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Rycce Sylviana Pratikha
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SYNTHESIS AND CHARACTERIZATION OF MODIFIED MESOPOROUS SILICA-IMOBILIZED Cu(II)-ACETONITRILE COMPLEX AND ITS APPLICATION IN TRANSESTERIFICATION OF FRYING OIL Syukri -; Rycce Sylviana Pratikha; Novesar Jamarun
Jurnal Riset Kimia Vol. 7 No. 2 (2014): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v7i2.184

Abstract

 ABSTRACTMesoporous silica has attracted rapidly growing attention in catalysis. In this work, mesoporoussilica was synthesized by using CTAB surfactant and then modified by AlCl3. Such materialwas used as support for Cu(II)--acetonitile complex and applied in transesterification of fryingoil. The XRD pattern of the obtained silica confirms the availability of chracteristic peak onsilica surface while its TEM exhibits the uniformity of nanochannel of the mesoporous silica.The particle size of silica support has become smaller after grafting process showed by SEMimages. FT-IR spectra of the materials indicated that the Cu(II) grafted on the mesoporoussilica was in the form of its acetonitrile complex. Supprisingly, the Cu loading the graftedcatalyst was found to be very high. That was 21%, when the catalyst applied ontransesterification of the examined frying oil the amount of total methyl ester yielded were of65%.Keywords: mesoporous silica, AlCl3, Cu(II)-acetonitrile complex, transesterification
IMPLEMENTASI INTERNET OF THINGS (IoT) DALAM SISTEM PENGONTROLAN SUHU OTOMATIS BERBASIS MIKROKONTROLER PADA ALAT PROOFER UNTUK PENGEMBANG ADONAN ROTI DI UMKM PIZZA OEI OEI AND PATISSERIE Nelson Silitonga; Dian Kurnia; Elvri Melliaty Sitinjak; Sari Farah Dina; Abdillah; Golfrid Gultom; Harmileni; Rycce Sylviana Pratikha; Yanto; Muhammad Iqbal Harapan Muslim Siregar
Journal of Golden Generation Abdimas Vol. 1 No. 2 (2025): Desember : Journal of Golden Generation Abdimas
Publisher : PT. Lembaga Penerbit Penelitian Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65244/jgga.v1i2.398

Abstract

Implementation of Internet of Things (IoT) technology and microcontrollers as an automatic temperature control system on tools for proofing bread dough at the Oei Oei Pizza and Patisserie Micro, Small, and Medium Enterprise (MSMEs). The primary issue faced by partners was temperature instability during the dough fermentation process, leading to inconsistent product quality. The implementation method included problem identification, tool design and construction, implementation at partner locations, and mentoring and evaluation. The results of the activity showed that the tool can help IoT-based systems maintain stable fermentation temperatures, improve dough quality consistency, and increase production efficiency. This initiative also has a positive impact on increasing partners' capacity to utilize appropriate technology.
Co-Authors Abdillah Dian Kurnia Golfrid Gultom Harmileni Muhammad Iqbal Harapan Muslim Siregar Nelson Silitonga Novesar Jamarun Sari Farah Dina Sitinjak, Elvri Melliaty Syukri - YANTO