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All Journal MEDIAN REACTOR : Journal of Research On Chemistry And Engineering Journal of Industrial Community Empowerment
Selfa Dewati Samah
Politeknik ATI Padang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Other

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Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak Gustiarini Rika Putri; Selfa Dewati Samah
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 1 (2021): Published in June 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i1.21

Abstract

Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun.  The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.
Karakterisasi Kimia CMC (Carboxymethyl Cellulose) Umbi Ganyong Selfa Dewati Samah; Renny Futery; Gustiarini Rika Putri; M. Ikhlas Armin
REACTOR: Journal of Research on Chemistry and Engineering Vol 3, No 2 (2022): Published in December 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v3i2.61

Abstract

Carboxymethyl Cellulose (CMC) a compound made from starch of tubers ganyong flour with added methanol, propanol and water. Four process involving alkalization process, karboksimetilasi, neutralization in the process of making the CMC. Carboxymethylization process involving alkazation process neutralization in the proess of making the CMC. Alkazation is reaction between cellulose and soda solution (alkaline) to become alkaline cellulose (cellulose is soluble in soda solution). Carboxymethylization is rection between alkaline cellulose and sodium chloro acetate compound to form sodium Carboxymethyl Cellulose (Na.CMC) which froms a viscous solution. Neutralization is solution neutralization process and the last prcess is the manufacture of CMC. Two processes were first made is Alkazation and Carboxymethylization by reacting 22 g NaOH and 20 g ClCH2COONa respectively. Acetic acid is added is used in the neutralization process, during the heating process in the oven. The overall results for each degree of substitution; pH; viscosity; water content; NaCl concentration; purity; Redemen of cellulose: Rendemen of CMC ganyong; 0.81; 8; 7 cP; 5% 2.01%; 97.99%; 2%; 98.5% respectively. CMC ganyong from the research that has been tested by FTIR spectra test results CMC ganyong can be seen in the picture there are similarities peaks that appears indicating CMC canna generated in this study have the same chemical molecules CMC commercially for food chemical codex is at 732 cm-1 while the peak of commercial CMC 725 cm-1 is carboxyl group and -CH. Based on the research results obtained, it can be concluded that the CMC is of good quality as a filler to make chemical bond stronger.
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.
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.
Co-Authors Gustiarini Rika Putri Hafnimardiyanti Hafnimardiyanti M. Ikhlas Armin Melysa Putri Pevi Riani Renny Futeri Renny Futery Syafrinal