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Nanik Astuti Rahman
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INDONESIA
Jurnal ATMOSPHERE
Published by Institut Teknologi Nasional Malang
ISSN : -     EISSN : 27472272     DOI : https://doi.org/10.36040/atmosphere.v5i1
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology
Journal Atmosphere is an engineering journal focused on process engineering that covers heat and mass transfer, advanced materials, chemical reaction engineering, waste processing and management, biomass energy and renewable energy, thermodynamics, biochemistry, electrochemists, process planning and control, mixing and separation processes.
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol. 5 No. 1 (2024): ATMOSPHERE" : 5 Documents clear
PERBANDINGAN PENGAMBILAN MINYAK ATSIRI DAUN BELUNTAS DENGAN MENGGUNAKAN METODE MICROWAVE-ASSISTED EXTRACTION (MAE) DAN MICROWAVE ASSISTED HYDRO-DISTILLATION (MAHD) Nadya Lituhayu; Bintang Nirtara Firmansyah; Fitri Icha Oryza Sativa; Muyassaroh
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.10481

Abstract

Indian pluchea leaf is one of the medicinal plants included in the essential oil group that is not traded in Indonesia, even though it has flavonoid levels that are useful, especially in the health industry. For this reason, research related to the process of extracting beluntas essential oil is still limited. The use of microwaves is considered to extract essential oil better and faster. This study aims to compare modern extraction methods, namely MAE (Microwave-Assisted Extraction) and MAHD (Microwave Assisted Hydro-Distillation) using different solvents. Other variables used in this study were drying method and microwave power. The results showed that the best results in the use of MAHD method with oven drying type and Microwave power of 300 watts which produced flavonoid content of 3.64%
FORMULASI MINUMAN SERBUK INSTAN SELEDRI DENGAN PENAMBAHAN VARIASI JENIS JERUK DAN BERAT GULA May Ayu Pratiwi; Anisya Dwi Anggraini; Faidliyah Nilna Minah; Siswi Astuti
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.10488

Abstract

Celery (Apium graveolens L.) is a plant that has many benefits that can be processed into products in the form of instant powder drinks. Preparation of instant celery powder with the addition of orange juice and sugar. This study aims to determine the effect of the ratio of sugar and the type of orange in the manufacture of instant celery powder. Types of oranges used include mandarin oranges, Siamese, lime, sweet, and lemon. Comparison of the weight of sugar 50, 75, 100, 125, and 150 grams. The quality of instant celery powder was determined by analysis of water content, soluble time, total dissolved solids, solubility, and organoleptic tests. The results showed that A5B4 was the accepted sample, namely the formulation of 500 ml of celery juice, 125 grams of granulated sugar, and 20 ml of lemon juice. Different types of oranges and the ratio of sugar weight affect water content, solubility, dissolution time, organoleptic taste and aftertaste. The acceptance rate of orange celery powder drink to the color organoleptic test was 3.11%, the aroma organoleptic test was 2.96%, the taste organoleptic test was 3.67%, and the aftertaste organoleptic test was 3.30%. The formulation gives a water content value of 7%. The results of the physical test stated that the dissolution time was 96.79 seconds, the total dissolved solids were 15% and the solubility was 88.71%.
PENGEMBANGAN ALAT PIROLISIS UNTUK PENGOLAHAN LIMBAH PLASTIK MENGGUNAKAN TEKNOLOGI BARU DENGAN PENDINGIN CHILLER Naffa Eka Setiawati; Praisela Ivane Stefandra Stefandra; Muhammad Rizqi Putra Dermawan; Rahmat Dani Firmansyah; Ariel Rizantha Firstnanda
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.10745

Abstract

This research examines the development of a pyrolysis tool to convert HDPE, PET and PS plastic waste into oil. This research was driven by the increasing problem of plastic waste and its negative impact on the environment. This research aims to determine the quality of oil produced from plastic waste by varying process temperatures and to reduce plastic waste in society. This research uses a pyrolysis tool that has been modified with the addition of a chiller to increase the efficiency and quality of the pyrolysis process. The research results show that the pyrolysis equipment modified with a chiller can produce higher quality and more efficient oil. This research also shows that this pyrolysis tool can be used to reduce plastic waste in society.
PENGARUH WAKTU PENYIMPANAN DAN VOLUME EKSTRAK DAUN SELEDRI DALAM PEMBUATAN YOGHURT SELEDRI Ajeng Surya Aprilia; Aurellia Chusnul Azizah; Faidliyah Nilna Minah
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.10900

Abstract

Celery (Apium Graveolens L.) is a plant from the Apiaceae family which is widely used as a vegetable and fresh vegetables to complement food, especially on the stems and leaves of celery. Yogurt is one of the longest fermented milk products and is quite well known in all countries, has a shape similar to ice cream porridge but the taste of yogurt itself has a slightly sour taste. In this study several stages were used, namely optimization of fat content with variations in volume of 37, 47, 56, 66, and 75 mL of celery leaf extract solution mixed with other ingredients such as plain yogurt with storage times of 3, 6, 9, 12, and 15 days , to determine the quality of celery yogurt products, the quality parameters observed included fat content, ash content, metal content, microbial test, and organoleptic test. So that from the results of the test method and the purpose of this research is to determine the effect of storage time and volume of celery leaf extract on the manufacture of celery yogurt.
PERENCANAAN MANAJEMEN RANTAI PASOK DAUN MURBEI JENIS MORRUS ALBA L. UNTUK PRODUKSI TEH HERBAL Ayudya Mahendaringratry
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.11009

Abstract

PKK RT II RW VI, Tlogomas Village, Malang City, is an iconic area, namely the mulberry area, where every house in this area has at least 2 mulberry plants of the Morrus Alba L type. So far, members of PKK Rdaun mulberry kareT II RW VI, Merjosari Village, Malang strives to produce products made from mulberry, both fruit and leaves and stems/ratings. One product that is expected to become a mainstay is herbal tea made from mulberry leaves because the content in mulberry leaves is very good for human health. The main obstacle that arises when applying supply chain management (SCM) is the supply of raw materials which are usually obtained from local residents, with the production process being dried in the sun and roasted, resulting in small amounts of raw materials shrinking by 60%. The supply of raw materials needs to be increased through land improvement and mulberry plant seeds. If raw materials are available in abundance, marketing will be wide open for mulberry leaf herbal tea products.

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