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Results in engineering 2025年 26卷

作者： Sukmawaty, Sukmawaty Syahrul, Syahrul Amuddin, Amuddin Rahmi, Sri Helmayana Syahrul, Ahmad Ibrahim Agricultural Engineering Study Program Faculty of Food Technology and Agroindustry University of Mataram Mataram 83125 Indonesia Mechanical Engineering Department Engineering Faculty University of Mataram Mataram 83125 Indonesia

This study investigates the thermal performance and energy efficiency of a biomass-fueled vertical dryer utilizing candlenut shell biomass for corn drying. The objective is to evaluate drying behavior under continuous and discontinuous operation modes at different temperature settings. A custom-built dryer was developed and tested at 45 °C, 50 °C, and 55 °C, and energy input, drying time, and efficiency were recorded. Statistical analyses, including paired t-tests, were conducted to examine the significance of operational differences. Results show that continuous drying at 50 °C and 55 °C significantly improves drying efficiency, reaching above 66 %, and reduces drying time compared to discontinuous modes. Candlenut shells performed well as a renewable fuel, offering stable combustion and minimal ash production, outperforming traditional fuels such as rice husks and corn cobs in similar drying conditions. Energy analyses indicated balanced energy use, while future work should address post-drying quality characteristics and automation. These findings suggest that candlenut shells are a viable, sustainable alternative for efficient post-harvest thermal processing, particularly in rural agro-industrial settings. © 2025 The Authors

关键词： Agricultural sustainability Biomass-fueled drying Corn drying efficiency Energy optimization Renewable energy

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Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan

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Journal of Ethnic foods 2025年第1期12卷 1-9页

作者： Yudistira, Sukma Amaliah, Nur Gozali, Gozali Purwaningrum, Hesti Gusriza, Fondina Sari, Rini Eka Kuntari, Erlina Daru Wibowo, Singgih Tri Yelfiarita, Yelfiarita Malik, Shintami Rouwelvia Wigati, Dyan Sulistiadi, Slamet Department of Tourism Universitas Negeri Padang West Sumatera Padang 25131 Indonesia Faculty of Food Science Mulawarman University East Kalimantan Samarinda 75123 Indonesia Department of Tourism Balikpapan State Polytechnic East Kalimantan Balikpapan 76126 Indonesia Sekolah Tinggi Pariwisata Ambarrukmo STIPRAM Bantul Yogyakarta 55198 Indonesia Department of Tourism Universitas Pembangunan Nasional Veteran Jawa Timur East Java Surabaya 60294 Indonesia Tour and Travel Business Department of Business Administration Politeknik Negeri Padang 25142 West Sumatera Padang Indonesia Universitas Mahakarya Asia Sleman Yogyakarta 55285 Indonesia Department of Travel Politeknik Pariwisata NHI Bandung East Java Bandung 40141 Indonesia Department of Agricultural Business Politeknik Pertanian Negeri Payakumbuh West Sumatera Limapuluh Kota 26271 Indonesia Program Studi Agribisnis Fakultas Pertanian Universitas Tadulako Central Sulawesi Kota Palu 94148 Indonesia Bachelor of Pharmacy Study Program Faculty of Health Sciences Universitas Dr Soebandi East Java Jember 68111 Indonesia Agriculture and Biosystem Engineering Faculty of Science and Technology Universitas Nahdlatul Ulama Purwokerto Central Java Banyumas 53145 Indonesia

Mandai, a traditional fermented delicacy, is produced from the inner peel of the cempedak fruit (Artocarpus champeden). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, and is part of Indonesia’s rich collection of traditional fermented foods. This study aimed to analyze mandai by examining its fermentation processes and chemical and nutritional composition. It also discusses the potential and prospects of mandai development in the future. Through a narrative literature review, this study synthesized insights into mandai, emphasizing its significance as a functional food with rich antioxidant and probiotic properties. This review also shows that processing mandai through starter-induced fermentation can improve its quality and standards. This study serves as an important foundation for future mandai research by emphasizing the functional benefits and processing methods of mandai. © The Author(s) 2025.

关键词： Mandai Mandai chemical Mandai nutrition Potentials mandai Prospect mandai Traditional fermented food

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The Design of Automatic Sprinkler based on Arduino Uno Microcontroller 3

The Design of Automatic Sprinkler based on Arduino Uno Micro...

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3rd International Symposium on Agricultural and Biosystem engineering, ISABE 2019

作者： Priyati, A. Sahbandi, M. Putra, G.M.D. Setiawati, D.A. Study Program of Agricultural Engineering Faculty of Food and Agroindustrial Technology Universitas Mataram NTB Mataram Indonesia

The purpose of this study was to design a microcontroller based automatic plant watering system. The method used was an experimental method using two sensors, i.e. soil moisture sensor (measure soil moisture) and ultrasonic sensors (measure the distance of rotary direction regulator for DC motors). Arduino board is preferable as the main controller due to its simplicity. Tool testing was conducted through trials on soil samples and performance tests when the tool was operating. The parameters observed were solar intensity (Lux), ambient temperature (°C), RH (%), water discharge (ml/s), DC motor axis rotation (rpm), AC and DC voltage (Volt), and soil moisture (%). The tool testing showed that the designed watering system could works properly with less than 10% MAPE. When the sensor read the soil moisture value below 70% setting point, the pump and DC motor were turned on. Whereas, when the soil moisture value achieved 80% setting point, the pump and DC motor were turned off. Performance test was conducted for three days of observation. The founding shows that the designed automatic watering system could successfully provide as much as 2.52 litre of water during approximately 6 minutes of watering period. © 2019 IOP Publishing Ltd. All rights reserved.

关键词： DC motors

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Upcycling can waste and plastic bottle as functional material: Analysis of green process and simultaneous adsorption-photocatalytic performances

Case Studies in Chemical and Environmental Engineering

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Case Studies in Chemical and Environmental engineering 2025年 11卷

作者： Nurherdiana, Silvana Dwi Rahimah, Alya Dirja, Ramadhanu Tungga Dewi, Kun Prasasti Ramadhani, Mohamad Rizki Nugraha, Reva Edra Fitriana Wafi, Abdul Master of Environmental Science Study Program Faculty of Engineering and Science Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No. 1 Gn. Anyar Kec. Gunung Anyar East Java Surabaya 60294 Indonesia Study Program of Chemical Engineering Faculty of Engineering and Science Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No. 1 Gn. Anyar Kec. Gunung Anyar East Java Surabaya 60294 Indonesia Low Carbon Technology Research Centre Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No.1 Gn. Anyar Kec. Gunung Anyar East Java Surabaya 60294 Indonesia Department of Physics Universitas Negeri Surabaya East Java Surabaya 60231 Indonesia Research Center for Food Technology and Processing National Research and Innovation Agency (BRIN) Gading Playen Gunungkidul Yogyakarta 55861 Indonesia

This study presents an investigation of chemical and physical characterization, green process analysis, techno-economic considerations, and carbon emissions for synthesizing metal-organic frameworks (MOFs) from plastic and can waste using microwave-assisted synthesis. The microwave-assisted synthesis proves to be more cost-effective, with a reduction in CO₂ emissions by up to 80%. The synthesized material (MIL-Mw-U) demonstrates excellent performance in methylene blue (MB) removal, achieving 98.41% removal, with 97.87% removal although the catalyst is used in the third cycle. The adsorption of methylene blue (MB) onto MIL-Mw-U achieved a maximum capacity of 295.26 mgg⁻¹ at pH 3 and decreased to 258.68 mgg⁻¹ at pH 11 due to OH⁻ competition. The Langmuir isotherm (R² = 0.9381) and pseudo-second-order kinetics (R² = 0.999) confirmed monolayer chemisorption as the dominant mechanism. This innovative approach supports circular economy principles by converting can and plastic bottle waste into functional material for dye removal, offering sustainable solutions for environmental challenges. © 2025 The Authors

关键词： Adsorption Dye removal Green chemistry Metal organic frameworks Photocatalytic SDGs 13 Climate Change

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Enrichment of β-carotene in palm oil through deacidification using supercritical carbon dioxide

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Case Studies in Chemical and Environmental engineering 2025年 11卷

作者： Machmudah, Siti Wahyudiono Gautama, Pramudya Riandana Bhayu Annisa, Devi Nur Rafsanjani, Rais Rahmat Watanabe, Masaru Adschiri, Tadafumi Goto, Motonobu Food Engineering Study Program Department of Chemical Engineering Institut Teknologi Sepuluh Nopember Kampus ITS Sukolilo Surabaya 60111 Indonesia Department of Chemical Engineering Institut Teknologi Sepuluh Nopember Kampus ITS Sukolilo Surabaya 60111 Indonesia of Engineering Tohoku University 6-6-10 Aoba Aramaki Aoba-ku Sendai 980-8579 Japan New Industry Creation Hatchery Center Tohoku University 6-6-10 Aoba Aramaki Aoba-ku Sendai 980-8579 Japan WPI – Advanced Institute for Materials Research Tohoku University 6-6-10 Aoba Aramaki Aoba-ku Sendai 980-8579 Japan Department of Materials Process Engineering Nagoya University Furo-cho Chikusa-ku Nagoya 464-8063 Japan Super Critical Technology Centre Co. Ltd. Mie Kuwana 511-0838 Japan

Supercritical carbon dioxide (SCCO2) is a suitable medium for separating phytochemical compounds from various materials. Here, it was employed for crude palm oil (CPO) deacidification to concentrate the β-carotene co... 详细信息

Supercritical carbon dioxide (SCCO₂) is a suitable medium for separating phytochemical compounds from various materials. Here, it was employed for crude palm oil (CPO) deacidification to concentrate the β-carotene component. In the semibatch process, SCCO₂ was introduced to CPO feed material at various operating temperatures (40−60 °C) and pressures (15−25 MPa) with a CO₂ flow rate of 3 mL min⁻¹ for 120 min. The results indicate that the extraction yield was significantly affected by varying the operating temperature and/or pressure, and the highest extraction yield was 4.59 % (40 °C, 25 MPa). Under the same operating conditions, the addition of an ethanol entrainer improved the extraction yield to 9.31 %. However, due to the β-carotene enrichment in the raffinate product, the presence of an ethanol solvent in this process introduced challenges. © 2025 The Authors

关键词： Crude palm oil Enrichment Fractionation Supercritical CO2 β-carotene

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Edible coating from VCO, iota-carrageenan and alginate blends for pindang fish preservation

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Green Materials 2023年第1期13卷 3-16页

作者： Iswahyuni, Hana Suyatma, Nugraha Edhi Wulandari, Nur Irianto, Hari Eko Dewi, Fera Roswita Nurhayati Sinurat, Ellya Nurbayasari, Rodiah Giyatmi Fransiska, Dina Analyst Ministry for Marine Affairs and Fisheries IPB University Bogor Indonesia Master of Food Technology Study Program Graduate School IPB University Bogor Indonesia Department of Food Science and Technology Faculty of Agricultural Engineering and Technology IPB University Bogor Indonesia Research Center for Marine and Land Bioindustry National Research and Innovation Agency of the Republic of Indonesia Lombok Indonesia Food Technology Study Program Faculty of Food Technology and Health Sahid University Jakarta Indonesia Research Center for Applied Microbiology National Research and Innovation Agency of the Republic of Indonesia Cibinong Indonesia

This study aims to develop an edible coating based on virgin coconut oil (VCO) nanoemulsion, iota-carrageenan and alginate to prolong the shelf life of pindang (mildly salted cooked) fish products. The research involved three stages: material preparation, characterization and determination of factors and responses for experimental design;parameter optimization to achieve optimal conditions;and application and analysis of pre- and post-coating characteristics of pindang fish. The parameter ranges were 0.5–1.5% for alginate concentration, 0.5–1.5% for iota-carrageenan concentration and 0.5–1.0% for VCO nanoemulsion concentration. The result of this study was an optimized food coating solution that was clear and bright white in color. Pindang fish coated with this layer showed improved quality in terms of water content (48.46%), weight loss (0.39%), pH (5.84), total volatile base (47.01%), salt content (2.9%), appearance (7), texture (7) and slime (7). At the same time, the total bacterial count remained unchanged (8 log colony-forming units (CFU)/g), the mold count remained unchanged (5 log CFU/g) and the aroma and taste received a score of 6. Thus, this study successfully produced an optimized edible coating that can enhance the quality and extend the shelf life of pindang fish, making it suitable for broader market distribution. © 2023 ICE Publishing. All rights reserved.

关键词： Fish

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Effects of slurry concentration and rotational speeds of drum drier to the characteristics of pregelatinized breadfruit (Artocarpus altilis) flours 1

Effects of slurry concentration and rotational speeds of dru...

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1st International Conference on Mechanical Electronic and Biosystem engineering, MEBSE 2018

作者： Sunarti, T.C. Sinaga, W.S.L. Pandji, C. Department of Agroindustrial Technology Faculty of Agricultural Engineering and Technology Bogor Agricultural University Indonesia Program Study of Food Science Faculty of Science and Technology University of Pelita Harapan Tangerang Indonesia

Breadfruit is one alternative carbohydrate source in Indonesia. However, breadfruit is seasonal and climacteric crops;it should be processed immediately to produce flour. Native breadfruit flour has many limitations since it is difficult to be solubilized and swollen in cold water. The flour is modified physically by pregelatinization to improve its properties. Pragelatinized breadfruit flour can be used as instant food, porridge, and baby food. This research is aimed to investigate the effect of slurry concentration (20 and 30%) of native breadfruit flour and rotational speeds (4, 6 and 8 rpm) of double drum drier to the chemical composition and physico-chemical properties of the pregelatinized flours. The results showed that pregelatinization did not influence to the chemical composition. Pregelatinization of the flour improved the water solubility and swelling power on room (30°C) and hot (70°C) solutions, reduced the freeze-thaw stability, caused partial gelatinization which is monitored by losing the birefringence of starch granule, and darkened the flour. The pregelatinization also reduced the gelatinization temperature and had low final viscosity. Low concentration of slurry and low rotation speed of drum increased the gelatinized part of the flour, which is influenced to the cold and hot water solubility. © Published under licence by IOP Publishing Ltd.

关键词： Solubility

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Novel insights into curcumin adsorption: Kinetics and mechanisms of decolorization using Pondoh snake fruit seed biochar

Next Research

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Next Research 2025年第2期2卷

作者： Wilna Iznilillah Mohamad Ali Fulazzaky Arti Hastuti Asep Bayu Dani Nandiyanto Meli Fiandini Khalida Muda Faculty of Halal Food Science Universitas Djuanda Jalan Tol Ciawi No 1 Ciawi Bogor 16720 Indonesia Study Program of Environmental Science Faculty of Engineering and Science Universitas Ibn Khaldun Bogor Jalan Sholeh Iskandar Kedungbadak Bogor 16162 Indonesia Faculty of Mathematics and Natural Science Education Universitas Pendidikan Indonesia Jalan Dr Setiabudhi No 229 Bandung 40154 Indonesia Faculty of Civil Engineering Universiti Teknologi Malaysia 81310 UTM Skudai Johor Bahru Malaysia

Utilizing natural waste materials to decolorize synthetic and natural dyes offers a promising solution for mitigating environmental pollution. The adsorption isotherms and decolorization kinetics of curcumin onto Pondoh snake fruit seed (PSFS) biochar were predicted using ten isotherm models and the Generalized Fulazzaky (GF) equations, respectively, providing insights into the behavioral characteristics of the adsorption process. Simulations using the Harkin-Jura model demonstrated a good fit, with R ² values exceeding 0.6909 across PSFS biochar granular sizes of 13.65, 25.49, and 65.13 μm, indicating capillary condensation and multilayer adsorption, which validates the GF equations’ applicability. Applying the GF equations to adsorption kinetics simulations showed that declining external mass transfer (EMT) rates were offset by increasing internal mass transfer (IMT) rates. The increase in IMT rates ([ k L a ] d < 0.0 min −1 ) was less pronounced than the decrease in EMT rates ([ k L a ] f > 0.0 min −1 ), suggesting IMT governs curcumin adsorption’s rate-limiting step. PSFS biochar with an average granular size of 25.49 μm proved most effective for decolorizing 100 mg L −1 curcumin, exhibiting a global mass transfer rate range of 0.0020 to 0.0079 min −1 . Utilizing PSFS biochar for curcumin removal contributes to sustainable environmental remediation by advancing green technologies and informing dye effluent management strategies.

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The quality and quantity improvement efforts for Geblek Kulonprogo as a millennial healthy snack 2

The quality and quantity improvement efforts for Geblek Kulo...

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2nd International Conference on Vocational Education of Mechanical and Automotive Technology, ICoVEMAT 2019

作者： Ratnaningsih Devi, M.K. Sugati, D. Food Processing Education Department Universitas Negeri Yogyakarta Indonesia Urban and Regional Planning Study Program Institut Teknologi Nasional Yogyakarta Indonesia Mechanical Engineering Department Institut Teknologi Nasional Yogyakarta Indonesia

Geblek is a traditional food made from wet cassava starch that has become an icon of Kulonprogo District, Special Region of Yogyakarta. The characteristics of geblek are white, number eight shapes, savory taste, and chewy texture. Some problems of Small and Medium Enterprises (SME), Patimurni Andani as the producer of geblek, are the cooking equipment for geblek dough, label and packaging that do not accordance with the goverment regulation. The objective of this community service is to improve the quality and quantity of geblek production as a milenial healthy snack. The method of this study consisted of the design and manufacture of the geblek dough cooker, the nutritional composition analysis, and the improvement of label and packaging. The results of this community service showed that the specifications for the geblek dough cooker were 75 cm in height and 45 cm in diameter, the material was from stainless steel 304, the maximum pressure was 5 kg/cm2, the maximum temperature was 145°C, the tank volume was 190 liters, the capacity was 150 kg, and the gas consumption was 0.8 kg/hour. These results suggested that the quality and quantity improvement of geblek could be implemented in SME to produce it as healthy snacks. © 2020 Published under licence by IOP Publishing Ltd.

关键词： Textures

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study on the General Regional Energy Planning of North Sumatra Province, Indonesia in terms of Biogas for Household Energy Demand

Study on the General Regional Energy Planning of North Sumat...

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2021 International Conference on Science and Contemporary Technologies, ICSCT 2021

作者： Ginting, Nurzainah Tarigan, Ap Mulia Purba, Yudisthira University of Sumatera Utara Department of Animal Husbandry Faculty of Agriculture Medan Indonesia University of Sumatera Utara Civil Engineering Program Study Faculty of Engineering Medan Indonesia University of Sumatera Utara Food Security and Animal Husbandry Services Medan Indonesia

ISBN: (纸本)9781665421324

Indonesia central government policy in managing national level energy plans must be succeeded by the government at the provincial level. Every province has to make its energy planning projection until 2050. This study aims to study the potential of biogas at provincial level. The method taken for this research is based on secondary data that refers to documents issued by the Department of Mines and Energy, data from the Department of food Security and Livestock of North Sumatra Province as well as data from the Indonesia Statistic Bereau. These data are used as a basis for calculating the biogas energy potential of livestock. This research is limited to biogas particularly biogas from cow/buffalo for household hold energy necessity/cooking. The calculation results show that the biogas potential in 2050 is 1,178 TOE, meanwhile the projection data issued by the Department of Mines and Energy of the Province of North Sumatra in the first projection, namely business as usual (BAU) is 12 TOE and the second projection, namely the Regional Energy General Plan (RUED) is 55 TOE. Based on the result it can be recommended that biogas potential from livestock has to be utilised as much as possible for household energy necessity/cooking. It is reasonable because the result show the value reported by the Department of Mining and Energy BAU 12 TOE and RUED 55 TOE is far from the value resulted from this study where 1,178 TOE. © 2021 IEEE.

关键词： Biogas

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