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All Journal TEKNIK Jurnal Ilmu Pangan dan Hasil Pertanian
Sulistyo, Khansa Praningdita
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Public Health Other

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BENOSIN: Bread Waste Bioethanol Conversion Unit as an Innovation in Bioethanol Production Using Apple Peels to Achieve a Sustainable Green Economy Sulistyo, Khansa Praningdita; Salbina, Firda Cahya; Rahma, Azelia Anisa
TEKNIK Vol 46, No 1 (2025) January 2025
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/teknik.v46i1.67676

Abstract

Currently, fuel oil is a primary natural resource in the transport sector. However, the availability of fossil fuels is shrinking while the demand for fuel is rising. Expired bread is not worthy of consumption and is often discarded without being used as something more economical and environmentally friendly.   Therefore, the study aims to convert bread waste into bioethanol (C2H5OH) as a gasoline mixture that can reduce emissions of pollutants such as carbon monoxide (CO) and potentially improve air quality. These bioethanol products will create energy security, reducing dependence on a single energy source.   Bread waste serves as a substrate with an apple peel catalyst. This method of making bioethanol is through fermentation assisted by Saccharomyces cerevisiae with the addition of urea fertilizer as a nutrient. The multistage distillation column is equipped with hydrophobic material to help the separation process. The results of this study show that bioethanol from expired bread waste is worthy of being used as a gasoline mixture for motor vehicle fuel. The ethanol produced is directly proportional to the amount of bread waste, but there is still a maximum limit. The time variations used are 24 hours, 48 hours, and 72 hours.   Based on this study, the optimal condition of Saccharomyces cerevisiae works at a temperature range of 30-35°C with a pH of 4-6.
Analisis Pengeringan Kacang Panjang (Vigna unguiculata): Perbandingan Metode Pengeringan Sinar Matahari dan Pengeringan Beku Azis, Yusuf Ma'rifat Fajar; Ilmi, Nurika Nazilatul; Sulistyo, Khansa Praningdita; Kamilia, Salsa; Satya Mukti, I Gusti Ngurah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 1 (2025): Juni 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i1.23156

Abstract

Long beans (Vigna unguiculata) are a highly nutritious vegetable that are susceptible to spoilage due to their high moisture content. This study aims to investigate the drying efficiency of long beans using two methods: sun drying and freeze drying. The primary objective is to compare the reduction in mass of the product achieved by each method, thereby determining the most effective drying technique. Moisture content, material mass, and drying rate were measured from the beginning to the end of the drying process at 12-hour intervals over a period of 7 days. The results showed that sun drying effectively reduced moisture content more quickly by utilizing natural heat, while freeze drying provided more consistent temperature control. Although the drying rate was slower, the freeze drying method preserved color and texture better compared to sun drying. Statistical analysis using ANOVA revealed that the differences in drying methods significantly affected mass reduction (p 0.05). The findings of this study are expected to provide practical insights for small-scale farmers and food processors in selecting the appropriate drying method for long beans based on resource availability and desired product characteristics.
Co-Authors Azis, Yusuf Ma'rifat Fajar Ilmi, Nurika Nazilatul Kamilia, Salsa Rahma, Azelia Anisa Salbina, Firda Cahya Satya Mukti, I Gusti Ngurah