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All Journal Jurnal Rekayasa Proses PROSIDING SEMINAR NASIONAL Rotasi METANA Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Bulletin of Chemical Reaction Engineering & Catalysis Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Proceeding Of The International Seminar and Conference 2015 LAPORAN PENELITIAN DAN PENGABDIAN MASYARAKAT Majalah Ilmiah MOMENTUM Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) INDONESIAN JOURNAL OF PHARMACY Indonesian Journal of Chemistry Prosiding Seminar Nasional Darmajaya Jurnal Rekayasa Proses Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Ilmiah Cendekia Eksakta Jurnal Inovasi Teknik Kimia Chemical Engineering Journal Storage (CEJS) Journal of Vocational Studies on Applied Research Techno Research In Chemical Engineering Asia Information System Journal Jurnal Alih Teknologi Sistem Informasi (JATSI) Bulletin of Chemical Reaction Engineering & Catalysis Palawa Jurnal Pengabdian Kepada Masyarakat
Indah Hartati
Universitas Wahid Hasyim Semarang
Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Implementation of Ambon Banana Peel (Musa Paradisiaca) as Foaming Agent of Banana Fruitghurt using Foam Mat Drying Method Putry, Cindyana; Paramita, Vita; Hartati, Indah
Journal of Vocational Studies on Applied Research Volume 4, Issue 2, Year 2022 (October 2022)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v4i2.15821

Abstract

Fruitghurt is a product of lactic acid fermentation, namely L. bulgaricus and S. Thermopillus in an acidic state enriched by nutrients from fruit such as Ambon banana but has a short shelf life. Bananas have a role as an additional nutrient in the form of glucose which then becomes a nutrient for lactic acid bacteria. Foam mat drying itself is a drying method that is better than other types of drying because it does not require large production costs and protects the structure of the material through the formation of foam. Application of foam mat drying on fruitghurt using Ambon banana peel extract as a foaming agent is expected to increase the shelf life of fruitghurt as well as an alternative foaming agent derived from vegetable protein Ambon banana peel contains a protein content of about 0.64% when bananas experience a good level of maturity. In the manufacture of fruitghurt powder, the research method used is Response Surface Methodology (RSM) with variables changing the concentration of banana peel extract as a foaming agent, the concentration of maltodextrin as a binder and mixing time. The resulting fruitghurt powder will be analyzed for water content, total acid analysis and pH analysis. The research data were processed using minitab 19 software. The best fruitghurt powder results were found in the 9th variable, namely the minimase variable, where the optimum conditions were banana peel extract concentration of 2.38 ml, maltodextrin concentration of 30 grams and stirring time of 20 minutes. Fruitghurt variable 9 has a pH of 5 after drying which is in accordance with SNI 01-2981-2009, water content is 0.64% and total acid is 1.08%
Pemanfaatan Limbah Kulit Nanas Terdelignifikasi dengan Metode MAE (Microwave assisted extraction) Untuk peningkatan Produksi Bioethanol Nurfaizin, Safaah; Hartati, Indah; Auviatita, Faeza
Chemical Engineering Journal Storage (CEJS) Vol. 5 No. 2 (2025): Chemical Engineering Journal Storage (CEJS)-Mei 2025
Publisher : LPPM Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/cejs.v5i2.21945

Abstract

Pemanfaatan limbah kulit nanas sebagai bahan baku bioethanol merupakan salah satu solusi inovatif dalam pengembangan energi terbarukan. Penelitian ini bertujuan untuk meningkatkan efisiensi delignifikasi limbah kulit nanas menggunakan metode Microwave Assisted Extraction (MAE) guna mendukung proses hidrolisis dan fermentasi dalam produksi bioethanol. Limbah kulit nanas yang diperoleh dari pedagang lokal diproses melalui perlakuan radiasi gelombang mikro pada suhu berbeda (70°C, 80°C, dan 90°C). Analisis lignoselulosa dilakukan menggunakan metode Chesson-Data, sedangkan produksi bioethanol dianalisis melalui fermentasi dan destilasi. Hasil menunjukkan bahwa suhu 90°C menghasilkan kelarutan lignin tertinggi sebesar 9,05% serta peningkatan kandungan selulosa sebesar 12,03% dibandingkan kontrol. Pengaruh variasi konsentrasi ragi (5%, 7%, 9%) terhadap hasil bioethanol diuji menggunakan analisis sidik ragam, namun hasil F hitung sebesar 0,215 menunjukkan tidak ada perbedaan signifikan antar perlakuan. Hasil tertinggi diperoleh pada konsentrasi ragi 7% dengan rendemen 3,16 mL. Penelitian ini membuktikan bahwa metode MAE efektif dalam mempercepat proses delignifikasi, meskipun konsentrasi ragi tidak berpengaruh signifikan terhadap hasil akhir bioethanol.
FUZZY MAMDANI EXPERT SYSTEM FOR PROPERNESS OF SELECTING SUPPLIER IN CORPORATE XYZ Hendriyanto, Hendriyanto; Irawan, Bei Harira; Prihadi, Deddy; Hartati, Indah
Asia Information System Journal Vol. 2 No. 1 (2023): Asia Information System Journal
Publisher : Universitas Islam Negeri Raden Intan Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/aisj.v2i1.23528

Abstract

This research aims to enhance the supplier selection process at Corporate XYZ by implementing the Fuzzy Mamdani Expert System, which addresses the complexities of evaluating suppliers in a service-oriented business environment. The study employs a fuzzy logic approach to assess suppliers based on multiple qualitative and quantitative criteria, including cost efficiency, reliability, and scalability. The methodology involves fuzzification of input data, rule base evaluation, and the application of the Mamdani inference system to derive crisp scores for each supplier. The findings indicate that Supplier A scored 85 points, outperforming Supplier B, which scored 70 points, highlighting the effectiveness of the evaluation process. Additionally, the research identifies potential risks associated with suppliers, such as pending legal documentation, which could impact their overall scores. The conclusion emphasizes that the Fuzzy Mamdani Expert System not only facilitates informed decision-making in supplier selection but also fosters continuous improvement through a feedback loop mechanism. This study contributes to the field of supply chain management by demonstrating the applicability of fuzzy logic in optimizing supplier evaluations, ultimately leading to better supplier relationships and cost efficiencies for organizations. Future research is suggested to explore the integration of additional criteria and advanced analytical techniques.
Free Radical Scavenging Activity of Chlorochalcones: An Integrated Computational and Experimental Study Puspitasari, Anita Dwi; Ulfah, Maria; Hartati, Indah; Vifta, Rissa Laila; Hermawan, Faris; Ekasari, Munifilia; Marlina, Lala Adetia
Indonesian Journal of Chemistry Vol 25, No 5 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.106221

Abstract

Chlorochalcone derivatives (chalcones 1–3) were synthesized using ultrasound-assisted Claisen-Schmidt condensation, yielding > 80%. Antioxidant activity was evaluated through DPPH and ABTS assays, demonstrating strong activity with IC50 values ranging from 61.52 ± 0.97 to 98.27 ± 1.42 ppm. Chalcones 1 and 2 show SPF potential at 40 ppm and chalcone 3 at 20 ppm (SPF 19.47 ± 0.46). ADMET analysis using the pkCSM tool confirmed favorable pharmacokinetic profiles and low toxicity, supporting their safety for potential applications. Additionally, density functional theory calculations provided more profound insights into molecular stability and reactivity, including electronic properties such as HOMO-LUMO gaps, further corroborating their pharmacological efficacy. These results collectively indicate that chalcones 1–3 exhibit potent antioxidant activity, adequate UV protection, and promising pharmacokinetic properties. Integrating in vitro, in silico, and DFT analyses underscores their potential as multifunctional compounds for antioxidant and sunscreen applications.
Pembuatan Hand Sanitizer Dan Sabun Cuci Tangan Sebagai Upaya Pencegahan Penularan Covid-19 di Puskemas Penawangan Grobogan Kurniasari, Laeli; Maharani, Farikha; Syafa’at, Imam; Dzulfikar, Muhammad; Hartati, Indah
Palawa: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2022)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/palawa.v1i1.7037

Abstract

Penggunaan hand sanitizer serta penerapan pola hidup bersih dan sehat merupakan bagian dari upaya pencegahan dan pemutusan mata rantai penyebaran COVID-19. Salah satu intansi yang memiliki tugas untuk mensosialisasikan dan menggalakkan upaya tersebut adalah Puskesmas. Personil di Puskesmas memerlukan wawasan mengenai komposisi dan cara pembuatan hand sanitizer dan sabun cuci tangan. Kegiatan ini bertujuan memberikan pelatihan proses produksi hand sanitizer dan sabun cuci tangan kepada personil Puskesmas Penawangan Grobogan. Kegiatan dilakukan melalui tahapan uji coba proses produksi di kampus, dilanjutkan dengan proses pelatihan di puskesmas serta diakhiri dengan penyerahan produk hand sanitizer dan sabun cuci tangan kepada Puskesmas Penawangan Grobogan. Uji coba proses produksi hand sanitizer dan sabun cuci dilakukan dengan menggunakan komposisi sebagaimana tercantum dalam ketentuan WHO. Proses pelatihan telah berhasil memberikan wawasan bagi personil di Puskesmas mengenai cara produksi hand sanitizer dan sabun cuci tangan. Produk yang dihasilkan telah diserahkan kepada Puskesmas Penawangan Grobogan guna mendukung upaya pencegahan dan pemutusan mata rantai penyebaran COVID-19. Kata Kunci: Covid-19, Hand Sanitizer, Sabun cuci tangan.Abstract. The use of hand sanitizer as well as the healty lifestyle are parts of Covid-19 prevention and transmission chain breaking. Public health center (Puskesmas) is one of health institution having responsibility in informing and promoting of those efforts.  Public health centers need to be supported by the continous supply of hand sanitizers and handsoaps while the health workers should be sthrengthened by providing outlook on the chemical compostion and the procedure of the hand sanitized and handsoap production process. This paper reports the strenghtening efforts of public health center of Penawangan Grobogan by provide training to the health workers on the  chemical compostion and the procedure of the hand sanitized and handsoap production process as well as handover of the hand sanitizers and handsoaps to the public health center of Penawangan Grobogan. This community service was initially performed by producing hand sanitizers and handsoaps based on product compositions suggested by WHO. The service was followed by the training to the health workers on the  chemical compostion and the procedure of the hand sanitized and handsoap production process. The hand sanitizers and handsoaps were handed over to the public health center of Penawangan Grobogan.  Keywords: Covid-19, Hand Sanitizer, handsoap.
Hazard Analysis Critical Control pada Proses Produksi Vegan Yoghurt di Kelompok Wirausaha Mahasiswa Sakayo Sukses Hartati, Indah; Sari, Ratmi Rahma; Malikah, Anna Irdatul; Arifah, Difa Al; Khasanah, Vina Nafidzatul; Latif, Abdullah; Paramita, Vita
Palawa: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2022)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/palawa.v1i2.8710

Abstract

Sakayo Sukses merupakan salah satu kelompok wirausaha mahasiswa dari Jurusan Teknik Kimia Unwahas yang memproduksi vegan yogurt dengan merk VEYO. Sakayo Sukses belum memiliki wawasan dan pengetahuan mengenai identifikasi, control, dan monitoring bahaya cemaran pangan selama proses produksi vegan yogurt. Kegiatan pengabdian ini bertujuan untuk memberikan wawasan kepada mitra (Sakayo Sukses) mengenai HACCP beserta penyusunan aspek-aspek implementasi sistem HACCP di Sakayo Sukses. Kegiatan pengabdian berhasil mengidentifikasi potensi potensi cemaran dan bahaya pada bahan baku, bahan kemas serta tahapan produksi vegan yogurt. Kegiatan ini juga telah berhasil mengidentifikasi titik titik kritis pada tahapan proses produksi vegan yogurt. Rencana rencana tindakan pencegahan dan koreksi pada titik titik kritis telah teridentifikasi
PENGUATAN USAHA PRODUKSI POTHIL DI DESA MUNENG WARANGAN KECAMATAN PAKIS KABUPATEN MAGELANG Mauluddin, M. Subchan; Darmanto, Darmanto; Kurniasari, Laeli; Faizin, Safaah Nur; Astuti, Wulan Budi; Astuti, Ernawati Budi; Hartati, Indah; Nugroho, Agung
Palawa: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2023)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/palawa.v2i1.8743

Abstract

Pothil adalah sejenis makanan ringan berbahan dasar singkong yang menjadi salah satu makanan khas di Kabupaten Magelang.  Salah satu UKM yang bergerak dibidang usaha produksi pothil adalah UKM Pothil Munarsih yang berada di Muneng Warangan Pakis Kab Magelang.  Adapun permasalahan yang dihadapi mitra diantaranya adalah (i) penggunaan alat penggiling yang masih tradisional dengan bahan penutup dari kayu serta rak pemeraman dari kayu, (ii) pengemasan tanpa label kemasan, (iii) mitra belum memiliki ijin usaha dan ijin PIRT, serta (iv) mitra belum memiliki wawasan mengenai manajemen usaha, perijinan, dan pemasaran berbasis e-marketing.  Berdasarkan permasalahan tersebut maka solusi yang ditawarkan dalam kegiatan pengabdian kepada masrarakat ini adalah: (i) perancangan dan pabrikasi alat penggiling singkong serta rak pemeraman, (ii) pelatihan dan pendampingan proses pengemasan beserta desain label dan kemasan, (iii) pendampingan pengurusan ijin usaha dan ijin PIRT, (iv) pelatihan manajemen usaha, perijinan, dan pemasaran berbasis e-marketing. Penerapan alat penggiling, rak pemeraman serta perbaikan lokasi produksi telah berhasil meningkatkan kekuatan usaha produksi pothil. Pelatihan mengenai kemasan produk pangan telah berhasil memberikan wawasan mengenai informasi yang harus termuat dalam label kemasan pangan serta telah menghasilkan desain kemasan produk pothil. Kegiatan pendampingan oleh tim pengusul telah berhasil mendapatkan ijin usaha produks pothil.  Kegiatan pelatihan manajemen usaha telah berhasil memberikan wawasan mengenai manajemen keuangan usaha kecil serta manajemen pemodalan. Kegiatan pelatihan pemasaran telah berhasil memberikan wawasan kepada mitra mengenai jenis jenis media pemasaran online yang dapat dimanfaatkan untuk memasarkan produk pothil
Edukasi Dan Identifikasi Titik Kritis Halal Produksi Keju Nabati Di Kelompok Wirausaha Mahasiswa V-Cheese Indah Hartati; Novika Aszyiamilatul Utami; Siti Soimah; Fuji Utami; Siti Faizatul Mutiqoh
Palawa: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2024)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/palawa.v3i1.12420

Abstract

Abstrak. Kelompok Wirausaha Mahasiswa (KWM) V-Cheese merupakan kelompok usaha yang memproduksi keju nabati. Kegiatan pengabdian ini ditujukan untuk mengidentifikasi dan memberikan edukasi kepada mitra mengenai penentuan titik kritis halal pada bahan baku keju nabati. Kegiatan pengabdian dilakukan dengan tahapan identifikasi pengetahuan dasar mitra mengenai titik kritis halal, identifikasi alur proses, bahan baku dan titik kritis halal bahan baku pada produksi keju nabati, serta diakhiri dengan edukasi titik kritis halal. Kegiatan pengabdian berhasil meningkatkan pengetahuan mitra mengenai titik kritis halal. Identifikasi titik kritis halal menunjukkan bahwa minyak nabati, salting agent, dan bahan pengkoagulasi merupakan bahan yang menjadi titik kritis pada produksi keju nabati. Penggunaan bahan bersertifikat halal yang valid serta penggunaan bahan bahan berbasis nabati dapat menghilangkan kekritisan bahan. Kata Kunci: keju, nabati, titik kritis, halal, identifikasi, edukasi
Optimization Formulation of Red Beet (Beta Vilgaris L.) and Waru Leaves (Hibiscus tiliaceus L.) based Natural Liptint with Sun Protection Factor Asari, Yunita Dwi; Hartati, Indah; Paramita, Vita
Journal of Vocational Studies on Applied Research 2025: Just Accepted Manuscript and Article In Press 2025
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v0i0.28440

Abstract

The purpose of this study was to optimize the formulation of a natural liptint using red beet (Beta vulgaris L.) and waru leaves (Hibiscus tiliaceus L.) extracts with the addition of ZnO to enhance sun protection. The optimization process was conducted using Response Surface Methodology (RSM) involving three independent variables: extract ratio (1:2, 1:3, 1:4), homogenization speed (5.000, 10.000, 12.000 rpm), and homogenization time (4, 8, 10 minutes), generating 16 different formulations. Phytochemical characteristics such as betacyanin, anthocyanin, and SPF, as well as stability parameters including pH, viscosity, and density, were evaluated. The best formulation containing ZnO (F6) exhibited 0.0129% betacyanin, 0.0590% anthocyanin, and an SPF value of 18.1, while the best formulation without ZnO (F15) showed 0.0140% betacyanin, 0.0428% anthocyanin, and an SPF value of 12.7. The optimization value of this study estimates the production of liptint with ZnO (0.0104% betacyanin, 0.0593% anthocyanin, SPF 13.89) and without ZnO (0.0109% betacyanin, 0.0434% anthocyanin, SPF 11.05).
Co-Authors . Widayat Achmad Wildan Aditya Alfan Marzuki Aisyah Hana Rifiani Aji, Bayu Prasetyo Anggun Titi Nurcahyati Aniq, Nur Anita Dwi Puspitasari Aprilia Putri Sulistianingrum Aqnes Budiarti Ardi, Pradipta Risma Rukma Ari Yuniastuti Arie Setya Putra Arifah, Difa Al Ariyani, Sinta Aryanti, Desi Rahma Asari, Yunita Dwi Auviatita, Faeza Azzahra Aulia Hanifa Azzahra Aulia Hanifah Bella Paramaeshela Broto, R. T. D. Wisnu Chandra Pribadi Darmanto Darmanto Darmanto Darmanto Darmanto Darmanto Dea Ayu Ade Arisma Deddy Kurniawan Wikanta Deddy Prihadi Devi Endah P. Devina Ingrid A. Devita Hardianti Dewi Susanti Dewi Susanti Dian Risdianto Dita Desti D_Khilyati Diyono Ikhsan Dwi Handayani Dwi Kurnia Indar Dyah Puspa Arum Dyah Yuliana Zulfa Efa Firmania Eflita Yohana Endah Lestari Endah Subekti Ernawati Budi Astuti Fachry Abda El Rahman Fahmi Arifan Faizin, Safaah Nur Farikha Maharani Faris Hermawan, Faris Farizki, Bangkit Fatnawati Nur Hidayah Februana Hutavia Purba Caraka Fifi Kurniasari Fitriani, Dea Syifa fitriyani, Ulfa Fuji Utami Habib Abdun Nafik Hamid Aqil Hamid Aqil Hani Haswati Hardiyanti Amalia Harianingsih, Harianingsih Hary Sulistyo Hary Sulistyo Hary Sulistyo Hasan, Hasan Haswati, Hani Helmy Purwanto Hendriyanto Hendriyanto Hidayatun Natijah Imam Syafaat Indro Sumantri Irawan, Bei Harira Ismi Yatun Ismiyatul Kholisoh Ismiyatul Kholisoh Ismiyatul Kholisoh Julianto, Mohamad Endy Khasanah, Vina Nafidzatul Khornia Dwi Lestari Lailatul Firdaus Laeli Kurniasari Laeli Kurniasari Laeli Kurniasari Laeli Kurniasari Laeli Kurniasari Laeli Kurniasari Lailatul Fitriyah Latif, Abdullah Maharani Kusumaningrum Malikah, Anna Irdatul Maria Ulfah Marlina, Lala Adetia Mauluddin, M. Subchan Mauludin, Mochamad Subchan Mega Kasmiyatun Milzam, Muhammad Mira Nurhayani Mochamad Arif Budihardjo Moh Fahrurrozi Moh Fahrurrozi Mohamad Endy Y Yulianto Mohammad Endi Yulianto Mr. Darmanto Muhammad Dzulfikar Muhammad Mufti Azis Munifilia Ekasari Mustagfirin Mustagfirin Mustaghfirin Mustaghfirin Nafik, Habib Abdun Nazaruddin Sinaga Novika Aszyiamilatul Utami Nugroho Widiasmadi Nugroho, Agung Nur Aniq Prihastuti, Putri Putry, Cindyana Renan Subantoro Renan Subantoro Reviana Inda Dwi Suyatno Rita Ade Lasria Pardede Rita Dwi Ratnani Safaah Nurfaizin Salsa Erna Setiawati Sari, Ratmi Rahma Sarmi Sarmi Sekar Apriana Sinta Ariyani Siti Faizatul Mutiqoh Siti Soimah Siti Sudarmiseh Sofa Rohmania Sufrotun Khasanah Supriyadi Supriyadi Sury Widiyanti Suwardiyono Suwardiyono Suwardiyono Suwardiyono Suwarno Suwarno Tabah Priangkoso Tandang Patria Tama Tisa Lazuardy Titis Puspitasari Titis Puspitasari Udin Bahrudin, Udin vifta, rissa laila Vita Paramita Vita Paramita Vita Paramita Wahyudi Budi Sediawan Wahyudi Budi Sediawan Wahyudi Budi Sediawan Widarti Widarti Wulan Budi Astuti Yance Anas Yapan, Ulfa Fitriyani Zahroh El Baidho Zakiyyatut Darojah Zakka Athoo’ Illah Zulfa, Dyah Yuliana