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Jurnal Penelitian Sains dan Teknologi Indonesia
Published by Universitas Jember
ISSN : -     EISSN : 29878039     DOI : https://doi.org/10.19184/jpsti.v1i2.223
Core Subject : Economy, Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences
Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI) (ISSN : 2987-8039 online - Elektronik) merupakan media ilmiah yang dikelola oleh Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember, memuat artikel hasil kajian-kajian penelitian maupun kajian kritis. JPSTI UNEJ diterbitkan setahun dua kali, yaitu pada bulan Juni dan Desember pada setiap tahunnya.
Arjuna Subject : Umum - Umum
Articles 53 Documents
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PENGARUH ADSORBEN SERBUK KULIT PISANG KEPOK ( Musa Paradisiaca L.) DAN ARANG AKTIG GRANUL TERHADAP KUALITAS MINYAK JELANTAH Putri, Chantika; Choiron, Miftahul; Wiyono, Andi Eko; Rusdianto, Andrew Setiawan; Mahardika, Nidya Shara
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 1 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i1.929

Abstract

Used cooking oil is cooking oil that has been damaged. Purification of used cooking oil can utilize additional adsorbents as additional materials for the adsorption process. This research aims to determine the effect of adding granulated activated charcoal adsorbents and kepok banana peel powder on the quality of used cooking oil and determine the best treatment based on the specified test parameters. The used cooking oil purification method used is neutralization and bleaching. Each treatment will be repeated 3 times and the data will be processed using the SPSS application. The research results show that purified used cooking oil has a brightness value (L*) ranging from 64.30 – 62.67. The yield value for each treatment ranged from 73.137% - 62.093%. The water content value in each treatment has a value ranging from 0.013% - 0.046%. The free fatty acid value in each treatment ranged from 0.188% - 0.137%. The peroxide value in each treatment ranged from 6.00 – 2.33 mEk O2/kg. Meanwhile, the organoleptic parameter for aroma has a value between 4.0 – 4.9 and color has a value between 3.8 – 4.3. So the best treatment using MPE is the A2B3 treatment (15 gr : 10 gr).
PEMANFAATAN SAMPAH KULIT DURIAN (DURIO ZIBETHINUS) MENJADI BAHAN BAKU BIO-BATERAI RAMAH LINGKUNGAN Salsabila, Annisa; Putri, Desi Az Zahra; Ambomasse, Nurfadila M
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 1 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i1.978

Abstract

This research aims to reduce durian skin waste by making bio-battery raw materials that are environmentally friendly. In addition, this research also aims to test the effectiveness of the battery by testing voltage, current, and power. This research is experimental research with the method used observation and measurement. Based on the results obtained, pasta batteries with variations in the ratio of durian peel mass and electrolyte mass produce varying voltages and electric currents. The optimal variation is in the first combination with 5 grams of durian peel and 20 grams of electrolyte, which produces the highest power of 4.50 Watts. There is no significant effect between the mass of durian peel and the mass of electrolyte on the voltage and current of the paste battery. Paste batteries with full durian produce lower voltage, amperage, and power compared to paste batteries with variations in the ratio of durian peel mass and electrolyte mass.
DETEKSI AROMA DAGING SAPI DAN DAGING BABI MENGGUNAKAN ELECTRONIC NOSE BERBASIS SENSOR MQ3 DAN MQ5 Nafi, Ahmad; Ambarsari, Mia Retno; Giyarto, Giyarto; Belgis, Maria
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 1 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i1.1145

Abstract

The unstable availability and trading system of beef has resulted in many acts of pork adulteration by irresponsible parties. This action disadvantages consumers, especially Muslim consumers. Based on this, a rapid detection method for aroma identification is needed. The rapid aroma detection in this research uses an electronic nose based on MQ3 and MQ5 sensors with Arduino Mega as a microcontroller. Digital data displayed using Cool Term software is processed using Microsoft Excel and analyzed descriptively. The sensing process uses beef and pork with a temperature of 40 to 120 oC at every 10 oC increase. Based on the results, the optimum sensing temperature to differentiate beef and pork is at 70 oC. The sensor response pattern and beef and pork flavor print showed significant differences. Using PCA analysis with a total score plot of 100% shows that the electronic nose based on MQ3 and MQ5 sensors can detect differences in the aroma of beef and pork.
ANALISIS PREFERENSI DAN KEPUASAN KONSUMEN TERHADAP PRODUK SIRUP BUNGA MAWAR (Studi Kasus di UMKM Widoro Asih Kabupaten Nganjuk) Rusdianto, Andrew Setiawan; Mahardika, Nidya Shara; Kusumawardani, Septianing Tyas
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1405

Abstract

Bunga mawar memiliki kandungan antioksidan yang dapat menangkal radikal bebas, sehingga bunga mawar dapat dimanfaatkan sebagai produk pangan seperti sirup. Sirup pada dasarnya memiliki rasa manis atau asam, akan tetapi sirup bunga mawar memiliki rasa yang ciri khas yaitu sepat manis. Penelitian ini dilakukan untuk mengetahui preferensi dan kepuasan konsumen terhadap produk sirup bunga mawar UMKM Widoro Asih. Tujuan dari penelitian ini adalah untuk mengetahui kombinasi atribut sirup bunga mawar, kepuasan konsumen terhadap sirup bunga mawar dan rekomendasi perbaikan sirup bunga mawar berdasarkan kombinasi atribut. Responden dalam penelitian ini diambil dengan teknik purposive sampling sebanyak 80 responden dan pengumpulan data dilakukan pada bulan Maret sampai dengan Mei 2024. Metode analisis yang digunakan adalah analisis conjoint dan Customer Satisfaction Indeks (CSI). Hasil penelitian menunjukkan bahwa konsumen sirup bunga mawar sebagian besar berjenis kelamin perempuan dengan rentang usia 35-40 tahun dan bekerja sebagai ibu rumah tangga. Kombinasi atribut sirup bunga mawar yang menjadi kesukaan konsumen adalah rasa sepat manis, warna merah muda, aroma dominan lemon, kekentalan encer, harga Rp. 15.000-20.000, ukuran kemasan 250 ml, dan jenis kemasan botol kaca. Tingkat kepentingan atribut berdasarakan preferensi konsumen, terdapat 3 atribut yanag memiliki nilai kepentingan tertinggi yaitu atribut rasa, aroma dan juga kekentalan. Tingkat kepuasan konsumen diperoleh sebesar 73,86% dengan kategori puas. Rekomendasi perbaikan yang diberikan untuk sirup bunga mawar UMKM Widoro Asih adalah mengurangi komposisi ekstrak bunga mawar dan menganti kemasan botol plastik dengan kemasan botol kaca.  
UJI PERBANDINGAN BAHAN BAKU BRIKET TERHADAP KUALITAS BRIKET ARANG SHISHA Rusdianto, Andrew Setiawan; Lathifa, Anisa Millatul; Choiron, Miftahul
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1414

Abstract

This research was conducted to determine the characteristics of the calorific value, water content, ash content, volatile matter, and combustion rate of each variation of a mixture of quality briquettes and fuel. The research method used was an experimental method with quantitative descriptive data analysis. The selection of the best briquettes is done using the Composite Performance Index (CPI) method. In the research, raw materials with different comparisons were used, namely 60% coconut shell, 60% corn cob, 60% teak wood powder, and 60% sugar cane bagasse. The adhesive used is tapioca flour adhesive at 10% of the weight of the raw material, with a sieve size of 100 mesh and pressure of 100 kg/cm2. The results of this research obtained that the calorific value of all treatments ranged from 5268.51-6009.20 cal/gr, water content ranged from 6.07-6.84%, ash content ranged from 5.69-13.76, volatile matter ranged from 78.54-87.87%, and the burning rate ranged from 0.0176-0.0191%. The CPI value of briquettes with composition from best to lowest in sequence is in treatment P1, namely 100.21, treatment P2, 92.22, treatment P3, 90.94, and treatment P4, namely 86.39.
RANCANG BANGUN PROTOTYPE SISTEM PENGENDALIAN SUHU DAN KELEMBABAN PADA RUMAH TELUR BLACK SOLDIER FLY (BSF) Fransna, Adilah Devira; Amilia, Winda; Rusdianto, Andrew Setiawan
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1419

Abstract

Black soldier fly (Hermetia illucens) is a vital organism in waste bioconversion, and optimizing its breeding environment can enhance its effectiveness. This study investigates the development of a prototype system designed to regulate temperature and humidity in the egg-laying area to improve the living conditions for breeding black soldier flies. The research evaluates the prototype through several parameters: tool functionality, sensor performance, and egg production outcomes. Field tests confirm that the prototype effectively maintains the ideal conditions necessary for the mating process of black soldier flies. The functionality testing showed that the prototype achieved a functionality score of 1, indicating compliance with the ISO/IEC 9126 standards for software quality. Regarding sensor performance, the DHT22 sensor used for temperature monitoring demonstrated an average relative error of 4.49% and an absolute temperature error of 1.33°C. For humidity measurements, the sensor showed an average difference of 0.63% relative humidity (RH), with the maximum observed error being 1% RH. In terms of egg production, observations revealed a notable increase following the introduction of the control system. The egg yield improved significantly from an initial 43 grams to 151 grams, highlighting the positive impact of the prototype on reproductive performance. Overall, the study concludes that the prototype system is effective in creating a controlled environment that enhances the breeding conditions for black soldier flies. This improvement not only supports the flies' mating process but also boosts their productivity, thereby contributing to their efficiency as waste bioconversion agents.
ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) PADA PROSES PRODUKSI ROTI GEMBONG kuswardhani, Nita; Mahardika, Nidya Shara; Salsabila, Adine Rara
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1567

Abstract

Perkembangan industri di Indonesia terus meningkat seiring dengan teknologi dan sistem produksi yang menunjang industri saat ini. Roti Gembong Hamasah merupakan salah satu perusahaan perseorangan yang bergerak di bidang pangan yaitu Roti Gembong. Evaluasi GMP mencakup 18 aspek seperti lokasi, bangunan, sanitasi, mesin, bahan, pengendalian proses, produk akhir, laboratorium, karyawan, pengemasan, label, penyimpanan, pemeliharaan, transportasi, dokumentasi, pelatihan, penarikan produk, dan penerapan pedoman. Analisis kesenjangan dengan metode gap analysis menunjukkan skor penerapan GMP sebesar 73,33%. Dari 18 aspek dengan 150 subaspek tidak ada yang mendapat nilai 0, 7 aspek mendapat nilai 1, 12 aspek mendapat nilai 2, 83 aspek mendapat nilai 3, dan 48 aspek mendapat nilai 4. Faktor penyebab penyimpangan GMP dengan diagram fishbone diperoleh 2 faktor penyebab dari kategori metode (SOP dan pengawasan proses), 2 faktor penyebab dari kategori lingkungan (kebersihan dan lokasi), 1 faktor penyebab dari kategori manusia (karyawan), dan 2 faktor penyebab dari kategori material (kualitas bahan dan komposisi bahan). Terdapat 102 parameter dengan skor 0-3 sehingga menghasilkan 41 rekomendasi. Perspektif pertama dengan 41 rekomendasi memperkirakan biaya sebesar Rp4.568.000 untuk mencapai 100% penerapan GMP, sedangkan perspektif kedua dengan 28 rekomendasi tanpa biaya meningkatkan penerapan GMP menjadi 91,1%.
ANALISIS PERSEDIAAN BAHAN BAKU TEPUNG TERIGU DENGAN MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (Studi Kasus di UD. Elza Putra Food) Kuswardhani, Nita; Sapta, Muhammad Sadam Putra; Choiron, Miftahul
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1595

Abstract

ABSTRACT The goals of research to determine the comparative results of inventory control of wheat flour raw material use Economic Order Quantity (EOQ) and conventional method, determine the reorder point and safety stock of wheat flour raw materials by UD. Elza Putra Food, and determine the difference inventory costs for wheat flour raw materials before and after use the Economic Order Quantity (EOQ) method at UD. Elza Putra Food The problems by UD. Elza Putra Food is a raw material control system use a conventionally based on previous orders and large amount of raw material stock so risk of running out of stock. The stages of research include field studies, literature studies, problem identification, conclusions and suggestions and analyzed using the Economic Order Quantity (EOQ) method. Applyed the EOQ method, total inventory costs can be minimized by Rp. 401,733, the number of orders is 118 zak more with an order frequency of 14 times, safety stock is 28 zak and the reorder point when raw materials remain is 41 zak. The conventional method incurred a total cost Rp. 1,340,161, order quantity 36 sacks with an order frequency 48 times, and reorder point if raw materials are 10 sacks without safety stock. The comparison results showed that the application of EOQ was 82 sacks higher in order quantity, 28 sacks of safety stock, 31 sacks of re-order points, and 34 times less ordering frequency.
ANALISIS KEPUASAN KONSUMEN PRODUK BOLEN PISANG DENGAN METODE CUSTOMER SATISFACTION INDEX (CSI) DAN IMPORTANCE PERFORMANCE ANALYSIS (IPA) Deliyana, Annysa; Mahardika, Nidya Shara; Suryadharma, Bertung; Rusdianto, Andrew Setiawan; Amilia, Winda
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1700

Abstract

Kepuasan konsumen merupakan hal yang sangat penting dalam setiap usaha. Kepuasan konsumen dihasilkan dari kualitas produk dan pelayanan terhadap konsumen. Konsumen yang tidak puas akan berakibat pada penurunan penjualan. Salah satu usaha yang mengalami penurunan penjualan adalah UMKM De Nisa Bakery sebanyak 100 hingga 150 box dalam satu tahun. Penelitian ini bertujuan untuk menentukan atribut mutu yang berpengaruh terhadap kepuasan konsumen, menentukan tingkat kepuasan konsumen terhadap bolen pisang De Nisa Bakery, dan memberikan rekomendasi perbaikan produk untuk meningkatkan kepuasan konsumen dengan menggunakan metode Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Jumlah responden yang digunakan sebanyak 80 responden dengan menggunakan kuesioner. Atribut yang dianggap penting oleh konsumen pada produk bolen pisang adalah rasa, tekstur, variasi rasa, konsistensi rasa, kemasan, harga, pelayanan, dan lokasi yang strategis. Hasil penelitian menunjukkan nilai CSI sebesar 80,2% yang berarti bahwa konsumen puas. Walaupun termasuk kategori puas, namun diperlukan perbaikan pada atribut variasi rasa, konsistensi rasa, dan kemasan. Rekomendasi perbaikan dapat berupa penambahan variasi rasa seperti rasa bolen nanas, tape singkong, nangka dan durian agar konsumen tidak merasa bosan, pemilihan bahan baku dan proses produksi sesuai dengan standar agar produk yang dihasilkan memiliki rasa yang konsisten, dan perbaikan desain kemasan agar lebih menarik serta dilengkapi dengan label yang lebih informatif.
IMPLEMENTASI HEAD-UP ELEVASI 30° PADA PASIEN STROKE DENGAN RISIKO PERFUSI SEREBRAL TIDAK EFEKTIF Khasanah, Yunnik Fatun; Fibriansari, Rizeki Dwi; Astuti, Anggia
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.4041

Abstract

Stroke is a condition of lack of oxygen caused by blockage of blood vessels leading to the brain which causes cerebral disorders. A stroke occurs when blood flow to the brain is suddenly blocked for more than 24 hours because a blood vessel is blocked or ruptured. This can occur due to several factors, including uncontrolled blood pressure, headache, dizziness nausea, and vomiting. To overcome some of these problems, non-pharmacological therapy is needed, namely providing a head-up position with an elevation of 30° with the risk that cerebral perfusion can be effective. The aim is to explore medical surgical nursing care using the implementation of head-up elevation in stroke patients with nursing problems at risk of ineffective cerebral perfusion. This research used a case study design conducted on one respondent with the inclusion criteria being age over 50 years and risk factors for hypertension. This research was conducted for 3 days in the Kenanga Room at RSUD dr. Haryoto Lumajang in June 2024. Data collection used interview, observation, and documentation techniques with decisive intervention. The tools or instruments used are head-up SOPs and observation sheets. Implementation of 30° head-up elevation for 30 minutes for three days in stroke patients who were at risk of ineffective cerebral perfusion with initial blood pressure values of 161/101 mmHg to final blood pressure of 141/58 mm Hg and initial MAP results of 121 mmHg and final MAP of 85. 6 mmHg. It is recommended that nurses use it as a working guide for stroke patients with risk problems for ineffective cerebral perfusion through the implementation of 30° elevation head-up intervention. Thus, providing 30° elevation head-up therapy affects reducing intracranial pressure, the aim of which is to maximize venous return so that blood flow to the brain becomes smooth, increasing cerebral tissue metabolism and maximizing oxygenation of brain tissue so that the brain becomes more active.

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