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All Journal FLUIDA Jurnal Bahan Alam Terbarukan
Rintis Manfaati
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Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Materials Science & Nanotechnology

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The Effect of Carbonization Time on The Quality Coconut Shell and Melinjo Shell Briquettes Alfiana Adhitasari; Rintis Manfaati; Yusmardhany Yusuf; Heni Anggorowati
Jurnal Bahan Alam Terbarukan Vol. 14 No. 1 (2025): June 2025 [Nationally Accredited Sinta 3]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v14i1.5460

Abstract

This study explores the impact of different durations of carbonization on the production of briquettes. Briquettes are produced through carbonization process conducted at different time intervals, including 30, 60, 90, 120, and 150 minutes, with a ratio composition of coconut shells and melinjo shells is 90:10. Various carbonization durations were examined to determine their influence on briquette properties, consisting of calorific value, water content, ash content, volatile matter, and density. The conclusion of this study reveals that a longer duration of carbonization results in higher values of calorific and ash content compared to shorter durations. Moreover, longer carbonization periods are associated with reductions in water content, volatile matter, and density of the briquettes. Through experimental analysis, the research indicates that the most effective duration of carbonization is 150 minutes. The briquettes produced with a 150-minute carbonization period possess a calorific value 6,004 cal/g, water content 4.65 %, ash content 4.78 %, volatile matter 6.17 %, and density 0.86 gr/cm3.
Hydrolysis of Waste Cooking Oil Using Rhizopus oryzae to Produce Free Fatty Acids Rintis Manfaati; Prans Connery Manurung; Muhamad Nur Rojab; Keryanti Keryanti
Fluida Vol. 16 No. 1 (2023): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v16i1.4496

Abstract

Waste cooking oil is waste produced from palm oil after it has been heated and fried at high temperatures, and it can pollute the environment. One effort to reuse waste cooking oil is a fermentation processe that produces free fatty acids with the help of Rhizopus oryzae as a biocatalyst. Variations in initial substrate concentration ranged from 10 g/L to 70 g/L, followed by varied types of nitrogen sources, namely malt extract, beef extract, (NH2)2CO, NH4Cl, and (NH4)2SO4 at a concentration of 70 g/L to determine free fatty acid concentration. Fermentation was carried out for 7 days. The analysis carried out included the concentration of free fatty acids, biomass, and YP/X value. The optimum initial used cooking oil substrate was obtained at a concentration of 30 g/L with a YP/X value of 13.63%, a free fatty acid concentration of 2.13 g/L and a dry cell weight of 15.48 g/L. The best nitrogen source is beef extract with a Yp/x value of 11.78%, a free fatty acid concentration of 2.02 g/L and a dry cell weight of 17.0 g/L
Co-Authors Alfiana Adhitasari Keryanti, Keryanti Muhamad Nur Rojab Prans Connery Manurung Yusmardhany Yusuf