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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Herawati Oktavianty
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian INSTIPER Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Pengaruh Jenis Variasi Perekat pada Briket dari Limbah Ampas Kopi Edwin Eka Crisdiantoro; Mohammad Prasanto Bimantio; Herawati Oktavianty
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.786

Abstract

The depletion of conventional energy sources has prompted the exploration of alternative energy materials, one of which is coffee grounds. Coffee grounds can be processed into briquettes, a solid fuel with high carbon content, high calorific value, and prolonged combustion duration, making them a viable alternative energy solution. This study aims to determine whether the type and proportion of binder significantly affect the briquette properties and to identify the most effective binder for briquette production. The research utilizes an experimental design with a Complete Randomized Block Design (CRBD) consisting of two factors, with two replications. The binders used in this study are starch and arpus, with binder concentrations of 12%, 16%, and 20%. The briquettes were evaluated based on several parameters, including moisture content, volatile matter content, ash content, fixed carbon content, calorific value, and burning rate. The results indicate that binder type (Factor A) significantly affects all tested parameters, and binder proportion (Factor B) also influences the same parameters. The best moisture content was observed in the A2B1 treatment, which used arpus as a binder with a 12% proportion, resulting in an average moisture content of 4.72%. The lowest ash content was found in the A2B3 treatment (arpus binder, 20% proportion), with an average ash content of 4.31%. The highest calorific value was recorded in the A2B1 treatment (arpus binder, 12% proportion), with an average calorific value of 6334.03 cal/g. The best burning rate was found in the A2B3 treatment (arpus binder, 20% proportion), with an average burning rate of 51.83 mg/s. These findings suggest that arpus is an effective binder for coffee ground briquettes, with optimal performance achieved at specific binder proportions depending on the desired properties.
Karakterisasi Bioetanol dari Limbah Tandan Kosong Kelapa Sawit Faturochman; Gani Supriyanto; Herawati Oktavianty
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1087

Abstract

At the moment, Indonesia still relies heavily on fossil fuels to cover its domestic energy demands. However, one of the main causes of the rise in greenhouse gas emissions is the nation's reliance on fossil fuels for energy damage to the environment. An alternate energy source is called bioethanol. The fermentation process of natural ingredients with the help of microorganisms, Bioethanol produced from biomass in this study is palm empty fruit bunches (PEFB) because of the cellulose content of 45.59% which can be converted into second-generation bioethanol. Poses for making bioethanol of PEFB through the process of pretreatment, hydrolysis, fermentation, and distillation. The purpose of this study is to determine the characteristics of bioethanol produced by PEFB waste. Bioethanol characteristic testing refers to test standards determined by SNI 7390:2008/2013, This study produced ethanol content of 4.92% in 6-day fermentation that did not meet the specified standards, methanol content produced 0.4% in 10-day fermentation and had met the specified standards, water content in 4-10 days fermentation produced 25.56%-30.72% did not meet the specified standards, denaturant content in 10-day fermentation produced 9% had met the specified standards. The fermentation of 6 days produced the best condition, obtaining 4.92% ethanol content and 25% moisture content. Still, it did not meet the specific standards of SNI 7390:2008, but met the SNI standards for the methanol content of 0.4%, denaturant level of 11%, acidity of 0.3 mg /L, chloride ion levels of 0.7 mg /L, sulphur content of 0.68 mg /L, and the sap content of 7 mg / l.  
Formulasi Masker Gel Peel-Off Ekstrak Buah Naga (Hylocereus Polyrhizus) dan Ekstrak Daun Pepaya dengan Penambahan Gelatin sebagai Gelling Agent Niat Hati Dachi; Herawati Oktavianty; Ida Bagus Banyuro Partha
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1298

Abstract

A peel-off gel face mask is a type of face mask that comes in a gel form, which can be applied to the face, dries, and can be directly peeled off from the skin. This research aims to determine the difference between the peel-off gel mask’s gelatin-based active ingredients that have anti-bacterial and anti-inflammation properties from staphylococcus aureus. The research design used in this study is a Complete Block Design with 2 factors, namely the comparison of dragon fruit extract and papaya leaf extract with the addition of gelatin. Factor 1 comparison of dragon fruit extract and papaya leaf extract (A1 = 80: 20%, A2 = 70: 30%, A3 = 60: 40%), factor 2 addition of gelatin (B1 = 1.5%, B2 = 2%, B3 = 2.5%). The analysis carried out on peel-off gel masks is physical and chemical properties, as well as organoleptic tests. The research results indicate that the difference in concentrations of dragon fruit extract and papaya leaf extract with the addition of gelatin has a significant effect on antioxidant activity, viscosity, adhesive time, drying time, antibacterial inhibition, and organoleptic testing. Based on the results of the physical and chemical tests of the peel-off gel mask, the recommended antioxidant activity is sample A1B1 (69.58%), and the sample with the highest antibacterial inhibition is sample A3B3 (13.50 mm).
Co-Authors Edwin Eka Crisdiantoro Faturochman Gani Supriyanto Ida Bagus Banyuro Partha Mohammad Prasanto Bimantio Niat Hati Dachi