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Syafrinal
Politeknik ATI Padang
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PRODUCTION OF CELLULOSE ACETATE MEMBRANE FROM COCOA (THEOBROMA CACAO L) SHELL MODIFIED POLYETHYLENE GLICOL FOR PB METAL ION FILTRATION Riani, Pevi; Syafrinal; Ikhlas Armin, Muhammad
JURNAL KIMIA SAINTEK DAN PENDIDIKAN Vol. 6 No. 2 (2022): Jurnal Kimia Saintek dan Pendidikan
Publisher : Program Studi Kimia - Universitas Sari Mutiara Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/kimia.v6i2.3521

Abstract

In this study, a modified polyethylene glycol modified cellulose acetate membrane was made. Cellulose acetate was synthesized from cocoa husk waste (Theobroma cacao L) with several steps, namely isolation of alpha cellulose from cocoa husk waste, synthesis of cellulose acetate from alpha cellulose, preparation of 10% cellulose acetate membrane with the addition of polyethylene glycol 0, 5, 10, 15, 20 & 25% . From the results of the research, it was found that the FT-IR analysis of -cellulose from cocoa shells showed an absorption peak at wave numbers between 3400 – 3500 cm-1 which indicated the presence of O-H stretch groups. At wave numbers 2800-2900 cm-1 indicates C-H stretching, then it can be seen at wave numbers 1160 cm-1 indicates C-O-C stretching, and at 1035-1060 cm-1 indicates C-O stretching. In the fingerprint area, we found absorption peaks at wave numbers around 1300 cm-1 which indicated the presence of C-H bending and around 1400 cm-1 indicating the presence of CH2 bending. The cellulose acetate obtained is white and smooth compared to alpha cellulose. At the membrane preparation stage, the results of the insoluble cellulose acetate & PEG using acetone as a solvent. So it is necessary to do a solubility test and find a suitable solvent to form polyethylene glycol modified cellulose acetate membrane for Pb metal ion filtration.
IDENTIFIKASI CEMARAN BAKTERI SALMONELLA PADA GULA CAIR MENGGUNAKAN REAL TIME-POLYMERASE CHAIN REACTION DAN MEDIUM SPESIFIK Putri, Melysa; Subriadi, Fejri; Syafrinal, Syafrinal; Hafnimardiyanti, Hafnimardiyanti; Armin, M. Ikhlas; Putri, Annisa
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 21, No 2 (2024): VOL 21 NO 2 DESEMBER 2024
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v21i2.319

Abstract

The development of the food and beverage industry has led to an increasing demand for the availability of liquid sugar. To ensure the hygiene of liquid sugar products, quality control is necessary, one of which is through microbiological analysis. This study aims to identify the presence of Salmonella sp. in liquid sugar produced by PT XYZ using microbiological and genetic analysis methods. The methods applied include bacterial inoculation on Xylose Lysine Deoxycholate (XLD) agar as a specific medium and Real-Time Polymerase Chain Reaction (RT-PCR) to detect bacterial DNA. The results showed no color changes in the XLD medium that would indicate the presence of Salmonella sp. Additionally, the RT-PCR results did not show amplification in the samples, except for the positive control. This indicates that the tested liquid sugar products are free from Salmonella sp. contamination, demonstrating the effectiveness of good sanitation and storage practices during production.
PENENTUAN pH, CHEMICAL OXYGEN DEMAND DAN TOTAL SUSPENDED SOLID PADA KOLAM LIMBAH CAIR PABRIK KELAPA SAWIT Syafrinal, Syafrinal; Samah, Selfa Dewati; Putri, Melysa; Fatmawati, Fatmawati; Januarti, Ria
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 20, No 1 (2023): VOL 20 NO 1 JUNI 2023
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v20i1.198

Abstract

Palm oil mill effluent can pollute the environment and endanger human health. Test parameters that can indicate the quality of palm oil mill effluent are pH, Chemical Oxygen Demand, and Total Suspended Solid. The purpose of this study is to determine the pH using pH meter, COD and TSS values using spektrofotometer UV – Vis in each palm oil mill effluent pond before discharging into the river so as not to pollute the environment. The results of three weeks of testing showed that the pH value of the palm oil mill effluent pond tended to increase from the fat fit pond to the outlet of pond V while the COD and TSS values tended to decrease from the fat fit pond to the outlet of pond V. The pH value of the waste discharged into the river is in the range of 6-9, the COD value is below 350 mg/L and TSS is below 250 mg/L. The results obtained are in accordance with the regulation of the Minister of Environment Number 5 of 2014.  The resulting palm oil mill effluent is safe to be discharged into the river.
Teknologi Tepat Guna Pemanfaatan Alat Pengering Ikan Prasada, Taufik Eka; Anwar, Hazil; Syafrinal; Hafnimardiyanti; Putri, Melysa; Elfina, Sri
Jurnal Pengabdian Cendikia Nusantara (PCN) Vol 1 No 1 (2023): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

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Abstract

Pemanfaatan alat pengeringan ikan tanpa sinar matahari telah banyak dikembangkan dan terbukti dapat menghasilkan produk ikan kering yang kualitasnya sama dengan ikan kering hasil pemgeringan sinar matahari, bahkan beberapa produk menunjukkan produk yang lebih baik. Melakukan pengawetan ikan dengan pengeringan menggunakan alat pengering ikan yang menggunakan bahan bakar Biomassa. Hasil pengeringan menghasilkan ikan kering yang lebih higienis dan mempunyai cita rasa tinggi. Hasil tangkapan ikan dari masyarakat nelayan diharapkan mempunyai nilai jual yang tinggi. Oleh karena itu, untuk mengatasi permasalahan mitra sasaran dalam hal produksi ikan teri kering, maka tim pelaksana pengabdian akan melatih mitra sekaligus menerapkan teknologi pengeringan ikan menggunakan alat pengering ikan alternatif tanpa menggunakan sinar matahari. Kegiatan ini dilakukan pada kelompok tani nelayan di Kel. Pasia Nan Tigo Kec. Koto Tangah. Pelaksanaan kegiatan mencakup berupa Motivasi Usaha, Pelatihan Manajemen Usaha, dan Training penggunaan Alat Pengering. Hasil kegiatan berlangsung baik dan lancar, serta alat pengering ikan alternatif berfungsi dengan baik dan diharapkan dapat digunakan secara berkelanjutan.
Pembuatan Cokelat Batang Melalui Proses Fermentasi dari Biji Buah Kakao Syafrinal; Riani, Pevi; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Hafnimardiyanti; Putri , Melysa
Jurnal Pengabdian Cendikia Nusantara Vol 1 No 2 (2023): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

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Abstract

Telah dilakukan kegiatan Pengabdian Kepada Masyarakat (PKM) di Sirambang, Cubadak Air Utara, Kota Pariaman, Provinsi Sumatra Barat dengan judul "Pembuatan Cokelat Batang Melalui Proses Fermentasi dari Biji Buah Kakao." Mitra kegiatan ini adalah kelompok usaha petani Kakao, melibatkan 20 peserta petani dan 7 instruktur dari Politeknik ATI Padang. Saat ini, petani di daerah tersebut masih terbatas dalam mengembangkan hasil pertanian buah kakao menjadi produk pangan. Mereka cenderung hanya menjual biji buah kakao kering kepada agen pengumpul hasil bumi. Oleh karena itu, diperlukan pelatihan untuk mengajarkan cara mengolah biji buah kakao menjadi produk pangan berupa cokelat batang yang memiliki daya tarik tinggi di pasar konsumen, sehingga dapat meningkatkan perekonomian masyarakat. Proses pembuatan cokelat batang melalui fermentasi biji buah kakao dimulai dengan memasukkan biji kakao ke dalam alat fermentor dan mengfermentasinya selama 7 hari. Hasil fermentasi kemudian dijemur di bawah sinar matahari hingga kering, lalu biji kakao disangrai dalam kuali hingga benar-benar kering. Biji kakao yang telah bersih dimasukkan ke dalam blender dan dicampur dengan minyak goreng, susu, dan gula dalam perbandingan 1:1:1:1. Adonan di-blender hingga halus, membentuk pasta cokelat, yang kemudian dicetak dalam cetakan cokelat dan dibekukan dalam freezer. Cokelat batang yang telah terbentuk dikemas menggunakan aluminium foil dan dibungkus dengan kemasan cokelat. Kegiatan PKM dilaksanakan dengan baik dan lancar, diharapkan memberikan wawasan kepada mitra mengenai proses pembuatan cokelat batang melalui fermentasi biji buah kakao. Semoga hasil ini dapat digunakan untuk memenuhi kebutuhan sehari-hari serta menjadi sumber penghasilan tambahan bagi masyarakat.
Produksi Lilin Aromaterapi dari Minyak Jelantah Riani, Pevi; Syafrinal; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Hafnimardiyanti; Putri , Melysa
Jurnal Pengabdian Cendikia Nusantara Vol 2 No 2 (2024): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70104/pcn.v2i2.101

Abstract

Telah dilaksanakan kegiatan Program Kemitraan Masyarakat (PKM) di Usaha Ladu Arai Pinang Bunda Kampung Perak Kota Pariaman, Provinsi Sumatra Barat dengan judul “Teknologi Tepat Guna Produksi Lilin Aromaterapi dari Minyak Jelantah”. Mitra kegiatan ini adalah pengusaha Ladu Arai Pinang Bunda Kota Pariaman dengan jumlah peserta 20 orang dan 07 orang instruktur dari Politeknik ATI Padang. Pengabdian dalam bentuk Program Kemitraan Masyarakat (PKM) merupakan program telah diimplementasikan pada pengusaha Ladu Arai Pinang Bunda yang telah mempunyai izin usaha P-IRT 2061377010159 – 26. Ladu Arai Pinang Bunda merupakan salah satu toko oleh-oleh yang cukup dikenal di Kota Pariaman. Ladu Arai Bunda memproduksi ladu arai pinang sebanyak 50 kg setiap minggu dan belum termasuk produksi panganan lainnya seperti rakik kacang, rakik maco, keripik balado dan lain-lain. Berdasarkan produksi tersebut, maka pengusaha tersebut juga menghasilkan hasil samping penggorengan berupa minyak jelantah sebanyak 5 liter dalam sebulan. Proses pembuatan lilin aromaterapi dari minyak jelantah terdiri atas beberapa tahapan yaitu proses penghilangan bumbu, proses netralisasi, proses penjernihan, dan tahapan akhir yaitu pembuatan lilin aromaterapi. Oleh karena itu, Tim PKM memberikan penyuluhan pembuatan lilin aromaterapi dengan memanfaatkan minyak sisa penggorengan produksi. Kegiatan PKM terlaksana dengan baik dan lancar serta sesuai dengan hasil yang diharapkan. Kegiatan ini diharapkan dapat memberikan wawasan, ilmu dan masukan kepada pihak mitra mengenai proses pembuatan lilin aromaterapi dari minyak jelantah sehingga dapat digunakan untuk keperluan sehari-hari dan bahkan dapat dijual oleh pengusaha tersebut.
THE EFFECT OF THE AMOUNT OF SODIUM METOXIDE CATALYST AND HEATING TIME ON THE QUALITY OF SHORTENING PRODUCTS IN THE INTERESTERIFICATION PROCESS Syafrinal; Riani, Pevi; Putri, Melysa; Futeri, Renny; Armin, M. Ikhlas; Gusfiyesi; Susanti, Arisa
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6168

Abstract

Shortening is a solid plastic fat product that is widely used as a raw material in the production of food products such as biscuits, cakes, bread, and pastries. PT X produces shortening from the interesterification reaction of Refined, Bleached and Deodorized Palm Oil. (RBDPO). In the shortening production process using the interesterification method, it will be influenced by the amount of catalyst added and the heating time. The objective of this research is to analyze the effect of the amount of sodium methoxide catalyst and heating time on the interesterification process of RBDPO on the quality of shortening products. By considering the parameters of Solid Fat Content (SFC) and Slip Melting Point (SMP), an optimal method can be developed to improve the quality and stability of the shortening product. The variations of sodium methoxide catalyst used are concentrations of 0.050%; 0.100%; 0.125%; 0.25%; 0.375%; 0.500%, while the variations in heating time are 50 minutes, 40 minutes, and 30 minutes. The results of the research conducted show that the interesterification process of RBDPO into a shortening product with very good quality is achieved by using sodium methoxide catalyst with a concentration of 0.250% and a heating time of 40 minutes, in accordance with the standards set by PT X for Solid Fat Content (SFC) and Slip Melting Point. (SMP).
Pelatihan Pembuatan Temulawak Serbuk Instan di Daerah Lubuk Minturun Kecamatan Koto Tangah Kota Padang Futeri, Renny; Syafrinal, Syafrinal; Riani, Pevi; Armin, M. Ikhlas; Samah, Selfa Dewati; Putri, Melysa; Anwar, Hazil
Journal of Industrial Community Empowerment Vol. 1 No. 1 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v1i1.91

Abstract

Curcuma can be used to maintain and improve body health as well as treat disease. Instant powdered curcuma drink is one of the curcuma plant's processed products. People in the Lubuk Minturun Koto Tangah District, Padang City have natural and human resources that can be utilized through training programs for creating instant powdered curcuma. This exercise drew a total of 25 women, including housewives and teenagers. There are three steps to this community service activity: lectures, demonstrations, and practice. Because the production method is simple and the tools and materials required are readily available, more than 90% of the participants in this activity were able to comprehend the process of making instant powdered curcuma. It is intended that by participating in this activity, the community would be able to increase entrepreneurial prospects and so boost the economy.
Co-Authors Annisa Putri Armin, M. Ikhlas Elfina, Sri Elisma, Netri Fatmawati, Fatmawati Gusfiyesi Gustiarini Rika Putri Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hazil Anwar, Hazil Ikhlas Armin, Muhammad Januarti, Ria M. Ikhlas Armin M.Ikhlas Armin Melysa Putri Melysa Putri Muhammad Luthfian Chandra Nur Azani Pevi Riani Pevi Riani Prasada, Taufik Eka Putri , Melysa Putri, Melysa Renastio Renastio Renny Futeri Riani, Pevi Santia, Anisa Dwi Sari Ramadhani Selfa Dewati Samah Selfa Dewati Samah Subriadi, Fejri Susanti, Arisa Yosi Amelia Putri