bluuebunny/crossref_metadata_2025 huggingface dataset:
Structural properties of ZnSe/InSe/ZnSe heterostructures grown by molecular beam epitaxy on GaAs(001) substrates
Authors: Avdienko P S , Kirilenko D A , Sedova I V , Sorokin S V
Published: March 2020

The paper reports on molecular beam epitaxy of ZnSe/InSe/ZnSe quantum well (QW) heterostructures grown on GaAs(001) substrates as well as studies of their structural properties. The structures were characterized by reflection high energy electron diffraction, scanning electron microscopy, and high-resolution transmission electron microscopy techniques. The evolution of surface morphology of QW heterostructures as a function of the InSe thickness has been studied. The quasi van der Waals growth of ZnSe on the InSe(0001) surface has been demonstrated, with the ZnSe(111) plane being oriented parallel to the (0001) plane of InSe because of a small lattice mismatch between InSe and ZnSe(111).
Some features of controlling the composition of a porous silicon surface with the use of “simplest” post-treatment techniques
Authors: Lenshin A S , Kaskarov V M , Seredin P V , Belorus A O , Moshnikov V A
Published: March 2020

The article is concerned with the investigation of techniques of the post-treatment of porous silicon. To study the features of changing the composition of the chemical bonds of the surface of porous silicon, we used the method of infrared spectroscopy.
Near-infrared optical absorption in GaN/AlN quantum wells grown by molecular-beam epitaxy
Authors: Vinnichenko M Ya , Fedorov A D , Kharin N Yu , Panevin V Yu , Firsov D A , Nechaev D V , Ivanov S V , Jmerik V N
Published: March 2020

Optical absorption of s- and p-polarized light was studied in GaN/AlN quantum wells in the near-infrared spectral range. An absorption peak associated with intersubband electron transitions in quantum wells was observed near a wavelength of 1.55 μm. Optoelectronic devices based on these structures can be used in fiber-optic telecommunication technologies.
Electromagnetic realization of topological states in one-dimensional arrays of bianisotropic particles
Authors: Bobylev D A , Smirnova D A , Baryshnikova K V , Gorlach M A
Published: March 2020

We propose a strategy to realize one-dimensional electromagnetic topologically protected states by modifying on-site properties of particles keeping linear equidistant geometry of the array. Based on the discrete dipole approximation, we demonstrate the existence of non-trivial topology of photonic bands and mapping to the Su-Schrieffer-Heeger model. We investigate the properties of an isolated ceramic disk to optimize its electromagnetic response, namely, the splitting of electric and magnetic dipole resonances due to bianisotropy. Using full-wave simulations we demonstrate the presence of the topological interface state in the microwave spectral range.
Functional properties of tempe protein isolates derived from germinated and non-germinated soybeans
Authors: Astawan M , Wresdiyati T , Subarna  , Rokaesih  , Yoshari R M
Published: March 2020

Tempe is an indigenous Indonesian soybean fermented food. Tempe is a source of protein which can be used as a raw material for making protein isolate. In this study, the tempe was produced from Grobogan local soybeans with two types of treatment, germinated and non-germinated. The two types of tempe produced were then processed into protein isolates, namely tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). This research aimed to measure the functional properties of NGTI and GTI and then compared them to CSI (commercial soy protein isolate). The results of this study showed that the functional properties of GTI and NGTI were not significantly different. Still, GTI had significantly higher values (p < 0.05) than CSI on the parameters of water absorption capacity (5.86 and 1.57 g water/g sample), oil absorption capacity (2.48 and 1.19 mL oil/g sample), foam capacity (133.50 and 120.00%), foam stability, emulsion stability, and gel strength. From this study, it can be concluded that GTI and NGTI have good functional properties that have an opportunity to be applied in the food industries as a substitute for CSI.
Effect of storage temperature and type of packaging on physical and chemical quality of carrot
Authors: Asgar A
Published: March 2020

Carrot can get damaged during harvesting or during storage which can reduce the quality. The research was conducted in the laboratory of post-harvest Vegetable Crops Research for the month of May-July 2016. The research aimed to analyze the effect of storage temperature and type of packaging on the characteristic of carrot. Factorial randomized block design with 4 x 4 and 2 replications was used in the study. The first factor was storage temperature consisted of 5 °C, 10 °C, 15 °C and room temperature. The second factor was the packaging comprised of polypropylene, polyethylene, wrapping, and non-packaging. Results showed that storage temperature affected water content, respiration rate, hardness, and weight loss in 3 weeks and 4 weeks of storage. Packaging affected on water content, vitamin C, respiration rate, and weight loss in 3 weeks, and 4 weeks. The temperature of 5 °C was the storage temperature that could maintain changes in the characteristics of the carrot. Polypropylene plastic type was an excellent package in maintaining changes in the characteristics of carrots during the storage process.
Palm oil yield potency on different level of ripening and storage time based on fruits percentage and fresh fruit bunches
Authors: Ruswanto A , Ramelan A H , Praseptiangga D , Partha I B B
Published: March 2020

This study aimed at assessing the oil yield potency of palm oil, based on fruits percentage (% fruit) and percentage of fresh fruit bunches (% FFB) due to the storage at different ripeness (under-ripe, ripe, over-ripe, and loose fruit from bunches) from fresh fruit bunches (FFB) originating from plantations in Ungaran, Central Java, Indonesia. A completely randomized design (CRD) with 2 factors on the ripening and the storage levels of FFB was used. The parameters observed at the initial stage were oil contents as the basis for calculation, and the yield potencies were then analyzed on the basis of % fruits and % FFB. The data obtained were analyzed by ANOVA and continued with Duncan test α = 0.05 using SPSS version 25. Results showed that both of the ripening level of palm fruit bunches and storage time significantly (α = 0.05) affected the yield potency on the basis of % fruit or % FFB, the potential yield value was based on the percentage of fruit higher than the yield potential based on the percentage of FFB. The highest yield potential based on the percentage of fruit found on ripe FFB with a storage time of 12 hours and the lowest on under-ripe FFB with a storage time of 60 hours. While the highest potential yield based on the percentage of FFB was found on ripe FFB with a storage time of 12 hours and the lowest on under-ripe FFB with a storage time of 60 hours.
Physicochemical properties of ozone-oxidized cassava starch under different slurry concentration
Authors: Satmalawati E M , Pranoto Y , Marseno D W , Marsono Y
Published: March 2020

Chemical reagents used for starch oxidation induces chemical waste problems and potentially leaves undesirable residues in the product. Ozone-oxidation is one of the advanced oxidation process (AOP) methods and the latest rapid oxidation process which is safe for food products so that ozone is considered to be a good alternative for oxidation. This work aimed to evaluate the changes of physicochemical properties of oxidized cassava starch under different concentrations of slurry and dissolved ozone. The physicochemical of cassava starch oxidized by dissolved ozone (0.8, 1.4, and 2.0 ppm) with different concentrations of slurry (1:6 and 1:10) were investigated. Ozone and concentration of slurry significantly affected the physicochemical properties of modified cassava starch. Carbonyl and carboxyl contents, swelling power, and solubility increased as ozone concentration increased up to 1.4 ppm. The ozone-oxidation significantly increased amylose content and paste clarity and decreased paste viscosity. Ozone concentration 1.4 ppm with a concentration of slurry 1:10 seemed to be the most favourable condition for the oxidation process.
Application of agroindustrial organic yard for organic vegetable cultivation
Authors: Hasnelly  , Putri S
Published: March 2020

The availability of organic vegetables is still low because it needs a quite large yard to cultivate. The system of organic yard utilizes the available yard as a place to cultivate organic vegetables. The application of organic yard aims to increase the total production of organic vegetables with a very limited yard, and even it can be applied in the home yard. The method that uses to applicate organic yard is counseling and coaching how to applicate organic yard to people society as the target. The output of organic yard is the availability of organic vegetables which can be marketed as fresh or processed vegetable products. A housewife can applicate this method to supply the daily needs of organic vegetables as an application of organic healthy lifestyle.
Technical analysis and performance test of chopper machines for composting rice straw
Authors: Sugandi W K , Handarto  , Herwanto T , Aviani N
Published: March 2020

Nutrients diminishing become one of the low productivity of rice. Treatment of straw burned and the ashes as fertilizer remove nutrients contained therein. Composted rice straw so that the soil nutrient enhanced by the provision of rice straw compost continuously. Rice straw compost necessary optimal cutting rice straw with a length of 5 cm to 10 cm to accelerate the composting process. Paddy straw chopper is able to produce the chopped length, but the lack of data and the technical feasibility test engine performance so that the necessary research. The experiment was conducted in March-May 2016 in Bumiwangi Village, Ciparay, Bandung West Java and Agriculture Equipment dan Machine Laboratory Faculty of Agriculture Industrial Technology University of Padjadjaran. The method used descriptive analysis, namely making measurements, observations, calculations, and analyses so that the data obtained eligibility machine. Results of analysis techniques, namely the need for locomotion 1.83 HP, unit transmission with 4 belts, shaft diameter 23 mm, the diameter of the pin cylinder enumerator 7.58 and pin diameter motor of 7.40 mm, the size of the spi (9 × 9 × 27) mm, bearing life 6,740.64 h, the deflection order of 1.3 × 10−3 mm and the weld strength 44,660 N and 57,417.07 N meets the technical feasibility than the number of belts. The results of the performance test, the density 128.78 kg/m3, the theoretical capacity 336.20 kg/h, the actual capacity of 304.680 kg/h, the enumeration efficiency of 90.62%, the fuel consumption of 3.19 liters/h, the theoretical power consumption 41.91 HP, enumeration yield 88.302%, the percentage of chopped chunks of 46%, the noise 97.5 dB and vibration of 21.6 mm/s as a whole meets the performance specifications except the cut length, noise and vibration
The influence of carambola starfruit (Averrhoa bilimbi) and Papaya (Carica papaya) on the quality of the organoleptic properties, vitamin C content, and fiber at jelly candies
Authors: Hariadi H
Published: March 2020

Health is a fundamental important thing to be considered by every individual, especially the intake of vitamin C and fiber in adults. High vitamin C needs to make the most people consume supplements or injections of vitamin C. megadosis consumption megadosis supplementation can provide dangerous side effects if not pay attention to the physical condition, needs, dose, and allergic factors. Unlike the consumption of vitamin C and fiber from fruits no side effects at all. Therefore, soft candy made of processed products made from natural fruit whose production is abundant but utilization is still very lacking. Jelly is made from the balance starfruit and papaya, contain vitamin C and fiber. The purpose of this study to determine the effect of starfruit and papaya counterweight on the quality of the organoleptic properties, vitamin C and fiber in jelly. This is an experimental research design with a total sample of 31 people. Data were analyzed with the organoleptic jelly Kruskal Wallis significance level of p <0.05. The results showed no counterbalance starfruit and papaya on the organoleptic properties of the aspects of color and texture, while the organoleptic properties such as taste and aroma stated no counterbalance to jelly. It is advisable to make candy jelly starfruit and papaya with a proportion of 50%:50%, with a content of 35.10 mg of vitamin C and fiber 0.95%. Subsequent research can be developed with a quantitative analysis of nutrients, analysis of moisture, ash, reducing sugar,
The effect of fermentation period of yellow bamboo shoots (B. vulgaris Striata) using L. plantarum starter on physical and chemical properties of its flour as dietary fiber source
Authors: Rohadi  , Sampurno A , Wicaksono M F , Saputri N I
Published: March 2020

Young shoots of bamboo plants (Bambusa vulgaris) are widely used as filler of lumpia, the icon of Semarang City traditional food. It is naturally fermented by producers as a pre-cooking process. This research aimed to analyze the effect of fermentation period using L. plantarum starter on physical and chemical properties of yellow bamboo shoots flour. Experiments were conducted using a completely randomized design (CRD) with two factors (fermentation periods and methods), five treatments (1, 3, 6, 9, and 12 days fermentation period), and four replications. Collected data were analyzed using analysis of variance (p<0.05) followed by Duncan’s multiple range test. The results showed that fermentation periods had a significant effect on total fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), hydrogen cyanide (HCN) content, and pH (p<0.05). It was suggested that fermentation might improve bamboo flour quality. Twelve days fermentation resulted in shoots flour with TDF of 73.79±0.15%, IDF of 71.45±0.17 %, SDF of 2.34 ± 0.02%, hydrogen cyanide (HCN) of 22.43 ± 2.84 ppm, and moisture content of 2.63 ± 0.26 %.
Effect of synbiotic biscuit on decreasing cholesterol levels in Wistar rats
Authors: Sumanti D M , Hanidah I , Wahyudi D N
Published: March 2020

Synbiotic biscuits made of a composite flour (banana corm, sweet potatoes, and black soybean) contain dietary fiber, inulin, and fructo-ologosaccharide as prebiotic and Lactobacillus acidophilus as a probiotic. Prebiotic and probiotic have the ability on decreasing cholesterol level, thus further research is needed to prove the effect on cholesterol level. The aim of this research was to evaluate the difference effect of synbiotic biscuit’s amount of decreasing cholesterol levels in Wistar rats. This research used a true experimental method with descriptive explanatory research, then continued by paired t-test analysis and regression-correlation analysis. The experiment consisted of 4 treatment: A (fed standard food), B (fed simvastatin 0.018 mg/200g body weight), C (fed 5 gram of synbiotic biscuit in 10 mL aquadest), and D (fed 10 gram of synbiotic biscuit in 10 mL aquadest). The result showed that feeding 5 g of synbiotic biscuit in 10 mL aquadest gives an effect on L. acidophilus growth by 97.1%. Feeding 10 gram of synbiotic biscuit in 10 mL aquadest give an effect on L. acidophilus growth by 95.7%, decreasing total cholesterol by 45.12% and LDL by 31.11%. Feeding 0.018 mg/200g BW of simvastatin give an effect on decreasing bodyweight by 20.24% and increasing HDL by 51.53%.
Chemical characteristics and glycemic index of processed products from corn starch modified with green tea polyphenols
Authors: Nurjanah N , Mahani  , Muchtadi D , Palupi NS , Widowati S
Published: March 2020

This study aimed to estimate chemical composition, glycemic index (GI) and glycemic load (GL) of cake and cookies from native and corn starch modified with 4% green tea extract 58-62 °Brix. Chemical composition analysis includes proximate, starch, dietary fiber and resistant starch. GI test was conducted in vivo on 12 healthy people. The results show no significant differences in chemical composition between native and modified corn starch cake and cookies (p>0.05), except starch total of cake and dietary fiber total, insoluble dietary fiber and soluble dietary fiber content of cookies. GI and GL decreased only in cakes from 85.02 to 74.96 and 15.35 to 12.41 respectively. The decrease was not significant (p>0.05). Cake of modified corn starch still had high GI, but intermediate GL. Cookies of native and modified corn starch had low GI (52.23) and intermediate GI (58.25) respectively. The GI of of both products were not significantly different (p>0.05). GL of modified corn starch cookies significantly higher than native. Cookies of modified corn starch and native had high GL, 23.38 and 20.66 respectively The study concluded that corn starch modified with green tea extract had not been effective yet in reduction GI and GL of the processed products.
The effect of pumpkin with sorghum flour ratio on the characteristic of cookies gluten-free
Authors: Ikrawan Y , Garnida Y , Tsani N A F
Published: March 2020

Pumpkin and sorghum flour ratio on the characteristics of gluten-free cookies was carried out. The treatment design consisted of a comparison of pumpkin flour with sorghum p1 (3:1), p2 (2:1), p3 (1:1), p4 (1:2), p5 (1:3), and p0 as control. The results of the preliminary study showed that the mixing time for 8 hours obtained a spread ratio of 56.85% and a yield of 92.14%. The main results of the study showed that the ratio of pumpkin flour with sorghum flour had an effect on the chemical response (water content, ash content) and organoleptic response (color, aroma, taste, and texture). Based on the results of chemical analysis and organoleptic, the treatment was p5 (the ratio of pumpkin flour with 1:3 sorghum flour) had tannin content of 0.26%, crude fiber content of 11%, and beta-carotene content of 0.44 ppm.
Canvas business and feasibility model of cassava gluten-free noodle processing in Cirendeu Village
Authors: Herawati H , Kamsiati E , Bachtiar M
Published: March 2020

The technology of processing noodles without using wheat flour can be developed in order to reduce the import of raw materials in Indonesia. Functional food market segmentation in the form of gluten-free products is a separate business orientation for the development of noodle products without using wheat flour raw materials. The technology of processing noodles with raw materials using cassava flour without using wheat flour began to be developed in Cirendeu Village which is known by the community to consume rice from cassava. The purpose of this research activity to carry out canvas business analysis and the feasibility of the development model of processing gluten-free cassava noodles in Cirendeu Village. The stages of this research activity include (1) designing business model canvass of gluten-free noodles; and (2) analyzing the feasibility of processing technology for gluten-free noodles. Based on the analysis customer segment are tourist followed by parents with children ASD (Autism Spectrum Disorder) cases and health-concern community. The main value proposition is healthy noodle products with social impact. Key partners extend to Cimahi City Culture and Tourism affairs. Line processing models for gluten-free noodles began operating through small groups implementing processing units. Business results show that the optimal marketing method is through the retail channel with the support of the west java province and Cimahi City TTI Centers with the marketing tourism concept of Cirendeu Village. These results illustrate the business feasibility of cassava noodles found in Kampung Cirendeu was feasible because of the B/C ratio 1.24. For further development, it still requires several improvements, especially related to market optimization and development.
Enrichment of analogue sago rice with various sources of vegetable protein
Authors: Puspantari W , Donowati  , Tricahyana P
Published: March 2020

Analogue sago rice, which currently has a low glycemic index value, but low protein content (3%). Enrichment with vegetable protein to the formula of analog sago rice was expected to be increased its protein content. This study aims to achieve the protein content of analogue sago rice, which similar to rice (7-9%) and can be accepted by consumers. Vegetable protein such as oyster mushroom flour, soybean hydrolyzate, a mixture of oyster mushroom and straw mushroom, and ISP (Isolated Soy Protein) at a concentration of 5-10% were added to the formulas. A hedonic test showed that from the 6 formulations, sago rice with the addition of ISP as a protein source had a better character than sago rice with the addition of mushroom flour in terms of color, aroma, taste, texture and overall. Whereas sago rice with the addition of oyster mushroom flour and straw mushroom has a dark color, a distinctive aroma and flavor of mushrooms and a slightly chewy texture. The formula by the composition of sago starch (70%), red rice flour (20%), ISP flour (5%) and oyster mushroom flour (5%) showed a protein content of 7.46% and received by the hedonic test.
Utilization of purple sweet potato flour, starch, and fibre in biscuits making
Authors: Julianti E , Lubis Z , Limanto S
Published: March 2020

Purple-fleshed sweet potato is one type of sweet potatoes that is in great demand as it has an attractive color, high starch, and fiber content, and excellent source of strong antioxidants, provide health beneficial effects. In this study, purple-fleshed sweet potato was processed into flour, starch, and fiber, and they were used as ingredients for making biscuits, with ratio of 100:0:0; 75:25:0; 75:20:5; 75:15:10; 75:10:15; 75:5:20; 75:0:25. The resulting biscuits were analyzed for their physicochemical properties and sensory evaluation were carried out to determine their acceptability by consumers. The results showed the ratio of flour, starch and fiber significantly affected the physicochemical characteristics of biscuits produced. Biscuits made from 75% flour, and 25% fiber of purple-fleshed sweet potato had good nutritional value, beneficial for health, and can also be accepted by consumers.
Effect of process parameters to the characteristics of cassava rice sagon
Authors: Kamsiati E , Herawati H
Published: March 2020

Cassava rice sagon products were developed from modified enbal production technology. The ingredients were cassava rice flour, mung beans as a source of protein, and cassava flour as a comparison. This research aims to analyze the process characteristics of the cassava rice sagon produced. The research activities include three stages, namely (1) conducting research on the effect of roasting time on the physical characteristics of the cassava rice sagon produced; (2) optimizing the addition of protein sources to produce optimal textures and (3) characterizing the products. The research obtaining that cassava rice sagon with the addition of 30% of mung beans has the lowest moisture content, 6.12%. The formula also produced the highest levels of fat, protein and energy, namely 1.25%, 8.40%, and 372.73 kcal. Based on the results of the XRD analysis, the angle 2θ is almost the same, because the sagon product uses the same main raw material, namely from cassava rice (rasi) and cassava flour. While based on the results of SEM analysis, the use of 100% cassava flour is still relatively intact, while the use of cassava flour with the addition of 30% green beans as a source of protein has granules that have begun to break and merge with each other.
Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips
Authors: Jati I R A P , Kisima A , Ristiarini S , Suseno T I P
Published: March 2020

The aims of this research were to investigate the effects of different soaking times using CaCl2 on the physicochemical and organoleptic properties of sweet potato chips. The concentration of CaCl2 was 0.5%. Meanwhile the soaking times were 5; 10; 15; 20; 25; and 30 minutes. The result showed that the moisture content of sweet potato chips was decreased (6.39% - 2.57%) with the longer soaking time. On the other hand, the ash contents were risen up to 2.27% in 30 minutes of soaking. The hardness of sweet potato chips was reached the lower level (477 gf) on 15 minutes of soaking time, more than 15 minutes, the hardness was rise. The crispness of sweet potato chips reached its optimum level (1.4457 gf) on 15 minutes of soaking time. The longer soaking time was preferred by the panelist. Meanwhile, there was no significant difference in the taste. For the aftertaste, the 15 minutes time soaking time had the highest score (4.22). Based on the result, CaCl2 extracted from eggshell could be potentially applied for food processing.
Process design of acetylated sago starch-based edible film
Authors: Rusmawati D A , Yuliasih I , Sunarti TC
Published: March 2020

Starch has potential as a material of edible film packaging. However, the use of native starch has a limitation due to the hydrophilic character. Native starch produces brittle edible film and low physical, mechanical properties. This research modified the sago starch with acetylation to produce more hydrophobic starch and improve the film characteristics. The experiments investigated the effect of sago acetylated starch (3%, 4%, and 5%) on the physical and mechanical properties of edible film. The acetylated starch films showed improved physical-mechanical properties compared to the edible film made from native starch. Edible film made by 4% acetylated starch presented lower thickness (0.14 mm), moisture content (7.43%), solubility (26.891 %) and water vapor transmission rate (0.87 g/hour.mm2). This edible film also had higher transparency and tensile strength (87.84%, 1.99 MPa). Characteristics of the edible film were improved and affected by the acetylated starch that used.
Sorghum development for staple food and industrial raw materials in East Nusa Tenggara, Indonesia: A review
Authors: Winarti C , Arif A B , Budiyanto A , Richana N
Published: March 2020

East Nusa Tenggara/NTT has been known as one of the poorest provinces in Indonesia which has a dry climate with very low rainfall. Poor food security is partly due to community dependence on rice as a staple food while rice cannot grow well in NTT. These also has an impact on the poor nutritional status of the community, such as the high prevalence of stunting. Sorghum previously was cultivated as a local food however, it had long been abandoned. Fortunately, nowadays sorghum began to consume again by the community. This paper presents the potential and challenges faced in developing sorghum as a staple food and raw material for industry in NTT, especially in East Flores. The data and information was collected from the survey, secondary sources as well as journal and personal communication with sorghum stakeholders. After a long time being forgotten, sorghum has grown back about a decade ago. Various local varieties of sorghum are in NTT and have been identified. The main focus of the development of sorghum is that the community re-consumes sorghum, only a small portion is sold. Likotuden is a complete center for developing sorghum from the supply of seeds, cultivation to processing and marketing of sorghum seeds. The factor of rapid development of sorghum is supported by various parties, including NGOs, local government, central government and universities. The extent of marginal land in NTT, the availability of sorghum superior seeds, the suitability of agro ecology and socio-economic and cultural sorghum with various functional advantages will foster the development of sorghum. Besides, the support of local government programs such as the pajaleso program (corn rice, soybean plus sorghum) sorghum will be foster the development sorghum in NTT. However, some obstacles are still found, among others, the need for agriculture machineries, both pre-harvest for land preparation and planting and post-harvest. In addition, socialization and training also need to be encouraged, especially in areas where other food crops are difficult to grow.
Application of banana starch and banana flour in various food product: A review
Authors: Fida R , Pramafisi G , Cahyana Y
Published: March 2020

Banana, a botanically berry, is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. Banana has been known as an abundant fruit in Indonesia. Badan Pusat Statistik shows that in 2017, the production of banana in Indonesia was the highest among other fruits (7.16 million tons in 2017), showing a 2.22% increasing rate from the last year. Banana can be directly eaten when it is ripe, or can be processed first while it is unripe. Banana, while it is unripe, contains high carbohydrate with 17.2- 38% starch in it. This starch fraction, whether it is in native state or modified state, can be extracted and can be used for many purposes in food production means such as in producing cookies, pasta etc. Many studies has been accomplished to learn the characteristics of products that are made by substituting some of the flour using banana starch. Compared to the product that are made by using 100% wheat flour, products that are made by substituting some of the flour using banana starch have some differences in physical and chemical characteristics, digestibility, sensory properties and acceptability. This review article are meant to elaborate the uses of banana starch flour in food production and its effect to those products characteristics.
A digital business modelling for post-harvest loses and quality classification of potato agroindustry
Authors: Satya R R D , Marimin  , Eriyatno  , Ismayana A
Published: March 2020

Factors that affect the quality of a product are color and shape. Color and shape factors are used as one of the most noticed parameters in choosing a product. At the level of potato farmers the process of separating the size of potatoes is done this causes the price of potatoes to be low. Separation based on the size of potatoes and broken potatoes was carried out at the farm level and carried out by direct observation. This separation process requires labor in large quantities, relatively large costs and a long enough time. The development of methods for separating potatoes based on quality class can be done with digital technology. The use of color, size and weight parameters in the selection of non-destructive potato quality is urgently needed to overcome the problem of manually separating potatoes for quality loses and weight loses. This study aims to create a business digital model to identify quality losses and weight losses and classification of quality of potatoes based on digital technology by using business process modelling notation combined with a principal component analysis approach. The results showed that the digital business modelling for postharvest losses and quality classification.
Characterization of liquid soap from castor oil (Ricinus communis) with the addition of white tea extracts
Authors: Widyasanti A , Ayuningtyas B , Rosalinda S
Published: March 2020

Soap is needed by all people to keep their bodies clean and healthy. Castor oil is one of the concerning plant oil that is produced from the kernel of castor plant that has the ingredients of ricinoleic acid and could make our skin become smooth. White tea contains polyphenol as the main ingredient. This research aimed to determine the quality of castor oil-based liquid soap based on SNI. The method used in this research was laboratory experimental using descriptive analysis and correlation-regression analysis. The treatments were the addition of white tea extract with 1% (v/v) concentration in amount of 0% (w/v), 0.5% (w/v), 1% (w/v), 1.5% (w/v), and 2% (w/v) out of 300 grams soap basis. The observation for liquid soaps included specific weight test, pH value test, total plate count test, organoleptic test, and antibacterial test. The analysis result showed that every formula complies with the requirement based on SNI 06–4085–1996 of liquid soap. The best soap product based on panelist preference from organoleptic test and the antibacterial test was liquid soap E with inhibition zone in the amount of 15.810 mm that is classified as a strong inhibition, specific weight of 1.0350 g/g, pH value of 9.653, and total plate count of 0.5 x 105 colonies/g.
Physical, microbial and pesticide contaminations on fresh vegetable and fruit marketed in Samarinda-Indonesia
Authors: Rahmadi A , Yusriandi  , Hanafi M H , Junaifid  , Supriadi  , Setianingrum D , Dina Widyastuti A , Susilawati R
Published: March 2020

Fresh vegetables and fruits are a source of antioxidants. However, the hazard carried in the form of physical, microbial, and pesticide contaminations may limit the benefit of consuming the fresh produce. This research aims to measure the antioxidant content of fresh vegetables and fruits in traditional and modern markets in Samarinda, Indonesia, as well as the physical, microbial, and chemical contamination of the respective samples. Ten vegetables and fruits were representing the fresh food market, namely dragon fruit, asparagus, strawberry, golden kiwi, beetroot, cauliflower, green mustard, lemon, paprika, and purple sweet potato. A cross-sectional sampling method carried out in February 2019. Physical or environmental contaminations were observed on the market shelves. Microbial, pesticide contamination, and antioxidant content of the vegetables and fruits were directly measured on the day of purchase. Antioxidant substances were marked by total phenolic, alpha-tocopherol, and ascorbic acid. The vegetable and fruit sold in Samarinda-Indonesia contained relatively high antioxidant, indicated by total phenolic, alpha-tocopherol, and ascorbic acid. However, the above limit cypermethrin was detected in strawberry, golden kiwi, and lemon. Physical quality of vegetables and fruits may lead to microbial contamination. Of the selected vegetables and fruits, microbial contamination remained a significant hazard, followed by pesticides.
Community potential mapping for activating and developing of social entrepreneur based on local commodity in Berau Regency, East Kalimantan
Authors: Nawawi M , Purnomo D , Bunyamin A , Sembiring A , Hindasah L
Published: March 2020

Berau Regency is located in East Kalimantan known as “Bumi Batiwakkal” which has natural resources rich in flora and fauna. Rapid technological developments, easy access to information, and excessive exploitation of natural resources, especially forests, are a threat to Berau Regency. Increasing the capacity of the community to optimize the potential of local resources needs to be done through the activation and collaboration of various stakeholders in an integrated manner to support the 11 th Sustainable Development Goals. Activation of local commodity-based collaboration and entrepreneurial development is carried out through Participatory Action Research (PAR) with a Design Thinking approach through observing, defining, ideas, prototyping, and storytelling or testing. This approach is used to activate various stakeholder collaborations that contribute to developing superior products through innovative mapping of local potential: natural and human resources. Innovative stages are carried out to present accurate information by 1) Mapping the potential of the environment and community resources as accurate information to mobilize stakeholders in determining strategic steps; 2) Activation of the entrepreneurial ecosystem based on the development of local potential through increasing value-added products and services to improve community welfare. Based on observations, in addition to the beauty of the underwater, Berau Regency also has abundant potential forest products. Besides, the potential of rivers, prehistoric caves, mining, lakes, plantations, and the Gayo tribe culture can be used as an attractive new tourist attraction. Activation and development of local commodity-based social entrepreneurship can be a solution to improve people’s welfare by utilizing the untapped potential.
Application of heat-moisture treatment potato starch to improve the heat stability of tomato sauce
Authors: Subroto E , Indiarto R , Marta H , Shalihah S
Published: March 2020

Modification through heat-moisture treatment (HMT) can improve the heat stability of starch. The objective of this research was to determine the effect of the addition of HMT-potato starch on stability and sensorial properties of tomato sauce. The research consisted of 4 treatments with the addition of HMT potato starch (0.5, 1, 1.5, and 2%) to tomato sauce which heated at 121 °C for 1 h. The result showed that tomato sauce had higher stability when added by HMT potato starch compared to the native potato starch. Addition of HMT potato starch of 1.5% resulted in tomato sauce which had the best characteristics, only decreased viscosity from 4563.33 cP to 3053.33 cP or 33.09% compared to the native potato starch (from 4773.33 cP to 1876.67 cP or 60.68%). Tomato sauce had a preference for viscosity, color, taste, flavor, and overall acceptability of 3.1, 3.2, 3.3, 2.9, and 3.3 respectively (rather liked). Based on the heat stability of tomato sauce, HMT-potato starch was suitable for the sterilization products.
The antimicrobial effectiveness of cacao shell and cacao husk combination on inhibition of pathogenic bacteria in food products
Authors: Kayaputri I L , Djali M , Sukri N , Fazaryasti R H
Published: March 2020

Cocoa shell and cocoa husk are the waste from the processing of cocoa beans whose utilization has not been done optimally. The cocoa shell and cocoa husk contain phytochemical compounds which are potential to inhibit the growth of pathogenic bacteria in food products. The aim of this study is to find the ratio of cocoa shell extracts and cocoa husk extracts that most effectively inhibited the growth of Escherichia coli, Staphylococcus aureus and Salmonella sp. The method used experimental research followed by Randomized Block Design Factorial Pattern with 9 treatments and 3 replication. The treatment consists of two factors. The first factor was 3 types of extract (1:1, 2:3 and 3:2) and the second factor was 3 bacteria types (Escherichia coli, Staphylococcus aureus and Salmonella sp). The result showed that the extract mixture of cocoa shell and cocoa husk didn’t provide interaction effects, but provided an independent effect to inhibit the various types of bacteria. The comparison of 3:2 w/w of cocoa shell and cocoa husk extract contain phenol 0.063% and flavonoid 0.0191% gave the most effective inhibitory effect on Escherichia coli with a diameter of inhibition zone 5.84 mm (resistant), Staphylococcus aureus 4.04 mm (resistant) and Salmonella sp. 21.00 mm (sensitive) and was able to reduce the total bacteria of Escherichia coli 7.67 log CFU/ml (6.19%), Staphylococcus aureus 7.06 log CFU/ml (13.65%) and Salmonella sp. 6.49 log CFU/ml (20.62%). Phytochemical tests showed that cocoa shell extract and cocoa husk extract containing phenol, flavonoid, triterpenoid, tannin, and alkaloid.
Autoclave-assisted weak acid pretreatment of oil palm empty fruits bunches for fermentable sugar production
Authors: Harahap B M , Dewantoro A I , Maulid M R , Mardawati E , Yarlina V P
Published: March 2020

Pretreatment of oil palm empty fruit bunches (OPEFB) catalyzed by weak acids (oxalic, formic, and citric acid) in an autoclave under moderate condition is one of the appropriate pretreatment alternatives to recover reducing sugar both from cellulose and hemicellulose. This sugar can be fermented to be various bioprocess products. In this study, the effect of weak acid concentration (1–5% for oxalic acid; 5–20% for formic and citric acid), pretreatment temperature (115–125°C), time (60–90 min), and solid loading (5–10%) was investigated. To improve total reducing sugar yield, residual solid after pretreatment was subsequently hydrolyzed by Cellic CTec2. With the increasing weak acid concentration, pretreatment temperature, and time, more reducing sugar was obtained in spent liquor of pretreatment. On the contrary, the increase of solid loading declined the reducing sugar yield. After residual solid was enzymatically hydrolyzed, the amount of reducing sugar significantly elevated for nearly all weak acids, except 5% oxalic acid pretreatment. However, the pretreatment by 5% oxalic acid gave the maximum yield of total reducing sugar at 125°C for 60 min and using 5% solid loading. The reducing sugar obtained in spent liquor and hydrolysate at this optimum condition was 0.245 g/g OPEFB and 0.352 g/g OPEFB, respectively.
Innovative post-harvested processing activation program for potential local agro-based food commodity using design thinking approach (Case Study: Keladi Tuber (Caladium bicolor Vent.) commodity in Manokwari, West Papua)
Authors: Purnomo D , Bunyamin A , Nawawi M , Danuwidjadja T G , Izzatulloh M H
Published: March 2020

Sustainable product development in the rural area has different challenges that need to discuss, such as the condition of the culture of the community, nature and the context of its locality. Manokwari, Papua, in eastern Indonesia, has a high complexity in advancing its human resources with the potential of local food commodity. This research used Participatory Action Research (PAR) methods. Action Research was done by activating the community to grow prosperity through product development using Design Thinking approach through six stages; 1) observe, 2) define, 3) ideation, 4) prototyping and 5) storytelling or testing and 6) validation, which presents an accurate information, begin with a human-oriented approach to capture the real basic needs of the community that must be addressed. This research was carried out for trial local commodity development, Keladi tuber (Caladium bicolor Vent.) in Manokwari, West Papua, which processed with minimal added value, so the challenge is to increase community’s capacity and innovation in processing it. This research captures trends and society’s dynamics map from people’s daily experiences as information for synthesizing problems and organize creative solutions. The result forms activation plans for post-harvest commodity processing: 1) recommendations for strategic development steps, 2) post-harvest processing, 3) raw material stocks system, 4) diversification of derivative product and formulations, 5) activation of village-city hubs as a link with potential marketing area, and 6) downstream activation in the marketing area for wider market penetration.
Determination of ultrafiltration resistance using series resistance model in inulin purification from red fruit (Pandanus conoideus L.) pedicel extract
Authors: Murtiningrum  , Suryadarma P , Suryani A , Manguwidjaja D
Published: March 2020

The crude inulin extracted from red fruit pedicels using hydrodynamic cavitation contained inulin and other impurities such as reducing sugars and proteins. Membrane technology is an alternative technology for separating inulin from its impurity. This study aimed to purify the inulin extract and to evaluate the membrane resistance using a series of Membrane Titania (5 × 103 Da pore diameter) with 1–2.6 bar pressure variation on ultrafiltration. The steady-state on the inulin crude filtration at 0 scales and 1 bar occurred at the 25th minutes with a flux value 3.06 L m−2 h−1. The optimum pressure for the transmembrane was at 2.2 bar with permeate flux of 7.75 L m−2 h−1. The amount of flux in the membrane filtration was determined by the resistance of internal membrane, fouling, and polarization.
In vivo bioassay of composite flour made of growol and cowpeas (Vigna unguiculata) sprout flour for determining the hypoglycemic properties
Authors: Kanetro B , Swasono D H , Astuti T D
Published: March 2020

Growol was traditional food that was produced by spontaneous fermentation of cassava in water for 3–5 days. . In preliminary research showed that cowpeas sprout protein had hypoglycemic properties. This research was aimed to determine the hypoglycemic properties through in vivo bioassay of composite flour that was made of growol and cowpeas sprout flour by using normal and diabetic Sprague Dawley male rats. There were two of research treatments, that were rat condition and feed treatment. The first teratments (rat condition) were normal rats and diabetic rats which was induced by alloxan injection, and the second treatments (feed) were standard feed and composite flour feed which was prepared by substitution of corn strach in standard feed with the composite flour. The blood glucose of rats were analysed on 3th, and 18 th days for the treatment and before the treatment as control (0th). The result of this research indicated that the potency of hypoglycemic were shown by decreasing of blood glucose level in diabetic rats with growol treatment. On 18th days treatment, the blood glucose of the diabetic rats with standard feed increased and they were still diabetec. While the blood glucose of diabetic rats with composite feed treatment reduced 20% on 18th days after the treatment, although they are still diabetic. The composite flour might decrease blood glucose for more than 18 days feed treatment. That was indicated that the composite flour that was made of growol and cowpeas sprout flour might be used as functional food for type 2 diabetic therapy
Functional, thermal, and molecular properties of ozonated starches
Authors: Handarini K , Hamdani J S , Cahyana Y , Setiasih I S
Published: March 2020

Starch modification by oxidizing agents is often carried out using H2O2 and Sodium Hypochlorite. The use of these chemicals, however, has several drawbacks such as chemical residue left in food, low recovery, high wastewater containing salt, and pollution to the environment. Ozone is a good alternative oxidant having some advantages over the other chemical oxidants in leaving no residues, producing no waste and being a powerful oxidant and generally recognized as safe (GRAS). Starch modification using ozone results in the formation of new carbonyl groups and carboxyl groups. These functional groups are derived from the oxidation of the hydroxyl group present in starch. Therefore the extent of oxidation to the starch is indicated by the amount of carbonyl and carboxyl groups formed, especially in the hydroxyl group in positions C-2, C-3, and C-6. The change in functional group of hydroxyl to carbonyl and carboxyl has an implication to the change of crystallinity, morphological, pasting, functional and thermal properties of native starch granules. Starch modification is also highly dependent on the types of starch. The fact that ozonation of starch gains considerable interest, it is thus very important to elaborate on the different effects of ozone oxidation on starch properties. This information would be useful for the development of new ozone-modified starch materials hence more choices for food industrial applications.