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Karakteristik Fisiko-Kimiawi (Morfologi, Higroskopisitas, pH dan Toksisitas) Panel Bangunan yang Dihasilkan dari Komposit Limbah Abu Terbang Batu Bara (Fly Ash), Daun-Ampas Tebu, Jerami-Sekam Padi dan Ijuk (Palm Fiber) Prihatmaji, Yulianto P.; Firdaus, Feris
Jurnal Sains Dan Teknologi Lingkungan Vol 1, No 2 (2009): SAINS & TEKNOLOGI LINGKUNGAN
Publisher : Teknik Lingkungan Universitas Islam Indonesia

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Telah dilakukan penelitian tentang karakteristik fisiko-kimiawi (morfologi, higroskopisitas, ph dantoksisitas) panel bangunan yang dihasilkan dari komposit limbah abu terbang batu bara (fly ash), daunampastebu, jerami-sekam padi dan ijuk (palm fiber). Berdasarkah hasil uji dan analisis fisiko-kimiawikaitannya dengan morfologi secara makroskopis menunjukkan bahwa komposit panel bangunan dariberbagai macam jenis bahan baku tersebut tampak menyatu secara solid dengan ikatan kimia antarbahan yang terlibat. Bahan organik yang berupa limbah ampas-daun tebu, jerami-sekam padi, dan ijuktampak menyatu padu dengan komponen anorganiknya berupa fly ash dan semen. Kaitannya denganhigroskopisitasnya, produk panel bangunan yang dihasilkan tampaknya tidak terpengaruh oleh iklim dankelembaban di dalam maupun di luar ruang karena kadar air panel bangunan yang diuji pada hari ke-30dan hari ke-60 relatif stabil yakni 19,65% yang berarti normal. Kaitannya dengan tingkat keasaman(pH), panel bangunan yang dihasilkan menunjukkan kondisi yang aman/tidak menyebabkan iritasi karenapH: 7-8 yang berarti tidak mengiritasi/aman. Adapun hasil uji dan analisis toksisitas fly ash dilakukanmenggunakan indikator biologis; mencit menunjukkan harga LD50: 32,915 mg/kg (bb) yang berarti relatiftidak berbahaya. Kutu air menunjukkan harga LC50: 75,515 ppm (7,552%) yang berarti hampir tidaktoksik dan ikan mas menunjukkan harga LC50: 121,943 ppm (12,194%) yang berarti tidak toksik. Olehsebab itu produk panel bangunan yang dihasilkan dapat dipastikan aman dikonsumsi.Kata kunci: panel bangunan, fly ash, daun-ampas tebu, jerami-sekam padi, ijuk

Formulasi Nutraseutikal Sediaan Gummy Candies Sari Buah Markisa Kuning (Passiflora edulis var. flavicarpa) dengan Variasi Kadar Sukrosa sebagai Bahan Pemanis Firdaus, Feris; Kresnanto, Vicky Agung; Fajriyanto, Fajriyanto
Jurnal Penelitian Sains Teknologi Volume 13, No. 1, April 2012
Publisher : Muhammadiyah University Press

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Markisa (Passiflora edulis) adalah salah satu jenis tanaman buah yang sudahlazim ditanam oleh masyarakat kita. Di dalam buah markisa kuning(Passiflora edulis var. flavicarpa) terkandung vitamin C dan vitamin A yangsangat tinggi. Penggunaan sari buah markisa sebagai produk nutraseutikalyang kaya akan vitamin C dan A masih relatif jarang. Tuntutan masyarakatyang ingin mendapatkan suatu jenis sediaan yang menarik dan mudahpenggunaannya mendorong dilakukannya penelitian ini yang betujuan untukmenghasilkan sediaan Gummy candies. Sediaan Gummy candies dibuatmenggunakan basis Corn syrup, manitol dengan variasi kadar pemanis yaitusukrosa sebesar 4,49%, 8,98%, 13,47%, 17,96% dan 22,45%. Pembuatan saribuah markisa kuning menggunakan metode freeze drying yang dilakukanpada jus buah yang dihasilkan. Setelah sari buah markisa kuning terbentukdilakukan uji organoleptis. Pengujian sifat fisik pada sediaan gummy candiesyang telah jadi meliputi uji organoleptis, uji keseragaman bobot dan ujitingkat kesukaan (hedonict test) oleh responden terhadap warna, rasa,aroma/bau dan bentuk, kemudian hasilnya dibandingkan denganpersyaratan dalam literatur dan hasil analisis statistik menggunakan oneway anova. Formula 3 yang mengandung sukrosa 13,47% adalah formulayang paling baik dibandingkan dengan formula yang lain, dengan nilaikoefisien variasi untuk uji keseragaman bobot adalah 2,91%. Sedangkanuntuk uji organoleptis dan uji tingkat kesukaan terhadap warna, rasa,aroma/bau dan bentuk oleh responden menunjukkan bahwa formula 4dengan kadar sukrosa 17,96% memiliki tampilan dan rasa yang paling baiksehingga menjadi formula yang paling disukai oleh responden.

Formulasi nutraseutikal sediaan gummy candies sari buah markisa kuning (passiflora edulis var. Flavicarpa) dengan variasi kadar sukrosa sebagai bahan pemanis Feris Firdaus; Vicky Agung Kresnanto; Fajriyanto .
Jurnal Gamma Vol. 8 No. 2 (2013): Maret
Publisher : Jurnal Gamma

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Formulasi nutraseutikal sediaan gummy candies sari buah markisa kuning (passiflora edulis var. Flavicarpa) dengan variasi kadar sukrosa sebagai bahan pemanisNutraceutical formulation dosage gummy candies yellow passion fruit (passiflora edulis var. Flavicarpa) with variation of sucrose as a sweetening levelsFeris Firdaus1, Vicky Agung Kresnanto2, Fajriyanto31,3Direktorat Penelitian dan Pengabdian Masyarakat Universitas Islam Indonesia, email: 1 feris.firdaus@gmail.com2Program Studi Farmasi Fakultas MIPA Universitas Islam IndonesiaABSTRACTPassion fruit (Passiflora edulis) is one kind of plant that is commonly grown by our society. In the yellow passion fruit (Passiflora edulis var. Flavicarpa) contained vitamin C and vitamin A which is very high. The usage of passion fruit juice as nutraceuticals products that are rich in vitamins C and A is still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Gummy candies preparations were made using a base of corn syrup, a sweetener mannitol with sucrose content variation of 4.49%, 8.98%, 13.47%, 17.96% and 22.45%. Manufacture of yellow passion fruit juice using freeze drying method is performed on the resulting fruit juice. Organoleptic test was conducted after the yellow passion fruit juice formed. Testing the physical properties of the preparations which have become gummy candies include organoleptic testing, weights uniformity test and the level of preference test (hedonict test) by the respondents to the color, taste, smell and shape, then the results were compared with the requirements in the literature and the results of statistical analysis using one way anova. Formula 3 that was containing sucrose 13.47% is the best formula compared with other formula, a coefficient of variation for weight uniformity test was 2.91%. While for organoleptic test and hedonict test for the color, flavor, smell and shape of the formula 4 by respondents indicated that the sucrose content of 17.96% has the best look and feel to become the most preferred formula by respondents.Keywords: passion fruit, nutraceuticals, gummy candiesABSTRAKMarkisa (Passiflora edulis) adalah salah satu jenis tanaman buah yang sudah lazim ditanam oleh masyarakat kita. Di dalam buah markisa kuning (Passiflora edulis var. flavicarpa) terkandung vitamin C dan vitamin A yang sangat tinggi. Penggunaan sari buah markisa sebagai produk nutraseutikal yang kaya akan vitamin C dan A masih relatif jarang. Tuntutan masyarakat yang ingin mendapatkan suatu jenis sediaan yang menarik dan mudah penggunaannya mendorong dilakukannya penelitian ini yang betujuan untuk menghasilkan sediaan Gummy candies. Sediaan Gummy candies dibuat menggunakan basis Corn syrup, manitol dengan variasi kadar pemanis yaitu sukrosa sebesar 4,49%, 8,98%, 13,47%, 17,96% dan 22,45%. Pembuatan sari buah markisa kuning menggunakan metode freeze drying yang dilakukan pada jus buah yang dihasilkan. Setelah sari buah markisa kuning terbentuk dilakukan uji organoleptis. Pengujian sifat fisik pada sediaan gummy candies yang telah jadi meliputi uji organoleptis, uji keseragaman bobot dan uji tingkat kesukaan (hedonict test) oleh responden terhadap warna, rasa, aroma/bau dan bentuk, kemudian hasilnya dibandingkan dengan persyaratan dalam literatur dan hasil analisis statistik menggunakan one way anova. Formula 3 yang mengandung sukrosa 13,47% adalah formula yang paling baik dibandingkan dengan formula yang lain, dengan nilai koefisien variasi untuk uji keseragaman bobot adalah 2,91%. Sedangkan untuk uji organoleptis dan uji tingkat kesukaan terhadap warna, rasa, aroma/bau dan bentuk oleh responden menunjukkan bahwa formula 4 dengan kadar sukrosa 17,96% memiliki tampilan dan rasa yang paling baik sehingga menjadi formula yang paling disukai oleh responden.Kata kunci: markisa, nutraseutikal, gummy candies

KARAKTERISTIK MEKANIK PRODUK FIBERBOARD DARI KOMPOSIT SAMPAH PLASTIK (THERMOPLASTIC)-LIMBAH TANDAN KOSONG KELAPA SAWIT (TKKS) Feris Firdaus; Fajriyanto Fajriyanto
Teknoin Vol. 11 No. 3 (2006)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/.v11i3.87

The research about thermoplastic wastes-oil palm fiber wastes composites have been conducted. Thermoplastic wastes has become a serious problem in Indonesia, and oil palm fiber wastes also become a serious problems in palm oil industries. The quantity and abundance of the wastes are very much but their utilization is not optimal yet even has no significant added ,economic values. The research was to utilize thermoplastic wastes and oil palm fiber wastes as the main materials to produce fiberboards. The research yields showed that thermoplastic wastes and oil palm fiber wastes composites could be used to produce fiberboards with very satisfied mechanical properties. The mechanical properties of the product were very satisfied even competitive to similar products in markets. The mechanical properties of fiberboards recommended for many kind of materials application, like in building materials and exterior-interior accessories in many appropriate places.Keywords: thermoplastic waste, oil palm fiber waste, composite, fiberboard

VARIASI KADAR GELATIN SEBAGAI BAHAN PENGIKAT PADA FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH BELIMBING MANIS (AVVERHOA CARAMBOLA L) Feris Firdaus; Selvy Febrina Putri; Fajriyanto Fajriyanto
Teknoin Vol. 21 No. 2 (2015)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/.v22i2.3699

The use of sweet star fruit juice (Averrhoa carambola L.) as a nutraceutical product that contains vitamins A and C are still relatively rare. This research aims to produce dosage gummy candies that can be consumed by the public in a practical and healthy. Gummy candies preparation was made in 5 formulations based on variations in the levels of gelatin as a binder with a ratio of 10%, 12.5%, 15%, 17.5%, 20%. Manufacture of sweet star fruit juice using freeze drying method is performed on the resulting fruit juice. After the sweet star fruit juice formed organoleptic test. Testing the physical properties of gummy candies include organoleptic test, test and test weight uniformity preference level (hedonic test) by the respondent and then the results were compared with the requirements in the literature. Sweet star fruit juice may be formulated into a good nutraceutical product in dosage form gummy candies. Preparations gummy candies sweet star fruit juice produced has met the requirements of a good tablet physical properties, obtained by the coefficient of variation in test weight uniformity to formula 1, 2, 3, 4 and 5, ie 6.40%, 6.37%, 3.65%, 8.93% and 3.77%. Based on the results of organoleptic test, it can be concluded that the formula 3 has the best texture. The test results based preference level (hedonic test), it is known that the formula 3 and 4 preferred/received by the respondents.

FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH BELIMBING MANIS (AVERRHOA CARAMBOLA. L) DENGAN VARIASI KADAR MANITOL DAN CORN SYRUP SEBAGAI BASIS Feris Firdaus; Wina Islamaya; Fajriyanto Fajriyanto
Teknoin Vol. 20 No. 1 (2014)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/.v20i1.6691

Sweet star fruit (Carambola averrhoa L.) is one type of fruit plants that is widespread in Indonesia. Sweet star fruit contained high concentration of vitamin A and vitamin C. Utilization of sweet star fruit as nutraceuticals products that are rich in vitamin A and C are still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Preparations of gummy candies was made in 5 formulations based on a combination of gummy base (mannitol and corn syrup) with a ratio of 50%: 50%, 40%: 60%, 25%: 75%, 60%: 40%, 75%: 25%. Making sweet star fruit juice using freeze drying method then organoleptic test was conducted on the sweet star fruit juice. Testing physical properties of gummy candies include organoleptic test, weight uniformity test, and preference level (hedonict test) by the respondent and then the test results were compared with the requirements in the literature. Formula 3 with gummy base containing ratio of mannitol:corn syrup (25%: 75%) is the best formula that is compared with other formula, with a coefficient of variation for weight uniformity test was 2.09%.

VARIASI KADAR SUKROSA SEBAGAI BAHAN PEMANIS DALAM FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa) Feris Firdaus; Vicky Agung Kresnanto; Fajriyanto Fajriyanto
Teknoin Vol. 20 No. 4 (2014)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/.v20i4.7447

Passion fruit (Passiflora edulis) is one kind of plant that is commonly grown by our society. In the yellow passion fruit (Passiflora edulis var. Flavicarpa) contained vitamin C and vitamin A which is very high. The usage of passion fruit juice as nutraceuticals products that are rich in vitamins C and A is still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Gummy candies preparations were made using a base of corn syrup, a sweetener mannitol with sucrose content variation of 4.49%, 8.98%, 13.47%, 17.96% and 22.45%. Manufacture of yellow passion fruit juice using freeze drying method is performed on the resulting fruit juice. Organoleptic test was conducted after the yellow passion fruit juice formed. Testing the physical properties of the preparations which have become gummy candies include organoleptic testing, weights uniformity test and the level of preference test (hedonict test) by the respondents to the color, taste, smell and shape, then the results were compared with the requirements in the literature and the results of statistical analysis using one way anova. Formula 3 that was containing sucrose 13.47% is the best formula compared with other formula, a coefficient of variation for weight uniformity test was 2.91%. While for organoleptic test and hedonict test for the color, flavor, smell and shape of the formula 4 by respondents indicated that the sucrose content of 17.96% has the best look and feel to become the most preferred formula by respondents.

DIVERSIFIKASI KOMODITAS PANGAN UNGGULAN LOKAL BERBASIS AGROPOLITAN DI DAERAH KABUPATEN SLEMAN D.I.YOGYAKARTA Nur Feriyanto; Ilya Fadjar Maharika; Feris Firdaus
Teknoin Vol. 23 No. 2 (2017)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/teknoin.vol23.iss2.art8

The development of agropolitan areas can deny the false assumption that the developed regions are transformed into urban areas and changes in the dominant role of the agricultural sector to the industrial sector, and services. Assuming that the agricultural sector calculates downstream production up to agro-processing activities, an area can be called advanced by still characterizing the rural areas and the dominant role of the agricultural sector. Based on the results of analysis of excellent potential characteristics with the Sleman region then determined superior food commodities supported by many other commodities. The pre-eminent food commodities are salak fruit located in Turi District and freshwater fish commodities bred in ponds located in Ngemplak sub-district. The two leading food commodities can then be developed into superior products supported by various other food products in order to produce various kinds of food diversification to improve the agropolitanbased rural economy. Based on the results of SWOT analysis related to the potential superior characteristics with the Sleman region then determined superior food commodities supported by many other commodities. The pre-eminent food commodities are salak fruit located in Turi District and freshwater fish commodities bred in ponds located in Ngemplak sub-district. The two leading food commodities can then be developed into superior products supported by various other food products in order to produce various kinds of food diversification to improve the agropolitan-based rural economy. Examples of derivatives of salak pondoh products are salak chips, dodol salak, salak syrup, candied salak, coffee seeds bark and others. Examples of innovations that have been developed is the diversification of catfish and tilapia into catfish abon, catfish chips, crispy tilapia, fish crackers and others that have the durability / durability up to a year more in packaging

VARIATIONS OF MANITOL LEVEL AND CORN SYRUP AS A BASE IN NUTRASEUTICAL FORMULATION OF GUMMY CANDIES SUGAR CANE SARI MARKISA YELLOW (Passiflora edulis var. Flavicanpa) Feris Firdaus; Fajriyanto Fajriyanto
Jurnal Penelitian Saintek Vol 18, No 1: April 2013
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

The yellow passion fruit (Passiflora edulis var. Jlavicarpa) is formulated into a nutraceutical product in the form of a gummy candies preparation. Furthermore, various tests of gummy candies produced were organoleptic test, weight uniformity test, and favorite level test. Based on the results of the research, yellow passion fruit (Passiflora edulis var.jlavicarpa) can be formulated into good nutraceutical products in the form of gummy candies preparations. The result of organoleptic test showed that the preparation of gummy candies formula 3 with the base of mannitol and corn syrup (25%: 75%) had the best form, color, taste, odor and texture compared to other formula. Based on the results of uniformity test weight is known that the variation in the ratio of mannitol and corn syrup as the basis of gummy candies does not affect the uniformity of weight but affects the form of gummy candies preparations. Based on the results of hedonic test of respondents for the parameters of shape, color, taste, odor, and texture of gummy candies of passion fruit essence, formula 3 is the most preferred formula by the respondents.

EVALUASI DAN PEMETAAN POTENSI DESA MITRA DPPM UII Yulianto Purwono Prihatmaji; Akhmad Fauzy; Feris Firdaus; M. Bambang Subekti
Asian Journal of Innovation and Entrepreneurship Vol 4 No 01 (2015): January 2015
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ajie.vol4.iss1.art7

Desa Mitra (Partners Village) DPPM UII is the embodiment of catur dharma UII, which is a program of community development and rural area development based on thematic local potential and sustainable. DesaMitra program has been done a long time, but intensively measured and planned starting in 2006. Collaborative research with the community, the diffusion of science and technology, community service is a program developed in the DesaMitra program supported from internal funds UII, external funds DIKTI and / or CSR from various companies. To measure the achievement of the objectives and benefits of the DesaMitra program is needed evaluation and mapping studies. Evaluation includes the fruit-fullness of the program, the community understanding and their awareness for self-sustained. Evaluation by purposive random sampling of the dozens DesaMitra acquired 7 villages, namely: Sendangagung, Sendangsari, Wukirsari, Sindumartani, Cokrodiningratan, which is located in the district of Sleman and Yogyakarta municipality. The results obtained 5 villages to be developed in near future considered their potential has not been developed, high motivation from community and supportsother related program. The 2 villages postponed to be developed assessed effectiveness of development assistance program and the level of self-developed of its people. Keywords: evaluation, mapping, desamitra, mentoring, self-reliance

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