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All Journal Daun: Jurnal Ilmiah Pertanian dan Kehutanan Jurnal Pengabdian Nasional Jurnal Pengembangan Agroindustri Terapan
Pridata Gina Putri
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PEMANFAATAN LIMBAH SABUT KELAPA SEBAGAI PRODUK UNGGULAN LOKAL kurnia rimadhanti ningtyas; Sarono; Analianasari; Taufik Nugraha Agassi; Pridata Gina Putri; M Perdiansyah MH; Supriyanto
Jurnal Pengabdian Nasional Vol 3 No 1 (2022)
Publisher : Politeknik Negeri Lampung

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Abstract

Coir is a fairly large part of the coconut fruit, which is 35% of the total weight of the fruit. Coconut coir consists of fibers and cork that connect one fiber to another. Fiber is a valuable part of coir. Each coconut contains 525 grams of fiber (75% of coir), and 175 grams of cork (25% of coir). The classification of fiber based on its origin is that coconut coir fiber itself is a type of natural fiber derived from the coconut plant, namely the fruit. Coconut coir when decomposed will produce coir fiber (cocofibre) and coir powder (cococoir). The purpose of the activity is to improve the understanding and skills of farmers around the Darul Iman Islamic Boarding School in Tanjung Sari Village, Natar District, to utilize coconut coir waste into products that have local competitiveness, namely brooms and doormats. The activities are carried out by learning by doing with the stages of socialization, counseling, direct implementation direct practice, and evaluation.
Pembuatan Kertas Komposit Berbahan Baku Tandan Kosong Kelapa Sawit dan Serabut Kelapa: Manufacture of Composite Paper Material from Palm Oil Palm Empty Fruits and Coconut Fiber Pridata Gina Putri; Kurnia Rimadhanti Ningtyas; Taufik Nugraha Agassi
Daun: Jurnal Ilmiah Pertanian dan Kehutanan Vol. 9 No. 2 (2022): Daun: Jurnal Ilmiah Pertanian dan Kehutanan
Publisher : ​Institute for Researches and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/daun.v9i2.4213

Abstract

Composite paper is paper made from a mixture of two or more kinds of paper pulp with other materials. The manufacture of composite paper in this study uses OPEFB as the basic material mixed with coconut fiber and uses cassava flour and banana flour as adhesives. Parameters observed in this study were physical and mechanical properties, cellulose, hemicellulose, and lignin from OPEFB composite paper and coconut fiber. Based on the results of this study, the highest mechanical physical properties of paper were thickness, grammage, and density with the addition of 20 gram cassava adhesive (1, 38 mm, 41, 78 g/m2, 0, 30 kg/m3 respectively) while the addition of banana flour had the highest mechanical physical properties at addition of 60 grams with thickness, grammage, and density (1, 49 mm, 45, 60 g/m2, 0, 30 kg/m3 respectively). As for the chemical characteristics of the paper on the adhesive cassava flour has the highest cellulose content in the addition of 20 grams of cassava flour (50, 83 %), while the treatment with the addition of banana flour has the highest cellulose content in the treatment of 60 grams (46, 76 %).
KARAKTERISTIK FISIK DAN AKTIVITAS ANTIOKSIDAN EDIBLE FILM DARI EKSTRAK DAUN SENDUDUK (Melastoma malabathricum L) Fauziah Fiardilla; Pridata Gina Putri; Utari Yolla Sundari
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i2.3220

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun senduduk (Melastoma malabathricum L) terhadap karakteristik fisik dan aktivitas antioksidan edible film berbahan dasar kitosan dan PVA. Penelitian ini memiliki 5 perlakuan percobaan yaitu konsentrasi ekstrak daun senduduk 0%, 2%, 4.7%, 9% dan 16.5% kemudian dilakukan pengulangan sebanyak 3 kali sehingga didapat 15 satuan percobaan. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun senduduk (Melastoma malabathricum L) berpengaruh terhadap karakteristik fisik dan aktivitas antioksidan pada edible film yang dihasilkan. Hasil penelitian terhadap karakteristik fisik berupa ketebalan, kuat tarik, persen perpanjangan (elongasi), serta aktivitas antioksidan edible film yang menunjukkan bahwa perlakuan konsentrasi ekstrak daun senduduk 16,5% menghasilkan perlakuan terbaik dengan nilai ketebalan film 249 µm, Kuat tarik 38.39 (kgf/cm2), Transparansi 80.3% dan aktivitas antioksidan 93.93%.
KARAKTERISTIK MINUMAN HERBAL BUAH MANGROVE DAN JAHE DALAM PEMBUATAN MINUMAN HERBAL Mega Marantika; Pridata Gina Putri; M Perdiansyah Mulia Harahap; Giffary Pramafisi S
Jurnal Pengembangan Agroindustri Terapan Vol 3 No 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v3i1.3309

Abstract

Mangrove merupakan tanaman yang subur dan mendominasi di sekitar kawasan pesisir pantai. Salah satu potensi dalam memanfaatkan potensi buah mangrove adalah pembuatan minuman herbal. Metode penelitian yang digunakan pada penelitian ini yaitu menggunakan rancangan acak lengkap (RAL). Pengujian yang dilakukan berupa uji kadar air, uji kadar abu, uji organoleptik, dan uji aktivitas antioksidan. Hasil dari uji kadar air sebesar 1,87 – 1,15%, uji kadar abu sebesar 0,16 – 0,12%, uji organoleptik dengan formulasi terbaik yaitu formulasi E dengan perbandingan 30 g bubuk buah mangrove dan 20 g gula semur jahe merah, dan uji aktivitas antioksidan sebesar 1881,23 µg / mL. 2. Karakteristik fisiko kimia bubuk buah mangrove dan jahe merah secara fisik berdasarkan warna menghasilkan warna coklat, tekstur yang halus, serta aroma dan rasa yang khas buah mangrove dan jahe. Dengan kadar antioksidan sebesar 1881,23 µg / mL
Co-Authors Analianasari Fauziah Fiardilla Giffary Pramafisi S Kurnia Rimadhanti Ningtyas M Perdiansyah MH M Perdiansyah Mulia Harahap Mega Marantika Mudinillah, Adam Sarono Taufik Nugraha Agassi Taufik Nugraha Agassi Utari Yolla Sundari