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alwani hamad
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Universitas Muhammadiyah Purwokerto Jl. KH. Ahmad Dahlan, PO BOX 202 Purwokerto 53182 Kembaran, Banyumas, Jawa Tengah
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Research In Chemical Engineering
Published by Universitas Muhammadiyah Purwokerto
ISSN : -     EISSN : 28294718     DOI : https://doi.org/10.30595/rice.v1i1
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Materials Science & Nanotechnology
RICE: Research in Chemical Engineering is a peer-reviewed open-access journal dedicated to the dissemination of chemical engineering and chemistry research and finding. This journal covers Research Articles, Review Articles, Short communication, and case studies Focus and Scope RICE: Research in Chemical Engineering is an open-access journal dedicated to the dissemination of chemical engineering and chemistry research and finding. This journal covers including Chemical process Water and waste treatment Material Technology Polymer Technology Membrane Technology Separation Technology Chemical Reaction Engineering and Catalysis Bioprocess Engineering Food Technology Health and Safety Work Applied Chemical Engineering Applied Chemistry Innovation in Chemistry Renewable Energy chemistry Chemical engineering education And another subject that related to chemical engineering
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol. 2 No. 1 (2023): March" : 5 Documents clear
Development of the Production of Curcumin Powder for Application in the Food Industry Alwani Hamad; Afwa Hayuningtyas; Bekti Wulan Sari; Mubshair Naveed
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.52

Abstract

Curcumin has been identified as the most abundant bioactive constituent in turmeric (Curcuma longa) extract (2 - 8% w/w). Curcumin is used as a preservative, flavoring, and yellowish colorant agent in the food industry. Modern scientific studies have confirmed its anti-inflammatory, antioxidant, anti-carcinogenic, and antimicrobial properties. Curcumin is easily oxidized and light-damaged, and it is insoluble in water. This product's shelf life should be increased. Curcumin microencapsulation into powder solves these issues. This process has been used because of its low cost, equipment availability, continuous production, and ease of industry. Curcumin powder in food could be crude turmeric powder (0.58 - 3.14%w/w), curry powder (0.11 - 0.58%w/w), or spray dried turmeric oleoresin curcumin powder (40 - 50%w/w). Spray drying coats the curcumin core material into the matrix powder, improving stability. The wall material (gum arabic, maltodextrin, or chitosan) and emulsifying agent were dispersed in continuous phase with the curcumin core material to prepare the microencapsulated flowing powders. Several formulation modifications in spray drying methods, such as co-dried and binary blend materials, have been investigated to improve the stability of curcumin. Curcumin powder is becoming more popular as a treatment for a variety of ailments, as well as a compound that is generally regarded as safe. As a result, its application as a nutraceutical or functional food has the potential to be expanded further.   
A Brief Review and Its Incorporation with Bibliometric Analysis of Phase Change Materials for Thermal Energy Storage Farikha Maharani; Indah Hartati
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.64

Abstract

Reduction of Food Losses and Wastes (FLW) through the use of cold chain is one strategy applied in accelerating the SDGs goals of zero hunger. The application of Thermal Energy Storage (TES) based on PCM (Phase Change Material) is considered as one of best efforts for the simultaneous reduction of food losses and wastes, reduction of energy consumption as well as preserve the right temperature for food product. This paper presents the review of phase change material for thermal energy purposes and its bibliometric analysis. Bibliometric analysis on term of cold chain logistics show that there is correlation between cold chain and terms of optimization, vehicle routing, carbon emission, refrigeration, and phase change materials. The definition of TES and PCM, as well as the advantages of TES based on latent material are described in this paper. PCMs is classified into solid-solid, solid-liquid, solid-gas and liquid-gas based on its phase. The potential generation of gas and larger volume on solid-gas and liquid-gas PCMs limits the application of those two types of PCMs. PCMs is also classified according to the phase change temperature in which low, medium and high temperature PCMs. Organic, inorganic and composite based PCMs are the classification of PCMs based on the chemical composition. Among the types of PCMs, this paper present a deep review of paraffin based organic PCMs. The appearance of term of thermal conductivity in bibliometric analysis on term of organic phase change materials is due to organic PCMs commonly have low thermal conductivity 
Application of Saponins from Ambon Banana Petiole (Musa paradisiaca var. sapientum L.) as Natural Surfactants in Bio-Hand Soap Dini Nur Afifah; Rahma Falah Maulidina; Novi Astuti; Riska Annisa Wahyadi
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.80

Abstract

Surfactants are commonly use as a foaming agents contained in soap products. Consequently, the type of surfactant used is a synthetic product that is difficult to degrade by nature fate. In addition to environmental problems, prolonged use of these products can cause health problems, such as irritation in the form of dry, scaly, itchy skin, to red rashes. Synthetic surfactants used in industry are also petroleum derivatives. This fact makes the sustainability of the industry threatened due to the increasingly critical oil reserves. Based on these problems, it is important to study alternative synthetic surfactants that are more environmentally friendly, safe for health, and abundantly available in nature. In this study, the potential of saponins from the petiole of the Ambon banana (Musa paradisiaca var. sapientum L.) was studied as a natural surfactant in hand soap (bio-hand soap). The purpose of this study was to study the effect of the variable concentration of ethanol solvent and immersion time on the amount of saponin extract yield and the formulation of bio-hand soap. The results showed that the highest extract yield of Ambon banana petiole extract could be achieved using ethanol solvent at a concentration of 80% and a maceration time of 48 hours. Based on the quality tests on bio-hand soap products that have been carried out, formula 1 (20% saponins), 2 (30% saponins), and 3 (40% saponins) have color, shape, anti-bacterial agent, and pH values that are following SNI 2588:2017. The formula that is considered the most optimum for the production of bio-hand soap is Formula 2. This is based on the highest foam stability value, which is 67.56%.
Effect of Drying Method on Antioxidant Activity and Total Flavonoid Content of Java Tea Crude Drug (Orthosiphon aristatus) Daffa Purnomo; Alvina Yulianti Putri; Haikal Muhammad Hisyam; Rizka Rimatunnisa; Dania Regita Indriani; Pasca Ryan Adinda; Yeti Rusmiati Hasanah; Alwani Hamad
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.87

Abstract

Java tea (Orthoshipon aristatus) is a medicinal plant with antioxidant properties due to its polyphenols, flavonoids, phenolic acids, terpenoids, and sinensetin content. Numerous diseases, including hepatitis, diabetes, hypertension, and others, are commonly treated with Java tea. These bioactive compounds are unstable and readily degraded by oxygen, heat, and light. Inappropriate dehydration techniques may compromise the quality of the bioactive compounds in herbal Java tea crude drugs by damaging the bioactive compounds. Consequently, this study aims to determine the effect of various drying methods on the antioxidant activity and Total Flavonoid Content (TPC) of the crude drug of Java tea. In addition, the physical properties, including water content and hygroscopicity, are investigated. The method employs cabinet drying at 30 and 70 degrees Celsius, infrared drying, and sun drying. The results demonstrated that the crude drug dried in a cabinet at 30oC had the maximum flavonoid content (61.03±5.35mg QE/g) and moisture content (15.12±0.27%). The antioxidant activity of DPPH free radical scavenging and Ferri Reduction Antioxidant Power (FRAP) of Java tea from infrared drying was lower than other drying methods. All samples were non-hygroscopic powders. Consequently, the dehydration method significantly affects the antioxidant activity, TFC levels, and physical properties of the crude drug of Java tea.
Effect of Starter Concentration and Fermentation Time on the Characteristics of Modified of Cassava Flour (Mocaf) Dian Asykariyah Mauroh; Yeti Rusmiati Hasanah; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.88

Abstract

Mocaf (Modified Cassava Flour) is a modified cassava flour made through a fermentation process using microbes. One of the microbes that can be used for mocaf fermentation is Acetobacter xylinum . In this research, cassava tubers were fermented into mocaf flour with the help of a starter of Acetobacter xylinum bacteria. This research was conducted to determine the effect of starter A. xylinum's concentration and fermentation time on the characteristics of mocaf flour. The research method used OFAT (One Factor at A Time). The research consists of the making flour process (sorting, stripping, washing, slicing, fermentation, drying, milling, and sifting) and analyzing samples. The variations of starter A. xylinum concentration used were 5%, 10%, 15%, 20%, and 25%. While the variations of fermentation time were 24 hours, 36 hours, 48 hours, 60 hours, and 72 hours. The Parameters analyzed were % mass, moisture content, ash content, acid level, HCN content, and crude fiber content. The results showed that the starter concentration and fermentation time affected the percent mass (P-value <0.05). The mocaf flour that passes SNI is fermented cassava with a starter concentration of 15-25% and a fermentation time of 48-72 hours.

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