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Agus Aktawan
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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 4, No 2 (2017): Desember 2017" : 10 Documents clear
Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Santosa, Imam; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.321 KB) | DOI: 10.26555/chemica.v4i2.9250

Abstract

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.
Tubular Biogas digester berbahan Buis Beton: Desain Konseptual, Potensi dan Analisa Ekonomi Budiman, Anatta Wahyu; Cahyadi, Muhammad; Pramono, Ahmad; Firdaus, Muchammad Yusuf; Azinuddin, Yazid Rizal; Prasetya, Riki Agung; Respati Saputra, Sofian Pradipta
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.448 KB) | DOI: 10.26555/chemica.v4i2.8442

Abstract

Biogas is becoming a main potential renewable energy resource that provides an environmentally friendly energy easily accessed by people in the rural area. So far, there are three main common concepts of biogas digester as the Fixed Dome biogas digester, the floating dome digester, and the Baloon Plastic digester. With their specific characteristics, the fixed dome and the balloon plastic digester are potential to be applied in Indonesia. In this work, the modification of fixed dome biogas digester concept using cylindrical concrete (buis beton) is introduced. This novel technology promises comparable strength and leaks free characteristics of fixed dome concept, with several benefits such as easier construction and more economical. A conceptual design toward economical aspects is presented in this manuscript.
Aplikasi Filler Batang Sorgum pada Sintesis Bioplastik dengan Plasticizer Asam Palmitat Darni, Yuli; Synthauli E, Dita; Sinambela, Erna Sartika; Utami, Herti
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.765 KB) | DOI: 10.26555/chemica.v4i2.8509

Abstract

Plastics are used for human use, creating side effects on the environment. The low level of degradation in the plastic makes the environment must accommodate so much plastic waste that causes pollution so that innovation is needed in the manufacture of plastics that can decompose in nature. This study discusses the use of sorghum stalk as a filler in the manufacture of bioplastic. Sorghum starch and chitosan as a bioplastic raw material with a palmitic acid and PEG-400 as a plasticizer. The purpose of this study was determined the effect of sorghum stalk as a filler (packing material) into mechanical properties of bioplastic. Bioplastic produced is expected to resemble a commercial LDPE plastic. Starch-chitosan formulations used in this study was 63 : 35 (w/w), the size of the starch and chitosan was 63 micron sieve, stirring time about 35 minutes and stirring velocity about 375 rpm this research was also conducted various concentration of plasticizer (10,15, 23, 27, 33, 35 wt%). Some analysis of the mechanical test (tensile strength, percent elongation, and modulus young), water resistance, density and FTIR has determined the characteristics of bioplastic. The best result in this research is bioplastic with 1 gr filler formulation at 10% plasticizer concentration with modulus young value characteristic about  126,145 MPa, the tensile strength of 7,028 MPa, extension percent about 5,517 %, density about 0,9 gr/mL, the water absorption of 38,88%. The bioplastic characteristic already meet the LDPE plastic standard.
Pengaruh Proses Pengolahan dan Penyangraian Biji Terhadap Aktivitas dan Kandungan Senyawa Antioksidan Sari Kedelai Hitam Mallika (Glycine Max) Rahayu, Wahidah Mahanani; Astuti, Erna
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.627 KB) | DOI: 10.26555/chemica.v4i2.9105

Abstract

Black soybean roasting at certain temperature and period was reportedly able to increase its antioxidant activity. This research aimed to evaluate black soybean antioxidant properties after processed into soybean milk. After roasting at 200oC for 30 minutes, roasted and non-roasted black soybean were water-soaked for 12 hours. Soaked beans from both treatments were divided into two parts. First part was steamed for 30 minutes then ground with room temperature water. The second was not steamed but ground with 80oC water addition. After filtration, soybean milk was subjected to antioxidant activity, total phenolics, total flavonoids, and anthocyanin content analyses. Steamed-roasted soybeans milk had the highest antioxidant activity of 43.608%, but it contained significantly lower phenolics, flavonoids, and anthocyanin than non-roasted beans. Total phenolic compounds, flavonoids, and anthocyanin content of roasted beans were 37.99 – 33.8%, 15%, 16.57 – 27.53% lower than those of non-roasted beans, compared in steamed and hot-water added milk. Generally, milk from non-steamed and hot water added beans had higher total phenolics and flavonoids than those from steamed beans, while anthocyanin content remained higher in steamed soybean milk. The results suggested that there was other compounds which responsible on roasted beans antioxidant activity, other than phenolic compounds, flavonoids, and anthocyanin. Comparison of soybean milk processing method indicated than steaming was able to preserve non-phenolics and non-flavonoid antioxidative compounds generated during roasting, whereas 80oC water addition without steaming might optimize phenolics and flavonoids compound extraction.
Analisis Mutu Pascapanen Melon (Cucumis melo L.) Kultivar Glamour Sakata Selama Penyimpanan Khairi, Amalya Nurul; Falah, Affan Fajar; Pamungkas, Agung Putra
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (478.473 KB) | DOI: 10.26555/chemica.v4i2.9249

Abstract

The aims of this study are to observe the postharvest effect of storage and traditional market’s material handling on the quality of melon fruit Sakata cultivar. The physical qualities of melon fruit been observed were weight (measured by a scale), diameter and length (by sliding range), also fruit peel and flesh (with Zwick Type Universal Testing Machine DO-FB0.5TS). Chemical qualities of Sakata melon been observed were water content (thermogravimetric), °Brix sucrose (refractometer ABBE), pH (pH-meter), total carotene, total acid, and vitamin C with destructive methods.Storaging melon with traditional market method resulted in decreasing the value of physical parameters and increasing chemical parameters. Sakata melon softened during storage with fruit peel texture values was 6.45-8.07 N and fruit flesh texture was 1.4-2.06 N. The weight loss of Sakata melon was 0.06-0.25 kg, diameter dropped 0.0-0.6 cm, and length dropped 0.1- 0.5 cm during storage. Water content decreased from 92.84% to 91.19%. Sucrose content increase with values of 5.74-7.7 oBrix. Vitamin C levels showed a low and fluctuating value, 14.52-19.91 mg/100g. The melon fruit was slightly acidic with pH ranging from 6.2-6.96 and the total acid increased from 0.16 mg ek/100 g on the initial day to 0.31 mg ek/100 g on the eleventh day of storage. The total carotene content of melons ranged between 4.23-5.64 mg/100 g and indicated the flesh color of melon was getting more orange during storage.
Pengaruh Proses Pengolahan dan Penyangraian Biji Terhadap Aktivitas dan Kandungan Senyawa Antioksidan Sari Kedelai Hitam Mallika (Glycine Max) Rahayu, Wahidah Mahanani; Astuti, Erna
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.627 KB) | DOI: 10.26555/chemica.v4i2.9105

Abstract

Black soybean roasting at certain temperature and period was reportedly able to increase its antioxidant activity. This research aimed to evaluate black soybean antioxidant properties after processed into soybean milk. After roasting at 200oC for 30 minutes, roasted and non-roasted black soybean were water-soaked for 12 hours. Soaked beans from both treatments were divided into two parts. First part was steamed for 30 minutes then ground with room temperature water. The second was not steamed but ground with 80oC water addition. After filtration, soybean milk was subjected to antioxidant activity, total phenolics, total flavonoids, and anthocyanin content analyses. Steamed-roasted soybeans milk had the highest antioxidant activity of 43.608%, but it contained significantly lower phenolics, flavonoids, and anthocyanin than non-roasted beans. Total phenolic compounds, flavonoids, and anthocyanin content of roasted beans were 37.99 – 33.8%, 15%, 16.57 – 27.53% lower than those of non-roasted beans, compared in steamed and hot-water added milk. Generally, milk from non-steamed and hot water added beans had higher total phenolics and flavonoids than those from steamed beans, while anthocyanin content remained higher in steamed soybean milk. The results suggested that there was other compounds which responsible on roasted beans antioxidant activity, other than phenolic compounds, flavonoids, and anthocyanin. Comparison of soybean milk processing method indicated than steaming was able to preserve non-phenolics and non-flavonoid antioxidative compounds generated during roasting, whereas 80oC water addition without steaming might optimize phenolics and flavonoids compound extraction.
Analisis Mutu Pascapanen Melon (Cucumis melo L.) Kultivar Glamour Sakata Selama Penyimpanan Khairi, Amalya Nurul; Falah, Affan Fajar; Pamungkas, Agung Putra
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (478.473 KB) | DOI: 10.26555/chemica.v4i2.9249

Abstract

The aims of this study are to observe the postharvest effect of storage and traditional market’s material handling on the quality of melon fruit Sakata cultivar. The physical qualities of melon fruit been observed were weight (measured by a scale), diameter and length (by sliding range), also fruit peel and flesh (with Zwick Type Universal Testing Machine DO-FB0.5TS). Chemical qualities of Sakata melon been observed were water content (thermogravimetric), °Brix sucrose (refractometer ABBE), pH (pH-meter), total carotene, total acid, and vitamin C with destructive methods.Storaging melon with traditional market method resulted in decreasing the value of physical parameters and increasing chemical parameters. Sakata melon softened during storage with fruit peel texture values was 6.45-8.07 N and fruit flesh texture was 1.4-2.06 N. The weight loss of Sakata melon was 0.06-0.25 kg, diameter dropped 0.0-0.6 cm, and length dropped 0.1- 0.5 cm during storage. Water content decreased from 92.84% to 91.19%. Sucrose content increase with values of 5.74-7.7 oBrix. Vitamin C levels showed a low and fluctuating value, 14.52-19.91 mg/100g. The melon fruit was slightly acidic with pH ranging from 6.2-6.96 and the total acid increased from 0.16 mg ek/100 g on the initial day to 0.31 mg ek/100 g on the eleventh day of storage. The total carotene content of melons ranged between 4.23-5.64 mg/100 g and indicated the flesh color of melon was getting more orange during storage.
Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Santosa, Imam; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.321 KB) | DOI: 10.26555/chemica.v4i2.9250

Abstract

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.
Tubular Biogas digester berbahan Buis Beton: Desain Konseptual, Potensi dan Analisa Ekonomi Budiman, Anatta Wahyu; Cahyadi, Muhammad; Pramono, Ahmad; Firdaus, Muchammad Yusuf; Azinuddin, Yazid Rizal; Prasetya, Riki Agung; Respati Saputra, Sofian Pradipta
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.448 KB) | DOI: 10.26555/chemica.v4i2.8442

Abstract

Biogas is becoming a main potential renewable energy resource that provides an environmentally friendly energy easily accessed by people in the rural area. So far, there are three main common concepts of biogas digester as the Fixed Dome biogas digester, the floating dome digester, and the Baloon Plastic digester. With their specific characteristics, the fixed dome and the balloon plastic digester are potential to be applied in Indonesia. In this work, the modification of fixed dome biogas digester concept using cylindrical concrete (buis beton) is introduced. This novel technology promises comparable strength and leaks free characteristics of fixed dome concept, with several benefits such as easier construction and more economical. A conceptual design toward economical aspects is presented in this manuscript.
Aplikasi Filler Batang Sorgum pada Sintesis Bioplastik dengan Plasticizer Asam Palmitat Darni, Yuli; Synthauli E, Dita; Sinambela, Erna Sartika; Utami, Herti
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.765 KB) | DOI: 10.26555/chemica.v4i2.8509

Abstract

Plastics are used for human use, creating side effects on the environment. The low level of degradation in the plastic makes the environment must accommodate so much plastic waste that causes pollution so that innovation is needed in the manufacture of plastics that can decompose in nature. This study discusses the use of sorghum stalk as a filler in the manufacture of bioplastic. Sorghum starch and chitosan as a bioplastic raw material with a palmitic acid and PEG-400 as a plasticizer. The purpose of this study was determined the effect of sorghum stalk as a filler (packing material) into mechanical properties of bioplastic. Bioplastic produced is expected to resemble a commercial LDPE plastic. Starch-chitosan formulations used in this study was 63 : 35 (w/w), the size of the starch and chitosan was 63 micron sieve, stirring time about 35 minutes and stirring velocity about 375 rpm this research was also conducted various concentration of plasticizer (10,15, 23, 27, 33, 35 wt%). Some analysis of the mechanical test (tensile strength, percent elongation, and modulus young), water resistance, density and FTIR has determined the characteristics of bioplastic. The best result in this research is bioplastic with 1 gr filler formulation at 10% plasticizer concentration with modulus young value characteristic about  126,145 MPa, the tensile strength of 7,028 MPa, extension percent about 5,517 %, density about 0,9 gr/mL, the water absorption of 38,88%. The bioplastic characteristic already meet the LDPE plastic standard.

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