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All Journal Reaktor TEKNIK METANA Jurnal Ilmu Lingkungan JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Bulletin of Chemical Reaction Engineering & Catalysis Majalah Ilmiah MOMENTUM JITEK (Jurnal Ilmiah Teknosains) Jurnal Aplikasi Teknologi Pangan Communications in Science and Technology Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Inovasi Teknik Kimia ASEAN Journal of Chemical Engineering Jurnal Profesi Insinyur Indonesia Bulletin of Chemical Reaction Engineering & Catalysis

Nita Aryanti

Chemical Engineering Department, Faculty Of Engineering, Diponegoro University, Jl. Prof. Sudarto, Tembalang-Semarang, 50275, Telp/fax: (024)7460058/(024)76480675

Author-ID : 234463

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Transportation Veterinary Other

Published : 23 Documents Claim Missing Document

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Title

ROTATING MEMBRANE EMULSIFICATION FOR PRODUCING UNIFORM EMULSION Aryanti, Nita
METANA Edisi Khusus Februari 2011
Publisher : Universitas Diponegoro

Abstract Â A versatile and high capacity membrane emulsification system which utilises a rotating membrane for the precision manufacture of uniform emulsions droplet was investigated. Single emulsions were produced with a very low viscosity of paraffin wax. Tween 20 andÂ carbomer, as dispersed phase, emulsifier and stabilizer, respectively. Emulsion droplets in the range of 138 Âµm Â to 305 Âµm with coefficient of variation (CV) ranging from 9% to 29% were obtained. The methodology allows control of droplet production through adjustment of system operating parameters (membrane type, rotation speed, dispersed phase flux) to influence the average droplet size and droplet uniformity. Â Keywords : Emulsion, membrane emulsification, rotating membrane, stainless steel membrane, uniform droplet.

EKSTRAKSI GLUKOMANAN DARI PORANG LOKAL (Amorphophallus oncophyllus dan Amorphophallus muerelli blume) Aryanti, Nita; Abidin, Kharis Yohan
METANA Vol 11, No 01 (2015): Juli 2015
Publisher : Universitas Diponegoro

AbstrakÂ Porang (Amorphophallus oncophyllus dan Amorphophallus muerelli blume) merupakan salah satu jenis tanaman yang memiliki potensial baik secara teknologi maupun secara komersial dalam segi medis, industri serta pangan. Porang memiliki kandungan glukomannan yang tinggi, yaitu sebesar 45-65%. Penelitian ini difokuskan pada ekstraksi dua jenis umbi porang yaitu porang putih (Amorphophallus oncophyllusÂ ) dan porang kuning (Amorphophallus muerelli blume) dengan tujuan menentukan yield ekstraksi glukomannan dan mendapatkan karakteristik glukomannan meliputi kadar glukomannan, morfologi dengan SEM dan gugus fungsi dengan FTIR. Penelitian ini dilakukan melalui 4 tahap, yaitu (1) tahap pembentukan tepung porang, (2) tahap analisa tepung porang, (3) tahap ekstraksi glukomannan dari tepung porang, dan (4) analisa produk glukomannan. Variabel kendali dalam penelitian meliputi : suhu operasi 75%, kecepatan pengadukan 4000 rpm, dan waktu ekstraksi 15 menit. Variabel bebasnya berupa jenis tepung porang (porang putih dan porang putih), dan jenis pelarut (alumunium sulfat dan air, etanol). Produk kemudian di analisa dengan kadar KGM (konjac glukomannan), struktur molekul dengan FTIR (fourier transform infra red), dan morfologi dengan SEM (scanning electron microscope). Untuk tepung porang putih memiliki kadar air 13,477%, kadar abu 4,612%, kadar pati 47,554%, kadar amilosa 17,536%. Sedangkan untuk porang kuning memiliki kadar air 12,326%, kadar abu 3,901%, kadar pati 5,598%, kadar amilosa 16,948%. Untuk hasil ekstraksi dari tepung porang putih dengan pelarut air diperoleh kadar glukomannan 73,70% dan untuk pelarut etanol diperoleh kadar glukomannan sebesar 64,67%. Analisa morfologi tepung glukomannan porang putih dan kuning untuk pelarut air menghasilkan panjang gelombang yang lebih besar dibandingkan pelarut etanol pada panjang gelombang 3000-3700 cm-1. Hasil analisa struktur permukaan pada tepung glukomannan porang putih dan porang kuning dengan pelarut air memiliki bentuk permukaan oval yang persebarannya tidak seragam tanpa adanya struktur jarum, sedangkan dengan pelarut etanol memiliki struktur jarum yang merupakan struktur Ca-oksalat.Â Kata Kunci : glukomannan, Porang, ekstraksiÂ Â AbstractPorang is one of the plants having high glucomannan content, about 45-65% which is potentially applied both in medical or food industry. This study focused on the extraction of the two types of porang, white porang (Amorphophallus oncophyllus) and yellow Porang (Amorphophallus blume muerelli). The aim of this study is to determine the yield of glucomannan extraction and its characteristics including the levels of glucomannan, morphology and specific functional groups. This research comprosed (1) the formation of porang flour, (2) the analysis of porang flour, (3) the extraction of glucomannan from porang flour, and (4) analysis of glukomannan product. The control variables were temperature of 75oC, stirring speed of 4000 rpm, and the extraction time for 15 minutes. The product was analyzed by levels of KGM (konjac glucomannan), FTIR (fourier transform infra red) for specific fungtional groups, and particle morphology with SEM (Scanning Electron Microscope). White porang flour had moisture content of 13.477%, 4.612% ash content, 47.554% starch content, and 17.536% amylose content. While for the yellow porang, the moisture content of 12.326%, ash content of Â 3.901%, Â 5.598% Â starch content, Â and Â 16.948% amylose content were found. The extract from white porang flour with water solvent obtained glucomannan levels of 73.70% and for ethanol solvent obtained glaucoma-nnan levels of 64.67%. Analysis of morphology of the glucomannan flour from white and yellow porang with water solvent produce greater wavelength than the one extracted with ethanol solvent at 3000-3700 cm-1. Results of analysis on surface structures is the glucomannan flour from white and yellow porang with solvent water has a non-uniform oval surface shape without needle structure, whereas the glucomannan flour with ethanol solvent has a needle structure reprensenting a structure of Ca-oxalate.Â Â Â Â Â Â Â Â Keyword: Glucomannan, Porang, Extraction

CO-COMBUSTION SLUDGE IPAL PLTU TANJUNG JATI B UNIT 1&2 DENGAN BATUBARA : TINJAUAN ENERGI TERMAL PEMBAKARAN DAN PENGARUH TERHADAP EMISI SOX DAN SLAGGING PADA BOILER SAC, Ragil Darmawan; Aryanti, Nita; Soetrisnanto, Danny
METANA Vol 9, No 01 (2013): Juli 2013
Publisher : Universitas Diponegoro

Abstract Electricity production process at TanjungJati B unit 1&2 Power Plant is also producing B3 waste (sludge) obtained from waste water treatment plant. E-Green principles can encourage company to reduce amount of waste generated. A co-combustion process (re-combusting the sludge with coal in boiler) can be applied to reduce the sludge waste. Previous study literature shows there is no experiment related co-combustion between sludge and coal. Moreover, characteristic of sludge (proximate, ultimate, chemical composition and temperature of ash fusion) effective for combustion and the process are unknown. The aims of this research are to find sludge characteristic, to evaluate caloric value from sludge combustion, to study the effect of co-combustion coal-sludge to emission and potential of slagging formation. The research carried out by proximate analysis (moisture, ash, volatile matter, sulfur and caloric content), ultimate analysis (C, H, S, N, and O), chemical composition of ash (SiO2, Al2O3, Fe2O3, CaO, MgO, K2O, Na2O, TiO2, and PÂ2O5), and ash fusion temperature. Results showedthat thecaloricvalue, sulfurandCaO content are differentsludgewithcoal. The caloric value of sludge is 428.22kcal/kg, sulfur content is 12.46% and CaO content is 34.11%. Caloric value of coal is 6125 kcal/kg, sulfur content is 1.14% and CaO content is 1.73%. The sulfur contentrepresentthe amount of produced SOxemissionsdue to there is no sulfur content at formed ash. The combustion with coal produced 427.318 mg/Nm3 SOx emission. The mixingratiothatstillmeets the standardis(15:1) with711.547mg/Nm3 of SOx emission. Mixing ratio variation show that higher ratio gives higher caloric value, lower sulfur content and decrease slagging index. Based on existing boiler requirement conditions, the mixing ratio of (20:1) and (15:1) is applicable due to have enough caloric value, low slagging index, and not exceed the limit for emission.The optimum condition for co-combustion in this research is ratio (15:1). Higher ratio is recommended for application of co-combustion due to result higher caloric value, lower emission and lower slagging index. Â 38Keywords :Co-combustion, Batubara, Sludge IPAL, Slagging

Co-Authors Adina, Alifia Rizki Adristy, Vania Zulfa Aininu Nafiunisa Aininu Nafiunisa Aji Prasetyaningrum Amelia Maharani Amelia Maharani Andri Cahyo Kumoro Anisah Nirmala Cindika Kusuma Dewi Daliman, Daliman Danny Soetrisnanto Dessy Kurniawati Dessy Kurniawati Didi Dwi Anggoro Diyono Ikhsan Dyah Hesti Wardhani Fathia Mutiara Willis Fatoni Nugroho Febrian Murvianto Fella Ryanitha A. Hargono Hargono Henny Ikka Safitri Heri Cahyono I Nyoman Widiasa Indah Prihatiningtyas Ken Dimas Yogananda Khairil Anwar Kharis Yohan Abidin, Kharis Yohan Khoiriyah, Lu'luatul Kristinah Haryani Luqman Buchori Maria Widyasmara Nafiunisa, Aininu Noer Abyor Handayani Permanadewi, Indrasukma Qinchung Yuan Ragil Darmawan SAC RATNAWATI Richard Andrew Williams Setia Budi Sasongko Wida Rahmawati Wida Rahmawati Yovita Asih Kusumastuti Yovita Asih Kusumastuti Yuliani, Sari Yusiana Dewi Afriyani Zakki, Abdurrahman

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