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Sihombing, Rony Pasonang
Jurusan Teknik Kimia, Politeknik Negeri Bandung
Aerospace Engineering Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Other

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Journal : International Journal of Applied Technology Research

 1 
The effectiveness of precipitation pH and temperature of Mg/Al Hydrotalcite synthesis on the glucose isomerization Ayu Ratna Permanasari; Rony Pasonang Sihombing; Cecep Yudha Hidayatullah; Solehudin Al-Ayubi; Rijal Muyasar Fahmi; Muhammad Fadly Wiryawan Kautsar,; Wahyu Wibisono
Jurnal Internasional Penelitian Teknologi Terapan Vol 3 No 1 (2022): April 2022
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v3i1.55

Abstract

Mg/Al Hydrotalcite as the catalyst in isomerization of glucose into fructose was made by coprecipitation of Mg(NO3)2.6H2O and Al(NO3)3.9H2O. Operating condition of precipitation including the temperature and pH was determined by Response Surface Method (RSM). The catalyst synthesis was carried out in the mole ratio of Mg/Al 3:1 for 18 h and the catalyst was activated by calcination for 3 h at 500°C. Catalyst characterization was done by FTIR, BET, and XRD. The highest mass product of Hydrotalcite Mg/Al 4.52 g, reached at the precipitation conditions of pH 9 and temperature of 45ºC. The catalytic activity of hydrotalcite Mg/Al was tested by the isomerization of Glucose into Fructose. The highest yield and selectivity were 20.14%, 62.40%, respectively. It was reached in pH 9 and 45ºC. While the highest conversion, 53.47%, was achieved in the pH 11.12 with a precipitation temperature of 45ºC. By the RSM analysis, neither the mass of catalyst product nor the catalytic activity from the isomerization (yield, conversion, and selectivity) were affected significantly by the pH and temperature precipitation.
Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality Emma Hermawati Muhari; Rony Pasonang Sihombing; Yunus Tonapa Sarungu; Ari Marlina; Unung Leoanggraini; Tri Hariyadi
Jurnal Internasional Penelitian Teknologi Terapan Vol 4 No 1 (2023): April 2023
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v4i1.88

Abstract

The purpose of this study is to determine the effect of roasting temperature on the chemical content of Robusta coffee at various levels of Robusta coffee maturity. The research will be conducted at roasting temperatures of 190℃, 200℃, 210℃, 220℃ and chemical content analysis is carried out bygravimetric method and UV-VIS spectrophotometry on fresh beans, green beans and coffee beans at each temperature variation and the maturity level of Robusta coffee. Maturity of coffee beans will be classified visually and use an RGB meter to help and facilitate the selection of coffee beans in accordance with the level of maturity. The variables taken and observed in the study are the temperature of the roasting process, the time required at the time of roasting, as well as the mass, chemical content and physical parameters of robusta coffee beans observed before and after the roasting process. Chemical content was observed in the form of water content, fat content, caffeine, and antioxidants, then the physical parameters observed were aroma, color, shape, taste, and characteristics of coffee beans at each level of robusta coffee fruit maturity. The results obtained value of the chemical content and organoleptic test at each level of maturity of the coffee fruit and roasting temperature variations because basically the roasting temperature will produce coffee beans that have their own characteristics and flavors. This study also determines the value of the mass transfer coefficient and heat transfer in the drying process by the roasting method.
Co-Authors Adi Rizki Nugraha Ageng Priyambudi Ahmad Fauzan Alfiana Adhitasari Alfonsius Perdija Tamba Alisya Nurbaits Althafa Muntaqin Annisa Nurlatifah Ari Marlina Bambang Soeswanto C. Yudha Hidayatulloh Calvin Aditya Renata Cecep Yudha Hidayatullah Dieni Nurul Fathiyyah Emma Hermawati Emma Hermawati Muhari Fatimah Jayanti, Retno Dwi Keryanti, Keryanti Lutfiah Rahmasari Muhammad Fadly Wiryawan Kautsar, Muhari, Emma Hermawati Mukhtar Gozali Nanda Liant Kumara Ngatin, Agustinus Nidaa’ Rihhadatul ‘Aisya Komara Ninik Lintang Edi Wahyuni Paramitha, Tifa Permanasari, Ayu Ratna Putri Utami Dita Cahya Restu Adji Alif Asyari Retno Indarti Rijal Muyasar Fahmi Rispiandi Rispiandi Robby Sudarman Salsabila Nisrina Junaedi Solehuddin Al-Ayubi Solehudin Al-Ayubi Sudrajat Harris Abdulloh Suryadi, Joko Tiara Devita Risnandar Tri Hariyadi Tri Hariyadi Unung Leoanggraini Vira Rizki Anisa Wahyu Wibisono Widya Fitria Nur Fauziah Wina Maulida Yulistiani, Fitria Yunus Tonapa Sarungu Yusmardhany Yusuf Yusmardhany Yusuf