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All Journal Reaktor Eksergi: Chemical Engineering Journal World Chemical Engineering Journal KOVALEN: Jurnal Riset Kimia Konversi Jurnal Dinamika Pengabdian (JDP) Journal Of Chemical Process Engineering (JCPE) Jurnal Rekayasa Proses TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AL-ULUM: JURNAL SAINS DAN TEKNOLOGI ILTEK : Jurnal Teknologi Jurnal Teknik Industri Terintegrasi (JUTIN) International Journal of Environmental, Sustainability, and Social Science International Journal of Hydrological and Environmental for Sustainability Journal of Scientech Research and Development ILTEK : Jurnal Teknologi Journal Of Chemical Process Engineering
Andi Aladin
Jurusan Teknik Kimia, Fakultas Teknologi Industri, Universitas Muslim Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences

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Produksi Bahan Bakar Alternatif Briket Dari Hasil Pirolisis Batubara Dan Limbah Biomassa Tongkol Jagung Arman, Muh; Makhsud, Abdul; Aladin, Andi; Mustafiah; Majid, Rafdi Abdul
Journal of Chemical Process Engineering Vol. 2 No. 2 (2017): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v2i2.891

Abstract

Banyaknya limbah biomassa tongkol jagung yang tidak termanfaatkan sehingga perlu dilakukan sebuah penelitian untuk pemanfaatan limbah tersebut menjadi bahan bakar alternatif briket. Biomassa tongkol jagung zero sulfur dapat digunakan untuk bahan campuran batubara higt sulfur untuk menurunkan kadar sulfur pada briket. Metodologi yang dilakukan melalui empat tahapan, yakni proses pirolisis bahan batubara dan biomassa. Setelah itu proses penggilingan dan pengayakan arang dengan ukuran partikel +50 -120 mesh. Selanjutnya dilakukan pencetakan briket dan yang terakhir tahap pengujian (Uji Proximate, Uji Ultimate, Kecepatan pembakaran). Hasil pengujian yang telah dilakukan diperoleh briket terbaik berdasarkan uji proximate dengan nilai kalor tertinggi pada briket tongkol jagung dengan nilai kalor 6771 kal/gr. Sedangkan perbandingan massa batubara-biomassa yang memenuhi Standar SNI briket yaitu perbandingan 25:75. Berdasarkan uji laju pembakaran briket diketahui jika biomassa mempercepat proses pembakaran.Kata Kunci
Pengaruh Waktu dan Kecepatan Homogenisasi terhadap Emulsi Virgin Coconut Oil-Sari Jeruk dengan Emulsifier Gum Arab Yani, Setyawati; Andi Aladin; Zakir Sabara; Junaid, Annisa; Kadir, Hamdan
Journal of Chemical Process Engineering Vol. 5 No. 2 (2020): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v5i2.903

Abstract

Emulsi Virgin Coconut Oil (VCO) merupakan produk yang dibuat dengan mencampurkan VCO dan air dengan menggunakan emulsifier. Pembuatan emulsi VCO yang stabil dan dapat diterima konsumen akan menguntungkan industri yang memproduksi VCO. Telah dilakukan penelitian tentang pengaruh waktu dan kecepatan homogenisasi terhadap sifat fisik dan kimia emulsi VCO-sari jeruk dengan menggunakan emulsifier gum arab. Emulsi dibuat dengan mencampurkan VCO dan sari jeruk (9:1) dan emulsifier gum arab 0,75 persen. Proses homogenisasi dilakukan selama 2, 4 dan 6 menit dengan kecepatan 5000, 10000 dan 15000 rpm. Emulsi yang dihasilkan ditentukan stabilitas dan viskositasnya. Waktu terbaik yang menghasilkan produk stabil adalah 4 menit dan kecepatan homogenisasi 15000 rpm. Emulsi VCO yang dihasilkan mempunyai viskositas 52,5 cP dan stabil pada suhu ruang.
POTENSI PENGOLAHAN LIMBAH PLASTIK KEMASAN AIR MINERAL DENGAN METODE PIROLISIS MENJADI MINYAK BAHAN BAKAR ALTERNATIF Andi Aladin; Setyawati Yani; Hijrah Amaliah Azis; Hasan
Journal of Chemical Process Engineering Vol. 3 No. 1 (2018): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v3i1.906

Abstract

Cadangan minyak bumi semakin menipis karena pemakaian bahan bakar minyak (BBM) semakin meningkat. Diperlukan bahan bakar alternatif yang murah dan ramah lingkungan. Limbah plastik kemasan air mineral jenis polypropylene (PP) dengan kandungan kimia utama adalah karbon-hidrogen memungkinkan untuk diproses dicairkan menjadi minyak sehingga dapat dimanfaatkan sebagai bahan bakar cair alternatif pengganti BBM Bumi. Makalah ini menguraikan potensi pengolahan limbah plastik kemasan air mineral menjadi bahan bakar cair dengan metode pirolisis. Dari hasil penelitian pendahuluan dengan kondisi pirolisis yaitu suhu 3000C dan waktu 20 menit diperoleh produk minyak cair dengan yiel mencapai 45%. Konversi ini masih memungkinkan ditingkatkan bila beroperasi pada suhu pirolisis dan waktu optimum. Hasil uji laboratorium menunjukkan bahwa minyak yang diperoleh memiliki kemiripan dengan bahan bakar premium (bensin), densitas 0,75 gr/ml, warna cairan kekuningan, sangat mudah terbakar dengan nilai kalor mencapai 11.000 kal/gr. Bila 50% dari total 2 juta ton limbah plastik PP di Indonesia potensi dikonversi menjadi minyak bahan bakar alternatif sebanyak 450 ribu ton/tahun atau setara dengan 434 ton minyak premium (bensin).
Organoleptic Observations of the Preservation of Mackerel Fish using Liquid Smoke from Coconut Shells Pyrolysis Aladin, Andi; Yani, Setyawati; Syarif, Takdir; Modding, Basri; Wiyani, Lastri
World Chemical Engineering Journal VOLUME 6 NO. 1 JUNE 2022
Publisher : Chemical Engineering Department, Engineering Faculty, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/wcej.v6i1.15914

Abstract

 Liquid smoke is a by-product of a pyrolysis process of coconut shells to produce coconut shell charcoal. The liquid can be used as an alternative fish preservative. Traditionally, the fish preservation is conducted by direct smoking of the fish on a coal or biomass burning. However, due to the presence of benzopyrene compounds in the direct smoking process, the smoked fish produced may pose a health risk as benzopyrine is carcinogenic. In this research, a free benzopyrene liquid smoke obtained from the pyrolysis of coconut shells which is called grade 1 liquid smoke  is used for mackerel fish preservative. The aim of this research is to evaluate the effect of soaking time to the quality of preserved mackarel fish using organoleptic approaches. Five (5) pair of fresh mackerel fishes were cleaned and placed in a  soaking container. There was also one (1) pair of mackerel used as a control. Approximately  3L of 3% (wt.) solution of liquid smoke from coconut shell pyrolysis was poured into the soaking container  until the fishes were perfectly soaked. The fishes were soaked for 3, 5, 10, 15 and 20 minutes, respectively, and then they were stored at room temperature for observation. The control fish was stored in a container in room temperature without the addition of liquid smoke . Organoleptic observations, namely aroma, color and texture were carried out for soaked and control fishes in the first and 48th  hours of the storage time. From the research, it was found that the optimum soaking time of mackerel fishes was 5 minutes. At this optimum soaking time, the organoleptic properties including aroma, color and texture  of preserved fishes  at the first hour of the storage showed only one level  lower quality than a fresh fish. Furthermore, at 48th hours of the storage time, the preserved fishes showed a better performance of organoleptic characteristics (scale >4 ) compared to the control fish (scale @2).
Penentuan Waktu Optimum Pirolisis Limbah Biomassa Serbuk Gergaji Batang Kelapa Menggunakan Gas Inert Argon Syarif, Takdir; Aladin, Andi; Modding, Basri; Rahmatullah, Resky Alqadri; Mustafa, Nurul Makka
Journal of Chemical Process Engineering Vol. 8 No. 1 (2023): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v8i1.759

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh gas inert argon dan variasi waktu pirolisis terhadap kualitas charcoal hasil pirolisis limbah serbuk gergaji batang kelapa. Penelitian ini dijalankan dalam suatu rektor pirolisis yang beroperasi pada suhu 400 oC, laju gas inert sebesar 2 liter/menit dengan variasi waktu 60, 90, 120, 150, 180 menit. Dari hasil penelitian diperoleh produk berupa charcoal dan asap cair. Pirolisis dengan menggunakan gas inert memiliki nilai kalor 7229 kcal/kg. Sedangkan perlakuan tanpa gas inert memiliki nilai kalor 7050 Kcal/kg. Hal ini telah memenuhi SNI 1683-2021 Tentang Arang Kayu yaitu minimal sebesar 6500 Kkal/kg. Waktu optimum yang diperoleh adalah 150 menit dengan karakteristik charcoal: (1) volatile matter sebesar 16,85%wt, (2) moisture 2,47%wt, (3) ash content 4,11%wt, dan (4) nilai fixed carbon 76,57%wt.
Effect of flow rate and condenser cooling water temperature on product yield of coconut trunk sawdust pyrolysis liquid smoke B, Srisitisugiastuti; Aladin, Andi; Syarif, Takdir; Wiyani, Lastri
Konversi Vol 13, No 2 (2024): OKTOBER 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v13i2.20676

Abstract

Liquid smoke is a product resulting from the pyrolysis of biomass waste that contains chemical compounds with various applications, such as food preservatives, natural pesticides, and raw materials for the chemical industry. Liquid smoke is a by-product of simultaneous pyrolysis. To maximize the yield of liquid smoke while minimizing mass loss that could potentially pollute the environment, the simultaneous pyrolysisreactor needs to operate under optimal condensation conditions. This study observed two condensation parameters: the flow rate and the cooling water temperature of the condenser, using the case study of pyrolysis of biomass waste from coconut trunk sawdust. Pyrolysis was conducted at a temperature of 400°C for 2.5 hours, varying the flow rate of the cooling water in the condenser (1, 2, 2.5, 3, and 3.5 liters/minute)and the temperature of the cooling water (10°C, 20°C, 25°C, and 30°C). A multivariable nonlinear mathematical model was obtained, relating the yield of liquid smoke (y; %) to the water temperature parameter (x1) and the flow rate of the cooling water in the condenser (x2), which is expressed as y = 6.68 + 1.89x1 – 0.04x1² – 0.41x1x2 + 13.06x2 – 0.89x2². It was concluded that the optimal condensation conditions consist of a flow rate and cooling water temperature of 2 liters/minute and 20°C, respectively, yielding a maximum of 36% liquid smoke, 33% charcoal, and a minimum mass loss of 31%. Based on the coefficient values in the obtained mathematical model, it can also be concluded that the more dominant parameter affecting the yield of liquid smoke is the flow rate of the cooling water in the condenser, with a coefficient value of 13.06. An effective condensation system can enhance the conversion efficiency of pyrolysis vapour into liquid smoke and minimize potential pollution, demonstrating significant potential in processing biomass waste into valuable products, such as liquid smoke and charcoal, while being more environmentally friendly and energy-efficient.
Laju penurunan kualitas virgin coconut oil (vco) dalam wadah botol kaca bening dengan metode Accelerated Shelf Life Testing (ASLT) Fitrian, Nurul; Aladin, Andi; Kalsum, Ummu
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.41594

Abstract

Indonesia is a tropical country, has a wealth of coconut trees spread throughout its territory, from Sumatra to Papua. This country is the largest coconut producer in the world and is the main supplier of coconut commodities in the global market. This condition opens up great opportunities to develop coconuts into various useful products. One of the popular coconut products is coconut oil or Virgin Coconut Oil (VCO). The purpose of this study was the effect of VCO storage time in an open glass bottle container at a temperature of 40°C on the quality parameters of peroxide number and turbidity. The results of the study showed an increase in the value of VCO both in peroxide number and Turbidity every week for seven weeks of storage in an open glass bottle container at a temperature of 40°C. Where the shelf life based on the peroxide number is 42 days and for the Turbidity shelf life 46 days. This increase indicates a physical change in VCO due to interaction with environmental conditions such as temperature, light, humidity and oxygen exposure, which affect VCO. The effect of time (t, days) of VCO storage in open glass bottles on the quality parameters of the peroxide number (Bp, meq / Kg) and turbidity (TB, NTU) can be seen in the exponential equation. The equation for Bp = 1.0536. Exp [ 0.0249 . t ], while the equation for Tb = 1.0247. Exp [ 0.0347. t ] . Based on the analysis of the shelf life of VCO, it was found that the peroxide number and turbidity values tend to increase with increasing storage time.
MANAJEMEN PRODUKSI DAN PEMASARAN PRODUK TAHU KURING PADA HOME INDUSTRY TAHU KURING MAKASSAR Aladin, Andi; Modding, Basri; Syarief, Takdir; Wiyani, Lastri
Jurnal Dinamika Pengabdian Vol. 6 No. 1 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 6 NO. 1 OKTOBER 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v6i1.11519

Abstract

Kuring tofu factory in Makassar / Gowa (South Sulawesi Province) is one of the home industries producing tofu from soybean raw materials that has been pioneered since 2017. The form of the curing tofu business is still very simple, the tofu production process is still simple, not yet regulated according to ideal needs. Likewise, special clothing equipment for production and packaging employees is not standard. The marketing system is still simple, market reach is still limited. In service activities by the UMI Makassar lecturer team funded by DRPM RISTEK-BRIN on the PKM (Community Partnership Program) scheme aims to help develop partners in the Makassar Kuring tofu factory business group to be more economically independent, improve their thinking and innovation skills. Service activities undertaken are to help deal with two main priority issues, namely: (1) Production Problems, which are related to production methods based on hygienic principles of the product, including production space management; (2) Marketing management issues. From the results of these service activities, increased partner empowerment, in this case increased production system arrangements, increased marketing reach, and finally increased turnover from sales of tofu preservative products from three million rupiahs per day to four point five million rupiahs per day (increased to 50%).   Keywords: Kuring tofu, production, marketing management, increased turnover.   ABSTRAK. Pabrik “Tahu Kuring” di Makassar/Gowa (Sulawesi Selatan) merupakan salah satu home industry yang meproduksi tahu dari bahan baku kedelai yang dirintis sejak tahun 2017. Bentuk usaha tahu kuring ini masih sangat sederhana, proses produksi tahu masih sederhana, belum tertata sesuai kebutuhan ideal. Begitu pula perlengkapan pakaian khusus untuk karyawan produksi dan pengemasan belum standar. Sistem pemasaran masih sederhana, jangkauan pasar masih terbatas. Dalam kegiatan pengabdian oleh tim dosen UMI Makassar yang dibiayai oleh DRPM RISTEK-BRIN pada skema PKM (Program Kemitraan Masyarakat) bertujuan membantu mengembangkan Mitra kelompok usaha pabrik tahu kuring Makassar untuk dapat lebih mandiri secara ekonomi, meningkatkan skill ketrampilan berfikir dan berinovasi. Aktifitas pengabdian yang dilakukan adalah membantu dalam penanganan dua permalahan prioritas utama yaitu: (1) Permasalahan produksi, yaitu yang berhubungan metode berpoduksi berdasarkan prinsip-prinsip higienitas produk, termasuk penataan ruang produksi; (2) Permasalahan manajemen pemasaran. Dari hasil kegiatan pengabdian ini berdampak pada adanya peningkatan keberdayaan mitra, dalam hal ini adanya peningkatan penataan system produksi, peningkatan jangkauan pemasaran, dan pada akhirnya peningkatan omzet dari hasil penjualan produk tahu kuring dari tiga juta rupiah perhari menjadi empat koma lima juta rupiah perhari (meningkat menjadi 50%).     Kata kunci: Tahu kuring, produksi, manajemen pemasaran, kenaikan omzet.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Co-Authors Abdul Makhsud Andi Magefira Andi Suryanto Ardan Ardimas, Ardimas B, Srisitisugiastuti Badaruddin, Sabrianah Basri Modding Bhaskara Anggarda Gathot SUBRATA Chowdhury, MD. Shahariar Darnengsih, Darnengsih Dewi, Fransisca Christiana Fitrian, Nurul Hamdan Kadir Hamid, Syarwan Hasan Hasan Hasan Hasni Hasni Hijrah Amaliah Azis Irwan Suluk PADANG Junaid, Annisa Lastri Wiyani Lastri Wiyani Lastri Wiyani Majid, Rafdi Abdul Makhsud, Abdul Mohamad Yurid Sangadji Muh Arman Munira Munira Munira Munira, Munira Mustafa, Nurul Makka Mustafiah Mustafiah Mustafiah Muzdalifah Muzdalifah Muzdalifah Muzdalifah Nirma Nouman, Muhammad Nur Aulia Hamza Nurafni Ridwan Nurhalifa Nurjannah, N Nurul Makka Mustafa Perwitasari Perwitasari Rafdi Abdul Majid Rahmatullah, Resky Alqadri Rahmawati Rahmawati Resky Alqadri Rahmatullah Ridwan, Nurafni Rifaldi Mirasati Rismawati Rasyid Rohimah Handayani Sri LESTARI Rony, Zahara Tussoleha Ruslan Kalla, Ruslan Sadul, Alvira Safrudin Hasan Safrudin Hasan Septiani, Mimin Setiyawati YANI Setyawati Yani St Umrah Tulzhaliza Sumiyati Tuhuteru Syamsuddin Yani Syarief, Takdir Syarwan Hamid Syukrika Putri Takdir Syarif Takdir Syarif Takdir Syarif Ummu Kalsum Wahyuni, Harini Winnugroho Wiratman, Manfaluthy Hakim, Tiara Aninditha, Aru W. Sudoyo, Joedo Prihartono Yani, Setyawati yani, Setyawaty Zakir Sabara Zakir Sabara Zakiyah Darajat Zakiyah Darajat