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All Journal Eksergi: Chemical Engineering Journal KOVALEN: Jurnal Riset Kimia JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Chemistry Indonesian Journal of Chemical Research FLUIDA JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Sains dan Teknologi Reaksi International Journal of Applied Technology Research Jurnal Difusi Industrial Research Workshop and National Seminar Serambi Engineering Journal of Green Science and Technology
Paramitha, Tifa
Politeknik Negeri Bandung
Aerospace Engineering Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Transportation Other

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Journal : International Journal of Applied Technology Research

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The Effect of Pineapple Crude Enzymes and Fermentation Time on The Decaffeination Process of Robusta Coffee Hariyadi, Tri; Paramitha, Tifa; Irmawati, Dwi; Salsabila, Salwa Ainaya
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 1 (2024): February 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i1.128

Abstract

The decaffeination of robusta coffee can be done through fermentation with a crude enzyme containing bromelain enzyme from pineapple. The study aims to determine the activity of the bromelain enzyme by the Kunitz method, the effect of fermentation time and crude enzyme concentration on the decaffeination process, and the characteristics of coffee before and after fermentation using FTIR. The fermentation time was varied from 6 to 36 hours and the crude enzyme concentration was varied from 10 to 80%. The activity of the bromelain enzyme was 36 U/ml. Fermentation time affects the decaffeination process, wherein the longer the fermentation time from 6 hours to 36 hours obtained caffeine content from 2.39% to 0.07%. Besides that, the crude enzyme concentration affects the decaffeination process, which obtained the lowest caffeine content or percent decaffeination at the crude extract concentration of 80% (v/v). FTIR results showed that the decaffeination process affected the reduction of caffeine in coffee samples. It can be shown from the increase in the %T value of the C-N functional group from 40.731 to 54.85.
Characterization of Banana Peel Corrosion Inhibitor by Vacuum Microwave Assisted Extraction (VMAE) Method in 2% HCl Environment binti Jamaluddin, Jamarosliza; Paramitha, Tifa; Salsabila, Iva Najwa; Luviana, Angely; Ramadhan, Muhammad Zikri; Putri, Angelina; Nurbaits, Alisya; Sihombing, Rony Pasonang
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 1 (2024): February 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i1.144

Abstract

Banana peel is a waste that is very abundant in Indonesia. The utilization of banana peel can be used for corrosion inhibitors. The type of environment applied in this study is an acidic environment, which is carried out in 2% HCl solution media. The purpose of this study is utilize banana waste extract obtained from the VMAE method. The extract was obtained by VMAE method at 150 watts, 300 watts and 450 watts for 10 minutes using ethanol solvent. The ratio of feed and solvent used was 1:10 (b/v). The results of the extract were subjected to phytochemical tests using Dragendroff, Wagner and Mayer reagents. After that, the extract was applied to the media for corrosion rate test and GC-MS. The results of the study showed that the lowest corrosion rate was obtained at a concentration of 1500 ppm non-aerated which was 0.7347 mmpy. While based on the GC-MS test results, terpenoid compounds and vitamin E can be detected from banana peel extract, where these two compounds are antioxidant substances that can be utilized as corrosion inhibitors.
Co-Authors -, Alfiana Adhitasari Agustin, Delliana Aji, Restu Alatif, Ikhsan Akmal Alfiana Adhitasari Amelia Nur Aliah Andrijanto, Eko Arijan Vevayose Tarigan Aulia, Bunga Azzahra, Rafila Chika Azzahra, Tarisha Aulia Bambang Soeswanto binti Jamaluddin, Jamarosliza Dwi Irmawati, Dwi Elizabeth, Lidya Endang Kusumawati Endang Kusumawati Gamaliel Tanaka Hariyadi, Tri Herawati Budiastuti Heru Hermawan Hidayatulloh, Irwan Irianto, Indra Jayanti, Retno Dwi Kharisma, Luthfiana Khoirunnisa Utami Kurnia, Dianty Rosirda Dewi Lestari Herlianti Putri Luviana, Angely Malik, Dava Maulana Manfaati, Rintis Muhammad Misbahussalam Muhari, Emma Hermawati Mukhtar Ghozali Ngatin, Agustinus Nidaulhusna, Anisa Nirmala Utami Nurbaits, Alisya Nurhasanah, Santy Nurul Annisa Nurulgina, Rahma Permatasari, Rahma Puspa Putri, Angelina Rachmawati, Anissa Nurul Rahma Ardelia Raissa Rahmawati, Sri Puji Ramadhan, Muhammad Zikri Ramadhani, Laily lsna Retno Indarti Reynaldi, Randi Rivaldo Rofie Fauzi Budiman Rizky Setianto Robby Sudarman Rusdianasari Rusdianasari Sabinna Azahra Sulaeman Salsabila, Iva Najwa Salsabila, Salwa Ainaya Salsabila, Shafira Salsabilla, Iva Najwa Sari, Radianti Novita Setiawan, Kiranna Shalmadevy Setyaningrum, Sinta Shafira Yulianthina Sihombing, Rony Sihombing, Rony Pasonang Suryadi, Joko Taufiqurohim, Teguh Teguh Aditya Nugraha Tika Paramitha Tika Paramitha Tika Paramitha Tri Reksa Saputra Trirahayu, Dhyna Analyes Unung Leoanggraini Wardana Putra, Adzikri Yuki Martha Anggraini Yusuf, Yusmardhany Zahwa, Keisya Adellia