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Tri Handayani
Prodi Teknologi Hasil Pertanian, Universitas Ichsan Gorontalo, Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Immunology & microbiology Other

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Karakteristik Asap Cair Tongkol Jagung dengan Pemurnian Menggunakan Arang Aktif Handayani, Tri; Xyzquolyna, Deyvie; Eke, Silan
Jambura Journal of Educational Chemistry Vol 13, No 2 (2018): Agustus
Publisher : Jambura Journal of Educational Chemistry

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (29.724 KB)

Abstract

Tongkol jagung merupakan salah satu limbah pertanian yang sangat potensial dan bisa dimanfaatkan untuk dijadikan asap cair dengan metode pirolisis. Untuk menghasilkan asap cair yang dapat diaplikasikan pada bahan pangan perlu dilakukan proses pemurnian dengan metode destilasi, pemurnian menggunakan zeolit aktif dan pemurnian menggunakan arang aktif. Hasil karakterisasi asap cair diperoleh nilai pH berturut-turut 3,57; 3,15; 3,26; dan 2,94. Berdasarkan karakterisasi komponen senyawa menggunakan GC-MS, asap cair dengan pemurnian menggunakan arang aktif dianalisis mengandung 15 kemungkinan senyawa dengan retensi waktu, luas dan persen yang berbeda-beda. Luas area terbesar terdapat pada puncak ke-5 yaitu sebesar 75,16% (asam asetat) dengan waktu retensi 3,197 menit. Karakteristik organoleptik bau asap cair dengan pemurnian menggunakan arang aktif memberikan skor rata-rata 3,0 (kurang berbau), sedangkan karakterisasi organoleptik warna asap cair dengan pemurnian menggunakan arang aktif memberikan skor rata-rata 1,8 (kekuningan jernih).
Empowerment of Tuna Fish Abon Entrepreneurs Group in Tanjung Kramat Eka Zahra Solikahan; Asniwati Zainuddin; Tri Handayani
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 4 No. 2 (2018): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.4.2.104-108

Abstract

Community service carried out through the Science and Technology Program for the community aims to empower the potential of the Bulan and Tuna Tomini groups in Tanjung Kramat which are located in coastal areas with the livelihood of the people who are tuna fishermen. The main problems of the two partners are related to the processing, production, and marketing of products. The target of this program is the establishment of a business unit that develops food products from tuna fish. In particular, the program aims to train two partners, namely the Bulan and Tuna Tomini to produce tuna fish abon. Training will be given starting from production techniques, packaging, marketing, to business management techniques. The method that will be applied to achieve the goals/targets is a combination of several approaches, namely through counseling, training, mentoring, as well as providing production equipment assistance. The results achieved in this activity are the Bulan and Tuna Tomini groups who have understood and possessed entrepreneurial skills, more structured business management, addition of flavored tuna fish, which are spicy and sweet spicy flavors and marketing expansion through packaging innovation, and PIRT license
Pemberdayaan Kelompok PKK Desa Ilomata melalui Wirausaha Keripik Pisang Aneka Rasa Tri Handayani; Nurhayati Olii; Kartika Chandra Pelangi
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 2 (2021): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.7.2.185-191

Abstract

Ilomata Village is one of the villages in Gorontalo District which has the potential of banana farming commodities, but it has not been utilized optimally. The aim of this community service activity are empowering the Ilomata Village PKK group through training activities for making various flavors of banana chips, simple bookkeeping training and product marketing training. The method applied is training and mentoring, whose activities include 1) Training in making various flavored banana chips; 2) Simple bookkeeping training; 3) Product marketing training; and 4) Mentoring in determining the name of the product, making packaging labels, and handling PIRT distribution permit. The results of the activity showed that the PKK group members understood and had skills in making banana chips with various flavors, doing simple bookkeeping and marketing the product. The availability of a banana chip product named banana chips I-Bas (Ilomata-Banana chips) with No. distribution license for PIRT 214750201001324 and has been marketed both offline and online. Thus, the empowerment of the PKK groups through banana chips entrepreneurship can increase the utilization of the potential of the banana commodity in line with the increased understanding and skill of PKK group members in making and marketing various flavored banana chips products.
Aplikasi Asap Cair Tongkol Jagung Redestilasi Pada Pembuatan Bakso Ikan Tuna Tri Handayani; Luthfi Ntau; Nur Pratiwi Rasyid; Nurhayati Nurhayati; Asriani Laboko
Jurnal Ilmu Kelautan Kepulauan Vol 5, No 1 (2022): Jurnal Ilmu Kelautan Kepulauan
Publisher : Fakultas Perikanan dan Kelautan. Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jikk.v5i1.4747

Abstract

Softening Hard Water using Cocoa Shell Activated Charcoal Nurhayati Nurhayati; Ahmil Ahmil; Khairuddin Khairuddin; Tri Handayani; Ahmad Fauzan Tambuak
Jurnal Akademika Kimia Vol. 10 No. 2 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.564 KB) | DOI: 10.22487/j24775185.2021.v10.i2.pp119-125

Abstract

Cocoa pod shells contain 23-54 % cellulose, 1.14 % hemicellulose, and 20-27.95 % lignin. The high cellulose content in the cocoa pod shell has the potential to be further processed into adsorbents. Before being used as an adsorbent, activation using HCl solution was carried out to increase the adsorption power of the cocoa shell. This research was conducted to analyze the influence of adsorbent dose, pH solution, the efficiency of hard water reduction, and adsorption capacity on Ca2+ and Mg2+ ions. Adsorption of hard water ions was conducted by varying adsorbent doses of 1, 3, 5, 7, and 9 g and varying at the pH of 5, 6, 7, 8, and 9. Optimum condition achieved at the mass of 5 g with Ca2+ and Mg2+ ions adsorption efficiency of 85.4 and 18.31%, respectively. Optimum condition achieved at the pH of 9 with Ca2+ and Mg2+ ions adsorption efficiency of 61.54 and 49.11%, respectively. The highest Ca2+ and Mg2+ ions adsorption capacity was obtained at the adsorbent mass of 1 g with adsorption capacity respectively 4.05 and 0.54 mg/g. The highest Ca2+ and Mg2+ ions adsorption capacity was obtained at a pH of 9 with an adsorption capacity of 4.05 and 0.54 mg/g, respectively.
Softening Hard Water using Cocoa Shell Activated Charcoal Nurhayati Nurhayati; Ahmil Ahmil; Khairuddin Khairuddin; Tri Handayani; Ahmad Fauzan Tambuak
Jurnal Akademika Kimia Vol. 10 No. 2 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2021.v10.i2.pp119-125

Abstract

Cocoa pod shells contain 23-54 % cellulose, 1.14 % hemicellulose, and 20-27.95 % lignin. The high cellulose content in the cocoa pod shell has the potential to be further processed into adsorbents. Before being used as an adsorbent, activation using HCl solution was carried out to increase the adsorption power of the cocoa shell. This research was conducted to analyze the influence of adsorbent dose, pH solution, the efficiency of hard water reduction, and adsorption capacity on Ca2+ and Mg2+ ions. Adsorption of hard water ions was conducted by varying adsorbent doses of 1, 3, 5, 7, and 9 g and varying at the pH of 5, 6, 7, 8, and 9. Optimum condition achieved at the mass of 5 g with Ca2+ and Mg2+ ions adsorption efficiency of 85.4 and 18.31%, respectively. Optimum condition achieved at the pH of 9 with Ca2+ and Mg2+ ions adsorption efficiency of 61.54 and 49.11%, respectively. The highest Ca2+ and Mg2+ ions adsorption capacity was obtained at the adsorbent mass of 1 g with adsorption capacity respectively 4.05 and 0.54 mg/g. The highest Ca2+ and Mg2+ ions adsorption capacity was obtained at a pH of 9 with an adsorption capacity of 4.05 and 0.54 mg/g, respectively.
Co-Authors Ahmad Fauzan Ahmil Asniwati Zainuddin Asriani I Laboko Deyvie Xyzquolyna Eka Zahra Solikahan Eke, Silan Kartika Chandra Pelangi Khairuddin Khairuddin Luthfi Ntau Nur Pratiwi Rasyid Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Olii