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All Journal Jurnal Jaring SainTek Jurnal Integrasi Sains dan Qur'an (JISQu)
Susanti Rahayu, Susanti
Politeknik Akademi Teknologi Kulit Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Other

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Pemanfaatan Alga Coklat Sargassum sp pada Pembuatan Kemasan Air Mineral yang Dapat Dikonsumsi Rizqia, Nurfatia; Rahayu, Susanti; Thifalia Sahda3, Nabila; Sukreni, Tulus
Jurnal Jaring SainTek Vol. 4 No. 1 (2022): April 2022
Publisher : Fakultas Teknik, Universitas Bhayangkara Jakarta Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31599/gt614377

Abstract

Bottled mineral water has become a daily necessity for Indonesians for its practicality. The raw material used in mineral water packaging is plastic because the price is cheaper, and the characteristics of it are strong and lightweight when compared to other polymers. However, the plastic waste produced is difficult to be decomposed by microorganisms in the soil, causing environmental pollution. There have been many researches on the production of environmentally friendly plastic packaging. One of the raw materials used is alginate because it contains ester compounds which are the required for making biodegradable plastics. The alginate compound contained in seaweed is a polysaccharide obtained from the extraction of brown seaweed such as Sargassum sp which is found in Indonesian waters. Gel formation can be done by diffusion with the spherification method. This method is the simplest technique, where the gel is formed by diffusion of calcium ions into the alginate solution. The results showed that sodium alginate derived from seaweed can be used as a raw material in the production of mineral water packaging that can be consumed by using the spherification techniques. The packaging product which is shaped like a bubble is safe for consumption and is biodegradable
PASIF Pemanfaatan Pati Ubi Jalar Serta Kitosan Sebagai Antimikroba Dalam Pembuatan Edible film Hamdany, Jasmine Neila; Khoiriyah, Zulfatul; Yuliani, Yesi; Rahayu, Susanti
Jurnal Integrasi Sains dan Quran Vol 3 No 01 (2024): Februari
Publisher : SMA Trensains Muhammadiyah Sragen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64477/301240-246

Abstract

Plastic has a bad impact on health, because it contains Bisphenol A (BPA) which can cause several health problems. To avoid the dangers of plastics containing BPA, there is an alternative, namely by utilizing edible films as food packaging. The purpose of this study was to determine the effectiveness of edible films made from sweet potato starch and chitosan containing anti-microbials as edible films that can be a solution to the problem. The data analysis technique used is descriptive qualitative. The description focuses on product manufacturing and product testing. Data collection was done by observation and literature study. Observations were made to determine the effectiveness of the product and literature studies were carried out to analyze the anti-microbial content of chitosan. Indicators of product effectiveness if all tests are met. The effectiveness test results show the edible film thickness result of 0.15, the water absorption test result of 12%, and the anti-microbial test result of 16.5 mm. Plastik memiliki dampak buruk bagi kesehatan, karena mengandung Bisphenol A (BPA) yang dapat menyebabkan beberapa masalah kesehatan. Untuk menghindari bahaya dari plastik yang mengandung BPA terdapat alternatif yaitu dengan pemanfaatan edible film sebagai mengemas makanan. Tujuan dari penelitian ini adalah mengetahui efektivitas edible film berbahan dasar pati ubi jalar dan kitosan yang mengandung anti mikroba sebagai edible film yang dapat menjadi solusi untuk menangani permasalahan tersebut. Teknik analisis data yang digunakan adalah deskriptif kualitatif. Deskripsi berfokus pada pembuatan produk dan pengujian produk. Pengumpulan data dilakukan dengan observasi dan studi pustaka. Observasi dilakukan untuk mengetahui efektivitas produk dan studi literatur dilakukan untuk menganalisis kandungan anti mikroba pada kitosan. Indikator efektivitas produk jika semua pengujian terpenuhi. Hasil uji efektivitas menunjukkan hasil ketebalan edible film 0,15, hasil uji daya serap air 12%, dan hasil uji anti mikroba 16,5 mm.
Pembuatan Semir Sepatu dari Kulit Pisang Cavendish dengan Abu Merang Sebagai Pewarna Alami Qurrotu'ain, Sakya Qonita; Qothrunnada, Nisriina; Zata Aqmar, Fatichah Lutfi; Rahayu, Susanti
Jurnal Integrasi Sains dan Quran Vol 3 No 01 (2024): Februari
Publisher : SMA Trensains Muhammadiyah Sragen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64477/301233-239

Abstract

Shoe polish is a consumer product used to buff, waterproof and improve the appearance of shoes, thereby extending the durability of footwear. Shoe polish is actually not good for health. Moreover, shoe polish contains the harmful ingredient nitrobenzene which has a very bad effect on health. In Indonesia, cavendish bananas are widely cultivated commercially. However, banana peel waste unconsciously accumulates along with the consumption of cavendish bananas. The solution of merang ash is very good as a natural black colorant because it contains carbon. The purpose of this study was to determine how the process of making shoe polish from cavendish banana waste with the addition of merang ash. This type of research is descriptive quantitative research and the focus of the research is the manufacture of shoe polish with cavendish banana peel as the basic ingredient and merang ash as a natural colorant. The collection methods used include observation, literature study, and documentation. The tests carried out include physical tests and organoleptical tests. Based on the tests that have been carried out, this research produces shoe polish with a solid texture, non-sticky, non-irritating, has a dry time of 1 minute and has good performance in resistance to water splashes.
Co-Authors Hamdany, Jasmine Neila Khoiriyah, Zulfatul Qothrunnada, Nisriina Qurrotu'ain, Sakya Qonita Rizqia, Nurfatia Sukreni, Tulus Thifalia Sahda3, Nabila Yuliani, Yesi Zata Aqmar, Fatichah Lutfi