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All Journal Jurnal Teknik Kimia Jurnal Terapan Abdimas PENELITIAN DAN KARYA ILMIAH AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Tibuana : Journal of Applied Industrial Engineering Jurnal Penamas Adi Buana Conference on Innovation and Application of Science and Technology (CIASTECH) Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Jurnal Teknik Industri Inovatif : Jurnal Teknik Industri Journal of Sustainable Technology and Applied Science Equilibrium Journal of Chemical Engineering Prosiding SNAST JURNAL PENELITIAN DAN KARYA ILMIAH LEMBAGA PENELITIAN UNIVERSITAS TRISAKTI Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri Dharma: Jurnal Pengabdian Masyarakat Jurnal Penelitian dan Karya Ilmiah Lembaga Penelitian Universitas Trisakti Mestaka: Jurnal Pengabdian Kepada Masyarakat JASTEN (Jurnal Aplikasi Sains Teknologi Nasional Jurnal Teknik Kimia dan Lingkungan Jurnal ATMOSPHERE
Mohammad Istnaeny Hudha
Institut Teknologi Nasional Malang
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Journal : Jurnal ATMOSPHERE

 1 
PEMANFAATAN LIMBAH ISI RUMEN SAPI SEBAGAI MIKROORGANISME LOKAL (MOL) Hudha, Mohammad Istnaeny
jurnal ATMOSPHERE Vol. 1 No. 1 (2020): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v1i1.2958

Abstract

Mikroorganisme lokal (MOL) merupakan bioaktivator yang terdiri dari kumpulan berbagai macam mikroorganisme pengurai. Isi rumen sapi dapat menjadi sumber mikroba untuk pembuatan MOL karena isi rumen memiliki berbagai macam mikroorganisme pengurai yang dapat dimanfaatkan sebagai bioaktivator. Tujuan penelitian ini untuk mengetahui komposisi nasi putih dan isi rumen sapi yang tepat untuk hasil MOL dari isi rumen sapi yang optimal. Penelitian ini dilaksanakan dengan proses fermentasi anaerob selama 14 hari. Hasil penelitian menunjukan bahwa mikroba yang terkandung dalam MOL dari isi rumen sapi adalah jenis Bacillus Subtillus, Bacillus Licheniformis, Lactobacillus ruminus, Spirillum, Diplodinium Dentatum, Diplodinium sp, Dasytricha Ruminantium dengan jumlah tertinggi yaitu 92 x 105 Koloni/100 mL serta menunjukan adanya fluktuasi jumlah mikroba yang teridentifikasi. Penelitian ini menyimpulkan bahwa komposisi nasi puth dan isi rumen sapi yang tepat untuk hasil MOL dari isi rumen sapi yang optimal adalah 400 gram nasi putih dan 75 gram isi rumen sapi Kata kunci : MOL, Isi Rumen Sapi, Nasi Putih
VARIASI KONSENTRASI PUPUK ORGANIK CAIR (POC) DAN RENTANG WAKTU PENYIRAMAN PUPUK TERHADAP PERTUMBUHAN TANAMAN PAKCOY (Brassica rapa. L) Ibrahim, Mukhamad Ilham; Daru, Diky Brilian; Hudha, Mohammad Istnaeny
jurnal ATMOSPHERE Vol. 4 No. 1 (2023): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v4i1.6600

Abstract

Liquid organic fertilizer (POC) is the result of a fermentation process of organic materials containing the elements N, P and K. The use of POC has a significant impact on plant growth including plant height, leaf width, plant weight. In this study using fertilizer concentrations of 0, 4, 8, and 12% POC to 1L of water, and fertilization time ranges of 3, 4, 5, and 6 days. From the research that has been done it can be concluded that the best variable is with a concentration of 8%. fertilization every 4 days obtained the value on the 28th day the plant height was 26 cm, the number of leaves was 14, the stem circumference was 25.8 cm, the net weight was 52 grams, but the growth in leaf width was on the 28th day with a concentration of 4% with fertilization every 4 days the optimal value is 14 cm.
PRODUKSI MINUMAN INSTAN ROSELA DENGAN PENGONTROLAN PENGAWET DAN KONDISI OPERASI Rahman, Nanik Astuti; Hudha, Mohammad Istnaeny; Anggorowati, Dwi Ana
jurnal ATMOSPHERE Vol. 4 No. 2 (2023): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v4i2.8478

Abstract

Rosella, a plant previously known as a flower, is now one of the plants that is often used as an object of research. Apart from simplicia, rosella is produced as a drink that has health benefits. Rosella production includes tea, jelly candy, instant drinks, and syrup. Roselle syrup production is carried out using process engineering, namely temperature and heating time. The addition of sugar was also intended to see its effect on preserving the syrup. The sugar added is varied at 1; 1.25; and 1.5 kg. In the syrup-making process, citric acid is added to enhance the taste. In this research, the heating temperature was carried out at the boiling temperature, with the heating time varying between 10 minutes, 15 minutes, and 20 minutes. Heating is also carried out at a temperature of 85 °C with a heating time of 30, 40, and 50 minutes. Laboratory analysis of the product is vitamin C analysis. To test consumer acceptance of the product, a hedonic test is carried out, which includes tests on taste, color, and structure (viscosity). The results obtained by this research were a syrup product with the largest vitamin C content, namely 25,251 mg/100 g, at a heating variation of 85 °C with a heating time of 50 minutes. Optimal sugar addition at 1.25 kg
FORMULASI BISKUIT TINGGI SERAT BERBASIS TEPUNG UBI JALAR UNGU DAN TEPUNG KULIT PISANG KEPOK SEBAGAI CAMILAN ALTERNATIF BAGI PENDERITA SEMBELIT jeltiani, skolastika; Hudha, Mohammad Istnaeny
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14676

Abstract

Constipation is a condition of lack of peristaltic movement in the large intestine, resulting in difficulty in the process of defecating because it is retained in the large intestine for a long period of time. One way to overcome constipation is by consuming high-fiber biscuits. The purpose of this study was to determine the best formulation of variations of purple sweet potato flour and banana peel flour with the addition of tomato pulp concentration. This study used a Completely Randomized Design method with 5 levels of treatment with the formulation of purple sweet potato flour and banana peel flour, F1 (50%: 50%), F2 (55%: 45%), F3 (60%: 40%), F4 (65%: 35%), F5 (70%: 30%) and tomato pulp concentrations of 15%, 25%, 35%. Organoleptic testing using SPSS statistical analysis if the ANOVA results at the 5% level show a significant difference, further testing will be carried out with Duncan's Multiple Range Test (DMRT). The results of the hedonic test showed that the best formulation was F3 (60%:40%) with a tomato pulp concentration of 15%. In addition, the water content in the biscuits met the SNI standard <5%. The conclusion of this study was that there was a significant difference in the formulation of purple sweet potato flour and kepok banana peel flour with the addition of tomato pulp concentration on organoleptic tests and water content.
Co-Authors A., Dwi Ana Anitarakhmi Handaratri Ayudya Mahendaringratry B. Galih GalihPurwa S. C.Rikardus RikardusYohanes D. B. D. Rini Kartika D D., Rini Kartika Daru, Diky Brilian Dendy Wono Prasetyo Dimas Indra Laksmana Dwi Ana A. Dwi Ana Anggorowati Elvianto Dwi Daryono Elvianto, Elvianto Endah Kusuma Rastini Faidliyah Nilna Minah Ferry Darmawan Galih Purwa S GalihPurwa S., B. Galih Ibrahim, Mukhamad Ilham Janna Fitri R jeltiani, skolastika Jimmy Jimmy Jimmy Jimmy Jimmy Kartika D, D. Rini Kartika Dewi R Kartika, Rini M, Nabilah Ayu Muyassaroh Muyassaroh Muyassaroh Nabilah Ayu M Nanik Astuti Rahman Prastiwi, Asya Wisma R, Janna Fitri R, Kartika Dewi Ratri, Theofilia Medya RikardusYohanes D. B., C.Rikardus Rini Kartika Rini Kartika D Rini Kartika D. Rini Kartika Dewi Siswi Astuti Srililiani Surbakti Tri Poespowati Yohanes, Riardus