Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Dinamika Teknik Mesin : Jurnal Keilmuan dan Terapan Teknik Mesin Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Jurnal Teknik Kimia dan Lingkungan
Fathurrahman, F.
Unknown Affiliation
Aerospace Engineering Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Synthesis of Red Fruit Oil (Pandanus Conoideus) Emulsion with Tween 80 Surfactant and Alginate Co-Surfactant Indriyani, Nita; Ramadhani, Layli Putri; Muzdalifah, Nirmalani; Sari, Amalia Puspita; Fathurrahman, F.
Jurnal Teknik Kimia dan Lingkungan Vol. 8 No. 2 (2024): October 2024
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/jtkl.v8i2.5560

Abstract

Red fruit (pandanus conoideus) is one of the natural biological resources that contains lipid compounds that are beneficial and important for health. However, the content of red fruit oil components is sensitive to oxygen, light, and heat, so it impacts damage to the content and a relatively short shelf life. The emulsification method can increase the benefits and shelf life of red fruit oil. Emulsions can be stored by preserving active substances in their core and protecting them with a shell layer. Adding alginate to the water phase can increase the stability of the emulsion against aggregation because these molecules can cause steric and electrostatic repulsion between droplet interfaces. This study aims to synthesize red fruit oil emulsions with alginate as a co-surfactant. The variables observed were the ratio of ingredients, the effect of speed, and the time of emulsification stirring. The study's results, namely alginate, can be used as a co-surfactant in the synthesis of red fruit oil emulsions. The ratio of red fruit oil emulsion ingredients is 1% weight/volume, tween 80 1% weight/volume, and alginate 2% weight/volume of a total volume of 40 ml. The emulsification process conditions were carried out at room temperature with a stirring speed of 25,000 rpm and a stirring time of 10 minutes. The resulting emulsion is an oil-in-water emulsion (m/a). The emulsion is dominated by hydrophilic or polar components caused by tween 80 surfactants and alginate co-surfactants. In addition, the creaming formation time occurred after 216 hours, and the separation time occurred after storage for 552 hours.
Konduktivitas termal komposit resin epoksi dan serbuk arang tempurung kelapa Mirmanto, M.; Sugiman, S.; Fathurrahman, F.; Ramadhani, M.D.
Dinamika Teknik Mesin: Jurnal Keilmuan dan Terapan Teknik Mesin Vol 12, No 1 (2022): Dinamika Teknik Mesin: Jurnal Keilmuan dan Terapan Teknik Mesin
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.288 KB) | DOI: 10.29303/dtm.v12i1.502

Abstract

Composite materials are materials that are widely developed and their use has been widespread in various industrial and household sectors. Epoxy composites filled with coconut shell charcoal powder have been tested for their thermal conductivity properties using the one-dimensional conduction method. The tested specimens had dimensions of 50 mm x 50 mm x 5 mm made of epoxy and coconut shell powder with a percentage of charcoal weight of 0%, 10%, 20% and 30%. The specimen is inserted into a thermal conductivity measuring instrument made of solid aluminum which is insulated around it. The heater is mounted on the aluminum as a heat source, while the other end is left open to the free air in the room. The results showed that the highest average thermal conductivity was a 30% variation of 0.5003 W/m°C, then a 20% variation of 0.3738 W/m°C, a 10% variation of 0.3487 W/m°C. and the lowest at 0% variation without using coconut shell charcoal powder at 0.1364 W/m°C.
Variasi persen berat tempurung kelapa terhadap konduktivitas termal komposit silicone rubber Mirmanto, M.; Sugiman, S.; Ramadhani, M.D.; Fathurrahman, F.
Dinamika Teknik Mesin: Jurnal Keilmuan dan Terapan Teknik Mesin Vol 11, No 2 (2021): Dinamika Teknik Mesin: Jurnal Keilmuan dan Terapan Teknik Mesin
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.08 KB) | DOI: 10.29303/dtm.v11i2.450

Abstract

Experiments to know themal conductivities of silicone rubber composite were conducted. The sillicon rubber was mixed with coconut shells charcoal powder with weight variations. The weight presentage variations were 0, 10, 20 and 30%. Increasing the weight persentage was expected to increase the thermal conductivity of the composite. The speciment size was 50 mm x 50 mm x 5 mm. The speciments were tested according to the conduction heat transfer mode. To make sure that the temperatures were steady, the experiments were performed for about 6 hours. The results indicated that increasing the weight presentage raised the composite thermalconductivities. At 0% of wight, the composite had a thermalconductivity of 0.157 W/m°C, at 10%, 20% and 30% of weight compositions; the composite had thermal conductivities of 0.461 W/m°C, 0.58 W/m°C, and 0.73 W/m°C respectively.
Fermented Sugar From Ultrasound-Assisted Acid Hydrolysis Berenuk Fruit (Crecentia Cujete L.) Indriyani, Nita; Lumbantoruan, Lusiana; Musfika, Ummu; Fathurrahman, F.
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 9, No 1 (2024): EDISI MARET 2024
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/rekabuana.v9i1.5638

Abstract

Berenuk fruit (Crecentia Cujete L) is a non-food plant often found in tropical areas. Berenuk has quite a high content of carbohydrates and its derivatives. Among them are 18.61% carbohydrates, 59.86% sucrose, 25.09% fructose, and 18.24% galactose, so berenuk fruit has the potential to be a source or ingredient for bioethanol. The bioethanol process from biomass goes through several steps: raw material preparation, hydrolysis process and fermentation. The hydrolysis process is the process of breaking down carbohydrate into glucose units which are connected by β-1,4 glycosidic bonds. Another method of breaking sugar polymers can be done using alternative energy such as ultrasonic waves (50Hz, 50W) or microwaves. In this research, an ultrasonic-assisted acid hydrolysis process was carried out. The type of acid used is concentrated sulfuric acid (H2SO4). Ingredients ratio 1:20 (w/v) berenuk powder sample with sulfuric acid. The sulfuric acid concentrations used were 1 M, 2 M, and 3 M. Hydrolysis times were 40 minutes, 60 minutes, and 80 minutes at a temperature of 1000C. The results of research that has been carried out on the preparation process of bereneuk fruit have an average water content of 97.44%, so treatment is required before proceeding to the hydrolysis and fermentation process, namely by drying the drying process is carried out directly in sunlight for seven days, then continued by heating the oven for 8 hours at 1000C. In the ultrasonic wave assisted hydrolysis process carried out at a H2SO4 concentration of 3 M, a hydrolysis time of 80 minutes, and a temperature of 1000C produces 22.20% glucose.
Co-Authors Amalia Puspita Sari Indriyani, Nita Lumbantoruan, Lusiana M. Mirmanto, M. Musfika, Ummu Muzdalifah, Nirmalani Ramadhani, Layli Putri Ramadhani, M.D. Sugiman .