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All Journal Jurnal Teknik Kimia dan Lingkungan
Badril Azhar
Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei City 10607, Taiwan
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Materials Science & Nanotechnology

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Effect of Immersion Concentration in Salt Solution, Drying Time and Air Velocity on Drying Wet Noodles Using a Tray Dryer and Solar Assistance Maktum Muharja; Siska Nuri Fadilah; Achri Isnan Khamil; Rizki Fitria Darmayanti; Ditta Kharisma Yolanda Putri; Meta Fitri Rizkiana; Viqhi Aswie; Badril Azhar
Jurnal Teknik Kimia dan Lingkungan Vol. 7 No. 1 (2023): April 2023
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (731.048 KB) | DOI: 10.33795/jtkl.v7i1.340

Abstract

The noodles in the market are dry noodles with 8-10% water content. Dried noodles have a longer shelf life because they are less prone to mold growth. Drying noodles with the help of the sun and tray dryers are currently an option because they are efficient and do not require a lot of energy. Reduction of water content is also optimized by soaking wet noodles in salt water. This study aims to determine the effect of soaking noodles in salt water and the flow rate to decrease the water content of noodles. The study began with soaking wet noodles in a salt solution with a variation of 50-150 g/L, then dried for 1 hour using a hybrid method and tray dryer with a flow rate variation of 1.2-3.3 m/s. Observations were made at intervals of 0-1 hour. The results showed that the time and speed of the flow rate can reduce the humidity in the drying chamber of the tray dryer. The lowest water content reduction of up to 11% was obtained when soaking wet noodles in 150 g/L salt solution and at the highest flow rate of 3.3 m/s. The ANOVA results show that the drying method with tray dryer is more optimal than hybrid drying. Thus, this method can be a solution to optimize the noodle drying process quickly and efficiently.
Optimization of Essential Oil Extraction of Beluntas (Pluchea Indica L.) Leaves by Using Solvent-Free Microwave Extraction Nur Karima; Nova Chintya Kurniawati; Boy Arief Fachri; Istiqomah Rahmawati; Bekti Palupi; Mahfud Mahfud; Ditta Kharisma Yolanda Putri; Atiqa Rahmawati; Badril Azhar; Maktum Muharja
Jurnal Teknik Kimia dan Lingkungan Vol. 6 No. 2 (2022): October 2022
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1540.312 KB) | DOI: 10.33795/jtkl.v6i2.339

Abstract

Beluntas (Pluchea Indica L.) which commonly used as astringent and antipyretic has a high potential for the feedstock of essential oil production. The objective of this work is to optimize solvent-free microwave extraction (SFME) of Beluntas leaves by using response surface methodology (RSM). Box-Behnken Design with the variations of extraction time (60-120 min), feed/distiller ratio (0.06-0.1 g/ml), and heating power (150-450 W) was utilized to optimize essential oil yield. The feed/distiller ratio factor had the highest significant effect on the essential oil yield (P<0.05). Essential oil yield increased as the increase of oil heating power and time extraction, and vice versa. On the other hand, the increase in the feed/distiller ratio gave a negative impact on the essential oil yield. The maximum essential oil yield using SFME method of 0.2728 b/b% was obtained for the optimized condition of extraction time of 90 min, microwave heating power of 450 W, and feed/distiller ratio of 0.06.
Co-Authors Achri Isnan Khamil Atiqa Rahmawati Bekti Palupi Boy Arief Fachri Ditta Kharisma Yolanda Putri Istiqomah Rahmawati Mahfud Mahfud Maktum Muharja Maktum Muharja Meta Fitri Rizkiana Nova Chintya Kurniawati Nur Karima Rizki Fitria Darmayanti Siska Nuri Fadilah Viqhi Aswie