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All Journal Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Proceedings of International Conference on Multidiciplinary Research Jurnal Malikussaleh Mengabdi
Yulia, Ruka
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Journal : Proceedings of International Conference on Multidiciplinary Research

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The Effects of Pyrolysis Temperature and Time to The Quality of Coconut (Cocos Nucifera) Midrib Liquid Smoke Yulia, Ruka; Pria, Wahyu Ana; Hakim, Lukmanul; Makmur, Teuku
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.9 KB) | DOI: 10.32672/pic-mr.v3i1.2617

Abstract

The aim of this study was to determine the effect of pyrolysis temperature and pyrolysis time on thequality of liquid smoke of coconut midribs waste such as yield, pH, acetic acid, phenol. The method of thisresearch was the descriptive method. The variables of this study were pyrolysis time of 2 hours and 3hours and pyrolysis temperature of 200, 250, 300, 350, 400 oC with two repetitions. The result showedthat the best condition of coconut midrib liquid smoke was on the pyrolysis temperature of 400 oC, for 3hours pyrolysis time resulted in yield, pH, acetic acid and phenol of liquid smoke were 24%, 2.53, 6,45ppm, 3,76 ppm. The increase in pyrolysis time and temperature was also found to increase the yield,phenol, acetic acid, and pH. Keywords: Pyrolysis, liquid smoke, coconut midribs
The Antioxidant Effect of Nanoparticle Gels Grounds Arabica Coffee (Coffea arabica L.) Nurman, Salfauqi; Yulia, Ruka; Irmayanti, Irmayanti; Noor, Erliza; Sunarti, Titi Candra
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.588 KB) | DOI: 10.32672/pic-mr.v3i1.2599

Abstract

Arabica coffee’s grounds are the wastes from the production of coffee beverages and are known to contain several active compounds that can be used as an antioxidant. This research is therefore a follow-up work on the use of these coffee grounds nanoparticles as an active compound in gel production. This study focuses on the antioxidant effects of the gel product, using Box-Behnken Design with 3 factors(x) (carbopol 940, TEA, and coffee grounds nanoparticles) at 3 levels. Based on the results of this study, it is found that the high antioxidant effect with an average inhibition value was 43.485%.Furthermore, data analysis on the other hand showed a significant effect of linear Box-Behnken Design model on percentage inhibition with a p-value greater than 0.0001 and insignificant lack of fit validated by an F-value of 0.60, in addition to a p-value of 0.7621. The optimal solution of about 0.50% carbopol, 940 formulation, 0.40% TAE, and 2,313% nanoparticles produced 45,636% inhibition value with 0.812 desirability. Moreover, this arabica coffee grounds can be claimed as a new invention that has great potential in the health sector as an active compound for pharmaceutical preparations.Keywords: Inhibition, Nanogel, Coffee Grounds, Box-behnken
Co-Authors Ade Ikhsan Kamil Aflia Riski Chalid, Ibrahim Erliza Noor Harahap, Sholihati Hidayat, Fadlan Irmayanti Irmayanti, Irmayanti Kiman Siregar, Kiman Lukmanul Hakim Makmur, Teuku Muhammad Habibi Mujiburrahman Mujiburrahman Muliari Muliari Pria, Wahyu Ana Salfauqi Nurman, Salfauqi Titi Candra Sunarti Yundari, Yundari