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Auralita, Kakalia Putri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Immunology & microbiology

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Utilization of Palm Solid Residue For Bioethanol Production In Sumatra Indonesia – A Review Enjelita, Anggun; Auralita, Kakalia Putri; Aprianti, Resah; Indrajaya, Zahra Afifa; Maulana, Ivan
Journal of Clean Technology Vol. 1 No. 1 (2024): February 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/joct.v1i1.1669

Abstract

The combustion of fossil fuels causes an increase in the release a group of gases found in the earth atmosphere that trap heat and contribute to the greenhouse effect, which in turn contributes to the occurrence of global warming. The advancement of sustainable energy sources plays an important role in human life due to renewable and environmentally friendly. This problem can be resolved by using alternative fuels as renewable sources of energy that are more environmentally friendly, such as bioethanol. Empty fruit bunches (EFB) constitute a portion of the solid waste that cause problems in storage, transportation, and processing costs. This is because EFB is waste in a solid that is produced from a processing facility where the fruits of the oil palm tree are processed to extract palm oil in large quantities. The process of producing bioethanol by utilizing coconut fruit bunches that are devoid of their contents as a raw material involves two essential stages: hydrolysis and drying. Hydrolysis with an acid catalyst results in a lower yield, but the catalyst itself is inexpensive. Conversely, when using enzyme catalysts, hydrolysis produces a greater quantity of reducing sugars. Enzyme catalysts can be employed in the simultaneous saccharification and fermentation (SSF) process using S. cerevisiae yeast, while chemical catalysts can be used in separate hydrolysis and fermentation (SHF) methods. The SSF method provides a comparatively elevated ethanol yield, demands less enzyme usage, has a shorter duration for ethanol production, and is environmentally friendlier when compared to the SHF procedure.
Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt Damayanti, Astrilia; Bahlawan, Zuhriyan Ash Shiddieqy; Winaningsih, Ima; Kayati, Fitri Nur; Pratiwi, Yessy Anna; Auralita, Kakalia Putri; Enjelita, Anggun; Ramadhani, Calista Arsanti; Pratama, Harsya Grezdipa; Maharani, Ayasha; Dzikri, Muhammad Fadhlan
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.35989

Abstract

Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical characteristics of yogurt. Yogurt was prepared with Ketapang seed milk at 0%, 10%, 15%, and 20% (v/v) and starter culture at 5%, 10%, 15%, and 20% (v/v), then stored at 4 ± 1 °C for 24 h to stabilize the gel structure before analysis. Protein, pH, syneresis, viscosity, and total solids were analyzed using standard methods, with data evaluated by two-way ANOVA and Tukey’s test (p < 0.01). Results showed that fortification significantly improved all parameters: protein increased from 5.67% (control) to 8.54% (20% seeds, 20% starter), total solids rose from 2.71% to 5.59%, viscosity increased nearly four-fold from 40.95 to 164.02 mPa·s, pH declined from 4.41 to 3.80, and syneresis decreased from 0.546 g/g to 0.109 g/g. The synergistic interaction between Ketapang proteins and lactic acid bacteria enhanced the composition, gel structure, and water-holding capacity of yogurt, resulting in firmer, more stable, and nutritionally enriched products. These findings highlight Ketapang seeds as a novel fortification material for the development of high-protein functional dairy products. This research supports Sustainable Development Goals (SDGs 2 and 3) and the national Asta Cita mission by optimizing underutilized local resources to enhance public nutrition.
Co-Authors Aprianti, Resah Bahlawan, Zuhriyan Ash Shiddieqy Damayanti, Astrilia Dzikri, Muhammad Fadhlan Enjelita, Anggun Fitri Nur Kayati, Fitri Nur Indrajaya, Zahra Afifa Maharani, Ayasha Maulana, Ivan Pratama, Harsya Grezdipa Pratiwi, Yessy Anna Ramadhani, Calista Arsanti Winaningsih, Ima