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All Journal Journal of Environmental Science and Sustainable Development Journal of Technology and Food Processing (JTFP)
Bahri, Rizal
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Materials Science & Nanotechnology

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EVALUATION OF WASTE MANAGEMENT FACILITIES THROUGH LAND-BASED MARINE LITTER DATA: CASE STUDY OF KENJERAN BEACH, SURABAYA Bahri, Rizal; Rachmaniyah, Rachmaniyah; Darjati, Darjati
Journal of Environmental Science and Sustainable Development Vol. 3, No. 1
Publisher : UI Scholars Hub

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Abstract

Marine litter surveys can be used to evaluate the effectiveness of policies to prevent litter pollution. This study aims to use land-based marine litter distribution data to evaluate the waste management facilities at Kenjeran Beach, Surabaya. The survey was carried out by systematically dividing 120 m length of the beach into five transects, with each transect having a length of 20 m. The litter was collected from the highest strandline, three times within three weeks. The collected litter was identified by count, weight, density, material, and object category. The waste management facilities at the beach, consisting of waste bins and collection services, were identified by direct observation. Both the litter and waste management facilities data were analyzed to evaluate the effectiveness of the facilities provided. The survey results showed that the northern side of the beach featured a high litter density. The major litter materials collected on each transect were plastic, wood, and cardboard, while the major litter objects were related to food, beverage, packaging, and others. The absence of waste bins on the northern side possibly caused the high land-based marine litter density. In terms of segregation, the waste bins must be segregated by litter material, prioritizing plastic waste, while the waste collection frequency must be increased. Thus, the waste management facilities at Kenjeran were less effective and not data driven. Based on the land-based marine litter survey data, improvements in waste bin segregation and distribution and waste collection frequency are needed.
EVALUASI FISIK DAN ORGANOLEPTIK BOLU KUKUS BERBASIS GULA SEMUT DAN TEPUNG MOCAF Bahri, Rizal; Harsanto, Bovi Wira; Tari, Agustina Intan Niken; Handayani, Catur Budi
Journal of Technology and Food Processing (JTFP) Vol. 5 No. 02 (2025): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v5i02.1780

Abstract

Gula semut merupakan olahan dari nira kelapa yang dimasak. Gula semut dianggap lebih sehat dibandingkan gula pasir karena mengandung kalori lebih rendah. Sementara itu penggunaan tepung mocaf dapat menurunkan konsumsi tepung terigu. Keunggulanya tidak mengandung protein gluten, yang sering kali perlu dihindari oleh orang dengan alergi gluten, anak-anak autis, dan penderita penyakit celiac. Beberapa peneliti telah mengembangkan kue-kue berbahan dasar terigu yang kemudian digantikan dengan tepung-tepung alternatif. Penelitian ini bertujuan untuk mengetahui karakter fisik dan organoleptik dari bolu kukus berbasis gula semut dan tepung mocaf. Pengembangan bolu kukus dari kombinasi gula semut dan tepung mocaf masih jarang diteliti. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan satu faktor, yaitu perlakuan formulasi bolu kukus, yang diulang sebanyak dua kali untuk setiap perlakuan. Data hasil uji fisik dan kimia dianalisis menggunakan uji independent dan ANOVA. Hasil penelitian awal menunjukkan nira kelapa yang memiliki kekentalan, 2,15 cP. Gula pasir dan gula semut memiliki karakter yang berbeda. Gula semut memiliki total padatan terlarut dan kadar air lebih tinggi dari gula pasir dan berwarna gelap dibandingkan dengan gula pasir. Setelah diaplikasikan pada pembuatan bolu, karakter fisik bolu kukus gula semut memiliki warna yang lebih gelap, total padatan terlarut berkisar 9,66-14,33ºBrix, daya terima terhadap warna 2,9-3,93 (netral cenderung suka), daya terima terhadap aroma 2,7-3,76 (netral cenderung suka), daya terima terhadap tekstur 3,03-3,63 (netral cenderung suka), dan daya terima terhadap rasa 2,86-3,93 (netral cenderung suka). Kata kunci—nira kelapa, gula semut, tepung mocaf, bolu kukus
Co-Authors Catur Budi Handayani Darjati, Darjati Harsanto, Bovi Wira Rachmaniyah Tari, Agustina Intan Niken