Muji Harsini
Chemistry Department, Faculty of Sciences and Technology, Airlangga University Kampus C Unair, Mulyorejo Surabaya, 60115

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KARAKTERISASI STRUKTUR NANO KARBON DARI LIGNOSELLULOSA Pari, Gustan; Santoso, Adi; Hendra, Djeni; Buchari, Buchari; Maddu, Akhirudin; Rachmat, Mamat; Harsini, Muji; Heryanto, Teddi; Darmawan, Saptadi
Jurnal Penelitian Hasil Hutan Vol 31, No 1 (2013):
Publisher : Pusat Litbang Keteknikan Kehutanan dan Pengolahan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4544.229 KB)

Abstract

Perkembangan ilmu pengetahuan abad ini dan yang akan datang sudah memasuki teknologi nano. Di bidang hasil hutan, teknologi nano yang dapat dikembangkan di antaranya adalah nano karbon dari bahan berlignoselulosa. Tujuan penelitian ini adalah menyediakan informasi dan teknologi pengolahan arang sebagai bahan baku nano karbon dari bahan lignoselulosa. Bahan baku lignoselulosa yang digunakan dalam penelitian ini adalah kayu jati, dan bambu yang dikarbonisasi pada suhu 400-500°C menggunakan kiln drum, arang yang dihasilkan dimurnikan dengan jalan dipanaskan pada suhu 800°C selama 60 menit yang sebelumnya didoping dengan logam Zn, Ni dan Cu. selanjutnya dihaluskan menggunakan high energy mechanic (HEM) selama 48 jam. Arang dengan kristalinitas tinggi disintering menggunakan spark plasma pada suhu 1.300°C. Karbon yang dihasilkan diuji sktuktur dan sifatnya menggunakan Py-GCMS, SEM-EDX, XRD,dan sifat elektrik. Hasil penelitian menunjukkan struktur karbon yang terbaik dihasilkan dari arang jati yang dikarbonisasi pada suhu 800°C yang didoping dengan atom Ni pada perbandingan 1:5 yang menghasilkan derajat kristalinitas sebesar 78,98% resistensi (R) 0,17Ω, konduktivitas 175,52 Ω-1m-1. Kualitas nano karbon setelah disintering derajat kristalinitasnya menjadi 81,87%, resistensi (R) 0,01Ω, dan konduktivitasnya sebesar 1067,26 Ω-1m-1. Nano karbon yang dihasilkan dapat dibuat sebagai biosensor, biobatere dan bioelektroda. Sehingga diperlukan penelitian lebih lanjut.
SOSIALISASI MANFAAT DAN PEMBUATAN NATTO DAN SOY YOGURT MELALUI KEGIATAN WEBINAR DAN PRAKTEK Sumarsih, Sri; Baktir, Afaf; Khairunnisa, Fatiha; Harsini, Muji; Purwaningsih, Aning; Wafiroh, Siti; Hartati, Hartati; Purkan, Purkan; Hadi, Sofijan
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v7n1.p103-107

Abstract

Natto and Soy Yogurt are fermented food products that are very beneficial for improving health. This community service activity aims to socialize the benefits and make them known to the wider community. However, community service activities during the Covid-19 pandemic cannot be carried out face-to-face and have activities with the community in large numbers. Therefore, this community service activity was carried out through webinar and practical activities. Online seminars was chosen so that the coverage was wider and more people could participate in the pandemic. Face-to-face and community activities are carried out with a limited number of participants, according to health protocols. The level of success, benefit and acceptance of the community from this community service activity is known from the responses of the participants during the activities. Based on the results of the assessment/ response of participants who were present virtually and those present at the location, In general it can be concluded that the PKM activity entitled "socializing the benefits and making natto and soy yogurt through webinars and practices" is going well, but better preparation is still needed.The material presented by the resource person is suitable for the current pandemic conditions, easy to understand, easy to practice and can be developed for home businesses. The Zoom Meeting application can be used as a medium for community service activities in pandemic conditions even though it still cannot reach the wider community.  Keywords: Socialization, natto, soy yogurt, webinar, practical