Jurnal Kimia dan Rekayasa

Determination of Halogenide Salt Content in Solutions of Two Salts Using the Gravimetric Method

2025-02-03T13:03:06+00:00

So far, gravimetric analysis has always been carried out to analyze a particular substance in the form of a single substance. This method is very rarely used to analyze substances in mixture form and in the learning process in the laboratory. The aim of this research is to determine the levels of halogenide salts in solutions of two salts using the gravimetric method. The outline of this research is that a mixture of two halogenide salts is given a precipitating reactant and then gravimetric analysis is carried out, where the precipitate formed is weighed until a constant weight is obtained. The results of research analysis to determine the content of halogenide salts KBr and KCl using a sample volume of 20 ml obtained an average precipitate weight of 0.4001 g and a sample volume of 10 ml obtained an average precipitate weight of 0.2101 g. The average KCl content was 67.80% and the KBr content was 32.68% in a sample volume of 20 mL, while in a sample volume of 10 mL the KCl content was 71.49% and the KBr content was 28.56%. The average weight from stoichiometric calculations on a sample volume of 20 mL KCl is 7.43 g and KBr weighs 3.5854 g, likewise on a sample volume of 10 mL the average weight of KCl is 7.847 g and KBr is 3.133 g. Based on statistical test analysis using the independent sample t test, it shows that there is no real difference in taking 2 different sample volumes.

Abstrak
Analisis gravimetri selama ini selalu dilakukan untuk menganalisis suatu zat tertentu dalam bentuk zat tunggal. Metode ini sangat jarang digunakan untuk menganalisis zat dalam bentuk campuran dan pada proses pembelajaran di laboratorium. Tujuan penelitian ini adalah untuk menetapkan kadar garam halogenida pada larutan dua garamnya dengan metode gravimetri. Garis besar penelitian ini adalah larutan campuran dua garam halogenida diberikan reaktan pengendap kemudian dilakukan analisis gravimetri, dimana endapan yang terbentuk ditimbang sampai diperoleh bobot konstan. Hasil penelitian analisis penetapan kadar garam halogenida KBr dan KCl menggunakan volume sampel 20 ml diperoleh bobot endapan rata-rata 0,4001 g dan pada volume sampel 10 ml didapatkan bobot endapan rata-rata 0,2101 g. Kadar KCl rata-rata sebesar 67,80% dan kadar KBr sebesar 32,68% pada volume sampel 20 mL, sedangkan pada volume sampel 10mL diperoleh kadar KCl 71,49% dan Kadar KBr 28,56%. Bobot rata-rata dari perhitungan stoikiometri pada volume sampel 20 mL KCl 7,43 g dan bobot KBr 3,5854 g, demikian juga pada volume sampel 10 mL bobot rata-rata KCl 7,847g dan KBr 3,133 g. Berdasarkan analisis uji statistik menggunakan independent sample t test menunjukkan bahwa tidak ada beda nyata pada pengambilan 2 volume sampel yang berbeda.

Effect of Drying Air Flow Rate and Temperature on the Yield and Quality of Egg Flour of Purebred Chicken with Spray Dryer

2025-02-04T05:21:04+00:00

Protein is one of the food macronutrients that is really needed by the human body. Potential sources of food protein that are familiar to the public include chicken eggs, especially purebred chicken eggs. This fact can be estimated from the total need for purebred chicken eggs for household consumption in Indonesia. In 2023, the total need for these breeds of chicken eggs will reach 1.86 million tons. However, eggs in general are relatively unable to withstand damage to their nutritional value for long. Therefore, an effort is needed to process eggs into derivative food products so that they last longer, but still maintain their nutritional value. One of these businesses is processing eggs into egg flour through a drying process. Various types of dryers can be used to process eggs into egg flour. Spray dryers have relatively many advantages compared to other types of dryers. This research aims to determine the optimum conditions, including flow rate and drying air temperature, in the process of making egg flour from purebred chicken eggs using a spray dryer. Optimum drying conditions are determined based on the quality and yield of egg flour. Research methods include egg and dryer preparation, drying (making egg flour), quality analysis (protein and water content), and determining the yield of egg flour. The research results showed that the optimum conditions for making egg flour using a spray dryer were achieved when using drying air at a flow rate of 63.3 L/minute and a temperature of 66 °C. Under these drying conditions, egg flour was obtained with a protein content of 47.21%, a water content of 8.57%, and a yield of 27.54%.

Abstrak
Protein merupakan salah satu makronutrien pangan yang sangat dibutuhkan oleh tubuh manusia. Sumber protein pangan potensial dan akrab di masyarakat diantaranya adalah telur ayam, khususnya telur ayam ras. Fakta tersebut dapat diperkirakan dari total kebutuhan telur ayam ras untuk konsumsi rumah tangga di Indonesia. Pada tahun 2023, total kebutuhan telur ayam ras tersebut mencapai 1,86 juta ton. Namun demikian telur pada umumnya relatif tidak bisa tahan lama dari kerusakan nilai gizinya. Oleh karena itu diperlukan suatu usaha untuk mengolah telur menjadi produk pangan turunan agar lebih tahan lama, namun dengan tetap mempertahankan nilai gizinya. Salah satu usaha tersebut adalah mengolah telur menjadi tepung telur melalui proses pengeringan. Berbagai tipe pengering dapat dimanfaatkan untuk mengolah telur menjadi tepung telur. Pengering tipe semprot (spray dryer) memiliki relatif banyak keunggulan dibandingkan tipe pengering lainnya. Penelitian ini bertujuan untuk menentukan kondisi optimum, meliputi laju alir dan suhu udara pengering, dalam proses pembuatan tepung telur dari telur ayam ras dengan pengering semprot. Keoptimuman kondisi pengeringan ditentukan berdasarkan kualitas dan yield tepung telur. Metode penelitian meliputi penyiapan telur dan alat pengering, pengeringan (pembuatan tepung telur), analisis kualitas (kadar protein dan air), dan penentuan perolehan tepung telur. Hasil penelitian menunjukkan bahwa kondisi optimum pembuatan tepung telur dengan pengering semprot dicapai pada penggunaan udara pengering pada laju alir 63,3 L/menit dan suhu 66 °C. Pada kondisi pengeringan tersebut diperoleh tepung telur dengan kadar protein 47,21%, kadar air 8,57%, dan yield 27,54%

Analysis Of Nitrite (NO2¯) And Nitrate (NO3¯) Levels In Well Water By Viewing Light Spectrophotometer

2025-02-11T11:58:19+00:00

Levels of nitrite and nitrate in water when consumed in large quantities can cause diarrhea, seizures, coma and death. When consumed by infants, it causes blue baby syndrome. The purpose of this study was to determine the levels of nitrite and nitrate contained in the borehole water and to determine whether the levels of nitrite and nitrate in the borehole water met the quality standards of environmental health requirements for sanitation hygiene purposes according to the Regulation of the Minister of Health of the Republic of Indonesia No. 32 of 2017. Determination of nitrite and nitrate levels in well water samples taken from the water laboratory of the Energy and Mineral Resources Office of the Solo Region, the sample came from the Mangkubumen Village, Banjarsari District, Surakarta City using a visible spectrophotometer HACH type 2800 with a nitrite wavelength of 507 nm and nitrate at 420 nm. Based on the results of the study, it was known that the nitrite levels in 3 samples of drilled well water were obtained, namely bore well A 0.012 mg/l; well B 0.005 mg/l; well C 0.003 mg/l and nitrate levels in 3 well water samples, namely well A 0.900 mg/l; well B 0.800 mg/l, well C 0.700 mg/l. The results obtained from the levels of nitrite and nitrate in 3 drilled well water samples met the quality standard of the Minister of Health of the Republic of Indonesia No. 32 of 2017 concerning water requirements for the use of sanitary hygiene, where the nitrite level in water is 1 mg/l and the nitrate level in water is 10 mg/l.

Abstrak
Kadar nitrit dan nitrat dalam air apabila dikonsumsi dalam jumlah besar dapat menyebabkan diare, kejang, koma dan meninggal. Apabila dikonsumsi oleh bayi menyebabkan blue baby syndrome. Tujuan penelitian ini untuk mengetahui berapakah kadar nitrit dan nitrat yang terdapat di dalam air sumur bor dan untuk mengetahui apakah kadar nitrit dan nitrat dalam air sumur bor memenuhi baku mutu persyaratan kesehatan lingkungan untuk keperluan higiene sanitasi menurut Peraturan Menteri Kesehatan RI No.32 Tahun 2017. Penentuan kadar nitrit dan nitrat pada sampel air sumur yang diambil dari laboratorium air Cabang Dinas Energi dan Sumber Daya Mineral Wilayah Solo, sampel tersebut berasal dari daerah Kelurahan Mangkubumen, Kecamatan Banjarsari, Kota Surakarta menggunakan spektrofotometer visibel HACH tipe 2800 dengan panjang gelombang nitrit yaitu 507 nm dan nitrat yaitu 420 nm. Berdasarkan hasil penelitian, diketahui kadar nitrit pada 3 sampel air sumur bor diperoleh hasil yaitu sumur bor A 0,012 mg/l; sumur B 0,005 mg/l; sumur C 0,003 mg/l dan kadar nitrat pada 3 sampel air sumur bor yaitu sumur A 0,900 mg/l; sumur B 0,800 mg/l, sumur C 0,700 mg/l. Hasil yang diperoleh dari kadar nitrit dan nitrat pada 3 sampel air sumur bor memenuhi baku mutu Permenkes RI No. 32 Tahun 2017 tentang persyaratan air untuk kegunaan higiene sanitasi, dimana kadar nitrit dalam air sebesar 1 mg/l dan kadar nitrat dalam air sebesar 10 mg/l.

Characteristics of Methyl Ester Sulfonate (MES) Laundry Soap With The Addition of Salt and Ecoenzyme Additives

2025-02-11T12:36:55+00:00

This research aims to determine the characteristics of deterjen with the surfactant Methyl Ester sulfonate (MES), the addition of Salt and ecoenzyme additives. The research was carried out by reacting MES surfactant with Salt in concentrations of 0%, 5%, 10%, 20%, 30% and 40% of the weight of MES. Ecoenzyme is added to the reactor when the temperature of the washing soap has reached 30⁰C. The reaction was carried out in 6 reactors and the parameters observed were pH, color, aroma, viscosity and density. The research results showed that the reactor H4 with a Salt concentration of 20% of the MES weight showed results that were close to the quality of soap referred to by the government (SNI).

Abstrak
Penelitian ini bertujuan untuk mengetahui karakteristik deterjen dengan surfaktan Methil Ester sulfonat (MES), penambahan Garam dan aditif ecoenzim. Penelitian dilakukan dengan mereaksikan surfaktan MES dengan Garam dalam konsentrasi 0%, 5%, 10%, 20%, 30%, dan 40% dari berat MES. Ecoenzim ditambahkan ke dalam reaktor ketika suhu deterjen sudah mencapai 30⁰C. Reaksi dilakukan dalam 6 reaktor dan parameter yang diamati adalah pH, warna, aroma, viskositas, dan densitas. Hasil penelitian menunjukkan bahwa pada reaktor H4 dengan konsentrasi Garam 20% dari berat MES menunjukkan hasil yang mendekati kualitas deterjen yang dirujuk oleh pemerintah (SNI).