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EFEKTIVITAS BENTUK GEOMETRI DAN BERAT BRIKET BIOARANG DARI BAMBU TERHADAP KUALITAS PENYALAAN DAN LAJU PEMBAKARAN Iskandar, Taufik; Suryanti, Fenni
Jurnal Teknik Kimia Vol 10, No 1 (2015): JURNAL TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v10i1.613

Bambu adalah tanaman yang mengandung bahan organik tinggi dan dapat dimanfaatkan sebagai energy alternatif dengan cara pembriketan bioarang bambu hasil proses pyrolisis. Pada penelitian sebelumnya telah dilakukan kajian terhadap penentuan ukuran partikel dan kuat tekan pada proses pembuatan briket bioarang dari bambu untuk mendapatkan nilai kalor dan waktu nyala yang optimal. Sehubungan dengan itu, maka tujuan dari penelitian ini adalah mengkaji lebih jauh tentang efektivitas bentuk geometri dan berat, pengaruhnya terhadap kualitas penyalaan dan laju pembakaran dari suatu bricket bioarang bambu. Variable yang dipilih adalah bentuk geometri Segi Tiga, Segi Empat, Silinder, dan berat bricket; 100gr, 200gr, 300gr, 400gr dan 500gr. Hasil dari perlakuan penelitian ini adalah Kualitas Penyalaan dipengaruhi oleh proses karbonisasi dan kandungan lignin pada bambu dan Laju Pembakaran dipengaruhi oleh teknologi pembriketannya. Simpulan dari penelitian ini adalah Biomassa Bambu dapat direkomendasi sebagai bahan bakar alternatif menjadi briket melalui proses Pyrolisis. Efektivitas bentuk Geometri yang berpengaruh terhadap Kualitas Penyalaan dan Laju Pembakaran adalah bentuk Segi Empat sedang berat Briket berbanding lurus dengan waktu

Optimization of Flour Smoke Making Through Microencapsulated Technology as Food Natural Preservatives Abrina Anggraini, Sinar Perbawani; Suryanti, Fenni
Jurnal IPTEK Vol 24, No 2 (2020): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2020.v24i2.983

There should be a safe natural preservatives consumed to increase the shelf life of food products. Liquid smoke is a natural food preservative. Liquid smoke if left longer in storage will reduce the saving power of food products. There is a need to develop technology by changing liquid smoke into flour through microencapsulation technology so that it will improve the save power of food products. This research aims to determine long storage time and the optimal drying temperature in the manufacture of microparticle solutions to the quality of food products. In this research the process of pyrolysis and purification of liquid smoke from coconut shell by using pyrolysis, distillation and filtration processes using active zeolite and activated carbon. Then make solution encapsulation, drying, forming microparticles with destruction and sieve, after that applied to food products. Results of the research on the manufacture of optimum smoked flour in the treatment of drying temperature of 140 oC and maximum storage time 3 days with a pH value of 5, water content 28.470% and 3.120% protein content

Optimization of Flour Smoke Making Through Microencapsulated Technology as Food Natural Preservatives Sinar Perbawani Abrina Anggraini; Fenni Suryanti
Jurnal IPTEK Vol 24, No 2 (2020)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2020.v24i2.983

There should be a safe natural preservatives consumed to increase the shelf life of food products. Liquid smoke is a natural food preservative. Liquid smoke if left longer in storage will reduce the saving power of food products. There is a need to develop technology by changing liquid smoke into flour through microencapsulation technology so that it will improve the save power of food products. This research aims to determine long storage time and the optimal drying temperature in the manufacture of microparticle solutions to the quality of food products. In this research the process of pyrolysis and purification of liquid smoke from coconut shell by using pyrolysis, distillation and filtration processes using active zeolite and activated carbon. Then make solution encapsulation, drying, forming microparticles with destruction and sieve, after that applied to food products. Results of the research on the manufacture of optimum smoked flour in the treatment of drying temperature of 140 oC and maximum storage time 3 days with a pH value of 5, water content 28.470% and 3.120% protein content

PRODUKSI ENZIM XYLANASE MELALUI SELEKTIFITAS MOISTENING AGENT SECARA FERMENTASI S.P. Abrina Anggraini; Fenni Suryanti
BUANA SAINS Vol 8, No 2 (2008)
Publisher : Universitas Tribhuwana Tunggadewi

The environmental pollution is serious problems in the pulp and paper industry especially in lignin degradation process. Recently conventional bleaching process used toxic chemicals such as chlorine that is harm full for the environment. Therefore, an alternative technology, i.e enzyme technology that can reduce chlorine using is required. The goal of this project was to produce the best xylanase activity from Aspergillus niger using solid state fermentation method with wheat bran substrate in which several kind of moistening agent (MA) was selected and the effect of enzyme abilities to degradation hemicelluloses. The experimental result showed that the best xylanase activity was produced using wheat bran : MA ratio (w/v) 1:2, that is 3,1703 IU/ml and cellulase was found to be 1,5299 IU/ml after 4 days incubation with MA nitrogen organic salt solution. With the same variable, addition additive xylose give xylanase activity to be 3,856 IU/ml and cellulase is 1,614 IU/ml

Penerapan Teknologi Pengemasan untuk Peningkatan Daya Tahan Produk Siomay di Kecamatan Tajinan Kabupaten Malang Sinar Perbawani Abrina Anggraini; Ayu Chandra Kartika Fitri; Fikka Kartika Widyastuti; Hesti Poerwanto; Fenni Suryanti; Yuni Eka Fajarwati
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 4, No 4 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v4i4.5830

: Usaha kecil menengah Fanda di Kelurahan Tambakasri Kecamatan Tajinan Kabupaten Malang memproduksi makanan Siomay. Masalah yang dihadapi oleh mitra adalah produk tidak dapat tahan lama dalam pengemasan. Selama ini hanya menggunakan hand sealer untuk mengemas produk sehingga ada kemungkinan terjadi kontaminasi dari udara luar. Selain itu terdapat masalah dalam manajemen usaha yang kurang baik. Dari permasalahan diatas, maka perlu adanya pelatihan dan pendampingan penyusunan pembukuan keuangan sederhana, teknik pemasaran dan memberikan alat vacuum sealer. Tujuan kegiatan ini adalah meningkatkan kesejahteraan mitra dengan meningkatkan proses pengemasan produk dan manajemen usaha. Metode kegiatan dengan memberikan pelatihan komunikasi pemasaran dan pengendalian mutu produk, memberi bantuan alat berupa mesin vacuum sealer dan pelatihan SOP tentang operasional alat vacuum sealer serta cara perawatan alat, selanjutnya memberikan pelatihan analisa BEP, analisis SWOT dan penyusunan laporan keuangan sederhana. Hasil dari kegiatan ini adalah produksi siomay semakin meningkat 20%, produk lebih tahan lama 50% dalam suhu kamar, pemasaran semakin luas 25%, dan adanya pembukuan keuangan. Fanda's small and medium enterprises in Tambakasri Village, Tajinan District, Malang Regency produce Siomay food. The problem faced by partners is that the product cannot last long in packaging. So far, only hand sealers have been used for packaging products, so contamination from the outside air is possible. In addition, there are problems with poor business management. From the problems above, it is necessary to provide training and assistance in preparing simple financial bookkeeping, marketing techniques, and providing a vacuum sealer. This activity aims to improve partners' welfare by improving the product packaging process and business management. The method of activity is to provide marketing communication training and product quality control, provide equipment assistance in the form of a vacuum sealer machine and SOP training on the operation of vacuum sealers and how to maintain equipment, then provide training on BEP analysis, SWOT analysis, and preparation of simple financial reports. The results of this activity are that the production of dumplings has increased by 20%, the product is more durable 50% at room temperature, the marketing is getting more comprehensive by 25%, and there is financial accounting.

Effect of Addition of NaCl Salt on Extraction of Essential Oil from Lemongrass Leaves by Microwave Hydro-Distillation Method Fenni Suryanti; Lailatul Qadariyah; Mahfud Mahfud
Indonesian Journal of Chemistry Vol 23, No 4 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.78919

Essential oils are compounds extracted from plants and obtained by distillation. Indonesia has many kinds of plant commodities for essential oil production. Among the essential oils that have not been developed in Indonesia is citronella oil which can be extracted from the lemongrass plant this research, we develop Microwave Hydro-Distillation (MHD) method has several advantages over conventional distillation methods: shorter time, higher oil quality and yield. This research proposes to extract citronella oil from lemongrass leaves using the MHD method using aquadest and NaCl solution addition. Operating variables are extraction time (20–180 min), material size (0.5, 1.0, and 1.5 cm), feed-to-solvent ratio (0.1; 0.15; and 0.2 g/mL), and microwave power (300, 450, and 600 watts). The essential oil results are analyzed by GC-MS analysis, specific gravity, refractive index, and solubility. The results showed that it increased with extraction time followed by almost constant conditions, tended to decrease with increasing feed-to-solvent ratio, and increased yield with increasing microwave power. The results from the GC-MS analysis, the active substance content of geraniol was 46.61% and citronellal 5.62%. Additional salt in this method is a green and clean essential oil extraction.

Analisa Ekonomi Pendirian Pabrik Margarin dari Crude Palm Oil (CPO) Arlita, Maisy; Mediaswanti, Kun Aussieanita; Suryanti, Fenni
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 6 (2023): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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

Abstrak Margarin menjadi semakin diperlukan di Indonesia seiring dengan kemajuan industri dan teknologi. Para peneliti dan pelaku bisnis industri margarin perlu memenuhi permintaan yang terus meningkat ini jika mereka ingin menghasilkan margarin yang lebih baik baik dari segi kualitas maupun kuantitas. Untuk memenuhi permintaan lokal, dibangun pabrik margarin ini. Tujuan dari penelitian ini adalah untuk menentukan apakah layak untuk membuat pabrik margarin dengan menggunakan analisis ekonomi. Fasilitas tersebut diperkirakan mampu memproduksi 1.140 ton per tahun. Tiga ratus hari dalam setahun, pabrik tersebut buka untuk bisnis. Pada tahun 2024 diharapkan dapat dimulai pembangunan pabrik margarin di Kabupaten Kutai Kartenagara, Kalimantan Timur. Alat utama yang digunakan dalam pengembangan pabrik margarin yang memanfaatkan minyak sawit mentah (CPO) adalah tangki bleaching. Utilitas mencakup hal-hal seperti bahan bakar, listrik, AC, dan pasokan udara. Sebelum pajak, ROI adalah 74%; setelah pajak adalah 66%. Break even point (BEP) sebesar 43,6%, internal rate of return (IRR) sebesar 18,60%, dan pay out time (POT) sebesar 1,2 tahun. Berdasarkan data penelitian di atas, terlihat bahwa pembangunan pabrik ini di Indonesia layak dilakukan. Abstract Margarine is becoming increasingly necessary in Indonesia as industry and technology advance. Researchers and businesspeople in the margarine industry need to meet this growing demand to produce improved margarine in terms of quality and quantity. To satisfy the local market, this margarine plant was constructed. This study aims to determine if it is viable to create a margarine plant using economic analysis. It is anticipated that the facility will be able to produce 1,140 metric tonnes per year. Three hundred days a year, the plant is open for business. 2024 construction is expected to begin on a margarine plant in Kutai Kartenagara Regency, East Kalimantan. The bleaching tank is the primary tool used in developing a margarine plant that uses crude palm oil (CPO). Utilities include fuel, power, air conditioning, and air supply. Before taxes, ROI is 74%; after taxes, it is 66%. The breakeven point (BEP) is 43.6%, the internal rate of return (IRR) is 18.60%, and the payout time (POT) is 1.2 years. It is evident from the study data above that building this plant in Indonesia is viable.

Studi Kinerja Distilasi Packed Kolom dan Adsorpsi Silika Gel dalam Pemisahan Etanol–Air Dhaniswara, Trisna Kumala; Suryanti, Fenni
Nusantara Technology and Engineering Review Vol. 3 No. 2 (2025): Nusantara Technology and Engineering Review
Publisher : LPPM UNUSIDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/fxsmqz34

Pemurnian etanol dari campuran alkohol dan air merupakan tahapan penting dalam produksi bioetanol, terutama untuk meningkatkan kualitas produk akhir. Penelitian ini bertujuan untuk mengevaluasi kinerja pemisahan etanol melalui kombinasi proses distilasi menggunakan kolom berkemasan dan adsorpsi menggunakan silika gel. Variasi rasio refluks distilasi sebesar 1,36; 2,86; dan 3,00 mL/min serta temperatur adsorpsi 80°C, 90°C, 100°C, dan 110°C digunakan untuk menentukan kondisi operasi optimum. Hasil penelitian menunjukkan bahwa peningkatan rasio refluks meningkatkan konsentrasi etanol hasil distilasi, dengan nilai tertinggi diperoleh pada rasio refluks 3,00 mL/min. Pada tahap adsorpsi, temperatur 80°C menghasilkan konsentrasi etanol tertinggi dan persentase penyerapan air terbesar. Selain itu, penggunaan pelarut octanol memberikan kinerja pemisahan yang lebih baik dibandingkan dodecanol. Purification of ethanol from alcohol–water mixtures is an essential step in bioethanol production to improve the quality of the final product. This study aims to evaluate the performance of ethanol separation using a combination of packed column distillation and adsorption with silica gel. Variations in distillation reflux ratios of 1.36, 2.86, and 3.00 mL/min, as well as adsorption temperatures of 80°C, 90°C, 100°C, and 110°C, were applied to determine the optimum operating conditions. The results indicate that increasing the reflux ratio enhances the ethanol concentration in the distillate, with the highest value obtained at a reflux ratio of 3.00 mL/min. In the adsorption stage, an operating temperature of 80°C produced the highest ethanol concentration and the greatest water adsorption efficiency. In addition, the use of octanol as a solvent resulted in better separation performance compared to dodecanol.

Optimasi Waktu Maserasi pada Ekstraksi Flavonoid dari Limbah Kulit Jeruk Nipis (Citrus aurantiifolia) Wardani, Erina Endah Kusuma; Sutama, Daning Kinanti; Suryanti, Fenni; Khariro, Kalimatul
Jurnal EnviScience (Environment Science) Vol. 10 No. 1 (2026): Environmental Health: Multidisciplinary Approaches to Improving Air, Water, an
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jev.v10i1.955

Limbah kulit jeruk berpotensi mencemari lingkungan apabila tidak dikelola dengan baik, namun mengandung senyawa bioaktif berupa flavonoid yang bernilai guna. Penelitian ini bertujuan untuk menentukan kadar flavonoid total ekstrak kulit jeruk nipis (Citrus aurantifolia) serta mengkaji pengaruh waktu maserasi terhadap hasil ekstraksi. Proses ekstraksi dilakukan dengan metode maserasi menggunakan pelarut metetanol pada variasi waktu 12, 24, 36, 48, 60, dan 72 jam. Penetapan kadar flavonoid total dilakukan dengan metode kalorimetri aluminium klorida (AlCl₃) menggunakan kuersetin sebagai standar, kemudian dianalisis menggunakan spektrofotometer UV–Vis pada panjang gelombang maksimum 410 nm. Hasil menunjukkan bahwa kadar flavonoid meningkat hingga mencapai nilai optimum pada 24 jam sebesar 5,13 mg QE/g, kemudian menurun pada waktu maserasi yang lebih lama. Penurunan tersebut menunjukkan adanya pengaruh mekanisme difusi pada tahap awal ekstraksi dan degradasi senyawa akibat waktu kontak yang terlalu panjang. Dengan demikian, waktu optimum untuk ekstraksi flavonoid total dari kulit jeruk nipis adalah 24 jam. Kata Kunci : Limbah kulit jeruk; flavonoid total; waktu maserasi

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