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All Journal International Journal of Renewable Energy Development Jurnal AGROTEKNOLOGI Agrointek Pro Food AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Penamas Adi Buana TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JURNAL PERTANIAN Jurnal Teknologi Pertanian Andalas PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL) JURNAL AGROINDUSTRI HALAL International Journal of Renewable Energy Development
Aminullah Aminullah
Universitas Djuanda Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Physics Social Sciences Veterinary Other

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Effect of Different Hydrothermal Temperatures on the Properties on Nano-Silica (SiO2) of Rice Husk Irzaman Irzaman; Irmansyah Irmansyah; Siti Aisyah; Nazopatul Patonah Har; Aminullah Aminullah
International Journal of Renewable Energy Development Vol 11, No 3 (2022): August 2022
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.2022.43904

Abstract

Rice husk has high silica (SiO2) content and can be used as the primary material for making nano-silica. One of the methods for synthesizing nano-silica was the hydrothermal method. The objective of this study was to synthesize nano-silica from rice husks by observing the effect of temperature in the hydrothermal process on the structure, electrical and particle properties of nano-silica. The hydrothermal process temperature was 150, 200, and 250 °C for 4 hours. The results showed that all nano-silicas were in the amorphous phase. The particle size was in the range of 0.16-13.49 nm with more uniform size distribution on nano-silicas of 200 °C and 250 °C than nano-silica at 150 °C. These three nano-silicas were included in the semiconductor category by increasing temperature and frequency. In addition, these treatment variations resulted 200 °C for 4 hours and pressure of 2 atm as the optimum treatment for manufacturing nano-silica of rice husk ash. This nano-silica could be used as semiconductor material for electronic industry.
Karakteristik Sensori, Kimia, dan Aktivitas Antioksidan Kue Egg Roll dengan Penambahan Tepung Temulawak (Curcuma xanthorrhiza Roxb) Refani Fadli Rahman; Aminullah; Distya Riski Hapsari
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.10019

Abstract

Javanese turmeric is one of the Indonesian herbs that is underutilised because of its pungent aroma and bitter taste. This study aims to investigate the effect of the ratio of wheat flour to Javanese turmeric powder on the sensory characteristics, chemical properties and antioxidant activity of egg roll cakes. The research method used was a Completely Randomized Design (CRD) with four levels of treatment, namely the ratio of wheat flour to Javanese turmeric powder of 28:2, 26:4, 24:6 and 22:8. The addition of Javanese turmeric powder can increase the moisture content, curcumin content and antioxidant activity of egg roll cake, but reduce the sensory acceptability of the product. During the production process of the egg roll cake, the curcumin content decreased by 4.79% - 6.50%. The best treatment for egg roll cake based on the de Garmo method is the addition of 2% Javanese turmeric powder that has a moisture content of 3.91%, curcumin content of 0.00311 g/g (0.31%) and antioxidant activity of 5.04%.
Upaya Pendampingan dalam Penjualan Produk Yogurt UMKM Sabillulungan Melalui Bazar Universitas Djuanda Bogor Sri Rejeki Retna Pertiwi; Aminullah Aminullah; Titi Rohmayanti; Delfitriani Delfitriani; Mardiah; Ahmaludin; Yasri Apriani; Mega Silpia
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 8 No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v8i1.11376

Abstract

Upaya penjualan produk UMKM pasca panedemi Covid-19 harus dilakukan untuk kembali menggerakkan roda ekonomi. Tujuan dari pengabdian ini adalah untuk membantu pihak UMKM Sabilulungan Kecamatan Dramaga dalam meningkatkan kembali omset dari penjualan produk yogurtnya. Metode yang dilakukan meliputi metode wawancara pada pihak UMKM dan pengisian kuisioner oleh konsumen yang membeli produk yogurt pada saat kegiatan bazar Jubaeda di Universitas Djuanda. Hasil kegiatan pengabdian ini menunjukkan bahwa UMKM Sabilulungan kembali bersemangat dalam memproduksi dan menjual produknya ke pasaran pasca panemi Covid-19. Selain itu, hasil pengisian kuisioner menunjukkan bahwa produk yogurt ini memiliki potensi penjualan yang lebih baik di masa yang akan datang. Hal ini tercermin dari hasil kuisioner yang menunjukkan produk disukai oleh konsumen dan konsumen menyatakaningin kembali membeli produk yogurt UMKM Sabilulungan di masa yang akan datang.
Co-Authors Abdul Mujid Ade Kurniawan Ahmaludin Ari Irawan Daniel Daniel Delfitriani Deti Nirmala Distya Riski Hapsari Dita Wulandari Gusti Pratiwi Pangandian Hanafi Hanafi Hanna Marzuuqoh Utami Indradewa, Rhian Intan Kusumaningrum Irmansyah Irmansyah Irzaman, Irzaman Johan Iskandar Lia Amalia Ma’rifat Khoirunnisa Mega Silpia Muhammad Muslih Muhammad Mustofa Nazopatul Patonah Har Noli Novidahlia Nurfauziah Hadiati Nursyawal Nacing Pertiwi, Sri Rejeki Retna Raden Silfia Epriyanti Refani Fadli Rahman Riana Zenida Halimun Rini Suhartani Risdelita Purba Riska Yanuarningsih Rosy Hutami Saepul Rohmat Siti Aisyah Siti Azizah Siti Wiwi Marwiyah Sri Rejeki Pertiwi Sri Rejeki Retna Pertiwi Sri Rejeki Retna Pertiwi Sri Rejeki Retna Pertiwi Sutrisno Koswara Titi Rohmayanti Tjahja Muhandri Yasri Apriani Yusep Suhendar