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All Journal Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Martabe : Jurnal Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Bioprocess Chemical and Environmental Engineering Science Jurnal Abdi Masyarakat Indonesia
Nurfatihayati Nurfatihayati
Universitas Riau
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Pelatihan Pembuatan Donat Praktis dengan Metode Autolisis di Lingkungan Dharma Wanita Persatuan Fakultas Teknik Universitas Riau Nurfatihayati Nurfatihayati; Anisa Mutamima; Cory Dian Alfarisi; Drastinawati Drastinawati; Yelmida A
Warta Pengabdian Andalas Vol 29 No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.29.2.123-129.2022

Abstract

Doughnuts are one of the most popular sweet foods for people of all ages around the world. Although made from simple ingredients such as flour, sugar, eggs, yeast, milk powder, salt, water, and margarine, however producing doughnuts requires special techniques to produce good-quality doughnuts. It needs more energy, even physically and electrical equipment. A workshop on doughnut production with autolyze method for Dharma Women Association, Faculty of Engineering, University of Riau, was conducted to increase the knowledge and skills of members of the organization in making healthy dishes for the family. In this workshop, doughnuts were made using the autolysis method, which is mixing bread flour with water and then keeping the dough until gluten was formed. The formation of gluten is one indicator of the formation of smooth, soft, and elastic dough. The workshop results showed high interest among the Dharma Women Association members in making doughnuts with this alternative method.
Optimalisasi Produksi Sari Kedelai Sehat dalam Upaya Pembinaan Ibu Rumah Tangga di Desa Kualu, Kecamatan Tambang, Kabupaten Kampar: Optimization of the Soybeans Milk Production in the Purpose of Housewives Empowerment in Kualu Village, Tambang District, Kampar Regency Anisa Mutamima; Nurfatihayati Nurfatihayati; Panca Setia Utama; Edy Saputra; Rozanna Sri Irianty; Feblil Huda
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 6 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i6.3991

Abstract

Mutiara Ayu is a Micro, Small, and Medium Enterprise (MSME) which was founded by a group of housewives in Mutiara Kualu 8 Housing, Kualu Village, Tambang District, Kampar Regency, which produces Healthy Soybean Extract. Since its establishment in November 2020, MSME Mutiara Ayu has been experiencing various problems in running its business. The University of Riau Abdimas team, in partnership with MSME Mutiara Ayu, provided assistance to solve the problems being faced in the form of increasing knowledge and skills to improve product quality and quantity. The community partnership scheme service program was carried out for two months, namely July – August 2022, involving Real Work Lecture (Kukerta) students. This program was carried out in several stages of implementation, namely: (1) The preparation stage includes coordination with partner MSMEs, analysis of business conditions, recruitment, briefing with the community service team and students, coordination with various related parties, identification of needs, and analysis of instruments, (2) The implementation phase includes the provision of instruments and training, technical guidance, and assistance. (3) The monitoring and evaluation phase includes coordination with partner MSMEs, village parties, and Kukerta students. The results achieved in the Kukerta-integrated Abdimas program are an increase in product quality and quantity as well as an increase in the knowledge and skills of MSME Partners related to production and business management, which is expected to increase Mutiara Ayu's MSME income in the future.
Pengaruh Penambahan Arang Pelepah Sawit terhadap Sifat Mekanik Batu Bata Merah Cory Dian Alfarisi; Padil Padil; Drastinawati Drastinawati; Wisrayetti Wisrayetti; Nurfatihayati Nurfatihayati; Yelmida A
Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Vol 8 No 2 (2023): Januari 2023
Publisher : Fakultas Matematika & Ilmu Pengetahuan Alam - Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/e-jbst.v8i2.498

Abstract

Brick is a building material that is often used for residential walls. The bricks in this study were bricks with the addition of palm frond charcoal in the manufacturing process. The aims of this study were (1) to determine the effect of adding palm stem charcoal on the manufacture of red bricks in terms of compressive strength, water absorption (Suction rate) and apparent density (apparent density). (2) Comparing the test results with the SNI 15-2094-2000 standard. The manufacture of experimental bricks begins with adding clay with pulverized palm frond charcoal in a ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, then molded, dried, burned and tested for new mechanical properties. brick. In this study, the compressive strength of bricks that enter class 100 is a ratio of 100:0 and 95:5 namely 11.75 Mpa and 10.10 Mpa, then bricks grade 50 is a ratio of 90:10 and 85:15 which is 8.08 Mpa and 6.27 Mpa. The water absorption capacity of bricks that meet the requirements of SNI 15-2094-2000 is a ratio of 100:0 and 95:5, namely 18.65% and 19.74%. The apparent density of bricks that meet the requirements of SNI 15-2094-2000 are the ratios of 100:0, 95:5, 90:10 and 85:15, which are 1.63 g/cm3, 1.54 g/cm3, 1,37 g/cm3 and 1.24 g/cm3. Bricks that meet the standards and are recommended as masonry bricks are bricks with a ratio of 95:5.
PENINGKATAN PENGETAHUAN MANAJEMEN KEUANGAN DAN MOTIVASI BISNIS UNTUK IBU RUMAH TANGGA DI DESA KUALU KECAMATAN TAMBANG KABUPATEN KAMPAR Nurfatihayati Nurfatihayati; Anisa Mutamima; Panca Setia Utama; Yelmida Azis; Cory Dian Alfarisi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.889-896

Abstract

Pandemi COVID-19 menyisakan ketidakstabilan ekonomi pada masyarakat. Harga bahan kebutuhan pokok yang masih tinggi, membuat para ibu rumah tangga harus berpikir keras untuk mengelola keuangan keluarga. Hal ini dialami oleh beberapa ibu rumah tangga di lingkungan Perumahan Mutiara Ayu 8 Desa Kualu Kecamatan Tambang Kabupaten Kampar. Kegiatan ini dilakukan untuk meningkatkan pengetahuan para ibu rumah tangga dalam manajemen keuangan keluarga dan memberikan motivasi bisnis untuk menambah pendapatan keluarga. Metode yang dilakukan adalah observasi lapangan, melaksanakan penyuluhan tentang manajemen keuangan dan motivasi bisnis, dan evaluasi hasil kegiatan terhadap 20 orang ibu rumah tangga. Manajemen keuangan keluarga yang efektif dapat dilakukan dengan cara membedakan kebutuhan dengan keinginan, menyusun daftar pengeluaran prioritas per bulan, alokasikan dana untuk tabungan dan dana darurat, dan minimalisir hutang. Untuk menambah pendapatan keluarga, ibu rumah tangga dapat melakukan bisnis sendiri. Hal-hal yang perlu dipersiapkan untuk memulai bisnis adalah adanya dukungan keluarga, sesuaikan dengan kemampuan, dapat memisahkan antara keluarga dan bisnis, menyusun target, dan perluas jaringan. Hasil kegiatan ini menunjukkan adanya peningkatan pengetahuan tentang manajemen keuangan dan bisnis pada para peserta.
Pengaruh Gliserin dan Asam Asetat pada Pembuatan Bioplastik dari Tepung Tapioka dan Maizena Nurfatihayati Nurfatihayati; Cory Dian Alfarisi; Drastinawati Drastinawati; Aldo Seveno Mahendra
Journal of Bioprocess, Chemical and Environmental Engineering Science Vol 4 No 1 (2023): Journal of Bioprocess, Chemical, and Environmental Engineering
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, UNRI

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Abstract

Bioplastics are destructive plastics that break down by the environment, humidity, and microorganism activity. Bioplastics can be used just like conventional plaques. Bioplastics include natural polymers made from plant and animal materials. Tapioca flour is pure starch obtained from the extraction of cassava milling and continues to amylose and amylopectin. Maize flour is flour obtained by grinding clean and good corn kernels through the process of obtaining skin, endosperms, institutions, and the tip of the hat. This research helps make bioplastics using tapioca flour as an adhesive and cornstarch as an efficient thickener. The use of tapioca flour and cornstarch in producing bioplastics was using the blending method. Variations in the amount of acetic acid were 2 ml, 4 ml, and 6 ml, the amount of glycerin was 2 ml, 4 ml, and 6 ml, and tapioca flour and cornstarch were 6 gr at 700oC. Bioplastics are made by mixing 6 gr tapioca flour and 6 gr cornstarch, 50 ml distilled water, and heated to a temperature of 700oC. Bioplastic test results announced by the fourth bioplastic (2.649 MPa), the best thickness possessed by the ninth bioplastic (0.12 mm), the best resistance needed by the eighth bioplastic (46.15%), and the fastest or best degradation time by bioplastics three and ninth (6 days). The effect of using glycerin is very dominant in the test results but not for the use of acetic acid.
Modifikasi Kitosan dari Limbah Udang menggunakan Metode Gelasi Ionik Nurfatihayati Nurfatihayati; Ahmad Fadli; Sunarno Sunarno; Allailus Syah Safara; Aulia Permatasari
Journal of Bioprocess, Chemical and Environmental Engineering Science Vol 4 No 1 (2023): Journal of Bioprocess, Chemical, and Environmental Engineering
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, UNRI

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Abstract

Chitin contained in shrimp shells can be used as raw material for making chitosan which is then reprocessed into nanoparticle-sized chitosan which has many benefits. This study aims to synthesize nanoparticle chitosan using the ionic gelation method and determine the effect of variations in the concentration of formic acid, sodium tripolyphosphate (TPP), chitosan, and the volume ratio of chitosan: TPP on particle characteristics, which include particle size, polydispersity index, zeta potential, particle morphology, and functional groups of particles. The first step for making nanoparticle chitosan is to make a chitosan solution using a magnetic stirrer. After that, the TPP solution at a certain volume ratio between chitosan: TPP was added to the chitosan solution. Stirring is carried out for 1 hour with a stirring speed of 1200 rpm. Furthermore, the nanoparticle chitosan was characterized by using Particle Size Analyzer (PSA), zeta potential analyzer, Scanning Electron Microscopy (SEM), and Fourier Transform Infra-Red (FTIR). The synthesis of nanoparticle chitosan using the ionic gelation method has been successfully carried out, obtaining a particle size of 464.4 nm, a polydispersity index of 0.214, a zeta potential of +0.48, and a cross-link of chitosan-TPP particles is formed.
Pengolahan Burung Puyuh Presto sebagai Alternatif Sumber Gizi Masyarakat Desa Batu Belah Kecamatan Kampar Kabupaten Kampar Provinsi Riau Yelmida Azis; Idral Amri; Nurfatihayati Nurfatihayati; Cory Dian Al’farisi; Panca Setia Utama; Rozanna Sri Irianty; Muhammad Ichwan Pradana; Adam Rafif Aldori
Jurnal Abdi Masyarakat Indonesia Vol 4 No 2 (2024): JAMSI - Maret 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.1031

Abstract

Daging burung puyuh merupakan sumber protein hewani yang dibutuhkan oleh manusia. Harganya yang relatif murah dapat menjadi alternatif sumber gizi bagi masyarakat. Daging burung puyuh yang tipis dan alot menyebabkan sumber protein ini kurang diminati di masyarakat. Penyuluhan dan pelatihan tentang pengolahan burung puyuh presto bagi msyarakat Desa Batu Belah dilakukan agar masyarakat dapat mengkonsumsi daging puyuh dengan nikmat tanpa rasa alot. Proses pengolahan dilakukan dengan memasak daging burung puyuh yang telah dilengkapi dengan bumbu ungkep dalam panci presto selama 20 menit. Selanjutnya setelah uap panas daging burung puyuh presto tidak ada lagi, daging puyuh digoreng dan dapat dimakan. Tujuan kegiatan pengabdian ini dapat dicapai dengan baik berdasarkan ketertarikan masyarakat terhadap topik pengolahan burung puyuh presto sebesar 92% peserta dan dapat meningkatkan pengetahuan 75% peserta yang belum mengetahui.
Co-Authors Adam Rafif Aldori Ahmad Fadli Aldo Seveno Mahendra Allailus Syah Safara Anisa Mutamima Aulia Permatasari Cory Dian Alfarisi Cory Dian Alfarisi Cory Dian Al’farisi Drastinawati Drastinawati Drastinawati Drastinawati Edy Saputra Feblil Huda Idral Amri Muhammad Ichwan Pradana Padil Padil Panca Setia Utama Rozanna Sri Irianty Rozanna Sri Irianty Sunarno Utama, Panca Setia Wisrayetti Wisrayetti Yelmida Azis Yelmida Azis