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All Journal REACTOR : Journal of Research On Chemistry And Engineering Journal of Industrial Community Empowerment
Putri , Gustiarini Rika
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering

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Peningkatan Kapasitas Digester Untuk Kecukupan Produksi Biogas Sebagai Bahan Bakar Generator Listrik Rudianto, Rudianto; Zulhamidi, Zulhamidi; Edwar, Ester; Pharmayeni, Pharmayeni; Ekawati, Irna; Putri , Gustiarini Rika
Journal of Industrial Community Empowerment Vol. 3 No. 1 (2024)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v3i1.251

Abstract

The development of dairy farming in Nagari Lasi District Canduang, Agam Regency, West Sumatra Province, has provided the materials a massive source of biogas production. The number of cattle in Nagari Lasi has reached around 1000 heads, plus other livestock such as Buffaloes and Goats. The manufacture of digesters in the previous year's Community service activities was a success. It produces biogas and is used for cheese production and household supply. However, the amount of biogas produced is still tiny. To realize "Community-Independent Energy," power generator installation is necessary. The biogas supply must be in large quantities and available continuously for the generator to operate. Biogas currently produced by the digester is insufficient to produce the biogas required by the generator. Therefore, biogas production capacity needs to be improved by expanding the volume of the digester that will be processing cow dung into biogas. Increasing digester capacity has significantly increased biogas production, reaching 12 m3 per day. This amount is enough to be used as fuel for an electric generator continuously.
Teknologi Desain Kemasan Dalam Upaya Peningkatan Value Added Produk Usaha Kecil dan Menengah Putri , Gustiarini Rika; Lubis, Rizki Fadhillah; Arsil, Fikri; Sitorus, Tosty Maylangi; Zulhamidi, Zulhamidi; Siregar, Rahmad Syukur
Journal of Industrial Community Empowerment Vol. 2 No. 1 (2023)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v2i1.191

Abstract

This community service activity aims to provide understanding and skills to MSME actors about the importance of packaging and packaging design. This activity is carried out by providing counseling, training, and assistance to business partners regarding product packaging. The result of this activity is that all partners understand the importance of packaging as added value and branding for their products, and as many as 50% have succeeded in designing packaging independently. In the future, it will be better to have knowledge and skills related to digital marketing to reach consumers even further.
Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak Putri , Gustiarini Rika; Samah , Selfa Dewati
REACTOR: Journal of Research on Chemistry and Engineering Vol. 2 No. 1 (2021)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun. The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.
Co-Authors Arsil, Fikri Edwar, Ester Ekawati, Irna Pharmayeni Pharmayeni Rizki Fadhillah Lubis Rudianto Rudianto Samah , Selfa Dewati Siregar, Rahmad Syukur Tosty Maylangi Sitorus, Tosty Maylangi ZULHAMIDI, ZULHAMIDI