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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 124 Documents
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The Effect of Temperature and Fermentation Time Using Local Microorganism on Robusta Coffee Characteristics Suryadi, Joko; Subagja, Ardika Rizki; Nur Amalia, Arini; Hariyadi, Tri
Fluida Vol. 18 No. 1 (2025): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v18i1.6119

Abstract

Robusta coffee beans are known to have higher caffeine levels compared to other coffee beans. Fermentation is one of the steps to reduce caffeine levels in coffee. This study aims to determine the effect of temperature and fermentation time on robusta   coffee characteristics consisting of testing caffeine content, ethanol content, moisture content and pH. The fermentation process of coffee beans is carried out using local microorganism cassava tapai. The local microorganism of cassava tapai was chosen because it can be a source of microbial activity. Fermentation of coffee beans was carried out anaerobically with temperature variations of 30ºC and 37ºC and with fermentation time variations of 0, 6, 12, 18, 24, 30, 36, 42 and 48 hours. The results showed that the longer the fermentation time, the lower the caffeine content. Caffeine levels decreased from 4.88% to 2.53% ± 0 and 3.73% ± 0 at the 30ºC and 37ºC temperature variations at the longest time variation (48 hours). The degree of acidity or pH value decreased from 5.10 to 4.38 ± 0 and 4.27 ± 0,01. Moisture content is relatively fluctuating but all sample variations are in the standard range of 10-12.5%. Whereas ethanol content increased from 2.46% to 4.36% ± 0 and 4.26% ± 0,13. Through the P-value ANOVA Two Factor Without Replication test, it can be concluded that fermentation temperature has a significant effect on caffeine content and pH, while fermentation time has a significant effect on caffeine content, ethanol content and pH.
Enhancing Tofu Wastewater Treatment Efficiency with Water Hyacinth Extract Addition in an Anaerobic Sequencing Batch Reactor Ramadhani, Laily Isna; Nabila, Salma Ainun; Angela, Santa; Budiastuti, Herawati
Fluida Vol. 18 No. 1 (2025): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v18i1.6164

Abstract

Tofu production results in wastewater containing high levels of organic matter. This wastewater needs to be treated before discharging into water bodies. Anaerobic wastewater treatment is capable to decompose organic compounds in wastewater and can produce biogas. Tofu wastewater has a low C/N ratio (6.51), so it needs to be increased by adding water hyacinth extract. The reactor used is an Anaerobic Sequencing Batch Reactor (ASBR) with cow rumen extract as a starter at a concentration of 7,995 mg MLVSS/L. The concentration of tofu wastewater used was 6,000 mgCOD/L, and water hyacinth extract was added at a concentration ratio of 15:2. This research aims to determine the reduction in COD and cumulative biogas volume gain during tofu wastewater treatment with the addition of water hyacinth extract. The parameters tested in the research were MLVSS, COD, pH, and cumulative biogas volume. The efficiency of reducing COD concentration at the operational stage with adding water hyacinth extract was 87.5%, while the reduction in COD concentration without adding water hyacinth extract was only 56.25%. The cumulative volume of biogas produced for 9 days of operation was 7,300 mL, while the ASBR operation without adding water hyacinth extract was 9,590 mL for 9 days.
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.

Page 13 of 13 | Total Record : 124

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