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All Journal JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Jurnal Sains dan Teknologi Reaksi
Ummi Habibah
Politeknik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Materials Science & Nanotechnology Public Health

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KOMPOS PELLET DARI AMPAS KOPI GAYO ESPRESSO DENGAN STARTER ALAMI Zahra Fona; Eka Maryan Putri; Ummi Habibah; Raudah Raudah; Zuhra Amalia
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 18 No 2 (2021): Jurnal Kesehatan Lingkungan Volume 18 No. 2, Juli 2021
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.038 KB) | DOI: 10.31964/jkl.v18i2.310

Abstract

Compost is very useful for soil improvement, maintaining soil stability and fertility, and increasing micro nutrients required by plants. This study aims to determine the effect of using natural starters:  chicken manure (A), cow dung (S), and EM4 on composting time, compost pH, and the macro nutrient content made from Gayo espresso coffee waste. The waste of Gayo espresso coffee, which is available abundantly available in coffee shops, which is used as raw material for composting. Starters the form of A, S, a mixture of A with S, and EM4 are used to shorten composting time, and improve compost characteristics to conform to SNI standards. Gayo espresso coffee waste is mixed with starter A, starter mixture S. starter mix, and EM4 then fermented in a closed container. Compost pH measurements during the composting process are carried out every day until the pH is close to neutral, which indicates the compost is ripe. After composting, the products that were quickly formed from all treatment variables were tested for macro nutrient levels in the form of N, P, K and C / N ratios. The compost is printed in the form of pellets using a pelletizer mold. The test results showed that the use of 200g starter A (cow dung) and 6 ml EM4 produced compost within 25 days. The average acidity of the compost for all treatments ranged from 6.83. Micro nutrient content in the compost is 1.11% nitrogen, 0.81% phosphorus, 1.64% potassium and C / N ratio 11.06, according to SNI standards.
MAKING EAU DE PARFUM FROM VANILLA AND PATCHOULI ESSENTIAL OILS BASED ON FRANGIPANI FLOWER ESSENTIAL OIL (PLUMERIA SP.) M Syahlung Siregar; Cut Aja Rahmahwati; S Syafruddin; Ummi Habibah
Jurnal Sains dan Teknologi Reaksi Vol 24, No 01 (2026): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v24i01.9397

Abstract

This study aims to make Eau de Parfum based on frangipani (Plumeria sp.) essential oil by adding vanilla and patchouli essential oils as middle and base aromas. The frangipani essential oil was extracted using the soxhletation method using n-hexane as a solvent. The volume of frangipani essential oil used varied, namely 2.4 ml, 2.6 ml, 2.8 ml, 3 ml, and 3.2 ml, while the volume of vanilla essential oil varied, namely 1.2 ml, 1 ml, 0.8 ml, 0.6 ml, and 0.4 ml. The perfume formula was evaluated through specific gravity, aroma persistence, yield, composition (GC-MS), and organoleptic (homogeneity, clarity, and aroma) tests. The results showed that a volume of 3 ml of frangipani essential oil and 0.6 ml of vanilla essential oil produced the aroma most preferred by panelists, with an average specific gravity value of 0.82–0.83 g/ml, and an aroma that lasted up to 5 hours. GC-MS tests showed the presence of active compounds such as dimethyl phthalate, geranyl benzoate, and nerolidol which play a role in the stability and durability of the perfume aroma. Keywords: aroma, frangipani flower, Eau de Parfum, GC-MS, organoleptic
Co-Authors Adriana Adriana Cut Aja Rahmahwati Eka Maryan Putri M Syahlung Siregar Muhammad Hidayat Muhammad Razi Raudah Raudah S Syafruddin Zahra Fona Zuhra Amalia