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Agus Aktawan
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agus.aktawan@che.uad.ac.id
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chemica@che.uad.ac.id
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INDONESIA
CHEMICA Jurnal Teknik Kimia
ISSN : 2355875X     EISSN : 23558776     DOI : -
CHEMICA Jurnal Teknik Kimia ISSN, 2355-875X (print) 2355-8776 (online) is a journal that publishes manuscripts or scientific papers in Chemical Engineering. The scope of this journal covers chemical reaction techniques, separation, optimization, process control, process system engineering, waste treatment, food and material technology. Journals are published in print and online twice a year, in June and December by Chemical Engineering Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan Yogyakarta.
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Articles 10 Documents
Search results for , issue " Vol 3, No 2 (2016): Desember 2016" : 10 Documents clear
Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Santosa, Imam; Winata, Andinni Putri; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689.756 KB) | DOI: 10.26555/chemica.v3i2.9226

Abstract

Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flour. The form of semi-finished sweet potato products is dry, durable, and has a long shelf life, such as dried cassava, fructose sugar, alcohol, various flour, starch. This form of semi-finished sweet potatoes can be developed into a variety of forms of processing that is done at the industrial level. The aims of this research were to determine the physical properties and examine the sensory test of sweet potato flour. The research was conducted by roasting at the temperature of  95-100 °C. The results showed that the flour had the water content of 7.63% and ash content of 1.998%. The sensory test performed in this study were color, odor, texture and shape of  the white-sweet potato flour.
Study of thermal degradation of biomass wastes generated from palm oil milling plant Dewayanto, Nugroho; Azman, Anisa Najwa; Ahmad, Nur Atiqah; Mohd Shah, Mohammad Shahrul Harris
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.286 KB) | DOI: 10.26555/chemica.v3i2.5860

Abstract

Thermal decomposition of empty fruit bunch (EFB), palm kernel shell (PKS) and palm oil milling effluent sludge (POMES) have been investigated. Thermogravimetry analysis was employed to determine the proximate analysis of the samples, and then to study the characteristic of the thermal degradation. Proximate analysis of the sample was conducted by introduce the samples into the TGA and run it under the nitrogen environment from 25 to 800 °C. The gas was shifted to oxygen to let the sample burn and left their ash. Thermal degradation studies were carried out by heating up the samples in TGA from 25 to 800 °C at different heating ratio. Second order kinetic model was applied to determine the characteristic of the degradation. 
Optimasi Pengambilan Antosianin dari Kulit Buah Naga Merah (Hylocereus polyrhizus) Sebagai Pewarna Alami pada Makanan Harjanti, Ratna Sri
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.116 KB) | DOI: 10.26555/chemica.v3i2.5922

Abstract

The addition of synthetic colors in foods in an attempt to attract the attention of consumers, not a ban, but if the dye used is a dye that is unusual for the food, it is harmful to health. One source of natural pigments that can be used is the red dragon fruit skin. These skins contain anthocyanins potential as a dye.             In this reasearch, the observed red dragon fruit skin moisture content and size of the powder. It also conducted a stirring speed variation during the extraction process. While variable temperature, time, and solvent refers to the optimum conditions of research that has been done. Analysis of the results was conducted to determine pH, anthocyanin concentration and yield results.             Based on the results obtained, the smaller the water content contained in the skin, giving absorbance values are higher. This shows that extractable anthocyanins levels are also higher. The lowest levels of the skin can be achieved in this study was 6%. The smaller the grain size, the higher the anthocyanin content. The smallest grain size achieved was 100 mesh. The highest mixing speed in this study was 300 rpm, the higher the stirring speed, the higher the anthocyanin content fetched.             Organoleptic tests were conducted to study the effect of anthocyanins on the quality of the food shows that the addition of anthocyanins provide the appropriate color and do not significantly affect flavor and aroma. So it can be used as a natural dye for food.
Analisa Efisiensi Water Tube Boiler Berbahan Bakar Fiber dan Cangkang di Palm Oil Mill Kapasitas 60 Ton TBS/Jam dengan Menggunakan Chemicalogic Steamtab Companion Version 2.0 Maulana, Khaidir; Lukman, Lukman; Uddin, Faqih Burhan; Sanjaya, Ari Susandy
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (905.143 KB) | DOI: 10.26555/chemica.v3i2.6687

Abstract

Some of the factors that occupy the efficiency of the boiler are superheater pressure, feed water temperature, steam temperature, the amount of steam produced, the amount of fuel consumption, and the calorific value of fuel combustion. ChemicaLogic Steamtab Companion Software is software that use to calculate enthalpy value. The purpose of this research is to get the relationship of variation of superheater pressure with boiler efficiency, variation of feed water temperature with boiler efficiency, variation of steam generated with boiler efficiency, analyzing fuel calorific value of 75% fiber + 25% shell and analyzing water tube boiler. From the analysis result that has been done, the relation of variation of superheater pressure with boiler efficiency is not constant but irregular or up and down, the relation of feed water temperature variation with boiler efficiency is not constant but irregular or up and down, the relation of variation of steam produced with boiler efficiency relatively up. The highest burning calorific value (HHV) is 21078,4853 kJ/kg. The lowest burning calorific value (LHV) is 17838,4853 kJ/kg, the highest boiler efficiency value generated is 54.7% and the lowest boiler efficiency amounting to 44.23%.
Pengaruh Luas Perpindahan Panas Kondensor Terhadap Volume Asap Cair Terkondensasi Hasil Pirolisis Tempurung Kelapa Jamilatun, Siti; Nurkholis, Nurkholis
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.414 KB) | DOI: 10.26555/chemica.v3i2.8019

Abstract

One of the products that can be made from coconut shell is making coconut shell carcoal by pyrolysis. In the pyrolysis process also produced liquid smoke, tar and uncondensed gasses. Liquid smoke is a byproduct of the activated charcoal industry has high economic value when compared with discharged into the atmosphere. Liquid smoke is a substance derived from the change of state to a liquid smoke, this process involves a change in the form of process heat transfer to the refrigerant fumes. Liquid smoke obtained simultaneously with the process of making charcoal (carbonization), smoke arising from incomplete combustion piped so that condensation will occur fluid droplets called liquid smoke. For coconut shell weight of 5 kg and 4 pipes condensor, the optimal volume of liquid smoke is 205 ml with a pyrolysis time 90 minutes and the theory of heat transfer surface area 0.076965 m2. For coconut shell weight of 5 kg and 8 pipes condensor, the optimal volume of liquid smoke is 215 ml with a pyrolysis time 90 minutes and the theory of heat transfer surface area 1.027437 m2. For coconut shell weight of 10 kg and 4 pipes condensor, the optimal volume of liquid is 183 ml with a pyrolysis time 300 minutes and the theory of heat transfer surface area 0.060404 m2. For 10 kg weight coconut shell and 8 pipes condensor, the optimal volume of liquid smoke is 205 ml with a pyrolysis time 210 minutes and the theory of heat transfer surface area 0.066801 m2.
Analisa Efisiensi Water Tube Boiler Berbahan Bakar Fiber dan Cangkang di Palm Oil Mill Kapasitas 60 Ton TBS/Jam dengan Menggunakan Chemicalogic Steamtab Companion Version 2.0 Maulana, Khaidir; Lukman, Lukman; Uddin, Faqih Burhan; Sanjaya, Ari Susandy
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (905.143 KB) | DOI: 10.26555/chemica.v3i2.6687

Abstract

Some of the factors that occupy the efficiency of the boiler are superheater pressure, feed water temperature, steam temperature, the amount of steam produced, the amount of fuel consumption, and the calorific value of fuel combustion. ChemicaLogic Steamtab Companion Software is software that use to calculate enthalpy value. The purpose of this research is to get the relationship of variation of superheater pressure with boiler efficiency, variation of feed water temperature with boiler efficiency, variation of steam generated with boiler efficiency, analyzing fuel calorific value of 75% fiber + 25% shell and analyzing water tube boiler. From the analysis result that has been done, the relation of variation of superheater pressure with boiler efficiency is not constant but irregular or up and down, the relation of feed water temperature variation with boiler efficiency is not constant but irregular or up and down, the relation of variation of steam produced with boiler efficiency relatively up. The highest burning calorific value (HHV) is 21078,4853 kJ/kg. The lowest burning calorific value (LHV) is 17838,4853 kJ/kg, the highest boiler efficiency value generated is 54.7% and the lowest boiler efficiency amounting to 44.23%.
Pengaruh Luas Perpindahan Panas Kondensor Terhadap Volume Asap Cair Terkondensasi Hasil Pirolisis Tempurung Kelapa Jamilatun, Siti; Nurkholis, Nurkholis
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.414 KB) | DOI: 10.26555/chemica.v3i2.8019

Abstract

One of the products that can be made from coconut shell is making coconut shell carcoal by pyrolysis. In the pyrolysis process also produced liquid smoke, tar and uncondensed gasses. Liquid smoke is a byproduct of the activated charcoal industry has high economic value when compared with discharged into the atmosphere. Liquid smoke is a substance derived from the change of state to a liquid smoke, this process involves a change in the form of process heat transfer to the refrigerant fumes. Liquid smoke obtained simultaneously with the process of making charcoal (carbonization), smoke arising from incomplete combustion piped so that condensation will occur fluid droplets called liquid smoke. For coconut shell weight of 5 kg and 4 pipes condensor, the optimal volume of liquid smoke is 205 ml with a pyrolysis time 90 minutes and the theory of heat transfer surface area 0.076965 m2. For coconut shell weight of 5 kg and 8 pipes condensor, the optimal volume of liquid smoke is 215 ml with a pyrolysis time 90 minutes and the theory of heat transfer surface area 1.027437 m2. For coconut shell weight of 10 kg and 4 pipes condensor, the optimal volume of liquid is 183 ml with a pyrolysis time 300 minutes and the theory of heat transfer surface area 0.060404 m2. For 10 kg weight coconut shell and 8 pipes condensor, the optimal volume of liquid smoke is 205 ml with a pyrolysis time 210 minutes and the theory of heat transfer surface area 0.066801 m2.
Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Santosa, Imam; Winata, Andinni Putri; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689.756 KB) | DOI: 10.26555/chemica.v3i2.9226

Abstract

Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flour. The form of semi-finished sweet potato products is dry, durable, and has a long shelf life, such as dried cassava, fructose sugar, alcohol, various flour, starch. This form of semi-finished sweet potatoes can be developed into a variety of forms of processing that is done at the industrial level. The aims of this research were to determine the physical properties and examine the sensory test of sweet potato flour. The research was conducted by roasting at the temperature of  95-100 °C. The results showed that the flour had the water content of 7.63% and ash content of 1.998%. The sensory test performed in this study were color, odor, texture and shape of  the white-sweet potato flour.
Study of thermal degradation of biomass wastes generated from palm oil milling plant Dewayanto, Nugroho; Azman, Anisa Najwa; Ahmad, Nur Atiqah; Mohd Shah, Mohammad Shahrul Harris
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.286 KB) | DOI: 10.26555/chemica.v3i2.5860

Abstract

Thermal decomposition of empty fruit bunch (EFB), palm kernel shell (PKS) and palm oil milling effluent sludge (POMES) have been investigated. Thermogravimetry analysis was employed to determine the proximate analysis of the samples, and then to study the characteristic of the thermal degradation. Proximate analysis of the sample was conducted by introduce the samples into the TGA and run it under the nitrogen environment from 25 to 800 °C. The gas was shifted to oxygen to let the sample burn and left their ash. Thermal degradation studies were carried out by heating up the samples in TGA from 25 to 800 °C at different heating ratio. Second order kinetic model was applied to determine the characteristic of the degradation. 
Optimasi Pengambilan Antosianin dari Kulit Buah Naga Merah (Hylocereus polyrhizus) Sebagai Pewarna Alami pada Makanan Harjanti, Ratna Sri
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.116 KB) | DOI: 10.26555/chemica.v3i2.5922

Abstract

The addition of synthetic colors in foods in an attempt to attract the attention of consumers, not a ban, but if the dye used is a dye that is unusual for the food, it is harmful to health. One source of natural pigments that can be used is the red dragon fruit skin. These skins contain anthocyanins potential as a dye.             In this reasearch, the observed red dragon fruit skin moisture content and size of the powder. It also conducted a stirring speed variation during the extraction process. While variable temperature, time, and solvent refers to the optimum conditions of research that has been done. Analysis of the results was conducted to determine pH, anthocyanin concentration and yield results.             Based on the results obtained, the smaller the water content contained in the skin, giving absorbance values are higher. This shows that extractable anthocyanins levels are also higher. The lowest levels of the skin can be achieved in this study was 6%. The smaller the grain size, the higher the anthocyanin content. The smallest grain size achieved was 100 mesh. The highest mixing speed in this study was 300 rpm, the higher the stirring speed, the higher the anthocyanin content fetched.             Organoleptic tests were conducted to study the effect of anthocyanins on the quality of the food shows that the addition of anthocyanins provide the appropriate color and do not significantly affect flavor and aroma. So it can be used as a natural dye for food.

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