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All Journal Food ScienTech Journal Journal of Clean Technology
Muhammad Fadhlan Dzikri
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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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Bioethanol Production as Renewable Energy from Macroalgae Eucheuma cottonii: A Mini Review Rasyid, Rahimsyah Ijas Nur; Muhammad Fadhlan Dzikri; Hayya Laudza Adani; Evelyna Anindya Davina
Journal of Clean Technology Vol. 1 No. 2 (2024): August 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/joct.v1i2.10770

Abstract

Energy demand has increased from several years ago due to economic growth and population increase. Meanwhile, non-renewable energy reserves from fossil fuels are dwindling. Bioethanol is one alternative energy resource to substitute fossil fuels and their derivatives. The fast expansion and environmental friendliness of Eucheuma cottonii macroalgae's growth make it a promising contender for use as a sustainable renewable energy source. Because of its abundant carbohydrate content, it can be utilized in generating bioethanol. This analysis delves into the potential of macroalgae in bioethanol production by concentrating on hydrolysis and fermentation. The Eucheuma cottonii process involved hydrolyzing it into reducing sugars using an optimal dilute acid hydrolysis pretreatment. This hydrolysate is converted into bioethanol by Saccharomyces cerevisiae through fermentation. Process the bioethanol obtained is distilled to reach the maximum concentration. The process of producing bioethanol, which is a renewable energy source, is expected to have an important impact on dealing with the energy crisis and advancing environmental sustainability.
Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt Astrilia Damayanti; Zuhriyan Ash Shiddieqy Bahlawan; Ima Winaningsih; Fitri Nur Kayati; Yessy Anna Pratiwi; Kakalia Putri Auralita; Anggun Enjelita; Calista Arsanti Ramadhani; Harsya Grezdipa Pratama; Ayasha Maharani; Muhammad Fadhlan Dzikri
Food ScienTech Journal Vol 8, No 1 (2026)
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 Anggun Enjelita Astrilia Damayanti Ayasha Maharani Bahlawan, Zuhriyan Ash Shiddieqy Calista Arsanti Ramadhani Evelyna Anindya Davina Fitri Nur Kayati Harsya Grezdipa Pratama Hayya Laudza Adani Ima Winaningsih Kakalia Putri Auralita Rasyid, Rahimsyah Ijas Nur Yessy Anna Pratiwi