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All Journal Jurnal Bahan Alam Terbarukan Jurnal Dinamika Pengabdian (JDP) INTEK: Jurnal Penelitian
Hastami Murdiningsih, Hastami
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Computer Science & IT Engineering Materials Science & Nanotechnology

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PEMBUATAN DAN KAJIAN SIFAT-SIFAT FISIKOKIMIA, MEKANIKAL, DAN FUNGSIONAL EDIBLE FILM DARI KITOSAN UDANG WINDU SOFIA, IRWAN; Murdiningsih, Hastami; Yanti, Notma
Jurnal Bahan Alam Terbarukan Vol 5, No 2 (2016): December 2016 [Nationally Accredited]
Publisher : Semarang State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v5i2.6364

Abstract

This research aims to develop bioplastic as primary packaging or edible film of chitosan biopolymer derived from tiger prawn shells (Penaeus monodon), and to perform physicochemical and mechanical characteristics. An evaluation of the physicochemical properties of plastic films made from chitosan, by modifying the order of the different treatment processes, namely: a) DPMA (deproteination, demineralization, deacetylation), b) DMKA (demineralization, decoloration, and deacetylation) has conducted. The results of scanning FT-IR of the product shows that chitosan has identical spectrum compare of standard compound. Chitosan product from tiger prawn shells was the used as raw material for the manufacture of bioplastics.  Experiments variable on the manufacture of edible film is a study of the effect of the use of different plasticizers (glycerol and sorbitol) and carboxylmethylcelullose (CMC) additives to the physicochemical, mechanical characteristics, and edible film functional. The results showed that all the edible film produced has a clear coat with a thickness between 0.05 to 0.3 mm. Meanwhile, the film density is highest at the DPMA + chitosan edible film sorbitol + CMC with a value of 1.7300 g/cm3. The use of plasticizer sorbitol provides great tensile strength but not too elastic, compared to the glycerol, while an increase in the average CMC can increase tensile strength and %Elongation. The use of different plasticizers and additives CMC does not significantly affect its functional properties, where the value of WVTR (water vapor transmission rate) is relatively the same on both types of edible films, ranging from 3.2409 to 4.8858 g /hr.m2.
PENGOLAHAN IKAN AIR TAWAR MENJADI PRODUK NUGGET IKAN Mas’ud, Fajriyati; Murdiningsih, Hastami; HR, Yuliani
Jurnal Dinamika Pengabdian Vol. 2 No. 2 (2017): JURNAL DINAMIKA PENGABDIAN VOL. 2 NO. 2 MEI 2017
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v2i2.2155

Abstract

Danau Tempe terkenal sebagai mangkuk ikan air tawar dunia sehingga masyarakat sekitar umumnya bekerja sebagai nelayan.  Akibat cara mereka menangkap ikan yang umumnya menggunakan alat tradisional, maka ikan yang kecilpun ikut tertangkap dan hanya dibuang karena tidak laku terjual, atau dikeringkan dan dijual dengan harga yang murah. Hal ini yang mendasari kegiatan Pengabdian pada Masyarakat yang dilaksanakan di Lingkungan Bakke Orai, Kelurahan Salomenraleng, Kecamatan Tempe, Kabupaten Wajo.  Upaya untuk menyelamatkan hasil tangkapan dengan mengolahnya menjadi produk yang bernilai jual dan tahan lama menjadi prioritas masyarakat setempat.  Kegiatan utama yang dilaksanakan adalah penyuluhan, demonstrasi dan pelatihan pembuatan produk nugget ikan dan kaki naga ikan. Tema penyuluhan terkait dengan potensi ikan air tawar dan metode pengolahan ikan yang tepat, jenis-jenis olahan ikan air tawar yang dapat bernilai ekonomi, cara memilih jenis kemasan sesuai kondisi produk, serta cara pengemasan produk olahan ikan air tawar. Kegiatan demonstrasi dan pelatihan dilakukan dalam bentuk pemberian contoh pembuatan produk nugget ikan dan kaki naga ikan, cara memilih jenis kemasan disesuaikan dengan jenis dan kondisi produk, serta cara pengemasan produk yang tepat. Tujuan kegiatan ini adalah masyarakat nelayan dapat mengolah ikan yang kecil-kecil menjadi produk yang dapat dijual sehingga dapat menunjang perekonomian keluarga. Hasil yang dicapai berupa peningkatan pendapatan masyarakat nelayan dari hasil penjualan nugget ikan. Kegiatan ini telah berhasil menumbuhkan jiwa kewirausahaan, meningkatkan produktivitas, serta tersedianya paket teknologi pangan tepat guna pengolahan nugget ikan dan kaki naga ikan yang dapat digunakan oleh masyarakat untuk mengolah hasil tangkapan mereka menjadi produk yang bernilai jual. Kata kunci: ikan air tawar, nugget ikan, kaki naga ikan.
Kinetic Study of Adsorption Active Carbon Cassava Skin for Removal of Acetic Acid from Aqueous Solution Hartono, Tri; Murdiningsih, Hastami; HR, Yuliani
INTEK: Jurnal Penelitian Vol 8 No 2 (2021): October 2021
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v8i2.3025

Abstract

The amount of liquid wastes containing acetic acid found from food industry such as tofu home industry released is relatively high and pollutes water quality and also environment nearby. Several methods reducing pollutant in liquid wastes are available, one of which is adsorption using carbon as an adsorbent. The production of cassava in Indonesia was about 23.936 tons in year 2013 which produced cassava’s skin wastes about 2.393 tons. Mostly these cassava’s skin wastes containing around 59.31% carbon is disposed as garbage. This research is to develop more on reducing acetic acid containing in liquid waste by carbon active from cassava’s skin with variation of particle sizes, reaction times and acetic acid liquid waste concentrations, and also to study the kinetic reaction of cassava skin active carbon adsorbing acetic acid between Freundlich and Langmuir isotherm equations. The result shows the kinetic adsorption follows Freundlich isotherm equation with maximum capacity of   Cassava skin active carbon 0.7 mg/g at particle size of adsorbent of 0.3375 mm and reaction time of 105 minutes.
Kinetical Study of Adsorption Active and Non Activated Carbon from Chocoa Skin in Methyl Violet Solution Hartono, Tri; Murdiningsih, Hastami; Amri, Amri; Nurhayati, Nurhayati; F, Ramadhani
INTEK: Jurnal Penelitian Vol 10 No 1 (2023): April 2023
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v10i1.4347

Abstract

Methyl violet solution has particular color and mostly used to coloring in textiles industry and traditional cloth making.  The liquid wastes containing this color can be reduces or removed by several methods, one of which is by adsorption using carbon as an adsorbent. The chocoa plant is abundant in Indonesia while its fruit consists of 60.67% lignin, 36.47% selulosa and 18.90% hemiselulosa [1]. Hartono et al. [2 &3] reported cassava’s skins contain protein, cellulose and crude fiber can be used as basic material (similarly with chocoa skin) of producing active carbon. This research is to develop more on reducing methyl violet (as particular color) containing in liquid waste by adsorbent from chocoa skin with variation of reaction time between active carbon and non-activated carbon for constant particle sizes of 48 Mesh (-425/+250 mm), and also to study the kinetical reaction of chocoa skin active carbon and non-activated carbon for adsorbing methyl violet in term of Freundlich and Langmuir isotherm equations. The result shows the kinetical adsorption of both active and non-activated carbon from chocoa skin as adsorbent follows Langmuir isotherm equation with adsorption capacity of 579.91 mg/g and 338.94 mg/g respectively. 
Co-Authors Amri Amri F, Ramadhani Hartono, Tri HR, Yuliani IRWAN SOFIA, IRWAN Mas’ud, Fajriyati Notma Yanti, Notma Nurhayati Nurhayati