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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Unram Journal of Community Service (UJCS) Journal of Science and Science Education (JoSSEd)
Sherly Nur Laili
University of Jember
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Neuroscience Physics Social Sciences

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The Analysis of Alcohol Content in Cassava (Tape) Fermentation Process Sherly Nur Laili; Sudarti Sudarti; Trapsilo Prihandono
Journal of Science and Science Education Vol. 3 No. 1 (2022): April
Publisher : Pascasarjana, Mataram University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (793.107 KB) | DOI: 10.29303/jossed.v3i1.1340

Abstract

The fermentation process in making cassava tape (Manihot esulenta) worked on the alcohol content. The alcohol content differed during the fermentation process. The objective of this research was analyzing the alcohol content produced in the fermentation process of cassava tape (Manihot esculenta). The data interpretation method was experimented in this research. Three samples of tape were treated with ELF magnetic field exposure involving the intensity of 200µT with 15-minute exposure and the intensity of 300µT with 15-minute exposure. The tools used in this research were a thermometer to measure room temperature and a portable alcohol brix ATC meter refractometer to measure alcohol content. The results showed the average alcohol content on the first day was 8-10%; it increased on the following day by 25% and on the third day, it reached 36-38%. Thus, the longer the fermentation process, the higher the alcohol content would be; it can be concluded that the samples treated with ELF magnetic field at the intensity of 300uT obtained the highest alcohol content.
Innovation of Shopping Bags Made from Patchwork as Provision for Women's Skills in Bandung Village Rt 01 Rw 05 Gedeg District, Mojokerto Regency Sudarti Sudarti; Oktania Putri Angelina; Sherly Nur Laili
Unram Journal of Community Service Vol. 3 No. 3 (2022): September
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v3i3.324

Abstract

Garbage is used goods obtained from human and natural activities that have no economic value. Until now, waste is still an unresolved problem, one of which is in Indonesia. Patchwork is the remnants of cutouts from fabric-making or convection businesses. The abundance of patchwork potential is not proportional to the processing carried out. The tailors or workers on average do not know the importance of patchwork processing so the patchwork is discarded without being reprocessed. This problem also occurs in Bandung Village. The high level of use of plastic waste can be minimized by utilizing the potential of patchwork through shopping bags made of patchwork (Patchwork Bag). The purpose of this study was to provide education about the importance of making shopping bags made of patchwork and to improve the skills of women in making shopping bags made of patchwork. The research method used is a qualitative description. The results showed that the women in Bandung Village were very happy with the training activities to make shopping bags made of patchwork. This can provide additional insight, improve skills, and can be used for entrepreneurs.
Analysis of Physical Resistance of Apple Tomatoes After Exposed to A Magnetic Field Extremely Low Frequency (ELF) Intensity 600 µT and 1000 µT Sudarti Sudarti; Siti Umayatul Khoiroh Nur; Elok Permatasari; Nila Mutia Dewi; Sherly Nur Laili
Jurnal Penelitian Pendidikan IPA Vol. 8 No. 6 (2022): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v8i6.2306

Abstract

Apple tomatoes with the scientific name Lycopersicum Pyriporme can last 7 days at room temperature and 14 days if stored in the refrigerator. The purpose of this study was to examine the effect of the ELF magnetic field intensity 600 uT and 1000 uT for 30, 60 and 90 minutes on the degree of acidity (pH), density (ρ) and physical quality of apple tomatoes. The research design used was RAL (completely randomized design). Data collection on the pH variable begins with crushing the tomatoes and then measuring the pH value of each fruit using a digital pH meter. The density variable was obtained by weighing the mass of each fruit and dipping the fruit in 150 ml of distilled water as the initial volume, then the difference between the final volume and the initial volume was obtained to obtain the final density of each fruit using the density equation. Physical condition variables can be obtained by counting the number of good fruits and recording each measurement. Observations were made for 20 days with data collection on the 0, 4th, 8th, 16th, and 20th days. The results showed that there were differences in the value of pH, density and physical quality of tomatoes between the control group and the experimental group. Exposure to the ELF magnetic field can affect the activity and reproduction of pathogenic microorganisms in apple tomatoes so as to maintain the pH value, density and physical quality of apple tomatoes.
Co-Authors Nila Mutia Dewi Oktania Putri Angelina Siti Umayatul Khoiroh Nur Sudarti Sudarti Trapsilo Prihandono