Article Per Year (5 Year)
p-Index From 2019 - 2024
0.562
P-Index
This Author published in this journals
All Journal Jurnal Bahan Alam Terbarukan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran
Anugrahani, Viona Widya
Unknown Affiliation
Engineering Materials Science & Nanotechnology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Isopropyl Alcohol Purification through Extractive Distillation using Glycerol as an Entrainer: Technical Performances Simulation and Design Hartanto, Dhoni; Handayani, Prima Astuti; Sutrisno, Akhmad; Anugrahani, Viona Widya; Mustain, Asalil; Khoiroh, Ianatul
Jurnal Bahan Alam Terbarukan Vol 8, No 2 (2019): December 2019 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v8i2.23477

Abstract

Isopropyl alcohol is widely used as industrial chemical intermediates and common solvents in households, pharmaceuticals, food, cosmetics, and medical purposes. The high purity of isopropyl alcohol requires special separation from its impurity i.e. water due to isopropyl alcohol and water form an azeotropic point, which is difficult to separate using a conventional distillation method. The azeotropic point of this mixture is at isopropyl alcohol mole fraction of 0.68 and temperature of 353.4 K. One of the optimum methods to separate an azeotrope point is through the extractive distillation which use a third component as a solvent. Glycerol is one of the solvents which can be used as a potential entrainer in the extractive distillation. Glycerol is produced in the biodiesel production as a by-product. Moreover, glycerol is an eco-friendly chemical. In this work, the simulation of the extractive distillation of isopropyl alcohol/water system with glycerol as an entrainer was simulated using Aspen Plus. The Non-Random Two-Liquid (NRTL) model was used as thermodynamic model in the simulation.  The effect of stage number, binary feed stage, entrainer feed stage, and reflux ratio to the purity of isopropyl alcohol, and reboiler-condenser duties were examined to achieve the optimum design for the extractive distillation column with less energy requirements. The simulation results showed that the optimum configurations in the extractive distillation column design are at 25 theoretical stages, binary feed stage (BFS) of 20, entrainer feed stage (EFS) of 2, and reflux ratio (RR) of 0.5 to produce isopropyl alcohol with the purity of 99.27%. The design and sizing of the extractive distillation column were also proposed in this work.
Pembuatan Telur Asin Omega-3 Tinggi dengan Ekstrak Daun Kelor Menggunakan ESEM Kusumaningtyas, Ratna Dewi; Sunyoto, Sunyoto; Putri, Radenrara Dewi Artanti; Sutrisno, Akhmad; Anugrahani, Viona Widya
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 17, No 1 (2019): July 2019
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v17i1.21191

Abstract

Tujuan dari kegiatan ini adalah untuk memperkenalkan teknologi pangan kepada masyarakat RT 04/RW 01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang dengan memanfaatkan daun kelor (Moringa oleifera) untuk meningkatkan kandungan Omega-3 pada telur asin. Target luaran yang diharapkan antara lain masyarakat dapat memiliki ketrampilan mengenai pembuatan telur asin yang memiliki kandungan Omega-3 tinggi sehingga dapat menghasilkan telur asin yang berkualitas dan memiliki nilai gizi tinggi, serta masyarakat dapat menggunakan alat ESEM (Express Salted Egg Maker) untuk mempercepat waktu produksi dengan kapasitas yang lebih besar. Hasil dari program pengabdian masyarakat yang telah dilakukan ini adalah aspek penerapan iptek produk pangan dipandang sangat efektif untuk meningkatkan kesadaran masyarakat dalam memanfaatkan potensi daun kelor sebagai bahan tambahan pada pembuatan telur asin, meningkatnya pengetahuan dan keterampilan masyarakat dalam pembuatan telur asin dari ekstrak daun kelor serta menumbuhkan motivasi berwirausaha masyarakat RT04/RW01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang. The purpose of this activity is to introduce food technology to the people of RT 04 / RW 01, Kelurahan Sekaran, Gunungpati District, Semarang by utilizing Moringa oleifera leaves to increase Omega-3 content in salted eggs. Expected output targets are among others the community can have skills regarding making salted eggs that have high Omega-3 content so that they can produce high quality salted eggs with high nutritional value, and the public can use the ESEM (Express Salted Egg Maker) tool to speed up production time. with greater capacity. The results of the community service program that have been carried out are aspects of the application of the science and technology of food products considered to be very effective in increasing public awareness in utilizing the potential of Moringa leaves as an ingredient in salted egg making, increasing the knowledge and skills of the community in making salted eggs from Moringa leaf extract and growing community entrepreneurship motivation RT04 / RW01, Kelurahan Sekaran, Gunungpati District, Semarang.
Pembuatan Telur Asin Omega-3 Tinggi dengan Ekstrak Daun Kelor Menggunakan ESEM Kusumaningtyas, Ratna Dewi; Sunyoto, Sunyoto; Putri, Radenrara Dewi Artanti; Sutrisno, Akhmad; Anugrahani, Viona Widya
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 17, No 1 (2019): July 2019
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v17i1.21191

Abstract

Tujuan dari kegiatan ini adalah untuk memperkenalkan teknologi pangan kepada masyarakat RT 04/RW 01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang dengan memanfaatkan daun kelor (Moringa oleifera) untuk meningkatkan kandungan Omega-3 pada telur asin. Target luaran yang diharapkan antara lain masyarakat dapat memiliki ketrampilan mengenai pembuatan telur asin yang memiliki kandungan Omega-3 tinggi sehingga dapat menghasilkan telur asin yang berkualitas dan memiliki nilai gizi tinggi, serta masyarakat dapat menggunakan alat ESEM (Express Salted Egg Maker) untuk mempercepat waktu produksi dengan kapasitas yang lebih besar. Hasil dari program pengabdian masyarakat yang telah dilakukan ini adalah aspek penerapan iptek produk pangan dipandang sangat efektif untuk meningkatkan kesadaran masyarakat dalam memanfaatkan potensi daun kelor sebagai bahan tambahan pada pembuatan telur asin, meningkatnya pengetahuan dan keterampilan masyarakat dalam pembuatan telur asin dari ekstrak daun kelor serta menumbuhkan motivasi berwirausaha masyarakat RT04/RW01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang. The purpose of this activity is to introduce food technology to the people of RT 04 / RW 01, Kelurahan Sekaran, Gunungpati District, Semarang by utilizing Moringa oleifera leaves to increase Omega-3 content in salted eggs. Expected output targets are among others the community can have skills regarding making salted eggs that have high Omega-3 content so that they can produce high quality salted eggs with high nutritional value, and the public can use the ESEM (Express Salted Egg Maker) tool to speed up production time. with greater capacity. The results of the community service program that have been carried out are aspects of the application of the science and technology of food products considered to be very effective in increasing public awareness in utilizing the potential of Moringa leaves as an ingredient in salted egg making, increasing the knowledge and skills of the community in making salted eggs from Moringa leaf extract and growing community entrepreneurship motivation RT04 / RW01, Kelurahan Sekaran, Gunungpati District, Semarang.
Co-Authors Asalil Mustain Dhoni Hartanto Khoiroh, Ianatul Prima Astuti Handayani Radenrara Dewi Artanti Putri, Radenrara Dewi Artanti Ratna Dewi Kusumaningtyas Sunyoto Sunyoto Sutrisno, Akhmad