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EDUKASI DAN PEMBERDAYAAN MASYARAKAT: PENGENALAN PENGOLAHAN LIMBAH KULIT DURIAN MENJADI SABUN PADAT Nadya Alfa Cahaya Imani; Maharani Kusumaningrum; Sarwi Asri; Hanif Ardhiansyah; Bagus Yuliono; Meidwiarta Cahya Pribadi; Athiya Rihadatul; Aisy Qothrun Nada; Muhamad Zakky Irsyada
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 5 (2023): Volume 4 Nomor 5 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i5.19358

Limbah kulit durian yang masih mengandung berbagai vitamin, flavonoid, saponin, selulosa, lignin, pati, dan kandungan lain sangat berpotensi untuk di olah menjadi berbagai produk diversifikasi. Kulit durian diketahui mengandung selulosa yang tinggi (50-60%) dan lignin (5%) serta pati (5%). Bagian dengan porsi 60-75% dari keseluruhan buah ini masih belum dimanfaatkan secara maksimal dan hanya dibiarkan menjadi limbah atau dibakar begitu saja. Salah satu produk olahan yang dapat bermanfaat untuk digunakan sehari-hari ataupun menjadi produk yang dapat dijual adalah sabun. Kandungan flavonoid dan saponin yang dimiliki kulit durian merupakan bahan yang biasanya dibutuhkan dalam pembuatan sabun sebagai bahan anti bakteri dan aditif pembuat busa sabun. Dengan adanya vitamin dan bahan organik lain yang terkandung, sabun hasil olahan juga berguna untuk memberikan nutrisi pada kulit. Metode yang digunakan pada produksi sabun adalah metode cold process dimana metode ini memiliki kelebihan, yaitu mudah untuk dilakukan dan dapat membuat sabun dengan ketahanan lama. Berkaitan dengan permasalahan tersebut maka dilakukanlah upaya inovasi kegiatan pengabdian kepada masyarakat di wilayah Kelurahan Mangunsari, Kecamatan Gunungpati, Kota Semarang yang merupakan salah satu sentra produsen durian di Semarang. Upaya inovasi tersebut diprioritaskan pada: pemberian edukasi kepada masyarakat mengenai pentingnya pengelolaan limbah yang baik dan potensi dari limbah kulit durian, pelatihan keterampilan pada masyarakat mengenai teknologi pembuatan produk sabun berbahan dasar limbah kulit durian menggunakan metode cold process, pembekalan wawasan kewirausahaan terkait produk sabun.

Review of Bio-Plastic Products Based on Fruit and Vegetable Waste Hanif Ardhiansyah; Maharani Kusumaningrum; Ria Wulansarie; Nadya Alfa Cahaya Imani
Jurnal Inovasi Teknik Kimia Vol 9, No 2 (2024)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v9i2.10365

In the realm of sustainable materials, bio-plastics derived from fruit and vegetable waste have emerged as eco-friendly alternatives to traditional plastics. This mini review explores the promising landscape of bio-plastic products originating from agricultural by-products. Fruit and vegetable waste, abundant in nature, is being ingeniously repurposed to create biodegradable and compostable plastics, addressing the environmental concerns associated with conventional plastics. Researchers and innovators have harnessed the inherent properties of organic waste, utilizing its fibrous and polymeric components to develop bio-based polymers. These bio-plastics showcase commendable mechanical and thermal properties, making them viable contenders for various applications. From packaging materials to disposable cutlery, the versatility of fruit and vegetable waste-based bio-plastics is expanding. The review delves into the manufacturing processes, emphasizing the importance of sustainable practices in the production of these materials. Additionally, it sheds light on the environmental impact, decomposition rates, and potential challenges associated with the adoption of bio-plastic products. As the world seeks greener alternatives, the utilization of fruit and vegetable waste in bio-plastic production not only mitigates pollution but also promotes a circular economy by repurposing agricultural leftovers. This exploration underscores the transformative potential of harnessing nature's surplus for a more sustainable and responsible future.

Extraction from Sweet Orange Peel (Citrus Aurantium var Sinesis), Lemongrass (Cymbopogon Citratus), and Jasmine (Jasminum sambac) as Aromatherapy Candles for Empowerment of Home Economics Astrilia Damayanti; Hanif Ardhiansyah; Harianingsih Harianingsih; Ayasha Maharani; Rahimsyah Ijas Nur Rasyid; Salma Alfahra Choirunisa; Revasha Ajeng Kamalia; Ananda Muthi Athirah
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 6, No 3 (2024)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v6i3.11000

The COVID-19 pandemic has affected the residents of Ngijo, a sub-district in Gunungpati District, Semarang. This community service activity aims to empower the Ngijo Family Welfare Development (PKK), Gunungpati, Semarang, as a solution for making aromatherapy candles from waste orange peel, jasmine flowers, and lemongrass. The methods of community service carried out include preparation, outreach, and evaluation. Preparations included signing a letter of cooperation with partners, making aromatherapy candles through six trials where the aroma smelled very good, and socializing with demonstrations where the team explained the consequences of product failure. Posters were given to residents to strengthen their understanding of this activity. The activity's success was seen in the residents' enthusiasm during the question-and-answer session regarding their understanding of making aromatherapy candles. The empowerment of PKK Ngijo, Gunungpati, and Semarang is successful because this activity is exciting and valuable, especially orange peel, which contains essential oils and has a refreshing aroma.

Aplikasi Edible Coating dari Limbah Kulit Udang dengan Aditif Asap Cair untuk Kemasan Sosis Sapi Antibakteri Ramah Lingkungan Ardhiansyah, Hanif; Radenrara Dewi Artanti Putri; Catur Rini Widyastuti; Widi Astuti; Negoro, Gusti Maulana; Situmorang, Monatalia Lamtama; Hamid, Delvani Putri Faradilla
Jurnal Teknik Kimia USU Vol. 13 No. 1 (2024): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v13i1.15484

Edible coating is a food preservation technique by coating using antimicrobial substances which can inhibit the growth of bacteria. This research aims to develop an edible coating from shrimp shell waste with liquid smoke additives as antibacterial packaging for processing beef sausages. Chitosan is made in three stages, namely demineralization, deproteination and deacetylation. Beef sausages coated with edible coating were tested using organoleptic and antibacterial tests. The results of this research showed that the highest degree of deacetylation of chitosan was found in the variable concentration of sodium hydroxide (NaOH) 55% with a degree of deacetylation value of 93.59%. The water and protein content in beef sausages coated with edible coating with liquid smoke showed values of 52.45% and 12.65% on the 7th day. This is in accordance with the Indonesian National Standards (SNI). Coating beef sausages using edible coating from 2% chitosan with 8% liquid smoke solvent has antimicrobial properties because in the antibacterial test a clear zone appeared on the beef sausages coated with edible coating.

Optimalisasi Model Ensemble Learning dengan Augmentasi dan SMOTE pada Sistem Pendeteksi Kualitas Buah Hidayat, Syahroni; Achmadi, Taofan Ali; Ardhiansyah, Hanif; Hidayat, Hanif; Febriyanto, Rian; Abdulloh, Abdulloh; Ermawati, Intan
JTIM : Jurnal Teknologi Informasi dan Multimedia Vol 6 No 1 (2024): May
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jtim.v6i1.406

Fruit quality is an important factor in selecting fruit for consumption because it affects consumer health and satisfaction. Identification of fruit quality has become the focus of research, and one of the approaches used is a non-destructive approach through measuring the gases produced by the fruit. Machine learning can be used to process this gas data and build system models that can classify fruit quality. This research discusses the application of the DCS-OLA and Stacking dynamic ensemble learning algorithms to build a fruit quality detection system model. The basic methods used to build models are Logistic Regression, Decision Tree, Gaussian Naïve Bayes, and Mul-ti-Layer Perceptron. The fruit used is mango with a shelf life of 7 days and Srikaya (sugar apple) with a shelf life of 4 days. The condition of the initial dataset is unbalanced. The research results show that trimming the mango dataset to only 4 days according to the shelf life of sugar apple helps reduce the difference in shelf life between the two. Then jittering and balancing techniques are used to increase and balance the number of datasets between the two types of fruit. High accuracy is achieved by the DCS-OLA ensemble and stacking ensemble by combining the basic methods of Logistic Regression and Decision Tree, especially in balanced dataset conditions. In conclusion, the use of ensemble learning in detecting fruit quality has great potential for real-world applications. However, further validation is needed with larger datasets and a wider variety of conditions.

Comparison of Ultrasonic Wave Pretreatment and Microwave-KOH Combination Pretreatment in Producing Bioethanol Using Rice Husk Waste Ardhiansyah, Hanif; Putri, Radenrara Dewi Artanti; Kusumaningrum, Maharani; Akbar, Faizal Reza Amirruddin; Fidiano, Daffa Bimo
Sainteknol : Jurnal Sains dan Teknologi Vol 21, No 2 (2023): December 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/sainteknol.v21i2.50272

Rice husk is a type of lignocellulosic biomass that can be chosen as a raw material for bioethanol production because it is abundant, cheap, and renewable. However, when it comes to lignocellulosic biomass, the main obstacle in using rice husks is the pretreatment process to remove the lignin content and prepare the lignocellulose so that it can be easily hydrolyzed. In this study, two combinations of pretreatment were used, namely microwave pretreatment and ultrasonic pretreatment, which used several variables. Microwave pretreatment uses variable time (2.5 minutes, 5 minutes, and 7.5 minutes) and power (100, 180 and 300 watts) as well as ultrasonic pretreatment uses variable time (20 minutes, 25 minutes, and 30 minutes) and power (70, 80 and 90 watts). The pretreatment results were hydrolyzed with sulfuric acid and fermented using saccharomyces cerevisiae yeast at varying times (3, 6, 9, 12, and 15 days). This research shows that microwave pretreatment is the most effective in reducing lignin. The lowest lignin content was 10.58% after 5 minutes and 180 watts of power. Bioethanol levels increased until the 15th day of fermentation, with the highest yield of 16%.

Aplikasi Edible Coating dari Limbah Kulit Udang dengan Aditif Asap Cair untuk Kemasan Sosis Sapi Antibakteri Ramah Lingkungan Ardhiansyah, Hanif; Radenrara Dewi Artanti Putri; Catur Rini Widyastuti; Widi Astuti; Negoro, Gusti Maulana; Situmorang, Monatalia Lamtama; Hamid, Delvani Putri Faradilla
Jurnal Teknik Kimia USU Vol. 13 No. 1 (2024): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v13i1.15484

Edible coating is a food preservation technique by coating using antimicrobial substances which can inhibit the growth of bacteria. This research aims to develop an edible coating from shrimp shell waste with liquid smoke additives as antibacterial packaging for processing beef sausages. Chitosan is made in three stages, namely demineralization, deproteination and deacetylation. Beef sausages coated with edible coating were tested using organoleptic and antibacterial tests. The results of this research showed that the highest degree of deacetylation of chitosan was found in the variable concentration of sodium hydroxide (NaOH) 55% with a degree of deacetylation value of 93.59%. The water and protein content in beef sausages coated with edible coating with liquid smoke showed values of 52.45% and 12.65% on the 7th day. This is in accordance with the Indonesian National Standards (SNI). Coating beef sausages using edible coating from 2% chitosan with 8% liquid smoke solvent has antimicrobial properties because in the antibacterial test a clear zone appeared on the beef sausages coated with edible coating.

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