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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 6 Documents
 1 
Search results for , issue "Vol 6, No 1 (2019): Juni 2019" : 6 Documents clear
Perbedaan Aktivitas Antioksidan pada Minuman Tradisional Wedang Uwuh Original, Seduh, Celup, Instan dan Sirup Retnosyari Septiyani; Elok Rahmawati
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.14061

Abstract

Wedang uwuh as a distinctive traditional beverage from Imogiri Yogyakarta has been widely known to the wider community and even began to develop a lot like wedang uwuh in the form of the original herb, brewed, dipped, instant and syrup. However, research on wedang uwuh is still very limited. Therefore this study aims to conduct a proximate analysis test on the original wedang uwuh, brewed, dipped, instant and syrup so that the chemical content is known and to test antioxidant activity so that it can provide information to the public about the types of variants of wedang uwuh which has the best antioxidant activity. Antioxidants are important for our health. The importance of antioxidants for maintaining the physiological functions of the vital organ in our body. Based on the results of proximate testing, wedang uwuh brewed and dipped have lower energy compared to wedang uwuh original, instant, and syrup. Testing of antioxidant activity using DPPH and IC50 methods showed that the brewed water had the highest antioxidant activity value compared to the original, dip, instant and syrup variants with an IC50 value of 9195.40 ppm. Factors that influence the difference in antioxidant activity in the original, brewed, instant and syrup include mechanical treatment, heat treatment, exposure to light, and packaging used during storage.
Ekstrak Daun Pisang Klutuk (Musa balbisiana Colla) sebagai Bahan Tambahan pada Pembuatan Kemasan Aktif berbasis Methyl Cellulose Safinta Nurindra Rahmadhia; Umar Santoso; Supriyadi Supriyadi
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.13724

Abstract

The packaging is important in our life. Banana leaf is one of the traditional packaging materials that is widely used because it has wide leaves and is not easily torn. However, traditional packaging has been abandoned by many people, so active packaging needs to be developed that has an advantage of modern and traditional packaging. In this study the active packaging was made based on methylcellulose (MC) which is added by klutuk banana leaf extract (EDPK) and glutaraldehyde (GA). EDPK studied its antioxidant properties and the active packaging was studied for its physical properties. Klutuk banana leaves dried using a cabinet dryer then mashed up and extracted by maceration method using 80% methanol and concentrated with a rotary vacuum evaporator. Then the extract was analyzed for its antioxidant properties. The active packaging/film prepared by casting with the addition of EDPK as an antioxidant and (GA) as a crosslinker agent. EDPK has antioxidant activity 33,17 ± 0,84 %RSA, total phenolic 76,58 ± 7,95 mg GAE/g EDPK and total flavonoids 29.52 ± 4.01 mg QE/g EDPK. The thickness of EDPK films ranged from 0,062-0,080 mm. The FTIR spectrum of EDPK films shows a relatively similar profile in all film formulations.
Biodegradable Plastic from Cassava and Organic Acid as a Synthetic Plastic Replacement Aji Ridho Pangestu; Raifa Tryas Shara; Zahrul Mufrodi
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.13721

Abstract

Currently plastic has been widely used for various purposes of packaging food and beverages. The use of synthetic plastic is increasingly then become a waste that cannot be degraded and pollute the environment. In Southeast Asia generates 379.198 million tons of plastic waste per year, meanwhile, Indonesia became the first contributor to the largest plastic waste producer which is 187.2 million tons per year. Biodegradable plastic can be an alternative the eco-friendly and easily degraded packaging materials as one way to replaced synthetic plastic. Cassava flour could utilized to make biodegradable plastic with cassava starch content reach 81.6 %. The addition of sorbitol plasticizer is as a giver of elastic properties to the material and chitosan as an amplifier and antimicrobial. The variation of weight ratio in gram that used is organic acids 50(1), 60(2), and 70(3). The variation of sorbitol are 3(A), 6(B), and 9(C). The variation of chitosan are 1(i), 3(ii), and 5(iii). The organic acids used are apple vinegar and rice vinegar with 2% acetic acid as a comparison. The research procedure begins with making cassava starch, making a film of biodegradable plastic, and sample testing. The film of biodegradable plastic has performed by tensile strength test analysis, elongation at break test, and biodegradable test. The results showed that the highest of percent biodegradable is on 2Ci with the results is 64.58%. The best of mechanical properties reached by using apple vinegar with the results of tensile strength is 105.98 kg/cm2 and elongation at break is 129.91%.
Pengaruh Komposisi Gypsum Terhadap Setting Time Pada Proses Produksi Semen PCC Mala Hayati Nasution; Nevybryanti Bunga Nurcahyo Putri; Lukmilayani Candra
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.13804

Abstract

Cement is a national strategic commodity. Based on data from the Ministry of Industry of the Republic of Indonesia in 2017, the total installed capacity of the national cement industry is 92.7 million tons per year with a consumption rate of 65 million tons per year. The raw materials for the cement production process are limestone, iron sand, clay, silica sand, and gypsum. A comparison of the composition of each raw material influences the type and characteristics of the cement produced. Gypsum is a raw material that affects the quality of the final cement product. Gypsum acts to regulate the hardening time and inhibits the binding time so that it can be used for a long time. This research was conducted to study the effect of gypsum composition on setting time in the Portland Composite Cement (PCC) production process. Gypsum was Tanjung Jati gypsum. Variation of gypsum composition were 0-5% -weight.  Based on SNI 15-2049-2004, the minimum initial setting time is 45 minutes and the maximum final setting time is 375 minutes. Based on the results of the research, PCC cement with 0 - 5%--weight gypsum met these standards. Increased gypsum composition causes an increase in both initial and final setting time.
Validasi Metoda Analisa Kadar Logam Pb pada Rambut Karyawan SPBU jln. Juanda Kota Padang Dyna Putri Mayaserli; Retnowati Retnowati
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.13347

Abstract

Development in the health sector is the achievement of optimal public health degrees. People who are often exposed to air pollution, one of them is a gas station officer, for example lead metal (Pb). One of the objectives of this study was to determine differences in the cost (Pb) in the hair of gas station workers on Jl. Ir. Juanda is based on the length of the working period by using an experimental type of research to analyze Pb metal on gas station employees. The population and sample of the study were 3 gas station employees' hair containing 3 people. The sampling technique is based on the length of work. The results of this study found that the longer the employee's working period the higher the Pb level in the employee's hair and the percentage recovery value for the method of wet destruction using HNO3 and HCLO4 had an average recovery of 96.23% where the precision test was 4.01%. It is recommended that the next validation test use another method, namely dry destruction and review of parameters about age, place of birth date and lifestyle.
Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat Imam Santosa; Acnes Meyta Puspa; Delvi Aristianingsih; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.12061

Abstract

A study has been made in making purple sweet potato flour through the hydrolysis process using dilute citric acid. Sweet potatoes cut 3-5 mm, soaked in citric acid in various concentrations for a certain period, washed and drained. Sweet potatoes were then roasted at 70 degrees Celsius for 24 hours and then sieved with a mesh size of 200. The sieve results were analyzed for their physical, physicochemical content and compared with wheat flour. Soaking purple sweet potato using 0.01% citric acid produces purple sweet potato flour which is brightly colored, fine flour, decreasing the ash content with a very slight acid flour odor. The carbohydrate content of sweet potatoes is almost the same as wheat flour, and the fiber content of sweet potatoes is higher.

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