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KUALITAS GREEN POLYBAG DARI LIMBAH TANDAN KOSONG KELAPA SAWIT DAN FIBER SEBAGAI MEDIA PRE NURSERY KELAPA SAWIT Jaka Darma Jaya; Muhammad Indra Darmawan; Adzani Ghani Ilmannafian; Lukman Sanjaya
Jurnal Teknologi Agro-Industri Vol 6 No 2 (2019): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Green Polybag merupakan salah satu produk yang dibuat untuk menangani permasalahan lingkungan yang terjadi, baik itu limbah padat dari produksi kelapa sawit dalam hal ini Tandan Kosong kelapa Sawit (TKKS) dan Fiber, maupun limbah dari polibag plastik. Keunggulan Green Polybag yaitu ramah lingkungan, praktis karena dapat langsung ditanam ke dalam tanah, dapat terdekomposisi secara cepat, serta tidak menyebabkan terjadinya kerusakan perakaran saat bibit dipindahkan ke lapangan. Penelitian ini bertujuan menganalisis kualitas green polybag berdasarkan parameter uji kadar air, uji kerapatan, uji daya serap air, dan uji pH, serta menjelaskan hasil tingkat penerimaan responden pakar. Hasil penelitian menunjukkan perlakuan 100% TKKS merupakan green polybag terbaik berdasarkan nilai kerapatan 0,3 g/cm3 dan daya serap air 173,98% serta perlakuan 100% Fiber merupakan green polybag terbaik berdasarkan nilai kadar air dengan nilai 2,44% dan nilai pH 6,4. Adapun tingkat penerimaan responden terbaik berdasarkan data yang dianalisis oleh Expert Choice versi 11 adalah 100% TKKS.

Pengaruh Suhu Pengeringan Terhadap Kualitas Produk Gula Semut dari Nira Meldayanoor Meldayanoor; Adzani Ghani Ilmannafian; Fitria Wulandari
Jurnal Teknologi Agro-Industri Vol 6 No 1 (2019): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Kabupaten Tanah Laut has many sugar palm trees especially in the area of the Guntung Besar and daerah Ranggang. But the manufacture of palm water in the area is only made into sugar print / brown sugar because the manufacture is more practical. If brown sugar is kept at room temperature, then brown sugar is easily melted. Therefore further processing is needed to maintain the quality of brown sugar. The purpose of this research is to make brown sugar with drying temperature variation. This research use ekspremental method with 4 treatment that is drying temperature 100oC, 75 oC, 50 oC, and control (without temperature drying). The test used in this research is pH test, water content test, ash content test and organoleptic test. The result shows that the pH value of sugar water used ranges from 6 to 7, the water content is 2,97% with the value of SNI maximal 3% and the ash content is 1, 98% with the value of SNI maximal 2, 0% at treatment A1 already fulfill SNI, Organoleptic test on flavor, aroma, texture and color obtained best result that is at treatment P1

Pemanfaatan Tepung Garut Sebagai Substitusi Tepung Terigu Dalam Pembuatan Kue Bingka Adzani Ghani Ilmannafian; Ema Lestari; Halimah Halimah
Jurnal Teknologi Agro-Industri Vol 5 No 2 (2018): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Tepung terigu merupakan salah satu tepung yang paling banyak digunakan di Indonesia karena dapat diolah menjadi berbagai macam produk seperti roti, kue, mie dan lain-lain. Tepung terigu terbuat dari tumbuhan gandum yang sulit ditanam di wilayah Indonesia, sehingga Indonesia perlu mengimpor gandum dari luar. Tanaman garut (Maranta aerundinaceae L.) merupakan bahan pangan yang berpotensi dan dapat dikembangkan sebagai pengganti tepung terigu karena umbi garut mengandung karbohidrat tinggi dan dapat dimanfaatkan sebagai sumber makanan alternatif. Penelitian ini bertujuan untuk memanfaatkan tepung garut sebagai pengganti te pung terigu dalam pembuatan kue bingka. Terdapat 5 perlakuan untuk pembuatan bingka yaitu A1 (100% tepung terigu), A2 (70% tepung terigu : 30% tepung garut), A3 (50% tepung terigu : 50% tepung garut), A4 (30% tepung terigu : 70% tepung garut), A5 (100% tep ung garut). Uji yang dilakukan adalah uji hedonik dan uji mutu hedonik. Berdasarkan hasil penelitian, penambahan tepung garut dalam pembuatan kue bingka berpengaruh pada warna, rasa, aroma, dan tekstur yang dihasilkan. Rasa kue bingka yang disukai oleh panelis yaitu pada perlakuan A2 dengan 70% tepung terigu dan 30% tepung garut serta perlakuan A3 dengan 50% tepung terigu dengan 50% tepung garut.

ANALISIS TINGKAT KEPUASAN KERJA KARYAWAN PABRIK PENGOLAHAN RSS DI PT. DS Adzani Ghani Ilmannafian; Erni Hasanah
Jurnal Humaniora Teknologi Vol. 7 No. 1 (2021): Jurnal Humaniora Teknologi
Publisher : P3M Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sumber daya manusia adalah aset utama suatu perusahaan dalam usaha pencapaian tujuannya. Karyawan yang berkualitas dapat mendorong perusahaan untuk terus bertahan menghadapi persaingan, bahkan mengembangkan usaha. Bagi manajemen kepuasan kerja haruslah menjadi fokus utama dalam merencanakan dan menyusun kebijakan yang berkaitan dengan manajemen sumber daya manusia. Adanya manajemen sumber daya manusia terhadap tingkat kepuasan kerja karyawan pabrik PT. DS diharapkan dapat memberikan gambaran dan solusi bagi perusahaan dalam upaya meningkatkan kepuasan kerja karyawan nya. Penelitian ini bertujuan untuk menganalisis tingkat kepuasan kerja karyawan pabrik pengolahan RSS di PT DS. Penelitian ini adalah penelitian deskriptif dengan metode survei. Data diperoleh dengan melakukan penyebaran kuesioner untuk memperoleh tanggapan responden mengenai variabel-variabel yang diteliti yaitu, hubungan atasan-bawahan, hubungan rekan kerja, kondisi tempat kerja, isi pekerjaan dan penghargaan/rewards. Hasil penelitian menunjukkan bahwa Tingkat kepuasan kerja karyawan pabrik pengolahan RSS PT. DS secara umum sudah puas dari variabel hubungan atasan bawahan, hubungan rekan kerja dan isi pekerjaan, namun pada variabel kondisi tempat kerja dan imbalan/rewards masih belum puas.

Pengaruh Fitoremediasi dengan Kombinasi Tanaman pada Kadar BOD dan COD Limbah Sasirangan Adzani Ghani Ilmannafian; Muhammad Indra Darmawan; Mariatul Kiptiah
Jurnal Teknologi Agro-Industri Vol 9 No 1 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i1.158

Most of sasirangan craftsmen in South Kalimantan have not carried out an optimal liquid waste treatment effort. In order to improve the quality of the waste, a combination of filtration and phytoremediation using the symbiosis of water hyacinth and calamus plants were applied. This study aimed to analyse the effectiveness of the filtration and phytoremediation processes using a combination of the two aquatic plants. The method used in this study was an experimental method with the treatment of a comparison of water hyacinth and calamus, namely 25%:75%, 50%:50%, and 75%:25%. The research stages are the acclimatization of the two aquatic plants for ten days, filtration with sand, gravel, and coconut fibers, and phytoremediation. The parameters tested in this study were BOD and COD. The results showed that the filtration and phytoremediation treatment with a combination of water hyacinth and jeringau could reduce the BOD and COD values on the 7th day with the highest level of effectiveness in reducing BOD obtained in treatment A2 with BOD levels of 15.21 mg/L or decreased by 80, 65% and the largest COD decrease was in the A3 treatment with a COD value of 797.5 mg/l or decreased by 14.99% from the initial COD value.

Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) Terhadap Sifat Kimia dan Sensori Pancake Nina Hairiyah; Adzani Ghani Ilmannafian; Mella Wulandary
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Pancake is a dish that has a sweet and savory taste than baked in a frying pan and is round and flat. So far, pancakes are made from wheat flour, thus increasing the use of wheat flour. Therefore, it is necessary to reduce dependence on wheat flour. One way is to optimize local ingredients, one of which is pumpkin. Based on this background, research was carried out with the following objectives: 1) Analyzing the effect of pumpkin flour substitution on the chemical and sensory characteristics of the pancakes produced 2) Determining the best formulation of pumpkin flour substitution in making pancakes to produce the preferred pancakes. The object of research in this study was a pancake substitution of pumpkin flour which was different, namely 0%, 5%, 15%, 25%. The data analysis method used was the ANOVA method and to find the best formulation used the preference test (Hedonic). The results of the ANOVA study showed that the addition of pumpkin flour had a significant effect on the water content, ash content, fat content and carbohydrate content of the pancakes. The pancake sample that the public likes is sample F2 with the addition of 15% pumpkin flour.

PEMBUATAN BIOADSORBEN DARI KOMBINASI KITOSAN DAN KULIT JAGUNG PADA PROSES PEMURNIAN MINYAK JELANTAH Adzani Ghani Ilmannafian; Muhammmad Indra Darmawan; Mariatul Kiptiah; Hasnan Bukhari
EnviroScienteae Vol 19, No 1 (2023): ENVIROSCIENTEAE VOLUME 19 NOMOR 1, FEBRUARI 2023
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/es.v19i1.15756

Adsorbent is a solid substance that can absorb certain components from a fluid phase. Adsorbents consist of materials that are porous and directly hit the pore walls at a pertical location. The purpose of this final project is to see whether the purification of used cooking oil with the adsorbent method using a mixture of corn husk and shrimp shell chitosan adsorbents in several comparisons has an effect in purifying used cooking oil. This research was conducted by adsorption method of used cooking oil samples using corn husk bioadsorbent and shrimp shell chitosan. The use of this used cooking oil adsorbent process is so that used cooking oil that is no longer suitable for use in the community can be reused. Then proceed with the adsorption process starting with 100 ml of oil added 5 g of adsorbent with variations in the mass ratio of chitosan and corn husk = ((25: 75), (50: 50), and (75:25)%) stirring constantly for 90 minutes with temperature 70-80 C. The best results based on SNI cooking oil are in a ratio of 3,5 g: 1,5 g to 5 grams of adsorbent used or at a ratio of 75% corn husk adsorbent: 25% shrimp shell chitosan, with an acid number of 0,62 mg KOH /g, the free fatty acid compound is 0,80% and the peroxide number is 6,36 meq 02/kg.

PEMBUATAN BIOADSORBEN DARI KOMBINASI KITOSAN DAN KULIT JAGUNG PADA PROSES PEMURNIAN MINYAK JELANTAH Adzani Ghani Ilmannafian; Muhammmad Indra Darmawan; Mariatul Kiptiah; Hasnan Bukhari
EnviroScienteae Vol 19, No 1 (2023): ENVIROSCIENTEAE VOLUME 19 NOMOR 1, FEBRUARI 2023
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/es.v19i1.15888

Adsorbent is a solid substance that can absorb certain components from a fluid phase. Adsorbents consist of materials that are porous and directly hit the pore walls at a pertical location. The purpose of this final project is to see whether the purification of used cooking oil with the adsorbent method using a mixture of corn husk and shrimp shell chitosan adsorbents in several comparisons has an effect in purifying used cooking oil. This research was conducted by adsorption method of used cooking oil samples using corn husk bioadsorbent and shrimp shell chitosan. The use of this used cooking oil adsorbent process is so that used cooking oil that is no longer suitable for use in the community can be reused. Then proceed with the adsorption process starting with 100 ml of oil added 5 g of adsorbent with variations in the mass ratio of chitosan and corn husk = ((25: 75), (50: 50), and (75:25)%) stirring constantly for 90 minutes with temperature 70-80 C. The best results based on SNI cooking oil are in a ratio of 3,5 g: 1,5 g to 5 grams of adsorbent used or at a ratio of 75% corn husk adsorbent: 25% shrimp shell chitosan, with an acid number of 0,62 mg KOH /g, the free fatty acid compound is 0,80% and the peroxide number is 6,36 meq 02/kg.

PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS Ema Lestari; Adzani Ghani Ilmannafian; Saripah Saripah
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.01.3

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100g.

Pemurnian Minyak Goreng Bekas Menggunakan Bioadsorben dari Limbah Fiber Stasiun Press Pabrik Kelapa Sawit Muhammad Indra Darmawan; Adzani Ghani Ilmannafian; Mariatul Kiptiah; Novita Sari
Jurnal Ilmu Lingkungan Vol 22, No 5 (2024): September 2024
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.22.5.1269-1275

Minyak goreng bekas adalah limbah minyak goreng yang telah digunakan oleh masyarakat di dalam rumah tangga atau industri. Metode yang efisien dan sederhana pada pemurnian minyak goreng bekas adalah secara adsorpsi dengan menggunakan bioadsorben. Limbah fiber stasiun press kelapa sawit dapat dimanfaatkan sebagai bioadsorben untuk proses pemurnian minyak goreng bekas. Tujuan Penelitian ini yaitu untuk menganalisis kualitas bioadsorben dari limbah fiber kelapa sawit dan menganalisis hasil pemurnian minyak goreng bekas menggunakan bioadsorben dari limbah fiber kelapa sawit. Metode penelitian yang dilakukan adalah metode eksperimental dengan tahapan preparasi limbah fiber menjadi bioadsorben, pemurniaan minyak goreng bekas menggunakan bioadsorben dan analisis minyak goreng bekas. Minyak goreng bekas 200 ml ditambahkan adsorben 1, 3 dan 5 gram dengan variasi waktu pengadukan 30, 60 dan 90 menit. Hasil kualitas bioadsorben dari limbah fiber kelapa sawit pada parameter kadar air, kadar abu, bagian yang hilang pada pemanasan 950 ˚C dan karbon aktif murni sudah memenuhi SNI 06-3730-1995. Proses analisa minyak goreng bekas terbaik pada kadar air, bilangan asam, asam lemak bebas dan bilangan peroksida terdapat pada waktu pengadukan 90 menit, nilai yang diperoleh mengalami penurunan tetapi belum memenuhi standar mutu minyak goreng menurut SNI-7709:2019.

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