bluuebunny/crossref_metadata_2025 huggingface dataset:
Consuming entertainment as Roamers: A study of generation Z’s television viewership in the digital era
Authors: Wibowo Tangguh Okta , Syafuddin Khairul , Elmada Maria Advenita Gita
Published: April 2024

Background: Before the digital era, television was spotlighted for people who enjoyed audio-visual shows. However, in the digital era, television viewers in Indonesia have decreased. The ease of access to infrastructure, the Internet, and mobile technology devices makes viewers, especially Generation Z (Gen-Z), prefer shows that can be enjoyed flexibly anytime and anywhere. Purpose: This paper discusses the trend of television viewers for Gen-Z amid the “onslaught” of streaming platforms. Methods: This study uses a survey method on Gen-Z, interpreted descriptively and qualitatively. Results: Based on the data obtained, this research illustrates that Gen-Z viewers can be said to be roamers or viewers who enjoy broadcast shows that move between streaming platforms. The study results show that the digital era has changed Gen-Z viewers’ behavior according to their technological devices and subscription streaming platforms. Conclusion: This research indirectly shows that the digital era and the presence of streaming platforms have made viewers increasingly fragmented, so television is not famous for Gen-Z to enjoy audio-visual shows, especially entertainment. Implications: The theoretical implication is that this roaming behavior may be a typical characteristic of Gen-Z. Future research could explore whether this behavior excludes Gen-Z or represents a broader trend among the emerging generation.
Issues in television and social media convergence process
Authors: Yoedtadi Moehammad Gafar , Ronda Andi Mirza , Wahid Umaimah
Published: April 2024

Background: Competition between traditional media and social media in reaching the attention of the audience has become a necessity. The presence of social media has changed the pattern of media use in society in seeking entertainment and information. To anticipate these changes, television must converge with social media. Convergence is believed not only to be able to maintain the existence of television but also to increase the number of audiences. Purpose: This study aims to identify and explain the management problem in the process of convergence between social media and television at the IVM (Indosiar Visual Mandiri) television editorial team. Methods: This study uses a qualitative approach and a single case study method. The object of the research is the convergence process between social media and television at the IVM television editorial team; the research subjects are informants consisting of the editor-in-chief, news production manager, reporters, and social media managers. The convergence analysis used in this paper was the journalistic convergence model from Pavlik, which looks at the convergence model in newsrooms, newsgathering, and news content. Results: This study indicates that the convergence of social media and television at the IVM television editorial team does not occur in the newsroom model and only occurs not routinely in the news gathering model and content model. However, in order to converge with social media, television broadcasting encountered problems from the management side (organizational structure, work system, and technology infrastructure). Implications: The convergence of newsrooms between television and social media at IVM can be said to have failed due to the non-integration of social media management with IVM editorial staff. Due to the absence of an integrated social media team within the editorial team, there is a lack of handling of interactivity between social media followers and IVM editors.
How Far a School Program Build Students’ Character? A CIPP Model Evaluation
Authors: Rahmiaty  , Kamarullah
Published: April 2024

The overarching objective of this research is to investigate a private boarding school’s character education program. Stufflebeam’s CIPP evaluation model served as the basis for the research, which covered the study’s context, input, process, and product. After administering a questionnaire to 35 second-year students, we compiled the necessary data through in-depth interviews with the principal and three teachers. The questionnaire was explored quantitively using regression analysis with a statistical application called SPSS statistics-25. Meanwhile, thematic analysis was utilized to analyze the qualitative data throughout condensation, and regression analysis from SPSS result to be used to conduct a quantitative investigation of the questionnaire. The qualitative data was analyzed using theme analysis throughout the condensation process, beginning with description, progressing through reduction, categorization, and interpretation of data. The results showed that the school positively affected students’ character development through the combination of academic and extracurricular programming. Similarly, pupils felt like they were making headway. Having full support from the institution, even from alums, is a massive plus for character-building programs. In return, the school gains the same merit, boosting the favorable profile of students so that the communities may recognize the school’s characteristics. A reciprocal advantage in developing students’ character is available between the school and the pupils.
TEACHING VOCABULARY USING FLASHCARDS IN EFL CLASSROOM IN INDONESIA AND MALAYSIA
Authors: Saputri Nada Ayu , Prasetyarini Aryati
Published: April 2024

The aim of this research is to investigate the effectiveness of Flash Cards as a learning medium in enhancing English language acquisition among students in a Guidance Centre in Malaysia and an elementary school in Waru. The participants included 8 students from a Malaysian Guidance Studio and 41 students from an elementary school in Waru, spanning grades 4 through 6. The use of Flash Cards proved to be beneficial for both teachers and students in teaching and comprehending English vocabulary, fostering a more interactive learning environment. Data for the research were collected through student perception tables and interviews. The findings suggest that incorporating flashcards into the learning process is an effective strategy for improving students' English vocabulary. The study anticipates that this approach will lead to increased student engagement and activity in English learning, providing them with more opportunities to practice vocabulary and sentence structures within real-life contexts. By utilizing Flash Cards, students are expected to engage more actively in practicing various vocabulary and sentence structures, enhancing their English language skills. This research encourages teachers to integrate this medium into their classrooms, making lessons enjoyable, comprehensible, and innovative in bolstering students' vocabulary.
Impact of separator thickness on relationship between temperature distribution and mass & current density distribution in single HT-PEMFC
Authors: Nishimura Akira , Mishima Daiki , Ito Syogo , Konbu Tsubasa , Hu Eric
Published: April 2024

Considering the application of the polymer electrolyte membrane fuel cell (PEMFC), the separator thickness plays a significant role to determine the weight, the volume and the costs of the PEMFC. In addition, thermal management, i.e., temperature distribution is also important for the PEMFC system to obtain higher performance. However, there were few reports investigating the relation between the temperature profile and the power generation characteristics e.g., current density distribution of PEMFC operated at higher temperature (HT-PEMFC). This paper aims to study the impact of separator thickness on the temperature profile and the current density profile of HT-PEMFC. The impact of separator thickness on the gases i.e., H2, O2 profile of HT-PEMFC numerically was also studied using CFD software COMSOL Multiphysics in the paper. In the study, the operating temperature and the relative humidity (RH) of supply gas were varied with the separator thickness of 2.0 mm, 1.5 mm and 1.0 mm, respectively. The study revealed that the optimum thickness was 2.0 mm to realize higher power generation of HT-PEMFC. The heat capacity of the separator thickness of 2.0 mm was the biggest among the separators investigated in this study, resulting that the dry up of PEM and catalyst layer was lower compared to the thinner separator thickness. It was also clarified the effects of separator thickness of profile gases, e.g., O2, H2O, and current density profile became larger under the higher temperature and the lower RH conditions.
Un huir sin término
Authors: Cardoso Garcia Natalia , Palomino Jesús
Published: April 2024

La Sala de Exposiciones de la Facultad de Bellas Artes de Málaga presenta “Un huir sin término”, la primera exposición individual de Natalia Cardoso, que ha sido comisariada por el también artista y profesor Jesús Palomino. Este proyecto parte de la noción de trapero que Walter Benjamin examinara en sus Iluminaciones: aquella persona que se hace con los jirones despreciados en la sociedad. Desde tal premisa, Cardoso realiza una investigación site-specific en la que ha recopilado restos -huellas- tanto ajenos como propios durante todo el proceso plástico, tanto en el estudio como en su entorno: la propia Facultad y el barrio de El Ejido. Su trabajo se fundamenta en aprovechar la cotidiana devaluación de objetos y materiales durante los transcursos de trabajo plástico, los excedentes artísticos: lo que no debería servir ya para hacer una obra. Para ello produce una suerte de eclecticismo metódico en el que concede un lugar propio a los momentos de hallazgo, reconocimiento, recolección, reordenación, construcción y resignificación, articulando así su muy particular lenguaje y fundamentando una estética del detrito del arte tan sorprendente como reveladora. Mediante una paradójica y muy sofisticada concepción del collage y del ensamblaje, nos viene a plantear, pues, un fuerte cuestionamiento del propio sistema de producción artístico en relación a sus cánones de valoración habituales, asumiendo un indudable nivel de riesgo al conjugar elementos tan ajenos a la “obra acabada” –sus sobras, sus rudimentos- para dotarlas de sentido en un nuevo ámbito transdisciplinar y muy permeable a los tiempos del montaje, pues los entiende como un fin en sí mismo. Y ello da lugar a unos sutilmente radicales modos instalativos, muy móviles en su naturaleza efímera, que nos remiten a un espacio-cuerpo autoconsciente, a un monstruo de Frankenstein en el proceso de hacer-se a partir de una colección de órganos descartados.
The Role of the Mechanical Characteristics and Microstructure of the Porcine Aortic Wall: Implications for Abdominal Aortic Aneurysm Rupture Risk
Authors: Mureșan Adrian Vasile , Arbănași Emil-Marian , Russu Eliza , Kaller Reka , Ciucanu Claudiu Constantin , Ion Alexandru Petru , Cordoș Andrei Bogdan , Harpa Marius , Arbănași Eliza-Mihaela
Published: April 2024

Introduction

Abdominal aortic aneurysm (AAA) represents the increase of the diameter of the aorta by more than 50% in the absence of surgical or endovascular intervention. The risk of rupture and, therefore, mortality is increased significantly in AAA. The role of the mechanical characteristics of the AAA wall is poorly studied.

The aim of this study was to determine the mechanical properties of each layer of the porcine abdominal aorta for a better understanding of the role of the microstructural elements of the arterial wall in the development and risk of AAA rupture.

Materials and methods

In this study, eight tubular segments of the abdominal porcine aorta were examined. From these segments, we processed 13 × 13 mm square samples for biaxial analysis and 15 × 5 mm samples for uniaxial analysis. At the biaxial analysis, the intact wall and each layer (intima, media, and adventitia) were stretched by 25% at a speed of 1% per s and we determined the mechanical characteristics of the samples at the point of failure.

Results

In the circumferential axis, we found the adventitia (0.233 MPa) to be stronger than the media (0.182 MPa, p = 0.007), intima (0.171 MPa, p = 0.008), and the intact wall (0.192 MPa, p = 0.045). In the longitudinal axis, the adventitia (0.199 MPa) was stronger than the intima (0.117 MPa, p <0.001) and the intact wall (0.156 MPa, p = 0.045), but there was no statistically significant difference compared to the media. Additionally, the adventitia had a greater stiffness than the other two layers (p <0.05 for both layers and axes) and the intact wall (p <0.05 for both axes). Stretching until failure, the adventitia was the strongest compared to the other layers and the intact wall (p <0.001 for all), and it also presented better compliance, with the highest stretch ratio.

Conclusions

The results indicate that the adventitia layer is the strongest and stiffest compared to the other two layers, being the last mechanical resistance structure of the arterial wall. It is crucial to avoid injuring and aggressively manipulating the adventitia during surgery to maintain the vascular wall's resistance structure. By taking the measures mentioned above, it is possible to prevent postoperative complications like anastomotic pseudoaneurysm and anastomotic rupture.
Critical Appraisal of Medical System Performance for STEMI Management – a Comprehensive Analysis of Time Efficiency
Authors: Dumitraşcu Silviu , Cîrjan Alexandru , Bartoş Daniela , Chioncel Ovidiu , Ştefan Mihai , Deleanu Dan
Published: April 2024

Background

Time intervals related to ST-segment myocardial infarction (STEMI) revascularization are central determinants for patient outcomes. The current capability of the Romanian STEMI program to meet guideline-recommended time intervals is largely unknown.

Aims

The present study aims to assess the ability of a regional STEMI network to obtain guideline-recommended time intervals for primary percutaneous coronary intervention (pPCI) and to measure the occurrence and the extent of time delays.

Materials and Methods

This prospective study included 500 consecutive patients with STEMI at the “Prof. Dr. C.C. Iliescu” Emergency Institute for Cardiovascular Diseases, Bucharest, Romania during a period of 14 months. Complete ischemic timelines were created using several key timepoints.

Results

A secondary route (transfer from another hospital) was noted in most cases. The main time intervals were the following: patient delay 209 min, emergency medical system delay 66 min, and PCI center delay at 70 min, totaling an ischemic time of 6.4 h. A provisional stop at another hospital involved the addition of 113 min (1.8 h) until STEMI diagnosis and an additional 83 min (1.3 h) from diagnosis to revascularization, totaling a supplementary ischemic time of 3.1 h. In total, 41.5% of the patients were revascularized between 2 and 6 h from symptoms onset. The objective of revascularization in less than 120 min (from first medical contact) was accomplished in 35.5% of the patients. Prehospital thrombolysis was performed in 6.4% of the cases, although its potential benefits could have been expected in 64.5% of the patients.

Conclusions

Patients with STEMI arrive predominantly via secondary routes to the PCI center, which implies significantly increased ischemic times. The ambulance alert system and primary routes represent by far the most efficient, albeit still imperfect methods of pre-hospital approach. Prehospital thrombolysis did not compensate for the gaps existing in the performance of the current system.
Pengaruh Penambahan Pati Ganyong (Canna Edulis K.) Termodifikasi Secara Heat Moisture Treatment (HMT) Terhadap Karakteristik Bakso Ayam
Authors: Hafifa Qoriatul , Sri Wiadnyani Anak Agung Istri , Diah Puspawati Gusti Ayu Kadek
Published: April 2024

Chicken meatballs are commonly made of chicken meat and flour with various seasonings. This study aimed to determine the effect of heat-moisture treatment (HMT) modified canna starch addition on the characteristics of chicken meatballs and also to determine the right amount of heat-moisture treatment (HMT) modified starch addition to produce chicken meatballs with the best characteristics. A Completely Randomized Design (CRD) were used, with HMT addition treatment consisting of 6 types: P0: control (tapioca 25%), P1:5%, P2:10%, P3:15%, P4:20%, P5:25%. The treatment was repeated 3 times, so 15 experimental units were obtained. The obtained data were analyzed by analyzed of varian (ANOVA) on the SPSS program which was followed by Duncan’s Multiple Range Test (DMRT). The observed parameters in this study are water absorption content, elasticity level, water content, ash content, protein content, fat content, carbohydrate content, sensory test (hedonic and scoring), and resistant starch content. The result showed that the addition of HMT-modified canna starch had a significant effect on water absorption content, elasticity level, water content, protein content, fat content, carbohydrate content, color (hedonic and scoring), and resistant content. Chicken meatballs with the best characteristics were obtained from the addition of modified canna starch by heat moisture treatment (HMT) 25% with water absorption capacity of 33.82%, elasticity 7.57 N, moisture content 64.33%, ash content 0.79% , protein content 13.36%, fat content 5.24%, carbohydrate content 16.25%, and resistant starch content 3.00% as well as sensory assessment of color, namely dark ash and preferred, ordinary aroma, slightly chewy texture and preferred, ordinary taste and overall acceptance is preferred.
Pengaruh Perbandingan Puree Pepaya (Carica papaya L.) dan Puree Jeruk Manis (Citrus Sinensis L.) Terhadap Karakteristik Selai
Authors: Satria Prananda I Putu Angga , Sugitha I Made , Indri Hapsari Arihantana Ni Made
Published: April 2024

This research aimed to measure the effect of papaya and sweet orange ratio on the characteristics of the jam and to determine the exact ratio of papaya and sweet orange to produce jam with the best characteristics which is liked by panelists. This research used a completely randomized design with papaya and sweet orange ratio treatment consisting of 5 levels, such as 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%: 80%. Each treatment was repeated three times, so that 15 experimental units were obtained. The data obtained were analyzed by analysis of variance and if there is a treatment effect, it will be further tested with Duncan's test. The results showed that the papaya and sweet orange ratio had a very significant effect on water content, total soluble solids, reducing sugar, beta carotene, vitamin C, viscosity, and pH, had a very significant effect on texture, color and aroma characteristics, had a significant effect on preference color and aroma, and did not significantly affect the preference for texture, taste, and overall acceptance. The ratio of 80% papaya and 20% sweet orange is the best treatment with chemical characteristics of water content 45.948%, reducing sugar 30.478%, beta carotene 1.503%, vitamin C 1.0833%, total soluble solids 53.0% brix, viscosity 1766.66 mPa.s, and pH 3,056, as well as sensory characteristics which include texture was slightly liked, color was slightly liked, aroma was slightly liked, taste was slightly liked, and overall acceptance was slightly liked.
Pengaruh Penambahan Puree Wortel (Daucus Carota L.) Terhadap Karakteristik Manisan Paladang
Authors: Andriani Asri , Suparthana Putu , Kartika Pratiwi I Desak Putu
Published: April 2024

Candied paladang is a dried candied fruit made from grated nutmeg and grated papaya shaped like balls. This research was aimed to determining the effect of carrot puree addition on the characteristics of candied paladang and determining the concentration of adding the carrot puree to produce the best characteristics of candied paladang. The research based on a Completely randomized design (CRD) with the addition of carrot puree concentration treatment with 6 levels: 0%; 5%; 10%; 15%; 20% and 25%. Each treatment was replicated 3 times to obtain 18 experimental units. Data was analyzed using analysis of variance and if treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The results showed that the addition ofcarrot puree had a significant effect (P<0.05) to the moisture content, ?-carotene content, ?-carotene bleaching, value of L*, a*, b*, colour (hedonic and scoring), flavour (hedonic), texture (hedonic and scoring), taste (hedonic)and overall acceptance. The addition of 25% carrot puree for producing candied paladang the best characteristics with moisture content 32.21%, ?-carotene content 3.36% mg/100g, ?-carotene bleaching 0.09 mg/ml, value of L* 30.74, value of a* 22.23, value of b* 25.58. Colour reddish orange and liked, flavour is normal, very soft texture and normal, taste is normal, and overall acceptance is normal.
Karakteristik dan Potensi Pangan Fungsional Flakes dengan Perbandingan Tepung Keladi Alami (Xanthosoma sagittifolium) dan Termodifikasi Heat Moisture Treatment (HMT)
Authors: Dewi Komang Manik Kumala , Wiadnyani Anak Agung Istri Sri , Puspawati Gusti Ayu Kadek Diah
Published: April 2024

Flakes are instant cereal in the form of thin crumbs with a crunchy texture and rich in carbohydrates which are practical and nutritious. Generally, flakes are made from cereals. Utilization of cocoyam flour can be used as an alternative because it is rich in carbohydrates. The use of cocoyam flour requires a breakthrough to improved the characteristics and functional properties by utilizing heat moisture treatment (HMT) modified flour which can improved the nutritional value of flakes and its potential as a functional food. The design study used in this study was a completely randomized design (CRD) with 6 treatment levels: 100:0, 80:20, 60:40, 40:60, 20:80, 0:100. All treatments were repeated three times to obtain 18 experimental units. The data obtained was analyzed by Anova, and if there was a significant effect, it would be continued with DMRT. The results showed that the comparison of cocoyam flour and modified HMT in flakes had a significant effect (P<0,05) on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, crunch time, color content and hedonic test on color (L a b), aroma, taste and overall acceptance. Comparison of 60% cocoyam flour and 40% modified cocoyam flour had the best characteristics of flakes with criteria of water content 2.15%, ash content 1.80%, protein content 3.39%, fat content 17.21%, carbohydrate content 71.80%, crude fiber content 1.16%, crunch time 2.06 minutes, color content L* 51.93, a* 7.90, and b* 22.07, the color is liked slightly, the aroma is liked slightly, the texture is liked slightly and crunchy, the taste is liked slightly, and the potential as a functional food with resistant starch content and food fiber content are 3.80% and 4.53%.
Karakteristik Fisik, Kimia, dan Sensoris Siomay Ayam dengan Penambahan Bayam (Amaranthus tricolor L.)
Authors: Christantio Michelle Anabelle , Yusasrini Ni Luh Ari , Darmayanti Luh Putu Trisna
Published: April 2024

Chicken shumai is dim sum made by mixing chicken meat with tapioca and seasonings, then wrapped in wonton skins and cooked through a steaming process. Chicken shumai is high in carbohydrates, protein, and fat, but lacks fiber and bioactive compounds. Thus, it is needed to add other ingredients such as spinach to increase the fiber content and bioactive compounds of shumai, along with following the trend of a healthy lifestyle in society. This study aims to determine the effect of spinach addition on the characteristics of chicken dumplings and to determine the amount of spinach addition that can produce chicken shumai with the best characteristics. This study used a completely randomized design with spinach addition treatment consisting of 7 levels, namely 0, 10, 20, 30, 40, 50, and 60 percent. Data were then analyzed by variance analysis and if the treatment had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the addition of spinach had a significant effect (P<0.05) on moisture content, ash content, protein content, crude fiber content, antioxidant capacity, texture, and sensory properties of the product, but no significant effect (P>0.05) on product fat content. The treatment of adding 10 percent spinach produced shumai with the best characteristics, namely with criteria of water content 55,41 percent, ash content 1,18 percent, protein content 10,51 percent, fat content 3,72 percent, crude fiber content 1,99 percent, antioxidant capacity 16,69 mg/L GAEAC, texture or hardness 6,53 N, with color, aroma, taste, texture, and overall acceptance preferred by the panelists.
Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Pragelatinisasi dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Biskuit Gluten Free
Authors: Cahyani Kadek Hita , Wiadnyani Anak Agung Istri Sri , Pratiwi I Desak Putu Kartika
Published: April 2024

Biscuits are a dry folold prolduct with a crunchy texture that has a lolw water colntent, high carbolhydrate, and fat colntent. Generally, biscuits are made frolm wheat flolur which colntains gluten hence it is nolt safe tol colnsume folr peolple with gluten intolerance. The use olf pregelatinized moldified purple sweet poltatol flolur can be an alternative tol wheat flolur and improlve the characteristics olf noln-wheat biscuits. Purple sweet poltatol flolur is moldified tol have a lolw proltein colntent, thus red bean flolur needs tol be added tol increase the proltein colntent olf the biscuit. This study aimed tol determine the effect olf the ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur oln the characteristics olf biscuits and determine the right ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur tol prolduce biscuits with the best characteristics. This research uses the design olf colmpletely randolmized design (CRD) with 6 treatment levels, the ratiol olf moldified purple sweet poltatol flolur and red bean flolur: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 which was repeated 3 times tol olbtain 18 experimental units. The data olbtained was analyzed by analysis olf variance (ANOlVA), if there is significant effects therefolre it woluld be colntinued with Duncan's Multiple Range Test (DMRT). The results sholwed that the colmparisoln olf moldified purple sweet poltatol flolur and red bean flolur had significant effects (P<0.05) oln water colntent, proltein colntent, fat colntent, carbolhydrate colntent, hardness and hedolnic test including cololr, texture, taste, and olverall acceptance. Colmparisoln olf 80% moldified purple sweet poltatol flolur and 20% red bean flolur had the best characteristics olf biscuits with water colntent 2.90%, ash colntent 3.65%, proltein colntent 5.10%, fat colntent 28.85 %, carbolhydrate colntent 59.51%, hardness (hardness) 14.80 N, the cololr is like, the arolma is slightly like, the texture is like, the taste is like, olverall acceptance is like and antiolxidant activity 23.07%.
Pengaruh Suhu Pengeringan terhadap Karakteristik Kimia, Fisik dan Sensoris Dendeng Ikan Lemuru (Sardinella lemuru)
Authors: Sitinjak Flora Anggreni , Suparthana I Putu , Indri Hapsari Arihantana Ni Made
Published: April 2024

Lemuru fish (Sardinella lemuru) is susceptible to spoilage, especially when its abundance is high, requiring processing. One form of processing is to turn it into lemuru fish jerky.Tthe production of lemuru fish jerky still faces challenges in achieving satisfactory product quality due to the varying meat characteristics of different fish types, necessitating diverse drying temperatures. The aim of this research was to investigate the effect of drying temperature on the chemical, physical, and sensory properties of lemuru fish jerky and to obtain the optimal drying temperature for producing jerky with the best quality. The experiment followed a Randomized block design with five treatment levels: 50°C, 55°C, 60°C, 65°C, and 70°C. Drying was carried out until the moisture content reached a maximum of 12%. All treatments were repeated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance, and treatments showing significant effects were further tested using Duncan's Multiple Range Test. The results showed that drying temperature significantly influenced (P<0,05) the moisture content, fat content, protein content, ash content, hardness, water activity (Aw), color values (L, a*, and b*) and sensory characteristics (color, odor, texture, and overall acceptance) of lemuru fish jerky. Drying at 65°C for 7 hours resulted in lemuru fish jerky with the best chemical, physical, and sensory characteristics, including moisture content of 11.51%, fat content of 6,01%, protein content of 49,61%, ash content of 11,04%, insoluble ash content of 0.07%, Aw value of 0.55, hardness value of 69,25 N, L value of 26.50, a* value of 5.00, b* value of 4.87, and preferred sensory properties of color, odor, texture, and overall acceptance by the panelists.
Peningkatan Kadar Serat Brownies Kukus dengan Penggunaan Tepung Kacang Merah (Phaseolus vulgaris L.)
Authors: Ompusunggu Sandina Febryanti , Wisaniyasa Ni Wayan , Rai Widarta I Wayan
Published: April 2024

Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steamed brownies and produce steamed brownies with high fiber content and the best characteristics. This study used a completely randomized design (CRD) with the treatment ratio of wheat flour and red bean flour, namely: 100:0, 90:10, 80:20, 70:30, and 60:40 repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The results showed that the use of red bean flour had a significant effect (P<0.05) on crude fiber content, moisture content, ash content, protein content, fat content, carbohydrate content, and sensory properties of steamed brownies, but had no significant effect (P > 0.05) on the sensory properties of the color of steamed brownies. Treatment of 70 percent wheat flour and 30 percent red bean flour was the best treatment with 5.08 percent crude fiber content, 23.66 percent moisture content, 2.20 percent ash content, 8.84 percent protein content, 33.81 percent fat content, carbohydrate content of 31.46 percent with color, aroma, texture, taste and overall acceptance favored by the panelists.
Pengaruh Penambahan Puree Kecipir (Psophocarpus tetragonolobus L.) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B.)
Authors: Putri Putu Meta Pradnyani , Arihantana Ni Made Indri Hapsari , Wisaniyasa Ni Wayan
Published: April 2024

This study was aimed to determine the effect addition of winged bean puree on the characteristics of catfish nugget and determine the best addition of winged bean puree to produce catfish nugget with the best characteristics. The experiment used is completely Randomized Design with addition of winged bean puree treatment consisting of 6 levels: 0%, 10%, 20%, 30%, 40%, and 50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance and if the treatment had a significant effect, then followed by a Duncan Multiple Range Test (DMRT). The results showed that the addition of winged bean puree had a significant effect on water content, ash content, crude fiber content, color, aroma, taste, texture (hedonic), and color (intensities). Catfish nugget produced from the addition of 50% winged bean puree had the best characteristics, with 58,66% of water content, 1,58% of ash content, 16,58% of protein content, 4,54% of crude fiber content, the aroma was very liked and the color intensities was very green.
Pengaruh Perbandingan Terigu dan Tepung Ampas Tahu Terhadap Karakteristik Donat
Authors: Alfarisi Hafizh , Permana I Dewa Gde Mayun , Widarta I Wayan Rai
Published: April 2024

Donuts are a snack food made from wheat. The availability of wheat in Indonesia is entirely supplied from abroad, so it is necessary to reduce the use of wheat by finding alternatives to the use of other flours that can replace wheat flour, one of them is tofu dregs flour because it has high nutritional and fiber content.This study was aimed to determine the effect of comparison of wheat and tofu dregs flour on the characteristics of donuts and to determine the right ratio of wheat and tofu dregs flour to produce donuts with the best characteristics. This study used a completely randomized design with treatment ratio of wheat and tofu dregs that consist of 5 levels, namely 100:0, 95:5, 90:10, 85:15, 80:20 percent. The data were analyzed using variance analysis and if the treatment had a significant effect then it was continued with Duncan's test. The results showed that the ratio of wheat and tofu dregs flour had a significant effect (P<0.05) on moisture, protein content, fat content, carbohydrate content, crude fiber content, volume of development, hardness, and sensory properties of the product, but had no significant effect ( P>0.05) on the ash content of the product. The treatment ratio of 95 percent wheat and 5 percent tofu dregs flour produced donuts with the best characteristics, namely with moisture content 26.34 percent, ash content 1.95 percent, protein content 8.96 percent, fat content 27.65 percent, carbohydrate content 35.10 percent, crude fiber content 1.65 percent, volume of development 210.29 percent, hardness 2.43 N, with color, aroma, taste, texture and overall acceptance preferred by the panelists.
Pengembangan Produk dan Analisis Nilai Tambah Produk Bumbu Genep Bubuk Produksi CV. Garuda Bali Mandiri Denpasar
Authors: Putra I Gede Arya Sukadana , Wrasiati Luh Putu , Yuarini Dewa Ayu Anom
Published: April 2024

The purpose of the study is to be aware product development of product development bumbu genep powder at CV. Garuda Bali Mandiri, calculate the value added processing of bumbu genep powder and testing the sensitivity to raw material prices and product price increases, this study adopts the concept of product development in six stages of the Ulrich-Eppinger method and uses the Hayami method to calculate added value. The results showed that the process of developing bumbu genep wet product into bumbu genep powder has been carried out by referring to the six phases of the product development process from the Ulrich-Eppinger concept these phases are: planning phase, product development phase, system planning phase, detailed planning phase, testing and improvement phase, and product launch phase.. The added value generated in the production process at CV. Garuda Bali Mandiri Denpasar is Rp 504.691 per kilogram with a value-added ratio of 62,36 percent. The sensitivity analysis conducted by varying the raw material prices resulted in an added value of Rp 493.691 with an added value ratio of 61,00 percent. Subsequently, for the prices of other input contributions, an added value of Rp 486.191 was obtained with an added value ratio of 60.07 percent. Additionally, for the output price, an added value of Rp 620.316 was achieved with an added value ratio of 67,06 percent.

Keywords : Vallue Added, Hayami, product development, bumbu genep, sensitivity analysis.

Penelitian ini bertujuan untuk mengetahui proses pengembangan produk bumbu genep basah menjadi produk bumbu genep bubuk di CV. Garuda Bali Mandiri Denpasar dan menghitung nilai tambah dan menguji sensitivitasnya terhadap harga bahan dan kenaikan harga output. Penelitian ini menggunakan konsep pengembangan produk melalui enam fase dari metode Ulrich-Eppinger dan metode Hayami digunakan untuk menghitung nilai tambahnya. Hasil penelitian menunjukkan bahwa telah dilakukan proses pengembangan produk bumbu genep basah menjadi bumbu genep bubuk dengan mengacu pada enam fase proses pengembangan produk dari konsep Ulrich-Eppinger yaitu fase perencanaan, fase pengembangan produk, fase perencanaan sistem, fase perencanaan rinci, fase pengujian dan perbaikan, serta fase peluncuran produk. Nilai tambah yang dihasilkan pada proses produksi di CV. Garuda Bali Mandiri Denpasar adalah Rp 504.691 per kilogram dengan rasio nilai tambah sebesar 62,36 persen. Analisis sensitivitas yang dilakukan dengan merubah harga bahan baku diperoleh nilai tambah sebesar Rp 493.691 dengan rasio nilai tambah sebesar 61,00 persen, lalu untuk harga sumbangan input lain diperoleh nilai tambah sebesar Rp 486.191 dengan rasio nilai tambah sebesar 60.07 persen, dan untuk harga output diperoleh nilai tambah sebesar Rp 620.316 dengan rasio nilai tambah sebesar 67,06 persen.

Kata kunci : Bumbu genep, pengembangan produk, nilai tambah, dan analisis sensitivitas
Karakteristik Enkapsulat Ekstrak Bunga Telang (Clitoria ternatea L.) pada Perlakuan Perbandingan Kasein dan Maltodekstrin
Authors: Cucumandalin I Made Andre , Wrasiati Luh Putu , Suwariani Ni Putu
Published: April 2024

Butterfly pea flowers can be used as a natural dye because they contain anthocyanin pigments. Butterfly flower color compounds can be obtained by extraction and further processing into encapsulated powder. The purpose of this research was to determine the effect of the comparison of maltodextrin and casein encapsulant materials at various concentrations on the encapsulate characteristics of the functional coloring extract of butterfly pea flower (Clitoria ternatea L.) and to determine the best ratio of casein and maltodextrin in producing encapsulates of butterfly pea flower extract (Clitoria ternatea L.) . This research used a randomized block design with a comparison treatment of casein and maltodextrin consisting of 9 levels, (0:1), (1: 0.5), (1: 1), (1: 1.25), (1: 1 .5), (1:1.75), (1:2.0), (1:2.5) and (1:0). The research results showed that the comparison treatment of casein and maltodextrin had a very significant effect on yield, water content, solubility, brightness level (L), redness level (a*), yellowness level (b*), and IC50 antioxidant activity. The best treatment in producing an encapsulant of butterfly pea flower coloring extract is the ratio of casein and maltodextrin (1:1.75) with yield characteristics of 95.98%, solubility 70.52%, water content 6.86%, antioxidant activity IC50 1004.11 ppm, brightness level (L*) 32.66, redness level (a*)  7.26, and yellowness level (b*) 15.27.

Keywords : Clitoria ternatea L., encapsulation, casein, maltodextrin

 Bunga telang dapat dijadikan sebagai pewarna alami karena mengandung pigmen antosianin. Senyawa warna bunga telang dapat diperoleh dengan cara ekstraksi dan diproses lebih lanjut menjadi bubuk enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbandingan bahan enkapsulat maltodekstrin dan kasein pada berbagai konsentrasi terhadap karakteristik enkapsulat ekstrak pewarna fungsional bunga telang (Clitoria ternatea L.) dan menentukan perbandingan kasein dan maltodekstrin terbaik dalam menghasilkan enkapsulat ekstrak bunga telang (Clitoria ternatea L.). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan perbandingan kasein dan maltodekstrin yang terdiri dari 9 taraf yaitu (0:1), (1: 0,5), (1: 1), (1: 1,25), (1: 1,5), (1:1,75), (1:2,0), (1:2,5) dan (1:0). Hasil penelitian menunjukkan bahwa perlakuan perbandingan kasein dan maltodekstrin berpengaruh sangat nyata terhadap rendemen, kadar air, kelarutan, tingkat kecerahan (L), tingkat kemerahan (a*), tingkat kekuningan (b*), dan aktivitas antioksidan IC50. Perlakuan terbaik dalam menghasilkan enkapsulat ekstrak pewarna bunga telang adalah pada perbandingan kasein dan maltodekstrin (1:1,75) dengan karakteristik rendemen 95,98%, tingkat kelarutan 70,52%, kadar air 6,86%, aktivitas antioksidan IC50 1004,11 ppm, tingkat kecerahan (L*) 32,66, tingkat kemerahan (a*) 7,26, dan tingkat kekuningan (b*) 15,27.

Kata kunci : Clitoria ternatea L., enkapsulasi, kasein, maltodekstrin
Analisis Hubungan Antara Harga Dan Volume Penjualan Lip Cream Hanasui Mattedorable Di Marketplace Online Shopee
Authors: Setiawati Ni Luh Putu Lilis Sinta , Ardhaneswari Pande Putu Narisya , Lestari Ni Wayan Amanda Febry , Arsadera I Putu Raditya , Simanjuntak Rueben Nathaniel
Published: April 2024

Price is variable that plays a significant role in marketing because it can influence consumers buying decisions for a product or service. Pricing strategy often plays a key role in selling products on online platforms like Shopee. This study aims to determine the effect of price on the sales volume of Lip Cream Hanasui Mattedorable products on the online marketplace Shopee. The sample used in this study consisted of 40 cosmetic stores in the Jabodetabek area. Spearman correlation test was used to measure the strength of the relationship between the price variable of the product and the sales quantity expressed by the correlation coefficient (r). The results of the Spearman correlation test showed a significance value of 0.003, which means H0 is rejected with a correlation coefficient value of -0.454. This indicates that the price and sales volume  has a negative correlation with moderate strength. The findings of this research indicate that as the price of Lip Cream Hanasui Mattedorable products decreases, there is a corresponding increase in the sales volume. Moderate correlation indicates that many other factors play a role in determining the sales quantity of Lip Cream Hanasui Mattedorable on the Shopee platform.

Keywords : product price, sales volume, lip cream, Shopee

Harga adalah variabel penting dalam pemasaran karena dapat mempengaruhi konsumen dalam mengambil keputusan pembelian suatu produk atau jasa. Penetapan harga sering menjadi strategi utama dalam penjualan produk di marketplace online seperti Shopee. Tujuan dari penelitian ini adalah mengetahui pengaruh harga terhadap jumlah penjualan produk Lip Cream Hanasui Mattedorable di marketplace online Shopee. Sampel dalam penelitian ini adalah 40 toko kosmetik yang ada di daerah Jabodetabek. Dalam penelitian ini, digunakan uji korelasi Spearman untuk mengukur kekuatan hubungan antara variabel harga produk dan jumlah penjualan yang dinyatakan dengan koefisien korelasi. Hasil uji korelasi Spearman menunjukkan nilai signifikansi 0,003 yang artinya H0 ditolak dengan nilai koefisien korelasi sebesar -0,454. Artinya variabel harga memiliki hubungan yang berlawanan arah dengan kekuatan hubungan antara harga dan jumlah penjualan tergolong sedang. Penelitian ini menunjukkan bahwa ternyata harga produk Lip Cream Hanasui Mattedorable di toko kosmetik daerah Jabodetabek yang semakin murah dapat meningkatkan jumlah penjualan produk, walaupun dengan korelasi sedang. Korelasi sedang mengindikasikan bahwa terdapat banyak faktor lain yang berperan dalam penentuan jumlah penjualan Lip Cream Hanasui Mattedorable di platform Shopee.

Kata kunci : harga produk, jumlah penjualan, lip cream, Shopee
PENERAPAN TRANFORMASI LINEAR DALAM RUANG LINGKUP BAHASA PADA ERA DIGITAL
Authors: Hidayat Zaki Maulana , Sylviani Sisilia , Triska Anita
Published: April 2024

Transformasi linier merupakan topik yang sering ditemui dalam kajian Aljabar. Beberapa peneliti dalam bidang matematika menggunakan transformasi linear dalam penelitian mereka. Penggunaan transformasi linear tersebut tidak hanya diterapkan dan diteliti dalam bidang matematika saja, tetapi di bidang lain juga dapat diterapkan. Salah satunya adalah penerapan dalam bidang bahasa. Pada paper ini dijelaskan mengenai beberapa penelitian dalam bidang tersebut yang menggunakan transformasi linear pada penelitiannya, Dari penelitian tersebut, para peneliti mengungkapkan bahwa penggunaan transformasi linear dapat memudahkan peneliti dalam menganalisis kesamaan makna kata dari vekor representasinya serta penerapannya lebih efektif dan efisien dibanding dengan metode yang lain
OPTIMISASI RUTE PADA CVRP DALAM PENDISTRIBUSIAN GAS OKSIGEN MENGGUNAKAN ALGORITMA CLARKE AND WRIGHT SAVINGS
Authors: Moudya Fheby , Rarasati Niken , Syafmen Wardi
Published: April 2024

Dalam proses pendistribusian, suatu perusahaan perlu menjaga kepercayaan serta menambah jumlah customer supaya bisa bertahan dalam persaingan industri. Salah satu upaya untuk meningkatkan hal tersebut bisa dengan memberikan pelayanan dengan melakukan perjalanan pengantaran sesuai permintaan dengan tepat waktu dan efisien. PT. Rezeki Surya Gasindo adalah perusahaan yang bergerak dibidang kesehatan dalam pembuatan gas oksigen dimana untuk customernya tersebar di beberapa wilayah di Kota Jambi. Permasalahan yang terjadi yaitu perusahaan mengirimkan gas oksigen dengan tidak memaksimalkan kapasitas angkut yang dimiliki oleh tiap-tiap kendaraan ditambah lagi rute yang masih digunakan untuk proses pengantaran ini hanya berdasarkan pengalaman driver tanpa mempertimbangkan jarak yang dilewati dan waktu tempuh selama di perjalanan. Hal ini nantinya akan berdampak pada keterlambatan pengantaran gas oksigen. Salah satu jenis VRP yang digunakan untuk permasalahan ini yaitu Capacitated Vehicle Routing Problem (CVRP). Permasalahan CVRP pada PT. Rezeki Surya Gasindo dapat dirampungkan dengan Algoritma Clarke and Wright Savings. Algoritma ini dipakai untuk menetapkan rute distribusi dengan cara mengidentifikasi matriks jarak dan mengidentifikasi matriks penghematan, mengalokasikan lokasi customer ke dalam rute berdasarkan permintaan customer dan kapasitas kendaraan, serta mengurutkan lokasi customer dalam rute yang sudah terbentuk. Untuk menemukan jarak yang optimal dan biaya distribusi yang minimum pengurutan akan dilakukan menggunakan dua metode yaitu Nearest Insert dan Nearest Neighbour. Hasil penelitian memperlihatkan bahwa pada rute awal terdapat 7 rute maka setelah dilakukan perhitungan dapat dikurangi menjadi 4 rute sesuai dengan banyak kendaraan yang dimiliki perusahaan. Jarak tempuh kendaraan dapat diperpendek sebesar 92,7 km atau 44,08% dan biaya distribusi dapat dikurangi sebesar Rp. 599.760.
ANALISIS ASPEK NORMA SOSIOMATEMATIK BERDASARKAN KEMAMPUAN BERPIKIR KREATIF MATEMATIS
Authors: Saskiya Adjeng Nabila , Khusna Hikmatul
Published: April 2024

Norma sosiomatematik merupakan suatu norma yang menyatakan kecerdasan sosial yang dimiliki oleh setiap peserta didik dan sangat mudah untuk dikembangkan. Hal ini karena norma sosiomatematika berkaitan dengan kegiatan interaksi dan negosiasi antar setiap individu yang satu dengan yang lain. Tujuan dari penelitian ini adalah untuk menyadari bagaimana analisis aspek norma sosiomatematik berdasarkan kemampuan berpikir kreatif matematis yang dimiliki oleh peserta didik. Metode penelitian yang digunakan adalah deskriptif dengan pendekatan kualitatif. Tiga subjek penelitian diambil dari 30 peserta didik yang telah mengerjakan tes kemampuan berpikir kreatif matematis. Selanjutnya, subjek diambil berdasarkan kategori tinggi, sedang dan rendah. Hasil dari penelitian ini dapat dilihat bahwasannya peserta didik yang memperoleh kategori tinggi saat pelaksanaan tes maka hasil angketnya tinggi pula yaitu dengan 80 skor, peserta didik dengan kategori sedang saat pelaksanaan tes maka hasil angketnya sedang pula yaitu dengan 72 skor, dan peserta didik yang termasuk kategori rendah hasil angketnya juga rendah dengan 70 skor. Hasil penelitian ini menyimpulkan bahwasannya  setiap individu yang memiliki kemampuan berpikir kreatif matematis tinggi juga memiliki aspek norma sosiomatematik yang tinggi dikarenakan peserta didik dapat memenuhi semua indikator norma sosiomatematik, kemudian setiap individu yang memiliki kemampuan berpikir kreatif matematis  sedang pun memiliki aspek norma sosiomatematik yang sedang dikarenakan peserta didik hanya menangkup 3 indikator dari 5 indikator yang ada  dan peserta didik yang memiliki kemampuan berpikir kreatif matematis rendah juga memiliki aspek norma sosiomatematik yang rendah pula dikarenakan hanyamemenuhi 2 indikator dari 5 indikator yang ada