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PENGOLAHAN SABUT KELAPA MENJADI ASAP CAIR DENGAN MENGGUNAKAN PROSES PIROLISIS Badin, Yoseph Ratu; Abrina Anggraini, Sinar Perbawani; Yuniningsih, Susy
eUREKA : Jurnal Penelitian Teknik Sipil dan Teknik Kimia Vol 1, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi Malang

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Often on rubber, plantation, when rubber processing occurs things are harmfull to the surrounding community, which is when the freezing of the latex using formic acid so it still feels a pungent odor. In rubber processing can be argued that it is the low quality of rubber processing.Similarly, the problems that occurred in the wood industry, it was found that low-quality wood structure, very fragile and unstable so easily broken and easily attacked by termites. Technology liquid smoke can be utilized to overcome the above problems by using the raw material. The function of liquid smoke from coconut fiber as a natural preservative in industrial non-food such as wood industry and rubber plantations. The purpose of this study was to determine the quantity and quality of liquid smoke from coconut fiber Commonly, the processing of liquid smoke is consists of 3 phases: Preparation of phyrolysis process raw materials (cleaning, chopping, drying and weighing), Stages of process of pyrolysis (heating using a temperature of 150 ° C, heating time 5 hours), Stages of product analysis using GC/ MS Hewlett Packar Gc 6890 MSD 5973 which equipped by data base system Chesstation (phenol and acid compound) and a pH meter. The result of this study showed that the quantity of liquid smoke from coconut fiber is 32.35% and the quality of its liquid smoke is shown by 2.97% of phenol content ,6.8% of acidity and 2.62 of pH. Keywords: Coconut fiber, Pyrolysis, Condensation, Liquid smoke

PRA RANCANG BANGUN ARANG AKTIF DARI SEKAM PADI DENGAN SISTEM FAST PYROLISIS DENGAN KAPASITAS 5000 TON/TAHUN Tapenu, Welem E.E; Abrina Anggraini, Sinar Perbawani
eUREKA : Jurnal Penelitian Teknik Sipil dan Teknik Kimia Vol 3, No 1 (2019): EDISI JUNI 2019
Publisher : Universitas Tribhuwana Tunggadewi Malang

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Arang adalah suatu bahan padat berpori yang mengandung 80 - 90 % karbon yang dihasilkan dari pembakaran pada suhu tinggi (karbonisasi), sehingga bahan hanya terkarboninasi dan tidak teroksidasi menjadi karbondioksida. Penelitian ini bertujuan untuk mengetahui kondisi optimum pada proses karbonisasi dari sekam padi. Proses pengarangan dilakukan pada temperatur 400 oC, 500 oC dan 600 oC dengan variasi waktu 30 menit, 60 menit, 90 menit dan 120 menit. Kondisi optimum karbonisasi untuk sekam padi, yaitu pada suhu 400 oC selama 120 menit dengan kadar karbon terikat 41,3 %, kadar air 6,1 %, kadar abu 32,6 % dan kadar zat mudah menguap 20,5 %. Kata kunci : Arang, Karbonisasi, Sekam Padi ABSTRACT As agricultural countries, Indonesia has a great rice husk potential. One of alternative usage of rice husk isas a raw material for producing NSMC as fuel gas adsorbent. Production of NSMC consist of 2 stepsprocess, rice husk pyrolysis to produce and activated char with KOH. NSMC is nano structured porouscarbon as storage media for fuel gas. The aim of this experiments was studying the effect of pyrolysis timeupon char characteristic. The research was conductedin a fixed bed reactor equipped with condenser ininert condition. Pyrolysis conducted with time variation (30, 45, 60, 75 minutes). Pyrolysis reachedtemperature till 6000C. Char from pyrolysis process was analyzed with FTIR and BET methods. Thisresearch showed that char contained C-O functional group on absorbs range 1300-1000/cm. From BETmethods showed that char surface area was 8,91 m2/gram. It was concluded that optimum time of pyrolysisprocess was 75 minutes.

PRA RANCANG BANGUN BIOETANOL DARI NIRA AREN DENGAN KAPASITAS 1.438.269 LITER/TAHUN DENGAN ALAT UTAMA FERMENTOR Susilo, Nicodemus; Abrina Anggraini, Sinar Perbawani
eUREKA : Jurnal Penelitian Teknik Sipil dan Teknik Kimia Vol 3, No 1 (2019): EDISI JUNI 2019
Publisher : Universitas Tribhuwana Tunggadewi Malang

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Bioetanol (C2H5OH) merupakan salah satu biofuel yang hadir sebagai bahan bakar alternatif yang lebih ramah lingkungan dan sifatnya yang terbarukan. Merupakan bahan bakar alternatif yang diolah dari tumbuhan yang memiliki keunggulan karena mampu menurunkan emisi CO2 hingga 18%, dibandingkan dengan emisi bahan bakar fosil seperti minyak tanah. Bioetanol dapat dibuat dari bahan-bahan bergula, berpati (karbohidrat), ataupun berserat seperti singkong atau ubi kayu, tebu, nira, ubi jalar, jagung, ganyong dan lain-lain. Bahan bergula yang digunakan untuk menghasilkan bioetanol tersebut yaitu dari Nira Aren karena dilihat dari ketersediaan bahan baku dan tidak memerlukan proses pendahuluan karena bentuk senyawa karbohidratnya sudah siap diubah oleh mikrobia sehingga nira tersebut dapat langsung difermentasi. Pra Rancang Bangun Bioetanol dari Nira Aren dengan Kapasitas 1.438.269 Liter/Tahun dengan menggunakan Alat Fermentor tersesebut menggunakan proses Fermentasi Anaerob. Lokasi pabrik direncanakan akan didirikan di Desa Trente, Kecamatan Candimulyo, Kabupaten Magelang ? Jawa Tengah. Bentuk perusahaan adalah Perseroan Terbatas (PT). Berdasarkan analisa ekonomi, Pabrik Bioetanol dari Nira Aren ini layak didirikan dengan penilaian investasi sebagai berikut: Total Capital Invesment (TCI) : Rp. 14.990.743.048; Return Of Invesment (ROI) sebelum dan sesudah pajak 35,51 % dan 31,96 %; Pay Out Time (POT) 2,9 tahun; Break Even Point (BEP): 34,8 %; Internal Rate Of Return (IRR) : 58,24 %. Kata-kata Kunci : bioetanol, proses anaerob, nira aren ABSTRACT Bio-ethanol is one of biofuel that comes as an alternative fuel which is more become an eco-friendly and renewable. An alternative fuel that processed from plant that have an advantage of being able to reduce CO2 emission until 18% compared to others fuel emissions, such as kerosene. Bio-ethanol can be produced from a large variety of sugars, starchy (carbohydrates), or fibrous such as cassava, sugar cane, sweet potato, corn, ganyong etc. the sugary ingredients used to produced bio-ethanol are palm juice, it can be seen from the availability of raw materials and it does not need a preliminary process because of the form of the carbohydrates compounds are ready to be changed by microbes, so the palm juice can be fermented directly. Pre-design of bio-ethanol of palm juice to a capacity of 1.438.269 liter/years by using main devices fermentor by using Anaerobe fermentation process. The company?s location is planned to build in DesaTrente, Kecamatan Candimulyo, Kabupaten Magelang ? Central Java. The form of the company is a Limited Liability Company (PT). Based on economic analysis, Bio-ethanol palm juice Factory is proper to build with investment assessment as follows: Total Capital Investment (TCI) : Rp. 14.990.743.048; Return Of Investment (ROI) before and after tax 35,51 % and 31,96 %; Pay Out Time (POT) 2,9 years; Break Even Point (BEP): 34,8 %; Internal Rate Of Return (IRR) : 58,24 %

PEMBUATAN ASAP CAIR DARI TEMPURUNG KELAPA, TONGKOL JAGUNG, DAN BAMBU MENGGUNAKAN PROSES SLOW PYROLYSIS Jenita, Joice; Abrina Anggraini, Sinar Perbawani
eUREKA : Jurnal Penelitian Teknik Sipil dan Teknik Kimia Vol 3, No 1 (2019): EDISI JUNI 2019
Publisher : Universitas Tribhuwana Tunggadewi Malang

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Proses pirolisis merupakan dekomposisi termal biomassa tanpa adanya oksigen. Proses pirolisis tempurung kelapa mampu merubah limbah perkebunan menjadi bahan yang memiliki nilai jual, dengan korversi yang cukup baik. Hasil dari proses pirolisis ini berupa bio-arang, ter dan asap cair grade 3. Asap cair terdiri atas grade 3, grade 2, dan grade 1, penggolongan asap cair ini berdasarkan jumlah senyawa berbahanya di dalam asap cair, sehingga mempengaruhi fungsi dari asap cair tersebut. Asap cair grade 3 merupakan asap cair hasil pirolisis yang belum mengalami proses pemurnian. Asap cair grade 3 tidak digunakan sebagai pengawet bahan pangan, tetapi digunakan pada pengolahan karet, penghilang bau, dan pengawet kayu agar tahan terhadap rayap. Asap cair grade 2 untuk pengawet makanan sebagai pengganti formalin dengan taste asap (daging asap atau ikan asap). Sedangkan asap cair grade 1 digunakan sebagai pengawet makanan seperti bakso, mie, tahu, dan bumbu-bumbu barbeque. Senyawa yang bertanggung jawab terhadap proses pengawetan adalah senyawa fenol. Adanya fenol dengan titik didih tinggi dalam asap merupakan zat antibakteri yang tinggisehingga dapat mencegah proses perusakan oleh bakteri. Kata kunci:slow pyrolysis, asap cair, fenol, dan asam asetat. ABSTRACT The pyrolysis process is the thermal decomposition of biomass without oxygen. The pyrolysisprocess of coconut shell is able to convert plantation waste into material that has a selling value, with a good enough conversion. The results of this pyrolysis process are in the form of bio-charcoal, tar and liquid smoke grade 3. Liquid smoke consists of grade 3, grade 2, and grade 1, this liquid smoke classification is based on the amount of the dangerous compound in liquid smoke, thus affecting the function of that liquid smoke. The liquid smoke of grade 3 is liquid smoke from the result of pyrolysis which has not experience a purification process. Liquid smoke of grade 3 is not used as a food preservative, but is used in rubber processing, deodorizing, and wood preservatives in order to resistant to termites. Liquid smoke grade 2 for food preservatives as a substitute for formalin with smoke taste (smoked meat or smoked fish). While liquid smoke grade 1 is used as food preservatives such as meatballs, noodles, tofu, and barbeque spices. The compound that responsible for the preservation process is phenol compound. The presence of phenol with high boiling in smoke is a high antibacterial substance that can prevent the destruction of bacteria.

PRA RANCANG BANGUN PABRIK PUPUK BIOCHAR DARI TANDAN KOSONG KELAPA SAWIT DENGAN KAPASITAS 11.000 TON/TAHUN MENGGUNAKAN ALAT UTAMA ROTARY KILN Susanto, Susanto; Abrina Anggraini, Sinar Perbawani
eUREKA : Jurnal Penelitian Teknik Sipil dan Teknik Kimia Vol 3, No 2 (2019): EDISI DESEMBER 2019
Publisher : Universitas Tribhuwana Tunggadewi Malang

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Kelapa sawit merupakan tanaman perkebunan terbesar di Indonesia dan menghasilkan limbah padat Tandan Kosong Kelapa Sawit (TKKS) sangat besar. Pemanfaatan limbah TKKS umumnya dibakar dan dihamparkan pada lahan kosong. TKKS yang melimpah mempunyai potensi untuk dijadikan pupuk dengan penambahan NPK atau disebut pupuk biochar. Pupuk ini sangat baik bagi pembenahan kesuburan tanah dan tanaman pertanian terutama di daerah rawa. Dengan menggunakan terknologi pirolisis dapat menambah nilai ekonomis limbah TKKS dan sebagai solusi pengolahan limbah TKKS. Diharapkan dengan pra desain pupuk biochar dapat memenuhi kebutuhan pupuk pertanian dan memberikan solusi pengolahan limbah yang tepat. Pabrik pupuk biochar dengan kapasitas 11.000 ton/tahun akan didirikan pada tahun 2019 di Kabupaten Melawi, Kalimantan Barat. Proses yang digunakan adalah Pirolisis Lambat menggunakan alat Rotary Kiln. Proses ini dapat mengkonversi limbah biomassa menjadi biochar dengan waktu operasi 24 jam dan 300 hari/tahun. Berdasarkan analisia ekonomi, data yang diperoleh sebagai berikut: Total Capital Investment (TCI) Rp. 44.083.460.691; Return Of Investment (ROTat) 66%; Return Ogf investment (ROIbt) 73%; Pay Out Time (POT) 15,8 bulan; Break Event Point (BEP) 31,17%; Shut Down Point (SDP) 1301,203 ton/tahun; Internal Rate of Return; 61,05%. Maka disimpulkan bahwa Pra Rancang Bangun Pabrik Pupuk Biochar Dari TKKS Dengan Kapasitas 11.000 Ton/Tahun Layak Didirikan. Kata kunci: Pupuk Biochar, TKKS, Pirolisis, Rotary Kiln ABSTRACT Palm oil is the largest plantation crop in Indonesia and produce very large Oil Palm Empty Fruit Bunch (TKKS) solid waste. Utilization of TKKS waste is generally only burned and spread on vacant land. The abundant number of TKKS has the potential to be used as fertilizer with the addition of NPK or called biochar fertilizer. This fertilizer is very good for improving soil fertility and agricultural crops mainly in swampy areas. By using pyrolysis technology can add economic value to the TKKS waste and as a solution for treating TKKS waste. It is expected that the pre-design of biochar fertilizers can meet the needs of agricultural fertilizers and provide appropriate waste treatment solutions. A biochar fertilizer plant with a capacity of 11,000 tons / year will be established in 2019 in Melawi Regency, West Kalimantan. The process used is Slow Pyrolysis and uses a Rotary Kiln machine. This process can convert biomass waste into biochar with an operating time of 24 hours and 300 days / year. Based on economic analysis, the data obtained are as follows: Total Capital Investment (TCI) Rp.44,083,460,691; Return of Investment (ROIat) 66%; Return Of investment (ROIbt) 73%; Pay Out Time (POT) 15.8 months; Break Event Point (BEP) 31.17%; Shut Down Point (SDP) 1301,203 tons / year; Internal Rate of Return; 61.05%. So it was concluded that the pre-design of building a biochar fertilizer plant from tkks with a capacity of 11,000 tons/year was worth building.

APLIKASI ASAP CAIR TEMPURUNG KELAPA TERHADAP UJI ORGANOLEPTIK IKAN SEGAR SEBAGAI PENGAWET ALAMI Oktavia, Dewi Alia; Abrina Anggraini, Sinar Perbawani
eUREKA : Jurnal Penelitian Teknik Sipil dan Teknik Kimia Vol 3, No 1 (2019): EDISI JUNI 2019
Publisher : Universitas Tribhuwana Tunggadewi Malang

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Ikan adalah sumber bahan makanan berkualitas tinggi yang dibutuhkan oleh manusia, ikan juga merupakan bahan makanan yang mudah rusak. Oleh karena itu penanganan ikan yang perlu dilakukan dalam rangka menjaga kualitas ikan ini dan memperpanjang umur ikan tanpa mengurangi persentase gizi dengan maksimal, penanganan ikan segar dengan distribusi asap cair dapat mengurangi kecepatan deteriorasi kualitas ikan, terutama dalam mengurangi aktivitas mikroba dan reaksi kimia seperti dekomposisi. Tujuan penelitian ini untuk mendapatkan persentase hasil dan jumlah kadar air dalam tempurung kelapa dengan optimum. Desain penelitian ini menggunakan desain eksperimental dengan 0-3 hari dalam kekeringan bahan baku. Peralatan utama yang menggunakan reaktor pirolisis dan kolom filtrasi, dengan batok kelapa sebagai bahan baku. Teknik analisis data yang menggunakan instrumen GC-MS, dan parameter yang diukur meliputi kadar air, hasil, pH, keasaman serta uji organoleptik yang meliputi warna, rasa dan tekstur. Hasil penelitian ini menunjukkan persentase asap cair (rendemen) dari tempurung kelapa 11,2%, kadar air 1,96%, kualitas keasaman 6,25 dengan persentase pH 1,97. Kata kunci : Asap Cair; Pelestarian; Ikan; Uji Organoleptik; Panjang ABSTRACT The fish is source of high quality foodstuff that required by humans, fish also a perishable foodstuff. Therefore the handling of fish that necessary to be done in order to maintain this quality of fish and extend the self life of fish without reduce the nutritional percentage with maximum, handling fresh fish with distribution of liquid smoke can reduce the deterioration speed of fish quality, foremost in reduction microbe activity and chemistry reaction such as decomposition of protein. The purpose of this study to get yield percentage and the amount of water content in coconut shell with optimum. The design of this study used experimental design with 0-3 days in the long distinction drying of raw materials. The prime equipment that used pyrolysis reactor and filtration column, with coconut shell as it raw material. The techniques of data analysis that used GC-MS instrument, and the parameter that measured include water content, yield, pH, acidity as well as organoleptic testing that include color, flavor and texture. The result of this study that showed the percentage of liquid smoke(yield) from coconut shell 11,2%, the water content 1,96%, the quality of acidity 6,25 with pH percentage 1,97.

Optimization of Flour Smoke Making Through Microencapsulated Technology as Food Natural Preservatives Abrina Anggraini, Sinar Perbawani; Suryanti, Fenni
Jurnal IPTEK Vol 24, No 2 (2020)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2020.v24i2.983

There should be a safe natural preservatives consumed to increase the shelf life of food products. Liquid smoke is a natural food preservative. Liquid smoke if left longer in storage will reduce the saving power of food products. There is a need to develop technology by changing liquid smoke into flour through microencapsulation technology so that it will improve the save power of food products. This research aims to determine long storage time and the optimal drying temperature in the manufacture of microparticle solutions to the quality of food products. In this research the process of pyrolysis and purification of liquid smoke from coconut shell by using pyrolysis, distillation and filtration processes using active zeolite and activated carbon. Then make solution encapsulation, drying, forming microparticles with destruction and sieve, after that applied to food products. Results of the research on the manufacture of optimum smoked flour in the treatment of drying temperature of 140 oC and maximum storage time 3 days with a pH value of 5, water content 28.470% and 3.120% protein content

Efektifitas Aplikasi Tepung Asap Pada Bakso Dengan Sistem Pengawetan Mikroenkapsulasi Asap Cair Fouk, Petronela; Abrina Anggraini, Sinar Perbawani; Yuniningsih, Susy
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Coconut shell is an alternative type of raw material that can be used as a base for making liquid smoke because it contains cellulose, lignin, hemicellulose, and ash. Liquid smoke is a natural preservative that is obtained from the results of smoke condensate in the pyrolysis process of wood content containing hemicellulose, cellulose, and lignin. The use of liquid smoke is not only in the form of liquids because in the form of liquids, but phenol components and organic acids will also evaporate if stored for a long time so that it requires special containers and places for storing liquid smoke, so the development of microencapsulation technology is needed to cover phenolic compounds and starch acid using maltodextrin. Previous researchers stated that smoked flour had 70.79% phenolic compounds and 11.10% acetic acid, while the phenol compounds in liquid smoke were 24.03% and 57.70% acetic acid. The purpose of this study was to determine the acidity level of the meatballs with a liquid smoke microencapsulation system. The drying temperatures in the microencapsulation process were (ÂºC) 135, 140, 145, and 150 with a maltodextrin concentration of 30% and a particle size of 120 mesh. The results of the analysis of the acidity levels in meatballs increased at 145 ÂºC because there was an exponential bacterial growth phase, while at temperatures of 140 ÂºC and 145 ÂºC there was a stationary phase where bacterial growth was constant and at 150 ÂºC the acidity level decreased due to the increase in temperature. affect the speed of cell division so that acidity levels begin to decrease or be exhausted

Analisis Daya Tahan Lama Simpan Pada Bakso Dengan Penambahan Tepung Asap Melalui Proses Mikroenkapsulasi Anin, Desi Fatima; Abrina Anggraini, Sinar Perbawani; Iskandar, Taufik
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Bakso is a processed meat product that is made by grinding it then mixing it with flour and cooking spices and then boiling it until cooked. However, meatballs have a relatively short shelf life when stored at room temperature, so preservatives are needed that are safe for consumption and can increase the shelf life of these meatballs. The preservative offered is the manufacture of liquid smoke by the pyrolysis process. The use of liquid smoke is not only limited to liquid smoke because it is considered impractical, so it is necessary to develop technology to protect the active components and facilitate its handling by making liquid smoke powder using maltodextrin as a carrier medium. This study aims to determine the optimal drying temperature in the microencapsulation process of smoked flour and the optimal storage time for the quality of food product preservation. There are 2 variables in this study, namely fixed variables and changing variables. Fixed variables included 2.5 kg coconut shell weight and 30% maltodextrin while changing variables included drying temperature (1350C, 1400C, 1450C 1500C) with shelf life (0, 2, and 4 days) and analysis parameters included moisture content and protein content. Smoked flour made by the microencapsulation method is proven to preserve food ingredients. This is because smoked flour has an acid content that can inhibit bacterial growth. Smoked flour with a concentration of 5% and a temperature of 135 â„ƒ is the most effective way to preserve meatball dough because it can provide a long shelf life of 3 days.

Optimalisasi Suhu Pengering pada Proses Pembuatan Tepung Asap Masu, Anjelina Sani; Abrina Anggraini, Sinar Perbawani; Yunininggsih, Susi
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Liquid smoke is the result of direct or indirect combustion of coconut shells (pyrolysis). Volatile compounds in liquid smoke that act as preservative activity can evaporate during storage. So it is necessary to develop technology to protect active components and facilitate their handling by making smoked flour using maltodextrin as a carrier medium. Smoked flour is a renewable energy that can be used as a food preservative which is made by encapsulating chitosan because smoked flour has a higher phenol value compared to liquid smoke. At the drying temperature of the smoked flour, namely 135áµ’C, 140áµ’C, 145áµ’C, and 150áµ’C, so that the smoked flour had an indigo content of 70.79% phenol and 11.10% acetic acid, while the phenol component in liquid smoke was 24.03% and 57.70% acetic acid. . The results showed that the drying temperature concentration of 145áµ’C showed the lowest water content with a value of 53.10%. While drying at a temperature of 135% has a higher protein content, namely 1.245%. The benefits of smoked flour to inhibit bacterial growth, the use of smoked flour can also maintain the quality of food products.

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