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Wahyu Rinaldi
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Journal of Applied Technology
Published by Universitas Syiah Kuala
ISSN : 16932536     EISSN : 29643198     DOI : -
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering
The JAT covers research and developments activities in the area of chemical and environmental applied technologies in the following scope and focus: • Chemical and Process Technology • Food Chemistry and Technology • Energy Technology • Catalyst Technology • Vegetable and Essential Oil Technology • Natural Product and Pharmacy • Analytical Chemistry • Material Technology • Polymer and Environmental Science.
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 13 Documents
 1   2 
Foam Agent Synthesis For the Production of Foam-Based Concrete Izarul Machdar; Abdullah Abdullah; Adisalamun Adisalamun; Wahyu Rinadi
Journal of Applied Technology Vol 10, No 1 (2023)
Publisher : Journal of Applied Technology

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Abstract

Foam agents are crucial in the durability and performance of foam-based concrete. This study provides a critical finding related to foam agent characteristics, foam decay, the effects of foam modifiers (NaCl), and the properties of foam concrete, including shrinkage, compressive strength, and density. The foaming agent was prepared using sodium dodecyl sulfate (SDS) and triethanolamine (TEA) as a surface active agent, propylene glycol (PG) as a solvent, and NaCl as the foam modifier. The SDS:TEA:PG ratio was 1:1:2. The foam modifier was introduced in 0.1% to 0.8% varying concentrations to assess its impact on foam stability. The surface tension of the foam agent synthesis at a concentration of 20% was measured to be 0.1649 N/m, comparable to the commercial one. The decay rate foam of 0.095, 0.059, 0.063, and 0.013 cm/minute for the concentrations of 20%, 40%, 60%, and 80%, respectively. This suggests that higher concentrations of the foaming agent resulted in a more stable foam structure with slower decay rates. Moreover, the results showed that as the NaCl increased, the viscosity increased, but no effect on foam concentration of 80%. It was also observed that the combined effect of the foam agent concentration and NaCl concentration on viscosity was not linear. The recorded foam concrete shrinkage heights for the 20%, 40%, and commercial foam agent concentrations were 6.45 mm (SD 1.07 mm), 5.04 mm (SD 0.62 mm), and 4.0 mm (SD 0.94 mm), respectively. Furthermore, the compressive strengths of the foam concrete for the 20%, 40% foam agent concentration, and commercial foam were 4.41 MPa (SD 0,79 MPa), 4.20 MPa (SD 0.48 MPa), and 6.32 MPa, respectively. In conclusion, the foaming agent formulated from the mixture of components SDS, TEA, PG, dan NaCl has demonstrated the ability to produce foam concrete with satisfactory quality.
Characterization Of Yogurt With The Addition Of Vegetables To Increase Antioxidants Syaubari Syaubari; Nasrullah Razali; Muhammad Fannka Dhedia; Kevin Sadelah
Journal of Applied Technology Vol 9, No 1 (2022)
Publisher : Journal of Applied Technology

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Abstract

Antioxidant activity can neutralize free radicals in the body and prevent chronic degenerative diseases. Therefore yogurt has a higher antioxidant potential than milk because lactic acid bacteria in yogurt produce antioxidant peptides. To increase antioxidant activity in yogurt, vegetable extracts such as Broccoli and carrots are added as food sources that are high in antioxidant activity. The experiment was carried out by an experimental method with the addition of 20% vegetable extract, 5% skim milk and 3% and 5% yogurt starter by using variations of UHT Cow milk and 600 ml Goat Milk with stirring speed of 400 rpm which was tested at 24 hours. The parameters tested were pH, Lactic Acid, Viscosity and Antioxidants. The results obtained in the form of a very significant increase in lactic acid in the Carrot variant with a Starter 3% and Broccoli 5% with a concentration of 0.8145%; 0.945% for Goat Milk Variant and UHT Milk for Carrot Variant with 3% starter. Based on the results obtained, where the addition of vegetables obtained viscosity (Cp) of 6.4745; 7.9359; 8.2459; 8,344; 14,374; 17,389 in UHT milk and 6,7033; 6,1984; 5,0345; 9,7324; 7,755; 9,0171 in Goat milk.
Antioxidant Activity of Aceh Curry Leaves (Murraya Koenigii) Extracted Using Various Solvents Desy Anggriani; Lisa Azila; Cut Meurah Rosnelly; Hisbullah Hisbullah; Syaubari Syaubari; Teuku Mukhriza
Journal of Applied Technology Vol 10, No 1 (2023)
Publisher : Journal of Applied Technology

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Abstract

Free radicals are molecules that are highly reactive and contain unpaired electrons. These molecules are harmful to healthy cells. Antioxidants have the ability to neutralise free radicals by donating one of their electrons to the molecules that make up free radicals. This prevents free radicals from wreaking havoc on healthy cells. Curry leaf, also known as Murraya Koenigii, is a member of the Rutaceae family and is a spice that is commonly used. By gauging the degree to which various solvents and ratios are able to extract antioxidants from curry leaves, the objective of this study is to find the optimal solvent and combination for doing so. A Soxhlet and a solvent mixture consisting of hexane, chloroform, and ethanol in a ratio of 1:10 were used to extract the anti-oxidant components of curry leaves. With a yield percentage of 30.53 percent, the ethanol solvent proved to be the most efficient of the three in terms of extracting antioxidants from the sample. Not only did extracts of curry leaves obtained from the ethanol solvent have the best yield (when compared to extracts derived from other solvents), but they also have the highest levels of inhibition (54.42%) and antioxidant activity (40.667 ppm) when it comes to catching free radicals.

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