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All Journal Jurnal Kimia Riset SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE)
A.R Yelvia Sunarti
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Mass Balance Analysis of Bioethanol Production from Petai Peel (Parkia speciosa) through Enzymatic Process Erwan Adi Saputro; Rachmad Ramadhan Yogaswara; Nerissa Arviana; Luckyana Aini; A.R Yelvia Sunarti; Reva Edra Nugraha
International Journal of Eco-Innovation in Science and Engineering Vol. 2 No. 02 (2021): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v2i02.48

Abstract

The consumption of fuel for transportation is increasing during the last decade. Bioethanol is one of the renewable energy has a good opportunity to be applied when the lack of fossil fuel. Bioethanol is derived from the lignocellulose substance through a fermentation process. In this research, the lignocellulose came from the petai peel (Parkia speciosa). The peel was hydrolyzed using an enzyme and continuously fermented for 5 days. The aim of this research is to analyst the mass balance of the bioethanol production from petai peel (Parkia speciosa) through the enzymatic process. The enzyme used in this research are alfa amylase (10 ml) and glucoamylase (10 ml), also Saccharomyces cerevisiae used in the fermentation process. The result shows that the initial material of petai peel was 57 grams will produce bioethanol around 14 grams.
PENDAYAGUNAAN DAN METORSHIP KADER PKK KELURAHAN GEBANG PUTIH SURABAYA DALAM MENGOLAH LIMBAH ORGANIK RUMAH TANGGA SEBAGAI KOMPOS IRIT LAHAN DENGAN EM4 SEBAGAI BIOAKTIVATOR Nur Aini Fauziyah; Dyah Suci Perwitasari; Kusuma Wardhani Mas’udah; Primasari Cahya Wardhani; Nailul Hasan; Pardi Sampe Tola; AR Yelvia Sunarti; Kindriari Nurma Wahyusi
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 1 (2022): Maret
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i1.7756

Abstract

ABSTRAKKegiatan pendayagunaan dan mentoring pengolahan limbah organik rumah tangga pada jurnal ini merupakan bentuk tindak lanjut dari kegiatan penyuluhan yang telah dilakukan sebelumnya (Perwitasari dkk., 2021). Dengan menggunakan metode ringkas yang irit lahan, masyarakat Kelurahan Gebang Putih telah mampu mengolah limbah organik sederhana menjadi kompos siap guna dengan menggunakan EM4 sebagai bioaktivator. Metode yang dikembangkan pada kegiatan pengabdian ini adalah melalui metode mentoring secara online dengan kader PKK yang ada di Kelurahan Gebang Putih, Surabaya.  Meski mentoring tidak bisa dilakukan secara langsung, kader PKK bersama perwakilan warga telah berhasil mendayagunakan sampah organik rumah tangga sebagai kompos organik. Kegiatan ini terbukti mampu meningkatkan nilai guna limbah organik menjadi semakin bernilai ekonomis. Warga menjadi lebih hemat karena tak perlu lagi membeli kompos jika ingin bercocok tanam. Harapannya, kelak kompos akan menjadi salah satu peluang ekonomi yang menjanjikan bagi warga Kelurahan Gebang Putih. Kata Kunci: pendayagunaan; mentoring; EM4.ABSTRACTThe utilization and mentoring activities for simple organic waste processing in this journal are a form of follow-up to the counseling activities that have been carried out previously (Perwitasari et al., 2021). By using a compact method that saves land, the people of Gebang Putih Village have been able to process simple organic waste into ready-to-use compost using EM4 as a bioactivator. The method developed in this service activity is through an online mentoring method with PKK cadres in Gebang Putih Village, Surabaya. Although mentoring cannot be done directly, PKK cadres together with community representatives have succeeded in utilizing household organic waste as organic compost. This activity is proven to be able to increase the use value of organic waste to become more economically valuable. Residents become more efficient because they no longer need to buy compost if they want to grow crops. It is hoped that in the future compost will become a promising economic opportunity for residents of Gebang Putih. Keywords: development; mentoring; EM4.
EFFECT OF CATALYST PROPERTIES ON THE DEOXYGENATION REACTION OF VEGETABLE OIL AND MODEL COMPOUND TO PRODUCE DIESEL RANGE HYDROCARBON FUELS: A REVIEW Reva Edra Nugraha; A. R. Yelvia Sunarti; Hellna Tehubijuluw; Zuhriah Mumtazah
Jurnal Kimia Riset Vol. 7 No. 1 (2022): June
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v7i1.35974

Abstract

The concern associated with the depletion of fossil fuel energy has opened up windows of opportunity for researchers to develop potential energy from renewable resources. The renewable green diesel with diesel range hydrocarbon structure has gained increasing popularity by removing oxygen molecule via direct or hydrodeoxygenation (HDO) and indirect or deoxygenation (DO) reaction.  The catalyst design is an important key to achieve the high quality of diesel range hydrocarbon fuels. The different catalyst properties effect to the distribution of deoxygenated liquid product, the catalytic activity and coke formation during the reaction process. The interaction between metal and support catalyst causes electron transfer to give the synestistic effect. The acidity and basicity play important role in C-C and C-O breaking bond in triglyceride and prevent the coke formation. The pore structure and pore size catalyst provide the accessibility of active sites alleviates the diffusion limitation of reactants/ products.
The Effect of Variation of Raw Materials and Addition of Molasses Adhesive on the Quality of Blotong Bricket Caecilia Pujiastuti; Okta Maulidian; Putri Nur Wahyuni; AR Yelvia Sunarti
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2730

Abstract

Blotong is one of the wastes produced by sugar factories that have the potential to be used as an alternative fuel. The cellulose content contained in blotong has the potential to be used as raw material for making briquettes. This study aims to determine the effect of the composition of blotong and banana midrib with molasses adhesive on the moisture content and ash content of the resulting briquettes. The manufacture of briquettes is carried out by several procedures, such as the preparation of raw materials starting from drying and size reduction, then cured using a pyrolyzer, refining and sifting, printing, and drying briquettes. The results showed that the addition of banana fronds and molasses adhesive could increase the water content and reduce the ash content of blotong briquettes. The results showed that the addition of banana fronds and molasses adhesive could increase the water content and reduce the ash content of blotong briquettes. The lowest ash content was found in the ratio of blotong: banana midrib (50: 50) which was 32.0489%. The best water content is found in the ratio of blotong: banana midrib (70: 30). The results showed that the addition of banana fronds and molasses adhesive could increase the water content and reduce the ash content of blotong briquettes.
Implementation of Hazard Analysis and Critical Control Point (HACCP) in Cu’s Chicken Crispy Production Process A.R. Yelvia Sunarti; Moch Akbar Munin Putra; Moh Nur Fuadzi; Erwan Adi Saputro; Ika Nawang Puspitawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2744

Abstract

Food safety issues are still an important issue in the food sector in Indonesia and need special attention in food control programs. Therefore, it is necessary to improve the quality and safety of the products produced by developing a food safety assurance system in the form of a Hazard Analysis and Critical Control Point (HACCP). HACCP is a food safety assurance system in the form of a systematic approach to identifying hazards and put in place control systems to prevent them. One of the important reasons for implementing the HACCP system in the food industry is because the ingredients used during the production process have the possibility of contamination that can harm consumers. Cu's Chicken Crispy is a small industry that produces food. His party wants to implement a Hazard Analysis Critical Control Point (HACCP) management system to improve product quality assurance. This study aims to identify hazards related to the production aspects (raw materials, packaging, and processes) of Cu’s Chicken Crispy and determine the CCP related to the production of Cu’s Chicken Crispy. This study conducted a direct interview with the owner and made a direct visit to Mrs. Cu's food stall. In this study, it was found that there is a significant potential danger to chicken meat raw materials. At the stage of the production process that falls into the category of salting, draining and packaging refer to CCP.
Analysis of Hazard Analysis Critical Control Point in the Serabi Solo Shop Ika Nawang Puspitawati; Laili Mabrur Rohma; Ahmad Thobroni Akbar; AR Yelvia Sunarti; Erwan Adi Saputro
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2745

Abstract

Food is a basic human need. so that food hygiene needs to be considered so that it does not have a negative impact on human health. Many kinds of food are sold outside, such as regional food. To find out the critical point of food, it is necessary to study literature, observations and interviews with small industries. The purpose of this reaserch is to identify the preparation of HACCP (Hazard Analysis Critical Control Point) application on small industries, which is Serabi solo shop. From the observations made, a critical point hazard analysis will be carried out starting from the preparation of the Serabi solo material to packaging. The results show that the Serabi solo shop had 34.78% Prerequisite Programs. So the Serabi solo shop need more improvement to meet the standards of food safety management.
Design of Hazard Analysis Critical Control Point (HACCP) in Rendang Padang Restaurant Erwan Adi Saputro; Moh. Nofianto; Arbiter Khalida Bramanta; A.R. Yelvia Sunarti
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2753

Abstract

Food safety and nutrition will determine the degree of health. Many restaurants sell various types of food but not yet known whether the food served is safe or not. One of the typical foods from Padang restaurants is rendang. The cooking process of rendang needs a long time, so rendang is made in large quantities. It causes rendang to experience storage long enough that it can trigger bacterial growth. Therefore, HACCP is needed to prevent food contamination. This study aims to determine the design of HACCP in rendang padang restaurant. This research used survey and direct interview methods with the owner to determine the design and implementation of HACCP. Based on the analysis, show that the formulation of the HACCP stages shows that the main points of Critical ingredients are spices and coconut milk, receipt and preparation of raw materials, preparation of equipment used, cooking process, storage, and distribution. Corrective action that can be taken is to return raw materials and provide advice to the seller and always clean. From the results of bacterial testing on rendang, it meets the requirements of SNI 7474:2009. Padang restaurant entrepreneurs are advised to choose suppliers of raw materials implement a food safety system and apply personal hygiene and food sanitation hygiene
PELATIHAN PEMBUATAN ECOENZIM SEBAGAI TRANSFORMASI KULIT BUAH MENJADI DISINFEKTAN CERDAS DI KECAMATAN SUMBERASIH, PROBOLINGGO Nur Aini Fauziyah; Reva Edra Nugraha; Ar Yelvia Sunarti; Sakinah Sakinah; Ayunda Wulan Permatasari
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 3 (2023): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i3.17079

Abstract

ABSTRAKPelatihan pembuatan ecoenzim sebagai transformasi kulit buah menjadi disinfektan cerdas di Kecamatan Sumberasih, Probolinggo, bertujuan untuk memberikan pengetahuan dan keterampilan kepada peserta dalam memproduksi ecoenzim sebagai alternatif disinfektan yang ramah lingkungan. Ecoenzim ini dihasilkan melalui proses fermentasi kulit buah yang tidak terpakai, sehingga dapat mengurangi limbah organik dan membantu dalam upaya pengolahan limbah. Pelatihan ini dilakukan melalui kegiatan penyuluhan dan demonstrasi yang diikuti oleh empat puluh warga. Selain itu, pemahaman tentang prinsip-prinsip penggunaan ecoenzim sebagai disinfektan dalam berbagai situasi, seperti di rumah tangga, tempat kerja, dan lingkungan umum juga diberikan. Berdasarkan angket yang diberikan, peningkatan pemahaman warga terhadap pengolahan sampah organik terutama kulit buah sebagai ecoenzim meningkat sebesar 75%. Peningkatan ini cukup baik dan diharapkan setelah mengikuti pelatihan ini, warga dapat menerapkan pengetahuan dan keterampilan yang diperoleh untuk mengurangi limbah organik, menghasilkan produk yang ramah lingkungan, dan mempromosikan kebersihan dan kesehatan (Hygiene) di masyarakat Kecamatan Sumberasih, Probolinggo. Kata kunci: ecoenzim; limbah kulit buah; organic. ABSTRACTTraining on making ecoenzymes as the transformation of fruit peel into a smart disinfectant in Sumberasih District, Probolinggo, aims to provide knowledge and skills to participants in producing ecoenzymes as an environmentally friendly alternative disinfectant. This ecoenzyme is produced through the fermentation process of unused fruit peels, so it can reduce organic waste and help in waste processing efforts. This training was carried out through counseling and demonstration activities which were attended by fourty residents. In addition, an understanding of the principles of using ecoenzymes as disinfectants in various situations, such as in households, workplaces and general environments is also provided. Based on the questionnaire given, the increase in residents' understanding of the processing of organic waste, especially fruit peels as ecoenzymes, increased by 75%. This improvement is quite good and it is hoped that after participating in this training, residents can apply the knowledge and skills gained to reduce organic waste, produce environmentally friendly products, and promote cleanliness and health in the community of Sumberasih District, Probolinggo. Keywords: ecoenzyme; fruit peel waste; organic.
Co-Authors Ahmad Thobroni Akbar Arbiter Khalida Bramanta Ayunda Wulan Permatasari Caecilia Pujiastuti Dyah Suci Perwitasari Erwan Adi Saputro Hellna Tehubijuluw Ika Nawang Puspitawati Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Laili Mabrur Rohma Luckyana Aini Moch Akbar Munin Putra Moh Nur Fuadzi Moh. Nofianto Nailul Hasan Nerissa Arviana Nugraha, Reva Edra Nur Aini Fauziyah Okta Maulidian Pardi Sampe Tola Putri Nur Wahyuni Sakinah Sakinah Yogaswara, Rachmad Ramadhan Zuhriah Mumtazah