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All Journal MEDIAN REACTOR : Journal of Research On Chemistry And Engineering CHEDS: Journal of Chemistry, Education, and Science Journal of Industrial Community Empowerment SAINTI: Majalah Ilmiah Teknologi Industri
Pevi Riani
Politeknik ATI Padang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Penentuan Kadar Kalium Sorbat dan Persen Recovery Pada Selai dengan Metoda High Performance Liquid Chromatography Pevi Riani; Ulvie Ameinda Fannin
REACTOR: Journal of Research on Chemistry and Engineering Vol 1, No 2 (2020): Published in December 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.7

Abstract

Fruit jam is one of the preserved products that have a soft texture that contains crushed fruit and is mixed with sugar with the addition or without the addition of water. Preservatives are added to prevent damage to jams. A preservative that is usually added to jam is potassium sorbate. Potassium sorbate is commonly used as a preservative because it dissolves more easily when added to food. This study aims to determine the levels of potassium sorbate in jam samples. Potassium sorbate was determined using High Performance Liquid Chromatography (HPLC). From the test results, it was found that potassium sorbate levels ranged from719, 65 mg/kg to 757,24 mg/kg. The results of this test will be compared with the standards set by the Food and Drug Supervisory Agency (BPOM) No. 36 of 2013 concerning the maximum limit for the use of preservative food additives, namely 500 mg/kg. From the test results, it can be seen that the potassium sorbate in all samples exceeds the quality standard set by the BPOM. Therefore, people must be more careful in choosing jam to consume daily. The test results have used the right method, namely by adjusting the stationary phase, mobile phase and the right wavelength so that the% recovery results are 103%.
Teknologi Tepat Guna Produksi Sabun Batang Dari Minyak Jelantah di Padang Pariaman Pevi Riani; Melysa Putri; Renny Futeri; M. Ikhlas Armin; Selfa Dewati Samah; Syafrinal Syafrinal; Hafnimardiyanti Hafnimardiyanti
Journal of Industrial Community Empowerment Vol 1, No 2 (2022): Published in October 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (539.507 KB)

Abstract

Ramuak cracker is one of the main product of Toboh Mandailing, Balai Baru, VII Koto Sungai Sariak, Padang Pariaman, West Sumatera. One of the obstacles faced by the cracker industry players is the amount of used cooking oil produced. Used cooking oil is leftover frying oil that has been repeatedly used. If it continues to be consumed, it will be harmful to health. If discharged into the environment, it will cause environmental pollution. Therefore, the Community Partnership Program Team of the Politeknik ATI Padang provided counseling about the dangers of used cooking oil and efforts to process used cooking oil into something useful, namely producing bar soap with used cooking oil as its raw material. The step of making bar soap from used cooking oil is to slowly dissolve the NaOH solution into 500 grams of used cooking oil, then stir using a stainless steel stirrer until evenly distributed and there are no more lumps. The next step is to add dyes and fragrances and stir again to form a soap mixture. Do the printing of the soap dough in the mold by coating it with parchment paper. Let stand for 24-48 hours until the saponification process is complete. PKM activities carried out well and smoothly and in accordance with the expected results. Each participant was able to make bar soap from used cooking oil very well. This activity is expected to provide insight, knowledge and input to partners regarding the process of making bar soap from used cooking oil so that it can be used for daily needs and can even be sold as an additional source of income for the community.
PENENTUAN RASIO MOL REAKTAN OPTIMAL PADA PEMBUATAN SURFAKTAN DIETANOLAMIDA DENGAN KATALIS NATRIUM HIDROKSIDA (NaOH) Pevi Riani
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 15, No 2 (2018): VOL 15 NO 2 DESEMBER 2018
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.547 KB)

Abstract

Surfactant is a molecule which also has a hydrophilic group and a lipophilic group so that it can unite a mixture consisting of water and oil. Diethanolamide is a nonionic surfactant that is widely used in the manufacture of various cleaning, care and cosmetics products. This surfactant is renewable and easily degraded so it does not pollute the environment. In this study, we will observe the effect of the mole ratio the reactants on the synthesis of dietanolamide surfactants from dietanolamine and methyl ester of fatty acids of palm distillate (ALSD) with sodium hydroxide (NaOH) catalyst. This study aims to determine the value of Hydrophylic Lipophylic Balance (HLB), saponification number, acid number, ester number of surfactant by observing the influence of mole ratio of reactants. This research was conducted using hot plate Carousel at a temperature of 80°C, reaction time of 4 hours, the ratio of moles of reactants, among others (1: 1, 1: 2, 2: 1, 2: 2, 3: 1, 3: 2), stirring speed 300 rpm and catalyst concentration 1% (b/b). In the oxidation reaction the sample is taken after hours then the results are washed with n-hexane then purified by heating the surfactant product at a temperature of 90°C to vaporize the hexane solvent. The results containing surfactants were analyzed by Hydrophylic Lipophylic Balance Method and FT-IR Spectrophotometer. Based on this study, optimal conditions were obtained at 80°C, 4 hours reaction time and 3: 2 mole ratio reactants. From the results of analysis of dietanolamide surfactant obtained HLB value is 5.81 which is in the range of HLB emulsifier water in oil according to the standard.
PENENTUAN NILAI COLOUR GULA PRODUK PADA UNIT LUMP SEPARATOR DENGAN MENGGUNAKAN SPEKTROFOTOMETER VISIBLE DAN REFRAKTOMETER Pevi Riani; Diana Triyanti Gultom
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 16, No 2 (2019): VOL 16 NO 2 DESEMBER 2019
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.319 KB)

Abstract

Refined sugar is produced from raw sugar through refined processes for the needs of the food and beverage industry.The raw materials used are imported from the raw sugar producing countries of Australia, Brazil and Thailand. Quality control is caried out since the arrival of the material so that the material received is only material that meets the quality requirements.The most important process control in the process of refined sugar processing is during the decolorization process.In determining the color value the method used is visible spectrophotometry to determine the absorbance value and refractometryto determine the value of %brix. Based on the results of the determination made at PT Medan Sugar Industry obtained the average value of the color of sugar R1 products is 11.1 IU, the color value of sugar product R2 is 23.5 IU, the color value of sugar product R3is 33.2 IU, and the color value of sugar product R4 is 39.6 IU, when compared with the quality standards used, the value of the color of the sugar product meets the standars. The quality standard used is ICUMSA (International Commision for Uniform Methods of Sugar Analysis) with IU units (ICUMSA Unit) and testing of refined sugar products based on SNI.01.3140.2-2011.A.6 regarding the quality requirements of refined crystal sugar where grade A namely ≤45 IU and grade B which is 45-80 IU.
Studi Perbedaan Kualitas Produksi Minyak Goreng Kemasan A Dan B Serta Curah Syafrinal Syafrinal; Pevi Riani; Selfa Dewati Samah
Median : Jurnal Ilmu Ilmu Eksakta Vol. 15 No. 2 (2023): Jurnal Median
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/md.v15i2.2383

Abstract

Differences in the quality of bulk and packaged cooking oil are caused by differences in the quality of raw materials and production processes. This study aims to compare the quality of packaged cooking oil A and B also bulk which have been produced before being marketed. This research is a quantitative approach that focuses on the analysis of Free Fatty Acid, Moisture & Impurities, Iodine Value, Peroxide Value, color, stability, cloud point and pelican oil on packaged cooking oil A and B also bulk. The results showed that the test parameter values ​​for packaged cooking oil A and B also bulk were 0.064 %, 0.065 % and 0.068 % for FFA. M & I content were 0.040 %, 0.045 % and 0.046 %. 60,887; 59,034; and 57,416 g I2/100 mg oil were the IV values. The PV values were 0.098; 0.102; and 1,58 Mek O2/Kg. 1.9/46 Red/Yellow, 2.1/51 Red/Yellow, and 2.3/51 Red/Yellow are the color values. For stability, timers for 10 minutes, 5 minutes, and 1 minute. Cloud point temperatures were 4.4°C, 7.4°C, and 9.8°C and negative results on the pelican oil test. The obtained packaged cooking oil A is of higher quality than packaged cooking oil B and bulk.
STUDI KOMPARATIF BILANGAN ASAM PADA BERBAGAI PRODUK MINYAK GORENG DAN LEMAK PANGAN SEBAGAI INDIKATOR MUTU MENGGUNAKAN METODE AOCS Pevi Riani; Syafrinal Syafrinal; M Ikhlas Armin; Hafnimardiyanti Hafnimardiyanti; Renny Futeri; Selfa Dewati Samah
CHEDS: Journal of Chemistry, Education, and Science Vol 10, No 1 (2026)
Publisher : Universitas Islam Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/cheds.v10i1.13909

Abstract

Bilangan asam merupakan salah satu parameter penting yang digunakan untuk menentukan mutu minyak dan lemak pangan. Parameter ini terbentuk akibat reaksi hidrolisis yang terjadi selama proses penggorengan. Bilangan asam menunjukkan jumlah asam lemak bebas yang terkandung dalam minyak dan dinyatakan sebagai miligram kalium hidroksida (KOH) yang diperlukan untuk menetralkan asam lemak bebas dalam satu gram minyak. Nilai bilangan asam yang lebih tinggi mencerminkan tingkat kerusakan minyak yang lebih besar akibat meningkatnya pembentukan asam lemak bebas. Penelitian ini mengevaluasi bilangan asam dari beberapa sampel minyak dan lemak, meliputi minyak goreng kemasan, minyak bekas penggorengan ayam, minyak bekas penggorengan camilan, minyak bekas penggorengan ikan, dan margarin. Analisis dilakukan menggunakan metode resmi AOCS Cd 3d-63 (*Acid Value of Fats and Oils*). Bilangan asam yang diperoleh untuk minyak goreng kemasan, minyak bekas penggorengan ayam, minyak bekas penggorengan camilan, minyak bekas penggorengan ikan, dan mentega berturut-turut adalah 0,2299; 0,3815; 0,5307; 0,5762; dan 0,3344 mg KOH/g. Hasil ini menunjukkan bahwa minyak goreng kemasan memiliki mutu terbaik, sebagaimana dibuktikan oleh nilai bilangan asam yang paling rendah. Sebaliknya, minyak bekas penggorengan ikan menunjukkan tingkat kerusakan tertinggi, yang ditandai dengan nilai bilangan asam tertinggi.
Co-Authors Diana Triyanti Gultom Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti M Ikhlas Armin M. Ikhlas Armin Melysa Putri Renny Futeri Selfa Dewati Samah Selfa Dewati Samah Syafrinal Syafrinal Syafrinal Ulvie Ameinda Fannin