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Pemanfaatan Limbah Cangkang Kerang Menjadi Cinderamata Syahmidarni Al Islamiyah; Rosdiani Azis; Adnan Engelen
Jurnal Ilmiah Pangabdhi Vol 7, No 1: April 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i1.9883

Abstract

One of the organic wastes that can be used for handicraft goods is Seashell. One of the artisanal items is a souvenir. The use of this waste is a type of community-owned skill. By using shell waste that has added value, this community service aims to make souvenirs. The methods in this activity include material presentation, discussion and training. The results obtained in this community service activity include  1) a lot of shell waste in Tanjung Kramat Village, Hulonthalangi District, Gorontalo District, Gorontalo Province, which can be made into souvenirs as souvenirs from the area; 2) participants in community service have the skills and experience to make shell souvenirs. The conclusion of this activity is to learn information and skills to use shellfish waste as souvenirs for individuals who engage in this service. The proposal for this operation to be carried out on an ongoing basis is to pursue special government assistance to grow it into a community-based economic activity and to promote Tanjung Kramat tourism. 
PELATIHAN PENGOLAHAN DATA PENELITIAN MENGGUNAAN SOFTWARE EXCEL Rosdiani Azis; Ingka Rizkyani Akolo
Jurnal Abdimas Gorontalo (JAG) Vol 1 No 1 (2018): Jurnal Abdimas Gorontalo (JAG) Vol 1 No 1 Oktober 2018
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v1i1.712

Abstract

Setiap mahasiswa pada perguruan tinggi diwajibkan untuk melakukan penelitian sebagai syarat lulus di perguruan tinggi tersebut. Penelitian biasanya tidak lepas dari istilahpengolahan data. Setiap mahasiswa diharapkan dapat menyelesaikan penelitiannya tepatwaktu dengan hasil yang maksimal. Akan tetapi, mahasiswa seringkali kesulitan dalammelakukan pengolahan data penelitian, terutama jika dihadapkan dengan rumus yang cukuprumit dan memakan waktu yang banyak jika diselesaikan secara manual. Oleh karena itu,pelatihan ini merupakan salah satu cara untuk membantu mahasiswa saat mengolah datapenelitian sehingga tugas akhir mahasiswa dapat diselesaikan tepat pada waktunya. Secarakeseluruhan kegiatan ini berjalan dengan baik, sebagian besar peserta mampu menerimamateri dengan baik. Peserta juga aktif dalam seluruh proses kegiatan khususnya pada saatsimulasi.
Peningkatan Kualitas dan Pemanfaatan Limbah Hasil Pembuatan VCO (Virgin Coconut Oil) IKM Rumah Ikhtiar Rosdiani Azis; Ikrima Staddal; Syahmidarni Al Islamiyah
Jurnal Ilmiah Pangabdhi Vol 7, No 2: Oktober 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i2.11475

Abstract

Posso Village is one of the villages located in Kwandang District, through a village-owned enterprise formed a successful IKM together that produces traditional coconut oil. The purpose of this service activity is to improve the quality of traditional coconut oil and its waste and the management of partner businesses. The results of this service activity obtained several machines such as a coconut peeler machine with an average coconut peeling of about 18 s/piece at a machine speed of 2000 rpm and a shaft 25 rpm, a large capacity coconut milk squeezer machine with manual operation via hydraulic power, a VCO mixer machine with a capacity of 20 liters with a rotational speed of 900 rpm to 4200 rpm, an ethanol distillation machine with a capacity of 30 liters equipped with a condenser, a drum for burning shells into charcoal, product packaging and label designs, online trading accounts and operations have been obtained by partners.
Karakter Kimiawi Tempe Jagung Pulut Dengan Waktu Fermentasi Berbeda Arif Murtaqi Akhmad Mutsyahidan; Salma S Husain; Rosdiani Azis
Journal Of Agritech Science (JASc) Vol 5 No 1 (2021): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v5i1.740

Abstract

Tujuan penelitian ini adalah mengetahui karakter kimiawi tempe jagung pulut yang dihasilkan dengan proses waktu fermentasi yang berbeda-beda. Uji yang dilakukan adalah kadar air, kadar abu, dan pH. Penelitian ini menggunakan beberapa perlakuan waktu fermentasi yaitu A1= 42 jam, A2 = 45 jam, dan A3 = 48 jam. Hasil penelitian menunjukkan kadar air tertinggi terdapat pada perlakuan fermentasi 42 jam dengan nilai 65,57%, nilai kadar abu tertinggi terdapat pada perlakuan fermentasi 42 jam dengan nilai 0,48%, nilai derajat keasaman (pH) terendah terdapat pada perlakuan fermentasi 48 jam sebesar 5,2