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All Journal Sainteks: Jurnal Sain dan Teknik Composite: Jurnal Ilmu Pertanian
Johannes Martua Hutagalung
Universitas Insan Cendekia Mandiri
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Veterinary

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Pemodelan Pengeringan Menggunakan Microwave Dengan Model Relative Energy Activation (REA) Untuk Pengeringan Kacang Hijau Berbentuk Sphere Johannes Martua Hutagalung
Sainteks: Jurnal Sain dan Teknik Vol 4 No 1 (2022): Maret
Publisher : Universitas Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/sainteks.v4i1.386

Abstract

One of the advantages of the REA model is that the relative activation energy equation obtained from the experimental data can be used for other drying conditions with the same initial material and moisture content. Through convective data, an equation of activation energy is obtained which will be used for drying the data using a microwave. The simulation carried out is to compare the model data with experimental data of a microwave with a power of 0.25 W/g and a drying air temperature of 50 0C, then a power of 0.7 W/g and a drying temperature of 70 0C. increasing with microwave, the higher the value of the heat transfer coefficient (h) the simulation results are getting closer to the experimental data for the initial period of development, even making experimental data with increasing time.
Potensi limbah kulit dan biji rambutan (Nephelium lappaceum L) sebagai bioetanol Johannes Martua Hutagalung; Galu Murdikaningrum; Melinda Yulianti; Shinta Nurcahyani
Composite: Jurnal Ilmu Pertanian Vol 5 No 2 (2023): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i2.578

Abstract

In view of information on rambutan creation which is expanding, the misuse of rambutan strips and seeds is likewise expanding. Remembering that rambutan strips and seeds contain a few mixtures that can be utilized as elective unrefined components in the production of bioethanol. This study aims to determine the effect of variations in the addition of yeast on the yield and content of bioethanol, and also to determine the maximum mass of the addition of yeast to acquire the biggest yield and ethanol content. This research went through 5 stages, first stage is the readiness of the skin and seeds of rambutan, second stage is α-cellulose detachment, third step is hydrolysis with 1% HCl to create glucose which will be analyzed using Benedict's reagent and the Luff-Schoorl method. Qualitative analysis showed positive results and glucose levels obtained were 22.39% with a glucose yield of 1.50%. The fourth stage is glucose fermentation by using five days with variations in yeast weight of 5, 6 and 7 grams. The fifth step is to separate the resulting bioethanol by distillation and determine alcohol content using an alcohol refractometer. Yield bioethanol obtained by varying the weight of yeast 5, 6, and 7 grams respectively was 1.05%, 1.18%, and 1.67% with the levels of bioethanol obtained 1.95%, 2.15%, and 3.00%. The highest yield and content of bioethanol were obtained by adding 7 grams of yeast. The yield obtained on this bioethanol is 1.67% and the bioethanol content is 3.00%. Keywords: bioethanol, cellulose, fermentation, hydrolysis, rambutan peels.
Synthesis Oxalic Acid from Durian skin (Durio Zibethinus) with Alkali Smelting Method Johannes Martua Hutagalung
Sainteks: Jurnal Sain dan Teknik Vol 6 No 1 (2024): Maret
Publisher : Universitas Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/sainteks.v6i1.640

Abstract

Durian (Durio zibethinus) , nicknamed The King of Fruit, is a fruit that is quite popular in Indonesia. This prickly fruit which has a pungent aroma and distinctive taste is very popular with many people. The edible part of the fruit (percentage of fruit flesh weight) is low, which is only around 20.52%, this means that there are around 79.48% which is the part that is not utilized for consumption such as the skin and seeds of the durian fruit. So, there is a lot of durian skin waste that will be produced. Durian fruit skin contains lignocellulosic materials, namely cellulose, hemicellulose, and lignin. Based on the data above, we want to utilize durian skin waste in research on the manufacture of oxalic acid. To make oxalic acid from durian fruit peel waste, we use the alkaline smelting method with several stages, namely: precipitation with CaCl2, acidification with H2SO4 and crystallization. The alkali used was NaOH with various concentrations of 3N, 4N, and 5N with cooking times of 30, 40, and 60 minutes at a temperature of 95oC. The optimum concentration of NaOH and optimum melting time to make oxalic acid from durian fruit peel waste was at the solution concentration. NaOH 4N and a time of 60 minutes with a weight % Yield of 6,95%.
Co-Authors Galu Murdikaningrum Melinda Yulianti Shinta Nurcahyani