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All Journal GEMA TEKNOLOGI METANA PENTANA: Jurnal Penelitian Terapan Kimia
Edy Supriyo
Department Of Industrial Chemical Engineering, Universitas Diponegoro, Jl. Prof. Sudarto, SH, Tembalang, Semarang, Indonesia 50275
Chemistry Computer Science & IT

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Journal : GEMA TEKNOLOGI

 1 
TRANSESTERIFIKASI MINYAK KELAPA MENJADI BIODIESEL DENGAN KATALIS CAO DAN PENERAPAN BIODIESEL (B40) PADA ALAT FOGGING Maria Stefani Bethan; Edy Supriyo
Gema Teknologi Vol 21, No 2 (2021): October 2020 - April 2021
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/gt.v21i2.37297

Abstract

Biodiesel is a renewable fuel from a transesterification reaction in which triglycerides are converted into FAME with alcohol. Previous research proved that coconut oil can be used as biodiesel. This study aimed to determine the effect of temperature (40-60oC), catalyst concentration of CaO 2-5%w/w) and methanol (20-40%w/w) on the yield of biodiesel produced. The yield were then compared with the biodiesel specification from Pertamina, i.e. density, viscosity, acid number, flash point and cetane number. The result of present work showed that the transesterification reaction between coconut oil and methanol with CaO catalyst have got a reaction conversion of 75% at 60oC, for 2 hours. For producing biodisel, the optimum conditions were achieved when using methanol 20% w/w and a concentration of CaO 2% w/w. The specification biodiesel were as followed: density 836 kg/m3, viscosity 3.09 mm2/sec, acid number 0.37 mgKOH/gr, flash point 62oC, and Cetane value 50.5. In the application, biodiesel (B40) from coconut oil on a fogging machine with a noise of 81.5 dB. 
PENGARUH RASIO BAHAN BAKU TEPUNG KOMPOSIT (UBI KAYU, JAGUNG DAN KEDELAI HITAM) PADA KUALITAS PEMBUATAN BERAS ANALOG Isti Pudjihastuti; Edy Supriyo; Hafiz Rama Devara
Gema Teknologi Vol 21, No 2 (2021): October 2020 - April 2021
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/gt.v21i2.32923

Abstract

The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.
Co-Authors Aulya Akmala Hafiz Rama Devara Intan Septiani Isti Pudjihastuti Leonardus Perdana Setyo Wibowo Margaretha T S Maria Stefani Bethan Muhammad Ravi Bachtiar Saputra R.TD Wisnu Broto Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih