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Contact Name
Isra Mouludi
Contact Email
reactor@poltekatipdg.ac.id
Phone
+6281363424853
Journal Mail Official
reactor@poltekatipdg.ac.id
Editorial Address
Politeknik ATI Padang Jl Bungo Pasang Tabing Padang, 25171 Indonesia
Location
Kota padang,
Sumatera barat
INDONESIA
REACTOR : Journal of Research On Chemistry And Engineering
Published by Politeknik ATI Padang
ISSN : -     EISSN : 27460401     DOI : -
1. Bioenergy 2. Waste Treatment 3. Simulation and control process 4. Advanced materials 5. Bioengineering (chemical & massa) 6. Bioprocess 7. General chemistry 8. Applied chemistry 9. Biochemical 10. and other as problem solving in the field of environment, energy, food, agriculture, medical and pharmacy
Articles 38 Documents
Pengaruh Penambahan Gliserin dan Polivinil Alkohol Terhadap Karakteristik Biofoam dari Kulit Singkong dan Daun Angsana Melysa Putri; Dwi Kemala Putri; Alvernia Putri
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 1 (2021): Published in June 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i1.19

Abstract

Styrofoam is a petroleum-based and synthetic polymer that is only used once. To reduce waste and environmental damage as well as health problems, this study aims to make biofoam from cassava peel and angsana leaves using a combination of extrusion and baking methods. In this study, glycerin and polyvinyl alcohol were also added with volume variations, 10: 30 (sample 1), 20 : 20 (sample 2), and 30: 10 (sample 3) mL to improve the physical properties of biofoam. The physical characteristics observed were color, water content using the gravimetric method, and water absorption capacity of ABNT NBR NM ISO 535. Sample 1 and sample 2 were lighter in color than sample 3. The lowest water content value was found in sample 2, while sample 2 was has the ability to absorb less water is sample 3.
Penentuan Kadar Senyawa Aktif Cyanocobalamine Menggunakan Metode Spektrofotometri UV-VIS Risma Sari; Aisyah Salma Billa
REACTOR: Journal of Research on Chemistry and Engineering Vol 1, No 2 (2020): Published in December 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.11

Abstract

Cyanocobalmine is vitamin B12 which is widely used to treat or prevent deficiency (deficiency of vitamins) in various types of preparations. Cyanocobalmine in the 5th edition of Indonesian Pharmacopoeia literature can determine by UV-Vis Spectrophotometric method with water solvent. The purpose of this testing was to determine whether the levels of the active compound Cyanocobalamine from the 3 test parameters. In the description test where the sample tested is the same as the Cyanocobalamine specification, namely, crystal powder is dark red. Hot plate was used to determine drying shrinkage. Shrink drying was 2.25% - 2.75% from the ≤ 12% requirement. The determination of the levels of the active compound of Cyanocobalamine fulfills the requirements, namely 96% - 102.0%. The results of the assay showed that the average level of Cyanocobalamine from 4 samples was 96.02%, which met the standards set by the Pharmacopeia. Indonesia Edition V as a requirement for determining the levels of the active compound Cyanocobalamine.
Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak Gustiarini Rika Putri; Selfa Dewati Samah
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 1 (2021): Published in June 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i1.21

Abstract

Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun.  The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.
Pengaruh Dosis Aluminium Sulfat Terhadap Kekeruhan dan Kadar Besi Air Baku pada IPA PDAM X Dimas Frananta Simatupang; Gimelliya Saragih; Martin Siahaan
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 1 (2021): Published in June 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i1.13

Abstract

One of the first steps in processing river water into drinking water is by removing the turbidity of the river water. Turbidity can be removed by adding a chemical called a coagulant. This study aims to obtain data on how the effect of using coagulant dosage variations in reducing turbidity and iron content in raw water at the water treatment plant (IPA) PDAM X. The study was conducted using the jar test method to determine the dose of aluminum sulfate coagulant in reducing turbidity and colorimetric method using visible spectrophotometry to determine iron content that meets quality standard criteria. The results showed that the higher the coagulant dose, the lower the turbidity and iron content of the raw water. Coagulant doses with up to 30 ppm were able to reduce turbidity with an efficiency of 92.67% and reduce iron levels up 96.10%.
Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian Dian Hasni; Murna Muzaifa; Dedy Rahmad; Maulana Insan
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i2.31

Abstract

Generally there are two coffee varietes cultivated in Indonesia, known as Arabica and Robusta coffee. Arabica distinctively known for its distinctive quality but limited quantity compared to robusta which is commonly use for commercial coffee production due to its robust productivity. Nowadays, global market demand encourages a huge variety of coffee product, based on coffee such as espresso. The quality of espresso is influence by many factors such as roasting technique and ratio blending of coffee ground. This study aims to determine the influence of blending ratio and roasting techniqus to the chemical compounds of coffee ground and its espresso brewed. This research used Factorial Random Design, consists of 2 factors. First factor is ratio of blending Arabica and Robusta with three levels ratio; B1=70:30; B2=80:20; and B3=90:10). The second factor is roasting technique, consisting of 2 levels of conventional roasting(P1) and torrefacto (P2). Each treatment was repeated 3 replications to obtain 18 units of experiment. Measured parameters are pH of brewed espresso and moisture (%), ash (%), protein (%), lipid (%) and caffeine (%) contents of coffee ground. The results showed that the blending ratio was highly significant (P≤0,01) to the moisture and protein contents of coffee grounds and pH of resulted espresso. The best treatment was obtained from combination of B1P1 treatment (combination blending ratio (70%:30%) and conventional roasting) with 2.00% moisture content, 4.83% ash, 13.04% protein, 10.41% fat, 81.17% carbohydrate and caffeine 1.49%.
Pengaruh Ukuran Partikel, Perbandingan Jumlah Pelarut dan Waktu Maserasi terhadap Perolehan Rendemen Aquilaria Malaccensis Lam. Miftahurrahmah Miftahurrahmah; Hasnah Ulia; Harmiwati N. H
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i2.40

Abstract

Aquilaria Malaccensis Lam. is one of the most popular plants contains essential oil, both of them used by pharmaceutical and also cosmetic industry. The plants used in this study came from Jambi, Indonesia which is known, It’s one of the best quality agarwood in the world. This study aims to determine the best conditions for the yield so that it can be produced on an industrial scale. The study reviewed the effect of yield based on size of particles, ratio of solvent, and the operating time, maceration. The research was carried out in three steps. The first, raw material preparation, fermentation and maceration, and then evaporation. Preparation of raw materials is prepared in three variables, 2-5 cm, ±2cm, and size <40 mesh. Methanol is the solvent that will be used in multiple ratio of solvent to agarwood, its 1:7, 1:9, and 1:11(gr/ml). In addition, the maceration time was varied for each sample, 1 day, 2 days, and 3 days. Based on the research variables, obtained essential oil of agarwood dark brown in colour, with a special fragrance of agarwood. Based on the difference in particle size, it is known that size <40 mesh, yield is 3.16%, while for the larger size, 2-5 cm, the yield is 3.12%. In the variable ratio of the amount of solvent used, it is known that 1:9 (gr/ml) is the best point for yield. At maceration step known that 2-3 days, it doesn’t gives a significant change, 2.12 g for 3 days, and 1.92 g for 2 days.
Efek Variasi Penambahan Carbomer Terhadap Nilai pH, Viskositas dan Aktivitas Mikroba pada Sediaan Hand Sanitizer Melysa Putri; Hafnimardiyanti Hafnimardiyanti; Dian Savitri
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i2.36

Abstract

Hand sanitizer is an antiseptic in gel form. The gel texture in hand sanitizers is caused by the carbomer which acts as a gelling agent. Therefore, this research was done to observe the effect of carbomer on the value of pH, viscosity, and microbial activity in hand sanitizers. As for testing pH using pH meters, testing viscosity was carried out using the viscometer method, while microbial activity was carried out using the Total Plate Number, Yeast Mold Number and microbial pathogen tests. Based on the data obtained, the carbomer greatly influences the increase in the viscosity of the hand sanitizer gel, the pH value was obtained at 6.0 - 7.06, while in the microbial activity test none of the microbes grew in each medium. Therefore, it can be concluded that the hand sanitizer with code P3 is the best sample
Karakteristik dan Aktivitas Antioksidan Pedada Beserta Turunannya Rizki Fadhillah Lubis; Gustiarini Rika Putri; Rahmad Syukur Siregar
REACTOR: Journal of Research on Chemistry and Engineering Vol 1, No 2 (2020): Published in December 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.35

Abstract

Indonesia is a country with the largest mangrove forests in the world. Indonesia also has various types of mangrove plants, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one type of mangrove whose fruit can be eaten. This fruit has good nutritional content and a source of vitamins A, B and C that are needed by the body. In addition, pedada fruit also contains phytochemical compounds that are closely related to antioxidant activity. With natural resources and abundant availability and nutrient content, pedada fruit is recommended to be used as processed food in order to increase food diversification. Pedada fruit has been processed into food processed products such as dodol, syrup, flour, ice cream, hard candy flavor, and jam. This study aims to study the characteristics of pedada fruit and its processed products into jam. Pedada fruit and jam have weak antioxidant activity values where the antioxidant activity is 549.91 ppm and 646.25 ppm, respectively.
Ekstraksi Minyak Gaharu dengan Pelarut Etanol secara Maserasi Muhammad Zulfikar Luthfi; Jerry Jerry
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i2.39

Abstract

Agarwood is one of the forest products that can be utilized and has a high selling value. Agarwood contains essential oils which have many active compounds and contains a specific aromatic resin that is naturally formed as a form of defense against physical damage or microbial infection. Agarwood essential oil with good quality has a high economic value. This study aims to extract agarwood essential oil using ethanol as a solvent. The optimal yield of agarwood essential oil can be obtained by varying the particle size, the ratio of the weight of the agarwood biomass (kg) to the volume of the solvent (L), and the length of maceration (h). The results showed that the particle size of agarwood did notaffect the yield of agarwood essential oil. The results of the comparison of agarwood biomass with the volume of the solvent showed that the ratio of 1:9 (w/v) obtained the highest yield of 4.02% and the longest maceration time with the highest yield of 4.12% for 72 hours. However, 48 hours of maceration had a greater increase in yield compared to 72 hours of maceration. The increase in yield at 48 hours to 72 hours of maceration was only 0.22% when compared to the increase in yield at 24 hours to 48 hours of maceration, which was 0.56%.
Pengaruh Eksitasi Gelombang Iradiasi Ultrasonik Terhadap Kadar Tanin pada Maserasi Biji Pinang Wangi Rosalina Rosalina; Ferry Ikhsandy; Agung Kurnia Yahya; Hibrah Hibrah
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i2.30

Abstract

Nagari Sikucua, Kampung Dalam Subdistrict, Padang Pariaman produces nearly 800 tons of fragrant areca nut every year which is sent to Jambi to meet export needs. Areca nut contains tannins, substances that have many benefits, some of which are anti-inflammatory, corrosion inhibitors, antioxidants. This study aims to obtain tannins in areca nut extract through a kinetic maceration process with pre-treatment with ultrasonic irradiation wave. The dried areca nut was ground and sieved with various sizes of 20, 40 and 70 mesh and then extracted with ethanol as solvent. The concentration of ethanol used consisted of 35%, 50%, 65% and 80%. Ultrasonic irradiation waves were given for the initial 15 minutes of maceration and then continued with kinetic maceration for up to 4 hours in a water bath at 45°C. The extraction results were concentrated in a rotary evaporator and then tested for tannin levels using Follin Denish reagent in the standard series of tannic acid as a comparison with spectrophotometer UV-Vis. The highest yield of tannin content 11.10% was obtained in the 4-hour maceration process with pre-treatment ultrasonic irradiation at concentration of 80% ethanol with a size of 40 mesh.

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