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All Journal Eksergi: Chemical Engineering Journal BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains ABDIMAS SILIWANGI Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Tedc
Myra Wardati Sari
Politeknik TEDC Bandung
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Workshop of bar soap making from waste cooking oil to the students guardian of learning class sabumi muslim homeschooling community in Sariwangi, West Bandung Regency Myra Wardati Sari; Cengristitama; Pendi Riswandi; Dian Puspitasari
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2022)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jpm.v6i1.4859

Abstract

Community service in the form of a workshop on making solid soap from used cooking oil with the Sabumi Homeschooling Community aimed to utilize used cooking oil waste and reduce pollution caused by household waste, provide knowledge to the community about making solid soap, and open up entrepreneurial opportunities for the community. In general, the guardians of the Sabumi Homeschooling community and their students with raw materials derived from unused materials/daily household waste. The methods used the form trials of making soap from used cooking oil, counselling about waste cooking oil and making soap theoretically, demonstrations of making solid soap from used cooking oil raw materials, and a hands-on workshop on making solid soap from a mixture of palm oil and coconut oil raw materials, as well as assistance, reports and consultations on solid soap printing results. This activity produces solid soap made from used cooking oil (pH 12), as well as solid soaps made from a mixture of palm oil and coconut oil. During the mentoring period, all participants were able to identify the process of curing solid soap, and there were 2 participants who duplicated the process of making solid soap at home with their children
Variasi Penambahan Ekstrak Kulit Pisang Sebagai Sumber Antioksidan pada Produksi Tahu Putih Hida Arliani Nur Anisa; Myra Wardati Sari; Yopi Wardati Riani
BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains Vol 3 No 2 (2020): BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (523.787 KB) | DOI: 10.31539/bioedusains.v3i2.1585

Abstract

This study aims to determine the effect of adding plantain peel extract as a source of antioxidants on white tofu production. This research is an experimental research, while the research stages are; 1) Making banana peel extract; 2) Antioxidant Test of Banana Skin Extract; 3) Phytochemical test of banana peel extract; 4) Tofu production with a combination of banana peel extract with various concentrations of 5%, 10%, and 15%; 5) Extraction of fortified tofu; 6) Test the antioxidant activity of tofu; 7) ALT test. The results showed that the banana peel extract contained alkaloids, tannins, flavonoids, steroids, and triterpenoids. The antioxidant activity of the banana peel extract was 58.020%. The antioxidant activity value of the most optimum fortified tofu was shown in the addition of banana peel extract with a concentration of 15% with a shelf life of 1 day at room temperature which was 51.868%. The best ALT value was seen in tofu with variations in the addition of banana peel extract by 15% with a shelf life of 1 day at room temperature. In conclusion, the use of banana peel extract can not only increase the value of antioxidant activity but can improve the quality of the tofu by increasing the shelf life at room temperature. Keywords: ALT, banana peel extract, Tofu Production, Source of Antioxidants
PENGARUH VARIASI WAKTU PENGERINGAN TERHADAP MUTU TEPUNG LABU KUNING Myra Wardati Sari; Cengristitama cengristitama; Suci Robiatul Khasanah
Jurnal TEDC Vol 16 No 1 (2022): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.764 KB)

Abstract

Tanaman labu kuning kaya akan vitamin A dan C, namun volumenya yang besar dan tekstur yang mudah rusak menjadi tantangan tersendiri saat pendistribusian dan penyimpanan. Untuk itulah, ide menjadikan labu kuning menjadi tepung bisa menjadi solusi. Pada penelitian ini dikaji mutu tepung labu kuning dengan variasi waktu pengeringan. Labu kuning dibuat tepung melalui pengeringan tray dryer pada suhu 60 oC dan laju alir 3 ml/detik dengan variasi waktu 8, 10 dan 12 jam. Mutu tepung labu kuning dinilai berdasarkan hasil analisa kadar air, kadar abu, dan kadar vitamin C yang terkandung di dalamnya. Analisa kadar air paling rendah yaitu pada sampel C, yaitu tepung labu kuning dengan perlakuan pengeringan selama 12 jam, yaitu sebesar 10%, sesuai standar SNI Tepung Terigu 3751:2009. Sedangkan kadar abu paling rendah yang didapatkan sampel A yang mendapat perlakuan pengeringan 8 jam yaitu sebesar 1,99%, tidak sesuai dengan standar SNI tersebut di atas. Sedangkan kadar vitamin C tertinggi didapatkan oleh sampel A yang mendapatkan perlakuan pengeringan 8 jam, yaitu sebesar 28,966 mg/100g.
Pelatihan pembuatan yoghurt dan sabun sebagai ide wirausaha panti asuhan Ulul Azmi Cimahi bersama Teras Ruhama Myra Wardati Sari; Nunik Ekawandani; Cengristitama Cengristitama; Lusi Marlina; Retno Diah Utari
Abdimas Siliwangi Vol 5, No 3 (2022): Oktober 2022
Publisher : IKIP SILIWANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22460/as.v5i3.10119

Abstract

Wirausaha saat ini menjadi hal utama dalam menambah keterampilan dalam mengembangan bakat atau hobi yang dapat menjadi penghasilan. Banyak masyarakat tertarik mengikuti berbagai macam pelatihan/kursus untuk dapat berwirausaha. Dalam kegiatan ini dosen Teknik Kimia Politeknik TEDC bekerja sama dengan Teras Ruhama untuk memberikan pelatihan singkat untuk anak-anak Panti asuhan Ulul Azmi untuk mendapatkan ilmu yang bermanfaat dan dapat di terapkan. Pelatihan ini adalah pelatihan membuat yoghurt dengan cara yang sesederhana mungkin dan menggunakan bahan baku yang semudah mungkin. Pembuatan sabun yang dijadikan materi lain dalam pelatihan ini. Beberapa jenis sabun diperkenalkan dan diperagakan proses pembuatannya. Diharapkan dengan adanya pelatihan ini para pengurus Panti Asuhan Ulul Azmi Cimahi dapat memproduksi sabun untuk kebutuhan intern panti, seperti sabun mandi dan sabun cuci piring. Sehingga dapat menekan biaya hidup rutin yang dibutuhkan.
Pengaruh Suhu dan Waktu Pengeringan Pada Bioplastik dari Pati Jagung Terhadap Waktu Biodegradasi Mirra Amanda Syamsyyah; Myra Wardati Sari; Cengristitama Cengristitama; Lulu Nurdini
Eksergi Vol 20, No 2 (2023)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v20i2.9727

Abstract

The disposal plastic waste into the environtment is an important issue due to the natureof the origin of plastics that are difficult to decomposes naturally. Therefore, efforts are made to accelerate the degradation time by using natural polymers. Corn is one of the easily found sources of starch. Starch is one of the natural polymres that can be used for the manufacture of biodegradable plastics (bioplastics) because it is easily degradable, readily available and affordable but has shortcomings in mechanical properties and water absorption ability.The purpose of this study was to observe the effect of temperature variations 60; 70; 80 and 90°C with a drying time of 1; 2; 3 and 4 hours of biodegradation time. From this study, the best results were found at a temperature of 60°C with a drying time of 1 hour which obtained a degradation time of 5 days; average thickness 0.12 mm – 0.30 mm; the overall average water absorption is 4.04% and the average water resistance is 95.99%; tensile strength of 5.69 MPa and 5.54 MPa; elongation at break of 4% and 1.6%.
Co-Authors Cengristitama Cengristitama Cengristitama Cengristitama cengristitama Dian Puspitasari Hida Arliani Nur Anisa Lulu Nurdini Lusi Marlina Mirra Amanda Syamsyyah Nunik Ekawandani Pendi Riswandi Retno Diah Utari Suci Robiatul Khasanah Yopi Wardati Riani