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Mutamima, Anisa
Department Of Chemical Engineering, Faculty Of Engineering, Universitas Riau, Pekanbaru, Indonesia
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Catalytic co-pyrolysis of coal and polypropylene plastic into liquid fuel Sunarno, Sunarno; Reni Yenti, Silvia; Mutamima, Anisa; Huwaidah Husna, Fathiyah; Rahmat Wicakso, Doni; Isnaini, Muhammad Dody
Konversi Vol 13, No 1 (2024): April 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v13i1.16043

Abstract

The decline in fossil fuel sources has stimulated research in the field of renewable fuels. Efforts are currently being made to find alternative energy sources that have high efficiency and are environmentally friendly. By looking at the existing problems, research on the co-pyrolysis of coal and polypropylene (PP) plastic into liquid fuel is interesting to do. The co-pyrolysis process was carried out at 400oC and nitrogen gas was flowed with a flow rate of 100 mL/min for 60 minutes with various ratio of raw material coal/PP plastic (100/0, 75/25, 50/50, 25/75), and ratio of CaO catalyst/raw material (0%, 10%, 15%, 20% w/w). The results showed that with the reduction in the ratio of coal/plastic, the yield of liquid fuel increased. Co-pyrolysis of coal: PP plastic with a ratio of 25:75 with the addition of 20% CaO catalyst obtained 37.56% liquid fuel yield with the characteristics of density of 0.839 g/mL, viscosity of 2.51 cSt, calorific value of 46.813 MJ/kg and pH of 2.9.
Edukasi Bahan Kimia Berbahaya sebagai Pengawet Makanan di Kecamatan Tangkerang Timur, Pekanbaru, Riau Al’farisi, Cory Dian; Sunarno, Sunarno; Fadli, Ahmad; Mutamima, Anisa; Azis, Yelmida; Nurfatihayati, Nurfatihayati; Utama, Panca Setia; Suhendri, Suhendri; Habib, Alltop Amri Ya
Jurnal Abdi Masyarakat Indonesia Vol 4 No 5 (2024): JAMSI - September 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.1331

Abstract

Bahan pengawet adalah sejenis bahan tambahan yang sudah digunakan secara umum oleh masyarakat. Penambahan bahan pengawet pada berbagai jenis makanan memiliki tujuan untuk mencegah tumbuhnya bakteri pembusuk, baik pada bahan mentah maupun produk akhir. Penggunaan bahan pengawet sejauh ini tidak memperhatikan dosis dan jumlah asupan yang ditambahkan sehingga sering menjadi pemicu gangguan kesehatan. Namun banyak produsen makanan yang sering melakukan penyalahgunaan penambahan bahan pengawet bersifat toksik dan karsinogenik ke dalam bahan pangan, sehingga perlu adanya edukasi dan sosialisasi cara mendeteksi secara sederhana zat pengawet yang ada dalam pangan pada masyarakat terutama di Yayasan Al-Anshar. Hal ini karena yayasan Al-Anshar memiliki badan usaha sendiri yang mampu memproduksi berbagai jenis makanan seperti: berbagai jenis roti, bakso, tahu dan makanan ringan lainnya. Kegiatan pengabdian ini diawali dengan edukasi dan sosialisasi mengenai jenis-jenis bahan pengawet pada makanan. Hasil kegiatan menunjukkan bahwa edukasi bahan pengawet pada produk makanan dapat meningkatkan pengetahuan dan pemahaman peserta pelatihan sehingga mampu melakukan analisis dengan metode sederhana dalam mendeteksi bahan pengawet yang berbahaya seperti formalin dan boraks.
Sintesis Natrium Silikat Menggunakan Silika dari Pasir Pantai Bengkalis Yelmida Azis; Ida Zahrina; Anisa Mutamima; Cory Dian Alfarisi; Nurfatihayati
Jurnal Riset Kimia Vol. 15 No. 1 (2024): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v15i1.640

Abstract

Sodium silicate (Na2SiO3) is a chemical industrial material that is widely used as a metal cleaner, adhesive, and as a filler in the detergent, soap and toothpaste industries. Sodium silicate can be synthesized from silica dioxide (SiO2), which can be obtained through an extraction process from materials containing silica such as sand, glass bottle waste or rice husks. In this research, the synthesis of Na2SiO3 was carried out using silica extracted from Bengkalis beach sand using the acid leaching method, with a 3M HCl solution. The results of X-ray fluorescence (XRF) analysis of Bengkalis Beach sand showed that the silica content reached 89.1%. This research aims to determine the effect of the molar ratio of the NaOH reactant to the extracted SiO2 (2:1, 3:1 and 4:1) on the Na2SiO3 produced. The synthesis of Na2SiO3 was carried out using the hydrothermal method at atmospheric pressure, by reacting a 4M NaOH solution with 10 g of silica from Bengkalis sand, by heating at 110oC for an hour and stirring at 600 rpm. A molar ratio of 2:1 is the best ratio which produces 9.427g of Na2SiO3. From analysis using Fourier Transform Infrared (FTIR) spectroscopy, the spectrum patterns obtained are suitable for compounds containing silanol (≡Si-OH) and siloxane (≡Si-O-Si≡) groups. The X-ray diffraction (XRD) pattern of the synthesized compound is in accordance with standard sodium silicate. The Na2SiO3 obtained has a crystal diameter of 44.8 nm with an agglomerate-shaped morpology.
Implementasi Teknologi Budidaya Ikan Patin Pustina (Pangasionodon hypophthalmus) Berbasis Probiotik dan Pakan Herbal pada Kelompok Budidaya Pokdakan Bangun Makmur, Desa Parit Aman, Kecamatan Bangko, Kabupaten Rokan Hilir Rusliadi, Rusliadi; Masjudi, Heri; Putra, Iskandar; Sumiarsih, Eni; Firmansyah, Rodhi; Yulindra, Ade; Mutamima, Annisa; Yudha, Pajri Ananta
Journal of Rural and Urban Community Empowerment Vol. 6 No. 1 (2024): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.6.1.13-19

Abstract

Kelompok petani ikan “Bangun Makmur” dari Desa Parit Aman, Kecamatan Bangko, Kabupaten Rokan Hilir, telah berpartisipasi dalam kegiatan pengabdian masyarakat dengan tujuan memperkenalkan dan menerapkan teknologi budidaya ikan, terutama teknologi probiotik untuk media air budidaya dan teknologi pakan yang ditambahkan bahan herbal (rabal dan kunyit putih), serta meningkatkan pendapatan dan menciptakan lapangan kerja di wilayah tersebut. Metode yang digunakan mencakup ceramah, praktik, pendampingan, serta pemantauan dan evaluasi terhadap proses budidaya ikan. Melalui metode diskusi dan praktik, atau yang dikenal dengan istilah "learning by doing", mayoritas masyarakat berhasil memahami konsep teknologi probiotik dan pakan herbal. Evaluasi menunjukkan bahwa sebagian masyarakat telah menerapkan teknologi tersebut dengan membangun kolam dan menjalankan budidaya ikan secara efektif. Inisiatif ini menandai peralihan dari ketergantungan terhadap sektor kelapa sawit yang fluktuatif menjadi usaha alternatif yang berkelanjutan. Hasil pengabdian ini menegaskan pentingnya peran teknologi dan pendidikan dalam meningkatkan kemandirian ekonomi dan memperkuat sektor perikanan lokal.
SINTESIS SABUN PADAT TRANSPARAN BERBAHAN DASAR MINYAK KELAPA, MINYAK KELAPA SAWIT, MINYAK ZAITUN DENGAN PENAMBAHAN ECO-ENZYME Chairul Chairul; Nurfatihayati Nurfatihayati; Anisa Mutamima; Arrafi Razzaq; M Rafki Yunaldi
Jurnal Inovasi Teknik Kimia Vol 10, No 1 (2025)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v10i1.10589

Abstract

Penelitian ini bertujuan untuk membuat sabun padat transparan dari minyak kelapa murni, minyak kelapa sawit, dan minyak zaitun dan menganalisis pengaruh penambahan eco-enzyme terhadap karakteristik sabun yang dihasilkan yaitu pH, kadar air, kadar asam lemak bebas, uji stabilitas busa, uji organoleptik, dan uji iritasi. Eco-enzym yang digunakan berasal dari hasil fermentasi sampah organik buah-buahan (kulit nanas, kulit jeruk, kulit mentimun, tomat, sawi dan pepaya). Penelitian ini menggunakan 5 perlakuan penambahan eco-enzyme, yaitu tanpa eco-enzyme (P1), 2 ml (P2), 4 ml (P3), 6 ml (P4), dan 8 ml (P5). Hasil uji pH menunjukkan bahwa kelima sabun berada pada range 9,44-10,41, uji kadar air sabun berada pada range 11,82-13,82%, dan uji kadar asam lemak bebas menghasilkan nilai 0,23-0,70%. Hasil uji stabilitas busa berada pada range 97,45-99,2%, Uji organoleptik dilakukan oleh 24 responden dan menilai kelima sabun transparan, bertekstur keras, beraroma apel, dan berwarna kuning bening. Kelima sabun tidak menimbulkan iritasi kulit pada 24 panelis. Berdasarkan hasil uji karakteristik kelima sabun padat transparan telah memenuhi syarat mutu sabun padat SNI 06-3532-1994.
SINTESIS SABUN PADAT TRANSPARAN BERBAHAN DASAR MINYAK KELAPA, MINYAK KELAPA SAWIT, MINYAK ZAITUN DENGAN PENAMBAHAN ECO-ENZYME Chairul Chairul; Nurfatihayati Nurfatihayati; Anisa Mutamima; Arrafi Razzaq; M Rafki Yunaldi
Jurnal Inovasi Teknik Kimia Vol 10, No 1 (2025)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v10i1.10589

Abstract

Penelitian ini bertujuan untuk membuat sabun padat transparan dari minyak kelapa murni, minyak kelapa sawit, dan minyak zaitun dan menganalisis pengaruh penambahan eco-enzyme terhadap karakteristik sabun yang dihasilkan yaitu pH, kadar air, kadar asam lemak bebas, uji stabilitas busa, uji organoleptik, dan uji iritasi. Eco-enzym yang digunakan berasal dari hasil fermentasi sampah organik buah-buahan (kulit nanas, kulit jeruk, kulit mentimun, tomat, sawi dan pepaya). Penelitian ini menggunakan 5 perlakuan penambahan eco-enzyme, yaitu tanpa eco-enzyme (P1), 2 ml (P2), 4 ml (P3), 6 ml (P4), dan 8 ml (P5). Hasil uji pH menunjukkan bahwa kelima sabun berada pada range 9,44-10,41, uji kadar air sabun berada pada range 11,82-13,82%, dan uji kadar asam lemak bebas menghasilkan nilai 0,23-0,70%. Hasil uji stabilitas busa berada pada range 97,45-99,2%, Uji organoleptik dilakukan oleh 24 responden dan menilai kelima sabun transparan, bertekstur keras, beraroma apel, dan berwarna kuning bening. Kelima sabun tidak menimbulkan iritasi kulit pada 24 panelis. Berdasarkan hasil uji karakteristik kelima sabun padat transparan telah memenuhi syarat mutu sabun padat SNI 06-3532-1994.
Physicochemical characterization of coconut shell liquid smoke and its potential as a natural preservative for fish balls Mutamima, Anisa; Sunarno, Sunarno; Al'farisi, Cory Dian; Dewi, Wahyu Narulita; Trisno, Agung; Barus, Surya Danta Alberto
Jurnal Ilmiah Pertanian Vol. 22 No. 1 (2025): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v22i1.23850

Abstract

Synthetic preservatives in food products pose potential health risks and environmental concerns, leading to an increasing demand for natural alternatives. This study evaluates the physicochemical properties of liquid smoke derived from coconut shells and its potential as a natural preservative for fish balls. The production of liquid smoke involved torrefaction at 250°C, followed by purification through distillation and adsorption with activated carbon. The liquid smoke was characterized by a pH of 2.86, a density of 1.058 g/mL, and a total titratable acidity of 8.95%, meeting the Indonesian National Standard for Crude Lignocellulose Liquid Smoke (SNI 8985:2021). GC-MS analysis revealed that acetic acid (80.87%) and phenol (8.90%) were the predominant compounds, contributing to its antimicrobial properties. The efficacy of liquid smoke as a preservative was tested on fish balls at concentrations of 3%, 5%, and 7%. The best preservation effect was observed at 7% concentration, which resulted in the lowest total plate count (2.35 × 10⁶ CFU/g) after one day of storage at room temperature. These findings suggest that coconut shell-derived liquid smoke exhibits promising physicochemical characteristics and antimicrobial properties, making it a potential natural alternative to synthetic preservatives for food preservation.
SINTESIS SABUN PADAT TRANSPARAN BERBAHAN DASAR MINYAK KELAPA, MINYAK KELAPA SAWIT, MINYAK ZAITUN DENGAN PENAMBAHAN ECO-ENZYME Chairul; Nurfatihayati; Anisa Mutamima; Arrafi Razzaq; M Rafki Yunaldi
Jurnal Inovasi Teknik Kimia Vol. 10 No. 1 (2025)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v10i1.12545

Abstract

Penelitian ini bertujuan untuk membuat sabun padat transparan dari minyak kelapa murni, minyak kelapa sawit, dan minyak zaitun dan menganalisis pengaruh penambahan eco-enzyme terhadap karakteristik sabun yang dihasilkan yaitu pH, kadar air, kadar asam lemak bebas, uji stabilitas busa, uji organoleptik, dan uji iritasi. Eco-enzym yang digunakan berasal dari hasil fermentasi sampah organik buah-buahan (kulit nanas, kulit jeruk, kulit mentimun, tomat, sawi dan pepaya). Penelitian ini menggunakan 5 perlakuan penambahan eco-enzyme, yaitu tanpa eco-enzyme (P1), 2 mL (P2), 4 mL (P3), 6 mL (P4), dan 8 mL (P5). Hasil uji pH menunjukkanbahwa kelima sabun berada pada range 9,44-10,41, uji kadar air sabun berada pada range 11,82-13,82%, dan uji kadar asam lemak bebas menghasilkan nilai 0,23-0,70%. Hasil uji stabilitas busa berada pada range 97,45-99,2%, Uji organoleptik dilakukan oleh 24 responden dan menilai kelima sabun transparan, bertekstur keras, beraroma apel, dan berwarna kuning bening. Kelima sabun tidak menimbulkan iritasi kulit pada 24 panelis. Berdasarkan hasil uji karakteristik kelima sabun padat transparan telah memenuhi syarat mutu sabun padat SNI 063532-1994.
Pembuatan Pektin Dari Wortel dan Pemanfaatannya dalam Formulasi Pasta Gigi Al'farisi, Cory Dian; Mutamima, Anisa; Drastinawati, Drastinawati; Yelmida, Yelmida; Siahaan, Daniel Andica; Az Zahra, Alya
Stannum : Jurnal Sains dan Terapan Kimia Vol 7 No 1 (2025): April 2025
Publisher : Department of Chemistry - Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jstk.v7i1.5053

Abstract

Pectin, a complex polysaccharide derivative, is abundantly found in various fruits and vegetables. Due to its gel-forming ability, pectin plays a crucial role in the production of diverse food products, including jam, jelly, fruit preparations for yogurt, fruit juice, and others. The primary aim of this research was to ascertain the yield and extract the pectin content from carrots and investigate the impact of incorporating different concentrations of pectin into toothpaste formulations, comparing them against the SNI 12-3524-1995 standard. In this study, concentrations of pectin in toothpaste formulations were varied at 2.5%, 3%, 3.5%, and 4%. Pectin characteristics, encompassing yield, moisture content, equivalent weight, and methoxyl content, were examined, alongside assessments of toothpaste formulation characteristics, including organoleptic evaluation, pH testing, and spreadability testing. The research findings revealed that 13 grams of dried carrot powder yielded 1.17 grams of pectin, resulting in a 9% yield, 6.7% moisture content, an equivalent weight of 717 g/gmol, and a methoxyl content of 9.3%. Toothpaste testing indicated pH values of 7.63, 7.7, 7.26, and 7.06 for concentrations of 2.5%, 3%, 3.5%, and 4%, respectively. Organoleptic evaluations for each concentration revealed a thick texture, light brown and brown color, and mint and mild mint aromas. Spreadability test results for concentrations of 2.5%, 3%, 3.5%, and 4% were 3.1 cm, 3 cm, 2.8 cm, and 2.8 cm, respectively. While increasing the concentration of carrot pectin did not significantly impact the pH, color, aroma, and texture of the toothpaste formulation, it led to a decrease in spreadability.
Co-Authors Ahmad Fadli Ahmad Fadli Al'farisi, Cory Dian Alfarisi, Cory Dian Amalia Arrafi Razzaq Arrafi Razzaq Az Zahra, Alya Barus, Surya Danta Alberto Chairul Chairul, Chairul Dewi, Wahyu Narulita Drastinawati Drastinawati Drastinawati Drastinawati, Drastinawati Edy Saputra Eni Sumiarsih Farag M. Malhat Fathiyah Huwaidah Feblil Huda Fira Nabilah Ardi Firmansyah, Rodhi Habib, Alltop Amri Ya Huwaidah Husna, Fathiyah Ida Zahrina Ihsan, Fikratul Indra Purnama Isnaini, Muhammad Dody M Rafki Yunaldi M Rafki Yunaldi Masjudi, Heri Muhammad Syafiq Izzuddin Nurfatihayati Pajri Ananta Yudha Rahmat Wicakso, Doni Reni Yenti, Silvia Rozanna Sri Irianty Rusliadi Rusliadi Siahaan, Daniel Andica Silvia Reni Yenti Silvia Reni Yenti Suhendri Suhendri SUNARNO Sunarno Sunarno Sunarno Sunarno Sunarno Surya Danta Alberto Barus Syaiful Bahri Tiara Indah Fitrianingrum Trisno, Agung Utama, Panca Setia Wan Junaidi Wisrayetti Wisrayetti Yelmida Azis Yulindra, Ade