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INDONESIA
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI
Published by Universitas Diponegoro
ISSN : -     EISSN : -     DOI : -
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI adalah jurnal yang diterbitkan oleh Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro untuk mempublikasikan karya ilmiah - karya ilmiah mahasiswa Program S1 Teknik Kimia Undip.
Arjuna Subject : -
Articles 178 Documents
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PEMANFAATAN LIMBAH IKAN NILA SEBAGAI FISHBONE HYDROXYAPATITE PADA PROSES ADSORPSI LOGAM BERAT KROM PADA LIMBAH CAIR Gita Lokapuspita; Mirza Hayati; P Purwanto
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

The contaminant substance such as heavy metal is a serious environmental problem because its toxicity and nondegredable characteristic neither in biological or chemical way. Chrom (Cr) is one of the pollutant in a liquid waste that poisionous. Hydroxyapatite (Ca5(PO4)3(OH)) is a phospat crystal from calcium which has a hydroxyl ion and great capability as an ion exchanger and heavy metal adsorber. Fishbone hydroxyapatite is the natural hydroxyapatite from fishbone. This research investigates the fishbone hydroxyapatite adsorption capacity of the chrom (Cr3+) in  a laboratory study. The fishbone of nila burnt in a high temperature; 3000C and 6000C then grained and strained on 200 mesh measurement. The adsorption capacity of each fishbone hydroxyapatite, then be compared. The Langmuir’s adsorption isotherm equation Freundlinch’s adsorption isotherm equation can be used to get the characteristic and the maximum adsorption capacity of Cr3+. The difference of heat temperature influence the adsorption characteristic, adsorption power and adsorption capacity. At 300oC, the maximum adsorption Cr3+ capacity is 4,393 mg/gr and at 600oC, the maximum adsorption Cr3+ capacity is 5,540 mg/gr.
KONVERSI ASAM SIANIDA MENJADI PROTEIN DALAM TEPUNG UBI KAYU DENGAN FERMENTASI MENGGUNAKAN Rhizopus oligosporus Ferry Nanda Ardhianto; Mayang Gitta Pawitra; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Tepung ubi kayu merupakan salah satu alternatif tepung yang dewasa ini sering ditemukan di pasaran. Tepung ubi kayu adalah hasil fermentasi dengan bahan baku ubi kayu yang diolah lebih lanjut menjadi tepung. Namun, tepung ubi kayu umumnya mempunyai residu glukosa siaongenik yang tinggi yaitu sebesar 62 mg (Adindu, M.N, 2003) yang memiliki kecenderungan sebagai racun. Pada penelitian ini, sianida terikat dikurangi kadarnya dengan mengkonversikannya menjadi protein dengan bantuan kapang Rhizopus oligosporus. Sedangkan sianida terlarut di hilangkan dengan bantuan perendaman dengan larutan  garam serta larutan buffer. Selain itu, larutan buffer juga mengontrol pH menjadi kisaran netral, karena pada range ini sianida terikat menjadi lebih mudah untuk terkonversi. Tujuan penelitian ini adalah untuk mengetahui seberapa besar pengaruh perlakuan kombinasi perendaman dengan garam, perendaman dengan larutan buffer serta fermentasi dengan Rhizopus oligosprus terhadap kadar asam sianida dan kadar protein yang tersisa di dalam tepung ubi kayu. Variabel yang dipelajari antara lain %berat Rhizopus oligosporus, lama waktu fermentasi (12 jam sampai 72 jam) dan perbedaan bentuk ubi kayu saat fermentasi yaitu chips dan parutan. Dari penelitian didapat hasil bawah kadar sianida terendah diperoleh dari fermentasi selama 72 jam pada media ubi kayu parut. Sedangkan kadar protein tertinggi diperoleh dari fermentasi dengan media ubi kayu chips.
KARAKTERISTIK PENURUNAN FLUKS PADA FILTRASI LARUTAN HUMIC ACID DENGAN MEMBRAN MIKROFILTRASI A Ardiansyah; Ario Budi Kusumo; I Nyoman Widiasa
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Natural surface water is containing various organic matter. One of them is Humic Acid (HA) which is known as the major cause of fouling in membrane filtration, and proved carcinogenic to human body. This study is carried to characterize flux reduction of HA filtration with Microfiltration Membrane. The analysis in the research is carried out by flux and absorbancy measuring. From this study the following conclusion can be taken; highest flux reduction are detected in the first 5 minutes of operations then slows down in the 15th minutes and later, where higher the HA solution concentration, will result in higher flux reduction. With the HA 5 ppm and HA 25 ppm’s J/Jw in 0,49 and 0,25, respectively in the 120th minutes. The addition of ion CaSO4 slows the rate of flux reduction, where it shows J/Jw of 0,051in the 120th minute. For filtration in different pressure, higher the pressure will result ini higher rate of flux reduction too., While in filtration of HA solution in different pH, highter the pH will result in the lowering the rate of reduction of flux. In the addition of ozone injection, the experiment carried shows that ozone addition is not giving any significant change on flux reduction.
PEMANFAATAN ILES-ILES (AMORPHOPHALLUS ONCOPHYLUS)SEBAGAI BAHAN PENGENYAL PADA PEMBUATAN TAHU Citra Perdani Utami; Sukma Ayu Fitrianingrum; Kristinah Haryani
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Ussually, boraks is used in the process of making tofu, thouhg it has many disadvantages for the body. That’s why, an alternative must be found to replace boraks. Iles-iles which has high content of glukomanan is used to replace boraks.The purpose of this study was to determine the effect of adding iles-iles of elasticity know, on nutrition knows, and knows the storage time with the addition of iles-iles. In this study, the material needed is soybeans, iles-iles, distilled water and CaO. That has been boiled soy blend to a temperature of 900C. After that, soy milk is filtered and mixed with tubers iles-iles that have been boiled and dilaluskan. CaO was added to adjust pH. Know who has been so analyzed for levels of protein, crude fiber, as well as the resilience and durability.From the analysis of proteins, can be compared to know the normal levels of protein levels of the protein out with the addition of iles-iles higher protein damage due to borax in regular knows. For the analysis of fiber, protein levels of crude fiber in the plus-iles iles higher because of the iles-iles contain lots of fiber. Elasticity know the iles-iles lower than usual idea, because borax is more rubbery. Know that contain glucomannan seawet not know which contain borax.Conclusions obtained from this study, out with the addition of iles-iles had higher levels of nutrients that knows more than the usual. However, elasticity and durability of iles-iles out with less than know with borax, because iles-iles has a lot of water content
BIOFILM DARI PATI BIJI NANGKA DENGAN ADDITIF KARAGINAN Bunga Chrismaya; Fransisca Selvy; Diah S. Retnowati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 3, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Jackfruit (Artocarpus heterophyllus) have cotyledons layer which is rich in starch and can be use as biofilm forming material. Biofilm is a film made from renewable material such as starch. Biofilm made from native starch have poor mechanical properties such as tensile strength and elongation at break. To overcome it, starch is blending with other material that can improve tensile strength and elongation at break. Imeson (2000) found kappa carageenan had firm gel structures and could be used to improve tensile strength and elongation at break of starch biofilm. Biofilm was made by casting polymer solution prepared by heating the mixture solution consisting of starch and carrageenan with a certain weight ratio dissolved in water-glycerol solution with a certain weight ratio with heating rate 2,2oC until the temperature reached 95oC. The biofilms that had been casted then dried in oven at 50oC for 20 hours and aged for 7 days at room temperature and relative humidity prior before tensile strength and elongation at break test. The results showed that kappa-carrageenan jackfruit seed starch biofilm has higher tensile strength and elongation at break than biofilm made from native starch. When  the weight ratio of glycerol rose, resulted in decreased tensile strength and increase in elongation at break biofilms. The best tensile strength was 0.407 MPa for 50%w/w kappa carrageenan and the weight 10%w/w glycerol. In addition, the best elongation at break was 18,488% at 50% w/w kappa carrageenan and 20% w/w glycerol.
KARAKTERISTIK EDIBLE FILM DARI PATI GANYONG (Canna edulis Kerr.) BERANTIMIKROBA Iqbal Syaichurrozi; Netty Handayani; Dyah Hesti Wardhani
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Edible films are thin layers that can maintain the quality of food products, are edible and environment friendly. Additives such as antimicrobial are added to improve the quality of edible films in handling food product. The purpose of this research is to study the effects of antimicrobial substances of characteristics of edible films from canna starch. The films prepared from 2% w/v of canna starch and 1% v/v (solution basis) of sorbitol. Garlic powder and turmeric powder were used as antimicrobial at 0.01% w/v solution concentration. Moisture content, thickness, the percentage elongation and tensile strength were determined. Antimicrobial testing performed using agar diffusion method and observed for the zone of inhibition growth of E.coli. The results show the control edible film has 18.72% of a moisture content, 0.08 mm of film thickness, 2.75 N/mm2 of tensile strength and 37.78 % percentage of elongation. The addition of the antimicrobial substances decreased the water content, the percentage of elongation and the tensile strength but increased the thickness. Antimicrobial testing showed that the addition of benzoic acid in the film were unable to inhibit the growth of E.coli.
PENGIKATAN KARBON DIOKSIDA DENGAN MIKROALGA ( Chlorella vulgaris, Chlamydomonas sp., Spirullina sp. ) DALAM UPAYA UNTUK MENINGKATKAN KEMURNIAN BIOGAS Okryreza Abdurrachman; Meitiandari Mutiara; Luqman Buchori
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Biogas is gas which the main contents are 55-75% methane and 25-45% carbon dioxide. Removing CO2 content in biogas will improving biogas’s quality itself, so that the calorific value  on biogas will be higher. One way to removing CO2is with utilize microalgae’s ability to absorb CO2in photosynthesis phenomena. Purposes of this research are to measure the optimal amount of CO2 absorbed by microalgae and determine the type of microalgae is the best at absorbing CO2. This research designed with variety types of microalgae such as Chlorella vulgaris, Chlamydomonas sp., and Spirulina sp. and variety gas flow rate variabels are 20, 60, 100, 150, 200, 300 mL / min. From analysis results,  at gas flow rate 20 mL / min each microalgae can absorb CO2optimally. Spirullina sp. has the highest percentage of absorbed CO2 among Chlorella vulgaris and Chlamydomonas sp., which is by 8,91%. This study also  showed that Spirullina sp. has 0,136 g/L biomass enhancement, and that is the highest biomass enhancement among Chlorella sp. and Chlamydomonas sp., which only has 0,136 g/L and 0,130 g/L biomass enhancement.
PEMURNIAN BIOETANOL MENGGUNAKAN PROSES ADSORBSI DAN DISTILASI ADSORBSI DENGAN ADSORBENT ZEOLIT Dewi Novitasari; Djati Kusumaningrum; Tutuk Djoko Kusworo
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Bioethanol is an alcohol substance which can be obtained by biomass fermentation process bymeans of Saccharomyces Cereviceae help. Adsorption is a separation process where thecomponents of a fluid phase moves to the absorbing surface of the solid (adsorbent). This researchaims to examine the process of bioethanol purificationusing adsorption and distillation process bythe influence of variations of the variables. In the distillation process produces ethanol conyentthat is not too high, so it needs to be atudied a process that can increase the purity of bioethanolwith distillation adsorption process. Bioethanol purification process using zeolite as adsorbentwith 4 variables change in the adsorption process, namely: the type of zeolite, stirring time,residence time, and heavy of zeolite. Whereas ondistillation adsorption process using 4 variableschange, namely: the type of zeolite, temperaturem weight of zeolite, and processing time. From theresults most effective process for ethanol purification is distillation adsorbtion process with zeolite4A adsorbent weighing 100 grams, the process temperature 78oC, processing time 50 minutes.Levels of ethanol produced was 98,42%.
PRODUKSI BIOGAS DARI ECENG GONDOK (EICCHORNIA CRASSIPES) : KAJIAN KONSISTENSI DAN pH TERHADAP BIOGAS DIHASILKAN Arnold Yonathan; Avianda Rusba Prasetya; Bambang Pramudono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Water hyacinth (Eicchornia crassipes) is one of the weeds type which has the fastest growth amongothers, but it can be used in the biogas production because it contains large number ofhemiselulosa. Anaerobic digestion is a process where the microorganism is doing a biodegradablematerial split within the oxygen devoid. The biogas making process begins at cutting up the waterhyacinth, to be added with the water and to be blended with cow dung later. When the mixedsolution is already well-suited with the operation variable, pour it into the pre-treatmentbiodigester by adding the H2SO4 into the (substrat). The process will present the result atcomposition variable, which is showing the largest biogas production at 2:2,5 composition in1.162,97mL, and the smallest biogas production at 2:1 composition in 12,85mL. The bestcomposition from the fermentation process has done before is used as the dependent variable witha pH variable change. The result shows at the pH interval 4 -7, the biogas production isincreasing, and will decrease at the pH 8. The largest biogas production is at the variable pH 7 inthe amount of 1.162,97mL. The GC analysis result shows the metana that contains inside thebiogas is 0,03mol/100gr water hyacinth.
PENURUNAN KADAR KAFEIN DAN ASAM TOTAL PADA BIJI KOPI ROBUSTA MENGGUNAKAN TEKNOLOGI FERMENTASI ANAEROB FAKULTATIF DENGAN MIKROBA NOPKOR MZ-15 Ana Farida; Evi Ristanti R; Andri Cahyo Kumoro
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 3, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Coffee is one of the most famous beverages in the world. Coffee favored because it has unique taste and flavor. However, coffee contains excess acid and caffeine which has negative impacts on health. Fermentation is one of the alternative methods to improve the quality of coffee beans. After fermentation process ,it is expected to produce coffee with low caffeine content and low organic acid, as well as great aroma and distinctive flavors. Raw material in this experiment is robusta coffee from Temanggung. The microbes is Nopkor MZ-15 and as a source of nutrients needed sprouts of green beans, tapioca starch and ZA fertilizer. Variables in this experiment are based on ZA fertilizer concentrations. These 1%,2% and 3% wZA/wcoffee (gr/gr). Fermentation processes will be held during 12-36 hours. Analysis of coffee beans as fermentation products which include caffeine, acid contents and water content are needed after fermentation process. These analyses can be done by quantitative and qualitative test. Quantitative tests include HPLC method for caffeine analysis, alkalimeter method and Qualitative test includes sensory method such as panel test is needed for flavor analysis. Based on research, resulted optimum time of fermentation is 18 hours and optimum ZA concentration is 2% w ZA/w coffee with caffeine ( 46,88 mg/100 ml) and pH (5,49).

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