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An Approach For Selecting CO2 Removal Technology In Indonesia's Upstream Natural Gas Industry Using AHP Method
No full textImpurities are commonly found in natural gas which is produced from reservoirs deposit. The predominant impurities come in CO2 forms. Hence, the selection of proper CO2 removal technologies is a significant step in process engineering as it strongly affects the size of CAPEX and OPEX. However, the selection of the CO2 removal process is not always trivial and further it must be conducted in the beginning of the project feasibility study. Currently, there are several CO2 removal technologies including absorption, adsorption and membranes. Considering their advantages and limitations, there is a need to analyse the relationship between the CO2 removal cost with the required product gas, impurities, flow capacity, geographical factor and CO2 tax in Indonesia. Thus, these criteria are evaluated through the multi-criteria decision-making (MCDM) technique for selecting the most suitable technology for removing CO2. In this study, Analytic Hierarchy Process (AHP) is chosen and applied to evaluate the significance of each criterion. The results showed that absorption using the amine system is frequently used in Indonesia's upstream natural gas industry. Furthermore, the use of the adsorption method (pressure swing adsorption) for a low-quantity gas feed also showed good results. The use of AHP method for selecting CO2 removal technology in Indonesia's upstream natural gas industry can be used by investors and policymakers as a useful pre-investment tool analysis in developing new fields. The current proposed method aims to screen the best CO2 removal technology by taking into accounts technical performance, revenue and cost, as well as reducing emissions
Eco-Efficiency Comparative Analysis of Informal and Formal Smartphone Recycling Practices Using Life Cycle Assessment
No full textDue to a lack of environmental protection awareness and knowledge, many practices informally recycle smartphone waste to get precious metals. Smartphones are hazardous and toxic waste materials, so they require proper handling not to cause problems for the environment. This study aims to measure the environmental impact and eco-efficiency level of formal recycling practices carried out by licensed companies and compare them with informal recycling practices carried out by the community. Environmental impact measurement uses Life Cycle Assessment with the eco-cost method. The measurement results show informal recycling practices have a higher environmental impact than formal recycling practices. Informal recycling practices harm almost every category, while formal recycling has a significant positive impact on the acidification and metal scarcity categories. Based on the value of the eco-efficiency index, formal recycling practices are affordable and sustainable and have an eco-efficiency level of 100%. Economically, formal recycling provides higher financial benefits than informal recycling. Thus, formal recycling practices are better and more profitable than informal recycling practices from the economic and environmental aspects. So, it is time for Indonesia to switch to a formal recycling process carried out by licensed companies considering the vast potential for waste as a raw material. The government's role is to invite the public to distribute smartphone waste to licensed recycling companies
Synthesis of Mono-and Diacylglycerol Using High Shear Reactor
No full textThis study aimed to obtain the best characteristics of a product containing a mixture of high mono-and diacylglycerol (MDAG) from a palm olein and coconut oil blend through glycerolysis-interesterification using a high shear reactor. The most optimum reaction was performed at a relatively low temperature (120 °C), 3 NaOH as a catalyst, a 12 molecular sieve, and an agitating speed of 2000 rpm. The evaluated factors were palm olein: coconut oil ratios (70:30, 60:40, 50:50, 40:60, and 30:70) and oil: glycerol ratios (1:3, 1:4, 1:5, 1:6, and 1:7). The results showed that palm olein: coconut oil ratio had a significant effect on melting point (MP), slip melting point (SMP), hardness, and emulsion capacity and stability, but it did not have a significant effect on MDAG concentration (P > 0.05). Besides, modifying a high-shear reactor with a vacuum pump and molecular sieve caused a decrease in water content in the system, subsequently reducing free fatty acid (FFA) significantly (P < 0.05). The reaction condition at palm olein: coconut oil ratio of 50:50 and oil: glycerol ratio of 1:5 produced the highest MDAG concentration (58.28) with FFA, water content, hardness, SMP, MP, emulsion capacity, and emulsion stability about 6.75, 7.00, 3.93 N, 33.23 °C, 35.57 °C, 62.66, and 61.59, respectively. Thus, glycerolysis-interesterification of palm olein and coconut oil blend in a high shear reactor is a promising alternative to produce a product containing high MDAG with better characteristics at a relatively low temperature. The product can be used for chocolate spread based on its emulsion capacity, stability, and semi-solid hardness
Synthesis of Mono-and Diacylglycerol Using High Shear Reactor
No full textThis study aimed to obtain the best characteristics of a product containing a mixture of high mono-and diacylglycerol (MDAG) from a palm olein and coconut oil blend through glycerolysis-interesterification using a high shear reactor. The most optimum reaction was performed at a relatively low temperature (120 °C), 3 NaOH as a catalyst, a 12 molecular sieve, and an agitating speed of 2000 rpm. The evaluated factors were palm olein: coconut oil ratios (70:30, 60:40, 50:50, 40:60, and 30:70) and oil: glycerol ratios (1:3, 1:4, 1:5, 1:6, and 1:7). The results showed that palm olein: coconut oil ratio had a significant effect on melting point (MP), slip melting point (SMP), hardness, and emulsion capacity and stability, but it did not have a significant effect on MDAG concentration (P > 0.05). Besides, modifying a high-shear reactor with a vacuum pump and molecular sieve caused a decrease in water content in the system, subsequently reducing free fatty acid (FFA) significantly (P < 0.05). The reaction condition at palm olein: coconut oil ratio of 50:50 and oil: glycerol ratio of 1:5 produced the highest MDAG concentration (58.28) with FFA, water content, hardness, SMP, MP, emulsion capacity, and emulsion stability about 6.75, 7.00, 3.93 N, 33.23 °C, 35.57 °C, 62.66, and 61.59, respectively. Thus, glycerolysis-interesterification of palm olein and coconut oil blend in a high shear reactor is a promising alternative to produce a product containing high MDAG with better characteristics at a relatively low temperature. The product can be used for chocolate spread based on its emulsion capacity, stability, and semi-solid hardness
Optimization of the Formulation of Sago Starch Edible Coatings Incorporated with Nano Cellulose Fiber (CNF)
No full textThis study aimed to produce new edible coatings based on the mixture of sago starch, cellulose nanofiber (CNF), glycerol, and tween-80.The effect of sago starch (5-10 g of starch/100 ml of distilled water), CNF (0.5-20 %), glycerol (10-30 %), and tween-80 (0.5â-10 %) based on sago starch concentration on contact angle (CA), water vapor permeability (WVP), oxygen permeability (PO2) and tensile strength (TS) properties of the edible coatings were optimized using factorial experimental design (2k).The result showed that the linear model for all independent variables was significant (P<0,05) on all responses (dependent variable).The sago starch concentration depicted a significant (p < 0.001) positive effect on contact angle; CNF showed a statistically significant effect on WVP, PO2, and TS; tween-80 showed a significant effect on all dependent variables, whereas glycerol only affected WVP. The optimum concentrations of sago starch, CNF, glycerol, and tween-80 were predicted to be 5 g/100 ml distilled water, 20 w/w, 10 w/w, and 0.5 w/w based on sago starch, respectively to obtain the minimum contact angle, WVP, PO2, and the maximum TS. The predicted data for the optimized coating formulation were in good agreement with the experimental value. This work revealed that the potential of sago starch/CNF based coating formulation could be effectively produced and successfully applied for coating of food
Development of ready-to-drink tea with Lactobacillus plantarum Dad-13 based on the vulnerability aspects of the production process
No full textTea is one of the plantation crops which contributes to 3.27 of the Gross Domestic Product (GDP) in Indonesia. As one of Indonesia�s export commodities, tea plays a big role in foreign exchange revenue. Among various kinds of processed tea drinks, 14.36 of tea consumers in Indonesia have a preference for consuming ready-to-drink (RTD) tea, implying its market potential in Indonesia. Furthermore, the increasing trend of healthy products resulted in the rise of the probiotic beverage market globally. Therefore, an RTD tea product with the addition of Lactobacillus plantarum Dad-13 has been developed, named ProbioTea. This study discusses the development of the ProbioTea product and vulnerability analysis of the two processes used: cold brew and hot brew. The study aimed to determine the level of vulnerability at each stage of ProbioTea manufacturing to reduce the risk of failure in large-scale production. This study also investigated antioxidant contents, cell viability, pH, and the visual appearance of ProbioTea. The result showed that the mixing and storage process has a high vulnerability to both cold and hot brew methods. The result of the assessment of risk vulnerability in the ProbioTea production process showed no risk with an extreme level of vulnerability. Thus, it indicated that the risk in the ProbioTea production process can be managed properly. The percentage of antioxidants in the cold brewing method was 51.25-71.76, while the hot brewing method shows 44.89-54.74. After storage, ProbioTea with the cold brew method experienced an increase in antioxidants because the low temperature was able to protect the bioactive compounds in tea. Meanwhile, there was no significant difference in the cell viability of ProbioTea processed on the cold and hot brew. After storage, the cell viability contained in ProbioTea was more than 6.8 CFU/mL. The acidity of ProbioTea processed in both cold and hot brew was not significantly different. This research concluded that the ProbioTea product is good
Whole-Genome Sequence of Lactiplantibacillus plantarum Mut-3, Isolated from Indonesian Fermented Soybean (Tempeh)
No full textLactiplantibacillus plantarum Mut-3 was isolated from tempeh. After whole-genome sequencing, analysis of its possibility as a probiotic candidate was performed using subsystem analysis with RAST with the SEED viewer
Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture
No full textThe use of mixed culture in the fermentation industry requires more complicated equipment, processes, and monitoring systems; therefore, a single culture may be preferable. This study aimed to investigate the correlation between chemical and microbiological properties and sensory characteristics. In addition, this study aimed to determine the different characteristics of cheese made using single probiotic cultures of Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Kita-3 and mixed culture. The obtained results showed that the chemical characteristics of cream cheese made using single cultures were similar to those of cream cheese made using mixed cultures. The viability of the cells remained high after 35 days of storage for the single culture, which was not the case for the mixed culture. In terms of sensory analysis, cream cheese made using the single culture L. plantarum Kita-3 showed higher overall liking score among the samples, which might correlate with the high ester and ketone content. In addition, there was a strong relationship between the ethyl octanoate and methyl butanol contents and the overall liking score. The results of this study showed that the use of a single culture of L. plantarum Kita-3 could improve the sensory characteristics of cream cheese with probiotic properties. This study also contributed to the development of cream cheese production, particularly in the screening of potential starters. © 2022, Association of Food Scientists & Technologists (India)
Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)
No full textMatcha gained popularity due to its health benefit as the awareness of the consumers' well-being increased. The product contains antioxidants, mainly catechin, and a unique taste. Matcha is commonly produced from Camelia sinensis var sinensis, whereas in other Asian regions with shading practices, C. sinensis var assamica is primarily cultivated. Both varieties have different flavors of teas due to genetic differences and cultivation techniques. In tea cultivation, shading is one of the important practices to increase the quality of matcha. Therefore this study aimed to investigate the effect of cultivation technique, namely shading intensity (0, 50, 70, 90) on C. sinensis var assamica on the physical, chemical, and sensory profile of matcha produced. This study exhibited that the resultant matcha cultivated with the higher intensity of shading tends to have a darker color in terms of lightness (from 61.43 to 53.64), lower moisture content (from 9.26 to 8.64), and solubility index (from 17.10 to 15.37) in 0 and 90 shading respectively. At the same time, the protein content of the plant tends to fluctuate in several shading intensities. In corresponding to the decreasing phenolic (from 50.78 to 46.09 mgGAE/g) and flavonoid content (from 41.89 to 15.15 mgQE/g) of the matcha in higher shading (from 0 and 90 shading, respectively), the catechin and antioxidant activity (52.3 to 68.85 of IC50) also decreased in 0 and 90 shading intensity. Meanwhile, the sensory evaluation of the resultant matcha from the higher intensity (from 0 and 90 shading) exhibited higher acceptance (from 3.02 to 3.42 of overall acceptance in 7-scale hedonic response). Overall, it should be considered that as the shading intensity gets higher (from 0 to 90), which might result in better consumer acceptance, the bioactive compounds, namely phenolics, flavonoids, and catechins, might have a lower amount in the shaded plants
Physical and Chemical Properties of Buffalo Skin Gelatin Extracted Using Crude Acid Protease from Goat Abomasum
No full textThe present study reports extraction buffalo skin gelatin (BSG) using crude acid protease from abomasum of goat (CAPAG). CAPAG was used for aiding gelatin extraction of buffalo skin using different levels of 0; 2.5; 5; 7.5 U/g at different levels of hydrolysis temperature i.e., 28; 37; 40°C. CAPAG aided process increased the yield of BSG, which reached 26.15 using 7.5 U/g. The BSG was characterized based on its chemical and physical properties. BSG had high protein content (87.96-96.18 ), low moisture (6.99-7.51 ), low ash (0,51-0,57 ), and low fat (0,47-0,55 ) contents. The pH ranged 3.90-4.05 and had 204.88-212.33 g bloom of gel strength while the viscosity was 7.34-7.69 cP and showed 90-110 KDa on SDS Page output