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Articles 39 Documents
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Search results for , issue "4th International Conference Eco-Innovation in Science, Engineering, and Technology" : 39 Documents clear
The Efficiency of Producing Biodiesel from Used Cooking Oil by Precipitating Blood Cockles Shell Waste with a CaO Catalyst Alif Julian Putra Rahmandika; Achmad Rahditya Viman Anggoro; M. Fikri; Rahmita Padmasari; Yusratus Sakinah; Ika Nawang Puspitawati
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3611

Abstract

Bio-based waste materials perform an essential duty as valuable sources of components that can be effectively utilized as active phases in the synthesis of CaO catalysts for the generation of biodiesel. The abundance of shell Blood cockles is considerable. Additionally, Indonesia has a stockpile of used cooking oil. The utilized cooking oil has a notable concentration of fatty acids, presenting the potential for conversion into biodiesel. The technology of converting leftover cooking oil into biodiesel through transesterification has undergone significant advancements. An accelerator is necessary to boost the biodiesel yield to attain a sufficiently high yield. The CaO catalyst was selected due to its ability to expedite and boost biodiesel output. This study evaluated the blood clam shell's potential as a transesterification catalyst for used cooking oil. This study used temperature and concentration change variables for transesterification, with a settle variable of 60 minutes. The concentrations of the variables are 3 N, 4 N, 5 N, 6 N, and 7 N, whereas the temperatures are 45 ?C, 50 ?C, 55 ?C, 60 ?C, and 65 ?C. With varying transesterification times of 60 minutes, transesterification temperatures of 60°C and 65°C, and catalyst concentrations of 6N and 7N, the research findings indicate that utilizing this catalyst can boost biodiesel yield with conversion yields of 85%, 88%, and 95%. This demonstrates that temperature can also promote improving biodiesel production and that using catalysts can boost the conversion of biodiesel to over 90% or more.
The Parameter Experimental on the Dry Cell Type of Water Electrolysis for the HHO Gas Production Hendrata Wibisana; Bagas Aryaseta; Primasari Cahya Wardhani
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3612

Abstract

The global energy crisis, stemming from the heavy reliance on depleting fossil fuel reserves, has become a critical concern for countries worldwide, including Indonesia. In recent initiatives, hydrogen gas has emerged as a promising alternative energy carrier, generated through processes like electrolysis, which breaks down compounds containing hydrogen. This research focuses on the utilization of water electrolysis using SS 316 L, Copper, and Aluminium plates with NaHCO3, NaCl, KOH, and NaOH as catalysts. The primary objective of this study is to determine the type of plate that can produce hydrogen with lower resistivity. The average power consumption for each plate is as follows: SS 316 L at 129.88 Watts, Copper at 199.41 Watts, and Aluminium at 499.45 Watts. From the research findings, it can be concluded that the use of SS 316 L plates with NaOH as the catalyst is the most effective combination in this study, as it results in higher hydrogen production with lower power consumption or greater efficiency compared to the others. In the future, it is hoped that the research can be continued using solar panels as an alternative power source to replace the electricity supply from the national grid (PLN).
The Parameter Experimental on the Dry Cell Type of Water Electrolysis for the HHO Gas Production Tria Puspa Sari; Afira Ainur Rosidah; M. H. B. Satria; Siti Chalimah; Amajida Sadrina; Ramadan Bimo Anggoro
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3613

Abstract

The global energy crisis, stemming from the heavy reliance on depleting fossil fuel reserves, has become a critical concern for countries worldwide, including Indonesia. In recent initiatives, hydrogen gas has emerged as a promising alternative energy carrier, generated through processes like electrolysis, which breaks down compounds containing hydrogen. This research focuses on the utilization of water electrolysis using SS 316 L, Copper, and Aluminium plates with NaHCO3, NaCl, KOH, and NaOH as catalysts. The primary objective of this study is to determine the type of plate that can produce hydrogen with lower resistivity. The average power consumption for each plate is as follows: SS 316 L at 129.88 Watts, Copper at 199.41 Watts, and Aluminium at 499.45 Watts. From the research findings, it can be concluded that the use of SS 316 L plates with NaOH as the catalyst is the most effective combination in this study, as it results in higher hydrogen production with lower power consumption or greater efficiency compared to the others. In the future, it is hoped that the research can be continued using solar panels as an alternative power source to replace the electricity supply from the national grid (PLN).
Use of Copper as A Converter Catalyst on Motorcycle Exhaust to Reduce Hydrocarbon (Hc) Emissions Naniek Ratni Juliardi AR; Dimas Hafiizh Wicaksono
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3614

Abstract

The number of vehicles especially in Surabaya, the increasing number of transportation means resulting in congestion in light traffic and a lot of gas CO, CO2, SOx, NOx and HC produced in wheeled motorcycles. Has a very real influence on the health of living things, so special studies are needed. Copper catalyst design is the most effective in reducing HC motor vehicle gas. The purpose of this study is to use a copper catalyst design method that is varied with engine speed (rpm) 1000, 3000, 5000, 8000, type of fuel, and uses the number of skates 1, 3, 5. The result From the best condition at 8000rpm and 5 skates result of HC gas reduction from premium fuel and the design with skat 5 and at rpm 8000 octane values 88 can reduce HC (96,7%), then the use of pertalite type fuel with 90 octane values, using 5 skat catalyst converters and engine speed at 8000 rpm the HC gas results are (40% ), use the first petrol pertamax with 92 octane values, use 5 skates and engine speed at 8000 rpm get HC gas results of (42%).
Characteristics of Barlin Banana Velva (Musa acuminata) With the Addition of Katuk Leaf Extract (Sauropus androgynus (l.) merr) And CMC Concentration Ulya Sarofa; Jariyah; Ken Ratri Dyah Palupi
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3615

Abstract

Barlin banana contain high nutrients but are not widely processed. Barlin banana velva with the addition of katuk leaf extract will produce a frozen dessert product that is high in nutrition. The addition of CMC (carboxy methyl cellulose) is expected to improve the physicochemical properties of the Velva. This research aimed to determine the effect of katuk leaf extract addition and CMC concentration on the physical, chemical, and organoleptic characteristics of barlin banana velva. This research used a Completely Randomized Design factorial pattern of two factors. Factor I was the addition of katuk leaf extract (2%, 4%, and 6%) and factor II was the concentration of CMC (0.5%, 0.6%, and 0.7 %). The data obtained was then analyzed using analysis of variance, if there were differences, it was continued with the Duncan test (DMRT). The results showed that the best treatment was on the addition of katuk leaf extract 6% and the concentration of CMC 0.5 % which produced barlin banana velva with water content of 70.76%, total solids 29.21%, antioxidant activity 29.15%, total phenols 1.007 mg TAE/g, vitamin C 35.49 mg/100gr, overrun 19.76%, melting time 19.33 minutes, and viscosity 2.16 Pa.s, hedonic organoleptic tests include taste 3.241 (liked a bit), aroma 3.068 (liked a little), texture 3.860 (like), and color 3.724 (like).
Basic Principle of Plants Bioactive Compounds Extraction Using Various Extraction Methods Ananda Regita Olivira; Hadi Munarko; Jariyah
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3616

Abstract

Bioactive compounds are also defined as secondary metabolites that are present in plants. Bioactive compounds are present in a wide variety of plant materials and can be classified into several types, such as terpenoids, alkaloids, nitrogen-containing compounds, organosulfur compounds, and phenolics. Bioactive chemicals of natural origin are often found in small amounts. This occurrence has resulted in the development of more complex extraction methods. Therefore, it is crucial to carefully choose a suitable extraction technique to effectively obtain the desired bioactive components. The objective of this article is to present a comprehensive review of the several extraction techniques used to obtain bioactive compounds from plants. The extraction methods include several kinds of procedures, including both conventional and modern approaches.
Black Tea: A Comprehensive Review Yushinta Aristina Sanjaya; Ardita Putri Apriliani; Mufida Naima Rohmah
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3617

Abstract

Tea is one of the most popular refreshing drinks due to its strong and delicious flavor, it is also known to have many health benefits. Tea comes from the tops (shoots) of the leaves of the Camellia sinensis plant which are processed and then dried. Black tea is the most widely produced tea in Indonesia, which is about 78% of the total tea production. Black tea can be divided into two categories based on the process, namely orthodox and CTC black tea, which are known to contain many chemical compounds that are good for the body. The content of chemical compounds in tea is generally contained in its leaves which are classified into four major groups, namely phenol groups, non-phenol groups, aromatic compound groups, and enzymes. The content of chemical compounds present in tea will form the physical characteristics of tea, namely appearance, liquor, and infused leaf. Many research found that black tea could reducing the accumulation of dental plaque, preventing obesity, preventing cardiovascular disease, as an antibacterial and anticancer, and preventing osteoporosis. The compound epigallocatechin gallate which is the main component in tea has been shown to have insulin-potentiating activity. In addition, theaflavin compound in tea is also known to inhibit the entry of HIV-1 in the body.
Efforts to Improve the Quality of Packaging and Labeling of Spice Products at CV. XYZ Jariyah; Reni Dwi Anggraini
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3618

Abstract

Businesses in the food sector are the most popular business sector in Indonesia. As the largest spice-producing country in the world, this is the background to which this business is starting to emerge because it has quite large growth prospects. CV. XYZ exploits this potential by creating ready-to-use spice products that are claimed to have functional properties for cooking mixtures. Mandi seasoning and lemon & pepper seasoning are products that are being developed by CV. XYZ has been packaged in kilos of plastic and plastic spice bottles but has not been labeled by applicable regulations. This service aims to help partners improve packaging and labeling to improve product quality by government regulations. The implementation method used is approach, the introduction of labels and packaging, direction, and assistance activities in making label designs. The results achieved are more attractive and informative packaging labels, the introduction a marketable type of packaging by using additional aluminum foil packaging in the standing pouch model as a packaging variation, and increased consumer confidence and the competitiveness of similar products on the market.
Implementation of Hazard Analysis and Critical Control Points for "B'Bananas" Fried Banana Snacks at a Small Business in Surabaya, Indonesia A.R. Yelvia Sunarti; Annisa Kurnia Pratiwi; Sultan Tora Fattahu Majid; Erwan Adi Saputro
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3619

Abstract

A food safety management system based on the principles of hazard analysis and critical control points (HACCP) is a common method used to help businesses identify and control the broad spectrum of food safety hazards. To ensure food quality and safety, analysis is required to address hazards during the production process. Fried banana is a snack food that is widely found. It is made from bananas that have been peeled. The bananas are cut into pieces as desired then coated with a thick batter made from a mixture of flour, a little salt, and sugar, then fried in hot oil. then the bananas are coated with vanilla, chocolate, green tea, tiramisu, and cappuccino. and toppings including milo, oreo, cheese, red velvet, and peanuts. This study was conducted to identify and minimize hazards during the production process of B’Bananas (one of the traditional foods) and provide recommendations for establishing a Hazard Analysis Critical Control recommendation to build a Hazard Analysis Critical Control Point (HACCP) system. In the HACCP analysis, it was found that the main factor that most influences is the biology of the material because the product is a wet product that must have special handling and there cannot be bacterial contamination because it will be consumed by humans. if there is a contamination from the raw material or during the manufacturing process it will cause a fatal effect on human health and will endanger consumers. Therefore, the control of materials and processes must be improved by minimizing the stockpiling of raw materials not to expire and the use of sterile cooking equipment.
Implementation the Analysis of Hazard Analysis and Critical Control Points (HACCP) for Aljaya’s Martabak at Rungkut Madya, Surabaya Erwan Adi Saputro; AR Yelvia Sunarti; Ika Nawang Puspitawati; Tiffanie Dewi Arifilla; Febry Widiatniko Handy
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3620

Abstract

In Indonesia, the martabak food culture is modified into two forms, namely sweet martabak and egg martabak. Sweet martabak has a thicker texture than egg martabak. Martabak Aljaya's at Rungkut madya has a menu variant, namely egg martabak. Egg martabak is a culinary food made from eggs, wheat flour, ground beef with a combination of spices such as shallots and white onions, chilies, pepper, spring onions, and oil for sautéing. Egg martabak is a food that is processed by frying. The characteristics of the egg martabak are that it has a savory, salty and chewy taste. The egg martabak is packaged in a food box and topped with some green chilies and can be distributed directly to buyers/customers who will buy the product or delivered by vehicle on party orders (orders in large quantities) and provide recommendations to Analyzing Hazard and Critical Control Point (HACCP) on the Aljaya's egg martabak menu at Rungkut Madya, Surabaya.

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