Publication Search

The low thermal efficiency of Gas Power Plants (PLTG) due to exhaust gas heat loss drives the implementation of cogeneration at PLTGU Block II PT. PLN Indonesia Power UBP Semarang. This study analyzes the performance of the Gas Turbine Generator (GTG), combined cycle efficiency, and Exergy distribution using a 3-3-1 configuration. The research utilizes actual operational data from January 28, 2026, sampled at 10-minute intervals. Results indicate that cogeneration via a Heat Recovery Steam Generator (HRSG) significantly enhances plant efficiency. The GTG output ranged from 273–283 MW with an efficiency of 30.0–30.2%. Following combined cycle integration, system efficiency increased to 43.9–44.4%, a gain of approximately 14%, with a heat rate of 11,916–11,988 kJ/kWh. Exhaust heat of 665–713 MW was recovered to generate an additional 130 MW through the Steam Turbine Generator (STG). Exergy analysis reveals that the largest irreversibility occurs in the GTG combustion process (285 MW), followed by the HRSG (185 MW) and STG (49 MW).

Industrial development in coastal areas through the construction of a Steam Power Plant (PLTU) has significant economic implications for the sustainability of fishermen's livelihoods. This study aims to analyze the impact of PLTU operations on the socio-economic conditions of fishermen in Teluk Sepang Village, Bengkulu City. This study used a qualitative descriptive approach with a snowball sampling technique, involving 26 small-scale and traditional fishermen directly affected. The results indicate that damage to the coastal ecosystem due to PLTU activities reduces water quality and the availability of fish resources, resulting in decreased catches and income instability. Fishermen are forced to venture farther out to sea, incurring increased operational costs, further putting pressure on household economic conditions. This economic pressure exacerbates fishermen's vulnerability due to limited capital and high dependence on marine resources. Fishermen's adaptation strategy involves diversifying their livelihoods into non-fishing sectors, such as laboring to supplement household income. Changes in social conditions are reflected in the decline in fishermen's solidarity, marked by a weakening of mutual cooperation (gotong royong) and a reduction in collective cooperation due to economic pressures. This study demonstrates that PLTU operations impact the socio-economic structure of fishermen, necessitating sustainable protection and empowerment policies for coastal communities.  

Science lessons in primary school significantly contribute to the early development of logical, scientific and systematic reasoning skills.   However, learning science can be challenging, especially when it comes to understanding abstract concepts and cause-and-effect interactions.   This is due to the fact that, as per Piaget's theory, primary school students are still in the concrete operational stage and have limited cognitive growth. Data regarding abstraction ability and causal reasoning in the context of science education were collected from various scientific sources using the literature review research methodology.  According to the research findings, STEAM integration, project-based learning strategies such as Project Based Learning (PBL), and the use of real and visual aids can help lower learning barriers. Successful learning is also influenced by the teacher's role as facilitator, which involves presenting the material in a relevant and contextualized way and fostering a positive learning environment. Real-world examples and exceptional examples, such as the use of worksheets based on cause-and-effect relationships and basic experiments, demonstrate how useful these strategies are for improving abstract thinking and understanding of cause-and-effect relationships. Developing innovative teaching methods based on practical, exploratory and integrative experiments is essential for maximizing the scientific understanding of primary school students.

The Motor Operated Valve (MOV) is a critical component in fluid control systems at Steam Power Plants (PLTU). Training new technicians is often hindered by limited access to actual equipment and operational safety risks. This research aims to design and develop an Arduino-based MOV control module simulator capable of simulating basic functions such as open, close, stop, and limit switch responses. The method used is Research and Development (R&D) with an experimental approach. The simulator was tested using a DC motor as the simulated valve actuator, equipped with push buttons, relays, limit switches, and indicator lamps for visual feedback. The test results showed that the simulator successfully represented control functions with 100% accuracy in limit switch responses and consistent operation. User evaluations involving ten new technicians indicated an 85% satisfaction rate in terms of ease of understanding and operational safety. This simulator has proven to be an effective, interactive, and safe learning medium for new technicians at PLTU Nagan Raya.  

PT. Tirta Fresindo Jaya, specifically its Pasuruan plant as the producer of Pucuk Harum Tea beverage, requires a large supply of steam to support various production processes. This steam is used in the process of heating tea leaves, heating water through a heat exchanger, and heating chemicals and water in the cleaning in place (CIP) process. Steam pressure of 5 bar that is flowed to the process equipment will undergo condensation to produce condensate. To separate steam and condensate, steam traps are used, consisting of several types, namely mechanical, thermostatic, and thermodynamic. However, in operational practice, steam trap malfunctions often occur, either in the form of steam leaks that are wasted with condensate or failure to drain condensate from the system. This condition causes a decrease in the efficiency of the steam piping system and increases the workload of the boiler. As a result, fuel consumption and boiler feed water requirements become greater than ideal conditions. Therefore, this study aims to analyze the energy and operational losses caused by steam trap malfunctions, as well as evaluate their impact on boiler system performance and steam utilization efficiency at PT. Tirta Fresindo Jaya Pasuruan plant.      

This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.

Biodiversity is essentially a reflection of the number of species and individuals inhabiting a community, as seen in the Pteridophyta group. These plants, which have evolved to have differentiated roots, stems, and leaves, play an important role in forest systems, primarily as protectors of the soil surface from the effects of erosion, in addition to contributing to the decomposition of organic matter that produces nutrients, and being a major part of the producer chain in the trophic structure. The Jaboi hot spring area, located in the Sukajaya District of Sabang City, exhibits unique ecological characteristics, influenced by the presence of the Jaboi volcano, which gives rise to geothermal phenomena such as fumarole activity, hot steam emissions, and the emergence of high-temperature water flows. This geothermal dynamic directly causes alterations in the physical and chemical conditions of the local soil, thereby shaping habitat characteristics and influencing the existence of vegetation, including ferns. To date, there is little scientific information available on the diversity of ferns in this area. Therefore, this study was conducted to examine and measure the diversity of ferns in the Jaboi hot spring area. The study was conducted in October 2025 using an exploratory survey approach to determine plots and purposive sampling techniques for field data collection. Diversity analysis was based on the Shannon-Wiener index (Ĥ) formula. Based on the identification results, 15 species of ferns from a total of 6 families and 433 individuals were found. The diversity index obtained (Ĥ=2.490171) indicates a moderate level.

The implementation of the concept of sustainable fashion is an effort carried out by fashion players to create sustainable fashion products so as to reduce the impact of fast fashion. Forms of implementing the concept of sustainable fashion include the zero waste puttern cutting technique and the use of natural dyes. Cutting techniques without leaving scraps and liquid waste produced from the textile production process. The purpose of the study was to determine the process of implementing zero waste in ready to wear with ecoprint natural dye textiles. The data collection methods used are observation, documentation and literature methods. The analysis used in this study is qualitative data analysis. The process begins with creating ecoprint motifs using steam techniques and adding cibori motifs, the process of creating designs and planning the layout of the pattern components, and planning the layout of patterns on ecoprint materials, the cutting process, installing tricot, followed by the sewing process to unite the pattern components. The initial stage in this process is sewing the top. Conclusion of the process of applying the zero waste puttern cutting technique with ecoprin natural dye textiles is one of the visionary concepts where creating clothes starts from making motifs. with ecoprin natural dye textile is one of the visionary concepts where creating clothes starts from making motifs with natural dyes and continues with efforts to minimize fabric waste by applying the zero waste concept to the cutting pattern process and continues with the sewing process until completion, so that it can be used as a solution and reference in the fashion field for making clothes sustainably. Suggestions for applying the zero waste concept to be more optimal, the design of motif designs and pattern designs should always go hand in hand so that all motifs can be used and in accordance with the design to minimize fabric waste and dye waste.  

Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extract. This study used a completely randomized design (CRD), which consisted of two factors, namely the concentration of glutinous rice flour and white sweet potato flour (90:10, 80:20, and 70:30) and the percentage of elephant ginger extract (to 100 ml of water) (1.5%, 3%, and 4.5%). The best results of the chemical analysis were white sweet potato flour 30 g and ginger extract 4.5%, with a moisture content of 23.66%, an ash content of 0.25%, a total sugar content of 7.64%, and fiber of 2.60%. Based on the results of the physical analysis, the colour L*47.62 (bright brown), a* -4.68 (slightly green), b* 12.20 (yellowish) and a hardness value of 8.90 N, gumminess of 6.27 N, chewiness of 1.73 N, cohesiveness of 0.71 N, and adhesiveness of 1.17 N. Mochi with white sweet potato flour substitution and concentration of elephant ginger extract can be a nutritions food and a source of fiber.

The rapid growth of Indonesia's tourism sector, especially in East Java, has increasingly created fierce competition between local culinary brands. Steamed coating product Surabaya, as one of the leading souvenirs, appears on a solid brand awerness representation with an authentic customer experience. This study empirically examines the influence of Brand Awareness and Customer Review on the Purchase Decision of Steamed Layer Products of Surabaya Heroes. A causal quantitative approach was applied by purposive sampling on 96 offline and online buyer respondents. Primary data was obtained through questionnaires, analyzed using multiple linear regression supported by validity, reliability, classical assumptions, and hypothesis tests. The results showed that there was a simultaneous positive influence of the two variables on the purchase decision (F = 92.484; Sig. = 0.000). Partially, Brand Awareness (t = 6.457; β = 0.485) was more dominant than Customer Reviews (t = 5.685; β = 0.427). Adjusted R² = 0.658 explains 65.8% of the variation in purchasing decisions, with the rest by other factors. These findings underscore the urgency of brand equity and digital management reviews to build consumer trust as well as competitive advantage.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

Salah satu bentuk pengolahan limbah menjadi energi yang berasal dari limbah padat perkotaan adalah sampah bahan bakar turunan atau Refuse Derived Fuel (RDF). Terdapat berbagai teknologi pengeringan yang biasanya digunakan untuk pengeringan RDF. Contoh penerapannya adalah oil tube rotary dryer sebagai alternatif dari steam tube rotary dryer karena sejumlah alasan utama. Pertama, penggunaan oil engine sebagai material penghantar panas tidak membutuhkan tekanan tinggi seperti pada steam tube rotary dryer sehingga komposisi desain yang tidak serumit steam tube rotary dryer. Penelitian ini dilakukan untuk mengetahui perancangan dan analisis kekuatan struktur mesin oil tube rotary dryer yang dilakukan melalui software Solidworks. Cara kerja mesin dimulai dari pemanasan thermal oil di unit pemanas hingga mencapai suhu operasi yang diinginkan. Oil panas kemudian disirkulasikan secara tertutup ke dalam tube di dalam drum pengering. Pada saat yang sama, RDF dengan kadar air awal 55% dimasukkan melalui inlet housing ke dalam shell. Suhu yang bekerja pada oil untuk memanaskan sekitar 150°C, jumlah total tube 65 buah berdiameter 1,25 inch, dan panjang pipa 10 m yang tersusun di dalam shell. Hasil analisis struktur mesin oil tube rotary dryer berdasarkan simulasi didapatkan stress (von mises) dengan nilai tertinggi 9,371 × 108 N/m^2. Sedangkan nilai terendah 9,628 × 103 N/m^2. Nilai tertinggi dari hasil simulasi tersebut terjadi pada sudut tajam bagian support roller yang tidak terdapat kontak, sehingga hal ini dapat diabaikan karena merupakan stress singularity. Hasil simulasi displacement  dengan  nilai tertinggi 1,026 × 101 N/m^2. Sedangkan nilai terendah 1,000 × 10-30 N/m^2. Nilai tertinggi dari hasil simulasi tersebut merupakan penerapan dari gaya centrifugal yang terjadi pada drum/shell rotary. Hasil simulasi Safety factor yaitu mengacu pada rata-rata probe result adalah 2,3. Sehingga dari hasil simula

The Gas and Steam Power Plant (PLTGU) utilizes exhaust heat from gas turbines to produce steam, which is then used to drive steam turbines. One of the critical processes in this system is seawater desalination, which requires reliable measuring instruments to ensure the continuity and quality of the water supply. The Differential Pressure Flow Transmitter type Azbil JTD920S is used to measure fluid flow rates at four main points: Sea Water Flow (feed), Distillate Water Flow, Condensate Water Flow, and Sea Water to Ejector Condenser Flow. A decline in transmitter performance may occur due to environmental factors, corrosion, and high workload, making periodic preventive maintenance (PM) essential. This study aims to analyze the transmitter’s performance by comparing PM data with the manufacturer’s maximum specifications using literature studies, direct observation, and interviews. The calculation results show that the highest performance levels are found in the Distillate Water Flow (73.53%) and Sea Water to Ejector Condenser Flow (73.87%) lines, while the lowest is in the Condensate Water Flow (49.00%). These findings emphasize the importance of close monitoring of high-performance transmitters to prevent premature failure and maintain the efficiency of the desalination process.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

This community service program was implemented to strengthen the capacity of the SIJATI Business Group in managing oyster mushroom cultivation in Sait Buttu Saribu Village, Simalungun Regency. This activity was motivated by the group's great potential in oyster mushroom production, but still faces obstacles in production, marketing, and business management aspects. The method used was a participatory-collaborative approach through stages of socialization, training, mentoring, provision of modern production equipment, strengthening digital marketing, and business management coaching. The results of the activity showed a significant increase in the group's capacity. From a production aspect, the use of a stainless steel steamer machine and modern baglog racks increased time efficiency, saved energy, and doubled production capacity. From a marketing aspect, digital marketing training and collaboration with students as resellers expanded market reach, increased consumer interaction, and drove increased turnover. From a management aspect, digital-based financial records and assistance with business legality strengthened institutions and opened opportunities for access to capital. This program also had a social impact by increasing the economic contribution of housewives who were members of the group, thereby contributing to the welfare of the village community. Overall, strengthening the capacity of the SIJATI group aligns with achieving the Sustainable Development Goals (SDGs), particularly in poverty alleviation, gender equality, and inclusive economic growth. Therefore, this activity can serve as a model for empowering competitive and sustainable local commodity-based MSMEs.

This community service initiative was designed to empower housewives in Dusun III, Desa Pematang Sijonam, by introducing ecoprint as a sustainable craft and a potential driver of micro, small, and medium enterprises (MSMEs). The activity was motivated by the limited access to alternative livelihoods in rural communities and the increasing relevance of environmentally conscious products in contemporary markets. The program adopted a descriptive qualitative design, emphasizing participatory involvement through workshops and direct practice. Participants were guided to identify tannin-rich leaves from their local environment, arrange them on pre-mordanted cotton tote bags, and apply steaming processes to transfer pigments. The outcomes revealed that participants not only acquired technical competence but also demonstrated heightened creativity and confidence, producing distinctive motifs that carried cultural and ecological values. More importantly, the training raised awareness of the economic potential of natural resources that had previously been overlooked. This activity suggests that ecoprint is not merely an artistic expression but also a practical strategy for fostering women’s economic independence, stimulating rural entrepreneurship, and strengthening sustainable development at the community level

Public demand for healthy, low-gluten and high-fiber food products encourages innovation in the bakery industry. This study aims to compare the texture and taste of brownies based on mocaf flour (Modified Cassava Flour) and rye flour with steamed and baked processing methods, and determine the formulation that has the best organoleptic quality. Mocaf flour was chosen because it is gluten-free, low glycemic index and locally sourced, while rye flour is rich in fiber, anthocyanin and antioxidant pigments and is beneficial for health. This study used an experimental design with three variations of mocaf proportions: rye (75:25, 50:50, 25:75) and two processing methods. Hedonic organoleptic tests were conducted by 36 panelists on aroma, taste, texture and overall reception on a likert scale of 1-7. The results showed that the processing method and the proportion of flour had a significant effect on organoleptic quality. Steamed brownies have a softer texture, while baked produce a stronger aroma and flavor. The 50:50 ratio achieves the best balance across all sensory metrics.