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All Journal Communications in Science and Technology Indonesian Food Science and TechnologyJournal Journal of Agritechnology and Food Processing Archive: Jurnal Pengabdian Kepada Masyarakat Journal of Bioresources and Environmental Sciences
Utari, Febiani Dwi
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Public Health

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Techno-economic analysis of biomass-powered fixed bed dryer with air dehumidification for paddy drying Djaeni, Mohamad; Sasongko, Setia Budi; Utari, Febiani Dwi; Siqhny, Zulhaq Dahri
Communications in Science and Technology Vol 9 No 2 (2024)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.9.2.2024.1555

Abstract

This study introduces the innovative use of synthetic zeolite adsorbents in biomass-powered fixed bed dryers for enhanced paddy drying. The novel integration significantly improves moisture removal and energy efficiency, addressing limitations of conventional drying methods. Key findings include an effective moisture diffusivity of 2.24 × 10?? m²/s and energy efficiency reaching up to 68%. The economic analysis highlights an Internal Rate of Return (IRR) within 2.04 years, confirming the financial viability of this technology. This advanced drying system demonstrates superior performance and sustainability, offering a promising solution for industrial-scale paddy drying.
Drying kinetics and thermal energy evaluation of Moringa oleifera leaves drying using dehumidification with zeolite Siqhny, Zulhaq Dahri; Sari, Anisa Rachma; Utari, Febiani Dwi; Djaeni, Mohamad
Journal of Bioresources and Environmental Sciences Vol 3, No 1 (2024): April 2024
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jbes.2024.19811

Abstract

Moringa Oleifera leaves contain many phytochemical compounds, as the potential source of antioxidants. The leaves must be converted into dried form to extend the shelf life and prevent the nutritional qualities. The lack of a common sun-drying process for Moringa Oleifera leaves is dependent on the weather. But using convective dryers also requires high investment costs and results in very low energy efficiency. One potential option to enhance energy efficiency is lowering the humidity by dehumidification with zeolite. This research aims to evaluate the effect of drying temperature and the weight of adsorbent (zeolite) on drying kinetic and thermal efficiency of Moringa Oleifera leaves drying. Moringa Oleifera leaves were dried under different drying temperatures (30-70℃) and weight of zeolite (0-0.3 kg). The moisture content of Moringa Oleifera leaves and the input-output temperature was recorded to evaluate the moisture reduction and thermal efficiency. Results showed that the Page model can be used to predict the drying time. At the higher drying temperature and higher zeolite weight, moisture reduction and thermal efficiency increased. But the effect of zeolite is only significant in drying at temperatures below 50℃.
Food Safety Evaluation of Rice Husk Charcoal Production as a Natural Food Colorant: A Good Manufacturing Practices (GMP) Study in Purworejo Regency Wahjuningsih, Sri Budi; Siqhny, Zulhaq Dahri; Azkia, Mita Nurul; Utari, Febiani Dwi
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.33921

Abstract

Rice husk charcoal powder is traditionally used in Indonesia as a natural black food colorant, offering potential as an eco-friendly additive while valorizing agricultural waste. However, ensuring its food safety is critical for broader market adoption. This study evaluated the safety and production quality of rice husk charcoal powder produced by a small-to-medium enterprise (SME) in Purworejo Regency, Central Java, using a combined Good Manufacturing Practices (GMP) assessment and laboratory testing. GMP compliance was assessed against 18 parameters outlined in the Indonesian Ministry of Industry Regulation No. 75/M-IND/PER/7/2010, scored on a 0–60 scale. Laboratory analyses measured heavy metal content, moisture, ash, pH, and Salmonella contamination. The facility scored 480/1,080 points (44.44%), classified as Category C (Adequate), with key deficiencies in process monitoring, product labeling, documentation, and recall procedures. Major deviations were linked to open-air carbonization and uncovered cooling, while minor deviations included partial personal protective equipment (PPE) use and semi-open storage. Laboratory results confirmed compliance with safety standards, with Pb <0.04 ppm (≤1.0 ppm limit) and negative Salmonella detection. However, moisture content (18.86%) exceeded typical thresholds for dry powdered additives, correlating with suboptimal storage and drying practices. The findings indicate that while the product meets basic food safety requirements, targeted infrastructural upgrades, improved moisture control, formalized SOPs, and enhanced worker training are essential to elevate GMP compliance and support domestic and export market readiness for natural food colorants. 
Optimization of Coffee Bean Extraction Using Subcritical Water: A Response Surface Methodology Approach for Maximizing Caffeine and Antioxidant Yield Sutrisno, Sutrisno; Yulianto, Mohamad Endy; Ariwibowo, Didik; Paramita, Vita; Utari, Febiani Dwi; Azhara, Belinda; Monawisya, Abitha; Rizki, Muhammad
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.43017

Abstract

This study explores the optimization of Subcritical Water Extraction (SWE) for maximizing caffeine and antioxidant yields from coffee beans using Response Surface Methodology (RSM). A Central Composite Design (CCD) was employed to evaluate the interaction effects of three key variables: temperature, solvent volume, and extraction time. As an eco-friendly alternative to conventional extraction methods, SWE was optimized based on these parameters. Statistical analysis confirmed their significant influence on bioactive compound recovery, with optimal conditions—162.440 °C, 28.409 mL of solvent, and 27.389 minutes—yielding 0.395 mg/mL caffeine and 27.039 μg/mL antioxidants, achieving a composite desirability value of 0.873. SEM analysis revealed significant structural degradation in the SWE-treated coffee extract, enhancing the release of caffeine and antioxidants by increasing porosity and cell wall disruption. This improved extraction efficiency, combined with SWE’s solvent-free nature and scalability, reinforces its role as an efficient method for extracting bioactive compounds from coffee, supporting its adoption as a green technology in sustainable food processing.
Sosialisasi Bahan Tambahan Pangan Sebagai Dasar Penguatan Keamanan Pangan pada UMKM Dawet Purworejo Wahjuningsih, Sri Budi; Handajani, Mudjiastuti; Rohadi, Rohadi; Tutuko, Bambang; Pratiwi, MM. Shinta; Transinata, Tatas; Siqhny, Zulhaq Dahri; Azkia, Mita Nurul; Utari, Febiani Dwi
Archive: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2026): Juni 2026
Publisher : Asosiasi Pengelola Publikasi Ilmiah Perguruan Tinggi PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55506/arch.v5i2.274

Abstract

Latar Belakang: Dawet ireng merupakan minuman tradisional khas Purworejo yang menggunakan tepung oman sebagai pewarna hitam alami pada butiran cendol. Praktik penggunaan tepung oman yang bersifat tradisional serta potensi penyalahgunaan Bahan Tambahan Pangan (BTP) pewarna menimbulkan isu keamanan pangan pada produk UMKM dawet. Tujuan: Meningkatkan pengetahuan pelaku UMKM Dawet Purworejo mengenai BTP pewarna pangan dan keamanan tepung oman sebagai dasar penguatan sistem keamanan pangan. Metode: Sosialisasi meliputi survei pendahuluan, ceramah interaktif, dan diskusi terkait regulasi BTP pewarna, risiko polisiklik aromatik hidrokarbon (PAH) seperti benzo[a]pyrene pada tepung oman, serta prinsip higiene dan sanitasi pangan. Evaluasi dilakukan menggunakan kuesioner pre-test dan post-test yang dianalisis secara deskriptif. Hasil: Rata-rata skor pengetahuan meningkat dari 32% menjadi 94%, melampaui target peningkatan minimal 50%. Kesimpulan: Sosialisasi terstruktur mengenai BTP pewarna dan tepung oman efektif meningkatkan kapasitas pengetahuan pelaku UMKM dawet dan mendukung penguatan keamanan pangan pada usaha pangan tradisional.
Co-Authors Azhara, Belinda Azkia, Mita Nurul Bambang Tutuko Didik Ariwibowo M. Djaeni Mohamad Endy Y Yulianto Monawisya, Abitha Mudjiastuti Handajani Muhammad Rizki Pratiwi, MM. Shinta Rohadi Rohadi Sari, Anisa Rachma Setia Budi Sasongko Siqhny, Zulhaq Dahri Sri Budi Wahjuningsih, Sri Budi Sutrisno, Sutrisno Tatas Transinata Vita Paramita