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All Journal Abdimas Lembaran Ilmu Kependidikan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Teknobuga : Jurnal Teknologi Busana dan Boga Fashion and Fashion Education Journal Beauty and Beauty Health Education Pharmaceutical Journal of Indonesia Hubungan Tingkat Pengetahuan Petugas Pengelola Obat dengan Tingkat Ketersediaan Obat Di Puskesmas Kota Malang JNANALOKA The Journal Of English Teaching For Young And Adult Learners Journal for Quality in Public Health Paramacitra : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Widya Dharma Jurnal Abdimas Beauty and Beauty Health Education Jurnal Bina Desa
Erna Setyowati
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Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Kelayakan Aksesoris Pengantin Bugis Dari Limbah Kaleng Biskuit Afifah, Nawar Syadza; Setyowati, Erna; Indrian, Yulanda
Beauty and Beauty Health Education Vol 12 No 2 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/bbhe.v12i2.67952

Abstract

Abstract. Cans are a container that is widely used in various industries as a material for packaging drinks and food. Right in Cikarang, many food and beverage industries use cans as packaging, which results in canned waste always increasing and becoming environmental pollution. The fix is ​​to use recycling. Recycling canned waste can produce new products that are useful, have artistic value and have sale value. The aim of the research was to determine the validity and feasibility of Bugis bridal accessories from biscuit tin waste. The research method uses an experiment with a one-group pretest-posttest design. Data collection techniques using documentation and observation. Based on the validity test and preference test conducted by 3 expert panelists and 15 slightly trained panelists. The analysis technique in this research uses descriptive percentages. The results of the validity test stated that the Bugis bridal accessories were very valid with an average of 90%. The results of the preference test stated that the Bugis bridal accessories were highly favored with an average of 92%. In conclusion, biscuit tin waste material is suitable as Bugis bridal accessories. Keywords: Waste, Biscuit Cans, Bugis Bridal Accessories. Abstrak. Kaleng merupakan tempat yang banyak dipergunakan di berbagai industri sebagai bahan untuk mengemas minuman maupun makanan. Tepat di Cikarang banyak industri makanan dan minuman yang menggunakan kaleng sebagai kemasan, yang mengakibatkan limbah kaleng selalu bertambah dan menjadi pencemaran lingkungan. Cara mengatasinya dapat menggunakan daur ulang. Mendaur ulang limbah kaleng dapat menghasilkan produk baru yang bermanfaat, bernilai seni dan terdapat nilai jual. Tujuan penelitian adalah mengetahui validitas dan kelayakan Aksesoris Pengantin Bugis dari limbah kaleng biskuit. Metode penelitian menggunakan eksperimen dengan desain one-grup pretest-postest. Teknik pengumpulan data menggunakan dokumentasi dan observasi. Berdasarkan uji validitas dan uji kesukaan dilakukan oleh 3 panelis ahli dan 15 panelis agak terlatih. Teknik analisis dalam penelitian menggunakan deskriptif persentase. Hasil uji validitas menyatakan bahwa Aksesoris Pengantin Bugis sangat valid dengan rata-rata 90%. Hasil uji kesukaan menyatakan bahwa Aksesoris Pengantin Bugis sangat disukai dengan rata-rata 92%. Simpulan bahan limbah kaleng biskuit layak sebagai Aksesoris Pengantin Bugis. Kata kunci: Limbah, Kaleng biskuit, Aksesoris Pengantin Bugis.
Effect of Different Types of Sugar and Fermentation Time on Total Alcohol Content of Eco Enzyme Based on Pineapple (Ananas comosus (L.) Merr)and Orange (Citrus x sinensis (L.) Osbeck) Putri, Fitria; Setyowati, Erna; Pratiwi, Sylvia
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Eco enzyme is a fermented product derived from a mixture of organic waste, sugar, and water (3:1:10). Fermented products produce alcohol (ethanol), which can be used as a reference for quality control, regulatory compliance, and biological activity. Several factors can affect alcohol content, including the type of sugar and fermentation time, both of which have not been widely researched. Objectives: This study aims to determine the effects of different types of sugar and fermentation time on the total alcohol content of eco-enzymes derived from pineapple and orange peels. Methods: The eco enzymes formed were evaluated organoleptically (color and aroma), pH, and total alcohol content were determined by the colorimetric method. Results: All samples changed color and aroma, formed sediment, and had a decrease in pH from a range of 5–6 to 3.44–4.22 after fermentation. The average total alcohol content obtained at fermentation after 30, 60, and 90 consecutive days was 2.336%, 3.072%, and 2.149%, respectively. The highest alcohol content was obtained in the 60-day fermentation molasses treatment of 3.512 ± 0.498%. Statistical analysis showed that fermentation time had a significant effect on the total alcohol content of eco enzymes (p < 0.001), whereas sugar type did not (p = 0.129). Conclusions: The results of this study show that fermentation time is an important factor in determining alcohol formation in the eco enzyme.
Effect of Different Types of Sugar and Fermentation Time on Total Alcohol Content of Eco Enzyme Based on Pineapple (Ananas comosus (L.) Merr)and Orange (Citrus x sinensis (L.) Osbeck) Putri, Fitria; Setyowati, Erna; Pratiwi, Sylvia
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Eco enzyme is a fermented product derived from a mixture of organic waste, sugar, and water (3:1:10). Fermented products produce alcohol (ethanol), which can be used as a reference for quality control, regulatory compliance, and biological activity. Several factors can affect alcohol content, including the type of sugar and fermentation time, both of which have not been widely researched. Objectives: This study aims to determine the effects of different types of sugar and fermentation time on the total alcohol content of eco-enzymes derived from pineapple and orange peels. Methods: The eco enzymes formed were evaluated organoleptically (color and aroma), pH, and total alcohol content were determined by the colorimetric method. Results: All samples changed color and aroma, formed sediment, and had a decrease in pH from a range of 5–6 to 3.44–4.22 after fermentation. The average total alcohol content obtained at fermentation after 30, 60, and 90 consecutive days was 2.336%, 3.072%, and 2.149%, respectively. The highest alcohol content was obtained in the 60-day fermentation molasses treatment of 3.512 ± 0.498%. Statistical analysis showed that fermentation time had a significant effect on the total alcohol content of eco enzymes (p < 0.001), whereas sugar type did not (p = 0.129). Conclusions: The results of this study show that fermentation time is an important factor in determining alcohol formation in the eco enzyme.
Co-Authors Ade Novi Nurul Ihsani Adhi Kusumastuti Afifah, Nawar Syadza Agus Murnomo Agusman, Ferdinan Agustin, Eny Widhia Agustina Nurlita Sari, Agustina Nurlita Alif Syaiful Huda Ana Setyandari Andy Saputra Anik Sugiyarningsih, Anik Bagus Aji Tri Afandi Billa, Salwa Salsa Catur Kusuma Wardani, Alvi Chatarina Umbul Wahyuni Danang Kastowo Dita Puspita, Dita Donna yasyfi Dwi Rahmawati, Ninda Yulia Endang Eko Djati Setiawati Eny Widhia Agustin Fitri Wulansari, Rizaro Fivi Ananda Amellya Putri GHOSWATUN NISA, GHOSWATUN Gilang Adi Sasongko Handayani, Artri Damai Hermastuti, Rura Vella Ike Anisa Indah Indi Afifah Indrian, Yulanda Krisna Rendi Awalludin Maghfiroh, Anik Maria Krisnawati Maulana Rizki Anwar, Fawas Meitri Widya Mia Hafizah Tumangger Milawati, Maida Mochammad Imron Awalludin Musdalifah -, Musdalifah Musdalifah Musdalifah Na:am, Muh Fakhrihun Natasha Shella Putri Nggeradepas, Juvento Kelly Nila Surya Atmaja, Nila Surya Nining Riana Sari, Nining Riana Nissa, Syafira Rizky Panjaitan, Rosinta Pramudya, Zulfa Diah Pratiwi, Sylvia Presticia, Keke putri, fitria Rahman Hidayat, Alfian Rayhan, Ahmed Rika Nurcahyani Rina Puji Lestari, Rina Puji Rohmatul Ummah Siti Nur Aisyah Sri Haryanti Sudarni, Ajeng Rahma Sukasih Ratna Widayanti syafiqoh, Dzi Syafiqoh Tatyantoro Andrasto Trisnani Widowati, Trisnani Uchiyah Achmad Ucik Intan Sholeha Umi Sholihah Wati, Nunik Mega Wifqi Auliana Ahmad Yunika Niken Wulandari, Yunika Niken Zahro, Ismiatu Zalfa Adhiba, Lingga