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All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) CHEMPUBLISH JOURNAL AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal EnviScience (Environment Science) REACTOR : Journal of Research On Chemistry And Engineering CHEDS: Journal of Chemistry, Education, and Science JURNAL KIMIA SAINTEK DAN PENDIDIKAN Journal of Industrial Community Empowerment SAINTI: Majalah Ilmiah Teknologi Industri Jurnal Pengabdian Cendikia Nusantara
Renny Futeri
Politeknik ATI Padang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Transportation

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Pelatihan Pembuatan Temulawak Serbuk Instan di Daerah Lubuk Minturun Kecamatan Koto Tangah Kota Padang Futeri, Renny; Syafrinal, Syafrinal; Riani, Pevi; Armin, Muhammad Ikhlas; Dewati Samah, Selfa; Putri, Melysa; Anwar, Hazil
Journal of Industrial Community Empowerment Vol 1, No 1 (2022): Published in April 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (494.89 KB) | DOI: 10.52759/jice.v1i1.91

Abstract

Curcuma can be used to maintain and improve body health as well as treat disease. Instant powdered curcuma drink is one of the curcuma plant's processed products.People in the Lubuk Minturun Koto Tangah District, Padang City have natural and human resources that can be utilized through training programs for creating instant powdered curcuma. This exercise drew a total of 25 women, including housewives and teenagers. There are three steps to this community service activity: lectures, demonstrations, and practice. Because the production method is simple and the tools and materials required are readily available, more than 90% of the participants in this activity were able to comprehend the process of making instant powdered curcuma. It is intended that by participating in this activity, the community would be able to increase entrepreneurial prospects and so boost the economy.
Pembuatan Cokelat Batang Melalui Proses Fermentasi dari Biji Buah Kakao Syafrinal; Riani, Pevi; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Hafnimardiyanti; Putri , Melysa
Jurnal Pengabdian Cendikia Nusantara Vol 1 No 2 (2023): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

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Abstract

Telah dilakukan kegiatan Pengabdian Kepada Masyarakat (PKM) di Sirambang, Cubadak Air Utara, Kota Pariaman, Provinsi Sumatra Barat dengan judul "Pembuatan Cokelat Batang Melalui Proses Fermentasi dari Biji Buah Kakao." Mitra kegiatan ini adalah kelompok usaha petani Kakao, melibatkan 20 peserta petani dan 7 instruktur dari Politeknik ATI Padang. Saat ini, petani di daerah tersebut masih terbatas dalam mengembangkan hasil pertanian buah kakao menjadi produk pangan. Mereka cenderung hanya menjual biji buah kakao kering kepada agen pengumpul hasil bumi. Oleh karena itu, diperlukan pelatihan untuk mengajarkan cara mengolah biji buah kakao menjadi produk pangan berupa cokelat batang yang memiliki daya tarik tinggi di pasar konsumen, sehingga dapat meningkatkan perekonomian masyarakat. Proses pembuatan cokelat batang melalui fermentasi biji buah kakao dimulai dengan memasukkan biji kakao ke dalam alat fermentor dan mengfermentasinya selama 7 hari. Hasil fermentasi kemudian dijemur di bawah sinar matahari hingga kering, lalu biji kakao disangrai dalam kuali hingga benar-benar kering. Biji kakao yang telah bersih dimasukkan ke dalam blender dan dicampur dengan minyak goreng, susu, dan gula dalam perbandingan 1:1:1:1. Adonan di-blender hingga halus, membentuk pasta cokelat, yang kemudian dicetak dalam cetakan cokelat dan dibekukan dalam freezer. Cokelat batang yang telah terbentuk dikemas menggunakan aluminium foil dan dibungkus dengan kemasan cokelat. Kegiatan PKM dilaksanakan dengan baik dan lancar, diharapkan memberikan wawasan kepada mitra mengenai proses pembuatan cokelat batang melalui fermentasi biji buah kakao. Semoga hasil ini dapat digunakan untuk memenuhi kebutuhan sehari-hari serta menjadi sumber penghasilan tambahan bagi masyarakat.
Produksi Lilin Aromaterapi dari Minyak Jelantah Riani, Pevi; Syafrinal; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Hafnimardiyanti; Putri , Melysa
Jurnal Pengabdian Cendikia Nusantara Vol 2 No 2 (2024): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70104/pcn.v2i2.101

Abstract

Telah dilaksanakan kegiatan Program Kemitraan Masyarakat (PKM) di Usaha Ladu Arai Pinang Bunda Kampung Perak Kota Pariaman, Provinsi Sumatra Barat dengan judul “Teknologi Tepat Guna Produksi Lilin Aromaterapi dari Minyak Jelantah”. Mitra kegiatan ini adalah pengusaha Ladu Arai Pinang Bunda Kota Pariaman dengan jumlah peserta 20 orang dan 07 orang instruktur dari Politeknik ATI Padang. Pengabdian dalam bentuk Program Kemitraan Masyarakat (PKM) merupakan program telah diimplementasikan pada pengusaha Ladu Arai Pinang Bunda yang telah mempunyai izin usaha P-IRT 2061377010159 – 26. Ladu Arai Pinang Bunda merupakan salah satu toko oleh-oleh yang cukup dikenal di Kota Pariaman. Ladu Arai Bunda memproduksi ladu arai pinang sebanyak 50 kg setiap minggu dan belum termasuk produksi panganan lainnya seperti rakik kacang, rakik maco, keripik balado dan lain-lain. Berdasarkan produksi tersebut, maka pengusaha tersebut juga menghasilkan hasil samping penggorengan berupa minyak jelantah sebanyak 5 liter dalam sebulan. Proses pembuatan lilin aromaterapi dari minyak jelantah terdiri atas beberapa tahapan yaitu proses penghilangan bumbu, proses netralisasi, proses penjernihan, dan tahapan akhir yaitu pembuatan lilin aromaterapi. Oleh karena itu, Tim PKM memberikan penyuluhan pembuatan lilin aromaterapi dengan memanfaatkan minyak sisa penggorengan produksi. Kegiatan PKM terlaksana dengan baik dan lancar serta sesuai dengan hasil yang diharapkan. Kegiatan ini diharapkan dapat memberikan wawasan, ilmu dan masukan kepada pihak mitra mengenai proses pembuatan lilin aromaterapi dari minyak jelantah sehingga dapat digunakan untuk keperluan sehari-hari dan bahkan dapat dijual oleh pengusaha tersebut.
THE EFFECT OF THE AMOUNT OF SODIUM METOXIDE CATALYST AND HEATING TIME ON THE QUALITY OF SHORTENING PRODUCTS IN THE INTERESTERIFICATION PROCESS Syafrinal; Riani, Pevi; Putri, Melysa; Futeri, Renny; Armin, M. Ikhlas; Gusfiyesi; Susanti, Arisa
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6168

Abstract

Shortening is a solid plastic fat product that is widely used as a raw material in the production of food products such as biscuits, cakes, bread, and pastries. PT X produces shortening from the interesterification reaction of Refined, Bleached and Deodorized Palm Oil. (RBDPO). In the shortening production process using the interesterification method, it will be influenced by the amount of catalyst added and the heating time. The objective of this research is to analyze the effect of the amount of sodium methoxide catalyst and heating time on the interesterification process of RBDPO on the quality of shortening products. By considering the parameters of Solid Fat Content (SFC) and Slip Melting Point (SMP), an optimal method can be developed to improve the quality and stability of the shortening product. The variations of sodium methoxide catalyst used are concentrations of 0.050%; 0.100%; 0.125%; 0.25%; 0.375%; 0.500%, while the variations in heating time are 50 minutes, 40 minutes, and 30 minutes. The results of the research conducted show that the interesterification process of RBDPO into a shortening product with very good quality is achieved by using sodium methoxide catalyst with a concentration of 0.250% and a heating time of 40 minutes, in accordance with the standards set by PT X for Solid Fat Content (SFC) and Slip Melting Point. (SMP).
Pelatihan Pembuatan Temulawak Serbuk Instan di Daerah Lubuk Minturun Kecamatan Koto Tangah Kota Padang Futeri, Renny; Syafrinal, Syafrinal; Riani, Pevi; Armin, M. Ikhlas; Samah, Selfa Dewati; Putri, Melysa; Anwar, Hazil
Journal of Industrial Community Empowerment Vol. 1 No. 1 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v1i1.91

Abstract

Curcuma can be used to maintain and improve body health as well as treat disease. Instant powdered curcuma drink is one of the curcuma plant's processed products. People in the Lubuk Minturun Koto Tangah District, Padang City have natural and human resources that can be utilized through training programs for creating instant powdered curcuma. This exercise drew a total of 25 women, including housewives and teenagers. There are three steps to this community service activity: lectures, demonstrations, and practice. Because the production method is simple and the tools and materials required are readily available, more than 90% of the participants in this activity were able to comprehend the process of making instant powdered curcuma. It is intended that by participating in this activity, the community would be able to increase entrepreneurial prospects and so boost the economy.
Teknologi Tepat Guna Produksi Sabun Batang Dari Minyak Jelantah di Padang Pariaman Riani, Pevi; Putri, Melysa; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Syafrinal, Syafrinal; Hafnimardiyanti, Hafnimardiyanti
Journal of Industrial Community Empowerment Vol. 1 No. 2 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v1i2.143

Abstract

Ramuak cracker is one of the main product of Toboh Mandailing, Balai Baru, VII Koto Sungai Sariak, Padang Pariaman, West Sumatera. One of the obstacles faced by the cracker industry players is the amount of used cooking oil produced. Used cooking oil is leftover frying oil that has been repeatedly used. If it continues to be consumed, it will be harmful to health. If discharged into the environment, it will cause environmental pollution. Therefore, the Community Partnership Program Team of the Politeknik ATI Padang provided counseling about the dangers of used cooking oil and efforts to process used cooking oil into something useful, namely producing bar soap with used cooking oil as its raw material. The step of making bar soap from used cooking oil is to slowly dissolve the NaOH solution into 500 grams of used cooking oil, then stir using a stainless steel stirrer until evenly distributed and there are no more lumps. The next step is to add dyes and fragrances and stir again to form a soap mixture. Do the printing of the soap dough in the mold by coating it with parchment paper. Let stand for 24-48 hours until the saponification process is complete. PKM activities carried out well and smoothly and in accordance with the expected results. Each participant was able to make bar soap from used cooking oil very well. This activity is expected to provide insight, knowledge and input to partners regarding the process of making bar soap from used cooking oil so that it can be used for daily needs and can even be sold as an additional source of income for the community.
Karakterisasi Kimia CMC (Carboxymethyl Cellulose) Umbi Ganyong Samah, Selfa Dewati; Futeri, Renny; Putri, Gustiarini Rika; Armin, M. Ikhlas
REACTOR: Journal of Research on Chemistry and Engineering Vol. 3 No. 2 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v3i2.61

Abstract

Carboxymethyl Cellulose (CMC) a compound made from starch of tubers ganyong flour with added methanol, propanol and water. Four process involving alkalization process, karboksimetilasi, neutralization in the process of making the CMC. Carboxymethylization process involving alkazation process neutralization in the proess of making the CMC. Alkazation is reaction between cellulose and soda solution (alkaline) to become alkaline cellulose (cellulose is soluble in soda solution). Carboxymethylization is rection between alkaline cellulose and sodium chloro acetate compound to form sodium Carboxymethyl Cellulose (Na.CMC) which froms a viscous solution. Neutralization is solution neutralization process and the last prcess is the manufacture of CMC. Two processes were first made is Alkazation and Carboxymethylization by reacting 22 g NaOH and 20 g ClCH2COONa respectively. Acetic acid is added is used in the neutralization process, during the heating process in the oven. The overall results for each degree of substitution; pH; viscosity; water content; NaCl concentration; purity; Redemen of cellulose: Rendemen of CMC ganyong; 0.81; 8; 7 cP; 5% 2.01%; 97.99%; 2%; 98.5% respectively. CMC ganyong from the research that has been tested by FTIR spectra test results CMC ganyong can be seen in the picture there are similarities peaks that appears indicating CMC canna generated in this study have the same chemical molecules CMC commercially for food chemical codex is at 732 cm-1 while the peak of commercial CMC 725 cm-1 is carboxyl group and -CH. Based on the research results obtained, it can be concluded that the CMC is of good quality as a filler to make chemical bond stronger.
Verification of The Method for Determining Calcium Content in Animal Feed Syafrinal, Syafrinal; Hafnimardiyanti; Samah, Selfa Dewati; Riani, Pevi; Futeri, Renny; Nurmaliza
Chempublish Journal Vol. 9 No. 2 (2025): Chempublish Journal (July - December)
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v9i2.48076

Abstract

Calcium is one of the essential macromineral elements in animal feed. To ensure that animal feed meets nutritional and safety standards, accurate and validated analytical methods are needed to determine calcium levels, specifically using the ICP-OES (Inductively Coupled Plasma Optical Emission Spectroscopy) technique, which is known for its high sensitivity, enabling the rapid and precise detection of calcium elements at low concentrations. This study aims to verify the method for analyzing calcium content in animal feed, referring to method verification parameters, including linearity, accuracy, precision (repeatability test), limit of detection (LoD), method detection limit (MDL), and limit of Quantitation (LOQ). The verification process was conducted using calcium standard solutions at various concentrations and analysis of animal feed samples according to SNI 3148.2:2009 using Inductively Coupled Plasma (ICP-OES) with a linearity test parameter coefficient of correlation (r) value of 0.9991, precision with a % RSD value of 2.18%, accuracy (recovery) reaches 90-99%, with a detection limit (LoD) of 0.0745 mg/L and a Limit of Quantitation (LoQ) of 0.9060 mg/L, all of which meet the acceptance criteria set by AOAC. These results prove that the ICP-OES technique is suitable for use as a test method for determining the calcium content in animal feed, can be adopted as a standardized routine procedure.
STUDI KOMPARATIF BILANGAN ASAM PADA BERBAGAI PRODUK MINYAK GORENG DAN LEMAK PANGAN SEBAGAI INDIKATOR MUTU MENGGUNAKAN METODE AOCS Pevi Riani; Syafrinal Syafrinal; M Ikhlas Armin; Hafnimardiyanti Hafnimardiyanti; Renny Futeri; Selfa Dewati Samah
CHEDS: Journal of Chemistry, Education, and Science Vol 10, No 1 (2026)
Publisher : Universitas Islam Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/cheds.v10i1.13909

Abstract

Bilangan asam merupakan salah satu parameter penting yang digunakan untuk menentukan mutu minyak dan lemak pangan. Parameter ini terbentuk akibat reaksi hidrolisis yang terjadi selama proses penggorengan. Bilangan asam menunjukkan jumlah asam lemak bebas yang terkandung dalam minyak dan dinyatakan sebagai miligram kalium hidroksida (KOH) yang diperlukan untuk menetralkan asam lemak bebas dalam satu gram minyak. Nilai bilangan asam yang lebih tinggi mencerminkan tingkat kerusakan minyak yang lebih besar akibat meningkatnya pembentukan asam lemak bebas. Penelitian ini mengevaluasi bilangan asam dari beberapa sampel minyak dan lemak, meliputi minyak goreng kemasan, minyak bekas penggorengan ayam, minyak bekas penggorengan camilan, minyak bekas penggorengan ikan, dan margarin. Analisis dilakukan menggunakan metode resmi AOCS Cd 3d-63 (*Acid Value of Fats and Oils*). Bilangan asam yang diperoleh untuk minyak goreng kemasan, minyak bekas penggorengan ayam, minyak bekas penggorengan camilan, minyak bekas penggorengan ikan, dan mentega berturut-turut adalah 0,2299; 0,3815; 0,5307; 0,5762; dan 0,3344 mg KOH/g. Hasil ini menunjukkan bahwa minyak goreng kemasan memiliki mutu terbaik, sebagaimana dibuktikan oleh nilai bilangan asam yang paling rendah. Sebaliknya, minyak bekas penggorengan ikan menunjukkan tingkat kerusakan tertinggi, yang ditandai dengan nilai bilangan asam tertinggi.
PENENTUAN KADAR NITROGEN DIOKSIDA (NO2) DALAM UDARA AMBIEN DENGAN METODE GRIESS SALTZMAN MENGGUNAKAN SPEKTROFOTOMETER Renny Futeri; M. Ikhlas Armin; Selfa Dewati Samah; Gustiarini Rika Putri; Netri Elisma; Syafrinal; Melysa Putri; Anisa Dwi Santia
SAINTI: Majalah Ilmiah Teknologi Industri Vol. 20 No. 2 (2023)
Publisher : Politeknik ATI Padang

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

Abstract

Nitrogen dioksida (NO2) berkontribusi besar sebagai prekursor untuk sejumlah polutan udara sekunder yang berbahaya termasuk asam nitrat, bagian nitrat aerosol anorganik sekunder dan oksidan termasuk ozon. Gas nitrogen dioksida (NO2) merupakan polutan udara ambien bersama unsur nitrogen monoksida (NO) yang biasanya dihasilkan dari kegiatan manusia seperti pembakaran bahan bakar mesin kendaraan, pembakaran sampah, pembakaran batu bara dan industri Penelitian ini bertujuan untuk pemantauan kualitas pencemaran udara di kawasan industri di Jakarta Timur. Kandungan NO2 di udara dapat ditentukan menggunakan metode spektrofotometer UV-Vis berdasarkan SNI 7119-2:2017. Prinsip pengujian NO2 menggunakan spektrofotometer UV-Vis berdasarkan SNI 7119-2:2017. Hasil pengujian dilakukan dapat disimpulkan kadar NO2 yang didapatkan sampel 1 didapatkan kadar NO2 25,153 µg/Nm3, pada sampel 2 didapatkan kadar NO2 28,371 µg/Nm3, pada sampel 3 didapatkan kadar NO2 107,022 µg/Nm3, pada sampel 4 didapatkan kadar NO2 29,720 µg/Nm3, dan pada sampel 5 didapatkan kadar NO2 83,446 µg/Nm3. Berdasarkan PP RI No 22 lampiran VII Tahun 2021 tentang pengendalian pencemaran udara, baku mutu untuk NO2 adalah 200 µg/Nm3 selama 1 jam. Maka dapat disimpulkan dari hasil pengujian yang telah dilakukan kadar NO2 di lingkungan tersebut masih di bawah baku mutu yang artinya bukan merupakan lokasi sumber pencemar NO2, aman dan memenuhi persyaratan untuk kesehatan manusia dan lingkungan.
Co-Authors Anisa Dwi Santia Armin, M. Ikhlas Armin, Muhammad Ikhlas Dewati Samah, Selfa Elisma, Netri Gusfiyesi Gustiarini Rika Putri Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hazil Anwar, Hazil M Ikhlas Armin M. Ikhlas Armin M. Ikhlas Armin M.Ikhlas Armin Melysa Putri Melysa Putri Nadiyah, Khairun Netri Elisma Nur Azani Nurmaliza Olga Zalona Illahi Pevi Riani Pevi Riani Putri , Melysa Putri, Melysa Riani, Pevi Rishelin, Nadya Santia, Anisa Dwi Selfa Dewati Samah Selfa Dewati Samah Susanti, Arisa Susanto, Raihan Akbar Syafrinal Syafrinal Syafrinal Syafrinal Syafrinal, Syafrinal