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All Journal Jurnal Kimia Riset Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Jurnal Berdaya Mandiri Bubungan Tinggi: Jurnal Pengabdian Masyarakat Reswara: Jurnal Pengabdian Kepada Masyarakat Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Abdimas Kesehatan Prosiding Seminar Kesehatan Nasional
Widyastuti, Fikka Kartika
Program Studi Teknik Kimia, Fakultas Teknik, Universitas Tribhuwana Tunggadewi Malang
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Analisis Penggunaan Plasticizer (Gliserol dan Sorbitol) dalam Pembuatan Bioplastik dari Pati Bengkuang Menggunakan Pelarut CH3COOH 5% Enda, Ludgardis Yustika; Fajarwati, Yuni Eka; Widyastuti, Fikka Kartika
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 6 (2023): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Using bioplastics as a substitute for plastics that decompose more slowly is one way to overcome the problem of plastic waste. Natural polymers are the basic ingredients of biodegradable plastics, or bioplastics. Water and microorganisms are two tools that can be used by the environment to break down bioplastics. The main qualitative research methods in this research are observation of test phenomena, biodegradation assessment, and water absorption capacity assessment. Biodegradation tests measure the rate at which microorganisms or the environment degrades biodegradable polymers. To find out how effectively plastic decomposes, samples of biodegradable plastic are planted in the soil. Based on samples with glycerol sorbitol content of 15%, 20% and 25%. The 15% concentration group experienced damage or weight loss more quickly compared to samples containing 20%, 25% and 15% glycerol. One thing that is taken into account in evaluating the quality of bioplastics is their ability to absorb water. Because it is related to how long plastic can last in storage, the greater the water absorption capacity of a bioplastic, the worse its quality. From the analysis of biodegradation and water absorption tests, the lower the concentration of glycerol and sorbitol, the more fragile the plastic produced, less elastic, and more easily decomposed by water, soil and other microorganisms. The higher the concentration of glycerol and sorbitol, the higher the results obtained. The plastic produced will be harder so that it is not easily decomposed or damaged.
Kegiatan Pengoptimalan Potensi Limbah Bolga (Kotoran Gajah) di Maharani Zoo & Goa dengan Konsep Tiga Pilar Untuk Mendukung Program Green Economy Widyastuti, Fikka Kartika; Hamzah, Amir; Iskandar, Taufik; Alfian, Rizki; Fikrinda, Wahyu; Wakhid, Wakhid; Agastya, I Made Indra; Nurul, Mohamad
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 01 (2024): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2024.5.01.01-07

Abstract

Maharani Zoo & Goa di Kabupaten Lamongan memiliki permasalahan utama yaitu pembuangan kotoran hewan gajah dan hewan lainnya dalam jumlah yang relatif besar yaitu ±30 ton per bulan. Permasalahan limbah bolga ini belum mendapatkan solusi optimal sehingga hanya ditimbun di lokasi khusus tanpa adanya pengolahan lebih lanjut. Oleh karena itu, program ini bertujuan untuk mengolah potensi limbah kotoran gajah atau bolga menjadi produk-produk bernilai ekonomis dengan memanfaatkan teknologi dalam rangka mendukung program green economy. Metode yang digunakan dalam pengolahan bolga adalah menggunakan proses pirolisis untuk pembuatan produk briket dan pupuk organik padat, serta proses fermentasi untuk pembuatan pupuk organik cair. Adapun hasil dari kegiatan ini antara lain produk briket, pupuk organik padat dan pupuk organik cair, kerjasama antara perguruan tinggi dengan mitra, serta dokumen SOP pengolahan bolga. Sehingga dapat disimpulkan bahwa proses pengolahan bolga menjadi tiga produk tersebut telah membantu mitra mengatasi permasalahan limbah kotoran hewan.
THE EFFECT OF SULFURIC ACID AND Averrhoa bilimbi EXTRACT AS CATALYSTS ON FURFURAL YIELD FROM CORN COBS IN THE HYDROLYSIS PROCESS USING MICROWAVE Fitri, Ayu Chandra Kartika; Widyastuti, Fikka Kartika
Jurnal Kimia Riset Vol. 9 No. 2 (2024): December
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v9i2.58219

Abstract

Furfural is a selective solvent for petroleum that can produce high-quality diesel fuel. Generally, furfural research uses raw materials from corn cobs, but most still use inorganic acid catalysts. Therefore, researchers are trying to find alternative catalysts using environmentally friendly organic acids from Averrhoa bilimbi extract. This research aims to determine the effect of the concentration of sulfuric acid catalyst and Averrhoa bilimbi extract in the hydrolysis process on the quality and yield of furfural and the impact of using microwave heating on the quality and yield of furfural produced. The method used to make furfural is hydrolyzing corn cobs using a microwave heater (400 Watt power) with various sulfuric acid catalyst concentrations (10%, 15%, and 20%) and Averrhoa bilimbi. Observe the number of yields at each time interval of  60, 75, and 90 minutes. The resulting furfural is then analyzed to calculate the yield of each sample and identify furfural compounds using Gas Chromatography-Mass Spectrometry (GCMS). The research results showed that the best furfural yield at a catalyst concentration of 10% H2SO4 with a time of 90 minutes was 14.9632%. In GCMS analysis, the compound peaked on gas chromatography at a retention time of 2.208 with a relative molecular mass of 83.
Pembuatan Yogurt sebagai Upaya Ketahanan Pangan dan Gizi di Panti Asuhan Sunan Ampel Kota Malang Devi, Hilda Mazarina; Rosdiana, Yanti; Widyastuti, Fikka Kartika; Sujana, Indra Ahmad; Kitu, Graccelya Angel
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.251

Abstract

A social welfare institution serves as a substitute for parents or guardians in fulfilling the physical, mental, and social needs of children under its care, while also introducing activities that support economic independence. A community service initiative, in the form of a series of workshops on the production of YOSS (Healthy Squeezable Yogurt), has been designed as an effort to empower partnerships that enhance both the health and economic strength of the institution. This community service program is conducted over a one-year period, with active mentoring provided for three months, from July to Seotember 2024, targeting the caregivers and 55 residents at Sunan Ampel Orphanage (PASA) in Malang City. The mentoring covers various aspects, including production, consumption, packaging, and marketing. PASA possesses significant potential for developing this enterprise, supported by a young workforce and available basic facilities. However, challenges remain in improving production quality, particularly in maintaining the sterility of equipment and products. The production of YOSS has the potential to be further developed into a flagship product through expanded marketing and distribution efforts.  
APLIKASI E-COMMERCE UNTUK PENINGKATAN PEMASARAN PRODUK UMKM SAMBAL KEMASAN SAMBEL’IN MAH DI MASA PANDEMI Widyastuti, Fikka Kartika; Fitri, Ayu Chandra Kartika; Sa’dillah, M
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2022)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v3i2.1934

Abstract

Lingkup program yang dipilih tim pengabdi adalah pengoptimalan teknologi pemasaran atau distribusi produk “Sambel’in Mah”, salah satu UMKM di Kota Blitar, Jawa Timur dengan memanfaatkan digital marketing berupa sistem e-commerce. Pemasaran atau distribusi produk ditingkatkan dengan melakukan observasi dan wawancara untuk mengetahui kondisi dan permasalahan mitra. Selanjutnya tim pelaksana memberikan sosialisasi dan penyuluhan sekaligus di dalamnya pelatihan pembuatan website dan e-commerce berupa akun market place seperti Shopee dan Tokopedia, serta meningkatkan aktivitas promosi di akun instagram. Selain itu untuk mendukung pemasaran secara online, digunakan jasa food photography and editing untuk membuat foto produk agar lebih menarik minat pembeli dan diunggah di seluruh media sosial toko mitra di instagram, website dan akun e-commerce. Hasil pengaplikasian e-commerce dengan memanfaatkan digitalisasi marketing, mampu membantu mitra mendapatkan manfaat diantaranya pemasaran semakin luas, menghemat biaya dibandingkan promosi offline, dan omset penjualan semakin meningkat 80% meskipun dalam kondisi pandemi
Peningkatan Kesehatan dan Kemandirian Ekonomi Santri melalui Yogurt Sedot Sehat Devi, Hilda Mazarina; Rosdiana, Yanti; Widyastuti, Fikka Kartika; Sujana, Indra Ahmad; Kitu, Graccelya Angel
Jurnal Abdimas Kesehatan (JAK) Vol. 7 No. 3 (2025): November
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v7i3.946

Abstract

A social welfare institution functions as a substitute for parents or guardians by fulfilling the physical, mental, and social needs of the children under its care, while also promoting activities that foster economic independence. A community service initiative, implemented through a series of workshops on the production of Healthy Squeezable Yogurt, was designed to strengthen partnerships that support both the health and economic sustainability of the institution. The program was conducted over a one-year period, with intensive mentoring provided for three months from July to September 2024 targeting caregivers and 55 residents of the Sunan Ampel Orphanage in Malang City. The mentoring sessions covered several key areas, including production, consumption, packaging, and marketing. After three months of implementation, 80% of the students were reported to consume yogurt regularly, while 91% experienced no health-related problems. Furthermore, the students demonstrated the ability to produce yogurt independently and accurately. It is recommended that the product packaging be further enhanced to increase its visual appeal, that marketing efforts be expanded through social media platforms, and that regular cooking shifts be established to promote the long-term business sustainability.
Increasing Production of the Meatball Business Using an Automatic Meatball Machine Mediaswanti, Kun Aussieanita; Asnah, Asnah; Widyastuti, Fikka Kartika; Anggraini, Sinar Perbawani Abrina
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 7, No 4 (2025): NOVEMBER 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v7i4.13337

Abstract

Meatballs are very popular with everyone, from children to adults. In the process of printing meatballs into rounds, Meatball Wilujeng UMKM still uses it manually. Wilujeng meatballs are hand-made into meatball molds. In the molding process, it takes about 60 minutes to produce 9 kg of dough, which will form about 900 meatballs. The already-formed meatball is not uniform when hanging by a fist, and when picking up the dough with a spoon. This is the main problem in making meatballs. To overcome this, a tool was designed to automatically and efficiently make meatballs. So that this tool will ease and speed up the process of making meatballs for Wilujeng meatballs. The purpose of this service activity is to increase the meatball business's production by designing an energy-efficient, appropriately sized automatic meatball machine. The design of the meatball machine results in dimensions (D x W x H x H) of 25×15×70, a voltage of 15V, and a power of 370 W. It can produce 20 kg of dough in just 10 minutes, making 333 meatballs, resulting in a 122% increase using the % efficiency formula.
Co-Authors Abrina Anggraini , Sinar Perbawani Alfian, Rizki Amir Hamzah Anggraini, Sinar Perbawani Abrina Asnah Asnah Ayu Chandra Kartika Fitri Bore, Johan Tagu Devi, Hilda Mazarina Enda, Ludgardis Yustika Fajarwati, Yuni Eka Fenny Suryanti I Made Indra Agastya Kitu, Graccelya Angel M Sa’dillah Mediaswanti, Kun Aussieanita Mudhofar, M syaifudin zuhdi Nurul, Mohamad Primasworo, Rifky Aldila Raden Mohamad Herdian Bhakti Rani Rosdiana, Yanti Sa’dillah, M Saraswati, Rosliani Sikmenes, Alfadina Omega Sinar Perbawani Abrina Anggraini Sujana, Indra Ahmad Taufik Iskandar Wahyu Fikrinda Wakhid Wakhid