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All Journal Eksergi: Chemical Engineering Journal KOVALEN: Jurnal Riset Kimia Jurnal Kimia Riset JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia FLUIDA JKPK (Jurnal Kimia dan Pendidikan Kimia) Fullerene Journal of Chemistry Kumawula: Jurnal Pengabdian Kepada Masyarakat International Journal of Applied Technology Research Jurnal Teknologi Industrial Research Workshop and National Seminar Serambi Engineering Journal of Green Science and Technology
Sihombing, Rony Pasonang
Jurusan Teknik Kimia, Politeknik Negeri Bandung
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Journal : International Journal of Applied Technology Research

 1 
The effect of precipitation pH and temperature of Mg/Al Hydrotalcite synthesis on the glucose isomerization Ayu Ratna Permanasari; Rony Pasonang Sihombing; Cecep Yudha Hidayatullah; Solehudin Al-Ayubi; Rijal Muyasar Fahmi; Muhammad Fadly Wiryawan Kautsar,; Wahyu Wibisono
Jurnal Internasional Penelitian Teknologi Terapan Vol 3 No 1 (2022): April 2022
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v3i1.55

Abstract

Mg/Al Hydrotalcite as the catalyst in isomerization of glucose into fructose was made by coprecipitation of Mg(NO3)2.6H2O and Al(NO3)3.9H2O. Operating condition of precipitation including the temperature and pH was determined by Response Surface Method (RSM). The catalyst synthesis was carried out in the mole ratio of Mg/Al 3:1 for 18 h and the catalyst was activated by calcination for 3 h at 500°C. Catalyst characterization was done by FTIR, BET, and XRD. The highest mass product of Hydrotalcite Mg/Al 4.52 g, reached at the precipitation conditions of pH 9 and temperature of 45ºC. The catalytic activity of hydrotalcite Mg/Al was tested by the isomerization of Glucose into Fructose. The highest yield and selectivity were 20.14%, 62.40%, respectively. It was reached in pH 9 and 45ºC. While the highest conversion, 53.47%, was achieved in the pH 11.12 with a precipitation temperature of 45ºC. By the RSM analysis, neither the mass of catalyst product nor the catalytic activity from the isomerization (yield, conversion, and selectivity) were affected significantly by the pH and temperature precipitation.
Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality Muhari, Emma Hermawati; Sihombing, Rony Pasonang; Sarungu, Yunus Tonapa; Marlina, Ari; Leoanggraini, Unung; Hariyadi, Tri
Jurnal Internasional Penelitian Teknologi Terapan Vol 4 No 1 (2023): April 2023
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v4i1.88

Abstract

The purpose of this study is to determine the effect of roasting temperature on the chemical content of Robusta coffee at various levels of Robusta coffee maturity. The research will be conducted at roasting temperatures of 190℃, 200℃, 210℃, 220℃ and chemical content analysis is carried out bygravimetric method and UV-VIS spectrophotometry on fresh beans, green beans and coffee beans at each temperature variation and the maturity level of Robusta coffee. Maturity of coffee beans will be classified visually and use an RGB meter to help and facilitate the selection of coffee beans in accordance with the level of maturity. The variables taken and observed in the study are the temperature of the roasting process, the time required at the time of roasting, as well as the mass, chemical content and physical parameters of robusta coffee beans observed before and after the roasting process. Chemical content was observed in the form of water content, fat content, caffeine, and antioxidants, then the physical parameters observed were aroma, color, shape, taste, and characteristics of coffee beans at each level of robusta coffee fruit maturity. The results obtained value of the chemical content and organoleptic test at each level of maturity of the coffee fruit and roasting temperature variations because basically the roasting temperature will produce coffee beans that have their own characteristics and flavors. This study also determines the value of the mass transfer coefficient and heat transfer in the drying process by the roasting method.
Characterization of Banana Peel Corrosion Inhibitor by Vacuum Microwave Assisted Extraction (VMAE) Method in 2% HCl Environment binti Jamaluddin, Jamarosliza; Paramitha, Tifa; Salsabila, Iva Najwa; Luviana, Angely; Ramadhan, Muhammad Zikri; Putri, Angelina; Nurbaits, Alisya; Sihombing, Rony Pasonang
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 1 (2024): February 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i1.144

Abstract

Banana peel is a waste that is very abundant in Indonesia. The utilization of banana peel can be used for corrosion inhibitors. The type of environment applied in this study is an acidic environment, which is carried out in 2% HCl solution media. The purpose of this study is utilize banana waste extract obtained from the VMAE method. The extract was obtained by VMAE method at 150 watts, 300 watts and 450 watts for 10 minutes using ethanol solvent. The ratio of feed and solvent used was 1:10 (b/v). The results of the extract were subjected to phytochemical tests using Dragendroff, Wagner and Mayer reagents. After that, the extract was applied to the media for corrosion rate test and GC-MS. The results of the study showed that the lowest corrosion rate was obtained at a concentration of 1500 ppm non-aerated which was 0.7347 mmpy. While based on the GC-MS test results, terpenoid compounds and vitamin E can be detected from banana peel extract, where these two compounds are antioxidant substances that can be utilized as corrosion inhibitors.
Impact of Cathode Variations on the Mechanical Properties of Hard Anodizing in Sulfuric Acid 15% and Phosphoric Acid 1% Sihombing, Rony Pasonang
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 3 (2024): October 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i3.194

Abstract

Aluminum 1100 could be used as domestic appliances material, especially on kitchen equipment. The purpose of this research was to improve the properties of aluminum 1100. In order to improve the physical and mechanical properties, a hard anodizing process was conducted. In the hard anodizing process, 1100 aluminum workpieces are sanded, decreased in alkaline solution and neutralized in acidic solution. The hard anodizing process is carried out by placing the workpiece on the positive pole and the electrode on the negative pole (cathode) of the direct current source. The hard anodizing process of 1100 aluminum alloy was carried out in a mixture of 15% sulfuric acid and 1% phosphoric acid solution, current density of 3A/dm2, anodizing time of 30 minutes, temperature of 5 °C, and cathode variation (Al and Pb). The results showed the formation of an oxide layer on the metal surface consisting of two types of layers, called the barrier layer and the porous layer. The barrier layer has no pores because it has conductive microstructure properties and reaches the maximum thickness. The porous layer formed can increase the overall thickness of the oxide layer, while the barrier layer remains a constant thickness and increases the hardness level of the aluminum. This study resulted in a process efficiency of 83.04% with the best oxide layer thickness of 11.43 μm and the highest hardness of 144.25 HVNoxide layer thickness of 11.43 μm and the highest hardness of 144.25 HVN.
Co-Authors -, Alfiana Adhitasari Adi Rizki Nugraha Ageng Priyambudi Ahmad Fauzan Alamsari, Jasinta Putri Alatif, Ikhsan Akmal Alfiana Adhitasari Alisya Nurbaits Althafa Muntaqin Anindita, Faradila Anisa, Vira Rizki Annisa Nurlatifah Asyari, Restu Adji Alif Azzahra, Rafila Chika Bambang Soeswanto Bambang Soeswanto binti Jamaluddin, Jamarosliza C. Yudha Hidayatulloh Cecep Yudha Hidayatullah Dieni Nurul Fathiyyah Fajriati, Ramadhana Suci Fatah, Khalaida Fania Fatimah Fauzan, Rizky Ferawati, Yohana Fransiska Fitriani, Desti Gunawan, Sinna Chaerunnabila Hariyadi, Tri Hidayatulloh, Irwan Ibrahim, Idham Kholid Indarti, Retno Jayanti, Retno Dwi Keryanti, Keryanti Khalisha, Keira Kharisma, Luthfiana Krista, Gustin Mustika Kurnia, Dianty Rosirda Dewi Lutfiah Rahmasari Luviana, Angely Malik, Dava Maulana Marlina, Ari Maryani, Anisya Sri Muhammad Fadly Wiryawan Kautsar, Muhari, Emma Hermawati Muhari, Emma Hermawati Muhari Mukhtar Gozali Nanda Liant Kumara Ngatin, Agustinus Nidaa’ Rihhadatul ‘Aisya Komara Nidaulhusna, Anisa Ninik Lintang Edi Wahyuni Nurbaits, Alisya Nurcahyo Nurcahyo, Nurcahyo Nurhasanah, Santy Nurulgina, Rahma Paramitha, Tifa Permanasari, Ayu Ratna Permatasari, Rahma Puspa Puspita, Nina Putri Utami Dita Cahya Putri, Angelina Rahmawati, Sri Puji Ramadan, Naufal Alip Cahya Ramadhan, Muhammad Zikri Ramadhani, Isma Afifah Renata, Calvin Aditya Restu Adji Alif Asyari Retno Indarti Reynaldi, Randi Rijal Muyasar Fahmi Risnandar, Tiara Devita Rispiandi Rispiandi Robby Sudarman Rusmana, Muchamad Raihan Surya Sajida, Gita Nur Salsabila Nisrina Junaedi Salsabila, Intan Salsabila, Iva Najwa Salsabila, Shafira Salsabilla, Iva Najwa Sari, Hermin Kartika Sari, Radianti Novita Silalahi, Rafael Leonardo Solehuddin Al-Ayubi Solehudin Al-Ayubi Sudrajat Harris Abdulloh Suminar, Dian Ratna Suryadi, Joko Tamba, Alfonsius Perdija Taufiqurohim, Teguh Tika Paramitha Tri Hariyadi Unung Leoanggraini Wahyu Wibisono Widya Fitria Nur Fauziah Wina Maulida Yulistiani, Fitria Yunus Tonapa Sarungu Yusmardhany Yusuf Yusmardhany Yusuf Yusuf, Yusmardhany Zafarina, Alizza Asry