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All Journal GEMA TEKNOLOGI METANA JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Waste Technology Jurnal Pengabdian Vokasi Journal of Vocational Studies on Applied Research Bulletin of Chemical Reaction Engineering & Catalysis

Rizka Amalia

Chemical Engineering, Vocational School, Diponegoro University, Jl. Prof. Soedarto, Semarang 50275, Indonesia

Author-ID : 2956597

Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Other

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Utilization of Rambutan (Naphelium lappaceum L) Peel’s Waste is Becoming More Useful As a Natural Dye of Fabrics Heny Kusumayanti; Vita Paramita; Rizka Amalia; Wahyuningsih Wahyuningsih
Waste Technology Vol 8, No 1 (2020)
Publisher : Diponegoro University

The demand to find an alternatives source of fabric dyes is increasing nowadays, specifically for natural dye. Applying natural dye in fabric, giving important effect of more environmentally friendly than synthetic dye. One of the natural colors that can be used is Naphelium lappaceum L peel’s waste. The method used is dyeing a cloth with extract of Naphelium lappaceum L peels. Variables applied are extract concentration, type of fixation and concentration of fixation. The results of dyeing cotton fabric using Naphelium lappaceum L peel extract show that the use of alum solution as fixation materials provides brown light color, yellowish brown for lime, and blackish grey for ferro sulphate. The different extract concentration resulted significant effect on the colour radiance on fabric.

THE STUDY ON THE EFFECT OF PROCESS VARIABLES TOWARDS BIOADSORBENT PERFORMANCE OF MODIFIED PALM BUNCH FOR THE REDUCTION OF 3-MCPD ON THE PALM OIL Wahyuningsih Wahyuningsih; Mohamad Endy Yulianto; Rizka Amalia; Eflita Yohana
Waste Technology Vol 5, No 2 (2017)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/5.2.%p

Crude palm oil was consumed as a healthy food oil, it contains a 3-monochloro-propane-1,2-diol (3-MCPD) ester in the range of 0.04-0.05 ppm. The 3-MCPD compound is one of the contaminants belonging to the chloropropanol group that is genotoxin carcinogen. The 3-MCPD ester content specification in palm oil is still a polemic, but some EU countries already use it as a barrier of palm oil trade in the European region. It is therefore necessary to develop an integrated palm oil refining through adsorption with a modified palm empty fruit bunch bioadsorbent to reduce 3-MCPD ester (<0.02 ppm / Codex Standard).

STUDI PENGARUH PROSES PERENDAMAN DAN PEREBUSAN TERHADAP KANDUNGAN KALSIUM OKSALAT PADA UMBI SENTHE (Alocasia macrorrhiza (L) Schott) Rizka Amalia; Riris Yuliana Y.S.; Andri Cahyo Kumoro
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 3, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.838 KB)

Senthe (Alocasia macrorrhiza (L) Schott) is a kind of tuber that grows widely in the tropical area. Senthe has the potential as a staple food or as a interlude food with a high carbohydrate content. However, senthe contain oxalic acid which can reduce absorption of calcium in the digestive system and calcium oxalate which causes itchiness. The purpose of this research is to investigate the effect of soaking and boiling process toward calcium oxalate and nutritional value in the tuber chips.In this research, the variables are the thickness of slicing (0.5 cm, 1 cm, 1.5 cm), soaking time (2 hours and 4 hours,) weight ratio between tuber and volume of salt soluion (1:3, 1:4, 1:5, 1:6, 1:7) w/v , and the boiling time at (10 min, 20 min and 30 min). Based on research result obtain that the slice thickness 1 cm is the optimum value in the reduction process. While soaking weight ratio and optimum soaking time is at 1:6 (w / v) and 4 hours. Optimum boiling time is 30 minutes. Combination of all treatments can reduce the content of calcium oxalate in senthe of 79.53%. Calcium oxalate reduction in senthe is 351 mg/100g, whereas allowable oxalate levels is 71 mg/100g (Sefa-Dedeh and Agyir-Sackey, 2004), thus,the senthe is still not safe for human consumption.

Produksi Sabun Cuci Piring Sebagai Upaya Peningkatkan Efektivitas Dan Peluang Wirausaha Rizka Amalia; Vita Paramita; Heny Kusumayanti; Wahyuningsih Wahyuningsih; Maranatha Sembiring; Dina Elvia Rani
METANA Vol 14, No 1 (2018): Juni 2018
Publisher : Universitas Diponegoro

Sabun cuci piring merupakan salah satu kebutuhan dalam rumah tangga yang berfungsi sebagai penghilang kotoran dan lemak pada peralatan makan dan masak. Konsumsi sabun cuci piring yang terus menerus setiap harinya, menyebabkan kebutuhan pengadaan sabun dengan biaya yang tidak sedikit, terlebih pada ibu-ibu kelompok pembuat jajan pasar sederhana di RT 4 RW 7 Kelurahan Pedalangan Kecamatan Banyumanik. Tujuan dilaksanakannya pengabdian kepada masyarakat ini adalah untuk memberi pengetahuan dan pelatihan kepada ibu-ibu RT 4, RW 7, Kelurahan Pedalangan, Kecamatan Banyumanik tentang pembuatan sabun cuci piring cair guna mengurangi pengeluaran masyarakat terhadap pembelian sabun sekaligus untuk menciptakan peluang usaha baru. Dalam kegiatan pengabdian, akan dijelaskan bahan baku, prosedur kerja dan perhitungan biaya produksi pembuatan sabun cuci piring. Dari kegiatan yang dilakukan, mitra dapat menghasilkan luaran produk barang berupa sabun cuci piring cair sesuai dengan metode yang diberikan dalam pelatihan. Production of Dish Washer Soap as Efforts to Increase Effectiveness And Entrepreneurial Opportunity Dishwashing liquid is one of household stuff that used for removing grease and dirt from dishes. Using the dishwashing liquid continuously cause the need of its stuff at a high enough cost. The purpose of this activity is to provide knowledge and training to the making of dishwashing liquid soap in order to reduce cost as well as to create new business opportunity. In this activities, the raw materials and procedure of producing dishwashing liquid will explained, and the production costs of dishwashing manufacture will calculated. From the activities undertaken, can produce the dishwashing liquid soap in accordance with the methods given in the training.

PELATIHAN PEMBUATAN TAMAN DAN SERBUK TANAMAN OBAT DI TEMBALANG SEMARANG Heny Kusumayanti; Vita Paramita; Wahyuningsih Wahyuningsih; Rizka Amalia; Vynda Dindasari Siregar; Basa Ulina br Simalango; Elin Siswati
Gema Teknologi Vol 20, No 2 (2019): October 2018 - April 2019
Publisher : Vocational School Diponegoro University

Indonesia merupakan negeri yang subur, banyak tanaman yang dapat tumbuh, antara lain tanaman obat, tetapi sampai saat ini belum dimanfaatkan secara maksimal, sehingga perlu adanya sosialisasi dan pelatihan kepada masyarakat. Adanya Pelatihan Pembuatan Taman Dan Serbuk Tanaman Obat Di Pondok Pesantren Mahasiswa Nurul Hikmah Di Kecamatan Tembalang, Kotamadya Semarang, merupakan transfer ilmu dan penerapan teknologi tepat guna kepada masyarakat khususnya di Pondok Pesantren Mahasiswa Nurul Hikmah. Pemanfaatan tanaman obat selain untuk dikonsumsi juga untuk penghijauan atau penghias halaman rumah. Pelatihan ini mampu memberikan edukasi kepada mahasiswa di Pondok Pesantren Mahasiswa Nurul Hikmah cara menanam, merawat tanaman obat yang baik dan benar. Indonesia is a fertile country, many plants can grow, including medicinal plants, but until now it has not been utilized optimally, so there needs to be socialization and training for the community. Training on the Making of Parks and Medicinal Powder at the Islamic Boarding School of Nurul Hikmah In Tembalang Subdistrict, Semarang Municipality, is a transfer of knowledge and the application of appropriate technology to the community, especially in the Islamic Boarding School of Nurul Hikmah. Use of medicinal plants in addition to being consumed also for reforestation or decorating the home page. This training is able to provide education to students at the Islamic Boarding School Student Nurul Hikmah. The wisdom of how to plant, treat medicinal plants that are good and right.

PELATIHAN PEMBUATAN SELAI DAN NASTAR BUAH RAMBUTAN Heny Kusumayanti; Nurul Pudiastutiningtyas; Vita Paramita; Rizka Amalia; Ida Hayu Dwimawanti; Wahyuningsih Wahyuningsih; Dwi Handayani
Jurnal Pengabdian Vokasi Vol 1, No 1 (2019): Juni 2019
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.611 KB)

Program pelatihan dalam pengabdian masyarakat in iharapkan dapat meningkatkan ketrampilan bagi mahasiswa dan peserta yang akhirnya dapat menambah pendapatan dan pengisian waktu luang yang berdampak peningkatan secara ekonomi. Buah Rambutan banyak ditemukan di sekitar Tembalang dan wilayah Semarang dimana Sekolah Vokasi Universitas Diponegoro berada. Pengolahan buah rambutan meningkatkan nilai buah rambutan disaat panen raya, selain mencegah penurunan harga pasca panen, pengolahan menjadi selai mencegah pembusukan buah karena penumpukan dalam proses penjualan. Buah rambutan yang diolah menjadi selai membuat proses penyimpanan menjadi lebih lama. Produk selai yang dihasilkan dapat diolah sebagai pelengkap di isian kue kering, roti ataupun cake.. Kegiatan pelatihan ini selain membuat selai juga membuat kue nastar dengan isian selai rambutan, ketrampilan ini dapat dikembangkan secara terus menerus oleh peserta sehingga dikemudian hari dapat membantu perekonomian. Kata Kunci: rambutan, selai rambutan, nastar isi selai rambutan This training program in community service is expected to improve skills for students and participants who can finally increase their income and fill in their leisure time which has an impact on economic improvement. The processing of rambutan fruit will increase the fruit value of rambutan at harvest time, besides preventing a decline in post-harvest prices, processing into jam prevents fruit decay due to accumulation in the sales process. Rambutan which is processed into jam makes the storage process last longer. Produced jam products can later be processed as a supplement as filling in pastries, bread or cake. Rambutan fruit is found around Tembalang and the Semarang region where Vocational Schools Diponegoro University are located. This training activity in addition to making jams also making nastar cakes with rambutan jam filling, this skill is expected to be developed continuously by participants so that in the future it can help the economy. Kata Kunci: rambutan fruits, rambutan jams, nastar with rambutan jams

PELATIHAN KETRAMPILAN PEMBUATAN PELEMBUT DAN PEWANGI PAKAIAN BAGI IBU - IBU PKK DI DESA KANGKUNG, KECAMATAN MRANGGEN, KABUPATEN DEMAK Heny Kusuma Yanti; Vita Paramita; Rizka Amalia; Gina Novela; Igin Ebeniene Rhamvy
Jurnal Pengabdian Vokasi Vol 1, No 2 (2019): Nopember 2019
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.285 KB)

Community service training in the Kangkung village, Mranggen Subdistrict, Demak Regency was carried out by exposing the material, introducing tools and materials and their functions, how to work to make softeners and deodorizers. The division of participants into 3 groups, each group gets tools and materials for making softeners and deodorizers in the hope that cooperation can be established between group members and increase entrepreneurship, can improve skills, reduce expenses if the fabric softener and deodorizer is used, and increase income for Family Welfare Empowerment Members in Kangkung Village, Mranggen Subdistrict, Demak Regency, if the softeners and perfumers of the clothes are marketed. The results of this training are fabric softeners and deodorizers with a pH of 5, this is in accordance with the Indonesian National Standard (SNI) 16-0218-1997.

PENINGKATAN KETRAMPILAN IBU-IBU PKK DI TEMBALANG PESONA ASRI, SEMARANG DALAM PEMBUATAN CREAM DETERGENT Heny Kusumayanti; Vita Paramita; Rizka Amalia; Nurul Pudiastutiningtyas; Ni Putu Adeyani
Jurnal Pengabdian Vokasi Vol 1, No 4 (2020): Nopember 2020
Publisher : Sekolah Vokasi Universitas Diponegoro

Program pelatihan dalam pengabdian masyarakat merupakan suatu cara mengembangkan potensi didalam masyarakat yang nantinya diharapkan bisa digunakan untuk peningkatan ketrampilan yang berefek pada perbaikan ekonomi.baik secara komersial atau penghematan untuk kebutuhan sehari-hari. Cream detergent adalah salah satu bahan kebutuhan rutin yang digunakan didalam rumah tangga untuk keperluan kebersihan baik perabot rumah tangga ataupun baju. Pelatihan pembuatan cream detergent ini di lakukan di kelompok ibu-ibu PKK di Perumahan Tembalang Pesona Asri, Semarang. Dalam pelatihan ini cream detergent yang dihasilkan mempunyai aroma harum dan pH sebesar 10,5, hal ini sesuai dengan yang distandarkan pada SNI 0062:2016 dimana pH maksimal sebesar 11. Diharapkan dengan hasil tersebut, kelompak ibu-ibu PKK terus berinovasi baik dalam variasi produk, cara pengemasan serta mencoba memasarkan dilingkungan wilayah sekitar sehingga nantinya bisa berkembang baik dari ketrampilan ataupun menjadi wirausaha yang mandiri. Kata Kunci: cream detergent, PKK, pelatihan The training program in community service is a way of developing potential within the community which is expected to be used to improve skills that have an effect on economic improvement. Both commercially and economically for daily needs. Detergent cream is one of the routine needs of ingredients used in the household for hygiene purposes both household and clothing. Training for making detergent cream is done in a group of PKK women at Perum Tembalang Pesona Asri, Semarang. In this training the detergent cream produced has a fragrant and pH of the detergent cream is 10,5, this is in accordance with the standardized on SNI 0062: 2016 maximum 11. It is hoped that with these results, the PKK groups will continue to innovate both in product variations, packaging methods and try to market in the surrounding area so that later they can develop from skills or become independent entrepreneurs. Keywords: cream detergent, PKK ladies, training

PELATIHAN PEMBUATAN BATIK SHIBORI BAGI PENGURUS DAERAH WANITA ISLAM KOTA SEMARANG Heny Kusuma Yanti; Vita Paramita; Aulia Windyandari; Ida Hayu Dwimawanti; Rizka Amalia; Aprilia Larasati Dewi; Ida Rahmawati Cahyaningsih; Ilyas Teguh Pangestu
Jurnal Pengabdian Vokasi Vol 1, No 3 (2020): Juni 2020
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1280.015 KB)

Community service training on making shibori batik for the regional Islamic board administrator of the city of Semarang ran smoothly. The trainees are interested and passionate in being able to make batik with various unique motifs using shibori techniques. In this training, making batik shibori by using tools and materials that are easily available. By making batik, the selling value of the fabric will increase, in addition to the results of shibori batik used by themselves can also be marketed so that it can improve the welfare of the community.

Effect of Banana Types on Oven Drying Process for Crispy Banana Production Arum Dyah Saputri; Rizka Amalia; Mohamad Endy Yulianto; Vita Paramita
Journal of Vocational Studies on Applied Research Volume 2, Issue 2, Year 2020 (October 2020)
Publisher : Sekolah Vokasi Universitas Diponegoro

This study aims to determine the effect of moisture and drying rate on Kepok and milk banana species, on the production process of crispy banana. An electric oven was used to examine the drying process at variable temperatures of 70 ºC, 80 ºC and 100 ºC with slices of 1 mm, 2 mm, 3 mm and 4 mm thickness. The results showed that the lowest moisture content and maximum drying rate obtained in Kepok was at a temperature of 100ºC, namely 69.167% and 0.045 grams/minute respectively. Meanwhile, for milk banana, the lowest moisture and the maximum drying rate was obtained at a temperature of 100 ºC, namely 68.167% and 0.042 grams/minute respectively. Furthermore, the organoleptic test results showed that kepok and milk banana experienced browning at 100 ºC, but did not at 70 ºC and 80 ºC with a thickness of 1mm, 2mm and 3mm. In addition, the pore structure of both bananas expanded, while the structure of the bananas appeared bigger after drying.

Co-Authors Aditia Mahardika Andri Cahyo Kumoro Anggun Puspitarini Siswanto Aprilia Larasati Dewi Arum Dyah Saputri Aulia Windyandari B Budiyono Basa Ulina br Simalango Dina Elvia Rani Dwi Handayani Dwi Kristanto Edy Supriyo Edy Supriyo Eflita Yohana Elin Siswati Fahmi Arifan Gina Novela Heny Kusuma Yanti Heny Kusumayanti Heny Kusumayanti Hermawan Dwi Ariyanto Ida Hayu Dwimawanti Ida Hayu Dwimawanti Ida Rahmawati Cahyaningsih Ifana Ifana Igin Ebeniene Rhamvy Ilyas Teguh Pangestu Isti Pudjihastuti Maranatha Sembiring Milzam, Muhammad Mohamad Endy Y Yulianto Ni Putu Adeyani Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas R.T.D Wisnu Broto Riris Yuliana Y.S. Shelvin Putri Hariyatno Siswo Sumardiono Vita Paramita Vynda Dindasari Siregar Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Zahra Aumy Pranita

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