Journal of Sustainable Technology and Applied Science (JSTAS)

MAKING LIQUID DISHWASHING SOAP FROM USED COOKING OIL WITH KOH AND NaCl CONCENTRATION VARIATIONS USING SAPONIFICATION PROCESS

2024-03-26T05:35:05+00:00

ABSTRACT. Used cooking oil is cooking oil that has been used repeatedly until the colour changes into dark brown or black. If this substance is immediately disposed of, it will pollute the environment and can reduce soil fertility. Used cooking oil as used cooking oil can be reprocessed into raw materials for non-food industries, such as biodiesel, candles, and soap. This study aims to obtain optimal variables of KOH concentration and NaCl concentration in the saponification process of making liquid dish soap from used cooking oil. The variables used in this study consisted of a fixed variable, namely the amount of used cooking oil, and the changing variables were variations in the concentration of KOH (10%, 20%, 30%, 40%, 50%) and variations in the concentration of NaCl (24%, 27%, 30 %). The research was conducted at the Microbiology Laboratory of ITN Malang. The analysis showed that the highest percentage decrease in water content reached 8.4%, free fatty acids 1.03% at 50% KOH concentration and 30% NaCl concentration. The highest percentage increase in viscosity is called 2214.25 cps, 0.15% free alkali, 1.88% high foam, and pH 11.2 at 50% KOH concentration and 30% NaCl concentration. From the study results, it can be concluded that the saponification process with variations in the concentration of KOH and NaCl used in making liquid soap affects the characteristics of the liquid soap produced.

PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CELERY LEAF (APIUM GRAVEOLENS) HERBAL TEA

2024-03-26T05:40:30+00:00

Celery (Apium Graveolens L.) is one type of herbal plant that is known to have many properties for human health. Despite its abundant availability, it has a relatively short shelf life, which is around 2-3 at room temperature. Celery can be used for the treatment of hypertension, rheumatism, gout, inflammation, appendicitis, typhoid, poisoning, insect bite wounds, cough, prostate, hair fertilizer, oily face, asthma and xerophthalmia. Given the many uses of celery leaves and the relatively short shelf life, this celery will be processed into a form of herbal drink that is ready for consumption. Therefore, this herbal tea will be a solution to extend the shelf life of celery leaves.

In this study, celery will be dried using three different techniques: the sunlight method, an oven, and a dehydrator, which also serves as the study's variable. Sunlight drying takes 12 hours, 24 hours, and 48 hours, while oven drying takes 5 hours at 50^oC and dehydrator drying takes 1 hour at 50^oC. The 14 hours celery withering process is applied for all drying methods. The results of the study will be tested for water content, ash content, antioxidant activity test, flavanoid test and hedonic test. Only 2 methods were found to be in accordance with the INS, namely sun drying for 12 hours and using a dehydrator for 1 hour.

STRATEGY OF OPERATIONAL RISK MANAGEMENT AT PT XYZ

2024-03-26T05:48:49+00:00

In the context of an organisation/company or business, operational scope is very important, including all risks. PT XYZ continues to demonstrate performance metrics with a compliance rate of less than 100% in the conduct of its business and is considered a risk in the Company's operational framework. Therefore, the purpose of this research is to propose improvement or control solutions to reduce operational risk and recommend the risk management ISO 31000 version of treatment.

In principle, 2 (two) calculation steps were performed in this study, namely before and after providing repair solutions. The methods used are Failure Modes and Effects Analysis (FMEA) and risk matrix, Pareto charts are used to rank risks from highest to lowest, and fishbone diagrams to analyze repair solutions.

As a result, the total risk score becomes R8 = 2.40 to 1.60, followed by a decrease from R2 = 0.96 to 0.16, R1 = 0.36 to 0.24, R6 = 0.108 to 0.03, R7 = 0.108 to 0.03, R4 = 0.096 to 0.02, R3 = 0.06 to 0.02 and R5 = 0.036 to 0.02. From the categorization of the risk matrix there is then also a decrease in impact which originally had 5 (five) low risk categories to 6 (six) risks, then 1 (one) medium risk and the remaining 1 (one) extreme risk. In accordance with ISO 31000:2018 risk management recommendations that risk before control, namely accepting risk is applied to 5 (five) risks, risk mitigation is applied to 1 (one) risk, avoiding risk is applied to 2 (two) risks. Risk after control, namely accepting risk is applied to 6 (six) risks, risk mitigation is applied to 1 (one) risk and risk avoidance is applied to 1 (one) risk.

AN ANALYSIS OF THE EFFECTS OF PERFORMANCE ON COMMUNITY SATISFACTION BASED ON CUSTOMER VOICE (CASE STUDY IN COOPERATIVE OFFICES, SMES, INDUSTRY AND TRADE, CENTRAL SUMBA DISTRICT)

2024-03-26T06:22:47+00:00

To prepare civil servants who are professional, capable of competing, and capable of anticipating rapid world developments in various aspects of life, in order to improve service quality and awareness of the need for quality human resources, various strategies that can improve employee performance must be implemented. One strategy is to provide additional employee income as a form of motivation (TPP). The goal of this study is to assess community satisfaction with the performance of the Central Sumba Regency's cooperative, SME, industry, and trade departments using Voice of Customer data. The research method employs questionnaires to assess customer satisfaction with the PDCA approach, as well as service quality and IPA analysis. The findings of this study indicate that people are dissatisfied with the performance of employees and that changes must be made. The final results obtained after using the PDCA approach and analysis using servqual and Importance Performance Analysis (IPA) are performance factors that are priority improvements and performance that must be maintained in order to meet community satisfaction.

Keywords: voice of costumer, PDCA, service quality, IPA