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All Journal International Journal of Renewable Energy Development Abimanyu: Journal of Community Engagement Journal of Engineering and Technological Sciences
Rahayu, Nunik Tri
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Aerospace Engineering Arts Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Social Sciences

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Effect of natural dye combination and pH extraction on the performance of dye-sensitized photovoltaics solar cell Estiningtyas, Indri Wasa; Kusumawati, Nita; Setiarso, Pirim; Muslim, Supari; Rahayu, Nunik Tri; Safitri, Riska Nur; Zakiyah, Nafisatus; Fachrirakarsie, Fadlurachman Faizal
International Journal of Renewable Energy Development Vol 12, No 6 (2023): November 2023
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.2023.56172

Abstract

Dyes are significant components in Dye Sensitized Solar Cell (DSSC) performance because they act as photosensitizers. Natural dye-based DSSC system fabrication innovations continue to be produced in an effort to improve DSSC performance efficiency. In this study, a DSSC system was developed using double components of natural dyes as natural photosensitizers to enhance DSSC efficiency. This method of making natural dye-based DSSC uses a combination of dye extracts from two different dye sources that have the potential as natural photosensitizers in DSSC. The research aims to investigate the impact of the combined use of two natural dyes and pH variations on DSSC performance. DSSC performance measurements encompass the short-circuit current (Isc), open-circuit voltage (Voc), and DSSC efficiency parameters. The obtained results indicate efficiency values for dyes (a) sappan wood/ethanol and turmeric/methanol; (b) turmeric/methanol and beetroot/ethanol; and (c) beetroot/ethanol and turmeric/distilled water. At neutral pH, the efficiency values are 2.09%, 2.10%, and 2.19%, respectively. Meanwhile, at acidic pH of 2.59%; 2.39%; and 2.71%. Notably, the dye efficiency values at acidic pH surpass those found at neutral pH conditions. The highest efficiency is observed in the combination of dye (c) beetroot/ethanol and turmeric/distilled water with efficiency reaching 2.71% at acidic pH.
Analisa Kadar Kalori, Kadar Air, dan Masa Simpan dengan Menggunakan Teknologi Pengiris Guna Produktifitas Produk Keripik Singkong Handajani, Sri; Yasin, Ach; Basukiwardojo, Maria Monica Sianita; Kusumawati, Nita; Kurniawan, Muhammad Ridho Hafid; Rahayu, Nunik Tri; Estiningtyas, Indri Wasa
Abimanyu : Jornal of Community Engagement Vol 5 No 2 (2024): August 2024
Publisher : Universitas Negeri Surabaya

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Abstract

Cassava can be processed into chips, which have a special appeal with their distinctive flavour and crunchy texture. Cassava chip production creates profits for cassava farmers and is a major industry in some regions. Improving product quality involves various control measures, including handling and packaging of the final product. The frying and draining process is an important factor in extending the shelf life and inhibiting oxidation of a product. The purpose of this study was to determine the effect of the use of appropriate technology (TTG) draining machines on the nutrition and shelf life of cassava chips products. The results showed that the total fat, saturated fat, protein and carbohydrate content of cassava chips products as a result of TTG were 4.91%; 2.26%; 3.11%; 81.01%, respectively. The shelf life of the chips was 5.25 months (157.5 or 158 days). The results of the organoleptic test of cassava chips in terms of colour, aroma, texture and overall liking level received a positive response from the community, both teenagers and adults. The aspects of aroma, taste, texture and colour as well as the overall level of liking with a percentage level of 80% (seblak daun jeruk), 58% (fried chicken), 61% (rendang), and 56% (grilled chicken).
Development of Active-Smart Packaging: Effect of Chitosan Nanofiber, Zinc Oxide Nanoparticles, and Anthocyanin on Gelatine-Based Halochromic Film for Meat Preservation Kusumawati, Nita; Bahar, Asrul; Basukiwardojo, Maria Monica Sianita; Samik, Samik; Rahayu, Nunik Tri; Estiningtyas, Indri Wasa; Kurniawan, Muhammad Ridho Hafid
Journal of Engineering and Technological Sciences Vol. 57 No. 3 (2025): Vol. 57 No. 3 (2025): June
Publisher : Directorate for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2025.57.3.7

Abstract

Gelatine-based smart active packaging has the potential to improve the quality of packaged meat and monitor its freshness without having to open it. This research aims to develop halochromic films by combining gelatine films with chitosan nanofibers (CHNF) and zinc oxide nanoparticles (ZnONPs). The addition of nanofillers such as CHNF and ZnONPs has been proven to improve mechanical properties (The humidity decreased by approximately 15.6%, while Young’s modulus increased tenfold) and provide active packaging properties, such as antioxidants (IC50 test decreased 13% from 33,12191 to 28,82021) and antimicrobials against S. aureus (increased from 9,40 to 19.73 for inhibition zone), E. coli (increased from 6.61 to 19.91 of inhibition zone), and P. aeruginosa (increased from 8.63 to 18.65 of inhibition zone). Meanwhile, the smart packaging properties are provided by anthocyanin from telang flowers, which can change color as the freshness of the meat decreases or the acidity of the meat changes. The quality of smart active packaging is reflected in the pH sensitivity, ammonia release, and anthocyanin release. The film's mechanical properties also showed improvement in humidity, Young's modulus, water vapor permeability (WVP), and water solubility. Fourier Transform Infra-Red (FTIR) characterization analysis showed good compatibility between the gelatine, anthocyanins, CHNF, and ZnONPs matrix. This research result demonstrates that gelatine-based films with a combination of CHNF and ZnONPs can be used to create eco-friendly and multifunctional packaging films for meat preservation.
Co-Authors Ach. Yasin Asrul Bahar Estiningtyas, Indri Wasa Fachrirakarsie, Fadlurachman Faizal Kurniawan, Muhammad Ridho Hafid Maria Monica Sianita Basukiwardojo Nita Kusumawati Pirim Setiarso Riska Nur Safitri, Riska Nur Samik Samik Sri Handajani Supari Muslim Zakiyah, Nafisatus