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All Journal Serambi Engineering JSSIT: Jurnal Sains dan Sains Terapan
Mutasim Billah
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Chemistry Earth & Planetary Sciences Energy Engineering Environmental Science Industrial & Manufacturing Engineering Physics

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Pemungutan Kalsium Oksida (CaO) sebagai Adsorben dari Berbagai Jenis Cangkang dengan Proses Kalsinasi Adifa Azzajalla Robitu; Cut Difasya Auriely Tamami; Mutasim Billah
Jurnal Serambi Engineering Vol. 10 No. 3 (2025): Juli 2025
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

Calcium oxide (CaO) is the result of the combustion of calcium carbonate (CaCO3) through a calcination process. It can be utilized as an adsorbent. CaO has been demonstrated to be an effective adsorbent in a variety of applications, particularly in the domains of purification and waste treatment. The presence of calcium carbonate has been observed in various types of shells, including those of eggs and shellfish. The objective of this study is to analyze the calcium oxide produced in the shells of duck eggs, quail eggs, green mussels, rice paddy snails, and kupang. The study will employ XRF analysis to determine the shells that produce the highest calcium oxide. The present study employed a combustion time variation ranging from 24 to 120 minutes at an elevated temperature of 800°C. The results demonstrated that duck eggshells calcined for 120 minutes exhibited the highest calcium oxide content. Subsequent analysis using scanning electron microscopy (SEM) and UV-Vis spectrophotometry was conducted to ascertain the morphology and adsorption power. Consequently, the processing of shell waste has the dual benefits of reducing environmental impact and generating higher economic value through its utilization as an adsorbent.
Desain Pengering Makanan dan Analisis Neraca Massa Pada Pembuatan Tepung Sawi Erwan Adi Saputro; Mutasim Billah; Ardika Nurmawati; AR Yelvia Sunarti; Elene Afrisia Efendi
JSSIT: Jurnal Sains dan Sains Terapan Vol 3 No 2 (2025): JSSIT: Jurnal Sains dan Sains Terapan
Publisher : Fakultas Sains dan Teknologi, UIN Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/jssit.v3i2.137

Abstract

The majority of the residents of Giripurno Village rely on activities in the agricultural and plantation sectors. One of the plantation commodities with high prospects in the area is mustard greens. Until now, the harvested mustard greens from local plantations have generally been marketed in fresh form without undergoing any processing. However, this commodity has the potential to generate various processed products with higher economic value if handled appropriately. One form of processing that can be carried out is converting mustard greens into flour. Therefore, this study focuses on the design of a simple drying device (food dehydrator) and the mass balance analysis in the mustard flour production process. This research was conducted using literature review, the design of a box-type insulated dryer equipped with incandescent lamp heating elements and a temperature control system, and the mass balance analysis of mustard flour production. Based on the analysis of the first experiment, 12 grams of mustard flour were obtained from 150 grams of fresh mustard greens. In the second experiment, 15 grams of mustard flour were obtained from 175 grams of fresh mustard greens.
Co-Authors Adifa Azzajalla Robitu AR Yelvia Sunarti Ardika Nurmawati Cut Difasya Auriely Tamami Elene Afrisia Efendi Erwan Adi Saputro