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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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MODIFIKASI TEPUNG DARI UMBI GADUNG MENGGUNAKAN EKSTRAK RIMPANG JAHE SEBAGAI BAHAN MAKANAN FUNGSIONAL S. Siswanto; Thamrin Manurung; Sri Budiyati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

This research aims to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross linking agent following dispersion methods to meet the standards of the physicochemical properties of wheat. In keeping with that purpose, will be investigated the influence of molar ratio of ginger oil with of gadung flour (1:2 and 1:3), reaction time (30, 60, 90 and 120 minutes) and temperature (30, 40 and 50oC) on water solubility and swelling power  properties of the modified gadung flour. This research begins by mixing the suspension of gadung flour and ginger oil on the condition appropriate to the variable, then the product was dried and analyzed the swelling power and water solubility. Ratio of Ginger oil : gadung flour (1:3) with a temperature at 30oC and 60 minutes is the best condition of modification obtained from this study, where the modified gadung flour obtained has a very similar water solubility and swelling power properties with American wheat flour, which were 7.28 (g/100g) and 7.9 (g/g), respectively.The weakness of modified gadung flour was only  the presence of the remaining ginger aroma.
PEMANFAATAN KOMBINASI FLY ASH BATUBARA, ALKILBENZENESULFONAT, DAN ZEOLIT PADAPENJERNIHAN MINYAK PELUMAS BEKAS DENGAN METODE PENJERAPAN Risang Prasaji; Conny Dewita U; Herry Santosa
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

The using of mineral lubricating oils from petroleum fractionation happen in very fantastic number. Acording to data form central statistics agency republic of indonesia, the number of production of base oil for lubricant is 2.027.000 barrel in the year 2010. While the need of lubricating oil is 5.994.956 kl per year. On the one hand, increasingly depleted oil reserves so that the manufacture of lubricating oil (base oil) is also diminishing. Thus, research in order to reuse the used lubricating oil to be base oil is highly prospective.The research is intended to (a) determine the weight of fly ash as adsorbent that is relatively good, (b)determine the comparison volume of alkilbenzenesulfonat against weight of zeolit relatively good until obtained lubricating oil former which fullfill the criteria as base oilThe study is planned in two stages. First, the preparatory phase consisting of (a) the characterization of used lubricating oil viscosity based on the test and the% transmittance, (b) reduce and activate the natural zeolite. Second, adsorption and purification steps to remove contaminants in the form of a solid material, metal, and water.At this stage of adsorption experiments were performed by varying the weight of coal flyash each unit volume of used lubricating oil.At this stage ofpurification, experiments were performedby varyingthe weight ratioof zeoliteto thevolumeperunitvolumealkilbenzenesulfonateused lubricatingoil. At eachend of the experiment theresultswas tested againstthe absorbance ofthe lubricating oilviscosity.
KARAKTERISASI PATI TALAS (Colocasia Esculenta (L.) Schott) SEBAGAI ALTERNATIF SUMBER PATI INDUSTRI DI INDONESIA Wida Rahmawati; Yovita Asih Kusumastuti; Nita Aryanti
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Utilization of taro as the taro flour or taro starch will increase the economic value and the shelf life of products taro. Utilization of taro tubers during this simply as a snack, such as chips. Whereas in other countries namely the United States, Hawaii, Japan, Philippines, Brazil and Columbia have made a variety of taro tuber industrial commodities such as biscuits, bread, pasta and taro. Therefore, this study focused on the manufacture of starch and modified starch taro taro as one alternative source of starch industry in Indonesia. The purpose of this study is to get the characteristics of taro starch and modified starch and starch compared with markets such as corn starch, rice and cassava. In this study analysis, which includes characterization of starch. Characteristics of taro starch were tested consisted of moisture content, starch content, amylose and amylopectin content. The water content of taro starch produced ranged from 5.3 to 13.18 so still meet the quality standards of industrial starch is less than 14%. Starch content of tubers produced by 80% taro, taro flour by 75% while the starch content derived from the modification of taro only 65%. Low levels of starch modification due to the degradation that occurs in the process of modification. The resulting levels of amylose has an average value of 4.41%. Low levels of amylose due to the low starch content. Thus indirectly affect the levels of amylose. While the levels of amylopectin starch modification of taro only 60.88%. This is because the process of modification using acid hydrolysis led to a reduction of amylopectin. Starch is a starch modification process that has undergone physical or chemical treatment in a controlled manner so that changing one or more of its original properties, such as the initial temperature of gelatinization, during gelatinization characteristics, acidification and stirring. While hydrochloric acid hydrolysis of starch which aims to produce a more tenuous structure so that water is more volatile at the time of drying.
PROSES HIDROLISA PATI TALAS SENTE (Alocasia macrorrhiza) MENJADI GLUKOSA : STUDI KINETIKA REAKSI Astrinia Aurora Dinarsari; Alfiana Adhitasari
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Starch hydrolysis process is the method used in the conversion of starch to glucose from starch material such as Giant Taro (Alocasia Macrorrhiza) using acid catalyst. In this study starch hydrolysis of Giant Taro using hydrochloric acid catalyst is divided into three stages of continuous process that aims to obtain a good pH and temperature on starch hydrolysis process of Giant Taro and studying the kinetics process of starch hydrolysis of Giant Taro into glucose. The experiments were performed using a fixed variable, namely particle size of starch 20 mesh, the ratio of raw material to water is 1:30 (g starch / ml of water), stirring speed 200 rpm and reaction time 60 minutes.There are two random variables i.e. pH 2, 3, 4, 5 and temperature of reaction 500C, 600C, 700C, 800C, 900C. Results of hydrolysis were analyzed using the DNS method to determine glucose levels. The result showed good pH at pH 4 and temperature at 900C, the reaction rate constant k is 9,139x10-4/min and reaction rate equation of hydrolysis is CA = 0,03740164. e- 0,0009139. t.
OPTIMASI PENAMBAHAN NUTRIEN TERHADAP KADAR PROTEIN PADA FERMENTASI PADAT KULIT UMBI UBI KAYU MENGGUNAKAN RESPONSE SURFACE METHODS (RSM) Erna Juliarti; Iis Alfaizah
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Cassava is tropic and subtropic tree from  Euphorbiaceae family and Manihot esculenta as binomial name. The aims of fermentation of cassava peel to decrease of agroindustry waste and used for animal feed. The waste from agroindustry contain carbohydrate and little protein. To reduce the waste needed fermentation process to enriched protein content using saacharomyces cereviceae. This experimental using cassava peel was drying at the first. The experimental design used was 23 full  factorial central composite design with 18 run was consist of 8 run on second level (-1/+1), 6 run star points (-1.68/+1,68), and 4 run replication on centre points (0). The data was obtain analyzed using Respons Surface Methods (RSM) to know optimum condition such as: vitamin B1 total, water content, and C/N ratio on solid state fermentation of cassava peel. The result shown that maximum yield of protein reached at 36.40 % with vitamin B1 at 0.0100 %, water content at 65 %, and C/N ratio at 15. The value of cyanide acid also decrease from 0.024 % to 0.009 % after 6 days fermentation process.
PEMBUATAN BIOETANOL DARI SINGKONG KARET (Manihot glaziovii) UNTUK BAHAN BAKAR KOMPOR RUMAH TANGGA SEBAGAI UPAYA MEMPERCEPAT KONVERSI MINYAK TANAH KE BAHAN BAKAR NABATI Mira Amalia Hapsari; Alice Pramashinta; Aprilina Purbasari
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Manihot glaziovii is a tuber that non-food corps, because it contains cyanide acid (HCN) which are toxic. Carbohydrate content in cassava tubers is 98,5% so it is worth to be converted to bioethanol. Bioethanol is a product of hydrolysis of starch to glucose, followed by enzymatic fermentation of glucose using yeast Saccharomyces cereviceae to ethanol. The purpose of this study is to find the optimum time and mass effect on of yeast to produced ethanol as a fuel household stoves. The research was carried out in several stages, including the enzymatic hydrolysis of cassava starch to glucose and continued fermentation of glucose to ethanol. Bioethanol purification is done by distillation process. The main tool that used is fermentor and distillation tower as a means of separating ethanol from water. Analysis of glucose levels is done by titration using Fehling A and B, while the ethanol concentration measurements with alkoholmeter. The results showed that the optimum volume was 3 mL enzyme that produces glucose level of 18% which is good for fermentation. The results that have been achieved for the fermentation time variable 144, 168 and 192 hours earned the highest ethanol content is 94% at 168 hours fermentation time, while for variable mass 5.10 yeast, and 15 g obtained the highest ethanol content is 94% in mass yeast 15 gr.
OPTIMASI PROSES EKSTRAKSI KITIN MENJADI KITOSAN DARI LIMBAH KULIT ULAT HONGKONG ( TENEBRIO MOLITOR ) Asih Budiutami; Nurhua Kumala Sari; Slamet Priyanto
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Chitosan has a lot of benefits such as antifungal, antibacterial, coatings, absorbing water and fat.Most of research to process chitosan use a waste from crustaceans such as shrimp, small crab skins, leather and other crabs. But in reality, there are many other types of arthopoda that contain chitin, for example is the class of Insecta as Tenebrio Molitor (meal worm). Meal worm contain the chitin in the skin. Meal worm  change of skin as much as 15 times before it finally turns into a cocoon. it is the waste in meal worm cultivation and still have rich in chitin. To extract the chitin into chitosan consists of three stages namely deprotenisasi, demineralization and deacetylation. Product of in this research is if with increase of consentration NaOH and increase of operation temperature so protein contain will be decrease, mineral contain so much the decrease, and deacetylation of degree be increase. Optimum condition of deproteinisation process at 3% w/v concentration of NaOH and temperature at 90 oC with protein contain 4,25%. Optimum condition of demineralization process at 2,5 N concentration of HCl with Ca contain 0,76% and Mg contain 2,44 mg/100gr. Optimum condition of deacetylation process at 5% w/v concentration of NaOH and temperature at 100oC with deacetylation of degree is 61,2% and product of rendemen is 33,1%.
PEMANFAATAN MEMBRAN MIKROFILTRASI UNTUK PEMBUATAN REFINED CARRAGEENAN DARI RUMPUT LAUT JENIS Euchema cottonii Novianto D K; Y. Dinarianasari; Aji Prasetyaningrum
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 3, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Indonesia merupakan salah satu negara penghasil rumput laut terbesar di dunia. Hal ini merupakan satu potensi ekonomi yang sangat besar karena pengolahan rumput laut menjadi tepung karaginan murni mampu menaikkan nilai tambah rumput laut. Karaginan merupakan senyawa hidrokoloid dari rumput laut merah (Rhodophyceae). Salah satu rumput laut merah penghasil karaginan adalah Euchema cottonii. Namun teknologi pasca panen yang ada masih kurang baik sehingga mutu karaginan Indonesia dinilai masih kurang memenuhi standar yang ada. Proses yang digunakan oleh industri secara umum adalah filtrasi dengan bantuan filter aid. Proses ini mempunyai kelemahan karena mempengaruhi kualitas produk yang dihasilkan. Oleh karena itu penelitian ini bertujuan untuk menentukan kondisi yang berpengaruh pada proses filtrasi dan membandingkan produk karaginan hasil mikrofiltrasi. Metode yang digunakan antara lain ekstraksi alkali panas dan proses mikrofiltrasi. Berdasarkan hasil penelitian, filter dengan ukuran pori 2,5 mikron fluks paling baik diperoleh pada konsentrasi 0.3 % berat dan filter dengan ukuran pori 20 mikron fluks paling baik pada konsentrasi 0.2 % berat yang nilainya masing-masing sebesar 2.085 ml/cm2.s dan 4.0662 ml/cm2.s. Hasil uji karakterisasi yang  meliputi uji viskositas, kadar sulfat dan kekuatan gel menunjukkan bahwa karaginan murni proses mikrofiltrasi dengan ukuran pori filter 2,5 mikron memberikan hasil yang lebih baik dibandingkan dengan karaginan murni dari proses mikrofiltrasi dengan ukuran pori filter 20 mikron.
PENGURANGAN KADAR KALSIUM OKSALAT PADA UMBI TALAS MENGGUNAKAN NaHCO3 : SEBAGAI BAHAN DASAR TEPUNG Fitria Dwi Aprilia Maulina; Indah Mugi Lestari; Diah S. Retnowati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Taro is one of the tubers that have an alternative as a staple food. However, the taro tuber has many shortages. The content of oxalate can cause itchiness and it will reduce the absorption of calcium in the body. In this experiment 200 gr pieces of taro was boiled with a solution of NaHCO3 at a specific concentration and temperature with the weight to volume ratio was 1:4 (w / v). Reactions were conducted for 60 minutes and every 20 minutes samples were taken for calcium oxalate content analyzed. Furthermore, taro were dried, milled, and sieved to be flour.  In this research, temperature is the most influential variable on reducing calcium oxalate content. Taro tubers heated in water at a temperature of 60 C can reduce about 93.1% of calcium oxalate from raw material. In 6% w NaHCO3 solution at 60C, calcium oxalate content can be reduced to 98.52% and only difference 5.42% compared to using only heat. The best reduction in calcium oxalate content was found on the  60C heating process which is continued by adding of NaHCO3 6% w. It reduce calcium oxalate content about 98.52%  or remaining calcium oxalate content 16.2 mg/100 g  taro, which is below the threshold level (71 mg/100 gr).
PEMBUATAN VIRGIN COCONUT OIL (VCO) : PEMECAHAN EMULSI DENGAN METODE ULTRASONIK Nely Fatwatun R.; Kaunaini Chusna; Bambang Pramudono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Coconut tree is one of the strategic commodities which became the pre-eminent national. In addition to being one of the strategic commodities, coconut tree has many benefits start from the root, stem, leaf, fruit, up to they sheath. VCO is one product of the coconut plant has bigger added value and beneficial to health. Research needs to be done to study the manufacture of VCO that is created by using ultrasonic waves and compare it with the existing method of VCO by using secondary data. The purpose of this research was to determine the influence of temperature and ratio of water and coconut in the manufacture of VCO with ultrasonic method, analyze the physical properties chemical VCO and compare the results with SNI, comparing the results of ultrasonic method with VCO created with another method, as well as find out the methods and conditions of operation of VCO with good quality and high yield. Manufacture of VCO is done by the method of ultrasonic wave using time 60 minutes with frequency 70kHz. Changing variables used are coconut water ratio of 1:1; 1,5:1; 2:1 and the temperature is 30OC, 40OC, 50OC. The resulting calculated oil yield and quality are analyzed. Analysis undertaken include organoleptic analysis, moisture content, free fatty acid, peroxide value, number Iod, and Fe contamination. The research results showed that ultrasound can be used to break down the emulsion VCO-water. Ratio of the coconut and water as well as in the manufacture of coconut milk and temperatures when ultrasonic affects yield. physical and chemical properties of two samples VCO with the highest yield has according to SNI. VCO is made by the method of ultrasonic have the lowest yield, but the quality is the best if compared to the method of fermentation, enzimatis, pumping and centrifugation. Ultrasonic methods, variables coconut and water ratio of 2:1 at temperature 30OC is the maximum operating conditions which produced the VCO with good quality and high yield, but ultrasonic method is not a method that can produce the highest yield, despite having the best quality.

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