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Journal : Makara Journal of Science

Polyvinyl Alcohol–Red Cabbage Nanofibers as pH-Responsive Freshness Sensors for Advanced Food Packaging Technology Foliatini, Foliatini; Wibowo, Singgih; Rochaeni, Henny; Suhartini, Suhartini; Fachrurrazie, Fachrurrazie; Prianditya, Arzzaq Imanda; Hadriansyah, Pradnadia Putri; Siregar, Naura Athira Putri; Nurpadilah, Novi; Alfiani, Putri; Rahim, Maudi; Sriwahyuni, Endah
Makara Journal of Science Vol. 28, No. 3
Publisher : UI Scholars Hub

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Abstract

The development of innovative food packaging technologies, particularly those capable of monitoring freshness, has become increasingly important in the food industry. This research explores the development of a pH-responsive freshness sensor using polyvinyl alcohol–red cabbage (PVA/RC) nanofibers. The nanofibers are fabricated through the electrospinning technique and meticulously analyzed via scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The results underscore the fine structure of the nanofiber matrix, with an average diameter of ~68 nm. FTIR analysis substantiates the presence of anthocyanin compounds from RC within the PVA/RC nanofibers, which confirms the integration of beneficial components into the nanofiber matrix. Moreover, DSC investigations reveal the outstanding thermal properties of PVA/RC, which demonstrates the resilience of the nanofibers to higher temperatures, with a melting point of ~223 °C. Notably, the PVA/RC nanofibers with a 3:1 ratio exhibit excellent thermal stability, although the color change due to pH fluctuations shifts toward transparency. This study lays down the foundation for future exploration and the potential for a diverse array of applications and material enhancements. The findings presented herein open up new opportunities for the use of PVA/RC nanofibers in the development of freshness sensors, heralding a new era in smart food packaging technology.
The Effect of Ozone Treatment on the Quality of Biodiesel from Waste Cooking Oil Setyawati, Sri Redjeki; Wibowo, Singgih
Makara Journal of Science Vol. 29, No. 3
Publisher : UI Scholars Hub

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Abstract

This research demonstrates the successful production of biodiesel from waste cooking oil (WCO) using the transesterification method. A methoxide solution, formed by employing a base catalyst and alcohol, facilitated the conversion of triglycerides into methyl esters and glycerol as the byproduct. The conversion process yielded 74% biodiesel and 13.5% glycerol content, with the remaining proportion consisting of water and contaminants. The application of ozone (O3) aeration proved effective in reducing contaminants—such as alcohol, unreacted catalysts, food residues and water—by approximately 60%. Furthermore, Fourier transform infrared (FTIR) testing affirmed that the biodiesel product—treated with O3 aeration—maintained its original characteristics, thus ensuring the product’s quality. In conclusion, this study highlights the potential of biodiesel production from WCO and emphasizes the importance of O3 aeration in enhancing product purity. This finding is crucial for scaling up the biodiesel production process for broader industrial applications.