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All Journal JURNAL KIMIA SAINS DAN APLIKASI CHEMICA Jurnal Teknik Kimia Eksergi: Chemical Engineering Journal Jurnal Litbang Industri Jurnal Teknik Industri Terintegrasi (JUTIN) REACTOR : Journal of Research On Chemistry And Engineering Warta AKAB Jurnal Teknologi Kimia Unimal Jurnal Ilmiah Berkala Sains dan Terapan Kimia Journal of Industrial Community Empowerment SAINTI: Majalah Ilmiah Teknologi Industri Journal Of Chemical Process Engineering
Enny Nurmalasari
Politeknik ATI Padang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Performance Evaluation of Bentonite–Nano SiO₂ as an Adsorbent in the Decolorization Process of Rhodamine B Regna Tri Jayanti; Miftahul Khairati; Enny Nurmalasari; Puji Rahayu; Dennis Farina Nury; Okti Ulandari; Andhini Putri Trianita
Jurnal Sains dan Terapan Kimia Vol 20, No 1 (2026)
Publisher : Jurnal Ilmiah Berkala Sains dan Terapan Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jstk.v20i1.24444

Abstract

Among various sources of industrial water pollution, effluents from printing, dyeing, and textile processes represent one of the most significant environmental threats. These wastewaters contain numerous toxic and hazardous substances that are difficult to biodegrade. This study investigates the synthesis, characterization, and adsorption performance of a Bentonite–Nano SiO₂ composite for the removal of Rhodamine B dye from aqueous solutions. The research was conducted in two main stages: the preparation of the Bentonite–Nano SiO₂ composite and the evaluation of its adsorption performance at various adsorbent concentrations and contact times. The composite was synthesized by dispersing nano-silica (15% w/w) into bentonite using ethanol as the solvent, followed by stirring, filtration, and drying processes. Characterization using Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) confirmed successful modification. Adsorption tests showed that Rhodamine B removal efficiency increased with higher adsorbent concentration, reaching optimal conditions at 0.75% (w/v) with a removal efficiency of 90.2% after a contact time of 10–15 minutes. The enhanced adsorption performance was attributed to the larger surface area, higher porosity, and increased number of active sites resulting from the incorporation of nano-silica
Fermentasi Kopi Robusta Dengan Lactococcus lactis subsp.Untuk Meningkatkan Kualitas Rasa Kopi Enny Nurmalasari; Kusmiyati; Agung Kurnia Yahya; Agnes Heratri; Sinju Kunikazari
REACTOR: Journal of Research on Chemistry and Engineering Vol. 5 No. 2 (2024)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v5i2.157

Abstract

Fermentation in coffee provides new modulation to the taste and sensory profile of coffee, thereby enhancing its flavor quality. Lactic Acid Bacteria (LAB) strains are used for fermentation in the wet process and have been proven to improve the overall flavor of the coffee. Therefore, in this study, coffee fermentation will be carried out using Lactococcus lactis subsp. to improve coffee flavor quality. The study begins with preparing the starter medium, starter culture, and fermentation. Subsequently, proximate analysis and a cupping test are conducted to assess the flavor profile of the coffee. The results of this study show that coffee fermentation can increase the number of LAB with longer fermentation times. Furthermore, proximate results indicate that fermented Robusta coffee contains 7.86% less fat compared to non-fermented Robusta coffee, which has 15.02% fat. The cupping test results for fermented Robusta coffee reveal a total score of 81, with the clean cup and uniformity aspects scoring 10. This total is higher than that of non-fermented Robusta coffee, thus proving that fermentation using Lactococcus lactis subsp. can improve coffee flavor quality.
Co-Authors Agnes Heratri Aini, Apsari Puspita Andhini Putri Trianita Apsari Puspita Aini Apsari Puspita Aini Apsari Puspita Aini Baroza, Andika Cahyani, Luthfi Nazwa Andya Chairunnisak, Aula Dennis Farina Nury Hana Nikma Ulya Harmiwati NH Hasnah Ulia Hasnah Ulia Heratri, Agnes Jerry Jerry Johnner P Sitompul Khairati, Miftahul Kubikazari, Sinju Kusmiyati Kusmiyati Kusmiyati Maulana, Akmal Maulana, Ihsan Mesa, Nazwa Ananda Miftahul Khairati Miftahul Khairati Miftahurrahmah Miftahurrahmah, Miftahurrahmah Muhammad Zulfikar Luthfi N. H., Harmiwati Nurillahi, Resi Okti Ulandari Permadani, Resi Levi Puji Rahayu Puji Rahayu Putra, Reski Lediyo Rasrendra, Carolus Borromeus Regna Tri Jayanti Ronald Sukwadi Sinju Kunikazari Trianita, Andhini Putri Tutuk Djoko Kusworo Ulia, Hasnah Yahya , Agung Kurnia Yahya, Agung Kurnia Yunita Fahni