essential social and nutritional spaces within universities but often face overlooked Environmental, Health, and Safety (EHS) challenges. This study applies the Hazard Identification, Risk Assessment, and Control (HIRAC) framework in accordance with ISO 45001:2018 to evaluate occupational and environmental risks in the President University campus canteen. Hazard identification was conducted through direct observation, staff interviews, and document review, followed by a semi-quantitative risk assessment using a likelihood–severity matrix. Nineteen routine activities were analyzed and categorized into physical, health, and psychosocial hazards. The assessment identified cooking processes and reckless food consumption as the highest-risk activities (risk value = 12), primarily due to thermal exposure, smoke accumulation, and potential food contamination. Additional medium-risk hazards included unsafe packaging, poor food storage, and limited emergency access, while psychosocial risks such as stress and overcrowding were rated low to moderate. Overall, health-related hazards contributed most significantly to the canteen’s risk profile. The findings indicate that the limited application of HIRAC in canteen operations creates vulnerabilities in everyday food service activities. Strengthening canteen EHS performance requires assigning clear safety accountability, conducting routine risk monitoring, and implementing practical controls such as improved ventilation, allergen labeling, and personal protective equipment. Based on the proposed control measures, the estimated average risk value could potentially decrease from 12 to 4.8, indicating the possible effectiveness of integrating HIRAC into institutional safety management and fostering a more proactive safety culture in educational environments.
Life Cycle Assessment of Indonesian Traditional Food: A Case Study of Lumpia Semarang Yosef Barita Sar Manik; Brilian Maulani Putri; Arifah Arsanti; Alexandra Paloma Sarmento
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.31940

Abstract

The production process of traditional food in small industries can have significant environmental impacts due to energy consumption, agricultural inputs, and emissions generated during production. This research aims to analyze the life cycle of Lumpia Semarang production using a functional unit of 10 portions of Lumpia, where each portion consists of 3 pieces. The gate-to-gate approach was applied using OpenLCA software with the CML-IA Baseline method, ReCiPe Midpoint 2016 (H), and IPCC method, following ISO 14040 and 14044 standards. The results show that producing 10 portions of Lumpia contributes to a global warming potential (GWP100a) of 6.12E+00 kg CO₂ eq, ozone layer depletion of 3.72E-07 kg CFC-11 eq, human toxicity of 1.74E+00 kg 1.4-DB eq, acidification of 5.11E-02 kg SO₂ eq, and eutrophication of 2.56E-02 kg PO₄ eq. The hotspot analysis indicates that the main environmental burdens originate from the raw material production stage, particularly agricultural and livestock inputs (palm fruit bunch, broiler, maize, wheat, and soybean), as well as PET plastic packaging. The frying process also contributes notably to global warming potential due to LPG gas and palm oil consumption, while producing used cooking oil that poses waste management challenges.These findings highlight the need for sustainable improvements in Lumpia production, particularly in resource efficiency, waste management, and the use of eco-friendly packaging to reduce overall environmental impacts. Implementing sustainable sourcing practices, optimizing energy use, and introducing biodegradable packaging alternatives can help minimize the environmental footprint of Lumpia while maintaining its economic and cultural significance.
Life Cycle Assessment of Indonesian Traditional Chicken Satay with Peanut Sauce Yosef Barita Sar Manik; Ignatius David Fernando; Chandra Aden Akbar Pamungkas; Diogo Anibal; Jovian Nathan Sutedja
Jurnal Ilmu Lingkungan Vol 24, No 1 (2026): Januari 2026
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.24.1.232-242

Abstract

This study applies the Life Cycle Assessment (LCA) method to evaluate the environmental impact of traditional Indonesian chicken satay production with peanut sauce. Using a gate-to-gate approach, the research covers raw material acquisition, preparation, and cooking. The analysis follows ISO 14040 and ISO 14044 standards, utilizing OpenLCA software and the Agribalyse_V3.0.1 database. The functional unit is defined as 10 servings of chicken satay based on a recipe from an article on Indonesian cultural food products and food safety tips. The inventory includes input materials such as chicken, peanuts, spices, cooking oil, and energy and water consumption. Outputs include emissions, wastewater, and solid waste. The ReCiPe 2016 (H) midpoint method is used to assess key environmental impacts, including Global Warming Potential (9.41E+00 kg kg CO₂ eq), Ozone Depletion (6.29E-05 kg CFC-11 eq), Human Toxicity (1.65E-01 kg 1,4-DCB), Fine Particulate Matter Formation (1.78E-02 kg PM2.5 eq), Acidification (8.69E-02 kg SO₂ eq), and Eutrophication (1.24E-02 kg N eq). The results show that the largest impact comes from raw material production, particularly poultry farming and peanut cultivation, as well as high energy consumption during cooking. Impact reduction strategies include fuel efficiency, sustainable raw material selection, and food waste reduction. This study provides valuable insights into supporting the sustainability of traditional Indonesian cuisine and improving a more environmentally friendly food production system.
Co-Authors Agus, Fadilatur Rahmi Alexandra Paloma Sarmento Alya Syafiqa Z Amaral, Joaozinho Jubileu San Sao Anthony Halog Arifah Arsanti Aulia Rizqi Aufa Rafiqi Azwar, Arrizal Benedikta Anna Haulian Siboro Bintang Rachel Aprilia Marpaung Brilian Maulani Putri Brilian Maulani Putri Chandra Aden Akbar Pamungkas Christine Nababan Daniel Simanjuntak Diharjo, Deniela Flora Mariyne Wongso Dinda Fairuz Nadhifah Diogo Anibal El Isma Naomi Thorndike Sihombing Elisabeth Pardede Ellen Siagian Elserida Nababan Elvhan Chatisla Cosaken Farhan Saefurrahman Fitri Butarbutar Gabryella Lovia Sihombing Haidar, Muhammad Labib Halog, Anthony Huri, Khalila Kireina Hutauruk, Joshua Partogi Ignatius David Fernando Indri Purba Inna Stephanie Jauza Dzihni Alifa Jayawarsa, A.A. Ketut Jesica Pratiwi Simanjuntak Jovian Nathan Sutedja Julianti, Metiovani Karlina Gultom Keisha Fawwaaz Kimberly, Jaqueline Andrea Laura Angeline Hutahean Lubis, Windy Lumbangaol, Anita Febriany Mairuhu, Daffa Renaldhi Chaniago Manurung, Gracia Natalie Emmanuela Marpaung, Bintang Rachel Aprilia Maulidinnisa, Vira Puspita Mayriza, Azka Leona Melisa Aprina Monalisa Martha Siahaan Nababan, Christine Nababan, Elserida Natalia Paramitha Natasya Pangaribuan Nati Nati, Nati Ni Made Amanda Putri Paramerta Pangaribuan, Natasya Panjaitan, Santi Paramitha, Natalia Putri, Brilian Maulani Putri, Nurul Ayanda Radia, Sabrina Alia Rahayu, Oky Rahayu, Wanti Rut Tambun Salsana, Bella Santi Agustina Manalu Saraswati Sintia Widi Sede, Johanes Surya Utama Siagian, Ellen Siboro, Benedikta AH Sikstin Sihombing Simanjuntak, Donda Natalia R. Simanjuntak, Indah Debora Salmanita Simanjuntak, Jesica Pratiwi Simbolon, Vismeike Septauli Simorangkir , Desi Sinaga, Hotma Sintong Joshua Siahaan Siswohartono, Aisyah Bestari Sitorus, Felix Arnes Situmorang, Eva Daoni Veronika Sri Hanna Siahaan Susi Limbong Tambunan, Yohana Tampubolon, Grace Manzoya Tiara, Karen Vismeike Septauli Simbolon Windy Lubis Yohana Tambunan