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All Journal JURNAL KIMIA SAINS DAN APLIKASI Jurnal Ilmu Lingkungan INDONESIAN JOURNAL OF PHARMACY ALCHEMY Jurnal Penelitian Kimia Adi Widya : Jurnal Pengabdian Masyarakat Indonesian Journal of Chemical Analysis (IJCA) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Budimas : Jurnal Pengabdian Masyarakat SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Jurnal Redoks : Jurnal Pendidikan Kimia dan Ilmu Kimia Jurnal Ekosains SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT Serambi Engineering
Sunardi Sunardi
Setia Budi University
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Inovasi Produk Ukm Putri Timus Melalui Timus Frozen Sunardi, Sunardi; Sugiarti, Erni Suparti, Ida Giyanti,
ADI WIDYA : JURNAL PENGABDIAN MASYARAKAT Vol 3, No 2 (2019): ADIWIDYA
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.896 KB) | DOI: 10.33061/awpm.v3i2.3355

Abstract

The activities of the Program Pengembangan Produk Daerah (PPPUD) have been carried out at Micro small business (MSB) Putri Timus, which is held at Manggung RT 03 RW 08 Cangakan Karanganyar. This PPPUD activity is made in the framework of promoting the timus as a superior product in the Karanganyar area. MSB Putri Timus produce fried timus which is a typical Karanganyar food and souvenir. The fried timus that provides MSB has a specialty that is bligo (Benincasa hispida). But the drawback of this product is not durable, only last less than 24 hours. The purpose of this activity is to carry out production through frozen timus so that durability can be marketed outside the Karanganyar region. The method used to achieve the objectives is to increase knowledge about Good Production Methods (GMP) and freezer procurement. The result of this activity is the availability of freezers and the production of timus frozen by MSB Putri Timus. The resulting frozen timus specifications are available in a plastic bag containing 12 timus. This frozen thymus has a durability of more than 30 days.
PENERAPAN PRINSIF KESEHATAN DAN KESELAMATAN KERJA DI UKM PANDE BESI TRADISIONAL Zendrato, Rosleini Ria Putri; Sunardi, Sunardi
ADI WIDYA : JURNAL PENGABDIAN MASYARAKAT Vol 4, No 1 (2020): ADIWIDYA
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (924.002 KB) | DOI: 10.33061/awpm.v4i1.3509

Abstract

AbstractPartners in the Community Partnership Program activities are Pande Besi PRASOJO located in Nangsri Kidul RT 2 / IV Nangsri Kebakkramat Karanganyar and Pande Besi MANDIRI located at  Dondong RT 2/IX Klumprit Mojolaban Sukoharjo. The two partners are traditional blacksmiths. The problems faced by the two partners are relatively the same, namely: 1) traditional / conventional production processes; 2) do not apply the principles of Occupational Health & Safety. Solutions that will be carried out from this activity are: 1) production of blower and grinding tools; 2) the use of personal protective equipment (PPE). The method that will be carried out to realize the objectives of the PKM implementation program is through: 1) Procurement of electric blowers and grinders for both partners; 2) Increased knowledge and training in the use of personal protective equipment (PPE). In this method both partner SMEs are involved in each activity starting from problem identification, action analysis, action planning and implementation of activities. Through this method, the identified problems and actions to be taken are bottom up proposals. So that every action that will be carried out is right on target and is able to realize the objectives to be achieved maximally. The results of the Community Partnership Program activities were Pande Besi PRASOJO and Pande Besi MANDIRI succeeded in increasing the quantity and quality of products through the procurement of blower and grinding tools. Both partners have also implemented occupational health and safety principles through increased knowledge and use of PPE.
Potency of use ferrous sulphate from iron waste workshop bubut for raw material pharmacy Sunardi Sunardi
Indonesian Journal of Pharmacy Vol 20 No 3, 2009
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2512.875 KB) | DOI: 10.14499/indonesianjpharm0iss0pp151-155

Abstract

Iron Deficieny Anemia (IDA) representing one of especial micronutrient deficiency that happened in Indonesia. IDA suffered by Indonesia resident about 100 million soul. One of effort of handling IDA is supplementation by ferro sulphate. To serve the purpose of raw material pharmacy have to be up to standard quality of set in Pharmacopoeia of Indonesia Edition IV.This Research aimed to make, to purify and characterization ferro sulphate from iron waste. The produce with reacted iron waste and acid sulphate 25% during 2 day. Crystal dissociated and purified by recrystalization, and then characterization with SEM-EDS.Result of research showed that ferro sulphate from iron waste of workshop bubut fulfill the standard quality of in Indonesia Pharmacopoeia Edition IV.Key words : iron waste, ferrous sulfate, recrystalization, characterization.
Potency of use ferrous sulphate from iron waste workshop bubut for raw material pharmacy Sunardi .
Indonesian Journal of Pharmacy Vol 20 No 3, 2009
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2512.875 KB) | DOI: 10.14499/indonesianjpharm0iss0pp151-155

Abstract

Iron Deficieny Anemia (IDA) representing one of especial micronutrient deficiency that happened in Indonesia. IDA suffered by Indonesia resident about 100 million soul. One of effort of handling IDA is supplementation by ferro sulphate. To serve the purpose of raw material pharmacy have to be up to standard quality of set in Pharmacopoeia of Indonesia Edition IV. This Research aimed to make, to purify and characterization ferro sulphate from iron waste. The produce with reacted iron waste and acid sulphate 25% during 2 day. Crystal dissociated and purified by recrystalization, and then characterization with SEM-EDS. Result of research showed that ferro sulphate from iron waste of workshop bubut fulfill the standard quality of in Indonesia Pharmacopoeia Edition IV.Key words : iron waste, ferrous sulfate, recrystalization, characterization.
Pemanfaatan Scrap Besi Menjadi Copperas dan Ekstrak Kulit Rambutan untuk Pembuatan Nanopartikel Besi yang Ramah Lingkungan Sunardi Sunardi; Mardiyono Mardiyono; Nur Hidayati
Jurnal Ilmu Lingkungan Vol 20, No 3 (2022): July 2022
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.20.3.494-507

Abstract

Dalam beberapa tahun terakhir, pembuatan nanopartikel besi telah menjadi perhatian karena efisiensinya pada penghilangan beberapa jenis zat pencemar. Zat-zat pencemar yang dapat diolah dengan nanopartikel besi antara lain senyawa azo, pelarut terklorinasi, pestisida terklorinasi, anion anorganik dan logam transisi, polutan organik dan anorganik, logam berat, nitrat, bromida, arsen, kromium, timbal, antibiotik,  dan pewarna. Pada umumnya, pembuatan nanopartikel besi dilakukan dengan mereduksi besi bermuatan tiga/dua dengan natrium tetra borana, NaBH4. Pembuatan nnanopartikel besi menggunakan NaBH4 menghasilkan produk samping berupa asam borat yang beracun dan gas hidrogen yang mudah meledak atau terbakar. Penelitian ini bertujuan membuat nanopartikel besi dengan memanfaatkan limbah scrap besi menjadi copperas kemudian mereaksikan dengan ekstrak kulit rambutan. Metode yang dilakukan adalah mereaksikan scrap besi dengan asam sulfat sampai terbentuk copperas yang berwarna biru kehijauan. Copperas yang dihasilkan dibuat menjadi larutan kemudian direksikan dengan ekstrak kulit rambutan. Larutan hitam yang dihasilkan dikarakterisasi dengan Spektrofotometri UV-Vis dan TEM. Larutan berwarna hitam dikeringkan dengan cara spray drying kemudian serbuk nanopartikel besi dikarakterisasi dengan XRD, FTIR, dan SEM-EDX. Hasil penelitian menunjukkan bahwa scrap besi dapat dibuat menjadi copperas dengan kadar Fe 22,09%. Ekstrak kulit rambutan mengandung kadar fenol total 877,39 ± 16,6 ppm/100 g kulit rambutan atau setara dengan 441,42 mg GAE/100 g kulit rambutan. Nanopartikel besi berhasil dibuat dari copperas dari scrap besi dan ekstrak kulit rambutan yang mempunyai karakter Surface Plasmon Resonance (SPR) pada serapan 214 nm, ukuran partikel 5-20 nm  dalam bentuk larutan dan 20-70 nm dalam bentuk serbuk. Hasil ini bisa menjadi alternatif produksi nanopartikel besi  suatu material bermanfaat untuk mencegah terjadinya pencemaran lingkungan.       ABSTRACTIn recent years, the manufacture of iron nanoparticles has become a concern because of its efficiency in removing several types of contaminants. Pollutants that can be treated with iron nanoparticles include azo compounds, chlorinated solvents, chlorinated pesticides, inorganic anions and transition metals, organic and inorganic pollutants, heavy metals, nitrates, bromides, arsenic, chromium, lead, antibiotics, and dyes. In general, the manufacture of iron nanoparticles is carried out by reducing three/two charged iron with sodium tetra borane, NaBH4. The manufacture of iron nanoparticles using NaBH4 produces toxic by-products in the form of boric acid and hydrogen gas which is flammable or explosive. This study aims to make iron nanoparticles by utilizing scrap iron waste into copperas then reacting it with rambutan peel extract. The method used is to react iron scrap with sulfuric acid to form copperas which is blue-green in color. The resulting copperas were made into a solution and then treated with rambutan peel extract. The resulting black solution was characterized by UV-Vis Spectrophotometry and TEM. The black solution was dried by spray drying and then the powdered iron nanoparticles were characterized by XRD, FTIR, and SEM-EDX. The results showed that iron scrap can be synthesized into ferrous sulfate with 22.09% Fe content. Rambutan peel extract contains a total phenol content of 877.39 ± 16.6 ppm/100 g rambutan peel or equivalent to 441.42 mg GAE/100 g rambutan peel. Iron nanoparticles were successfully made from copperas from iron scrap and rambutan peel extract with the characteristics of having Surface Plasmon Resonance (SPR) at an absorption of 214 nm, particle size of 5-20 nm in solution form and 20-70 nm in powder form. This result can be an alternative for the production of iron nanoparticles, a useful material to prevent environmental pollution.
Sintesis dan Karakterisasi Nanokalsium Oksida dari Cangkang Telur Sunardi Sunardi; Erlynda Desy Krismawati; Argoto Mahayana
ALCHEMY Jurnal Penelitian Kimia Vol 16, No 2 (2020): September
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.16.2.40527.250-259

Abstract

Pencegahan osteoporosis dilakukan dengan mengkonsumsi kalsium. Pada umumnya kalsium yang dikonsumsi dalam bentuk mikro kalsium. Ukuran mikro kalsium hanya diserap tubuh sekitar 50%, sehingga sering menyebabkan defisiensi. Sehingga, teknologi untuk membuat ukuran nanokalsium telah dikembangkan agar penyerapan kalsium dalam tubuh lebih besar. Penelitian ini bertujuan untuk mensintesis nanokalsium dari cangkang telur yang merupakan limbah industri roti. Sintesis nanokalsium oksida dari cangkang telur dengan metode presipitasi. Sintesis dilakukan dengan mereaksikan cangkang telur yang telah bersih dan kering dengan HCl 2 N. Hasil reaksi dipisahkan dengan penyaringan sehingga diperoleh filtrat. Filtrat yang diperoleh direaksikan dengan NaOH sampai pengendapan tidak terbentuk lagi. Endapan yang diperoleh kemudian dipisahkan, dioven, dan dibakar dalam tanur pada suhu 600 °C selama 1 jam. Serbuk hasil sintesis dikarakterisasi menggunakan SEM-EDX, XRD dan FTIR. Hasil penelitian menunjukkan bahwa cangkang telur dapat disintesis menjadi nanokalsium oksida berupa kristal berwarna putih. Karakterisasi menggunakan SEM-EDX diperoleh hasil bahwa nanokalsium oksida dari cangkang telur berbentuk speris, teraglomerasi dengan ukuran partikel 12,41582 ± 0,13961 nm, mengandung unsur yaitu O (55,83%), C (33,24%), dan Ca (10,94%). Karakterisasi dengan XRD menunjukkan bahwa ukuran kristal nanokalsium oksida diperoleh hasil sebesar 10,46 nm. Karakterisasi dengan FTIR diperoleh puncak pada bilangan gelombang 1477,54 cm-1, 1053,15 cm-1, 8863,68 cm-1 dan ikatan Ca-O pada bilangan gelombang 512 cm-1.Synthesis and Characterization of Nano-Calcium Oxide from Eggshells. Consumption of calcium can prevent osteoporosis. Usually, calcium is consumed in the form of micro calcium. The micro size calcium is only absorbed by the body at around 50%, causing calcium deficiency. Therefore, technology to produce nano-size calcium has been developed to increase the amount of adsorption. This study aims to synthesize nano calcium from eggshells as a solid waste of bread industries. The synthesis was conducted by precipitation method. The synthesis was carried out by reacting clean and dry eggshells with HCl 2 N, and then followed by filtering to obtain the filtrate. The filtrate obtained was reacted with NaOH until the calcium was precipitated. The precipitate obtained was then separated, roasted, and burned in a furnace at 600 °C for 1 hour. The synthesized powders were characterized using SEM-EDX, XRD, and FTIR. The results showed that eggshells could be synthesized into nano-calcium oxide in the form of white crystals. Characterization using SEM-EDX showed that nano-calcium oxide from spherical eggshells, agglomerated with the particle size of 12.41582 ± 0.13961 nm, with elemental content of O (55.83%), C (33.24%), and Ca (10.94%). Characterization with XRD shows that the size of nano calcium oxide crystals was 10.46 nm. Characterization with FTIR shows peak at wavenumbers 1477.54 cm-1, 1053.15 cm-1, 8863.68 cm-1, and the Ca-O bond reveals at 512 cm-1.
IbM MIE SEHAT Sunardi Sunardi; Soebiyanto Soebiyanto; Maria Endah Prasadja
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 2 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i2.18424

Abstract

The purpose of this activity are: 1) improve the quality and productivity of UKM through the provision of machine presses for first partners and machine dough mixer for second partners; 2) help create tranquility, security and comfort in consuming wet noodle through noodle products that meet the quality requirements SNI 01-2987-1992; 3) improve financial management and marketing to both partners. Specific target availability noodle products are hygienic and healthy appropriate quality requirements SNI 01-2987-1992.Kata kunci : Wet noodle, hygienic, healty
INTRODUKSI TEKNOLOGI MESIN PENGEPRES DAN MESIN MIXERDALAM UPAYA PENINGKATAN PRODUKTIVITAS UKM MIE Sunardi Sunardi; Soebiyanto Soebiyanto; Maria Endah Prasadja
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 1 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i1.16306

Abstract

The purpose of this activity are: (1) improve the quality and productivity of UKM through the provision of machine presses for first partners and machine  mixer for second partners; (2) help create tranquility, security and comfort in consuming wet noodle through noodle products that meet the quality requirements SNI 01-2987-1992; Specific target availability noodle products are hygienic and healthy appropriate quality requirements SNI 01-2987-1992.The results of activity are: (1) UKM Mie Pendowo has managed to increase its production through the provision of Machine Presses from 25 kg to 50 kg. It also increases the number of customers from 6 to 8 people. (2) UKM Mie OjoLali has managed to increase its production through the machine to make dough mixer become more effective and efficient. Supply of Machinery Mixer to increase the production of 150 kg / day to 175 kg / day. 3. BothUKM have been able to produce a wet noodle that meet the quality requirements specified in SNI 01-2987-1992.Kata kunci : Wet noodle, hygienic, healty
Wirausaha Ramah Lingkungan Berbasis Produksi Ferro Sulfat dari Limbah Besi Sunardi Sunardi; Muhammad Dzakwan; Sugiyarmasto Sugiyarmasto; Argoto Mahayana; Sumardiyono Sumardiyono
Adi Widya : Jurnal Pengabdian Masyarakat Vol 6 No 1 (2022): ADI WIDYA Jurnal Pengabdian Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v6i1.6939

Abstract

Indiscriminate disposal of iron waste into waters or the environment will be harmful to human health and the environment. In this regard, there must be an understanding of how to properly utilize iron waste so that it can provide economic value along with an understanding of environmentally friendly technology-based entrepreneurship. This community service activity has the aim of providing understanding for students of SMK Tunas Nusantara Department of Industrial Chemistry by utilizing iron waste into ferrous sulfate. The training provided includes: environmentally friendly entrepreneurship, the dangers of iron waste, how to make ferrous sulfate from iron waste and how to package it. The methods used in the training are: improvement and understanding through lectures, questions and answers, demonstrations, and practice. During the training, the Tunas Nusantara Vocational School students participated in the training activities well and enthusiastically. The results of the training resulted in SMK students having knowledge about environmentally friendly entrepreneurship which was shown to be able to make ferrous sulfate from iron waste and continue to work on it as an alternative to environmentally friendly technology-based entrepreneurship.
Perbaikan Proses Produksi dan Peningkatan Pemasaran pada UKM Putri Timus Di Karanganyar Ida Giyanti; Erni Suparti; Sunardi Sunardi; Sugiarti Sugiarti
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 4, No 2 (2021): Mei 2021
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v4i2.952

Abstract

Abstract: Timus is one of the famous traditional foods in the Central Java region. Putri Timus is one of the Small Medium Enterprise (SME) in Karanganyar district producing purple Timus. Timus from Putri Timus have one special feature, in which in the inside of the Timus contains Bligo (Benincasa hispida) fruit with various benefits. Although Putri Timus has product differentiation, product by Putri Timus is not well known to the public. The production process was carried out on a home scale and has not fully implemented production standards based on the criteria for Good Food Manufacturing Practices for Home Industry (CPPB-IRTP). This community service program aims to help Putri Timus to implement hygiene requirements in food production based on CPPB-IRTP criteria and increase its marketing capacity. The method used to solve the problems were training of Good Food Manufacturing Practice, improvement of production place, facilitation of production cloths and promotional media. The results obtained after community service activities related to the production aspect were increasing knowledge regarding good food production process and improvement of production place. Regarding the marketing aspect, several promotional media have been installed. In addition, there was also an increasing of sales and profit.         Keywords: traditional food; small medium enterprise; production; marketing  Abstrak: Timus adalah salah satu makanan tradisional yang terkenal di Jawa Tengah. Putri Timus adalah salah satu Usaha Kecil Menengah di kabupaten Karanganyar yang memproduksi timus ungu. Produk dari Putri Timus memiliki satu keistimewaan yakni bagian dalam timus berisi buah Bligo (Benincasa hispida) dengan beragam manfaat. Meskipun produk memiliki diferensiasi, timus isi Bligo hasil produksi Putri Timus belum cukup dikenal masyarakat. Proses produksi dilakukan dalam skala rumahan dimana Putri Timus belum sepenuhnya menerapkan standar produksi berdasarkan kriteria Cara Produksi Pangan yang Baik – Industri Rumah Tangga Pangan (CPPB-IRTP). Program pengabdian masyarakat ini bertujuan membantu Putri Timus untuk dapat menerapkan syarat higiene dalam produksi pangan berdasarkan kriteria CPPB-IRTP serta meningkatkan kapasitas pemasaran. Metode yang digunakan untuk mengatasi permasalahan mitra ialah melalui penyuluhan tentang CPPB-IRTP, pembenahan tempat produksi, fasilitasi pakaian produksi dan media promosi. Hasil yang diperoleh setelah kegiatan pengabdian terkait aspek produksi ialah adanya peningkatan pengetahuan karyawan tentang  CPPB-IRTP dan perbaikan tempat produksi yang lebih bersih dan layak. Terkait aspek pemasaran, beberapa media promosi telah dibuat dan dipasang. Selain itu juga terdapat peningkatan jumlah penjualan dan laba dari hasil penjualan timus.Kata kunci: makanan tradisional; produksi; pemasaran; usaha kecil dan menengah.
Co-Authors Argoto Mahayana Argoto Mahayana Argoto Mahayana Erlynda Desy Krismawati Erlynda Desy Krismawati Erni Suparti, Erni Fakhrizal Falah Ferdianta Sembiring Giyanti, Ida Gregorius Prima Indra Budianto Ida Giyanti Ifandari Ifandari Mahardira Dewantara Mardiyono Maria Endah Prasadja Maria Endah Prasadja Muhamad Ariyanto Adi Saputro Muhammad Dzakwan Muhammad Dzakwan Muhammad Dzakwan Nur Hidayati Nur Hidayati Putri Erdia Ningrum Rosleini Ria Putri Zendrato Rosy Dwi Rahmawati Silviana Silviana Soebiyanto Soebiyanto Soebiyanto Soebiyanto Soebiyanto Sugiyarmasto Sugiyarmasto Sugiyarmasto Sugiyarmasto Sumardiyono Sumardiyono Sumardiyono Sumardiyono Sumardiyono Sumardiyono Sumardiyono Waluyo Budi Atmoko Widi Hariyanti Widi Hariyanti