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UTILISASI LIMBAH MINYAK JELANTAH MENJADI PRODUK SABUN PADAT DAN LILIN SEBAGAI UPAYA PENERAPAN ZERO WASTE Ernawati, Lusi; Lestari, Rizka; Yuniar, Rizka Ayu; Putri, Nita Ariestiana; Hariyadi, Asful
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.25997

Abstract

Abstrak: Limbah minyak goreng merupakan salah satu limbah rumah tangga yang berpotensi mencemari lingkungan. Residu dari proses penggorengan ini banyak mengandung asam lemak yang memiliki potensi untuk diolah menjadi produk sabun padat dan lilin. Kegiatan pengabdian masyarakat ini ditujukan untuk meningkatkan kemampuan mitra baik hard skill dan soft skill yakni mencakup: (1) mitra mampu memahami prosedur pembuatan sabun dan lilin dengan bahan dasar minyak jelantah, (2) terbentuknya ketrampilan mitra dalam membuat produk berupa sabun padat dan lilin aroma terapi, (3) mengasah kemampuan komunikasi mahasiswa ITK yang terlibat dalam tim panitia kegiatan pengabdian melalui presentasi dan hubungan sosial dengan peserta pelatihan. Selain itu kegiatan ini menjadi salah satu bentuk upaya penerapan zero waste untuk mengubah limbah menjadi produk yang memiliki nilai guna dan bernilai ekonomi. Adapun metode pelaksanaan kegiatan dilakukan melalui transfer of knowledge dan technology dengan langkah-langkah: (1) persiapan, (2) pelaksanaan, dan (3) evaluasi kegiatan. Pelaksanaan kegiatan dilakukan di kampus ITK sebagai host kegiatan berlokasi di lab kimia dasar dengan peserta siswa dan guru SMP 5 Balikpapan sebanyak 20 orang. Kegiatan ini dilakukan melalui beberapa metode yaitu ceramah, tanya jawab dan diskusi kemudian dilanjutkan praktik pembuatan sabun padat dan lilin. Kegiatan ini berjalan dengan baik dan disambut antusias oleh peserta pelatihan. Perubahan pemahaman peserta sebelum dan setelah pelaksanaan kegiatan tentang proses pembuatan sabun dan lilin dari limbah minyak minyak jelantah menjadi indikator keberhasilan kegiatan. Sebanyak 90% peserta (termasuk guru dan para siswa) belum mengetahui bagaimana cara pembuatan sabun padat dan lilin aroma terapi dari minyak jelantah sebelum mengikuti kegiatan pelatihan. Setelah dilakukan pelatihan dan praktik pembuatan, seluruh peserta telah mengetahui cara pembuatan sabun maupun lilin dari minyak jelantah serta diharapkan peserta pelatihan memiliki keterampilant memanfaatkan limbah minyak goreng di rumah.Abstract: One of the household pollutants that might contaminate the environment is cooking oil waste. Many fatty acids found in the frying residue have the ability to be converted into solid soap and wax compounds. This community service project aims to enhance partners' abilities, both hard and soft skills. These abilities include: (1) partners' comprehension of the steps involved in creating soap and candles from used cooking oil; and (2) partners' development of skills in creating solid soap and candle products. aromatherapy; (3) through presentations and interpersonal interactions with training participants, ITK students participating in the committee team for the service activity will improve their communication abilities. Aside from that, this activity is an attempt to achieve zero waste by turning rubbish into useful and valuable goods. The method for implementing activities is carried out through the transfer of knowledge and technology with the steps: (1) preparation, (2) implementation, and (3) evaluation of activities. Twenty students and teachers from SMP 5 Balikpapan participated in the program, which was hosted on the ITK campus in the basic chemistry lab. A variety of techniques were used to carry out this activity, including lectures, Q&A sessions, and group discussions. The process of creating solid soap and candles was the next step. The training participants eagerly welcomed and the activity proceeded smoothly. An indicator of the activity's success is how participants' knowledge of how to make soap and candles from leftover used cooking oil changed before and after the activity. Prior to taking part in the training session, up to 90% of participants—including teachers and students—did not know how to produce solid soap and aromatherapy candles out of spent cooking oil. All participants learned how to produce soap and candles from spent cooking oil after completing training and manufacturing practice, and it is anticipated that training participants would be able to use leftover cooking oil at home.
Formulating Nutritious Wet Noodles with Spirulina platensis: Exploring Proximate Composition, Antioxidant Activity, and Consumer Preferences Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Sumartini, Sumartini; Putri, Nita Ariestiana
Eksergi Vol 22 No 1 (2025)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/eksergi.v22i1.13697

Abstract

The incorporation of Spirulina platensis into food products has been extensively explored. In this study, wet noodles were enriched with spirulina at three different concentrations: 1% (P1), 5% (P2) and 10% (P3). Sensory and hedonic evaluations, proximate composition and antioxidant properties were assessed. Overall, formulations P1 and P2 were significantly preferred (p < 0.05) in terms of appearance and aroma compared to the control (P0). Additionally, the texture and taste scores of spirulina-enriched wet noodles were higher (p < 0.05) than those of the control. Among all treatments, P1 emerged as the most favourable formulation (p < 0.05) for aroma, texture, and taste in the hedonic test. Moreover, the spirulina supplementation had significant effect on the protein and fat content (p < 0.05) compared to the control noodles. Furthermore, the antioxidant activity of the spirulina wet noodles increased in a dose dependent manner. The IC50 values for DPPH radical scavenging activity were 339.749 ppm for the control (P0), and 61.473 ppm, 39.965 ppm, and 27.439 ppm for P1, P2, and P3, respectively. These results suggest that fortifying wet noodles with Spirulina platensis not only improves the sensory attributes but also enhances the nutritional quality and functional value.