Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal Jurnal Pengabdian Masyarakat Sains dan Teknologi Jurnal Sains dan Teknologi Venus: Jurnal Publikasi Rumpun Ilmu Teknik
Ery Fatarina Purwaningtyas
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Engineering Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Aplikasi Teknologi Mesin Ekstruder Pada Pembuatan Pakan Ikan Lele di Desa Sruwen Kabupaten Semarang Ery Fatarina Purwaningtyas; Retno Ambarwati Sigit Lestari; Enny Purwati Nurlaeli
Jurnal Pengabdian Masyarakat Sains dan Teknologi Vol. 1 No. 4 (2022): Desember : Jurnal Pengabdian Masyarakat Sains dan Teknologi
Publisher : Fakultas Teknik Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.025 KB) | DOI: 10.58169/jpmsaintek.v1i4.54

Abstract

Kegiatan budidaya ikan lele oleh kelompok peternak lele “ Taruna Karya” di desa Sruwen Kecamatan Tengaran, Kabupaten Semarang yang memiliki luas kolam lele mencapai 500 petak dengan luas 23.499 m2, menghasilkan ikan lele sekitar 1 ton/ hari. Kelompok Pembudidaya lele Taruna Karya merupakan mitra yang menjadi target kegiatan Pengabdian kepada Masyarakat ini sebagai implementasi MBKM. Permasalahan yang dihadapi oleh petani lele di Desa Sruwen adalah tentang harga pakan lele yang mahal sehingga keuntungan yang diperoleh sangat tipis. Petani lele berkeinginan dapat membuat pakan ikan secara mendiri, sedangkan tujuan dari tim pengabdian Untag Semarang adalah untuk mengaplikasikan teknologi pengolahan pakan ikan menggunakan mesin ekstruder. Mesin ekstruder beroperasi berdasar proses ekstrusi yang merupakan proses gabungan satuan operasi meliputi pencampuran, pemasakan, pengadonan, pembagian, pembetukan dan pencetakan. Type yang sesuai untuk pembuatan pelet ikan adalah ekstruder type ulir ganda atau twin screw, karena hasil yang diperoleh lebih padat dan tidak mudah hancur. Setelah mengikuti sosialisasi,pelatihan dan pendampingan maka diharapkan petani lele di Desa Sruwen Kabupaten Semarang dapat memenuhi kebutuhan pakan ikan lele secara mandiri serta dapat dijual sebagai tambahan pendapatan bagi mitra.
Pengawetan Sari Buah Mangga Arum Manis (Mangifera Indica L) Menggunakan Eugenol Ery Fatarina Purwaningtyas; Wafik Nur Maulina; Sri Mulyaningsih
Venus: Jurnal Publikasi Rumpun Ilmu Teknik  Vol. 1 No. 6 (2023): Desember : Jurnal Publikasi Rumpun Ilmu Teknik
Publisher : Asosiasi Riset Ilmu Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/venus.v1i6.196

Abstract

Sweet arum mango is one type of mango which when harvested has the highest vitamin C content of 7.53 ± 0.4 mg / 100 g. Processed sweet arum mango fruit products that have the potential to be developed are in the form of fruit juice. This is a consideration for researchers to conduct further research on the addition of eugenol preservatives with different concentrations of preservatives and storage times to produce better mango juice. Eugenol compounds have pharmacological activities as analgesics, anti-inflammatory, antimicrobial, antifungal, antiseptic, stimulant, so these compounds are widely used in the pharmaceutical industry. Based on the experimental results, optimal conditions for the use of eugenol occurred until day 2, where the addition of eugenol with treatment 3 as much as 1 ml amounted to 38.82% better when compared to other variations of eugenol addition. The addition of eugenol preservatives cannot preserve the content of vitamin C in sweet mango juice even the content of vitamin C tends to decrease. Sweet arum mango juice has a shelf life of 12 days and total dissolved solids of more than 20%, so the resulting fruit juice does not meet SNI 7382:2009.
Optimasi Waktu Reaksi dan pH terhadap Peningkatan Yield Eco Enzyme Teodora Dasilva; Syntia Nabila; Mega Kasmiyatun; Ery Fatarina Purwaningtyas; Priyono Kusumo
Jurnal Sains dan Teknologi Vol. 3 No. 2 (2024): Desember : Jurnal Sains dan Teknologi
Publisher : Fakultas Teknik Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58169/saintek.v3i2.672

Abstract

Eco enzyme is a biocatalyst obtained from a fermentation process involving microorganisms, and has the potential to be applied in various environmental and industrial fields. This research aims to determine the optimum conditions for the volume of eco enzyme, determine the most influential variables between time and pH used during the eco enzyme fermentation process and the chemical characteristics of the eco enzyme product which was fermented for three months. Optimization method using the Central Composite Design – Response Surface Methodology (RSM) method. The comparison made in eco enzyme fermentation is water: organic waste: molasses = 10: 3: 1 = 5000 ml: 1500 gr: 500 gr. Fermentation for 3 months resulted in optimum conditions for making eco enzyme found at a reaction time of 96.213 and a pH of 5.207, with a maximum % yield of 10.24. The most influential variable in this research is pH. FTIR test results show the strongest absorption in the -OH (hydroxyl) group with alcohol properties at a wavelength of 3307.99 cm⁻¹, with a low transmittance of 48.2%. This group has antimicrobial properties that support the growth of good bacteria and other microbes.
Co-Authors Enny Purwati Nurlaeli Mega Kasmiyatun Priyono Kusumo Retno Ambarwati Sigit Lestari Sri Mulyaningsih Syntia Nabila Teodora Dasilva Wafik Nur Maulina