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SYNTHESIS, CHARACTERIZATION AND MODIFICATION OF FLEXIBLE POLYURETHANE FOAMS USING RAW MATERIALS FROM BIOPOLYOLS BASED ON PALM OIL AND OTHER VEGETABLE OILS: A REVIEW Neswati Neswati; Novizar Novizar; Syukri Arif; Yusniwati Yusniwati
Jurnal Agroindustri Vol 9, No 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.66-82

Flexible polyurethane foams is the most produced foam compared to other types of polyurethane foams. The raw material for polyurethane foams is usually derived from petroleum polyols. The availability of petroleum which is getting thinner needs to be sought alternative raw materials for polyurethane foams from vegetable polyols (biopolyols). The relatively high productivity of palm oil causes the potential of palm oil to be used as raw material for flexible polyurethane foams compared to other vegetable oils. Various formulations and modifications that have been made in synthesizing flexible polyurethane foams from various types of biopolyols are aimed at increasing the usability and to produce flexible polyurethane foams with characteristics close to polyols made from petroleum-based foams.Busa poliuretan fleksibel merupakan busa yang paling banyak diproduksi dibanding dengan jenis busa poliuretan yang lain. Bahan baku busa poliuretan biasanya berasal dari poliol minyak bumi. Semakin berkurangnya ketersediaan minyak bumi, maka perlu dicari alternatif bahan baku busa poliuretan dari poliol nabati (biopoliol). Produktivitas kelapa sawit yang cukup tinggi menyebabkan minyak kelapa sawit cukup potensi digunakan sebagai bahan baku busa poliuretan dibandingkan dengan minyak nabati lain. Berbagai formulasi dan modifikasi yang telah dilakukan dalam mensintesis busa poliuretan fleksibel dari berbagai jenis biopoliol bertujuan untuk meningkatkan daya guna dan untuk menghasilkan busa poliuretan fleksibel dengan karakteristik mendekati busa berbahan baku poliol dari minyak bumi.

PEMBUATAN NATA DE COCO PADA KWT BENGKE SAKATO DI KABUPATEN PADANG PARIAMAN SEBAGAI UPAYA PEMANFAATAN LIMBAH PENGOLAHAN KELAPA Wenny Surya Murtius; Novizar Novizar; Rini Rini; Neswati Neswati; Deivy Andhika Permata; Viony Derosya
Jurnal Hilirisasi IPTEKS Vol 1 No 4.a (2018)
Publisher : LPPM Universitas Andalas

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KWT Bengke Sakato merupakan kelompok tani yang beranggotakan ibu ibu aktif dari Jorong Bengke Kecamatan VII Koto Sungai Sariak Kabupaten Padang Pariaman. KWT ini aktif bergerak dibidang pengolahan kelapa, diantara produk yang dihasilkan adalah minyak kelapa dan VCO (Virgine Coconut Oil). Sabut dan tempurung kelapa selama ini mereka jual kepada pembuat arang batok kelapa. Namun air kelapa sampai sebelum dilaksanakan IbDM ini masih menjadi limbah (dibuang begitu saja). Sehingga program IbDM ini diangkat untuk memanfaatkan limbah yang ada, agar bernilai ekonomi dan menjadi pendapatan baru bagi anggota kelompok. Program disampaikan melalui beberapa tahap, diantaranya: sosialisasi, penyuluhan, pengolahan (praktek langsung bersama mitra), pendampingan dan evaluasi. Antusiasme peserta sangat tinggi pada saat dilakukan pemograman, sehingga diharapkan kegiatan produksi bisa berlanjut.

Peran Teknologi Pertanian Dalam Penerapan Sistem Bio-Cyclo Farming Di Kecamatan Canduang (Upaya Transformasi Teknologi dalam Keberlanjutan Pertanian Neswati Neswati; Fadli Irsyad
Jurnal Pengabdian Warta Andalas Vol 24 No 2 (2017): Warta Pengabdian Andalas
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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Nagari Bukik Batabuah merupakan salah satu nagari di Kecamatan Canduang, Kabupaten Agam. Masyarakat di nagari ini bekerja di sektor pertanian, peternakan and perkebunan. Pada proses kegiatan tersebut menghasilkan sisa (limbah) yang cukup besar dan kalau dibiarkan dapat menimbulkan permasalahan di tengah masyarakat. Permasalahan yang dialami masyarakat tersebut dapat diatasi melalui transformasi teknologi dengan menrapkan sistem bio-cyclo farming. Pelaksanaan program KKN PPM ini bermitra dengan Gabungan Kelompok Tani (GAPOKTAN) Bukik Batabuah. Program KKN-PPM ini dilaksanakan dengan metode PRA (Participatory Rural Appraisal) dan kegiatan aksi kepada masyarakat dengan melibatkan mitra. Kegiatan ini juga didukung oleh perantau anak Nagari Bukik Batabuah yang tergabung dalam Ikatan Keluarga Bukik Batabuah (IKBB), dukungan yang diberikan dalam bentuk bantuan dana untuk melaksanakan program. Kegiatan yang dilakukan:1)Pelatihan dan demonstrasi pembuatan kompos dari kotoran ternak dan limbah pertanian sebagai pupuk untuk tanaman, 2) Pelatihan dan demonstrasi pembuatan pakan ikan, 3) Pelatihan dan demonstarsi pembuatan biogas dari kotoran ternak, 4) Pembuatan damplot integrasi ternak dengan hortikultura Kegiatan KKN-PPM ini diikuti oleh 38 orang mahasiswa yang berasal dari disiplin ilmu yang beragam.Kegiatan yang telah dilakukan adalah pembekalan, pelatihan, dan sosialisasi program kepada masyarakat.

Program Pendampingan Pengurusan Legalitas Produk bagi KWT Bengke Sakato Pengolah Kelapa di Kabupaten Padang Pariaman Wenny Surya Murtius; Neswati Neswati; Gunarif Taib; Sahadi Didi Ismanto; Novelina Novelina; Vioni Derosya; Purnama Dini Hari
Warta Pengabdian Andalas Vol 26 No 3 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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These activity partners are members of the women farmer (KWT) group whose activities are centered on processing coconut fruit into a variety of coconut-derived products. Among the coconut derivative products produced by KWT are VCO, coconut oil and nata de coco. Product legality is a standard that has become a reference for consumers in buying a product. Producers who want their products to be known and have more value in the eyes of consumers must meet these standards. Among the legality of products that become consumers' reference are P-IRT, Halal, BPOM, SNI and so on. The activity was carried out using the andragogy method (counseling and hands-on practice). This activity involved several parties who were directly related to this program. The results of the activity showed that KWT was very enthusiastic and immediately made improvements to several things suggested by the licensing agency, including the use of equipment and production layouts. It was concluded that this KWT will immediately obtain BPOM licensing so as to increase the selling value and the amount of VCO product sales.

PEMBUATAN SABUN PADAT AROMATERAPI DARI MINYAK KELAPA MURNI (Virgin Coconut Oil) DENGAN PENAMBAHAN MINYAK GUBAL GAHARU (Aquilaria malaccensis) Sahadi Didi Ismanto; Neswati Neswati; Selviorizal Amanda
Jurnal Teknologi Pertanian Andalas Vol 20, No 2 (2016)
Publisher : Universitas Andalas

Penelitian bertujuan untuk mengetahui pengaruh penambahan minyak gubal gaharu terhadap sifat fisiko kimia sabun yang dihasilkan dan untuk mengetahui persentase penambahan minyak gubal gaharu terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 6 perlakuan dan 3 kali ulangan. Data dianalisa secara statistika dengan menggunakan ANOVA dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf nyata 5%. Perlakuan pada penelitian ini adalah penambahan minyak gubal gaharu sebesar 1%, 1,5%, 2%, 2,5%, 3% dan 3,5%. Pengamatan pada produk sabun padat yang dihasikan adalah uji organoleptik, uji iritasi, uji antimikroba dan sifat kimia yang meliputi kadar air, pH, total asam lemak, fraksi tak tersabunkan dan alkali bebas/asam lemak bebas. Hasil penelitian menunjukkan bahwa perbedaan persentase penambahan minyak gubal gaharu pada sabun VCO berpengaruh terhadap total asam lemak, alkali bebas/asam lemak bebas dan antimikroba sabun yang dihasilkan tetapi tidak berpengaruh terhadap kadar air, fraksi tak tersabunkan, pH, kekerasan dan banyak busa. Pengaruh penambahan minyak gubal gaharu dalam pembuatan sabun padat aromaterapi dari minyak kelapa murni (Virgin Coconut Oil) pada konsentrasi penambahan minyak gubal gaharu 3,5% merupakan produk terbaik dengan hasil rata-rata uji organoleptik pada tingkat suka dan sangat suka adalah warna 66,67%, aroma 73,3%, kekerasan 66,67% dan banyak busa 73,3%. Hasil analisis kimia produk dengan penambahan minyak gubal gaharu 3,5% yaitu kadar air 14,28%, jumlah asam lemak 74,92%, kadar fraksi taktersabunkan 5,78%, kadar asam lemak bebas 0,73%, nilai pH 9,97, kekerasan secara kuantitatif 2,68 N/cm2, banyak busa secara kuantitatif 90,02%, nilai uji iritasi 0 (tidak terjadi iritasi), dan daya hambat pertumbuhan bakteri Staphylococcus aureus dengan zona bening sebesar sebesar 32,83 mm.

CARA PENAMBAHAN PALA BUBUK (Myristica fragrans Houtt) PADA PROSES PENGOLAHAN GULA SEMUT TEBU BERCITA RASA PALA Neswati Neswati
Jurnal Teknologi Pertanian Andalas Vol 20, No 1 (2016)
Publisher : Universitas Andalas

Tujuan dari penelitian ini adalah untuk mengetahui cara penambahan pala bubuk yang terbaik sehingga diperoleh rendemen, sifat kimia dan sensoris gula semut tebu bercita rasa pala yang terbaik. Perlakuan yang diberikan pada penelitian ini adalah penambahan pala bubuk pada awal pemasakan nira, saat nira mendidih, sebelum penggerusan dan setelah terbentuk gula semut. Hasil penelitian menunjukkan bahwa cara penambahan pala bubuk setelah terbentuknya gula semut menghasilkan rendemen 12,03%, aktifitas antioksidan 28,5%, total fenol 19,5 mg GAE/g, warna cokat muda, bentuk serbuk dan aroma tajam khas pala.

Antioxidant Activity of “Kolang Kaling” Jam which is added with “Pucuk Merah” (Syzygium oleana) Fruit Juice Kesuma Sayuti; Neswati Neswati; Reza Hijra; Effendi Effendi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

“Kolang kaling” is the endosperm of Arenga pinnata seed that contains galactomannan so it can be made into jam. This research was aimed to study the effect of “Pucuk merah” fruit juice as a natural colorant and antioxidant sources on antioxidant activity of the jam. This research used an experimental design with different levels of the juice of “Pucuk merah” fruit (6%, 8%, 10%, and 12%). Observations were anthocyanin level (pH differential method), total phenol (by Follin-Ciocalteu method) and antioxidant activity (by DPPH method) of the jam. It was found that the addition of the concentration level of “Pucuk merah” fruit juice had a statistically significant effect on the anthocyanin and total phenol level of the jam. The more the juice was added, the higher the anthocyanin level (2.82 ± 0.13 ppm; 3.76 ± 0.29 ppm; 3.88 ± 0.11 ppm; and 4.20 ± 0.52 ppm, respectively) and the higher the total phenol level (382 ± 1.53 mg GAE/100g; 431 ± 3.06 mg GAE/100g; 540 ± 1.53 mg GAE/100g and 547 ± 6.43 mg GAE/100g, respectively). By using sensory evaluation, the best product was the addition of 12% of the juice; the antioxidant activity was 628 ppm.

PENERAPAN ADMINISTRASI DAN MANAJEMEN KEUANGAN SERTA PEMASARAN DIGITAL BAGI UMKM GARURI DI KOTA PADANG Benni Satria; Syahyan Raesi; Neswati Neswati; Andasuryani Andasuryani; Ferry Lismanto Syaiful; Yurniwati Yurniwati
Jurnal Hilirisasi IPTEKS Vol 5 No 2 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i2.576

This activity aims to provide skills and abilities related to establishment permits, preparation of Financial Reports, and digital marketing of Garuri Micro Small And Medium Enterprises (SMEs). Garuri (Gaharu of the Republic of Indonesia is a business unit engaged in herbal tea business made from gaharu Garuri is included in the Micro, Small, and Medium Enterprises group, where MSMEs have the following problems: 1) Having a makeshift business place; 2) Unable to access funding in financial institutions; 3) Low entrepreneurial ability; 4) Low business management ability; 5) The level of general education is relatively low; 6) Lack of access to markets; 7) Access to licensing is low 8) Access to technology and information is low. Solving the problems of SMEs above is carried out in stages. The legality of a business license is one of the essential things for business actors. In addition, it is necessary to improve financial management and digital marketing ability. For that, it is necessary: (1). assistance is provided in manufacturing Business Identification Numbers for SMEs instead of SIUP for PT, and (2) financial management and digital marketing training. The methods used by the Universitas of Andalas and Assistance Team for Garuri SMEs are (1) Socialization of online and offline mentoring activities and FGDs; (2) Presentation, (3) Assistance in Data Input, and (4) Monitoring and Evaluation. Assistance in obtaining business permits (NIB) for Garuri SMEs and training in financial management and digital marketing. The results of activities are (1). MSME Garuri already has a business license, (2) assistance to MSMEs has been carried out to improve administration and financial management by filling out a business financial recording application issued by Bank Indonesia under the name SIAPIK; 3. MSME Garuri has created an account to market its products on social media.

Antioxidant Activity of “Kolang Kaling” Jam which is added with “Pucuk Merah” (Syzygium oleana) Fruit Juice Kesuma Sayuti; Neswati Neswati; Reza Hijra; Effendi Effendi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v4i1.36

“Kolang kaling” is the endosperm of Arenga pinnata seed that contains galactomannan so it can be made into jam. This research was aimed to study the effect of “Pucuk merah” fruit juice as a natural colorant and antioxidant sources on antioxidant activity of the jam. This research used an experimental design with different levels of the juice of “Pucuk merah” fruit (6%, 8%, 10%, and 12%). Observations were anthocyanin level (pH differential method), total phenol (by Follin-Ciocalteu method) and antioxidant activity (by DPPH method) of the jam. It was found that the addition of the concentration level of “Pucuk merah” fruit juice had a statistically significant effect on the anthocyanin and total phenol level of the jam. The more the juice was added, the higher the anthocyanin level (2.82 ± 0.13 ppm; 3.76 ± 0.29 ppm; 3.88 ± 0.11 ppm; and 4.20 ± 0.52 ppm, respectively) and the higher the total phenol level (382 ± 1.53 mg GAE/100g; 431 ± 3.06 mg GAE/100g; 540 ± 1.53 mg GAE/100g and 547 ± 6.43 mg GAE/100g, respectively). By using sensory evaluation, the best product was the addition of 12% of the juice; the antioxidant activity was 628 ppm.

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