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All Journal JOURNAL OF COASTAL DEVELOPMENT Dinamika Kerajinan dan Batik : MAJALAH ILMIAH JOURNAL SCIENTIFIC OF MANDALIKA (JSM) Jurnal Ilmiah Wahana Pendidikan Jurnal Pengabdian Vokasi
Heny Kusumayanti
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Religion Humanities Chemical Engineering, Chemistry & Bioengineering Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences Other

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BWRO DESALINATION FOR POTABLE WATER SUPPLY ENHANCEMENT IN COASTAL REGIONS I Nyoman Widiasa; Vita Paramita; Heny Kusumayanti
JOURNAL OF COASTAL DEVELOPMENT Vol 12, No 2 (2009): Volume 12, Number 2, Year 2009
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (182.497 KB)

Abstract

Most of coastal regions in Indonesia have experienced water scarcity where water resources are becoming more and more threatened due to the rapid growth of population, aquaculture industries and agricultures. Brackish water reverse osmosis (BWRO) desalination may be used to overcome the supply potable water problem in the coastal regions. Brackish water having total dissolved solids (TDS) content in the range of 1,000–10,000 ppm can be desalinated at a reasonable cost. This work was aimed to find valuable technical data for plant design and operation. Cost analysis also was conducted to obtain specific water cost. The results show that stable system performance was achieved. Based on a case study of small scale BWRO with capacity of 50 m3/day, specific water cost was around of IDR 6,100/ m3.
Penyuluhan dan Pelatihan Pembuatan Hand sanitizer kepada Dawis Cendrawasih Manyaran Semarang Noer Abyor Handayani; Aprilina Purbasari; Dessy Ariyanti; Heny Kusumayanti
Jurnal Pengabdian Vokasi Vol 2, No 1 (2021): Juni 2021
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.267 KB) | DOI: 10.14710/jpv.2021.10739

Abstract

Covid 19 is a disease that can be transmitted through droplet droplets produced when talking, coughing or sneezing. Currently, a clean lifestyle is a demand in socializing, one of which is washing your hands frequently. However, people are constrained to wash their hands frequently when doing activities outside the home. Therefore, people need hand sanitizers as a substitute for soap and water that can be used instantaneously. At the beginning of the pandemic, the number of hand sanitizers on the market dropped sharply because people experienced mass panic, so they made purchases in very large quantities and in a short time. Therefore, training for the community regarding the manufacture of hand sanitizers is necessary. This community service aims to provide training in making handsanitizers to Dawis Cendrawasih mothers in Manyaran Village, West Semarang District, Semarang City. With this training, the community in Dawis Cendrawasih can make their own hand sanitizers so that a healthy lifestyle is maintained.
Potensi Kacang Lentil Sebagai Produk Pangan Fungsional :Review Tumiar Iriana Simarmata; Heny kusumayanti
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 17 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8321299

Abstract

Lentils have very good potential, have very good benefits for health, because of the ingredients they have. Lentils contain 10% water, 22.7% protein, 13% fiber and 50% carbohydrates, 2% sugar and 2.60% ash. Not only that, lentils also contain minerals such as phosphorus, calcium, iron, zinc, B vitamins, vitamin C and selenium. Apart from being consumed alone as boiled or fried beans as a snack, lentils have the potential to be used as a functional food. This review aims to examine and find out the various benefits of lentils and their functions in several processed food products. From the results of studies from several studies, lentils have the potential as a culinary substitute for meat because of their very high protein level, as a functional drink that contains antioxidants anti-free radicals in the body, and has the potential to produce flour with physicochemical properties contained capable of being used as an anti-gluten diet food.
Fortifikasi Flavonoid Ekstrak Daun Pepaya Pada Produk Pangan Beras Analog Ubi Jalar Dan Tepung Jagung Heny Kusumayanti; Rhida Amalia Dsewi Firdausi
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 14 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8185729

Abstract

Daun pepaya (Carica Papaya L) mengandung senyawa tannin, alkaloid, flavonoid, saponin, antaquinon dan antosianosid, dimana senyawa flavonoid baik bagi penderita diabetes. Ubi jalar merupakan sumber karbohidrat yang dapat digunakan sebagai alternatif pengganti beras. Nasi adalah makanan yang paling umum dikonsumsi, namun konsumsi yang berlebihan dapat menjadi masalah karena beras memiliki kadar glukosa yang cukup tinggi. Untuk mengurangi konsumsi beras dan mengendalikan resiko diabetes, beras analog dengan kadar glukosa rendah dapat dijadikan alternatif. Pada penelitian ini akan mengkaji formulasi fortifikasi flavonoid dari ekstrak daun pepaya pada beras analog ubi jalar dan tepung jagung sebagai produk diversifikasi pangan dan didapatkan penambahan ektrak daun papaya berpengaruh terhadap uji proksimat dan kadar glukosa dari beras analog ubi jalar dan tepung jagung. Hasil beras analog juga dilakukan beberapa uji organoleptik yang meliputi aroma, rasa, tekstur, dan warna.
Antibacterial Activity and Color Evaluation of Natural Color Fabric from Terminalia bellerica Coated with TiO2 Rizka Amalia; Alfyan Pujiastuti; Vita Paramita; Heny Kusumayanti
Dinamika Kerajinan dan Batik: Majalah Ilmiah Vol 40, No 2 (2023): DINAMIKA KERAJINAN DAN BATIK : MAJALAH ILMIAH
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Kerajinan dan Batik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22322/dkb.v40i2.8006

Abstract

As a basic human need, the development of textiles still needs to be studied. At first, the textile dyeing process used natural dyes. However, along with the development of technology with the discovery of synthetic dyes for textiles, the use of natural dyes began to be abandoned. Natural color fabrics have many advantages, while promoting disadvantages, such as the appearance of microorganisms on the fabric. To improve the function of the fabric, the addition of antibacterial agent to the fabric is important. This study aims to investigate the optimum condition for producing natural color fabric from Terminalia Belerica’s peel with the application of TiO2 as an antibacterial agent, using the pad dry cure method. The results of the TiO2 coating process on natural dye fabrics are based on its antimicrobial activity. SEM EDX, color strength, and fabric stiffness were also characterized by its physical properties. The analysis results show that the most optimum condition for the stability of color aging was in the 2nd experiment at a concentration of TiO2 at 1%, without curing and sizing of 75%. For stiffness stability analysis, the optimum result was obtained in the third experiment, namely the concentration of TiO2 at 0.5%, with curing and without sizing of 98%. The most influential effects on the antibacterial test include aging, brightness, and stiffness, namely variable sizing with a negative effect. The results of testing antibacterial activity on natural color fabrics of jolawe fruit peel extract applied with TiO2 show that the assessment process caused the fabric to be easily contaminated by bacteria, where the inhibition zone value was 0 mm. The SEM-EDX test did not show any damage to the fabric, and there were grains or lumps on the fabric fibers due to TiO2 coating.
Review Jurnal: Pembuatan Beras Analog dari Serelia dan Kacang-Kacangan untuk Diversifikasi Olahan Pangan Fakhri Fargani Yusran; Heny Kusumayanti
Journal Scientific of Mandalika (JSM) e-ISSN 2745-5955 | p-ISSN 2809-0543 Vol. 6 No. 6 (2025)
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/10.36312/vol6iss6pp1608-1614

Abstract

Rice is one of the most widely consumed staple foods in Indonesia. However, this is inversely proportional to the level of domestic rice production, so to overcome this, it is necessary to make efforts to diversify food such as analog rice. Making analog rice can use corn and beans as basic ingredients. Because corn has nutritional content, namely, water content of 10 g, protein 10,68 g, carbohydrates 74,26 g, fat 4,5 g, and fiber 2 g which is almost the same as rice and beans such as red beans have a protein content of 24,37 g, B vitamins, minerals, and fiber. The analog rice making method can use the extrusion method. In this journal review, it is hoped that we can examine the potential of rice analogues made from corn and beans for diversifying food processing.
Teknologi Pengolahan Beras Analog Berbahan Dasar Tepung Pati dan Kacang Kacangan Dalam Upaya Meningkatkan Diversifikasi Pangan : Review Ahmad Hadi Yustianto; Heny Kusumayanti
Journal Scientific of Mandalika (JSM) e-ISSN 2745-5955 | p-ISSN 2809-0543 Vol. 6 No. 7 (2025)
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/10.36312/vol6iss7pp1820-1825

Abstract

Indonesia is a country that consumes rice as a staple food. The figure for the value of rice consumption in Indonesia itself is very different from the figure for rice production from Indonesian farmers, this causes Indonesia to often import rice to meet the need for the staple food staple rice. So a solution is needed in the form of verified food without having to change the habits of Indonesian people in consuming rice, in this case food diversification is needed in the form of analog rice. Analog rice is a processed food that resembles rice but is made from non-rice food ingredients such as beans and tubers, with characteristics similar to rice in shape, texture, and nutritional content that is equal to or exceeds the nutritional content of white rice. Tubers and legumes have enormous potential for application in making analog rice.
Co-Authors Ahmad Hadi Yustianto Alfyan Pujiastuti Aprilina Purbasari Dessy Ariyanti Fakhri Fargani Yusran I Nyoman Widiasa Noer Abyor Handayani Rhida Amalia Dsewi Firdausi Rizka Amalia Tumiar Iriana Simarmata Vita Paramita