Abstract Sacks made from coconut coir are usually used by farmers and plantations as sacks for delivery of tobacco, cloves, coffee, tea leaves, etc. Many us find that have been damaged, torn wasted. Using aims to reduce waste, protect the environment eco-friendly. This study uses a qualitative descriptive method with an action research model. The model taken is design works art paintings on can...

Abstract This study aimed to investigate waste-tea’s pyrolysis kinetics and thermodynamics assess its potential for thermochemical processes. In this study, three primary samples of tea-waste are prepared investigation: raw, torrefied at 200 °C, 600 °C. Under a nitrogen environment, thermogravimetric analyses (TGA) were conducted seven heating rates (10, 15, 20, 25, 30, 35, 40 °C/min) the effec...

Biodiesel production using the transesterification method generates a large amount of crude glycerol as by-products. Crude waste can be reused and utilized an additive in formulation biopellet. Tea dregs are produced by beverages industry that used green fuel form biopellet environmentally friendly energy source. This study aims to analyze characterize from tea with increase quality. The contai...

Salak is only used for the flesh of fruit, peel and seeds salak, it has not been widely developed into a product becomes waste. Consumption generally made in form extracts such as tea, where dried then after drying mashed powder brewed using hot water. The use water needs to attention temperature brewing time because can affect amount nutrient content tea. direct contact between extract powder....

The dissipation behavior of octachlorodipropyl ether (OCDPE) residues in fresh tea shoots and in tea prepared under field conditions was investigated, and the transfer of residues from brewed tea to tea infusion was determined. OCDPE levels in tea shoots, prepared tea, tea infusion, and spent tea leaves were determined using a sensitive and simple method. The dissipation of OCDPE is fairly slow...

This paper reports on the application of total luminescence spectroscopy to discriminate between seven different types of tea. Bottled liquid teas; Oolong tea, Green tea, Houji tea, Japanese black tea and tea leaves (Kenya tea, Assam tea and Ceylon tea). Total luminescence spectra were recorded by measuring the emission spectra in the range 300nm to 700 nm at excitation wavelengths from 250 nm ...