Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

2.392

P-Index

This Author published in this journals

All Journal Jurnal AGROTEKNOLOGI TELKOMNIKA (Telecommunication Computing Electronics and Control) Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian agriTECH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Sains dan Teknologi Pangan Jurnal Pertanian Terpadu Industria: Jurnal Teknologi dan Manajemen Agroindustri TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Humanities and Social Studies JCRS (Journal of Community Research and Service) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat

Susinggih Wijana

Universitas Brawijaya

Author-ID : 417036

Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

Published : 51 Documents Claim Missing Document

Claim Missing Document

Articles

2 3 4 5 6

Optimasi Jumlah Inokulum dan Laju Aliran terhadap Persentase Penurunan Deterjen, Lipid, Bod Dan Cod pada Sistem Biofilter Kerikil Horizontal Nur Hidayat; Sri Kumalaningsih; Noor Hamdani; Susinggih Wijana
agriTECH Vol 32, No 2 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the effect of fl ow rate of waste and the amount of inoculum to improve the quality of wastewater using a horizontal gravel biofi lter. The research was conducted with continuous horizontal gravel biofi lter. Waste materials were derived from the instant noodle soup which had diluted ten times and added with detergent 1.0 g/l. The experimental design used in this research was response surface methodology within two factors: the amount of inoculum and the fl ow rate of waste. Implementation of the biofi lter experiments conducted over 2 months. The results showed that the optimal value obtained were 6.83% inoculum and fl ow rate of 1.44 l/day which resulted in decreasing of BOD to 87.08 %, COD to 85.41%, LAS to 96.22 % and lipid to 81.88 %.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh laju aliran limbah dan jumlah inokulum terhadap perbaikan kualitas limbah menggunakan biofi lter kerikil horizontal. Penelitian dilakukan dengan biofi lter kerikil horizontal kontinyu. Bahan limbah diperoleh dari kuah mie instan yang diencerkan sepuluh kali dan ditambah deterjen 1,0 g/l. Rancangan percobaan yang digunakan adalah response surface methodology dengan dua faktor yaitu jumlah inokulum dan laju aliran limbah. Pelaksanaan percobaan dengan biofi lter dilakukan selama 2 bulan. Hasil penelitian menunjukkan bahwa nilai optimal yang diperoleh adalah jumlah inokulum 6,83 % dengan laju aliran 1,44 l/hari yang menghasilkan penurunan BOD sebesar 87,08 %, COD 85,41 %, LAS 96,22 %, dan lipid 81,88 %.

PENGEMBANGAN KAWASAN AGROWISATA TERPADU DI PANTAI MALANG SELATAN DALAM MENDUKUNG SEGITIGA EMAS WISATA (BATU, BROMO, MALANG SELATAN) Agung Sugeng Widodo; Susinggih Wijana; Ary Mustofa Ahmad
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 23, No 4 (2017): OKTOBER - DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v23i4.8581

AbstrakDesa Purwodadi merupakan desa yang memiliki wilayah pantai malang selatan. Pantai di desa ini menyuguhkan panorama alam yang indah disertai aktivitas nelayan dikampung nelayan. Akan tetapi, potensi yang ada belum optimal dikembangkan secara maksimal. Pantai ini cukup strategis karena berada di suatu wilayah segitiga emas yaitu kota Batu,wilayah Gunung Bromo, dan Wilayah Malang Selatan. Pengembangan wilayah ini diharapkan dapat menujang taraf ekonomi masyarakat disekitar wilayah segitiga emas dan mampu menunjang nama daerah. Program pengabdian ini menggunakan beberapa metode yaitu survei lokasi pengabdian, negosiasi mitra, penandatanganan nota kesepakatan kerjasama, pengurusan perizinan dengan pihak terkait, pelaksanaan program, dan evaluasi. Untuk langkah-langkah yang perlu dilakukan adalah 1) sosialisasi kepada masyarakat mengenai pentingnya agrowisata sehingga dapat menumbuhkan kesadaran masyarakat untuk berpartisipasi aktif dalam geliat wisata yang berbasis pada agro 2) Mengedukasi kelompok masyarakat tentang IPTEK 3) Mendampingi masyarakat dalam upaya untuk diversifikasi produk wisata berupa cinderamata dan kuliner. dari hasil kegiatan, disusun rencana pengembangan kuliner serta potensi lain yang dapat dikembangkan. Salah satu strategi yang digunakan untuk memperkenalkan serta mengangkat wisata kuliner dan wisata alam di wilayah ini dengan dibuatkannya brosur serta website. Selain itu, edukasi tentang pengelolaan website juga dilakukan kepada masyarakat untuk dapat mempromosikan wilayah ini sehingga dapat menciptakan ekonomi kerakyatan.Kata Kunci: Desa Purwodadi, Pantai Malang Selatan, Wisata Kuliner, Wisata Alam,Abstract Purwodadi village is a village that has the southern poor coastal area. The beach in this village presents a beautiful natural scenery accompanied by fishing activities dikampung fishermen. However, the potential is not optimally developed optimally. This beach is quite strategic because it is located in a golden triangle region of Batu, Mount Bromo region, and South Malang region. The development of this region is expected to support the economic level of the community around the golden triangle region and able to support the name of the region. This devotional program uses several methods, namely surveying the location of dedication, negotiating partners, signing a memorandum of cooperation agreement, licensing arrangements with related parties, program implementation, and evaluation. For the steps that need to be done is 1) socialization to the public about the importance of agro tourism so that it can raise public awareness to participate actively in agro-based tourism geliat 2) Educate community groups about science and technology 3) Accompany the community in an effort to diversify tourism products in the form of souvenirs and culinary. from the results of activities, culinary development plans are developed and other potentials that can be developed. One of the strategies used to introduce and elevate culinary and nature tourism in the region with the creation of brochures and websites. In addition, education on website management is also done to the community to be able to promote this region so as to create a populist economy. Keywords: Purwodadi Village, South Malang Beach, Culinary Tourism, Nature Tourism,

PEMANFAATAN NANAS (Ananas comosus L.) SUBGRADE SEBAGAI FRUIT LEATHER NANAS GUNA MENDUKUNG PENGEMBANGAN AGROINDUSTRI DI KEDIRI: KAJIAN PENAMBAHAN KARAGINAN DAN SORBITOL Arie Febrianto Mulyadi; Susinggih Wijana; Laylatul Laurieka Fajrin
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.873 KB)

Subgrade Pineapple fruit are perishable fruit. For alternative in maintaining this subgrade pineapple condition is to do processing into products fruit leather. The choosen product is fruit leather that is to handle the pineapple short shelf life, and enhance the value of selling pineapple subgrade. At issue was a product of fruit leather on the market have the inherent weakness of the texture is hard and sour flavors, so it needs to be fixed by addition of sorbitol and carrageenan with the best composition for producing leather by the best organoleptic quality. This research was conducted by RAK (randomized block design), using two treatment factors are carrageenan concentration of 0.2%, 0.4%, and 0.6%, and 4% and sorbitol, 6%, and 8%. Based on the results of organoleptik test, the value of panelist for taste, and texture significantly (α = 5%), while the value of panelist on the aroma and the color was not significant (α = 5%). The best treatment selection, taken from the highest value in the addition of carrageenan concentration of 0.2% with the addition of sorbitol by 8% with moisture content of 3.57%, with a total acid of 0.7% and total sugar by 95%.Keywords: carrageenan, leather, organoleptik, sorbitol, subgrade pineapple

VIABILITAS DAN STRUKTUR MIKROKAPSUL Lactobacillus acidophilus DENGAN BAHAN PENYALUT KARAGINAN SEMI MURNI JENIS Eucheuma cottonii Dwi Setijawati; Susinggih Wijana; Aulani'am Aulani'am; Imam Santosa

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Eucheuma cottonii adalah rumput laut merah, penghasil kappacaragenan, yang terdiri dari β-D-galactopyranosyl-4-sulphate dan α-D3,6 anhydrogalactopyranosyl residu (Stanley, 1990). Eucheuma cottonii dalam bentuk SRC (semi Refine Caragenan) atau karaginan semi murni dapat dimanfaatkan sebagai bahan penyalut pada proses mikroenkapsulasi.Pemanfaatan ini ditinjau dari sifatnya sebagai penggel, dengan karakteristik gel yang keras dan kokoh tetapi gampang pecah. Tujuan penelitian adalah mempelajari Eucheuma cottonii dalam bentuk karaginan semi murni sebagai bahan penyalut Lactobacillus acidophilus berdasarkan viabilitasnya dan struktur mikrokapsul setelah melewati pH 2 dan pH 7 secara in vitro. Materi penelitian menggunakan :1) karaginan semi murni atau SRC dari jenis Eucheuma cottonii,2) mikrokapsul Lactobacillus acidophilus dengan metoda Adhikari (2003), Metoda penelitian menggunakan laboratorium experimental dan desain uji ANOVA untuk mencari pengaruh, dilanjutkan dengan uji BNT ,viabilitas Lactobacillus acidophilus menggunakan MRS Agar dengan metoda tuang, struktur mikrokapsul secara deskriptif diamati dengan alat Confocal Laser Scanning Microscope. Hasil penelitian menunjukkan viabilitas Lactobacillus acidophilus dipengaruhi oleh kondisi pH dan menurun viabilitasnya setelah perlakuan pH 2 dengan rata-rata viabilitas sebesar 102 cfu/ml dan rata-rata viabilitas sebesar 103 cfu/ml pada pH 7. Mikrokapsul mempunyai ukuran 60 um setelah diperlakukan pada pH2 dan 50 um setelah diperlakukan pada pH 7.

PENGGUNAAN CARAGENAN DENGAN METODE PROSES BERBEDA (SRC DAN RC) SEBAGAI BAHAN PENGENKAPSULAT LACTOBACILLUS ACIDOPHILUS TERHADAP VIABILITAS DAN STRUKTUR MIKROKAPSUL SECARA IN VITRO Dwi Setijawati; Susinggih Wijana; Aulani'am Aulani'am; Imam santosa

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Caragenan jenis Eucheuma cottonii dapat digunakan sebagai bahan pengenkapsulat berdasarkan kekuatan gel. Metode proses pembuatan caragenan antara Semi Refine Caragenan (PNG) dan Refine Caragenan (Gel Press) akan mempengaruhi kekuatan gel. Kekuatan gel berbeda akan mempengaruhi kemampuan sebagai bahan pengenkapsulat terhadap viabilitas Lactobacillus acidophilus pada kondisi pH 2 dan pH 7 secara in vitro. Tujuan penelitian adalah mempelajari pengaruh penggunaan metode proses antara SRC dan RC pada kondisi pH berbeda terhadap viabilitas Lactobacillus acidophilus. Metode penelitian adalah laboratorium eksperimental desain, dengan perlakuan A1=SRC;A2=RC; B1=pH 2;B2= pH 7, bahan penelitian: Eucheuma cottonii (dari Lombok Kep), Lactobacillus acidophilus ATCC 4356;Pembuatan caragenan SRC (FMC, 1977); RC (modifikasi FMC, 1977);Pembuatan mikrokapsul dengan metode emulsi (Adhikari, 2003), Analisa data menggunakan software SPSS, viabilitas menggunakan MRS Agar metode tuang, , struktur mikrokapsul diamati menggunakan CLSM (Confocal laser Scanning Mycroscope). Hasil penelitian adalah metode proses SRC dan RC memberikan pengaruh berbeda nyata terhadap viabilitas Lactobacillus acidophilus, tertinggi pada perlakuan RC sebesar 3,348 cfu/ml (log). Interaksi perlakuan memberikan pengaruh berbeda nyata terhadap viabilitas Lactobacillus acidophilus, tertinggi didapatkan pada perlakuan RC pada kondisi pH 7 sebesar 3,476 cfu/ml (log). Disarankan menggunakan caragenan jenis Eucheuma cottonii dengan metode proses RC, tetapi konsentrasi perlu ditingkatkan untuk mencapai standar viabilitas 107 cfu/ml atau 7 cfu/ml (log).

Tengger Herbal (concocted) coffee formulation with fennel seed (Foeniculum vulgare) and ginger (Zingiber officinale) extract Susinggih Wijana; Claudia G. Perdani; Muhammad I. Febrianata; Panji Deoranto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 2 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Coffee is a drink suitable for consumption in cold areas. Bromo tourist area is a producer of fennel plants that can be used as a drink to warm the body. This study used Robusta coffee, fennel seed and ginger extract as the basic ingredients for making herbal coffee. The study aimed to obtain a herbal coffee formulation based on fennel seed and ginger extract to enhanceand sustain food diversity in Bromo. This study employed the Response Surface Methodology (RSM) method with two factors (i.e. the proportion of Robusta coffee and the proportion of fennel seed and ginger extract) and three responses (i.e. pH, TSS, color L). Selection of the best treatment was carried out by using the effectiveness index method. The best treatmentresults and optimal solutions for RSM were then tested for antioxidant activity by using DPPH method. The results showed that optimal formulation of coffee (based on RSM) in a proportion of Robusta coffee of 12.50 g (proportion of fennel seed and ginger extract of 10.00 g) has a pH of 5.93, total soluble solids of 12.00 °Brix and L value of26.56 with IC 50 value of 75.50 ppm.Whereas, the best organoleptic result was found from the first treatment, in the proportion of 14.00 g Robusta coffee (with fennel seed and ginger extracts of 10.00 g with a pH value of 5.73, total soluble solids of 13.00°Brix, L * value of 25.06 and IC 50 of 69.50 ppm).

PERENCANAAN PRODUKSI SIRUP BUAH PEPINO (SOLANUM MURICATUM) PADA INDUSTRI SKALA MIKRO Aditya Nugroho; Susinggih Wijana; Nur Lailatul Rahmah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.016 KB)

Pepino fruit is a fruit that is included in the family solanaceae and can be developed as a base for the manufacture of syrup. The purpose of this study is to get the quality of pepino fruit syrup production on the scale and get production planning at the micro-scale industries. The research was done by the previous research scaling, ie pepino fruit syrups with the addition of carrageenan 0.4% (w / v), and be repeated twice. The results of chemical testing showed that a total of 69.15 brix syrup solids, viscosity of 1.53 cps, vitamin C of 3.02 mg / 100ml, and 66.4% total sugar. Physical tests using paired comparison test shows the results of the micro-scale industry is not different from the results of preliminary research. The need for utilities including water IDR 24743.00 / month, electricity is IDR 37,033.00 / month, and LPG at IDR 246,093.00 / month. Financial analysis includes determination of HPP IDR 1240.94 / bottle, BEP achieved unit sales volume at 1689 units, and the payback period for 2 years and 3 months 18 days. Keywords: Fruit Pepino, Carragenan, Production Planning, Syrup Fruit Pepino, Micro Scale Industries

Formulasi Biskuit Sebagai Produk Alternatif Pangan Darurat Mustika Hermayanti; Nur Lailatul Rahmah; Susinggih Wijana
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 2 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstrak Tujuan dari penelitian ini adalah membuat formulasi biskuit alternatif sebagai produk pangan darurat dengan syarat nutrisi harian yaitu 2100 kkal, menggunakan baku lokal sebagai tepung komposit dan penambahan senyawa antioksidan. Tahapan penentuan formulasi biskuit alternatif yaitu: penentuan formulasi tepung komposit dengan menentukan persentase bahan baku menggunakan Design Expert sehingga diperoleh 5 formulasi dan selanjutnya tahap rancangan percobaan menggunakan Rancang Acak Kelompok dengan 5 perlakuan dan 3 ulangan sehingga diperoleh 15 percobaan. Pengujian biskuit alteratif meliputi Uji Fisik (Kadar Air dan Daya Patah), Uji Organoleptik dan Uji Kimia (Uji Proximat dan Uji Aktivitas Antioksidan). Hasil menunjukan bahwa formulasi tepung komposit tidak berpengaruh nyata terhadap kadar air dan daya patah pada biskuit, dengan nilai dari perlakuan terbaik sebesar 4,44% untuk kadar air dan 17,80 N untuk daya patah. Uji organoleptik dengan 30 panelis menghasilkan nilai 3,78 untuk warna, 3,62 untuk rasa, 4,33 untuk aroma dan 3,48 untuk tekstur. Hasil uji kimia pada perlakuan terbaik biskuit alternatif per 100 gram produk mengandung 60,67% karbohidrat, 11,99% protein dan 10,68 lemak sehingga dapat menghasilkan total kalori sebesar 476,78 kkal, serta aktivitas senyawa antioksidan biskuit sebesar 86.000 ppm.Kata kunci: aktivitas antioksidan, biskuit, organoleptik, proximatAbstract The purpose of this research is to make alternative biscuit formulation as an emergency food product with daily nutritional requirement that is 2100 kcal, using local standard as composite and antioxidant compound supplement. The stages of determining alternative biscuit formulation are: determination of composite starch formulation by determining the percentage of raw material by using expert design so that it can use Random Design Group with 5 treatments and 3 replications so as to produce 15 trials. The alterative biscuit tests include Physical Test (Water and Fracture Test), Organoleptic Test and Chemical Test (Proximate Test and Antioxidant Activity Test). The results showed that composite flour formulations were not significant with moisture content and fracture breaks in biscuits, with a value of the best treatments of 4.44% for moisture content and 17.80 N for fracture. The organoleptic test with 30 panelists yielded 3.78 for color, 3.62 for taste, 4.33 for aroma and 3.48 for texture. Chemical test results on the best alternative biscuits per 100 grams of products contain 60.67% carbohydrates, 11.99% protein and 10.68 fat to produce total calories of 476.78 kcal, and the activity of antioxidant compounds of 86,000 ppm.Keywords: antioxidant activity, biscuit, organoleptic, proximate

Aplikasi Pewarna Batik pada Tenun dari Serat Daun Nanas (Kajian Proporsi Jenis Benang dan Jenis Pewarna) Susinggih Wijana; Ika Atsari Dewi; Erni Dwi Puji Setyowati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 1 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstrak Salah satu jenis serat alam yang potensial adalah serat daun nanas. Terkait dengan isu lingkungan, perkembangan penggunaan pewarna alami sebagai pewarna tekstil belakangan ini semakin meningkat. Tujuan dari penelitian ini yaitu mengetahui kekuatan daya sobek kain tenun yang dihasilkan, mengetahui pengaruh aplikasi jenis pewarna dan kombinasi jenis serat terhadap intensitas warna kain, dan mengetahui pengaruh aplikasi jenis pewarna dan kombinasi jenis serat terhadap ketahanan luntur kain. Metode yang digunakan yaitu RAK dengan 2 faktor. Hasil penelitian menunjukkan bahwa pengujian kekuatan daya sobek kain menunjukkan bahwa kain yang terbuat dari 50% serat daun nanas : 50% katun memiliki kekuatan daya sobek lebih tinggi dengan nilai rerata 1306,67 gram arah pakan dan 1381,33 gram arah lusi. Perlakuan terbaik berdasarkan intensitas warna yang dipilih yaitu pada perlakuan proporsi jenis benang 100% katun dengan jenis pewarna kunyit dengan nilai 0,198 berdasarkan perhitungan Multiple Attribute. Perlakuan terbaik berdasarkan ketahanan luntur warna yang dipilih yaitu pada perlakuan proporsi jenis benang 50% serat daun nanas : 50% katun dengan jenis pewarna alpukat dengan nilai rerata 3,3 pada uji ketahanan gosokan kering, 7,2 pada uji ketahanan gosokan basah, 1,3 pada uji ketahanan pencucian (Stainning Scale), dan 1,4 pada uji ketahanan pencucian (Grey Scale).Kata kunci: kain, katun, pewarna daun alpukat, pewarna kunyitAbstract One type of potential natural fibers are pineapple leaf fiber. As environmental issues, the use of natural dyes for coloring textiles lately increasing. The purposes of this research is to determine the strength of the resulting woven fabric torn, knowing the effect of the application of the dyes and the combination of the type of fiber to the intensity of the color of fabric, and determine the influence of the type of application and combination dye fastness types of fiber to fabric. This method used RCBD (Randomized Complete Block Design) with 2 factors. The results showed that fabric with proportion of 50% pineapple leaf yarn: 50% cotton had higher value of tensile strength. The average value were 1306.67 gram and 1381.33 gram from “Pakan” direction and “Lusi” direction. The best treatment based on color intensity selected, namely was proportion of 100% cotton yarn with type of dye turmeric with a value of 0.198 based on Multiple Attribute calculation. The best treatment based on the selected color fastness proportion of 50% yarn pineapple leaf fiber: 50% cotton with type of dye avocado leaf with a mean value of 3.3 on a dry rub resistance test, 7.2 in the wet rub resistance test , 1.3 on endurance test laundering (Stainning Scale), and 1.4 on the endurance test laundering (Grey Scale).Keywords: avocado leaf color, cotton, fabric, turmeric color

The potential of Nypa Frutican as an energy source in Indonesia: A review Susinggih Wijana; Hendrix Yulis Setyawan; Zhijian Wan; Mingming Zhu; Dodyk Pranowo; Ika Atsari Dewi; Mega Permata Nareswari
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.01.8

Nipa (Nypa fruticans Wurmb.) belongs to the Arecaceae family, covering 30% of over 4 million ha of mangrove forest in Indonesia. The most valuable part of nipa is the fruits for food, drink, handicrafts, and medicine, leaving empty fruit bunches as waste. The empty fruit bunch waste reaches 75% of the total weight of nipa fruit, producing approximately 6 Mt/ha or over 6 million Mt in a year. Nipa empty fruit bunches (EFB) are biomass containing 27.3% lignin, 36.1% cellulose, and 21.8% hemicellulose. Due to Indonesia’s increasing nipa fruit harvesting, managing and finding a suitable solution to overcome waste issues is essential. In the present review, nipa EFB’s physical and chemical properties were found suitable as a biomass energy source. Nipa’s EFB energy recovery was potentially generated from direct combustion, pyrolysis, and briquette making. The harvesting challenge and emission from direct combustion or pyrolysis process limit the nipa utilization. Education and technology dissemination is required for the coastal communities to assist in utilizing nipa.

Co-Authors A.A. Ketut Agung Cahyawan W Abi Karami Aditya Nugroho Agung Sugeng Widodo Agus Budiarto Anggarapuri, Randy Yulidar Ardaneswari Dyah Pitaloka Citraresmi Arie Febrianto Mulyadi Arif Hidayat Ary Mustofa Ahmad Atikah, Husna Aulani'am Aulani'am Aunur Rofiq Mulyarto Austria, Cesar Oliver Azimmatul Ihwah Balbeid, Merlya Bambang Susilo Beauty Suestining Diyah Dewanti Budi Waluyo Claudia G. Perdani Claudia Gadizza Perdani Claudia Gadizza Perdani, Claudia Gadizza Danniary Ismail Faronny Dedik Ansory Dodyk Pranowo Dodyk Purnomo Dwi Setijawati Effendi, Mas'ud Effendi, Masud Elina Habibah Endah Kusumaningsih Erly Wahyuningtyas Erni Dwi Puji Setyowati, Erni Dwi Puji Fajar Aditya Fanani, Muchammad Faronny, Danniary Ismail Fitri Alwi Azizah Fitri Nurmaysta Sari Hendro Risdianto Iis Trisna Wati Ika Atsari Dewi Ika Ningsih Imam Santosa Imam Santoso Imam Santoso Indha Wahyuningrum Irnia Nurika Kartikaningrum, Widhistya Kusumawati, Anggraeni Dwi Laylatul Laurieka Fajrin M. Y. Taslimah Mega Permata Nareswari Miftahus Sa’adah Mingming Zhu Mochamad Andhy Nurmansyah Muhammad I. Febrianata Muhammad Syukur Sarfat Mulia, Essa Noer Bhakty Muliawati, Delia Mustika Hermayanti Nasrul Nastain Nia Amalia Saputra Noor Hamdani Nur Hidayat Nur Lailatul Rahmah Nur Lailatul Rahmah Nur Lailatur Rahmah, Nur Lailatur Nuraeni, Yustita Padang, Raindita Panji Deoranto Pratama, Muhammad Fhikri Yudha Rahma, Novita Ainur Reni Andayani Retno Astuti Rheysa Permata Sari Ridlo, Mahmuddin Rina Catur Romantika Rohma, Rohma Sari, Dwi Novanda Satria Bagus Pratama Setiawan, Romy Setyawan, Hendrix Yulis Siti Asmaul Mustaniroh Siti Insyirah Fadhilah Siti Susanti, Siti Soemarjo Soemarjo Sri Kumalaningsih Sri Suhartini Sri Suhartini, PhD Subarkah Arif Subekti, Indah Fitriana Sukardi Sukardi Suryanegara, Lisman Susanto, Sigit Susilo, Anggun Trisnanto Hari Titik Harnawi Usman Effendi Wendra G. Rohmah, Wendra G. Widelia Ika Putri Widya D R Putri Widya Dwi Rukmi Putri Widya Hari Pratiwi Wigbertus Ngabu Wulandari, Meilinda Yanuanda Arifiandini Yustita Nuraeni Zhijian Wan

Title

Found 51 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 51 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 51 Documents
Search