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All Journal Jurnal Teknologi Industri Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Indonesian Journal of Applied Research (IJAR) JURNAL AGROINDUSTRI HALAL
Fina Uzwatania
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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ANALYSIS OF CONSUMER PREFERENCE AND CONSUMER ACCEPTANCE OF HALAL NATURAL BATH SOAP Uzwatania, Fina
JURNAL PERTANIAN Vol 9, No 2 (2018): OCTOBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (39.242 KB) | DOI: 10.30997/jp.v9i2.1471

Abstract

The increase of number of Bath Soap Producer in Indonesia, giving many option for consumer to choose the Bath Soap product. Preference Analysis is needed to be conducted for new Bath Soap Product to survive in the competition. This research aims to identify the consumer acceptance based on sensory attributes of  Natural Bath Soap that can affect the consumer, to analyze the attributes that into consumer consideration to choose Bath Soap Product, and to design a Halal and Natural Bath Soap. The first stage of this research is Consumer Preference Analysis of Natural Bath Soap. The second stage of this research is designing a Halal and Natural Bath Soap which it is attributes matched with the Consumer Preference Analysis Result. The analysis is consist of Organoleptic Test (Hedonic Test) and Quality Test for water content, FFA, alkaline free, and pH. The consumer preference analysis result shows that 25 from 30 consumer (83.3%) choose Oval shape Bath Soap, Honey was choose as active ingredient by 86.7% of consumer, and 60% of the consumer is prefer Lemon Grass for the Bath Soap aroma. Hedonic test result shows that every attributes does not have any significant effect to the consumer except the bath soap shape.
SINTESIS SURFAKTAN ALKIL POLIGLIKOSIDA (APG) BERBASIS DODEKANOL DAN HEKSADEKANOL DENGAN REAKTAN GLUKOSA CAIR 75% Fina Uzwatania, Erliza Hambali, dan Ani Suryani
Jurnal Teknologi Industri Pertanian Vol. 27 No. 1 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

Abstract

Alkyl poliglucosides (APG) is nonionic surfactant prepared from renewable raw materials based on carbohydrate and vegetable oils namely glucose and fatty alcohol. Glucose is the main raw material which is supplied the hydrophilic group, and fatty alcohol as hydrophobic group. APG was prepared using fatty alcohol varying in chain lengthsof C12 and C16 by two step methods (butanolysis and transasetalisation process). The catalyst of methyl ester sulfonic acid (MESA) was added. The effect of catalyst concentrations (1.5, 2, and 2.5%) was investigated.  The product evaluated for surface active properties. The chemical structures of the products were confirmed using fourier transform infrared spectroscopy (FTIR).The effects of fatty alcohol and concentration of catalyst were not significantly different to the pH and density. The result showed that reduction surface tension, reduction interfacial tension, and emulsion stability increased with increasing alkyl chain length and foam height decreases as the alkyl chain length increases. The best APG was obtained from C16 fatty alcohol (hexadecanol) and 2.5% of MESA catalyst, with the ability to reduce surface tensions at 1% concentration were 68.12%; the ability to reduce interfacial tensions of 98.14%, stability of emulsion of64%, foam height of 7.12%  and pH of 7.69.  Keywords: alkylpoliglycoside, fatty alcohol, glucose, surfactant
Formulation of Liquid Hand Soap Made From Neem Seed Oil and Lemongrass Essential Oil Fina Uzwatania; Riska Surya Ningrum; Sri Resti O
Indonesian Journal of Applied Research (IJAR) Vol. 1 No. 3 (2020): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v1i3.79

Abstract

The COVID-19 outbreak has overly emphasised the importance of handwashing with soap to reduce the spread of the virus. This study was conducted to formulate a liquid hand soap with neem oil and lemongrass essential oil as an natural antibacterial component. Three different concentrations of neem oil 5%; 10% and 15% and three different concentration of lemongrass essential oil (0.2%; 0.4%;0.6%) were formulated as liquid soap using coconut oil, castor oil and neem oil as its soap bases. The natural liquid soap was made by saponification reaction between oils and potassium hydroxide. The soap was evaluated for its pH value, density, foam stability, insoluble in alcohol content, free fatty acid and antibacterial activity. The results showed that the colour of the liquid soap was transparent with yellowish colored and had distinctive smell of neem oil. The pH values of the different formulated liquid hand soaps are within the accepted pH range of 4 - 10. The specific gravity was 1,083 – 1,088 g/ml. The foam stability range was 25.35% - 78.38%, respectively. The insoluble in alcohol content range were 0.14 – 0.4. The free caustic alkali range was 0.12 – 0.47. The liquid hand soap can inhibit the growth of Staphylococcus aureus. The inhibition zone diameter of liquid hand soap was 1.98- 2.61 cm. It was therefore proven that neem oil and lemongrass essensial oil is effective as an antibacterial component in the formulation of liquid hand soap.
ANALYSIS OF CONSUMER PREFERENCE AND CONSUMER ACCEPTANCE OF HALAL NATURAL BATH SOAP Fina Uzwatania; Aditia Ginantaka; Awaludin Awaludin
Jurnal Pertanian Vol. 9 No. 2 (2018): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.012 KB) | DOI: 10.30997/jp.v9i2.1484

Abstract

The increase of number of Bath Soap Producer in Indonesia, giving many option for consumer to choose the Bath Soap product. Preference Analysis is needed to be conducted for new Bath Soap Product to survive in the competition. This research aims to identify the consumer acceptance based on sensory attributes of  Natural Bath Soap that can affect the consumer, to analyze the attributes that into consumer consideration to choose Bath Soap Product, and to design a Halal and Natural Bath Soap. The first stage of this research is Consumer Preference Analysis of Natural Bath Soap. The second stage of this research is designing a Halal and Natural Bath Soap which it is attributes matched with the Consumer Preference Analysis Result. The analysis is consist of Organoleptic Test (Hedonic Test) and Quality Test for water content, FFA, alkaline free, and pH. The consumer preference analysis result shows that 25 from 30 consumer (83.3%) choose Oval shape Bath Soap, Honey was choose as active ingredient by 86.7% of consumer, and 60% of the consumer is prefer Lemon Grass for the Bath Soap aroma. Hedonic test result shows that every attributes does not have any significant effect to the consumer except the bath soap shape.
EVALUASI KETIDAKSESUAIAN JUMLAH TEORITIS DENGAN JUMLAH AKTUAL SUSU STERIL 70 ML Fina Uzwatania
JURNAL AGROINDUSTRI HALAL Vol. 3 No. 1 (2017): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (896.027 KB) | DOI: 10.30997/jah.v3i1.682

Abstract

Penelitian dilakukan di PT X. PT X merupakan perusahaan yang memproduksi minuman susu steril dengan berbagai rasa dan merek. Penelitian ini bertujuan untuk mengevaluasi ketidak sesuaian jumlah teoritis dengan jumlah aktual susu steril Milky 70 ml. Hasil penelitian di lapangan dibandingkan dengan dokumen BOM (Bill of Material) sebagai data teoritis produksi, kemudian ketidaksesuaian dianalisa menggunakan diagram pareto dan diagram fish bone. Penelitian dilakukan secara langsung di lapangan, mulai dari proses mixing sampai proses packing. Hasil penelitian menunjukan adanya produk yang terbuang pada proses filling dan proses sterilisasi. Persentase produk yang terbuang pada proses filling menunjukan jumlah yang lebih tinggi dengan nilai 79,63%, sedangkan proses sterilisasi menghasilkan produk yang terbuang dengan jumlah 20,37%. Produk cacat yang diperoleh dari proses sterilisasi merupakan produk cacat yang tidak tertangani pada saat inspeksi produk dari mesin filling. Hasil penelitian menunjukan bahwa mesin filling merupakan sumber terbesar tingginya produk yang terbuang selama proses produksi. Sehingga proses filling perlu dianalisa lebih lanjut agar produk cacat yang dihasilkan dapat diminimalisir.
TEKNOLOGI PROSES BIO OIL DARI MIKROALGA SEBAGAI ENERGI ALTERNATIF Fina Uzwatania
JURNAL AGROINDUSTRI HALAL Vol. 3 No. 1 (2017): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (623.347 KB) | DOI: 10.30997/jah.v3i1.683

Abstract

Seiring dengan perkembangan peradaban manusia, tingkat kebutuhan energi manusia juga semakin meningkat. Pemenuhan energi di dunia sebagian besar dihasilkan dari pembakaran bahan bakar fosil yang sudah berumur jutaan tahun berupa bahan yang tidak dapat diperbaharui, dan hanya sebagian kecil yang berasal dari penggunaan sumber energi lain yang berasal dari bahan terbarukan.  Salah satu contoh energi terbarukan yang dapat dikembangkan diantaranya adalah energi biomassa dari mikroalga sebagai bahan baku alternatif penghasil bio oil. Bio oil merupakan salah satu energi alternatif yang potensial dan belum banyak dikembangkan terutama di Indonesia. Produksi bio oil dapat menghasilkan keuntungan karena konversi bio oil akan menghasilkan beberapa produk berupa bahan bakar, misalnya: biokerosene, biodiesel, arang, gas dan lain sebagainya. Teknologi proses untuk memproduksi bio oil dari mikroalga dimulai dari proses kultivasi, pemanenan, pengeringan dan pirolisis. Pirolisis merupakan penguraian biomassa karena panas pada suhu lebih dari 150 ºC. Hasil proses pirolisis ini berupa cairan, gas, dan padatan.
Formulasi Sabun Mandi Transparan Halal Ekstrak Rosella dengan Dietanolamida sebagai Surfaktan Fina Uzwatania; Aditia Ginantaka; Deuis Nur Hasanah
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (785.826 KB) | DOI: 10.30997/jah.v6i1.2627

Abstract

Rosella flower petals contain anthocyanin dyes which can be used as natural dyes. One of the uses of rosella is to add it to transparent bath soap with dietanolamide as surfactant. Dietanolamide is a surfactant that can function to increase the stability of foam in transparent soap. This study aims to determine the best formulation, characteristics and consumer acceptance of transparent soap with rosella extract with dietanolamide as surfactant. The treatment given in this study is the concentraction of rosella extract by 1%, 2%, and 3%. Whereas for DEA is 1% and 3%. Observations made on transparent soap include physicochemical tests of soap, organoleptic tests, and statistical tests with ANOVA variance. The results of the analysis show that all formulations do not meet the requirements of SNI 06-3532-1994. Except for pH, foam stability, and emulsion stability. Organoleptic results (shape, color, transparency, lots of foam, and impression of fatigue) showed that panelists liked formulation 2 with the addition of 2% roselle extract and 1% dietanolamide.Keywords: Transparent soap, rosella extract, dietanolamide
Pengembangan Konsep Desain Kemasan Produk Handsanitizer dengan Pendekatan Kansei Engineering Delfitriani Delfitriani; Diki; Fina Uzwatania
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.616 KB) | DOI: 10.30997/jah.v8i1.4916

Abstract

Kemasan memiliki peran dalam meningkatkan minat konsumen terhadap pembelian produk. Desain kemasan yang sesuai dengan keinginan konsumen dapat diperoleh dari rancangan kemasan berdasarkan emosi dan perasaan konsumen. Hal ini dapat pula meningkatkan daya saing produk di pasaran. Penelitian ini dilakukan untuk mengidentifikasi kebutuhan konsumen dan menentukan konsep desain visual produk handsanitizer dengan pendekatan Kansei engineering. Metode yang digunakan pada penelitian ini yaitu Term Frequency Inverse Document Frequency (TF-IDF) dan Principal Component Analysis (PCA). Hasil pengidentifikasian kebutuhan konsumen terhadap produk handsanitizer diperoleh 25 kata kansei yang mewakili produk dan ekstraksi kata Kansei pada kemasan handsanitizer menggunakan metode PCA menunjukkan dua konsep desain yaitu Eye catching dan Praktis.
PELATIHAN PEMBUATAN HAND SANITIZER UNTUK FASILITAS UMUM DI DESA HARKATJAYA DALAM RANGKA PENCEGAHAN COVID-19 Fina Uzwatania
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 7 No. 2 (2021): AGUSTUS
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.618 KB) | DOI: 10.30997/qh.v7i2.4024

Abstract

Masyarakat Desa Harkatjaya Kabupaten Bogor, merupakan masyarakat dengan tingkat perekonomian rendah dengan mayoritas pencaharian masyarakat adalah petani dan pedagang. Setelah terjadi bencana alam dan wabah Covid-19 kegiatan masyarakat terhambat. Kondisi infrastruktur pendukung kesehatan mayarakat tidak terpenuhi terutama dalam pelayanan kesehatan seperti puskesmas dan rumah sakit sehingga kurangnya kesadaran masyarakat akan kebersihan dan informasi mengenai wabah Covid 19. Target yang diharapkan dalam kegiatan pengabdian masyarakat yaitu agar masyarakat lebih peduli terhadap kebersihan dalam upaya mencegah penyebaran dan penularan Covid-19 serta memahami dan mengerti cara pembuatan hand sanitizer yang baik dan benar melalui pendampingan terstruktur, untuk dapat diterapkan pada fasilitas umum dan rumah tangga.
Co-Authors Aditia Ginantaka Awaludin Awaludin Delfitriani Deuis Nur Hasanah Diki Hasanah, Deuis Nur Riska Surya Ningrum Sri Resti O