bluuebunny/crossref_metadata_2025 huggingface dataset:
Skema Ponzi: Indikasi Kecurangan Pada Valuasi Startup Menggunakan Gross Merchandise Value
Authors: Prayuda Jun Rifky , Zakiyuddin Zakiyuddin , Firmansyah Amrie
Published: July 2022

Startup-related issues have been growing in recent years due to their massive publication in the media. The growth numbers of startup companies globally, especially in Indonesia, have shown an astonishing figure. Valuation is one of many issues that revolve around startups. This study examines valuation fraud that leads to Ponzi Scheme in startup companies by using Gross Merchandise Value (GMV) as the valuation indicator. Scoping review was employed to identify and map literature that links to this study’s topic comprehensively through many sources. Venture capitalists and management teams play a key role in valuing startups. Financial academics suggest general valuation models, such as Net Present Value (NPV) and Discounted Cash Flows (DCF), are not used to value startups. They tend to value their company subjectively, which doesn’t represent startup true economic values. They use their advantages on information asymmetry excessively, leading to overvaluing the startup’s values. This study concludes that using subjective factors and limiting a startup’s economic and performance information disclosure by only disclosing Gross Merchandise Value will lead to startup valuation fraud in the form of the Ponzi Scheme.
Effect of Perceived Usefulness, Perceived Ease of Use, Perceived Security, and Cashback Promotion on Behavioral Intention to the DANA E-Wallet
Authors: Raninda Ratna , Wisnalmawati Wisnalmawati , Oetomo Hadi
Published: July 2022

Changing patterns of behavior in public financial transactions during this pandemic has increased the use of e-wallet services. One of the Indonesian people's most widely used e-wallet services is DANA. This study aims to determine the effect of perceived usefulness, perceived ease of use, perceived security, and cashback promotion on behavioral intention to the DANA e-wallet (a survey of people in the Special Region of Yogyakarta). The sampling technique used is non-probability sampling with the purposive sampling method. The number of samples in this study was 100 respondents with the criteria of people who have a DANA account but have never used it for transactions. The analytical technique used is multiple linear regression analysis. Based on the results of this study, it was found that perceived usefulness, perceived ease of use, perceived security, and cashback promotion simultaneously or together had an effect on behavioral intention in DANA e-wallet with a significance value of 0.00 < 0.05 and an Adjusted R-value by 55.1%. This shows that the variables perceived usefulness, perceived ease of use, perceived security, and cashback promotion can explain 55.1% of behavioral intention variables, and the remaining 44.9% is influenced by other variables outside of this study. In addition, this study also obtained results that perceived usefulness, perceived ease of use, perceived security, and cashback promotion partially or one by one affect behavioral intention.
Peran Kepuasan Konsumen Sebagai Mediator Pengaruh Persepsi Kualitas Layanan Dan Persepsi Harga Terhadap Loyalitas Konsumen
Authors: Ramadhanti Nida Arista , Sulistiono Sulistiono
Published: July 2022

This study aims to find out if the Role of Consumer Satisfaction as a Mediator Between The Perception of Service Quality and Price Perception positively and significantly affects Consumer Loyalty. The population in this study is GOJEK Online Transportation Service Users In Bogor City with a sample number of 210 people. This research was conducted using SEM (Structural Equation Modelling) analysis using SPSS 23 and LISREL 8.8 Software. The results of this study are as follows: (1) Service Quality Perception has a positive influence and significantly on Consumer Satisfaction as a mediator with a t-Value value of 4.55 > Critical Ratio (CR) value of 1.96. (2) Price Perception has a positive influence and significantly on Consumer Satisfaction as a mediator with a t-Value value of 7.69 > Critical Ratio (CR) value of 1.96. (3) Service Quality Perception has a positive and significant influence on Consumer Loyalty with a t-Value of 2.64 > Critical Ratio (CR) value of 1.96. (4) Price Perception has a positive and significant influence on Consumer Loyalty with a t-Value of 2.13 > a Critical Ratio (CR) value of 1.96. (5) Customer Satisfaction as a mediator has a positive and significant influence on Consumer Loyalty with a t-Value of 4.09 > a Critical Ratio (CR) value of 1.96. (6) Service Quality Perception has a positive and significant influence on Consumer Loyalty through Consumer Satisfaction as a mediator with a t-Value value of 3.33 > Critical Ratio (CR) value of 1.96. (7) Price Perception has a positive and significant influence on Consumer Loyalty through Consumer Satisfaction as a mediator with a t-Value value of 3.93 > a Critical Ratio (CR) value of 1.96.
Pengaruh Kualitas Produk Dan Potongan Harga Terhadap Minat Beli Produk Wuling
Authors: Sukmana Sugi Andrian , Mashadi Mashadi
Published: July 2022

The purpose of this study was to determine how much influence the Product Quality and Price Discounts on Interest in Buying Wuling Products. The data of this study were obtained from a questionnaire distributed to prospective consumers who have an interest in buying Wuling products, marked by a walk-in at Wuling Bogor dealerships from March 1, 2020 to May 31, 2020 with a total of 65 respondents treated. This research uses quantitative research methods with multiple linear analysis methods as a hypothesis testing tool.

The results of this study indicate that the Product Quality variable has no influence on the Wuling Product Purchase Interest. Discounts have an influence on interest in buying Wuling products

 

Keywords: customer satisfaction, consumer behavior, marketing mix
Analisis Pengaruh Dana Pihak Ketiga Dan Tingkat Suku Bunga Kredit Terhadap Profitabilitas Bank BUMN
Authors: Tofan Muhamad , Munawar Aang , Supriadi Yoyon , Effendy Marwan
Published: July 2022

This study aims to see the effect of third parties and credit interest rates on profitability at state-owned banks. The analytical method used in this research is multiple linear regression with ROA profitability being the dependent variable and two independent variables, namely Third Party Funds and Credit Interest Rates. The results of data processing have obtained a regression model = Y: 0.934 + 2.369X1 + -0.089X2. The regression coefficient shows that if each increase in third party funds is 2.369 one unit, it is predicted that it will increase profitability by 0.934 units and vice versa. The coefficient of determination (R1) is 0.299, this shows that the variable Third Party Funds and the Credit Interest Rate contribute or influence 29% on the profitability variable ROA at BUMN Banks. Partially, the test results show that each variable of third party funds has a positive and significant effect on ROA so that it is accepted and credit interest rates have a negative and insignificant effect on ROA. Simultaneously, the results of the F test show that together the variables of Third Party Funds and Interest Rates have a significant effect on ROA so that they are accepted.

 

 

 

 

Keywords: Third Party Funds, Profitability Ratios, ROA, Credit Interest Rates
Pengaruh Citra Merek, Kualitas Produk Dan Persepsi Hargaterhadap Minat Beli Konsumen Deterjen Attack
Authors: Septiani Murti , Fadillah Adil
Published: July 2022

Marketing in modern times is no longer focused on how the product sells, but there are many factors and strategies that companies must have. The development of the detergent industry in Indonesia is growing very rapidly. Evidenced by the number of circulating various brands. Detergent is one of the industrial products that is very important in everyday life, especially for household and industrial purposes. Detergents can be in the form of liquid, paste, or powder containing constituents of the active ingredients on the surface and constituents of additives. The purposes of this study are (1) to determine and analyze the effect of brand image on consumer buying interest, (2) to determine and analyze the effect of product quality on consumer buying interest, (3) to determine and analyze the effect of price perception on consumer buying interest ( 4) To find out and analyze the effect of Brand Image, Product Quality and Price Perception together on Consumer Buying Interest. The number of respondents in this study found 100 respondents who were taken from housewives in the city of Bogor. The research data was processed using SPSS. The results of this study are as follows: (1) Brand Image has a positive and significant effect on Buying Interest in Attack detergent products with a regression coefficient value of 0.340 and a significant value of 0.028. (2) Product quality has a positive and significant effect on Buying Interest in Attack detergent products with a regression coefficient value of 0.272 and a significant value of 0.029. (3) Price Perception has a positive and significant effect on Buying Interest on Attack detergent products with a regression coefficient value of 0.325 and a significant value of 0.012. (4) Brand Image, Product Quality and Price Perception together have a positive and significant effect on Purchase Interest in Attack detergent products with a calculated F value of 28.912 and greater than the F table of 2.70 and has a significance value of 0.000.

 

 

 

 

 

 

 

Keywords: Brand Image, Product Quality, Price Perception and Consumer Buying Interest
Information and Communication Technology, Board Attributes and Corporate Performance
Authors: Adeusi Sunday Amos, , Eniola Omoniyi Jacob , Ogunmakin Adeduro Adesola
Published: July 2022

Effectiveness and efficiency are goal congruences that are primacy to the heart of capital users, to achieve these, information communication and technology (ICT) is in the center of gravity that can enhance these goals. Hence, the study investigates empirically the nexus between ICT investment, board traits and corporate performance. Multivariate regression and panel data regression tools are used to dissect the presumed direct link between the firms’ performance (FP), ICT investment and the moderating influence board attributes. The result shows in three fold findings, firstly, there is adverse linked between firms’ performance and ICT investment, secondly, there are also adverse association between board size (BS), board independent(BI) and while on the other side, there are positive link between, nonexecutive directors, board gender diversity (BGD), firm size and firms’ performance, lastly, there are significant improvement of the moderating influence of board size, board independent, BGD on the connection between investment in ICT and firms’ performance, while there is adverse effect on firms’ performance when nonexecutive directors interacts the nexus between investment in ICT and firms’ performance. Thus, the study concludes close monitoring of board traits can bring about enhancement of corporate performance when investing in ICT technologies.
KARAKTERISTIK FISIKOKIMIA PEKTIN DARI LIMBAH KULIT RAMBUTAN (Nephelium lappaceum Linn)
Authors: Laiya Yolanda , Lasindrang Musrowati , Antuli Zainudin
Published: July 2022

ABSTRAKYolanda Laiya, Nim 651414033. 2020. Karateristik Fisikokimia Pektin dari Limbah Kulit Rambutan (Nephelium lappaceum Linn). Skripsi, Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Negeri Gorontalo. Dibawah bimbingan Musrowati Lasindrang dan Zainudin Antuli.             Kulit rambutan merupakan limbah yang belum banyak dimanfaatkan. Salah satu usaha untuk mengurangi limbah kulit rambutan yaitu dengan memanfaatkannya menjadi pektin. Indonesia masih mengandalkan pektin import yang relatif mahal hargannya sehingga perlu dilakukan usaha untuk mengurangi import pektin dengan memanfaatkan limbah kulit rambutan untuk diekstrak menjadi pektin. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik mutu fisikokimia pektin yang dihasilkan dari ekstraksi limbah kulit rambutan. Rancangan percobaan yang digunakan RAL (Rancangan Acak Lengkap) faktor tunggal dengan perlakuan konsentrasi pelarut HCl 0,1 N, 0,2 N, 0,3 N pada suhu 800C selama waktu 120 menit dengan 3 kali ulangan. Hasil penelitian menunjukan bahwa perlakuan konsentrasi pelarut terhadap karakteristik kimia pektin memberikan pengaruh nyata (P0,05) terhadap rendemen, kadar air, kadar abu, kadar metoksil, kadar galakturonat dan sudah sesuai dengan standar mutu IPPA (2003), yang diperoleh pada konsentrasi HCl 0.3 N dengan karakteristik berturut-turut yaitu rendemen 8.02%, kadar air 10.584%, kadar abu 4.37%, berat ekivalen 1046.46 mg, kadar metoksil 4.65%, dan kadar galakturonat 91.61%. Kata Kunci : Kulit Rambutan, Ekstraksi, Pektin
PENGARUH PENAMBAHAN EKSTRAK LIMBAH NANAS TERHADAP KARAKTERISTIK FISIK DAN KIMIA KECAP IKAN BETOK (Anabas Testudineus)
Authors: Faidah Ferawati , Limonu Marleni , Maspeke Purnama Ningsih
Published: July 2022

Kecap ikan merupakan salah satu produk bahan makanan hasil olahan melalui proses fermentasi yang dibuat dari ikan maupun limbah ikan mempunyai rasa dan bau yang khas serta daya simpannya lama. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan ekstrak limbah nanas dan mengetahui sifat fisikokimia pada kecap ikan betok yang ditambahkan ekstrak limbah nanas. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan penambahan ekstrak limbah nanas yaitu: 0%, 5%, 8%, 11%, 14%. Data yang diperoleh dianalisis menggunakan One Way Anova, apabila adanya perbedaan diantara perlakuan dilanjutkan dengan uji Duncan (5%). Karakteristik fisikokimia yang terbaik kecap ikan betook yakni dengan penambahan ekstrak limbah nanas sebanyak 14%, dimana pada perlakuan tersebut karakteristik yang dihasilkan meliputi kadar protein 14,00%, total padatan terlarut 19,09%, gula total 44,03%, viskositas 3211,80% serta daya terima masyarakat melalui uji organoleptik dengan berdasarkan parameter warna (Agak tidak suka sampai netral), aroma (Netral sampai agak suka), rasa manis, rasa asin, dan rasa amis (Netral sampai agak suka).
PENGARUH PELAPISAN KOMBINASI LILIN LEBAH DAN KITOSAN TERHADAP KARAKTERISTIK FISIKOKIMIA PISANG GOROHO (Musaacuminafe,sp) SELAMA PENYIMPANAN
Authors: Kai Widyawati , Mapekeh Purnama Ningsih
Published: July 2022

Penelitian ini bertujuan untuk mengetahui pengaruh pelapisan lilin lebah dan kitosan  pada suhu  ruang penyimpanan terhadap fisikokimia pisang goroho (Musaacuminafe,sp). Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan terdiri dari penambahan konsentrasi yaitu : kontrol, lilin lebah 12% dan kitosan 2% dan lilin lebah 12% dan kitosan 3%. Buah disimpan dan diamati selama 2, 4 dan 6 hari  menggunakan suhu ruang. Percobaan dilakukan dengan 3 ulangan sehingga  terdapat  9 satuan percobaan. Hasil penelitian menunjukkan bahwa laju respirasi, susut bobot, kekerasan, TPT memperlihatkan bahwa adanya pengaruh nyata terhadap semua perlakuan, tetapi tidak pada kedua perlakuan pelapisan  hingga akhir penyimpanan. Dari penelitian diketahui bahwa laju respirasi terendah yaitu, 1,080 3/s terdapat pada kedua perlakuan pelapisan kombinasi, susut bobot terendah yaitu, 3,80 % terdapat pada perlakuan lilin lebah 12% dengan kitosan 3%, kekerasan nilai terendah yaitu, 8925,4 g/force terdapat pada perlakuan lilin lebah 12% dengan kitosan 3% dan total padatan terlarut terendah yaitu, 1,6brix  terdapat pada kedua pelapisan kombinasi. Secara organoleptik (tekstur), penambahan konsentrasi lilin lebah 12% dengan kitosan 3% memberikan tingkat kesukaan panelis tertinggi, sedangkan (aroma dan warna) penambahan konsentrasi lilin lebah 12% dengan kitosan 2% memberikan tingkat kesukaan panelis tertinggi terhadap pelapisan buah pisang goroho dibandingkan perlakuan lainnya.
PENGARUH PENAMBAHAN DAUN JERUK PURUT (Citrus hyrstix D.C) TERHADAP KERUSAKAN ABON IKAN TONGKOL (Euthynnus Affinnis) SELAMA PENYIMPANAN
Authors: Salam Febriyani , Liputo Siti Aisa , Une Suryani
Published: July 2022

Abon merupakan salah satu produk olahan yang sudah dikenal oleh orang banyak. Pembuatan abon merupakan salah satu alternatif pengolahan ikan, untuk mengantisipasi kelimpahan produksi ataupun untuk peanekaragaman produk perikanan. Abon Ikan adalah jenis makanan awetan yang terbuat dari ikan yang diberi bumbu, diolah dengan cara perebusan dan penggorengan. Produk yang dihasilkan mempunyai bentuk lembut, rasa enak, dan bau khas. Pembuatan abon menggunakan metode penggorengan pada suhu tinggi yang dapat mempercepat terjadinya oksidasi pada abon. Berbagai cara bisa dilakukan untuk mempertahankan mutu selama penyimpanan salah satunya dengan Penambahan daun jeruk purut. Penelitian ini bertujuan untuk mengetahui  pengaruh penambahan daun jeruk purut terhadap kerusakan abon ikan tongkol selama penyimpanan. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal, dengan perlakuan penambahan daun jeruk purut 0%, 2% dan 3%. Pada lama penyimpanan  0 hari, 30 hari dan 60 hari pada suhu ruang dan setiap  perlakuan dilakukan pengulangan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa perlakuan penambahan daun jeruk purut 3% memberikan pengaruh nyata (P0,05) terhadap nilai TPC, bilangan peroksida, pH dan Organoleptik. Penambahan daun jeruk purut 3% pada abon ikan tongkol mampu menghambat peningkatan nilai TPC, bilangan peroksida, dan pH. Secara Organoleptik (warna, rasa, aroma, tekstur) penambahan konsentrasi daun jeruk purut 3% memberikan tingkat kesukaan paling tinggi dengan nilai 5.7 (suka) – 3.6 (agak tidak suka).
KARAKTERISTIK KIMIA DAN UJI ORGANOLEPTIK BOLU GULUNG DARI TEPUNG BIJI NANGKA
Authors: Akaso Agnes , Lasindrang Musrowati , Antuli Zainudin
Published: July 2022

The research aimed at finding out the Chemical Characteristics and Organoleptic Test of Roll Cake made of Jackfruit Seed Flour. The design used in this research was a single factor Randomized Block Design (RBD) with 4 treatments and 3 replications. The finding obtained that the treatment combination between jackfruit seed flour and wheat flour had a significant influence towards the proximate and organoleptic values of role cake. Moreover, the characteristic of role cake made of jackfruit seeds flour and wheat flour that could be accepted by panelist was the formulation of jackfruit seed flour of 25% : wheat flour of 75% : color of 5.67 (slightly like), flavor of 5.70 (slightly like), taste of 6.03 (like), texture of 5.73 (slightly like). The result of proximate analysis involves the water content for 16.01%, ash content for 2.24%, fat content for 5.67%, protein content for 10.62%, and carbohydrate content for 49.19%.
UJI KARAKTERISTIK SENSORI DAN KIMIA EMPING JAGUNG DENGAN PENAMBAHAN VARIASI KONSENTRASI LIMBAH IKAN ROA
Authors: SULEMAN NUR AIN AIN , Antuli Zainudin , Maspeke Purnama Ningsih
Published: July 2022

ABSTRAKTujuan penelitian ini untuk mengetahui analisis komponen gizi dan respon konsumen terhadap emping jagung yang disubtitusikan dengan limbah ikan roa. Penelitian ini dilaksanakan selama 3 (tiga) bulan dimana tahapan pertama yaitu dengan persiapan bahan baku yang meliputi jagung, kapur, garam, bawang putih, dan cabe merah, bawang merah, minyak goreng, garam, gula, K2SO4, HgO, Aquadest. Selanjutnya dilanjutkan dengan tahapan pembuatan emping jagung serta pengujian uji organoleptik dan analisis proksimat. Rancangan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) faktor tunggal dengan 5 (lima) perlakuan yang terdiri dari  L 0 gr  L 25gr,   L 50gr, (  L 75gr,  L 100gr. Dilakukan sebanyak 3 kali ulangan sehingga didapatkan 45 (empat puluh lima) kali percobaan. Data analisis dengan uji statistik Analisis of variance (ANOVA) menggunakan program SPSS 16. Dengan ini uji beda nyata DuncanMulti Range Test (DMRT). Hasil penelitian ini diperoleh bahwa terhadap nilai organoleptik dan proksimat emping jagung. Emping jagung yang dihasilkan dalam penelitian ini mengandung kadar air sebesar 4,6-8,84%, kadar abu 1,49-2,21%, kadar lemak 5,36-6,38%, kadar protein 2,97-18,68, kadar karbohidrat 63,88%-85,63%, warna 2,27-5,87%, aroma 4,2-4,33, rasa 3,23-5,63, tekstur 2,2-6,07%
PENGARUH LAMA PENGUKUSAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK KIMIA TAPE UBI JALAR (Ipomoea Batatas L.)
Authors: Taliku Iis , Maspeke Purnama Ningsih , Une Suryani
Published: July 2022

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengukusan terhadap tape ubi jalar pada varietas yang berbeda masing-masing perlakuan diulang sebanyak tiga kali. Penelitian ini menggunakan RAK 1 faktor yaitu lama pengukusan terdiri dari 3 perlakuan meliputi 15, 30, dan 45 menit. Parameter yang diamati yaitu pH, kadar alkohol, aktivitas antioksidan dan organoleptik. Analisis data yang digunakan menggunakan statistik ANOVA (Analysis of variance). Hasil analisis data pada perlakuan 30 menit menunjukan perlakuan bahwa perlakuan lama pengukusan tidak berpengaruh nyata terhadap nilai pH, namun berpengaruh nyata terhadap kadar alkohol dan aktivitas antioksidan tape ubi jalar. Hasil menunjukkan perlakuan terbaik tape ubi jalar pada berbagai varietas diperoleh pada tape dengan perlakuan lama pengukusan 30 menit dengan nilai pH masing-masing 4.90, 4.93, dan 4.96 kadar etanol 0.82%, aktivitas antioksidan (%inhibisi) 10.923, 15.045, dan 18.741. Hasil uji organoleptik tape ubi jalar pada berbagai varietas pada perlakuan 30 menit memiliki kriteria rasa manis sampai agak asam dengan aroma agak berbau alkohol dan tekstur lembut dengan penerimaan keseluruhan panelis agak suka hingga suka.
PENGARUH LAMA PENGERINGAN TERHADAP KUALITAS KIMIA DAN BIOLOGIS IKAN TERI ASIN KERING (Stolephorus sp.)
Authors: Bau Fikri Cahyanto , Nina Suryani Une , Antuli Zainudin
Published: July 2022

Ikan teri seperti ikan laut pada umumnya merupakan sumber nutrisi yang penting bagi masyarakat Indonesia. Pada umumnya ikan teri mengandung protein yang jumlahnya sekitar 16% dan kandungan lemak hanya 1%. Air adalah merupakan komponen terbanyak pada daging ikan teri, yaitu 80 % sehingga ikan teri akan mudah mengalami kerusakan. Tujuan penelitian ini untuk mengetahui kualitas kimia dan biologis ikan teri asin kering (stolephorus sp). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu pengaruh lama pengeringan 4 jam, 8 jam, 12 jam, dan 24 jam masing-masing perlakuan diulang sebanyak tiga kali. Parameter yang diuji dalam penelitian meliputi kualitas kimia (uji proksimat) dan kualitas mikrobiologi. Analisis data yang digunakan mengguanakan statistik Analisis of Variance (ANOVA). Hasil analisis mutu kadar air pada sampel ikan teri asin kering menunjukan nilai 22.34 - 18.76%. untuk analisis protein menunjukan nilai kadar protein adalah 31.89 - 33.15%. untuk analisis lemak persentasi nilai kadar lemak didapatkan hasil 1.61 - 2.84%. sedangkan untuk analisis angka lempeng total (ALT) menunjukan nilai signifikan yaitu 22.2 cfu/gr untuk pengeringan 4 jam, 21.2 cfu/gr untuk pengeringan 8 jam, dan 14.2 cfu/gr untuk pengeringan 12 jam.
KARAKTERISTIK KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK WATER KEFIR SARI BUAH PERPAYA (CARICA PAPAYA. L) BERDASRKAN LAMA WAKTU FERMENTASI DAN KONSENTRASI SUKROSA
Authors: Wasilu Rianti Putri , Une Suryani , Liputo Siti Aisa
Published: July 2022

Abstrak Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan mikrobiologi water kefir sari buah pepaya dengan variasi penambahan sukrosa dan waktu fermentasi berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu variasi penambahan sukrosa (konsentrasi 5%, 10%, 15%, dan 20%) dan waktu fermentasi (12 jam, 18 jam, dan 24 jam) yang diulang sebanyak 3 kali tiap perlakuan. Data dianalisis menggunakan program Microsoft Exel 2010. Hasil analisis data diuji statistik Analisis of Variance (ANOVA) dengan taraf kepercayaan α = 0,05. Hasil penelitian menunjukkan variasi penambahan konsentrasi sukrosa serta perbedaa waktu fermentasi memberikan pengaruh (P0,05) terhadap karakteristik water kefir sari buah pepaya pada penelitian ini. Karakteristik water kefir sari buah pepaya meliputi: pH 6,97%, total bakteri asam laktat (BAL) 11,6x107 CFU/ml, pengujian organoleptik yang meliputi warma, aroma, rasa, serta overall paling disukai oleh panelis pada perlakuan konsentrasi sukrosa 15% dan lama waktu fermentasi 24 jam. Berdasarkan hasil perlakuan terbaik dari hasil organoleptik yang ditunjukkan oleh penambahan sukrosa 15% dengan waktu fermentasi 24 jam mengandung serat kasar sebesar 6,17% dan vitamin C sebesar 6,35mg/g
PENINGKATAN NUTRISI MP-ASI (BISKUIT) DARI SUSU KEDELAI SEBAGAI UPAYA PEMENUHAN KEBUTUHAN NUTRISI BALITA
Authors: Mbia Ayub S , Lasindrang Musrowati , Antuli Zainudin
Published: July 2022

Biskuit MP-ASI merupakan solusi pembuatan suplemen ASI karena mengandung nutrisi yang baik untuk tumbuh kembang bayi. Tujuan dari penelitian ini adalah untuk mengetahui nilai gizi makanan pendamping dan sensoris. Metode penelitian menggunakan rancangan acak lengkap (RAL), dan bahan utama pengganti susu kedelai dalam pembuatan biskuit makanan pendamping ASI (S1 = 10%: S2 20%: S3 25%). 3 kali ulangan. Data penelitian diolah dengan analisis varians (ANOVA). Jika perlakuan menunjukkan pengaruh yang nyata (s0,05), dilanjutkan dengan uji berganda Duncan (DMRT) pada taraf kepercayaan 5% untuk mengetahui perbedaan antar perlakuan menggunakan aplikasi SPSS versi 20. Hasil analisis kimia susu kedelai pada komponen dasar biskuit MPASI menunjukkan bahwa pada perlakuan pertama kadar air rata-rata S1 9,40% S211,34 S3 15,13%, kadar abu S1 0,67% S21,05 S3 1,35%, dan kadar lemak S17 , 95% S211.23 S3 14,92%, kadar serat kasar S1 0,34% S20,39 S3 0,42%, kadar protein S1 10,41% S211,42 S3 13,84%, kadar karbohidrat S1 58,427.4815% Hasil ini memenuhi Standar Nasional Indonesia Disyaratkan kandungan gizi maksimum biskuit tidak melebihi 5%, kecuali kadar air melebihi batas maksimum dan tidak memenuhi persyaratan. Kata kunci: susu kedelai, biskuit Mpasi,
KARAKTERISTIK DAN DAYA TERIMA FLAKES BERBAHAN DASAR TEPUNG UBI JALAR UNGU YANG DI FORMULASI DENGAN TEPUNG BEKATUL
Authors: Gionte Fikri , Limonu Marleni , Liputo Siti Aisa
Published: July 2022

Flakes merupakan jenis produk makanan yang berbentuk bulat, serpihan tipis yang memiliki warna kuning agak cokelat, biasanya dimakan dengan ditambahkan susu atau bisa langsung dimakan sebagai makanan ringan. Bahan pangan lokal yang mengandung karbohidrat dan dapat digunakan untuk membuat flakes adalah ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui karakteristik serta daya terima flakes dengan perbandingan tepung ubi jalar ungu yang diformulasi dengan tepung bekatul terhadap mutu flakes. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan, hasil dari data yang diperoleh kemudian dianalisis menggunakan Analysis of Variance (ANOVA) untuk mengetahui ada atau tidaknya pengaruh pada perlakuan, kemudian jika terdapat perbedaan antar perlakuan, maka dilanjutkan dengan uji Duncan’s dengan tingkat signifikasi α = 0,05. Dari hasil penelitian diketahui bahwa flakes terbaik terbuat dari formulasi 70% tepung ubi jalar ungu dan 30% tepung bekatul. Hasil analisis dari sifat fisik flakes menunjukkan daya patah sebesar 1682.3-3153.6 g/f. Dan mengandung kadar air sebesar 5.14-6.21%. Kadar lemak sebesar 0.63-1.67%; Kadar protein sebesar 5.96-8.83%; kadar serat sebesar 7.42-5.10%; dan aktivitas antioksidan sebesar 19.32-21.25 ppm. Hasil organoleptik menunjukkan nilai skala rasa 4,26-4,48, warna 4,73-5,03, aroma 5.36-6.03 dan tekstur 4,87-5,23 atau berkisar agak suka sampai suka.
PENGARUH VARIASI KONSENTRASI PATI BERAS KETAN HITAM TERMODIFIKASI HMT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK EDIBLE COATING SOSIS ANALOG
Authors: Adam Irsan , Bait Yoyanda , Antuli Zainudin
Published: July 2022

Penelitian ini bertujuan untuk mengetahui karakteristik kimia serta tingkat kesukaan melalui uji organoleptik terhadap produk sosis analog dengan pelapisan edible coating pati beras ketan hitam HMT. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dan 4 perlakuan masing-masing perlakuan diulang sebanyak 3 kali. Peneltian dilaksanakan selama 1 (satu) bulan di Laboratorium Analisis Pangan, Jurusan Ilmu dan dan Teknologi Pangan, dimana tahapan pertama adalah persiapan bahan baku yang meliputi pembuatan pati beras ketan hitam yang di modifikasi secara HMT, setelah itu tempe untuk pembuatan sosis analog, setelah bahan tersedia dilakukan pelapisan edible coating pati ketan hitam HMT pada sosis analog. Data analisis dengan uji statistik Analisis Of Variance (ANOVA) pada taraf α = 5% menggunakan program Microsoft Excel 2007, dan data analisis yang berbeda nyata diuji dengan menggunakan metode Duncan Multiple Range Test (DMRT) dan aplikasi SPSS 16.0. Hasil penelitian menunjukkan bahwa sosis analog dengan pelapisan edible coating pati beras ketan hitam HMT memberikan pengaruh nyata pada kadar air dan tingkat kesukaan panelis terhadap hasil organoleptik (warna, aroma, rasa, tekstur), tetapi tidak memberikan pengaruh nyata pada kadar lemak. Sosis analog dengan pelapisan edible coating pati beras ketan hitam HMT menghasilkan kadar air berkisar antara 40,20-41,224%, kadar lemak berkisar antara 13,64-13,84%, warna berkisar antara skala 4,33-5,43, aroma berkisar antara skala 4,46-5,23, rasa berkisar antara skala 3,90-5,27, tekstur berkisar antara skala 4,77-5,83.
PENGARUH LAMA BLANCHING DAN TINGKAT KEMATANGAN DAUN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK ORGANOLEPTIK TEH CELUP DAUN SEMBUNG (Blumea balsamifera)
Authors: Uday Sukmawati , Antuli Zainudin , Une Suryani
Published: July 2022

Sambong leaf contains various active compounds such as essential oils, cineol, limonene, palmitin and myristin acids, tannins, glycosides, saponins, and flavonoids. Sambong leaf can be used as a basic ingredient for making herbal teas. Sambong leaf has a strong and distinctive odor and bitter taste. It is due to the saponin compounds contained in Sambong leaf. This research aimed to determine the effect of blanching time and leaf maturity level on antioxidant activity, tannin, total phenol, and organoleptic of herbal tea made from Sambong leaf using a factorial Completely Randomized Design with two factors. Factor A was the blanching time consisting of treatment levels, namely 0 minute, 3 minutes, S minutes. and 7 minutes at 60°C. Factor B was the leaf maturity level, consisting of 3 treatment levels: young, intermediate, and old Sambong leaf, with each sample weighing 200 g. ment combinations These two types of factors resulted in 12 treatment to obtain 36 experiments. Data were analyzed using the Analysis of Variance repeated three times (ANOVA) with a 0,05 confidence level and advanced Duncan's Multiple Range Test (DMRT) to determine the difference between treatments using the SPSS application. Observation parameters included analysis of total phenol, tannin, antioxidant activity, and organoleptic, Antioxidant activity was described as ICso 56.7 ppm, with total phenol of 219.4 mg GAE/g, tannin analysis in all treatments containing tannins, and the most preferred organoleptic result was the 7-minute blanching treatment with old leaf.
Performance Analysis of a Commercial Scale Solar Chimney Power Plant in Oman
Authors: Eugene Vega  , Khadersab Adamsab  , Abdulhamid Hamdan Al-Hinai
Published: July 2022

This paper presents a performance study of a commercial-scale solar chimney power plant under Oman climate conditions. A simple mathematical model is presented and validated against the Manzanares prototype and is used to estimate the solar chimney performance parameters for a full-scale commercial power plant to be located in Marmul, Oman. This location is suitable for solar power application owing to its high solar resource and geographical characteristics. Averaged solar data from NASA POWER database was retrieved and synthesized to generate the annual hourly radiation. The model yielded estimates of the collector efficiency, updraft velocity and potential electrical energy that can be generated. The capacity factor and land use requirement were also determined and compared with other solar power technologies in use today.
Wind and Solar Resources Assessment Techniques for Wind-Solar Map Development in Jeddah, Saudi Arabia
Authors: Abobakr Al-Ttowi  , Djamal Hissein Didane  , Mohammad Kamil Abdullah  , Bukhari Manshoor
Published: July 2022

Recent decades show a massive demand increment toward clean sources of energy as the world is experiencing industrial and technological revolutions. Among the various clean energy resources, wind and solar can be utilized effectively. This study aims to study wind and solar energy potentials in Jeddah, Saudi Arabia while identifying seasonal variations of wind and solar energies in the city. The essentiality of the study relies on the added benefits to the country where this research can help in finding other alternatives of energy other than fossil fuel. The Weibull distribution function and the Angstrom techniques were respectively used for the wind and solar resources assessments. The meteorological data involved are for ten years (2010-2019) including wind speed and direction, direct and diffused solar radiations. The results show that the prevailing wind direction at 10 m and 80 m altitudes were north and north-northwest, respectively. Meanwhile, the mean wind speed at 80 m altitude is found to be 4.36 m/s and 3.72 m/s at 10 m altitudes. The highest wind power and wind energy densities were at 80 m altitude with the value of 192.19 W/m2 and 247.29 kWh/m2, respectively. In terms of solar resources, the site has an average potentiality of global solar radiation of 23.13 MJm2. The highest average possible sunshine duration occurred mostly in February, June, and November with respective values between 12.00 and 12.034 hours for most of the years. Lastly, the highest Angstrom’s ratio occurred during June 2016 scoring 0.7942 while the lowest on the other hand was in December 2015, scoring 0.4253.
The Influence of Thermal Oxidation on Hardness and Microstructure of Beta-Type Titanium Alloy Ti-29Nb-13Ta-4.6Zr (TNTZ)
Authors: Zuldesmi  , Agri Suwandi  , Jemmy Charles Kewas  , Maykel Manawan  , Gunawarman  , Mitsuo Niinomi  , Toshikazu Akahori
Published: July 2022

Thermal oxidation is one of the simple and low-cost methods that can improve tribological characteristics of titanium and its alloys by generating a protective layer on their surfaces. In this study, the experiment parameters were applied on thermal oxidation (TO) at 598, 673 and 723K for 40, 50 and 60s on TNTZ. The micro-Vickers hardness tests and microstructure analysis were performed for specimens before and after TO. The results exhibited that the hardness of TNTZ was increased by increasing TO temperature, but it was decreased by enlarging of TO time. Metallographic tests showed that oxidised TNTZ have equaxial β grains with a grain size approximately about 20-30μm. No significant change of microstructure (grain size) was detected after increasing TO temperature because the short time oxidation process was applied.
Numerical Simulation of High-Speed Rotor for Air-cooled Eddy Current Dynamometer
Authors: Yew Heng Teoh  , Ju Joe Lim Lau  , Heoy Geok How  , Jun Sheng Teh  , Kok Hwa Yu  , Horizon Gitano Briggs
Published: July 2022

The key feature of air-cooled dynamometer is the geometry of the rotor, which played a vital role in effective heat rejection. Dual application is limited for air cooled eddy current dynamometer due to excessive heat generation when the operating speed is up to a certain range. The aim of this research is to observe the air flow pattern and temperature distribution on the rotor of the air-cooled dynamometer with different geometry designs. In addition, the air flow and heat transfer simulation were carried out by using ANSYS software. Besides, the setting of normal size mesh was proposed in all design cases to reduce the computational time and the mesh files size of the simulation. Furthermore, a total of four configurations of rotating domain were designed and created using SolidWorks software, with each one differentiated with the features of holes and cover. The results of air flow velocity contour were compared with those of without the cover and holes on the rotor design. The optimum design in air motion distributed within all cases of numerical simulation were then observed and compared. To validate the simulation setup, experimental data were used to validate the airflow and heat transfer coupling simulation models. The results revealed that an improvement with more air volume movement can be observed at medium range and high velocity range for all models with cover features over the models without cover. Besides, the results also shows that the influences of hole features on air flow velocity were less significant as compared to the one with cover features. Also, the rotor design with cover and without holes were found to be the best configuration as it allows the as high as 27.7% greater air flow dynamic to achieved lowest steady state temperature as compared with those of baseline design. The Design C also improved in term of temperature as compared to the simple model of plane rotor, with as high as 11.6% reduction in overall temperature. Through the results of this analysis, it was justifiable that the Design C can be suggested as the best-case scenario for further experimental study. These results will serve as a basis for rotor design to improve the performance of the air-cooled eddy current dynamometer.
CFD Simulation Using ANSYS FLUENT of Jet Nozzle of Ethanol at Temperature of 360 K
Authors: Zurita Ismail  , Saleha Maarof  , Mohamed Faris Laham  , Kai Xin Siah  , Muhamamd Rezal Kamel Ariffin  , Nizam Tamchek
Published: July 2022

Spray coating technology is an advanced manufacturing process to break the liquid down into small droplets and disperse these droplets uniformly on the target substrate. The nozzle used in this fabrication process rapidly disintegrates the liquid jet at a direction of motion governed mainly by the prevailing airflow pattern in the spray region environment. According to Navier–Stokes energy equation, the fluid and environmental temperature capable of supplying additional energy to the droplet imparted the ejected liquid jet from the nozzles. With a view to understanding the liquid droplet behaviour at elevated temperatures, this study investigates the jet velocity, pressure, and temperature of ethanol at its evaporation temperature of 360 K using commercial CFD software (ANSYS FLUENT 2020). A numerical simulation of a simple nozzle system with a cone angle of 56° and an outlet radius of 0.1966 mm was modelled at 1 bar inlet pressure to study the effect of the environment temperature on the liquid jet. The result from the temperature profile showed that the liquid jet exhibited turbulence or a swirling effect at elevated temperature as the liquid absorbed thermal energy. The liquid jet temperature increased to the maximum temperature of +3K at a liquid jet distance of 10 cm when compared with normal environment temperature. This numerical study showed that environmental conditions such as temperature can impact the liquid jet quality and properties, which are difficult to observe during experimental work. It is expected that the finding from this work would benefit the industries, leading to better spray nozzle design for future coating applications.
Turbulent Fluid Flow and Heat Transfer Enhancement Using Novel Vortex Generator
Authors: Bassam Amer Abdulameer Shlash  , Ibrahim Koç
Published: July 2022

One of several effective methods for improving heat transfer in heat exchangers is the use of vortex generators in channels. The flow of fluid through a channel with a vortex generator is disrupted by the development of recirculation zones on the step wall, which improves fluid mixing and heat transmission. The current work investigates the flow and heat transfer of turbulent fluid flow through channels with various vortex generator designs mathematically (triangular, half-circle, and quarter circle). The finite volume method (FVM) is used to discretize and solve the continuity, momentum, and energy equations. The SIMPLE algorithm approach is used to connect the pressure and velocity fields within the domain. The effect of geometrical factors such as step height (2, 3, 4, 5, and 6 mm) on the flow and heat fields is demonstrated and analyzed, as is the effect of Reynolds number. As the step height increases, so do the surface Nusselt number and skin friction coefficient, which peak at 4 mm. According to the findings, as Re increases, so does the average Nusselt number. The quarter circle vortex generator has the best thermal-hydraulic performance at a 4 mm amplitude height, followed by the triangle vortex generator. The simulation results are consistent with those found in the literature.
Thermal and Mechanical Properties of Thermoplastic Cassava Starch/Beeswax Reinforced with Cogon Grass Fiber
Authors: Ridhwan Jumaidin  , Harith Hilman Abdul Halim  , Alia Ruzanna Aziz  , Meysam Keshavarz  , Tuan Suhaimi Salleh  , Rushdan Ahmad Ilyas  , Fudhail Abdul Munir  , Mastura Mohamad Taha  , Nadlene Razali  , Abdul Rafeq Saleman  , Ahmad Fuad Ab Ghani  , Nuzaimah Mustafa  , Nazri Huzaimi Zakaria  , Mohd Adrinata Shaharuzzaman  , Syahibudil Ikhwan Abdul Kudus  , Mohd Yuhazri Yaakob
Published: July 2022

The aim of this paper is to investigate the effect of cogon grass fiber (CGF) on the thermal and mechanical properties of thermoplastic cassava starch (TPCS)/beeswax matrix. The alteration of TPCS/beeswax reinforced with cogon grass fiber was performed by incorporating various amount of CGF (0,10,20,30,40 wt.%) into the polymer matrix. The samples were then evaluated using thermogravimetric analysis and tensile test. The findings showed that the thermal properties of the composite were slightly improved as the CGF content increase. The mechanical test showed that the tensile strength and tensile modulus increased with the addition of the CGF. However, the elongation at break showed a decreased pattern following the increasing content of CGF compared to the 0% of fiber content. In general, the findings from this study have shown that the TPCS/beeswax reinforced with the CGF composite has improved the functional properties of the composites compared to the TPCS matrix.
Unsteady MHD Stagnation Point Flow of Al2O3-Cu/H2O Hybrid Nanofluid Past a Convectively Heated Permeable Stretching/Shrinking Sheet with Suction/Injection
Authors: Ansab Azam Khan  , Khairy Zaimi  , Teh Yuan Ying
Published: July 2022

The numerical investigation of unsteady magnetohydrodynamic (MHD) stagnation point flow of Al2O3-Cu/H2O hybrid nanofluid past a convectively heated permeable stretching/shrinking sheet with suction/injection effect is underlined. The characteristic of MHD and boundary condition with suction/injection has received a lot of consideration due to its across-the-board application in mechanical and chemical engineering. The governing continuity, momentum and energy equations are transformed into a system of nonlinear ordinary differential equations using similarity transformation, which is then solved using the bvp4c routine. Numerical results are obtained for the skin friction coefficient, local Nusselt number as well as the velocity and temperature profiles for certain values of the governing parameters, namely suction/injection parameter, copper nanoparticle volume fraction parameter and MHD parameter. Results showed that both velocity profile and temperature increase as the suction/injection parameter increases for the first solution and decreases for the second solution. Similarly, when increase the value of MHD parameter M, the velocity and temperature profiles are decreases for both solutions. The magnitude of the reduced skin friction coefficient and the local Nusselt number are notably increased for the first solution with increasing values of the suction/injection and MHD parameters. Finding also revealed that the skin friction coefficient is intensified in conjunction with the local Nussel number by adding up the copper nanoparticle volume fraction. In general, dual solutions are found to exist to a particular extent of the stretching/shrinking sheet.
The needed categories of Indigenous Knowledge Systems in Natural Science Curriculum in South Africa: Narratives from Pongola schools
Authors: Madlela Benkosi
Published: July 2022

For centuries, South African education was dominated by colonial practices that devalued Indigenous Knowledge Systems (IKS). To reform education, the CAPS 2012 Natural Science (NS) curriculum documents instruct teachers to use IKS when delivering instruction without specifying the categories that should be used. The study was conducted to gather the views and narratives of participants on IKS categories that should be incorporated into the NS curriculum. An African renaissance theory that calls for the decolonisation and Africanisation of education guided the study.  An interpretivist research philosophy was used to understand the phenomenon from participants’ point of view, and through the use of a qualitative approach, data was gathered directly from participants in their natural settings in Pongola schools. A case study design allowed the researcher to focus on selected schools and collect in-depth information from purposively selected Principals, NS Heads of Departments and teachers through interviews and focus group discussions. Data were analysed and presented narratively and verbatim under emerging themes. Findings revealed that participants advocated for the incorporation of the following six IKS categories into the NS curriculum, traditional veterinary medicines, traditional diets and food processing, traditional medicines, weather forecast, environmental and disaster management, traditional values, uBuntu lenhlonipho (humility and respect). The study recommended that the Department of Basic Education review its policy and incorporate IKS into the Natural Science curriculum as a full knowledge strand. The 6 IKS categories suggested by participants should form a firm foundation and background for the incorporation process.