Telah dilakukan penelitian untuk mengetahui kadar sianida yang terkandung dalam daun singkong. Daun singkong yang dijadikan sampel yaitu daun muda dan daun tua yang masing-masing dipetik pada pagi hari maupun sore hari. Penentuan kadar sianida dilakukan dengan metode titrasi pembentukan kompleks sianida. Hasil penelitian menunjukkan kadar sianida pada daun singkong muda dan tua yang dipetik pada pagi hari yaitu 3,46% dan 3,67%. Sementara kadar sianida pada daun singkong tua yang dipetik sore hari yaitu 2,81% dan 2,91%.
Penelitian ini bertujuan untuk mengetahui efektifitas serbuk karbon aktif tongkol jagung dalam menurunkan kadar COD limbah cair industri tempe tahu. Sampel penelitian ini yaitulimbah cair pada di bak pembuangan perajin tempe tahu di Kekalik. Dalam penelitian ini, dipelajari efisiensi adsorpsi COD pada konsentrasi HCl 0, 5, 10, 15, dan 20 saat aktivasi karbon aktif; pada volume sampel 50, 150, dan 250; pada waktu kontak 30, 60, 90, 120, 150 menit; dan pada ukuran serbuk 50, 60, 100, 120 mesh, ukuran ayakan kopi, dan granul. Berdasarkan hasil penelitian diperoleh bahwa konsentrasi HCl dan volume sampel optimum berturut-turut yaitu 15% dan 150 mL dengan efisiensi penurunan COD sebesar 42,86%. Waktu kontak optimum yakni 90 menit dengan efisiensi sebesar 90%.Sedangkan ukuran serbuk karbon aktif yang paling baik menurunkan kadar COD yakni 120 mesh dengan efisiensi 47,22%. Semakin kecil ukuran serbuk aktif, efisiensi penurunan kadar COD limbah cair industri tempe tahu semakin besar.
This research was aimed to get the effect of particel size of activated natural clay from Tanak Awu to their adsorption capacity for increase reused cooking oil quality. At previous research we done the activation of natural clay using acid (HCl) and got an optimal concentration of acid at 1 molar. Natural clay was grinding until particel size at 50 mesh, 60 mesh and 100 mesh then it was characterized in specific surface area by methylen blue methods and also acidity surface by acid base titration. Then activated natural clay was applied for purifying reused cooking oil by analyzing water content, acid number and peroxide number. The result showed that there are the effect of particel size of natural clay to acidity surface and specific surface area. While the adsorption capacity of natural clay on purifying reused cooking oil got that optimal particel size of activated natural clay at 60 mesh which getting the decrease of water content, acid number and peroxide number by following reach was 89,13%, 58,61% and 60,52%.
ABSTRAKPandemi covid-19 telah membuat manusia banyak menderita penyakit hingga meninggal dunia di berbagai belahan dunia. Konsumsi pangan fungsional dapat memberikan manfaat kesehatan fisiologis dalam melawan dan terlindungi dari covid-19. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah mengenalkan pangan fungsional untuk proyek independen KKN-Tematik dalam program Merdeka Belajar Kampus Merdeka (MBKM). Melalui kegiatan proyek independen, mahasiswa dapat merancang pangan fungsional berbasis potensi desa sebagai produk akhir inovatifnya. Kegiatan pengabdian kepada masyarakat berlangsung pada tanggal 9 dan 16 September 2021 secara luring dan daring dengan menggunakan metode knowledge rasfer dan Community development. Kegiatan ini terdiri dari tahapan persiapan, pelaksanaan, dan evaluasi. Evaluasi kegiatan dilakukan menggunakan rubrik penilaian tugas dan angket persepsi mahasiswa. Hasil kegiatan pengabdian kepada masyarakat menunjukkan bahwa 1) mahasiswa telah mampu memetakan potensi sumber daya alam desa; 2) mahasiswa sudah memahami konsep senyawa bioaktif; dan 3) mahasiswa dapat menggunakan referensi ilmiah sebagai dasar proyek. Tanggapan mahasiswa terhadap kegiatan pengabdian kepada masyarakat sangat positif. Kata kunci: pangan fungsional; proyek independen; KKN; pandemi covid 19 ABSTRACTThe COVID-19 pandemic has caused many people to suffer from diseases and die in various parts of the world. Consumption of functional foods can provide physiological health benefits in fighting and protecting against COVID-19. The purpose of this community service activity is to introduce functional food for the Thematic-KKN independent project in the Merdeka Learning Campus Merdeka (MBKM) program. Through independent project activities, students can design functional food based on village potential as an innovative final product. Community service activities take place on 9 and 16 September 2021 offline and online using the knowledge transfer and community development methods. This activity consists of the preparation, implementation, and evaluation stages. Evaluation of activities was carried out using the assignment assessment rubric and student perception questionnaires. The results of community service activities show that 1) students have been able to map the potential of village natural resources; 2) students already understand the concept of bioactive compounds; and 3) students can use scientific references as the basis for the project. Student responses to community service activities were very positive. Keywords: functional food; independent project; community service program; covid 19 pandemic
This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development stage involves designing project instructions accompanied by an assessment rubric. Two experts in food chemistry carried out the validation stage of the project learning tools. The instrument used was a questionnaire related to the suitability of the project objectives with the learning outcomes of food chemistry, the clarity of project-based learning syntax, the relevance of project topics to Lombok food, aspects of the language used, and an assessment rubric. The results show that all validated aspects are accepted with a few notes which have been further improved. Thus, the project learning tools can be used for functional food projects in food chemistry courses.
Tujuan dari penelitian ini adalah mengembangkan perangkat proyek keamanan pangan berbasis etnosains Lombok untuk perkuliahan kimia pangan. Proyek keamanan pangan menggunakan pendekatan sistem Hazard Analysis and Critical Control Point (HACCP). Metode penelitian yang digunakan yaitu penelitian dan pengembangan yang terdiri atas 3 tahap yaitu analisis kebutuhan, pengembangan, dan validasi model. Terdapat 5 aspek yang divalidasi yaitu: a) kesesuaian antara tujuan proyek dengan capaian pembelajaran kimia bahan makanan, b) langkah-langkah pembelajaran berbasis proyek tergambar jelas dalam aktivitas proyek, c) topik proyek berkaitan dengan pangan Lombok, d) bahasa perangkat proyek dapat dipahami dengan mudah, dan e) rubrik penilaian dapat dipahami. Dua orang ahli dalam bidang kimia pangan memvalidasi perangkat proyek keamanan pangan. Hasil validasi menyatakan semua aspek telah sesuai dan layak digunakan dengan beberapa perbaikan. Perbaikan dilakukan berdasarkan masukan dari para validator sehingga dihasilkan perangkat proyek keamanan pangan yang siap untuk digunakan.
Desa Karang Sidemen terletak di pinggir kawasan hutan di bawah naungan Balai Tahura Nuraksa dan Balai Kesatuan Pengelolaan Hutan (BPKH) Pelangan Tastura. Masyarakat desa tersebut memiliki masalah yaitu proses pengolahan buah kopi menghasilkan limbah kulit kopi dalam jumlah yang besar. Limbah tersebut menimbulkan pencemaran udara dan menjadi sumber penyakit akibat ditumbuhi mikroba. Solusi untuk mengatasi permasalahan di atas adalah pelatihan pengolahan limbah kulit kopi menjadi teh. Tujuan program pengabdian kepada masyarakat ini adalah meningkatkan keterampilan masyarakat dalam mengolah limbah kulit kopi menjadi teh dan menambah jenis produk usaha sehingga berpengaruh terhadap peningkatan perekonomian masyarakat. Kegiatan dilaksanakan dengan metode Focus Group Discussion (FGD), ceramah, dan praktik. Tahap pelaksanaan kegiatan terdiri dari persiapan, pelatihan, dan evaluasi. Peserta kegiatan sebanyak 24 orang yang berasal dari 8 Kelompok Tani Hutan (KTH). Setelah kegiatan dilaksanakan terlihat adanya peningkatan pengetahuan dan keterampilan masyarakat dalam membuat teh kulit kopi dan adanya produk baru yang dapat dijadikan usaha masyarakat. Selain itu, masyarakat memberikan respon sangat baik pada semua indikator yaitu ketertarikan peserta, peningkatan pengetahuan peserta, kemudahan materi pelatihan, dan kebermanfaatan kegiatan. Empowering Communities through Utilization of Coffee Skin Waste into Tea Karang Sidemen Village is located on the edge of a forest area under the auspices of the Balai Tahura Nuraksa and the Balai Kesatuan Pengelolaan Hutan (BPKH) Pelangan Tastura. The village community has a problem, namely the processing of coffee cherries produces large amounts of coffee skin waste. The waste causes air pollution and becomes a source of disease. The solution to overcome the problems above is training on processing coffee skin waste into tea. The purpose of this community service program is to improve community skills in processing coffee skin waste into tea and to increase the types of business products so that it affects the improvement of the community's economy. The activities were carried out using the Focus Group Discussion (FGD) method, lectures, and practices. The implementation phase of the activity consists of preparation, training, and evaluation. The participants of the activity were 24 people from 8 Forest Farmer Groups (FFG). After the activity was carried out, it was seen that there was an increase in community knowledge and skills in making coffee skin tea and the existence of new products that could be used as community businesses. In addition, the community responded very well to all indicators, namely participant interest, increased knowledge of participants, ease of training materials, and usefulness of activities
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