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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 20 Documents
 1   2 
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.
Decaffeination of Coffee Bean Using Fermentation Process: Effect of Starter Concentration and Varieties on The Reduction of Caffeine and Antioxidant Activity Alwani Hamad; Dwi Nugraheni; Bekti Wulan Sari; Mubshair Naveed
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.85

Abstract

Coffee is a popular drink due to its special aroma and taste. Coffee contains caffeine that contributes a distinctive aroma to coffee, which can also be used as a quality parameter. However, if consumed excessively, it can have a negative impact on health. The decaffeination process using fermentation is one of the alternative methods to reduce the caffeine content without altering the characteristic taste and aroma of coffee. The objective of the study was to determine the influence of starter concentration (0-15%) and variety of coffee (Arabica and Robusta) in the decaffeination process using fermentation on reducing caffeine and the antioxidant activity of coffee products. The parameters were investigated regarding the chemical characteristics, including the concentration of caffeine, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activity tests using the DPPH free radical and FRAP methods. The results showed that the starter concentration and variety of coffee beans had a significant effect on the chemical characteristics (TPC and TFC) and antioxidant activity of decaffeinated coffee (p-value < 0.05). At a starting starter concentration of 5%, caffeine concentration was higher than a starter rate of 1% and did not significantly increase as stater up. Robusta coffee showed a higher decrease in caffeine compared to Arabica coffee.  
Reduction of Heavy Metal Levels (Pb and Fe) in Chemical Laboratory Wastewater by the Coagulation Method using Moringa Seeds Bio-coagulants (Moringa oleifera) Elia Trisnawati; Neni Damajanti
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.90

Abstract

Chemical laboratory wastewater treatment is important because contains hazardous wastewater substance that pollute the environment if not treated properly. Instead of to Chemical Oxygen Demand (COD), Total Suspended Solid (TSS), and Biological Oxygen Demand (BOD) content, chemical laboratory wastewater also contains several types of heavy metals, such as Pb and Fe, which are infectious, pathological, and cytotoxic. One of the effective methods to treat the chemical laboratory wastewater is the coagulation-flocculation method with the addition of moringa seed powder bio-coagulant. The aim of this study was to determine the effect of coagulant dose and and precipitation time in reducing Pb and Fe metal levels in chemical laboratory wastewater. This study used variations in coagulant dose (1500, 2000, 2500, 3000, and 3500 mg/L) and precipitation time (20, 30, 40, 50, and 60 min). The result showed that the initial level of Pb and Fe in wastewater were 0.519 and 7.849 mg/L, respectively. The dose of 3000 mg/L of Moringa seed bio-coagulants showed the best concentration to reduce Pb level to 0.084 mg/L. On the other hand, at 3500 mg/L for reduction of Fe into 5.555 mg/L. The precipitation at 30 min showed the best time for reducing level both of Pb and Fe into 0.065 mg/L and 4.569 mg/L, respectively. However, the final level of Pb and Fe of wastewater after coagulation resulting in the below quality standard under The Minister of Environment Regulation Number 5 of 2014.
Synthesis of Hydrocarbon Through Pyrolysis of Used Lubricant with CaO Endar Puspawiningtiyas; Renaldi Kuntara
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.91

Abstract

The processing of used lubricants by pyrolysis with CaO was carried out. Pyrolysis was carried out at 375°C using a glass reactor. The effect of pyrolysis time and the addition of CaO on the pyrolysis of used lubricants was investigated. A SimDis (Simulated Distillation) analyzer is used to analyze the hydrocarbons of the pyrolysis products, while AAS is used to analyze the metal content. The results show that the addition of CaO to lubricating oil has an effect on increasing the yield, reducing the density, reducing the specific gravity, reducing the viscosity, reducing the metal content, reducing the acid number and increasing the recovery of the diesel/petrol content in hydrocarbons. The longer time during the pyrolysis process affects higher yield, higher density, higher specific gravity, higher viscosity, lower metal content and lower acid number. The results of the hydrocarbons obtained are 3 components, namely gasoline, aviation fuel and diesel. The dominant products of pyrolysis of used lubricants without CaO are diesel-type hydrocarbons (44.4%) and gasoline-type hydrocarbons with CaO (45.9%). The best results were obtained for waste oil samples with the addition of CaO, giving a yield of 72%, a density of 858.8 kg/m3, a specific gravity of 0.86, a viscosity of 17.01 cStokes, a Pb metal content of 0.522 mg/L and a Cu metal content of 0.292 mg/L. L, acid number 1.08 mg KOH/g, Simdis 44.38% diesel.
Drying Methods Affecting the Antioxidant Activity of Turmeric Crude Drug Anila Wirantika; Idda Nuriya Rahma; Raafi Akbar Putra; Devita Almayda; Diah Ayu Kusumawati; Muhammad Agil Nur Fauzan; Yeti Rusmiati Hasanah; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Alwani Hamad
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.111

Abstract

Turmeric is commonly a spice with many benefits in improving health, including antioxidants, anti-inflammatory and antimicrobial properties. The preparation of turmeric crude drug usually uses conventional sun drying. However, the quality of crude drugs is uncontrollable. The alternative using a modern drying process may affect the antioxidant properties of the final crude drug. This research aims to investigate the effect of drying methods (cabinet drying at 30oC and 70oC, infrared (IR), and conventional sun drying) on the antioxidant activity of turmeric crude drugs. The moisture content and its chemical compounds, including Total Phenolic Content (TPC) and Total Flavonoid Content (TFC), were also investigated. Antioxidant activity was measured using DPPH free radical scavenging and Feri Reducing Antioxidant Power (FRAP) method. The results showed that the moisture content of dried turmeric samples from cabinet drying at 70 C and sun drying was less than 10%. TPC of all dried turmeric from modern drying methods was significantly higher than conventional sun drying and the same as TFC results, except for the sample from the IR method. The antioxidant activity of dried curcumin from IR drying was significantly higher than that of another sample in the FRAP method. However, the higher antioxidant of dried turmeric using the DPPH free radical scavenging showed in dried turmeric from cabinet drying at 70 C and sun drying. The results of the antioxidant activity of the dried turmeric crude drug did not correlate with the TPC and TFC data as predicted using Pearson’s Correlation. Thus, it can be concluded that the drying methods influenced the antioxidant activity of turmeric crude drug, and it did not correlate with phenolic and flavonoid content.
Apocarotenoids: Sources, Classification and Their Potential Application as Food Additives Indah Hartati; Vita Paramita
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.112

Abstract

Apocarotenoids are the degradation product of the enzymatic and or non enzymatic cleavage of carotenoids. Apocarotenoids are present in plants, fungi, bacteria and a certain animal species. There have been large numbers of apocaretonoids identified as the consequence of the great variety of naturally occurring carotenoids. Apocarotenoids can be found as volatile, semi-volatile or non-volatile compounds based on their chemical structures, while based on the number of the carbon atoms contained in their structure, apocarotenoids is classify into triporoids, cyclofarnesoids and methylhexanoids. Bibliometric analysis performed on publication having “apocarotenoids” keywords informs that crocin, pirocrocin, saffron and crocus sativus nodules appear in the overlay visualization. The appearance is attributed to the great potential application and commercialization of crocin which is originated from saffron. The bibliometric analysis also shows that there is food additive nodule appear which imply the strong correlation and potential application of apocarotenoids as food additive. The potential utilization and the commercial production of apocarotenoids are challenged by the the genetic diversity as well as the high cost, time consuming and seasonal production of natural apocarotenoids isolation process. Chemical synthesis, engineering biosynthesis and bio-manufacturing using microbes provide a promising and economical alternative.

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