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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 51 Documents
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PERSIAPAN DAN KARAKTERISASI PALLADIUM BERBASIS ELEKTROLISIS UNTUK SEL BAHAN BAKAR Chiou, Yuh Jing; Stefandra, Praisela Ivane; Dewi, Rini Kartika
jurnal ATMOSPHERE Vol. 5 No. 2 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i2.13313

Abstract

This research presents the results of research regarding the preparation and characterization of palladium (Pd)-based electrolytes for applications in fuel cells. In the context of utilizing efficient and environmentally friendly energy sources, Fuel Cells offer an innovative solution by converting chemical energy into electrical energy without a combustion process. This research aims to develop an electrolyte that has high performance, with a focus on analyzing the physical and chemical properties of the resulting electrolyte. The methods used include synthesis of a Pd-based electrolyte and characterization using advanced analytical techniques such as X-ray diffraction (XRD) and Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The research results show that Pd-based electrolytes have better ionic conductivity and higher stability compared with conventional electrolytes. In addition, variations in operating conditions have a significant effect on fuel cell performance, with the finding that increasing the electrode surface area can effectively increase hydrogen production.
PENGOLAHAN AIR TANAH DI WILAYAH BANGIL-PASURUAN MENJADI AIR MINUM DENGAN PROSES KLORINASI Atiqotuzzummah, Atiqotuzzummah; Rahman, Nanik Astuti
jurnal ATMOSPHERE Vol. 5 No. 2 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i2.13318

Abstract

Bangil area is a coastal area surrounded by industry. Groundwater ini Bangil Sub-district have poor quality impacted by surrounding conditions. One of the parameters of poor groundwater quality is the total plate count (TPC) value which reaches 151 x 10 colonies/ml with a standart of 1.0 x 102 colonies/ml. TPC value represents the number of microorganism colonies in the water. To reduce TPC value, its necessary to disinfect the microorganism in the water. One method that can be used is the chlorination process. The chlorination process by adding kaporit with kaporit variables 3 ppm, 4 ppm, and 5 ppm with reaction time 10 minutes, 20 minutes, 30 minutes, 40 minutes, and 50 minutes. Output from chlorination prcess will be analyzed for pH, TDS, TSS, turbidity, TPC, and residual Cl-. From the research, the TPC value decreased significantly and the best variable was obtained at a chlorine concentration of 5 ppm, with a reaction time of 50 minutes.
EKSTRAKSI LIMBAH KULIT JERUK PAHIT (CIRTUS AURANTIUM) DENGAN VARIASI PROSES PERENDAMAN DAN DAYA MICROWAFE MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) Ihza Zaki Safari; Muyassaroh
jurnal ATMOSPHERE Vol. 5 No. 2 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i2.13466

Abstract

Essential oil, also known as etheric oil (Aetheric Oil), is a volatile compound widely utilized in various industries, including pharmaceuticals, cosmetics, and aromatherapy. In this study, the main material used is orange peel (Citrus aurantium), which is extracted into essential oil using the Microwave-Assisted Extraction (MAE) method. The study aims to obtain a high essential oil yield with optimal quality. The variations in microwave power used include 100 W, 150 W, 200 W, 280 W, and 399 W, with soaking durations of 3, 4, and 5 days. Various parameters were analyzed to assess the quality of the obtained essential oil, including organoleptic tests (color), yield, refractive index, density measurement, and analysis using Gas Chromatography-Mass Spectrometry (GC-MS). The results indicate that the optimal condition was achieved at a microwave power of 280 W with a soaking duration of 5 days. Under these conditions, the essential oil yield was relatively high, with a refractive index of 1.040 and a density of 1.039. The obtained essential oil had a dark yellow color, indicating good quality. GC-MS analysis revealed that limonene, the main component of orange essential oil, was detected at 1.30% at a retention time of 3.675 minutes, followed by 1.80% at a retention time of 4.240 minutes, and 0.28% at a retention time of 12.750 minutes. Based on these findings, the MAE method proved effective in extracting essential oil from orange peel, particularly under optimal power and soaking conditions. This study provides further insights into efficient extraction techniques for producing high-quality essential oils.
EFISIENSI PENGGUNAAN SISTEM AERASI – MULTI SOIL LAYERING (MSL) DALAM PENGOLAHAN LIMBAH LAUNDRY Khoiriyah, Aldina Fitri; Rahman, Nanik Astuti
jurnal ATMOSPHERE Vol. 5 No. 2 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i2.13499

Abstract

The increasing number of migrants in Pandaan District, Pasuruan, has led to a rise in the number of laundry services. However, laundry operations have negative environmental impacts due to the disposal of untreated laundry wastewater into water bodies. Based on initial characteristic tests, the TSS, BOD, and COD in laundry wastewater were found to exceed the quality standards set by the East Java Governor Regulation No. 72 of 2013. This study aims to examine the effects of aeration time and variations in the dimensions of the Soil Mixture Block (SMB) on the treatment of laundry wastewater using the Aeration – Multi Soil Layering (MSL) system, regarding the reduction of TSS, BOD, and COD levels. The aeration times used were 0, 30, 60, 90, and 120 minutes, while the SMB dimensions varied as follows: (4×20×4) cm, (4×20×8) cm, and (4×20×12) cm. The results demonstrated that the Aeration-MSL system was effective in reducing the concentrations of TSS, BOD, and COD. The optimal variation was found with an aeration time of 120 minutes and an SMB dimension of (4×20×12) cm, which resulted in a reduction of TSS by 78%, BOD by 93.79%, and COD by 88%.
ANALISIS KUALITAS DAN USULAN PERBAIKAN PROSES PRODUKSI KERIPIK TEMPE BU NIA MENGGUNAKAN METODE SEVEN TOOLS anita; Alhaj, Ahsani Zuhdi
jurnal ATMOSPHERE Vol. 5 No. 2 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i2.13753

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play an essential role in the national economy, including the snack food industry, such as Bu Nia’s Tempe Chips. However, defective products are still found in the production process, particularly related to texture and color. This study aims to identify the types of defects, analyze the contributing factors, and propose improvements using the Seven Tools method. Based on six months of production data analysis (January–May 2024), the defect rate was found to be 5.95%, consisting of 5.56% texture defects and 0.59% color defects. Several improvement measures were proposed, including the development of Work Instructions (WIs) for slicer machine maintenance, standardization of frying parameters, provision of larger containers to reduce pressure on the product, and separation of packaging areas to prevent contamination. Additionally, a rotational employee schedule was implemented during the Idul Fitri holiday to maintain product availability. These improvements are estimated to reduce the defect rate by up to 60%, from 5.95% to 2.6%, thereby enhancing production efficiency and product quality.
FORMULASI SEREAL FLAKES BERBASIS TEPUNG TALAS (COLOCASIA ESCULENTA L.), BENGKUANG, WORTEL DAN TEPUNG JAGUNG SEBAGAI PRODUK PANGAN SEHAT RENDAH GLUTEN Diah Kusuma Wardhani; Astuti, Siswi
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14673

Abstract

Autism cases are increasing so sufferers need balanced nutrition and gluten-free consumption. This study aims to develop Flakes cereal made from taro flour, corn flour, jicama and carrot flour as a healthy food product low in gluten for autism sufferers. Taro flour was chosen because it contains carbohydrates, dietary fiber, and gluten-free flour, corn flour in the form of carbohydrates and gluten-free, jicama and carrots have vitamins that enrich the nutrition of Flakes cereal. This formulation has a ratio of taro flour and corn flour (gr) of 70:30, 60:40, 50:50, 40:60, 30:70 and a ratio of jicama and carrots (gr) of 1:9, 2:8, 3:7, 4:6, 5:5. The analysis was carried out through hedonic tests and physicochemical tests. The best results of the variable 30:70 (1:9) with organoleptic values ​​for color 4.65, aroma 3.85, taste 4.20, texture 4.55, and preference 4.45, water content and ash content of 1.05% and 0.05% according to SNI Flakes. The results of the study are expected to encourage innovation of local food with high nutrition and diversification of healthy food.
OPTIMALISASI ECENG GONDOK (EICCHORNIA CRASSIPES) SEBAGAI PUPUK ORGANIK CAIR UNTUK PERTANIAN BERKELANJUTAN DAN RAMAH LINGKUNGAN Retnowati, Dewi; Dewi, Rini Kartika
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14675

Abstract

Fertilizer is one of the commodities that can increase plant productivity by adding macro and micro element supplements so that agricultural and plantation products have good quality and quantity. Water hyacinth (Eichornia Crassipes) is a plant that is very adaptable to poor environmental conditions, water hyacinth is easy to find and grows quickly even in waters with low nutrient levels. The implementation of this research is in the Basic Chemistry Laboratory of Chemical Engineering, Faculty of Industrial Technology, Malang National Institute of Technology. This research covers a series of processes starting from the preparation of tools and materials, including the collection of main raw materials such as water hyacinth and nutrients including bean sprouts, banana peels, rice washing water and coconut water, variables, processing stages, fermentation. the variables used are the control variables of 1500 grams of water hyacinth. EM4 bioactivator 250 ml, molasses 500 ml, water 2250 ml, pH 4-9, Temperature 38-45 oC and variable changes fermentation time 14 days, 21 days, 28 days, 35 days, Nutrients rice washing water 500 ml, banana peel 500 grams, coconut water 500 ml, bean sprouts 500 grams. The pH produced an average of 4.0 and a temperature of 27-28 oC NPK nutrients with nutrients Coconut water produces the highest nitrogen of 0.36% on the 35th day, rice washing water produces the highest phosphorus of 0.1239% on the 28th day and banana peel produces the highest potassium of 0.3764% on the 21st day
FORMULASI BISKUIT TINGGI SERAT BERBASIS TEPUNG UBI JALAR UNGU DAN TEPUNG KULIT PISANG KEPOK SEBAGAI CAMILAN ALTERNATIF BAGI PENDERITA SEMBELIT jeltiani, skolastika; Hudha, Mohammad Istnaeny
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14676

Abstract

Constipation is a condition of lack of peristaltic movement in the large intestine, resulting in difficulty in the process of defecating because it is retained in the large intestine for a long period of time. One way to overcome constipation is by consuming high-fiber biscuits. The purpose of this study was to determine the best formulation of variations of purple sweet potato flour and banana peel flour with the addition of tomato pulp concentration. This study used a Completely Randomized Design method with 5 levels of treatment with the formulation of purple sweet potato flour and banana peel flour, F1 (50%: 50%), F2 (55%: 45%), F3 (60%: 40%), F4 (65%: 35%), F5 (70%: 30%) and tomato pulp concentrations of 15%, 25%, 35%. Organoleptic testing using SPSS statistical analysis if the ANOVA results at the 5% level show a significant difference, further testing will be carried out with Duncan's Multiple Range Test (DMRT). The results of the hedonic test showed that the best formulation was F3 (60%:40%) with a tomato pulp concentration of 15%. In addition, the water content in the biscuits met the SNI standard <5%. The conclusion of this study was that there was a significant difference in the formulation of purple sweet potato flour and kepok banana peel flour with the addition of tomato pulp concentration on organoleptic tests and water content.
PEMBUATAN TEPUNG BUAH MENGKUDU (MORINDA CITRIFOLIA) SEBAGAI ALTERNATIF BAHAN SUBSTITUSI PRODUK COOKIES DENGAN VARIASI WAKTU DAN SUHU PENGERINGAN MENGGUNAKAN ALAT DEHIDRATOR Rahmawati, Jenny; Anggorowati, Dwi Ana
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14687

Abstract

Young noni fruit has a carbohydrate nutrient content of 51.67%, where with the amount of nutrient content, noni fruit can be processed into flour as a food additive so that it functions optimally. The objectives of this study include determining the factors that affect the drying of noni fruit, determining the effect of variations in temperature and drying time on the nutritional content of noni fruit flour and determining the drying rate of noni fruit with a dehydrator dryer. Uses a drying with a Dehydrator, the variables used are temperatures of 50oC, 55oC, 60oC, 65oC, 70oC and times of 4 hours, 5 hours and 6 hours. With the process of selecting raw materials, soaking raw materials, drying noni fruit, then making noni fruit flour. The results of the study showed that it was in accordance with SNI, where the water content in time and temperature variations was below 14.5%, ash content below 0.70%, Escherichia Coli bacteria test 0 CFU / g.
KARAKTERISASI PENYEDAP RASA ALAMI BERBASIS TEMPE DAN JAMUR TIRAM Zulfaa, Ulayyaa; Minah, Faidliyah Nilna
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14694

Abstract

Tempeh as a fermented soybean product has high nutritional value and has become an important part of local culinary in Malang. Oyster mushroom (Pleurotus ostreatus) cultivation is also growing rapidly in Malang due to the supportive natural conditions and promising economic potential. The advantages of these two raw materials make them very potential to be developed into innovative food products, one of which is natural flavoring. This study aims to develop natural flavorings based on tempeh and oyster mushrooms as a healthier substitute for MSG. Variations in the proportion of tempeh and oyster mushrooms and drying temperatures (70°C, 65°C, 60°C, 55°C) were tested to analyze product characteristics. The parameters tested included water content, carbohydrates, protein, and sensory tests. The results of the study are expected to provide an alternative natural flavoring that is safe and highly nutritious.

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