Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Journal of Fibers and Polymer Composites
Setiawan, Wahyu Kamal
Unknown Affiliation
Materials Science & Nanotechnology Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Characteristics of Art Paper Produced from Palm Oil Empty Fruit Bunches at Different Cooking Temperatures Cholilie, Irvan Adhin; Pratama, Tcyo Febry Bayu; Halim, Abdul; Setyaningrum, Paramita; Setiawan, Wahyu Kamal
Journal of Fibers and Polymer Composites Vol. 3 No. 1 (2024): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v3i1.68

Abstract

The demand for paper grows yearly, but it's getting harder to get raw materials made of wood, so we need alternate raw materials. The artistic appearance of art paper is one with many distinct and natural tones. Since cellulose fibers from trees are typically used in the production of art paper, this has an effect on deforestation, which contributes to natural disasters. Papermaking was done as part of this study in May–June 2022 at the Semen Indonesia International University's material analysis lab. The goal of the study is to ascertain the impact of pre-treatment and cooking temperature on the caliber of paper produced from empty fruit bunches and paper trash. The variables used in this study were cooking temperatures of 80oC, 90oC, and 100oC. Parameters observed were appearance, grammage, thickness, moisture content, and water absorption on paper. The results showed that the difference in cooking temperature of empty oil palm fruit bunches affected the quality of the paper produced. The highest grammage was obtained in the cooking treatment with a temperature of 80oC, which was 208.83 g/m², the highest paper thickness was obtained in the first treatment (A) at 80oC cooking at 0.16 mm, the highest water content was obtained in the cooking treatment with temperature of 80oC is 4.27%, and the lowest water absorption is obtained in the cooking treatment with a temperature of 80oC which is 314.03%, but the fiber characteristics are still stiff.
Pendampingan Branding dan Pemanfaatan Digital Marketing untuk Pengembangan Industri Anyaman Pandan Hutan "Teguh Karya" Desa Gunungteguh, Pulau Bawean Hudy, Fara Kamila; Setiawan, Wahyu Kamal; Pradipta, Damara Alif; Gabriel, Azmi Alvian; Ferdiawati, Mira
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Vol 9, No 1 (2025): Mei
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.jpp-iptek.2025.v9i1.6971

Abstract

Industri anyaman pandan “Teguh Karya” di Desa Gunungteguh, Pulau Bawean, menghadapi tantangan dalam pemasaran produknya meskipun memiliki kualitas yang baik. Namun, produk ini belum menjadi top of mind di sektor industri anyaman pandan. Lokasi Pulau Bawean yang terpisah dari Pulau Jawa membatasi akses pasar konvensional sehingga diperlukan strategi khusus untuk memperluas jangkauan pasar. Program pengabdian masyarakat dilakukan untuk mendukung pengembangan industri ini melalui branding dan pemanfaatan digital marketing. Kegiatan tersebut melibatkan metode survei, wawancara, diskusi, pelatihan, dan evaluasi mengenai branding serta digital marketing. Kegiatan pengabdian masyarakat ini menghasilkan logo, kemasan, dan akun e-commerce baru sebagai elemen branding. Setelah terlaksananya program ini, terdapat peningkatan jumlah penjualan KUB Teguh Karya dari rata-rata 50 unit per bulan meningkat menjadi 80 unit per bulan. Hal ini sejalan dengan peningkatan omzet penjualan KUB Teguh Karya dari rata-rata omzet Rp7.500.000 per bulan meningkat menjadi Rp14.400.000 per bulan. Program pengabdian masyarakat ini diharapkan membantu perajin meningkatkan keterampilan mereka dalam branding dan digital marketing sehingga produk mereka lebih kompetitif di pasar yang lebih luas dan peningkatan omzet dapat terjadi secara berkelanjutan.
Co-Authors Abdul Halim ALIF PRADIPTA, DAMARA Azmi Alvian Gabriel Cholilie, Irvan Adhin Ferdiawati, Mira Hudy, Fara Kamila Pratama, Tcyo Febry Bayu Setyaningrum, Paramita