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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.

Diabetic ulcers, a chronic complication of diabetes mellitus, result from long-term uncontrolled blood sugar levels and are characterised by infection-prone foot wounds. Staphylococcus aureus is often found as the bacteria that cause infection in these wounds. Antibiotic resistance has become a serious challenge in medicine, so alternatives such as orange peel (Citrus sinensis (L.) Osbeck) were investigated for their metabolite content with antibacterial potential. This study was designed experimentally with a Posttest Only Control Group Design approach. Orange peels were processed through sorting, drying, extraction using 96% ethanol, and fractionation with ethyl acetate. Antibacterial activity test was conducted by disc method against Staphylococcus aureus, using ethanol extract and ethyl acetate fraction. DMSO and mupirocin were used as negative and positive controls, with concentrations of 25%, 50%, and 75%. The results showed that the ethanol extract had antibacterial activity, with a concentration of 75% producing the largest inhibition zone (13.56 mm), including the medium category. However, the ethyl acetate fraction did not show antibacterial activity at all concentrations, presumably due to the low levels of extractable semipolar metabolites. Environmental factors such as UV light, humidity, and high temperature during drying are also thought to affect metabolite levels. It was concluded that ethanol extract of orange peel was more effective than ethyl acetate fraction in inhibiting the growth of Staphylococcus aureus.

Socks are essential daily wear that require special care, including an effective drying process to prevent unpleasant odors and the growth of bacteria and fungi. Conventional drying methods often face challenges, especially in high-humidity environments or during unfavorable weather conditions. This study aims to design and develop a prototype sock dryer that is more efficient and hygienic. The prototype utilizes a combination of a heater, UV lamp, and humidity and temperature sensors to ensure optimal drying without damaging fabric fibers. A microcontroller-based control system using Arduino Uno is implemented to regulate device operation and monitor sock conditions during drying. Testing results indicate that the device effectively dries cotton socks in damp conditions faster than conventional methods. Additionally, the sterilization feature with a UV lamp helps reduce the risk of microbial growth. This innovation is expected to provide users with a practical, hygienic, and efficient way to dry socks without depending on weather conditions. Further development can be carried out to enhance drying capacity and energy efficiency.

Briquettes are a type of alternative energy whose raw material source comes from agricultural waste such as coconut shells. Coconut shells are converted into charcoal which has a higher calorific value through the pyrolysis process. The aim of this research is to determine the effect of comparing particle size and printing pressure on the length of burning time and burning temperature, so as to obtain a briquette composition that is durable and produces high temperatures. In this research, the raw material used was shell waste with a drying process of 400°C and the particle size variations used were mesh 30, 150 and 250 mixed with 12 grams of starch adhesive. The briquette molding process uses 3 kg and 5 kg pressure, which are then dried using an oven at a temperature of 750°C for 3 hours. Tests were carried out on burning time, burning temperature, water content and ash content. From the research results, it was found that for the highest temperature, briquettes with a particle size of 250 mesh were produced with a pressure of 5 kg at 312°C, and the flame duration of the briquettes was 240 minutes.

Nori is one of food in the  form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength.  The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.

Rain for rice farmers is a blessing. When the harvest season arrives, there are still many farmers who dry the harvested grain in their yards or even on the streets. There are many incidents, if it rains and farmers who dry their grain late to secure it from rain. Several incidents of wet grain due to rain, due to the complacency of grain drying farmers, one of which fell asleep due to achievement. The rain warning alarm using the raindrop sensor aims to warn of rain or the possibility of rain. The method in making this warning alarm is through the study of literature. The results of the test of the tool showed that the tool made could provide a warning of rain by using air humidity, temperature, and pressure parameters. From the research and testing of the device, it can be concluded that the increase in humidity, the decrease in temperature, and the decrease in pressure contribute to the occurrence of rain.

Forest and land fires are natural disasters that often occur in Indonesia, especially during the dry season. These fires cause enormous environmental damage, economic losses, and social problems. In fact, large forest and land fires result in devastating smoke impacts beyond state administrative boundaries (transnational disasters).  The type of research that the author will use in this research is normative juridical. The use of this type of normative juridical research is because the object of study is related to legal principles and principles as well as theories and opinions of legal experts. It can be said that normative juridical research is literature research.  In general, forest fires that occur in Indonesia are caused by three main factors, namely fuel conditions, weather and social and cultural conditions of the community. Fuel conditions that are prone to fire hazards are their abundance on the forest floor, relatively low water content (dry), and continuous fuel availability. Climatic factors in the form of temperature, humidity, wind and rainfall also determine fire susceptibility. High temperatures due to direct sunlight cause fuel to dry out and become flammable, high humidity (in forests with dense vegetation) reduces the chance of forest fires occurring, wind also influences the fuel drying process and the speed at which fire spreads while rainfall influences the size of the fire. water contained in the fuel.

Some food industries still use synthetic dyes. Synthetic dyes, if consumed, can harm your health. Turmeric can be used as a natural food coloring. This natural coloring is applied to sweet jelly. This natural coloring agent must be used in fresh juice. To extend the use time of the natural dyes turmeric-bay leaves, ginger-bay leaves, this research was carried out in a variety of storage conditions without using preservatives. The aim of the research was to determine the results of the content of secondary metabolite compounds in turmeric-laurel extract, curcuma-laurel extract, turmeric extract and curcuma extract, in making solid preparations using preservatives, namely citric acid, maltodextin and sucrose. This research uses experimental methods with Sari method is done on a mixture of turmeric-bay leaves and ginger-bay leaves using a water solvent using the distillation method. Determination of variations in storage conditions was carried out for 7 days and the effect of storage temperature. Color stability and intensity measurements were carried out using visible spectrophotometry and characterization methods. The results of this research were obtained. The absorbance intensity test on turmeric-bay leaves was carried out at a wavelength of 425.14 nm with a result of 0.442 (day 1), ginger-bay leaves had an absorbance of 0.490 ( day 1). In the color stability test, there was a change in color from day 3 at drying cupboard temperature, at refrigerator temperature and at room temperature, the color remained stable.

Climate change has become a major factor in increasing forest fires in various parts of the world. This phenomenon has had serious impacts on the environment, economy and human health. Environmental conservation efforts are becoming increasingly important to reduce the risk of forest fires and maintain ecosystem balance. With a better understanding of the relationship between climate change and forest fires, preventive and adaptation measures can be designed to protect forests and ecosystems that are vulnerable to this threat. The purpose of this article is to discuss the impact of climate change on the increase in forest fires and environmental conservation efforts that can be taken to overcome this problem. The method used in this research is using a literature study method to collect information about the impact of climate change on forest fires and environmental conservation efforts. Climate change is significantly increasing the risk of forest fires worldwide leading to rising global temperatures that are drying out forests and increasing the likelihood of fires occurring. Changing rainfall patterns also lengthen and strengthen the dry season, increasing the potential for forest fires. These factors, along with human activity and extreme weather, have led to an increase in the frequency and intensity of forest fires. The impacts are far-reaching, including destruction of wildlife habitat, carbon loss, ecosystem degradation, and negative impacts on air quality and human health.

The purpose of this study was to determine the effect of pressing fish waste flour in the Christmas II market on protein, fat, and energy content. The research method used in this study was a completely randomized design (CRD), which consisted of 4 treatments and 5 replications. The following were performed: P0: Fish waste flour from poultry; P1: Fish waste flour is dried under the sun; P2: Fish waste flour is pressed and dried in the sun; P3: Fish waste flour is pressed in the oven with a temperature of 400C. The research parameters are the content of crude protein, crude fat, and gross energy. The results of this study showed that the effect of pressing fish waste flour on the II Natal market showed that the highest crude protein content was in the P0 treatment (fish waste flour from poultry); Crude fat and gross energy were highest in treatment P1 (fish waste flour dried under the sun). The results of analysis of crude protein in samples of fish meal treatment, it was found that the one with the highest crude protein content was treatment P0 (fish waste flour from poultry) which was 53.07% then treatment P2 (pressed fish waste flour dried under the sun) with an average 43.31% and P3 (pressed fish waste flour in the oven with a temperature of 400C) of 42.66% and the one with the lowest crude protein content was 41.81%, namely treatment P1 (waste fish flour dried under the sun). The lowest percentage of crude fat content was found in treatment P0 (fish waste flour from poultry) which was 0.16% and the highest was in treatment P1 (dried fish waste flour in the sun) which was 2.93% and the highest gross energy was 2,852.46 cal /100g in treatment P1 (fish waste flour drying under the sun), and the lowest was 2,252.63 cal/100g in treatment P0 (fish waste flour from poultry). The results of the analysis of variance for the content of crude protein, crude fat, and gross energy content showed very significant differences (P<0.01) in this study. The results of the test of variance which were very significantly different were then tested further using the honest significant difference (BNJ) follow-up test according to the respective coefficient of diversity.

Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing is made as flour so that it is durable and easy to distribute and flour can be used as a food processing material that is practical, easy and durable. One of the processed rice is rice flour. Colored rice flour is the result of processing brown rice, black rice and black glutinous rice by milling or flouring. This study aims to determine the optimal temperature in the manufacture of colored rice flour in order to obtain colored rice flour which has high antioxidant activity and high anthocyanins. The result of flouring is in the form of very fine grains. Flour has a low water content so it is more durable and long lasting. In order to reduce the moisture content, drying is carried out. The study used a completely randomized design (RAL) consisting of 2 factors. The first factor was the type of colored rice, while the second factor was the drying temperature of rice flour. The optimal treatment results were a combination of black glutinous rice flour treatment and a drying temperature of 45°C for 60 minutes, the following results were obtained: water content 7.44%, antioxidant activity by DPPH method 69.89%, antioxidant activity by FRAP method 81.35%, yield 25.29%, total phenol 175.85 mg/kg, and anthocyanin levels 327.10 ppm. Changes in temperature during the drying process of colored rice will affect the characteristics of the colored rice.

Indonesia is a maritime country, rich in marine resources and marine biodiversity and non-biological diversity which spreads over 3,351 million km2 of sea area and 2,936 km2 of water area of the exclusive economic zone and continental shelf (BPS, 2018). The natural conditions of this vast sea are utilized by all people in Indonesia, including the people of Labuhan Bajo Village, Sumbawa. Anchovy (Stolephorus sp.) is one of the marine commodities developed as a superior economic commodity. Many efforts have been made by anchovy fishermen and collectors in an effort to maintain and develop anchovy processing, one of which is the drying process. This study aims to determine the effect of lpg gas regulator valve opening and air velocity on moisture content, fuel consumption, efficiency and drying rate of anchovy drying machine. The variables used are the variation of the regulator valve opening and the air exhaled by the fan from outside with speeds of 1.5 m/s, 2 m/s and 2.5 m/s. The results obtained in this study were that the highest drying rate was produced by the valve opening with a duration of 120 minutes with a drying rate of 0.630 g/min at an air speed of 2.5 m/s. Testing the water content by looking at the results of the anchovy samples and the results of the highest amount of water content, namely in the variation of valve opening 1 with a water content value of 19.12% at an inlet air speed of 2.5 m/s with a duration of drying time of 120 minutes. The highest efficiency value at 3/4 valve opening with a speed of 2 m/s with an inlet channel of 1 cm is 84.66%. Fuel consumption from the results of anchovy drying test with a temperature of 70 ℃ where the drying time is the fastest in accordance with the SNI quality standards for anchovy water content, namely opening the regulator valve 3/4 for 120 minutes, using 0.95 kg of gas.

[Production of Natural Colorant Powder from Clitoria ternatea L. using Zeolite-Dehumidified Tray Dryer] One of food additives that are usually added to food is coloring agents. The use of synthetic colorant in food products often causes health problems. Telang flowers, or Clitoria ternatea L., have blue color that indicates the presence of anthocyanins. Referring to this, the flowers can potentially become natural coloring agents. This research aims to yield colorant powder, study the effect of pH and temperature on anthocyanin content, study the effect of temperature and addition of maltodextrin on drying process. The research was conducted in two main stages, namely extraction and drying. The extract is varied in its pH to obtain pH with highest anthocyanin. Drying was carried out with variations in maltodextrin concentrations of 0 and 8%; temperatures of 30, 40, 50, 60, 70 and 80°C; and rate of drying air 3 m/s. The results showed that at pH 2, the highest total anthocyanin was obtained. The higher the drying temperature and maltodextrin concentration that is added, the drying process will be faster. Increasing the temperature causes the anthocyanin concentration obtained to be smaller.