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Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).

This study aims to develop tempeh (Rhizopus oryzae) into tempeh flour to be utilized as the main ingredient in the production of a traditional Indonesian cookie known as kastengel. Tempeh is a rich source of plant-based protein and dietary fiber, yet its application in the processed food industry, particularly in dry baked goods such as cookies, remains underexplored. This innovation is expected to serve as a healthy food alternative while supporting the diversification of local food products. The research employed a Research and Development (R&D) approach, encompassing several key stages: processing tempeh into flour through slicing, drying, grinding, and sieving; formulating kastengel dough using tempeh flour as the base ingredient; and evaluating the final product through both organoleptic (sensory) testing and nutritional analysis. Organoleptic testing involved 10 panelists, including lecturers and students, who assessed the product based on color, taste, aroma, and texture. Nutritional content was analyzed at the Manado Industrial Research and Standardization Agency. The results showed that kastengel made from tempeh flour had a light brown color, a savory-sweet flavor, a distinctive yet pleasant aroma, and a crunchy texture. Laboratory tests revealed the nutritional composition of the product to include 46.12% carbohydrates, 29.82% fat, and 3.92% protein, indicating its potential as a nutritious food option. Most panelists reported a favorable response toward the product. In conclusion, tempeh flour can serve as an effective substitute for wheat flour in the production of kastengel cookies. The final product, branded as “Kastengel Eka,” demonstrates that tempeh-based food innovations can be well-accepted in terms of sensory qualities and possess promising potential as a functional, nutritious, and marketable food product.

Shrimp shell waste is a chitin-rich biopolymer with high potential for microbial bioconversion into value-added products. This study aimed to analyze the microstructural degradation of shrimp shells by the actinomycete isolate 18D38A1 under solid-state fermentation, using Scanning Electron Microscopy (SEM). A fresh sample preparation method was applied, involving washing and immersion in 70% ethanol, followed by vacuum drying and gold sputter-coating. Fermentation was conducted over a period of 1 to 4 days. SEM analysis revealed progressive structural deterioration of the shrimp shell matrix, including increased surface erosion, pore formation, and breakdown of chitin fibers, which became more pronounced each day. These observations indicate active and time-dependent biodegradation by isolate 18D38A1. The sample preparation protocol proved effective in preserving morphological features and enhancing SEM image clarity, enabling precise visualization of degradation stages. The combination of solid-state fermentation and optimized SEM preparation provides a reliable approach to evaluate the biodegradation process of chitinous waste by actinomycetes over time. This study demonstrates a practical SEM sample preparation method for visualizing the progressive biodegradation of shrimp shell by actinomycete isolate 18D38A1 from day 1 to day 4.

One method of drying Black Soldier Fly (BSF) larvae that can be applied is drying using a continuous microwave oven. This tool utilizes microwaves emitted to evaporate water. In addition, the use of a conveyor that runs on a microwave oven as a medium or place to place BSF larvae is expected to simplify the production process. This study was conducted to determine the design and strength analysis of the thermal structure of a continuous microwave oven-type BSF larva dryer using Solidworks software. The specifications of the continuous microwave oven-type BSF larva dryer have a capacity of 15 kg, a heating input power of 8 KW and a temperature of 100℃. With variations in heating time of 20, 30, and 40 minutes. The results of the thermal structure analysis of the BSF larva dryer type continuous microwave oven based on the simulation obtained stress with the highest value of  and the lowest value of . The results of the displacement simulation with the highest value of  and the lowest value of . The Safety factor simulation result is 3.2. So from the simulation results it can be said that it is safe to continue to the manufacturing process.

Maggots are larvae of the Black Soldier Fly (BSF) which have benefits as waste decomposers and have high potential as feed ingredients. This study aims to analyze the effect of power and time on maggot drying using microwaves. Using the Computational Fluids Dynamics (CFD) method on microwave heating with a power of 2000 watts and 2500 watts, and a residence time of 10 minutes, 20 minutes, and 30 minutes, then the final maggot temperature was tested. The results showed that the final temperature of the maggot tended to increase with increasing power and residence time. This happens because high microwave power provides large energy in a very short time. This energy is efficiently absorbed by maggots through the mechanism of dipole rotation and ionic conduction, causing molecules to vibrate and rub with high intensity. The final temperature of the maggot is between 110oC-125 oC with the highest temperature at a power of 2500 and a drying time of 30 minutes.

Durability is defined as a measure of a rock's resistance to weathering and disintegration when the rock undergoes weathering processes over a short period of time. The susceptibility of rocks to disintegration is related to their low durability. Rock durability is often measured using the slake durability test. The slake durability test is widely used to assess physical changes resulting from wetting-drying processes (Franklin and Chandra, 1972). Therefore, slake durability testing is conducted to understand the weathering of rocks caused by heat and water, particularly clay stones which are one of the constituent rocks on a slope. The sampling location is around Sanga-sanga and Muara Badak. Sampling was conducted with coordinate points and the Balikpapan and Kampungbaru formations. The claystone samples taken were then brought to the Mineral and Coal Technology Laboratory of the Engineering Faculty of Mulawarman University for Slake Durability tests. In this study, the lowest index value obtained was 45.7% and the highest value was 93%, indicating high to very high durability. The difference in the durability index values of claystone at the research locations indicates the presence of variables that can affect the slake durability index values of the claystone in the Balikpapan and Kampungbaru formations, including grain size and mineral content as well as geological conditions at the research site. Based on the results of the claystone durability tests, the durability index value (Id2) was obtained, indicating that the sandstone at the research location falls into the classification of high to low.

This study aims to evaluate and optimize the effects of vacuum pressure and drying time on moisture content in the freeze drying process. Freeze drying was selected due to its ability to preserve the quality of food products by removing moisture through sublimation under low vacuum conditions. The vacuum pressure variables applied in this study were -62.8 cmHg, -64 cmHg, -67 cmHg, -70 cmHg, and -71.2 cmHg, while the drying times were varied at 8.2 hours, 9 hours, 11 hours, 13 hours, and 13.8 hours. Response Surface Methodology (RSM) with a Central Composite Design (CCD) was employed to analyze the individual effects and interactions of the two factors on final product moisture content. The results showed that both vacuum pressure and drying time significantly influenced moisture reduction, while their interaction effect was statistically insignificant. The optimum conditions were achieved at a vacuum pressure of -70.5 cmHg and a drying time of 12.6 hours, meeting the moisture content requirements based on SNI 8273:2023 standards. These findings are expected to serve as a practical reference for determining optimal operating parameters in freeze drying processes to improve efficiency and product quality.

Robusta coffee is one of Indonesia's leading commodities with high economic value. The flavor quality of coffee is greatly influenced by post-harvest processes, particularly drying methods and roasting temperatures. This study aims to determine the effects of two drying methods—Viss Dryer and Mason Dryer—and three roasting temperatures (190°C, 197°C, and 200°C) on the flavor profile of robusta coffee at PTPN I Regional 5 Kebun Malangsari. The evaluation was conducted through cupping tests by trained and untrained panelists. Parameters assessed included aroma, flavor, aftertaste, salt/acid, mouthfeel, and balance. The results showed that roasting temperature significantly affected aroma and flavor, with 200°C yielding the highest scores across panelist groups. Drying methods had a more limited effect; trained panelists preferred coffee dried with the Mason Dryer, whereas untrained panelists favored coffee dried with the Viss Dryer. Other parameters such as aftertaste, salt/acid, mouthfeel, and balance showed no significant differences among treatments. The optimal combination, based on trained panelists’ evaluations, was achieved using the Mason Dryer with a roasting temperature of 200°C. These findings underscore the importance of precise roasting temperature control in enhancing the sensory quality of robusta coffee and reveal how panelist experience levels can influence sensory preferences for drying methods. The results provide practical insights for post-harvest coffee processing to improve product quality and competitiveness in both national and international markets.

This study focuses on the production of herbal tea made from avocado leaves (Persea americana Mill.) and explores its potential as a health-promoting beverage. Avocado leaves are known to contain various bioactive compounds, including flavonoids, tannins, and saponins, which have antioxidant, antidiabetic, and antihypertensive properties. The production process involves selecting healthy leaves, washing, drying using a low-temperature oven (50–60°C), and grinding the dried leaves into powder. The final tea product was tested organoleptically to assess its taste, aroma, and color, and phytochemically to confirm the presence of bioactive compounds. The organoleptic test results showed that the tea has an acceptable flavor and aroma, while phytochemical tests confirmed the presence of beneficial compounds. Consumption of avocado leaf tea demonstrates potential as a functional beverage that may contribute to lowering blood pressure and blood sugar levels, as well as providing a calming effect. The findings of this study are expected to serve as a reference for the development of value-added herbal products derived from local raw materials. Such products could support efforts to improve public health and encourage the diversification of functional beverages within the community, providing both health and economic benefits for local populations.

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).

Many fishery products come from fishing and cultivation, saltwater and freshwater fisheries, so a preservation process is needed to maintain the condition of the fish so that it remains good when marketed. In addition, it can increase the economic value of fish. In the Indonesian fisheries industry, various types of preservation, including freeze drying, are drying processes using vacuum pressure and cold temperatures. The freeze-drying process utilizes the phased nature of water to convert solid (frozen) forms into water vapor (gas) at a certain pressure and temperature. The vacuum pressure used ranges from -60.3 cmHg to -71.6 cmHg, and the mass of the fish ranges from 94 grams to 136 grams. The type of research is quantitative and uses experimental methods. The result is in the form of a remaining moisture content percentage of 40% in dried fish according to SNI standard No. 827300:2023. The Respone Surface Methodology (RSM) was used to process the data in this study. From the study, the best value of vacuum pressure was -66 cmHg and mass 102.5417 with a final result of 40%.

Organic waste management is an important issue in addressing environmental problems. One potential solution is bioconversion technology using Black Soldier Fly (BSF) maggots that can break down organic waste and produce larvae with economic value as animal feed. To increase the selling value and extend the shelf life, BSF larvae need to be dried using tools such as rotary dryers. This study aims to design and analyse the strength of a rotary dryer machine frame for maggot drying with a Finite Element Analysis (FEA) approach based on SolidWorks software. Simulations were carried out on several materials: ASTM A36, AISI 1020 Steel, and AISI 1045 Steel. The analysis results show that all materials are within safe limits based on Von Mises stress, deformation, and safety factor. AISI 1045 steel material gives the best performance with Von Mises stress of 14.238 MPa, deformation of 0.59 mm, and safety factor of 7.2. These results show that AISI 1045 steel is the most recommended material for the rotary dryer frame.

The beach cloth works created apply Nias ornaments as a renewal idea to make them attractive and different from previous beach cloths. The aim is to find out the preservation activities of Nias ornaments in the cycle of batik-based beach cloths. Nias ornaments have certain symbolic meanings that are believed and trusted by the local community. Ornaments that are part of fine art by paying attention to the principles in applying Nias ornaments to the beach cloths created. The creation process is carried out by: 1. Data collection, 2. Determining ornaments as samples, 3. Designing digital-based motifs, 4. Transferring designs to primis mori cloth, 4. The canting process using liquid wax, 5. Coloring beach cloth, 6. Locking the color of the cloth using waterglass, 7. Removing wax by boiling and processing the cloth, 8. Drying the cloth until dry. The creation produced 12 different beach cloth works with innovations to preserve Nias ornaments, while at the same time socializing beach cloth as a typical souvenir of the Nias tribe through art exhibitions.

The purpose of this study is to analyze fish processing innovations in the context of blue economy in various regions of Indonesia. The method used in this study is an article review research method with a qualitative descriptive approach using 5 relevant scientific article sources from accredited journals. The research analysis method uses qualitative descriptive analysis. The results show that fish processing innovations through modern technologies such as freeze drying, controlled fermentation, and bioactive-based processing have provided significant economic added value. Various regions in Indonesia have developed innovative products such as high-protein fish flour, export-quality surimi, and functional fermented fish products that support blue economy principles through sustainable utilization of marine resources.

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.

In the Pancasila Student Profile, creativity is defined as a student's ability to modify and create something that is original, meaningful, useful and has a positive impact. In developing student creativity, PKM was held to strengthen the profile of Pancasila students using ecoprint media based on the pounding technique. Dyeing using the ecoprint method based on the pounding technique is an environmentally friendly method, which uses natural ingredients to create patterns on the fabric. Ecoprint based on the pounding technique is a method of dyeing fabric that uses leaves, flowers and other parts of plants that are transferred to the surface of the fabric through a beating process. The aim of this community service is to develop student creativity, because creativity is one of the dimensions of the Pancasila student profile. The production process involves selecting tote bag materials from natural fabrics, such as calico, which are more effective in absorbing colors from plant materials. After that, fresh leaves and flowers are placed on the cloth, then beating and drying techniques are carried out to transfer the natural patterns of the plants to the surface of the cloth. In this study, various types of leaves were tested to determine the variation in pattern and color resistance produced. The results of the ecoprint making training which was carried out as a form of developing the creativity of students at SD Negeri 010246 Banjar.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further. 

Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles. In addition, local raw materials such as mocaf flour and cow's milk are rich in nutrients such as protein content which can meet the protein needs in the body. The purpose of this study was to determine the chemical and organoleptic characteristics of dry noodles from tempeh and mocaf flour with the addition of cow's milk and to determine which noodle formulations produced high protein content. The experimental design was a completely randomized design (CRD) with the first factor being the ratio of tempe flour and mocaf flour (70 : 30, 60 : 40 and 50 : 50) with the addition of cow's milk (50%, 75% and 100%). The results of this study indicate that the dry noodle formulation with the addition of cow's milk is the best based on chemical and organoleptic values is a comparison tempeh flour 50 and mocaf 50 with a percentage of 100% cow's milk. The results obtained were a moisture content of 4.76%, an ash content of 2.63%, a protein content of 21.79%, a carbohydrate content of 70.81%, a fat content of 14.63% and a crude fiber content of 19.14%. Based on the organoleptic value, the ratio of tempe flour is 70 and mocaf 30 with a percentage of 75% cow's milk. The results obtained were 2.80% color, 2.80% aroma, and 2.99% elasticity. This research achieved the desired goal, namely to produce high protein noodles.

Fish is one of the easiest foods to get, but fish easily spoil. So there are 2 methods to extend the life of fish so that they do not experience a spoilage, namely drying and salting. In the 4.0 era, technology is growing rapidly, one of which is IoT-based technology, in order to help all activities carried out by humans to be more effective and efficient. The purpose of this study is to design an automatic salted fish dryer system using the Internet of Things (IoT) and determine the performance effectiveness of salted fish dryers using the Internet of Things (IoT). The research method of this scientific paper uses an experimental method to test the hypothesis that will be proposed and is useful for predicting an event. Data collection techniques using literature study, data collection, needs analysis, application design and application programming as well as algorithm implementation. Based on the results of the research, the design of an automatic salted fish drying equipment system based on the Internet of Things (IoT) has the ability to monitor the movement of the tool through a smartphone. All components of the appliance can operate automatically just by pressing the start button and setting the duration of the time and the existence of an Internet of Things (IoT)-based salted fish drying device can facilitate and streamline the time when the process of drying fish into salted fish. Initially, small anchovies weighing 100 grams were dried for 3 days, but after using a salted fish dryer, the drying process was reduced to 3 hours (09.00 a.m-13.00 p.m) with a moisture content of 18 grams, while small flying fish weighing 100 grams required a drying process for 5 days (09.00 a.m-13.00 p.m) and would have a moisture content of 30 grams in 3 hours after using a salted fish dryer.

This study presents a computational analysis of a corn drying system using SolidWorks simulation tools. The main objective is to understand the thermal and flow behavior within a silo-type corn dryer powered by a wood-fueled horizontal furnace. The simulation covers thermal distribution, air velocity, and flow trajectories using finite element analysis and computational fluid dynamics (CFD). The model includes a vertical silo with embedded piping systems and air inlets driven by blower-induced convection. The heat source, simulated at 500°C from the furnace, is transferred through ducts into the drying chamber. The results indicate that air temperature reaches up to 100°C within the chamber with a velocity of up to 5 m/s. Temperature and velocity distributions show a good potential for uniform drying, although lower regions exhibit heat accumulation. These findings highlight the effectiveness of the system design in enhancing drying efficiency.