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Fitriyana Fitriyana
Politeknik Negeri Samarinda, Samarinda
Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Engineering Materials Science & Nanotechnology

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PENGARUH VARIASI VOLUME ETANOL PADA PEMBUATAN TINTA SPIDOL WHITEBOARD MENGGUNAKAN PEWARNA EKSTRAK KULIT BUAH RAMBUTAN Ida Ayu Lestari; Fitriyana Fitriyana; Yuli Padmawati
JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI) Vol 1, No 1 (2021): JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (907.883 KB) | DOI: 10.46964/jimsi.v1i1.645

Abstract

The rambutan peel will only be discarded after the fruit is eaten. Rambutan peel contains tannin compounds which are used as dyes in the paint and ink industries. The tannin compounds contained in the rambutan peel can also be used as a dye base material in the manufacture of ink markers. The purpose of this study is to determine the effect of ethanol volume variations on the characteristics of whiteboard markers with dye base material from rambutan peel extract to meet the Indonesia National Standard (SNI) for ink 06-1567-1999 which is safer for health. Making ink markers was carried out in several stages, namely, preparation of rambutan peel, extraction of rambutan peel, and mixing ink ingredients, among others, 3.5 g of arabic gum, 7 mL of aquades, 1 g of skin extract rambutan fruit, 10 drops of 10% FeCl3 solution, 0.2 g PEG 400, and 96% ethanol. Ethanol volume was varied as follows: 2 mL, 4 mL, 6 mL, 8 mL, and 10 mL. Based on the results of the analysis, the best results were obtained on the variation of 10 mL ethanol volume with a density of 0.9431 g/mL and a viscosity of 1.1169 cP which have met the SNI for ink 06-1567-1999. In addition, ink has dry time of 2.20 minutes, a smell like raw materials and purplish black colour.
PENURUNAN KADAR LOGAM BESI MENGGUNAKAN BUBUK KALSIUM CANGKANG KERANG HIJAU Noorma Kurnyawaty; Fitriyana Fitriyana; Muhammad Taufik; Ayu Erika Putri
JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI) Vol 1, No 1 (2021): JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (902.001 KB) | DOI: 10.46964/jimsi.v1i1.656

Abstract

Green mussels (Perna viridis) are a type of processed water from a fairly high percentage of production. The high consumption rate is followed by the high amount of residual processing waste produced, namely in the form of shells. Unfortunately, mussel shell is a waste that is not used optimally. In the shells, there are a lot of mineral content, which when processed many benefits will be obtained. Clamshells have been studied to contain a fairly high source of the mineral calcium. This study is preliminary research focused on determining the ability of green mussel shell calcium powder to reduce iron levels in standard solutions with concentrations of 20, 40, 60, 80, and 100 mg / L. The results obtained from this study are the calcium content of green clamshells in the form of calcium carbonate (CaCO3) with calcium reaching 34.93% Wt and can be used properly to reduce iron metal levels.
Co-Authors Ayu Erika Putri Ida Ayu Lestari Muhammad Taufik Noorma Kurnyawaty Yuli Padmawati