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All Journal Agrointek Konversi Jurnal Nasional Teknologi Terapan
Annie Mufyda Rahmatika, Annie Mufyda
Diploma Agroindustri, Sekolah Vokasi Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering

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STUDI PERBANDINGAN SIMULASI PROSES PEMBAKARAN BATUBARA DAN VINASSE METODE NON-PREMIX COMBUSTION MODEL Triwibowo, Bayu; Halim, Abdul; Rahmatika, Annie Mufyda
Konversi Vol 4, No 1 (2015): April 2015
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v4i1.262

Abstract

Abstrak-Vinasse merupakan limbah dari industri gula dengan debit yang sangat besar sehingga harus diolah dengan berbagai metode. Salah satu alternatif metode yang dapat digunakan adalah pembakaran. Pembakaran merupakan reaksi kimia yang memproduksi panas dan dapat digunakan sebagai suplai energi untuk proses selanjutnya. Berdasarkan analisis proksimat dan ultimat, vinasse memiliki karakteristik yang hampir sama dengan batubara setelah mengalami proses evaporasi. Penelitian ini mempelajari perbandingan dari karakteristik pembakaran antara batubara dan vinasse sebagai bahan bakar yang dilihat dari aspek distribusi temperatur, distribusi spesies, dan vektor kecepatan. Proses pembakaran dijalankan dengan metode computational fluid dynamics (CFD) khususnya model pembakaran non-premix. Geometri dari ruang bakar yang digunakan adalah 84 x 5,2 m dengan kualitas ortogonal mesh yang digunakan mendekati 1 dan bentuk cell segiempat 100 persen. Simulasi pembakaran dijalankan dengan geometri 2D (dua dimensi) dengan udara sebagai oksidator. Hasil dari simulasi menunjukkan bahwa vinasse memiliki potensi untuk digunakan sebagai bahan bakar alternatif karena lebih cepat terbakar dibandingkan dengan batubara serta karakteristik lain yang sedikit berbeda. Kata kunci : pembakaran, vinasse, batubara, CFD, non-premix Abstract-Vinasse as a sugarcane waste has large amount of debit that must be treated through various methods. One of the methods is combustion. Combustion is a chemical reaction that produced heat which is can be used as energy supply for further process. Vinasse according to proxymate and ultimate analysis has characteristic similar to coal after being evaporated. This paper is studied about the comparassion of combustion characteristic between vinasse and coal as a fuel in terms of temperature distribution, species distribution, and velocity vector. Combustion process conducted with computational fluid dynamics method especially non-premix combustion model. The geometry of furnace is 84 m x 5.2 m with the orthogonal quality of mesh is close to 1 and 100 percent of quad cells. The simulation of combustion process conducted in 2D (two dimensions) with air as oxydizer. The results of the simulation shows that vinasse were very potential to use as a fuel with quicker combustion compared to coal but with slightly different characteristic. Keywords : Combustion, vinasse, coal, CFD, non-premix
STUDI PERBANDINGAN SIMULASI PROSES PEMBAKARAN BATUBARA DAN VINASSE METODE NON-PREMIX COMBUSTION MODEL Bayu Triwibowo; Abdul Halim; Annie Mufyda Rahmatika
Konversi Vol 4, No 1 (2015): April 2015
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v4i1.262

Abstract

Abstrak-Vinasse merupakan limbah dari industri gula dengan debit yang sangat besar sehingga harus diolah dengan berbagai metode. Salah satu alternatif metode yang dapat digunakan adalah pembakaran. Pembakaran merupakan reaksi kimia yang memproduksi panas dan dapat digunakan sebagai suplai energi untuk proses selanjutnya. Berdasarkan analisis proksimat dan ultimat, vinasse memiliki karakteristik yang hampir sama dengan batubara setelah mengalami proses evaporasi. Penelitian ini mempelajari perbandingan dari karakteristik pembakaran antara batubara dan vinasse sebagai bahan bakar yang dilihat dari aspek distribusi temperatur, distribusi spesies, dan vektor kecepatan. Proses pembakaran dijalankan dengan metode computational fluid dynamics (CFD) khususnya model pembakaran non-premix. Geometri dari ruang bakar yang digunakan adalah 84 x 5,2 m dengan kualitas ortogonal mesh yang digunakan mendekati 1 dan bentuk cell segiempat 100 persen. Simulasi pembakaran dijalankan dengan geometri 2D (dua dimensi) dengan udara sebagai oksidator. Hasil dari simulasi menunjukkan bahwa vinasse memiliki potensi untuk digunakan sebagai bahan bakar alternatif karena lebih cepat terbakar dibandingkan dengan batubara serta karakteristik lain yang sedikit berbeda. Kata kunci : pembakaran, vinasse, batubara, CFD, non-premix Abstract-Vinasse as a sugarcane waste has large amount of debit that must be treated through various methods. One of the methods is combustion. Combustion is a chemical reaction that produced heat which is can be used as energy supply for further process. Vinasse according to proxymate and ultimate analysis has characteristic similar to coal after being evaporated. This paper is studied about the comparassion of combustion characteristic between vinasse and coal as a fuel in terms of temperature distribution, species distribution, and velocity vector. Combustion process conducted with computational fluid dynamics method especially non-premix combustion model. The geometry of furnace is 84 m x 5.2 m with the orthogonal quality of mesh is close to 1 and 100 percent of quad cells. The simulation of combustion process conducted in 2D (two dimensions) with air as oxydizer. The results of the simulation shows that vinasse were very potential to use as a fuel with quicker combustion compared to coal but with slightly different characteristic. Keywords : Combustion, vinasse, coal, CFD, non-premix
Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk Sri Wijanarti; Annie Mufyda Rahmatika; Ratih Hardiyanti
Jurnal Nasional Teknologi Terapan (JNTT) Vol 2, No 2 (2018): JULI
Publisher : Penelitian dan Pengabdian Kepada Masyarakat Sekolah Vokasi Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.486 KB) | DOI: 10.22146/jntt.42758

Abstract

Cacao powder is one of derivative products of cacao, applied in many industries such as chocolate drink, confectionary, bakery, etc cacao powder demand increased year by year. Cocoa powder aroma and taste are determined by cacao processing stages, especially roasting. Maillard reaction occurs during roasting, produces aroma and taste compounds. The purpose of this study was to evaluate the effect of roasting to cocoa powder characteristics. The study was conducted by roasting cocoa bean using manual equipment at 135oC in different time interval which were 5, 10, and 15 minutes. The results were compared to 40 minutes roasted cocoa bean using roaster at 135oC as control. Then the cocoa bean was further processed into cocoa powder. The cocoa powder was used to analyze the physicochemical and organoleptics characteristics. Optimum roasting time was obtained by 15 minutes roasting based on physichochemical and preference test.
OPTIMASI FORMULASI KERUPUK PANGSIT KAYA SERAT DAN ANTIOKSIDAN DARI TEPUNG KULIT KAKAO Satria Bhirawa Anoraga; Cristyn Salle Bayu; Luari Giri Pramelini; Fatma Nurul Hida; Annie Mufyda Rahmatika; Anjar Ruspita Sari
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.15483

Abstract

Cocoa pod husk (CPH) is the main by-product of cocoa processing, which is rich in fiber and antioxidants. Most cocoa husk waste is generally still used as fertilizer and animal feed. Some studies tried to process cocoa pod husk into flour as a functional ingredient. One of the healthy snacks that most people like is dumpling crackers. This study aimed to determine the optimal formulation to produce dumpling crackers as a functional food. The material used in this research is cocoa pod husk from local farmers in Banjaroya village, Kalibawang, Kulonprogo, D.I. Yogyakarta. The research was conducted at the Agroindustrial Product Engineering Laboratory, Agroindustry Product Development Study Program, Vocational School, Gadjah Mada University in June 2022. The ingredients for making dumpling crackers are wheat flour and cocoa husk flour. Parameters observed included crispness, crude fiber content, and antioxidant activity. Optimization was conducted using two factors, X1 (cocoa pod husk flour) and X2 (wheat flour). Three levels of CPH flour (0, 2, and 4g) and wheat flour (10, 20, and 330g) were used for the experiment. Data collection was carried out in three replications, and the experimental value was expressed as mean ± standard deviation (SD). In addition, central composite design (CCD), analysis of variance (ANOVA), and optimization were carried out using Minitab 16 with a 95% confidence level for each response variable. The results showed that adding CPH powder to the dumping cracker formulation did not affect the level of crispness and antioxidant activity but significantly affected the fiber content. At the best formulation of 4g cocoa pod husk flour and 23,131g wheat flour, the crispness was 3,314, crude fiber content was 2,87%, and antioxidant activity was 61,2269, with a composite desirability value was 0,8597. It can be said that the addition of cocoa pod husk powder in the formulation of dumpling crackers can increase the fiber content of the product.
Co-Authors Abdul Halim Abdul Halim Anjar Ruspita Sari Bayu Triwibowo Cristyn Salle Bayu Fatma Nurul Hida Luari Giri Pramelini Ratih Hardiyanti Satria Bhirawa Anoraga Sri Wijanarti