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All Journal Jurnal Teknik Kimia eUREKA : Jurnal Penelitian Mahasiswa Teknik Sipil dan Teknik Kimia Jurnal Ilmu Sosial dan Ilmu Politik (JISIP) Journal of Research and Technology Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) BUANA SAINS ASEAN Journal of Chemical Engineering AKM: Aksi Kepada Masyarakat JAMAS: Jurnal Abdi Masyarakat Journal of Industrial Process and Chemical Engineering (JOICHE) Faedah: Jurnal Hasil Kegiatan Pengabdian Masyarakat Indonesia Jurnal ATMOSPHERE

Zuhdi Ma’sum

Program Studi Teknik Kimia Fakultas Teknik Universitas Tribhuwana Tunggadewi Malang

Author-ID : 3707130

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Title

REAKSI KINETIS PEMECAHAN MINERAL ILMENIT PADA SINTESA TiO2 DENGAN H2SO4 Zuhdi Ma’sum; Taufik Iskandar
BUANA SAINS Vol 9, No 2 (2009)
Publisher : Universitas Tribhuwana Tunggadewi

Titanium diokside (TiO2) is widely used in chemical industries, especially in ceramics industries. It could be produced by destructing of the ilmenite mineral with sulfuric acid. The design process of destruction needs mathematical modeling which is similar to heterogeneous system that involves both mass transfer and chemical reaction simultaneously. The reaction between the ilmenite mineral and sulfuric acid was conducted in a stirred-batch reactor. The ilmenite mineral and sulfuric acid were mixed in the reactor then it was closed. The reactor was heated and stirred at a certain stirring rate until desired temperature was reached. Samples were withdrawn every 10 minutes. The variables studied were the reaction temperature in the tange of 383 K and 403 K and the rate of stirring in the range of 60 and 125 rpm. There were two proposes models. The first model was a shrinking-core mixed chemical-dynamic regime model. The second model was a shrinking-core chemical regime model. Based on the results, the first model was the suitable model of the two models proposed for describing the kinetics phenomena of the destruction of ilmenite mineral with sulfuric acid. From this model it was obtained that the value of reaction rate constant (kr) could be approached by the Arrhenius equation, as the following; kr = 8,59.1019.e-44578/(RT), in which R is the gas constant and T is the absolute temperature. It was obtained that the value of mass transfer coefficient was not significantly influenced by the rate of stirring

PENGARUH SUHU PENYIMPANAN DAN WAKTU FERMENTASI TERHADAP KUALITAS CUKA APEL MANALAGI Zuhdi Ma’sum
BUANA SAINS Vol 6, No 2 (2006)
Publisher : Universitas Tribhuwana Tunggadewi

One of the methods to increase the efficiency of farming product is to the product to become durable product, for example, apple is processed to become vinegar through fermentation. The purpose of this research was to find out whether or not apple fermentation process can produce alcohol with khamir sacharomyces cereviceae, and further fermentation can form vinegar with acetobacter aceti bacteria. In addition, the special purpose of this study was to know the influence of the storage temperature and the fermentation process time on the quality of vinegar production. The results of this research hopefully could increase knowledge about apple processing to become acetic acid. Thus as the constant variable was volume of apple essence, the amount of ammonium sulfate, khamir, acetobacter aceti, time of storage, pH speed of stirrer and temperature of fermentation, where as change of variable was process time. From the research results it was known that the best quality of acetic acid was obteianed at the 62nd hour in the amount of 0.91% (room temperature) and 0.54667% (freezer temperature)

Co-Authors Abd. Rohman Abrina Anggraini , Sinar Perbawani Agnes Quartina Pudjiastuti Agus Rochani Akhirul Aminulloh Anggraini, Sinar Perbawani Abrina Apria Fransiska Ariyanti, Rina Ayu Chandra Kartika Fitri Ayyam, Khoirul Ceme, Grogorius Chevy Renova Donny Satria Bhuana Erlinda Ningsih, Erlinda Fikka Kartika Widyastuti Fransiska, Apria Grogorius Ceme Hariadi Darmawan, Hariadi Huda, Istaniyah Iskandar, Taufik kaha, adrianus putra adi Lestari, Puji Pangestu Lorenza, Karolina Maret Mahfud Mahfud Martha Susana Rischa Mila Puspita Sari, Mila Puspita Naes, Ivoni Sallyra nuna, agustinus jama Nur Ida Iriani Nur Ida Iriani P., Wahyu Diah Pramono Sasongko Ratna, Kornelia Simbolon, Devi Veronika Susy Yuniningsih Tirta Yoga Variyana, Yeni Wahyu Diah Proborini Yasin Wijaya Yustia Wulandari Mirzayanti Zain Lillahulhaq

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