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All Journal Jurnal Rekayasa Proses Reaktor Seminar Nasional Teknik Kimia Kejuangan Prosiding Semnastek FLUIDA Industrial Research Workshop and National Seminar Jurnal Rekayasa Proses
Tri Hariyadi
Politeknik Negeri Bandung
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Journal : fluida

 1 
Pengaruh Laju Alir Terhadap Penurunan Pengotor Limbah Laundry Metode Elektrokoagulasi Kontinyu Berpengaduk Agustinus Ngatin; Adi Rizki Nugraha; Mukhtar Gozali; Ageng Priyambudi; Tri Hariyadi; Rony Pasonang Sihombing; Yusmardhany Yusuf; Retno Dwi Jayanti; Retno Indarti
Fluida Vol 15 No 2 (2022): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v15i2.4040

Abstract

Limbah laundry dapat menjadi masalah serius bagi lingkungan jika dibuang tanpa pengolahan. Masalah yang timbul diantaranya nilai Chemical Oxygen Demand (COD), fosfat, dan kekeruhan yang tinggi. Tujuan penelitian yaitu mempelajari pengaruh laju alir terhadap efisiensi penurunan kadar kekeruhan, COD, dan TSS, serta menentukan kondisi optimalnya dengan alat elektrokoagulasi kontinyu berpengaduk. Reaktornya adalah reaktor berkapasitas 10 L dilengkapi pengaduk 180 rpm, pompa peristaltik, rectifier dan 3 pasang elektroda Alumunium dengan ketebalan 0,3x15x15cm yang disusun secara monopolar. Percobaan variasi laju alir (115mL/menit, 170 mL/menit, 340mL/menit) dilakukan dengan rapat arus tetap (70 A/m2), dengan waktu operasi 60 menit untuk setiap variasi. Hasilnya menunjukkan bahwa pada laju tinggi (340 mL/menit) dan laju rendah (115 mL/menit) menghasilkan efisiensi penurunan pengotor yang rendah dan laju alir terbaik ditunjukkan pada 170 mL/menit. Kondisi optimal terjadi pada laju alir 170 mL/menit pada rapat 70 A/m2 menghasilkan efisiensi penurunan kekeruhan, COD, dan TSS berturut-turut 89,35%, 73,33%, dan 99,26%. Laundry waste can be a serious problem for the environment if it is disposed of without treatment. Problems that arise include the value of Chemical Oxygen Demand (COD), phosphate, and high turbidity. The aims of the research were to study the effect of flow rate and current density on the efficiency of reducing turbidity, COD, and TSS levels, and to determine the optimal conditions using a continuous stirred electrocoagulation device. The reaktor used is a reaktor with a capacity of 10 L equipped with a 180 rpm stirrer, a peristaltic pump, a rectifier and 3 pairs of aluminum electrodes with a thickness of 0.3x15x15cm arranged in a monopolar manner. The flow rate variation experiment was carried out with a constant current density (70 A/m2), and the current density variation experiment was carried out with a fixed flow rate (170 ml/minute) with an operating time of 60 minutes for each variation. The results of the flow rate variation showed that at a high rate (340 ml/min) and a low rate (115 ml/min) resulted in a low impurity reduction efficiency, the best flow rate was shown at 170 ml/min. The results of the current density variation show that the increase in impurity reduction efficiency occurs as the current density increases, the best results occur at a current density of 70 A/m2. Optimal conditions occurred at a flow rate of 170 ml/min at a rate of 70 A/m2 resulting in the efficiency of reducing turbidity, COD, and TSS respectively 89.35%, 73.33%, and 99.26%.
Fermentasi Kopi Arabika Menggunakan Fermentor Skala UMKM Tri Hariyadi; Zahra Nur Salsabila; Gianistri Maulani; Keryanti Keryanti
Fluida Vol 15 No 2 (2022): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v15i2.4391

Abstract

Coffee farmer in Babakan Kertasari Village requires a fermenter that can ferment 100 kg of coffee cherries per day to fulfill the market demand. Therefore, the object of this study is to make a coffee fermenter with SMEs scale and to evaluate the performance of the fermenter with the addition of 130 ml/L of Local Microorganism (MOL) made from fermented cassava (cassava tape). Fermentation was carried out for 72 hours in room temperature and in semi-aerobic condition with 14 kg of coffee cherries in SMEs scale fermenter. Evaluation of the fermenter performance was done by analysing pH and ethanol content and organoleptic test of taste and aroma of fermented coffee. The result of analysis shows that fermented Arabica coffee which called cultured coffee fulfilled the National Indonesian Standard (SNI) with pH greater than 4 and caffeine content of 1.97%. Organoleptic test showed that 56% of panellists really like the aroma and 24% of panellists really like the taste of cultured coffee.
The Effect of Temperature and Fermentation Time Using Local Microorganism on Robusta Coffee Characteristics Joko Suryadi; Ardika Rizki Subagja; Arini Nur Amalia; Tri Hariyadi
Fluida Vol. 18 No. 1 (2025): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v18i1.6119

Abstract

Robusta coffee beans are known to have higher caffeine levels compared to other coffee beans. Fermentation is one of the steps to reduce caffeine levels in coffee. This study aims to determine the effect of temperature and fermentation time on robusta   coffee characteristics consisting of testing caffeine content, ethanol content, moisture content and pH. The fermentation process of coffee beans is carried out using local microorganism cassava tapai. The local microorganism of cassava tapai was chosen because it can be a source of microbial activity. Fermentation of coffee beans was carried out anaerobically with temperature variations of 30ºC and 37ºC and with fermentation time variations of 0, 6, 12, 18, 24, 30, 36, 42 and 48 hours. The results showed that the longer the fermentation time, the lower the caffeine content. Caffeine levels decreased from 4.88% to 2.53% ± 0 and 3.73% ± 0 at the 30ºC and 37ºC temperature variations at the longest time variation (48 hours). The degree of acidity or pH value decreased from 5.10 to 4.38 ± 0 and 4.27 ± 0,01. Moisture content is relatively fluctuating but all sample variations are in the standard range of 10-12.5%. Whereas ethanol content increased from 2.46% to 4.36% ± 0 and 4.26% ± 0,13. Through the P-value ANOVA Two Factor Without Replication test, it can be concluded that fermentation temperature has a significant effect on caffeine content and pH, while fermentation time has a significant effect on caffeine content, ethanol content and pH.
The Effect of Fermentation Time in Full Wash and Honey Processing on Arabica Coffee Characteristics Bevi Lidya; Isnaeni Rahma Wildiani; Muhammad Zikri Ramadhan; Tri Hariyadi
Fluida Vol. 17 No. 2 (2024): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v17i2.6124

Abstract

Fermentation is the key to every post-harvest processing method carried out. Fermentation in coffee also serves to determine the characteristics of the resulting coffee. To bring out the characteristics of coffee, modification of the fermentation process is used by adding lactic acid bacteria which aims to reduce the caffeine and pH levels in coffee. Low pH in coffee can protect coffee beans from another microorganism and give fruity flavour in coffee. This research aims to determine the effect of lactic acid fermentation time on processing with the full wash and honey method on the characteristics of arabica coffee beans. Fermentation is done with time variations of 8, 16, 24, 32, 40, and 48 hours. The post-harvest processing carried out is the full wash and honey method. The analysis was carried out to determine the water content (gravimetric method), caffeine content (UV- Vis spectrophotometry), pH (pH metre), and total acid level (titration method). The results showed that the longer the fermentation time, the lower the caffeine content and pH levels in coffee. Processing with the full wash method produces lower caffeine levels, while the honey method produces a lower pH and a higher total acid content. The best experiment was obtained at 40-hour fermentation using the honey method, with water content of 9.07%; caffeine 1.11%; pH 4.00; and total acid content of 27%, based on SNI 2008.
The Effect of Ginger Extract Concentration and Fermentation Time on the Decaffeination Process of Green Bean Robusta Coffee Tri Hariyadi; Nurul Azka Saptajani; Shafira Nurul Aulia Zahra; Dhyna Analyes Trirahayu
Fluida Vol. 18 No. 2 (2025): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v18i2.6551

Abstract

Decaffeination was performed using a fermentation method employing ginger crude extract containing the proteolytic enzyme zingibain. This study aimed to evaluate the effect of ginger crude enzyme concentration and fermentation time on the reduction of caffeine content in robusta coffee. Fermentation was conducted using ginger crude enzyme concentrations of 40, 50, 60, 70, 80, and 90% (v/v) and fermentation times of 6, 12, 18, 24, and 30 h. The optimum condition for caffeine reduction was obtained at 90% (v/v) ginger crude enzyme concentration and 30 h of fermentation. Organoleptic properties were evaluated by 30 untrained panelists. The results showed that ginger crude enzyme significantly affected the aroma, taste, and aftertaste of robusta coffee. This study demonstrates the potential of ginger crude enzyme fermentation as a natural alternative method for coffee decaffeination.
Co-Authors Adi Rizki Nugraha Ageng Priyambudi Aida Fitri Aini Ardika Rizki Subagja Arini Nur Amalia Bambang Soeswanto Bevi Lidya Fania Hidayati Gianistri Maulani Herry Santoso Isnaeni Rahma Wildiani Iwan Ridwan Jayanti, Retno Dwi Judy Retti Witono Judy Retti Witono Keryanti, Keryanti Lathifa Abirrania S Manfaati, Rintis Mentik Hulupi Muhammad Zikri Ramadhan Mukhtar Gozali Ngatin, Agustinus Nurul Azka Saptajani Permanasari, Ayu Ratna Renata Naomi Cinta Sedjati Retno Indarti Ripa Mardiana Salsabila Aurelia W Saripah Saripah Saripudin Saripudin Shabrina Sabila Shidiq Shafira Nurul Aulia Zahra Sihombing, Rony Pasonang Suryadi, Joko Teguh Taufiqurohim Trirahayu, Dhyna Analyes Unung Leoanggraini Widiastuti, Endang Yusmardhany Yusuf Zahra Nur Salsabila