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All Journal Jurnal Penelitian dan Evaluasi Pendidikan IPTEK The Journal for Technology and Science Alchemy : Journal of Chemistry Pharmaciana: Jurnal Kefarmasian Abdimas CHEMICA Jurnal Teknik Kimia agriTECH EduChemia: Jurnal Kimia dan Pendidikan Journal Of Chemical Process Engineering (JCPE) ALCHEMY Jurnal Penelitian Kimia Syntax Literate: Jurnal Ilmiah Indonesia Indonesian Food Science and TechnologyJournal Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia AGROSCIENCE TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Jurnal Teknologi Jurnal Optimalisasi ASEAN Journal of Chemical Engineering Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi Dedikasi: Jurnal Pengabdian kepada Masyarakat Journal of Community Practice and Social Welfare (JaCiPS) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Locus Penelitian dan Pengabdian Pro-Stek JAPI: Jurnal Akses Pengabdian Indonesia Sainsbertek Jurnal Ilmiah Sains & Teknologi Journal of Global Pharma Technology Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology Composite Journal Of Chemical Process Engineering NAWASENA: Journal of Community Service Jurnal Sains dan Teknologi Pangan
Yuyun Yuniati
Department Of Chemistry, Ma Chung University, Malang 65151, Indonesia
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Aspen Plus Simulation-based Thermodynamic Assessment of Multistage Coffee Oil Extraction from Arabica Spent Coffee Ground Amani Salsabil Husodo; Nur Ikhtiarini; Yuyun Yuniati; Moh. Ainul Fais
Journal of Chemical Process Engineering Vol. 11 No. 1 (2026): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jcpe.v11i1.2234

Abstract

The potential source of lipid material is spent coffee grounds (SCG). However, simultaneously, polar co-compounds (e.g., caffeine, chlorogenic acid, and cafestol) can be leached using ethanol-based processing, which must be separated in stages. The article is a thermodynamic study on an equilibrium-based multistage coffee-oil separation flowsheet with ethanol solvent (treated as 96 %(w/w) ethanol in this study) and a dry-basis definition of the feed. The flowsheet was adjusted to represent a sequential mixer-separator with solids proceeding stage-to-stage and fresh solvent contacts, with the first and second stages intended to demonstrate the leaching process, and the rest performed the purification process. Stagewise results indicate that cumulative elimination of the three monitored polar compounds is over 97% at Stage 3 and over 99.9% at Stage 4, and there is a plateau in the impurity removal; additionally, Stage 5 provides only slight further elimination. At the fifth level, oil recovery drops beyond the 69% (S/F 1:1, 40 C) to 58 (S/F 5:1, 60 °C), where an equilibrium-based trade-off between separation ability and lipid retention is shown. Varying binary interaction parameters (BIP) by 10% values resulted in slight alterations of recovery and never affected the qualitative stagewise inferences. Since this work is only done with the simulations of equilibrium, all the performance values are to be understood as the thermodynamic tendencies and the upper-bound signal; engineering design is to be suggested with an explicit experiment and with the separation/solvent-recovery studies on the laboratory level.
Karakterisasi Pektin yang Diekstraksi dari Kulit Pisang Ambon Hijau (Musa acuminata Colla) dengan Spektroskopi FT-IR dan Analisis Kemometrik Renny Indrawati; Olivia Laura Nitte; Yuyun Yuniati
ALCHEMY Jurnal Penelitian Kimia Vol 20, No 1 (2024): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.20.1.70208.1-11

Abstract

Limbah kulit buah pisang ambon hijau (Musa acuminata Colla) merupakan salah satu kandidat bahan baku pektin yang murah dan mudah ditemukan. Ekstraksi pektin dapat dilakukan dengan berbagai metode dan pelarut asam, namun akan mempengaruhi rendemen serta karakteristik pektin yang dihasilkan. Di sisi lain, spektroskopi FTIR dapat digunakan untuk karakterisasi pektin secara cepat, mudah, dengan sejumlah kecil sampel, tetapi data spektrum vibrasi pada rentang bilangan gelombang yang cukup luas seringkali tidak mudah dibedakan antar sampel. Analisis kemometrik multivariat dapat diterapkan untuk memudahkan analisis data. Tujuan penelitian ini adalah untuk membandingkan karakteristik pektin yang diekstraksi dari kulit pisang dengan variasi pelarut (asam klorida dan asam sitrat) dan waktu ekstraksi (5, 10, dan 15 menit) menggunakan metode microwave, serta melakukan komparasi pektin hasil ekstraksi terhadap pektin komersial dengan metode analisis FTIR dan kemometrik. Hasil penelitian menunjukkan keberhasilan ekstraksi pektin yang dikonfirmasi dengan adanya vibrasi gugus fungsi pektin pada spektrum FTIR. Analisis semi-kuantitatif dengan perbandingan data serapan gugus karboksil teresterifikasi dan karboksil bebas menunjukkan pektin hasil ekstraksi dengan pelarut asam sitrat memiliki derajat esterifikasi lebih tinggi dibandingkan hasil ekstraksi dengan asam klorida. Analisis komponen utama mengonfirmasi kedekatan spektrum pektin hasil ekstraksi dengan asam sitrat ataupun asam klorida selama 10 menit dengan spektrum pektin komersial.Characterization of Pectin Extracted from Banana Peels (Musa acuminata Colla) using FTIR Spectroscopy and Chemometric Analysis. The peel of green banana Musa acuminata Colla is a potential source of pectin. Pectin extraction can be performed using various methods and solvents, but it might influence the characteristics of the result. On the other hand, FTIR spectroscopy can be used to rapidly and simply characterize pectin, but the vibrational data over a wide range of wavenumbers is not easily distinguished between samples. Multivariate chemometric analysis can be applied to ease data analysis. This study aimed to compare the characteristics of pectin obtained after microwave-assisted extraction of the banana peels using different solvents (hydrochloric acid and citric acid) and extraction time (5, 10, and 15 minutes), as well as to compare those pectins toward its commercial grade using chemometric analysis. The result showed successful pectin extraction, as revealed by particular vibrations of functional groups in the pectin structure. Based on semi-quantitative analysis, the absorption band ratio between esterified carboxyl groups and free carboxyl groups revealed that the pectin extracted using citric acid had a higher degree of esterification than that extracted using hydrochloric acid. Principal component analysis confirmed the closeness of pectin obtained after 10 minutes of extraction using citric acid or hydrochloric acid to that of commercial pectin.
Co-Authors Abdul Rasyid Achmad Kusyairi Achmad Qodim Syafa'atullah Adelia, Kezia Adhania Andhika Prayudanti Adhania Andika Prayudanti Agung Rasmito Alfanaar, Rokiy Amani Salsabil Husodo Anitarakhmi Handaratri Aziza, S. Alfiyah Nur Bambang Sigit Sucahyo Bambang Sigit Sucahyo Bambang Sigit Sucahyo Bambang Sigit Sucianto Bambang Sutejo Bambang Sutejo, Bambang Cahyani, Maulidya D. Christa, Amadea Chuardy, Valentino Adrian Dedy Kunhadi Devi Natalia Devianti, Rachma Nur Dhiya Dini Azmi Donny Satria Bhuana Elizabeth Angela Sitijo Endang Sriwahyuni Eric Nurandriea Evan Michael Ariyanto Fadjar Kurnia Hartati Fadjar Kurnia Hartati Fadjar Kurnia Hartati, Fadjar Kurnia Fahilah, Khoiriyah Farrell Ricardo Tirtasatya Febihapsari Febriana Kesuma, Ruth Gracia Julia Halim Heriyanto Heriyanto I Gusti Ayu Sri Deviyanti Jannah, Jumrotul Jessica Lukito Jessica Novanti Kurniawan Jimmy Jimmy Juliana Kejora Handarini Kejora Handarini Kestrilia Rega Prilianti Kusyairi, Achmad Lailatul Qadariyah Leny Yuliati Lidwina Angelica Soetantijo Lilis Rosmainar M. Yogi Riyantama Isjoni Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Maria Agustini Melany Melany Melinda, Anna Moh. Ainul Fais Monica, Eva Mulani Jeni Lestari Tampubolon Muthowif Natanael Anugerah Tuuk Natan Nazhifah Fairuzsyawal Ningrum, Cicik Agustia Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Nixson Nusa Hidayat Wibawa Novidayasa, Ifra Nunuk Hariani Nunuk Hariyani Nur Aziza, S. Alfisyah Nur Ikhtiarini NURUL HAYATI Nyoman Sri Widari Olivia Laura Nitte Pamela Felita Tjendra Pandu Gizta Rapi Paksi Pantjawarni Prihatini Perwirani, Nindya Ayu Leonita Pradipta Risang Ratna Sambawa Pramitha, Asti Rizkiana Prasiska, Revina Lusy Putra Siswoyo , Deddy Kurniawan Rachma Nur Devianti Rachma Nur Devianti Rahmiati, Retnani Ramadhani, Mirza Rasidah Ratna Yulianti Wijaya Renny Indrawati Renny Indrawati, Renny Retnani Rahmiati Retnani Rahmiati Retnani Rahmiati Rollando, Rollando Ruth Febriana Kesuma S. Alfisyah Nur Aziza Sandra Dewi Tansil Saras Nurani Putri Saraswati, Exist Selfina Gala Shafitri, Virginia Shodiq , Djaffar Sholihah, Dewi Deniaty Silvana Mohamad Sofiyanurriyanti Sri Rahajoe, Endang Sucahyo, Bambang Sigit Suhatati Tjandra Sultan Arif Rahmadianto Sultan Arif Rahmadianto Sumarno . Sumaryam Sutejo , Bambang Syafa’atullah, Achmad Qodim Tahir, Faleria Christin Tajuddin Noor, M. Trisbiantoro, Didik Vincentius Soeyoto Wa Ode Nurul Azizah Nida Ul Haq Widodo, Evan Krisdian Wilujeng, Lilis Lestari Wulandari, Imania Ayu Yosua Wempy Simon Cristiawan Zuri Rismiarti Zuri Rismiarti