Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Proses
Ong, Lu Ki
Unknown Affiliation
Chemical Engineering, Chemistry & Bioengineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Soluble phosphorus rich compost by aerobic solid-state fermentation of chicken bone-containing food waste with Aspergillus niger Ong, Lu Ki; Angelio, Ricardo; Indrayani, Clarissa; Riadi, Lieke
Jurnal Rekayasa Proses Vol 19 No 1 (2025): Volume 19, Number 1, 2025
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.16629

Abstract

Food waste has become a concern in solid waste management due to its high bulk volume and production rate. Without good management, food waste piling may result in foul odor, global warming by methane emission and even an epidemic. Composting is a method usually employed to process food waste. However, this method often took a long period and selective to organic waste such as leafy materials or fruit waste. Bone is a food waste that is rich in phosphorus, a chemical substance that is required to make various useful products such as fertilizer, battery, detergent, etc. This study investigates the characteristics of food waste compost containing chicken bone and various domestic organic food waste that was processed through aerobic solid-state fermentation using Aspergillus niger. The composting process was monitored over a 28-day period at 28°C. The resulting compost was characterized under various physicochemical parameters, including pH and nutrient composition. The findings demonstrated that Aspergillus niger effectively released phosphorus from bone while degraded organic matter in just a week, resulting in significant reductions in unprocessed waste volume and the production of a stable, nutrient-rich compost in a short time. Additionally, the compost was successfully induced better growth on corn seed compared to the food waste pile and naturally composted food waste. These results suggest that Aspergillus niger-mediated aerobic solid-state fermentation is a viable and efficient method for converting food waste into high-quality compost, promoting sustainable waste management and agricultural practices.
Skim coconut milk processing by thermal- and ultrasonic-thermal pasteurization Ong, Lu Ki; Sutikno, Kevin Hosea; Jodie, Kennita Alvina; Riadi, Lieke
Jurnal Rekayasa Proses Vol 17 No 1 (2023): Volume 17, Number 1, 2023
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.82928

Abstract

The coconut industry in Indonesia is significant for national income, with the potential for value-added products that could enhance the industry’s expansion. Skim coconut milk, a by-product of virgin coconut oil production, is a healthy substitute for dairy milk that can be consumed by people with lactose intolerance. The low-fat and high-protein content of skim coconut milk makes it a healthier alternative to regular coconut milk and cow milk. This study compares ultrasonic-assisted pasteurization of skim coconut milk to conventional pasteurization technique in terms of contamination reduction efficacy and energy efficiency with minimum product characteristic change. The process consisted of thawing frozen skim coconut milk, homogenization of liquid skim coconut milk and pasteurization in a shaking water bath or ultrasonic bath. Total cell counting was conducted, D-value and z-value were estimated to measure the effectiveness of pasteurization in reducing the number of harmful microorganisms in skim coconut milk. The study found that ultrasonic-assisted pasteurization reduced the number of microorganisms more effectively than conventional pasteurization with a lower energy consumption. The study showed the removal efficiency of ultrasonic-assisted pasteurization and conventional pasteurization at 70°C and 15 minutes were 28.74% and 12.33%, respectively. At that condition, energy consumption for every microbial cell being removed was approximately 3 times lower in ultrasonic-assisted pasteurization than the conventional one (0.13 kWh vs. 0.36 kWh). Skim coconut milk processed by ultrasonic-assisted pasteurization at 75°C for 15 minutes featured homogeneous white liquid with shelf time of 11.2 h, which was 2.65 times longer than the unprocessed coconut skim milk. The research suggests that ultrasonic-assisted pasteurization can be a feasible and sustainable processing technology for skim coconut milk, with potential commercial value for small companies and farmers in Indonesia.
Co-Authors Angelio, Ricardo Indrayani, Clarissa Jodie, Kennita Alvina Lieke Riadi Sutikno, Kevin Hosea