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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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PELATIHAN PEMBUATAN PUPUK ORGANIK CAIR DENGAN BIOAKTIVATOR ALAMI DARI LIMBAH SAYUR DI DESA SUMBEREJO KOTA BATU: Pelatihan Pembuatan POC di Sumberejo Batu Istnaeny Hudha Mohammad; Nanik Astuti Rahman; Rini Kartika Dewi; Elvianto D. Daryono; Jimmy
Jurnal Penamas Adi Buana Vol 6 No 02 (2023): Jurnal Penamas Adi Buana
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/penamas.vol6.no02.a6772

Abstract

Sumberejo merupakan salah satu desa di Kota Batu yang memiliki potensi dibidang pertanian. Sekitar tahun 2020 dicanangkan sebagai desa wisata petik sayur. Untuk mewadahi dan memfasilitasi kegiatan para petani dibentuklah Badan Usaha Milik Desa (Bumdes) Barokah. Meningkatnya permintaan sayur dipasaran menuntut produksi pertanian juga harus ditingkatkan. Konsekuensinya kebutuhan pupuk akan bertambah. Selama ini kebanyakan menggunakan pupuk kimia dan dalam waktu yang panjang. Hal ini akan menimbulkan ketidakseimbangan unsur hara dalam tanah. Untuk itu diperlukan suatu tindakan guna mencari solusi guna memperbaiki unsur hara di lahan pertanian tersebut. Salah satunya adalah memanfaatkan limbah sayur dan limbah organik lainnya sebagai bahan pembuatan pupuk organik cair. Pelatihan ini melibatkan mahasiswa yang terlibat dalam program Abdimas 2022 sebanyak 12 mahasiswa. Dimana mereka akan memberikan tahapan pelatihan mulai dari pemberian materi pelatihan dan praktek langsung pembuatan pupuk organik cair (POC). POC dibuat dari limbah sayur, limbah keju (whey) dan bioaktivator (Molika) dan ember kapasitas 20 L. Pelatihan ini diikuti oleh anggota BUMDES sebanyak 15 orang, 3 dosen pendamping lapangan. Hasil kegiatan pelatihan ini adalah meningkatnya pengetahuan dan keterampilan anggota Bumdes untuk memanfaatkan limbah sayur untuk membuat pupuk organik cair.
PEMBERDAYAAN MASYARAKAT RT 03 RW 14 SAWOJAJAR KELURAHAN SEKARPURO KECAMATAN PAKIS MELALUI PROGRAM KAMPUNG PRODUKTIF BUAH TIN Rini Kartika Dewi; Srililiani Surbakti; Faidliyah Nilna Minah; M. Istnaeny Hudha; Siswi Astuti
JASTEN (Jurnal Aplikasi Sains Teknologi Nasional) Vol. 1 No. 1 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Institut Teknologi Nasional Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.92 KB) | DOI: 10.36040/jasten.v1i1.3085

Abstract

The creative industry is a business activity that focuses on creation and innovation which must always be improved and developed in all regions in Indonesia, because it is rich in culture and natural resources. One example is RT 03 RW 14 Sawojajar Sekarpuro Village, Pakis Subdistrict, which has creative activities, where each resident is required to plant figs and process them. So far, residents still do not know the products that can be produced from tin fruit and the processing stages, all that has been done is making tea bags, but the results obtained are not as expected. The aim of this service is to provide assistance and training for residents of Sawojajar RT 03 RW 14 in processing various foods from fruit and drinks from Tin leaves and transfer of appropriate technology in the process to produce superior products from commercial Tin fruit. The implementation method that will be used is assistance in making products for PKK groups of women who are divided into 5 (five) small groups, mentoring and training for processing into products, assistance in the use of drying equipment, packaging and marketing. From the mentoring and training that has been carried out by the ITN Malang Community Service Team, it has had a significant impact, namely that residents gain knowledge and practice directly the processing of Tin fruit into various processed products and operating equipment in making Tin leaf tea and increasing economic value because residents have produce products and sell them to the public.
Kualitas Biobriket Cangkang Kemiri Melalui Proses Karbonisasi Microwave dengan Bahan Perekat Tepung Gembili (Dioscorea esculenta L) dan Tepung Mbote (Colocasia esculenta) Rini Kartika Dewi; M. Istnaeny Hudha
Jurnal Teknik Kimia dan Lingkungan Vol. 6 No. 1 (2022): April 2022
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.747 KB) | DOI: 10.33795/jtkl.v6i1.277

Abstract

Biobriket merupakan bahan bakar padat berbasis biomassa yang perlu dikembangkan dan ditingkatkan, mengingat kebutuhan energi pada era sekarang terjadi peningkatan yang signifikan dan diperlukan bahan yang ramah lingkungan sebagai pengganti bahan baku yang tidak dapat diperbaharui. Cangkang kemiri merupakan salah satu bahan yang berpotensi untuk digunakan sebagai bahan bakar padat. Proses pembuatan biobriket pada penelitian ini menggunakan proses karbonisasi microwave pada daya 440 watt, dengan bahan perekat dari tepung gembili (Dioscorea esculenta L.) dan tepung mbote (Colocasia esculenta). Tujuan penelitian ini adalah untuk mengetahui kualitas biobriket cangkang kemiri dengan variasi rasio bahan arang dan perekat sebesar 100:0, 90:10, 80:20, 70:30 dan 60:40% (b/b). Dari penelitian ini, hasil terbaik adalah biobriket dengan perekat tepung gembili pada rasio 70:30% (b/b) dengan nilai kadar air sebesar 4,39%; kadar abu sebesar 4,01%; kadar zat menguap sebesar 9,12%; kadar karbon terikat sebesar 72,78% dan nilai kalor didapatkan sebesar 6875,259 kal/g. Berdasarkan hasil analisa, hampir semuanya masuk dalam Standar Nasional Indonesia (SNI) kecuali karbon terikat yang seharusnya minimal 77%. Biobriquette is a biomass based solid fuel that needs to be developed and improved, considering the energy needs in the current era there is a significant increase and environmentally friendly materials are needed as a substitute for non-renewable raw materials. Candlenut shell is one of the materials that have the potential to be used as solid fuel. The process of making biobriquettes in this study uses a microwave carbonization process at a power of 440 watts, with adhesive materials from gembili flour (Dioscorea esculenta L.) and mbote flour (Colocasia esculenta). The purpose of this study was to determine the quality of candlenut shell biobriquettes with variations in the ratio of charcoal and adhesives of 100:0, 90:10, 80:20, 70:30 and 60:40% (w/w). From this research, the best results were bio briquettes with gembili flour adhesive at a ratio of 70:30% (w/w) with a water content value of 4.39%; ash content of 4.01%, volatile matter content of 9.12%, fixed carbon content of 72.78% and the calorific value of 6875.259 cal/g. Based on the analysis results, almost of them are included in the Indonesian National Standard except for fixed carbon which should be at least 77%.
UTILIZATION OF VEGETABLE WASTE AS AN ENVIRONMENTALLY FRIENDLY NATURAL DECOMPOSER Hudha, Istnaeny Mohammad; Rini Kartika D; Galih Purwa S; Yohanes, Riardus
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 3 No. 1 (2022): Journal of Sustainable Technology and Applied Science, May 2022
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v3i1.3695

Abstract

Natural decomposers are a collection of various kinds of decomposing microorganisms in nature that can be used as bioactivators. Natural decomposers are often referred to as Natural Microorganisms (MOL). One of the materials that can be used as a source of microbes in decomposers is vegetable waste because vegetable waste is a good medium for the proliferation of decomposing microorganisms. Apart from being a source of organic matter, rotten vegetables can be a source of bacteria as a decomposer. The manufacturing process also requires carbohydrates in rice washing water and glucose in sugar which acts as a source of energy or nutrition for microorganisms. This study aims to determine the types of microbes contained in the vegetable waste decomposer and to obtain the correct composition of washing water for rice and sugar for the highest number of microbes in the MOL decomposer. The research was conducted with anaerobic fermentation process for 14 days. From the research results it can be concluded that a. The types of microbes contained in local microorganisms of vegetable waste are Bacillus Subtillus, Bacillus Cereus, Lactobacillus Acidophilus, Spirillum, Streptoverticillium, and Leuconostoc Mesenterousdes b. The composition of washing rice water and sugar is right for the results of the highest number of microbes in sample C1, namely 91 x 105 Colonies / 100 mL in MOL of vegetable waste is 650 mL of rice washing water and 100 grams of granulated sugar.
PENGARUH METODE PEMANASAN DAN PENAMBAHAN DAUN MINT PADA UJI ORGANOLEPTIK DAN ANTIOKSIDAN TEH DAUN MURBEI Handaratri, Anitarakhmi; Hudha, Mohammad Istnaeny
JURNAL PENELITIAN DAN KARYA ILMIAH LEMBAGA PENELITIAN UNIVERSITAS TRISAKTI Volume 7, Nomor 2, Juli 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/pdk.v7i2.10840

Abstract

Minuman telah berkembang bearawal dari tanaman teh (Camellia s.) menjadi beraneka ragam buah-buahan, rempah-rempah, dan daun tanaman lain. Teh dari daun murbei (Morus a.) mengandung senyawa-senyawa yang sangat bermanfaat untuk kesehatan. Dalam penelitian ini metode pengeringan yang digunakan ada 3 macam yaitu dengan paparan sinar matahari, dengan bantuan oven, dan dengan bantuan oven microwave. Penelitian ini menggunakan oven microwave yang memiliki gelombang radiasi  untuk mempercepat waktu proses pengeringan. Daun murbei yang dijadikan teh, dikombinasikan dengan daun mint untuk mendapatkan aroma yang enak. Tujuan dari penelitian ini adalah untuk memanfaatkan daun murbei sebagai teh dengan tambahan daun mint sebagai aroma dengan variasi metode pengeringan. Hasil Analisa kadar antioksidan dengan metode pengeringan dijemur dan oven semakin menurun dengan lamanya pengeringan. Pengeringan dengan microwave menunjukkan tidak ada perubahan yang signifikan terhadap waktu yang singkat. Kadar air terendah didapatkan dengan metode pengeringan oven sebesar 0,25%.
PELATIHAN METODE PENGOLAHAN DAN PENGAWETAN PRODUK OLAHAN BUAH MURBEI PKK RT II RW VI KELURAHAN MERJOSARI KOTA MALANG Handaratri, Anitarakhmi; Hudha, Mohammad Istnaeny; Minah, Faidliyah Nilna; Mahendaringratry, Ayudya
Jurnal Terapan Abdimas Vol 6, No 2 (2021)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v6i2.8307

Abstract

Abstract. The potential for snack food market (snack) is very large in Indonesia where almost part of the Indonesian people eat 3 times a day more snacks than heavy meals. However, not all types of snacks are healthy foods, especially those from non-natural ingredients. PKK RT II RW VI Merjosari Kelurahan Malang City improvised by using mulberry fruit that grows a lot in the yard of the house. A lot of mulberry content is useful for the body, moreover, it is easy to obtain and can be planted in the yard (in pots). The problem in producing food products from mulberry is the short shelf life of the product, so further processing using preservatives is needed. In addition, there is no adequate marketing knowledge to introduce products to the people of Malang. Therefore this PKM program provides knowledge to members of the PKK RT II RW VI Merjosari Village in an effort to grow a mulberry fruit processing micro business. From the results of the training, the level of satisfaction was obtained based on the questionnaire circulated, participants felt VERY SATISFIED with a percentage level of 91.9% and opened opportunities for program sustainability with mulberry herbal products.  Abstrak. Potensi pasar makanan kudapan (snack) sangat besar di Indonesia dimana hampir sebagian masyarakat Indonesia memakan snack 3 kali sehari lebih banyak daripada makanan berat. Namun tidak semua jenis makanan ringan ini merupakan jenis makanan sehat, khususnya yang berasal dari bahan non alami. PKK RT II RW VI Kelurahan Merjosari Kota Malang berimprovisasi dengan menggunakan buah murbei yang banyak tumbuh di halaman rumah. Banyak kandungan zat murbei yang berguna bagi tubuh, terlebih lagi mudah didapat serta dapat ditanam di halaman (dalam pot). Yang menjadi kendala dalam memproduksi produk makanan dari murbei adalah masa kadaluarsa produk yang pendek, sehingga dibutuhkan pengolahan lebih lanjut dengan menggunakan pengawet. Selain itu belum adanya pengetahuan marketing yang memadai untuk memperkenalkan produk ke masyarakat Malang. Oleh karena itu program PKM ini memberikan pengetahuan ke anggota PKK RT II RW VI Kelurahan Merjosari dalam upaya untuk menumbuhkan usaha mikro olahan buah murbei. Dari hasil pelatihan diperoleh tingkat kepuasan berdasarkan angket yang diedarkan, peserta merasakan SANGAT PUAS dengan tingkat persentase sebesar 91,9% dan membuka peluang keberlanjutan program dengan produk-produk herbal murbei. 
Silica Extraction Based on Quartz Sand Waste Sandblasting PT. Dok Lamongan with Base Method Ratri, Theofilia Medya; Prastiwi, Asya Wisma; Hudha, Mohammad Istnaeny; Rahman, Nanik Astuti
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 9, No 2 (2024): EDISI SEPTEMBER 2024
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/rekabuana.v9i2.6034

Abstract

Sandblasting is a method used to improve the surface structure of the material by using high pressure. Quartz sand is one of the abrasives used for sandblasting—quartz sand PT. Lamongan DOK contains silica (SiO2) of 83.4%. The method used in this study is the base method. The solvent used is KOH and NaOH with temperature variation of material preparation 600, 900, 1200 oC and variation of extraction time 1, 1½, 2 hours. The results showed that the most optimal variable with NaOH solvent was at the preparation temperature of 900 oC with 2 hours of extraction, and the amount of the extract yield was 28.5%. The following variable is at the preparation temperature of 600 oC with 1.5 hours of extraction, and the amount of the extract yield is 28.3%. Besides that, the optimal variable with KOH solvent is at the preparation temperature of 900 oC with 1.5 hours of extraction, and the amount of the extract Yield is 27.9%. XRD analysis showed that the extract obtained SiO2 in the form of Crystal Cristobalite and Quartz, and the FTIR analysis results detected the presence of O – H alcohol functional groups. It can provide information that sandblasting waste has a reasonably high Silica content, which can be utilized as a product with higher economic value.
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
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 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