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All Journal JURNAL HUTAN LESTARI Tengkawang : Jurnal Ilmu Kehutanan Jurnal Biologi Tropis Martabe : Jurnal Pengabdian Kepada Masyarakat GUYUB: Journal of Community Engagement Jurnal Sylva Lestari Sasambo: Jurnal Abdimas (Journal of Community Service)
Yuliati Indrayani
Fakultas Kehutanan, Universitas Tanjungpura
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Influence of Activated Charcoal Addition on the Adhesion, Emission, Physical, Mechanical, and Biological Properties of Particleboard Yuliati Indrayani; Evi Septiani; Dina Setyawati; Yeni Mariani
Jurnal Sylva Lestari Vol. 10 No. 3 (2022): September
Publisher : Department of Forestry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jsl.v10i3.560

Abstract

The objective of this study was to evaluate the use of bagasse-activated charcoal for reduced formaldehyde emissions and their effect on the physical, mechanical, and biological properties of particleboard. Activated charcoal was made by carbonizing bagasse at 300°C for 2.5 h, followed by carbon activation using a 0.1M HCl solution for 24 h. Particleboards were made of a mixture of bagasse and wood particles with a ratio of 100:0, 75:25, 50:50, 25:75, and 0:100. The concentrations of activated charcoal used in manufacturing particleboards were 2, 4, and 6% based on the dry weight of the particles. Particleboards were made with a target density of 0.7 g/cm3 and hot-pressed at 140°C for 10 min with a pressure of 35 kg/cm2. The observed parameters were formaldehyde emission levels, physical properties, mechanical properties, and biological properties of particleboards. The results showed that the more activated charcoal added in the manufacture of particleboards decreased formaldehyde emissions of the panel. Based on the SNI 5008.2:2016, the overall formaldehyde emission value of particleboard in this study with activated charcoal is in the F* category. The addition of activated charcoal improved the physical, mechanical, and biological properties of particleboards in terms of increased density, decreased water content, water absorption, and thickness swelling, increased modulus of elasticity, modulus of rupture, internal bonding, and screw withdrawal, as well as increased resistance to termites. The particleboard with the addition of 6% activated charcoal showed better mechanical, physical, and biological properties. All physical and mechanical properties of particleboard met the JIS A 5908-2003 Type 8 standards, except for the modulus of elasticity. Keywords: Activated charcoal, bagasse, biological properties, formaldehyde emission, mechanical properties, particleboard, physical properties
Training and Assistance in Making Ginger Basic Ingredients-Healthy Candy in Increasing Family Income Yuliati Indrayani
GUYUB: Journal of Community Engagement Vol 5, No 2 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i2.8609

Abstract

The people of Peniti Besar Village, Segedong District, Mempawah Regency, are aware of planting various spice plants, including ginger. So far, ginger is used as a spice in dishes and drinks or sold as fresh ginger with low selling value. This service activity aims to improve community knowledge and skills in processing ginger as a health candy that can be used as a business opportunity to increase family income. The method used is training in material delivery, discussion, and practice of making ginger candy. Partners as training participants were P.K.K. members, totaling 25 people. The evaluation results showed that partners welcomed the training activities. The knowledge and skills of the community-made ginger candy increased by 86.64%, from 13.36% (before attending the training) to 100% (after attending the training). People want to make ginger candy (100%) and sell it (92%) so that it can increase family income.
Co-Authors ahmad fadhilah Ayang Muriyani Ayong Hiendro Dina Setyawati Dwi Astiani Evi Septiani Evi Wardenaar Evy Wardenaar Fathul Yusro Hari Prayogo julius adi pajar Karmadi madi Kiki Prio Utomo Kiki Prio Utomo Lolyta Sisillia M. Irfani Hendri mailing mailing Muflihati, . Ruqiah Ganda Putri Panjaitan Vera Jessika Yeni Mariani