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All Journal Journal of Research and Technology Abdimasku : Jurnal Pengabdian Masyarakat
Caecilia Pujiastuti
UPN "Veteran" Jawa Timur
Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Social Sciences

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The Kinetics Reaction of Phosphoric Acid Formation from Cow Bone Caecilia Pujiastuti; Yustina Ngatilah; Muhammad Septianto; Angelia Tantyono
Journal of Research and Technology Vol. 6 No. 2 (2020): JRT Volume 6 No 2 Des 2020
Publisher : 2477 - 6165

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Abstract

Phosphoric acid can be formed from bone waste, including cow bone which contains calcium phosphate. When reacted with sulfuric acid it becomes phosphoric acid. The purpose of this research was to determine the reaction constant of phosphoric acid from cow bones. The reaction constant can determine the good operating conditions in a reactor design. Starting with the cow bones that have been powdered with a size of 200 mesh, dissolved in the water until saturated. Then saturated solution 500 ml was taken and reacted with 4 N sulfuric acid 100 ml, stirring process was carried out at 200 rpm, with variable temperature were (70oC, 80oC, 90oC, 100oC, and 110oC) and time were (40, 50, 60, 70, and 80 minutes). Next, the sample was filtered, and the sediment was taken, and analysed of phosphoric acid filter and separated the sediment. Based on this research, an equation k = 1.1627 e -3742.4 / T was generated. The graph in picture 5 shows that the equation followed a pseudo first order reaction.
Bleaching Earth Recovery from Waste to Purify Cooking Oil by Extraction–Activation Method: - Caecilia Pujiastuti; Ketut Sumada; Meriana Armidianti; Adinda Rimarsya Bahita Ahmad
Journal of Research and Technology Vol. 8 No. 2 (2022): JRT Volume 8 No 2 Des 2022
Publisher : 2477 - 6165

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Bleaching Earth is another term used for a type of clay or clay that has a montmorillonite structure. Activation by means of physics, namely heating, can remove dirt and moisture content in the bleaching soil particles. This study aims to reactivate Spent Bleaching Earth (SBE) so that it does not become waste in the surrounding environment. As well as knowing the results of the characteristics of Reactivated Bleaching Earth (RBE) obtained. The reactivation process consists of 2 stages, namely extraction on SBE with n-hexane and activation using a furnace. The method used was maceration extraction with extraction times of 60, 90, 120, 150, 180 and 210 minutes. And the activation temperature is 500, 550, 600, 650, 700 and 750 ˚C. This research gives the result that thermal activation using the furnace can reactivate SBE so that it can match the existing Bleaching Earth characteristics. The best conditions for RBE based on the National Standardization Agency (BSN) in this study were the extraction time of 120 minutes and an activation temperature of 550 oC with a water content value of 0.1625%, real density 2.2970 gr/mL, pH 7.1, and yield. SEM is smoother than others.  
Inovasi Kemasan Produk Kerupuk Kulit Kopi di Desa Galengdowo, Kabupaten Jombang Irham Alva Royyan; Caecilia Pujiastuti
ABDIMASKU : JURNAL PENGABDIAN MASYARAKAT Vol 7, No 1 (2024): JANUARI 2024
Publisher : LPPM UNIVERSITAS DIAN NUSWANTORO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/ja.v7i1.1910

Abstract

Usaha Mikro Kecil dan Menengah (UMKM) merupakan sektor ekonomi yang sangat penting bagi negara, karena berperan sebagai tulang punggung perekonomian yang menyangkut kehidupan banyak orang. Salah satu tantangan yang dihadapi UMKM adalah kurangnya sumber daya dan pengetahuan untuk mengembangkan desain kemasan yang menarik dan fungsional. Kemasan memiliki peran penting dalam menentukan harga jual serta citra dari produk. Harga jual meningkat saat kemasannya menarik, dan citra produk menjadi lebih baik di mata konsumen jika dikemas dengan baik. Metode pengabdian kepada masyarakat ini meliputi survei, wawancara, dan analisis data untuk mengumpulkan informasi tentang praktik produksi kerupuk kulit kopi di Desa Galengdowo serta persepsi konsumen terhadap kemasan produk. Hasil penelitian menunjukkan bahwa inovasi kemasan yang fokus pada aspek estetika, keamanan pangan, dan fungsionalitas dapat menjadi strategi efektif untuk meningkatkan daya saing produk. Studi ini dapat menjadi acuan bagi pelaku industri kecil dan menengah di sektor serupa untuk mengoptimalkan inovasi kemasan produk guna meningkatkan daya saing dan nilai tambah produk lokal.
Co-Authors Adinda Rimarsya Bahita Ahmad Angelia Tantyono Irham Alva Royyan Ketut Sumada Caecillia Pujiastuti Meriana Armidianti Muhammad Septianto Yustina Ngatilah