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Iwan Ridwan
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Jl. Gegerkalong Hilir, Ds. Ciwaruga Kecamatan Parongpong Kabupaten Bandung Barat Kotak Pos Bandung 1234 Kode Pos 40559 Gedung Jurusan Teknik Kimia
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FLUIDA
Published by Politeknik Negeri Bandung
ISSN : 14128543     EISSN : 27237680     DOI : https://doi.org/10.35313/fluida
Core Subject : Science, Social, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Materials Science & Nanotechnology
FLUIDA (FLD, ISSN: 1412-8543, e-ISSN: 2723-7680) is a science and technology journal that contains articles taken from laboratory research results, simulation results of problems, conceptual analysis (the study of problem-solving in writing) about the production process, troubleshooting, and maintenance as well as results of studies/evaluations of the performance of a system process, especially in the fields of Chemical Engineering, Sustainable and Renewable Energy, Bioprocess Technology, and Food Technology.
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 2 Documents
 1 
Search results for , issue "Vol. 18 No. 2 (2025): FLUIDA" : 2 Documents clear
The Effect of Ginger Extract Concentration and Fermentation Time on the Decaffeination Process of Green Bean Robusta Coffee Hariyadi, Tri; Azka Saptajani, Nurul; Nurul Aulia Zahra, Shafira; Analyes Trirahayu, Dhyna
Fluida Vol. 18 No. 2 (2025): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v18i2.6551

Abstract

Decaffeination was performed using a fermentation method employing ginger crude extract containing the proteolytic enzyme zingibain. This study aimed to evaluate the effect of ginger crude enzyme concentration and fermentation time on the reduction of caffeine content in robusta coffee. Fermentation was conducted using ginger crude enzyme concentrations of 40, 50, 60, 70, 80, and 90% (v/v) and fermentation times of 6, 12, 18, 24, and 30 h. The optimum condition for caffeine reduction was obtained at 90% (v/v) ginger crude enzyme concentration and 30 h of fermentation. Organoleptic properties were evaluated by 30 untrained panelists. The results showed that ginger crude enzyme significantly affected the aroma, taste, and aftertaste of robusta coffee. This study demonstrates the potential of ginger crude enzyme fermentation as a natural alternative method for coffee decaffeination.
Sintesis dan Karakterisasi SiO2@C dari Sekam Padi Sebagai Anoda Baterai Litium: - Suryadi, Joko; Andrijanto, Eko; Hulupi, Mentik; Salsabilla, Shafira; Hanifah, Hani
Fluida Vol. 18 No. 2 (2025): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v18i2.6560

Abstract

The rapid development of technology systems today has triggered a demand for battery development as energy storage. Utilizing the abundant biomass in Indonesia can meet commercial demands, one of which is rice husk. Rice husk is the protective layer that encases rice grains, containing holocellulose (55%), lignin (20%), SiO2 (20%), and minerals (5%), and has the potential to be used as a precursor for silica and carbon to create SiO2@C nanocomposites. In this study, SiO2@C composites were synthesized as lithium battery anode materials from rice husk using a calcination method and the addition of NaOH to form a porous morphology. The calcination process was carried out at 800℃ for 1 hour with a mass ratio of SP-C (Rice Husk Carbonization) and NaOH (1:1, 1:2, and 1:3). The synthesized SiO2@C composites exhibited a porous morphology within the mesopore size range of 13,94 nm at a 1:1 ratio and contained Si 2,42%, O 9,72%, and 87,86%. The mass ratio of NaOH addition can influence the surface area of the SiO2@C composites, with yields of 392,00 m2/g for 1:1 ratio, 1023,04 m2/g for the 1:2 ratio, and 1756,63 m2/g for the 1:3 ratio.

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