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Isra Mouludi
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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 121 Documents
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Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran dan Teknik Penyangraian Varietas Kopi Arabika dan Robusta Hasni , Dian; Muzaifa , Murna; Rahmad , Dedy; Insan , Maulana
REACTOR: Journal of Research on Chemistry and Engineering Vol. 2 No. 1 (2021)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Generally there are two coffee varietes cultivated in Indonesia, known as Arabica and Robusta coffee. Arabica distinctively known for its distinctive quality but limited quantity compared to robusta which is commonly use for commercial coffee production due to its robust productivity. Nowadays, global market demand encourages a huge variety of coffee product, based on coffee such as espresso. The quality of espresso is influence by many factors such as roasting technique and ratio blending of coffee ground. This study aims to determine the influence of blending ratio and roasting techniqus to the chemical compounds of coffee ground and its espresso brewed. This research used Factorial Random Design, consists of 2 factors. First factor is ratio of blending Arabica and Robusta with three levels ratio; B1=70:30; B2=80:20; and B3=90:10). The second factor is roasting technique, consisting of 2 levels of conventional roasting(P1) and torrefacto (P2). Each treatment was repeated 3 replications to obtain 18 units of experiment. Measured parameters are pH of brewed espresso and moisture (%), ash (%), protein (%), lipid (%) and caffeine (%) contents of coffee ground. The results showed that the blending ratio was highly significant (P≤0,01) to the moisture and protein contents of coffee grounds and pH of resulted espresso. The best treatment was obtained from combination of B1P1 treatment (combination blending ratio (70%:30%) and conventional roasting) with 2.00% moisture content, 4.83% ash, 13.04% protein, 10.41% fat, 81.17% carbohydrate and caffeine 1.49%.
Efek Variasi Penambahan Carbomer Terhadap Nilai pH, Viskositas dan Aktivitas Mikroba Pada Sediaan Hand Sanitizer Putri , Melysa; Hafnimardiyanti , Hafnimardiyanti; Savitri , Dian
REACTOR: Journal of Research on Chemistry and Engineering Vol. 2 No. 2 (2021)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Hand sanitizer is an antiseptic in gel form. The gel texture in hand sanitizers is caused by the carbomer which acts as a gelling agent. Therefore, this research was done to observe the effect of carbomer on the value of pH, viscosity, and microbial activity in hand sanitizers. As for testing pH using pH meters, testing viscosity was carried out using the viscometer method, while microbial activity was carried out using the Total Plate Number, Yeast Mold Number and microbial pathogen tests. Based on the data obtained, the carbomer greatly influences the increase in the viscosity of the hand sanitizer gel, the pH value was obtained at 6.0 - 7.06, while in the microbial activity test none of the microbes grew in each medium. Therefore, it can be concluded that the hand sanitizer with code P3 is the best sample
Ekstraksi Minyak Gaharu dengan Pelarut Etanol secara Maserasi Luthfi , Muhammad Zulfikar; Jerry , Jerry
REACTOR: Journal of Research on Chemistry and Engineering Vol. 2 No. 2 (2021)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Agarwood is one of the forest products that can be utilized and has a high selling value. Agarwood contains essential oils which have many active compounds and contains a specific aromatic resin that is naturally formed as a form of defense against physical damage or microbial infection. Agarwood essential oil with good quality has a high economic value. This study aims to extract agarwood essential oil using ethanol as a solvent. The optimal yield of agarwood essential oil can be obtained by varying the particle size, the ratio of the weight of the agarwood biomass (kg) to the volume of the solvent (L), and the length of maceration (h). The results showed that the particle size of agarwood did notaffect the yield of agarwood essential oil. The results of the comparison of agarwood biomass with the volume of the solvent showed that the ratio of 1:9 (w/v) obtained the highest yield of 4.02% and the longest maceration time with the highest yield of 4.12% for 72 hours. However, 48 hours of maceration had a greater increase in yield compared to 72 hours of maceration. The increase in yield at 48 hours to 72 hours of maceration was only 0.22% when compared to the increase in yield at 24 hours to 48 hours of maceration, which was 0.56%.
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)
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.
Pengaruh Eksitasi Gelombang Iradiasi Ultrasonik Terhadap Kadar Tanin pada Maserasi Biji Pinang Wangi Rosalina , Rosalina; Ikhsandy , Ferry; Yahya , Agung Kurnia; Hibrah , Hibrah
REACTOR: Journal of Research on Chemistry and Engineering Vol. 2 No. 2 (2021)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Nagari Sikucua, Kampung Dalam Subdistrict, Padang Pariaman produces nearly 800 tons of fragrant areca nut every year which is sent to Jambi to meet export needs. Areca nut contains tannins, substances that have many benefits, some of which are anti-inflammatory, corrosion inhibitors, antioxidants. This study aims to obtain tannins in areca nut extract through a kinetic maceration process with pre-treatment with ultrasonic irradiation wave. The dried areca nut was ground and sieved with various sizes of 20, 40 and 70 mesh and then extracted with ethanol as solvent. The concentration of ethanol used consisted of 35%, 50%, 65% and 80%. Ultrasonic irradiation waves were given for the initial 15 minutes of maceration and then continued with kinetic maceration for up to 4 hours in a water bath at 45°C. The extraction results were concentrated in a rotary evaporator and then tested for tannin levels using Follin Denish reagent in the standard series of tannic acid as a comparison with spectrophotometer UV-Vis. The highest yield of tannin content 11.10% was obtained in the 4-hour maceration process with pre-treatment ultrasonic irradiation at concentration of 80% ethanol with a size of 40 mesh.
Potensi Ekstrak Daun Pepaya sebagai Inhibitor Korosi dalam Media Asam Klorida pada Baja ST37 Kemala Putri , Dwi; Akbar, Addin
REACTOR: Journal of Research on Chemistry and Engineering Vol. 2 No. 2 (2021)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Corrosion is a decrease in the quality of a metal material caused by a reaction with the environment. Reducing the corrosion rate on steel can be done by adding an inhibitor. Papaya leaf extract (Carica papaya.L) can be used as a corrosion inhibitor by immersion method. The effect of inhibitor on corrosion rate had been studied using weight loss method, potentiodynamic polarization method, and observation of steel surface using photooptic. It was found that corrosion rate decrease with increase concentration of papaya leaves extract. The highest inhibiton efficiency is 87.8% in 0.2 M hydrochloric acid with 2% concentration of papaya leaves extract. Potentiodynamic polarization method showed that papaya leaves extract decrease corrotion current. Inhibiton efficiency reached 81.58% in 2% extract concentration in which corrosion current decrease from 0.0266 mA/cm2 to 0.0049 mA/cm2. Analysis of photooptic showed that there is difference on steel surface corroded in hydrochloric acid with inhibitor and without it.
Pengaruh Ukuran Partikel, Perbandingan Jumlah Pelarut dan Waktu Maserasi terhadap Perolehan Rendemen Aquilaria Malaccensis Lam. Miftahurrahmah , Miftahurrahmah; Ulia , Hasnah; Harmiwati N. H , Harmiwati N. H
REACTOR: Journal of Research on Chemistry and Engineering Vol. 2 No. 2 (2021)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Aquilaria Malaccensis Lam. is one of the most popular plants contains essential oil, both of them used by pharmaceutical and also cosmetic industry. The plants used in this study came from Jambi, Indonesia which is known, It’s one of the best quality agarwood in the world. This study aims to determine the best conditions for the yield so that it can be produced on an industrial scale. The study reviewed the effect of yield based on size of particles, ratio of solvent, and the operating time, maceration. The research was carried out in three steps. The first, raw material preparation, fermentation and maceration, and then evaporation. Preparation of raw materials is prepared in three variables, 2-5 cm, ±2cm, and size <40 mesh. Methanol is the solvent that will be used in multiple ratio of solvent to agarwood, its 1:7, 1:9, and 1:11(gr/mL). In addition, the maceration time was varied for each sample, 1 day, 2 days, and 3 days. Based on the research variables, obtained essential oil of agarwood dark brown in colour, with a special fragrance of agarwood. Based on the difference in particle size, it is known that size <40 mesh, yield is 3.16%, while for the larger size, 2-5 cm, the yield is 3.12%. In the variable ratio of the amount of solvent used, it is known that 1:9 (gr/ml) is the best point for yield. At maceration step known that 2-3 days, it doesn’t gives a significant change, 2.12 g for 3 days, and 1.92 g for 2 days.
Kemasan Flexible dan Standing Pouch Ditinjau dari Cemaran Mikroba Bahar, Imelda; Hendri, Nurfarahim; Novita, Alda
REACTOR: Journal of Research on Chemistry and Engineering Vol. 1 No. 2 (2020)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.6

Abstract

Industry Packaging produced the product than package used directly as food or material packaging to protect and secure the products. Therefore, it is necessary to review the presence of microbes that can contaminate the packaging, which can damage food or materials when using the packaging. The presence of contaminating microbes such as mold, Coliform yeast, Coliform and E. coli can come from new packaged products. Thus, the sample packaging is tested using the Colony counting method or Plate counting. by doing a swab on the test sample then dissolved and grown on the media. The medium is in the form of a petri film spreader in accordance with the microbes to be tested and then observed and the growth count is calculated. The microbes observed were Coliform, mold, and yeast as well as E. coli on flexible packaging and Coliform on standing pouch. After conducting the research, there was’n the type of microbe tested or zero and in accordance with the packaging industry company standards.
Penentuan Kadar Kalium Sorbat dan Persen Recovery pada Selai dengan Metoda High Performance Liquid Chromatography Riani, Pevi; Fannin, Ulvie Ameinda
REACTOR: Journal of Research on Chemistry and Engineering Vol. 1 No. 2 (2020)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.7

Abstract

Fruit jam is one of the preserved products that have a soft texture that contains crushed fruit and is mixed with sugar with the addition or without the addition of water. Preservatives are added to prevent damage to jams. A preservative that is usually added to jam is potassium sorbate. Potassium sorbate is commonly used as a preservative because it dissolves more easily when added to food. This study aims to determine the levels of potassium sorbate in jam samples. Potassium sorbate was determined using High Performance Liquid Chromatography (HPLC). From the test results, it was found that potassium sorbate levels ranged from719, 65 mg/kg to 757,24 mg/kg. The results of this test will be compared with the standards set by the Food and Drug Supervisory Agency (BPOM) No. 36 of 2013 concerning the maximum limit for the use of preservative food additives, namely 500 mg/kg. From the test results, it can be seen that the potassium sorbate in all samples exceeds the quality standard set by the BPOM. Therefore, people must be more careful in choosing jam to consume daily. The test results have used the right method, namely by adjusting the stationary phase, mobile phase and the right wavelength so that the% recovery results are 103%.
Analisis Kandungan Logam Berat Cu dan Zn dalam Air Limbah Industri Asria, Merry; Alhamid, Fadila
REACTOR: Journal of Research on Chemistry and Engineering Vol. 1 No. 2 (2020)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.8

Abstract

Industrial wastewater is water from the processing of an industrial process. This type of water is classified as having poor quality because of the contaminants it contains. The contaminants contained in industrial water vary depending on the related processes that produced the water. This study aims to determine the concentrations of heavy metals Cu and Zn in industrial wastewater at three locations in Batam City. Wastewater testing was carried out using the ICP-AES. The results obtained indicate that the levels of Cu and Zn in the industrial wastewater samples at the three locations are still below the maximum concentration limit permitted by the Environmental Quality Standards and are in accordance with the Regulation of the Minister of Environment of the Republic of Indonesia No. 5 of 2014 Annex 47 About Wastewater Quality Standards.

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