Heryoki Yohanes

This study investigated sawdust-derived activated carbon (SAC) as a sustainable reinforcing filler for vulcanized rubber bushings (VRBs). Two types SAC200 (75 µm, carbonized at 200 °C) and SAC400 (38 µm, carbonized at 400 °C) were chemically activated and incorporated into natural rubber (NR) at 25–55 phr loadings, while SAC free VRBs served as controls. Fourier transform infrared (FTIR) analysis revealed that SAC400 exhibited stronger hydroxyl and carbonyl functional groups, indicating higher surface reactivity compared with SAC200. The incorporation of SAC increased cross-linking density, thereby enhancing both curing behavior and mechanical performance. VRBs reinforced with SAC400 demonstrated higher maximum torque (up to 38.07 kg·cm), shorter scorch time (5 min 58 s), and reduced cure time (11 min 05 s) relative to SAC200 and the control. Mechanical properties improved markedly, with hardness and tensile strength rising from 45 Shore A and 5.52 MPa in the control to 70 Shore A and 13.40 MPa in SAC400. Although elongation at break decreased slightly, it remained within the acceptable range for dynamic applications. Swelling resistance also increased, reaching 101.76% at 25 °C and 106.61% at 100 °C. Overall, SAC400 consistently outperformed SAC200 and the control, highlighting its potential as a renewable, biomass-derived filler for high-performance rubber bushings and promising a sustainable alternative to conventional fillers in industrial applications.

Almonds (Prunus dulcis) are widely valued for their nutritional composition and sensory properties, and roasting is commonly applied to enhance their flavor and extend their shelf life. However, thermal processing can degrade bioactive compounds and promote acrylamide formation. This study examined the effects of spouted-bed fluidization roasting at temperatures ranging from 150 to 180 °C for 5 to 7 min on acrylamide levels, antioxidant activity, physicochemical characteristics, and sensory profiles of almonds. The analytical methods included texture analysis, ultra-performance liquid chromatography (UPLC), colorimetry, Fourier-transform infrared spectroscopy (FTIR), and descriptive sensory evaluation. Acrylamide concentrations ranged from undetectable levels (<40 ppb) at 150 °C for 5 min to 1,672 ppb at 180 °C for 7 min. Total phenolic content increased at higher roasting temperatures (170–180 °C), reaching up to 0.90mg GAE/g, while antioxidant activity decreased from 0.51MBHA/g in raw almonds to 0.15–0.37MBHA/g in roasted samples. Roasting also reduced the moisture content (from 5.38% to 1.09%) and fracturability (from 102.39N to 71.81N), increased the browning intensity (BI: 42.13 to 30.77), and altered the FTIR spectra, indicating the formation of esters and carboxylic acids via Maillard reactions. Sensory evaluation showed that higher temperatures enhanced crispiness and aroma, but also increased bitterness and burnt characteristics. Overall, spouted-bed roasting at 160–170°C for 5–7 min minimized acrylamide formation while maintaining favorable sensory quality and preserving phenolic compounds. These results provide a basis for optimizing almond roasting parameters to improve safety and nutritional retention.

Plastic packaging poses significant environmental challenges due to its resistance to natural degradation. In response, there has been a growing body of research dedicated to developing sustainable packaging alternatives, particularly those based on biodegradable materials. Biopolymer‐based packaging is widely recognized for its enhanced environmental compatibility, owing to its capacity for natural decomposition and reduced ecological footprint. This study presents a comprehensive bibliometric analysis of recent advancements in biopolymer coatings for food packaging, with a focus on their potential to enhance food safety, quality, and shelf life. Analysis of publications from 2015 to 2024 indicates a substantial and consistent rise in scholarly output related to biopolymer‐based packaging solutions, driven by global efforts to mitigate plastic waste and its associated environmental impacts. The findings suggest that the future trajectory of biodegradable packaging research should emphasize the development of materials that simultaneously support human health and environmental sustainability. Bibliometric mapping identified polylactic acid (PLA), polyhydroxyalkanoates (PHAs), chitosan, and cellulose‐based polymers as key areas of innovation, highlighting their increasing prominence and interdisciplinary research significance. These materials are notable for their biodegradability, and many also exhibit intrinsic functional properties such as antimicrobial and antioxidant activities—attributes that are highly desirable in food packaging applications. Biopolymer coatings, in particular, have demonstrated excellent barrier properties, including controlled permeability to moisture and oxygen, which are critical for maintaining food integrity. Such coatings contribute to extended shelf life by minimizing dehydration and oxidative damage while concurrently offering protection against microbial contamination. Despite the promising functional characteristics of these materials, several challenges continue to hinder their widespread adoption. Key barriers include high production costs, the limited availability of industrial composting infrastructure, and the general lack of consumer awareness regarding appropriate disposal practices. Addressing these challenges will require coordinated efforts across research, industry, and policy domains. To enable scalable implementation, future innovation must achieve critical advancements in materials science, biopolymer production efficiency, and regulatory alignment. A comprehensive, multidisciplinary approach will be essential to realize the full potential of biopolymer coatings as sustainable alternatives to conventional plastic packaging.

Vulcanization of rubber compounds is a crucial step in the process of developing natural rubber end products. Selected components are then used to formulate a rubber compound, which is further treated to create vulcanized rubber. In this study, a palm oil-based zinc stearate compound (ZS) developed by the National Research and Innovation Agency (BRIN) was used as a replacement for ZnO and stearic acid, which were previously used as activator and co-activator in the process of vulcanization. The goal of this study was to create a compound made of rubber formulation for use in the hand grip. The zinc stearate applied in this study ranged from 4 to 6 phr. To examine the effect of applying zinc stearate to vulcanized rubber, three primary parameters - tensile strength, hardness, and elongation at break of the vulcanized rubber - were evaluated. The results of the tests revealed that adding zinc stearate at a loading rate of 4 phr gave the hardness value of 27 Shore A, the tensile strength of 19 MPa, and the elongation at break by 590%. With this mechanical characteristic, the formula was identified as the optimal choice for achieving a robust and deformation-resistant hand grip while ensuring user comfort.

The National Socioeconomic Survey (SUSENAS) conducted in Indonesia in September 2021 found that the average consumption of red chili per month was 0.15 kilograms (kg) per capita per month. The average consumption of fresh chili per month is 40.90 thousand tons, and the cumulative total reached 490.83 thousand tons in 2021. Uneven chili production across time and region makes prices fluctuate, which affects inflation by 0.01–0.07%. Another problem is the imbalance of supply and demand between time and region, which impacts farmers’ welfare. Setting planting time and location and improving distribution can solve these problems. The application of technology that can extend the life of fresh chilies for one month is a solution for chili distribution from farmers to areas with high demand. One-wave roasting and drying technology can extend chilies’ freshness for six months. By producing chilies that have a shelf life of more than three months, it is possible to store them in warehouses using the warehouse receipt system. The application of the warehouse receipt system to chili commodities is also an alternative to solving postharvest problems. The distribution and application of technology that can extend the life of chili can increase its economic value and make chili not a commodity that contributes to Indonesian inflation.

National coffee industry has grown significantly as national coffee consumption has increased. Due to the intense competition in the coffee industry, business p

Reinforcing and non-reinforcing fillers are essential materials for making various rubber vulcanizates. In this study, calcium carbonate as a non-reinforcing filler and zeosil as a reinforcing filler were used to manufacture trolley solid tire vulcanizates used in airports. The loading of CaCO₃ on solid trolley tires varies with a ratio of 60 to 75 phr. Zeosil at a 45 phr ratio. The manufacturing of the solid tires was performed through the process of mastication, compounding, and vulcanizing at a temperature of 150 °C for 20 minutes. The solid tire trolley vulcanizate sample’s mechanical properties were examined. It was observed that specific gravity, hardness, and abrasion before and after aging are directly proportional to the increasing CaCO₃ ratio. The hardness of trolley solid tire rubber vulcanization at a load of CaCO₃ 70 phr has a hardness value of 65 Shore A. It was equal to the hardness value of a commercial airport trolley solid tire. The Fourier transform infrared (FTIR) analysis was performed for functional group identification. It was detected that a functional group of natural rubber, additives, and fillers existed in the sample. Scanning Electron Microscope (SEM) test results showed pores and longitudinal fractures on each sample surface. It also showed the appearance of white particles, which indicated the distribution of CaCO₃, zeosil, and TiO₂ in the sample.

The development of processes and handling techniques, packing, and transportation of coffee beans all benefit from knowledge of the physical attributes of coffee beans. This research was done to describe the physical characteristics of green and roasted Temanggung and Lampung coffee beans. The findings revealed that Robusta roasted beans from Lampung with a moisture content of 1.70% had the highest values of bean dimensions, geometric mean diameter, arithmetic mean diameter, equivalent mean diameter, frontal surface area, surface area, and volume. Arabica green beans from Lampung and Temanggung had the highest shape index and density values, whereas Arabica roasted beans from Lampung had the highest aspect ratio and sphericity values. Arabica green beans from Temanggung and Arabica roasted beans from Lampung had moisture contents of 6.46% and 2.69%, respectively. Meanwhile, Robusta green beans from Lampung had the greatest scores for mass and porosity. To offer somewhat full information on the design factors involved in the roasting profile of a coffee roaster, other engineering properties should be investigated in future studies.

A fluidized Coffee roaster has been developed. Application of the roaster on coffee beans roasting gave roasted coffee beans with characteristics of being clean and well-roasted. It also could preserve the coffee beans aroma and maintain the antioxidant activity. In this report, the effect of the roasting temperature on the antioxidant activity as well as the aroma and the taste of the roasted coffee beans was examined. The coffee beans used in this experiment were Arabica coffee originating from Tlahap, Temanggung, Indonesia. The roasting conditions were at the temperatures of 205 to 240 °C and it was performed to achieve three degrees of roasted coffee which were light roasts (205 °C), medium roasts (220 °C), and dark roasts (240 °C). The antioxidants were extracted using methanol as a solvent and the antioxidant activity was examined using the scavenging effect method. It was observed that light-roasted coffee, medium-roasted coffee, and dark-roasted coffee have antioxidant activity µg/g BHA equivalent of 58793.333, 39468.000, and 24721.500 respectively. The light-roasted coffee bean was considered the best result with a score of sensory evaluation of 82.25 which is categorized as a specialty grade of coffee.