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CHEMICA Jurnal Teknik Kimia
Published by Universitas Ahmad Dahlan
ISSN : 2355875X     EISSN : 23558776     DOI : 10.26555
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Energy
CHEMICA Jurnal Teknik Kimia ISSN, 2355-875X (print) 2355-8776 (online) is a journal that publishes manuscripts or scientific papers in Chemical Engineering. The scope of this journal covers chemical reaction techniques, separation, optimization, process control, process system engineering, waste treatment, food and material technology. Journals are published in print and online twice a year, in June and December by Chemical Engineering Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan Yogyakarta.
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Articles 10 Documents
 1 
Search results for , issue "Vol 5, No 1 (2018): Juni 2018" : 10 Documents clear
Karakter Edible Film Ulva lactuca-kitosan sebagai Pengemas Bumbu Mi Instan Distantina, Sperisa; Ayuni, Nuril Nasdhofa; Yudha Sarjani, Vivin Sulistyaningrum
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.792 KB) | DOI: 10.26555/chemica.v5i1.9683

Abstract

In this research, the edible films based on Ulva lactuca flour, chitosan, corn starch, and glycerol were prepared.  The edible films was for wrapping of instant noodle seasoning.  The aim of this research was to investigate the effect of weight ratio of Ulva lactuca flour-chitosan on the properties of the prepared edible flims. Innitialy, the mixture of Ulva lactuca flour, corn starch, and chitosan were stirred in acetic acid solution 1%. After the chitosan was dissolved, the glycerol was added. The mixture was heated at 80OC and stirred for 30 minutes. The obtained edible film solution was then poured into antisticky surface and dried at oven until a constant weight was attained. The dried films were characterized, including moisture content, E. coli resistivity, hydration index, thickness, and solubility in hot water.  Based on experimental data, it was found that the best composition of edible film was 2 g Ulva lactuca flour, 2 g Chitosan, 2 g corn starch, 100 ml acetic acid 1%, and 1 mL glycerol.
Pengaruh Total Solid dan Perbandingan Bahan Baku dengan Inokulum terhadap Produksi Biogas dari Jerami Jagung Budiarti, Gita Indah; Shytophyta, Lukhi Mulia; Fajariyanto, Dika; Nugroho, Yusuf Eko
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.195 KB) | DOI: 10.26555/chemica.v5i1.9891

Abstract

The effect of total solid (TS) content and feedstock/inoculum (F/I) ratio  on biogas production from corn stover by solid‐state anaerobic digestion (SS‐AD) were studied. At a F/I ratio of 2, conversion of corn stover under room temperature resulting in higher biogas yield. SS‐AD performed as expected at the TS content of 20%, 22%, 24%. The highest biogas yield of 200 L kg‐1 volatile solids (VS) was obtained at TS content of 22%, F/I ratio of 2.
Bead Gel sebagai Controlled Release Urea : Pengaruh Konsentrasi Crosslinker Glutaraldehid Lestary, Rara Ayu; Jazlina, Laili Nurin; Distantina, Sperisa
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.621 KB) | DOI: 10.26555/chemica.v5i1.9694

Abstract

The structure of carboxymethylcellulose (CMC)-carrageenan mixture was chemically modified using glutaraldehyde in order to prepare bead hydrogel form. The obtained beads gel were applied to control the urea release rate. The aim of this research was to compose mathematical model describing the mass transfer rate of urea release and determine the effect of concentration glutaraldehid on the bead gel endurance in water as medium release. The bead gels (CMC/carrageenan mass ratio =1 and 2)  were physic crosslinked with CaCl2 solution and then followed by chemically crosslinked with glutaraldehyde solution (4% & 1%) using immersion method and thermal curing at 110oC for 25 minutes. After being washed and dried, the beads gel were immersed in urea solution. The rate release of urea from dried crosslinked beads gel in water was determined by measuring the concentration of urea in various time of immersion. The result showed that the mathematical model arranged could describe the mass transfer rate of urea release. The higher glutaraldehid concentration on beads gel, the higher beads gel endurance in water.
Identifikasi Pengaruh Umur Simpan dan Antioksidan Terhadap Kandungan Karbohidrat dan Kadar Air Pada Mie Tapioka Basah Juwitaningtyas, Titisari; Nurul Khairi, Amalya
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.051 KB) | DOI: 10.26555/chemica.v5i1.11837

Abstract

Wet tapioca noodles are a typical food in one of the regions in DIY Province. Traditional processing results in a limited shelf life. Gambir (Uncaria gambir roxb) plants are popular plants to be processed into herbal medicines and nutritious plants. Based on research, gambir has the ability as an antimicrobial and natural antioxidant because of the content of catechins in it. This study aims to identify the effectiveness of using gambir extract as a natural antioxidant in wet tapioca noodle samples. The methodology in this study was carried out by mixing 7% gambir extract into 50 grams of wet tapioca noodles. The finished sample is then treated with storage for 0 days, 3 days, and 5 days. The result of the analysis are in 0 day storage, sample contains antioxidant 80,624 ic50, carbodydrate 41,048 mg, and water 58,575 %. In 3 days storage, sample contains antioxidant 91,048 ic50, carbohydrate 45,744 mg, and water 53,415 %. In 5 days storage, sample contains 94,876 ic50, carbohydrate 60,547 mg, and water 39,100 %. Based on the tests conducted, it appears that there is an increase in the number of antioxidants during the storage period. This is accompanied by increasing carbohydrate content and decreasing water content. Decreasing water content will have an impact on the stability of microbial activity so that it extends shelf life. These results provide the conclusion that gambir extract can provide a longer shelf life effect.
Pengolahan Slurry Sampah melalui Microbial Fuel Cells di Pasar Giwangan Yogyakarta Mufandi, Ilham; Azizah, Isti Nur; Efendi, Arpan; Mufrodi, Zahrul
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.354 KB) | DOI: 10.26555/chemica.v5i1.11868

Abstract

The vegetable waste is one of the biomass types that it can produce electrical energy.  This article focused on electrical production of vegetable waste using microbial fuel cells (MFCS) MFCs is the primary type of the bioelectrochemical system (BECs) that to replaces the biomass to electrical energy spontaneously by activity metabolism of the microorganism. The objectives of this work were to investigate the process of electrical production from Chinese cabbage and the combination of the materials to produce the electrical energy. The experiment was carried out in a laboratory-sall such as mini reactor MFCs, Chinese cabbage as the material of vegetable waste and EM4 as the fermentation. Sample combination was consist of two parts that the first part was used 1 kg Chinese cabbage, 2 liter water and 20 ml EM4. The second part was used 2 kg Chinese cabbage, 1 liter water and 20 ml EM4. The result showed that the electrical voltage in part 1 at 0.362 V and pH at 6 was lower than the electrical voltage in part 2 at 0.724 V and pH at 7. Declining electric energy is influenced by pH as microorganisms living place and the formation process of attached media at the electrode.
Identifikasi Pengaruh Umur Simpan dan Antioksidan Terhadap Kandungan Karbohidrat dan Kadar Air Pada Mie Tapioka Basah Titisari Juwitaningtyas; Amalya Nurul Khairi
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.051 KB) | DOI: 10.26555/chemica.v5i1.11837

Abstract

Wet tapioca noodles are a typical food in one of the regions in DIY Province. Traditional processing results in a limited shelf life. Gambir (Uncaria gambir roxb) plants are popular plants to be processed into herbal medicines and nutritious plants. Based on research, gambir has the ability as an antimicrobial and natural antioxidant because of the content of catechins in it. This study aims to identify the effectiveness of using gambir extract as a natural antioxidant in wet tapioca noodle samples. The methodology in this study was carried out by mixing 7% gambir extract into 50 grams of wet tapioca noodles. The finished sample is then treated with storage for 0 days, 3 days, and 5 days. The result of the analysis are in 0 day storage, sample contains antioxidant 80,624 ic50, carbodydrate 41,048 mg, and water 58,575 %. In 3 days storage, sample contains antioxidant 91,048 ic50, carbohydrate 45,744 mg, and water 53,415 %. In 5 days storage, sample contains 94,876 ic50, carbohydrate 60,547 mg, and water 39,100 %. Based on the tests conducted, it appears that there is an increase in the number of antioxidants during the storage period. This is accompanied by increasing carbohydrate content and decreasing water content. Decreasing water content will have an impact on the stability of microbial activity so that it extends shelf life. These results provide the conclusion that gambir extract can provide a longer shelf life effect.
Pengolahan Slurry Sampah melalui Microbial Fuel Cells di Pasar Giwangan Yogyakarta Ilham Mufandi; Isti Nur Azizah; Arpan Efendi; Zahrul Mufrodi
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.354 KB) | DOI: 10.26555/chemica.v5i1.11868

Abstract

The vegetable waste is one of the biomass types that it can produce electrical energy.  This article focused on electrical production of vegetable waste using microbial fuel cells (MFCS) MFCs is the primary type of the bioelectrochemical system (BECs) that to replaces the biomass to electrical energy spontaneously by activity metabolism of the microorganism. The objectives of this work were to investigate the process of electrical production from Chinese cabbage and the combination of the materials to produce the electrical energy. The experiment was carried out in a laboratory-sall such as mini reactor MFCs, Chinese cabbage as the material of vegetable waste and EM4 as the fermentation. Sample combination was consist of two parts that the first part was used 1 kg Chinese cabbage, 2 liter water and 20 ml EM4. The second part was used 2 kg Chinese cabbage, 1 liter water and 20 ml EM4. The result showed that the electrical voltage in part 1 at 0.362 V and pH at 6 was lower than the electrical voltage in part 2 at 0.724 V and pH at 7. Declining electric energy is influenced by pH as microorganisms living place and the formation process of attached media at the electrode.
Karakter Edible Film Ulva lactuca-kitosan sebagai Pengemas Bumbu Mi Instan Sperisa Distantina; Nuril Nasdhofa Ayuni; Vivin Sulistyaningrum Yudha Sarjani
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.792 KB) | DOI: 10.26555/chemica.v5i1.9683

Abstract

In this research, the edible films based on Ulva lactuca flour, chitosan, corn starch, and glycerol were prepared.  The edible films was for wrapping of instant noodle seasoning.  The aim of this research was to investigate the effect of weight ratio of Ulva lactuca flour-chitosan on the properties of the prepared edible flims. Innitialy, the mixture of Ulva lactuca flour, corn starch, and chitosan were stirred in acetic acid solution 1%. After the chitosan was dissolved, the glycerol was added. The mixture was heated at 80OC and stirred for 30 minutes. The obtained edible film solution was then poured into antisticky surface and dried at oven until a constant weight was attained. The dried films were characterized, including moisture content, E. coli resistivity, hydration index, thickness, and solubility in hot water.  Based on experimental data, it was found that the best composition of edible film was 2 g Ulva lactuca flour, 2 g Chitosan, 2 g corn starch, 100 ml acetic acid 1%, and 1 mL glycerol.
Pengaruh Total Solid dan Perbandingan Bahan Baku dengan Inokulum terhadap Produksi Biogas dari Jerami Jagung Gita Indah Budiarti; Lukhi Mulia Shytophyta; Dika Fajariyanto; Yusuf Eko Nugroho
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.195 KB) | DOI: 10.26555/chemica.v5i1.9891

Abstract

The effect of total solid (TS) content and feedstock/inoculum (F/I) ratio  on biogas production from corn stover by solid‐state anaerobic digestion (SS‐AD) were studied. At a F/I ratio of 2, conversion of corn stover under room temperature resulting in higher biogas yield. SS‐AD performed as expected at the TS content of 20%, 22%, 24%. The highest biogas yield of 200 L kg‐1 volatile solids (VS) was obtained at TS content of 22%, F/I ratio of 2.
Bead Gel sebagai Controlled Release Urea : Pengaruh Konsentrasi Crosslinker Glutaraldehid Rara Ayu Lestary; Laili Nurin Jazlina; Sperisa Distantina
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.621 KB) | DOI: 10.26555/chemica.v5i1.9694

Abstract

The structure of carboxymethylcellulose (CMC)-carrageenan mixture was chemically modified using glutaraldehyde in order to prepare bead hydrogel form. The obtained beads gel were applied to control the urea release rate. The aim of this research was to compose mathematical model describing the mass transfer rate of urea release and determine the effect of concentration glutaraldehid on the bead gel endurance in water as medium release. The bead gels (CMC/carrageenan mass ratio =1 and 2)  were physic crosslinked with CaCl2 solution and then followed by chemically crosslinked with glutaraldehyde solution (4% & 1%) using immersion method and thermal curing at 110oC for 25 minutes. After being washed and dried, the beads gel were immersed in urea solution. The rate release of urea from dried crosslinked beads gel in water was determined by measuring the concentration of urea in various time of immersion. The result showed that the mathematical model arranged could describe the mass transfer rate of urea release. The higher glutaraldehid concentration on beads gel, the higher beads gel endurance in water.

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