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Research In Chemical Engineering
Published by Universitas Muhammadiyah Purwokerto
ISSN : -     EISSN : 28294718     DOI : https://doi.org/10.30595/rice.v1i1
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Materials Science & Nanotechnology
RICE: Research in Chemical Engineering is a peer-reviewed open-access journal dedicated to the dissemination of chemical engineering and chemistry research and finding. This journal covers Research Articles, Review Articles, Short communication, and case studies Focus and Scope RICE: Research in Chemical Engineering is an open-access journal dedicated to the dissemination of chemical engineering and chemistry research and finding. This journal covers including Chemical process Water and waste treatment Material Technology Polymer Technology Membrane Technology Separation Technology Chemical Reaction Engineering and Catalysis Bioprocess Engineering Food Technology Health and Safety Work Applied Chemical Engineering Applied Chemistry Innovation in Chemistry Renewable Energy chemistry Chemical engineering education And another subject that related to chemical engineering
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 2 (2022): September" : 5 Documents clear
Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue Bekti Wulan Sari; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Vishal Chherti; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.984 KB) | DOI: 10.30595/rice.v1i2.23

Abstract

Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts,  commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifiers (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (>24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking.
Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae) Afifah Lis Apriliani; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.981 KB) | DOI: 10.30595/rice.v1i2.26

Abstract

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various kinds of food products, such as Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modification of cassava cells, this modification can change the characteristics of flour both chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the manufacture of mocaf was carried out by fermentation using variations in the length of fermentation time and also the amount of concentration of baker's yeast (Saccharomyces cerevisiae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially on yield, are very influential, the longer the fermentation time and the higher the amount of yeast concentration, each of which will produce less % yield. While the analysis of characteristics such as water content, ash content, fiber content, acid degree, HCN content and also color analysis have all met SNI.
Effect of Fermentation Time and Concentration of Rhizopus oryzae on Mass and Quality of Mocaf Flour (Modified Cassava Flour) Hargiyanti Hargiyanti; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.694 KB) | DOI: 10.30595/rice.v1i2.29

Abstract

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various food products, one of which is Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modifying cassava cells, this modification can change the mass of Mocaf flour and the best flour content chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the production of mocaf was carried out by means of fermentation using variations in the length of time of fermentation and also the amount of concentration of tempeh yeast (Rhizopus oryzae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially the mass, are very influential, the longer the fermentation time and the more yeast added, each will produce less flour mass. While the SNI analysis such as water content, ash content, fiber content, degree of acid, HCN content and also color analysis all meet SNI.
The Effect of The Addition of Chitosan and Calcium Silicate on The Characteristic of Bioplastics from Corn Starch Ricky Jhon; Haryanto
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.918 KB) | DOI: 10.30595/rice.v1i2.31

Abstract

Plastic waste in Indonesia has an impact that has caused high levels of environmental pollution. The use of plastic in everyday life as a packaging continues to increase, causing plastic waste to increase day by day. Plastic waste derived from petroleum raw materials is difficult to decompose by microbes in the soil. Biodegradable plastics are plastics that can be degraded by microorganisms and are made from renewable materials. Research on the use of biodegradable plastic synthesis has been developed because it is environmentally friendly and renewable. Biodegradable plastic is an alternative material to replace conventional plastic packaging so as not to pollute the environment. Biodegradable plastic is made with natural polymers as the main ingredient so that it is easily digested by microorganisms. Corn starch is a waste from corn processing used by the food industry. The starch content in corn starch can be used to make biodegradable plastic. In this study, biodegradable plastic was synthesized from corn starch with chitosan and calcium silicate as filler and then glycerol as a plasticizer. The purpose of this study was to determine the variation of filler on the results of biodegradable plastics made.  The characteristics of biodegradable  were  marked  by  the  presence  of  Tensile Strength, Elongation and Biodegradibility tests according to SNI Standards. The highest Tensile Strength value was obtained for the Chitosan variation of 2.62 Mpa and for the Calcium Silicate Variation of 2.8 Mpa, then for the Elongation Value for the Chitosan and Calcium Silicate Variations in accordance with SNI standards, which was 10-40% and for the Biodegradability of Chitosan and Calcium Silicate Variations. Calcium Silicate about 35-40 days.
Review on Tannic Acid: Potensial Sources, Isolation Methods, Aplication and Bibliometric Analysis Farikha Maharani; Indah Hartati; Vita Paramita
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (566.046 KB) | DOI: 10.30595/rice.v1i2.33

Abstract

Tannic acid is the simplest form of astringent hydrolysable tannin in which naturally occurring in practically all aerial plant tissues and regarded as the most famous tanning material. Tannic acid having various types of pharmacological activities including anti-viral, anti-cancer, anti-oxidant, anti-microbial, anti-helminthic, anti- haemorrhoids, and anti-diarrhea. Tannic acid can be isolated from various parts of herbaceous and woody plants via different methods such as maceration, soxhletation, micro-channeling and solvent distillation. Tannic acid also found other prospective use in numerous fields such as in textile, leather, corrosion prevention and in rubber based epoxy resin. Bibliometric analysis shows research on tannic acid application trend is move towards the application of tannic in hydrogel formulations and incorporation.

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