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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Forum Agribisnis Jurnal FishtecH Indonesian Fisheries Research Journal JURNAL PERIKANAN TROPIS Altifani Journal: International Journal of Community Engagement Jurnal Perikanan
siluh putu sri dia utari
Program Studi Pengolahan Hasil Laut, Politeknik Kelautan Dan Perikanan Jembrana, Bali
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Social Sciences

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COMPARATIVE STUDY ON BIO-BRIQUETTE PRODUCTION USING COCONUT SHELL AND SEASHELL: EFFECTS OF SIZE, RATIO, PYROLYSIS, AND BINDER Dewi, Resti Nurmala; Perceka, Medal Lintas; Dia Utari, Siluh Putu Sri; Andrayuga, I Wayan; Azimatun, Muhamad Maulana Nur; Qurrahman, Taufiq; Arifin, Samsul; Ardiyanti, Putu Ayu; Pajriyanti, Nurlaela; Irwandi, Nurul Anisa
Indonesian Fisheries Research Journal Vol 31, No 1 (2025): June (2025)
Publisher : Jakarta Technical University of Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/ifrj.1.1.2025.%p

Abstract

Briquettes are seen as a substitute for alternative fuels generated through pyrolysis. A common type of briquette is charcoal made from coconut shells. However, they have poor combustion duration and excessive combustion smoke. It is thought that adding shells to coconut shell briquettes can increase their quality while making better use of waste since shells have adsorption characteristics. Hence, this study intended to produce shells briquettes on many main factors, namely pyrolysis time, particle size, raw materials ratio, and binder concentration. The method utilized pertained to preliminary study by blending pyrolyzed coconut shell charcoal, shells, and tapioca flour. In line with the American Standard Testing and Material (ASTM) 2014, proximate analysis was conducted using the Thermogravimetric Analysis 201; in contrast, briquette calorific value was determined using the GDY-1A bomb calorimeter, which is in compliance with ISO 1928:2020. According to the findings, the best shell briquettes was found at 2.5 hours pyrolysis durations with a particle size of 50 mesh, a raw material ratio of 3:1 (charcoal : shell) and 50% binder concentration with 13.53 ± 0.23% water content; 39.91 ± 0.31% volatile matter content, 15.70 ± 0.07% ash content, 67.66 ± 0.68% fixed carbon content) (P < 0.05), and a calorific value of 1,942.126 cal/g. Nonetheless, the results were not ideal as the calorific value was lower compared to full charcoal briquettes. Therefore, to improve proximate quality and combustion efficiency, it is required to combine seashells with other materials that are higher in carbon or to modify the method.
Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Anis Khairunnisa; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; Desy Febrianti; Iftachul Farida; Ika Astiana; Pinky Natalia Samanta; Resti Nurmala Dewi; Fenny Crista Anastasia Panjaitan; Mahaldika Cesrany; Medal Lintas Perceka; Made Tisna Adhi Bharata; Ni Made Anggun Pradnyani Putri
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Abstract

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).
Co-Authors A Kurniawan Syafii Agoes Mardiono Jacoeb Almira Fardani Lahay Andrayuga, I Wayan Anhar Rozi Anis Khairunnisa Ardiyanti, Putu Ayu Ayu Afifah, Rufnia Azimatun, Muhamad Maulana Nur Cahyani, Reni Tri Cesrany, Mahaldika Crista Anastasia Panjaitan, Fenny Deden Yusman Maulid Desy Febrianti Devi Ilmiyanti Diah Anggraini Wulandari Diah Anggraini Wulandari Emmya Karina Ginting Febrianti, Desy Fenny Crista Anastasia Panjaitan Fenny Crista Anastasia Panjaitan Ferlina Febrianti I Gusti Ayu Budiadnyani I Made Bayu Bawa Temaja Iftachul Farida Ika Astiana Ika Astiana Ikhsanul Khairi Irwandi, Nurul Anisa Jibril, Ahmad Kristiana, Indra Made Tisna Adhi Bharata Mahaldika Cesrany medal lintas perceka Ni Made Anggun Pradnyani Putri Ni Made Regita Pradnyaswari Nur Hidayah Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari Pajriyanti, Nurlaela Pinky Natalia Samanta Qurrahman, Taufiq Radipta Lailatussifa, Rr. Resti Nurmala Dewi Riviani Riviani Roni Nugraha Samsul Arifin Stephani Bija TATI NURHAYATI