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All Journal Eksergi: Chemical Engineering Journal Sewagati
Airlangga, Bramantyo
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Green Extraction of Microcrystalline Cellulose from Cabbage Waste (Brassica Oleracea L.) via Steam Explosion Under Pressurized and Non-Pressurized Nitrogen (N2) Syafira, Nesha Permata; Airlangga, Bramantyo; Sumarno
Eksergi Vol 22 No 2 (2025)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/eksergi.v22i2.14826

Abstract

Agricultural residues such as cabbage waste (Brassica oleracea L.) are rich in cellulose and offer promising potential for sustainable microcrystalline cellulose (MCC) production. This study aims to extract and characterize MCC from cabbage waste using an environmentally friendly approach that combines high-speed blending, low-concentration oxalic acid hydrolysis (0–2% w/v), and steam explosion at 130 °C for 15 minutes, under both pressurized and non-pressurized nitrogen (N₂) atmospheres. The application of pressurized N₂ significantly improved delignification efficiency and preserved cellulose crystallinity. The optimal treatment (2% oxalic acid with N₂) yielded a cellulose content of 79.18%, with hemicellulose and lignin contents reduced to 15.28% and 0.10%, respectively. FTIR analysis confirmed the effective removal of non-cellulosic components, while XRD analysis revealed a crystallinity index 66%, which is high compared to typical MCC values from other biowastes (~50–60%). SEM revealed clean and well-dispersed fiber morphology. These results indicate that oxalic acid combined with N₂-assisted steam explosion is an effective and eco-friendly method for producing MCC. This approach minimizes chemical use and oxidation, making it suitable for pharmaceutical excipients, biodegradable composites, and other green material applications. Overall, the process aligns with circular economy principles and contributes to the Sustainable Development Goals (SDGs).
Penerapan Pangan Jajan Anak Sekolah (PJAS) pada SDN MOJO VI Surabaya dan Potensinya untuk dikembangkan menjadi ZONA Kuliner Halal Aman dan Sehat (KHAS) Kluster Pendidikan Tingkat Dasar Airlangga, Bramantyo; Rahmawati, Yeni; Juliastuti, Sri Rachmania; Darmawan, Raden; Machmudah, Siti; Aparamarta, Hakun Wirawasista; Roesyadi, Achmad; Sumarno, Sumarno; Rachmaniah, Orchidea
Sewagati Vol 9 No 4 (2025)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j26139960.v9i4.2511

Abstract

Makanan sehat mendukung sistem kekebalan tubuh, menjaga tubuh tetap kuat dan siap melawan infeksi dan penyakit. Adanya penerapan program Pangan Jajan Anak Sekolah (PJAS) di SDN MOJO VI Surabaya secara tidak langsung meningkatan kesadaran siswa sekaligus orang tua siswa akan pentingnya memilih jajan anak yang aman dan sehat. Hal ini tidak hanya bermanfaat bagi siswa di sekolah, namun dalam jangka panjang akan mempengaruhi kebiasaan makan keluarga. Penerapan PJAS pada kios-kios kantin sekolah merupakan langkah awal penerapan Sistem Jaminan Halal (SJH); mengingat kriteria PJAS yang sesuai adalah aman dan bermutu selain bergizi. Sehingga PJAS yang aman dan bermutu selangkah menuju PJAS halal. Pemberian pendampingan gratis untuk pengajuan sertifikasi halal dilakukan kepada setiap kios di SDN MOJO VI Surabaya: kantin Melati, Kenanga, Anggrek, dan Mawar. Kegiatan ini membawa keberhasilan bagi SDN Mojo VI Surabaya dalam meraih juara 1 Nasional dalam kategori PJAS. Penerapan PJAS sekaligus sertifikasi halal disetiap kios kantin di SDN Mojo sangat berpotensi untuk ditingkatkan menjadi Zona KHAS. Sehingga pihak pengelola Kantin SDN MOJO VI Surabaya tidak hanya menjamin kehalalan makanan tetapi juga menjamin kebersihan dan kesehatan jajan siswanya secara keseluruhan.
Co-Authors Achmad Roesyadi Aparamarta, Hakun Wirawasista Darmawan, Raden Rachmaniah, Orchidea Siti Machmudah Sri Rachmania Juliastuti, Sri Rachmania Sumarno Sumarno . Syafira, Nesha Permata Yeni Rahmawati, Yeni