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Mardhiyah Nadir
Politeknik Negeri Samarinda
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Pelatihan Pembuatan Eco Enzim dari Sampah Organik Rumah Tangga pada Kelompok Cleaning Service Politeknik Negeri Samarinda Marlinda; Mardhiyah Nadir; Ramli
Jurnal ETAM Vol. 2 No. 1 (2022): APRIL
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.159 KB) | DOI: 10.46964/etam.v2i1.255

Abstract

Kegiatan Pengabdian ini adalah pelatihan membuat eco enzim dari sampah rumah tangga di lingkungan cleaning service, pelatihan ini mengajarkan tentang pembuatan eco enzim dan aplikasinya untuk kebutuhan rumah tangga seperti untuk mengepel dan mencuci piring dan kegiatan ini banyak dilakukan oleh cleaning service. Memberikan transfer ilmu kepada masyarakat utamanya bagi kelompok masyarakat yang pekerjaannya berinteraksi dengan kebersihan yaitu cleaning service yang keberadaannya sangat mendukung proses terlaksananya kegiatan belajar mengajar dan kegiatan lainnya di dalam kampus Politeknik Negeri Samarinda. Selain pembuatan juga diajarkan untuk mengaplikasikan eco enzim menjadi kebutuhan sehari-hari seperti untuk sabun cuci, sabun mandi, mengepel lantai, desinfektan dan lain-lain.
KAPASITAS ADSORBSI LOGAM KROMIUM (VI) DENGAN ADSORBEN PEKTIN DARI KULIT LEMON Mardhiyah Nadir; Yuli Patmawati; Aditya Alexander
JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI) Vol 1, No 2 (2021): JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46964/jimsi.v1i2.869

Abstract

Chromium is a heavy metal that can pollute the aquatic environment. Tackling water pollution can be done by using the adsorption method using pectin from lemon peel. This study aims to determine the adsorption equation of chromium (VI) with pectin adsorbent from lemon peel and to determine the effect of adsorbent mass on chromium (VI) metal uptake. The lemon peel was extracted with a mass of 15 grams using the help of Microwave Assisted Extraction (MAE) with an extraction time of 26 minutes using 300 Watt power. The adsorption process was carried out with mass variations (1.2 gr; 1.3 gr; 1.4 gr; 1.5 gr and 1.6 gr) with a contact time of 1 hour and a stirring speed of 250 rpm. The analytical method used to measure the adsorption value is Atomic Absorption Spectrophotometry (AAS). The Cr (VI) adsorption equation follows the Langmuir equation. The results of this study indicate that the optimum conditions for adsorption, namely the pectin mass of 1.5 g, can reduce Cr(VI)  levels by 0.0452 mg / g (70.23%).
KAPASITAS ADSORPSI LOGAM MANGAN (Mn) MENGGUNAKAN BIOSORBEN PEKTIN DARI KULIT PISANG KEPOK Mardhiyah Nadir; Sitti Sahraeni; Rifka Aulia Mawardi; Marlinda Marlinda
JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI) Vol 2, No 2 (2022): JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46964/jimsi.v2i2.1693

Abstract

The construction of a chemical plant has a negative impact on the environment by producing waste containing heavy metals such as manganese (Mn). One of the treatments of waste containing heavy metals by adsorption method. The use of pectin as a biosorbent in the adsorption process has been widely carried out because it has several advantages and contains active groups such as carboxyl and hydroxyl which play an important role in the adsorption process. This research aimed to determine the adsorption capacity of manganese (Mn) using pectin from kepok banana peel as a biosorbent. Pectin was obtained from the extraction of kepok banana peels using the Microwave Assisted Extraction (MAE) method. Manganese solution was adsorbed using 1 gram mass of pectin with variable adsorption time (60, 90, 120, 150, and 180 minutes). Identification of pectin functional groups at absorption wavelengths between 1000cm-1 to 3500 cm-1 using FT-IR spectrophotometer and the analysis results obtained that there are hydroxyl groups (3423,993 cm-1), carbonyl (1638,233 cm-1), carboxylate (1736.585 cm-1), ether (1079.942 cm-1) and carbocyclic (1238.076 cm-1). Mn metal after adsorption was analyzed using AAS. The results showed that the optimum adsorption time to adsorb Mn metal was 150 minutes with an adsorbed metal capacity of 0.182 mg/g (36.403%). The adsorption of Mn followed the Freundlich isotherm equation with KF = 0.0886 mg/g.  Keywords: adsorption, adsorption isotherm, adsorption capacity, Mn metal, pectin
APLIKASI BIOPLASTIK DARI TEPUNG PORANG SEBAGAI KEMASAN MAKANAN Fitriyana Fitriyana; Qhomaruddin Qhomaruddin; Mardhiyah Nadir
JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI) Vol 2, No 2 (2022): JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46964/jimsi.v2i2.1695

Abstract

The use of plastic as packaging is inseparable from everyday life. Along with the increasing human attention to the environment, many studies have been carried out to find packaging materials as a substitute for synthetic plastics that are able to degrade naturally (bioplastics) from natural polymer materials such as starch, cellulose and fiber. The starch used is sourced from porang flour. The purpose of this study is to determine the effect of the use and characteristics of porang flour bioplastics as food packaging on the durability and quality of food during storage. This study made a bioplastic of porang flour by dissolving chitosan 1.5% (w/v) with 0.5% acetic acid then adding 2.5 g of porang flour, 3% glycerol (v/v) and aquades then heated to 80oC. Then it was molded and dried to a temperature of 60oC. The resulting bioplastics were applied to food, namely So Nice sausage. Food packaging conditions varied in open and closed places (without wrapping, plastic wrapping and bioplastics) observed for 8 days. The characteristics of the resulting bioplastics include water content of 60.20%, water absorption of 92.35%, water vapor permeability of 0.7391 g./h.m2 and biodegradation of 100% in 7 days. The results of visual observations showed that sausages began to break down on the second day (in the open) and the first day (on the closed place). Based on visual observations, bioplastics were not good at maintaining the durability and quality of food during storage.. Keywords : bioplastics, glycerol, food packaging, chitosan, porang flour
Co-Authors Aditya Alexander Fitriyana Fitriyana Marlinda Marlinda Marlinda Qhomaruddin Qhomaruddin Ramli Rifka Aulia Mawardi Sitti Sahraeni Yuli Patmawati