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All Journal Chemical Engineering Journal Storage (CEJS) International Assulta of Research and Engagement
Zetta Fazira
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Social Sciences Other

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Socialization of Squid Nugget Making to Increase Creativity in Batu Bara Regency Budhi Santri Kusuma; Dede Ibrahim Muthawali; Zainuddin Ginting; Zetta Fazira; Desi Sri Pasca Sari Sembiring
International Assulta of Research and Engagement (IARE) Vol. 2 No. 1 (2024): International Assulta of Research and Engagement (IARE)
Publisher : Edujavare Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70610/iare.v2i1.458

Abstract

Indonesia has great potential in fisheries, including marine products such as squid, especially in Batu Bara Regency. However, the use of squid by coastal communities is still limited to simple processing, so the economic value of this product has yet to be optimal. This socialization program for making squid nuggets aims to increase people's creativity in processing squid into products with high selling value. The service method used is the Community-Based Research (CBR) approach. This program actively involves the community in the entire process, from planning to evaluation, to ensure the relevance and sustainability of the program using this approach, including technical training for making squid nuggets, recipe innovation sessions, and product marketing strategy. This training was carried out by practitioners and experts in food processing and marketing. The results of this service show a significant increase in the community's knowledge and skills in processing squid into squid nuggets. Apart from that, there has been increased creativity, which can be seen from the various product innovations produced. Independent business groups were also formed, which could produce and market squid nuggets with consistent quality. Increasing community income from the squid nugget business is an indicator of the success of this program. In conclusion, the socialization program for making squid nuggets has succeeded in increasing coastal communities' creativity and economic welfare. However, to achieve long-term sustainability, it is necessary to pay attention to environmental aspects and expand the program's scope to widen its impact.
PERBANDINGAN PEMBUATAN BRIKET BATUBARA ACEH DAN SERBUK GERGAJI KAYU DENGAN METODE KARBONISASI DAN NON-KARBONISASI nashrun habib; Zainuddin Ginting; Zulnazri; Iqbal Kamar; raudhatul ulfa; Zetta Fazira
Chemical Engineering Journal Storage (CEJS) Vol. 6 No. 03 (2026): Chemical Engineering Journal Storage (CEJS)-Juni 2026
Publisher : LPPM Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/cejs.v6i03.26335

Abstract

Penggunaan bahan bakar di Indonesia sangat meningkat namun produksi bahan bakar di dalam negeri belum mampu memenuhi semua kebutuhan pemakaian energi di Indonesia. Sehingga diperlukan pemanfaatkan sumber energi alternatif seperti batu bara dan serbuk gergajian kayu untuk dijadikan bahan bakar yang ramah lingkungan. Dengan demikian mengetahui metode yang baik merupakan salah satu langkah untuk memanfaatkan batubara aceh dan serbuk gergaji kayu sebagai bahan baku alternatif. Oleh karena itu dilakukan pembuatan briket dengan dua metode berbeda yakni karbonisasi dan non karbonisasi agar dapat dilihat perbandingannya serta dilakukan pengujian berupa kadar air, kadar karbon, kadar zat menguap dan nilai karbon yang tepat agar dapat menghasilkan bahan bakar alternatif yang baik dan ramah lingkungan. Maka hasil terbaik untuk metode karbonisasi didapatkan pada perbandingan 25 gram batubara : 75 gram serbuk kayu dengan variasi perekat 15 gr dengan nilai kalor 6561,491 Kal/gr, kadar air 5,904 %, kadar abu 1,626 %., kadar volatile matter 12,388 %, kadar karbon 80,082 % dan laju pembakaran 0,453 gr/menitdan untuk metode non karbonisasi didapatkan pada perbandingan 50 gram batubara : 50 gram serbuk kayu dengan variasi oksidator KMnO4 4% dengan nilai kalor 5668,688 Kal/gr, kadar air 0,477%, kadar abu 2,571%., kadar volatile matter 3,0085%, kadar karbon 93,845% dan laju pembakaran 0,131 gr/menit. Sehingga didapatkan metode karbonisasi menghasilkan nilai kalor yang lebih tinggi namun memberikan kadar air, kadar abu, dan kadar karbon yang lebih tinggi dari metode nonkarbonisasi.
Co-Authors Budhi Santri Kusuma Dede Ibrahim Muthawali Desi Sri Pasca Sari Sembiring, Desi Sri Pasca Sari Iqbal Kamar nashrun habib Raudhatul Ulfa Zainuddin Ginting Zulnazri