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Journal : CHEESA: Chemical Engineering Research Articles

Effect of EDTA Addition on Acidizing Treatment Process Fitriyanti, Reno; Pandjaitan, M.M. Lanny W.; Lukas, Lukas; Harlis, Gilang Bagaskara; Wahyudi, Agus; Fatimura, Muhrinsyah
CHEESA: Chemical Engineering Research Articles Vol. 6 No. 2 (2023)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v6i2.15647.95-104

Abstract

Acidizing treatment is commonly used to solve scale problem on production equipment. In this process, Hydrochloric acid (HCl) is often used to treat CaCO3 scale, posing the risk of pipe corrosion due to its high corrosive characteristics. Thus, the purpose of this study was to determine the impact of adding EDTA additive into HCl solution during the acidifying treatment procedure. The methodology included various stages such as scale identification, chemical scale removal test using 7.5% and 15% HCL solution, 15% HCl solution test with EDTA as an additive, and corrosion determination using corrosion coupon. The results showed that 15% HCl solution was very effective in removing CaCO3 scale but had a high corrosion rate of 186.255 mpy. Furthermore, the addition of 10 mL EDTA solution as an additive removed scale and reduced corrosion rate by approximately 85%.
Variasi Laju Alir Kondensat Terhadap Rendemen Minyak Atsiri Daun Kemangi Menggunakan Metode Distilasi Steam Fatimura, Muhrinsyah; Fitriiyanti, Reno
CHEESA: Chemical Engineering Research Articles Vol. 4 No. 1 (2021)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v4i1.8274.65-74

Abstract

Distilasi steamĀ  merupakan salah satu metode ekstraksi minyak atsiri dengan steam yang dihasilkan berasal dari boiler. Ekstraksi minyak atsiri kemangi berdasarkan perbedaan tekanan uap komponen penyusun tanaman tersebut. Tujuan penelitian ini mengetahui pengaruh variasi laju kondensat terhadap volume kondensat, rendemen, dan karakteristik minyak kemangi yang dihasilkan. Penelitian ini merancang alat Distilasi steam dengan variabel bebas massa kemangi 2 kg, 4 kg, 6 kg dan laju alir kondensat 0,0831 mL/s, 0,329 mL/s, 0,4023 mL/s serta variabel tetap kondisi operasi boiler pada tekanan <1 kg/cm2 dengan temperatur 95 oC dan lama Distilasi 120 menit. Hasil penelitian minyak atsiri kemangi berbentuk cair, berwarna kuning, rasanya kelat dan berbau khas kemangi, massa jenis 0,9524 g/mL, indeks bias 1,4622, kelarutan dalam alkohol 95% 1:1, bilangan asam yang di dapat 0,6067 mgKOH/g. Karakteristik ini masih memenuhi standar yang di tetapkan Essential Oil Association (EOA) hanya indeks bias yang masih dibawah paremeter EOA. Volume kondensat paling banyak 2.886,20 mL pada massa kemangiĀ  2 kg, dengan rendemen sebesar 0,1155% pada laju alir kondesat 0,4023 mL/s.