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Journal of Chemical Process and Material Technology
Published by Universitas Wahid Hasyim Semarang
ISSN : 28282221     EISSN : 28280199     DOI : http://dx.doi.org/10.36499/jcpmt
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Materials Science & Nanotechnology
Journal of Chemical Process and Material Technology invites contributions of original and novel fundamental research publishes papers. The journal is open to contributions in the following areas, focusing on chemical process and material processing technology in chemical engineering, environmental engineering, food engineering, biotechnology and materials science and engineering. As well as original research, Journal of Chemical Process and Material Technology also publish review articles that examine the state of the art, identify emerging trends, and suggest future directions for developing fields
Arjuna Subject : Teknik Kimia (semua kategori) - Kimia Proses dan Teknologi
Articles 5 Documents
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Search results for , issue "Vol 1, No 2 (2022)" : 5 Documents clear
MODIFICATION OF LINDUR STARCH (Bruguiera Gymnorrhiza L.) BY OXIDATION USING SODIUM HYPOCLORITE AND FERRO SULPHATE CATALYST Lucia Hermawati Rahayu; Sri Sutanti; Mumpuni Asih Pratiwi; Rahelia Cahyaningtyas
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.681 KB) | DOI: 10.36499/jcpmt.v1i2.6669

Abstract

Lindur fruit (Bruguiera gymnorrhiza L.) is widely available in Indonesia and has a high carbohydrate content, so it has the potential to be developed as a new source of energy and starch. So far, the use of lindur fruit is still limited to substitute rice and snacks. Therefore, it is necessary to make efforts to increase the utilization of lindur fruit by processing it into lindur starch and its derivatives (modified starch). The properties of lindur starch need to be improved in order to have wider uses in the food and non-food industries. The purpose of this study was to modify lindur starch by oxidation using NaOCl with ferrous sulfate as a catalyst. In this study, the effect of sodium hypochlorite concentration (2%, 4%, 6%, and 8%) and ferrous sulfate concentration (0%, 0.1%, 0.2%, and 0.3%) on the physicochemical characteristics of starch was studied. the resulting oxidized leachate and determined the optimal conditions. The results showed that all the variables studied affected the oxidation reaction of lindur starch. Oxidation at 4% NaOCl concentration and 0.2% ferrous sulfate concentration was able to produce the best values for carboxyl content, solubility, and swelling.
Polymerization of Poly Methyl Methacrylate Using Emulsion Method and H2O2 as Initiator Sari Purnavita; Cyrilla Oktaviananda; Sri Sutanti; Herman Yoseph Sriyana; Antonius Prihanto; Antonio Mafeli
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13.67 KB) | DOI: 10.36499/jcpmt.v1i2.6642

Abstract

This study aims to study the effect of the amount of initiator (H2O2) on the viscosity of the Polymethyl Methacrylate (PMMA) emulsion and the solids content. The treatment of independent variables is H2O2 by 1%, 2%, 3%, and 4%. This research procedure was carried out in a two-stage process. The first stage is the process to separate the inhibitor contained in the methyl methacrylate monomer by adding a 1 N concentration of NaOH solution, stirring until evenly distributed, then put into a separating funnel to separate pure methyl methacrylate from the inhibitor dissolved in alkaline solution. The second stage is the polymerization reaction process using the emulsion method. Dissolve the poly vinyl alcohol in hot water at 70oC, put the poly vinyl alcohol solution into a three-neck flask, which is equipped with a stirrer and a hot plate heater, add the initiator and up to 60oC, then add the methyl methacrylate monomer with stirring and heating at room temperature 100oC for 1 hour. The resulting product is a thick poly methyl methacrylate emulsion, has a milky white color, and has good adhesion. Furthermore, the viscosity test was carried out using ford cup number 4 and the solids content test. The results showed that the more initiators added, the higher the viscosity and the higher the solids content.
The Effect of Grape Seed Extract and 5-Fluorouracil toward Apoptosis Induction and Cell Cycle Modulation ofWiDr Cells Ibrahim Arifin; Farhana Farhana; Dwi Setyorini; Anis Fauzia; Dwi Nilawati
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (596.23 KB) | DOI: 10.36499/jcpmt.v1i2.7116

Abstract

5-Fluorouracil is a commonly used chemotherapeutic agent in patients with colon cancer. The side effect using of 5-fluorouracil  such as cardiotoxicity and immunosupressioncan lead to death. One of the approach to overcome overloaded use of 5-fluorouracil is the combination with a chemopreventive agent, including the grape seeds extract (Vitis vinifera L.). This research aims to reviewing the effect of grape seeds extract on the cytotoxic activity of 5-fluorouracil in modulating cell cycle and apoptosis induction of colon cancer cellsWiDr. Determination of the cytotoxic activity of grape seeds extract  and 5-fluorouracil as well as a combination of both conducted by MTT assay. Modulation surveillance of cell cycle and apoptosis induction is done by using flowcytometry and analyzed by FACS Calibur program. Cytotoxicity assay single treatment of grape seeds extract (IC50) is 403,957μg/ml, whereas IC50 values 5-fluorouracil is 848 µM. Observations modulation of cell cycle and apoptosis induction combination of grape seeds extract  and 5-fluorouracil at concentrations of 403,957μg/ml - 212 µM, showed that a combination of grape seeds extract  and 5-fluorouracil to inhibit the proliferation of cells in S phase and able to induce apoptosis of colon cancer cells WiDr.Keywords: Grape seeds extract, 5-Fluorouracil, Cell cycle, Apoptosis, WiDr cells
WASTEWATER TREATMENT BAKERY USING ACTIVE CARBON OF WATER HYACINT AND BOILER WASTE Rita Dwi Ratnani; Afilina Yunas Ariyaningrum; Farikha Maharani
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (554.185 KB) | DOI: 10.36499/jcpmt.v1i2.7117

Abstract

Bakery industry wastewater usually comes from the washing process of production equipment and generally contains organic compounds, oils, fats, and surfactants. Efforts are needed to overcome these problems so that contamination due to bakery waste can be handled. This study aims to determine the ability of water hyacinth activated carbon and boiler waste activated carbon in improving the quality of wastewater through the adsorption process so that it is expected to be in accordance with the wastewater quality standards set by the Central Java Regional Government. The variables used are activated carbon mass, time, and temperature of the adsorption process. The results showed a change in color and odor, from greenish to clear, and a reduction in fishy odor in the wastewater. A decrease in COD value and an increase in pH also occurred, with the best results being obtained using activated carbon from boiler waste at a mass weight of 20 g, a time of 90 minutes, and a temperature of 45 °C. The best results are obtained by combining activated carbon from water hyacinth and boiler waste at a mass ratio of 1:19 g, a time of 120 minutes, and a temperature of 35 °C.Keywords: Bakery Industry Wastewater, Adsorption, Activated Carbon, Color, COD, pH
Comparison of Physical and Chemical Changes of Dried Berries Fruits Powders from Spray and Freeze Drying Alwani Hamad; Afwa Hayuningtyas; Pinyapat Jitphongsaikul
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jcpmt.v1i2.6886

Abstract

The different drying methods for preserving fruits may affect fruits' physical and chemical properties, especially dried berries. The expected drying techniques include Spray Drying (SD) and Freeze Drying (FD). The physical characteristics, such as color, taste/odor, and thermal properties, have changed during the process. The higher temperatures in spray drying may affect the phytochemical compounds that will change the final nutritional value. The juice taste and color of berries powders that FD produces are better than SD. However, the morphology of powder that resulted from SD is better. Also, the losses of phenolic compound and anthocyanin content of dried berries produced from SD are much lower than FD. Therefore, the choices of higher quality dried berries can be produced by FD that are suitable to preserve the phytochemical compounds that have health benefits.   

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