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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 79 Documents
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Reduction of Chemical Oxygen Demand (COD) and Total Suspended Solids (TSS) from Wastewater of Tapioca Plant Using Aluminium Sulfate and Poly Aluminium Chloride (PAC) as a Coagulant Shinta Desnia Amalia Hidayati; Neni Damajanti
Research in Chemical Engineering Vol. 1 No. 1 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i1.5

Abstract

Water is the source of life on the surface of the earth. But often the water used for life contains many organic compounds that are harmful to life. This is due to contamination of water sources by compounds from many places, one of which is waste from the tapioca industry. One method that can be used to reduce water pollution is the coagulation process using certain coagulants. The ability of Poly Aluminium Chloride (PAC) and aluminum sulfate as coagulant is utilized in the processing of tapioca wastewater to reduce COD and TSS levels. This study aims to determine the effect of coagulant dose and flocculation time on decreasing COD and TSS levels in tapioca wastewater from Purbalingga Aci Factory. The method used is coagulation using PAC and aluminum sulfate as a coagulant with a variation of the coagulant dose of 2000; 4000; 6000; 8000 and 10,000 mg/L as well as variations in flocculation time 25; 30; 35; 40 and 45 minutes. The results showed that the coagulant dose and flocculation time had an effect on decreasing COD and TSS in tapioca wastewater. The best use of PAC coagulant at a dose of 6000 mg/L with a flocculation time of 45 minutes, namely the COD value of 375.2 mg/L and TSS 110 mg/L. While the best use of aluminum sulfate coagulant at a dose of 8000 mg/L with a flocculation time of 45 minutes, namely the COD value of 203.2 mg/L and TSS 590 mg/L
Kinetics of Cucurbita Moschata Puree Drying with Maltodextrin as Drying Aid Indah Hartati; Salsa Erna Setiawati; Suwardiyono; Farikha Maharani; Safaah Nur Faizin
Research in Chemical Engineering Vol. 1 No. 1 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i1.7

Abstract

The objective of this research was to investigate the influence of maltodextrin addition of pumpkin puree drying as well as studied the drying kinetics. Several thin layer drying kinetics model comprised of Page, Lewis, Henderson Pabis, Two Term, Weibull as well as diffusion model were used to studied the behavior of pumpkin drying. The puree drying was conducted by added 15% of maltodextrin on pumpkin puree. The drying temperatures were varied of 60-70 The research result show that temperature influence the pumpkin puree drying in which added with maltodextrin as the drying aid. Pumpkin puree drying with addition of maltodextrin performed at temperature of 70 for 150 minutes is considered as the relatively suitable condition as it gives low moisture ratio of 0.07. The thin layer drying kinetics, Midili, give good fittest to the experimental data followed by Page and Weibull. The effective diffusivity is in range of m/s with the obtained activation energy is 30.36 kJ/mol.
Activation of Carbon Using Microwave-Assisted Hydrochloric Acid for Urea Adsorbtion Regawa Bayu Pamungkas; Kiswatul Kharimah; Endar Puspawiningtiyas
Research in Chemical Engineering Vol. 1 No. 1 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i1.10

Abstract

The activation of activated carbon using microwave-assisted hydrochloric acid (HCl) has been carried out. This objective of this study was to investigate the effects of the concentration of HCl (1M to 6 M) and time of microwave irradiation (5 to 25 mins) on the iodine number and urea adsorption. The results showed that the concentration of HCl had a significant effect on the quality of the activated carbon. Activation of carbon using 6 mol/L of HCl resulted the iodine adsorption capacity of 1002 mg/g and urea adsorption of 99 mg/g. Microwave irradition time also has a significant effect on the quality of activated carbon. The best microwave irradiation time showed at 25 minutes that resulted in iodine adsorption capacity of 1112 mg/g and urea adsorption capacity of 97 mg/g.
Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue Bekti Wulan Sari; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Vishal Chherti; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 2 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i2.23

Abstract

Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts,  commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifiers (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (>24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking.
Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae) Afifah Lis Apriliani; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i2.26

Abstract

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various kinds of food products, such as Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modification of cassava cells, this modification can change the characteristics of flour both chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the manufacture of mocaf was carried out by fermentation using variations in the length of fermentation time and also the amount of concentration of baker's yeast (Saccharomyces cerevisiae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially on yield, are very influential, the longer the fermentation time and the higher the amount of yeast concentration, each of which will produce less % yield. While the analysis of characteristics such as water content, ash content, fiber content, acid degree, HCN content and also color analysis have all met SNI.
Effect of Fermentation Time and Concentration of Rhizopus oryzae on Mass and Quality of Mocaf Flour (Modified Cassava Flour) Hargiyanti Hargiyanti; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i2.29

Abstract

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various food products, one of which is Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modifying cassava cells, this modification can change the mass of Mocaf flour and the best flour content chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the production of mocaf was carried out by means of fermentation using variations in the length of time of fermentation and also the amount of concentration of tempeh yeast (Rhizopus oryzae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially the mass, are very influential, the longer the fermentation time and the more yeast added, each will produce less flour mass. While the SNI analysis such as water content, ash content, fiber content, degree of acid, HCN content and also color analysis all meet SNI.
The Effect of The Addition of Chitosan and Calcium Silicate on The Characteristic of Bioplastics from Corn Starch Ricky Jhon; Haryanto
Research in Chemical Engineering Vol. 1 No. 2 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i2.31

Abstract

Plastic waste in Indonesia has an impact that has caused high levels of environmental pollution. The use of plastic in everyday life as a packaging continues to increase, causing plastic waste to increase day by day. Plastic waste derived from petroleum raw materials is difficult to decompose by microbes in the soil. Biodegradable plastics are plastics that can be degraded by microorganisms and are made from renewable materials. Research on the use of biodegradable plastic synthesis has been developed because it is environmentally friendly and renewable. Biodegradable plastic is an alternative material to replace conventional plastic packaging so as not to pollute the environment. Biodegradable plastic is made with natural polymers as the main ingredient so that it is easily digested by microorganisms. Corn starch is a waste from corn processing used by the food industry. The starch content in corn starch can be used to make biodegradable plastic. In this study, biodegradable plastic was synthesized from corn starch with chitosan and calcium silicate as filler and then glycerol as a plasticizer. The purpose of this study was to determine the variation of filler on the results of biodegradable plastics made.  The characteristics of biodegradable  were  marked  by  the  presence  of  Tensile Strength, Elongation and Biodegradibility tests according to SNI Standards. The highest Tensile Strength value was obtained for the Chitosan variation of 2.62 Mpa and for the Calcium Silicate Variation of 2.8 Mpa, then for the Elongation Value for the Chitosan and Calcium Silicate Variations in accordance with SNI standards, which was 10-40% and for the Biodegradability of Chitosan and Calcium Silicate Variations. Calcium Silicate about 35-40 days.
Review on Tannic Acid: Potensial Sources, Isolation Methods, Aplication and Bibliometric Analysis Farikha Maharani; Indah Hartati; Vita Paramita
Research in Chemical Engineering Vol. 1 No. 2 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i2.33

Abstract

Tannic acid is the simplest form of astringent hydrolysable tannin in which naturally occurring in practically all aerial plant tissues and regarded as the most famous tanning material. Tannic acid having various types of pharmacological activities including anti-viral, anti-cancer, anti-oxidant, anti-microbial, anti-helminthic, anti- haemorrhoids, and anti-diarrhea. Tannic acid can be isolated from various parts of herbaceous and woody plants via different methods such as maceration, soxhletation, micro-channeling and solvent distillation. Tannic acid also found other prospective use in numerous fields such as in textile, leather, corrosion prevention and in rubber based epoxy resin. Bibliometric analysis shows research on tannic acid application trend is move towards the application of tannic in hydrogel formulations and incorporation.
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): Research in Chemical Engineering
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): Research in Chemical Engineering
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 

Page 5 of 8 | Total Record : 79

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