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All Journal METANA JURNAL KIMIA SAINS DAN APLIKASI Alchemy : Journal of Chemistry Elkawnie Al-Kimia Akta Kimia Indonesia Chemistry Indonesian Journal of Chemical Research JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Akademika Kimia Molekul: Jurnal Ilmiah Kimia Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Jurnal Akademika Kimia
Nasriadi Dali
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, Halu Oleo University
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Energy Engineering Environmental Science Materials Science & Nanotechnology

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Pretreatment of Used Cooking Oil Using Avocado Seed Adsorbent for Biodiesel Production Preparation Nasriadi Dali; Seniwati Dali; Armadi Chairunnas; Hilda Ayu Melvi Amalia; Sri Ayu Andini Puspitasari
METANA Vol 19, No 1 (2023): Juni 2023
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v19i1.51797

Abstract

Used cooking oil (UCO) can be used as raw material for biodiesel production, but its free fatty acid (FFA) content is still quite high, so it is necessary to do pretreatment in the form of an adsorption process to reduce FFA levels. This study aims to determine the optimum conditions for the adsorption process and determine FFA levels of UCO before and after pretreatment. The adsorbent used is avocado seed activated charcoal, because it has a surface area of 19.62 m2/g. The larger the surface area of the adsorbent material, the greater the adsorption capacity of the adsorbent. Optimization of the UCO adsorption process includes variations in adsorbent mass (6, 8, 10 g), adsorbent particle size (60, 100, 140 mesh), contact time (2, 6, 10 hours), and temperature (60, 80, 100oC). The results showed that the optimum conditions for adsorption of UCO were obtained at mass (10 g), particle size (100 mesh), contact time (6 h), and temperature (80oC). This condition can reduce the FFA content of UCO by 71.64% (w/w), from 5.29% (w/w) to 1.50% (w/w). The FFA content of UCO [1.50% (w/w)] produced after pretreatment was qualified as a raw material for the preparation of biodiesel production through the transesterification stage.
The Effect of Acidity Level (pH) and Palm Sugar Sucrose Levels on the Quality of Brown Sugar Dali, Nasriadi; Chairunnas, Armadi; Amalia, Hilda Ayu Melvi; Puspitasari, Sri Ayu Andini
METANA Vol 20, No 1 (2024): Juni 2024
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v20i1.57772

Abstract

Research on the effect of acidity level (pH) and sucrose levels of palm sugar has been successfully carried out. This study aims to determine the effect of acidity level (pH) and sucrose levels of palm sugar on the quality of brown sugar produced. The level of acidity (pH) of palm sugar is set at pH (3, 4, 5, 6, and 7). The quality of brown sugar is divided into three categories, namely quality 1 (high), 2 (moderate), and 3 (low). The sucrose content of palm sugar at pH (3 – 7) was determined by the Luff Schoorl method. The quality of brown sugar was determined organoleptically. The results of determining the sucrose content of palm sugar by Luff Schoorl method at pH (3, 4, 5, 6, and 7) were respectively (11.30, 12.25, 14.17, 15.10 and 16.42%). The results of organoleptic determination of brown sugar quality showed that: (1) palm sugar with sucrose content of 11.30% (pH 3) and 12.25% (pH 4) produced low quality brown sugar; (2) palm sugar with sucrose content of 14.17% (pH 5) and 15.10% (pH 6) produced medium quality brown sugar; (3) palm sugar with a sucrose content of 16.42% (pH 7) produces high quality brown sugar. So, the level of acidity (pH) and sucrose levels of palm sugar affect the quality of brown sugar. The lower the pH and sucrose content of palm sugar, the lower the quality of the brown sugar produced. Conversely, the higher the pH and sucrose content of palm sugar, the higher the quality of the brown sugar produced. Therefore, the quality of palm sugar needs to be maintained so that the pH and sucrose content do not decrease so that the brown sugar produced is of high quality. The results of testing the quality of brown sugar based on SNI-01-3743-1995 show that brown sugar produced from palm sugar at pH 5 – 7 meets SNI requirements. Meanwhile, brown sugar produced from palm sugar at pH 3 and 4 does not meet SNI requirements.
Co-Authors Abd. Wahid Wahab Amalia, Hilda Ayu Melvi Armadi Chairunnas Arniah Dali Arniah Dali Arniah Dali Arniah Dali Arniah Dali Wela Arniah Dali Wela Arniah Dali Wela Arniah Dali Wela Ayu Andini Puspitasari Chairunnas, Armadi Dali, Arniah Firdaus Firdaus Haeruddin Haeruddin Hilda Ayu Melvi Amalia Hilda Ayu Melvi Amalia Imran Imran La O. Ahmad La Ode Abdul Kadir La Ode Ahmad La Ode Kadidae Laode A. Kadir Maming Maming Muh Natsir Nohong Nohong Nunuk Hariani Soekamto PRIMA ENDANG SUSILOWATI Puspitasari, Sri Ayu Andini Seniwati Dali Seniwati Dali Seniwati Dali Seniwati Dali Seniwati Dali Seniwati Dali Sri Ayu Andini Puspitasari Sri Ayu Andini Puspitasari Sri Ayu Andini Puspitasari Sri Ayu Andini Puspitasari Syarifuddin, Syamsidar Haji Tahril THAMRIN AZIS Ulfa H. Syam Wa Ode Yusmita Miranda Wiwik Handayani Zakaria Zakaria