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All Journal Jurnal Rekayasa Proses Jurnal Rekayasa Proses Jurnal Rekayasa Proses Journal of Engineering and Technological Sciences
Julian, Helen
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Aerospace Engineering Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Social Sciences

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Cold sterilization of coconut water by membrane technology and UV-C Aliwarga, Lienda; Joenputri, Fiena; Chandra, Livia; Julian, Helen
Jurnal Rekayasa Proses Vol 17, No 2 (2023)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.82774

Abstract

Coconut water contains amino acids, vitamins, antioxidants, and mineral, which are beneficial for human health. However, rapid degradation of coconut water due to the presence of protein, fat, and microbes has led to short shelf life and coconut water’s rancidity. Sterilization of coconut water by heat treatment has been proven to be effective in microorganism elimination, but results in major changes of coconut water’s sensory attributes. In this research, cold sterilization of coconut water was conducted by using ultrafiltration membrane and UV-C to preserve the sensory properties and nutritional components in coconut water. The radiation dose of UV-C and operating pressure of ultrafiltration membrane was varied to obtain the optimum operating condition. The sterilization process by UV-C did not remove fat and protein, which are the rancidity-causing components. In ultrafiltration sterilization, fat and protein can be removed by 74% and 31.37%. Superior microorganism elimination by ultrafiltration was obtained at 99.9999%, compared to that by UV-C at 90%. The ultrafiltration also retained the coconut water’s pH, total soluble solid, and flavor, while improved its clarity. At optimum operating pressure of 0.25 bar, the coconut water’s shelf life of 3 days, according to the Standar Nasional Indonesia (SNI), can be achieved.
Cold sterilization of coconut water by membrane technology and UV-C Aliwarga, Lienda; Joenputri, Fiena; Chandra, Livia; Julian, Helen
Jurnal Rekayasa Proses Vol 17, No 2 (2023)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.82774

Abstract

Coconut water contains amino acids, vitamins, antioxidants, and mineral, which are beneficial for human health. However, rapid degradation of coconut water due to the presence of protein, fat, and microbes has led to short shelf life and coconut water’s rancidity. Sterilization of coconut water by heat treatment has been proven to be effective in microorganism elimination, but results in major changes of coconut water’s sensory attributes. In this research, cold sterilization of coconut water was conducted by using ultrafiltration membrane and UV-C to preserve the sensory properties and nutritional components in coconut water. The radiation dose of UV-C and operating pressure of ultrafiltration membrane was varied to obtain the optimum operating condition. The sterilization process by UV-C did not remove fat and protein, which are the rancidity-causing components. In ultrafiltration sterilization, fat and protein can be removed by 74% and 31.37%. Superior microorganism elimination by ultrafiltration was obtained at 99.9999%, compared to that by UV-C at 90%. The ultrafiltration also retained the coconut water’s pH, total soluble solid, and flavor, while improved its clarity. At optimum operating pressure of 0.25 bar, the coconut water’s shelf life of 3 days, according to the Standar Nasional Indonesia (SNI), can be achieved.
Optimizing Food Processing Efficiency: The Role of Forward Osmosis in Concentration Julian, Helen; Lestari, Puji; Wenten, I Gede; Khoiruddin, K
Journal of Engineering and Technological Sciences Vol. 57 No. 2 (2025): Vol. 57 No. 2 (2025): April
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.2025.57.2.6

Abstract

This review comprehensively explores the application of Forward Osmosis technology in the food processing industry, focusing on its role in concentration processes. Amidst growing concerns over water scarcity, energy consumption, and environmental impact, Forward Osmosis emerges as a sustainable alternative to traditional methods, offering lower energy requirements and reduced environmental footprint. The paper delves into the theoretical foundations of Forward Osmosis, examining the osmotic process and the dynamics of semi-permeable membranes. It further investigates the technological implementations of Forward Osmosis in food processing, showcasing successful case studies and highlighting the technology performance advantages compared to other methods. Despite its potential, Forward Osmosis faces technical challenges, including membrane fouling and the need for efficient draw solution recovery mechanisms. Recent innovations in membrane and draw solution development are discussed, offering solutions to these hurdles and paving the way for more effective Forward Osmosis applications. The review also projects future directions and research needs to overcome existing limitations and fully harness Forward Osmosis capabilities. Through a critical analysis of current literature, this paper underscores Forward Osmosis transformative potential in making food processing more sustainable and efficient.
Cold sterilization of coconut water by membrane technology and UV-C Aliwarga, Lienda; Joenputri, Fiena; Chandra, Livia; Julian, Helen
Jurnal Rekayasa Proses Vol 17 No 2 (2023): Volume 17, Number 2, 2023
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.82774

Abstract

Coconut water contains amino acids, vitamins, antioxidants, and mineral, which are beneficial for human health. However, rapid degradation of coconut water due to the presence of protein, fat, and microbes has led to short shelf life and coconut water’s rancidity. Sterilization of coconut water by heat treatment has been proven to be effective in microorganism elimination, but results in major changes of coconut water’s sensory attributes. In this research, cold sterilization of coconut water was conducted by using ultrafiltration membrane and UV-C to preserve the sensory properties and nutritional components in coconut water. The radiation dose of UV-C and operating pressure of ultrafiltration membrane was varied to obtain the optimum operating condition. The sterilization process by UV-C did not remove fat and protein, which are the rancidity-causing components. In ultrafiltration sterilization, fat and protein can be removed by 74% and 31.37%. Superior microorganism elimination by ultrafiltration was obtained at 99.9999%, compared to that by UV-C at 90%. The ultrafiltration also retained the coconut water’s pH, total soluble solid, and flavor, while improved its clarity. At optimum operating pressure of 0.25 bar, the coconut water’s shelf life of 3 days, according to the Standar Nasional Indonesia (SNI), can be achieved.
Co-Authors Chandra, Livia I Gede Wenten Joenputri, Fiena Khoiruddin, K Lienda Aliwarga PUJI LESTARI