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All Journal Abdimas Indonesian Journal Indonesian Journal of Chemical Engineering
Sinaga, Alexander Maruli Tua
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Religion Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Sosialisasi dan Implementasi Pemanfaatan Spirulina Sebagai Bahan Kosmetik Alami dan Suplemen Kesehatan Bagi Masyarakat Kelurahan Caturharjo Pandak Bantul Permadi, Adi; Maryudi, Maryudi; Nuraisyah, Fatma; Khakim, Mufti; Baswara, Ahmad Raditya Cahya; Aziz, Abdul; Hadi, Sofyan; Sinaga, Alexander Maruli Tua; Anugrah, Nawang; Ramadhan, Muhammad Kaisar Sutomo; Firdaus, Stradivary Maulida; Hakim, Muhammad Arif Lukman; Sofiana, Nurani
Abdimas Indonesian Journal Vol. 4 No. 1 (2024)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.v4i1.336

Abstract

The village of Caturharjo Pandak Bantul has had a tradition of using natural cosmetic ingredients in skin care and health, but the trend of the commercial cosmetics industry has shifted people's interest towards using natural ingredients. Public problems related to cosmetics include a lack of knowledge about cosmetic safety, beauty pressure, and the circulation of illegal cosmetic products. Community Service (PKM), which involves collaboration between the Caturharjo sub-district and the Ahmad Dahlan University community service team, aims to provide a solution by utilizing spirulina as a natural cosmetic ingredient and health supplement. Problem solving is carried out through educational activities, demonstrations on making and using facial cosmetics from spirulina, as well as monitoring and evaluation. The spirulina product used is the result of research funded by the Kedaireka Matching Fund in 2022 which has received BPOM permission and is considered suitable for consumption. This PKM also produces output in the form of a video recording which is published on the LPPM UAD YouTube channel and has Intellectual Property Rights (IPR) on the video. Through this outreach, it is hoped that the public can increase awareness in using cosmetics and understand the benefits of spirulina for health.
The Effect of Adding Bread Yeast, Tempeh Yeast, and Tape Yeast on The Process of Making VCO from Coconut Sinaga, Alexander Maruli Tua; Permadi, Adi; Sulistiawati, Endah; Totok Eka Suharto
Indonesian Journal of Chemical Engineering Vol. 2 No. 1 (2024)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/ijce.v2i1.665

Abstract

Coconut (Cocos nucifera L.) is one of Indonesia's agricultural products with potential. The most valuable coconut product is coconut oil, which can be obtained from the flesh of fresh coconuts or from copra. Virgin Coconut Oil (VCO) or pure coconut oil is the result of processing from the coconut plant in the form of a clear liquid with a distinctive coconut smell and has a long shelf life. Pure coconut oil or VCO has many benefits for body health, such as natural antibacterial, antiviral, anti-fungal and anti-protozoal properties. This study aims to compare the effect of tempe yeast, bread yeast, tape yeast, and without yeast on variations in the ratio of grated coconut and water (1: 1; 1:1,5; 1:2), on the amount of VCO produced. The experiment was carried out again and then the average volume of VCO produced by each yeast was taken. The average VCO results obtained ratio 1:1 were 209.5 ml for adding bread yeast, 153.5 ml for not using yeast, and 150.5 ml for adding tempeh yeast. Meanwhile, adding tape yeast produce the smallest yield 89 ml . Based on the ratio of grated coconut and water (1 kg: 1 liter) the optimum yield is 1:1. While the minimum yield is 1:1,5 ratio. The most VCO obtained is by adding baker's yeast to thick coconut milk in the second fermentation process. The order of highest yield based on the addition of yeast is bread yeast, tempeh yeast, and tape yeast. The yield of VCO yeast tempeh was slightly better than the yield without adding yeast. The organoleptic results and some of the VCO test results based on SNI 7783-2008 have fulfilled the specified requirements.
Co-Authors Abdul Aziz Adi Permadi Adi Permadi, Adi Anugrah, Nawang Baswara, Ahmad Raditya Cahya Endah Sulistiawati Fatma Nuraisyah, Fatma Firdaus, Stradivary Maulida Hakim, Muhammad Arif Lukman Maryudi Maryudi Mufti Khakim, Mufti Ramadhan, Muhammad Kaisar Sutomo Sofiana, Nurani Sofyan Hadi Totok Eka Suharto