Advances in Engineering and Technology Foreword:

Herman Y. Kanalebe

Contributors: Electrical Engineering Dept. - UPH: Amelia Redita, Endrowednes Kuantama, Henri P. Uranus, Herman Y. Kanalebe, Ihan Martoyo, Jessie Darma, Junita, Kuniwati Gandi, Leonardy Setyawan, Mario G. Rhizma. Industrial Engineering Dept. - UPH: Agustina Christiani, Anthony Riman, Donny Indrawan, Enda Layuk Allo, Eric Jobiliong, George Frahm, Helena J. Kristina, Jessica Hanafi, Joe Kwan Hoei, Laurence, Rudy V. Silalahi, Vicky L. Japhar. Food Technology Dept. – UPH: Adolf Parhusip, Anastasia, Hardoko, Lucia C. Soedirga, Melanie Cornelia, Mery T.D. Ambarita, Nuri Arum Anugrahati, Sarmauli I. Manurung, Raniayu, Ratna Handayani, Tagor M. Siregar. Student Contributors: Electrical Engineering Dept. - UPH: Arthur Kusumadjaja, Dede A. Budiman, Eddy Wijanto, Edwin J. Sumadi, Faisal Rahardja, Frederick, Haris Ega, Hendrik, T. Heryanto Wibowo, Leonardus Mario Kesaulja, Margaritifera J.I. Tilaar, Satriya U. Sunarto. Industrial Engineering Dept. - UPH: Agus, Andy M. Gunadi, Ferdynando, Jorentius Tanto, Marsha Hidayat, Martinus A. Hendrata. Food Technology Dept. - UPH: Clara Fransisca, Ika Narishantika, Novita Rani, Oei Safira Y. Wiharja. Collaborators: Friedrich K. Jondral (Communications Eng. Lab, Karlsruhe Institute of Tech., Germany), Hery S. Djie (JDS Uniphase Corp, San Jose, USA), H.J.W.M Hoekstra (MESA+, Institute for Nanotechnology, Univ. Twente, The Netherlands), Lina Cahyadi (Mathematics Dept., UPH), Youl-Moon Sung, Dong-Joo Kwak, Doo-Hwan Kim, Byungho Kim, Jinchun Kim (Kyungsung Univ., Busan, Republic of Korea), Grit Shuster (Berlin, Germany), G.O.F Parikesit (Engineering Physics Dept., Universitas Gadjah Mada, Yogyakarta), A. Sopaheluwakan (Lab-Math Indonesia, Bandung), Karyono (Computer System Dept., Universitas Multimedia Nusantara), Herry Cahyana (Chemistry Dept., Univ. of Indonesia), Joseph R. Powers (Dept. of Food Science & Human Nutrition, Washington State Univ., USA), Leonardus Broto (Research Center for Chemistry, LIPI), Ermiziar (Chemical Eng. Dept., Institut Teknologi Indonesia), Agus Purwanto (STKIP Surya), Rijanto Purbojo, Hendy Wijaya (E-Learning, UPH), Pujianto Yugopuspito (Informatics Dept., UPH). Editors:

Ihan Martoyo, Henri P. Uranus, W. Donald R. Pokatong, Jessica Hanafi.

Cover Design: Anita Suhendro

Tangerang UPH Press, 2012 Advances in Engineering & Technology | 1

Perpustakaan Nasional: Katalog Dalam Terbitan (KDT) Advances in Engineering & Technology / Authors, Ihan Martoyo ...[et al.].; editors, Ihan Martoyo, Henri P. Uranus, W. Donald R. Pokatong, Jessica Hanafi – Tangerang: Universitas Pelita Harapan Press, 2012. 366 hlm; 29.7 cm. ISBN 978-979-9103-75-8

Advances in Engineering & Technology By: Faculty of Industrial Technology, Universitas Pelita Harapan ISBN 978-979-9103-75-8

Publisher: Universitas Pelita Harapan Press Menara UPH Jl. M.H. Thamrin Boulevard 1100 Lippo Village (Karawaci) – Tangerang 15811 –Indonesia Tel. 62-21-5460901, Fax. 62-21-5460910

Advances in Engineering & Technology | 2

Table of Contents Foreword …………………………………………………………………………………… Herman Kanalebe

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Setting the Atmosphere for Advances in Engineering & Technology Ihan Martoyo

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INTRODUCTORY ARTICLES IN ELECTRICAL ENGINEERING & PHYSICS Fun with Microcontrollers …………………………………………………………………… Endrowednes Kuantama

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OMNeT++, Engineered to be Fun …………………………………………………………… Mario G. Rhizma, Ihan Martoyo

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C++, Fun in Logic Training …………………………………………………………………… Junita

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Diversity Combiner Performance in Rayleigh Fading Channel …………………………… Herman Y. Kanalebe

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CDMA Systems, the Rise and Passing of a Generation Ihan Martoyo, Friedrich K. Jondral

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The Calculation of Moment of Inertia without Integral …………………………………… Eric Jobiliong

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Who Experienced the Largest Shock Lina Cahyadi

RESEARCH ARTICLES IN ELECTRICAL ENGINEERING Leaky Defect Resonance: How Engineers Turn Defect and Leakage into Powerful Lightguides ........................................................................................................ Henri P. Uranus, H.J.W.M. Hoekstra

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Recent Progress of Semiconductor Broadband Light Source using Quantum Nanostructure …………………………………………………………………………… Hery Susanto Djie

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Engineering the Bandgap Energy of Semiconductor Quantum Nanostructures …………. Hery Susanto Djie

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Performance Analysis of SDC-MRC and MV-MRC in Rayleigh Channel ………………... 105 T. Heryanto Wibowo, Kuniwati Gandi, Herman Y. Kanalebe Advances in Engineering & Technology | 3

Fabrication of Photo-Capacitor Electrode with Carbonaceous Materials …………………. 109 Endrowednes Kuantama, Youl-Moon Sung, Dong-Joo Kwak, Doo-Hwan Kim Observation and Analysis of Negative Group Delay in Electronic Circuits ………………….115 Dede A. Budiman, Henri P. Uranus, Ihan Martoyo Finite-Element Simulations of Electrically Driven Fluid Transport in Straight Channels for Lab-on-a-chip Systems ……………………………………………………. 121 Hendrik, Gea O.F. Parikesit, A. Sopaheluwakan, Henri P Uranus Electrical Characterizations of Electroosmosis in Prototypes of Straight Microchannels ……………………………………………………………………………. 127 Arthur Kusumadjaja, Gea O.F. Parikesit, Henri P. Uranus Security Analysis of Smart Card System in Universitas Pelita Harapan …………………… 133 Margaritifera J.I. Tilaar, Ihan Martoyo, Kuniwati Gandi The Prospect of Filtering Technology for Online Product Distribution ..………………….. 139 Vicky Laurencia Japhar, Ihan Martoyo Improved Flooding Protocol with Gravity Analogy in Wireless Sensor Network …………. 145 Junita, Karyono, Byungho Kim, Ihan Martoyo, Jinchun Kim Design and Implementation of Communication between Virtual World and Real World Based on Croquet in 3D Virtual World …………………………………….. 153 Leonardy Setyawan, Jin Chun Kim, Byung Ho Kim, Ihan Martoyo, Grit Schuster Chaos Codes for CDMA Spreading ………………………………………………………….. 161 Eddy Wijanto, Ihan Martoyo, Herman Kanalebe Fabrication of Microfluidic Chips with Hotplate Embossing Technique …………………… 165 Faisal Rahardja, Henri P. Uranus, Endrowednes Kuantama Fabrication and Characterization of PMMA-based Microfluidic Chip by Hot-wire Embossing ……………………………………………………………………………. 171 Harris Ega, Henri P. Uranus, G.O.F Parikesit Pre-Flood Alarm Using GSM Modem ………………………………………………………… 177 Jessie Darma, Leonardy Setyawan, Endrowednes Kuantama Color Recognition Robot ……………………………………………………………………… 183 Jessie Darma, Frederick, Leonardy Setyawan, Endrowednes Kuantama Hand Puppet Robot Control …………………………………………………………………. 189 Leonardy Setyawan, Leonardus Mario Kesaulja, Jessie Darma, Endrowednes Kuantama Robogotchi, on Emoticon Robot …………………………………………………………….. Endrowednes Kuantama, Leonardy Setyawan, Jessie Darma

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Routing Algorithms for Wireless Sensor Networks ………………………………………… 201 Junita, Ihan Martoyo Advances in Engineering & Technology | 4

QoS Analysis on Short Message Service of Operator “A” and “B” ………………………… 209 Satriya U. Sunarto, Edwin J. Sumadi, Herman Y. Kanalebe, Kuniwati Gandi

ARTICLES IN FOOD TECHNOLOGY High Hydrostatic Pressure on the Lactobacillus helveticus Strains Commonly Used as Adjunct Cultures in Cheddar Cheese Production ……………………………. 217 Sarmauli I. Manurung, Joseph R. Powers HACCP Plan for Green Tea Product of PT GT and Its Implementation ………………….. 225 Raniayu, Hardoko Washing Treatment in Surimi Processing, A Review …..…………………………………… 235 Nuri Arum Anugrahati Study of Antioxidant Activity and the Effect of Vitamin C towards Antioxidant Activity in Green, Yellow, Orange and Red Paprika ……………………………………. 239 Melanie Cornelia, Herry Cahyana, Clara Fransisca Physico-Chemical Kappa Carrageenan Modified Starch Analysis of the Production of Meatball ……………………………………………………………. 243 Ratna Handayani, Leonardus Broto, Novita Rani Utilization of Electric Energy for Food Processing and Food Preservation ………………… 247 Hardoko Mimosa Pudica (Shy-Princess) Potential in Indonesia, A Review ………………………… Adolf Parhusip

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Puffer Fish and Its Related Toxin ………………………………………………………….. Mery Tambaria D. Ambarita

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The Antioxidant Activity of Purple Star Apple (Chrysophyllum cainito L.) …..………… Tagor M. Siregar, Herry Cahyana, Ika Narishantika

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Natural Antioxidant Potency of Red Pitaya Peel Extract ..................................................... Anastasia

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Study of Microbiological Safety of Fast Food at Canteens X, Y and Z in Karawaci, Tangerang, Banten …………………………………………………………… Adolf Parhusip, Lucia C. Soedirga

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Nanoencapsulation of Food Bioactive Compounds: The New Challenge for Food Industry ……………………………………………………………........................ 283 Oei Safira Yessica Wiharja, Anastasia, Adolf Parhusip Antioxidant Activity, Carotenoid and Vitamin Cstudy of Melinjo Peels (Gnetum Gnemon L.)……………………………………………………………........................ 289 Tagor M. Siregar, Melanie Cornelia, Ermiziar Advances in Engineering & Technology | 5

ARTICLES IN INDUSTRIAL ENGINEERING Combined Cycle Power Plant Based on Thermal Efficiency: Muara Karang Steam Power Plant Development …………………………………………………………… Ferdynando, Enda D. L. Allo, Anthony Riman Principles of Total Integrated Automation …………………………………………………. Joe Kwan Hoei Design and Development of a Prototype of a Portable Bulk Only Mass Storage Manager …………………………………………………………………… Martinus A. Hendrata, Henri P. Uranus, Agus Purwanto, Anthony Riman Life Cycle Assessment of Disposable Alkaline Battery Agustina Christiani, Jessica Hanafi, Marsha Hidayat

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Optimization of Type CLF-80T Injection Molding Machine’s Settings in Plastic Hair Band Manufacturing by Response Surface Method ……………………………………. 319 Jorentius Tanto, Laurence, Vicky Laurencia Configuration of an Industrial Ethernet Network to Control a Flexible Manufacturing System ……………………………………………………………………. 323 Joe Kwan Hoei Formulation of Strategies to Increase Brand Equity Poke Sushi Restaurant Using IE Matrix ……………………………………………………………………………. 331 Rudy V. Silalahi, Donny Indrawan, Andy M. Gunadi Finished Goods Kanban Design: A Health Food Company Case ………………………….. 341 Agus, Helena J. Kristina, George Farm

ARTICLES IN ENGINEERING EDUCATION E-Learning as Distance Learning, An Impossibility? ……………………………………… 351 Ihan Martoyo, Rijanto Purbojo, Pujianto Yugopuspito, Hendy Wijaya Competency Based Curriculum, the Complete and the Practical Implementation ……… 357 Ihan Martoyo Twelve Survival Tips for Studying Electrical Engineering ..……………………………… Amelia Redita

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An Interview with an EE Alumni (Hery Susanto Djie) …..……………………………….. Ihan Martoyo

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Nanoencapsulation of Food Bioactive Compounds: The New Challenge for Food Industry Oei Safira Yessica Wiharja, Anastasia, Adolf Parhusip Food Technology Dept., Universitas Pelita Harapan, Jl. M. H. Thamrin Boulevard, Lippo Village, Tangerang 15811, Indonesia. Graduate Prog. in Food Tech., Plaza Semanggi, Jl. Jend. Sudirman, Kav. 50, Jakarta, 12930, Indonesia Abstract- Nanoencapsulation is one method that can be applied in food industry. It is usually applied in developing food stability that can decrease the quantity of bioactive compounds and the product formulation cost. There are three common methods used for nanocapsule formation, physico-chemical process and chemical process. In food industry application, there are four methods of nanoencapsulation that can be applied, which are polymerization, Layer-by-Layer technique, lyposome and dialysis. Application of nanoencapsulation in food industry can increase the functional value of food material to improve its physico-chemical characteristics, retain its nutrition content by protecting sensitive bioactive ingredients and increase food sensory characteristics. The development and regulation about nanoencapsulation need to be improved to widen the application of nanotechnology for food aspect. Thus, it becomes one of the new challenge in food industry, which can serve customer’s needs of high quality food with the high guarantee of food safety.

I. INTRODUCTION As the technology of communication develops, any information about health status can be accessed easier. As a result, society knowledge that correlates to human healthy and life style also increases. It affects also society awareness in considering the choice of safe food products that have some benefits to human health. Therefore, food producers need to guard their product quality by ensuring the consumer about the safety of the product besides its nutrition content. The usage of bioactive compounds is one of general methods in producing functional foods. However, many bioactive compounds are so reactive and can be degraded easily causing a decrease of the food products value [1]. Encapsulation technology can prevent the degradation of food product by providing a protection to bioactive compounds starting from the food processing lines up to when the food is being consumed. Principally, encapsulation is a formation process of membrane (coating) continually forming inner matrix such as a capsule to protect the core. On the other hand, immobilization is done to trap any material or core inside the matrix [2]. The main purpose of encapsulation is to protect the core material from any unexpected, undesirable environmental condition to prolong the food material shelflife, to increase physical and organoleptic characteristics of food material and to suppress the release of inner material or encapsulated compounds [3]. Many encapsulation procedures have been offered, but the application of microencapsulation for food bioactive compounds has not been widely used due to its specific molecular structure of its compounds. Microencapsulation is

a coating procedure of a core using a coating material to form micro particles (5-300 micron) [1]. Its technology has been popular and widely applied in the food industry for several years, especially to protect food bioactive compounds, flavor, and enzyme and probiotic microorganisms. However, its technology has some limitations such as less effective to encapsulate protein and the usage of chlorinated solvent, which causes negative effect for human health and environment [4,5]. Scientists have developed a new technology that can effectively encapsulate some bioactive compounds of nutraceutical product, i.e., nanoencapsulation. According to [5], encapsulation is defined as a physical procedure of coating a core material using other compound(s) as the coating material in nano scale and to control a release of compounds if needed. After the inner bioactive compounds reached a specific location, its nanocapsule will be ruptured and absorbed inside the body. Nanoencapsulation can be applied in any advance technology for various food aspects to increase the efficiency of encapsulation [7]. Nanoencapsulation can protect any sensitive bioactive compounds such as protein, DNA, RNA, vitamin, antioxidant, lipid and carbohydrate from any unexpected, undesirable environmental condition, e.g., oxidation, pH changes, interaction with other compounds and degradation of enzyme. Nanoencapsulation is also more efficient compared to microencapsulation in repairing physical characteristics of food material by enlarging material surface. Some advantages of nanoencapsulation technology application are to increase the solubility of material, improve sensory characteristics (aroma, taste, smell, and texture), increase bioavailability, accelerate encapsulation process and release the encapsulated compounds in controlled condition [6, 8]. Thus, according to [6], nanoencapsulation is efficiently applied in developing and increasing functional food stability. It can significantly decrease cost for product formulation that can also decrease the quantity of bioactive compounds. II.

DISCUSSION

A. Nanocapsule Nanocapsule is a nanometer particle, which consists of a thin layer wall of polymers that covers the core of liquid or solid material. Two special characteristics of nanocapsule are protecting or isolating the core substance from the outside environment and releasing the core in a controlled pattern. Nanocapsule has some advantages compared to microcapsule. Its nano size particle enables it to pass through

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