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All Journal Journal of Applied Agricultural Science and Technology
Firdaus Firdaus
Bung Hatta University
Agriculture, Biological Sciences & Forestry

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The Effect of Calcination Temperature on The Quality of Quicklime from Different Limestone Mines in West Sumatera, Indonesia Reni Desmiarti; Ellyta Sari; Firdaus Firdaus; Erda Desfitri; Amelia Amir; Inva Salsabil; Maulana Rosadi; Nofri Naldi
Journal of Applied Agricultural Science and Technology Vol. 6 No. 1 (2022): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (607.367 KB) | DOI: 10.55043/jaast.v6i1.44

Abstract

Quicklime is a widely used industrial chemical and its characteristics may be affected by the limestone characteristics and calcination temperature. The present study investigated the quicklime characteristics obtained from limestone after calcination at different temperatures (800, 900, and 1000 ℃) from six geological-different mines in West Sumatera, Indonesia. X-ray fluorescence (XRF) analysis was performed to characterize the elemental compositions in limestone and quicklime. The stoichiometric evaluation was examined to compare the obtained carbon dioxide (CO2) from experimental and theoretical results during calcination. Based on elemental composition from XRF analysis, all the investigated limestones are very pure limestones, with impurities of less than 1%. The level of calcium oxide (CaO) after calcination at 1000℃ increased to more than 90% for all investigated limestone. The obtained CaO and CO2 mass after calcination at 1000℃ for 5 h were more than 70 and 60 grams, respectively. However, the experimental results on CaO and CO2 mass were 5–12% less than theoretical mass, reflecting the partial decomposition of calcium carbonate during the calcination process.
Production of Cocoa Pulp Syrup by Utilizing Local Sugar Sources Firdaus Firdaus; Reni Desmiarti; Erti Praputri; Amelia Amir
Journal of Applied Agricultural Science and Technology Vol. 6 No. 2 (2022): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.64 KB) | DOI: 10.55043/jaast.v6i2.70

Abstract

The pulp of the cocoa fruit still has not economically viable yet. Its potency to be processed into fruit syrup is expected to increase its value added. Local sugar from palm and canes is still traditionally utilized to produce brown sugar. This study aimed to make fruit syrup by utilizing cocoa pulp and local sugar sources in West Sumatra with several variants (palm sugar, sugarcane, and market white sugar). The effects of sugar concentration on the quality of the syrup were also studied. Sensory evaluation by the hedonic method was performed and statistical analysis data were carried out using SPSS. Microbiological analysis and shelf-life testing also have been done. The results of this study showed that respondents preferred syrup with palm sugar to sugarcane because of its light brown color and distinctive sweetness. The microbiological test reported that the syrup could only be consumed for less than the 5th day in a sealed glass bottle if it was placed at room temperature. Meanwhile, the syrup placed in the refrigerator (5 0C) could keep until the 5th day
Co-Authors Amelia Amir Ellyta Sari Erda Desfitri Erti Praputri Inva Salsabil Maulana Rosadi Nofri Naldi Reni Desmiarti