bluuebunny/crossref_metadata_2025 huggingface dataset:
The role of innovation capacity and technology adoption towards product innovation performance measurement in micro small enterprises food industry
Authors: Irwanti A , Marimin  , Haryadi P , Eriyatno  , Handoko LT
Published: March 2020

This study aims to measuring and revealing the role of innovation capacity and technology adoption towards product innovation performance in Micro Small Enterprises (MSEs) Food Industry. The research has applied analysis and clustering, regression and path analysis, by collecting data from a set of questionnaires to 76% of the total MSEs in food industry under the guidance of Research Unit for Natural Product Technology-Indonesia Institute of Sciences. The results demonstrated that innovation capacity variable has a significant effect which leads to a positive association with product innovation performance, as well as the existence of a significant indirect relationship through adoption technology as a mediator variable. Suggestions for conducting technology intervention in accordance with the results of regression test and clustering that are formed based on product characteristics and scale of business to improve food safety and product innovation performance are presented.
Effect of ozonation and pasteurization on total microorganism, pH and density whole milk and skim milk during cold storage
Authors: Genecya G , Setiasih I S , Andoyo R
Published: March 2020

Aim of this research was evaluate the differences in physicochemical characteristics and stability during cold storage of whole and skim milk from ozonation as compared to pasteurization. In this current research, descriptive methods was employed consist of two control samples (untreated skim and whole milk) and four treatments: (1) pasteurized skim milk, (2) ozonated skim milk, (3) pasteurized whole milk and (4) ozonated whole milk. Ozonation was carried out for 650 seconds at 0.36 L/min for whole milk and 5.01 L/min for skim milk, meanwhile, pasteurization process was performed at 72 °C for 15 seconds. The reduction of microorganisms after treatment of pasteurized skim milk, ozonated skim milk, pasteurized whole milk and ozonated whole milk, respectively were 2.97, 2.16, 3.09 and 1.7 log cycle. During storage, ozonated samples, had increased density faster than pasteurized samples, ozonated skim milk also has largest increase in growth microorganisms, meanwhile, ozonated whole milk has the fastest decreased of pH than other samples. Therefore, ozonation treatment can be used as milk pre-treatment to reduce microorganisms, however, this treatment must be carried out with other preservation process.
Optimization formulation of high protein biscuit made from denaturated whey protein concentrate and sweet potato flour supplemented with mineral as emergency food
Authors: Pradipta D R E , Andoyo R
Published: March 2020

High-protein biscuit formulations that develop as emergency food preparations must contain high enough nutrients, not only filling but also contain appropriate calories. Denaturated whey protein concentrate, sweet potato flour and mineral can be added to increase nutritional value of the biscuit. The different concentration of ingredients may have some implication of characteristic of biscuit. The aim of this work was to formulate biscuit with acceptable characteristic especially texture properties made from different concentration of denaturated whey protein concentrate and sweet potato flour supplemented with different mineral concentration in order to make available foods with added nutritional value as other options to consumers especially in emergency condition. Response Surface Methodology (RSM) using the Central Composite Design (CCD) model was used to optimize the formulations of high protein biscuit. Different concentrations of denaturated whey protein, sweet flour and minerals were used to prepare the biscuit. The textural property increased by bigger amount of denaturated whey protein concentrate and mineral added in formulation. The optimized formulation was characterized and evaluated. The results shows that biscuit which contain 12.49% of denaturated whey protein concentrate and 3.28% mineral were quite acceptable to consumers.
Optimization of biscuit formula based on denaturated whey protein concentrate and sweet potato flour in some protein and mineral concentrations
Authors: Hayati H D , Wulandari E , Andoyo R
Published: March 2020

Biscuits are one of the food products that have low moisture content so that they have the potential to have a long shelf life and are suitable for use as emergency food products. There are several ingredients to made biscuits. Ingredients such as sweet potato flour and denaturated whey protein concentrate are useful to fulfil macro nutrient needs, especially carbohydrate and protein content. In order to fulfil micro nutrient needs, mineral mix is added to emergency food. The amount of ingredients that added in biscuit will affect final product’s characteristics. Therefore, this research aims to determine the formulation of the addition of protein and mineral concentration which provides the characteristics of biscuit emergency food according to the standard. Some of the ingredients that added to the biscuit have their own characteristics which will affect the final results of the product. Hence, this research has hypothesis that the addition of mineral mix and denaturated whey protein concentrate with optimal concentration can produces biscuit formulations that are accordance with the standard. In this research, Response Surface Method was employed to optimize response. The independent variable is the addition of denaturated whey protein concentrate concentrations of 10%–15% and mineral mix concentrations of 2%–3.5%. The dependent variable is moisture content. The result of this experiment is protein and mineral with several concentration will not affected moisture content of biscuits.
Effect of feeding coconut sugar-mix coffee rich in antioxidants on blood pressure, serum SOD and MDA of sprague dawley rats
Authors: Dwiyanti H , Setyawati R , Siswantoro  , Krisnansari D
Published: March 2020

High exposure to cigarette smoke triggers oxidative stress, thereby the intake of foods rich in antioxidants is needed. Coconut sugar-mix coffee enriched with antioxidants from red palm oil is one of the alternatives to increase the supply of antioxidants. This study aimed to determine the effects of feeding coconut sugar mixed coffee rich in antioxidant (CMCRA) on blood pressure, serum SOD and MDA of Sprague Dawley rats. Six groups of rats (n = 6) received the following treatments: one group of rats were given 0.45 g/day of the CMCRA without exposure to cigarette smoke (positive control/P1) while five groups of rats were exposed to cigarette smoke from two cigarettes per day during the study period and given distilled water (negative control/P2), 0.45 g/day of CMCRA (P3), 0.90 g/day of the CMCRA (P4), 1.35 g/day of the CMCRA (P5), and 0.45/day of cane sugar mixed coffee (P6). The observations were conducted on body weight, blood pressure, serum SOD levels, and serum MDA levels. The results of the study showed that the delta increase in blood pressure in the CMCRA groups was lower (5.8–28.6 mmHg) than the cane sugar coffee group (79.2 mmHg) or the negative control group (103.6 mmHg). The decrease in serum SOD levels in the tested-coffee groups (6.75– 44.62%) was lower than the market-sold coffee group (45.97%) or the negative control group (60.44%). The delta increase in serum MDA levels was lower in the tested-coffee groups (0.51– 5.73 nmol/mL) compared to the cane sugar coffee group (6.69 nmol/mL) or the negative control/distilled water group (8.28 nmol/mL). The coffee drinks enriched with antioxidants from red palm oil have the potential to suppress oxidative stress in Sprague-Dawley rats exposed to cigarette smoke.
Study of bio-briquette formulation from mixture palm oil empty fruit bunches and palm oil shells
Authors: Amrullah M , Mardawati E , Kastaman R , Suryaningsih S
Published: March 2020

Bio-briquette is an alternative fuel derived from biomass. West Java has the potential of palm oil empty bunches (OPEFB) and palm oil shells biomass that can be used as bio-briquette raw material. The characteristics of each raw material affect the quality of the bio-briquettes produced. it is necessary to find a mixture of formulations between palm oil empty bunches (OPEFB) and palm oil shells that produce the highest quality bio-briquettes. This study aims to find a mixture of palm oil empty bunches and palm oil shell formulations that produce biobriquettes with optimum quality based on calorific value. This study used an experimental method with descriptive analysis. Variation of mixed formulations consisted of 5 treatments with a concentration of 7% adhesive material, carbonization temperature OPEFB 350 °C and palm oil shell 500 °C, compression pressure 225 kg/cm2, drying temperature 60 °C within 3 hours (2 replication). The observational parameters were the calorific value and proximate characteristics. The results showed that carbon content increased in both raw materials after the carbonization process expected, The highest calorific value of 5, 475 cal/gram was produced by bio briquettes with a mixture ratio of oil palm empty bunches and oil palm shells of 25:75.
The effect of starch-hydrocolloid interaction on starch digestibility, pasting and physicochemical properties: A review
Authors: Marta H , Cahyana Y , Djali M
Published: March 2020

In complex food matrix, blending starch with non-starch hydrocolloids such as gum arabic, xanthan gum, guar gum, carrageenan, locust bean gum, and pectin may impact starch digestibility, pasting and physicochemical properties. The starch-hydrocolloids blending have specific application in the food product as an emulsifier, gelling agent thickener, stabilizer and inhibiting formation of ice and sugar crystal. As a thickener, hydrocolloid can increase the viscosity of food products and inhibit the accessibility of α-amylase to the starch granules. Effect of hydrocolloid on starch digestibility, pasting and physicochemical properties depends on starch source, type and concentration of hydrocolloid, and method of preparation starch-hydrocolloid mixture. This review summarized several studies about the effect of starch-hydrocolloid interaction on the starch digestibility, pasting and physicochemical properties. Furthermore, the mechanism of starch-hydrocolloid interaction and their applications in food product are also discussed. The pupose of this review is to provide information of several applications and recent utilization trend of starch-hydrocolloid blend in food systems.
A review of protein hydrolysis fermented foods and their potential for health benefits
Authors: Yarlina V P , Djali M , Andoyo R
Published: March 2020

Fermented foods are consumed in many countries and potential benefits of health. Fermented products using microorganisms resulting in different type of product. The advantages of fermented foods are easy to digest, one of them is Protein. Protein composition changed during fermentation. Protein hydrolysis by enzymatic hydrolysis of whole protein sources by appropriate proteolytic enzymes under controlled conditions. This review article is focused on the process of protein hydrolysis in fermented foods, quantitative and qualitative analysis protein hydrolysis by various methods and specific protein hydrolysis having benefits of health. Some fermented food products such as soy fermentation that gets protein hydrolyzate are Glycinin and β-conglycinin. Some of the bioactive peptides in soybean fermentation are used for health, such as antioxidant, antimicrobial, anti-diabetic and anti-cancer activities. Many other fermented food products can be explored and use this information to develop fermented food products.
Optimization of gaseous ozone application in reducing total amount of microorganism in Muntok white pepper
Authors: Putri H L , Utama G L , Andoyo R
Published: March 2020

Muntok white pepper with export quality has a high economic value. One of the standard quality required for white pepper is total microorganism (TPC). However, Muntok white pepper produced from traditional postharvest method contains high number of total microorganism, thus not fulfilled the standard quality required. Ozone is a potent oxidant that is trusted to be an effective antimicrobial sanitizer for water, food, and food processing surfaces. In the current research, Responsese Surface Modelling (RSM) was employed to investigate the optimum condition of ozonation, consist of: ozone flowrate (1 – 4 L/minute) and exposure time (10 – 40 minutes) with 5 minutes of ozone input in each treatment. The responsese obtained is the maximum reduction of total microorganism (TPC) followed by the validation of the optimum condition of ozonation The use of low flowrate with long ozone exposure time will deliver the lowest TPC value. The application of ozone at the condition of 1 L/min flowrate in 10.85 minutes of exposure time has resulted the TPC value of 4.6 × 102 – 4.95 × 102 CFU/g with the highest validity level of 85.11%
A comparison of tetrad and triangle test: case study on sweetener products using consumer panels
Authors: Adawiyah D R , Guntari L , Smaratika V S , Lince
Published: March 2020

The development of sensory test methods in the food industry is increasing with the need for product development to meet consumer acceptance. The food industry examine the presence or absence of production differences using appropriate sensory tests is discriminatory tests (different tests). The most popular and widely used different test in the food industry is the triangle test, but it has the disadvantage of developing a tetrad test that is supposed to have a more powerful statistical advantage. The study aimed to compare triangle test with tetrad test on sweetener products. The panelists used in this research were consumer panelists of sweetener product aged 20–65 years old based on medical history catagorised into 3 groups: (1) non-diabetic without diabetic offspring, (2) non-diabetic with diabetic offspring, (3) and diabetic. Total panelists were 100 with duplicate. Different tests were analyzed with the concept of signal detection theory and Thurstonian models (Proportion correct response, Pc, d’, p value, perceptual noise, and test power). The result showed that tetrad test can replace triangle test on sweetener product A and C using non-diabetic panelists without diabetic offspring and combination of all panelists group, as well as sweetener B with combination of all panelist group, because having perceptual noise less than 50% (1.64–32.09%), and is supported by power value that stated strength of tetrad test is more powerful (test power triangle: 0.215–0.994, test power of tetrad test: 0.445–1.000).
Identification of the critical level of water recharge area in the Citarik subwatershed
Authors: Suryadi E , Kendarto D R , Amaru K , Syahputri G I
Published: March 2020

The Citarik sub-watershed is part of the upstream Citarum watershed which has an area of 22.637.83 ha. This sub-watershed has upstream in the Buru Kareumbi Masigit Forest Conservation Area in Sumedang Regency and empties into the Citarum River in the Bandung Regency area. Land-use changes due to increasing socio-economic activities of the community have a reduction in water recharge areas in this region. Potential problems that can occur due to these conditions are the occurrence of groundwater scarcity, and flooding. This study is intended to determine the critical level of water recharge areas in the watershed. The research method uses descriptive analysis methods that refer to the classification of natural infiltration potential. Important parameters in the classification of natural infiltration include parameters of soil type, land cover, rainfall, and slope. The analysis showed that the critical level of water catchment in the Citarik sub-watershed with good conditions of 5.802.78 ha (25.63%), natural normal conditions 2.291.1 ha (10.12%), rather critical conditions 11.735.3 ha (51, 84%), conditions began to be critical of 1.892.91 ha (8.36%), and critical conditions were 915.73 ha (4.05%). Region are dominate of the water recharge conditions in the Citarik watershed with a rather critical level. Most of the areas with these conditions are settlements, so it is necessary to refill groundwater using infiltration well and bioretention ponds technology.
Isolation of guaiene from patchouli (Pogostemon cablin Benth.) oil using vacuum fractionation distillation
Authors: Nurjanah S , Rialita T , Lembong E , Muhaemin M , Widyasanti A , Sidabutar I , Aprima Z E , Amrullah R
Published: March 2020

Guaiene is one component of patchouli oil, which is used in the flavor and pharmaceutical industries. It can be isolated using vacuum fractionation distillation. This study aim to study the effect of isolation stages on the performance of the distillation process. The method used is the descriptive method with two-stage fractionation and one-stage fractionation as its treatment. In one-stage fractionation, patchouli oil is fractionated with 8 temperature ranges: 249–261, 261–273, 273–280, 280–286, 286–291, 291–302, 302–319, and 319–321 °C. At two-stage fractionation, fractionation was carried out to obtain the patchouli alcohol component as the highest component of patchouli oil, then guaiene was isolated from the remaining fractions with 5 temperature ranges: 249–261, 261–274, 274–281, 281–287 and 287– 300 °C. Vacuum fractionation distillation was conducted using the BR 36–100 Spinning Bend Distillation System. The results showed that at one-stage fractionation produced 5 cut fractions, while the fractionation of two-stage fractions produced 2 cut fractions. One-stage fractionation takes longer time than two-stage fractionation (23.12 and 19.32 hours, respectively), with electricity consumption also being greater, 207.83 and 176.18 kWh, respectively.
Nipah (Nypa fruticans Wurmb.) fruit as a potential natural antioxidant source
Authors: Hermanto H , Mukti R C , Pangawikan A D
Published: March 2020

Nipah is one of mangrove plant that grows in coastal areas. South Sumatra province has a region with a watershed which is overgrown with nipah plants. Until now, nipah fruit has a low economic value because of the lacks of knowledge about the processing techniques of nipah fruit and the lacks of scientific attention which cover up the potential of nipah fruit as a functional food. This study aims to reveal the potential of nipah fruit, especially as natural antioxidants source. Total phenolics content (TPC) and antioxidant activities of Nypa fruticans fruit extracts (ripe and unripe) have been analyzed. Fruit extract from unripe nipah fruits (FEUN) got the highest phenolics content (121.3 ± 3.3 mg GAE/g). Radical scavenging activity of FEUN, assessed by 1, 1–diphenyl–2 - picrylhydrazyl (DPPH) radicals showed inhibitory activity about 81 ± 3.1%RSA. Hopefully, this research could reveal the potential of nipah fruit as a potential source of natural antioxidant
Characterization of vegetable fruit (Diospyros Kaki L. F) local Garut commodities using carboxy methyl cellulose (CMC) as a penstables during cold storage
Authors: Quddus A , Mardina M
Published: March 2020

Persimmon (Diospyros kaki L.) is one type of subtropical fruit plant which is classified as rare in Indonesia. Mature persimmon has a good taste, which is sour, sweet and fresh. Persimmon fruit tends to have perishable properties. Processing persimmon fruit into velva fruit can extend shelf life. Velva fruit is said to be good if it has a smooth texture and low melting speed, so stabilizers need to be added to produce good quality velva products. This study aimed to determine the characteristics of velva persimmon by adding Carboxy Methyl Cellulose (CMC) as a stabilizer during cold storage. Based on the results of the study showed that the concentration of CMC and the length of storage had a significant effect on increasing levels of vitamin C, the higher CMC was added, the higher vitamin C levels in velva persimmon and the longer stored vitamin C levels in velva persimmon decreased. The length of storage time also has a significant effect on total dissolved solids, the longer the storage, the greater the dissolved solids obtained will be. CMC concentration has an effect on velva overrun value, the higher the CMC concentration level is added, the overrun value will decrease further. CMC concentration and storage time significantly affected viscosity, texture and preference test. The best formula for viscosity is K3T1 with CMC concentration of 1.5% and storage time for 3 days. The best formula for texture is K1T1 with 0.5% CMC concentration and storage time for 3 days. The most preferred formula for panelists is the K1T1 sample with a combination of 0.5% CMC stabilizers and 3 days storage time.
Influence of pandan leaf extract and fortificants addition and cooling duration to cooking quality, preference level, and glycemic index of brown parboiled rice fortified with chromium and magnesium
Authors: Yulianto W A
Published: March 2020

The number of diabetics in Indonesia continues to increase. Therefore it is necessary to provide rice as a staple food that has a low glycemic index. It was also reported that diabetics had deficiencies of chromium and magnesium. Brown rice and parboiled rice are known to be low in the glycemic index, although it seems less preferred by consumers. Pandan leaf extract is known as an ingredient for strengthening flavor, and cooling is believed to be able to increase resistant starch and reduce the glycemic index. This study aimed to evaluate the effect of the addition of pandan leaf extract (PE) and fortificants in parboiling steps and cooling duration on cooking quality, preference level, and glycemic index of brown parboiled rice which was fortified with Cr and Mg. This study was carried out in a completely randomized design with two treatment factors. The first factor was the method to add PE and fortificants, namely: (1) addition of PE, Cr and Mg at the soaking (65 °C); (2) addition of Cr and Mg at soaking of 65 °C and adding pandan extract at boiling of 100 °C; (3) addition of PE, Cr, and Mg at soaking (65 °C) and followed by the addition of PE at boiling 100° C, and (4) addition of PE, Cr, and Mg at boiling (100 °C). The second factor was the cooling duration of 2 °C for 0, 12, 24, 36 hours. The method to add PE and fortificants and cooling time affects the cooking quality (water uptake ratio, elongation, and solid loss), but does not affect cooking time, and alkali spreading value. The addition of PE and fortificants (PE + Cr + Mg -65 °C, & PE-100 °C) for 36 hours of cooling time resulted in brown parboiled rice with a glycemic index of 40.39 (< 55 = low) and was slightly favored by panelists. The rice produced has cooking time of 43 minutes, alkali spreading value of 2, water uptake ratio of 3.10 g/g, elongation 1.21 mm/mm, and solid loss of 1.87 g/100 g.
Effect of ozone treatment on microbiological and physicochemical properties of soymilk beverage
Authors: Anam C , Perwitasari A A , Jannah H N , Yaqin N , Yulianto E , Sasmita E , Restiwijaya M , Kinandana A W , Aryanto F , Nur M
Published: March 2020

Ozone is a strong oxidant and potent desinfecting agent. An ozonation process for microbial inactivation in some beverages has been done. Accordingly, the ozonation process was performed in soymilk. Soymilk was ozonated under different exposure time: 1, 3, 5, 10, and 15 minutes and evaluated for the changes of microbiological and physicochemical properties. The assays were carried out by using an experimental design fully randomized and results were statistically evaluated by Duncan’s Multiple Range test (p < 0.05). Following the ozone treatment, a significant reduction in pH occurred at 1 minute treatment, whereas a significant increasement was recorded after 3 minutes treatment. A significant increasement in total dissolve solid was observed at 5, 10, and 15 minutes. Microbial reduction was recorded 0.19 log cycles at 1 min., 0.35 log cycles at 3 min, and 0.57 log cycles at 5 minutes ozone treatment. In contrast, an increase of microbial population occurred at 10 and 15 minutes. The findings presented here could be a prelude for the potential application of ozone treatment of soymilk in the food industry.
Sensory and chemical properties of cookies formulated with South Kalimantan’s local comodities
Authors: Simanjuntak D S , Agustina L , Nugroho A
Published: March 2020

Cookies are generally made from wheat flour which has low content of essential nutrients and fibers. In addition, excessive use of wheat flour may also cause dependency to the imported materials. Therefore, innovation is needed to reduce the dependency of use of wheat flour by using local materials. This study was aimed to determine the sensory and chemical characteristics and also production cost of three cookies formulations with local materials as the flour materials substituting the use of wheat flour. The three local materials were local banana namely talas banana (A), local sweet potato namely nagara sweet potato (B), and local bean namely nagara bean (C). The flours of those three materials were made by using the oven method with different preliminary treatments. The three formulations of cookies were differentiated by the ratio of three flours (A:B:C = 20:60:20; 10:60:30; and 30:60:10). Based on statistical analysis (Kruskal-Wallis), differences in composite flour formulations significantly affected the sensory characteristics (hedonic and scoring approaches) in several parameters (taste, colour, texture, and flavour). In terms of sensory aspect, formula 1 (A:B:C = 20:60:20) showed the best sensory characteristics, and also exhibited a prominent chemical characteristics, namely: water content (2.64%), ash content (0.89%), protein content (7.27%), fiber content (6.19%), fat content (22.84%), and carbohydrate content (66.36%).
Application of negative pressure cavitation extraction (NPCE) on total phenolic compound extraction from Millettia sericea root
Authors: Filianty F
Published: March 2020

Production of total phenolic compounds from Millettia sericea roots was carried out using the NPCE method. This study aims to determine the effect of solvent concentration (60, 70, 80, 90%) and negative pressure (-0.4, -0.5, -0.6, -0.7 bar) in the NPCE system on Millettia sericea roots and investigate the increase in extraction yield compared to maceration methods. According to the results of the investigation, the best solvent concentration resulted from 70% methanol and -0.7 bar negative pressure. The results of the comparison of the NPCE extraction method with maceration exhibited a high escalate in extraction yield more than 3 times compare to maceration methods.
Hanjeli utilization as a functional food to support food sovereignance
Authors: Histifarina D , Rahadian D , N Ratna P , Liferdi
Published: March 2020

The agricultural sector is currently still become the prime mainstay in national development. It is closely related to manifest and maintain the food sovereignty, provide employment, supporting community welfare, and become the source of various industrial raw material. One of the potentially developed agricultural product is ‘indeterminate’ cereals, named Hanjeli (Coix lacrimo-jobi L.). The plant has some advantages such as tolerance to drought and marginal soil conditions. The grains containing calcium, carbohydrates, fats, high protein, fiber, calcium minerals, phosphorus, iron, thiamine, riboflavin and niacin. Amino acids contained in hanjeli grains consist of amino acids tyrosine, arginine, histidine, glutamate acid, lysine and leucine. Hanjeli has a good prospect to be developed as a substitute for rice and to be processed into prestigious food (functional food). The increasing role of non-rice local food is able to substitute or complement rice or wheat through the development of processing technology for non-rice local food products, both in terms of product diversity and taste, packaging, size, etc. In addition of being consumed by the farmers themselves, hanjeli rice and hanjeli flour can be marketed as functional food products. The availability of superior and local varieties, processing technology, and knowledge about the benefits of functional food play an important role in the development of hanjeli as a future healthy food.
The influence of black rice bran aqoueus extract on blood and spleen profiles
Authors: Nurlaili E P , Lestari R A S , Hartati S
Published: March 2020

Consumption of foods high in fat and sugar triggers dyslipidemia which can cause atherosclerosis and heart disease, inflammation. Dyslipidemia can be prevented by antioxidants, including those contained in pigmented rice, namely black rice, especially in bran. This study aimed to evaluate the effect of soygurt enriched with black rice bran extract on the blood and spleen profile of white rats (Rattus norvegicus). The results of the observations on the blood profile showed that the treatment of black rice bran extract showed improvement in existing blood cells compared to control and placebo treatments, as seen in the shape, size, and color of the profile. The results of the histological analysis on spleen organs showed very significant results, in treatment with black rice bran extract showed only a little damage to the spleen organ compared to other treatments. Sensory test results showed the color and flavor test of the respondent liked, while the taste showed liked very much.
The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks
Authors: Dwiloka B , Setiani B E , Purwitasari L
Published: March 2020

This study is aimed to determine changes in antioxidant activity, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks as functional drinks. This study used two treatments which were the first brewing and the second brewing. The basic material used was spiced drink consisted of ginger, turmeric, white turmeric, ginger sand, temulawak, temu mangga, lime, secang, rock sugar, brown sugar and water. The method was done by making spiced drinks with spices in a beaker glass which was brewed for 30 minutes with 1000 ml of boiled aquabidestilate water (100˚C), then filtered to get the first brewing spiced drink (S1). Furthermore, the brewing process was done with the same spices to get the second brewing spice drink (S2), then testing the parameter of the spiced drink. The parameter tested included antioxidant activity with the DPPH method, total phenol using the Folin-Ciocalteu method and the level of curcumin with High Performance Liquid Chromatography (HPLC). Hedonic quality tested included taste, aroma, color and overall preference. The results of this study show that the first brewing spiced drinks has antioxidant activity 78.642%, total phenol 33.156 ppm and curcumin 46.916 ppm, while the second brewing spiced drinks has antioxidant activity 61.905%, total phenol 17, 378 ppm and curcumin 16.184 ppm. Based on these data, it appears that antioxidant activity decreases by 16.737%, total phenol decreases by 15.77 ppm and curcumin decreases by 30.732 ppm. The color, aroma and overall preference of the first brewing spiced drink are more preferably by panelists whereas the taste of the second brewing spiced drink is more preferably by panelists compared to the taste of the first brewing spiced drink.
Effect of Kaolin particle size on the removal of Pb(II) from aqueous solutions by Kaolin-supported nanoscale zero-valent iron
Authors: Li Shang-Qun , Yu Chuang , Wu Ze-Xiang , Cai Xiao-Qing , Zha Fu-Sheng
Published: March 2020

The removal of Pb(II) from aqueous solutions was investigated using kaolin with two different particle sizes (2.3 and 45 μm) with and without nanoscale zero-valent iron (nZVI, at a Fe content close to 30%). The experimental results show that 2.3 μm kaolin loaded with nZVI (K-nZVI) had the best Pb(II) removal performance under various test conditions. After 24 h, it removed 99.5% of Pb(II) ions in the solution, followed by 45 μm K-nZVI, 2.3 μm kaolin, and 45 μm kaolin (89.01%, 68.8%, and 65.8%, respectively). The removal rates by all four kaolin samples increased with increasing pH in the range of 2–6, and with increasing temperature between 30 °C–60 °C. The results show that using finer carrier particles improves the performance of K-nZVI for removing Pb(II) in aqueous solutions.
Enhanced magnetic properties of cobalt-doped bismuth ferrite nanofibers
Authors: You Sujian , Zhang Bin
Published: March 2020

This study demonstrates the effect of Cobalt substitution on the structure, ferroelectric, and magnetic properties of BiFeO3 (BFO) nanofibers. The BiFe1−xCoxO3 (x = 0, 0.05, 0.1) nanofibers were successfully synthesized by a sol-gel based electrospinning method followed by thermal treatment. The BiFe1−xCoxO3 nanofibers prepared under optimized conditions are a polycrystalline fiber that presents a rhombohedral distorted perovskite structure with a little amount impurity phase. Room temperature polarization and magnetization results indicated the multiferroic behavior of the nanofibers. Especially, the remnant magnetization is increased from 0.18 emu g−1 to 1.72 emu g−1 on increasing amount of Co substitution. The improvement of magnetism can be attributed to the Cobalt doping and size-effect.
Effect of pre-deformation and artificial aging on fatigue life of 2198 Al-Li alloy
Authors: Zhang Yue , Ling Juan , Li Hua-Guan , Luo Xin-Yi , Ba Zhi-Xin
Published: March 2020

The effects of pre-deformation and artificial aging on fatigue life of 2198 Al-Li alloy were explored to further reveal its fatigue behavior and improve the damage tolerance. Fatigue life was investigated on 2198-T3 alloy after pre-deformation and aging treatments. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used to study the fracture morphology, precipitation behavior, fatigue crack initiation and propagation. Results indicated that T1 (Al2CuLi) phase dominated the strengthening of 2198-T3 alloy after the further aging. Pre-deformation increased the number of dislocations in the matrix, which provided favorable position for nucleation of T1. The precipitation of θ′ (Al2Cu) and δ′ (Al3Li) were inhibited. Also, the formation and coarsening of precipitate-free zone (PFZ) were effectively avoided in this condition. Dislocation density in the 2198 Al-Li alloy matrix increased with the amount of pre-deformation, leading to an increase in micro-crack defects on the surface and inside alloy. As a result, decreased fatigue life and an increased crack growth rate of the alloy were observed. Overall, 2198 Al-Li alloy had the best fatigue life and damage tolerance enhancement after it underwent 3% pre-deformation and was aged at 155 °C for 15 h.
Aerial Warfare: A Very Short Introduction
Authors: Ledwidge Frank
Published: March 2020

Aerial warfare has dominated war-making for over 100 years, and despite regular announcements of its demise, it shows no sign of becoming obsolete. Aerial Warfare: A Very Short Introduction looks at the history of aerial warfare, introducing the major battles, crises, and controversies where air power has taken centre stage, and the changes in technology and air power capabilities over time. Highlighting the role played by air power in the First and Second World Wars, it also sheds light on the lesser-known theatres where the roles of air forces have been clearly decisive in conflicts in Africa, South America, and Asia. It also considers whether there is a future for manned air power.
2. Beginnings
Authors: Ledwidge Frank
Published: March 2020

Once powered aircraft had taken to the air in the early 20th century, it did not take long for their potential as a military instrument to be realized. The First World War demonstrated that aeroplanes would indeed be war machines, and very formidable ones. ‘Beginnings: the First World War 1914–1918’ explains that whilst it was never a decisive arm on any WW1 front, all the elements of aircraft’s future deployment were present with the exception of its mobility potential. By the end of the war, the combatant nations had thousands of aircraft in their inventories with their attendant administrative and logistical structures. The world’s first independent air arm, the Royal Air Force, had been formed.
6. Cold War 1945–1982
Authors: Ledwidge Frank
Published: March 2020

In August 1945, a new conflict began between the largely liberal and capitalist West, led by the USA, and the Communist bloc led by the USSR. ‘Cold War 1945–1982’ describes how during the Cold War, the USA and the USSR built vast fleets of aircraft, developing technology to deliver faster jet fighters and supersonic interceptors. Two true innovations in air power were effective air-to-air refuelling and the helicopter. The role of air power in the numerous wars of national liberation from 1945 to 1979 is described along with the development of aerial warfare in the Vietnam War, the Arab–Israeli wars (1947–82), and the Indo–Pakistan wars (1947–71).
8. Aerostats to algorithms 2001–2020
Authors: Ledwidge Frank
Published: March 2020

Aircraft and air forces continue to play central roles in conventional battlefields in the early years of the 21st century. However, despite superior Western military power over forces in Afghanistan and Iraq, satisfactory political results were not assured. ‘Aerostats to algorithms 2001–2018’ explains that information is now not only an objective, but a weapon in itself. Information dominance and the use of drones are key elements in contemporary conflict. New generations of aircraft are being seen as information systems that are designed to be completely integrated with each other, but these new capabilities also represent new vulnerabilities; technologically adroit enemies will be making huge efforts to intercept, disrupt, or block that crucial data.
1. The origins of the Troubles
Authors: Mulholland Marc
Published: March 2020

The conflict in Northern Ireland was the product of the collision of two groups and, over the long span of time, involved much more peaceful coexistence than active conflict. This was never, however, particularly happy cohabitation. ‘The origins of the Troubles’ outlines the history of Northern Ireland from the bloody conquest of Catholic Gaelic Ulster by Elizabethan England at the end of the 16th century through to partition and the start of sectarian violence. It describes the 17th-century Protestant migration from across the Irish Sea and subsequent Catholic rebellions. The Irish Home Rule movement is also discussed, along with the steps that led to partition and the establishment of the Northern Ireland state.
2. The government
Authors: Mulholland Marc
Published: March 2020

‘The government’ discusses the developing Troubles from the British government’s perspective. The British government introduced troops onto the streets of Northern Ireland to deal with the escalating tensions that exploded in August 1969. Britain was anxious to sustain the existence of the Stormont system and feared having to introduce ‘direct rule’ from London. The logical consequence of this was sustaining the political legitimacy of the Unionist government in Northern Ireland. The encounters between the British army and Catholics did much to reinforce nationalist assumptions about British oppression. The increasing violence, subsequent direct rule, the restoration of devolution, the Anglo-Irish Agreement, and the 1990s peace process resulting in the 1998 Belfast Agreement are all discussed.
Renewable Energy: A Very Short Introduction
Authors: Jelley Nick
Published: March 2020

Energy is vital for a good standard of living, and affordable and adequate sources of power that do not cause climate change or pollution are crucial. Renewables can meet the world’s energy needs without compromising human health and the environment, and this VSI gives a history of their deployment and the principles of their technologies. Wind and solar farms can now provide the cheapest electricity in many parts of the world. Decarbonizing heat is just as important as clean electricity, and can be achieved using renewably generated electricity to power heat pumps and to produce combustible fuels such as hydrogen and ammonia. Several other clean alternatives, notably hydropower, biofuels, nuclear power, and carbon capture, are also becoming important. Lithium-ion batteries are enabling the electrification of transport and providing grid storage. But while market forces are helping the transition from fossil fuels to renewables, there are opposing pressures, such as the United States’ proposed withdrawal from the Paris Climate Agreement, and vested commercial interests in fossil fuels. Net-zero emissions must be reached by 2050 for a sustainable future, and governments must act quickly to accelerate the transition.
Biomass, solar heat, and hydropower
Authors: Jelley Nick
Published: March 2020

‘Biomass, solar heat, and hydropower’ discusses three forms of renewable energy: biomass, solar heat, and hydropower. Biomass and biofuels provide energy via heat generation and food consumption. But with the rising global population, land resources are being drastically depleted, and using biomass for energy can clash with growing plants for food, and cause serious home air pollution. Solar heating for homes and industry is facing competition from electrically driven systems, but the chapter shows that the outlook for concentrated solar power is encouraging, as its cost is falling, and the availability of supply after sunset offered by concentrated solar power plants with thermal storage can be a significant advantage over solar photovoltaic farms. In a hydropower plant, the energy in water falling from a height is converted to electrical energy using a turbine. Although hydropower plants can provide large amounts of low-cost, low-carbon electricity, and provide useful energy storage through pumped storage plants, serious social and environmental issues need to be considered when deciding whether the construction of a new hydroelectric scheme is appropriate.
1. What is systems biology all about?
Authors: Voit Eberhard O.
Published: March 2020

Systems biology is a new specialty area that has exactly the same goals and purposes as general biology, namely, to understand how life works. But in contrast to traditional biology, systems biology pursues these goals with a whole new arsenal of tools that come from mathematics, statistics, computing, and engineering, in addition to biology, biochemistry, and biophysics. ‘What is systems biology all about?’ explains how these tools are utilized to determine the specific roles of the many different components—from atoms and molecules to nuclei, cells, and organs—that we find in living organisms, how these components interact with each other, and how they all collaborate to create and support life.
4. Computational systems biology
Authors: Voit Eberhard O.
Published: March 2020

The new methods of —omics biology, combined with more traditional experiments, have the capacity of generating more high-quality data than ever before. So, why isn’t that sufficient? What is missing? The missing aspects arise from subtle, but important differences between data, information, knowledge, and understanding. ‘Computational systems biology’ explains how laboratory experiments generate data, whereas understanding additionally requires significant human intelligence and knowledge. Computational systems biology (CSB) attempts to bridge the gap between data and understanding. It uses a pipeline from data to understanding that consists of two toolsets: machine learning and mathematical models. The most useful of these models in CSB fall into two categories: static networks and dynamic biological systems.
5. Interdependencies of biological systems
Authors: Voit Eberhard O.
Published: March 2020

Even the simplest of organisms rely on uncounted molecular processes that allow them to thrive, propagate, and respond to threats from predators, parasites, and the environment. They possess thousands of genes defining each organism’s repertoire of functions and features; proteins that provide structure, control biochemical reactions, and serve as means of transporting molecules; metabolites for energy and a myriad of other purposes; as well as numerous signalling mechanisms that regulate all aspects of life. ‘Interdependencies of biological systems’ explains how despite the wide variety of differences, there are also very strong similarities in the manner in which cells and organisms are organized. At the molecular level, much of this organization is captured in the central dogma of molecular biology.
1. ‘Race’ and racism: some conundrums
Authors: Rattansi Ali
Published: March 2020

Trying to define the term racism throws up a number of perplexing questions and various cognate terms—ethnicity and ethnocentrism, nation, nationalism, and xenophobia, hostility to ‘outsiders’ and ‘strangers’—which require clarification. ‘“Race” and racism: some conundrums’ explains that the idea of ‘race’ contains both biological and cultural elements, for example skin colour, religion, and behaviour. The biological and cultural combine in variable proportions in any definition of a racial group, depending upon the group and the historical period in question. Inevitably, the term racism has also become subject to social forces and political conflict. The complex role that racism plays in the variety of disparities in policing and education is also discussed.
4. Racialization, cultural racism, and religion
Authors: Rattansi Ali
Published: March 2020

Few people today, outside the ranks of hardcore members of neo-Nazi and other ultra-right-wing groups, admit to being racist. However, even self-confessed racists appear to have little agreement about how many races exist and how exactly they are to be differentiated from each other. The idea of ‘race’ has a strong afterlife, especially in white-dominated societies. ‘Racialization, cultural racism, and religion’ considers the racialization of language; the close affinity of the notions of ‘nation’ and ‘race’; the definitions of ‘ethnicity’ and ‘race’ in official discourses; the role of power and prejudice in racism; cultural racism; Islamophobia; and the new antisemitism.
corto: a lightweight R package for gene network inference and master regulator analysis
Authors: Mercatelli Daniele , Lopez-Garcia Gonzalo , Giorgi Federico M
Published: March 2020

Motivation

Gene network inference and master regulator analysis (MRA) have been widely adopted to define specific transcriptional perturbations from gene expression signatures. Several tools exist to perform such analyses but most require a computer cluster or large amounts of RAM to be executed.

Results

We developed corto, a fast and lightweight R package to infer gene networks and perform MRA from gene expression data, with optional corrections for copy-number variations and able to run on signatures generated from RNA-Seq or ATAC-Seq data. We extensively benchmarked it to infer context-specific gene networks in 39 human tumor and 27 normal tissue datasets.

Availability and implementation

Cross-platform and multi-threaded R package on CRAN (stable version) https://cran.r-project.org/package=corto and Github (development release) https://github.com/federicogiorgi/corto.

Supplementary information

Supplementary data are available at Bioinformatics online.