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All Journal Konversi Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan
Afandi, Fadila Ardiansyah
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Chemical Engineering, Chemistry & Bioengineering Education Energy Environmental Science Other

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Pembuatan Abon dari Ikan Tongkol (Euthynnus affinis) Sebagai Inovasi Olahan Pangan di Kelurahan Lumpur Hayu Nirmala, Cipta Tungga; Nugraha, Reva Edra; Wicaksono, Akhmad Permadi; Wardhani, Diana Silvia Rahma; Arifin, Ahmad Zaenal; Afandi, Fadila Ardiansyah; Salshabila, Kirana Aurelia; Najmi, Naufal Fikri; Fadhilah, Rahadyan Itsar; Reswara, Rasendriya Putra; Zhafarina, Safira Cecilia
Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan Vol. 2 No. 2 (2024): Januari 2024
Publisher : LPPM Universitas Internasional Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37253/madani.v2i2.8666

Abstract

Abon merupakan salah satu olahan makanan yang berbahan dasar dari daging sapi, maupun daging ikan. Abon ini berasal dari Pulau Jawa dan Pulau Bali. Langkah utama membuat abon yaitu pencucian, perebusan, peremahan, dan penggorengan, Salah satu bahan yang dapat dijadikan abon yakni daging ikan tongkol. Salah satu jenis ikan tuna yang hidup di dasar laut yakni ikan tongkol. Ikan tongkol mempunyai kandungan protein yang cukup tinggi sehingga cocok untuk dijadikan oalahan makanan. Di Kelurahan Lumpur ini, ikan tongkol dijual secara mentah atau belum diolah menjadi olahan makanan. Oleh karena itu dikakukan sosialisasi pembuatan abon bertujuan untuk mengurangi kadar air yang ada pada daging sehingga dapat memperlama waktu simpan dan meningkatkan nilai jual ikan tongkol. Adanya sosialisasi ini, diharapkan masyarakat dapat mengembangkannya menjadi usaha skala rumahan untuk meningkatkan perekonomian di Kelurahan Lumpur.
Ultrasound Microwave Assisted Extraction On Citronella Leaves Using Ionic Solvent: Ultrasound Microwave Assisted Extraction Pada Daun Serai Wangi Menggunakan Pelarut Ionik Wicaksono, Akhmad Permadi; Afandi, Fadila Ardiansyah; Pujiastuti, Caecilia; Erliyanti, Nove Kartika; Panjaitan, Renova
Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Vol. 8 No. 1 (2024)
Publisher : Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rbaet.2024.008.01.06

Abstract

Leaves of citronella (Cymbopogon nardus L.) have pretty much essential oil. Essential oil from citronella leaves is generally extracted by conventional methods. Conventional method is still less effective. The problem can be overcome by using non-conventional methods in the form of UMAE (Ultrasound-Microwave Assisted Extraction). UMAE is an extraction process assisted by ultrasound and microwaves. NaCl solution can be used as a solvent in the UMAE method because NaCl has a large dielectric constant. The aim of this study was to examine the effect of extraction time and the addition of salt on the yield and color of essential oils produced using the UMAE. The extraction process begins with the raw material preparation stage, such as harvesting, size reduction, and drying. Then, pre-treatment was carried out using ultrasound for 5 minutes at 35oC with the addition of 2, 4, 6, 8, and 10% (w/v) salt. Pre-treatment results were followed by the extraction process using microwaves for 30, 45, 60, 75, and 90 minutes. The best results were obtained with the addition of 6% salt and 60 minutes of extraction time with a feed to solvent ratio of 0.1 with a yield of 1.975%. and the color is yellow.
Characterization of essential oil from red citronella leaves (Cymbopogon nardus L.) Wicaksono, Akhmad Permadi; Afandi, Fadila Ardiansyah; Wira, Guardiola Rosa; Adzani, Mayla Fayzza; Erliyanti, Nove Kartika
Konversi Vol 13, No 2 (2024): OKTOBER 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v13i2.20129

Abstract

Citronella leaves are generally processed using conventional methods to obtain its essential oil. UMAE (Ultrasound-Microwave Assisted Extraction) method can be a replacement of conventional methods. UMAE is an extraction process assisted by ultrasonic waves and microwaves. NaCl solution can be used as a solvent in the UMAE method due to its large dielectric constant value. This research aimed to examinethe effect of microwave power and salt concentration on the characteristics of citronella leaf essential oil (density, refractive index, color, and solubility in alcohol). The extraction method used in this research was Ultrasound Microwave-Assisted Extraction (UMAE). The solvent and material used in this research were NaCl salt solution and Red Citronella Leaves (Cymbopogon nardus L.). The first stage carried out in this research was pre-treatment assisted by ultrasonic waves for five minutes at a temperature of 35 ᵒC, solvent concentrations of 0, 2, 4, 6, and 8% (w/v). The second stage was microwave-assisted extraction with a microwave power of 150, 300, 450, 600, and 750 Watts. The best results were produced at a concentration of 4% NaCl salt solution and 450Watt microwave power with yellow color, density value 0.8898 g/mL, refractive index 1.456, and solubility in alcohol 1:2. Overall, the quality of citronella leaves essential oil was in range of SNI 06-3953 1995. Therefore, the Red Citronella Leaves (Cymbopogon nardus L.) in the future can be considered as the alternative resource of citronella essential oil due to its good characteristics, among many varieties of citronella plants.
Co-Authors Adzani, Mayla Fayzza Arifin, Ahmad Zaenal Erliyanti, Nove Kartika Fadhilah, Rahadyan Itsar Hayu Nirmala, Cipta Tungga Najmi, Naufal Fikri Nugraha, Reva Edra Panjaitan, Renova Pujiastuti, Caecilia Reswara, Rasendriya Putra Salshabila, Kirana Aurelia Wardhani, Diana Silvia Rahma Wicaksono, Akhmad Permadi Wira, Guardiola Rosa Zhafarina, Safira Cecilia