Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal KAPAL Jurnal Ilmu Pengetahuan dan Teknologi Kelautan METANA INTEK: Jurnal Penelitian
Margaretha Tuti Susanti
Jurusan Diploma Teknik Kimia, Fakultas Teknik, Universitas Diponegoro
Computer Science & IT Earth & Planetary Sciences Engineering

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
PEMBERDAYAAN MASYARAKAT PESISIR PANTAI DI TAMBAK LOROK, SEMARANG, JAWA TENGAH Samuel, Samuel; Martono, Kurniawan Teguh; Susanti, Margaretha Tuti
Kapal: Jurnal Ilmu Pengetahuan dan Teknologi Kelautan Vol 12, No 3 (2015): Oktober
Publisher : Department of Naval Architecture - Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.654 KB) | DOI: 10.14710/kpl.v12i3.9688

Abstract

Kegiatan Kuliah Kerja Nyata (KKN) merupakan kegiatan lapangan bagi mahasiswa yang menempuh bagian akhir dari program pendidikan S-1. Universitas mempercayai bahwa program ini mampu mendorong empati mahasiswa, dan dapat memberikan sumbangan bagi penyelesaian persoalan yang ada di masyarakat. Tambak Lorok adalah tempat penjualan ikan segar baik dalam jumlah besar maupun secara eceran. Pada umumnya ikan yang dijual merupakan hasil tangkapan pada hari itu. Untuk maksud memperpanjang penyimpanan dan memenuhi kebutuhan konsumen ikan yang cukup besar, beberapa ikan dijual dengan cara diasap. Ikan diasap menggunakan tempurung kelapa yang sudah tua. Masalah yang dihadapi kelompok pengasapan ikan ini adalah umur simpan ikan asap, sehingga apabila dalam waktu tersebut ikan tidak habis, sisanya sudah tidak memiliki nilai jual, sehingga produsen mengalami kerugian. Tujuan dari kegiatan ini adalah peningkatan produksi ikan asap melalui metode asap cair dan memanfaakan sisa arang tempurung kelapa. Metode yang digunakan oleh tim KKN PPM meliputi penyuluhan dan pendidikan untuk memproduksi ikan asap yang higienis. Hasil dari kegiatan ini memberikan banyak pengetahuan tentang bahaya asap yang melekat pada pengasapan ikan dan manfaat briket. Dengan antusias masyarakat sekitar Tambak Lorok memberikan respon positif untuk menggunakan alat yang digunakan untuk menghasilkan asap cair dan briket. Kegiatan KKN PPM ini juga didukung oleh berbagai pihak Kecamatan, Kelurahan dan Karang Taruna.
IbM KELOMPOK INDUSTRI RUMAH TANGGA KERAJINANALUMUNIUM DAN ALAT DAPUR DI KABUPATENBOYOLALI,MENINGKATKAN PENCETAKAN ALAT DAPUR SECARA MEKANIS Achmad, Laila Faizah; Susanti, Margaretha Tuti; Kusumayanti, Heny; Paramita, Vita
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.595 KB) | DOI: 10.14710/metana.v10i02.11045

Abstract

Crafts copper and aluminum metal is well known as the only craft villages featured in Bambu Kuning  District Boyolali which is the center of industry UKM need to be given guidance and training , especially for UKM that there is little need of such a helping hand for community service programs ( IbM ). IbM basic selection service programs to improve the quality and productivity of  the aluminum craft in which the earlier process of making traditional , manually ( using hand -made) in order to become more mechanical craft aluminum kitchen equipment especially produced more precise form, include : Improvement of the manufacturing process of aluminum kitchen utensils mechanically, Design a simple hydraulic press tools according to their ability to operate and care for craftsmen improvement of more uniform product specifications in order to look more attractive.The method offered on IbM activities provide training and guidance to craftsmen on how to operate the hydraulic press tools properly and correct , also perfect the shape of the product so that the resulting shape kitchen tools more precise, more improved quality and can be sold at a higher price also to the wider marketing and export between islands . Plan that will be implemented to produce products in accordance with the Standard of food quality ( SII ) , starting from :1. Improvement of human resources with training and consultation on technology printing process2. Technology improvements equipment by designing a simple hydraulic press toolsTarget outcomes kitchen appliance is able to sell the product in accordance with the SII marketing broader, reaching levels of economical operation in the field of technology , management and promotion through the integration and synchronization of marketing flows from the point of production to the level of use of the product by the user or the user.
PEMBUATAN MODEL INDIKATOR TEMPERATUR-WAKTU UNTUK MONITORING KUALITAS PRODUK UDANG DAN DAGING SAPI BEKU Pudjihastuti, Isti; Susanti, Margaretha Tuti
METANA Vol 6, No 02 (2010): Desember 2010
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.797 KB) | DOI: 10.14710/metana.v6i2.3856

Abstract

Abstract Freezing is one way of preserving food for maintaining the quality before consumption. Frozen foods which are now circulating in the supermarket are not given yet a tool to monitor whether the food is never experienced thawing (melting) for some period. In the frozen product that has undergone uncontrolled thawing will increase microbial content rapidly at increasing temperature 10 0C. In this study the temperature-time estimator tool manufactured for frozen beef products and shrimp. This estimator tool consists of citric acid and blue litmus paper. The response will appear in blue litmus paper that changes the color becomes red when positioned at the undesired temperature. In this study, the temperature-time estimator tool is made from citric acid 1.1%, cotton and litmus paper packed in cellophane. The response is influenced by the position of estimator tool and this tool-time temperature estimator can be applied for frozen beef products and shrimp. Keywords: beef, frozen, indicators, shrimp
APLIKASI RHIZOPUS OLIGOSPORUS, RHIZOPUS ORYZAE, ISI TUBUH KEPITING DAN ENZIM BROMELIN PADA BIOEKSTRAKSI KRIM SANTAN KELAPA MENJADI VIRGIN COCONUT OIL Kusumayanti, Heny; Susanti, Margaretha Tuti; Yulianto, Mohamad Endy
METANA Vol 3, No 2 (2006): Juli 2006
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3478.871 KB) | DOI: 10.14710/metana.v3i2.1856

Abstract

Abstract   Oil production process with fermentation is one of method to produce virgin coconut oil (VICO). In this research, fermentation process done with coconut extract fermentation method as substrate, with biocatalysator, are Rhyzopus oligosporus, Rhyzopus orizae, body of crab and bromelin enzyme from raw pineapple. Design which used is a completed blocked random design. Source of variation is comparison of starter and substrate. From research which has done by biocatalysator, the most effective is Rhyzopus oligosporus with comparison starter and substrate 0,75 : 1, with velocity agitation 150 rpm, produce efficiency 90,23 % test of peroxide number until five weeks keep is 2,7-4,4, acid number 0,02, iod number 8,1, this result is comformable with food oil standard.   Key words : coconut extract – fermentation – Virgin coconut oil (VICO)
Kemampuan Asap Cair pada Pengawetan Ikan Bandeng Disertai Perendaman Prapengasapan dalam Larutan Mikrokapsul Oleoresin Daun Sirih Arifan, Fahmi; Wikanta, Deddy Kurniawan; Susanti, Margaretha Tuti
INTEK: Jurnal Penelitian Vol 4 No 2 (2017): Oktober 2017
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.978 KB) | DOI: 10.31963/intek.v4i2.148

Abstract

On this research have observed liquid smoke’s ability to pursue microbe activity, antimicrobe and antioxidant compounds in betel oleoresin, give preservation effect by pursue microorganism’s growth on Chanos-chanos forsk. Fish Submerge process by liquid smoke with betel oleoresin submerge on pre-smoking, give optimum result value of TVB 8,62 mg N/100gr, reach on submerge by betel oleoresin 6% concentration, during 15 minutes, and submerge with liquid smoke 4% concentration during 10 minutes. Value of total microbe 6,06 x 10 3 CFU. Result above has contribution with censor examination of rather hard texture and much liked flavor.
Co-Authors Deddy Kurniawan Wikanta Fahmi Arifan Heny Kusumayanti Isti Pudjihastuti Kurniawan Teguh Martono Laila Faizah Achmad, Laila Faizah Mohamad Endy Y Yulianto Samuel Samuel Seno Darmanto Sri Utami Handayani Vita Paramita Windu Sediono