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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Perikanan Terpadu
Uju Uju
IPB University
Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Use Of Chitosan-Natural Zeolite Composite As Membrane Separator In Surimi Wastewater Microbial Fuel Cell Bustami Ibrahim; Uju Uju; Mudji Ana Yanti
Jurnal Perikanan Terpadu Vol 4, No 2 (2023): Jurnal Perikanan Terpadu Volume 4 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v4i2.8478

Abstract

Microbial Fuel Cell (MFC) is a technology that uses exoelectrogenic bacteria to produce electrical energy. This study aims to determine the effect of the ratio of natural chitosan and zeolite on the characteristics of the chitosan / zeolite composite membrane as a PEM separator in MFC, to determine the performance of MFC in producing electricity, and to determine the performance of reducing the organic load of fishery wastewater in MFC technology applications. The chitosan/zeolite separator membrane was made with different ratio of chitosan and natural zeolite 1: 3, 1:1, 3: 1, and without a membrane (w/w). The chitosan / zeolite separator membrane is a proton exchange membrane that can transfer 20% positive ions. Separator membrane with a ratio of 3: 1 resulted in a tensile strength value of 0,855 MPa and a water uptake value of 1,8%, and ratio of 1:1 produced the highest conductivity value of 10,57 S/cm, the highest electric voltage was 0,59 V, the highest electric current was 0,51 mA, and the highest electric power was 0,30 mW. The values of COD, BOD, and TAN decreased by 45%, 46%, and 92%, and the pH value increased to 8,4.
Pengeringan Rumput Laut Eucheuma cottonii Menggunakan Oven Dengan Suhu Yang Berbeda Ridho Orilda; Bustami Ibrahim; Uju Uju
Jurnal Perikanan Terpadu Vol 2, No 2 (2021): JURNAL PERIKANAN TERPADU VOLUME 2 NOMOR 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jupiter.v2i2.5201

Abstract

Rumput laut kering adalah salah satu komoditas perairan yang dapat diolah menjadi bahan pangan dan kosmetik. Proses pengeringan rumput laut pada umumnya menggunakan panas matahari dimana proses tersebut membutuhkan waktu yang lama. Teknik pengeringan rumput laut dengan oven pada umumnya sudah banyak dilakukan dengan menggunakan suhu 50 dan 60°C. Penelitian ini bertujuan untuk mengeringkan rumput laut segar dengan berbagai suhu pengeringan, melihat karakteristik warna rumput laut serta aktivitas air setelah dilakukan pengeringan serta menghitung laju pengeringan terbaik pada pengeringan oven dari rumput laut Eucheuma cottonii. Metode penelitian ini diawali dengan proses pencucian rumput laut yang kemudian dilakukan dengan pembersihan sampel dan dilanjutkan proses pemotongan secara acak. Tahapan selanjutnya dilakukan dengan proses pengeringan yang dilakukan hingga 6 jam dengan suhu yang berbeda. Rumput laut yang sudang dikeringkan kemudian menentukan karakterisitik terbaik. Pengeringan dengan menggunakan suhu yang berbeda memiliki hasil penurunan bobot yang berbeda. Hasil terbaik dari penelitian ini adalah pengeringan oven menggunakan suhu 70°C yang mampu menurunkan kadar air sangat cepat dengan nilai kadar air sebesar 10,69%, nilai Aw 0,2905. Penurunan bobot pada penelitian ini memiliki hasil yang sama yaitu mencapai pengeringan konstan pada waktu ke- 285 – 360 menit.
Peningkatan Pengetahuan dan Keterampilan Warga Desa Babakan melalui Pelatihan Pembuatan Cookies Spirulina Iriani Setyaningsih; Kustiariyah Tarman; Safrina Dyah Hardiningtyas; Rizfi Faris Pari; Desniar; Uju Uju; Wahyu Ramadhan; Tati Nurhayati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.1.76-84

Abstract

Cookies are dry cakes made with flour as the primary baking ingredient. Spirulina platensis was rich in protein, amino acids, glycoproteins, essential fatty acids, polysaccharides, and beta-carotene. Therefore, using sago flour combined with spirulina and seaweed in cookies can increase the nutritional value and produce gluten-free cakes. This training aims to increase knowledge about spirulina, packaging, and product marketing strategies and the skills of Babakan village residents by providing training on making spirulina cookies. This community service activity was conducted by counseling and training on making spirulina cookies in Babakan Village, Dramaga. Counseling activities were carried out to increase knowledge about the potential of spirulina, good packaging, and product marketing strategies, as well as training on making spirulina cookies to improve the skills of Babakan village residents. There were 18 training participants: Family Welfare Empowerment administrators and members. Pre-tests and post-tests were carried out before and after the training activities regarding the topic provided by the speakers. The achievements of the training activities were seen from an increase in post-test results, which was 60% answered correctly compared to only 40% for the pre-test. The evaluation results of the participant's acceptance of training topics and training speakers had an average of 58 to 69%, respectively, perfect. While the participants's assessment of the training facilities and consumption had an average of 50%, they were good.
Co-Authors Bustami Ibrahim Desniar - - Iriani Setyaningsih Kustiariyah Tarman Mudji Ana Yanti Ridho Orilda Rizfi Faris Pari safrina dyah hardiningtyas TATI NURHAYATI Wahyu Ramadhan