bluuebunny/crossref_metadata_2025 huggingface dataset:
Youtube as a Teaching Media to Enggage Students’ Interest iIn Learning Speaking of English Language Learners At Universitas Muhammadiyah Kotabumi
Authors: Sartipa Dewi , Munisah Eny , Sri Kuning Dewi
Published: September 2022

The popular social media network today is Youtube. In the context of teaching and learning, Youtube can be used as a learning medium. Youtube can increase students' interest in learning Speaking. The benefit of the results of this study is to describe how students are interestedtouse  Youtube in a learning medium for Speaking. This research uses descriptive quantitative research methods. The instrument of this research is a questionnaire. The results in this research is the use of Youtube as a learning medium played a significant positive role in increasing students' interest in learning. Youtube also has a  positive role to increase students' interest in learning.
Conflict In Franz Kafka’s Novel The Trial
Authors: Miraza Farahiyah Hafilah , Hidayati Hidayati
Published: September 2022

The issue that will be examined in this research is how conflicts portrayed in the novel The Trial by Franz Kafka. The aim of this research is to analyze and describe the external conflict found in the novel. The research problems of this research are: First, is about the external conflicts found in the novel and how it is portrayed, second, is to reveal the most dominant type of external conflict found in the novel. The method of analysis used in this research is the qualitative research method, it is analyzed based on the theory of conflict by Tennyson (1967) with the approach of psychological literature. The findings of this research are, 1.  There are two kinds of external conflicts found in the novel. 2.  Man Vs. Man is the most dominant conflict found in the novel, with the calculation using the theory of Anas (2008) with the result; Man Vs. Man (71,42%) and 2. Man Vs. Society (28,57%).
Expressive Illocutionary Act in The Little Mermaid 1989 Movie
Authors: Trisnawati Ni Kadek Dian , Pratiwi Desak Putu Eka , Permana I Putu Andri
Published: September 2022

This article discusses about expressive illocutionary act in The Little Mermaid 1989 Movie. This article analyzing the data used descriptive qualitative method. The aims of this article are to identify the types of expressive illocutionary act and the context of situation in the movie. This article used theory by Searle (1979) to identify the types of expressive illocutionary act and theory by Halliday and Hasan (1985) to analyze the context of situation. The result of this article showed 22 utterances which are produced by the characters.
The Non-observance of Maxims that Trigger Implicature in Cruella Movie (2021)
Authors: Rachmah Zakia , Widya Widya , Putri Evi Jovita
Published: September 2022

This research determines types of non-observance of maxim in influencing the implicatures arose and analyze the implicatures in characters' utterances. This is library research in which the data are collected from a movie script and presented in a qualitative descriptive approach. The subject of this study is the Cruella movie that was released in 2021. The data are obtained by watching, screenshotting the scenes, reading the script and highlighting the utterances. In executing the data, firstly is identifying the data, secondly explaining the context, thirdly examining the non-adherence to the maxim in those utterances, finally analyzing the implicatures based on the context. The main theory used is from Grice in (Yule, 1996) and (Thomas, 2013). Based on the theories used, it was found 4 types of non-observance of maxim: flouting (26), violating (7), suspending (4) and opting out (1). Flouting is the way frequently used by the speaker because the characters had other meanings and or additional meaning to be conveyed in delivering the message indirectly. The maxim frequently not adhered is maxim of quality. Hence, it is found conversational implicature: generalized (8) and particularized (30). According to the implicature, there are some negative values that related to issue of the movie, they are theft, lying, rude sarcasm, killing and sabotage.
Pengaruh Suhu dan Waktu Pengeringan terhadap Aktivitas Antioksidan dan Sifat Sensori Teh Herbal Bubuk Daun Pohpohan (Pilea trinervia W.)
Authors: Kartika Dewi Bellariesty , Kencana Putra I Nengah , Ari Yusasrini Ni Luh
Published: September 2022

This study aimed to determine the effect of drying temperature and time on the antioxidant activity and sensory properties of pohpohan leaves herbal tea and determine the temperature and drying time that produced the highest antioxidant activity and the best sensory properties. This research was a two-factor factorial experiment with a completely randomized design (CRD). The first factor was the drying temperature (40°C, 50°C, and 60°C), and the second factor was drying time (110, 120, and 130 minutes). All treatments were repeated twice in order to obtain 18 experimental units. The data obtained were analyzed by Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that the drying temperature of 50°C for 130 minutes was the best treatment that produced herbal tea with the following criteria: water content of 7.80%, extract content in water 22.76%, total phenol 8.65 mg GAE/g; total flavonoids 1.65, mg QE/g; IC50 value of 57.03 ppm; and panelists' acceptance for the color, aroma, taste, and overall aspects was neutral.
Pengaruh Waktu Ekstraksi Dengan Menggunakan Metode Ultrasonic Assisted Extraction (UAE) Terhadap Aktivitas Antioksidan Ekstrak Daun Duwet (Syzygium cumini)
Authors: Marlina Kristina Clara Vita , Ari Yusasrini Ni Luh , Yusa Ni Made
Published: September 2022

This research aims to determine the effect of extraction time on the antioxidant activity of duwet leaf extract and which can produce the highest antioxidant activity in duwet leaf extract. The design used in this study was a Completely Randomized Design (CRD) with treatment consisting 6 levels; 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, and 30 minutes which was repeated 3 times so that it is obtained 18 experimental units. The parameters observed were yield, total phenol, total flavonoids, and antioxidant activity. The data obtained were analizye using variance and if there was a significant effect on the treatment of the observed variables, it was continued with the Duncan Multiple Range Test (DMRT). The results showed that the extraction time of duwet leaf extraction using the Ultrasonic Assisted Extraction method had a significant effect on total phenol, total flavonoids, and antioxidant activity of duwet leaves. The best results were obtained at the extraction time of 25 minutes which has strong antioxidant activity based on the IC50 value of 99.74 ppm, yield 30.24%, total phenol 445.78 mg GAE/g, and total flavonoids 48.90 mg QE/g.
Pengaruh Penambahan Kencur (Kaempferia galanga L.) Terhadap Karakteristik Kimia Dan Sensori Hard Candy Beras Kencur
Authors: Lesmana Yeni , Kartika Pratiwi I Desak Putu , Ayu Ekawati I Gusti
Published: September 2022

This study was aimed to determining the effect of adding galangal on the characteristics of beras kencur hard candy and to get the right amount of galangal to produce the best characteristics beras kencur hard candy.This study used a completely randomized design (CRD), with the addition of galangal treatment which consisted of 5 levels (10%; 20%; 30%, 40%; 50%). The treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance if the treatment had a significant effect, then followed by the Duncan’s Multiple Range Test (DMRT). The result showed, the addition of galangal in beras kencur had a significant effect on antioxidant activity IC50, flavor and taste (scoring).Addition beras kencur with concentration galangal 50% produced the best characteristic of beras kencur hard candy with criteria: water content 1.79%, ash 0.52%, total of sugar 4.46%, reducing of sugar 3.05%, sucrose 1.35%, and antioxidant activity IC50 9383.62 ppm.Sensory properties obtained are the color, texture, odor, taste, and overall acceptance is slightly liked. As well as the sharp odor and taste of galangal.
Pengaruh Penambahan Pasta Daun Pegagan (Centella asiatica L) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B)
Authors: Triarti Sinaga Yulika , Ekawati I Gusti Ayu , Indri Hapsari Arihantana Ni Made
Published: September 2022

This study aims to determine the effect of the addition of Centella leaf paste to the characteristics of catfish nuggets and the right addition of Centella leaf paste that is able to produce nuggets with the best characteristics. The experimental design used Complete Randomized Design (CRD) with the addition of Centella leaf paste consisting of 6 levels: 0%, 20%, 40%, 60%, 80% and 100%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by Analysis of Variance, and if the treatment had a significant effect on the observed variables then continued with Duncan Multiple Range Test (DMRT). The results showed that the addition of Centella leaf paste had a very significant effect on the of water content, protein content, antioxidant activity, color (scoring test), had no significant effect on ash content, crude fiber content, aroma (hedonik test), texture (hedonic and skoring), and overall acceptance (hedonic), and also had a significant effect on taste (hedonic) of nugget. Addition of 20% Centella leaf paste had the best characteristics of nugget with content of water 53.05%, ash content 1.89%, protein content 24.35%, coarse fiber content 11.43%, antioxidant activities 237800.42 ppm, the aroma was liked, the color was greenish brown, the texture was rather liked and bit chewy, taste was rather liked, and overall acceptance was rather liked.
Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea Linn) Terhadap Karakteristik Marshmallow
Authors: Padmawati I Gusti Ayu , Kartika Pratiwi I Desak Putu , Sri Wiadnyani Anak agung Istri
Published: September 2022

This research was aimed to determine the effect of addition of blue butterfly pea extract on the characteristics of marshmallow and to determine the concentration of blue butterfly pea extract that produced the best characteristics of marshmallow. This research used completely randomized design with concentration of blue butterfly pea extract as treatments, which consisted of five levels: 0%, 0.3%, 0.6%, 0.9%, and 1.2%. The observed parameters include the physical, chemical, and sensory properties. The result showed that the five concentrations of blue butterfly pea extract had a significant effect on texture, color intensity, water content, anthocyanins, antioxidant activity, color (scoring and hedonic), flavor, texture, aroma, overall acceptance (hedonic) of the product. Selected product was marshmallow with the addition of 1.2% blue butterfly pea extract. The product has texture parameters of 1.28 N, color intensity L 16.71, a* 11.68, b* 7.62, 1.36% water, 1.48 mg/100 g anthocyanin, 43.50% antioxidant activity, blue color and liked, aroma, taste and overall acceptance were liked.
Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Makaroni
Authors: Febriyani Debora , Ayu Ekawati I Gusti , Timur Ina Putu
Published: September 2022

This study was conducted with the aims to determine the effects of mocaf and red bean flour ratio on the characteristics of macaroni and determine the right ratio of mocaf and red bean flour which produces macaroni with the best characteristics. The experimental design used was Completely Ramdomized Design (CRD) with the ratio of mocaf and red bean flour consisted of 5 treatments namely: 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. Treatments were repeated 3 times to obtain 15 units of experiment. The data were analyzed with Analysis of Variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). Ratio of mocaf and red bean flour had significant effect on water content, ash content, protein content, crude fiber content, color (scoring), taste (hedonic and scoring) and overall acceptance (hedonic). Ratio of 70% mocaf and 30% red bean flour had the best characteristics with 5.59% water content, 2.28% ash content, 11.07% protein content, 18.67% crude fiber content, white brownish and liked color, rather liked aroma, liked texture, distinct red bean and rather liked taste, and liked overall acceptance.
Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Labu Kuning (Curcubita moschata D.) Terhadap Karakteristik Lappet
Authors: Khayrany Sinaga Royulinar Eksanty , Diah Puspawati Gusti Ayu Kadek , Sugitha I Made
Published: September 2022

This study aimed to determine the effect of comparison of glutinous rice flour and pumpkin flour on the characteristics of lappet and to get the right ratio of glutinous rice flour and pumpkin flour on the characteristics of the lappet to produce lappet with the best characteristic. The design used in this study was a completely randomized design with a comparison treatment of glutinous rice flour and pumkin flour consisting of 5 levels, namely: L1 (100%: 0%), L2 (95%: 5%), L3 (90%: 10%), L4 (80%: 20%), and L5 (60%: 40%). Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there was a significant effect, the Duncan Multiple Range Test was perfomed. The results showed that ratio of glutinous rice flour and pumpkin had a significant effect (P<0,05) on ash content, protein content, fat content, carbohydrate content, crude fiber content, beta carotene content, color, aroma, texture, taste, and overall acceptability and had no effect on the moisture content. The ratio glutinous rice flour and pumpkin flour of 60%: 40% produced the best characteristics, water content of 25.59%, ash content of 0.77%, protein content of 1.45%, fat content of 21.70%, carbohydrate content of 50.48%, crude fiber content of 10.78%, beta carotene content of 1467.25 mg/100g and characteristics hedonic brown orange colorand liked, aroma liked, texture liked, taste liked, and overall acceptance liked.
Pengaruh Jenis Substrat Terhadap Pertumbuhan Rhizopus oligosporus DP02 Bali dalam Pembuatan Ragi Tempe
Authors: Putra Surbakti Edwin Sam , Duniaji Agus Selamet , Nocianitri Komang Ayu
Published: September 2022

This research aims to find out the effect of different types of substrates on the growth of Balinese local isolate Rhizopus oligosporus DPO2 in the making of tempeh yeast and to identify the right type of substrate for the growth of R. oligosporus DP02 in making tempeh yeast. This was an experimental research that was analyzed descriptively with type of substrates as the main factor that consists of 5 different flours including: rice, tapioca, corn, wheat and soybeans. Each treatment was repeated 3 times resulting 15 experimental units. The results showed that different types of substrate produced tempe yeast which has R. oligosporus DP02 Bali with dense to very dense mycelium, dry weight of mycelium 0.49 - 0.58 g, total mold 6.97 - 7.77 log CFU / g and water content. 4.47 - 6.01%. Corn flour produces tempeh yeast with the highest growth of R. oligosporus DP02 Bali, with the following characteristics: very dense mycelium, mycelium dry weight 0.58 g, total mold 7.77 log CFU / g and water content 4.55%.
Pengaruh Penambahan Puree Daun Kelor (Moringa oleifera Lamk.) Terhadap Karakteristik Nugget Ikan Kembung (Rastrelliger kanagurta)
Authors: Puspa Hapsari Komang Ayu , Sugitha I Made , Suparthana I Putu
Published: September 2022

This study aims to determine the effect of addition Moringa leaf puree on the characteristics of mackerel nuggets, and to find out the right addition of Moringa leaf puree to produce mackerel nuggets with the best characteristics. This research was based on completely randomized design (CRD) with by addition treatment of Moringa leaf puree consisting of 6 levels: 0%, 10%, 20%, 30%, 40% and 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results showed that the effect of adding Moringa leaf puree had a significant effect on water content, fat content, protein content, crude fiber content, antioxidant activity, taste, aroma, texture (hedonic and scoring), and overall acceptance. The addition of 20% Moringa leaf puree produced with the best characteristics with water content criteria of 44,18%, ash content of 1.47%, fat content of 11.49%, protein content of 8.85%, crude fiber content of 9.26%, antioxidant activity of 67.32%, IC50 3757.486 ppm, ordinary aroma, taste like, texture and overall acceptance liked.
Pengaruh Waktu dan Daya Microwave pada Metode Microwave Assisted Extraction (MAE)Terhadap Aktivitas Antioksidan dan Pigmen Ekstrak Daun Ubi kayu (Manihot Utilissima Pohl.)
Authors: Nadyasari Putri Hidayat Putu Ayu , Diah Puspawati Gusti Ayu Kadek , Ari Yusasrini Ni Luh
Published: September 2022

Cassava leave is a plant that is considered an important ingredient in food products because it has bioactive components such as chlorophyll and flavonoids. Extraction time and power are important factors in Microwave Assisted Extraction (MAE) method. This research was conducted to determine the effect of time and power using microwave essisted extraction method on the characteristic of cassava leaf extract and to find the right of time and power in the MAE method to produce the best cassava leaf extract. The research design used was a factorial Completely Randomized Design (CRD) with the first factor, namely microwave power consisting of 3 levels: 100 watts, 180 watts and 300 watts. The second factor the extraction time consisted of 3 levels: 5 minutes, 9 minutes and 13 minutes. The treatment was repeated 2 times to get 18 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study were water content, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L *, a *, b * values. The results showed that theinteraction of time and microwave power had a significant effect (P<0.05) on, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L* and a* values. The extraction time of 13 minutes and power of 300 watts showed the best treatment with water content of 15.72%; yield of 30.16%; total chlorophyll of 4.17 mg / g; total flavonoids were 66.96 mg QE / g; antioxidant activity was 87.27% and L* values was 31.2; a* value was -13.55; b* value was 19.36.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah dengan Isolat Lactobacillus sp. F213
Authors: Tri Handayani Ni Komang , Nocianitri Komang Ayu , Suparthana Putu
Published: September 2022

This research was aimed to determine the effect of sucrose concentration on the characteristics of red guava probiotic juice with Lactobacillus sp. F213 isolates and to determine the right concentration of sucrose that produced the best characteristics of red guava probiotic juice. This research used a completely randomized design with concentration of sucrose as treatments, which consisted of six levels: 0%, 2%, 4%, 6%, 8% and 10%. Each treatment was repeated 3 times to obtain 18 units of samples. The data of lactic acid bacteria total were analyzed descriptively and the data of total sugar, total acid, pH, sensory properties were analyzed by Analysis of Variance, and if the treatment affected the observed parameters significantly (P<0,05), it was continued with Duncan Multiple Range Test. The results showed that concentration of sucrose significantly affected to total sugar, total acid, pH, taste (hedonic), sour taste (score), sweet taste (score) and overall acceptance (hedonic), but no significant effect on color (hedonic) and aroma (hedonic). The 8% sucrose concentration produced the best red guava probiotic juice with the characteristics of total LAB 8,56 Log CFU/ ml, total sugar 10,60%, total acid 0,12%, pH 4,06, the color and the aroma were preferred, with slightly sour and sweet taste were preferred, and overall acceptance was preferred.
Pengaruh Perbandingan Tepung Sukun (Artocarpus altilis) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Stik
Authors: Sombamori Janggat Alberto , Kencana Putra I Nengah , Sugitha I Made
Published: September 2022

Breadfruit and red beans are local food ingredients that have many benefits, but the food processing information is still limited and needs development on the using in food products. This research was conducted with the aims to determine the effect of breadfruit flour and red bean flour on the characteristics of stick and to find out the right ratio of breadfruit flour and red bean flour to produce stick with the best characteristics. The Completely Ramdomized Design (CRD) was used in this research with the ratio of breadfruit flour and red bean flour which consisted of 6 levels 100%:0%, 95%:5%, 90%:10%. 85%:15%, 80%:20%, and 75%:25%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed that the ratio of breadfruit flour and red bean flour had an effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, texture, color (hedonic test and scoring test), taste (hedonic test), taste of breadfruit (scoring test), taste of red bean (scoring test), and overall acceptance (hedonic test). Ratio of 75% breadfruit flour and 25% red bean flour has the best characteristics with 3.36% water content, 4.71% ash content, 13.77% protein content, 35.00% fat content, 13.63% crude fiber content, 42.62% carbohydrate content, 5.74 N texture, reddish brown and dislike color, does not taste breadfruit, slightly red bean taste, a slightly liked taste, and overall acceptance neither liked nor disliked.
Pengaruh Penambahan Angkak Terhadap Karakteristik Sosis Ikan Lele (clarias gariepinus) Selama Penyimpanan
Authors: Elfryani Purba Zenny , Ayu Ekawati I Gusti , Mayun Permana I Dewa Gde
Published: September 2022

The objective of this study was to know the effect of angkak concentration and storage time on the characteristics of catfish sausage. This research used a Completely Randomized Design with two factors namely the concentration of the angkak (0 %, 1% and 2%) and the length of storage time (0, 7, 14, and 21 days). All of the treatments were repeated two times to obtain 24 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test. The results showed that the concentration of 2% with long storage 7 produce catfish sausage that is still feasible with the criteria: antioxidant capacity 252,80 mg GAEAC/ kg; brightness (L *) 31,03; redness (a *) 20,72; yellowish (b*) 18,81; moisture content 58,95; number of TBA 0,40 mg malonaldehyde / kg; the color slightly liked; flavor, textur, taste and overall acceptance neutral and color red and texture slightly chewy.
Pengaruh Perbandingan Tempe dan Puree Daun Kelor (Moringa Oleifera L.) Terhadap Karakteristik Nugget
Authors: Sianturi Rut Elisabet , Mayun Permana I Dewa Gde , Timur Ina Putu
Published: September 2022

This research was conducted with the aim of knowing the effect of the comparison of tempeh and puree moringa leaves on the characteristics of the nuggets and to find out the correct ratio so as to be able to produced nuggets with the best characteristics. The Completely Randomized Design (CRD) was used in the research with a treatment ratio of tempeh and puree moringa leaves wich consist of 5 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%. The treatment was repeated 3 times to obtain 15 units of the experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan’s Multiple Range Test (DMRT). The result showed data that tempeh and puree moringa leaves had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, vitamin C, antioxidant activity, color (hedonic), texture (hedonic and scoring), aroma (hedonic), taste (hedonic and scoring), and overall acceptance (hedonic) of nuggets. Comparison of 80% tempeh: 20% puree moringa leaves produced nuggets with the best characteristics, specifically: water content 54.62%, ash content 2.37%, fat content 11.57%, protein content 15.13%, carbohydrate content 16.32%, Vitamin C 4.67 mg/g, antioxidant activity 50.78%, color liked, texture mushy and liked, aroma normal, taste liked and overall acceptance liked.
Pengaruh Perbandingan Tepung Kacang Tunggak (Vigna unguiculata (L.) Walp) Dengan Buah Anggur Bali (Vitis vinifera) Kering Terhadap Karakteristik Snack Bar
Authors: Sela Gracia Ginting Almadea , Yusa Ni Made , Timur Ina Putu
Published: September 2022

The purpose of this study was to determine the effect of cowpea flour and dried grape to the characteristics of snack bar and the right ratio of cowpea flour and dried grape that was able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment ratio of cowpea flour and dried grape which consisted of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan’s Multiple Range Test. The result showed that cowpea flour and dried grape had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, total energy, antioxidant activity, color (hedonic), texture (hedonic and scoring), aroma (hedonic), taste (hedonic), and overall acceptance (hedonic). Comparison of 50% cowpea flour : 50% dried grape produced snack bar with the best characteristics, specifically: water content 10.18%, ash content 2.22%, fat content 17.83%, protein content 8.83%, carbohydrate content 60.94%, crude fiber content 8.95%, total energy 439.56 kcal, antioxidant activity 53.62%, color liked, texture tender and liked, aroma liked, taste liked and overall acceptance liked.
Pengaruh Jenis Kemasan Terhadap Karakteristik Cookies Ampas Tahu Selama Penyimpanan
Authors: Risma Dewi Putu , Trisna Darmayanti Luh Putu , Nocianitri Komang Ayu
Published: September 2022

This study aims to determine the effect of the type of packaging on tofu dregs cookies during storage and the best type of packaging alarm that can maintain the balance of tofu dregs cookies during storage. The experimental design used was factorial Completely Randomized Design (CRD) with 2 factors. The first factor was the type of packaging with 3 levels, namely K1 = Polypropylene, K2 = Polyethylene, K3 = Aluminum Foil. The second factor, namely storage time with 5 stages, namely P0 = 0 weeks, P1 = 1 week, P2 = 2 weeks, P3 = 3 weeks, and P4 = 4 weeks. The treatment was repeated 2 times in order to obtain 30 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA). If the influence affects the test parameters, then test with Duncan's Multiple Range Test. The type of packaging during storage affects water content, texture, crude fiber content, TBA number, hedonic test (aroma, texture, color, taste and overall acceptance). This type of aluminum foil packaging can maintain the characteristics of tofu dregs cookies for up to 3 weeks with the following characteristics: moisture content of 3.73%, texture 51.90 N, crude fiber content 4.20%, TBA number 0.32 mg malonaldehyde / kg, for preference tests such as color, aroma, texture, taste and overall acceptance is preferred.
Pengaruh Penambahan Puree Buah Nangka (Artocarpus heterophyllus) Terhadap Karakteristik Marshmallows
Authors: Putu Kartika Dewi Dewa Ayu , Ayu Ekawati I Gusti , Sri Wiadnyani Anak agung Istri
Published: September 2022

Marshmallows are fluffy, foamy candies that come in a variety of shapes, aromas, flavors, and colors. The aim of this study is to determine the impact of adding jackfruit puree on marshmallows characteristics, as well as the amount of jackfruit puree that produces the best marshmallows. The Complete Randomized Design (CRD) was used in this analysis, and it included 5 levels of jackfruit puree addition: 0%, 20%, 40%, 60%, and 80%. To acquire 15 experimental units, each procedure was repeated 3 times. The data was analyzed using analysis of variance, and the Duncan Multiple Range Test (DMRT) was used if the procedure had a major impact. Water content, ash content, reduced sugar content, aroma, texture, taste, overall acceptance (hedonic test), aroma and taste (skoring test). The addition of 60% jackfruit puree produces marshmallows with the best characteristics, namely water content of 33.07%, ash content of 0.20%, reduced sugar content of 64.64%, color liked, aroma liked and strong jackfruit aroma, texture liked and slightly chewy, taste liked and taste strong jackfruit, and overall acceptance liked.
Pengaruh Perbandingan Ekstrak Okra Hijau (Abelmoschus esculentus L.) dan Karagenan Terhadap Karakteristik Permen Jeli
Authors: Tania Janice Faustine , Kartika Pratiwi I Desak Putu , Sri Wiadnyani Anak Agung Istri
Published: September 2022

This study aims to determine the effect of comparison between green okra extract and carrageenan on the characteristics of jelly candy and to get the right ratio to produce jelly candy with the best characteristics. The design used in this study was a completely randomized design with treatment consisting of 5 levels of green okra extract and carrageenan, namely : (42%: 8%), (43%: 7%), (44%: 6%), (45%: 5%), and (46%: 4%). Each was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed that ratio of green okra and carrageenan had a significant effect on texture, moisture content, crude fiber content, antioxidant capacity, texture sensory, taste, and overall acceptance. The ratio of green okra extract 44%and carrageenan 6% produced the best characteristics, texture 17.9 N, moisture content 10.52%, crude fiber content 1.15%, antioxidant capacity 279.76 mg GAEAC/100g, color liked, aroma neither like nor dislike, taste liked, texture liked and very chewy, and overall acceptance liked.
Pengaruh Puree Labu Kuning (Cucurbita moschata D.) Terhadap Karakteristik Brownies Tepung Ketan Hitam (Oryza sativa L.var.glutinosa)
Authors: Sholin Iis , Suparthana Putu , Yusa Ni Made
Published: September 2022

This study aimed to determine the effect of yellow pumpkin puree to the characteristics of brownies which made by black glutinous rice flour, and to find out the preeminent characteristics. The experiment was designed as a completely randomized design with 5 level treatments (0%, 10%, 20%, 30%, and 40%) of yellow pumpkin puree addition. The treatment was repeated for 3 times to obtain 15 experimental unit overall. The data was analyzed by using analysis of variance tool (ANOVA) and continued with Duncan Multiple Range Test (DMRT) for the data showing significant effect. The result showed that addition of yellow pumpkin puree to brownies had a significant effect on water content, ash content, ?-carotene, antioxidant activity of ?-carotene bleaching, hedonic test (color, flavour, texture, taste, and overall acceptance) and score test for texture. The 40% addition of yellow pumpkin puree to brownies made by black glutinous rice flour, giving the preeminent characteristics with 1.32% of ash content, 37.73% of water content, 6.82 mg/100g of ?- carotene, and 1.72% of ?-carotene bleaching. Hedonic scale was “like” for color, flavour, taste and overall acceptance, and considerably soft texture as determined by score test.
Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah
Authors: Gandhes Sekarjati Agnes Monika , Diah Puspawati Gusti Ayu Kadek , Sri Wiadnyani Anak Agung Istri
Published: September 2022

This study aimed to determine the ratio effect of wheat flour and autoclaving-cooling modified arrowroot starch on the characteristics of wet noodle and to obtain the correct comparison of wheat flour and autoclaving-cooling modified arrowroot starch to produce wet noodle with the best characteristics. The research method used a Randomized Block Design with comparison treatment of wheat flour and autoclaving-cooling modified arrowroot starch consisted in 6 levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The treatment was repeated 2 times to obtain 12 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan’s Multiple Range Test. The result showed that the comparison of wheat flour and autoclaving- cooling modified arrowroot starch has a significant effect (P<0.05) on moisture content, ash content, protein content, elasticity, water absorption, and cooking loss. The best treatment was the 70:30 comparison of wheat flour and autoclaving-cooling modified arrowroot starch with the characteristics 34.59% of moisture content, 0.33% of ash content, 6.12% of protein content, 13,00% of elasticity, 425,26% of water absorption, 11,47% of elasticity, also sensory evaluation color was liked, aroma was liked, texture was chewy and liked, taste was liked, and overall acceptance was liked.
Pengaruh Jenis Pelarut dan Waktu Ekstraksi Pada Metode Microwave Assisted Extraction Terhadap Karakteristik Pewarna Ekstrak Kulit Buah Naga Kuning (Selenicereus megalanthus)
Authors: Ita Purnami Gusti Ayu , Diah Puspawati Gusti Ayu Kadek , Kartika Pratiwi I Desak Putu
Published: September 2022

This study aimed to determine the effect of the type of solvent and extraction time using the extraction method of Microwave Assisted Extraction (MAE) on the pigment characteristics of the yellow pitaya peel extract and to find the right type of solvent and extraction time to produce yellow pitaya peel extract with the best colorant characteristics. The research design used was a randomized block design with 2 factors. First factor was type of solvent (ethanol, ethyl acetate, and n-hexane). Second factor in extraction time of MAE (6,8, and 10 minutes). The treatment was repeated twice to get 18 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The results showed that the interaction of the type of solvent and extraction time had a very significant effect (P<0.01) on yield, total carotenoids, total suspended solids (TSS), L *, a *, b * values, total phenolic, antioxidant activity, and IC50. The best treatment was found in n-hexane and 10 minutes extraction time with characteristics yield 10.00%, total carotenoids 33.40 mg/g, total dissolved solids 19.54%, the brightness (L*) 41.25, redness (a*) 19.86, yellowness (b*) 53.87, total phenolic 3.09 mg GAE/g, antioxidant activity 65.97%, and IC50 777.773 ppm.
Pengaruh Perbandingan Ikan Tuna (Thunnus sp.) Dengan Puree Jantung Pisang (Musa Paradisiaca sp.) Terhadap Karakteristik Nugget
Authors: Ilma Daroyani Dwi , Yusasrini Ni Luh Ari , Sugitha I Made
Published: September 2022

This study was aimed to determine the effect ratio tuna and banana blossom puree on the characteristics of nuggets, and to determine which ratio of tuna and banana blossom puree that can produce nuggets with the best characteristics. The experimental design used was Completely Randomized Design (CRD) with 5 different treatments ratio of tuna and banana blossom puree, namely 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analysed using Analysis of Variance (ANOVA) and if the treatment affects the variables, the analysis will be continued using The Duncan's Multiple Range Test (DMRT). The results showed that the ratio of tuna and banana blossom puree had a very significant effect to the water content, ash content, protein content, fat content, total dietary fiber, colour and taste (hedonic test), taste and texture (score test), and gave a significant effect to hedonic of the overall acceptance. Ratio of tuna and banana blossom puree 90%:10% produce the best characteristic nuggets which were: water content of 62,89%; ash content of 2,07%; protein content of 18,26%; fat content of 2,78%; total dietary fiber of 6,74%; slightly solid texture, slightly fishy taste, and preferred colour, flavour, texture, taste, and overall acceptance.
Pengaruh Penambahan Sari Kunyit (Curcuma domestica Val.) terhadap Karakteristik Minuman Serbuk Instan Daun Belimbing Wuluh (Averrhoa bilimbi L.)
Authors: Tirtayani Luh Yuli , Timur Ina Putu , Diah Puspawati Gusti Ayu Kadek
Published: September 2022

Herbal plants can be used as nutritious processed food products like instant powder drink products. This study aimed to determine the effect of turmeric juice addition on the characteristics of the starfruit leaves instant powder drink and to determine the proper turmeric juice addition that able to produce the starfruit leaves instant powder drink with the best characteristics. The experimental design used was a completely randomized design (CRD) with the treatment of turmeric juice addition consisting of 5 levels: 0%; 5%; 10%; 15%; 20%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by variance test and if the treatment affected the observed parameters, it was continued with Duncan’s Multiple Range Test (DMRT). The result showed that the adition of turmeric juice had significant effect on moisture content, ash content, solubility time, antioxidant activity, total flavonoid, hedonic test (color, aroma, taste and overall acceptance) and also color scoring test. The additions of 20% turmeric juice in starfruit leaves instant powder drink was the best characteristics with: water content of 4.12%, ash content of 1.11%, solubility time of 49.51 seconds, total flavonoid 19.70 mgQE / 100g powder, antioxidant activity of 80.71% with IC50 was 2884.06 ppm, the color liked with yellow color, the aroma liked, the taste liked, the overall acceptance liked, and scoring test with yellow color.
Pengaruh Perbandingan Tepung Beras Merah (Oryza nivara L.) dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Flakes
Authors: Stephanie Gloria Jacqueline , Wisaniyasa Ni Wayan , Yusa Ni Made
Published: September 2022

This study aimed to determine the effect of the comparison of red rice flour and red bean sprouts flour on the characteristics of flakes and find out the comparison of red rice flour and red bean sprouts flour to obtain the best characteristics of the flakes. The experimental design used was Completely Randomized Design with the comparison treatment red rice flour and red bean sprouts flour as a treatment which consist of 4 levels: 40%:60%, 50%:50%, 60%:40%, and 70%:30%. The treatment was repeated four times, resulting in 16 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The result showed that the comparison of red rice flour and red bean sprouts flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, endurance time crispness in milk, color, aroma, texture, taste, and overall acceptance. The flakes produced from the comparison of 40% red rice flour and 60% red bean sprouts flour had the best characteristics, which had water content 3.13%, ash content 4.48%, protein content 17.20%, fat content 6.09%, carbohydrate content 68.75%, crude fiber content 9.36% and endurance time crispness in milk for 1 minutes 57 seconds. The flakes had a liked color, a liked and slightly red rice aroma, a liked texture and slightly crispy, a slightly liked taste, and a liked overall acceptance.
Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Jus Pepaya (Carica papaya L.) dengan Isolat Weissella confusa. F213
Authors: Wahyu Adi Noval , Yusa Ni Made , Nocianitri Komang Ayu
Published: September 2022

The aim of this research was to determine the effect of fermentation time on the characteristics of papaya juice probiotic with Weissella confusa. F213 and knowing the right fermentation time to produce papaya juice probiotic drink products with the best characteristics. This study used a completely randomized design (CRD) with treatment duration of fermentation consisting of 16 hours, 20 hours, 24 hours, 28 hours, 32 hours and 36 hours. Each treatment was repeated 3 times to obtain 18 experimental units. Total data of lactic acid bacteria were analyzed descriptively and other data were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an effect between treatments. The results showed that the fermentation time significantly affected the total acid, pH and texture scoring. Fermentation for 16 hours resulted papaya juice probiotic with the best characteristics with a total LAB of 8.08 x106cfu/ml, total sugar 15.94%, total acid 0.65%, acidity (pH) 4.64, color preferred, smell slightly liked, texture slightly liked, slightly sour taste and the overall reception a slightly liked.
Endocarditis in pregnancy and postpartum: cases in a prospective adult cohort and literature review
Authors: de Oliveira Fernanda M. , Fraife Maria Theresa , Barbosa Giovanna , Monteiro Thaissa S. , Lamas Cristiane
Published: September 2022

Objective: Pregnancy and postpartum infective endocarditis (PPIE), although uncommon, is a very serious condition. To describe cases of infectious endocarditis (IE) in in a cohort of adults with IE in a Brazilian center and to review data from the recent literature on the subject. Methods: Cases of definite IE by the modified Duke criteria in adults were retrieved in a contemporary cohort of adults with IE from January 2006 to December 2020.  Literature review on the topic was carried out and case reports on PPIE from 2014 to 2020 were compiled. Results: Two cases of PPIE were found in 401 adult patients with IE, with a prevalence of 0.5% in the cohort, of 2/139 (1.4%) among women and 2/83 (2.4%) of women of reproductive age (18 -49 years) in this same cohort. The search for published case reports from 2014 to 2020 resulted in 61 episodes of PPIE; in these, 7 pregnant women (11.4%), 10 fetuses (16.4%) and 1 premature newborn (1.6%) died. There was a previous valve predisposition in 12 (19.7%) cases and intravenous drug use in 14(23%). Left-sided valves were the most frequently affected in 41 (67.2%) of the cases. The most common isolated infectious agent was methicillin sensitive Staphylococcus aureus in 18/61 (29.5%) patients, although as a group, oral viridans streptococci accounted for 16/61 (26.2%). Valve surgery was done for 70% of patients. Conclusions: Intravenous drug use remained to be the main risk factor for IE. Mortality remained high for mothers and their children, despite the fact surgery was done more frequently in the recent cases. In the case of fever without an obvious focus in pregnant or post-partum women, the diagnosis of IE must be readily considered, especially in those with prosthesis and/or intravenous drug use.
The monetary policy instruments and inflation, analysis with a structural break: an application to Algeria
Authors: Djaballah Mustapha
Published: September 2022

This paper aims to study the development of inflation in the Algerian economy through monetary policy in addressing this phenomenon, and the data includes annual data covering the period from 1970 to 2019., based on macroeconomic variables which expose the relationship between the inflation and  monetary policy instruments , the econometric study based on structural break cointegration ,  using  a structural break tests such as  Zivot and Andrews(1992) and  Gregory-Hansen(1996) to estimate this relationship we used the cointegration methods “ FMOLS, DOLS, CCR” these estimation methods  had allowed us to note that the treatment of inflation in Algeria is not based not  only on monetary tools
Transdisciplinarity in world-system analysis
Authors: Turhan Oğuz Alperen
Published: September 2022

This paper examines the relation of world-system analysis to the social sciences. The world-systems analysis is skeptical about the current state of the social sciences. In his view, disciplines as such have no place in the future. This is due to the crisis in the modern prevailing liberal ideology and the division of social sciences into an infinite number of new disciplines. In these circumstances, the world-systemists, as a way of survival, propose to combine the social sciences and create a single "historical social science". The work consists of two parts and a conclusion: the first part describes the history of the emergence of social sciences from the point of view of world-system analysis, and the second part examines three fundamental pillars of the transdisciplinary nature of world-system social science.         The world-system analysis challenges the idiographic and nomotetic sciences, arguing that the concept of time is often interpreted incorrectly by them. The world-systemists abandon the principles of determinism and indeterminism, and rely on a probabilistic model. Also, within the framework of this approach, the principle of reversibility of time is denied and the "arrow of time" is promoted. An unconventional approach to time in world-system analysis is the basis for the formation of the need for transdisciplinary research. World-system analysis pays special attention to the concept of longue durée, which emphasizes patterns and structures, and is not limited to events. Accordingly, there is a need to study history on the principle of integrity, which in the terminology of the school of "Annals" is designated as total history. A holistic approach leads to the application of a variety of methods from different disciplines. In conclusion, the main critics of the current state of the social sciences are listed and the "historical social science" of world-system analysis is evaluated as an alternative to the "closed" disciplines of the humanities, social sciences and natural sciences.
The Evolution of Friedrich Overbeck's Monumental Painting
Authors: Ageeva Polina
Published: September 2022

The subject of the study is monumental murals, as well as cardboard and sketches by the German artist, one of the founders of the "Union of St. Luke", Friedrich Overbeck (Johann Friedrich Overbeck; 1789-1869), in comparison with his easel works and frescoes by masters of his circle. The object of research is the specifics and evolution of the artist's approach to monumental painting. The purpose of this work is to identify the features of Friedrich Overbeck's fresco painting, and also to analyze the evolution of the manner of his work on monumental cycles. Stylistic, iconographic, historical and cultural analysis is used as the methodological basis of the study. The scientific novelty of the article lies in the fact that despite the fact that Overbeck's activity became one of the important phenomena of European artistic life in the first half of the XIX century, the problem of the formation and development of his approach to fresco painting was practically not touched upon in Russian and Western historiography. This study traced the gradual transition in Overbeck's work from simple illustrative compositions to complex multi-level programs in their meaning. The main specificity of Overbeck's monumental cycles relative to other Nazarenes is the complication of the symbolic content of the works, primarily based on the use of "typological symbolism".