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THE EFFECT OF PRETREATMENT OF MICROWAVE HEATING ON EFFICIENCY OF HYDROLYSIS TIME AND α-CELLULOSIC CHARACTERISTICS OF PALM OIL WASTE BIOMASS Fitriani Kasim; Khaswar Syamsu; Dwi Setyaningsih; Prayoga Suryadarma; Sudirman Sudirman
Jurnal Sains Materi Indonesia Vol 20, No 1: OCTOBER 2018
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jsmi.2018.20.1.5408

THE EFFECT OF PRETREATMENT OF MICROWAVE HEATING ON EFFICIENCY OF HYDROLYSIS TIME AND α-CELLULOSIC CHARACTERISTICS OF PALM OIL WASTE BIOMASS. This research is underlied by the needs of various industries for alpha cellulose, especially for the needs of raw material for cellulose nanocristalline, from fiber derived from the most potential waste biomass in Indonesia, namely oil palm empty fruit bunches (OPEFB) and mesocarp fibers. This study aims to find out the effect of pretreatment by microwave heating on the efficiency of hydrolysis time and alpha cellulose characteristics from palm oil waste biomass. To produce alpha cellulose, acid hydrolysis is commonly used with the multistage pulping process method, where the fiber is dissolved into HNO3 mixed acid, 3.5% and NaNO2, heated at a temperature of 90 oC for 2 hours, hydrolyzed and delignified to remove lignin and bleached, then separated from betha and gamma cellulose by dissolving it with NaOH 17.5%. In this study, a preliminary treatment (pretreatment) with microwave heating was carried out before the fiber was hydrolyzed so that the hydrolysis process was more efficient without reducing the characteristics of the alpha cellulose produced. The research results showed that pretreatment with microwave heating can streamline the hydrolysis time from 2 hours to 1 hour, without reducing its characteristics, where the degree of fiber crystallinity (XRD) and the yield of alpha cellulose remain high. Microwave heating with 450 watts for 5 minutes (treatment A) is better than 300 watts of heating for 10 minutes (treatment B). From the results of the study, it can be concluded that the pretreatment with microwave heating can streamline the hydrolysis time of the fiber to obtain alpha cellulose and increase the yield of the produced alpha cellulose.

APLIKASI ASAP CAIR PADA LATEKS Fitriani Kasim; Arum Nur Fitrah; Erliza Hambali
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 9, No 1 (2015): Jurnal PASTI
Publisher : Universitas Mercu Buana

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Asap cair (liquid smoke) atau dengan nama lain bio oil merupakan salah satu sumber energi terbarukan yang dapat digunakan untuk berbagai keperluan baik pangan maupun non pangan. Salah satu aplikasinya pada non pangan yaitu untuk menggumpalkan lateks dan mencegah timbulnya bau dan tumbuhnya jamur pada lembaran sit lateks. Hasil penelitian menunjukkan bahwa asap cair yang berasal dari tempurung kelapa dengan konsentrasi 1 % dan 2% dapat menggumpalkan lateks dan menghambat tumbuhnya jamur pada lembaran Sit yang dibuat serta mencegah timbulnya bau.Kata Kunci : Asap Cair, Lateks, Energy alternatif

Ipteks Bagi Masyarakat Kelompok Tani 4 Sajarek dan Kelompok Tani Rahmat Illahi Kecamatan VII Koto Sungai Sariak Kabupaten Padang Pariaman: Introduksi Pemanfaatan Limbah Tempurung Kelapa Menjadi Asap Cair Anwar Kasim; Wahyudi David; Deivy Andhika Permata; Fitriani Kasim
Jurnal Pengabdian Warta Andalas Vol 23 No 3 (2016): Warta Pengabdian Andalas
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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Limbah hasil pertanian tempurung kelapa merupakan hasil pertanian by product dari produksi kelapa dan kopra. Limbah tempurung kelapa memiliki potensi yang besar untuk dimanfaatkan sebagai penghasil asap cair. Asap cair merupakan hasil proses pirolisasi bahan berkayu yang bernilai ekonomis tinggi. Proses pirolisis ini membutuhkan teknologi dan pengetahuan untuk menghasilkan kualitas yang baik. Kegiatan IbM pada kelompok Tani 4 Sajarek dan Kelompok Tani Rahmat Ilahi Kecamatan VII Koto Sungai Sarik Kabupten Padang Pariaman memberikan gambaran alih teknologi pembuatan asap cair. Kuisioner telah dibagikan sesaat kepada anggota kelompok tani sebelum dan sesudah introduksi. Hasil yang didapatkan, hampir semua kelompok tani tertarik dan mengerti cara pengolahan dan kegunaan asap cair. Dari hasil kegiatan ini, kelompok tani optimis bisa menjalankan kegiatan setelah tanpa adanya pendampingan lagi dari Universitas Andalas. Kata Kunci: Ipteks Bagi Masyrarakat, Asap Cair, Pemanfaatan Limbah Pertanian

Characteristics of Analogue Rice Based on Taro (Colocasia sp.) From Mentawai Islands Regency with a Mixture of Mocaf and Soybean Flour (Glicine max l.) Samosir, Joni Frengki; Kasim, Anwar; Kasim, Fitriani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.290

Research on the manufacture of taro-based analogue rice with a mixture of soy flour and mocaf as a food diversification in an effort to reduce the large consumption of rice in Indonesia has been carried out. The purpose of this study was to obtain the most appropriate formulation of a mixture of taro, soybean flour, and mocaf for making analog rice. This study used a completely randomized design (CRD) method where the treatments used were different formulations of soybean flour at 4 levels (10%, 20%, 30%, and 40%) and mocaf flour at 4 levels (40%, 30%, 20%, and 10%). The results showed that the closest analog rice formulation in terms of chemical and physical characteristics based on the SNI Standard for rice was found in formulation C, namely 50% taro, 30% soybean flour, and 20% mocaf. The chemical characteristics of the analog rice are starch content of 37.72%, amylose 14.88%, amylopectin 22.84%, protein 14.09%, fat 10.64%, dietary fiber 22.70%, energy value of 407.63 kcal, 2.92% ash, 63.87% carbohydrates, and 8.48% moisture content. The best physical characteristics of analog rice are hardness (130.36 N/cm2), medium length and shape, and one thousand grain weight (15.93 g).

Perbandingan Komposisi Limbah Tandan Kosong Kelapa Sawit dan Decanter Solid dalam Pembuatan Pupuk Kompos Sariah, Eri; Kasim, Fitriani; Dewi, Kurnia Harlina
GreenTech Vol. 1 No. 1 (2024)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v1i1.12

Penelitian pembuatan pupuk kompos dari Tandan Kosong Kelapa Sawit (TKKS) dan decanter solid telah dilakukan di Pusat Pengolahan Sampah Terpadu (PPST) di Universitas Andalas dengan tujuan untuk mendapatkan perbandingan komposisi terbaik pupuk kompos dengan memanfaatkan limbah TKKS dan decanter solid. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini adalah perbedaan berat TKKS dan decanter solid, dengan masing-masing perlakuan A = TKKS 3 kg dan decanter solid 0 kg, B = TKKS 2,5 kg dan decanter solid 0,5 kg, C = TKKS 2 kg dan decanter solid 1 kg, D = TKKS 1,5 kg dan decanter solid 1,5 kg, E = TKKS 1 kg dan decanter solid 2 kg. Hasil penelitian ini menunjukkan pengolahan pupuk kompos dari TKKS dan decanter solid memberikan pengaruh berbeda tidak nyata terhadap kadar air 49,5% dan pH 7,10%, dan sedangkan hasil pengujian unsur hara pupuk kompos berupa nitrogen 1,56 %, phosfor 0,73%, kalium 0,55%, C-Organik 24,36%, C/N ratio 15,6% telah memenuhi standar SNI 19-7030-2004. Berdasarkan analisis yang telah dilakukan dipilih perlakuan terbaik yang sesuai dengan standar SNI 19-7030-2004 yaitu perlakuan C (TKKS 2 kg dan decanter solid 1 kg).

Peningkatan Nilai Tambah Pada Agroindustri Manggis Melalui Pengembangan Produk Teh dan Sirup Berbasis Kulit Manggis Santosa, Santosa; Derosya, Vioni; Asben, Alfi; Azrifirwan, Azrifirwan; Permata, Deivy Andhika; Fiana, Risa Meutia; Kasim, Fitriani; Neswati, Neswati; Ismanto, Sahadi Didi; Dewi, Kurnia Harlina; Rahmi, Ira Desri; Yulianto, Kiki; Putri, Annisa; Rahayu, Lisa; Saputra, Hendra; Rozalia, Rozalia; Sari, Dini Novita
PATRIOTIKA: Jurnal Inovasi dan Pemberdayaan Masyarakat Vol 1 No 1 (2025): May 2025
Publisher : Universitas Nahdlatul Ulama Sumatera Utara

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Limau Manis Village as Kampung Manggis is supported by the production of mangosteen in Padang City which is number 2 (two) in West Sumatra and 80% of mangosteen in Padang City comes from Pauh Subdistrict, with the center being in Limau Manis Village and the existence of Kampung Manggis brings hope for the community to improve their economy and will have an impact on the economy of the Padang City community. The skin of mangosteen fruit can be processed into value-added products. However, farmers and local businesses still face several challenges, such as the lack of knowledge and technology to process mangosteen peels into economically valuable products. Abundant mangosteen peels during the harvest season are often discarded or burned, causing environmental impacts such as soil and air pollution. However, due to the lack of public knowledge on mangosteen peel processing as waste, an innovative solution is needed to turn mangosteen peel waste into a new source of income through the development of competitive derivative products. This community service activity is designed as a strategic step to empower the community, optimize local potential, and build an innovative, sustainable mangosteen agroindustry, creating value-added products and improving the economic welfare of the community. In addition, this activity is also expected to be a model of agroindustry development based on local potential that can be developed. The purpose of this community service activity is to provide training in improving the knowledge, skills of the community in processing mangosteen skin, increasing the added value of mangosteen skin into mangosteen skin tea and mangosteen skin syrup products that have a broad impact on economic, social and environmental improvement.

Pemberdayaan Kelompok Melalui Diversifikasi Produk Olahan Daun Sirsak untuk Mewujudkan Kemandirian Keluarga Sehat dan Produktif Sididi, Mansur; Puspitasari, Ayu; Rifai, Didit Fachri; Mappanganro, Andi; Kasim, Fitriani; Salsabila, Andi Batari; Hikmah, Nur; Gurandi, Dhiya Fathi Ghassani
Idea Pengabdian Masyarakat Vol. 5 No. 03 (2025)
Publisher : PT.Mantaya Idea Batara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53690/ipm.v5i03.472

Berdasarkan analisis situasi, ditemukan permasalahan utama yang dihadapi mitra, yakni rendahnya pengetahuan masyarakat tentang manfaat daun sirsak untuk pencegahan penyakit Demam Berdarah Dengue (DBD) dan pengendalian hipertensi. Selain itu, belum adanya pelatihan serta teknologi pengolahan yang memadai menyebabkan potensi ekonomi daun sirsak belum tergarap secara optimal. Program Kemitraan Masyarakat (PKM) ini bertujuan untuk meningkatkan pengetahuan dan keterampilan ibu PKK Desa Bonto Bunga, dalam mengolah daun sirsak menjadi obat nyamuk alami dan teh herbal yang berkhasiat untuk pencegahan DBD dan pengendalian hipertensi untuk mewujudkan kemandirian keluarga sehat dan produktif. Metode yang digunakan meliputi edukasi, pelatihan, penerapan teknologi, serta pendampingan dan evaluasi. Tahapan pelaksanaan kegiatan dirancang secara sistematis mulai dari persiapan hingga pengemasan dan pemasaran produk. Hasil pelatihan menunjukkan adanya peningkatan pengetahuan mitra mengenai pencegahan demam berdarah dengue dan pengendalian diabetes melitus dengan rata rata kenaikan >75%, Selain itu mitra menjadi tahu tentang khasiat daun sirsak sebagai obat nyamuk alami yang ramah lingkungan dan teh herbal daun sirsak untuk meningkatkan derajat kesehatan Masyarakat, meningkatkan keterampilan pengolahan daun sirsak menjadi produk kesehatan, tersedianya inovasi teknologi produksi pengolahan daun sirsak sehingga menciptakan peluang usaha berbasis potensi lokal yang berkelanjutan.

Characteristics of Analogue Rice Based on Taro (Colocasia sp.) From Mentawai Islands Regency with a Mixture of Mocaf and Soybean Flour (Glicine max l.) Samosir, Joni Frengki; Kasim, Anwar; Kasim, Fitriani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.290

Research on the manufacture of taro-based analogue rice with a mixture of soy flour and mocaf as a food diversification in an effort to reduce the large consumption of rice in Indonesia has been carried out. The purpose of this study was to obtain the most appropriate formulation of a mixture of taro, soybean flour, and mocaf for making analog rice. This study used a completely randomized design (CRD) method where the treatments used were different formulations of soybean flour at 4 levels (10%, 20%, 30%, and 40%) and mocaf flour at 4 levels (40%, 30%, 20%, and 10%). The results showed that the closest analog rice formulation in terms of chemical and physical characteristics based on the SNI Standard for rice was found in formulation C, namely 50% taro, 30% soybean flour, and 20% mocaf. The chemical characteristics of the analog rice are starch content of 37.72%, amylose 14.88%, amylopectin 22.84%, protein 14.09%, fat 10.64%, dietary fiber 22.70%, energy value of 407.63 kcal, 2.92% ash, 63.87% carbohydrates, and 8.48% moisture content. The best physical characteristics of analog rice are hardness (130.36 N/cm2), medium length and shape, and one thousand grain weight (15.93 g).

Characterization of Siam Orange Peel Pectin Using NADES and Pre-Treatment of Pressing Temperature Putri, Rizky Astricia; Kasim, Anwar; Kasim, Fitriani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.513

Pectin has been widely used as a gelling agent, thickener, and stabilizer, especially in the food industry. Pectin is obtained by extracting plant parts such as orange peel. Solvents are needed in the pectin extraction process. Usually, inorganic solvents used, such as HCl and H2SO4, have negative impacts on researchers and the environment. In this study, NADES (Natural Deep Eutectic Solvent) was used with citric acid and sucrose, which are safer and more environmentally friendly. Pre-treatment by pressing was carried out to reduce the water content so that the orange peel could be changed into a simplex and ready to be extracted from its pectin. This study aims to see the effect of pre-treatment pressing temperature and the ratio of materials and volume of NADES on the characteristics of the pectin produced. The results showed that pre-treatment pressing temperature and the ratio of materials and volume of NADES had a significant effect (p <0.05) on the equivalent number, methoxyl content, galacturonic acid content, degree of esterification, and water content.

Application of Design Thinking and Chemical Analysis of the Taro Chip Industry in Several Taro Chip Industries in Padang Panjang City Amelia Sari, Dice; Kasim, Anwar; Kasim, Fitriani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.594

Taro is an important source of carbohydrates, providing 23.7 g per 100 g of raw taro, but its potential use has not been fully realized, one option for its utilization is to produce taro chips. This research aims to use design thinking methodology to create an innovative product development strategy aligned with market demand. The research strategy is to improve the business through design thinking techniques. According to the survey results, the packaging used is in the form of a standing pouch, which features a naturally random shape of taro chips and a citrus leaf balado flavor variant on the chips created through design thinking. Chemical analysis of the taro chips revealed a moisture content of 5.08%, ash of 1.62%, protein of 3.08%, fat of 26.67%, and carbohydrate of 63.56%, following the SNI 01-4305-1996 standard. Contribution to Sustainable Development Goals (SDGs)SDG 2: Zero hunger SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production

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