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All Journal Jurnal Bahan Alam Terbarukan Mekanika: Majalah Ilmiah Mekanika Stannum : Jurnal Sains dan Terapan Kimia ASEAN Journal of Chemical Engineering Equilibrium Journal of Chemical Engineering
Esa Nur Shohih
Program Studi D3 Teknik Kimia, Sekolah Vokasi, Universitas Sebelas Maret
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Materials Science & Nanotechnology

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Photo-Oxidative Degradation and Hydrolytic Degradation of Micro-Graphite Filled Poly(lactic acid) Composites Mujtahid Kaavessina; Esa Nur Shohih; Sperisa Distantina; Fadilah Fadilah
ASEAN Journal of Chemical Engineering Vol 22, No 1 (2022)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ajche.70871

Abstract

In a specific range of electrical conductivity, poly(lactic acid)/PLA has the potential to be developed into environmentally friendly antistatic packaging after a modification process. PLA was blended in a mini single screw extruder at 180oC with different compositions of micro-graphite (0, 0.5, 1, and 1.5 %wt.). This report discusses the degradability of PLA composite, i.e., photo-oxidative degradation and hydrolytic degradation. The weight loss, thermal properties, and cross-section morphology of the tested specimens were monitored periodically. During the degradation test, micro-graphite could be released from the composite, leaving a rough surface and reducing the weight of the composite. Differential scanning calorimetry (DSC) test exhibited that the presence of micro-graphite did not influence the melting temperature of the composition studied. However, the onset temperature of the melting point showed a slight shift of about 2-4oC. Bulk crystallinity demonstrated a considerable dependence on the micro-graphite loading (0-1.5%wt). However, there were two contradictory phenomena after both degradation tests. UV exposure could stimulate the fragmentation of PLA chains, break the crystal structure and increase the embrittlement. Thus, crystallinity tended to decrease during photo-oxidative degradation. In hydrolytic degradation, degradation firstly occurred in the amorphous regions and was ongoing within the studied range of time (0-20 weeks). Thus, the bulk crystallinity of composite tended to increase.
Process of Bacterial Cellulose Production from Tofu Wastewater Without Pretreatment Using Acetobacter xylinum Margono, Margono; Isnaeni, Nur; Amelia, Vika; Shohih, Esa Nur
Jurnal Bahan Alam Terbarukan Vol 12, No 2 (2023): December 2023 [Nationally Accredited Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v12i2.47510

Abstract

Bacterial cellulose (BC) is an alternative cellulose source that warrants more investigation due to its limited efficiency and high production costs. This research aims to investigate the generation of bacterial cellulose from tofu wastewater using Acetobacter xylinum without pretreatment. The experiment was run on two media: tofu wastewater with and without additional sugar. The fermentation was run in a dark cabinet using a static batch method in numerous fermenter trays, each with a working volume of 1000 mL. Each experiment used 900 mL of tofu wastewater medium plus an extra 100 mL inoculum (equal to 10% v/v), which was then cultured at room temperature and harvested on days 6, 12, 18, 24, and 30. The weight of nata de soya, BC, and residual sugar were all measured from the samples. The results of the experiments revealed that the best incubation time was 18 days. The fermentation employing tofu wastewater medium with added sugar yielded nata de soya of 227.3 g/L and BC of 32.2 g/L, while the medium without added sugar yielded 103.9 g/L and BC of 9.3 g/L. The medium with added sugar yielded higher BC productivity, 1.79 g/L.day, compared to 0.57 g/L.day in the medium without added sugar. On the other hand, the BC results per sugar consumption were 0.62 g BC/g sugar and 0.36 g BC/g sugar, respectively, for the medium with and without added sugar.
Utilization of Iron (Stainless Steel) Waste for Making Prussian Blue Pigment: Pengaruh Konsentrasi Katalis MgO/K2O pada Transesterifikasi Minyak Biji Jarak (Ricinus communis) Shohih, Esa Nur; Yudha, Cornelius Satria; Gustiana, Himmah Sekar Eka Ayu; Pradifta, Dian Rama; Simatupang, Ilmi Utari; Maharani, Kristina Dewi; Sa’adah, Muftiyasfu Tahshilus
Stannum : Jurnal Sains dan Terapan Kimia Vol 6 No 2 (2024): October 2024
Publisher : Department of Chemistry - Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jstk.v6i2.4862

Abstract

The increasing use of household materials made of stainless steel also causes more metal waste to be produced. Stainless waste is considered dangerous because it contains several heavy metal compounds such as Ci, Pb, Ni, Fe, and others, so it is necessary to treat stainless waste. Stainless slag and stainless dust can be processed into products with high selling value such as pigments or dyes. In this research, Prussian Blue pigment was synthesized from Fe waste obtained from iron fiber waste. Apart from knowing the yield of the Prussian Blue synthesis, the effect of adding TiO2 on the intensity of the resulting color was observed. This study used a hydrometallurgical method using acid leaching to produce Prussian blue color pigments. The Prussian blue pigment conversion value produced in experiment 1 was 79.63%, experiment 2 was 80.36%, experiment 3 was 83.63%, and experiment 4 was 82.40%. The yield value of Prussian blue pigment in experiment 1 was 1.230 gram Prussian blue/gram iron, experiment 2 was 1.142 gram Prussian blue/gram iron, experiment 3 was 1.305 gram prussian blue/gram iron, and experiment 4 was 1.807 gram prussian blue/gram iron. Overall this method can process waste iron (stainless steel) into Prussian blue color pigment.
Mechanical Properties of Unsaturated Polyester Composites Reinforced with Eggshell-Derived CaCO₃ Bio-filler as a Sustainable Material Kristiawan, Ruben Bayu; Priyanto, Kaleb; Shohih, Esa Nur
Mekanika: Majalah Ilmiah Mekanika Vol 24, No 2 (2025): MEKANIKA : Majalah Ilmiah Mekanika
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/mekanika.v24i2.104039

Abstract

The increasing demand for sustainable engineering materials has encouraged the development of polymer composites reinforced with bio-based fillers. Eggshell waste, which contains more than 90% biogenic calcium carbonate, represents an abundant and low-cost resource with potential as a reinforcing agent in thermoset composites. In this study, unsaturated polyester resin Bayesian Quantitative Trait Nucleotide (BQTN) 157 was reinforced with eggshell-derived calcium carbonate particles sized 105-149 µm, incorporated at volume fractions of 1-5%. Test specimens were produced using standardized moulds and evaluated for tensile properties in accordance with American Society for Testing and Materials (ASTM) D638 and for impact resistance using the Izod in ASTM D4812. The tensile results indicated a reduction in Ultimate Tensile Strength (UTS) of 6.7%, from 20.85 MPa for neat resin to 19.46 MPa at 5% filler, while the elastic modulus increased by 9.7%, from 1.44 GPa to 1.58 GPa. The impact resistance improved with filler addition, reaching a maximum of 91.75 J/m at a 3% filler concentration, representing a 15.7% increase, before slightly declining at higher concentrations. These findings demonstrate that eggshell-derived calcium carbonate is a promising sustainable bio-filler, with 3% volume identified as the optimum composition for practical composite applications.
Meningkatkan Potensi Kewirausahaan dan Inovasi Produk di SMK N 1 Mojosongo Gustiana, Himmah Sekar Eka Ayu; Mahmudi, Ayub; Jayani, Syahrul Aji; Yudha, Cornelius Satria; Shohih, Esa Nur; Putro, Firman Asto; Fuady, Muhammad Iqbal Al; Paryanto, Paryanto; Suci, Windhu Griyasti
Equilibrium Journal of Chemical Engineering Vol 6, No 2 (2022): Volume 6, No 2 December 2022
Publisher : Program studi Teknik Kimia UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/equilibrium.v6i2.65939

Abstract

ABSTRAK. Kewirausahaan merupakan salah satu tuntutan kompetensi lulusan siswa di SMK Negeri 1 Mojosongo. Kompetensi tersebut menjadi salah satu indikator kualitas sumber daya manusia lulusan SMK. Tim Manajemen sekolah selalu berusaha meningkatkan kualitas sumber daya siswa dan tenaga pengajarnya. Salah satu terobosan yang dilakukan adalah bekerjasama dengan Prodi D3 Teknik Kimia Universitas Sebelas Maret untuk meningkatkan wawasan siswanya. Konsep kerjasama ini berupa transfer keilmuan yang dikemas dalam kegiatan pengabdian masyarakat. Kegiatan ini memiliki beberapa tahapan dimulai dari identifikasi masalah mitra yaitu perlunya pemahaman konsep kewirausahaan, business plan, pemodalan dana hibah, konsep desain dan inovasi produk dan pemasaran usaha. Pada tahap awal kegiatan siswa diminta mengikuti pretest untuk mengetahui tingkat mula pemahaman.  Tahap kedua paparan materi kewirausahaan dan diskusi, tahap ketiga demo sekaligus praktik langsung pembuatan inovasi produk pangan dari buah nipah. Kegiatan diakhiri dengan post test dan testimoni hasil kegiatan. Dari kegiatan yang telah dilakukan, menunjukkan hasil bahwa terdapat peningkatan pemahaman peserta tentang kewirausahaan dan inovasi produk menggunakan teknologi sederhana. Kata kunci: Kewirausahaan, inovasi pangan, nipah, sirupABSTRACT. Entrepreneurship is one of the required competencies for students' graduation at SMK Negeri 1 Mojosongo. Thus, this competency is one of the indicators to determine the quality of graduates from SMK N 1 Mojosongo. The School management has been trying to improve the quality of students and teaching staff. Collaboration between SMK N 1 Mojosongo and Diploma 3 of the Chemical Engineering Study Program of Universitas Sebelas Maret is one of the breakthroughs to increase students' insight. The concept of this collaboration is in the form of knowledge transfer which is packaged in community service activities. This activity begins with identifying the problems experienced by partners such as the need to understand the concept of entrepreneurship, business plans, grant funding, design concepts, product innovation, and business marketing. Before the main agenda begins, students are asked to take a pretest to determine their initial level of understanding. After a presentation on entrepreneurship, the students practice making food product innovations from Nypa fruticans. Finally, the students took the post-test and gave testimonials on the results of the activities. The results of this activity indicate that there is an increase in participants' understanding of entrepreneurship and product innovation with simple technology.Keywords: Food innovation, nypa fruticans, entrepreneurship, syrup
Glucose Syrup from Purple Sweet Potatoes (Ipomoea batatas L. Poir) using Acid Hydrolysis Method Shohih, Esa Nur; Sulistyantoro, Dendi Sri; Putri, Vira Mawardha
Equilibrium Journal of Chemical Engineering Vol 8, No 1 (2024): Volume 8, No 1 July 2024
Publisher : Program studi Teknik Kimia UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/equilibrium.v8i1.87411

Abstract

Abstract. The making of glucose syrup from purple sweet potatoes is motivated by the high demand for alternative sugar in Indonesia. Through the processes that have been carried out and the results of previous studies, the potential of purple sweet potatoes to be processed into glucose syrup has been produced. This experiment was conducted to determine whether purple sweet potatoes can be processed into glucose syrup and to determine the suitability of the product to the standard. To convert purple sweet potatoes into glucose syrup, it is necessary to first extract the starch content in purple sweet potatoes and go through the process of making glucose syrup by the acid hydrolysis method using citric acid of various concentrations (0.2, 0.4, 0.6, 1 N). For the feasibility of consuming glucose syrup from purple sweet potatoes, a toxicity test was carried out using the Brine Shrimp Lethality Test (BSLT) method. Tests were also carried out on water, ash, reducing sugar, and starch content to then be compared with the Indonesian glucose syrup standard (SNI 01-2978-1992). The results showed that the reducing sugar content of purple sweet potato glucose syrup followed the glucose syrup quality standard, which was 43.31%, the lowest water content was 18.35%, the lowest ash content was 7.95% and there was no starch content in purple sweet potato liquid sugar. The aroma of the glucose syrup produced was following the Indonesian National Standard, but the color and taste produced were not yet in accordance. The toxicity test of purple sweet potato liquid sugar showed a lethal concentration value of LC50 >1,000 ppm, which means that purple sweet potato liquid sugar has no toxic potential so it is safe for consumption.Keywords:Purple Sweet Potatoes, Liquid Sugar, Acid Hydrolysis
Co-Authors Amelia, Vika Fadilah Fadilah Fuady, Muhammad Iqbal Al Himmah Sekar Eka Ayu Gustiana ISNAENI, NUR Jayani, Syahrul Aji Maharani, Kristina Dewi Mahmudi, Ayub Margono Margono Mujtahid Kaavessina Paryanto Pradifta, Dian Rama Priyanto, Kaleb Putri, Vira Mawardha Putro, Firman Asto Ruben Bayu Kristiawan Sa’adah, Muftiyasfu Tahshilus Simatupang, Ilmi Utari Sperisa Distantina Suci, Windhu Griyasti Sulistyantoro, Dendi Sri Yudha, Cornelius Satria