scholarly journals Aplikasi Desain Faktorial 23 pada Kadar CO2 Proses Purifikasi Bio-gas dengan Adsorben Genteng - Zeolite

2020 ◽  
Vol 11 (3) ◽  
pp. 409-414
Author(s):  
Slamet Wahyudi ◽  
◽  
Muhammad Arif ◽  
Nafisah Arina Hidayati
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Gas Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Purification Process ◽  
Flow Rates ◽  
23 Factorial Design ◽  
Pareto Curve ◽  
Co2 Levels ◽  
Biogas Purification

The CO2 content in biogas is an impurity, so it needs to be reduced. One way to reduce the levels of CO2 in biogas is by purification with tile-zeolite adsorbents. The purpose of this study was to determine the use of tile - zeolite as an adsorbent in the purification process to reduce CO2 levels using a 23 factorial design. The use of tile powder adsorbents (25% and 75%) - Zeolite (75% and 25%), biogas flow rates of 1 and 6 liters/minute, which were investigated at intervals of 5 and 20 minutes, to collect CO2 content data. Gas Chromatography-Mass Spectrometry (GCMS) is used to test the adsorption gas content. The results are shown by the Pareto curve resulting from biogas purification of CO2 levels, each of which has a magnitude of response to CO2 levels. Increased levels of tile-zeolite as an adsorbent and the rate of biogas flow in the purification process had an effect of reducing CO2 levels by 44.214%. Conversely, an increase in tile-zeolite levels as an adsorbent increases CO2 levels in the biogas purification process. Natural tile is a porous material that can adsorb and has ions that can be exchanged with ions from the outside.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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