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Socialization of Used Cooking Oil Processing into Wax in Pandeyan Village, Ngemplak District, Boyolali Regency: Socialization of Used Cooking Oil Processing into Wax in Pandeyan Village, Ngemplak District, Boyolali Regency putri, fitria; Putri, Fitria Putri; Meta, Dhea; Hidastri, Ghaliyah; Nurjanah, Alfiah; Premipara, Lensa
JURNAL PENGABDIAN TEKNOLOGI TEPAT GUNA Vol 4 No 2 (2023): Teknologi Tepat Guna (JPTTG)
Publisher : Universitas Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47942/jpttg.v4i2.1461

Abstract: One of the causes of environmental pollution is used waste cooking oil. Disposal of used cooking oil can have a negative impact on the environment and human life. We try to provide a solution to overcome this problem by utilizing used cooking oil which can be processed into candles. The community service entitled Socialization of Processing Used Cooking Oil into Candles in Pandeyan Village, Ngemplak District, Boyolali Regency was carried out on Sunday 30 July 2023. The aim is to provide knowledge and skills to the community needed in making candles. The method used is an approach by providing information through counseling regarding the processing of used cooking oil. As a result of this activity, the knowledge and skills of PKK mothers in Garen RT 4/2, Pandeyan Village, Ngemplak District, Boyolali are increasing. Keywords: Waste Cooking Oil, Candle, and Pollution

PERTANGGUNGJAWABAN PIDANA KORPORASI TERHADAP LIMBAH PRODUKSI DALAM PERSPEKTIF TINDAK PIDANA LINGKUNGAN HIDUP (Studi Putusan Nomor: 5054 K/Pid.Sus-LH/2022) Mustariyanto, Wahyu; Lutfianidha, Redyana; Maryuliyanto, Maryuliyanto; Putri, Fitria
Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance Vol. 5 No. 3 (2025): Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bureau.v5i3.780

This research discusses: "CORPORATE CRIMINAL LIABILITY FOR PRODUCTION WASTE FROM THE PERSPECTIVE OF ENVIRONMENTAL CRIMES (Study of Decision Number: 5054 K/Pid.Sus- LH/2022)". This study presents two main problems, namely: 1. How is the criminal liability of corporations and corporate managers in Decision Number 5054 K/Pid.Sus-LH/2022 based on the principle of strict liability and the principle of vicarious liability?, 2. How is the urgency of strengthening criminal liability for managers or leaders in corporations, in order to create a deterrent effect and prevent environmental crimes from occurring? The objectives of the study are: 1. To determine the criminal liability of corporations and corporate managers in Decision Number 5054 K/Pid.Sus- LH/2022 related to environmental pollution crimes through the approach of the principle of strict liability and the principle of vicarious liability. 2. To examine the urgency of strengthening criminal liability for managers or leaders in corporations in order to create a deterrent effect, increase legal compliance, and prevent the recurrence of criminal acts of pollution or environmental destruction by business entities in the future. This study uses a normative juridical research approach with the specifications of the statutory approach, conceptual approach, and case approach. The results of the study show that: 1. In Decision Number 5054 K / Pid.Sus-LH / 2022 there is a lack of law enforcement in the use of articles already available in the Environmental Protection and Management Law Number 32 of 2009 where Article 116 paragraph 1 point b and Article 116 paragraph 2 and Article 117 are not used in the decision. then the Supreme Court only uses the principle of strict liability to ensnare the corporation (PT. SASS) as the perpetrator of environmental crimes. Meanwhile, the managers or leaders of corporations who give orders or lead activities are not held criminally responsible even though it is regulated in Article 116 paragraph 1 point b and Article 116 paragraph 2 and Article 117 which are not used in the decision. 2. By combining the principles of strict liability (against corporations) and the principle of vicarious liability (against managers), it is very important that law enforcers should conduct a comprehensive evaluation and consider the use of the provisions of the articles and principles as a legal basis in every decision. Ignoring the use of Article 116 paragraph (1) letter b, Article 116 paragraph (2), and Article 117 of Law Number 32 of 2009 on Environmental Protection and Management, along with the principle of vicarious liability, has the potential to result in an absence of a deterrent effect on the individuals involved, considering that criminal responsibility is not only attached to the corporation, but also to the leaders who give orders. This condition will ultimately have an impact on suboptimal protection of the public interest and environmental sustainability.

Socialization of Used Cooking Oil Processing into Wax in Pandeyan Village, Ngemplak District, Boyolali Regency: Socialization of Used Cooking Oil Processing into Wax in Pandeyan Village, Ngemplak District, Boyolali Regency putri, fitria; Putri, Fitria Putri; Meta, Dhea; Hidastri, Ghaliyah; Nurjanah, Alfiah; Premipara, Lensa
JURNAL PENGABDIAN TEKNOLOGI TEPAT GUNA Vol 4 No 2 (2023): Teknologi Tepat Guna (JPTTG)
Publisher : Universitas Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47942/jpttg.v4i2.1461

Abstract: One of the causes of environmental pollution is used waste cooking oil. Disposal of used cooking oil can have a negative impact on the environment and human life. We try to provide a solution to overcome this problem by utilizing used cooking oil which can be processed into candles. The community service entitled Socialization of Processing Used Cooking Oil into Candles in Pandeyan Village, Ngemplak District, Boyolali Regency was carried out on Sunday 30 July 2023. The aim is to provide knowledge and skills to the community needed in making candles. The method used is an approach by providing information through counseling regarding the processing of used cooking oil. As a result of this activity, the knowledge and skills of PKK mothers in Garen RT 4/2, Pandeyan Village, Ngemplak District, Boyolali are increasing. Keywords: Waste Cooking Oil, Candle, and Pollution

Effect of Different Types of Sugar and Fermentation Time on Total Alcohol Content of Eco Enzyme Based on Pineapple (Ananas comosus (L.) Merr)and Orange (Citrus x sinensis (L.) Osbeck) Putri, Fitria; Setyowati, Erna; Pratiwi, Sylvia
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Introduction: Eco enzyme is a fermented product derived from a mixture of organic waste, sugar, and water (3:1:10). Fermented products produce alcohol (ethanol), which can be used as a reference for quality control, regulatory compliance, and biological activity. Several factors can affect alcohol content, including the type of sugar and fermentation time, both of which have not been widely researched. Objectives: This study aims to determine the effects of different types of sugar and fermentation time on the total alcohol content of eco-enzymes derived from pineapple and orange peels. Methods: The eco enzymes formed were evaluated organoleptically (color and aroma), pH, and total alcohol content were determined by the colorimetric method. Results: All samples changed color and aroma, formed sediment, and had a decrease in pH from a range of 5–6 to 3.44–4.22 after fermentation. The average total alcohol content obtained at fermentation after 30, 60, and 90 consecutive days was 2.336%, 3.072%, and 2.149%, respectively. The highest alcohol content was obtained in the 60-day fermentation molasses treatment of 3.512 ± 0.498%. Statistical analysis showed that fermentation time had a significant effect on the total alcohol content of eco enzymes (p < 0.001), whereas sugar type did not (p = 0.129). Conclusions: The results of this study show that fermentation time is an important factor in determining alcohol formation in the eco enzyme.

Effect of Different Types of Sugar and Fermentation Time on Total Alcohol Content of Eco Enzyme Based on Pineapple (Ananas comosus (L.) Merr)and Orange (Citrus x sinensis (L.) Osbeck) Putri, Fitria; Setyowati, Erna; Pratiwi, Sylvia
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Introduction: Eco enzyme is a fermented product derived from a mixture of organic waste, sugar, and water (3:1:10). Fermented products produce alcohol (ethanol), which can be used as a reference for quality control, regulatory compliance, and biological activity. Several factors can affect alcohol content, including the type of sugar and fermentation time, both of which have not been widely researched. Objectives: This study aims to determine the effects of different types of sugar and fermentation time on the total alcohol content of eco-enzymes derived from pineapple and orange peels. Methods: The eco enzymes formed were evaluated organoleptically (color and aroma), pH, and total alcohol content were determined by the colorimetric method. Results: All samples changed color and aroma, formed sediment, and had a decrease in pH from a range of 5–6 to 3.44–4.22 after fermentation. The average total alcohol content obtained at fermentation after 30, 60, and 90 consecutive days was 2.336%, 3.072%, and 2.149%, respectively. The highest alcohol content was obtained in the 60-day fermentation molasses treatment of 3.512 ± 0.498%. Statistical analysis showed that fermentation time had a significant effect on the total alcohol content of eco enzymes (p < 0.001), whereas sugar type did not (p = 0.129). Conclusions: The results of this study show that fermentation time is an important factor in determining alcohol formation in the eco enzyme.

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