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All Journal Jurnal Ilmiah Teknik Kimia Jurnal Teknologi
Maya Lukita
Universitas Pamulang
Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Mechanical Engineering

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Daun Pepaya (Carica Papaya) dan Serai (Cymbopogon citratus) Sebagai Pestisida Nabati Belalang Kayu (Valanga nigricornis) Rifkah Akmalina; Maya Lukita; Khusnul Khotimah; Herlin Handini; Rismawati Rismawati
Jurnal Ilmiah Teknik Kimia Vol. 7 No. 2 (2023): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v7i2.27865

Abstract

The use of chemical pesticides to control grasshopper attacks harms the environment and people. Therefore, botanical pesticide as an alternative to a safer environment is needed. This study aims to determine the effectiveness of papaya leaves (Carica papaya) and lemongrass (Cymbopogon citratus) combination extracts against Javanese grasshopper based on maceration time and concentration variations, and to determine its compounds. The maceration time was 3, 5, and 7 days, and 30, 50, and 70% concentrations were used. The study showed that a 7 days maceration with 70% extract concentrations is the most effective to kill the Javanese grasshopper with an average mortality rate of 100%. Botanical pesticides are known to contain tannins, flavonoids, terpenoids, steroids, and citronellal. The presence of these compounds in the botanical pesticides causes Javanese grasshoppers which eat plants that have been sprayed to experience death due to poisoning and continuous loss of fluid.
Optimization of the Mayonnaise Emulsification Process Using a Rotor-Stator Homogenizer: The Effect of Rotation Speed and Mixing Time on the Stability and Viscosity of the Emulsion Budhi Indrawijaya; Wisnu Wijaya; Fais Jahlas; Irwan Mulyadi; Irman Ansari Adlin; Maya Lukita
Jurnal Teknologi Vol 26, No 2 (2026): Agustus 2026
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v26i2.9590

Abstract

The results indicate strong dependence of mayonnaise emulsion stability and quality on optimized homogenization parameters (e.g., rotor-stator operating conditions), but systematic quantitative investigation of these factors remains limited in the scientific literature. A 4 x 3 full factorial experimental design (n = 3) with a 500-Watt high-shear rotor-stator homogenizer evaluated the effects of rotational speed (1200–9000 rpm) and mixing time (5–15 minutes) on emulsion dynamic viscosity, impeller Reynolds number (Re), and visual physical stability. Dynamic viscosity (Re = 12.14) can be directly correlated with emulsification parameters, where the best condition (Run 1) was achieved when stirring at 1200 rpm for 5 minutes, generating a dynamic viscosity of 1512 cP, which is squarely within commercially specified limits (1210–3346.7 cP). At longer mixing times (≥ 10 min) and at higher speeds (≥ 3600 rpm), severe over-processing occurred, decreasing dynamic viscosity to as low as 1010–1182 cP because of both viscous dissipation heating and thermal denaturation of egg proteins. Predicted impeller Reynolds numbers ranged from strictly Re = 1.74 to 77.66, indicating rotor-stator processing of these high-viscosity food emulsions in this configuration spans the laminar-to-transitional regime. Direct processing windows are provided to aid food manufacturers in reducing energy footprints while ensuring batch reproducibility.
Co-Authors Budhi Indrawijaya Fais Jahlas Herlin Handini Irman Ansari Adlin Irwan Mulyadi Khusnul Khotimah Rifkah Akmalina Rismawati Rismawati Wisnu Wijaya