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The Effect of Variations of Hydrothermal Temperatures on Ex-Situ Hydroxyapatite/Al2O3 Doping Process from Papai Shrimp (Acetes erythraeus) Restina Bemis; Ratih Dyah Puspitasari; Heriyanti Heriyanti; Rahmi Rahmi; Gessy Tri Priyanti
al Kimiya: Jurnal Ilmu Kimia dan Terapan Vol 9, No 2 (2022): al Kimiya: Jurnal Ilmu Kimia dan Terapan
Publisher : Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ak.v9i2.20520

Abstract

Hydroxyapatite (HA) is an alloplastic material that is commonly used as a substitute for bone grafts or bone grafts because it has bioactive properties, namely osteoconduction. This study aims to improve or develop the function of hydroxyapatite to become a strong and resilient biological device that can withstand loads for appropriate functions such as bone implants. Therefore, it is necessary to modify the structure, among others, by the reinforcement process (composite formation) with other materials.The doping of hydroxyapatite/Al2O3 in this study was carried out using the hydrothermal method. The hydrothermal method is one of the hydroxyapatite synthesis methods carried out at high pressure and temperature to achieve equilibrium. The material used in this study was papai shrimp as a source of calcium. The temperature has an effect in this study where the higher the doping temperature used, the higher the degree of crystallinity, particle size homogeneity, and porosity value. From the doping results, it is known that a temperature of 300°C produces a degree of crystallinity of 54.32% and a crystal size of 3.75 nm with a porosity value of 99.38%. This result is much better than the undoped hydroxyapatite in the previous study.
Catalytic Cracking of Polypropylene-Low Density Polyethylene Pyrolysis Oil over Hierarchical H-ZSM-5 Catalyst Dwi Cahyani, Silvia; Marlinda, Lenny; Evrianti, Yuli; Rimawan, Bagas; Heriyanti, Heriyanti; Rahmi, Rahmi; Sutrisno, Sutrisno
IPTEK The Journal for Technology and Science Vol 35, No 3 (2024)
Publisher : IPTEK, DRPM, Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j20882033.v35i3.19188

Abstract

The conversion of plastic waste into liquid fuel has become the center of attention by researchers as a way to overcome environmental problems. According to last research, the polypropylene (PP) and low-density polyethylene (LDPE) pyrolysis oil mixture was classified into hydrocarbon range diesel which have the number of carbon atom from C12-C24. Because that, the effect of LDPE/PP pyrolysis oil over hierarchical H-ZSM-5 catalyst on hydrocarbon composition of liquid fuel oil using the catalytic cracking reactor at 200 oC was investigated. Hierarchical H-ZSM-5 catalyst (hH-ZSM-5) was obtained from H-ZSM-5 modified by desilication method using NaOH. Gas chromatography-mass spectrometry showed that the liquid fuel oil from the catalytic cracking of all variations consisted of aliphatic hydrocarbons with some cycloaliphatic compounds. In ratio of 250 mL/0.5 g (oil/catalyst) aromatic hydrocarbon increased from 1.69 area% to 15.58 area% over H-ZSM5 and hH-ZSM-5 respectively. The higher oil quality with shorter hydrocarbon chains in all variations was obtained over hH-ZSM-5 catalyst, namely in the range of C7-C14 or comparable to hydrocarbon range gasoline and kerosene.
Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis Indra Lasmana Tarigan; Ericha Aulia; Heriyanti Heriyanti; Madyawati Latief; Sutrisno Sutrisno
ALCHEMY Jurnal Penelitian Kimia Vol 20, No 2 (2024): September
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.20.2.74248.162-177

Abstract

Coffee is a tree species in the Rubiaceae family and Coffea genus. One way to enhance the value of coffee commodities is by using fermentation technology. Fermentation can use probiotic bacteria found in mongoose digestive tracts, creating coffee with a unique taste and aroma. Bacillus subtilis is one of these bacteria, offering an alternative to those from mongoose. This study aimed to analyze the effects of fermentation using B. subtilis bacteria on the physicochemical and sensory properties of Liberica coffee. The study method included bacteria preparation, coffee fermentation, and testing. The samples' total phenolics, flavonoids, caffeine, and chlorogenic acid contents were estimated. The analysis was performed using UV-Vis and GC-MS spectrophotometers. The results revealed that the fermentation process using B. subtilis improved the sensory and physical qualities of the fermented Liberica coffee. The total values of phenolic and flavonoid contents and antioxidants of the fermented Liberica coffee were higher than that of the original coffee. GC-MS analysis exhibited compounds in the fermented coffee in which the highest was N-Dodecyl-N-(trifluoroacetyl)dodecanamide (C26H48F3NO2), with a retention time of 23.73 minutes and an area percentage of 18.96%. Moreover, the caffeine and chlorogenic acid of the fermented Liberica coffee was lower than that of the original coffee.