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All Journal Waste Technology CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Sosial dan Teknologi Jurnal Pengabdian Vokasi Journal of Vocational Studies on Applied Research Eduvest - Journal of Universal Studies

Anggun Puspitarini Siswanto

Departemen Teknologi Dan Industri, Sekolah Vokasi, Universitas Diponegoro

Author-ID : 5289799

Aerospace Engineering Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Other

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Articles

Microbubble Characterisation for Ballast Water Treatment on Ships over Indonesian Exclusive Economic Zones Anggun Puspitarini Siswanto
Waste Technology Vol 7, No 1 (2019)
Publisher : Diponegoro University

In generally, the vessel takes on ballast water as it unloads cargo and discharges ballast water as it loads cargo. It is estimated that approximately 7 billion tons of ballast water is transferred globally each year. The total volume of ballast water onboard a ship can be in excess of 5,000 m3. The organisms and pathogens in the water are not necessarily evenly distributed i.e. there may be patches with higher densities. Int his research, we implement micronbubble technology for Ballast Water Treatment. Principally, bubble could be developed in liquid or gas form. The micro term in microbubble reflects to the proportion which is usually in micrometer of its diameter size. Smaller bubble size is expected to give wider surface area as well as affected to greater mass transfer between its surface and interfacial area. Microbubble characterisation was conducted by using high speed camera for bubble size determination. Moreover, a fluidic oscillator was attached into the system to study the efficacy of bubble distribution within ceramic diffuser.

PELATIHAN PEMBUATAN SABUN DARI MINYAK GORENG BEKAS DI DESA KANGKUNG, KECAMATAN MRANGGEN, KABUPATEN DEMAK Dwi Handayani Handayani; M. Endy Yulianto; Anggun Puspitarini Siswanto; Heny Kusuma Yanti; Alfiyan Pujiastuti; Rifatul Jannah; Shabrina Berdiansyah
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 (402.122 KB)

The service activity of this Used Soap Cooking Training aims to develop and improve human resources, especially mothers who join the PKK group in the village of Undip Vocational School who collaborate with Kominfo, namely Kangkung Village, Mranggen District, Demak Regency. The development and application of soap making technology from used cooking oil seeks to improve the knowledge and skills of PKK members. The problem solving patterns that will be developed are generally divided into several stages, including: socialization, preparation and training / practice of soap making and monitoring. The training activity which was held to coincide on Mother's Day on December 22, 2019 sought to increase women's empowerment and it was hoped that mothers could obtain provisions in filling their free time after carrying out their duties as housewives to gain knowledge that could support household needs, especially in the family. community environment. With this training, it is expected that mothers are very skilled in utilizing used cooking oil to make soap to meet personal needs and can be developed into a home industry so that it will improve economic problemsThe service activity of this Used Soap Cooking Training aims to develop and improve human resources, especially mothers who join the PKK group in the village of Undip Vocational School who collaborate with Kominfo, namely Kangkung Village, Mranggen District, Demak Regency. The development and application of soap making technology from used cooking oil seeks to improve the knowledge and skills of PKK members. The problem solving patterns that will be developed are generally divided into several stages, including: socialization, preparation and training / practice of soap making and monitoring. The training activity which was held to coincide on Mother's Day on December 22, 2019 sought to increase women's empowerment and it was hoped that mothers could obtain provisions in filling their free time after carrying out their duties as housewives to gain knowledge that could support household needs, especially in the family, community environment. With this training, it is expected that mothers are very skilled in utilizing used cooking oil to make soap to meet personal needs and can be developed into a home industry so that it will improve economic problems.

UPAYA PEMANFAATAN LAHAN PEKARANGAN AGAR BERNILAI EKONOMI Ratih Widiastuti; Intan Muning Harjanti; Anggun Puspitarini Siswanto
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 (268.453 KB)

Budidaya sayur-sayuran merupakan salah satu peluang bisnis bagi petani, karena komoditi sayur-sayuran dapat diusahakan dan dilakukan oleh sebagian besar rumah tangga petani baik untuk konsumsi keluarga maupun untuk dijual. Desa Samiran merupakan salah satu desa yang berada di antara kaki Gunung Merapi dan Merbabu di Kabupaten Boyolali. Saat ini Desa Samiran terus melakukan upaya pembangunan masyarakat melalui pengembangan dan pemberdayaan masyarakat desa. Permasalahan yang terjadi pada Desa Samiran adalah kegiatan budidaya sayur-sayuranmasih dilakukan terbatas dilahan-lahan pertanian yang umumnya berada di lereng-lereng gunung. Sedangkan lahan pekarangan disekitar rumah mereka hanya dibiarkan terbengkalai.Hal ini sebagai akibat karena, minimnya pengetahuan dan keterbatasan dalam hal penguasaan teknologi, mengakibatkan kurang berdayanya masyarakat tani dalam mengusahakan dan mengembangkan lahan pekarangan rumah sebagai tempat bertanamam tanaman sayur-mayur.Akibatnya, lahan pertanian menjadi sakit dan semakin miskin hara serta produktivitasnya semakin rendah. Tujuan dari kegiatan pengabdian masyarakat ini adalah meningkatkan pengetahuan dan keterampilan masyarakat petani di dalam pengelolaan lahan pekarangan khususnya untuk kegiatan pertanian sayur-mayur yang nantinya dapat membantu di dalam peningkatan ekonomi masyarakat.

Pengolahan Sampah Organik Menggunakan Media Maggot Di Komunitas Bank Sampah Polaman Resik Sejahtera Kelurahan Polaman, Kecamatan Mijen, Kota Semarang Anggun Puspitarini Siswanto; Mohamad Endy Yulianto; Hermawan Dwi Ariyanto; Nurul Pudiastutiningtyas; Elsan Febiyanti; Alvina Shafa Safira; Muhammad Iqbal Setya Wardana
Jurnal Pengabdian Vokasi Vol 2, No 3 (2022): Juni 2022
Publisher : Sekolah Vokasi Universitas Diponegoro

[Bioconversion of Organic Waste using Balck Soldier Fly (BSF): In Collaboration with Resik Sejahtera Waste Community in Polaman Village, Semarang] In many developing countries, such as Indonesia, waste management remains a major issue. The community generates a large amount of waste, however the method for processing organic waste is still landfilling waste in the Final Processing Site (TPA). The amount of organic waste reached 65.05% in 2010, according to the Assessment and Application of Technology. As a result, organic waste processing solutions are required. The larva of the Black Soldier Fly, known as the maggot, is beneficial to humans and does not spread disease. Maggot is a type of animal feed that is regularly used. Maggots contain 43.42% protein, 17.24% fat, 18.82% crude fiber, 8.70% ash, and 10.79% water, making them a viable protein substitute. Furthermore, maggots are better at degrading organic waste than other insects. Maggot growing is the best way to deal with the community's organic waste problem. Community service activities have increased community members' and the Polaman Village community's knowledge and skills in organic waste processing using maggot media, which can reduce animal feed costs, vegetable compost costs, and increase community members' and the Polaman Village community's income.

Optimisation of Tapioca Oxidative Reaction by Ozone Treatment: Effect of pH, Process Time and Temperature Siswo Sumardiono; Isti Pudjihastuti; Edy Supriyo; Anggun Puspitarini Siswanto
Journal of Vocational Studies on Applied Research Volume 2, Issue 1, Year 2020 (April 2020)
Publisher : Sekolah Vokasi Universitas Diponegoro

Modification of cassava starch was produced by oxidation using ozone treatment. The oxidized starch is used in the paper processing in the pulp and paper industries. The aim of this research was to determine the effect of reaction conditions (pH and temperature) in produced oxidized starch. The oxidative reaction of cassava starch was using ozone as an oxidator while the operating condition was at temperatures of 30, 35, 40 and 45 oC in atmospheric pressure. The fixed variables were weight of cassava starch 80 grams, and volume of aquadest 200 ml. The change variables are reaction time (15, 30, 45 and 60 minutes) and pH solution (6, 7, 8 and 9). The product of oxidized starch was analyzed for carboxyl group according to JEFA method, swelling power according to Leach method and solubility according to Kainuma method. The result of this research shows with an increasing of pH reaction and reaction time, the carboxyl group and solubility increased, but swelling power decreased. The best condition was obtained at the pH of 9 with 60 minutes of reaction time.

The Effect of Bacillus subtilis on Bioethanol Production from Ambon Banana (Musa paradisiaca var. sapientum Linn) Peels by Using Fermentation Process Gaudentius Bilyartinus; Anggun Puspitarini Siswanto
Journal of Vocational Studies on Applied Research Volume 3, Issue 2, Year 2021 (October 2021)
Publisher : Sekolah Vokasi Universitas Diponegoro

Abstract -The breakthrough to optimize Indonesia's energy is by utilizing abundant renewable energy sources. Its geographic location has the potential to become a country with the largest renewable energy source in the world. The potential energy that comes from vegetables is called bioethanol. Bioethanol is an organic fuel produced by bioethanol fermentation. It can be an alternative material for making sanitary products amid the increasing spread ofCOVID-19 in Indonesia.So the authors try to innovate how to use Ambon Banana (Musa paradisiaca var. sapientum Linn) peels to become bioethanol. This research aimed to investigate the effect of Bacillus subtilis in the fermentation of bioethanol production from Ambon banana peels. The methods used were pretreatment, hydrolysis, fermentation, and distillation. Bacillus subtilis and Saccharomyces cerevisiae ratio (10: 5 and 5: 5) use for obtaining high ethanol yields, as well as variations in pH 2 and 6 in the fermentation starter. The variable were designed by using Factorial Design. The result shows the yeast ratio of B. subtilis and S. cerevisiae (10: 5) resulted the highest concentration of bioethanol (6%) in 6 days. In acidic conditions (pH 2), the bacteria don’t grow optimally. The higher concentration of bioethanol (6%) was reached in pH 6.The research supports the Government Program Reducing the dependency of fossil fuels and innovation to produce sanitary product from bioethanol.Abstract -The breakthrough to optimize Indonesia's energy is by utilizing abundant renewable energy sources. Its geographic location has the potential to become a country with the largest renewable energy source in the world. The potential energy that comes from vegetables is called bioethanol. Bioethanol is an organic fuel produced by bioethanol fermentation. It can be an alternative material for making sanitary products amid the increasing spread ofCOVID-19 in Indonesia.So the authors try to innovate how to use Ambon Banana (Musa paradisiaca var. sapientum Linn) peels to become bioethanol. This research aimed to investigate the effect of Bacillus subtilis in the fermentation of bioethanol production from Ambon banana peels. The methods used were pretreatment, hydrolysis, fermentation, and distillation. Bacillus subtilis and Saccharomyces cerevisiae ratio (10: 5 and 5: 5) use for obtaining high ethanol yields, as well as variations in pH 2 and 6 in the fermentation starter. The variable were designed by using Factorial Design. The result shows the yeast ratio of B. subtilis and S. cerevisiae (10: 5) resulted the highest concentration of bioethanol (6%) in 6 days. In acidic conditions (pH 2), the bacteria don’t grow optimally. The higher concentration of bioethanol (6%) was reached in pH 6.The research supports the Government Program Reducing the dependency of fossil fuels and innovation to produce sanitary product from bioethanol.

Utilization of Bioetanol Fermentation Waste Pineapple and Coconut Water as Disinfectants With Bacteria Saccharomyces Cerevisiae Rizka Lestari Dewi Rizka; Anggun Puspitarini Siswanto
Eduvest - Journal of Universal Studies Vol. 1 No. 6 (2021): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Research analysis of sugar content and the effect of ethanol content on bioethanol from old coconut water and pineapple peel with the help of Saccharomyces Cerevisease bacteria. The condition of the spread of the Corona Virus or COVID-19 in Indonesia, thus making bioethanol produced from fermenting pineapple peel waste and old coconut water for disinfectant products to spray around homes and public places to reduce bacteria and viruses. The production of bioethanol is carried out by pre-treating coconut water and pineapple peel, the fermentation stage with Saccharomyces cerevisiae yeast and the distillation stage. The result of the highest bioethanol content was 32% with a mass of 5 g yeast with a time of 24 hours. The highest calorific value at 72 hours was 211.95 kcal/kg. The result of the highest specific gravity at 24 hours and the mass of yeast 4 g is 0.98 g/ml. Based on the bioethanol quality requirements, the bioethanol produced is not in accordance with the bioethanol quality requirements, this is due to the absence of nutrient decomposing bacteria so that it is less than optimal in converting glucose into bioethanol.

Peningkatan Produktivitas UMKM Minuman Kesehatan “Bozza” di Kabupaten Kendal melalui Pengembangan dan Aplikasi Teknologi Tepat Guna Alat Presto Hidrotermal Subkritis Vita Paramita; Budiyono Budiyono; Rizka Amalia; Mohamad Endy Yulianto; Ifana Ifana; Hermawan Dwi Ariyanto; Heny Kusumayanti; Edy Supriyo; R.T.D Wisnu Broto; Anggun Puspitarini Siswanto; Fahmi Arifan
Jurnal Pengabdian Vokasi Vol 3, No 1 (2023): Juni 2023
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpv.2023.17238

UMKM ”Bozza” merupakan salah satu UMKM di Desa Meteseh Kecamatan Boja Kabupaten Kendal dengan produksi berupa minuman kesehatan dan jamu dalam bentuk ekstrak dan serbuk instan, salah satunya adalah sari jahe instan. Proses produksi sari jahe instan UMKM ini masih bersifat konvensional, mulai dari pemarutan, pemerasan, kristalisasi, penggilingan, pengayakan hingga pengemasannya. Demikian juga pada proses produksi minuman ekstrak masih terkendala pasturisasi dan sterilisasi dengan cara perebusan konvensional sehingga tidak ada kontrol maupun kendali suhu yang mengakibatkan kualitas dan higienitasnya tidak terjamin. Oleh karena itu, adanya solusi dengan menerapkembangkan teknologi berbasis riset agar dapat berkembang lebih baik. Aplikasi alat berbasis riset berupa alat presto dengan konsep hidrotermal subkritis yang digunakan untuk meningkatkan kualitas produktivitas rempah-rempah. Melalui alat ini, senyawa bioaktif gingerol, shogaol, paradol dan zingeron dari jahe akan meningkat sehingga memiliki efek farmakologi seperti: meningkatkan imunitas, antikanker, antioksidan, antikarsinogenik dan antiosteoporosis. Tujuan kegiatan ini adalah meningkatkan produktivitas UKM minuman rempah melalui pengembangan aplikasi teknologi tepat guna, berupa alat presto dengan konsep hidrotermal subkritis. Kegiatan PUPS dilakukan secara terintegrasi, sinergis, dan melembaga antara Sekolah Vokasi UNDIP dan SMK Negeri 3 Kendal serta mitra UMKM Bozza.

Pendampingan Digitalisasi Produk Komoditi Desa Ponggok Kabupaten Klaten Girindra Putri Ardana Reswari; Anggun Puspitarini Siswanto; Budi Setiyono
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 3 (2023): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v5i3.1806

Pendampingan digitalisasi dilaksanakan di Desa Ponggok Kabupaten Klaten, Provinsi Jawa Tengah. Adapun hal ini dilakukan melihat desa wisata tersebut menjadi salah satu favorit tidak hanya wisatawan domestik tetapi juga mancanegara. Desa Ponggok merupakan salah satu desa wisata yang mengusung tema eco-tourism dengan mempertahankan sustainability alam dan lingkungan sekitarnya. Desa tersebut dikelola oleh masyarakat setempat dalam kelompok sadar wisata yang mengalami penurunan wisatawan secara drastis selama masa pandemi Covid 19. Sasaran Mitra adalah masyarakat lokal di Ponggok Kabupaten Klaten serta stakeholders dalam pengelolaan perhotelan khususnya yang sedang fokus pada revitalisasi lokasi wisata terkait upaya pemulihan COVID-19. Pelatihan dan peningkatan kapasitas yang berfokus pada manajemen Desa Wisata telah menjadi kebutuhan yang muncul bagi masyarakat di Desa Ponggok utamanya dalam hal digitalisasi produk. Tujuan yang diusulkan dan hasil yang diharapkan dari Pengabdian ini adalah (1) mendidik staf pengelola Desa Ponggok tentang prinsip dasar Protokol Era Baru, (2) pendampingan pengelolaan desa digital dalam promosi pariwisata dan (3) peningkatan nilai jual kelompok masyarakat di Desa Ponggok pada Era Baru terkait upaya pemulihan COVID-19.

Formulasi Sabun Padat dengan Penambahan Minyak Atsiri Daun Jeruk Purut Sebagai Antibakteri Terhadap Staphylococcus Aureus Mohammad Afif Prabowo; Anggun Puspitarini Siswanto
Jurnal Sosial Teknologi Vol. 1 No. 7 (2021): Jurnal Sosial dan Teknologi
Publisher : CV. Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jurnalsostech.v1i7.128

Tanaman jeruk purut merupakan tanaman jeruk-jerukan dari jenis citrus dengan nama latin Citrus hystrix. Daun jeruk purut memiliki kandungan minyak atsiri sekitar 2-2,5%. Kandungan terbesar dalam minyak atsiri pada daun jeruk purut yaitu sitronelal sebesar 81,49%, sitronelol sebesar 8,22%, linalool sebesar 3,69%, geraniol 0,31%, dan komponen lain sebesar 6,29%. Penelitian ini bertujuan untuk mengetahui kefektivitasan minyak atsiri daun jeruk purut dalam sabun aromaterapi sebagai sabun anti bakteri dan mengetahui kondisi optimal pada proses pembuatan sabun padat aromaterapi dengan menggunakan metode factorial design 23. Proses pembuatan sabun padat aromaterapi daun jeruk purut divariasi, dengan batas bawah rasio perbandingan antara penambahan NaOH dan jenis minyak 0,5 : 1 dan batas atas rasio perbandingan antara penambahan NaOH dan jenis minyak 1,5 : 1. Jenis minyak yang digunakan pada penelitian batas bawah minyak kelapa dan batas atas minyak zaitun dan lama pengadukan pada penelitian batas bawah 20 menit dan batas atas 40 menit. Sabun padat aromaterapi yang dihasilkan akan di uji analisa seperti uji alkali bebas, uji kadar air, uji derajat keasaman (pH), uji organoleptik dan uji antibakteri. Hasil penelitian menunjukan, hasil kadar alkali terbaik 0,024% dengan penggunaan rasio NaOH 0,5, jenis minyak yang digunakan minyak kelapa dan lama pengadukan 20 menit. Hasil kadar air terbaik 13,2% dengan penggunaan rasio NaOH 0,5 dan menghasilkan zona hambatan antibakteri Staphylococcus Aureus sebesar 57 mm.

Co-Authors Alfiyan Pujiastuti Alvina Shafa Safira B Budiyono Budi Setiyono Dwi Handayani Edy Supriyo Edy Supriyo Elsan Febiyanti Fahmi Arifan Gaudentius Bilyartinus Girindra Putri Ardana Reswari Heny Kusuma Yanti Heny Kusumayanti Hermawan Dwi Ariyanto Hermawan Dwi Ariyanto Ifana Ifana Intan Muning Harjanti Isti Pudjihastuti M. Endy Yulianto Mohamad Endy Y Yulianto Mohamad Endy Yulianto Mohammad Afif Prabowo Muhammad Iqbal Setya Wardana Nurul Pudiastutiningtyas R.T.D Wisnu Broto Ratih Widiastuti Rifatul Jannah Rizka Amalia Rizka Lestari Dewi Rizka Shabrina Berdiansyah Siswo Sumardiono Vita Paramita

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