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Peningkatan Kesejahteraan Perajin Batik Tulis Melalui Penerapan Teknologi Pemungutan Zat Warna Alam Handayani, Prima Astuti; Widyastuti, Catur Rini; Setiawan, Adhi
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 11, No 2 (2013): Desember 2013
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v11i2.10311

Seiring kemajuan teknologi zat warna alam tergeser oleh keberadaan zat warna sintetis. Penggunaan zat warna alam masih tetap dijaga keberadaannya khususnya pada pembatikan. Kain batik yang menggunakan zat warna alam memiliki nilai jual yang tinggi karena memiliki nilai seni dan warna khas, tidak bersifat karsiogenik, ramah lingkungan serta berkesan etnik dan eksklusif. Zat warna alam coklat untuk pewarnaan batik dapat diperoleh dari kulit soga tingi melalui proses ekstraksi dengan pelarut etanol. Tujuan spesifik dari kegiatan pengabdian kepada masyarakat adalah perajin batik Desa Pandan Kabupaten Rembang mampu membuat zat warna batik dari alam, untuk memenuhi kebutuhan dirinya sendiri, sehingga diharapkan dapat meningkatkan pendapatan keluarga. Metode yang dilakukan meliputi metode ceramah mengenai pembuatan zat warna; metode praktek tentang proses pembuatan zat warna dari kulit soga tingi; metode tanya jawab untuk mengetahui sejauh mana peserta mampu menerima atau terlibat dalam kegiatan, dan evaluasi untuk memperoleh gambaran penafsiran dan analisis untuk memperoleh simpulan dari semua kegiatan pengabdian kepada masyarakat yang sudah dilaksanakan.

PESTISIDA ORGANIK RAMAH LINGKUNGAN PEMBASMI HAMA TANAMAN SAYUR Astuti, Widi; Widyastuti, Catur Rini
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 14, No 2 (2016): Desember 2016
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v14i2.8970

Salah satu masalah yang sering dihadapi oleh para petani, terutama petani sayuran adalah serangan hama yang dapat menggagalkan panen. Petani pada umumnya menggunakan pestisida kimia untuk membasmi hama tersebut karena pestisida kimia banyak dijual di pasaran dan sangat efektif dalam membasmi hama. Namun, penggunaan pestisida kimia, apalagi pada jangka waktu yang lama dan terus-menerus sangat berbahaya. Alternatif penggunaan pestisida organik yang jauh lebih ramah lingkungan dan tidak beracun merupakan solusi yang lebih baik untuk menggantikan peran pestisida kimia. Tujuan spesifik kegiatan pengabdian ini adalah memberikan pengetahuan yang memadai kepada petani sayur mengenai bahaya pestisida kimia dan kelebihan pestisida organik serta untuk mengembangkan potensi bahan-bahan alam sebagai bahan baku pembuatan pestisida organik sehingga dapat meningkatkan hasil panen dan nilai ekonomi sayuran. Hasil dari kegiatan pengabdian ini menunjukkan masyarakat sangat antusias untuk menggunakan pestisida organik sebagai pengganti pestisida kimia.

PESTISIDA ORGANIK RAMAH LINGKUNGAN PEMBASMI HAMA TANAMAN SAYUR Astuti, Widi; Widyastuti, Catur Rini
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 14, No 2 (2016): Desember 2016
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v14i2.8970

Salah satu masalah yang sering dihadapi oleh para petani, terutama petani sayuran adalah serangan hama yang dapat menggagalkan panen. Petani pada umumnya menggunakan pestisida kimia untuk membasmi hama tersebut karena pestisida kimia banyak dijual di pasaran dan sangat efektif dalam membasmi hama. Namun, penggunaan pestisida kimia, apalagi pada jangka waktu yang lama dan terus-menerus sangat berbahaya. Alternatif penggunaan pestisida organik yang jauh lebih ramah lingkungan dan tidak beracun merupakan solusi yang lebih baik untuk menggantikan peran pestisida kimia. Tujuan spesifik kegiatan pengabdian ini adalah memberikan pengetahuan yang memadai kepada petani sayur mengenai bahaya pestisida kimia dan kelebihan pestisida organik serta untuk mengembangkan potensi bahan-bahan alam sebagai bahan baku pembuatan pestisida organik sehingga dapat meningkatkan hasil panen dan nilai ekonomi sayuran. Hasil dari kegiatan pengabdian ini menunjukkan masyarakat sangat antusias untuk menggunakan pestisida organik sebagai pengganti pestisida kimia.

Peningkatan Kesejahteraan Perajin Batik Tulis Melalui Penerapan Teknologi Pemungutan Zat Warna Alam Handayani, Prima Astuti; Widyastuti, Catur Rini; Setiawan, Adhi
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 11, No 2 (2013): Desember 2013
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v11i2.10311

Seiring kemajuan teknologi zat warna alam tergeser oleh keberadaan zat warna sintetis. Penggunaan zat warna alam masih tetap dijaga keberadaannya khususnya pada pembatikan. Kain batik yang menggunakan zat warna alam memiliki nilai jual yang tinggi karena memiliki nilai seni dan warna khas, tidak bersifat karsiogenik, ramah lingkungan serta berkesan etnik dan eksklusif. Zat warna alam coklat untuk pewarnaan batik dapat diperoleh dari kulit soga tingi melalui proses ekstraksi dengan pelarut etanol. Tujuan spesifik dari kegiatan pengabdian kepada masyarakat adalah perajin batik Desa Pandan Kabupaten Rembang mampu membuat zat warna batik dari alam, untuk memenuhi kebutuhan dirinya sendiri, sehingga diharapkan dapat meningkatkan pendapatan keluarga. Metode yang dilakukan meliputi metode ceramah mengenai pembuatan zat warna; metode praktek tentang proses pembuatan zat warna dari kulit soga tingi; metode tanya jawab untuk mengetahui sejauh mana peserta mampu menerima atau terlibat dalam kegiatan, dan evaluasi untuk memperoleh gambaran penafsiran dan analisis untuk memperoleh simpulan dari semua kegiatan pengabdian kepada masyarakat yang sudah dilaksanakan.

The Kinetics of Calcium Oxide Catalyzed Esterification of Glycerol with Free Fatty Acids Using Pseudo-homogeneous Model Approach Megawati Megawati; Dhoni Hartanto; Catur Rini Widyastuti; Diyah Saras Wati; Eny Nurhayati
Reaktor Volume 18 No. 1 March 2018
Publisher : Dept. of Chemical Engineering, Diponegoro University

Abstract This research aims to study the reaction kinetics of esterification reaction of glycerol with free fatty acid (FFA) using calcium oxide catalyst to produce mono-diacylglycerol (MDAG) using pseudo-homogeneous approach. The effects of time and temperature on the reaction conversion were investigated simultaneously. The FFA used was from the waste of cocoa production process, while the solid catalyst used was calcium oxide from eggshell ash. The results show that the cocoa based FFA was composed of palmitic acid (49.24%), methyl stearate (1.05%), oleic acid (25.39%), and stearic acid (24.32%). The calcium oxide content in the eggshell ash was 60% w/w. At all temperatures studied (60, 70, and 80oC), as the reaction time increased, the conversion increased sharply in the first 5 minute followed by a gradual raise to an almost constant value after 20 minutes (0.844; 0.845; and 0.854, respectively). Pseudo-homogeneous second order model can describe the reaction kinetics satisfactorily. The reaction constants (k) at 60, 70, and 80oC were 0.00384, 0.003401, and 0.003518 (L/mole.minute), respectively. The effects of temperature on reaction rate obey the Arrhenius’ equation with collision factor (A) is 0.2659 (L/mole.minute) and activation energy (Ea) is 3544 J/mol. Keywords: calcium oxide; free fatty acid; glycerol; pseudo-homogeneous approach

Pemberdayaan Masyarakat Sebagai Penggagas Usaha Mikro, Kecil, dan Menengah (UMKM) Bidang Pengolahan Makanan Melalui Pelatihan Pembuatan Tepung Singkong Modifikasi (Mocaf) dari Ketela Pohon Widyastuti, Catur Rini; Damayanti, Astrilia; Artanti Putri, Dewi; Krisdayanti , Shendy; Noor Ubay, Isnina
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 1 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Diversification of processed cassava into mocaf flour has the potential to be developed into products with high economic value. Mocaf flour made through a fermentation process has low HCN content and better organoleptic properties compared to cassava flour. Cassava roots are abundantly available and are the main commodities in Gunungpati, Semarang. On the other hand, the level of community welfare in this area is still low, hence efforts are needed to improve the economy through community empowerment activities. Efforts that can be made are to provide training and assistance in processing the local resources into products that have economic value. The training carried out was processing cassava into mocaf flour with participants from the PKK (Family Welfare Program) group in Ngijo, Gunungpati, Semarang. This training can improve the skills of the participants so that they can initiate the production of mocaf on a micro-enterprise scale. The series of activities that were done during this service program included the research steps and analysis of mocaf characteristics, followed by training in making mocaf flour for the community group and assisting in the initiation of MSMEs that produce mocaf flour.

Diversifikasi Olahan Susu Sapi Segar Menjadi Produk Kefir untuk Minuman Probiotik dan Masker Wajah di Kelurahan Plalangan Gunungpati Semarang Prasetiawan, Haniif; Triwibowo, Bayu; Kusumaningtyas, Ratna Dewi; Bahlawan, Zuhriyan Ash Shiddieqy; Widyastuti, Catur Rini
Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Vol 4, No 2 (2022): Juli-Desember
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/baktiku.v4i2.5691

Plalangan Village is one of the villages that produce fresh cow's milk in the administrative area of Gunungpati District, Semarang City, Central Java Province. The average daily activity of residents of Terwidi Village RT02 RW04, Plalangan Village, Gunungpati District, Semarang City in particular is raising cattle. The number of cattle breeders is 40 people who are members of the Ngudi Rahayu Terwidi Dairy Cattle Group (KTSP). The current number of cows is 75 heads, much lower than 5 years ago. The decline in the number of cows is due to the fact that they think that a dairy business that only relies on dairy products does not provide a steady income. Even though there is a lot of potential that can be developed from the dairy cattle business, including the diversification of dairy products. Kefir is a heterofermentative fermented product that has a taste, color and texture that resembles yogurt and has a distinctive aroma like tape. Kefir products circulating in the community today are not only consumed as probiotic drinks but can also be used as cosmetic products, such as masks. The main program will be carried out by the Community Service (PKM) team by empowering dairy cattle businesses through diversification of fresh cow's milk products to become high-value products, namely kefir which can be used as probiotic drinks and face masks.

Penerapan Alat Peniris Minyak Sentrifugal untuk Meminimalkan Kandungan Minyak pada Berbagai Macam Olahan Makanan pada Usaha Kecil Kuliner di Kelurahan Sekaran Gunungpati Semarang Widjanarko, Dwi; Kusumaningtyas, Ratna Dewi; Yudiono, Heri; Kusumawardani, Rini; Widyastuti, Catur Rini
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9574

Sekaran is a fairly densely populated area because it is located around the Semarang State University campus. With this dense population, culinary businesses around Sekaran are also growing. Many culinary businesses produce fried foods of various types. The problem encountered in this culinary business is that there is still a lot of oil content in the food products. This of course can harm the health of consumers. The aim of this activity is to reduce the oil content in food. The solution used is to apply an oil drainer to food products produced by culinary businesses around Sekaran. The activities carried out include: providing an understanding of the dangers of food that contains a lot of oil, providing an explanation of how to drain oil from food quickly, and providing training in the use of a drainer. The results of the activities that have been carried out are 1) providing an explanation of the function of each part of the drainer. oil in food; 2) socialize the importance of reducing the oil content in fried foods; 3) education about the effects caused by the presence of oil in food; and 4) training on how to use tools to drain oil from food has been carried out through demonstrations of tool use.

Optimization of Water-in-Biodiesel Emulsification of Palm Oil by Ultrasonic Method using Respons Surface Methodology Fauzi, Dinda Adelia; Kusumaningtyas, Ratna Dewi; Widyastuti, Catur Rini; Veny, Harumi
Rekayasa Vol. 23 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v23i1.31831

Palm oil biodiesel offers a renewable alternative but has high viscosity and density. Emulsifying biodiesel with water reduces these drawbacks and lowers nitrogen oxide (NOx) emissions. This study aims to optimize the emulsification process of water-in-biodiesel emulsion made from palm biodiesel (B100) using an indirect ultrasonic method and the response surface methodology approach with a Box-Behnken design. Three main independent variables were examined: hydrophilic-lipophilic balance values (6, 7.5, and 9), water concentrations (9%, 12%, and 15% v/v), and surfactant concentrations (5%, 7%, and 9% v/v) with a combination of Tween 80 and Span 80 as surfactants. The experimental process involves the synthesis of biodiesel from palm oil through transesterification with the help of 100W ultrasonic power for 15 minutes at room temperature. The analysis was carried out on three main parameters: density, viscosity, and water droplet size on water-in-biodiesel. The results of laboratory tests and statistical modeling show the three independent variables have a significant effect on the physical properties of water-in-biodiesel. The optimization resulted in the best conditions at a hydrophilic-lipophilic balance value of 6.11, water concentration of 9.06%, and surfactant concentration of 5%, with density characteristics of 859.95 kg/m³, kinematic viscosity of 4.44 mm²/s, and average water particle size of 4.46 μm, values close to conventional diesel fuel standards. This study confirms that the indirect ultrasonic method and respons surface methodology-based optimization are effective in improving the performance and character of water-in-biodiesel, potentially becoming a reference for the development of environmentally friendly renewable energy based on palm oil.

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