scholarly journals PEMBERDAYAAN MASYARAKAT MELALUI PROGRAM BUNTAH (SABUN MINYAK JELANTAH)

2021 ◽  
Vol 1 (1) ◽  
Author(s):  
Tarkono Tarkono ◽  
Alferidho Arif ◽  
Tria Fadilla ◽  
Muhammad Reza Pahlevie ◽  
Vina Anggraini Safitri ◽  
...  
Keyword(s):  
Food Industry ◽  
Negative Impact ◽  
Community Empowerment ◽  
Minimal Risk ◽  
Aesthetic Value ◽  
Soap Making ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Sustainable Product ◽  
Productive Environment

Abstrak   Limbah minyak goreng (minyak jelantah) yang berasal dari sector rumah tangga maupun kegiatan industri makanan dapat memberikan dampak negatif bagi lingkungan dan kelangsungan hidup manusia jika tidak ditangani dengan baik. Salah satu cara yang dapat dilakukan yaitu dengan mengadakan kegiatan pemberdayaan masyarakat untuk mengelola limbah minyak jelantah menjadi barang yang memiliki nilai jual , misalnya sabun. Proses pembuatan sabun meliputi persiapan alat dan bahan, melakukan penjernihan minyak jelantah, pencampuran semua bahan, pencetakan dan pengemasan. Pelaksanaan kegiatan pemberdayaan masyarakat terkait dengan pengelolaan minyak jelantah menjadi sabun melalui beberapa tahapan kegiatan. Dimulai dengan melakukan sosialisasi, penyuluhan, praktek pembuatan sabun dan evaluasi serta pendampingan. Program pemberdayaan masyarakat ini dapat mendukung terciptanya lingkungan yang produktif, ekonomi mandiri dan juga kreatifitas masyarakat. Produk sabun yang dihasilkan memiliki beberapa keunggulan dari produk sabun pada umumnya yakni, ramah lingkungan karena menggunakan bahan-bahan alami sebagai komposisi pelengkap. Memiliki nilai estetika dalam hal bentuk, warna, dan aroma. Kemudian, sabun ini pula merupakan suistainable product yang minim resiko pemakaian. Kata kunci : minyak goreng bekas, sabun, pemberdayaan masyarakat.     Abstract   Cooking oil waste (used cooking oil) originating from the household sector and food industry activities can have a negative impact on the environment and human survival if not handled properly. One of the ways that can be done is by holding community empowerment activities to manage used cooking oil waste into goods that have a selling value, for example soap. The process of making soap includes preparing tools and materials, purifying used cooking oil, mixing all ingredients, printing and packaging. The implementation of community empowerment activities related to the management of used cooking oil into soap through several stages of activity. Starting with socialization, counseling, soap making practice and evaluation and assistance. This community empowerment program can support the creation of a productive environment, an independent economy and community creativity. The resulting soap products have several advantages over soap products in general, namely, they are environmentally friendly because they use natural ingredients as a complementary composition. Has aesthetic value in terms of shape, color and aroma. Then, this soap is also a sustainable product that has minimal risk of use. Keywords:used cooking oil, soap, community empowerment

scholarly journals Penggurangan Limbah Minyak Jelantah dengan Pelatihan Pembuatan Sabun Cuci Cair Ekonomis di Kampung Sawah, Bogor

PATRIA ◽  
2021 ◽  
Vol 3 (1) ◽  
pp. 68
Author(s):  
Awwalunisa Aliya Kusuma
Keyword(s):  
Negative Impact ◽  
Positive Impact ◽  
Skills Training ◽  
Household Waste ◽  
Soap Making ◽  
Corn Cobs ◽  
Cooking Oil ◽  
Knowledge And Attitudes ◽  
Used Cooking Oil ◽  
Training Activities

Used Cooking Oil has a negative impact if it is dumped carelessly into the environment and has a positive impact if one of them is used is soap. In this study, corn cobs were used. This soap-making dedication activity aims to provide knowledge to the public regarding the economic potential of used cooking oil waste and corn cobs, skills training for the community regarding the processing of used cooking oil and corn cobs as laundry soap. The method is carried out in two stages: (a) Making soap with used cooking oil and corn cobs. Soap making is done using KOH as a reactant and fragrance to provide an attractive soap product. (b) Training activities for the community. Before and after training measured participants knowledge and attitudes with the questionnaire. The training activities were carried out in Kampung Sawah RW 06, attended by 16 participants. The Data analyzed univariate to see the characteristics of respondents and bivariate with a postwar test to assess the increase in knowledge and test Mc Nemar to assess the change in attitudes. There were increasing knowledge from an average of 3,52 to 4,08 (P = 0,004). Attitude changes also occurred before the training of positive attitudes as much as 43% to 94% after training (P = 0,021). The increased knowledge and attitudes that are statistic significan are expected to increase the increase in good behaviour in the processing of household waste, especially processing the waste oil and corn cobs.

scholarly journals Synthesis of adsorbent from food industry waste for purification of used cooking oil

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 119
Author(s):  
Sulistyo Prabowo ◽  
Muflihah Muflihah
Keyword(s):  
Activated Carbon ◽  
Food Industry ◽  
Acid Value ◽  
Quality Parameters ◽  
Raw Material ◽  
Banana Peel ◽  
Industry Waste ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Food Industry Waste

This study aimed to utilize food industry waste (i.e. banana (Musa paradisiaca L.) peel), as a raw material for making banana peel activated carbon (BPAC). The activated carbon-making process was conducted at varying temperatures (200, 400 and 600°C) and furnacing times (1, 2 and 3 hours). The purification function of the BPAC obtained from the optimization process was assessed with used cooking oil (UCO) from the food industry. The purified oil was tested for three quality parameters, the peroxide value, free fatty acid value and iodine value. The results of this testing showed that BPAC could slightly improve the quality of used cooking oil.

scholarly journals Penjernihan Limbah Minyak Jelantah Menggunakan Kulit Pisang Kepok

2019 ◽  
Vol 3 (1) ◽  
pp. 27-29
Author(s):  
Vera Yuli Erviana ◽  
Iis Suwartini ◽  
Ahmad Ahid Mudayana
Keyword(s):  
Key Words ◽  
Community Service ◽  
Groundwater Pollution ◽  
Economic Value ◽  
Waste Cooking Oil ◽  
Community Empowerment ◽  
Service Community ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Oil Purification

Penjernihan minyak jelantah dilaksanakan di Dusun Secang, Serang dan Pereng, Desa Sendangsari, Kecamatan Pengasih, Kabupaten Kulonprogo. Tujuan pengabdian untuk memberikan solusi pemanfaatan limbah minyak jelantah dan kulit pisang kepok. Metode yang digunakan dalam kegiatan KKN PPM ini adalah : (1) sosialisasi pencemaran air tanah akibat pembuangan minyak jelantah, (2) sosialisasi pemanfaatan kulit pisang kepok, (3) pelatihan penjernihan minyak jelantah, dan (4) pelatihan pembuatan sabun souvenir menggunakan hasil penjernihan limbah minyak jelantah. Selain itu dilakukan evaluasi yang kemudian diperoleh kesimpulan yakni keberadaan limbah minyak jelantah jika diolah secara tepat dapat dimanfaatkan menjadi barang bernilai ekonomis salah satunya sabun souvenir. Kata kunci: limbah minyak jelantah, kulit pisang AbstractThe activity of waste cooking oil purification was carried out in Secang, Serang, and Pereng Hamlets, Sendangsari Village, Pengasih Sub-District, Kulon Progo District. The purpose of the community service is to provide solutions for waste cooking oil and kepok banana peels. The method used in this Community Service-Community Empowerment Learning (KKN-PPM) activity was by: (1) socialization on groundwater pollution due to the disposal of used cooking oil, (2) socialization on the utilization of kepok banana peels, (3) cooking oil purification training, and (4) training on soap souvenir making using the results of waste cooking oil purification. In addition, an evaluation was carried out which then concludes that the presence of waste cooking oil when processed properly can be used as economic value items, one of them is soap souvenir. Key words: waste cooking oil, banana peels

Ecological aspects of modernization of alcohol industry enterprises at the present stage of development

2020 ◽  
Vol 5 (3) ◽  
pp. 179-184
Author(s):  
Marianna Havryshko ◽  
◽  
Olena Popovych ◽  
Halyna Yaremko ◽  
◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Food Industry ◽  
Ph Value ◽  
Negative Impact ◽  
Water Bodies ◽  
Raw Material ◽  
Present Stage ◽  
Alcohol Industry ◽  
Stage Of Development ◽  
World Industry

At the present stage of development, the entire world industry has faced the problem of rational use of renewable natural resources, in particular the most efficient ways of wastewater treatment and the use of accumulated waste in the production process as a secondary raw material. In particular, the alcohol industry, as one of the components of food, medical, chemical and various industries,leads to the formation of huge amounts of waste, including wastewater. The food industry, like any other industry, has a negative impact on the environment. Water bodies are the most affected by the food industry. Almost the first place in terms of water consumption per unit of production is the production of alcohol. Consumption of large amounts of water leads to the formation of wastewater, which is highly polluted and adversely affects the environment. Due to the high chemical and biological consumption of oxygen, specific color and odor, suspended solids, low pH value, the purification of such waste in the filtration fields and discharge into water bodies is not possible. The purpose of our work is: 1) conducting the analysis of the alcohol industry potential in Ukraine in recent years, and methods of waste disposal as a potential source for the development of bioenergy. 2) environmental aspects of the alcohol industry modernization at present stage of development and implementation of modern wastewater treatment technologies.

Analysis of the Social and Environmental Impact of Biodiesel Fuel Refined from Used Cooking Oil in Ibaraki Prefecture

2010 ◽  
Vol 40 (3) ◽  
pp. 749-762
Author(s):  
Hirokazu GOTO ◽  
Yuichi HATAYA ◽  
Yasuyuki YOKOTA ◽  
Takeshi MIZUNOYA ◽  
Yoshiro HIGANO
Keyword(s):  
Environmental Impact ◽  
Biodiesel Fuel ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
The Social ◽  
Ibaraki Prefecture

Synthesis and characterization of coal fly ash supported zinc oxide catalyst for biodiesel production using used cooking oil as feed

2021 ◽  
Vol 170 ◽  
pp. 302-314
Author(s):  
Adeyinka S. Yusuff ◽  
Aman K. Bhonsle ◽  
Jayati Trivedi ◽  
Dinesh P. Bangwal ◽  
Lok P. Singh ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Fly Ash ◽  
Oxide Catalyst ◽  
Coal Fly Ash ◽  
Biodiesel Production ◽  
Synthesis And Characterization ◽  
Cooking Oil ◽  
Used Cooking Oil

scholarly journals Two-Stage Biodiesel Synthesis from Used Cooking Oil with a High Acid Value via an Ultrasound-Assisted Method

Energies ◽  
2021 ◽  
Vol 14 (12) ◽  
pp. 3703
Author(s):  
Ming-Chien Hsiao ◽  
Wei-Ting Lin ◽  
Wei-Cheng Chiu ◽  
Shuhn-Shyurng Hou
Keyword(s):  
Acid Value ◽  
Molar Ratio ◽  
Optimal Conditions ◽  
Two Stage ◽  
Cooking Oil ◽  
High Acid ◽  
Used Cooking Oil ◽  
Biodiesel Synthesis ◽  
Stage Process ◽  
Ultrasound Assisted

In this study, ultrasound was used to accelerate two-stage (esterification–transesterification) catalytic synthesis of biodiesel from used cooking oil, which originally had a high acid value (4.35 mg KOH/g). In the first stage, acid-catalyzed esterification reaction conditions were developed with a 9:1 methanol/oil molar ratio, sulfuric acid dosage at 2 wt %, and a reaction temperature of 60 °C. Under ultrasound irradiation for 40 min, the acid value was effectively decreased from 4.35 to 1.67 mg KOH/g, which was decreased to a sufficient level (<2 mg KOH/g) to avoid the saponification problem for the subsequent transesterification reaction. In the following stage, base-catalyzed transesterification reactions were carried out with a 12:1 methanol/oil molar ratio, a sodium hydroxide dosage of 1 wt %, and a reaction temperature of 65 °C. Under ultrasound-assisted transesterification for 40 min, the conversion rate of biodiesel reached 97.05%, which met the requirement of EN 14214 standard, i.e., 96.5% minimum. In order to evaluate and explore the improvement of the ultrasound-assisted two-stage (esterification–transesterification) process in shortening the reaction time, additional two-stage biodiesel synthesis experiments using the traditional mechanical stirring method under the optimal conditions were further carried out in this study. It was found that, under the same optimal conditions, using the ultrasound-assisted two-stage process, the total reaction time was significantly reduced to only 80 min, which was much shorter than the total time required by the conventional method of 140 min. It is worth noting that compared with the traditional method without ultrasound, the intensification of the ultrasound-assisted two-stage process significantly shortened the total time from 140 min to 80 min, which is a reduction of 42.9%. It was concluded that the ultrasound-assisted two-stage (esterification–transesterification) catalytic process is an effective and time-saving method for synthesizing biodiesel from used cooking oil with a high acid value.

scholarly journals Decreased cortisol among hikers who preferentially visit and value biodiverse riparian zones

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ellie Opdahl ◽  
Kathryn Demps ◽  
Julie A. Heath
Keyword(s):  
Ecosystem Services ◽  
Human Health ◽  
Salivary Cortisol ◽  
Hot Spots ◽  
Negative Impact ◽  
Well Being ◽  
Riparian Areas ◽  
Indirect Pathway ◽  
Aesthetic Value ◽  
Gps Tracks

AbstractWhile outdoor recreationists often report increases to their well-being for time spent in nature, the mechanisms through which local ecologies affect human health have been difficult to quantify, and thus to manage. We combine data from pre-post salivary cortisol measures, GPS tracks, visitor photos, and surveys from 88 hikers traversing several types of landscape within peri-urban public lands in southwest Idaho, USA. We find that time in biodiverse riparian areas and areas of perceived aesthetic value correlates with decreases in salivary cortisol and improved well-being for hikers. Wildlife sightings were not associated with changes in salivary cortisol, but were associated with riparian travel and aesthetic preferences, indicating an indirect pathway for ecosystem services. Additionally, wildlife sightings decreased on high-use days, even though hikers did not perceive a negative impact of their recreational activity. These results suggest that cultural and physiological ecosystem services of nature depend on the ecological community of the area. Preferential visitation and high service value of riparian areas by hikers and wildlife alike target shared riparian areas as hot spots for management efforts to promote both ecological and human health within an increasingly urbanizing world.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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