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INDONESIA
Indonesian Green Technology Journal
Published by Universitas Brawijaya
ISSN : 23554010     EISSN : 23381787     DOI : https://igtj.ub.ac.id/index.php/igtj/
Core Subject : Science, Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Engineering Other
The Indonesian Green Technology Journal (IGTJ) is an international journal that publishes recent developments and emerging issues in both conceptual and experimental aspects of green and renewable technology. The Indonesian Green Technology Journal (IGTJ) publishes research results in the theoretical and experimental aspects of green science, engineering, technology, and medicine. Studies published in this journal include; Biomaterials, Green water management, Green energy development and management, Sustainable waste management, Green biotechnology, Green building and architecture, Clean production technology, Global warming technology, and Green building and architecture. This journal also emphasises the significance of green technology development, implementation, challenge, opportunity, and acceptance from an Indonesian perspective. IGTJ is publicly open for publication of review papers, short communication, and research papers. Since 2024, this journal has become an international journal and uses English for every paper that will be published.
Arjuna Subject : Ilmu Lingkungan (semua ketegori) - Ilmu Lingkungan (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 3, No 1 (2014)" : 5 Documents clear
Peningkatan Nilai Kalor Produk pada Produk Proses Bio-drying Sampah Organik Sandra Santosa; Soemarno Soemarno
The Indonesian Green Technology Journal Vol 3, No 1 (2014)
Publisher : Program Pascasarjana Universitas Brawijaya

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Abstract

Sampah adalah barang-barang atau benda-benda yang sudah tidak berguna lagi dan harus dibuang. Sampah merupakan masalah sehari-hari yang dihadapi oleh seluruh lapisan masyarakat baik di kota, maupun di desa, negara maju maupun negara berkembang. Banyak pemanfaatan dan pengelolaan sampah belum memadai padahal jika sampah hasil produksi masyarakat kota dimanfaatkan akan mampu menghasilkan energi panas. Sampah mempunyai potensi untuk menjadi bahan bakar yang lebih ramah lingkungan dan memiliki nilai kalor tinggi yaitu melalui proses bio-drying lalu dilanjutkan dengan proses densifikasi atau pembriketan untuk membentuk sebuah briket. Adanya energi panas ini dapat dilakukan salah satunya dengan menggunakan alat bom kalorimeter. Nilai kalor sampah tergantung dari kandungan kadar air dalam sampah, sisa makanan mempunyai nilai kalor 5875,5689 kal/gr, sampah daun 5334,4857 kal/gr, sampah kayu/ranting 5975,5871 kal/gr, persentase kadar air tertinggi adalah sampah kayu/ranting sekitar 13,7495% dari total volume sampah yang ada di TPA. Nilai kalor sampah organik dapat ditingkatkan melaui proses  Bio-drying, yaitu pengelolaan fraksi organik sampah padat perkotaan dan rumah tangga (MSW) untuk mengurangi kadar air sehingga dapat dijadikan untuk recovery energi karena memungkinkan produksi energi. Ini dilakukan untuk mendapatkan bahan yang terbaik dan memiliki nilai kalor yang tinggi pada pembuatan briket sebagai bahan bakar alternatif. Kata kunci: Sampah, kadar air, nilai kalor, bio-drying.
Analisis Transformasi Awig-Awig Dalam Pengelolaan Hutan Adat (Studi Kasus pada Komunitas Wetu Telu di Daerah Bayan, Lombok Utara) Edi Muhamad Jayadi; Soemarno Soemarno
The Indonesian Green Technology Journal Vol 3, No 1 (2014)
Publisher : Program Pascasarjana Universitas Brawijaya

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Abstract

Awig-awig merupakan aturan adat yang diterapkan dalam pengelolaan hutan adat oleh Komunitas Wetu Telu (KWT), masyarakat adat yang bermukim di Kecamatan Bayan, Kabupaten Lombok Utara, NTB. Dalam sejarah perkembangannya, awig-awig mengalami transformasi, yang berdampak terhadap kelestarian hutan adat di daerah Bayan. Berdasarkan hal ini, maka akan dilakukan analisis transformasi kearifan lokal KWT dalam pengelolaan hutan adat Bayan menggunakan model interaktif. Lokasi penelitian di desa Bayan dan desa Karang Bajo (kec. Bayan), yang terpilih secara purposive sampling. Variabel yang diamati adalah: 1) aturan-aturan yang tercantum dalam awig-awig, 2) transformasi yang terjadi pada struktur dan fungsi awig-awig, 3) penyebab terjadinya transformasi awig-awig, 4) dampak transformasi awig-awig terhadap kelestarian hutan adat di Bayan. Data hasil penelitian dianalisis secara deskriptif dengan menggunakan model Miles dan Huberman. Berdasarkan hasil penelitian, didapatkan: 1) Aturan-aturan yang tercantum dalam awig-awig mengatur tiga hal, yaitu: larangan, sanksi, dan prosesi sidang adat, 2) Di dalam Perdes, aturan awig-awig ditambah menjadi lima, yaitu: hal-hal yang dilarang, hal-hal yang diperbolehkan, hal-hal yang diharuskan, dan sanksi, serta mekanisme penerapan sanksi. Transformasi awig-awig melalui penguatan internal dan Perdes merupakan upaya untuk merespon perubahan sosial dan meningkatkan jaminan kepastian hukum masyarakat. 3). Faktor internal, yang terdiri atas: bertambahnya jumlah penduduk dan minimnya mata pencaharian, lemahnya penegakan hukum, dan adanya pemekaran wilayah; dan faktor eksternal, yang terdiri atas: kebijakan pemerintah, perubahan sosial budaya, dan pasar bebas (pemodal asing), merupakan penyebab terjadinya transformasi awig-awig, 4) Berpindahnya pengelolaan hutan adat dari pemerintahan adat ke Kepala Desa di era Orde Baru, telah melemahkan kontrol lembaga adat terhadap hutan adat. Dampaknya adalah beralihfungsinya hutan adat sebagai akibat dari eksploitasi berlebihan yang dilakukan oleh aparat desa yang dibekengi oleh aparat keamanan. Kata Kunci:  Analisis transformasi kearifan lokal, pengelolaan hutan adat, Komunitas Wetu Telu
Green Pulsed Electric Field-Assisted Extraction Method of Total Carotenoid Carrot Pulp Using Olive Oil as Solvent Angky Wahyu Putranto; Bambang Dwi Argo; Susinggih Wijana
The Indonesian Green Technology Journal Vol 3, No 1 (2014)
Publisher : Program Pascasarjana Universitas Brawijaya

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Abstract

Carrot (Daucus carrota L.) pulp as a by-product of carrot juice processing, containing a high content of total carotenoid. It was necessary for the extraction that can be used to other food products enriched by carotenoid. Green extraction method of total carotenoid from carrot pulp assisted by Pulsed Electric Field (PEF) which had been designed was well determined in this study. Extra virgin olive oil was applied as a substitute to organic solvent which was in line with green extraction concept. The oil based extraction process by PEF-assisted was compared not only with oil based extraction using both olive oil and crude palm oil without PEF-assisted but also compared with conventional solvent extraction using 96% ethanol as solvent. The present study has been determined that the PEF-assisted extraction method using olive oil as solvent had highest of total carotenoid extract (34.16+1.02 µg/g) when compared with other methods. This method under condition in carrot pulp-oil ratio was 1: 10 (w/v), treatment time was 10 second and electric field strength was 2.5kV/cm   Keywords: carrot pulp, green extraction, pulsed electric field, total carotenoid
Analysis of Consumers Satisfaction and Jackfruit Chips Quality Improvement Strategy Using integration Quality Function Deployment (QFD) withAnalytical Hierarchy Process (AHP) (a Case Study in CV. Aneka Rasa, Malang) Andan Linggar Rucitra; Imam Santoso; Retno Astuti
The Indonesian Green Technology Journal Vol 3, No 1 (2014)
Publisher : Program Pascasarjana Universitas Brawijaya

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Abstract

The development of local food products very rapidly at this time is marked by the emergence of a variety of brands on the market. CV Aneka Rasa is a business unit that manufactures special food products of Malang with the average sales per month jackfruit chips in 2013 amounted to 97.5 kg judged more dominant than the consumers preferred other fruit crisps. Quality Function Deployment (QFD) is an effective tool that can help companies towards improving processes to meet consumer expectations. The use of QFD method needs to be integrated with other methods for obtaining the order of priority of an issue, the proper method in analyzing customer satisfaction that QFD is suitable to be integrated with AHP method. The purpose of this study was to analyze the attributes of desire and customer satisfaction with jackfruit chips Aneka Rasa and to formulate strategies to improve product quality jackfruit chips Aneka Rasa. The result of this study was that the sense of a constant volume of jackfruit chips on the tops with the value of 7.5. The highest priority of technical responses that allow recording to the CV. Aneka Rasa was the determination of the appropriate selling price with the value of 0.383. Keywords: customer satisfaction, quality improvement, QFD, AHP
Product Development Analysis on Special Snack From Nganjuk “DUMBLEG” as an Effort to Increase The Image Product Norma Eka Sari Nastiti; Imam Santoso; Nur Hidayat
The Indonesian Green Technology Journal Vol 3, No 1 (2014)
Publisher : Program Pascasarjana Universitas Brawijaya

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Abstract

Food and special snack are kind of meal and snack which become the identity of a region. The example of special snack from Nganjuk is Dumbleg. Along with the time, this special snack from Nganjuk is less known by the public and the production gets decreasing in market. This condition is caused by Dumbleg’s quality that is getting down product is not durable and less interesting. Therefore the role of product development is needed. The objective of research was to analyse business place condition of dumleg from Nganjuk, formulates the product development strategy of dumbleg from Nganjuk and formulates the improvement of aesthetics value to increase the image of product to consumer.This research was descriptive which analyzed the problem in the field and then solved it. The sample was obtained by using sampling technique which is Systematic Random Sampling method. The result of research showed that condition of Dumbleg business needs the improvement and development, especially in the process of production. The improvement in the process production of Dumbleg is done by paying attention in the consumer desirability parameter about product quality and aesthetics value. The improvement about product quality is done by applying Hazard Analysis Critical Control Point (HACCP) and hygine sanitation on the right food processing, while the improvement in aesthetics value is implemented by making the perfectness in physical appearance of Dumleg that includes the improvement of size, way of packaging, labeling, and trademarks. Key word: product development, HACCP and hygiene sanitation.

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