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Utilization Of Banana Kepok As Active Charcoal For The Process Of Purification Of Used Cooking Oil Using The Adsorption Method S Sariadi; Z Zulkifli; A Adriana; M Yunus; R Ridwan; S Salmyah; Een Setiawati; Isra Adelya Izzati
Jurnal Sains dan Teknologi Reaksi Vol 21, No 01 (2023): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v21i01.4195

Abstract

Used cooking oil or often referred to as used cooking oil is one of the needs for food processing for humans. Repeated processing of cooking oil in the frying process can reduce the quality of the cooking oil. Therefore, one of the efforts to process used cooking oil is adsorption using activated charcoal from kepok banana peels. The use of activated charcoal as an adsorbent can be beneficial because activated carbon can absorb some unwanted odors and reduce the amount of free fatty acids, thereby improving the quality of the oil. The purpose of this study was to study the addition of the amount of kepok banana skin size of activated charcoal (mesh) with adsorption time on the quality of used cooking oil. The variables used were varying the size of the activated carbon particles of 100 mesh, 120 mesh, 140 mesh and 160 mesh with adsorption times of 3 hours, 5 hours and 7 hours. The refined oil will be analyzed for oil density, fatty acid content in the oil, and water content. From the research results it is known that the best particle size is 160 mesh. The density value is 0.889 g/ml. The results obtained are that the density value still does not meet the SNI (2002) cooking oil quality standard requirements, namely 0.900 g/ml. FTIR analysis shows that there is an increase in wave number which is the peak of the OH (hydrogen bond) structure using purified chorcoal. The C=O (carboxylate) FFA molecule is shown around the wave number 1060 cm-1 increasing to 1070 cm-1. Keywords: Adsorption, activated charcoal, kepok banana, free fatty acid (FFA), water content, density
DESIGN AND REALIZATION OF A DRYER SYSTEM WITH THE ADDITION OF A BLOWER Abdul Haris Salam; Teuku Rihayat; S Sariadi; Awanis Ilmi; Rika Annisa; L Lianti; R Rusydi
Jurnal Sains dan Teknologi Reaksi Vol 21, No 01 (2023): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v21i01.4265

Abstract

Drying Blower Oven technology by testing the feasibility to be seen with tests such as nutrient content test, ash content test, water content test, organoleptic test to marketing test. Testing of the Drying Blower Oven is carried out by testing the raw material of the product, such as red chili. Drying using Drying Blower Oven at a temperature of 32.2ËšC to 54.2ËšC with a wind speed of 12 m/s until the water content is below 8% - 10%. This study aims to determine the drying characteristics of red chili with Multioven Cabinet Type changes in temperature, relative humidity, material weight loss, air flow rate, air volume rate, material moisture content against time, drying rate against time, and drying rate against moisture content. This study uses a descriptive method of drying temperature used below 65ËšC repeated 3 (three) times until it reaches a moisture content of 8-10 %wk. The results of the observations showed that the drying process recorded Rh outside the drying apparatus between 83.28%-89.50%. Also the Rh in the Drying apparatus was observed and was observed to be between 86.58%-97.91%. The red chili content during the drying process decreased from 38.75% down to an average of 18.05% with details in rooms one and two reaching 17.4%, rooms three and four 16.95% and spaces five and six 16, 6%. With an observation time of 4 hours.Keywords: Drying Blower Oven, Technology, Instant Seasoning
PROCESS OF PURIFICATION OF WASTE COOKING OIL USING MONITORING (MORINDA CITRIFOLIA) AND KAOLIN AS ADSORBENT Alfian Putra; S Sariadi; Reza Fauzan; Yaumil Akmalia H; T Taufik
Jurnal Sains dan Teknologi Reaksi Vol 21, No 01 (2023): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v21i01.4198

Abstract

The use of cooking oil repeatedly at high temperatures will cause the quality and nutritional value of fried foods to decrease, which can have a negative impact on consumer health. Repeated use will increase the levels of free fatty acids (ALB) in cooking oil so that it will have a negative impact on the health of people who consume it or use it as a heating medium (frying). The adsorption process is carried out by contacting used cooking oil and adsorbent in the composition Because of this, the idea arose to use noni as an adsorbent for refining used cooking oil by means of adsorption using a mixture of noni (M) and kaolin (K) by varying the composition and contact time. The function of this adsorbent is generally to absorb impurities, odors and chemical substances that are toxic in used cooking oil. Ascorbic acid contained in noni fruit also functions as an anti-oxidant, namely a substance that is able to neutralize the peroxide groups contained in used cooking oil. The function of this adsorbent is generally to absorb impurities, odors and chemical substances that are toxic in used cooking oil. Ascorbic acid contained in noni fruit also functions as an anti-oxidant, namely a substance that is able to neutralize the peroxide groups contained in used cooking oil. The adsorption process is carried out by contacting used cooking oil and adsorbent in the composition Ascorbic acid contained in noni fruit also functions as an anti-oxidant, namely a substance that is able to neutralize the peroxide groups contained in used cooking oil. The adsorption process is carried out by contacting used cooking oil and adsorbent in the composition (100:0 ; 75:25 ; 50:50 ; 25:75 ; 0:100) for 30, 60, 90 and 120 minutes respectively with activated and unactivated kaolin as the control variable. The oil after adsorption was then observed for changes in acid number, peroxide value, moisture content, impurities content and color intensity. In several studies, the quality of oil recovered from used cooking oil showed a slightly blackish color, making the oil look less attractive. The use of kaolin as a bleaching earth in refining used cooking oil is due to the high SiO2 content in kaolin, which is expected to improve the color of used cooking oil, especially to improve the color of the recovered oil, so that it approaches the quality of standard cooking oil used in the market.Keywords: adsorbent; free fatty acids; noni; used cooking oil; kaolin
DEVELOPMENT OF POLYURETHANE/CLAY NANOCOMPOSITES BASED ON PALM OIL POLYOL Ummi Habibah; A Adriana; S Sariadi; M Muhammad; Halim Zaini; Sabila Yasara SA; F Fachraniah
Jurnal Sains dan Teknologi Reaksi Vol 21, No 01 (2023): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v21i01.4189

Abstract

Polyurethanes (PURs) are highly adaptable polymeric substances with a variety of physical and chemical attributes. High abrasion resistance, tear strength, shock absorption, flexibility, and elasticity are just a few of the desirable qualities of PURs. Despite their generally low thermal stability, this can be enhanced by utilizing clay that has been treated. From renewable resources, polyurethane/clay nanocomposites have been created. By combining oleic acid from palm oil with glycerol, a polyol for the manufacture of polyurethane by reaction with an isocyanate was created. As a catalyst and emulsifier, dodecylbenzene sulfonic acid (DBSA) was employed. Octadodecylamine (ODA-mont) and cetyltrimethyl ammonium bromide (CTAB-mont) were used to treat the unaltered clay (kunipia-F).  The d-spacing in CTAB-mont and ODA-mont were bigger than that of the pure-mont (1.142 nm) at 1.571 nm and 1.798 nm, respectively. A pre-polymer technique was used to create polyurethane/clay nanocomposites, and the micro-domain structures of segmented PU, CTAB-mont-PU 1, 3, and 5 wt%, and ODA-mont-PU 1, 3, and 5 wt% were determined by FTIR spectra. X-ray diffraction (X-RD) was used to evaluate the nanocomposites' morphology, and the results revealed that all of the intercalated type's nanocomposites were created as a result of this effort. When the surfaces of the materials were examined using transmission electron microscopy (TEM) observation and scanning electron microscopy (SEM), these were further confirmed. Thermogravimetric analysis (TGA) was used to examine thermal stability.Pure PU begins to degrade around 200°C, which is lower than the degrading rates of CTAB-mont PU and ODA-mont PU, which occur at roughly 318°C and 330°C, respectively. Both pure polyurethane (PU) and PU/clay nanocomposites have their mechanical properties, including dynamic mechanical properties, tested. With only a 5 weight percent addition of the montmorillonite CTAB-mont PU or ODA-mont PU, respectively, the tensile strength of the nanocomposites increased by more than 214% and 267%, respectively, demonstrating the impressively positive impact of the modified organoclay on the strength and elongation at break of the nanocomposites.Keywords: Clay,Palm Oil, Polyurethane