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All Journal JURNAL KIMIA SAINS DAN APLIKASI IPTEK The Journal for Technology and Science Eksergi: Chemical Engineering Journal Jurnal Penelitian dan Pembelajaran IPA KOVALEN: Jurnal Riset Kimia JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Jurnal Pengelolaan Laboratorium Pendidikan FLUIDA Fullerene Journal of Chemistry Kumawula: Jurnal Pengabdian Kepada Masyarakat Industrial Research Workshop and National Seminar
Suryadi, Joko
Politeknik Negeri Bandung
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : FLUIDA

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Pengaruh Ukuran Adsorben Kulit Pisang Kepok terhadap Penurunan Nilai Asam Lemak Bebas Minyak Goreng Bekas Joko Suryadi; Endang Widiastuti; Mohammad Idris Asyraf Ali; Zulfany Ali
Fluida Vol 12 No 2 (2019): FLUIDA
Publisher : Jurusan Teknik Kimia, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v12i2.1616

Abstract

Penelitian ini bertujuan untuk mengukur tingkat perbaikan kualitas terhadap jelantah yang dapat dilakukan kulit pisang kepok. Minyak jelantah yang digunakan dalam penelitian ini diperoleh dari penjual gorengan dan didiamkan selama 24 jam sebelum diproses lebih lanjut. Metode adsorpsi yang akan dilakukan dalam penelitian ini adalah metode batch pada temperature 40 oC dengan waktu kontak pada 30 dan 60 menit. Kecepatan pengadukan diatur pada 500 rpm. Ukuran adsorben divariasikan pada 35, 60, dan 230 mesh. Karakterisasi yang dilakukan pada adsorben adalah kapasitas adsorpsi dengan variasi massa menggunakan metode iodin. Parameter kualitas jelantah adalah persen perubahan nilai asam lemak bebas sebelum dan sesudah perlakuan adsorpsi. Karakteristik kulit pisang sebagai adsorben dengan efisiensi terbesar ditunjukkan pada kulit pisang pada ukuran 230 mesh sebanyak 2 gram sebesar 73,38%. Persentase penurunan asam lemak bebas terbesar ditunjukkan pada kulit pisang pada ukuran 35 mesh dengan pengadukan selama 60 menit dengan nilai 8,57%.
The Effect of Temperature and Fermentation Time Using Local Microorganism on Robusta Coffee Characteristics Suryadi, Joko; Subagja, Ardika Rizki; Nur Amalia, Arini; Hariyadi, Tri
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.
Co-Authors -, Alfiana Adhitasari Abdul Haris Alfiana Adhitasari Andrijanto, Eko Asyari, Restu Adji Alif Bambang Soeswanto Budi Santoso Erina Putri Gunawan Gunawan Hariyadi, Tri Inayah Agawijaya Jayanti, Retno Dwi Luviana, Angely Marlina, Ari Mohammad Idris Asyraf Ali Nancy Siti Djenar Nanda Nabila Nanda Saridewi, Nanda Ngatin, Agustinus Nirmala Utami Nisa Siti Nursaadah Nur Amalia, Arini Nur Hikmah Paramitha, Tifa Rahma Ardelia Raissa Rahma Gurroh Muhajjalin Robby Sudarman Sabinna Azahra Sulaeman Shafira Yulianthina Sihombing, Rony Pasonang Subagja, Ardika Rizki Syafa Neiska Bayhaqi Tantular Nurtono Teguh Aditya Nugraha Widiastuti, Endang Widiastuti, Endang Winardi, Sugeng Yunus Tonapa Sarungu Yusuf, Yusmardhany Zulfany Ali