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All Journal Jurnal Ilmiah Teknologi Pertanian Agrotechno JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Soni Sisbudi Harsono
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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Biochar Limbah Bubuk Kopi dari UMKM Kopi Tirtoyudo Malang Selatan Razhika Faradila; Soni Sisbudi Harsono; Yuni Lasari
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 9 No 2 (2024)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i02.p03

Abstract

The coffee waste which generated from most cafeshop in South Malang is still not optimally utilized, this can be seen from the accumulation of coffee waste around the processing site. This research is an initiation from the research team to provide knowledge and trust to Tirtoyudo Coffee SME stakeholders in increasing the use value of coffee groud waste and circular economy. In general, the aim is to provide information related to the burning quality of coffee powder waste biochar through proximate analysis and socialization related to processing coffee waste into alternative energy, namely biochar. From the research conducted, it resulted in coffee ground waste (SCG) Biochar with a temperature of 500oC having the best composition with a value of 9.33% moisture content, 4.08% ash content, 9.55 pH, and 13.15% C-Organic. This is because coffee has a good composition to restore nutrients and drying is carried out before run-off biochar. This research activity is expected to provide insight and expertise to the community, especially Tirtoyudo Coffee SME stakeholders in South Malang in order to develop biochar renewable energy technology from coffee powder waste (Spent Coffee Ground) into an alternative to using fuel that is more efficient, affordable and environmentally friendly. Anstrak Limbah yang dihasilkan dari sebagian besar UMKM kopi di Malang Selatan ini masih belum dimanfaatkan secara optimal, hal ini dapat dilihat dari menumpuknya limbah kopi di sekitar tempat pengolahan. Penelitian ini merupakan inisiasi dari tim peneliti untuk memberikan pengetahuan dan kepercayaan terhadap pelaku UMKM Kopi Tirtoyudo dalam meningkatkan nilai guna Limbah Kopi dan ekonomi sirkular. Secara umum tujuannya memberikan informasi terkait kualitas pembakaran biochar limbah bubuk kopi melalui analisis proksimat dan sosialisai terkait pengolahan limbah kopi menjadi energi alternatif yaitu biochar. Dari penelitian yang dilakukan menghasilkan Biochar Limbah Kopi dengan suhu 500oC memiliki komposisi terbaik dengan nilai kadar air 9,33%, kadar abu 4,08%, pH 9,55, C-Organik 13,15% dan zat terbang 14,55%. Hal ini dikarenakan kopi memiliki komposisi yang baik untuk mengembalikan unsur hara dan dilakukan pengeringan sebelum run-off biochar.Kegiatan penelitian ini diharapkan dapat memberikan wawasan dan keahlian kepada masyarakat khususnya pelaku UMKM Kopi Tirtoyudo di Malang Selatan agar dapat mengembangkan teknologi energi terbarukan biochar dari limbah bubuk kopi (Spent Coffee Ground) menjadi alternatif penggunaan bahan bakar yang lebih efisien, murah dan ramah lingkungan.
KARAKTERISTIK MINUMAN KOMBUCHA TEMULAWAK (Curcuma xanthorrhiza Roxb) HASIL FERMENTASI PADA BERBAGAI KONSENTRASI EKSTRAK DAN LAMA INKUBASI: Characteristics of Temulawak Kombucha Drink (Curcuma xanthorrhiza Roxb) Fermentation Product at Various Extract Concentrations And Incubation Lengths Mukhammad Fauzi; Soni Sisbudi Harsono; Yanis Nurana
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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

Abstract

In the modern era, the utilization of curcuma has not utilized optimally, which is normally processed into jamu (traditional beverage). Curcuma practically can be processed into a fermented drink which is called kombucha. The research purpose was to discover the effect of curcuma extract concentration and fermentation period the characteristic of curcuma kombucha. The research applied two-factor Randomized Block Design (RBD) are the curcuma extract concentration (5%, 10%, and 15%) of the total used water and the fermentation period (6, 9, 12, and 15 days). The best treatment for making curcuma extract kombucha was the sample 10% curcuma extract and 9-day fermentation, resulting in curcuma extract kombucha characterized by the total dissolved solids of 11.22 Brix; viscosity 0.97 cP; brightness (*L) 57.24; pH 3.32; total acid 0.73%; antioxidant activity 74.82%; favorite organoleptic color 5.77 (like); fragrance preference 3.57 (neutral); taste preference 5.10 (slightly like) and overall 5.50 (like).
Co-Authors Faradila, Razhika Mukhammad Fauzi Yanis Nurana Yuni Lasari