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All Journal Jurnal Teknik Kimia USU KOVALEN: Jurnal Riset Kimia E-Dimas: Jurnal Pengabdian kepada Masyarakat CHEESA: Chemical Engineering Research Articles Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia FLUIDA Fullerene Journal of Chemistry Borneo Engineering: Jurnal Teknik Sipil International Journal of Applied Technology Research Equilibrium Journal of Chemical Engineering REACTOR : Journal of Research On Chemistry And Engineering Jurnal Teknik Kimia USU Industrial Research Workshop and National Seminar Serambi Engineering
Keryanti, Keryanti
Jurusan Teknik Kimia, Politeknik Negeri Bandung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Other

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Journal : FLUIDA

 1 
Distilasi Azeotrop Campuran Etanol-Air untuk Meningkatkan Kadar Etanol menggunakan Entrainer Etil Asetat Retno Indarti; Rintis Manfaati; Ari Marlina; Keryanti
Fluida Vol 14 No 1 (2021): FLUIDA
Publisher : Jurusan Teknik Kimia, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v14i1.3426

Abstract

Bioetanol yang dapat digunakan sebagai campuran bahan bakar alternatif harus memiliki kadar 99%, sehingga perlu dilakukan proses pemurnian terhadap campuran etanol yang masih mengandung air. Distilasi sederhana campuran etanol-air menggunakan bahan tambahan (entrainer) etil asetat dapat dilakukan untuk meningkatkan kadar etanol. Pada penelitian ini, pemurnian etanol dilakukan dengan proses distilasi azeotrop pada tekanan atmosfer dan suhu penangas air sebesar 70-75oC. Komposisi umpan yang terdiri dari campuran etanol yang mengandung air dan etil asetat sebagai entrainer. Penelitian dilakukan sebanyak 5 run dengan variasi penambahan etil asetat ke dalam umpan sebanyak 10% v/v, 20% v/v, 30% v/v, 40% v/v dan 50% v/v. Hasil penelitian yang diperoleh yaitu penambahan etil asetat ke dalam umpan yang menunjukkan kadar etanol tertinggi dengan waktu yang paling singkat ialah pada penambahan etil asetat sebagai entrainer yaitu sebesar 30% v/v, yang terdiri dari campuran 15 ml etil asetat dan 35 ml etanol 80%. Hasil analisis yang dilakukan dengan kromatografi gas diperoleh konsentrasi etanol sebesar 99.80% dan waktu distilasi selama 90 menit
Produksi Asam Poliglutamat Melalui Fermentasi Menggunakan Bacillus substilis Dengan Variasi Konsentrasi Asam Sitrat Citra Noer Aqsha; Deni Ramdhani; Dini Nurcahya; Ratna Yulistya Ningrum; Riski Harliyansyah; Keryanti
Fluida Vol 15 No 1 (2022): FLUIDA
Publisher : Jurusan Teknik Kimia, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v15i1.3520

Abstract

ABSTRAK Pada penelitian ini dilakukan produksi asam poliglutamat dari asam L-glutamat dengan fermentasi menggunakan mikroorganisme Bacillus subtilis. Tujuan dari penelitian ini yaitu untuk menentukan variasi konsentrasi asam sitrat optimum dalam media fermentasi yang dapat menghasilkan asam poliglutamat dengan jumlah paling banyak. Konsentrasi asam sitrat dalam media fermentasi divariasikan pada rentang 20–50 g/L. Analisis hasil fermentasi meliputi perhitungan berat kering sel, berat asam poliglutamat, dan nilai yield. Isolasi asam poliglutamat dilakukan melalui tahapan sentrifugasi, pengendapan dengan metanol, dialisis dan liofilisasi. Hasil penelitian menunjukkan bahwa variasi terbaik dalam memproduksi asam poliglutamat dari asam L-glutamat yaitu pada konsentrasi asam sitrat 20 g/L dengan hasil asam poliglutamat sebesar 12 mg dan yield 0,6%. ABSTRACT In this study, the production of polyglutamic acid from L-glutamic acid was carried out by fermentation using the microorganism Bacillus subtilis. The purpose of this study was to find variations in the concentration of citric acid in the fermentation media that can produce high amount of polyglutamic acid. The concentration of citric acid in the fermentation medium was varied in the range of 20–50 g/L. The fermentation broth was analyzed for the calculation of cell dry weight, polyglutamic acid weight, and yield. Isolation of polyglutamic acid was carried out through centrifugation, precipitation with methanol, dialysis and lyophilization. The results showed that the best variation of citric acid in producing polyglutamic acid was 20 g/L citric acid by producing polyglutamic acid from L-glutamic acid of 0.012 g and yield of 0.6%.
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.
Produksi Asam Poliglutamat Melalui Fermentasi Menggunakan Bacillus substilis Dengan Variasi Konsentrasi Asam Sitrat Citra Noer Aqsha; Deni Ramdhani; Dini Nurcahya; Ratna Yulistya Ningrum; Riski Harliyansyah; Keryanti Keryanti; Ade Safaat
Fluida Vol 15 No 1 (2022): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v15i1.3520

Abstract

ABSTRAK Pada penelitian ini dilakukan produksi asam poliglutamat dari asam L-glutamat dengan fermentasi menggunakan mikroorganisme Bacillus subtilis. Tujuan dari penelitian ini yaitu untuk menentukan variasi konsentrasi asam sitrat optimum dalam media fermentasi yang dapat menghasilkan asam poliglutamat dengan jumlah paling banyak. Konsentrasi asam sitrat dalam media fermentasi divariasikan pada rentang 20–50 g/L. Analisis hasil fermentasi meliputi perhitungan berat kering sel, berat asam poliglutamat, dan nilai yield. Isolasi asam poliglutamat dilakukan melalui tahapan sentrifugasi, pengendapan dengan metanol, dialisis dan liofilisasi. Hasil penelitian menunjukkan bahwa variasi terbaik dalam memproduksi asam poliglutamat dari asam L-glutamat yaitu pada konsentrasi asam sitrat 20 g/L dengan hasil asam poliglutamat sebesar 12 mg dan yield 0,6%. ABSTRACT In this study, the production of polyglutamic acid from L-glutamic acid was carried out by fermentation using the microorganism Bacillus subtilis. The purpose of this study was to find variations in the concentration of citric acid in the fermentation media that can produce high amount of polyglutamic acid. The concentration of citric acid in the fermentation medium was varied in the range of 20–50 g/L. The fermentation broth was analyzed for the calculation of cell dry weight, polyglutamic acid weight, and yield. Isolation of polyglutamic acid was carried out through centrifugation, precipitation with methanol, dialysis and lyophilization. The results showed that the best variation of citric acid in producing polyglutamic acid was 20 g/L citric acid by producing polyglutamic acid from L-glutamic acid of 0.012 g and yield of 0.6%.
Hydrolysis of Waste Cooking Oil Using Rhizopus oryzae to Produce Free Fatty Acids Manfaati, Rintis; Connery Manurung, Prans; Muhamad Nur Rojab; Keryanti, Keryanti
Fluida Vol. 16 No. 1 (2023): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v16i1.4496

Abstract

Waste cooking oil is waste produced from palm oil after it has been heated and fried at high temperatures, and it can pollute the environment. One effort to reuse waste cooking oil is a fermentation processe that produces free fatty acids with the help of Rhizopus oryzae as a biocatalyst. Variations in initial substrate concentration ranged from 10 g/L to 70 g/L, followed by varied types of nitrogen sources, namely malt extract, beef extract, (NH2)2CO, NH4Cl, and (NH4)2SO4 at a concentration of 70 g/L to determine free fatty acid concentration. Fermentation was carried out for 7 days. The analysis carried out included the concentration of free fatty acids, biomass, and YP/X value. The optimum initial used cooking oil substrate was obtained at a concentration of 30 g/L with a YP/X value of 13.63%, a free fatty acid concentration of 2.13 g/L and a dry cell weight of 15.48 g/L. The best nitrogen source is beef extract with a Yp/x value of 11.78%, a free fatty acid concentration of 2.02 g/L and a dry cell weight of 17.0 g/L
Biogasoline Production from Shallot Skin Waste with KOH-Clay Catalyst to Create Clean Energy Keryanti, Keryanti; Amalia, Dhea Nurul; Indrita Putri, Anindya; Marhani, Della Agustia; Amalia, Putri Vina; Rizki, Anwar Muhamad
Fluida Vol. 16 No. 2 (2023): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v16i2.4591

Abstract

Finding alternative fuels to replace fossil fuels has been made easier by the rise in the consumption of fuels like petrol and the fall in the production of national petroleum exploration activities. This research has been prompted using biomass as an alternative fuel. The primary raw material is shallot skin waste because it has enough lignocellulosic content to be used, one of which is to manufacture biogasoline by using the characteristics of petrol E10. A KOH-Clay catalyst is employed in a thermal and catalytic reaction to influence the reaction's pace. Starting with raw material preparation, conversion procedure, purification, and investigation of the physical properties of biogasoline at specific temperature fluctuations for an hour, the KOH-Clay catalyst is pretreated and characterised. It was discovered through this research that the montmorillonite KOH-Clay content was 5.73, indicating that the catalyst is hygroscopic and absorbs non-polar molecules, making it suitable for use as a catalyst with a pH of 6. As a result, at 60°C temperature circumstances, the best%yield results were attained of 35.025%. While the density value (0.950 gr/cm3) and colour (specific gravity, brownish yellow, and clear/bright) of the experimental results do not meet predetermined standards, they do when viewed from the viewpoint of physical parameters such as specific gravity (0.8358), oAPI biogasoline (37.794), and calorific value (18807.65 Btu/Ib). However, leftover shallot peels generally have the potential to be utilised as clean renewable energy.
The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee Hariyadi, Tri; Keryanti, Keryanti; Salsabila, Nurisa; Sarah, Sarah
Fluida Vol. 16 No. 2 (2023): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v16i2.5441

Abstract

High level of caffeine in Robusta coffee requires the reduction of level to accommodate person with low caffeine tolerance. The wet fermentation process with papaya leaf extract containing the papain enzyme was used to decaffeinate the coffee. This study aimed to investigate the effects of papaya leaf extract concentration and sampling time on the decaffeination of Robusta coffee green beans. The papaya leaf extract concentration ranged from 10% to 80% (w/v), with fermentation lasting 6 to 72 hours. The caffeine content was measured using a UV-Vis spectrophotometer, and organoleptic tests were performed on 40 untrained panelists. The results showed that both the concentration of papaya leaf extract and the fermentation time influenced the decaffeination. The optimum result was obtained after 48 hours of fermentation with 80% (w/v) papaya leaf extract resulting in a caffeine content of 0.268% (w/w) from an initial content of 1.20% (w/w), representing a 77.82% decrease in caffeine level efficiency. Fermented coffee was preferred by 58% of panellists over unfermented coffee. These findings imply that papain found in papaya leaves can reduce caffeine levels while also improving flavor and aroma.
Co-Authors Abdilah, Fauzi Ade Safaat Ahmad Faizal Ahmad, Zidni Zakiyyah Alifa Dewi Kirana Amalia, Dhea Nurul Amalia, Putri Vina Ambar Susanto, Ambar Anggraeni, Nani Ari Marlina Asih, Ria Puspa Atqiyaa, Millatul Azzahra, Rheisya Talitha Chamidy, Harita Nurwahyu Citra Noer Aqsha Citra Noer Aqsha Connery Manurung, Prans Deni Ramdhani Deni Ramdhani Dewi Amalia Dini Nurcahya Dini Nurcahya Djatnika, Tjetjep Endang Kusumawati Fauzi Abdilah Fitriani, Ana Fitrianti, Yanis Ghinaa Annisa Khairani Gianistri Maulani Hariyadi, Tri Hasanah, Rizkiya Herawati Budastuti Herliana, Hanafiah Hidayah, Resti Nurul Indrita Putri, Anindya Karina Aulia Rahmawati Karina Aulia Rahmawati Manfaati, Rintis Marhani, Della Agustia Mauludin, Luthfi Muhammad Mentik Hulupi Min, Joe Lian Muhamad Nur Rojab Muhammad Hafizh Nabilah, Nida Nabilah, Tiana Hasana Nida Nabilah Permanasari, Ayu Ratna PUDIN, APIP Ramadhani, Laily Isna Ratna Yulistya Ningrum Ratna Yulistya Ningrum Retno Indarti Riski Harliyansyah Riski Harliyansyah Rizki, Anwar Muhamad Salsabila, Nurisa Sarah Sarah, Sarah Sihombing, Rony Pasonang Sri Harjati Suhardi Tiana Hasna Nabilah Tri Hariyadi Trirahayu, Dhyna Analyes Widya Tresna Dewi Widya Tresna Dewi Yackob Astor Yulistiani, Fitria Zahra Nur Salsabila