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Design of a Simple Pyrolysis Reactor for Plastic Waste Conversion into Liquid Fuel using Biomass as Heating Source Aditya Kurniawan; Bambang Sugiarto; Andri Perdana
Eksergi Vol 17, No 1 (2020)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v17i1.3080

Abstract

A design that emphasizes simplicity and cost-effectiveness is applied to the plastic pyrolysis reaction system to produce liquid fuel. The reactor is fabricated from the waste refrigerant tank. The energy source for pyrolysis is generated by the combustion of biomass pellets. Forced convection by an electric blower is utilized to enhance the combustion efficiency and thus increase the heating rate with the overall average temperature at 412 °C. The coiled pipe is employed as a condenser system with water as its cooling media. The quantity of liquid product is measured for a different mass of PET-type plastic waste feed, with a maximum value of 17.7% w/w of feed mass is obtained. The physical characteristic of the liquid product is then analyzed using standard methods. It is found that its characteristics have approached the specification of commercial liquid fuel in the domestic market, with a liquid specific gravity of 0.776 and a heating value of 46 MJ/kg.
THE EFFECT OF CONCENTRATION AND TYPE OF SOAKING MEDIA (WATER, ALCOHOL, SALT, AND VINEGAR) ON DECREASING OXALATE LEVELS (WASHBILITY) IN PORANG Adhi Setyawan; Bambang Sugiarto; Octavia Nurmalitasari; Endang Sulistyowati
Indonesian Journal of Chemistry and Environment Vol 5, No 2 (2022): DECEMBER 2022
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ijoce.v5i2.53239

Abstract

Porang tubers ( Amorphophallus oncophyllus ) contain very high rates of glucomannan and have many benefits in various fields of health, pharmaceutical, industrial, and food fields. Besides having great benefits, porang tubers contain calcium oxalate which causes itching if consumed directly, irritation and kidney stones. The purpose of this study was to make porang tubers free from oxalate content by using various concentrations and types of immersion media on porang. The types of immersion media are water, salt, alcohol, and vinegar. Oxalate rates were analyzed by permanganometric titration method. The results of the diced porang immersion in this study showed that water with a temperature of 70°C with an immersion time of 120 minutes, salt solution at a concentration of 14% with an immersion time of 90 minutes, alcohol with a concentration of 40% with a soaking time of 30 minutes, and vinegar with a concentration of 30% with an immersion time of 150 minutes is the optimal result. While the porang immersion with long slices obtained optimal results in water with a temperature of 50°C with an immersion time of 150 minutes, salt solution at a concentration of 14% with an immersion time of 150 minutes, alcohol with a concentration of 60% with an immersion time of 150 minutes, and vinegar acid with a concentration of 20% with an immersion time of 150 minutes. In the optimal results of the dice, the oxalate content in water immersion decreased by 2.4 %, salt solution decreased by 68.4%, alcohol decreased by 24.6%, and vinegar decreased by 11.8%. In the optimal results of the spring roll filling, the oxalate content in water immersion decreased by 2.4 %, salt solution decreased by 7.3%, alcohol decreased by 19.7%, and vinegar decreased by 11.8%.