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All Journal Reaktor Jurnal Ilmu Kebencanaan : Program Pascasarjana Unsyiah Jurnal Litbang Industri Jurnal Hasil Penelitian Industri Jurnal Serambi Engineering Jurnal Sains dan Teknologi Reaksi Jurnal Teknologi Jurnal Inovasi Ramah Lingkungan Jurnal Industri dan Inovasi (INVASI) PESARE: Science and Engineering Service Journal Jurnal Polimesin SMART: Jurnal Pengabdian Kepada Masyarakat JURNAL REKAYASA KIMIA & LINGKUNGAN
Syaubari Syaubari
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Social Sciences Transportation Other

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Journal : jurnal serambi engineering

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Pengujian Mekanik dan Biodegradabilitas Plastik Biodegradable Berbahan Baku Pati Bonggol Pisang dengan Penambahan Kitosan, Sorbitol, dan Minyak Kayu Manis Dewi Oetary; Syaubari Syaubari; Medyan Riza
Jurnal Serambi Engineering Vol 4: No. Edisi Khusus (Oktober 2019)
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v4i2.1423

Abstract

Biodegradable plastic is an alternative to conventional plastic which has been very difficult to degrade and causes environmental pollution. Biodegradable plastic raw materials come from plants or plant wastes, so they are easily degraded by the environment and the utilization of waste becomes more efficient. The general objective of this study is to obtain the characteristics of plastics that meet the standards by varying the concentration of the materials used. This study used Kepok banana hump starch with variations in the concentration of chitosan, sorbitol, and cinnamon oil. The variable used is the ratio of weight of starch and water (1: 5). The concentration of chitosan nanoparticles was 0.25%, 0.5%, and 0.75%, sorbitol concentrations were 2 ml, 4 ml, and 6 ml, and the concentration of cinnamon was 0%, 0.5%, and 1%. Tests carried out are tensile strength, elongation of break, water absorption, and biodegradability. The best tensile strength results are 19.6 MPa, the best elongation is 47.69%, the highest water absorption is 53.77% and the lowest is 22.63%, and the complete degradation takes the longest time of 77 days.
Utilizing the Bioactivity of Nutmeg Leaf Oil to Raise the Natural Antioxidant Content of Cooking Oil Azwar Azwar; Syaubari Syaubari; Ahmad Khairi Abdul; Aswin Siswanto; Revanza Bariqzi; Jakfar Jakfar; Farid Mulana; Hisbullah Hisbullah
Jurnal Serambi Engineering Vol 7, No 4 (2022): Oktober 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i4.5009

Abstract

Nutmeg oil, also known as essential oil, is an oil extracted from the seeds or leaves of nutmeg through a distillation process. Nutmeg oil has several advantages, including as an antibacterial ingredient, an additive in the perfume industry, and as a raw material for medicines in the pharmaceutical industry. In this study, the essential oil from nutmeg leaves was produced using the steam-water distillation method, where the nutmeg leaves were dried before the steam-water distillation process was carried out. As a fixed variable, 150 g of bulk cooking oil and 150 g of bimoli cooking oil were used, while as a variable, steam-water distillation temperature was used with temperature variations of 105 oC, 115 oC, and 125 oC. Samples of 1 mL, 2 mL, 3 mL, and 4 mL of nutmeg leaf oil were mixed with bulk cooking oil to compare the free fatty acid oxidation ability and peroxide value after 1 day, 3 days, 5 days, and 7 days. Analysis of the compound content of nutmeg leaf oil, free fatty acids, peroxide number, and antioxidant activity was carried out using GC-MS and 0.004% DPPH. The production of nutmeg leaf oil was obtained as much as 91 ml by steam distillation at a maximum temperature of 125 oC. Using a DPPH of 0.004 percent and a quantitative measure of IC50, the optimal antioxidant activity at 125 oC was found to be 2.03 percent. A comparison of free fatty acid numbers and peroxide values found in this study revealed that pure bimoli cooking oil had the lowest free fatty acid and peroxide values.
Co-Authors Adhi, M Furqan Adi Salamun, Adi Ahmad Khairi Abdul Arifin, Riski Aswin Siswanto Azwar Azwar Bachtiar, Dandi Dawood, Jimmy Dewi Oetary Dicky Rahmadi Djuned, Fauzi M. DS, Syahiddin Edi Munawar Ernita, Lia Fadhilah, Dhea Nur Farid Mulana G, Zulkafli Heri Afriadi Aka Herri Supriadi Hidayat, Fadlan Hisbullah Hisbullah Hisbullah Hisbullah Irza, Tsaqif Aufa Izarul Machdar Izarul Machdar, Izarul Jakfar Jakfar Lia Ernita Liya Fitriyana, Liya M, Ishak M, Saari M Medyan Riza Muammar Khadafi Muhammad Faisal Muhammad Isra Muhammad Zaki Muhammad Zaki Mukhlishien, Mukhlishien Munir Mukhlisin Okpri Meila, Okpri Rahmadi, Dicky Revanza Bariqzi Reza Salima Risky Rivaldy Sabrina, Nur Irhamni Safitri, Isna Suhendrayatna Suhendrayatna T.G, Chuah Teuku Maimun Tjut Rizqi Maysyarah Hadi Utami, Rika Sri