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All Journal Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Journal of Bioprocess Chemical and Environmental Engineering Science
Yulia, Indri
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Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Pemanfaatan Green Coke Sebagai Bahan Bakar Padat Yulia, Indri; HS, Irdoni; Bahruddin, Bahruddin
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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Abstract

The need for alternative energy sources keep increasing, green coke is a byproduct from refenery unit that has a high heating value, so it is potential to be used as an alternative fuel. The purpose of this experiment was to study the green coke briquetting process, studied the effect of the pressing pressure against the produced briquettes, and determine the effect of operating conditions on the heating value and the resulting compressive strength. Green coke used in this experiment was tested fors carbon content, then do briquetting by adding starch with the composition ratio of green coke to starch (95:5, 90:10, and 85:15 %weight) and the variation of pressure (120, 150, 180 Kg/cm2), with response of heating value and compressive strength, the response data obtained were processed using Respone Surface Methodology (RSM) using Design Expert application. The pressing pressure and the ratio of green coke has a significant effect on the heating value and compressive strength. Highest heating value obtained in the comparison of green coke composition: adhesive 95: 5 and the pressing pressure of 180 kg / cm2 with a calorific value of 37685.4 Kj / Kg, and a compressive strength of 4.72 kg / cm2Keywords : alternative energy, compressive strength, heating value, starch.
Optimasi Proses Pengeringan Vegetable Noodle Menggunakan Tray Dryer Infrared Yulia, Indri; Evelyn; Zahrina, Ida
Journal of Bioprocess, Chemical and Environmental Engineering Science Vol 6 No 2 (2025): Journal of Bioprocess, Chemical, and Environmental Engineering
Publisher : Department of Chemical Engineering, Faculty of Engineering, UNRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jbchees.6.2.132-142

Abstract

Noodles are one of the most popular processed foods due to their convenience, affordability, and ease of preparation. However, conventional noodles are primarily made from wheat flour, which lacks dietary fiber and micronutrients. Therefore, this study aims to develop a more nutritious vegetable-based noodle by incorporating local ingredients such as sago flour and pakcoy. The objective was to evaluate the effect of flour ratio (wheat:sago), drying temperature, and time on the chemical and microstructural properties of pakcoy-based dried noodles using infrared tray drying. The experimental design applied Response Surface Methodology (RSM) with Central Composite Design (CCD). Responses measured included moisture content, protein content, carbohydrate content, FTIR spectral analysis, and surface morphology via SEM. The optimal condition was achieved at a flour ratio of 85:15, drying temperature of 80°C, and 2 hours duration, resulting in 9.66% moisture, 11.79% protein, and 76.41% carbohydrates. FTIR analysis confirmed the preservation of key functional groups of carbohydrates and proteins, while SEM analysis revealed a more compact and uniform surface structure in noodles containing pakcoy. This study recommends the application of infrared drying technology in vegetable noodle processing to improve nutritional value and structural integrity
Co-Authors Bahruddin Bahruddin Evelyn Ida Zahrina Irdoni HS