bluuebunny/crossref_metadata_2025 huggingface dataset:
POPULASI ORONG-ORONG (GRYLLOTALPA SPP.) DAN KERUSAKAN TANAMAN PADI MUSIM TANAM GADU DI PUNGGUR, LAMPUNG TENGAH
Authors: Solikhin Solikhin , Purnomo Purnomo
Published: June 2020

Rice are the crop favored by many pest from beginning of growth until harvest. Mole cricket  is a pest commonly found in the early vegetative phase. This study aims to determine population of mole cricket and the level of attack on rice  in 2014 Gadu planting season in Punggur Lampung Tengah. A survey study was conducted by observing the mole cricket population and their damage since the rice was planted until the time of harvest. The resulThe results showed that the population of mole cricket is highly found in 1-5 weeks after planting. In the weeks that followed until rice harvested, the mole crikcet population decreased not be found before the harvest. Like the mole crikcet populations, the rice damage is due to an mole cricket attack only found until the 5th and 6th week after planting, and no damage after the 11th week.
Rajojen poetiikkaa ja politiikkaa: Taiteellinen aktivismi reaktiona "pakolaiskriisiin"
Authors: Hiltunen Kaisa , Saresma Tuija , Sääskilahti Nina
Published: June 2020

Käsittelemme artikkelissa suomalaisten nykytaiteilijoiden reaktioita vuoden 2015 ”pakolaiskriisiin” taiteellisen aktivismin näkökulmasta. Analysoimme kolmea teosta, Lauri Ahtisen Elias-sarjakuvaromaania (2018), Minna Rainion ja Mark Robertsin lyhytelokuvaa They Came in Crowded Boats and Trains (2017) ja Riiko Sakkisen näyttelyä Rajat kiinni (2017). Tulkitsemme teoksia poeettisena aktivismina, jolla taiteilijat pyrkivät vaikuttamaan yleisöön taiteen omien esteettisin keinoin. Tarkastelemme teoksia sen keskustelun viitekehyksessä, jota on käyty taiteen ja median ristiriitaisesta roolista ”pakolaiskriisin” käsittelyssä, sekä osana keskustelua taiteellisesta aktivismista. Erittelemme taiteilijoiden käyttämän poeettisen aktivismin ominaispiirteitä ja osoitamme, että taiteella on erityinen rooli pakolaistilanteen kommentoinnissa. Teoksissa kommentoidaan konkreettisia ja symbolisia rajoja monin tavoin. Keskeisenä tulkinnallisena käsitteenä käytämme rajatyötä. Teoksille yhteisinä taiteellisen vaikuttamisen keinoina esittelemme törmäyttämisen ja provokaation sekä tyylikeinoista keskeisimmät eli ilmaisun vaihtelevat sävyt ja erilaisten näkökulmien ottamisen. Taideteosten lisäksi käytämme analyysimme tukena taiteilijoiden puolistrukturoituja haastatteluja.
Quando as Letras Clássicas encontram as Teorias da História: o PROAERA, Programa de Estudos em Representações da Antiguidade
Authors: Cairus Henrique
Published: June 2020

Notícias sobre a história, a identidade, o funcionamento, o reconhecimento e a produção do Programa de Estudos em Representações da Antiguidade.
A Rapid Diagnostic Grading System for Cucumber Downy Mildew Based on Visible Light - Hyperspectral Imaging System
Authors: Chunyang Yao  , Xiaodong Zhang  , Hanping Mao  , Hongyan Gao  , Qinglin Li
Published: June 2020

Downy mildew, a kind of cucumber disease with a high spread rate and harmfulness that is more common in the world, has a great influence on the yield of cucumbers. The rapid identification of its symptoms and the rapid classification of the post-disease characters are of great significance to the rapid diagnosis of cucumber frost mold and the proper treatment of medicine after the disease. In order to quickly and accurately classify the occurrence and the degree of cucumber downy mildew, a rapid diagnosis and classification method of cucumber downy mildew based on visible light - high spectral imaging technology was proposed in this paper. In addition, the stepwise regression method and PCA were used to reduce and extract the feature information of sensitive bands. Two kinds of acquired feature information are used as the input of the model to construct the disease degree classification detection model of the SVM classification model. The model based on the stepwise regression method is used to classify and identify downy mildew and normal leaves. In this model, the accuracy of the Sigmoid kernel function classification test is the highest, reaching 95.00%, and the recognition rate of different degrees of cucumber downy mildew disease leaves as high as 93.88, which has a high classification detection accuracy. The results show that the rapid diagnosis and classification of cucumber downy mildew can be realized by using the visible light spectral imaging system combined with the automatic classification model of SVM, which provides a new method and reference for solving the problem of cucumber downy mildew in time.
Prognostic value of serum total thyroxine concentration at admission to an intensive care unit for critically ill dogs
Authors: Neiman Dana J. , Bruyette David S. , Bergman Philip J.
Published: June 2020

OBJECTIVE

To determine whether serum total thyroxine (TT4) concentration at admission to an intensive care unit (ICU) was associated with mortality rate and duration of hospitalization for critically ill dogs.

ANIMALS

166 client-owned dogs that were hospitalized in the ICU of a private veterinary practice from January 2013 through December 2016 and for which serum TT4 concentration had been measured at admission.

PROCEDURES

Medical records were reviewed to collect data regarding patient signalment, concurrent illnesses, medications, reason for hospitalization, outcome (death, euthanasia, or survival to hospital discharge), duration of hospitalization, and initial serum TT4 concentration.

RESULTS

Mean age of the 166 dogs was 8.6 years (range, 1 to 16 years). Overall mortality rate was 15.7%, with 26 dogs failing to survive to hospital discharge. Of these 26 dogs, 7 died and 19 were euthanized. No significant association was identified between serum TT4 concentration at admission and survival to discharge (yes or no) or duration of hospitalization. Age was significantly associated with survival to discharge, with older dogs less likely to survive than younger dogs. Duration of hospitalization was also associated with survival to discharge, with longer hospital stays associated with a lower likelihood of survival to discharge.

CONCLUSIONS AND CLINICAL RELEVANCE

Findings suggested that serum TT4 concentration at admission to an ICU had no prognostic value in this population of critically ill dogs.
Survey of production animal veterinarians' prescription practices, factors influencing antimicrobial drug use, and perceptions of and attitudes toward antimicrobial resistance
Authors: Taylor Daniel D. , Martin Jennifer N. , Morley Paul S. , Belk Keith E. , White Alice E. , Scallan Walter Elaine J.
Published: June 2020

OBJECTIVE

To assess production animal medicine veterinarians' prescription practices and identify factors influencing their use of antimicrobial drugs (AMDs) and their perceptions of and attitudes toward antimicrobial resistance (AMR).

SAMPLE

157 production animal veterinarians in the United States.

PROCEDURES

An online cross-sectional survey and digital diary were used to gather information regarding perceptions on AMD use and AMR and on treatment recommendations for production setting-specific disease scenarios. Results were compared across respondents grouped by their selected production setting scenarios and reported years as veterinarians.

RESULTS

The most commonly selected production setting disease scenarios were dairy cattle (96/157 [61.1%]), backgrounding cattle (32/157 [20.4%]), and feedlot cattle (20/157 [12.7%]). Because few respondents selected swine (5/157 [3.2%]) or poultry (4/157 [2.5%]) scenarios, those responses were excluded from statistical analysis of AMD prescription practices. Most remaining respondents (147/148 [99.3%]) reported that they would recommend AMD treatment for an individual ill animal; however, responses differed for respondents grouped by their selected production setting scenarios and reported years as veterinarians when asked about AMD treatment of an exposed group or high-risk disease-free group. Most respondents reported that government regulations influenced their AMD prescribing, that owner and producer compliance was a veterinary-related factor that contributed to AMR, and that environmental modifications to prevent disease could be effective to mitigate AMR.

CONCLUSIONS AND CLINICAL RELEVANCE

Results of the present study helped fill important knowledge gaps pertaining to prescription practices and influencing factors for AMD use in production animal medicine and provided baseline information for future assessments. This information could be used to inform future interventions and training tools to mitigate the public health threat of AMR.
PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.)
Authors: Pratiwi Hesti , Ari Yusasrini Ni Luh , Kencana Putra I Nengah
Published: June 2020

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.
PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)
Authors: Kurniawan Lombu Willem , Wisaniyasa Ni Wayan , Sri Wiadnyani AAI.
Published: June 2020

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.
PENGARUH JENIS PELARUT DAN RASIO BAHAN DENGAN PELARUT TERHADAP KANDUNGAN SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI ALPUKAT (PERSEA AMERICANA MILL.)
Authors: Rifai Ginanjar , Rai Widarta I Wayan , Ayu Nocianitri Komang
Published: June 2020

This research was conducted in order to determine the type of solvent and ratio between sample and solvent to produce extract avocado seed with the highest antioxidant activity. The experimental design used in this research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of ethanol, methanol, and acetone. The second factor was ratio between sample and solvent of 1:5, 1;10, and 1:15. The treatment was repeated three time to obtain 27 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of acetone and ratio between sample and solvent of 1:15 was highest antioxidant activity with total phenolic 803.60 mg/100g, IC50 was 540.95 ppm, and yield 41.36%.
UJI FITOKIMIA EKSTRAK BUNGA LAWANG (Illicium verum Hook.f) DAN DAYA HAMBATNYA TERHADAP Staphylococcus aureus
Authors: Rosari Ave Regina , Duniaji Agus Selamet , Nocianitri Komang Ayu
Published: June 2020

This study aims to determine the levels of tannin and flavonoid compounds, as well as to determine the concentration of the extract of star anise (Illicium verum Hook.f) was most appropriate by used aquades solvent against the growth of Staphylococcus aureus. This research used experimental method with 5 kind of concentration which are 20%, 40%, 60%, 80% and 100%, each treatment was repeated 3 times to obtain 15 experimental units. The observed variables were quantitative testing of flavonoid and tannin compounds and create an inhibition zone produced by antimicrobial activity of the extract of star anise on Staphylococcus aureus. The data of this research are presented in the form of tables, figures and analyzed descriptively. The results showed that the extract contained flavonoid compounds of 0.106% and tannins of 1.018%. The extract of star anise can inhibit Staphylococcus aureus at a concentration of 40% with an average 7.03 mm inhibition zone.
PENGARUH JENIS ASAM DAN pH PELARUT TERHADAP KARAKTERISTIK PEKTIN DARI KULIT LEMON (Citrus limon)
Authors: Kesuma Ni Kadek Yuli , Widarta I Wayan Rai , Permana I Dewa Gede Mayun
Published: June 2020

This research was conducted with the aim to know the influence of acid and solvent pH on the extraction of pectin from lemon peel and find the right kind of acid and solvent pH to produce pektin of lemon peel with the best characteristics. The experimental design used in this research was a factorial Completely Randomized Design (CRD), which consisted of two factors. The first factor was a type of acid consisting of chloride acid and citric acid. The second factor was a solvent pH consisting of a pH 1,5; 2; 2,5 and 3. All treatments were repeated twice to obtain 16 units of experiments. The data were analyzed with analysis of variance and followed by Duncan test. The best results showed that extraction using chloride acid and pH of solvent 1,5 resulted in 22,35% of pectin yield, 11, 55% of water content, 22,11% of ash content, 1052,47% of equivalent weight, 10,81% of methoxyl content, 78,07% of galacturonic content, and 78,58% of esterification degree.
PENGARUH PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES
Authors: Waisnawi Putu Ayu Gaudiya , Yusasrini Ni Luh Ari , Ina Putu Timur
Published: June 2020

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%  The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.
PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES
Authors: Nindyawati Lina , Ina Putu Timur , Wiadnyani Anak Agung Istri Sri
Published: June 2020

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.
PENGARUH SUHU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH HERBAL KULIT KAKAO (Theobroma cacao L.)
Authors: Kusuma I Gusti Ngurah Sujana , Putra I Nengah Kencana , Darmayanti Luh Putu Trisna
Published: June 2020

This study aims to determine the effect of drying temperature on the antioxidant activity of cocoa peels and obtain drying temperature that can produce herbal tea of cocoa peels with the highest antioxidant activity. The experimental design used was a Completely Random Design with drying temperature treatment which consist of 4 level ie : 65ºC, 75ºC, 85ºC and 95ºC. The treatment was repeated 4 times to obtain 16 experimental units. The results showed that drying temperature had a very significant effect on moisture content, ash content, crude fiber content, juice content, total phenol, antioxidant activity, taste (scoring) and no significant effect on panelists' preference for color, aroma, taste and overall acceptance. The drying temperature of 65ºC was the best treatment that produced herbal tea with the highest antioxidant activity (IC50 456.21 ppm), water content of 11.07%, ash content 8.17%, coarse fiber content 23.89%, extract content 19.90%, total phenol 0,0626%, aroma ordinary, color ordinary, taste not bitter and ordinary, overall acceptance ordinary.
PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH
Authors: Wulandari Ni Kadek Nova , Ekawati I Gusti Ayu , Putra I Nengah Kencana
Published: June 2020

This study aims to determine the effect ratio of semolina and black rice flour to the characteristics of wet fettucine paste and to know the right ratio for semolina and black rice flour to produce wet fettucine paste with the best characteristics. This study used a Completely Randomized Design (RAL) with a comparison treatment of semolina and black rice flour : 100% : 0%; 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; and 50% : 50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if there was influence between treatments followed by Duncan test. The results showed that the use of semolina and black rice flour had significant effect on water content, ash content, antioxidant capacity, total anthocyanin, flavor, taste, texture, and overall acceptance of wet fettucine pasta. Ratio of 50% semolina and 50% black rice flour had the best characteristics with 56,49% water content, 0.69% ash content, 2.26 mg/100g total anthocyanin, 23.02% antioxidant capacity, color purplish black and ordinary, texture rather supple and rather liked, flavor rather liked, taste rather liked and overall acceptance ordinary.
SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON
Authors: Adnyasuari Ida Ayu Ganitri , Ekawati I Gusti Ayu , Hapsari Arihantana Ni Made Indri
Published: June 2020

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.
STUDI SIFAT FUNGSIONAL DAN KIMIA TEPUNG KECAMBAH KACANG KORO BENGUK (Mucuna pruriens L.)
Authors: Liadi Vivian Citra , Wisaniyasa Ni Wayan , Puspawati Ni Nyoman
Published: June 2020

The purpose of this study was to determine the functional and chemical properties of mucuna bean sprout flour. This study was conducted using 48 hour germination and without germination of mucuna bean, and each treatment was repeated three times. Mucuna bean flour and mucuna bean sprouts flour were tested for rendemen, functional properties (water absorption, oil absorption, swelling volume, and solubility), and chemical properties (moisture content, ash content, protein content, fat content, carbohydrate content, and HCN content). The results showed that germination of mucuna bean had a very significant effect on rendemen, water absorption, oil absorption, ash content, moisture content, a significant effect on fat content, carbohydrate content, and had no significant effect on swelling volume, solubility, protein content, and HCN content. The results showed that rendemen of mucuna bean sprout flour was 63.93% (db), the functional properties of mucuna bean sprout flour were water absorption 1.67 ml H2O/g solid, oil absorption 2.17 ml oil/g solid, swelling volume 8.68 ml/g, and solubility 25.76%, while the chemical properties of mucuna bean sprout flour were water content 8.10%, ash content 2.87%, protein content 36.33%, fat content 10.77%, carbohydrate content 41.92%, and HCN content 5.39 mg/kg.
PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DENGAN TEPUNG KACANG HIJAU (Vigna radiate. L) TERHADAP KARAKTERISTIK SPONGE CAKE
Authors: Deyana Aprilia Ni Putu Riska , Yusa Ni Made , Pratiwi I Desak Putu Kartika
Published: June 2020

This study aims to determine the effect of comparison between mocaf and green bean flour on the characteristics of sponge cake, and to know the better ratio between mocaf and green bean flour on the characteristics of sponge cake. The experimental design used a randomized block design with one treatment factor. The ratio of green bean flour and mocaf flour, which consists of 6 levels such as: 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%, 40% : 60%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by analyzed variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed green bean flour and mocaf ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, unfolding factor,color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic), pores uniformity (hedonic and scoring) and overall acceptance (hedonic). Ratio of 40% mocaf and 60% green bean flour had the best characteristics, with 25,65 % water content, 1,17 % ash content, 14,48% protein content, 20,84% fat content, 37,81% carbohydrate content, 5,74% crude fiber content, 44,87% developing power,color rather liked, aroma liked, texture rather soft and liked, taste liked and typical of green beans, pores uniformity liked and rather uniform, and overall acceptance liked.
PENGARUH SUHU DAN WAKTU EKSTRAKSI DENGAN GELOMBANG ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava L.)
Authors: Sekarsari Sandra , Widarta I Wayan Rai , Jambe Anak Agung Gede Ngurah Anom
Published: June 2020

This research was conducted to determine temperature and time extraction with ultrasonic waves on the antioxidant activity of guajava leaf extract and obtain the temperature and extraction time with ultrasonic waves that are appropriate to produce the highest antioxidant activity. The experimental design used in this research was a Factorial Completely Randomized Design with time treatment consisting of 3 levels, namely 10 minutes, 20 minutes and 30 minutes and temperatures consisting of 3 levels, namely 40°C, 45°C and 50°C. The treatment was repeated two times, so that 18 experimental units were obtained. Data were conducted using analyzed of variance and if treatment had a significant effect, followed by Duncan's test. The results showed that the interaction between temperature and time of extraction of guajava leaves with ultrasonic waves had a very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannins and antioxidant activity of guajava leaves. The treatment of extraction temperature and extraction time of guajava leaves with ultrasonic waves had very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannins and antioxidant activity of guajava leaves. The best results showed that temperature of 45oC with time 20 minutes result antioxidant activity based on 89.03 %, free radical inhibition percentage with IC50 values 3.55 mg/L, yield 16.26 %, total phenol was 331.77 mgGAE/g extract, total flavonoids was 637.33 mgQE/g extract and total tannins were 583.75 mgTAE/g.

Keywords : antioxidant, guajava leaves, temperature, time, ultrasonics
PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN SIRIH MERAH (Piper crocatum Ruitz & Pav) MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE)
Authors: Yasa I Gede Tirta , Putra Nengah Kencana , Wiadnyani Anak Agung Istri Sri
Published: June 2020

This study was conducted to determine the effect of ethanol concentration on antioxidant activity and to obtain the highest antioxidant activity in red betel leaves extract using the MAE method. The experimental design used in this study was a completely randomized design (CRD) with an ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. Treatment of ethanol concentration had a very significant effect (P <0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The results showed that 90% ethanol concentration was the best treatment which produced a yield of 25.17%, total phenol 106.00 mg GAE / g extract, total flavonoids 46.98 mg QE / g and antioxidant activity based on IC50 at 81.61 ppm.

Keywords : red betel leaves, ethanol, MAE, antioxidant activity.
PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE
Authors: Rianta I Made Dwi Purnama , Ina Putu Timur , Widarta I Wayan Rai
Published: June 2020

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. 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 test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked.

Keyword: mocaf, mung bean flour, tuile
PENGARUH RASIO DAGING AYAM BROILER (Gallus domesticus) DENGAN JAMUR MERANG (Volvariella volvacea S.) TERHADAP KARAKTERISTIK TUM AYAM
Authors: Rahmadaeni Kiki Iqlima , Suter I Ketut , Sugitha I Made
Published: June 2020

The aims of this research was to determine the effect of the ratio of broiler chicken meat with straw mushroom to the characteristics of chicken tum and to determine the right comparison between chicken meat and straw mushroom that can produce chicken tum with the best characteristics. This study used a Completely Randomized Design with a treatment ratio between meat of broiled chicken and mushroom 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. This treatment was repeated 3 times so that was obtained as many as 18. Experimental units data were analyzed with Analysis of Variance (ANOVA) and then followed by Duncan's test. The ratio of  broiler chicken and straw mushroom significantly influenced texture, color hedonik, fat content and crude fiber content. Not significant effect to taste hedonic, flavor hedonic, overall hedonic and cholesterol content. The best treatment was 50% of broiler chicken meat with 50% straw mushroom , with the characteristic of chicken tum the analysis of fat content 9,33%, crude fiber content 11,16%, cholesterol content 2,22%, the texture, color, taste, flavor and overall were acceptance.

 

Keyword: chicken tum, straw mushrooms, fiber contetnt, fat contetnt.
PENGARUH METODE PENGOLAHAN TERHADAP KANDUNGAN TANIN DAN SIFAT FUNGSIONAL TEPUNG PROSO MILLET (Panicum miliaceum)
Authors: Mahendra Putu Eka Ditya , Yusasrini Ni Luh Ari , Pratiwi I Desak Putu Kartika
Published: June 2020

The aim of this research were to determine the effect of processing methods on tannin content, functional properties proso millet (Panicum miliaceum) flour and determine which method can produce the lowest tannin content and the best functional properties. The Completely Randomized Design (CRD) was used in this research with 4 type of processing method treatments, such as: direct method, germination method, fermentation method, and germination-fermentation method. The treatment was repeated four times to obtain 16 experimental units. Data from the research results were analyzed by variance and if the treatment had a significant effect, then followed by Duncan’s Multiple Range Test (DMRT). The results showed that the treatment of proso millet processing method had a highly significant effect (P <0.01) on yield, water content, ash content, tannin content, water absorption capacity, oil absorption capacity, swelling power, and solubility. The best treatment was produced by proso millet flour with germination-fermentation processing method was able to produce the lowest tannin content on 0.59% with a yield value 65.47%, water content 12.36%, ash content 1.45%, water absorption capacity 172.85%, oil absorption capacity of 107.73%, swelling power of 10.11 g / g, and water solubility index of 44.10%.

Keywords: proso millet, processing method, tannin content, functional properties, flour.
UJI SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN KOLANG-KALING DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI
Authors: Thoyibi Dhimas Ridwan , Duniaji Agus Selamet , Suter I Ketut
Published: June 2020

This study purpose to determine the effect of added sappan wood extract to be sugar palm fruit natural colored toward characteristic sensory evaluation, activities of antioxidant, and to know the best concentrate of sappan wood extract with higgest characteristic sensory and antioxidant. The research design was used Completely Randomize Design with 6 treated exctract concentrating which is 0% ; 2% ;  4% ; 6% ; 8% ; 10%. The treatment was repeated three times so that have 18 unit experimental. Data were analyzed by Analysis of  Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). Result of this shown that the extract concentrate have very significant effect towards activities antioxidant, and anthocyanin levels. Have significant effect towards color (hedonic test). Has not significant effect towards flavour, taste, and overall acceptance (hedonic test). Concentrate 10% was the best treatment for produce sugar palm fruit with characteristic sensory color (liked), taste (rather liked), flavour (liked) and overall acceptance (rather liked), the highest value of  antioxidant activitiest (based on IC50) 169.65 mg/ml, and anthocyanin 0.40 mg/100g.

Keywords : sappan wood, sugar palm fruit, extraction, natural colored, antioxidant activity.
VIABILITAS Lactobacillus sp F213 PADA BERBAGAI MINUMAN SARI BUAH PROBIOTIK SELAMA PENYIMPANAN
Authors: Rini Agnes Prina , Nocianitri Komang Ayu , Hapsari Ni Made Indri
Published: June 2020

Lactobacillus sp F213 (LbF213) is a lactic acid bacterium isolated from a healthy baby feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to aggregate, attach and colonize the intestine, and interact against E. coli. This study aims to determine the viability of probiotic bacteria LbF213 on various juices during storage. The fruits used in this study were soursop, tamarillo, orange, and pomello. This study used a descriptive comparative method experimental design. The variables observed were total LAB, total sugar, total acid, and pH tested every 3 days from the 1st day to the 12th day in the cold storage. The results showed that the total LAB of LbF213 in tamarillo juice during 12 days of storage tend to be constant compared to soursop, orange, and grapefruit juice whereas total LAB, from the first day of storage was 1.37x106 CFU/ml to 12th day of storage was 1.81x106 CFU / ml with a total sugar value 3.13%, total acid value 1.22%, and pH 3.95.

Keywords: fruit juice, Lactobacillus sp F123, cold storage
PENGARUH UMUR PANEN TERHADAP KARAKTERISTIK TEPUNG JAGUNG PULUT PUTIH (Zea mays var. ceratina)
Authors: Sahilatua Ferdinandus Otniel , Suter I Ketut , Wiadnyani A.A.I Sri
Published: June 2020

The purpose of this research is to know how the age of harvest effecting the characteristic of white waxy corn flour, and to determine the exact age of harvest to be able to produees the best charasteristic of white waxy corn flour. The experiment was used complete randomized design which the ages of harvest were on day 65th, day 69th, day 73rd, day 77th, day 81st, day 85th, day 89th an day 93rd, and the experiment was repeated twice so there will be 16 samples. After that, the white waxy corn flour will be examined for their chemical contents, it covers the water content, ash content, protein content, fat content, crude fiber, starch content, amylose content, acid degree, the color and the sensory levels. The results show that age of harvest was significantly effecting the charasteristic of white waxy corn flour. Proper harvest age is on day 85th with the characteristic that consist of 7,75% of water, 2,64% of ash, 18,67% of protein, 11,61% of fat, 4,29% of crude fiber, 3,62% of amylose, 61,28% of starch, 1,09% of acid, yellowish white color score, rather liked hedonic color, typical of corn scoring aroma, rather liked hedonic aroma and liked overall acceptance.

Keywords: white waxy corn, age of harvest, charasteristic of white waxy corn
PENGARUH PERBANDINGAN TERIGU DAN PASTA BROKOLI (Brassica oleraceae L.) TERHADAP KARAKTERISTIK DONAT
Authors: Shahrirputra Adryan Adhitama , Ina Putu Timur , Suter I Ketut
Published: June 2020

This research was conducted with the aims to determine the effect of wheat flour and broccoli paste to the characteristics of donut and obtain a ratio of wheat flour and broccoli paste which able to produce donut with the best characteristics. This research used randomized block design with the treatment of wheat flour and broccoli paste ratio 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%. The treatment was repeated 3 times to obtain 15 units of experiment. The data were then analyzed by Analysis of Variance and if the treatment had an significant effect, the Duncan test were performed. The results showed that the ratio of wheat and broccoli paste had an significant effect on water content, fat content, crude fiber content, vitamin C content, chlorophyll content, swelling ability, flavor (hedonic), texture (scoring) of donut. Ratio of 60% wheat : 40% broccoli paste is the best donut characteristic with 18.80% water content, 17.30% fat content, 4.92% crude fiber content, 2.93 mg/g vitamin C content, 3.97 mg/kg chlorophyll content, 27.20% swelling ability, rather liked color, ordinary flavor, soft and rather liked texture, rather liked taste, and overall acceptance is rather liked.

Keywords : wheat flour, broccoli paste, donut
Pengaruh Jenis Pelarut dan Ukuran Partikel Bahan terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin
Authors: Lumbanraja Ika Martoquito , Wartini Ni Made , Suhendra Lutfi
Published: June 2020

Bidara (Ziziphus mauritiana L.) is widely grown in the tropics. Bidara is rich in benefits because it has content of saponins contained in the leaves. Saponins compounds derived plants can be used as soap foaming agents. Saponins can be applied in the manufacture of soap because of its nature as a natural surfactant. The purpose of this study were to determine the influence of solvent type and particle size of materials againts on the characteristics bidara leaf extract as a source of saponins, get the best solvent type and particle size to produce bidara leaf extract as a source of saponins. This study used a Randomized Block Design with treatment of solvent type and particle size of materials. Treatment of solvent type consists of 3 levels, namely: methanol, ethanol and acetone. The particle size of materials treatment also consists of 3 levels, namely: 40 mesh, 60 mesh and 80 mesh. Each treatment are grouped into two-based implementation. The results showed that treatment of solvent type and particle size of materials very significant effect on yield, coarse extract saponins content and foam height leaves bidara as a source of saponins. Interaction between treatments very significant effect on yield and foam height. However, significant effect on coarse extract saponins content bidara leaves. The methanol solvent type treatment with particle size of material 80 mesh is the best treatment to produce bidara leaf extract as a source of saponins with value yield of 17.91±0.73 %, 20.40 ± 0.79% coarse extract saponins content and foam height of 8.27 ± 0.01 mm.

Keywords : Ziziphus mauritina L., saponins, extraction, solvent type, the particle size of material.
Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin
Authors: Chairunnisa Sarah , Wartini Ni Made , Suhendra Lutfi
Published: June 2020

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm.

Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time
Strategi Pengembangan Usaha melalui Peningkatan Kualitas Produk Ice Coconut Long Black di Titik Temu Coffee Shop, Seminyak, Badung
Authors: Natakusumah Dwiki Firmandiri , Wiranatha A. A. P. Agung Suryawan , Satriawan I Ketut
Published: June 2020

This study aims to analyze consumer perceptions of the level of importance and performance of companies related to Ice Coconut Long Black products and to develop appropriate strategies for improving the quality of Ice Coconut Long Black products at Titik Temu Coffee Shop, Seminyak, Badung. This study uses a survey method with the distribution of questionnaires, namely an analysis of the importance and performance of Ice Coconut Long Black products and an analysis of the importance of consumers of Ice Coconut Long Black products and competing products namely Coconut Espresso Martini at Missibu Coffee Shop. These analyze use two methods, namely the Importance Performance Analysis (IPA) method and the Quality Function Deployment (QFD) method. In the analysis of the IPA, there are 3 attributes in the first quadrant of cartesius diagram, which is the top priority. Such product taste, product color and product price. While the value of the total suitability obtained is still below 100%, which is equal to 89,15%, which means that the importance of consumers have not been fulfilled by the performance of the company/product. Whereas QFD produces the priority of increasing product attributes starts from the product’s taste because it gets the highest repair ratio value, while the priority of increasing technical parameters starts from controlling the quality of ice cubes, coconut water and espresso because it gets the highest level of technical importance.

Keywords: Importance Performance Analysis, Quality Function Deployment, Ice Coconut Long Black
Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera L.) dan Suhu Proses Pemanasan terhadap Karakteristik Body Scrub
Authors: Gitariastuti Ni Ketut , Mulyani Sri , Wrasiati Luh Putu
Published: June 2020

Body scrub is a product that works to remove dead skin cells and open pores so the skin becomes brighter and whiter. This study aims to determine the effect of the moringa leaf powder addition and heating process temperature on the characteristics of body scrub and determine the percentage of the addition of moringa leaf powder and the best heating process temperature to produce a body scrub. This study uses a randomized block design with two factors. The first factor is the percentage addition of moringa leaf powder and the second factor is the temperature of the heating process. The first factor consists of 3 levels namely 4, 5 and 6% while the second factor consists of 2 levels namely 65oC and 70oC. The results of the study at the 6th week of storage showed that the addition of moringa leaf powder affected viscosity, spreadability power and adhesion power but did not affect the pH and overall acceptance of the body scrub. The temperature of the heating process does not affect the pH, viscosity, spreadability power, adhesion power and overall acceptance of the body scrub. Addition of 4% of moringa leaf powder and 65oC of the heating process temperature was the best treatment for body scrub with characteristics at the 6th week of storage as follows: pH 4.8, viscosity 10307 cp, spreadability power 5.2 cm, adhesion power 36.75 seconds and separation ratio = 1.

Keywords: body scrub, moringa leaf, heating process temperature
Karakteristik Bubuk Alginat dari Alga Coklat Sargassum sp. pada Perlakuan Waktu dan Suhu Maserasi
Authors: Danu Subagan Kadek Ngurah Ghandhi , Suhendra Lutfi , Wartini Ni Made
Published: June 2020

Sargassum sp. is an example of a brown algae plant that produces alginates in the form of an organic polysaccharide polymer composed of two units of L-guluronic acid and D-mannuronic acid monomers. The polymer is hydrophilic, that is, alginate is a linear molecule with a high molecular weight, so it is easy to absorb water causing alginate compounds can be used as emulsifiers. This research aims to know the effect of maceration time and temperature on the characteristics of alginate powder from brown algae Sargassum sp. and determine the best maceration time and temperature to produce alginate powder from brown algae Sargassum sp. This research used a Factorial Randomized Block Design. The first factor is time (A) which consists of 3 levels, namely 1 hour, 2 hours and 3 hours. The second factor is temperature (B) which consists of 3 levels namely 50°C,60°C,70°C. Each treatment were grouped into 2 based on the time of implementation so that 18 units of the experiment were obtained. The variables observed were the yield, water content, ash content, and viscosity. The data obtained were then analyzed by variance analysis and continued using the HRD method (Honest Real Difference). The results showed that the treatment of maceration time and temperature had a very significant effect on the observed variables namely yield, moisture content, ash content, and viscosity. The results showed that the treatment of 3 hours with a temperature of 70±1°C was the best treatment to produce alginate powder from brown algae Sargassum sp. with yield characteristics 39.44±0.06 %, water content 9.86±0.04 %, ash content 31.75±0.02 %, and viscosity value 19.00±1.41 cPs.

Keywords: maseration, time, temperature, alginate, Sargassum sp.