Article Per Year (5 Year)
p-Index From 2020 - 2025
3.507
P-Index
This Author published in this journals
All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi Jurnal EduBio Tropika agriTECH Indonesian Journal of Chemistry Jurnal Serambi Engineering Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Buletin Pengabdian Rona Teknik Pertanian KOPEMAS
Ratna Ratna
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

Published : 41 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 41 Documents
Search

 1   2   3   4   5 
Pengenalan teknologi dan strategi dalam pemanfaatan limbah pelepah pinang menjadi produk kreatif di Gampong Lamtamot Kabupaten Aceh Besar (Introduction to technology and strategy in the utilization of areca nut leaf waste into creative products in Lamtamot Village, Aceh Besar District) Ichwana Ramli; S Syafriandi; R Ratna; Ashfa Achmad
Buletin Pengabdian Vol 3, No 1 (2023): Bull. Community. Serv.
Publisher : The Institute for Research and Community Services (LPPM) Universitas Syiah Kuala (USK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v3i1.28232

Abstract

The community of Lamtamot Village makes agriculture and plantations their primary income, especially areca nut plantations. The community has not used areca nut leaf waste to be used as products. The purpose of this paper was to determine the knowledge and sustainability of the utilization of areca nut leaf sheaths into creative local products and can increase household income for the community of Lamtamot Village. The activity began with distributing questionnaires before service activities (pre-test), socialization, distributing questionnaires after socialization activities (post-test), testing tools, and promotions. The results of the evaluation showed an increase in the level of knowledge and understanding of areca nut farmers and the community regarding the utilization of areca nut leaf sheaths into products that can be used and marketed. The highest moisture content test result on the areca nut leaf sheaths to be printed was 16.04%. In comparison, the lowest moisture content was 9.7%. The ideal leaf sheaths for printing were 12-16%. The next step was the testing of the areca nut leaf sheaths printing tools (machine manufacturer and plate production) to be able to form plates and curves as packaging. The community can operate the machine because the machine was very simple even though it uses a manual jack. The pre-test results from the questionnaire showed that 84 % of the respondents had no knowledge regarding the utilization of areca nut leaf sheaths. After completing the introduction of tools and explanations, 92% of the respondents already have knowledge of the utilization of the areca nut leaf sheath treatment, and 32% have the desire to develop an areca waste processing business. Products marketing is carried out online, supported by the ability of the public to access e-commerce accounts.
Penerapan rumah pengering ultraviolet untuk pengeringan tepung timphan di Gampong Ujong XII Aceh Besar (Ultraviolet drying chamber application for drying timphan flour in Ujong XII Village, Aceh Besar District Ratna Ratna; Sri Aprilia; Ramayanty Bulan; Devianti Devianti
Buletin Pengabdian Vol 1, No 3 (2021): Bull. Community. Serv.
Publisher : The Institute for Research and Community Services (LPPM) Universitas Syiah Kuala (USK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i3.22800

Abstract

The implementation of this service aims to introduce an ultraviolet (UV) drying chamber, drying techniques/manufacture of pumpkin flour, and glutinous rice flour to reduce the dependence of women members in family welfare empowerment group (Pemberdayaan Kesejahteraan Keluarga/PKK) and women members in Integrated Service Post (Pos Pelayanan Terpadu/Posyandu) in Ujong XII Village on the use of flour in the market and replace it with processed flour. The approach method offered in this Product-Based Community Service activity is counseling and training on the manufacture of pumpkin flour and glutinous rice using a UV innovation greenhouse effect dryer. The results achieved in this service are the capacity of the drying house ±30 kg with an average drying temperature of 55 °C. The community has the skills and practice of processing and drying timphan flour in the form of pumpkin flour and glutinous rice flour. In conclusion, the application of a UV dryer house can facilitate the drying of raw materials for making timphan.
Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih Rita Khathir; Yunita Yunita; Ratna Ratna; Safira Elviana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.28377

Abstract

The study aimed to evaluate the influence of blanching methods to the quality of oyster mushroom flour. The treatments were non-blanching, hot water blanching and steam blanching at 3 replications. The amount of mushroom used for each treatment was about 500g. The mushroom was cut into cube shape sizing approximately 1cm. The drying process was conducted by using solar tunnel dryer type Hohenheim Aceh. The temperature and relative humidity were recorded by using proportional integral derivative (PID) controller connected to the outlet fans. The moisture was analyzed by using a moisture analyzer XY105MW, while color was examined by using a colorimeter LS171. The protein content of mushroom flour was determined by Kjeldahl method, and the ash content was identified by dry ashing method at temperature of 400-550C. Data were analyzed by using analysis of variance (ANOVA). Results showed that the blanching method could cut the drying time approximately for 3h. The ANOVA had shown a significant influence of blanching methods to the moisture, yield, ash content and whitness index (WI). However, there is no significant influence of treatments to the protein content. This study suggests the hot water blanching in processing the oyster mushroom flour because it produced the best performance of oyster mushroom flour i.e moisture of 5.78%, yield of 6.26%, protein content of 19.32%, ash content of 4.99% and whitness index of 63.88. Further study is necessary to determine the best combination of temperature and drying time in order to increase the yield.
Simulasi Penentuan Kebutuhan Daya Pompa Pada Sistem Transpor Bahan Pangan Cair Dengan Menggunakan Parameter Reologi Susu Kental Manis Ratna Ratna; Darwin Darwin; Siti Mechram
Rona Teknik Pertanian Vol 6, No 1 (2013): Volume 6, No. 1, April 2013
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v6i1.360

Abstract

ABSTRAK. Simulasi penentuan kebutuhan pompa energi pada sistem bahan makanan transfer cair dengan menggunakan parameter software hasil krim reologi kental manis. Software ini dapat digunakan untuk menentukan energi pompa yang dibutuhkan oleh sistem transfer krim kental manis sehingga tidak terjadinya produk lompat dan gelembung yang menghancurkan krim kental manis. Sehingga pada saat dipasarkan, produk tidak lagi menarik dan baik untuk dikonsumsi. Sebelum melakukan simulasi dengan program komputer, dibutuhkan data viskositas (kekentalan) parameter reologi krim kental manis. Hal ini diperlukan untuk mengetahui pengaruh parameter reologi untuk energi pompa yang diperlukan oleh sistem transfer krim kental manis. Dari simulasi diperoleh gambaran yang baik lebih untuk merancang suatu sistem transfer krim kental manis di salah satu pabrik pengolahan.A Simulation to Determine the Requirement of Pump Power on Transport System for Liquid Food Material using Rheology Parameter of Sweetened Condensed MilkABSTRACT. A simulation using a software to determine the requirement of pump power on transport system for liquid food material using rheology as parameter for sweetened condensed milk. The software was able to determine the pump energy required by a transfer system of sweetened condensed milk in order to prevent the occurrence of the product jump and the effervescence. The effervescence would destroy the cream of sweetened condensed milk, so at the time of marketing, the product was no longer in good condition to consume. Before conducting simulation using computer program, viscosity data of sweetened condensed milk was required to know the influence parameter of rheology on pump power required by a transport system of sweetened condensed milk. From the simulation, a more good description was obtained to design a transfer system of sweetened condensed milk at one particular factory.
Penyimpanan Vakum Buah Nangka Segar (Artocarpus Heterophyllus L.) Terolah Minimal Menggunakan Kemasan Plastik Polipropilen Ratna Ratna; Yusmanizar Yusmanizar; Amelia Maifani
Rona Teknik Pertanian Vol 6, No 2 (2013): Volume 6, No. 2, Oktober 2013
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v6i2.20430

Abstract

Abstrak. Penelitian ini bertujuan untuk melihat pengaruh suhu penyimpanan dan lama penyimpanan terhadap mutu simpan buah nangka segar terolah minimal (minimally processing) yang dikemas dalam kemasan vakum. Buah nangka terolah minimal yang dikemas dengan kemasan vakum plastik polipropilen mampu bertahan selama 8 hari penyimpanan dibandingkan tanpa dikemas hanya mampu bertahan 4 hari penyimpanan. Perlakuan terbaik yang mampu mempertahankan mutu buah nangka masak yang terolah minimal dalam kemasan vakum polipropilen adalah perlakuan penyimpanan pada suhu 10 ᴼC. Nilai susut bobot sebesar 11,63%, tekstur sebesar 0,06 Kg/cm2, total padatan terlarut (TPT) sebesar 17,74 ᴼBrix dan vitamin C sebesar 2,99%. Hasil uji organoleptik terhadap aroma, tekstur, rasa, warna dan kesegaran buah nangka masak terolah minimal yang paling disukai oleh panelis adalah perlakuan pada penyimpanan pada suhu 10 ᴼC.Abstract. The objective of this research is to find out the influence of storage temperature and the length of storage towards the quality of minimally processing of fresh jackfruit that packaged in a vacuum polypropylene plastic. The minimally processing of fresh jackfruit that stored in a vacuum polypropylene plastic remained good for 8 days, whereas the unpacked only remained for 4 days. The best treatment to maintain the quality of fresh jackfruit that minimally processed in a vacuum polypropylene plastic was at temperature of 10 ᴼC. The weight loss was 11,63%, texture was 0,06 kg/cm2, total of dissolved solid was 17,74 ᴼBrix, and C vitamin was 2,99%. The results of the organoleptic tests on aroma, texture, flavor, color, and the freshness of minimally processed of jackfruit that panelists liked the most was the treatment at storage temperature of 10 ᴼC.
Pendugaan Umur Simpan Tepung Biji Durian (Durio Zibethinus) Dengan Menggunakan Persamaan Arrhenius Suhaimi Suhaimi; Ratna Ratna; Kiman Siregar
Rona Teknik Pertanian Vol 9, No 1 (2016): Volume 9, No. 1, April 2016
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v9i1.4409

Abstract

Abstrak. Suhu merupakan faktor yang berpengaruh terhadap perubahan mutu tepung biji durian. Oleh karena itu dalam menduga kecepatan penurunan mutu selama penyimpanan faktor suhu harus selalu diperhitungkan. Keadaan suhu penyimpanan tetap dari waktu ke waktu maka penurunan mutu cukup dengan menggunakan persamaan arrhenius. Tujuan Penelitian ini adalah mengetahui pengaruh larutan natrium metabisulfit (Na2S2O5) dan pengukusan terhadap warna tepung biji durian yang dihasilkan, dan menduga umur simpan tepung biji durian. Hasil penelitian ini menunjukkan bahwa umur simpan tepung biji durian pada suhu 30 0C tanpa perlakuan = 55,70 hari, perlakuan natrium = 61,05 hari, perlakuan pengukusan 10 menit = 53,21, perlakuan pengukusan 20 menit = 61,32 hari dan perlakuan pengukusan 30 menit = 44,07 hari. Pada suhu 35 0C tanpa perlakuan = 51,82 hari, natrium perlakuan = 53,83 hari, perlakuan pengukusan 10 menit = 48,96 hari, perlakuan pengukusan 20 menit = 63,18 hari dan perlakuan pengukusan 30 menit = 42,59 hari. Pada suhu 40 0C tanpa perlakuan = 50.50 hari, perlakuan natrium = 46.23 hari, perlakuan pengukusan 10 menit = 65,80 hari, perlakuan pengukusan 20 menit = 54,86 hari, dan perlakuan pengukusan 30 menit = 39,40 hari. Suhu 55 0C tanpa perlakuan = 19,83 hari, perlakuan natrium = 22,78 hari, perlakuan pengukusan 10 menit = 18,65 hari, perlakuan pengukusan 20 menit = 26,73 hari, dan perlakuan pengukusan 30 menit = 27,14 hari. Dari penelitian ini didapat lima model yaitu K = 291339554,8 e-6443(1/T),K = 114691,3 e-4025(1/T), K = 35596,4 e-3676(1/T), K = 23155,7 e-3570(1/T), K = 211,6 e-2016(1/T).  Estimation Save Life Flour Seeds Durian (Durio zibethinus) Using Arrhenius Equation Abstract. Temperature is a factor affecting the change in the quality of durian seed flour. Therefore the suspect speed deterioration during storage temperature factors should be taken into account. State storage temperature fixed from time to time, the degradation simply by using the Arrhenius equation. The purpose of this study was to determine the effect of sodium metabisulfite (Na2S2O5) and steaming towards color durian seed flour produced, and suspect the shelf life of durian seed flour. The results of this study indicate that the shelf life of durian seed flour at 30 0C without treatment = 55.70 days, sodium treatment = 61.05 days, treatment steaming 10 minutes = 53.21, steaming treatment 20 minutes = 61.32 days and steaming treatment 30 minutes = 44.07 days. At a temperature of 35 0C without treatment = 51.82 days, sodium treatment = 53.83 days, treatment steaming 10 minutes = 48.96 days, treatment steaming 20 minutes = 63.18 days and steaming treatment 30 minutes = 42.59 days. At a temperature of 40 0C = 50,50 days without treatment, treatment of sodium = 46.23 days, treatment steaming 10 minutes = 65,80 days, treatment steaming 20 minutes = 54.86 days, and treatment of steaming 30 minutes = 39.40 days. Temperature 55 0C without treatment = 19.83 days, the treatment of sodium = 22.78 days, treatment steaming 10 minutes = 18.65 days, treatment steaming 20 minutes = 26.73 days, and treatment of steaming 30 minutes = 27.14 days. From this study, obtained five models, namely K = 291339554,8 e-6443(1/T), K = 114691.3 e-4025(1/T), K = 35596.4 e-3676(1/T), K = 23155.7 e-3570(1/T), K = 211.6 e-2016(1/T).
Penentuan Umur Simpan Lengkuas dengan Model Arrhenius Berdasarkan Kadar Air dan Kadar Sari Larut dalam Air Rita Khathir; Ratna Ratna; Rama Niza Putri
Rona Teknik Pertanian Vol 7, No 1 (2014): Volume 7, No. 1, April 2014
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v7i1.2642

Abstract

Abstrak. Lengkuas (Alpinia galanga) adalah salah satu tanaman penting bagi masyarakat Indonesia. Tanaman ini dapat digunakan untuk bumbu masakan dan obat herbal. Tujuan kajian ini adalah untuk menduga umur simpan lengkuas segar dengan menggunakan model Arrhenius. Lengkuas segar yang baru dipanen dibersihkan dan dipotong-potong dengan ukuran 2cm, kemudian disimpan pada suhu 5, 10 dan 28°C. Evaluasi dilakukan oleh 25 orang panelis dengan menggunakan skala hedonic dari sangat suka sampai sangat tidak suka terhadap warna, kesegaran, aroma dan tekstur. Parameter yang diamati adalah kadar air dan kadar sari larut dalam air. Parameter tersebut diamati dalam interval 3 hari selama 21 hari atau sampai sampel dinyatakan tidak disukai oleh panelis pada salah satu kriteria hedoniknya. Hasil penelitian menunjukkan bahwa pad asuhu 28°C, lengkuas dapat disimpan selama 3 hari, sedangkan pada suhu 10 dan 5°C, lengkuas dapat disimpan selama 12 dan 21 hari. Energi aktivasi (EA) dan tingkat perubahan mutu (Q10) karena kadar sari larut dalam air lebih besar dari energi aktivasi (EA) dan tingkat perubahan mutu (Q10) karena kadar air lengkuas. Namun demikian, kedua parameter tersebut tidak tepat digunakan untuk menduga umur simpan lengkuas. Shelf-Life Prediction of Galanga by Using Arrhenius Model Based on Its Moisture and Water Soluble Extract Content Abstract. Galanga (Alpinia galanga) is one of important plants for Indonesian people. It can be used as spices and also as herbal medicine. The aim of this study is to predict the shelf-life of fresh galanga by using Arrhenius model. Fresh harvested galanga, which was cleaned and chopped at width about 2 cm, was stored at temperatures 5, 10, and 28°C. The evaluation was done by 25 respondents by using hedonic scale from the range of like very much until dislike very much. This hedonic evaluation was assessed, based on colour, freshness, aroma, and texture. Parameters observed were moisture and water soluble extract content. These parameters observed at interval 3 days for 21 days or until the samples were rejected by respondents for at least one of hedonic factors. Results showed that at temperature 28°C, galangal can be stored for 3 days. However, at temperature 10 and 5 °C, galangal can be stored for 12 and 21 days, respectively. The energy act ivation (EA) and the rate of quality change (Q10) due to water soluble extract were higher than those of water content. Nevertheless, these two parameters cannot be used in prediction the shelf-life of fresh galanga.
Pemanfaatan Pektin Kulit Pisang Kepok (Musa paradisiaca L.) Untuk Pembuatan Kemasan Edible film Dengan Penambahan Gliserol Sebagai Plasticizer Ratna Ratna; Maiful Hari; Syafriandi Syafriandi
Rona Teknik Pertanian Vol 15, No 1 (2022): Volume No. 15, No. 1, April 2022
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v15i1.23820

Abstract

Abstrak. Edible film merupakan lapisan tipis yang bersifat biodegradable dan dapat diaplikasikan pada bahan pangan sebagai pelindung antara makanan dengan lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gliserol terhadap karakteristik edible film pektin kulit pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, di mana faktor konsentrasi terdiri dari 3 (tiga) taraf, yaitu G1= 1%, G2= 2%, dan G3= 3%. Dengan demikian 3 perlakuan konsentrasi gliserol dengan 3 kali ulangan sehingga diperoleh 9 satuan percobaan. Hasil penelitian menunjukkan bahwa terjadi peningkatan ketebalan edible film seiring peningkatan konsentrasi gliserol, di mana ketebalan pada konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,13 mm, 0,21 mm, dan 0,26 mm secara berturut-turut. Nilai laju transmisi uap air dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 1,882 g/m2/jam, 2,601 g/m2/jam, 3,359 g/m2/jam. Nilai kuat tarik dengan variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 22,3 kgf/cm2, 21 kgf/cm2 dan 22,3 kgf/cm2. Nilai elongasi dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu  284,90 %, 406,47 %  dan 530,00 %. Adapun  nilai modulus young dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,76 MPa, 0,51Mpa dan 0,41Mpa. Perlakuan terbaik berdasarkan Japanese industrial standard JIS (1975) adalah perlakuan gliserol dengan konsentrasi 1%. Dari hasil uji sidik ragam ANOVA  perlakuan variasi konsentrasi gliserol tidak berpengaruh nyata terhadap ketebalan, laju transmisi uap air, kuat tarik, elongasi dan modulus young.The Utilization of Pectin Banana Pain (Musa paradisiaca L.) for The Making of Edible film Packaging With Additional Glycerol as a PlasticizerAbstract. The edible film is a thin layer that is biodegradable and can be applied to foodstuffs as a barrier between food and the environment. This study aims to determine the effect of glycerol concentration on the characteristics of the edible film pectin of kepok banana peels. This study used a non-factorial Completely Randomized Design (CRD), where the concentration factor consisted of 3 (three) levels, namely G1 = 1%, G2 = 2%, and G3 = 3%. Thus 3 treatments of glycerol concentration with 3 replications to obtain 9 experimental units. The results obtained thickness values with variations in the concentration of glycerol (1%, 2%, 3%) namely 0.13 mm, 0.21 mm, and 0.26 mm. The value of the water vapor transmission rate of variations in glycerol concentration (1%, 2%, 3%) is 1.882 g/m2/hour, 2.601 g/m2/hour, 3.359 g/m2/hour. The tensile strength values with variations in glycerol concentration (1%, 2%, 3%) were 22.3 kgf/cm2, 21 kgf/cm2 and 22.3 kgf/cm2. The elongation values of variations in glycerol concentration (1%, 2%, 3%) were 284.90%, 406.47% and 530.00%. Young's modulus values from variations in glycerol concentration (1%, 2%, 3%) were 0.76 MPa, 0.51Mpa and 0.41Mpa. The best treatment based on the Japanese industrial standard JIS (1975) was the glycerol treatment with a concentration of 1%. From the variance ANOVA test results, the results obtained have no significant effect on thickness, water vapor transmission rate, tensile strength, elongation, and modulus young.
Study of Different Concentrations of Sorbitol as a Plasticizer in Producing Gelatin-Based Biodegradable Film from Chicken Claw Waste Br Padang, Sheila Saharani; Ratna, Ratna; Munawar, Agus Arip
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.84993

Abstract

An environmentally friendly packaging material that can be used in place of synthetic, non-green plastic packaging is biodegradable film. Therefore, this study aims to determine the effect of sorbitol plasticizer concentrations on the characteristics of biodegradable film produced from chicken claw waste. The treatments applied during the production process consisted of three sorbitol concentrations, including 0.5, 1, and 1.5%, repeated thrice. Characterization of biodegradable film comprised thickness, water content, water solubility, film swelling, mechanical properties, pH, water vapor permeability, oxygen permeability, and degradation tests. Analysis of variance  results showed that the sorbitol concentrations significantly influenced thickness value, but did not affect other characteristics. The best treatment was 0.5% sorbitol which generated thickness of 0.15 mm, WC of 13.97%, WS of 44.72%, swelling of 96.97%, tensile strength of 12.29 MPa, elongation of 22.23%, elasticity 58.53 Mpa, pH 7.5, WVP 9.26 g.m -1 pa -1 hour -1 , OP 1.52 g.m -1 pa -1 , and degradability for 14 days.
RANCANG BANGUN DAN PENGUJIAN ALAT HOT PRESS PELEPAH PINANG SEBAGAI KEMASAN DI DESA LAMTAMOT ACEH BESAR Ichwana Ramli; Syafriandi Syafriandi; Ratna Ratna; Ashfa Achmad
Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) 2022
Publisher : Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024

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

Abstract

Belakangan ini penggunaan kemasan plastik memiliki dampak nyata terhadap lingkungan dan kesehatan. Masalah yang sering muncul pada penggunaan kemasan plastik dan stryrofoam yaitu sulitnya sampah plastik itu sendiri terurai. Kemasan plastik yang tidak terpakai hanya dapat terurai setelah 1000 tahun. Oleh karena itu, pengabdian tentang bahan kemasan yang dapat terdegradasi saat ini sangat diperlukan dan dikembangkan. Salah satu jenis kemasan adalah pelepah pinang menjadi produk industri kreatif yang dapat menjadi solusi ramah lingkungan dibandingkan kemasan sintetis. Lamtamot merupakan salah satu gampong yang ada di Mukim Gunung Birang, kecamatan Lembah Seulawah, Kabupaten Aceh Besar, Provinsi Aceh. Mayoritas masyarakat desa ini memiliki lahan yang luas dan ditanami pohon pinang. Limbah dari pohon pinang hanya dibiarkan begitu saja dan tidak dimanfaatkan, ditumpuk atau dibakar oleh masyarakat. Oleh karena itu, pengabdian ini bertujuan untuk mengedukasi masyarakat dan menciptakan produk kemasan kopi dari limbah pelepah pinang yang dihasilkan dari alat hot press yang didesain oleh tim pengabdian. Pemanasan awal alat hot press untuk mencetak pelepah pinang 20-35 menit. Sedangkan waktu pemanasan pelepah pinang yang memiliki ketebalan 3-6 mm menjadi produk kemasan berkisar 1-2 menit. Produk yang dihasilkan telah menjadi sumber ekonomi dan dipasarkan melalui akun shopee dan Instagram.
Co-Authors Abu Bakar Achyar Fadsy Ade Rika Marsita Agus Arip Munawar Ajrul Himawan Al Hulil Akbar Ferdynanda Alfatahillah Alfatahillah Amelia Maifani Annisa Azzahra Ashfa Achmad Ashfa Achmad Bambang Sukarno Putra Bambang Sukarno Putra Bambang Sukarno Putra, Bambang Sukarno Br Padang, Sheila Saharani Darwin Darwin Darwin Darwin Devianti Devianti Dewi Sundari Diswandi Nurba, Diswandi Elly Shafriaty Erin Karlina Faradilla Faradilla Hayati Zahra Ichwana Ichwana Ichwana Ramli Ichwana Ramli Indah Nandayani Irfan Maibriadi Kiman Siregar Kiman Siregar Lisa Maulidia Lusi Anasifa Maiful Hari Mega Apriesti Puri Mulyanti Mulyanti Murtahar Murtahar Nasrul Arahman Nurita Agustia Putra Bahrumi Putri, Cut Amelia Rahmat Fadhil Rahmat Fadhil Rahmiati Rahmiati Raida Agustina Raida Agustina Rama Niza Putri Ramayanty Bulan Ramayanty Bulan Rayhanur Wiwin Fajrina Rita Khathir Rita Khatir Rita Khatir Rita Khatir Roji Syahril Sahwi S Syafriandi Safira Elviana Safrida Safrida Siti Mechram Sri Aprilia Sri Aprilia Suhaimi Suhaimi Syafriandi Syafriandi Syafriandi Syafriandi Thahara Balqis Ulfa Triovanta Wardani Wardani Yulinar Yulinar Yunita Yunita Yusmanizar Yusmanizar Zulfahrizal Zulfahrizal