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All Journal Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Advance Sustainable Science, Engineering and Technology (ASSET)
Catur Rini Widyastuti
Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Industrial & Manufacturing Engineering Other

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CFD Simulation of Flame Characteristics Resulting from Volatile Matter Combustion of Various Biomass Pellets Ramavi Akbar Akhsanul Fitrah; Ratna Dewi Kusumaningtyas; Dwi Widjanarko; Catur Rini Widyastuti; Muslikhin Hidayat; Muhammad Aziz
Advance Sustainable Science Engineering and Technology Vol. 8 No. 3 (2026): May - July
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i3.3591

Abstract

While biomass is a promising carbon-neutral alternative to coal, the specific volatile matter (VM) flame characteristics of diverse biomass pellets, particularly water hyacinth, remain under-researched. This study uses a numerical CFD approach (Ansys Fluent) to investigate how varying VM fractions influence flame structure in a 2D planar slice of the furnace block (25 cm width). Simulations employed the SST k–ω turbulence and Eddy dissipation model to capture mixing-limited chemical reactions. Boundary conditions were based on experimental configurations using a 0.05 m/s air inlet velocity. Results using CO-based flame-tip markers revealed that water hyacinth (VM: 63.5 wt%) produced a peak temperature of ~1,400°C at 75 cm above the fuel, while rice husk and bagasse (VM: 59–77 wt%) exhibited longer, more intense hot plumes compared to the localized heat profile of coal. These findings demonstrate that biomass generates more dispersed combustion zones, aiding in furnace hot-spot prevention and air control optimization. A limitation of this study is that findings are based solely on numerical simulations without direct experimental validation, although the model replicates physical furnace configurations. These results provide a foundation for developing sustainable biomass–coal co-firing technologies.
Diversifikasi Olahan Susu Sapi Segar Menjadi Produk Kefir untuk Minuman Probiotik dan Masker Wajah di Kelurahan Plalangan Gunungpati Semarang Haniif Prasetiawan; Bayu Triwibowo; Ratna Dewi Kusumaningtyas; Zuhriyan Ash Shiddieqy Bahlawan; Catur Rini Widyastuti
Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Vol 4, No 2 (2022): Juli-Desember
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/baktiku.v4i2.5691

Abstract

Plalangan Village is one of the villages that produce fresh cow's milk in the administrative area of Gunungpati District, Semarang City, Central Java Province. The average daily activity of residents of Terwidi Village RT02 RW04, Plalangan Village, Gunungpati District, Semarang City in particular is raising cattle. The number of cattle breeders is 40 people who are members of the Ngudi Rahayu Terwidi Dairy Cattle Group (KTSP). The current number of cows is 75 heads, much lower than 5 years ago. The decline in the number of cows is due to the fact that they think that a dairy business that only relies on dairy products does not provide a steady income. Even though there is a lot of potential that can be developed from the dairy cattle business, including the diversification of dairy products. Kefir is a heterofermentative fermented product that has a taste, color and texture that resembles yogurt and has a distinctive aroma like tape. Kefir products circulating in the community today are not only consumed as probiotic drinks but can also be used as cosmetic products, such as masks. The main program will be carried out by the Community Service (PKM) team by empowering dairy cattle businesses through diversification of fresh cow's milk products to become high-value products, namely kefir which can be used as probiotic drinks and face masks.
Co-Authors Bahlawan, Zuhriyan Ash Shiddieqy Bayu Triwibowo Dwi Widjanarko Haniif Prasetiawan Muhammad Aziz Muslikhin Hidayat Ramavi Akbar Akhsanul Fitrah Ratna Dewi Kusumaningtyas