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All Journal METANA JURNAL KIMIA SAINS DAN APLIKASI Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Jurnal Abdi Insani International Journal of Renewable Energy Development
Satrio Kuntolaksono
Department Of Chemical Engineering, Institut Teknologi Indonesia, Jl. Raya Puspiptek, Serpong, Tangerang, Banten 15320,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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PENGGUNAAN MEMBRAN ULTRAFILTRASI DALAM PEMBUATAN SARI BUAH RAMBUTAN JOS, BAKTI; Susanto, Heru; Kuntolaksono, Satrio; Ariyanto, Yanuar
METANA Vol 6, No 02 (2010): Desember 2010
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (67.421 KB) | DOI: 10.14710/metana.v6i2.3430

Abstract

Abstract   Hairy fruit (Nephelium sp) is fruit of horticultural belong in family Sapindacaeae. Membrane is a thin layer separates two phases which allow the displacement of specific components and hold other components that do not being needed. Ultrafiltration is a filtration process using membranes that filter out particles with a size of 20 to 1000 Angstrom. Results of ultrafiltration has high purity (0.4 to 0.6 NTU turbidity) than results from conventional manner (1.5-3 NTU turbidity). Yield gained was 5-8% higher than that gained from conventional. Dependent variable used is kind of hairy fruits (crops and cans). The independent variable is the pressure 2 kg/cm2, 3 kg/cm2, 0.4 kg/cm2, 0.5 kg/cm2, 0.6 kg/cm2 and the type of membrane (PES and hydrosart). The result of the study showed that greater operation pressure resulted in greater turbidity, and greater flux. The greater flux resulted smaller selectivity and pass the requirement of Environmental Protection Agency, USA.   Key word : Hairy fruits, juice, membrane, ultrafiltration
Pelatihan Penyusunan Komponen Informasi Pada Label Kemasan Produk Makanan Kering Bagi UMKM di Kota Tangerang Selatan Kuntolaksono, Satrio; Ridzqo, Intan Findanavy; Demami, Aliviana
Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Vol 8, No 3 (2024): Jurnal Pelayanan dan Pengabdian Masyarakat (PAMAS)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM Universitas Respati Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/pamas.v8i3.3652

Abstract

Pengabdian kepada masyarakat ini berfokus pada pelatihan komponen informasi terkait kemasan produk makanan kering UMKM di Kota Tangerang Selatan. Sebanyak 16 pelaku UMKM menjadi perserta yang direkomendasikan oleh Dinas Koperasi dan UMKM Kota Tangerang Selatan dan komunitas UMKM Ikatan Pengusaha Muslimah Indonesia (IPEMI). Tim pelaksana pengabdian masyarakat terdiri dari tiga orang dosen dengan dibantu oleh lima orang mahasiswa. Sebanyak 16 pelaku UMKM dengan masing-masing satu buah produk unggulan mengikuti kegiatan pelatihan yang dibagi menjadi lima kelompok bimingan bersama mahasiswa. Kegiatan diawali dengan persiapan area kerja pelatihan yang dilengkapi dengan peralatan. Selanjutnya, kegiatan utama pelatihan terdiri dari pengukuran produk ke dalam kemasan, praktik pengambilan foto dan edit foto kemasan, penulisan story selling dan pemasukan data label kemasan, dan yang terakhir yaitu hasil evaluasi kegiatan melalui pengisian kuesioner. Peserta UMKM melakukan pengisian kuesioner awal dan akhir. Dari hasil pengukuran melalui kuesioner awal yang dibandingkan dengan kuesioner akhir dapat disimpulkan bahwa peserta UMKM mengalami pemahaman yang jauh lebih baik dibandingkan saat sebelum pelaksanaan kegiatan. Harapannya setelah kegiatan ini akan adanya program berkelanjutan mengenai tentang improvisasi desain baru, teknik pemasaran di era digitalisasi dan jurus untuk meraih pasar ekspor. Sehingga, para peserta UMKM bisa terus memperbaharui, mencari peluang baru, serta menambah penghasilan dari usaha UMKM tersebut. Kata kunci : Informasi, label kemasan, makanan kering, UMKM, Kota Tangerang Selatan
Starch – carrageenan based low-cost membrane permeability characteristic and its application for yeast microbial fuel cells Christwardana, Marcelinus; Kuntolaksono, Satrio; Septevani, Athanasia Amanda; Hadiyanto, H
International Journal of Renewable Energy Development Vol 13, No 2 (2024): March 2024
Publisher : Center of Biomass & Renewable Energy (CBIORE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/ijred.2024.59160

Abstract

Microbial fuel cells (MFCs) are an innovative method that generates sustainable electricity by exploiting the metabolic processes of microorganisms. The membrane that divides the anode and cathode chambers is an important component of MFCs. Commercially available membranes, such as Nafion, are both costly, not sustainable, and harmful to the environment. In this study, a low-cost alternative membrane for MFCs based on a starch-carrageenan blend (SCB-LCM) was synthesized. The SCB-LCM membrane was created by combining starch and carrageenan and demonstrated a high dehydration rate of 98.87 % over six hours. SEM analysis revealed a smooth surface morphology with no pores on the membrane surface. The performance of SCB-LCM membrane-based MFCs was evaluated and compared to that of other membranes, including Nafion 117 and Nafion 212. All membranes tested over 25 hours lost significant weight, with SCB-LCM losing the least. The maximum power density (MPD) of the SCB-LCM MFCs was 15.77 ± 4.34 mW/m2, indicating comparable performance to commercial membranes. Moreover, the cost-to-power ratio for MFCs employing SCB-LCM was the lowest (0.03 USD.m2/mW) when compared to other membranes, indicating that SCB-LCM might be a viable and cost-effective alternative to Nafion in MFCs. These SCB-LCM findings lay the groundwork for future research into low-cost and sustainable membrane for MFC technologies.  
Enhanced Anode Performance in Yeast Microbial Fuel Cells via Optimized Calcination of Eggshell Using Response Surface Method Christwardana, Marcelinus; Kuntolaksono, Satrio; Joelianingsih, J.; Maulana, Achmad Yanuar
Jurnal Kimia Sains dan Aplikasi Vol 28, No 4 (2025): Volume 28 Issue 4 Year 2025
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.28.4.183-194

Abstract

This study aims to explore the potential of calcined eggshells as an economical and effective anode material in microbial fuel cells (MFCs). This research examines the enhancement of calcined eggshells as an anode material in MFCs by operating condition optimization using the Response Surface Method (RSM). The experimental findings underscore the substantial influence of temperature and the eggshell/NaOH ratio on voltage and maximum power density (MPD). Raising the calcination temperature from 550°C to 700°C improves both voltage and MPD, with peak performance seen at 700°C. Nonetheless, performance stabilizes above 850°C. The eggshell/NaOH ratio is significant, with enhancements seen at an optimum ratio of 4. ANOVA analysis indicates that the model accounts for 79.89% of the variability in voltage and 82.74% in MPD, while the modified R-squared values imply possible overfitting. Optimal calcination parameters (704.55°C and a ratio of 2.52) improve the microstructural characteristics of calcined eggshells and crystallinity, which are essential for electron transport and bacterial adhesion. SEM study indicates a morphological transition to a rough, porous structure, whilst XRD and FTIR investigations validate the conversion from calcium carbonate to calcium hydroxide, enhancing electrochemical characteristics. This study highlights the promise of optimized calcined eggshells as economical and effective materials for microbial fuel cells, advancing sustainable energy and materials science.
IMPLEMENTASI TEKNOLOGI PRODUKSI MIE BERBASIS LABU KUNING (CUCURBITA MOSCHATA) PADA MASYARAKAT LENGKONG KULON KECAMATAN PAGEDANGAN KABUPATEN TANGERANG Amar, Abu; Muhami, Muhami; Makosim, Syahril; Nurani, Darti; Fatihatun, Enny; Kuntolaksono, Satrio
Jurnal Abdi Insani Vol 12 No 5 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i5.2477

Abstract

Kepala Desa Lengkong Kulon Kecamatan Pagedangan menginginkan masyarakat khususnya ibu- ibu anggota PKK (Pemberdayaan Kesejahteraan Keluarga) untuk meningkatkan potensi diri dengan berpartisipasi dalam pembangunan di desanya. Hal ini mendorong pengabdi dari program studi Teknologi Industri Pertanian melakukan diseminasi hasil riset yaitu proses produksi mie labu kuning (Cucurbita moschata,L). Tujuan pengabdian agar masyarakat terampil dalam produksi mie labu kuning dan meningkatkan pengetahuan tentang mie labu kuning.  Transfer teknologi ini dilaksanakan menggunakan tahapan metode sebagai berikut: Sosialisasi program hasil riset proses produksi mie labu kuning pada masyarakat desa Lengkong kulon untuk merekrut peserta yang potensial yang akan ikut pelatihan di Kampus ITI. Pendampingan dengan cara diseminasi proses produksi di desa Lengkong Kulon, diikuti penerapan teknologi dalam praktek produksi dan evaluasi program. Parameter untuk mengukur keberhasilan program adalah pengetahuan dan ketrampilan dalam proses produksi mie labu kuning, kemudian nilai sensorik produk yang dihasilkan dapat diterima oleh panelis dan layak untuk diproduksi. Hasil yang diperoleh menunjukkan, dua kelompok peserta pelatihan  memiliki peningkatan pengetahuan dan ketrampilan untuk proses produksi mie labu kuning sebesar 12,74%. Untuk nilai sensorik produk yang dihasilkan oleh peserta mengalami peningkatan nilai penerimaan dari 74% panelis menerima produk saat pelatihan menjadi 82% panelis menerima produk selesai penerapan teknologi dan evaluasi. Attribute sensory produk yang perlu diperhatikan adalah tekstur produk mie labu kuning yang dinilai lunak, tidak kenyal seperti mie komersial. Semua atributte sensory ini menjadi keunggulan karena mengarah pada rasa yang alamiah labu kuning dengan warna cerah alami dari β-karotin dari bahan baku.
Co-Authors Abu Amar Aliviana Demami Athanasia Amanda Septevani, Athanasia Amanda Bakti Jos DARTI NURANI Fatihatun, Enny H Hadiyanto Heru Susanto Intan Findanavy Ridzqo Joelianingsih . Makosim, Syahril Marcelinus Christwardana Maulana, Achmad Yanuar Muhami, Muhami Yanuar Ariyanto