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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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Pembuatan Pulp dan Kertas dengan Memanfaatkan Ampas Sereh Wangi (Cymbopogon Nardus L) Marlina, Ari; Widiastuti, Endang; Suryadi, Joko
Prosiding Industrial Research Workshop and National Seminar Vol. 15 No. 1 (2024): Prosiding 15th Industrial Research Workshop and National Seminar (IRWNS)
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/irwns.v15i1.6213

Abstract

Ampas atau limbah sereh wangi merupakan limbah dari penyulingan minyak sereh wangi yang banyak mengandung serat selulosa, hemiselulosa dan lignin. Kandungan selulosa tersebut, berpotensi sebagai sumber bahan baku pembuatan pulp dan kertas. Dalam penelitian ini, ampas tersebut dibuat pulp dan kertas melalui proses semi-mekanik. Mula mula dibuat pulp dengan penambahan larutan pemasak NaOH yang berbeda-beda konsentrasinya, dengan perbandingan 1:8. Proses pemasakan berlangsung pada suhu 100oC, selama 90 menit dengan perbandingan padat-cair 1:8 (b/v). Pulp terbaik diperoleh dengan kadar selulosa 68,7% dan kadar lignin 10,10% dalam larutan NaOH 20%, dimasak pada suhu 100oC selama 90 menit. Selanjutnya pulp diproses untuk pembuatan kertas, dengan penambahan tapioka1,5%; 2%; 2,5%; 3%; 3,5%. Berdasar hasil uji karakterisasi terhadap hasil kertas, nilai tertinggi dari ketahanan tarik dan ketahanan sobek diperoleh sebesar 1,04 kN/m dan 781,8 N dengan gramatur 91,3 g/m2 pada penambahan tapioka 3%.
Signifikansi Kadar Kafein pada Kopi Kerinci Robusta dalam Berbagai Interval Waktu Soeswanto, Bambang; Yusuf, Yusmardhany; Sihombing, Rony Pasonang; Suryadi, Joko; Luviana, Angely; Asyari, Restu Adji Alif; Adhitasari, Alfiana
Eksergi Vol 20, No 3 (2023)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v20i3.10353

Abstract

Kopi Kerinci Robusta merupakan salah satu kopi yang digemari masyarakat Indonesia yang tumbuh di daerah Kerinci. Selama ini masyarakat hanya mengenal kopi ini untuk dinikmati saja, tanpa memperhitungkan jumlah kandungan kafein yang akan terkonsumsi. Penelitian ini bertujuan untuk mengetahui rasio terbaik pada ekstraksi kopi Kerinci Robusta menggunakan pelarut etil asetat. Rasio umpan: pelarut (b/v) yang digunakan adalah 1:5; 1:7.5; 1:10; 1:12.5. Pelarut yang digunakan dalam penelitian ini adalah etil asetat. Metode penelitian yang digunakan adalah metode ekstraksi dengan kondisi operasi 50⁰C selama 2 jam dengan interval pengambilan sampel setiap 20 menit. Kadar kafein hasil penelitian diukur dengan menggunakan spektrofotometri pada panjang gelombang 273 nm. Hasil penelitian menunjukkan bahwa rasio optimum adalah rasio 1:5 yang menghasilkan kadar kafein sebesar 3737.41 ppm.
Pengaruh Penambahan Sodium Lauryl Sulfat terhadap Karakteristik Sabun Padat pada Mata Kuliah Praktikum Analitik Proses Suryadi, Joko; Andrijanto, Eko
Jurnal Pengelolaan Laboratorium Pendidikan Vol.6, No.1, Januari 2024
Publisher : UPT Laboratorium Terpadu, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jplp.6.1.24-33

Abstract

  Solid soap as a result from process analysis practicum can be produced using with hot process method using raw material of palm oil and a strong base in the form of NaOH. The aim of this research is that apart from fostering student inquiry regarding the soap making process, they are also able to analyze the parameters of solid soap over a certain period based on variations in the amount of added surfactant. The methods used in practicum activities are dividing practicum groups, making solid soap, and collecting practicum reports. In the activity of making solid soap, the concentration of sodium lauryl sulfate (SLS) was varied for each group, 0, 1, 2 and 3% w/w respectively. The parameters measured in this research were the pH value, water content, ability to form foam, free fatty acid content and ethanol insoluble material in solid soap. The pH characterization of the results of the saponification process shows that soap at all variations in SLS concentration is predominantly alkaline. The characterization carried out showed that the levels of free fatty acids and ethanol insoluble substances met SNI 3532:2016 standards. Water content parameters do not meet these standards because the measurements were carried out during practical activities and without the process of holding the soap product. From the results of observing these parameters, in general it can be concluded that the solid soap products resulting from the practical work have the best quality under the condition of adding SLS with a concentration of 1%. 
The Implementation of Discovery Learning Method to Increase Learning Outcomes and Motivation of Student in Senior High School Saridewi, Nanda; Suryadi, Joko; Hikmah, Nur
Jurnal Penelitian dan Pembelajaran IPA Vol 3, No 2 (2017): Available Online in November 2017 (Web of Science Indexed)
Publisher : Department of Science Education, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.61 KB) | DOI: 10.30870/jppi.v3i2.782

Abstract

Abstract Based on data from the observation of high school students grade XI that daily low student test scores due to a lack of role of students in the learning process. This classroom action research aims to improve learning outcomes and student motivation through discovery learning method in colloidal material. This study uses the approach developed by Lewin consisting of planning, action, observation, and reflection. Data collection techniques used the questionnaires and ability tests end. Based on the research that results for students received a positive influence on learning by discovery learning model by increasing the average value of 74 students from the first cycle to 90.3 in the second cycle and increased student motivation in the form of two statements based competence (KD) categories (sometimes) on the first cycle and the first statement KD category in the second cycle. Thus the results of this study can be used to improve learning outcomes and student motivation. Keywords: Discovery Learning Method, Learning Outcomes, Student Motivation, Colloid
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.
The Effect of Solvent-to-Coffee Ratio on Caffeine Content in Ethyl Acetate Extracts of Arabica Gayo Coffee Beans Soeswanto, Bambang; Sihombing, Rony Pasonang; Suryadi, Joko; Hariyadi, Tri; Paramitha, Tifa; Yusuf, Yusmardhany; -, Alfiana Adhitasari
KOVALEN: Jurnal Riset Kimia Vol. 9 No. 3 (2023): December Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2023.v9.i3.16573

Abstract

This paper studies the optimal ratio that gives the highest caffeine amount and improves the efficiency and quality of extraction from Arabica Gayo coffee beans. No previous studies have explored the best ratio of Gayo Arabica coffee beans to ethyl acetate solvent for extracting caffeine. The paper explains the method used, which has four main steps: preparing materials, extracting and measuring caffeine, and analyzing the results. The paper presents the experimental findings and discusses how different ratios affect caffeine content in Arabica Gayo coffee beans. It uses statistics to show significant differences between the ratios and compares them using Tukey tests. The paper concludes that the best solvent-to-coffee ratio for maximizing caffeine in ethyl acetate extracts is 1:5, resulting in a concentration of 1411.1 ppm. This ratio gives the best balance between caffeine yield and solvent usage.
Signifikansi Kadar Kafein pada Kopi Kerinci Robusta dalam Berbagai Interval Waktu Soeswanto, Bambang; Yusuf, Yusmardhany; Sihombing, Rony Pasonang; Suryadi, Joko; Luviana, Angely; Asyari, Restu Adji Alif; Adhitasari, Alfiana
Eksergi Vol 20 No 3 (2023)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v20i3.10353

Abstract

Kopi Kerinci Robusta merupakan salah satu kopi yang digemari masyarakat Indonesia yang tumbuh di daerah Kerinci. Selama ini masyarakat hanya mengenal kopi ini untuk dinikmati saja, tanpa memperhitungkan jumlah kandungan kafein yang akan terkonsumsi. Penelitian ini bertujuan untuk mengetahui rasio terbaik pada ekstraksi kopi Kerinci Robusta menggunakan pelarut etil asetat. Rasio umpan: pelarut (b/v) yang digunakan adalah 1:5; 1:7.5; 1:10; 1:12.5. Pelarut yang digunakan dalam penelitian ini adalah etil asetat. Metode penelitian yang digunakan adalah metode ekstraksi dengan kondisi operasi 50⁰C selama 2 jam dengan interval pengambilan sampel setiap 20 menit. Kadar kafein hasil penelitian diukur dengan menggunakan spektrofotometri pada panjang gelombang 273 nm. Hasil penelitian menunjukkan bahwa rasio optimum adalah rasio 1:5 yang menghasilkan kadar kafein sebesar 3737.41 ppm.
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