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INDONESIA
REACTOR : Journal of Research On Chemistry And Engineering
Published by Politeknik ATI Padang
ISSN : -     EISSN : 27460401     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy
1. Bioenergy 2. Waste Treatment 3. Simulation and control process 4. Advanced materials 5. Bioengineering (chemical & massa) 6. Bioprocess 7. General chemistry 8. Applied chemistry 9. Biochemical 10. and other as problem solving in the field of environment, energy, food, agriculture, medical and pharmacy
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 4 Documents
 1 
Search results for , issue "Vol 6, No 1 (2025): June 2025" : 4 Documents clear
Sintesa dan Karakterisasi Bioplastik Dari Tandan Kosong Kelapa Sawit Dengan Modifikasi Penambahan Plasticizer Gliserol dan Sorbitol Luthfi, Muhammad Zulfikar; Miftahurrahmah, Miftahurrahmah; Sutri, Reni; Nury, Dennis Farina
REACTOR: Journal of Research on Chemistry and Engineering Vol 6, No 1 (2025): June 2025
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.168

Abstract

Plastic waste is a global environmental issue due to its non-biodegradable nature. One potential solution is the development of eco-friendly bioplastics derived from natural materials. This study aims to develop bioplastics based on sago starch with the addition of microfibrillated cellulose (MFC) from empty palm oil fruit bunches as a reinforcing filler to enhance mechanical properties. Additionally, plasticizers such as glycerol and sorbitol were added to improve the elasticity of the bioplastic. The plasticizer concentrations used were 1, 5, 10, 20, and 30% w/w. Characterization was conducted through mechanical property tests (tensile strength, elastic modulus, and elongation percentage), morphological analysis using SEM, and structural analysis with Fourier Transform Infrared Spectroscopy (FTIR spectroscopy). The results showed that the addition of 5% glycerol produced a tensile strength of 26.39 MPa with an elongation of 1.2%, while 20% sorbitol yielded a tensile strength of 25.35 MPa with an elongation of 6.2%. Based on the Indonesian National Standard (SNI) for plastics, the combination of sago starch and MFC with 20% sorbitol provided the best mechanical properties, with a tensile strength of 25.35 MPa and an elongation percentage of 5.6%. In conclusion, sago starch-based bioplastic with MFC from oil palm empty fruit bunches has the potential to serve as an environmentally friendly alternative to synthetic plastics.
Pengaruh Penambahan Kalsium Karbonat (CaCO₃) Terhadap Kekerasan Material HDPE/LDPE Enggita, Asadian Puja; Ikhsandy, Ferry; Jaman, Winda Sri; Syafaatullah, Achmad Qodim
REACTOR: Journal of Research on Chemistry and Engineering Vol 6, No 1 (2025): June 2025
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.179

Abstract

Plastic waste recycling has been extensively studied, particularly in applications such as paving blocks, asphalt mixtures, and composite boards. One critical parameter affecting the quality of these products is material hardness. This study examines the effect of CaCO₃ addition on the hardness of polymer composite materials. The preparation process involved collecting, washing, drying, sorting, and shredding plastic waste, followed by mixing High Density Polyethylene (HDPE) and Low-Density Polyethylene (LDPE) at a ratio of 1:5. Calcium carbonate (CaCO₃) was added at varying concentrations (0%; 0,5%;1,0%; 1,5%, and 2,0%), and the mixture was melted using an extruder and subsequently molded. The results indicate that the addition of 1,5% CaCO₃ yields the highest and most stable hardness value across three tests, achieving 4,77 HV with a standard deviation of 0,0577. Furthermore, microstructural analysis reveals that up to 1,5% CaCO₃ leads to the most uniform filler distribution, optimizing both hardness and material stability. This study reveals that increasing CaCO₃ concentration enhances composite material hardness when evenly distributed and homogeneous. However, excessive CaCO₃ concentration may result in agglomeration, negatively impacting composite properties.
Pengolahan Tekanan Tinggi Terhadap Evaluasi Mikrobiologi, Fisikokimia dan Sensori Minuman Ekstrak Tebu (Saccharum officinarum Linn) Hasibuan, Diajeng Nur Syahfitri; Siregar, Muhammad Said; Mokhtar, Tun Norbrillinda; Arshad, Mohamad Helmi Mohd; Mohamad, Nur Ilida; Lazim, Mohd Izwan Mohd
REACTOR: Journal of Research on Chemistry and Engineering Vol 6, No 1 (2025): June 2025
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.170

Abstract

Sugarcane extract (Saccharum officinarum Linn) is a natural beverage rich in sucrose, glucose, and fructose, making it sweet and refreshing. However, its high sugar content, combined with high water activity and the absence of natural preservatives, makes it highly perishable. These conditions create an ideal environment for microbial growth, leading to enzymatic browning, fermentation, and contamination by spoilage microorganisms, significantly reducing its shelf life. To extend its shelf life while maintaining quality, effective preservation methods are essential. This research evaluates High Pressure Processing (HPP) as a non-thermal preservation technique, comparing untreated sugarcane extract (T1) with HPP-treated extracts at 400 MPa for 10 minutes (THPPc) and at lower pressures (200 MPa and 300 MPa). Analyses included Total Plate Count (TPC), yeast and mold (Y&M) counts, total coliforms, Escherichia coli, and physicochemical properties such as viscosity, water activity, brix, moisture, and color. Results indicated that HPP significantly reduced TPC from 2.60 × 10⁴ CFU/mL in untreated extract to 1.39 × 10² CFU/mL in THPPc. The Y&M count in the HPP-treated extract was less than 1.0 CFU/mL, compared to 1.20 × 10⁴ CFU/mL in the untreated sample. HPP also maintained key physicochemical properties, reducing viscosity from 18.00 mPa.s in T1 to 12.50 mPa.s in THPPc, while preserving color stability and sweetness perception. This study shows that HPP is an effective preservation method for sugarcane extract, providing a viable alternative to thermal processing by minimizing quality degradation and ensuring microbial safety. 
Peningkatan Kandungan Nutrisi dan Mutu Biskuit Berbasis Tepung Sorgum Melalui Modifikasi Perendaman dan Fortifikasi Tepung Kedelai Bahlawan, Zuhriyan Ash Shiddieqy; Megawati, Megawati; Damayanti, Astrilia; Abdurrafi, Faishol; Hutomo, Gayuh Aditya
REACTOR: Journal of Research on Chemistry and Engineering Vol 6, No 1 (2025): June 2025
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.183

Abstract

Biscuits are a popular snack due to their practicality, affordability, and potential as a high-nutrition food. However, biscuit production in Indonesia still depends on imported wheat flour, which poses challenges, especially for people with gluten intolerance or wheat allergies. Therefore, the development of local flour alternatives is essential to support food diversification and reduce wheat dependence. Sorghum (Sorghum bicolor (L.) Moench) is a potential local cereal with high carbohydrates and gluten-free properties but contains tannins that can reduce nutritional quality. This study aimed to evaluate the effect of NaOH soaking on reducing tannin content in sorghum flour and its application in biscuit production with soybean flour fortification as a protein source. Sorghum was soaked in NaOH solution (0.1–0.3%) at 30–50°C. Biscuits were formulated with soybean flour substitution levels of 0–50%. The biscuits were analyzed for proximate composition, tannin content, and sensory properties. Data were analyzed using ANOVA test. Results showed that NaOH soaking reduced tannin content up to 72.455 ppm. Soybean flour substitution significantly affected protein, fat, and carbohydrate content (p < 0.05) but not crude fiber. The highest protein content (8.03%) was found in biscuits with 50% soybean flour, while the highest carbohydrate content (64.40%) was in biscuits without soybean flour. Sensory analysis showed no significant difference between biscuit variants (p > 0.05). This study demonstrates the potential of NaOH-modified sorghum flour combined with soybean flour fortification for producing high-nutrition biscuits and supporting local flour diversification in Indonesia.

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