Publications by authors named "Ika Priyanti"
Article Synopsis
- Research is focused on reducing trans fats in foods, particularly through an innovative method using DBD plasma technology for healthier margarine made from palm oil.
- The study showed that by optimizing specific experimental parameters, the iodine value of palm olein was significantly decreased, indicating a successful conversion of saturated fatty acids.
- The resulting margarine was trans-fat-free without using traditional catalysts, suggesting a promising new approach for industrial production of healthier fats.
This work features a new corona discharge plasma technology for de-inking yellow, blue, and red colors on various papers. This work was developed to minimize the chemical and environmental impacts of de-inking processes. A nonchemical contribution, operating at room temperature and atmospheric pressure, reduces the environmental impact of the process.
View Article and Find Full Text PDF