This work investigated the physicochemical properties of glucomannan-alginate combination as an excipient of vitamin C encapsulation. The effects of glucomannan-alginate ratio, concentration of vitamin C and preparation method on the encapsulation physicochemical properties were studied. Swelling and solubility of the vitamin C encapsulation were determined in 2 pH conditions which mimic the environment pH of the stomach and the lower gastrointestinal tract. The ratio of glucomannan-alginate on swelling at both pHs had a similar impact on the solubility. Higher values of swelling and solubility were observed at pH 6.8 than those at pH 1.2. The second method preparation of 1:1 (w/w) ratio of glucomannan-alginate showed the most soluble excipient in pH 6.8. The highest viscosity was observed at encapsulation of 3% vitamin C prepared using the second method of 3:1 (w/w) of glucomannan-alginate.

Indonesia is a country rich in diversity of food types. One of them is Lumpia, which is a typical Semarang food. In this study, the analysis of HACCP in the production of Lumpia has comprehensively explained. The writing method used is a literature review and visualization of information from various types of literature. The analysis carried out in this study consists of 2 steps, namely the analysis of potential hazards and the implementation phase of HACCP, which consists of forming a HACCP team with internal and external recruitment systems, explaining product specifications, determining flow charts by recording the entire process from receiving raw materials to products. Besides, potential hazards in raw materials and additives have also analyzed. The results showed that Lumpia Semarang had implemented HACCP application rules very well, and its products are very safe for consumption. Lumpia Semarang needs to improve the rules for proper processing, especially in the provision of sanitation facilities and material preparation. In addition, the acceptance of raw materials and frying are two critical stages that have high contamination potential. With this study, it expected that the Lumpia production process, which included in the critical stages, could run well and safely, to produce healthy products for consumption.

An analysis on the process system of a distillation unit was carried out through stages consisting of data collection, computational design and simulation, calculation of the degrees of freedom, economic design criteria assessment, and estimation of cost. The analysis was employed to determine design variables and economical aspects that needed to be considered in the distillation unit design. In this article, field data was obtained from the Biodiesel Plant, PT. Cemerlang Energi Perkasa, Plant 1, Apical Group Dumai, optimized as basis for calculating and assuming certain values or process variables in the preparation of this process system analysis. The degrees of freedom obtained for the distillation column, which has been reduced by the number of variables is C + 2. Through calculation of estimated cost, it is found that total value of fixed capital investment is $ 6,093,147.43 considering cost of main equipment of $ 1,594,230.10 as well as total direct cost value of the methanol/glycerin distillation unit of $ 3,905,863.75. Cost of the process operation is estimated at $ 234,615,524.6 with minimum product price of glycerin $ 3.39/lb. It is hoped that through this analysis, construction of distillation units, especially methanol/glycerin separation, can be well arranged and optimized.

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