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All Journal PROSIDING SEMINAR NASIONAL Jurnal Teknologi
- Saifuddin
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Mechanical Engineering

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PENDAMPINGAN PEMBUATAN MIE DAN BISKUIT DARI TEPUNG SAYURAN PADA KELOMPOK IBU-IBU PETANI DI DESA SINDON NGEMPLAK BOYOLALI Rusdin Rauf; - Muhtadi; Kun Harismah; - Saifuddin
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Sosial Ekonomi dan Psikologi The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.273 KB)

Abstract

The development of a variety of products processed from starchy vegetables needed to be trained and applied for the farmers of vegetables to help cope with the price of vegetables was very cheap and increased its economic value. This activity aimed to develop products processed from starchy vegetables in the village of Sindon-Ngemplak-Boyolali, which was expected to increase economicvalue, both in terms of revenues, new business development and the welfare of farmers. The partner of community development activities were ibu-ibu  PKK ,  pengajian Aisyah  and kelompok wanita tani (KWT) "Mawar" in the Sindon village. The method was used in this activity included the application of science and technology on the manufacture of starchy vegetables, assisting the production of a variety of processed starchy vegetables namely wet noodles, instant noodles, and biscuits were made fromvegetable starch. Results and implications that have been obtained from this activity all women group partners have been able to master the skills to cultivate vegetable flour into wet noodle products, instant noodles and biscuits. However, the constraints and problems still exist  was the ability to develop the marketing of starchy vegetables products from the group of women partners is still verylow.Keywords  :  Products processed starchy vegetables, wet and instant noodles, biscuit, the group of  women partners Sindon Village
KARAKTERISASI BIOPLASTIK DARI PATI KULIT SINGKONG DENGAN PENAMBAHAN KITOSAN Selvie Diana; - Adriana; - Saifuddin; Rijalul Fikri
Jurnal Teknologi Vol 14, No 2 (2014): Jurnal Teknologi
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v14i2.244

Abstract

Bioplastics is one of solutions of environmental problems. Fairly high starch content allows peel of cassava can be utilized as a plastic film that can be described biodegradation by microorganisms naturally back into compounds that are environmentally friendly. This study aimed to determine the effect of chitosan on the characteristics of bioplastics made from cassava starch peel. This research was conducted in three phases, namely cassava starch manufacture peel, manufacture of bioplastics from starch cassava peel and analysis stages that include tensile strength test (Tensile Srength), swelling test, biodegradation test and a test of functional groups using FTIR. The results showed that chitosan is able to improve the mechanical properties of bioplastics and water resistance properties. This is indicated by the value of 6.67 MPa tensile strenght and swelling test by 60% generated by the composition of peel cassava starch 12 grams, chitosan 3% and 4 ml glycerol plasticizer. While microbial biodegradation test by using EM4 shows that bioplastics can be degraded for 6 days. Results of the analysis indicate functional groups bioplastics from cassava starch showed a pattern peel absorption at wave number region similar to cassava starch peel where there is CH, C = C and OH
MEMBRAN SELULOSA SEBAGAI MEDIA ULTRAFILTRASI UNTUK MENURUNKAN KADAR BESI DALAM AIR - Faridah; - Efiana; - Saifuddin; - Jamaluddin
Jurnal Teknologi Vol 14, No 2 (2014): Jurnal Teknologi
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v14i2.245

Abstract

The contain of iron ions in  water causes the  water color become brownish yellow and water become also smelly. There are any ways that can be done to eliminate the iron ions in the water, one of them  is by using  membrane as a filter medium. This study offered cellulose membranes which is able to reduce iron levels  in water by using various types of cellulose membranes, such as celluose membrane I  derived from derived from sugar juice, cellulose membrane II from coconut water and cellulose membrane III which is derived from the combaining of sugar juice  and medium coconut water. After the cellulose membranes were produced, it  then was applied to reduce iron ions in water.  The samples were taken from water wells in Geudong area which have the iron inons around 0,203 ppm and water  drilled wells  in Politeknik Negeri Lhokseumawe  area which contains the iron ions around 0.184 ppm. After using the cellulose membrane as ultrafiltration  for both of samples, it was found that the iron  ions contain in water had reduced. The best  cellulose membrane to be used was the cellulose membrane II  which is derived  from coconut water. The effecency of iron reduction was founded in artificial (sampel III) sampel around 91,73%, following sampel I from Politeknik Negeri Lhokseumawe  around 68,75% and sampel II from Geudong area around 59,46%. The results showed that the membrane of coconut water is able to reduce iron in the water with higher efficiency than other membranes
Co-Authors - Adriana - Efiana - Faridah - Jamaluddin - Muhtadi Kun Harismah Rijalul Fikri Rusdin Rauf Selvie Diana