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All Journal Seminar Nasional Teknik Kimia Kejuangan Prosiding Semnastek REKAYASA International Journal of Applied Sciences and Smart Technologies
Gema Fitriyano, Gema
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Physics

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Pengaruh Penambahan Jumlah Air terhadap Kekerasan, Kerapuhan dan Waktu Hancur Tablet Obat Fitriyano, Gema; Prabowo, Aris; AB, Syamsudin; Kurniaty, Ika; Ismiyati, Ismiyati
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2023: PROSIDING SNTKK 2023
Publisher : Seminar Nasional Teknik Kimia "Kejuangan"

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Abstract

The water content in the tablet is related to the compressibility of the tablet, because the water content formed acts as a binder that will fill the empty space between tablets. Excess water content in the tablet formulation can cause the tablet to become hydrophobic so that the tablet is difficult to wet during dissolution and travels in the body. Thus, the tablet will be more difficult to disintegrate in the stomach. The procedure for turning jackfruit seeds into flour are peeling, milling, and drying at a temperature of 105 oC. Following, water at 90 oC is mixed with jackfruit seed flour to make mocilago (mixture 1). fdc yellow and patent blue v dye into a beakerglass containing aquademin 95 oC then stir until completely uniform (mixture 2). Put mixture 1 into mixture 2 which has a temperature >80 oC. In the granulation stage, all ingredients are mixed with fine granulated sugar, magnesium hydroxide, dimethyl polysiloxane, some jackfruit seed flour and hydrotalcite to form mixture 3. Then add the binder solution Granule drying  and  drug printing processes follow. The characterization parameters of tablets produced in this research were tablet friability, tablet hardness and tablet disintegration time. Adding 193.2 mL of water to 25.6 grams of jackfruit seed powder was a variable that gives optimum effect on tablet hardness, friability, and disintegration time
Ekstraksi Pektin dari Kulit Pisang (Musa Paradisiaca) Sebagai Bahan Pengental Saus Cabai Shabrina, Alifira Fajriatu; AB, Syamsudin; Fitriyano, Gema; Purnawan, Irfan; Fithriyah, Nurul Hidayati
Prosiding Semnastek PROSIDING SEMNASTEK 2024
Publisher : Universitas Muhammadiyah Jakarta

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Abstract

Pemanfaatan buah pisang hanya terbatas pada daging buah saja, sedangkan kulit buah pisang yang jumlahnya cukup besar sering kali dibuang begitu saja tanpa dimanfaatkan terlebih dahulu padahal di dalam kulit buah pisang terdapat kandungan pektin yang memiliki nilai ekonomis yang tinggi. Pektin adalah senyawa polisakarida yang larut dalam air yang mengandung gugus-gugus metoksil. Penggunaannya yang paling umum adalah sebagai bahan perekat/pengental (gelling agent). Tujuan penelitian ini adalah untuk mengetahui potensi kandungan pektin pada kulit buah pisang, perbandingan suhu ekstraksi terbaik pada proses ekstraksi serta karakterisasi pektin hasil ekstraksi. Pada penelitian ini, proses ekstraksi dilakukan dengan menggunakan pelarut air yang diasamkan dengan penambahan asam klorida dengan konsentrasi 0,5 N. Pada percobaan ini variabel tetap yang digunakan adalah waktu yaitu selama 90 menit, sedangkan variabel terikat yang digunakan adalah suhu. Analisa yang dilakukan meliputi pH, kadar air, kadar abu, berat ekuivalen, kadar metoksil, dan kadar asam galakturonat serta uji viskositas pada saus cabai. Hasil penelitian menunjukkan rendemen tertinggi didapatkan pada suhu ekstraksi 85°C yaitu sebesar 8,25%, kadar asam metoksil 2,98%, kadar asam galakturonat sebesar 70,72%, kadar air 8,00%, kadar abu 3,63%, dan uji viskositas saus sebesar 8500 cP.Kata kunci: ekstraksi, kulit pisang, metoksil, pektin
Production and Characterization of Bio-Briquettes from Coconut Leaves and Cassava Peels Fitriyano, Gema; Ismiyati, Ismiyati; Purnawan, Irfan; Ramadhan, Raihan Fajar
International Journal of Applied Sciences and Smart Technologies Volume 05, Issue 02, December 2023
Publisher : Universitas Sanata Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/ijasst.v5i2.5567

Abstract

Bio-briquettes from a mixture of coconut leaves charcoal and cassava peels charcoal have been produced and characterized in this study. The analysis carried out included density, burning rate, water content, ash content, and calorific value. Bio-briquette samples were produced with composition variations between coconut leaves charcoal and cassava peels charcoal with mass percentage ratios of 100:0, 75:25, 50:50, 25:75, 0:100. The mixture used to produce briquettes with a ratio of tapioca flour, water and charcoal as raw materials is 1.5:1.5:2. The results of the study show that the density and calorific value of bio-briquettes increases with the increase in the amount of cassava peel in the briquette content. The optimum bio-briquette product from this research was found in variations of coconut leaves and cassava peels with a ratio of 75:25. Where density is 0.96 g/ml, burning rate is 0.190 g/min, water content is 3%, the ash content is 18.81%, and the calorific value is 3521.47 Cal/g.
Pengaruh Massa Perekat Tapioka Terhadap Durabilitas Biobriket dari Arang Kulit Singkong Fitriyano, Gema; Sari, Fatma; Susanty, Susanty; Ar Rahim, Dicka; Nabilah, Rifa; Wulandari, Qodirani Apri
Rekayasa Vol 17, No 2: Agustus, 2024
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v17i2.22549

Abstract

Commercially competitive in the global market, bio-briquettes derived from coconut shell charcoal have been extensively manufactured and meet all standard prerequisites. Bio-briquettes sourced from different biomass materials, with calorific values that meet the criteria, have not entered commercial production. Currently, they remain in the research and development phase. One of the reasons is the suboptimal durability value of the bio-briquettes, causing the products to easily break during distribution and usage. This research aims to determine the optimal amount of binder in the production of bio-briquettes from cassava peels. This is because cassava peels have calorific values that meet the requirements and have a huge potential for commercial-scale production. This study utilizes cassava peel charcoal as the raw material mixed with tapioca binder in variations of 9%, 10%, 11%, 12%, and 13% of the cassava peel charcoal mass. The optimal percentage of tapioca binder mass was found at 9% with a durability value of 99.54%, density 1 g/cm3 and water content 5.39%.
Pengaruh Penambahan Jumlah Air terhadap Kekerasan, Kerapuhan dan Waktu Hancur Tablet Obat Fitriyano, Gema; Prabowo, Aris; AB, Syamsudin; Kurniaty, Ika; Ismiyati, Ismiyati
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2023: PROSIDING SNTKK 2023
Publisher : Seminar Nasional Teknik Kimia "Kejuangan"

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The water content in the tablet is related to the compressibility of the tablet, because the water content formed acts as a binder that will fill the empty space between tablets. Excess water content in the tablet formulation can cause the tablet to become hydrophobic so that the tablet is difficult to wet during dissolution and travels in the body. Thus, the tablet will be more difficult to disintegrate in the stomach. The procedure for turning jackfruit seeds into flour are peeling, milling, and drying at a temperature of 105 oC. Following, water at 90 oC is mixed with jackfruit seed flour to make mocilago (mixture 1). fdc yellow and patent blue v dye into a beakerglass containing aquademin 95 oC then stir until completely uniform (mixture 2). Put mixture 1 into mixture 2 which has a temperature >80 oC. In the granulation stage, all ingredients are mixed with fine granulated sugar, magnesium hydroxide, dimethyl polysiloxane, some jackfruit seed flour and hydrotalcite to form mixture 3. Then add the binder solution Granule drying  and  drug printing processes follow. The characterization parameters of tablets produced in this research were tablet friability, tablet hardness and tablet disintegration time. Adding 193.2 mL of water to 25.6 grams of jackfruit seed powder was a variable that gives optimum effect on tablet hardness, friability, and disintegration time
Co-Authors Ar Rahim, Dicka Ika Kurniaty, Ika Irfan Purnawan Purnawan Ismiyati, Ismiyati Nabilah, Rifa Nurul Hidayati Fithriyah Prabowo, Aris Ramadhan, Raihan Fajar Sari, Fatma Shabrina, Alifira Fajriatu Susanty Susanty, Susanty Syamsudin Ab, Syamsudin Wulandari, Qodirani Apri