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PENGARUH VARIASI KOMPOSISI STARTER KOTORAN KUDA, RAGI DAN EM-4 TERHADAP KUALITAS BAHAN BAKAR BIOGAS LIMBAH CAIR TAHU Pratama, Dika Wahyu; Abidin, Asroful; Abidin, Asroful
J-Proteksion Vol 4, No 2 (2020): J-Proteksion
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jp.v4i2.3145

Kebutuhan energi indonesia masih bergantung pada energi yang berasal dari fosil, energi fosil ini akan semakin menipis dan berpotensi habis. Salah satu cara mengurangi penggunaan bahan bakar fosil yaitu dengan pemanfaatan sumber energi terbarukan yang sederhana namun berdampak besar bagi masyarakat seperti biogas. Sumber bahan yang dapat digunakan pada biogas sangat beragam, salah satunya adalah limbah cair tahu. Penelitian ini melakukan pengujian terhadap kualitas bahan bakar biogas yang dihasilkan, yaitu; rasio C/N, nilai pH, suhu, volume, kandungan gas metana (CH4), kandungan oksigen (O2), kandungan hidrogen sulfida (H2S), dan kandungan karbon monoksida (CO) dengan variasi komposisi starter: (1) limbah cair tahu 50% + kotoran kuda 50%, (2) limbah cair tahu 50% + kotoran kuda 45% + EM-4 5%, (3) limbah cair tahu 50% + kotoran kuda 48% + ragi 2%. Pengaruh variasi komposisi campuran starter pada limbah cair tahu 50% + kotoran kuda 50% yang mengandung rasio C/N sebesar 1,555 mengalami peningkatan kualitas bahan bakar biogas ditandai dengan meningkatnya kandungan CH4 sebesar 68%, suhu 30,5oC, volume 318,2 ml dan menurunnya kandungan H2S sebesar 13 ppm, O2 sebesar13,4%, CO sebesar7 ppm.

PENGARUH VARIASI KOMPOSISI STARTER KOTORAN KUDA, RAGI DAN EM-4 TERHADAP KUALITAS BAHAN BAKAR BIOGAS LIMBAH CAIR TAHU Pratama, Dika Wahyu; Abidin, Asroful; Abidin, Asroful
J-Proteksion Vol 4, No 2 (2020): J-Proteksion
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jp.v4i2.3145

Kebutuhan energi indonesia masih bergantung pada energi yang berasal dari fosil, energi fosil ini akan semakin menipis dan berpotensi habis. Salah satu cara mengurangi penggunaan bahan bakar fosil yaitu dengan pemanfaatan sumber energi terbarukan yang sederhana namun berdampak besar bagi masyarakat seperti biogas. Sumber bahan yang dapat digunakan pada biogas sangat beragam, salah satunya adalah limbah cair tahu. Penelitian ini melakukan pengujian terhadap kualitas bahan bakar biogas yang dihasilkan, yaitu; rasio C/N, nilai pH, suhu, volume, kandungan gas metana (CH4), kandungan oksigen (O2), kandungan hidrogen sulfida (H2S), dan kandungan karbon monoksida (CO) dengan variasi komposisi starter: (1) limbah cair tahu 50% + kotoran kuda 50%, (2) limbah cair tahu 50% + kotoran kuda 45% + EM-4 5%, (3) limbah cair tahu 50% + kotoran kuda 48% + ragi 2%. Pengaruh variasi komposisi campuran starter pada limbah cair tahu 50% + kotoran kuda 50% yang mengandung rasio C/N sebesar 1,555 mengalami peningkatan kualitas bahan bakar biogas ditandai dengan meningkatnya kandungan CH4 sebesar 68%, suhu 30,5oC, volume 318,2 ml dan menurunnya kandungan H2S sebesar 13 ppm, O2 sebesar13,4%, CO sebesar7 ppm.

Performance test of vacuum frying machine technology in mango skin chips frying process Mufarida, Nely Ana; Abidin, Asroful
TURBO [Tulisan Riset Berbasis Online] Vol 10, No 1 (2021): Jurnal TURBO Juni 2021
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/trb.v10i1.1507

Nowadays, the business of processing fruit flesh into various snacks has been done a lot, but still, a few are starting to look at the use of fruit skins. If usually people are only interested in the use of fruit flesh, creative people will start to be interested in utilizing the fruit skin waste that people usually throw away. One of them is the use of mango peels into fruit chips. By frying and varying the taste of the mango peel, it can create a snack that is different from the others. So that it attracts consumers to consume this snack. The processing of fruit into chips needs technological support so that the quality of the chips produced is acceptable to consumers. One of the ways to produce healthy food without changing its original form is to use vacuum frying technology. Compared to conventional frying, the vacuum system produces a much better product in terms of appearance, color, aroma, and taste. Based on the above, this study discusses the performance test of vacuum frying technology in the utilization of abundant mango peel waste into products that have selling value. height and longer shelf life by making the mango peel into chips so that the economic value of the fruit can be increased. In this study, researchers used direct observation for data collection techniques from the results of research, namely a technique or data collection method by making direct observations on the Vacuum Frying Machine which was tested by recording the results of the observations. The research was conducted in 2 stages, namely preliminary research and main research. Preliminary research was conducted to determine the optimal temperature and frying time range for the mango peel chips used in the frying process. The observations made in the preliminary study were subjective observations of the color and crunch of the mango skin chips. The best results from the preliminary research are used in the main study. Determination of the best frying temperature and time from the results of the organoleptic test by weighing test. In the organoleptic test, the panelists were asked for their opinion regarding the level of their preference for mango skin chip products. The organoleptic test in this study used 15 panelists with the preference test covering 4 quality parameters, namely aroma, taste, crispness, and color.Keywords: Performance Test, Vacuum Frying Machine, Mango Skin Chips

Analysis of heat and mass transfer in the manufacturing process of instant soy milk using a laboratory scale spray dryer Mufarida, Nely Ana; Abidin, Asroful
TURBO [Tulisan Riset Berbasis Online] Vol 10, No 2 (2021): Jurnal TURBO
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/trb.v10i2.1629

The events that occur during the drying include heat and mass transfer processes. So based on this, this research will discuss "Analysis of Heat and Mass Transfer in the Process of Making Instant Soy Milk Using a Laboratory Scale Spray Dryer". The research method used is the experimental method. The research that will be carried out will consist of preliminary research and main research. The purpose of this preliminary study was to determine the drying air temperature, fogging pressure, and the ratio of soy milk powder to water in solution. The best results from preliminary research are used in the main study. Data processing using technical analysis. The results showed that an increase in the drying air temperature of 80 Â° C, 85 Â° C, 90 Â° C, 95 Â° C, and 100 Â° C caused a decrease in the need for drying air, namely 27.323 kg of dry air / hour to 9.840 kg of dry air / hour, time the drying of the material is shorter, namely 1 hour 10 minutes to 1 hour, the increase in thermal efficiency is 81.9% to 84.3%, and the increase in product weight coming out of the drying chamber is 3.1 grams to 4.1 grams. The results of the questionnaire showed that the panelists tended to rank taste first (65%), aroma second (61.25%), color third (47.5%).

The Innovation of Tofu Waste Liquid Biogas Reactor Technology as an Alternative Energy Resource Nely Ana Mufarida; Asroful Abidin
Waste Technology Vol 9, No 1 (2021)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/9.1.20-24

Abstract - Increased production capacity of the tofu factory has an impact on increasing waste. Tofu liquid waste is one of the untapped wastes and even just thrown away. Besides, the tofu industry needs water for its processing, so more wastewater produces more than tofu solid waste. Wastewater from the making tofu process produces liquid waste which is a source of pollution for humans and the environment that will disrupt the ecosystem and environmental health.The right process for handling tofu wastewater is by an anaerobic process that converts the liquid waste fermented by bacteria into methane gas. This methane gas can be used as a new energy resource and this energy can be used for cooking or frying tofu.The results of the research are from 500 liters of tofu liquid waste treated, 149.6 liters of biogas were obtained in 21 days. It increased the quality of biogas as seen from the increase in CH4 levels by 70%, temperature in the digester by 32oC, volume in 149.6 liters, and decreasing H2S levels by 9 ppm, CO by 13 ppm, O2 by 15.1%. Based on the test results, the maximum fermentation time is 21 days.

Kualitas Bahan Bakar Biogas Limbah Cair Tahu Dengan Penggunaan Variasi Komposisi Starter Nely Ana Mufarida; Asroful Abidin
R.E.M. (Rekayasa Energi Manufaktur) Jurnal Vol 5 No 2 (2020): Desember 2020
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/r.e.m.v5i2.1001

Fossil fuels are a primary energy source. Fossil fuels that are widely used are in the form of fuel oil, gas fuel, and coal. Along with technological developments, the need for fossil fuels is increasing, which is followed by the depletion of supplies. Therefore, renewable energy is needed which is cheap and easy to use on a household scale such as biogas. Therefore, renewable energy is needed, which is cheap and easy to use on a household scale such as biogas. The materials used as biogas are tofu liquid waste with a yeast starter, EM-4, and horse manure. Tests on the quality of tofu liquid waste biogas conducted in this study include; Gas volume, temperature, degree of acidity (pH), C/N ratio, and gas content, namely methane (CH4), hydrogen sulfide (H2S), carbon monoxide (CO), and oxygen (O2). In the test results, it was found that the increase in the quality of tofu liquid waste biogas by using horse dung starter was producing a volume of 513.6 ml, a temperature of 31.7oC, a C/N ratio of 5.336, a CH4 content of 69%, and H2S content of 5 ppm, a CO content of 9 ppm and an O2 content of 16.3%.

Technology Innovation of Ginger Spring Machine as a Traditional Jamu for Coronavirus Prevention Nely Ana Mufarida; ASROFUL ABIDIN
R.E.M. (Rekayasa Energi Manufaktur) Jurnal Vol 6 No 2 (2021): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/r.e.m.v6i2.1529

The COVID-19 disease, including its prevention and treatment, is becoming a lively conversation in the community. There are many ways to protect yourself from the coronavirus. Apart from doing social distancing, consuming traditional drinks can also be a great way to increase endurance. Jamu has been a part of traditional Indonesian medicine for a long time. Herbal medicine is believed to provide a number of health benefits as well as to treat various diseases. Traditional spices are quite effective in maintaining endurance and are one of the solutions against the increasingly aggressive coronavirus (Covid-19) outbreak. Ginger drink is one of the traditional drinks that is easy to make and has the power to increase endurance to avoid the coronavirus (Covid-19). Ginger contains the bioactive compound gingerol which can fight the respiratory syncytial virus that causes respiratory infections. To make the ginger drink, it is necessary to squeeze ginger from the dregs. So far, the processing is done manually by using a grate and squeezing it by hand. People who grate get tired, especially if they have to grate large amounts of ginger. Based on this, appropriate technological innovations need to be applied to increase production yield and quality of squeezed ginger, namely by making the design of "Automatic Ginger Squeezing Machine" which is quite practical and can be used on a household scale with a capacity of 35 kg/hour and a power of 750 Watts. Ginger that is processed in this machine will be immediately separated from the pulp. The production process will be shorter and more efficient because the ginger juice and pulp are separated automatically with a larger capacity. This machine uses stainless steel to ensure the quality of the processed product and maintain the health of the process. This machine works automatically from the beginning to the end of the ginger pressing process.

THE EFFECT OF FRYING TEMPERATURE AND TIME IN VACUUM FRYING MACHINE ON THE IMPROVEMENT OF THE QUALITY OF APPLE CRISPS Nely Ana Mufarida; Asroful Abidin; Fitriana Fitriana
MULTITEK INDONESIA Vol 15, No 1 (2021): Juli
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/mtkind.v15i1.3146

The frying temperature in the frying process using a vacuum frying machine can be designed according to your needs. Usually used for frying at low temperatures so that damage to aroma and taste can be avoided. The purpose of this study was to analyze the effect of temperature and frying time on a vacuum frying machine on improving the quality of apple chips so that apple chip products can be obtained according to consumer desires. The temperatures used for frying are 50, 55, and 60oC with time variations of 40, 50, and 60 minutes. This aims to avoid changes in color and taste to obtain optimal quality apple chips. The water content of fried apples is 85% - 86.5%. The maximum capacity of the frying tube is 2 kg with a requirement of 12 liters of cooking oil. The main processed ingredients used in this study were manalagi varieties of apples. The resulting chips have a delicious, sweet, crispy texture, and have a yellow color. The higher the temperature and the longer the frying time, the air content tends to decrease. This is caused by higher heat which causes greater evaporation of air from inside the material. The results of the fried ingredients are more crunchy because evaporation at a low boiling point allows more air content to evaporate.

Strategi Pengembangan Kecamatan Tapen Kabupaten Bondowoso Berbasis Energi Minihidro Asroful Abidin
J-Proteksion Vol 5, No 1 (2020): J-Proteksion
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jp.v5i1.4328

Kecamatan Tapen memiliki potensi sumber daya energi alternatif berupa pembangkit listrik tenaga minihidro (PLTM) yang cukup besar. Tujuan penelitian ini adalah untuk mengkaji strategi pengembangan kecamatan Tapen berbasis PLTM. Kajian potensi dan strategi PLTM di kecamatan Tapen mengacu pada RPJPD kabupaten Bondowoso terkait pengembangan energi terbarukan. Kajian ini menggunakan analisis kebutuhan energi hingga 2025, analisis daya PLTM, analisis ekonomi, dan analisis SWOT. Hasil analisis menyebutkan bahwa kebutuhan konsumsi energi di kecamatan Tapen pada tahun 2025 mencapai 14630,33 MW sedangkan daya PLTM yang dibangkitkan 7476,43 MW. Total anggaran biaya yang dikeluarkan untuk pembangunan PLTM adalah Rp 18.578.420.025 dengan benefit mencapai Rp 4.198.284.372 per tahun dan payback period (PBP) selama 4,92 tahun. Analisis SWOT terhadap potensi PLTM Sampean Baru menempatkan PLTM ini pada kuadran I. Strategi pengembangan PLTM Sampean Baru adalah strategi SO yang agresif yakni: peningkatan skala investasi, membangun sentra usaha pendukung dalam suatu sistem kawasan PLTM, mempertahankan penguasaan pasar, serta meningkatkan peranan daerah dan masyarakat.

Proyeksi Kebutuhan Energi Listrik Kabupaten Rembang Menggunakan Software LEAP Isra' Nuur Darmawan; Kholistianingsih Kholistianingsih; Susatyo Adhi Pramono; Asroful Abidin
J-Proteksion Vol 6, No 2 (2022): J-Proteksion
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jp.v6i2.6823

Seiring dengan pertumbuhan populasi penduduk, konsumsi tenaga listrik juga semakin tinggi. Listrik termasuk tenaga primer untuk menunjang kesejahteraan sosial dan pertumbuhan ekonomi di Kabupaten Rembang. Penyediaan tenaga listrik untuk daerah Rembang selama ini sebagian besar masih disediakan oleh PT PLN. Tujuan dari penelitian ini adalah untuk memodelkan konsumsi energi listrik beberapa tahun ke depan di Kabupaten Rembang. Selanjutnya pengambilan data yang mencakup data daya listrik yang digunakan dan jumlah pelanggan PLN. Kemudian dilakukan pemodelan kebutuhan tenaga listrik di Kabupaten Rembang menggunakan metode BaU yang diaplikasikan dengan software LEAP. Hasilnya, kebutuhan tenaga listrik di Kabupaten Rembang semakin meningkat. Pada tahun 2019 total kebutuhan listrik yang dibutuhkan adalah 8.656,8 MWh meningkat menjadi 193.456.935,4 MWh pada tahun 2027. Apabila dibandingkan dengan periode sebelumnya, hasil ini sangat signifikan. Kebutuhan listrik masing-masing sektor memperlihatkan bahwa permintaan tenaga tertinggi terdapat pada sektor industri.

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