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All Journal Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Journal of Agricultural and Biosystem Engineering Research Jurnal Sains dan Teknologi Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Pengabdian Masyarakat Dharma Andalas
Lisa Yusmita, Lisa
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PENGARUH PERBEDAAN WAKTU PENYAMAKAN NABATI TERHADAP KARAKTERISTIK KULIT TERSAMAK YANG DIHASILKAN mutiar, Sri; Yusmita, Lisa; Kasim, Anwar
Journal of Agricultural and Biosystem Engineering Research Vol 4 No 2 (2023): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2023.4.2.9997

Abstract

Lead time is one of the methods used to eliminate activities that do not add value to a production process. The leather tanning process is generally a very long series of processes with many series of processes of chemicals. The tanning process generally starts with rawhide, hair removal, weak removal, neutralization, pickle, tanning, re-tanning, and finishing. The purpose of this study was to determine the effect of tanning time on the characteristics of leather produced. The material used in this experiment was goat skin. Tanning experiments with various tanning times of 3 hours, 6 hours, 12 hours, and 24 hours. mimosa, quebracho and Acacia mangium bark extract through single tanning. Analysis of leather quality was determined from chemical characteristics of leather, measurement of physical and organoleptic properties of leather. Data analysis used T test to see the effect of time difference. The results showed that to produce tanning of leather that the standard, the tanning time ≥ 12 hours was used.
Karakteristik Kulit Tersamak Dengan Bahan Penyamak Nabati Alternatif Studi : Perlakuan PH Asam Dan Basa Pada Larutan Penyamakan Mutiar, Sri; Yusmita, Lisa; Aini, Nurul
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 3 No 2 (2024): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v3i2.1523

Abstract

This study aims to determine the characteristics of tanned leather using alternative vegetable tanning agents from bark extracts and Acacia auriculiformis and Acacia mangium at pH 4 and 8. The research method uses the standard tanning method using salt preserved goat skin. Chemical analysis and physical testing of tanned leather refers to SNI-06-0463-1989-A and SNI 0234:2009. Based on the chemical analysis of tanned leather for both tanner extracts at pH 4, the tanned leather was produced imperfectly with low bound tannins and low wrinkle temperature. Tanned leather at pH 8 using A. auriculiformis and A. mangium extracts through single tanning has met the SNI standard.
Aplikasi Pembuatan Eco-Enzyme Berbahan Sampah Organik Di Lingkungan Kita Wijayanti, Ruri; Anggia , Malse; Arziyah, Dewi; Yusmita, Lisa; Ariyetti, Ariyetti
Jurnal Sains dan Teknologi (JSIT) Vol. 1 No. 3 (2021): Jurnal Sains dan Teknologi
Publisher : CV. Information Technology Training Center - Indonesia (ITTC)

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Abstract

Waste is an environmental problem that continues to increase along with population growth and community consumption. Making eco-enzymes made by fermenting fruit and vegetable skins with brown sugar and water, is one of the organic waste processing processes that can be done at home. Through the making of eco-enzymes, this community service activity aims to increase community knowledge and ability in managing organic waste. This activity was carried out in Jawi-Jawi Village, Pariaman City. Where, community service activities were carried out by providing counseling and direct demonstrations. The results showed that the community was very enthusiastic and could immediately practice it that people better understand the benefits of eco-enzymes as natural cleaners and organic fertilizers. It is hoped that this event will build a community-based waste management culture.
Pemanfaatan Jerami Padi Sebagai Bahan Baku Pembuatan Kertas Ramah Lingkungan Di SMK Dan SMA Lubuk Basung Arziyah, Dewi; Mutiar, Sri; Anggia, Malse; Wijayanti, Ruri; Yusmita, Lisa; Ariyetti, Ariyetti
Jurnal Pengabdian Masyarakat Dharma Andalas Vol 3 No 2 (2025): Jurnal Pengabdian Masyarakat Dharma Andalas
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpmda.v3i2.2063

Abstract

Rice is the largest agricultural commodity in West Sumatra. It has an impact on the abundance of rice straw waste. Rice straw consists of 37.7% cellulose, 22.0% hemicellulose and 16.6% lignin. With its high cellulose content, rice straw has the potential to be utilised as a raw material for papermaking. On the other hand, small-scale cardboard industries that use raw materials from the pulp/paper industry's organic solid waste (sludge) are currently experiencing difficulties in the continuity of supply of other fibre materials as a mixture of organic solid waste, so processing rice straw into pulp through the kraft process with NaOH chemicals is expected to be an alternative raw material for the paper industry. In addition, the utilisation of rice straw into paper is also expected to reduce the waste produced. The service activity aims to provide information and training on making paper from rice straw to students at the secondary school level. From the activities, students were very enthusiastic in practicing paper making and making crafts from rice stalks.
Studi dan Analisis Break Even Point pada Produksi Kerupuk Kamang Arziyah, Dewi; Yusmita, Lisa; Ariyetti, Ariyetti; Wijayanti, Ruri; Anggia, Malse; Mutiar, Sri; Aulia Putri, Nazira; Nurjasmi, Nurjasmi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 1 No. 2 (2022): Juli - Desember
Publisher : CV. ITTC INDONESIA

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Abstract

Kerupuk Kamang merupakan salah satu makanan tradisional khas Sumatera Barat yang berasal dari daerah Kamang, Bukitting.Kerupuk kamang sudah mulai dikenal dan dipasarkan online, bahkan juga mengikuti pameran makanan khas lokal. Kerupuk kamang diusahakan oleh industri UMKM yang ada di daerah Kamang. Penelitian ini bertujuan untuk menganalisis besarnya penerimaan dan produksi industri dalam keadaan mencapai Break Even Point. Penelitian ini merupakan penelitian deskriptif dengan menggunakan metode kuantitatif,dimana penulis akan melakukan pengumpulan data berupa angka yang di butuhkan sehubungan dengan masalah yang akan di teliti, sehingga hasil penelitiannya dapat lebih dipercaya dan diandalkan kebenarannya. Disamping itu juga penelitian ini menggunakan studi literatur untuk mendapatkan teori, data-data serta gambar yang diperlukan. Berdasarkan hasil penelitian pada produk kerupuk kamang didapatkan nilai Break Even Point (BEP) dalam unit per tahun yaitu 1.296 unit untuk harga jual Rp 6.000,-/ unit, dengan BEP dalam Rupiah per tahun sebesar Rp. 7.229.520,.. sehingga dapat disimpulkan produk ini layak untuk diproduksi,.
Co-Authors Aini Nurul Anggia , Malse Anwar Kasim Ariyetti, Ariyetti Arziyah, Dewi Aulia Putri, Nazira Malse Anggia Nurjasmi, Nurjasmi Ruri Wijayanti Sri Mutiar, Sri