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All Journal JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Jurnal Sains dan Teknologi Reaksi Jurnal Teknologi Jurnal Riset, Inovasi, Teknologi & Terapan
Zuhra Amalia
Politeknik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health

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KOMPOS PELLET DARI AMPAS KOPI GAYO ESPRESSO DENGAN STARTER ALAMI Zahra Fona; Eka Maryan Putri; Ummi Habibah; Raudah Raudah; Zuhra Amalia
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 18 No 2 (2021): Jurnal Kesehatan Lingkungan Volume 18 No. 2, Juli 2021
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.038 KB) | DOI: 10.31964/jkl.v18i2.310

Abstract

Compost is very useful for soil improvement, maintaining soil stability and fertility, and increasing micro nutrients required by plants. This study aims to determine the effect of using natural starters:  chicken manure (A), cow dung (S), and EM4 on composting time, compost pH, and the macro nutrient content made from Gayo espresso coffee waste. The waste of Gayo espresso coffee, which is available abundantly available in coffee shops, which is used as raw material for composting. Starters the form of A, S, a mixture of A with S, and EM4 are used to shorten composting time, and improve compost characteristics to conform to SNI standards. Gayo espresso coffee waste is mixed with starter A, starter mixture S. starter mix, and EM4 then fermented in a closed container. Compost pH measurements during the composting process are carried out every day until the pH is close to neutral, which indicates the compost is ripe. After composting, the products that were quickly formed from all treatment variables were tested for macro nutrient levels in the form of N, P, K and C / N ratios. The compost is printed in the form of pellets using a pelletizer mold. The test results showed that the use of 200g starter A (cow dung) and 6 ml EM4 produced compost within 25 days. The average acidity of the compost for all treatments ranged from 6.83. Micro nutrient content in the compost is 1.11% nitrogen, 0.81% phosphorus, 1.64% potassium and C / N ratio 11.06, according to SNI standards.
Pembuatan Asap Cair (Liquid Smoke) dari Limbah Serbuk Kayu Jati dan Kayu Pinus secara Pirolisis sebagai Pengawet Alami Nurul Izza; Alfian Putra; Zuhra Amalia
Jurnal Teknologi Vol 22, No 2 (2022): Oktober 2022
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v22i2.3130

Abstract

Research on making liquid smoke from teak and pine sawdust by pyrolysis which will be used as a natural preservative. Pine and teak sawdust carried out a pyrolysis process for 4 hours at a temperature of 400 oC using a pyrolysis reactor with a maximum capacity of 2 kg. The ratio of teak wood powder raw material: pine wood used 1:0; 0:1 and 1:1. Then purified by distillation with a distillation temperature of 100, 101-125, 126-150 oC. Liquid smoke application is used on tofu food with observation time of 2, 3, 4, 5 and 6 days. The quality of the liquid smoke produced is a mixture of sawdust and teak (1:1) at a distillation temperature of 126-150 oC, namely pH 3.1, density 1.028 g/mL and the clearest color and able to preserve food for up to 4 days.
Pengaruh Penambahan Saccharomyces Cerevisiae dan Aspergillus Oryzae terhadap Karakteristik Eco-Enzyme serta Pengaplikasiannya dalam Pembuatan Sabun Padat Antiseptik safrida Safrida; Suryani Suryani; Zuhra Amalia
Jurnal Teknologi Vol 23, No 1 (2023): April 2023
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v23i1.3715

Abstract

The production of eco-enzyme usually takes a long time for fermentation, which is three months using natural microbes found in fruit peels. This research is experimental by focusing on accelerating the production of the eco-enzyme using two types of microbes, namely saccharomyces cerevisiae and aspergillus oryzae whose mass is varied by 5 variations, and the fermentation time is set for 20 days. The results showed that the eco-enzyme made by adding microbes had the same characteristics as the natural fermentation eco-enzyme. Furthermore, the eco-enzyme obtained from the research was added as an antiseptic in making solid soap. From the test results, the best inhibitory power was obtained in the eco-enzyme with the addition of saccharomyces cerevisiae as much as 10 g and aspergillus oryzae as much as 25 g. The inhibitory power test was carried out by comparing the number of bacteria present on unwashed hands with hands that had been washed using soap. The test results showed the number of bacteria on unwashed hands was 85 CFU, which were washed using samples with aspergillus oryzae as much as 4 CFU, with saccharomyces cerevisiae as much as 2 CFU, this inhibition is better than commercial antiseptic soap with a total of 8 CFU
THE POTENTIAL OF WATERMELON ALBEDO AS A RAW MATERIAL IN THE PRODUCTION OF SHEET JAM Naya Septhiago; Zuhra Amalia; H Harunsyah
Jurnal Sains dan Teknologi Reaksi Vol 24, No 01 (2026): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v24i01.9473

Abstract

Watermelon (Citrullus lanatus) is generally used for its flesh, while the white part of the rind (albedo) is rarely used and often becomes waste. Albedo contains high levels of pectin, making it suitable for processing into food products such as sheet jam, which is an innovative thin sheet of jam that is practical to serve. This study aims to determine the effect of variations in pectin concentration and heating time on the physical and organoleptic characteristics of watermelon albedo sheet jam. The experimental design used a two-factor factorial: pectin concentration (0.5%; 1%; 1.5%; 2%; 2.5%) and heating time (1, 3, 5, 7, 9 minutes) with 25 treatment combinations. The parameters observed included moisture content, pH, syneresis, hardness, and organoleptic properties (color, aroma, taste). The results showed that an increase in pectin concentration and heating time had a significant effect on reducing moisture content, increasing hardness, reducing syneresis, and altering sensory perception. The best treatment was found in the 2.0% pectin and 5-minute heating sample, producing a firm but not too hard texture (247 g), low syneresis (1.82%), moisture content of 17.79%, and pH of 4.7. Watermelon albedo has the potential as a raw material for sheet jam with the right pectin and heating formulation. Keywords: Heating Time, Pectin, Physical Characteristics, Sheet Jam, Watermelon Albedo
FORMULATION OF HAND AND BODY LOTION BASED ON VIRGIN COCONUT OIL (VCO) AND COCONUT OIL WITH BUTTERFLY PEA FLOWER (Clitoria ternatea L.) EXTRACT AS ANTIOXIDANT Syarifah Al Haura; E Elwina; Zuhra Amalia
Jurnal Sains dan Teknologi Reaksi Vol 24, No 01 (2026): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v24i01.9474

Abstract

 Hand and body lotion is a cosmetic preparation used for skin care. Butterfly pea extract (Clitoria ternatea L.) was selected due to its anthocyanin, flavonoid, and phenolic content, which act as natural antioxidants. This study aims to formulate hand and body lotion based on Virgin Coconut Oil (VCO), coconut oil, and butterfly pea extract, and to evaluate its physical, chemical, and antioxidant properties. The extract was obtained through maceration using 70% ethanol with a yield of 37.28%. Lotion formulations were prepared with various ratios of VCO:Coconut Oil (1:0, 3:1, 1:1, 1:3, 0:1) and butterfly pea extract additions of 1–5 mL. The results showed that all formulations met SNI 16-3499-1996 standards with pH ranging from 5.0 to 6.6, viscosity between 43,000–47,000 cP, and specific gravity between 0.95–1.03 g/mL. Organoleptic tests indicated that the VCO:Coconut Oil ratio of 1:0 with 1– 3 mL extract was the most preferred by panelists. Antioxidant activity analysis yielded an IC50 value of 1.54 ppm, indicating very strong activity. The study concludes that the combination of Virgin Coconut Oil, coconut oil, and butterfly pea extract significantly affects the physical and antioxidant characteristics of the produced hand and body lotion.Keywords: Antioxidant, Butterfly Pea Extract, Hand and Body Lotion, Coconut Oil, Virgin Coconut Oil
Pemanfaatan Daun Sirih Hijau (Piper Betle L.) Sebagai Bahan Baku Pembuatan Oleoresin Dengan Menggunakan Metode Ekstraksi Ultalalah Audadi; Ratni Dewi; Zuhra Amalia
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8622

Abstract

Green betel leaf (Piper betle L.) is a herbal plant that has long been known in Indonesia because it has many medical benefits and other uses in various traditional ceremonies. Ingredients in betel leaves such as essential oils (cavicol, eugenol), flavonoids, and tannins can function as antimicrobials, antifungals, and antioxidants. Betel leaves are very easy to decline in quality so they need to be processed further. One of the efforts to maintain the quality and increase the use value of betel leaves is by processing them into oleoresin. Oleoresin functions as a raw material for adding flavor, aroma, natural preservatives and others. The purpose of this study was to determine the best raw material size, time, and extraction temperature for the oleoresin produced. The process method uses sokletation extraction and then a rotary vacuum evaporator is used to remove the remaining ethanol solvent in the solvent. The solvent used was 70% ethanol with a material and solvent ratio of 1:10 and three factors: raw material size of 9 mesh (2 mm) and 20 mesh (250 μm), time of 120, 135, 150, 165, and 180 minutes, and temperature of 75 and 80oC. Oleoresin obtained was tested including water content, yield, specific gravity, organoleptic (color, aroma, shape), and GC-MS (Gas Chromatography-Mass Spectrometry). Based on the research, the best results were obtained from the value of raw material moisture content of 7.74%, yield of 30%, specific gravity of 1.0196 g/mL, and oleoresin content of 5.10% resulting in greenish brown oleoresin extract in liquid form and has a distinctive aroma of betel leaf.
Co-Authors Alfian Putra Dewi, Ratni E Elwina Eka Maryan Putri H Harunsyah Naya Septhiago Nurul Izza Raudah Raudah safrida Safrida Suryani, Suryati Syarifah Al Haura Ultalalah Audadi Ummi Habibah Zahra Fona