FACING THE FOOD INDUSTRY’S CHALLENGES IN THE FOURTH INDUSTRIAL REVOLUTION BY ACTIVATED CHARCOAL: A REVIEW

Zacharias, Davita Margareta (2019) FACING THE FOOD INDUSTRY’S CHALLENGES IN THE FOURTH INDUSTRIAL REVOLUTION BY ACTIVATED CHARCOAL: A REVIEW. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

The fourth industrial revolution or industry 4.0 is a concept that utilizes internet technology and Cyber Physical Systems (CPS) to create communication between all parts of the industry in real time. This concept can improve the efficiency of processes in a factory, like in product development division, production division, marketing division, etcetera. The food and beverage industry is one of five industries that become the focus on industry 4.0 implementation. The benefits of implementation industry 4.0 concept are improving production speed, improving service to customers, and increasing revenue. But the main goal of the application of the Industry 4.0 concept is to improve the competitiveness of each country's industry in facing a very dynamic global market. In Indonesia, the purpose of industry 4.0 concept application in the food and beverage industry is to increase exports in Indonesia. In increasing exports and competitiveness of food and beverage products in the global market, food Industry in Indonesia should improve the Safety and quality of food Products (first challenge). In addition, product innovation needs to be done by a food industry in order to compete with other products (second challenge). Time and cost efficiency should be done in a food and beverage industry (third challenge). Besides the use of technology, the use of activated charcoal can help achieve these goals. Activated Charcoal is a carbon with a porous surface structure and has certain properties where its main characteristic is as an adsorbent. The process of making activated charcoal consists of two main processes, carbonization process (the breakdown of organic compounds) and activation process (the termination of hydrocarbon chains). Therefore, this review aims to examining and mapping the benefits of activated charcoal as an adsorbent that can be used in the food industry to facing the food industry’s challenges in the fourth industrial era. The method used in this review consist of identifying and framing problems, searching and collecting literatures, filtering the literatures, summarizing literatures, and interpreting and analyzing the data. The results show that activated charcoal can be used in active packaging systems such as oxygen-scavanger, carbon dioxide-scavanger, ethylene-absorber, odor-absorber, and antimicrobial-emitters. In terms of food innovation, activated charcoal can act as a dye, flavor changer, giving a texture, and can improve the expansion of bread dough. On industrial efficiency aspects, activated charcoal can produce recycled products through several processes like purifying used cooking oil, adsorbing toxins in liquid products, and wastewater treatment. In addition, used activated charcoal can be reused through the reactivation process. The adsorption of activated charcoal can be pysical adsorption (hydrogen bonds, Van der Waals forces, and hydrophobic bonds) and chemical adsorption (covalent bonds). The adsorption ability of activated charcoal against a compound or gas depends on the active group on the surface of the activated charcoal that determined by the type of activated charcoal and the activation process.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Food Industry and trade
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:48
Last Modified: 28 Nov 2019 01:48
URI: http://repository.unika.ac.id/id/eprint/20440

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