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All Journal Jurnal Ilmu Dasar Jurnal Teknik Kimia Keluwih: Jurnal Sains dan Teknologi
Puguh Setyopratomo
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Mechanical Engineering

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Journal : Jurnal Teknik Kimia

 1 
MODEL MATEMATIK PENGERINGAN LAPIS TIPIS WORTEL Setyopratomo, Puguh
Jurnal Teknik Kimia Vol 6, No 2 (2012): Jurnal Teknik Kimia
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v6i2.386

Abstract

Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of carrot slices. The kinetic of thin layer drying of carrot slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model for drying in thin layer were used to predict the drying profile. Drying characteristic of carrot slices were determined using air at 50 oC , 60 oC, 70 oC and  80 oC at air linier velocity  0.4167 m/s. The result showed that before material deformation was taken place the Crank solution model was suitable for long- periode drying. Key words: carrot, drying, mathematical model
MODEL MATEMATIK PENGERINGAN LAPIS TIPIS WORTEL Setyopratomo, Puguh
Teknik Kimia Vol 1, No 1 (2012): BERKALA ILMIAH TEKNIK KIMIA
Publisher : jurusan teknik kimia

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Abstract

Pengeringan merupakan salah satu metode yang sangat penting dalam pengawetan bahan pangan. Studi ini dimaksudkan untuk menginvestigasi model matematik pengeringan lapis tipis wortel. Kinetika pengeringan lapis tipis wortel diinvestigasi melalui percobaan pengeringan dengan udara panas secara konveksi. Model solusi Crank untuk difusi dalam bahan berbentuk slab dalam pengeringan lapis tipis digunakan untuk memprediksi profil pengeringan. Karakteristik pengeringan wortel ditentukan dengan menggunakan udara pada suhu 50 oC, 60 oC, 70 oC dan 80 oC pada kecepatan 0,4167 m/s. Hasil studi menunjukkan bahwa sebelum terjadinya deformasi bahan model solusi Crank cukup sesuai untuk waktu pengeringan yang cukup lama. Kata kunci: model matematik,  pengeringan, wortel
PRODUKSI ASAM LEMAK DARI MINYAK KELAPA SAWIT DENGAN PROSES HIDROLISIS Setyopratomo, Puguh
Jurnal Teknik Kimia Vol 7, No 1 (2012): Jurnal Teknik Kimia
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v7i1.449

Abstract

In this research work fatty acid was produced by hydrolysis of crude palm oil using hydrochloric acid catalyst. The hydrolysis was performed in 1 liter stirred spherical glass reactor. Agitation speed was maintained at 450 rpm, whereas oil bath was used to maintain the reaction mixture temperature. The reaction mixture temperature was varied at 40 oC, 60 oC, and 80 oC, whereas crude palm oil/ water mol ratio was varied at 1:3, 1:6, 1:9, and 1:12. The experiment results showed that the reaction equilibrium had not been achieved yet after the reaction running for 8 hours. The highest conversion was 69.77% which was obtained at reaction temperature 80 oC and crude palm oil/water mol ratio 1:12. The experiment results also showed that the reaction temperature and water excess significantly affecting the reaction conversion. Key words: crude palm oil, fatty acid, hydrolysis, HCL
Co-Authors Akbarningrum Fatmawati Edy Purwanto Endang Srihari Endang Srihari Mochni Ida Ayu Putu Sri Widnyani J Kristianto Lanny Sapei Mochni, Endang Srihari Rudy Agustriyanto Rudy Hartanto Srihari, Endang Yuli Widianto, Aloisiyus