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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian REACTOR : Journal of Research On Chemistry And Engineering Journal of Industrial Community Empowerment SAINTI: Majalah Ilmiah Teknologi Industri Jurnal Pengabdian Cendikia Nusantara
Armin, M. Ikhlas
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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PENENTUAN KADAR NITROGEN DIOKSIDA (NO2) DALAM UDARA AMBIEN DENGAN METODE GRIESS SALTZMAN MENGGUNAKAN SPEKTROFOTOMETER Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Putri, Gustiarini Rika; Elisma, Netri; Syafrinal, Syafrinal; Putri, Melysa; Santia, Anisa Dwi
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 20, No 2 (2023): VOL 20 NO 2 DESEMBER 2023
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v20i2.241

Abstract

Nitrogen dioxide (NO2) contributes greatly as a precursor to a number of harmful secondary air pollutants including nitric acid, the nitrate portion of secondary inorganic aerosols and oxidants including ozone. Nitrogen dioxide gas (NO2) is an ambient air pollutant along with the element nitrogen monoxide (NO) which is usually produced from human activities such as burning vehicle engine fuel, burning rubbish, burning coal and industry. This research aims to monitor the quality of air pollution in industrial areas in East Jakarta. The NO2 content in the air can be determined using the UV-Vis spectrophotometer method based on SNI 7119-2: 2017. The principle of NO2 testing uses a UV-Vis spectrophotometer based on SNI 7119-2: 2017. From the results of the tests carried out, it can be concluded that the NO2 level obtained in sample 1 was found to be 25,153 µg/Nm3, in sample 2 the NO2 level was 28,371 µg/Nm3, in sample 3 the NO2 level was 107,022 µg/Nm3, in sample 4 the NO2 level was 29,720 µg/Nm3. Nm3, and in sample 5 the NO2 level was 83.446 µg/Nm3. Based on PP RI No. 22 attachment VII of 2021 concerning air pollution control, the quality standard for NO2 is 200 µg/Nm3 for 1 hour. So it can be concluded from the results of the tests that have been carried out that the NO2 levels in the environment are still below the quality standard, which means that it is not a source of NO2 pollution, is safe and meets the requirements for human health and the environment.
IDENTIFIKASI CEMARAN BAKTERI SALMONELLA PADA GULA CAIR MENGGUNAKAN REAL TIME-POLYMERASE CHAIN REACTION DAN MEDIUM SPESIFIK Putri, Melysa; Subriadi, Fejri; Syafrinal, Syafrinal; Hafnimardiyanti, Hafnimardiyanti; Armin, M. Ikhlas; Putri, Annisa
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 21, No 2 (2024): VOL 21 NO 2 DESEMBER 2024
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v21i2.319

Abstract

The development of the food and beverage industry has led to an increasing demand for the availability of liquid sugar. To ensure the hygiene of liquid sugar products, quality control is necessary, one of which is through microbiological analysis. This study aims to identify the presence of Salmonella sp. in liquid sugar produced by PT XYZ using microbiological and genetic analysis methods. The methods applied include bacterial inoculation on Xylose Lysine Deoxycholate (XLD) agar as a specific medium and Real-Time Polymerase Chain Reaction (RT-PCR) to detect bacterial DNA. The results showed no color changes in the XLD medium that would indicate the presence of Salmonella sp. Additionally, the RT-PCR results did not show amplification in the samples, except for the positive control. This indicates that the tested liquid sugar products are free from Salmonella sp. contamination, demonstrating the effectiveness of good sanitation and storage practices during production.
Pembuatan Cokelat Batang Melalui Proses Fermentasi dari Biji Buah Kakao Syafrinal; Riani, Pevi; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Hafnimardiyanti; Putri , Melysa
Jurnal Pengabdian Cendikia Nusantara Vol 1 No 2 (2023): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Telah dilakukan kegiatan Pengabdian Kepada Masyarakat (PKM) di Sirambang, Cubadak Air Utara, Kota Pariaman, Provinsi Sumatra Barat dengan judul "Pembuatan Cokelat Batang Melalui Proses Fermentasi dari Biji Buah Kakao." Mitra kegiatan ini adalah kelompok usaha petani Kakao, melibatkan 20 peserta petani dan 7 instruktur dari Politeknik ATI Padang. Saat ini, petani di daerah tersebut masih terbatas dalam mengembangkan hasil pertanian buah kakao menjadi produk pangan. Mereka cenderung hanya menjual biji buah kakao kering kepada agen pengumpul hasil bumi. Oleh karena itu, diperlukan pelatihan untuk mengajarkan cara mengolah biji buah kakao menjadi produk pangan berupa cokelat batang yang memiliki daya tarik tinggi di pasar konsumen, sehingga dapat meningkatkan perekonomian masyarakat. Proses pembuatan cokelat batang melalui fermentasi biji buah kakao dimulai dengan memasukkan biji kakao ke dalam alat fermentor dan mengfermentasinya selama 7 hari. Hasil fermentasi kemudian dijemur di bawah sinar matahari hingga kering, lalu biji kakao disangrai dalam kuali hingga benar-benar kering. Biji kakao yang telah bersih dimasukkan ke dalam blender dan dicampur dengan minyak goreng, susu, dan gula dalam perbandingan 1:1:1:1. Adonan di-blender hingga halus, membentuk pasta cokelat, yang kemudian dicetak dalam cetakan cokelat dan dibekukan dalam freezer. Cokelat batang yang telah terbentuk dikemas menggunakan aluminium foil dan dibungkus dengan kemasan cokelat. Kegiatan PKM dilaksanakan dengan baik dan lancar, diharapkan memberikan wawasan kepada mitra mengenai proses pembuatan cokelat batang melalui fermentasi biji buah kakao. Semoga hasil ini dapat digunakan untuk memenuhi kebutuhan sehari-hari serta menjadi sumber penghasilan tambahan bagi masyarakat.
Produksi Lilin Aromaterapi dari Minyak Jelantah Riani, Pevi; Syafrinal; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Hafnimardiyanti; Putri , Melysa
Jurnal Pengabdian Cendikia Nusantara Vol 2 No 2 (2024): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70104/pcn.v2i2.101

Abstract

Telah dilaksanakan kegiatan Program Kemitraan Masyarakat (PKM) di Usaha Ladu Arai Pinang Bunda Kampung Perak Kota Pariaman, Provinsi Sumatra Barat dengan judul “Teknologi Tepat Guna Produksi Lilin Aromaterapi dari Minyak Jelantah”. Mitra kegiatan ini adalah pengusaha Ladu Arai Pinang Bunda Kota Pariaman dengan jumlah peserta 20 orang dan 07 orang instruktur dari Politeknik ATI Padang. Pengabdian dalam bentuk Program Kemitraan Masyarakat (PKM) merupakan program telah diimplementasikan pada pengusaha Ladu Arai Pinang Bunda yang telah mempunyai izin usaha P-IRT 2061377010159 – 26. Ladu Arai Pinang Bunda merupakan salah satu toko oleh-oleh yang cukup dikenal di Kota Pariaman. Ladu Arai Bunda memproduksi ladu arai pinang sebanyak 50 kg setiap minggu dan belum termasuk produksi panganan lainnya seperti rakik kacang, rakik maco, keripik balado dan lain-lain. Berdasarkan produksi tersebut, maka pengusaha tersebut juga menghasilkan hasil samping penggorengan berupa minyak jelantah sebanyak 5 liter dalam sebulan. Proses pembuatan lilin aromaterapi dari minyak jelantah terdiri atas beberapa tahapan yaitu proses penghilangan bumbu, proses netralisasi, proses penjernihan, dan tahapan akhir yaitu pembuatan lilin aromaterapi. Oleh karena itu, Tim PKM memberikan penyuluhan pembuatan lilin aromaterapi dengan memanfaatkan minyak sisa penggorengan produksi. Kegiatan PKM terlaksana dengan baik dan lancar serta sesuai dengan hasil yang diharapkan. Kegiatan ini diharapkan dapat memberikan wawasan, ilmu dan masukan kepada pihak mitra mengenai proses pembuatan lilin aromaterapi dari minyak jelantah sehingga dapat digunakan untuk keperluan sehari-hari dan bahkan dapat dijual oleh pengusaha tersebut.
THE EFFECT OF THE AMOUNT OF SODIUM METOXIDE CATALYST AND HEATING TIME ON THE QUALITY OF SHORTENING PRODUCTS IN THE INTERESTERIFICATION PROCESS Syafrinal; Riani, Pevi; Putri, Melysa; Futeri, Renny; Armin, M. Ikhlas; Gusfiyesi; Susanti, Arisa
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6168

Abstract

Shortening is a solid plastic fat product that is widely used as a raw material in the production of food products such as biscuits, cakes, bread, and pastries. PT X produces shortening from the interesterification reaction of Refined, Bleached and Deodorized Palm Oil. (RBDPO). In the shortening production process using the interesterification method, it will be influenced by the amount of catalyst added and the heating time. The objective of this research is to analyze the effect of the amount of sodium methoxide catalyst and heating time on the interesterification process of RBDPO on the quality of shortening products. By considering the parameters of Solid Fat Content (SFC) and Slip Melting Point (SMP), an optimal method can be developed to improve the quality and stability of the shortening product. The variations of sodium methoxide catalyst used are concentrations of 0.050%; 0.100%; 0.125%; 0.25%; 0.375%; 0.500%, while the variations in heating time are 50 minutes, 40 minutes, and 30 minutes. The results of the research conducted show that the interesterification process of RBDPO into a shortening product with very good quality is achieved by using sodium methoxide catalyst with a concentration of 0.250% and a heating time of 40 minutes, in accordance with the standards set by PT X for Solid Fat Content (SFC) and Slip Melting Point. (SMP).
Pelatihan Pembuatan Temulawak Serbuk Instan di Daerah Lubuk Minturun Kecamatan Koto Tangah Kota Padang Futeri, Renny; Syafrinal, Syafrinal; Riani, Pevi; Armin, M. Ikhlas; Samah, Selfa Dewati; Putri, Melysa; Anwar, Hazil
Journal of Industrial Community Empowerment Vol. 1 No. 1 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v1i1.91

Abstract

Curcuma can be used to maintain and improve body health as well as treat disease. Instant powdered curcuma drink is one of the curcuma plant's processed products. People in the Lubuk Minturun Koto Tangah District, Padang City have natural and human resources that can be utilized through training programs for creating instant powdered curcuma. This exercise drew a total of 25 women, including housewives and teenagers. There are three steps to this community service activity: lectures, demonstrations, and practice. Because the production method is simple and the tools and materials required are readily available, more than 90% of the participants in this activity were able to comprehend the process of making instant powdered curcuma. It is intended that by participating in this activity, the community would be able to increase entrepreneurial prospects and so boost the economy.
Teknologi Tepat Guna Produksi Sabun Batang Dari Minyak Jelantah di Padang Pariaman Riani, Pevi; Putri, Melysa; Futeri, Renny; Armin, M. Ikhlas; Samah, Selfa Dewati; Syafrinal, Syafrinal; Hafnimardiyanti, Hafnimardiyanti
Journal of Industrial Community Empowerment Vol. 1 No. 2 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v1i2.143

Abstract

Ramuak cracker is one of the main product of Toboh Mandailing, Balai Baru, VII Koto Sungai Sariak, Padang Pariaman, West Sumatera. One of the obstacles faced by the cracker industry players is the amount of used cooking oil produced. Used cooking oil is leftover frying oil that has been repeatedly used. If it continues to be consumed, it will be harmful to health. If discharged into the environment, it will cause environmental pollution. Therefore, the Community Partnership Program Team of the Politeknik ATI Padang provided counseling about the dangers of used cooking oil and efforts to process used cooking oil into something useful, namely producing bar soap with used cooking oil as its raw material. The step of making bar soap from used cooking oil is to slowly dissolve the NaOH solution into 500 grams of used cooking oil, then stir using a stainless steel stirrer until evenly distributed and there are no more lumps. The next step is to add dyes and fragrances and stir again to form a soap mixture. Do the printing of the soap dough in the mold by coating it with parchment paper. Let stand for 24-48 hours until the saponification process is complete. PKM activities carried out well and smoothly and in accordance with the expected results. Each participant was able to make bar soap from used cooking oil very well. This activity is expected to provide insight, knowledge and input to partners regarding the process of making bar soap from used cooking oil so that it can be used for daily needs and can even be sold as an additional source of income for the community.
Karakterisasi Kimia CMC (Carboxymethyl Cellulose) Umbi Ganyong Samah, Selfa Dewati; Futeri, Renny; Putri, Gustiarini Rika; Armin, M. Ikhlas
REACTOR: Journal of Research on Chemistry and Engineering Vol. 3 No. 2 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v3i2.61

Abstract

Carboxymethyl Cellulose (CMC) a compound made from starch of tubers ganyong flour with added methanol, propanol and water. Four process involving alkalization process, karboksimetilasi, neutralization in the process of making the CMC. Carboxymethylization process involving alkazation process neutralization in the proess of making the CMC. Alkazation is reaction between cellulose and soda solution (alkaline) to become alkaline cellulose (cellulose is soluble in soda solution). Carboxymethylization is rection between alkaline cellulose and sodium chloro acetate compound to form sodium Carboxymethyl Cellulose (Na.CMC) which froms a viscous solution. Neutralization is solution neutralization process and the last prcess is the manufacture of CMC. Two processes were first made is Alkazation and Carboxymethylization by reacting 22 g NaOH and 20 g ClCH2COONa respectively. Acetic acid is added is used in the neutralization process, during the heating process in the oven. The overall results for each degree of substitution; pH; viscosity; water content; NaCl concentration; purity; Redemen of cellulose: Rendemen of CMC ganyong; 0.81; 8; 7 cP; 5% 2.01%; 97.99%; 2%; 98.5% respectively. CMC ganyong from the research that has been tested by FTIR spectra test results CMC ganyong can be seen in the picture there are similarities peaks that appears indicating CMC canna generated in this study have the same chemical molecules CMC commercially for food chemical codex is at 732 cm-1 while the peak of commercial CMC 725 cm-1 is carboxyl group and -CH. Based on the research results obtained, it can be concluded that the CMC is of good quality as a filler to make chemical bond stronger.
Co-Authors Annisa Putri Elisma, Netri Gusfiyesi Gustiarini Rika Putri Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hazil Anwar, Hazil Putri , Melysa Putri, Melysa Renny Futeri Riani, Pevi Santia, Anisa Dwi Selfa Dewati Samah Subriadi, Fejri Susanti, Arisa Syafrinal Syafrinal, Syafrinal