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All Journal Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Proceeding Seminar LPPM UMP Tahun 2014 PROSIDING SENATEK FAKULTAS TEKNIK UMP SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Journal of Applied Science, Engineering, Technology, and Education Mattawang: Jurnal Pengabdian Masyarakat Proceedings Series on Physical & Formal Sciences Andan Jejama: Indonesian Journal Of Community Engagement
Abdul Haris Mulyadi
Program Studi Teknik Kimia, Fakultas Teknik, Universitas Muhammadiyah Purwokerto Jl. Raya Dukuh Waluh Purwokerto PO BOX 202, 53182.
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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MODIFIKASI TEPUNG UBIKAYU SECARA BIOLOGI MENGGUNAKAN STARTER BAKTERI ASAM LAKTAT Mulyadi, Abdul Haris
Techno Jurnal Ilmu Teknik Vol 14, No 2 (2013): Jurnal Techno Oktober 2013
Publisher : UMP

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Abstract

Ketersediaan bahan baku ubikayu yang sangat besar dapat dimanfaatkan sebagai bahan substitusi ataupun pengganti gandum, maka dibutuhkan teknologi terobosan untuk dapat memodifikasi ubikayu sehingga mempunyai sifat-sifat yang setara dengan gandum. Salah satu metode untuk memodifikasi tepung ubikayu yaitu dengan cara biologi melalui proses fermentasi. Penelitian ini bertujuan untuk mengkaji pengaruh starter bakteri asam laktat terhadap sifat fisikokimia dan rheologi tepung ubikayu termodifikasi yang meliputi swelling power dan kelarutan. Tepung ubikayu direndam dengan starter bakteri asam laktat direndam dengan starter bakteri asam laktat  selama 36 jam (konsentrasi starter 5 % v, 10 %v, 15 %v, 20 %v dan 25 %v). Setelah tepung ubikayu termodifikasi dikeringkan kemudian dianalisa sifat fisikokimia. Hasil optimal yang diperoleh menunjukkan konsentrasi optimal  sebesar 10%.Kata kunci : tepung ubikayu, starter bakteri asam laktat, swelling power, kelarutan
Ekstraksi Silika Dari Abu Sekam Padi Menggunakan Pelarut NaOH Ginanjar, Rhevi Raditya; Ma’ruf, Anwar; Mulyadi, Abdul Haris
Proceeding Seminar LPPM UMP Tahun 2014 2014: Proceeding Seminar Nasional LPPM 2014, 20 Desember 2014
Publisher : Proceeding Seminar LPPM UMP Tahun 2014

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Abstract

Padi sebagai bahan makanan pokok bangsa Indonesia kebutuhannya meningkat dari tahun ke tahun. Saat ini hasil samping pengolahan padi serta limbahnya belum dimanfaatkan secara maksimal. Sekam merupakan hasil samping saat proses penggilingan padi dan menghasilkan limbah yang cukup banyak, yakni sebesar 20% dari berat gabah. peningkatkan nilai ekonomis dari limbah padi dapat dilakukan dengan memanfaatkan silika dari abu sekam padi, silika dapat diisolasi dari sekam padi secara sederhana dengan cara pembakaran. Penelitian ini bertujuan untuk mengetahui hasil ekstraksi silika abu sekam padi menggunakan pelarut NaOH dan mengetahui pengaruh temperatur pemanasan,waktu pemanasan dan konsentrasi basa terhadap yield silika. Penelitian ini menggunakan rancangan desain faktorial dengan dua level dan tiga variabel yaitu temperatur pemanasan, waktu pemanasan dan konsentrasi basa dengan jumlah percobaan adalah 23 = 8 kali dengan ulangan sebanyak 2 kali. Hasil dari penelitian ini menunjukan temperatur pemanasan dan waktu pemanasan yang digunakan tidak berpengaruh terhadap yield silika yang dihasilkan, yang berpengaruh adalah konsentrasi basa NaOH yang digunakan yaitu 0,5 dan 1 N. Berdasarkan hasil analisis XRD diperoleh persentase berat senyawa pada sampel 1 (yield silika) adalah senyawa Fe2SiV sebessar 76,9 % dan sampel 2 (abu sekam padi) adalah senyawa Iron Silicon FeSi2 sebesar 33,9%.Kata Kunci : Abu sekam padi, ekstraksi, silika
PENGARUH KONSENTRASI RAGI DAN WAKTU FERMENTASI PADA PROSES PEMBUATAN BIOETANOL DARI AIR KELAPA Andari, Yuli; Mulyadi, Abdul Haris; Puspawiningtyas, Endar
PROSIDING SENATEK FAKULTAS TEKNIK UMP 2015: PROSIDING SENATEK TAHUN 2015, 28 November 2015
Publisher : PROSIDING SENATEK FAKULTAS TEKNIK UMP

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Abstract

Bioetanol merupakan  salah satu energi alternatif pengganti minyak bumi.Air kelapa dengan kadar glukosa 17% dapat digunakan untuk produksi bioetanol. Alkohol dibuat melalui proses fermentasidengan bantuan Sacharomyces cerevisiae. Penelitian ini bertujuan mengkaji pemanfaatan air kelapa dalam pembuatan alkohol, menggunakan proses fermentasi dengan mempelajari pengaruh konsentrasi ragi dan waktu fermentasi terhadap volume alkohol yang dihasilkan. Variabel konsentrasi ragi yang digunakan 0.1 g/, 0.2 g/l, 0.4 g/l, 0.6 g/l, 0.8 g/l, dan variabel waktu fermentasi yang digunakan 2 hari, 3 hari, 4 hari, 5 hari, dan 6 hari. Pemisahan alkohol dan air dengan cara destilasi sederhana. Hasil penelitian menunjukkan konsentrasi ragi terbaik 0,4 g/l dan waktu fermentasi  terbaik 5 hari dengan volumealkohol tertinggi sebesar ± 39 ml pada variabel bebas konsentrasi ragi dan  ± 55 ml pada variabel bebas waktu fermentasi.Berdasarkan analisa anova dapat disimpulkan bahwa konsentrasi ragi dan waktu fermentasi mempengaruhi hasil volume alkohol yang dihasilkan.Kata kunci:air kelapa,bioetanol, fermentasi, sacharomyces cerevisiae
Produksi Coconut Vinegar dari Limbah Air Kelapa dengan Model Fermentasi Cair Termodifikasi Sel Yeast Terimobilisasi Kalsium Alginat Afifah, Dini Nur; Mulyadi, Abdul Haris; Fadhila, Hana Syifa; Hasanah, Yeti R.; Savitri, Puput Wahyu Nita
Proceedings Series on Physical & Formal Sciences Vol. 6 (2023): Prosiding Seminar Nasional Teknik (SENATEK) 2023
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v6i.853

Abstract

Coconut (Cocos Nucifera L) is one of the Indonesia’s plantations comodities. Unfortunately, the abundance of raw materials has not had a significant impact on the export market for coconut products, especially functional food products. Based on that issue, research with the aim to produce diversified product of coconut was conducted. The product developed in this research was coconut vinegar produced by fermentation process of coconut waste water via liquid fermentation pathway. To increase efficiency and reduce production costs, the fermentation process was carried out simultaneously. In order to increase the yeast resistance to acetic acid produced by acetic acid bacteria (BAA), the process modification was conducted by using yeast immobilized formed by the calcium alginate matrix. The research results show that the optimum BAA inoculation time was 24 hours after the bead yeast inoculation. The maximum bead yeast mass obtained in this study was 25% m/v. Fermentation that was carried out with the maximum time and bead mass was able to produce coconut vinegar with an acetic acid content of 5.1 g/L, an alcohol conversion of 22.73%. This work is licensed under a Creative Commons Attribution 4.0 International License
Foaming Agents Affect the Physicochemical and Antioxidants in Red Dragon Fruit Powder Drinks from Foam Mat Drying Hamad, Alwani; Mulyadi, Abdul Haris; Yulianti , Henti; Hartanti, Dwi; Naveed, Mubshair
Journal of Applied Science, Engineering, Technology, and Education Vol. 6 No. 2 (2024)
Publisher : PT Mattawang Mediatama Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.asci3327

Abstract

This study investigated the effect of foaming agent type and concentration on foam characteristics during foam mat drying and the physicochemical and antioxidant properties of red dragon fruit powdered drink. Foaming agents, including soy lecithin, fresh egg whites, egg white powder, and whey protein concentrate, were tested at different concentrations (5%, 10%, and 20%). Results showed that soy lecithin produced the most stable foam, effectively preserving bioactive compounds such as phenolics and flavonoids, which contributed to higher antioxidant activity (measured by DPPH and FRAP methods). Whey protein concentrate and fresh egg whites enhanced foam overrun and moisture retention, leading to powders with lower moisture content and higher solubility. The optimal concentration of foaming agent was 10%, which resulted in the best foam stability, antioxidant preservation, and overall product quality. This study highlights the importance of selecting appropriate foaming agents and concentrations to improve the quality and antioxidant properties of red dragon fruit powdered drinks for food applications.
Increase in Production Capacity of Stirred Yogurt Using Konjac Glucomannan Stabilizer at UKM Sehati Purwokerto: Peningkatan Kapasitas Produksi Stirred Yogurt Menggunakan Stabilizer Konjac Glucomannan di UKM Sehati Purwokerto Hamad, Alwani; Haryanto, Totok; Mulyadi, Abdul Haris; Hasanah, Yeti Rusmiati; Magribi, Imam Maulana
Mattawang: Jurnal Pengabdian Masyarakat Vol. 5 No. 4 (2024)
Publisher : Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.mattawang3223

Abstract

UKM Sehati Yogurt Purwokerto produces good-quality yogurt but faces challenges in product stability, shelf life, and market competitiveness. To address these issues, product diversification using a konjac glucomannan stabilizer is proposed to align with consumer trends. However, marketing also presents a significant obstacle. This community service program aims to transfer yogurt production technology using konjac stabilizer and offer digital marketing guidance to enhance market reach. The program involves two steps: technology transfer and marketing support. The technology transfer includes training for the UKM owner and community on using the Konjac glucomannan stabilizer in stirred yogurt production. The digital marketing support involves providing training on creating promotional content for social media and utilizing online marketplaces for sales. The outcomes of this program include the successful production of new, higher-quality yogurt products with the added health benefits of konjac fiber. Additionally, the UKM owner and community gained new skills in both production and digital marketing. After the digital marketing training, the SME actively engaged in online sales, broadening its consumer reach. This initiative is expected to increase sales significantly through product diversification and expanded digital marketing efforts.
Development of Micro Hydro Power Center Miniature Media in Science Learning for Elementary School Purwandari, Ristiana Dyah; Putrianasari, Desi; Mulyadi, Abdul Haris; Alkharis, Vina Zahra; Alkharis, Vira Zahra
Scaffolding: Jurnal Pendidikan Islam dan Multikulturalisme Vol. 7 No. 1 (2025): Pendidikan Islam dan Multikulturalisme
Publisher : Institut Agama Islam Sunan Giri (INSURI) Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/scaffolding.v7i1.7054

Abstract

The Miniature Micro Hydro Power Center (MHPC) media is a development of learning media. The use of MHPC miniature learning media can improve critical thinking skills for elementary school students in Indonesia. The way the MHPC miniature works is similar to the original, namely the Karekan MHPC (MHPC in the Karekan Area). Research objective: to create a miniature MHPC media product and test the effect of using miniature MHPC on critical thinking skills. This study uses the ADDIE Research and Development model. Research methods: 1. product validation test developed by science content experts (1 lecturer), media validation by five experienced teachers, technicians, nine practitioner teachers as users; 2. Quasi Experiment, to test the effect of the use of miniature MHPC on critical thinking skills, involving 102 students of class V (sample of 4 classes from 4 schools, consisting of 2 experimental classes and two control classes) from 7 schools (as population) in the Kihajar Dewantara cluster, North Purwokerto District, Banyumas Regency, namely SDN Grendeng 1, 2, 3, and 4. The data from the posttest were tested for normality, homogeneity, and an independent sample T-test using SPSS 2022. The results of the study: the validation results of science content experts, experienced teachers, technicians, and nine practitioner teachers (using CVI) gave the product a > 85 with the comment "MHPC miniature media is suitable for use in learning". The results of the normality and homogeneity tests obtained significant values of 0.09 and 0.6, where sig>0.05. The results of the Independent Sample T-test showed a positive effect of the use of MHPC miniature media on critical thinking skills in the experimental class compared to the control class, which only used MHPC Kareka video media; a significance value of 0.00<0.05 was obtained. Skepticism: The results of the development of MHPC's miniature products can be used in science learning and have a positive effect on students' critical thinking skills.
IbM bagi Rumah Mocaf Banjarnegara : Pendampingan Kontrol Kualitas Produk Mocaf Ma'ruf, Anwar; Mulyadi, Abdul Haris
ANDAN JEJAMA: Indonesian Journal of Community Engagement (IJCE) Vol. 4 No. 2 (2025): Indonesian Journal of Community Engagement (IJCE) ANDAN JEJAMA
Publisher : FMIPA Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ijceaj.v4i2.13

Abstract

Permasalahan yang dihadapi Rumah Mocaf Banjarnegara adalah dalam hal control kualitas produk mocaf. Karena proses produksi bersifat massal (masyarakat petani), maka control kualitas sulit untuk dikedalikan. Oleh karena itu diperlukan metode yang praktis dan efisien untuk kontrol kualitas produk mocaf yang diharapkan dapat menjaga kualitas produk mocaf. Penentuan spesifikasi ditentukan nilai yang cukup signifikan berbeda antara tepung mocaf dan tepung tapioka.Tujuan Iptek bagi masyarakat adalah untuk menemukan metode yang praktis dan efisien untuk menentukan kontrol kualitas produk mocaf dan memberi pelatihan kepada masyarakat terkait pengendalian kualitas produk mocaf. Solusi yang ditawarkan secara umum terdiri dari dua bagian utama, yaitu: (1) analisis produk mocaf dan tepung tapioka, dan (2) Penentuan kandungan utama yang menjadi dasar kontrol kualitas produk mocaf, dan (3) memberi pelatihan penentuan kualitas produk mocaf. Analisis kualitas meliputi kandungan HCN, rasio swelling, spectrum FTIR, pasta dan gel properties. Dari hasil pelatihan dapat disimpulkan bahwa kontrol kualitas produk mocaf Rumah Mocaf, dapat memberi pemahaman mitra untuk menjaga mutu produk mocaf yang menggunakan metode klaster pada proses produksinya
Co-Authors Afifah, Dini Nur Alkharis, Vina Zahra Alkharis, Vira Zahra Alwani Hamad Anwar Ma’ruf Dwi Hartanti Endar Puspawiningtyas, Endar Fadhila, Hana Syifa Haryanto, Totok Hasanah, Yeti R. Hasanah, Yeti Rusmiati Ma'ruf, Anwar Magribi, Imam Maulana Naveed, Mubshair Putrianasari, Desi Rhevi Raditya Ginanjar, Rhevi Raditya Ristiana Dyah Purwandari Savitri, Puput Wahyu Nita Yuli Andari, Yuli Yulianti , Henti