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The Treatment of Phenol in Batik Wastewater by TiO2 -Copper Oxide (CuO And Cu2O) Photocatalyst Afifah, Dini Nur; Riyani, Kapti; Setyaningtiyas, Tien; Hasanah, Yeti Rusmiati; Mufarij, Adam
Jurnal Kartika Kimia Vol 5 No 1 (2022): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v5i1.110

Abstract

Phenol is an organic material in batik waste that must be processed before disposal because it is carcinogenic and can reduce dissolved oxygen levels. The method used to treat phenol is Advanced Oxidation Process (AOPs). The AOPs method is a waste treatment technology with free radicals to degrade pollutants into CO2 and H2O. Oxidizing agents are hydroxyl radicals (•OH) produced by certain materials, one of which is TiO2. Although proven capable of degrading organic pollutants, the use of TiO2 still encounters a reasonably significant band gap energy constraint for TiO2 (3.2 eV). The modifications carried out in this study were the addition of copper (Cu) dopants to reduce the TiO2 band gap and electron trapping to prevent electron and hole recombination. The synthesis of TiO2-Cu oxide was carried out by deposition method using TiO2 and CuCl2.5H2O as Cu precursors. The results showed that the addition of Cu to TiO2 reduced the band gap energy up to 2.25 eV. The data showed that phenol treatment using TiO2:Cu (98:2) for 6 hours at pH 2, under the influence of a tungsten lamp, could reduce phenol up to 98.03%. The photodegradation process with TiO2:Cu ratio and the same pH can occur more quickly with a UV lamp for 2 hours. The amount of phenol that can be degraded under these conditions is 98.23%. Keywords: Phenol, TiO2, TiO2 doped Cu Oxide
Increase in Production Capacity of Stirred Yogurt Using Konjac Glucomannan Stabilizer at UKM Sehati Purwokerto: Peningkatan Kapasitas Produksi Stirred Yogurt Menggunakan Stabilizer Konjac Glucomannan di UKM Sehati Purwokerto Hamad, Alwani; Haryanto, Totok; Mulyadi, Abdul Haris; Hasanah, Yeti Rusmiati; Magribi, Imam Maulana
Mattawang: Jurnal Pengabdian Masyarakat Vol. 5 No. 4 (2024)
Publisher : Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.mattawang3223

Abstract

UKM Sehati Yogurt Purwokerto produces good-quality yogurt but faces challenges in product stability, shelf life, and market competitiveness. To address these issues, product diversification using a konjac glucomannan stabilizer is proposed to align with consumer trends. However, marketing also presents a significant obstacle. This community service program aims to transfer yogurt production technology using konjac stabilizer and offer digital marketing guidance to enhance market reach. The program involves two steps: technology transfer and marketing support. The technology transfer includes training for the UKM owner and community on using the Konjac glucomannan stabilizer in stirred yogurt production. The digital marketing support involves providing training on creating promotional content for social media and utilizing online marketplaces for sales. The outcomes of this program include the successful production of new, higher-quality yogurt products with the added health benefits of konjac fiber. Additionally, the UKM owner and community gained new skills in both production and digital marketing. After the digital marketing training, the SME actively engaged in online sales, broadening its consumer reach. This initiative is expected to increase sales significantly through product diversification and expanded digital marketing efforts.