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Ummu Musfika
Universitas Pendidikan Muhammadiyah Sorong
Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Engineering Environmental Science Industrial & Manufacturing Engineering

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Bahasa Indonesia EKSTRAKSI SILIKA DARI AMPAS SAGU (Metroxylon sago) MENGGUNAKAN METODE SOL-GEL Fransiska Malirmasele; Ummu Musfika; Shafira Aulia Shalsabilla
AGITASI: Jurnal Teknik Kimia Vol 1 No 1 (2025): Agitasi: Jurnal Teknik Kimia
Publisher : Universitas Pendidikan Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalagitasi.v1i1.5151

Abstract

Ampas sagu merupakan limbah pengolahan sagu yang belum dimanfaatkan secara optimal dan berpotensi mencemari lingkungan. Penelitian ini bertujuan untuk mengetahui potensi ampas sagu sebagai sumber silika ramah lingkungan melalui metode sol-gel dengan menganalisis pengaruh kondisi operasi ekstraksi terhadap yield silika yang dihasilkan. Ampas sagu yang digunakan berasal dari Distrik Salawati Tengah, Kabupaten Raja Ampat, Papua Barat Daya. Proses diawali dengan tahapan pre-treatment meliputi pengeringan pada suhu 250°C selama 2 jam, pengarangan pada suhu 300°C selama 2 jam, dan pengabuan pada suhu 700°C selama 4 jam untuk menghasilkan abu silika dalam bentuk amorf. Ekstraksi silika dilakukan menggunakan larutan NaOH dengan variasi suhu ekstraksi 85°C dan 110°C, waktu ekstraksi 60, 90, dan 120 menit, konsentrasi NaOH 5% dan 10%, serta putaran pengadukan 600 rpm. Hasil penelitian menunjukkan bahwa kondisi optimum diperoleh pada suhu 110°C, konsentrasi NaOH 10%, dan waktu ekstraksi 60 menit, menghasilkan yield silika tertinggi sebesar 89%. Analisis menggunakan Fourier Transform Infrared Spectroscopy (FTIR) menunjukkan keberadaan gugus fungsi khas silika seperti Si–OH pada bilangan gelombang 3390,11 cm⁻¹, Si–O–Si pada 1390,56 cm⁻¹, dan Si–O pada 1041,13 cm⁻¹ yang menandakan keberhasilan pembentukan struktur amorf silika gel.
Fermented Sugar From Ultrasound-Assisted Acid Hydrolysis Berenuk Fruit (Crecentia Cujete L.) Nita Indriyani; Lusiana Lumbantoruan; Ummu Musfika; F. Fathurrahman
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 9, No 1 (2024): EDISI MARET 2024
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/rekabuana.v9i1.5638

Abstract

Berenuk fruit (Crecentia Cujete L) is a non-food plant often found in tropical areas. Berenuk has quite a high content of carbohydrates and its derivatives. Among them are 18.61% carbohydrates, 59.86% sucrose, 25.09% fructose, and 18.24% galactose, so berenuk fruit has the potential to be a source or ingredient for bioethanol. The bioethanol process from biomass goes through several steps: raw material preparation, hydrolysis process and fermentation. The hydrolysis process is the process of breaking down carbohydrate into glucose units which are connected by β-1,4 glycosidic bonds. Another method of breaking sugar polymers can be done using alternative energy such as ultrasonic waves (50Hz, 50W) or microwaves. In this research, an ultrasonic-assisted acid hydrolysis process was carried out. The type of acid used is concentrated sulfuric acid (H2SO4). Ingredients ratio 1:20 (w/v) berenuk powder sample with sulfuric acid. The sulfuric acid concentrations used were 1 M, 2 M, and 3 M. Hydrolysis times were 40 minutes, 60 minutes, and 80 minutes at a temperature of 1000C. The results of research that has been carried out on the preparation process of bereneuk fruit have an average water content of 97.44%, so treatment is required before proceeding to the hydrolysis and fermentation process, namely by drying the drying process is carried out directly in sunlight for seven days, then continued by heating the oven for 8 hours at 1000C. In the ultrasonic wave assisted hydrolysis process carried out at a H2SO4 concentration of 3 M, a hydrolysis time of 80 minutes, and a temperature of 1000C produces 22.20% glucose.
Co-Authors F. Fathurrahman fransiska malirmasele Lusiana Lumbantoruan Nita Indriyani Shafira Aulia Shalsabilla