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All Journal International Journal of Renewable Energy Development Equilibrium Journal of Chemical Engineering JURNAL REKAYASA KIMIA & LINGKUNGAN
Putro, Firman Asto
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Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Materials Science & Nanotechnology

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Thermodynamic Study of Palm Kernel Shell Gasification for Aggregate Heating in an Asphalt Mixing Plant Putro, Firman Asto; Pranolo, Sunu Herwi; Waluyo, Joko; Setyawan, Ary
International Journal of Renewable Energy Development Vol 9, No 2 (2020): July 2020
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.9.2.311-317

Abstract

This study evaluated thermodynamically the performance of conversion of palm kernel shells into combustible gas through gasification technology for aggregate heating in a hot-mixed asphalt production plant by developing a thermodynamic model using licensed Aspen Plus v.11 software. The effects of the equivalence ratio (ER) in the gasification process and the amount of combustion air to combustible gas to attain the required aggregate temperature were investigated. The thermodynamic model showed a good agreement with the experimental results based H2 and CO contain in producer gas which provided by maximum root mean square errors value of 8.82 and 6.42 respectively. Gasification of 30–35 kg of palm kernel shells in a fixed-bed gasifier reactor using air as a gasifying agent at an ER of 0.325–0.350 generated gaseous fuel for heating 1 ton of aggregate to a temperature of 180–200°C with combustion excess air 10%–20%. 
Tar Removal of Palm Kernel Shell Syngas using Wet Scrubber Putro, Firman Asto; Pranolo, Sunu Herwi; Waluyo, Joko; Basworo, Agung Tri; Norman, Hafiz; Kristiani, Anis; Hidayati, Luthfiana Nurul
Jurnal Rekayasa Kimia & Lingkungan Vol 19, No 1 (2024): Jurnal Rekayasa Kimia & Lingkungan (June 2024 )
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v19i1.33341

Abstract

In the current situation, biomass gasification has become a major interest in producing clean energy and green chemicals. By gasification, the biomass can be converted to synthetic gas (syngas) for many purposes. However, syngas with high tar content can cause pipeline fouling and disturb the operation of downstream equipment. To reduce tar content, a two-series wet scrubber was installed for syngas cleaning produced by palm kernel shell gasification. Firstly, the gasification is operated at a temperature range of 500 600oC and 700 800oC to determine the conditions where the lowest tar syngas is produced. After that, the wet scrubber is installed with a variety of solvents including isopropyl alcohol, water, used cooking oil, and used lubricating oil. The results show that the lowest tar syngas was produced at a temperature of 800oC with a tar yield of 0.165 g/kg biomass. Meanwhile, in the same condition, isopropyl alcohol delivers the most substantial impact on tar removal efficiency, whereas used lubricating oil results in less impact. The use of isopropyl alcohol resulted in 99.25% tar removal effectiveness while lubricating oil yielded just 50.32%.
Meningkatkan Potensi Kewirausahaan dan Inovasi Produk di SMK N 1 Mojosongo Gustiana, Himmah Sekar Eka Ayu; Mahmudi, Ayub; Jayani, Syahrul Aji; Yudha, Cornelius Satria; Shohih, Esa Nur; Putro, Firman Asto; Fuady, Muhammad Iqbal Al; Paryanto, Paryanto; Suci, Windhu Griyasti
Equilibrium Journal of Chemical Engineering Vol 6, No 2 (2022): Volume 6, No 2 December 2022
Publisher : Program studi Teknik Kimia UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/equilibrium.v6i2.65939

Abstract

ABSTRAK. Kewirausahaan merupakan salah satu tuntutan kompetensi lulusan siswa di SMK Negeri 1 Mojosongo. Kompetensi tersebut menjadi salah satu indikator kualitas sumber daya manusia lulusan SMK. Tim Manajemen sekolah selalu berusaha meningkatkan kualitas sumber daya siswa dan tenaga pengajarnya. Salah satu terobosan yang dilakukan adalah bekerjasama dengan Prodi D3 Teknik Kimia Universitas Sebelas Maret untuk meningkatkan wawasan siswanya. Konsep kerjasama ini berupa transfer keilmuan yang dikemas dalam kegiatan pengabdian masyarakat. Kegiatan ini memiliki beberapa tahapan dimulai dari identifikasi masalah mitra yaitu perlunya pemahaman konsep kewirausahaan, business plan, pemodalan dana hibah, konsep desain dan inovasi produk dan pemasaran usaha. Pada tahap awal kegiatan siswa diminta mengikuti pretest untuk mengetahui tingkat mula pemahaman.  Tahap kedua paparan materi kewirausahaan dan diskusi, tahap ketiga demo sekaligus praktik langsung pembuatan inovasi produk pangan dari buah nipah. Kegiatan diakhiri dengan post test dan testimoni hasil kegiatan. Dari kegiatan yang telah dilakukan, menunjukkan hasil bahwa terdapat peningkatan pemahaman peserta tentang kewirausahaan dan inovasi produk menggunakan teknologi sederhana. Kata kunci: Kewirausahaan, inovasi pangan, nipah, sirupABSTRACT. Entrepreneurship is one of the required competencies for students' graduation at SMK Negeri 1 Mojosongo. Thus, this competency is one of the indicators to determine the quality of graduates from SMK N 1 Mojosongo. The School management has been trying to improve the quality of students and teaching staff. Collaboration between SMK N 1 Mojosongo and Diploma 3 of the Chemical Engineering Study Program of Universitas Sebelas Maret is one of the breakthroughs to increase students' insight. The concept of this collaboration is in the form of knowledge transfer which is packaged in community service activities. This activity begins with identifying the problems experienced by partners such as the need to understand the concept of entrepreneurship, business plans, grant funding, design concepts, product innovation, and business marketing. Before the main agenda begins, students are asked to take a pretest to determine their initial level of understanding. After a presentation on entrepreneurship, the students practice making food product innovations from Nypa fruticans. Finally, the students took the post-test and gave testimonials on the results of the activities. The results of this activity indicate that there is an increase in participants' understanding of entrepreneurship and product innovation with simple technology.Keywords: Food innovation, nypa fruticans, entrepreneurship, syrup
Co-Authors Anis Kristiani, Anis Ary Setyawan Basworo, Agung Tri Esa Nur Shohih Fuady, Muhammad Iqbal Al Himmah Sekar Eka Ayu Gustiana Jayani, Syahrul Aji Joko Waluyo Luthfiana Nurul Hidayati, Luthfiana Nurul Mahmudi, Ayub Norman, Hafiz Paryanto Pranolo, Sunu Herwi SATRIYAS ILYAS Suci, Windhu Griyasti Yudha, Cornelius Satria