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PENINGKATAN KUALITAS DAN PRODUKTIVITAS KERAJINAN BORDIR DI DESA KETEGAN KECAMATAN TANGGULANGIN KABUPATEN SIDOARJO Rina Sri Wulandari; Medya Ayunda Fitri; Yulia Tri Rahkadima
Journal of Science and Social Development Vol. 1 No. 2 (2018): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v1i2.165

In 2016, Sidoarjo Regency became one of the districts with the highest number of SMEs. Embroidery is one of the results of its superior products, especially in the Tanggulangin area. However, currently Tanggulangin is only famous for bag craftsmen. Therefore, there is a need for assistance in boosting embroidery craft through a community partnership program (PKM). Some aspects of the problem that are prioritized in this program are aspects of production, product packaging, and marketing. From the aspect of production, the condition of partner production capacity 1 is still limited because partner 1 only has 1 embroidery machine. In addition, partner 1 does not have a soldering tool to punch holes in the applique. So the solution that will be given to the problem of the production aspect is to procure embroidery tools and production supporting equipment in the form of solder so as to maximize product preparation. The results achieved in this activity included labeling training, packaging, marketing and also machine purchases. Machine purchases are used to achieve the expected production capacity. The implementation of labeling and packaging training aims to make the products they market more attractive to consumers so they can increase the number of sales of their products. While online marketing training aims to make their products easier for the public to know.

APLIKASI MANAJEMEN KEUANGAN PADA UMKM TELUR ASIN DI DESA KEBONSARI KABUPATEN SIDOARJO Yulia Tri Rahkadima; Medya Ayunda Fitri; Rina Sri Wulandari
Journal of Science and Social Development Vol. 2 No. 2 (2019): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v2i2.178

Duck breeders are the main occupation from the majority of Kebonsari villagers in Candi, Sidoarjo Regency. They process the eggs which are produced into salted eggs by various methods such as steamed, oven and grilled and salted eggs produced have a variety of flavors. One obstacle in developing their business is the lack of knowledge related to business financial management. Financial management training is conducted to enhance knowledge related to the importance of financial management and how to create a correct balance sheet. The result of the training that has been done is that now each member has their own balance sheet and can evaluate the business that has been run. It is expected that after this activity, each cooperative member understands how to develop their business effectively and efficiently based on the financial balance analysis they make.

Pelatihan Hidroponik dan Pengomposan di Tingkat SMA dalam Rangka Persiapan Adiwiyata: Pelatihan Hidroponik dan Pengomposan Listin Fitrianah; Laily Noer; Ardhana Rahmayanti; Lily Oktavia; Atik Widiyanti; Elsa Rosyidah; Rina Sri Wulandari; Luqman Hakim; Waluyo Prasetyo; Medya Ayunda; Yulia Tri Rahkadima
Journal of Science and Social Development Vol. 4 No. 2 (2021): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v4i2.511

Limited land and high land prices are obstacles experienced by the development of settlements and schools. However, school institutions have a responsibility in shaping the character of caring for the environment in students. Therefore, hydroponic and composting training was conducted at the high school level with the aim that students gain knowledge and experience in farming using hydroponic methods and composting using waste in schools. The training method carried out includes 3 stages. The first stage is preparation with teachers to conduct training with students. Furthermore, at the implementation stage, hydroponic and composting training was carried out with high school schools in Lamongan regency. The last stage is an evaluation of activities with the school. The results of the training showed that 45% of participants were interested in hydroponic training and 65% were interested in composting training, 57% of participants were motivated in the application of hydroponics and composting in their respective schools. In addition, as many as 55% have a desire to learn more about the training that has been carried out. And 60% of the participants have the desire to pursue hydroponic and composting business.

Program Percepatan Penanganan Covid -19 Di Desa Rangkah Kidul Sidoarjo : Percepatan Penanganan Covid -19 Yulia Tri rahkadima; Mega Bilqis Suryawantiningtyas; Zahrotul Azizah; Rina Sri Wulandari; Laily Noer Hamidah; Ardhana Rahmayanti; Ardhana Fitrianah; Luqman Hakim; Medya Ayunda Fitri; Listin Fitrianah
Journal of Science and Social Development Vol. 5 No. 1 (2022): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v5i1.637

Pandemi Covid -19 yang telah dihadapi oleh masyarakat global , khususnya Indonesia , telah mempengaruhi berbagai aspek kehidupan manusia. Pembatasan mobilitas masyarakat yang bertujuan untuk mengendalikan penyebaran Covid-19 berdampak buruk terhadap perekonomian nasional. Dalam upaya mengurangi penyebaran dan dampak Covid-19 kepada masyarakat, tim PkM Fakultas Teknik Universitas Nahdlatul Ulama Sidoarjo terjun langsung ke masyarakat untuk membantu program penanganan Covid-19 di Desa Rangkah Kidul , Sidoarjo. Kegiatan yang dilakukan adalah pembagian masker gratis, edukasi masyarakat lewat pemasangan berbagai poster, kegiatan vaksinasi dan pembagian BLT dan sembako kepada warga terdampak. Kegiatan ini sebagai wujud kontribusi nyata civitas akademik Universitas Nahdlatul Ulama Sidoarjo kepada masyarakat sekitar.

Pengolahan Hasil Tangkapan Laut untuk Meningkatkan Pendapatan Keluarga Nelayan di Desa Kedungpandan, Kecamatan Jabon, Kabupaten Sidoarjo Zahrotul Azizah; Ardhana Rahmayanti; Laily Noer Hamidah; Listin Fitrianah; Rina Sri Wulandari; Luqman Hakim; Medya Ayunda Fitri; Yulia Tri Rahkadima
Journal of Science and Social Development Vol. 5 No. 1 (2022): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v5i1.732

Kerupuk ikan merupakan salah satu jenis olahan pangan yang berbahan dasar ikan dan mempunyai nilai ekonomi tinggi. Pengolahan hasil tangkapan laut menjadi kerupuk ikan menjadi alternatif pilihan masyarakat pesisir di Desa Kedungpandan untuk meningkatkan pendapatan. Salah satu ikan yang melimpah adalah ikan payus yang dapat dijadikan olahan kerupuk ikan. Kerupuk ikan payus mempunyai rasa yang enak dan gurih, bisa dijadikan camilan maupun teman makan nasi. Selain itu, kandungan gizi dari kerupuk ikan payus sangat bermanfaat untuk tubuh. Adapun tujuan dari program ini untuk meningkatkan pendapatan keluarga nelayan dan mengubah cara berpikir masyarakat dalam mengolah ikan. Hal ini sebagai upaya untuk mengoptimalkan hasil tangkapan para nelayan di Desa Kedungpandan. Metode pelaksanaan pelatihan dilakukan dengan cara FGD (Focus Group Discussion), yaitu pemateri memaparkan tahap-tahap pengolahan ikan menjadi kerupuk ikan, kemudian dilanjutkan dengan praktik langsung membuat kerupuk ikan. Saat praktik berlangsung, peserta dapat melakukan interaksi langsung dengan pemateri. Luaran dari program ini adalah terbentuknya keluarga nelayan yang mampu membuat dan memproduksi kerupuk ikan secara mandiri sehingga mampu menghasilkan produk dengan nilai ekonomi tinggi yang dapat meningkatkan pendapatan keluarga nelayan.

PENGARUH MICROWAVE HEATING TERHADAP KUALITAS MINYAK DEDAK PADI Yulia Tri Rahkadima; Medya Ayunda Fitri
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Rice bran oil as an alternative edible oil is promising to be developed. However, the presence of lipaze enzym which hydrolyze actively trigliceride into free fatty acid results rice bran quality can not be controlled and tend to degrade. Stabilization proccesswas needed to overcome this isue. Stabilization with microwave heating has been carried out to study the effect of stabilization toward the quality of rice bran oil. The results showed that the highest percentage of oil mass 7.67% was obtained at mediumpower (power 2), stabilization time 1 minute and the extraction waiting time for 0 week. Meanwhile, the levels of free fatty acids tended to be constant when the proccess was carried out at power 3 (high power) for all stabilization times. Microwave heating was effective enough to reduce the lipase enzyme in rice bran so as free fatty acid content did not increase significantly. Keywords: Microwave Heating, Rice Bran Oil, Stabilization.

TRANSESTERIFIKASI MINYAK DEDAK PADI SECARA IN-SITU DENGAN BANTUAN GELOMBANG MIKRO Rahkadima, Yulia Tri; A’yuni, Qurrota
Journal of Research and Technology Vol. 3 No. 2 (2017): JRT Volume 3 No 2 Des 2017
Publisher : 2477 - 6165

Rice bran as rice milling waste is very promising to be used as raw material of oil producer such as biodiesel oil. The production process by using of microwaves has been studied in this research. The production process was carried out in-situ where the extraction process of rice bran oil and the biodiesel formation reaction occured simultaneously in microwave radiation. Rice bran was obtained from Lamongan area with IR 64 type. The reaction was carried out in modified microwaves with variation of operating conditions on reaction times (10, 30 and 50 min) and weight ratio of rice bran to methanol (1:4, 1:8, 1:12, 1:16 and 1:20). The results obtained were then analyzed by product yield and free fatty acid content. The optimum condition was obtained in the highest yield of the product with the lowest free fatty acid. The results showed that the optimum condition was obtained at reaction time of 30 minutes with the ratio of ricebran:methanol at 1:12. Keywords: Microwave, In-situ, Rice Bran Oil, Transesterification.

The effect of pretreatment process on lignocellulosic materials with a combination of microwaves and alkaline solvents on solid products. Fitri, Medya Ayunda; Rahkadima, Yulia Tri
Jurnal IPTEK Vol 25, No 2 (2021)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2021.v25i2.2355

The pretreatment process is important in treating lignocellulosic-rich biomass such as sugarcane bagasse. The lignocellulosic structure is strong, and the proportion of crystals is high, complicating the fermentation process. Still, it needs to be converted to a more amorphous structure for easy access to fermenting enzymes. The pretreatment process is carried out with alkaline solvents and microwaves in this study. The process begins by standardizing the size of the bagasse powder used. Sugarcane bagasse powder and NaOH alkaline solvent were mixed in a three-necked round-bottom flask. The reactor used in this study was a modified domestic microwave equipped with a temperature controller and condenser. The results showed that this modification was significant to reduce the weight of the residual solid product compared to the initial weight of the raw material. Process variables such as reaction time and solvent concentration significantly affect the cellulose content of solid products. However, hemicellulose content showed different results. The results of the XRD analysis showed that the crystallization index of the effect decreased with increasing pretreatment time. Pretreatment with microwaves and alkaline solvents was successful with satisfactory structural changes in the cellulosic solid.

PENGARUH MICROWAVE HEATING TERHADAP KUALITAS MINYAK DEDAK PADI Yulia Tri Rahkadima; Medya Ayunda Fitri
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v4i2.200

Rice bran oil as an alternative edible oil is promising to be developed. However, the presence of lipaze enzym which hydrolyze actively trigliceride into free fatty acid results rice bran quality can not be controlled and tend to degrade. Stabilization proccesswas needed to overcome this isue. Stabilization with microwave heating has been carried out to study the effect of stabilization toward the quality of rice bran oil. The results showed that the highest percentage of oil mass 7.67% was obtained at mediumpower (power 2), stabilization time 1 minute and the extraction waiting time for 0 week. Meanwhile, the levels of free fatty acids tended to be constant when the proccess was carried out at power 3 (high power) for all stabilization times. Microwave heating was effective enough to reduce the lipase enzyme in rice bran so as free fatty acid content did not increase significantly. Keywords: Microwave Heating, Rice Bran Oil, Stabilization.

TRANSESTERIFIKASI MINYAK DEDAK PADI SECARA IN-SITU DENGAN BANTUAN GELOMBANG MIKRO Rahkadima, Yulia Tri; A’yuni, Qurrota
Journal of Research and Technology Vol. 3 No. 2 (2017): JRT Volume 3 No 2 Des 2017
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v3i2.232

Rice bran as rice milling waste is very promising to be used as raw material of oil producer such as biodiesel oil. The production process by using of microwaves has been studied in this research. The production process was carried out in-situ where the extraction process of rice bran oil and the biodiesel formation reaction occured simultaneously in microwave radiation. Rice bran was obtained from Lamongan area with IR 64 type. The reaction was carried out in modified microwaves with variation of operating conditions on reaction times (10, 30 and 50 min) and weight ratio of rice bran to methanol (1:4, 1:8, 1:12, 1:16 and 1:20). The results obtained were then analyzed by product yield and free fatty acid content. The optimum condition was obtained in the highest yield of the product with the lowest free fatty acid. The results showed that the optimum condition was obtained at reaction time of 30 minutes with the ratio of ricebran:methanol at 1:12. Keywords: Microwave, In-situ, Rice Bran Oil, Transesterification.

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