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Produksi Biofuel Berbantuan Ultrasonik dari Minyak Kelapa Terkatalisis Ca/γ-Al2O3 dan K/γ-Al2O3 Eko Supriadi; Rahmat Basuki; Danawati Hadi Prajitno; Mahfud Mahfud
Walisongo Journal of Chemistry Vol 4, No 1 (2021): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v4i1.7861

Abstract

Penelitian ini bertujuan untuk membandingkan doping Kalium (K) dan Kalsium (Ca) pada support γ-Al2O3 dalam produksi biofuel yang berbentuk fatty acid methyl ester (FAME) melalui reaksi transesterifikasi minyak kelapa berbantuan ultrasonik. Reaksi dilakukan dalam tipe reaktor batch dengan perbandingan mol minyak kelapa:etanol = 1:9, dan variasi konsentrasi berat katalis untuk masing-masing katalis K/γ-Al2O­3 dan Ca/γ-Al2O3 terhadap minyak kelapa (0,5%; 1,0%; 1,5%; 2% dan 2,5%), waktu reaksi (30, 60, 90, 120 dan 150 detik), dan frekuensi ultrasonik (20 dan 40 KHz). Keberhasilan doping ditunjukkan pada hasil karakterisasi K/g-Al2O3 ­dan Ca/g-Al2O3 menggunakan X-Ray Diffraction (XRD) yang menghasilkan puncak 2θ karakteristik K (29,70° dan 32,65°) dan Ca (25,35°, 26,77°, dan 27,17°) pada support g-Al2O3 (37,66°, 45,82° dan 67,22°). Karakterisasi menggunakan Surface Area Analyzer (SAA) menunjukkan bahwa katalis K/g-Al2O3 memiliki luas permukaan yang lebih kecil (34,03 m2/g) dibanding Ca/g-Al2O3 (83,77 m2/g), namun diameter pori yang lebih besar (66,12 Å) dibanding Ca/g-Al2O3 (35,22 Å). Katalis K/g-Al2O3 menghasilkan yield FAME yang lebih besar (93,19%) dibanding Ca/γ-Al2O3 (29,76%) pada konsentrasi katalis 2,5%, waktu reaksi 150 detik dan frekuensi ultrasonik 40 kHz. Kualitas FAME terkatalisis K/g-Al2O3 yang dihasilkan memenuhi empat parameter uji: densitas, viskositas kinematic, titik nyala, dan titik tuang sesuai dengan standar SNI 04-7182-2006.
Pengendalian Kualitas Proses Pengemasan Gula Karung Menggunakan Metode Statistical Process Control (SPC) Rizaldi Sardani; Devi Faradila; Suci Oktri Viarani M; Eko Supriadi
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 1, No 1 (2020): Published in June 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v1i1.19

Abstract

Quality is a benchmark to determine the level of good and bad of a product. The level of quality of a product will affect customer satisfaction, hence, to produce high quality products, it is necessary for a company to have a quality control process. Quality control is a process that aims to maintain the quality of products and services that have been promised to consumers. In this study, quality control is carried out in the sugar packaging process. Where in the sugar packaging process found the resulting product has a poor quality, defective and not in accordance with specifications. This study uses the Statistical Process Control (SPC) method which aims to determine the causes of defective products with the intention that the packaging process can further minimize the level of product defects. The SPC method is a statistical analysis technique with seven statistical tools or seven tools. Based on the results of the study it can be seen that the cause of product damage / defects in the product packaging process is caused by three types of damage namely damage due to conveyor (38.17%), damage due to machine pinched (35.82%), and damage due to loose seams (26,00%) This type of damage can be caused by human error and other factors such as engine condition, engine cleanliness and the monitoring process. Proposed improvements recommended for the company are to provide training to employees, make clear work instructions, conduct periodic maintenance for the machines used, supervise all work areas, and carry out quality control for every acceptance of raw materials.
Perancangan Dan Pembuatan Mesin Penggiling Bahan Baku Dalam Upaya Meningkatkan Kapasitas Produksi Pada UKM Produk Makanan Ringan Rizki Fadhillah Lubis; Ari Pranata Primisa Purba; Tosty Maylangi Sitorus; Miftahurrahmah Miftahurrahmah; Eko Supriadi
IHSAN : JURNAL PENGABDIAN MASYARAKAT Vol 4, No 2 (2022): Ihsan: Jurnal Pengabdian Masyarakat (Oktober)
Publisher : University of Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/ihsan.v4i2.12044

Abstract

Peningkatan kapasitas produksi menjadi salah satu upaya Usaha Kecil dan Menengah untuk memuaskan konsumen dalam hal target produksi, efesiensi waktu, meningkatkan daya saing dan mempertahankan eksistensi perusahaan. UD. RANTI merupakan salah satu UKM yang memproduksi makanan ringan berbahan ubi kayu. Permasalahan yang dihadapi saat ini adalah sebagian proses produksi mulai input sampai dengan output tidak sesuai dengan spesifikasi yang dipersyaratkan Dinas Kesehatan, salah satunya proses penggilingan. Minimnya pengetahuan dalam merancang mesin peralatan produksi dan minimnya modal dalam pengadaan peralatan tersebut menambah bagian permasalahan dari mitra usaha ini. Melalui Program Kemitraan Masyarakat ini tim menawarkan solusi untuk merancang dan membuat mesin penggiling sebagai upaya pemecahan masalah tersebut. Tahapan pelaksanaan kegiatan yang direncanakan seperti: Analisis Situasi pada Unit Usaha, Merancang dan membuat mesin penggiling, Melakukan pelatihan pengoperasian dan maintenance mesin sekaligus penyerahan mesin kepada Unit Usaha, Evaluasi Program Kegiatan. Hasil yang didapat dari kegiatan ini berupa mesin penggiling bahan baku yang sesuai dengan persyaratkan Dinas Kesehatan dimana mesin/peralatan produksi harus menggunakan bahan stainless steel agar tidak terjadi cemaran logam pada bahan baku makanan. Dalam hal produktivitas, terjadi peningkatan dalam hal waktu produksi yang lebih singkat. Diharapkan dengan Program Kemitraan Masyarakat ini dapat meningkatkan produktivitas atau kapasitas produksi dari unit Usaha Kecil dan Menengah dalam hal ini UD. RANTI.
Pelatihan Pembuatan Virgin Coconut Oil Bagi Kelompok Petani Desa Sungai Sirah, Nagari Surantih, Kecamatan Sutera, Kabupaten Pesisir Selatan Ferry Ikhsandy; Miftahurrahmah Miftahurrahmah; Muhammad Zulfikar Luthfi; Agung Kurnia Yahya; Hibrah Hibrah; Harmiwati N.H; Eko Supriadi; Dandi Oktria; Dhanu Fransgio Pratama Surya
Journal of Industrial Community Empowerment Vol 1, No 1 (2022): Published in April 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (524.946 KB)

Abstract

West Sumatra has a high potential of coconut resources with most of it being processed for copra products. The pandemic situation in recent years has caused the price of copra products to fluctuate, so an alternative coconut processing is needed. Virgin Coconut Oil (VCO) is an alternative coconut product that can increase economic value of coconut and is needed as a supplement that can strengthen the body's immune system during the Covid-19 pandemic. One of the efforts to train the community to be able to process coconut into VCO is to conduct training activities that are directly located in the coconut farmer cluster, which is carried out in Sungai Sirah Village, South Coast District, West Sumatra. This community service activity aims to increase the competence of farmers in the village so that they can process the coconut produced into VCO, hence help their economy when the price of copra drops. The stages of the activity start from socialization, presentation on production process, and continued with demonstrating how to make VCO. Participants were divided into several small groups where they could immediately practice how to make this VCO with the correct fermentation steps. After the manufacturing process is well understood, the next step was training of how to do packaging and marketing. Farmers were trained on how to package products in order to get good quality product and then trained to sell VCO through online shop such as Facebook, Instagram, Tokopedia, etc. This activity helps add more insight in terms of processing and marketing, in which participants increase their knowledge and competence to form the basis for entrepreneurship of coconut processed products.