Muhammad Jahiding
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PRODUKSI DAN KARAKTERISASI SENYAWA LIQUID VOLATILE MATTER AMPAS SAGU MENGGUNAKAN METODE PIROLISIS DAN GAS CHROMATOGRAPHY Muhammad Jahiding; W.O.S. Ilmawati; M. Burhan
Jurnal Aplikasi Fisika Vol 11, No 2 (2015): JURNAL APLIKASI FISIKA
Publisher : Universitas Halu Oleo

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Abstract

This study investigated the effect of pyrolysis temperature on the volume and the building blocks of Liquid Volatile Matter sago dregs. Sago dregs obtained from Sampara Village, District Sampara, Konawe, Southeast Sulawesi. The dried sago dregs, then dipirolisis at varied temperatures of 400 ℃, 500 ℃, 600 ℃ and 700 ℃. Pyrolysis process each starting at 27 ℃ and performed for 25 minutes. One of the products of pyrolysis residue sago is condensed smoke. The smoke that had condensed liquid is called volatile matter (LVM). Sago dregs LVM volume was measured using a measuring cup and its constituent compounds were characterized using GC-MS Gilent. When the pyrolysis temperature of 400 ℃, 500 ℃ and 600 ℃, sago dregs LVM volume increases. Meanwhile the pyrolysis temperature of 700 ℃ sago dregs LVM volume decreases. GC-MS characterization results indicate that the pyrolysis temperature of 500 ℃ to produce compounds most. While the pyrolysis temperature of 600 ℃ and 700 ℃ several compounds disappear. LVM compound sago dregs dominated by ammonia.
Analisis Komponen Kimia pada Liquid Volatile Matter Kulit Biji Mete Menggunakan Metode Gas Chromatography Muhammad Jahiding; Ita Kurniasih; W.S. Ilmawati
Jurnal Aplikasi Fisika Vol 12, No 1 (2016): JURNAL APLIKASI FISIKA
Publisher : Universitas Halu Oleo

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Abstract

The purpose of this study was to determine the effect of temperature pyrolysis to chemical component Liquid Volatile Matter (LVM) cashew nut shell. Cashew nut shell is dried, then pyrolysed in the reactor at the temperature of each 400oC, 500oC, 600oC, and 700°C. Pyrolysed cashew nut shell produces smoke condensed known as Liquid Volatile Matter. LVM volume of cashew nut shell is measured using a measuring cup and the building blocks of LVM characterized using Gas Chromatography (GC). At any temperature pyrolysis, the volume of cashew nut shell LVM is different, each 100 ml, 150 ml, 150 ml and 125 ml. Similarly, the type of compound and the percentage vary at any temperature pyrolysis. LVM cashew nut shell composed of ammonia, hydrazine, hexane, acetic acid, and phenol.