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Reaktor
Published by Universitas Diponegoro
ISSN : 08520798     EISSN : 24075973     DOI : https://doi.org/10.14710/reaktor.xx.x.xx-xx
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Materials Science & Nanotechnology
Reaktor invites contributions of original and novel fundamental research. Reaktor publishes scientific study/ research papers, industrial problem solving related to Chemical Engineering field as well as review papers. The journal presents paper dealing with the topic related to Chemical Engineering including: Transport Phenomena and Chemical Engineering Operating Unit Chemical Reaction Technique, Chemical Kinetics, and Catalysis Designing, Modeling, and Process Optimization Energy and Conversion Technology Thermodynamics Process System Engineering and products Particulate and emulsion technologies Membrane Technology Material Development Food Technology and Bioprocess Waste Treatment Technology
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Volume 21 No. 1 March 2021" : 5 Documents clear
Antioxidant Activity of Vitamin E Concentrate from Magnesium Salts of Palm Fatty Acid Distillate (Mg-PFAD) Dianika Lestari; Khalisa Putri Aqilah; Salsafia Putri; Ardiyan Harimawan; Diky Mudhakir; Muhamad Insanu
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (829.293 KB) | DOI: 10.14710/reaktor.21.1.35-43

Abstract

Vitamin E concentrate was produced through saponification of palm fatty acid distillates (PFAD) and magnesium oxide to form Mg-PFAD, followed by three-stages vitamin E extraction with isopropanol, hexane, or ethanol. The vitamin E-rich extracts were evaporated to remove solvent and produced vitamin E concentrate. The objectives of this research were to investigate the effect of organic solvent’s types and solvent to Mg-PFAD mass ratios on vitamin E concentration, solvent selectivity, and antioxidant activity of the vitamin E concentrate. Vitamin E concentrates obtained after isopropanol extraction had vitamin E concentration of 784 ppm with vitamin E recovery of 16 mg tocopherol/100 mg tocopherol in Mg-PFAD, while vitamin E concentrates obtained after hexane extraction had vitamin E concentration of 574 ppm with vitamin E recovery of 35 mg tocopherol/100 mg tocopherol in Mg-PFAD. Isopropanol extraction produced vitamin E concentrate with the highest selectivity for vitamin E and the highest antioxidant activity of 79% IC. It was found that vitamin E concentration was not proportional to the antioxidant activity of the vitamin E concentrate.Keywords: Direct solvent extraction, palm fatty acid distillate, saponification, vitamin E, unsaponifiable matter 
Transformation of Calcium Carbonate Polymorph From Various Type of Shells by Carbonation Methods Srie Muljani; Erwan Adi Saputra; Ketut Sumada
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1446.366 KB) | DOI: 10.14710/reaktor.21.1.27-34

Abstract

The utilization of shells can reduce the accumulation of shell wastes and increase the value of shells to achieve ecological and economic incentives. This study examines the transformation of calcium carbonate polymorph from several types of shells to understand the causes of their characteristics in order to suitable for their use. The types of shells used in this experiment are selected based on consumable and their habitats such as snail shells, crab shells, eggshells, batik mussels shells, and golden conch shells. The prepared shells calcinate at 900 °C, the reaction with hydrochloric acid, and carbonation by flowing CO2 into a stirred reactor to produce precipitated CaCO3. The characteristics of polymorph CaCO3  in the sintering temperature of 30, 50, and 70 ℃ were identified by XRD, FTIR, and SEM morphological. The result is that the polymorphs formed from each shell are different in shape, size, and crystallinity. At the temperature of 70 ℃, the rhombohedral calcite was obtained from snail shells, the cubic calcite was obtained from batik mussel shell, while rhombohedral calcite multilayers obtained (100%) from golden conch shells. The aragonite was obtained from batik mussel shells at 30 and 70 ℃. The pure vaterite (100%) was obtained from snail shells and crab shells at 50 ℃. The characteristic of polymorph formed might be useful as information for more suitable applications, especially as nano-bio materials, optical, or filler
N-Acetylglucosamine Production by Repeated-Batch Fermentation Using Immobilized Semi-Purified Chitinase Enzyme on Agar Lucia Soedirga; Hardoko Hardoko; Natasha V Widianto
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.528 KB) | DOI: 10.14710/reaktor.21.1.11-14

Abstract

Chitinolytic mold, such as Mucor circinelloidesis can be utilized to produce chitinase enzyme for shrimp shell’s chitin hydrolysis into N-acetylglucosamine (NAG). For that purpose, entrapment of chitinase on agar as a carrier could be an alternative way to improve NAG production. This study aimed to investigate the stability of immobilized semi-purified chitinase on agar for multiple cycles fermentation to produce NAG. In this study, 0.6 mL of semi-purified chitinase enzyme was immobilized into 3% of agar matrices and tested for four fermentation cycles to obtain highest NAG concentration and good enzyme activity. The results indicate that the immobilized chitinase could be used for 6 hours fermentation or three fermentation cycles. The NAG concentration produced after three cycle were 1042.22 ± 16.20 ppm. Besides, the immobilized enzyme was considerably stable up to the third cycles with activity value of about 4.74 U/mL.Keywords: agar; immobilized;NAG; repeated fermentation
The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method Putri Ramadhany; Abigail Fern Pramana; Arabella Febiola; Tony Handoko
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.043 KB) | DOI: 10.14710/reaktor.21.1.1-10

Abstract

Tomato is a seasonal horticultural product that has beneficial effects on human health. It contains a high concentration of lycopene and vitamin C. However, tomato production, which continues to increase in Indonesia, is not balanced with its consumption. Due to its high moisture content, harvested tomato relatively has a short shelf-life. Resultantly, the unconsumed tomato will end up being wasted. One way to prolong tomato’s shelf-life is by converting it into powder form. In this research, the tomato was shifted into tomato powder using a foam mat drying method. The weight ratio of GMS to tomato juice was varied: (1) 4%-w/w, (2) 5%-w/w, and (3) 6%-w/w. Tomato powder was then stored in two types of materials (sealed brown glass bottle and laminated aluminium foil (LAF) resealable zipper) and three conditions (refrigerator ( ± 4 ℃), room temperature (± 25.2 ℃) and sun-exposed  (± 30 ℃)). According to the results, foam mat drying could maintain the nutrients of the tomato powder. Increasing GMS larger than 5%-w/w had no big impact on reserving lycopene and vitamin C. At 5%-w/w GMS, tomato powder consisted of 1.09%/w/w moisture, 42.58 mg/100 g lycopene, and 123.28 mg/100 g vitamin C. It was found that moisture and vitamin C on tomato powder content was influenced by storage conditions, while lycopene content was influenced by storage material. Moisture content and vitamin C were best maintained at the sun-exposed condition and room temperature, respectively. While lycopene was best stored in the laminated aluminium foil (LAF) resealable zipper.
Partial Substitution of Margarine with Avocado Fruit Puree for Healthy Pound Cake Preparation using Various Flour Types and Baking Methods Wilbur Donald Raymond Pokatong; Tiffany Nathalie
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.616 KB) | DOI: 10.14710/reaktor.21.1.15-26

Abstract

Avocado (Persea americana) is known to have high dietary fiber and monounsaturated fatty acids which can reduce low density lipoprotein (LDL); thus, reduced risk of heart attack. The research objective was to partially substitute margarine with avocado puree in the preparation of pound cakes to reduce the saturated fat and increase the nutritional values. The pound cakes were prepared with five different ratios of avocado puree to margarine which were 0:1, 1:3, 1:1, 3:1, and 1:0 using three types of flour (all-purpose, cake, or bread flour) and baked using two methods (oven and microwave baking). Results showed that avocado contains 81.37±1.38 (%, wb), 53.09±3.64 (%, db), 6,98±0.49 (%, db), 34.57±3.63 (%, db), and 5.36±0.49 (%, db) of moisture, fat, protein, carbohydrate, and ash, respectively. From each type of flour, one pound-cake was selected based on its physical properties i.e. firmness, volume expansion, L* value, and ohue. Selected pound cakes were further evaluated with scoring and hedonic tests by 70 panelists to observe its consumer acceptance and selected the best pound cake from each type of baking methods (oven and microwave baking). The results showed that oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with cake flour and microwave-oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with bread flour exhibited the highest acceptance with overall hedonic values of 4.96±1.18 and 4.83±1.09, respectively. However, considering the time needed for baking and that the microwave baked pound cakes exhibiting higher protein, the pound cake baked in the microwave oven is more preferrable for further commercial manufacture.Keywords: avocado;baking; fat-substitution;flour types, pound-cake

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