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All Journal Biota JPM PAMBUDI Bagimu Negeri : Jurnal Pengabdian Kepada Masyarakat
Astuti Kusumorini
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Effect of Hibiscus Leaf’s Adhesives on the Quality of Cow Dung Husk Charcoal Briquettes Iwan Ridwan Yusup; Astuti Kusumorini; Siti Risalti Maulida
Biota Vol 5 No 1 (2019): Jurnal Biota 2019
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/Biota.v5i1.2495

Abstract

The research to find out the good briquette adhesive has been done, however the results have not been satisfactory yet. This study aims to determine the effect of hibiscus leaf adhesive (Hibiscus rosa-sinensis L) on charcoal briquette organic charcoal. The materials used in the manufacture of cow dung husk charcoal briquettes are rice husk and cow dung. The research was conducted in biology garden of Science and Technology Faculty, Islamic State University of Sunan Gunung Djati Bandung from May to June 2015. The research was conducted by using Random Design Complete (RAL) Factorial 3 X 4 with twice repetition (duplo). There are 3 compositions of treatment rice husk: cow dung, that are: 1: 1, 3: 1 and 1: 3, and addition of 4 levels adhesive from hibiscus leaf (Hibiscus rosa-sinensis L.), that are; control (without adhesive), 10 grams, 15 grams and 20 grams. The results showed that the adhesive combination of hibiscus leaves and the composition of organic charcoal briquettes was highest at density of 0.89 g / cm3, calorific value of 2432.62 cal / g, carbon content of 25.49% and lowest at water content of 8.75 %, vapor content 32.89%, ash content 45%. The best treatment combinations were found in the ratio of rice husk: cow dung ie 1: 3 and adhesive concentration 15 grams with the best heat value of 2431,62 kal /g.
Pelatihan Inovasi Produk Pangan Abon Pepaya Muda di Dusun Pamagersari Desa Tanjungsari Sumedang Ana Widiana; Tri Cahyanto; Ateng Supriyatna; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ucu Julita; Ida Kinasih; Mohamad Agus Salim; Risda Arba Ulfa; Ayuni Adawiyah; Isma Dwi Kurniawan; Rahmat Taufik MA; Yuni Kulsum; Adisty Virakawugi Darniwa
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.914 KB) | DOI: 10.33503/pambudi.v3i1.538

Abstract

Papaya is a familiar fruit in Indonesia. During this time, papaya fruit is consumed by direct eating and sold at low prices. Young papaya can be processed into a form of creative food products such as abon. The manufacturing process includes preparation of material tools, stripping, steaming for 40 minutes, thin slicing, addition of complementary spices, drying, frying, and serving. The implementation of PKM activities included the dissemination of material and the practice of making abon papaya. Based on the results of the activity, it was obtained information that the participants in the activity didn’t know much about the nutrients contained in papaya fruit, even the participants had never known that papaya fruit could be processed into shredded fruit. The community service activities on the topic of making shredded papaya fruit can increase awareness, knowledge, skills, and also the motivation of the business of Pamagersari Hamlet Community in Tanjungsari Village, Sumedang.
Pelatihan Inovasi Produk Pangan Berbahan Baku Singkong di Kecamatan Lembang Kabupaten Bandung Barat Tri Cahyanto; Ateng Supriyatna; Ucu Julita; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ana Widiana; Ida Kinasih; Mohamad Agus Salim
Bagimu Negeri Vol 2, No 1 (2018)
Publisher : Universitas Muhammadiyah Pringsewu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52657/bagimunegeri.v2i1.615

Abstract

Cassava is one of the main local agricultural produced in Lembang sub district, West Java. However, this big potential is still not used optimally because of lack of skill and knowledge of local resident to produce higher economic product made from cassava. Most of resident only use it as raw material to produce traditional foods with relatively low economic value. One of alternative processing of cassava that can enhance higher profit is producing modified cassava flour, best known as mocaf. This training aims to give resident information and skill about mocaf and its process, also offer alternative use of cassava to get higher profit. The target of this training was several housewives joined in Syariah Micro Finance group living in Lembang sub district. This training was held by two sections, the first section was giving general information about mocaf and the second section was demonstrating and practicing how to make mocaf from fresh cassava and some foods made from mocaf. The result shows that audiences gave very good responses to the training. Making mocaf from cassava was new information for them. All audiences were able to practice how to make mocaf successfully. In conclusion,  the processing cassava to mocaf could be an alternative and potential business for local resident in Lembang sub district. Keywords:  cassava, food, mocaf, product, 
Co-Authors Adisty Virakawugi Darniwa Ana Widiana Ana Widiana Anggita Rahmi Hafsari Ateng Supriyatna Ateng Supriyatna Ayuni Adawiyah Ida Kinasih Iwan Ridwan Yusup Kurniawan, Isma Dwi Mohamad Agus Salim Rahmat Taufik MA Risda Arba Ulfa Siti Risalti Maulida Tri Cahyanto Tri Cahyanto Ucu Julita Yani Suryani Yani Suryani Yuni Kulsum