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All Journal JURNAL INTEGRASI PROSES Jurnal Penelitian Pendidikan IPA (JPPIPA) Al-Ard: Jurnal Teknik Lingkungan ASEAN Journal of Chemical Engineering Nusantara Science and Technology Proceedings ABSYARA: Jurnal Pengabdian Pada Masyarakat International Journal of Eco-Innovation in Science and Engineering (IJEISE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Archive: Jurnal Pengabdian Kepada Masyarakat Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan Environation (Environmental Engineering Journal of Community Dedication)
Ika Nawang Puspitawati
Chemical Engineering Department, Faculty Of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Gunung Anyar, Surabaya, Indonesia
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Journal : Nusantara Science and Technology Proceedings

 1 
Effect of Cellulose on The Characterization of Potassium Silica – Humat Composite Gel Suprihatin; Ika Nawang Puspitawati; Putri Sinta Dewi Sinaga; Mohamad Nabhan Putra Redian
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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Abstract

Potassium-Silica Humate Composite Gel or K-Si-Humate Composite Gel is a combined material of Potassium and Silica Humate derived from the extraction of raw materials for geothermal sludge and peat soil. This material is a multipurpose material, which can be used to improve soil aeration and as a fertilizer that can fertilize the soil because it contains humic acid. The purpose of this study was to examine the effect of cellulose content on the characteristics of the Potassium Silica-Humate composite gel. The manufacture of K-Si-Humate Composite Gel in this research by extracting potassium and silica from geothermal sludge and humic acid from peat soil, then the process of filtration and gel formation. The variable used is the addition of carboxymethyl cellulose content, namely Carboxy Methyl Cellulose (CMC). The best results from this study showed that with the addition of CMC, the highest silica content was 15.85%, and the highest potassium content was 89.88%.
Implementation of Hazard Analysis and Critical Control Point (HACCP) in Cu’s Chicken Crispy Production Process A.R. Yelvia Sunarti; Moch Akbar Munin Putra; Moh Nur Fuadzi; Erwan Adi Saputro; Ika Nawang Puspitawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2744

Abstract

Food safety issues are still an important issue in the food sector in Indonesia and need special attention in food control programs. Therefore, it is necessary to improve the quality and safety of the products produced by developing a food safety assurance system in the form of a Hazard Analysis and Critical Control Point (HACCP). HACCP is a food safety assurance system in the form of a systematic approach to identifying hazards and put in place control systems to prevent them. One of the important reasons for implementing the HACCP system in the food industry is because the ingredients used during the production process have the possibility of contamination that can harm consumers. Cu's Chicken Crispy is a small industry that produces food. His party wants to implement a Hazard Analysis Critical Control Point (HACCP) management system to improve product quality assurance. This study aims to identify hazards related to the production aspects (raw materials, packaging, and processes) of Cu’s Chicken Crispy and determine the CCP related to the production of Cu’s Chicken Crispy. This study conducted a direct interview with the owner and made a direct visit to Mrs. Cu's food stall. In this study, it was found that there is a significant potential danger to chicken meat raw materials. At the stage of the production process that falls into the category of salting, draining and packaging refer to CCP.
Analysis of Hazard Analysis Critical Control Point in the Serabi Solo Shop Ika Nawang Puspitawati; Laili Mabrur Rohma; Ahmad Thobroni Akbar; AR Yelvia Sunarti; Erwan Adi Saputro
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2745

Abstract

Food is a basic human need. so that food hygiene needs to be considered so that it does not have a negative impact on human health. Many kinds of food are sold outside, such as regional food. To find out the critical point of food, it is necessary to study literature, observations and interviews with small industries. The purpose of this reaserch is to identify the preparation of HACCP (Hazard Analysis Critical Control Point) application on small industries, which is Serabi solo shop. From the observations made, a critical point hazard analysis will be carried out starting from the preparation of the Serabi solo material to packaging. The results show that the Serabi solo shop had 34.78% Prerequisite Programs. So the Serabi solo shop need more improvement to meet the standards of food safety management.
Increasing Phenol Levels in Liquid Smoke as an Antimicrobial from the Pyrolysis Results of Tobacco Stem Waste Using Distillation and Adsorption Methods Rasendriya Putra Reswara; Annisa Mutiara Salma Haque; Anita Ristikawati; Dimas Nur Arifianto; Ika Nawang Puspitawati
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3603

Abstract

Liquid smoke is obtained from the condensation of smoke resulting from burning biomass during the pyrolysis method. Biomass that can be used in the process of forming liquid smoke has the characteristics of containing cellulose and lignin. Liquid smoke contains ingredients that can be used as antimicrobial substances, namely phenolic compounds. The method that can be used to increase the phenol content in liquid smoke is the adsorption and distillation method. This research aims to increase the phenol content in the liquid smoke with a stage I purification process, namely, adsorption using an activated carbon adsorbent, and stage II purification, namely distillation at a temperature of 120 °C. The variables used in the research are variations in pyrolysis time (250°C, 300°C, and 350°C) and pyrolysis time (1 hour, 1.5 hours, and 2 hours). The results showed that liquid smoke experienced changes in the amount of phenol content. The highest phenol content obtained occurred at a variable temperature of 350 °C over 2 hours, amounting to 23.10 ppm, and increased after adsorption and distillation to 27.20 ppm. Changes in pH, density, and color in liquid smoke occur after distillation and adsorption, where the highest pH is 4.9, the lowest is 3.7, the highest density value is 1.011 gr/ml, and the lowest is 0.993 gr/ml.
Bio-briquettes Derived from Rice Husks and Mushroom Cultivation Materials Ika Nawang Puspitawati; Sani; Suprihatin; Mutasim Billah; Caecillia P udjiastuti; AR Yelvia
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3608

Abstract

The bio briquette is a type of briquette that is derived from agricultural waste since it is intentionally produced using biomass charcoal. The processing of agricultural waste, such as mushroom planting material, into bio briquettes is characterized by its low cost. When bio briquettes undergo appropriate and accurate processing, they can yield briquettes of superior quality. The primary objective of this research endeavor was to generate a biobriquette using an agricultural byproduct derived from mushroom farming, while concurrently assessing the distinct attributes and properties of said biobriquette. The research utilized a total of 400 grams of waste from mushroom culture materials, together with an adhesive composed of 40 grams of starch. The briquette dough is subsequently extruded in a cylindrical shape. Subsequently, the mold briquettes are subjected to a heating process at a temperature of 80°C for 5 hours, to decrease the moisture content. The outcome of the smoke test indicates that the emission of smoke will cease after 75 seconds. In the conducted Combustion of Speed Test, the obtained findings indicate a combustion rate of 0.425 grams per minute, using an initial sample weight of 5.8 grams. The ash content yielded a reading of 10.6%.
Bioethanol Generation Through the Fermentation Process of Pineapple and Black Grape Utilizing Saccharomyces cerevisiae and Saccharomyces bayanus Ika Nawang Puspitawati; Sintha Soraya Santi; Kindriari Nurma Wahyusi; Sani
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3609

Abstract

Bioethanol is an alcohol molecule that is derived through the process of fermentation using microorganisms. Fermentation is a biological process in which microbes metabolize fermentable sugars as a source of nourishment, resulting in the production of ethyl alcohol and various other byproducts. These microbes commonly metabolize 6-carbon carbohydrates, with glucose being one of the most prevalent examples. Hence, biomass materials rich in glucose or glucose precursors are the most readily convertible to bioethanol. The examination of bioethanols employing Saccharomyces bayanus demonstrated notable disparities in the obtained alcohol concentration. The utilization of Saccharomyces bayanus yeast, in the absence of sugar supplementation, for the conversion of grape into bioethanol, yielded a modest alcohol concentration of merely 14%. In the context of bioethanol production, pineapple was utilized as a substrate, wherein 4 grams of Saccharomyces bayanus yeast and an additional 70 grams of sugar were introduced as a nutritional supply to support yeast growth and metabolism. The present fermentation procedure resulted in an alcohol concentration of around 21%.
The Efficiency of Producing Biodiesel from Used Cooking Oil by Precipitating Blood Cockles Shell Waste with a CaO Catalyst Alif Julian Putra Rahmandika; Achmad Rahditya Viman Anggoro; M. Fikri; Rahmita Padmasari; Yusratus Sakinah; Ika Nawang Puspitawati
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3611

Abstract

Bio-based waste materials perform an essential duty as valuable sources of components that can be effectively utilized as active phases in the synthesis of CaO catalysts for the generation of biodiesel. The abundance of shell Blood cockles is considerable. Additionally, Indonesia has a stockpile of used cooking oil. The utilized cooking oil has a notable concentration of fatty acids, presenting the potential for conversion into biodiesel. The technology of converting leftover cooking oil into biodiesel through transesterification has undergone significant advancements. An accelerator is necessary to boost the biodiesel yield to attain a sufficiently high yield. The CaO catalyst was selected due to its ability to expedite and boost biodiesel output. This study evaluated the blood clam shell's potential as a transesterification catalyst for used cooking oil. This study used temperature and concentration change variables for transesterification, with a settle variable of 60 minutes. The concentrations of the variables are 3 N, 4 N, 5 N, 6 N, and 7 N, whereas the temperatures are 45 ?C, 50 ?C, 55 ?C, 60 ?C, and 65 ?C. With varying transesterification times of 60 minutes, transesterification temperatures of 60°C and 65°C, and catalyst concentrations of 6N and 7N, the research findings indicate that utilizing this catalyst can boost biodiesel yield with conversion yields of 85%, 88%, and 95%. This demonstrates that temperature can also promote improving biodiesel production and that using catalysts can boost the conversion of biodiesel to over 90% or more.
Implementation the Analysis of Hazard Analysis and Critical Control Points (HACCP) for Aljaya’s Martabak at Rungkut Madya, Surabaya Erwan Adi Saputro; AR Yelvia Sunarti; Ika Nawang Puspitawati; Tiffanie Dewi Arifilla; Febry Widiatniko Handy
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3620

Abstract

In Indonesia, the martabak food culture is modified into two forms, namely sweet martabak and egg martabak. Sweet martabak has a thicker texture than egg martabak. Martabak Aljaya's at Rungkut madya has a menu variant, namely egg martabak. Egg martabak is a culinary food made from eggs, wheat flour, ground beef with a combination of spices such as shallots and white onions, chilies, pepper, spring onions, and oil for sautéing. Egg martabak is a food that is processed by frying. The characteristics of the egg martabak are that it has a savory, salty and chewy taste. The egg martabak is packaged in a food box and topped with some green chilies and can be distributed directly to buyers/customers who will buy the product or delivered by vehicle on party orders (orders in large quantities) and provide recommendations to Analyzing Hazard and Critical Control Point (HACCP) on the Aljaya's egg martabak menu at Rungkut Madya, Surabaya.
Co-Authors A.R Yelvia Sunarti Abdul Rachman Wirayudha Abdullah Tsani M.N.K Achmad Rahditya Viman Anggoro Ahmad Thobroni Akbar Alif Julian Putra Rahmandika Anita Ristikawati Annisa Mutiara Salma Haque Anwar, Rangga Febry AR Yelvia AR Yelvia Sunarti Ardika Nurmawati Aristio, Rivaldi Arke, Nadya Ramadhani Aziz Hafizh Tauhid Caecillia P udjiastuti Dendy Wahyu Raditya Dimas Nur Arifianto Erwan Adi Saputro Erwan Adi Saputro Erwan Adi Saputro Febry Widiatniko Handy Handy, Febry Widiatniko Hasanah, Rofidatul Ika Favia Anggraeni Juventino, Syahdhan Adiyah Islami Juwana, Krishna Rahmad Kindriari Nurma Wahyusi Kindriari Nurma Wahyusi Laili Mabrur Rohma Lintang Sekar Wulandari Setyabudi Lucky Indrati Utami Lucky Indrati Utami Luluk edahwati Luluk Edahwati M. Fikri M.N.K, Abdullah Tsani Moch Akbar Munin Putra Moh Nur Fuadzi Mohamad Nabhan Putra Redian Muljani, Sri Mutasim Billah Novan Sandhi Pradana Novel Karaman Nungki Mela Sari Nurfauziah, Rosavinda Padmasari, Rahmita Pasang, Tim Perwitasari, Diyah Suci Perwitasari, Dyah Suci Pramuji, Faiq Hawaari Ahmad Putri Sinta Dewi Sinaga Rahmita Padmasari Ramandani, Adityas Agung Rasendriya Putra Reswara Sagala, Maria Tania Agustia Sani Sani SANI SANI Sari, Dewa Ayu Made Dearwita Sintha Soraya Santi Sirait, Esterly Septiana Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Susilowati Tauhid, Aziz Hafizh Tiffanie Dewi Arifilla Wahyu Dwi Lestari Wati, Ika Yuliana Yudhistira, Nashrulfatih Yusratus Sakinah