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All Journal Al-Kimia JITU (Jurnal Ilmiah Teknik Unida)
Fachtur Rahman
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Chemistry Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Transportation

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Modified CaO Catalyst from Golden Snail Shell (Pomacea canaliculata) for Transesterification Reaction of Used Cooking Oil Siti Rodiah; Desti Erviana; Fachtur Rahman; Anissa Widya Budaya
Al-Kimia Vol 8 No 1 (2020): JUNE
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v8i1.12173

Abstract

One of alkaline earth metal oxide is calcium oxide, CaO has more attention because it has high strength, low solubility in methanol, and can be synthesized from sources that are easy to obtain. One of the sources of CaO and showed its catalytic properties was the golden snail shell. In this study, synthesize ash golden snail shell modified with fly ash leached and non-leached as a source of silicate (SiO2) has been investigated. The CaO/fly ash catalyst was applied to the transesterification reaction of used cooking oil. There are three catalysts have synthesized, namely golden snail shell calcined (CK), 75% golden snail shell calcined modified by 25% fly ash (CKFA), and by 25% fly ash leached (CKFAL). Based on the results of characterization with spectrophotometer X-Ray Diffraction (XRD), golden snail shell calcined at 900 ˚C containing 93.94% Ca (OH)2. Modified CaO catalyst from golden snail shell and fly ash were active to convert used cooking oil become biodiesel.
Perancangan Alat Teknologi Tepat Guna Oven Pengering Kue Fizza Dengan Menggunakan Bahan Bakar Gas Lpg 12 Kg Fachtur Rahman; Nazaruddin, Nazaruddin; Farhan Helmi
Jurnal Ilmiah Teknik Unida Vol. 4 No. 1 (2023): Juni
Publisher : Mitra Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55616/jitu.v4i1.515

Abstract

Penggunaan oven komvisional hasil dari pemanggangan tidak meratanya temperatur sehingga kueh tidak matang dan juga konsumsi bahan bakar lebih boros.Pembuatan oven ini dengan tujuan untuk mengukuran temperatur pada setiap rak, mengukur waktu dengan variasi temperatur 50? C, 100? C, dan 150? C Hasil dari penelitian ini menunjukkan bahwa setiap variasi variabel suhu yang dicoba membutuhkan nilai kalor yang sama yaitu sebesar Q 847,5 W. Variabel temperatur yang berbeda memiliki pengaruh besar terhadap waktu yang dibutuhkan untuk pemanggan dan juga tingkat kematangan pizza.Dari penelitian yang sudah dilakukan, bahwa ditemperatur 150 ?C adalah suhu yang ideal untuk pemanggangan pizza, dikarenakan pizza yang ddihasilkan kematangannya bagus hingga membuat pinngiran pizza renyah.Bedasarkan penelitian yang telah dilakukan sebelumnya pemanngangan pizza pada temperatur 200? C membuat penampilan pizza mengering dan juga permukaaan bawah pizza sedikit kehitaman hal ini dapat membuat rasa menjaadi sedikit pahit dari biasanya.
Co-Authors Anissa Widya Budaya Erviana, Desti Farhan Helmi N. Nazaruddin Siti Rodiah