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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Rekayasa Proses
Ifa Puspasari
Fuel Cell Institute, Universiti Kebangsaan Malaysia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science

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Simulation and evaluation of fuel distribution line from fuel terminal Tuban into integrated terminal Perak at PT Pertamina MOR V through ASPEN Plus® modeling Budiman, Yosef; Pratiwi, Dwita Cahaya; Rofiqah, Umi; Puspasari, Ifa; Wibowo, Yudha Whastu; Khotip, Moh.; Vebriono, Hendrix Eko; Hidayat, Arif
Jurnal Rekayasa Proses Vol 18 No 2 (2024): Volume 18, Number 2, 2024
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.14106

Abstract

This research aims to 1) to determine operating conditions that correspond to the amount of fuel needed to be distributed, 2) visualize the profile of pressure changes with pipe distance, and 3) compare actual conditions with simulated conditions. The research method consists of simulation of energy loss in the form of pressure drop for each type of fuel oil (gasoline and gasoil) using ASPEN Plus® software. Research results show that a greater pump pressure of 87 bar is required to distribute gasoil, compared to gasoline which only uses 82 bar to reach ideal atmospheric pressure at 750 m3/hour. Reduction in fuel pumping pressure is close to linearity, where pumping pressure will continue to decrease as piping distribution distance increases. % error is obtained by comparing the simulation results with the industrial standard which is evidenced by % error of 7.69 (moderate) in the type of gasoline fuel and % error value of 1.81 (strong) in the type of gasoil fuel. This research has been in accordance with the real conditions in the field, so it can predict the right conditions to maximize the process.
Smart Packaging Based on Pectin and Anthocyanin from Purple Sweet Potato Extract (Ipomoea batatas L) with the Addition of Lemongrass (Cymbopogon citratus) Essential Oil Kistriyani, Lilis; Puspasari, Ifa; Pratiwi, Yulistia; Putri, Syifa Catur Srihadi; Rahayu, Hikmah Muji; Qothrunnada, Syifa Ayu Alsadilla
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.10299

Abstract

Purple sweet potato (Ipomoea batatas L) is one of the tubers that contain anthocyanin compounds because it has natural dyes. Anthocyanins derived from purple sweet potatoes have properties sensitive to changes in pH, so purple sweet potatoes are the right choice to be used as an alternative to natural dyes. Changes in pH that occur in food spoilage are the reason for making and developing smart packaging films based on pectin and anthocyanins derived from purple sweet potato extract by adding lemongrass essential oil. This research aims to determine the effect of purple sweet potato extract anthocyanin levels and kitchen lemongrass essential oil levels on the physical and pH-sensitive properties of the resulting film and determine the performance of the film produced from pectin with the addition of purple sweet potato extract anthocyanins and kitchen lemongrass essential oil as packaging. smart to monitor the freshness of chicken fillet meat. There are three methods used in this research, namely purple sweet potato extraction, film making from pectin-anthocyanin-essential, and film application from pectin-anthocyanin-essential. The research phase was purple sweet potato extract with a concentration of 0%, 10%, 20%, and essential oil 0 mL, 0.5 mL. It added 1 mL of these to the pectin film solution. We are observing color changes, mechanical properties, pH-sensitive properties of films, and film biodegradability. Then, perform measurements of light transmittance and opacity, film thickness, water content, and water vapor permeability. After that, apply a film to detect the freshness level of chicken fillet meat. This research concludes that the anthocyanin content of purple sweet potato extract and essential oil of lemongrass has a significant effect on the physical properties of the pectin-anthocyanin-essential film
Comparative Study on the Extraction of Crude Fucoidan from Brown Seaweed using Conventional, Microwave and Ultrasound-Assisted Methods Dwijayanto, Afif; Al-Yousefi, Ahmed Mahmood Abdulhameed Abdullah; Puspasari, Ifa; Markom, Masturah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.570

Abstract

Brown seaweeds are rich in fucoidan, a sulfated polysaccharide with antimicrobial, immunomodulatory, antioxidant, and anticancer properties. The brown algae Sargassum sp. has not been thoroughly investigated for fucoidan extraction using various techniques and evaluations of their effects on extraction yield and its structural properties. The purpose of this study was to compare the structural characteristics and extraction yield of fucoidan from Sargassum sp. using conventional, microwave, and ultrasonic-assisted extraction methods. The results showed that a slightly higher yield was obtained by using the ultrasonic-assisted extraction method (2.772%) followed by the microwave-assisted extraction method (2.494%) and conventional extraction method (2.399%). However, the IC50 values for antioxidants were found to be lower (less value is preferable) for crude fucoidan obtained by microwave-assisted extraction method (175 ?g/ml) than for conventional (195 ?g/ml) and ultrasound-assisted extraction methods (230 ?g/ml). The crude fucoidan obtained from the three different extraction methods showed moderate antioxidant strength Contribution to Sustainable Development Goals (SDGs)SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionDG 14: Life Below Water
Effect of Hydrogenation Process in Several Palm Oil Derivatives on Its Application as Edible Wax to Replace Paraffin in Wax Applications Ahmad Husni Lubis; Puspasari, Ifa; Diana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.640

Abstract

Wax is mostly produced using paraffin as its formulation, but nowadays, for food safety and environmental reasons, edible wax has become highly possible as a substitute. The hydrogenation process has been carried out on several derivatives of palm oil, namely refined palm stearine (RPS), refined palm oil (RPO), palm soft stearin (SST), Palm mid-olein (MOL), and Palm Mid Fraction (PMF) through 3 types of hydrogenation processes, namely: (1) complete hydrogenation with a target iodine value <1, (2) partial hydrogenation with limiting hydrogen gas consumption, and (3) partial hydrogenation with limiting reaction time. The hydrogenated products were characterized and compared to commercial paraffin and wax according to several parameters such as Solid Fat Content, crystallization rate, melting rate, melting point, smoke point, and flash point. Furthermore, we applied the hydrogenated products to both the wax products and a mixture of hydrogenated and paraffin products. The wax produced was then evaluated based on several parameters, such as hardness, combustion flame, melting diameter, and combustion time. The findings concluded that all hydrogenated products can be used as raw materials for wax, either their self or hydrogenated and paraffin formulation products. Waxes made from Refined Hydrogenated Palm Stearin (RHPS)-1 and Refined Hydrogenated Palm Oil (RHPO)-1 are the hardest wax in terms of texture. In contrast, in the case of flame, the waxes made from hydrogenated products formulated with paraffin and paraffin itself have brighter flame than the others and Refined Hydrogenated Soft Stearin (RHSST)-1 and Refined Hydrogenated Palm Mid Fraction (RHPMF)-1 waxes are the waxes that burn the longest. Each wax has certain characteristics that can be related to the hydrogenated product used. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Co-Authors Ahmad Husni Lubis Al-Yousefi, Ahmed Mahmood Abdulhameed Abdullah Arif Hidayat Budiman, Yosef Diana Dwijayanto, Afif Khotip, Moh. Kistriyani, Lilis Markom, Masturah Pratiwi, Dwita Cahaya Pratiwi, Yulistia Putri, Syifa Catur Srihadi Qothrunnada, Syifa Ayu Alsadilla Rahayu, Hikmah Muji Rofiqah, Umi Vebriono, Hendrix Eko Wibowo, Yudha Whastu