Journal of Vocational Studies on Applied Research最新文献

{"title":"Formulation of Drying and Non Drying Oil Alkyd Resin from Palm Oil (Elaesis guineensis jacq.) and Tuna Fish Oil (Thunnus sp.) toward Acid Number Value and Non Volatile Content as Surface Coating Resin","authors":"Desmilia Sefti Indrawaty","doi":"10.14710/jvsar.v4i2.16624","DOIUrl":"https://doi.org/10.14710/jvsar.v4i2.16624","url":null,"abstract":"Resin is a polymer chemical substance that is made up of monomers from carbon and nitrogen. Alkyd resin, a surface coating resin, produced by polycondensation reaction between polybasic and polyhydric alcohols, modified with monobasic acids or their anhydrides, and drying oil at controlled temperatures. Alkyd resin is widely used in the paint and surface coating industries. The advantages of this resin are its strong chemical and thermal resistance, quick drying power, and inexpensive cost. Alkyd resins can be produced from natural oil (palm and tuna fish oil). Oil derived from palm and tuna fish is known as natural oil. Tuna fish oil includes 40.04 % oleic acid. The oleic content is suitable for use in the alcoholysis process in the production of alkyd resins. The major ingredients in this study were tuna fish oil and palm oil. The aim of this research is to determine the influence of a combination of palm oil:tuna fish oil ratio, amount of pthalic anhydride, and temperature of alcoholysis process on the value of acid number and non-volatile content of alkyd resin was investigated using a Completely Randomized Design (CRD).","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129443539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of Papain Enzymes on the Production of Virgin Coconut Oil","authors":"Syifa Ranggita Sabbila, R. W. Broto","doi":"10.14710/jvsar.v4i2.16036","DOIUrl":"https://doi.org/10.14710/jvsar.v4i2.16036","url":null,"abstract":"VCO is an oil that has many benefits for the human body. In the health sector, VCO can function to increase the human body's resistance and accelerate the healing of diseases and obesity. Making VCO can be done in various ways, one of which is by enzymatic method with the help of papain enzymes. The purpose of this study was to determine the most influential variable on the making of virgin coconut oil. The method used is by fermentation using papain enzyme catalysts and the temperature and time of fermentation according to the specified variable and analysis of water content and free fatty acids using factorial design 2x3. The results obtained from the study of the most influential effect on water content and free fatty acids are time variable and enzyme concentration, while the most influential interaction variables are fermentation time and temperature. The optimum water content obtained is 0.18% and free fatty acids are 0.28%. The optimum combination of independent variables that can produce optimum water content and free fatty acids is papain enzyme concentration of 3gr, temperature 33oC, and fermentation time of 24 hours.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126272350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reducing COD Levels of Batik Waste Using Chicken Egg Shells and Tea Dregs","authors":"Anggrek Sinar Puspita, Zulaikhah Fatmawati, V. Paramita","doi":"10.14710/jvsar.v3i3.14622","DOIUrl":"https://doi.org/10.14710/jvsar.v3i3.14622","url":null,"abstract":"In the last ten years, the batik industry has experienced very rapid growth. This provides benefits but also has adverse effects on humans and the environment because the sector generates waste. Batik liquid waste contains chemical compounds that can increase the COD value. Alternative treatment of liquid waste from batik factories is the biosorption process using biosorbent from chicken egg shells and tea dregs. This study aimed to investigate the effect of variations in the biosorbent ratio, contact time, and initial pH of the sample on changes in COD. In this study, the acid activation method was used to increase the ability of the biosorbent to absorb the COD content in the batik industry wastewater. This research method uses the Response Surface Methodology (RSM) method, where the biosorbent made is then contacted with batik wastewater to determine the decrease in COD levels contained in it. The critical value was achieved when the material ratio was 12.3270 grams of eggshell, with a contact time of 47.1281 at a pH of 1.71281. The best results were obtained in sample 5 with a biosorbent ratio of 11.25:3.75, contact time of 50 minutes, and initial pH 2 with a decrease in COD levels of 77%.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131970301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Pb(II) Metal Adsorption on Pomelo Peel Biosorbent by Immobilization in Ca-Alginate","authors":"Zulfa Wulandari Rasyid, V. Paramita","doi":"10.14710/jvsar.v3i3.14624","DOIUrl":"https://doi.org/10.14710/jvsar.v3i3.14624","url":null,"abstract":"Industrial wastewater is a source of water pollution that dominates today. Wastewater is known to cause damage to the environment, health and threatens the availability of clean water. Industrial wastewater is a problem because it contains a lot of dangerous heavy metals, one of which is Lead or Pb(II).' Adsorption technology has become one of the most exciting technologies because of its good performance. Adsorption media currently popular for the study is adsorption using agricultural waste. One of the agricultural wastes that can be used as biosorbent is grapefruit peel (Citrus maxima). The functional groups in grapefruit peel are ether, pedophilic, carboxyl, carbonyl, and hydroxyl. These functional groups are essential in binding heavy metals from the aquatic environment. In this study, grapefruit peel was modified into a Ca-alginate immobilized biosorbent. The analyzes that will be carried out include the characteristics of the biosorbent, namely the water content and ash content test, the FTIR test to determine the functional groups contained in the biosorbent, the SEM-EDX test to assess the appearance of the biosorbent, as well as analysis of the initial and final levels of Pb(II). Based on the results obtained, the best percentage decrease in Pb(II) levels was obtained with operating conditions of pH 4.7, contact time of 90 minutes, and Pb(II) concentration of 100 mg/L with a percentage decrease in Pb(II) levels of 89%.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"321 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121036113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation of Antibacterial Liquid Soap Based on Virgin Coconut Oil with Various Concentrations of Carica Concentrate and Potassium Hydroxide Volume","authors":"Siti Dianti, H. Kusumayanti","doi":"10.14710/jvsar.v3i3.14140","DOIUrl":"https://doi.org/10.14710/jvsar.v3i3.14140","url":null,"abstract":"Carica is one of the main commodities in Dieng, Central Java. It contains vitamin A, vitamin C, and antibacterial substances such as flavonoid, polifenol, and tannin. Due to its content, carica can be used as an additive for soap products.  Soap is one of the cosmetic products, produced from the saponification reaction between alkali and fatty acids. Carica liquid soap was carried out by  reacting KOH with virgin coconut oil that contains fatty acids, then adding carica fruit juice and other ingredients. The product of liquid soap will be analyzed including pH, density, free fatty acids content, organoleptic test, and antibacterial activity. The research method used is a factorial design. Research has shown that the carica liquid soap were in accordance with SNI 06-4075-1996 and SNI 06-3532-1994. The best quality of  carica liquid soap obtained at pH 11, density 1,0266, and free fatty acid content of 0,082%. Antibacterial activity was carried out using the paper disk method, showing that the antibacterial activity of the soap has a weak performances with an inhibition zone of 1,25 mm. The organoleptic test showed that panelist’s preference for carica liquid soap was low.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121519333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Optimization of Additional of Glycerol on the Biodegradable Foam from Corn Husk","authors":"Syefrin Syahadatia Gani, H. Kusumayanti","doi":"10.14710/jvsar.v3i3.14303","DOIUrl":"https://doi.org/10.14710/jvsar.v3i3.14303","url":null,"abstract":"Biodegradable foam is one of the packaging food friendly nature the environment. In process, biodegradable foam is still have low water absorpstion and low tensile strength. Biofoam made from raw starch and fiber have low tensile strength. Addition plasticizer material of glycerol can increase tensile strength on the biofoam. This research uses the baking process method. Based on research, biofoam with addition glycerol can affect the physical and mechanical characteristics of the biofoam produced. The optimum conditions for biofoam present in concentration 7% glycerol with value of the tensile strength 0.42 Mpa and value of power absorb water 35.07% and bidegradibility value in is 27.76% in 14 days. Glycerol can increase elasticity, because capable in reduce bond internal hydrogen so can decrease distance intermolecular, so that can increase value of the thensile strength. Variation condition operation influential on visuals and textures the resulting biofoam with optimum conditions 135℃ for 50 minutes. Temperature gelatinization starch sago 73 – 79℃. On this research, using variation temperature 115℃ and 135℃. And analysis result morphology show biofoam with high temperature have a high water absoprtion because if already pass temperature gelatinization starch so starch will form a paste and dissolve in water.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131404963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Manufacturing liquid Soap Based on Virgin Coconut Oil with a Combination Potassium Hydroxide and Ammonium Hydroxide","authors":"Yesi Kurniawati, V. Paramita","doi":"10.14710/jvsar.v3i3.14463","DOIUrl":"https://doi.org/10.14710/jvsar.v3i3.14463","url":null,"abstract":"Virgin coconut oil has a better saponification effect than coconut oil in general. It has a high lauric acid content of 46%, suitable for skin moisture; it is good to be used as a primary ingredient for making natural liquid soap; hydrolysis is carried out on VCO to get free fatty acids ingredient raw material for making soap. This study will use a combination of KOH and NH4OH bases to produce more soluble soap in water. This study aims to determine the quality of natural liquid soap from the saponification process between VCO hydrolysis and base, whether by applicable quality standards, and determine the effect of base concentration, time, and temperature of mixing on the quality of the soap produced. The method in this study uses the Response Surface Methodology, where the resulting soap product is tested for physicochemical tests. The critical value for optimizing liquid soap is obtained at the KOH base ratio of 8, time 140 minutes, and temperature 92oC, and the critical value of FFA is 0, 21%. The best soap results are sample 6, which complied with SNI 06-4085-1996 and SNI 3532-2016.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132260639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization and Characterization of Physical–Mechanical Properties of Biodegradable Edible Films Based on Pectin from Breadfruit Peel for Food Packaging","authors":"Andi Hidayatullah Mappamadeng, R. Amalia","doi":"10.14710/jvsar.v3i3.14175","DOIUrl":"https://doi.org/10.14710/jvsar.v3i3.14175","url":null,"abstract":"Abstract - This study aims to determine the characteristics and optimization of biodegradable films based on pectin from breadfruit peel. The study was employed using a factorial design with multiple variables: pectin (2 and 4 grams), sorbitol concentration (10% and 20%) and drying temperature (1200C and 1400C) were studied. The results obtained from eight samples showed that the water vapor transmission rate was in the range of 3.525 - 6.952 g/m2.day. The best-achieved water vapor transmission rate (3,525 g/m2.day) was obtained at specific operating conditions, namely 4 grams of pectin, 20% of sorbitol concentration and drying temperature of 1400C. In this study, the most influential factor for water vapor transmission rate is pectin weight with the value effect of -1.238. The highest tensile strength test and percentage elongation were 116.55 kgf/cm2 and 10%, respectively. The FTIR analysis showed that the pectin from breadfruit peel was according to commercial pectin standard, by the presence of OH and ester (COOH) groups. The SEM Analysis showed  that the molecular structure of edible films did not look porous, dense, but not flat on its surface, thus less permeable to air.Keywords - Bioedible film, Breadfruit peel, Pectin, Food packaging","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127886509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Bacillus subtilis on Bioethanol Production from Ambon Banana (Musa paradisiaca var. sapientum Linn) Peels by Using Fermentation Process","authors":"Gaudentius Bilyartinus, A. Siswanto","doi":"10.14710/jvsar.v3i2.11081","DOIUrl":"https://doi.org/10.14710/jvsar.v3i2.11081","url":null,"abstract":"Abstract -The breakthrough to optimize Indonesia's energy is by utilizing abundant renewable energy sources. Its geographic location has the potential to become a country with the largest renewable energy source in the world. The potential energy that comes from vegetables is called bioethanol. Bioethanol is an organic fuel produced by bioethanol fermentation. It can be an alternative material for making sanitary products amid the increasing spread ofCOVID-19 in Indonesia.So the authors try to innovate how to use Ambon Banana (Musa paradisiaca var. sapientum Linn) peels to become bioethanol. This research aimed to investigate the effect of Bacillus subtilis in the fermentation of bioethanol production from Ambon banana peels. The methods used were pretreatment, hydrolysis, fermentation, and distillation. Bacillus subtilis and Saccharomyces cerevisiae ratio (10: 5 and 5: 5) use for obtaining high ethanol yields, as well as variations in pH 2 and 6 in the fermentation starter. The variable were designed by using Factorial Design. The result shows the yeast ratio of B. subtilis and S. cerevisiae (10: 5) resulted the highest concentration of bioethanol (6%) in 6 days. In acidic conditions (pH 2), the bacteria don’t grow optimally. The higher concentration of bioethanol (6%) was reached  in pH 6.The research supports the Government Program Reducing the dependency of fossil fuels and innovation to produce sanitary product from bioethanol.Abstract -The breakthrough to optimize Indonesia's energy is by utilizing abundant renewable energy sources. Its geographic location has the potential to become a country with the largest renewable energy source in the world. The potential energy that comes from vegetables is called bioethanol. Bioethanol is an organic fuel produced by bioethanol fermentation. It can be an alternative material for making sanitary products amid the increasing spread ofCOVID-19 in Indonesia.So the authors try to innovate how to use Ambon Banana (Musa paradisiaca var. sapientum Linn) peels to become bioethanol. This research aimed to investigate the effect of Bacillus subtilis in the fermentation of bioethanol production from Ambon banana peels. The methods used were pretreatment, hydrolysis, fermentation, and distillation. Bacillus subtilis and Saccharomyces cerevisiae ratio (10: 5 and 5: 5) use for obtaining high ethanol yields, as well as variations in pH 2 and 6 in the fermentation starter. The variable were designed by using Factorial Design. The result shows the yeast ratio of B. subtilis and S. cerevisiae (10: 5) resulted the highest concentration of bioethanol (6%) in 6 days. In acidic conditions (pH 2), the bacteria don’t grow optimally. The higher concentration of bioethanol (6%) was reached  in pH 6.The research supports the Government Program Reducing the dependency of fossil fuels and innovation to produce sanitary product from bioethanol.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115064945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Optimization of Addition of Bromelain Enzyme Catalyst on the Fermentation of Coconut Milk to VCO (Virgin Coconut Oil) Using Tempeh Yeast","authors":"Itta Rahmalia, H. Kusumayanti","doi":"10.14710/jvsar.v3i2.11949","DOIUrl":"https://doi.org/10.14710/jvsar.v3i2.11949","url":null,"abstract":"Coconut (Cocos nucifera) is one of the most abundant tropical plants in Indonesia. It is proven that in 2020 the total area of coconut plantations in Indonesia reached 3,377,376 hectares. Virgin Coconut Oil (VCO) is one of the diversified coconut products with high commercial value. In this study, the production of Virgin Coconut Oil (VCO) was carried out by fermenting tempeh yeast and with the help of the bromelain enzyme as a catalyst. This is because the bromelain enzyme is a type of protease enzyme that acts as a protein breaker in the oil contained in the coconut milk emulsion. Research has shown that the concentration of the bromelain enzyme affects the yield of VCO. Virgin Coconut Oil (VCO) with the addition of 6 grams of bromelain enzyme, 30 hours of fermentation time, and the use of 2 grams of tempeh yeast resulted in the highest yield value of 9.2% and free fatty acids (FFA) of 0.21%. This is because the higher the bromelain enzyme concentration, the more it will bind to protein as a substrate. In addition, the longer the fermentation, the more hydrolysis that occurs in the oil, so that the fermentation time also affects the concentration of free fatty acids of VCO. Analysis of fatty acid content was carried out using the GCMS method and showed that the highest fatty acid content was lauric acid at 54.27%. While the physical characterization of the resulting VCO is in accordance with SNI 7381:2018, which has a distinctive smell of coconut aroma, a distinctive taste of coconut oil, and is colorless.","PeriodicalId":170738,"journal":{"name":"Journal of Vocational Studies on Applied Research","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126647388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}