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All Journal Equilibrium Journal of Chemical Engineering JIMSI
Fitriyana Fitriyana
Politeknik Negeri Samarinda
Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Energy Engineering Materials Science & Nanotechnology

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PEMBUATAN PUPUK ORGANIK CAIR DARI URINE SAPI DENGAN VARIASI JENIS BIOAKTIVATOR Firda Anisa; Fitriyana Fitriyana; Noorma Kurnyawaty
JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI) Vol 1, No 2 (2021): JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46964/jimsi.v1i2.870

Abstract

Cow urine is one of the waste materials or the results of the excretion system of cow metabolism that greatly interferes with the community around the farm if not processed properly. Cow urine in general contains macro nutrients, including: 1.4 - 2.2% Nitrogen, 0.6 - 0.7% Phosphorus, 1.6 - 2.1% Potassium, and C-organic, so that cow urine can be used as a liquid organic fertilizer in order to become a more useful agricultural product. This study aims to find out the best bioactivator for the manufacture of Liquid Organic Fertilizer (POC) from cow urine. The manufacture of liquid organic fertilizer from cow urine can be done by fermentation method. The fermentation process was carried out for 14 days in a closed state with variations in the types of bioactivators used namely EM4, Promi, Orgadec, Stardec and Petrofast. Bioactivators were used to speed up the process of decomposing and remodeling organic matter from cow urine. From the results of the analysis conducted, the best bioactivator was stardec bioactivators with N content of 0.07%, P of 0.016%, K of 0.478%, C-organic of 1.27% and pH of 4.90.
APLIKASI BIOPLASTIK DARI TEPUNG PORANG SEBAGAI KEMASAN MAKANAN Fitriyana Fitriyana; Qhomaruddin Qhomaruddin; Mardhiyah Nadir
JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI) Vol 2, No 2 (2022): JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46964/jimsi.v2i2.1695

Abstract

The use of plastic as packaging is inseparable from everyday life. Along with the increasing human attention to the environment, many studies have been carried out to find packaging materials as a substitute for synthetic plastics that are able to degrade naturally (bioplastics) from natural polymer materials such as starch, cellulose and fiber. The starch used is sourced from porang flour. The purpose of this study is to determine the effect of the use and characteristics of porang flour bioplastics as food packaging on the durability and quality of food during storage. This study made a bioplastic of porang flour by dissolving chitosan 1.5% (w/v) with 0.5% acetic acid then adding 2.5 g of porang flour, 3% glycerol (v/v) and aquades then heated to 80oC. Then it was molded and dried to a temperature of 60oC. The resulting bioplastics were applied to food, namely So Nice sausage. Food packaging conditions varied in open and closed places (without wrapping, plastic wrapping and bioplastics) observed for 8 days. The characteristics of the resulting bioplastics include water content of 60.20%, water absorption of 92.35%, water vapor permeability of 0.7391 g./h.m2 and biodegradation of 100% in 7 days. The results of visual observations showed that sausages began to break down on the second day (in the open) and the first day (on the closed place). Based on visual observations, bioplastics were not good at maintaining the durability and quality of food during storage.. Keywords : bioplastics, glycerol, food packaging, chitosan, porang flour
Making Natural Dye Powder from Miana Leaves (Coleus scutellarioides (L) Benth) Using the Foam Mat Drying Method Sri Wahyuni; Sirajuddin Sirajuddin; Fitriyana Fitriyana
Equilibrium Journal of Chemical Engineering Vol 8, No 2 (2024): Volume 8, No 2 December 2024--Online First
Publisher : Program studi Teknik Kimia UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/equilibrium.v8i2.89241

Abstract

Abstract. Food color is one of the things that consumers consider when choosing and sorting food. So the use of coloring in food seems to be a necessity for every food producer. The health impact of using synthetic dyes is a reason for us to go back to nature by using natural dyes. Natural dyes can be an alternative dye that is non-toxic, renewable and environmentally friendly. Miana (Coleous scutellarioides (L) Benth) is a tropical plant that grows wild in Indonesia. This plant contains anthocyanins which have potential as natural dyes. This research aims to determine the effect of maceration time on total anthocyanin coloring powder from miana leaves as a source of natural coloring substances using the foam mat drying method. The research began with preparing the ingredients, then macerating 25 grams of miana leaves using 250 mL of distilled water with varying times of 6, 12, 18, 24, 30 and 36 hours. The maceration results are then filtered and centrifuged. In the foam mat drying method, maltodextrin filler is added with a concentration of 8% and egg white foaming agent with a concentration of 5%. Based on the research results, the best conditions were obtained at a maceration time of 36 hours. The analysis results showed that the dye powder yield was 57.643%, the water content was 2.237%, the solubility was 97.711% and the total anthocyanin concentration was 217.09 mg/L. Keywords:Coleous scutellarioides (L) Benth, Natural Dyes, Foam Mat Drying, Maltodextrin, Egg White
Co-Authors Firda Anisa Mardhiyah Nadir Noorma Kurnyawaty Qhomaruddin Qhomaruddin Sirajuddin Sirajuddin Sri Wahyuni