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PELATIHAN DAN PRAKTEK PEMBUATAN SABUN CUCI TANGAN CAIR DI PKK TEMBALANG PESONA ASRI Kusumayanti, Heny; Paramita, Vita; Wahyunimgsih, Wahyunimgsih; Amalia, Rizka; Siregar, Vynda Dindasari; Pudiastuningtyas, Nurul
Gema Teknologi Vol 20, No 1 (2018): April 2018 - October 2018
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.536 KB) | DOI: 10.14710/gt.v20i1.21079

Abstract

Heny Kusumayanti, Vita Paramita, Wahyunimgsih, RizkaAmalia, Vynda Dindasari Siregar, Nurul Pudiastuningtyas, in this paper explain that soap is used as a cleaning agent. Hand sanitizer is a hand sanitizer which makes it easy and can be carried out by PKK mothers and the community. The purpose of this liquid handwashing soap training and practice is to provide knowledge and appropriate technology to the PKK mothers in Tembalang Pesona Asri RT I RW IV Kramas Semarang, in addition to making their own liquid handwashing for self consumption can also be sold so can increase income. The result of this activity is liquid hand washing soap which is red, has a fragrant odor and when used does not cause roughness in the hand.
INOVASI PEMBUATAN ABON IKAN SEBAGAI SALAH SATU TEKNOLOGI PENGAWETAN IKAN Kusumayanti, Heny; Astuti, Widi; Broto, RTD. Wisnu
Gema Teknologi Vol 16, No 3 (2011): April 2011 - October 2011
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1434.573 KB) | DOI: 10.14710/gt.v16i3.4706

Abstract

Heny Kusumayanti, Widi Astuti, RTD. Wisnu Broto, in this paper explain that fish is one of the food-stuff which liked many and consumed by societies besides as commodity of export. In general fish quickly experience of the process of obsolence if compared to other food-stuff is so that required by  technology processing of fish to length then energy keep him, one of them is processing of fish become shredded fish. Region sub-district of Mangunharjo have big potency in fishery area, by halves societies work as farmer of fishpond. With existence of training to society about expected by society have adequate knowledge so that can exploit the area potency of to improve his life level. Activity method which used in this devotion is method deliver a lecture, method’s practice of concerning way making of shredded fish, and question and answer method. The result show that very enthusiastic society to making process  of shredded fish. Require to be done  by creativity and innovation in course of processing of shredded fish so that yielded product can certifiable and better. Keyword : Fish, Processing of fish, Shredded fish.
PEMBUATAN CREAM DETERGENT UNTUK MENINGKATKAN KETRAMPILAN IBU-IBU PKK Kusumayanti, Heny; Budiyono, Budiyono; Dwimawanti, Ida Hayu; Yesiana, Reny; Purwanto, Agus; Subari, Arkhan
Gema Teknologi Vol 19, No 4 (2018): October 2017 - April 2018
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.466 KB) | DOI: 10.14710/gt.v19i4.19170

Abstract

Cream detergent is often used in everyday life, serves to wash and clean the dirt (fat). In order to commemorate the day of kartini in 2018, held a training on making cream detergent in Kp. Krapyak RT 07 RW 11 Bintoro Demak. The pH cream detergent generated from this training is 11, this is in accordance with SNI 0062: 2016, where the pH max cream detergent is 11. The purpose of this devotion provides the transfer of science and technology appropriately to the mother of PKK and also to provide skills and entrepreneurship to PKK mothers.
Pangan Fungsional Dari Tanaman Lokal Indonesia Kusumayanti, Heny; Hanindito, Satrio Bagus; Mahendrajaya, Robertus Triaji
METANA Vol 12, No 1 (2016): Juni 2016
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (936.53 KB) | DOI: 10.14710/metana.v12i1.17512

Abstract

Masyarakat lebih suka mengkonsumsi makanan dengan nutrisi dan protein yang baik dan berguna untuk kesehatan sehingga mereka dapat menikmati hidup dengan cara yang lebih sehat. Cara hidup yang sehat harus dimulai dari diri kita sendiri. Pangan fungsional merupakan makanan dan bahan pangan yang dapat memberikan manfaat tambahan di samping mempunyai fungsi gizi dasar pangan tersebut sesuai dengan posisinya dan bisa bermanfaat bagi kesehatan. Pangan lokal Indonesia adalah merupakan potensi yang bisa dikembangkan menjadi makanan fungsional. Misalnya: jagung (zea mays), ubi jalar (Ipomoea batatas), belimbing, wortel, juga sumber bahan makanan tambahan dari hasil laut dari golongan mikroalga. Tujuan dari paper review ini adalah untuk mengetahui berbagai macam olahan lokal di Indonesia yang bisa dimanfaatkan untuk pangan fungsional.   Functional Food From Indonesian Local Plants People prefer to consume foods with good nutrition and protein and are useful for health so they can enjoy life in a healthier way. A healthy way of life should start from ourselves. Functional food is food and food that can provide additional benefits in addition to having the basic nutritional function of the food in accordance with its position and can be beneficial to health. Indonesian local food is a potential that can be developed into functional food. For example: zea mays, Ipomoea batatas , starfruit, carrots, as well as additional sources of food from marine products from the microalgae. The purpose of this paper review is to know the various local proceses in Indonesia that can be utilized for functional food.
Pembuatan dan Karakterisasi Komposit dari Styrofoam Bekas dan Serat Ijuk Aren Purbasari, Aprilina; Darmaji, Timothius Adrian Christantyo; Sary, Cindy Nella; Kusumayanti, Heny
METANA Vol 15, No 2 (2019): Desember 2019
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (791.957 KB) | DOI: 10.14710/metana.v15i2.25794

Abstract

Komposit merupakan gabungan dari dua atau lebih bahan yang menghasilkan efek sinergis. Komposit dapat dibuat dari polimer sebagai matriks dan serat alam sebagai bahan penguat. Pada penelitian ini komposit dibuat dari styrofoam bekas dan serat ijuk aren. Styrofoam merupakan salah satu jenis polimer yang sulit terdegradasi secara alami, sedangkan serat ijuk aren merupakan serat alam yang mudah diperoleh di Indonesia. Pembuatan komposit dilakukan dengan alat hot press pada berbagai perbandingan massa styrofoam dan serbuk ijuk aren (10:90; 20:80; 30:70; 40:60; dan 50:50). Karakterisasi komposit yang dihasilkan meliputi uji kekuatan mekanik, kerapatan, daya serap air, mikrostruktur, dan gugus fungsional. Komposit mempunyai kekuatan mekanik tertinggi sebesar 90,26 kgf/cm2 pada perbandingan massa styrofoam dan serbuk ijuk aren 30:70. Semakin tinggi kandungan styrofoam dalam komposit maka kerapatan komposit akan semakin meningkat dan daya serap air komposit semakin menurun. Komposit mempunyai struktur yang homogen dan gugus fungsional yang berasal dari styrofoam dan serat ijuk aren.Composite is a combination of two or more materials that produce a synergistic effect. Composite can be made from polymers as matrices and natural fibers as reinforcing agents. In this study, composite were synthesized from used styrofoam and sugar palm fiber. Styrofoam is one type of polymer that is difficult to degrade naturally, whereas sugar palm fiber is a natural fiber that is easily obtained in Indonesia. Composite synthesis was done using hot press equipment at various mass ratio of styrofoam to sugar palm fiber powder (10:90; 20:80; 30:70; 40:60; and 50:50). Characterization of obtained composites covered tests of mechanical strength, density, water absorption, microstructure, and functional groups. Composite had the highest mechanical strength of 90.26 kgf/cm2 at the mass ratio of styrofoam to sugar palm fiber powder of 30:70. The increase of the styrofoam content in composite caused the increase of composite density and the decrease of composite water absorption. Composite had homogeneous structure and functional groups derived from styrofoam and sugar palm fiber.  
BIODIESEL DENGAN ALTERNATIF BAHAN BAKU MINYAK NABATI BARU DAN BEKAS Kusumayanti, Heny; Puspitasari, Nurul
METANA Vol 4, No 1 (2007): Juni 2007
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4168.395 KB) | DOI: 10.14710/metana.v4i1.1715

Abstract

Abstract Biodiesel represent one of substance of alternative of fuel substitution which can be innovated and friendly environmentally. This Biodiesel earn also made plainly  and  exploit the existing substance around. Price from raw material its maker also cheap enough. The example by using new vegetation oil and ex-vegetation oil. Process of with the process transesterifikasi, that is dissolve the oil by NaOH and methanol. Later then mingled and yield two coat after hushed 8 clock that is flake is biodiesel and substratum is gliserol. Examination conducted by experience is combustion by using tinder and with the iron rasher Keywords : biodiesel, oil
IbM KELOMPOK INDUSTRI RUMAH TANGGA KERAJINANALUMUNIUM DAN ALAT DAPUR DI KABUPATENBOYOLALI,MENINGKATKAN PENCETAKAN ALAT DAPUR SECARA MEKANIS Achmad, Laila Faizah; Susanti, Margaretha Tuti; Kusumayanti, Heny; Paramita, Vita
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.595 KB) | DOI: 10.14710/metana.v10i02.11045

Abstract

Crafts copper and aluminum metal is well known as the only craft villages featured in Bambu Kuning  District Boyolali which is the center of industry UKM need to be given guidance and training , especially for UKM that there is little need of such a helping hand for community service programs ( IbM ). IbM basic selection service programs to improve the quality and productivity of  the aluminum craft in which the earlier process of making traditional , manually ( using hand -made) in order to become more mechanical craft aluminum kitchen equipment especially produced more precise form, include : Improvement of the manufacturing process of aluminum kitchen utensils mechanically, Design a simple hydraulic press tools according to their ability to operate and care for craftsmen improvement of more uniform product specifications in order to look more attractive.The method offered on IbM activities provide training and guidance to craftsmen on how to operate the hydraulic press tools properly and correct , also perfect the shape of the product so that the resulting shape kitchen tools more precise, more improved quality and can be sold at a higher price also to the wider marketing and export between islands . Plan that will be implemented to produce products in accordance with the Standard of food quality ( SII ) , starting from :1. Improvement of human resources with training and consultation on technology printing process2. Technology improvements equipment by designing a simple hydraulic press toolsTarget outcomes kitchen appliance is able to sell the product in accordance with the SII marketing broader, reaching levels of economical operation in the field of technology , management and promotion through the integration and synchronization of marketing flows from the point of production to the level of use of the product by the user or the user.
Pengolahan Ubi Jalar ( Ipomoea batatas L) Dengan Sistem Kering Untuk Meningkatkan Komoditas Pangan Lokal Kusumayanti, Heny; Ahmad, Laila Faizah; Setiawati, FS Nugraheni; Ginting, Sofiani Br
METANA Vol 12, No 2 (2016): Desember 2016
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1051.616 KB) | DOI: 10.14710/metana.v12i2.11044

Abstract

Indonesia merupakan negara yang mempunyai banyak tanaman, diantaranya tanaman ubi jalar (Ipomoea batatas L). Apabila panen tiba harga ubi jalar segar menjadi turun dan umur simpan ubi jalar segar tidak bisa bertahan lama. Masyarakat Indonesia biasa mengkonsumsi ubi jalar antara lain dengan cara direbus, digoreng atau dibuat kolak ubi jalar. Umur simpan dari ubi jalar segar tidak bertahan lama, untuk itu diperlukan cara menanggulangi supaya umur simpan menjadi lebih panjang maka dilakukan pengolahan pangan ubi jalar menjadi tepung ubi jalar. Selain dapat memperpanjang umur simpan ubi jalar, apabila tepung ubi jalar dijual juga bisa menambah pendapatan masyarakat. Pengolahan ubi jalar selain dibuat menjadi tepung ubi jalar, ubi jalar bisa juga dibuat menjadi keripik ubi jalar. Selain bisa dikonsumsi sendiri, masyarakat juga bisa menjual keripik ubi jalar sehingga bisa menambah pendapatannya masyarakat. Sweet Potato Processing (Ipomoea Batatas L) With Dry Systems To Improve Local Food Commodities Indonesia is a country that has a lot of plants, including sweet potato (Ipomoea batatas L). If the harvest price of fresh sweet potatoes to be down and the shelf life of fresh sweet potatoes can’t last long. Indonesian society used to eat sweet potatoes, among others with boiled, fried or made sweet potato compote. The shelf life of fresh sweet potatoes did not last long, it needed a way to overcome that shelf life becomes longer then made the food processing sweet potato yams into flour. Besides being able to extend the shelf life of sweet potato, sweet potato flour if the sale also can increase people's income. Sweet potato processing in addition to be made into sweet potato starch, sweet potato can also be made into sweet potato chips. In addition to their own consumption, the public can also sell sweet potato chips so they can add the public revenue.
PENGANTAR REAKSI Kusumayanti, Heny
METANA Vol 6, No 01 (2009): April 2009
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (741.873 KB) | DOI: 10.14710/metana.v6i01.1949

Abstract

PENGANTAR REDAKSI
OPTIMASI WAKTU PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT PADA PROSES PRODUKSI TEPUNG SUKUN Kusumayanti, Heny; Faizah, Laila; Broto, R TD. Wisnu
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.085 KB) | DOI: 10.14710/metana.v10i02.11051

Abstract

Abstract The breadfruit plants were included in the tribe Moraceae produce breadfruit. Breadfruit can be used and consumed by the public into processed foods for a snack, can be in the form of fried breadfruit, boiled breadfruit, gethuk breadfruit. To overcome the breadfruit harvest time, and to extend the shelf life of breadfruit, breadfruit then can be made into other processed food products, including breadfruit can be processed into flour breadfruit. Breadfruit flour can be made using raw materials made breadfruit chips of a certain size, then the chips is soaked with a solution of natrium  metabisulphite with various concentrations and soaking time varies. In immersion chip by using solution of natrium metabisulphite 0,8 % yield breadfruit flour carbohydrate 25.87% with a soaking time 55 minutes. Key Words: breadfruit, breadfruit flour Abstrak Tanaman sukun yang termasuk dalam suku Moraceae menghasilkan buah sukun. Buah sukun dapat dimanfaatkan serta dikonsumsi masyarakat menjadi makanan olahan untuk camilan, bisa dalam bentuk sukun goreng, sukun rebus, gethuk sukun. Untuk mengatasi waktu panen raya sukun, dan untuk memperpanjang umur simpan buah sukun, maka buah sukun bisa dibuat menjadi produk olahan pangan yang lain, diantaranya buah sukun tersebut dapat diolah menjadi tepung sukun. Tepung sukun dapat  dibuat dengan menggunakan bahan baku buah sukun yang dibuat chip dengan ukuran tertentu, selanjutnya chip tersebut direndam dengan menggunakan larutan natrium metabisulfit dengan berbagai konsentrasi dan waktu perendaman yang bervariasi. Pada perendaman chip dengan menggunakan larutan natrium metabisulfit 0,8 % menghasilkan tepung sukun dengan kadar karbohidrat 25,87 % dengan waktu perendaman 55 menit. Key Words : buah sukun, tepung sukun
Co-Authors Afiyatun Inayah Agus Purwanto AGUS PURWANTO Ahmad, Laila Faizah Amalia Pritayanti Aprilina Purbasari Ariestya Meta Devi Arkhan Subari B Budiyono Basa Ulina br Simalango Budiono Budiono Budiyono Budiyono Darmaji, Timothius Adrian Christantyo Dessy Ariyanti Dessy Ariyanti Didik Wisnu Widjajanto Dina Elvia Rani Dwi Handayani Elin Siswati Fahmi Arifan Falaah, Miftakhu Fathurrahman, Hanif Muhammad Ginting, Sofiani Br Hanindito, Satrio Bagus Herlani Siti Hidayanti Herry Santosa Heru Susanto Ida Hayu Dwimawanti Iman Setiono Isti Pudjihastuti Itta Rahmalia Karismawan P U Laila Faizah Achmad, Laila Faizah Laila Faizah, Laila Lulluil Mahsunnah Mahendrajaya, Robertus Triaji Maranatha Sembiring Margaretha Tuti Susanti Mohamad Endy Y Yulianto Mubin, Nurul Ni Putu Adeyani Noer Abyor Handayani Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas, Nurul Nurul Puspitasari Pangi Pangi Pudiastuningtyas, Nurul R TD. Wisnu Broto, R TD. Wisnu R.TD Wisnu Broto Reny Yesiana Rizka Amalia Rizka Amalia RTD. Wisnu Broto Safitri, Laras Intan Sary, Cindy Nella Setiawati, FS Nugraheni Siregar, Vynda Dindasari Sri Rejeki Thoyib Hanifan Syuhada Titik Istirokhatun Tri Murti Nila W Vita Paramita Vita Paramita Vynda Dindasari Siregar Wahyunimgsih, Wahyunimgsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Widi Astuti Windyandari, Aulia Windyandari Yudanto, Yusuf Arya Yusim, Adi Kurniawan Zahra Aumy Pranita Zahra Rahma Namira Zulfaidah Aryani