bluuebunny/crossref_metadata_2025 huggingface dataset:
KOMPLIKASI MATERNAL DAN LUARAN BAYI BARU LAHIR PADA KEHAMILAN REMAJA DI RUMAH SAKIT UMUM DAERAH KANJURUHAN, KEPANJEN, MALANG
Authors: Tarsikah Tarsikah , Diba Dyah Ayu Amira , Didiharto Henri
Published: June 2020

Kehamilan remaja menjadi salah satu permasalahan kesehatan yang serius di dunia karena berpotensi menimbulkan risiko pada ibu maupun bayi.  Tujuan dari penelitian ini adalah untuk mengetahui gambaran komplikasi maternal dan luaran bayi baru lahir pada kehamilan remaja. Desain penelitian deskriptif kuantitatif. Populasi yang seluruh bayi baru lahir dari ibu usia remaja tahun 2017 sampai 2018 di RSUD Kanjuruhan Kepanjen Malang sejumlah 75 orang dengan  menggunakan teknik total sampling. Instrumen yang digunakan adalah rekam medis dan cek list pengumpulan data. Analisis  data menggunakan univariat yang disajikan dalam distribusi frekuensi. Hasil penelitian menunjukkan sebagian  kecil terjadi komplikasi maternal (25,3%) dengan insiden terbanyak adalah ketuban pecah dini (8%).   Luaran bayi baru lahir pada kehamilan remaja didapatkan usia gestasi cukup bulan (53,3%), berat badan lahir rendah  (54,7%),  APGAR skor <7 (54,7%). Risiko komplikasi akibat kehamilan pada remaja bisa diminimalkan dengan upaya kontak secara dini dengan pelayanan kesehatan dan melakukan pemeriksaan ante natal secara teratur.
AKTIVITAS ANTIOKSIDAN EKSTRAK IKAN GABUS (Channa striata) PADA TIKUS YANG DIINDUKSI DENGAN RIFAMPISIN-ISONIAZID
Authors: Suhendi Andi , Puspa Fajrina Eka , Pawarti Hesti
Published: June 2020

Antioksidan merupakan substansi yang diperlukan untuk menetralisir radikal bebas dan mencegah kerusakan sel normal, protein, dan lemak. Radikal bebas berlebih dalam tubuh menyebabkan stres oksidatif. Salah satu parameter stres oksidatif adalah meningkatnya kadar malondialdehid (MDA). Ekstrak ikan gabus berperan sebagai antioksidan. Penelitian dilakukan untuk mengetahui efek pemberian suplemen ekstrak ikan gabus sebagai antioksidan pada tikus yang mendapatkan obat rifampisin-isoniazid dosis tinggi. Tikus dikelompokan menjadi 4 yaitu kelompok I (kontrol), kelompok II (ekstrak ikan gabus), kelompok III (rifampisin-isoniazid), dan kelompok IV (rifampisin-isoniazid dan ekstrak ikan gabus). Kadar MDA dalam darah diukur menggunakan metode Tiobarbiturat Acid Reactive Substance (TBARS) dengan spektrofotometer UV-Vis 532 nm. Analisis data menggunakan uji Anava dan uji Kruskal Wallis. Hasil analisis kadar rata-rata MDA darah dan hati kelompok I, II, III, dan IV berturut-turut pada darah 0.67±0.12; 0.38±0.20; 4.01±1.57; 2.68±1.72 μg/mL, dan hati 3.73±0.80; 2.96±1.94; 31.31±4.45; 17.69±10.55 μg/g. Hasil menunjukkan kadar MDA darah kelompok III dan IV signifikan terhadap kelompok II, pada hati kelompok III signifikan terhadap kelompok I dan II sedangkan kelompok IV signifikan terhadap kelompok I, II, dan III. Suplemen ekstrak ikan gabus dosis tinggi berpotensi sebagai antioksidan pada tikus yang mengalami stres oksidatif.
Respirasi Tanah Akibat Sistem Olah Tanah dan Aplikasi Mulsa In Situ pada Pertanaman Kacang Hijau (Vigna radiata L.) di Laboratorium Lapang Terpadu, Universitas Lampung
Authors: Menti Yuves , Yusnaini Sri , Buchari Henrie , Niswati Ainin
Published: June 2020

Soil respiration is an indicator of the activity of microorganisms in the soil. The treatment of soil tillage system and the use of organic mulch given to the soil will affect the activity of soil microorganisms. The research aims to study the effect of soil tillage systems, application of in situ mulch, and the interaction between both in soil respiration. This research was conducted from April to July 2017 at the Integrated Field Laboratory, Faculty of Agriculture, University of Lampung, using a Randomized Block Design (RBD) factorially prepared with two treatment factors. The first factor is the soil tillage system (T), which consists of minimum tillage (T0) and conventional tillage (T1). The second factor is the treatment of mulch (M), which consists of no mulch (M0) and the application of in-situ mulch 5 t. ha-1 (M1). The data obtained were tested for various homogeneity by the Bartlett test and additivity by the Tukey test. Data were analyzed by analysis of variance and continued with LSD test at a 5% level. The relationship between soil temperature, soil moisture content, soil organic matter, and soil pH with soil respiration was tested by correlation test. The results showed that the soil tillage system and application of in-situ mulch had no significant effect on soil respiration, and there was no interaction between the soil tillage system and application of in-situ mulch in soil respiration on observations before tillage, 1 day after planting (HST), 41 HST, and 88 HST. There is no correlation between soil temperature, soil moisture content, soil organic matter, and soil pH with soil respiration on pre-tillage observations, 1 HST, 41 HST, and 88 HST.
APPLICATION OF BENZYLADENINE (BA) IN THE FORM OF LANOLIN PASTE ON FLOWER-STALK BUDS SUCCESSFULLY INDUCED RE-BLOOMING OF HYBRID Phalaenopsis
Authors: Iryani Mukhaila , Yusnita Yusnita , Hapsoro Dwi , Setiawan Kukuh , Karyanto Agus
Published: June 2020

Hybrid moth orchid (genus Phalaenopsis) is one of the most popular ornamentals in Indonesia. It has beautiful and long-lasting flowers, but cultivating this orchid is still become a challenging issues due to the need of specific condition to grow and long time period to re-blooming. Plant growth regulators (PGR) (i.e. Benzyladenine (BA)) has been widely documented as a flower-inducing substance in several orchids. However, the optimal concentration and its mechanism in inducing flower-stalk bud and re-blooming is still unclear. This research aimed to study the effects of BA application in the form of lanolin paste on hybrid Phalaenopsis flower-stalk buds. We conducted this study using completely randomized design with four replications at the greenhouse laboratory Faculty of Agriculture University of Lampung on August to December 2018. We divided the orchid into 5 group of BA concentration (0, 1000, 1500, 3000, or 6000 ppm). The sheath of the fourth or fifth buds of the flowers were carefully opened, then it smeared with BA. The percentage of bud break into flower spike or keiki, length of shoots or spike and number of open flowers were recorded until 10 weeks of observation. The results showed that, neither of the buds under the control treatment (without BA), 1000 ppm nor 1500 ppm BA broke and grew into keiki or spike. On the other hand, application of BA at 3000 ppm or 6000 ppm successfully induced 100% flower spikes on the buds treated. No keiki was formed in all buds treated. In addition, treatment of the buds with 6000 ppm BA produced longer flower spikes as well as more open flowers. We conclude that the application of BA (minimal 3000 ppm) successfully induced flower spike of  hybrid Phalaenopsis.
A aemulatio senequiana: o caso da tragédia Agamêmnon
Authors: Rodrigues Marco Aurélio
Published: June 2020

Apresentado em 458 a.C, o drama esquiliano Agamêmnon faz parte da trilogia Oresteia, obra aclamada em toda a Antiguidade e que serviu de parâmetro para muitos autores posteriores. Já a tragédia homônima de Sêneca foi escrita entre os anos de 40 e 65 d.C., e chegou até a modernidade com intrigantes questões de composição. O presente artigo dedica-se a analisar algumas passagens que correspondem a um diálogo direto entre a tradição grega e a romana a partir do conceito de emulação (aemulatio). Para os críticos antigos, não bastava que o autor realizasse a imitação (imitatio) de uma obra. O literato deveria tentar se igualar a seu predecessor. Dessa forma, embora muitos estudiosos questionem as fontes de inspiração do autor romano e outros refutem ter Sêneca emulado a tragédia de Ésquilo, pretende-se mostrar que há inúmeros elementos que merecem atenção e que aproximam os dois dramas.
Grupo de Pesquisa Gêneros Poéticos na Grécia Antiga: tradição e contexto: Apresentação e um estudo de caso na Odisseia
Authors: Werner Christian
Published: June 2020

Este texto resume as atividades principais do Grupo de Pesquisa “Gêneros poéticos na Grécia antiga: tradição e contexto” (USP/CNPq), bem como um estudo de caso demonstrativo das discussões desenvolvidas no âmbito do grupo.
Romance de Alexandre: as implicações da sua “pseudoficcionalidade” na história do gênero
Authors: Chagas Pedro Dolabela
Published: June 2020

Pela definição de Gregory Currie, o Romance de Alexandre é uma “pseudoficção”: um texto que hoje se dá a ler como ficcional, mas que originalmente possuía certo status de verdade, num limiar incerto entre a ficção, a história e a lenda. Isso pode fazer com que ele não pareça exemplar de um gênero que, em regra, tem a ficcionalidade como atributo constitutivo. Esse é, no entanto, um pressuposto que este artigo pretende reabrir, indicando: 1) a concepção tradicional da história do romance que lhe subjaz, a ser substituída, aqui, pela proposição da poligênese do gênero; 2) a discussão sobre o lugar da ficcionalidade num conceito renovado de romance, que atenda ao aumento do corpus implicado na teoria da poligênese. A partir desse enquadramento da teoria e da história do romance, passando pela teoria da ficção, o artigo propõe que, se a marginalidade inicial do romance na cultura erudita se deveu, entre outros motivos, à ambiguidade epistêmica da ficção perante o saber institucionalizado, o status epistêmico ambíguo do Romance de Alexandre pode ter sido importante para a formação do romance, gênero que cavaria para a ficção um domínio social rotinizado. A “pseudoficcionalidade” daquele texto teria colaborado para abrir espaço, no campo letrado, para a exploração aberta da ficcionalidade, assegurando, retrospectivamente, o seu lugar na história do romance.
Mosaico de Alexandre na Casa do Fauno em Pompeia: ontem e hoje
Authors: Garraffoni Renata Senna , Grillo José Geraldo Costa
Published: June 2020

O objetivo central desse artigo é realizar um estudo de caso sobre o mosaico de Alexandre, localizado na Casa do Fauno em Pompeia, para pensar as formas de recepção de Alexandre no passado e presente. Para tanto iniciamos problematizando aspectos da escavação da cidade de Pompeia para, na sequência, discutirmos a Casa do Fauno e descrever os detalhes do Mosaico. Na sequência analisamos os primeiros estudos do Mosaico e as formas de entender a arte no século XIX para, por fim, pensar algumas das abordagens mais recentes, discutindo os desdobramentos das novas leituras sobre os encontros entre Oriente e Ocidente. Almejamos, portanto, trazer à tona as complexas relações entre passado e presente, entre arte e materialidade, recepção e diversidade étnica.
Entre sábio e soberano: aspectos temáticos, diegéticos e composicionais no Romance de Alexandre
Authors: Ipiranga Júnior Pedro
Published: June 2020

Agrupando relato histórico, gênero epistolar, narrativa de maravilhas, trechos em prosímetro com mistura de prosa e verso, incorporando conjuntos textuais de outras obras, o Romance de Alexandre não deixa de assimilar em sua dinâmica romanesca não apenas outros gêneros de discursos, como também mimetiza os processos do fazer narrativo. Nesse trabalho tenho como propósito analisar formas de marcação narrativa no RA que digam respeito a aspectos temáticos, diegéticos ou composicionais, enfocados a partir de dois enquadramentos: a) estejam vinculados aos discursos e às ações de Alexandre e expressem algum tipo de princípio filosófico, em geral, ou ético, em particular; b) indiquem a assimilação, aproximação ou apropriação por parte do protagonista de características de determinados deuses ou heróis, mormente de Héracles, Dioniso e Amon, por um lado, e de personagens históricos ou fictícios, por outro, a exemplo de Sesóstris ou Sesôncosis, Semíramis e Aquiles. Em função disso, analisarei trechos da recensão α e, mais restritivamente, da recensão β, especificamente com a variante representada pelo manuscrito L. Pretende-se com esse levantamento e comparação verificar se essas referências constituem uma rede de sinalizações interconectadas e, consequentemente, uma forma peculiar de garantir certa forma de unidade peculiar para obra, a despeito da possibilidade de agrupar novos materiais e outros conjuntos textuais.
Uma breve notícia sobre o Laboratório de Estudos sobre o Império Romano (LEIR)
Authors: Guarinello Norberto Luiz , Faversani Fábio
Published: June 2020

Essa notícia dá informações breves sobre a formação, funcionamento e atividades principais do Laboratório de Estudos sobre o Império Romano (LEIR). Oferece ainda vinculos de internet para um panorama mais amplo relativo a esses elementos tratados de maneira sucinta no artigo.
Use of percutaneous transvenous coil embolization in the treatment of intrahepatic portosystemic shunts in four cats
Authors: Culp William T. N. , Griffin Maureen A. , Case J. Brad , Zwingenberger Allison L. , Marks Stanley L.
Published: June 2020

CASE DESCRIPTION

4 cats (6 to 9 months old) were evaluated because of clinical signs consistent with a portosystemic shunt (PSS).

CLINICAL FINDINGS

Among the 4 cats, 3 had neurologic abnormalities including ataxia, head pressing, disorientation, and obtundation. One cat was evaluated because of urethral obstruction; a retrieved urethral stone was determined to have urate composition. Clinicopathologic findings (hypoproteinemia, low BUN concentration, and high serum bile acids concentration) were consistent with a PSS in all cats. A diagnosis of intrahepatic PSS (IHPSS) was made for all cats on the basis of ultrasonographic and CT findings.

TREATMENT AND OUTCOME

All cats underwent percutaneous transvenous coil embolization (PTCE). No major intraprocedural complications were encountered, and all cats were discharged from the hospital. For the 3 cats that were presented with neurologic signs, an evaluation performed at 12, 14, or 48 months after the procedure revealed resolution of the neurologic signs, and owners reported that the behavior of each cat appeared normal. One cat that initially had neurologic and gastrointestinal signs had lower urinary tract signs after PTCE and developed an acquired extrahepatic PSS.

CLINICAL RELEVANCE

Although IHPSSs in cats are uncommon, the outcomes of PTCE for the 4 cats of the present report suggested that this treatment may benefit cats with an IHPSS. No short-term complications were encountered, and all cats had improvement in clinical signs following PTCE, although an acquired extrahepatic PSS was later identified in 1 cat. Further investigation of the use of endovascular techniques for the treatment of IHPSSs in cats and other species is warranted.
(k,m)-type slant helices for partially null and pseudo null curves in Minkowski space
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Authors: Bektaş Mehmet , Yilmaz Münevver Yildirim
Published: June 2020

In this study we define the notion of (k,m)-type slant helices in Minkowski 4-space and express some characterizations for partially and pseudo null curves in

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PENGARUH PENAMBAHAN TERUNG BELANDA (Solanum betaceum Cav.) TERHADAP KARAKTERISTIK MARSHMALLOW
Authors: Anita Devi Ni Putu , Ari Sandhi W Putu , Yusa Ni Made
Published: June 2020

The aim of this research is to know the effect of the addition of tamarillo (Solanum betaceum Cav) to marshmallow characteristic, and to determine the addition of the best tamarillo to produce the best characteristic marshmallow. The experimental design used was Completely Randomized Design (RAL) by treatment with fruit pulp tamarillo as follows: 30 %, 40 %, 50 %, 60 %, 70 % and 80 %. Each treatment was repeated three times to obtain 18 experimental units. The results showed that the addition of tamarillo showed significant effect on water content, ash content, total anthocyanin, vitamin C, total sugar, elasticity, color score test, taste score test, texture score test, aroma and overall acceptance and no significant effect on color hedonic test and taste hedonic test. The best characteristic of marshmallow was obtained from the addition of tamarillo of 30 g with water content of 19.44%, ash content of 0.08%, total anthocyanin 0.44 mg / L, vitamin C 8.20 mg / 100g, total sugar 75.15%, elasticity of 1.47 N, color (rather pink and rather like), aroma (rather like), texture (very chewy and like), taste (sweet and rather like), overall acceptance (like).
PENGARUH PERBANDINGAN NANAS (Ananas comosus L. Merr.) DAN SAWI HIJAU (Brassica juncea L.) TERHADAP KARAKTERISTIK SELAI
Authors: Azhari Saputro Tito , Mayun Permana I Dewa Gede , Ari Yusasrini Ni Luh
Published: June 2020

The aim of this research was to know effect the ratio of pineapple and mustard greens to the characteristic of jam, and determine the best ratio made by those, to produce a good characteristic of jam. This research used Complete Random Design with the treatment comparison of pineapple and mustard green comprised of 5 (five) treatments, such as 100% pineapple : 0% mustard greens, 95% pineapple : 5% mustard greens, 90% pineapple : 10% mustard greens, 85% pineapple : 15% mustard greens, 80% pineapple : 20% mustard greens. All of treatments were repeated for 3 times to obtain 15 research units. Data were analyzed using analysis of variance and if an influences occurred among the treatments, the research would be continued to the Duncan’s test. Results of this research had showed that the comparison ratio of pineapple and mustard greens gave influences to the water content, total sugar, total calcium, total soluble solid, viscosity, pH balance, texture, color, flavour, taste and overall acceptance of a jam. The best ratio of pineapple and mustard greens showed of percentage 90% pineapple : 10% mustard greens with characteristics : 25,58% water content, 57,45% total sugar, 6.176 mg/100g calcium, 59,15%brix total soluble solids, viscosity 64580 cps, 4,65 pH, texture (very like), color (like), flavor (like), taste (very like) and overall acceptance (very like).
PENGARUH JENIS TEH TERHADAP KARAKTERISTIK TEH KOMBUCHA
Authors: Ita Purnami Ketut , Anom Jambe AAGN. , Wisaniyasa Ni Wayan
Published: June 2020

This study aims to know the influence of tea type on the characteristics of kombucha tea and determine the kind of tea that can produce kombucha tea with the best characteristics. This study used Completely Randomized Design (CRD) with the treatment of four types of tea were white tea, green tea, black tea and mixed tea (white tea, green tea and black tea). Each treatment was repeated four times to obtain 16 experimental units. The result of research showed that the best kombucha tea was white tea with characteristics: antioxidant capacity 807.86 ppm GAEAC, total acid 3.58%, pH 4.14, total dissolved solids 10.000Brix, and total sugar 2.08 mg/100g, color (hedonic) rather like, aroma (hedonic) neutral, aroma (scores) kinda typical kombucha tea, taste (hedonic) neutral, taste (scores) tasted kombucha tea, overall acceptance rather like.
PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)
Authors: Biandari Devi Permatasari Komang , Timur Ina Putu , Yusa Ni Made
Published: June 2020

The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.
PENGARUH PERBANDINGAN TERONG BELANDA (SOLANUM BETACEUM CAV.) DENGAN RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTERISITIK LEATHER
Authors: Yuni Wulan Sari Ni Putu , Mayun Permana I Dewa Gede , Sugitha I Made
Published: June 2020

This study aimed to determine the effect of tamarillo and seaweed ratio on the characteristics of tamarillo leather and to know the optimum ratio of tamarillo and seaweed on the characteristics of leather. The experimental design was used completely randomized design with the ratio of tamarillo and seaweed as treatment, which consist of 6 levels such as: 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15% : 80% : 20%, and 75% : 25%. The treatment was repeated as many as 3 times then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that tamarillo and seaweed ratio had a significant effect on moisture content, total sugars, vitamin C, curde fiber content, color (score), texture and taste level (hedonic and score), and overall acceptance (hedonic) of leather. Ratio 75% : 25% is produce best characteristic with 12.61% moisture content, 23.93% total sugars, 33.70 mg/100g vitamin C, 21.81% curde fiber content, color rather orange and liked, typical aroma of tamarillo and liked, very elastic texture and very liked, typical of tamarillo taste and very liked, and overall acceptance of very liked.
PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH JERUK LEMON (Citrus limon Linn)
Authors: Asendy Dyta Aprida , Widarta I Wayan Rai , Nocianitri Komang Ayu
Published: June 2020

This research aimed to find effect of maceration time on antioxidant activity of lemon peel extract and to knew the best maceration time with highest antioxidant activity of lemon peel extract. This study used a Randomized Completly Design with treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The data were analyzed by ANOVA and then continued with DMRT. The results showed that the treatment of maceration time had significant effect on extraction yield, vitamin C, total phenol, total flavonoids and antioxidant activity of lemon peel extract. The best treatment was 36 hours with extraction yield was 26.96%, vitamin C was 5.22 mg AA/g, total flavonoids was 69.64 mg QE/g, total phenol was 16.73 mg GAE /g and antioxidant activity was 94.08%.
PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.)
Authors: Amelinda Ega , Widarta I Wayan Rai , Darmayanti Luh Putu Trisna
Published: June 2020

This research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.
STABILITAS MIKROEMULSI VCO DALAM AIR PADA VARIASI HLB DARI TIGA SURFAKTAN SELAMA PENYIMPANAN
Authors: Indirasvari K. S. Natalie , Permana I Dewa Gede Mayun , Suter I Ketut
Published: June 2020

Microemulsion is a dispersion system developed from emulsions, which is an oil dispersion system in water, stabilized by a surfactant. Oil-in-water (o/w) microemulsion is an emulsion system suitable for encapsulation and carrier of lipophilic components in the beverage industry. The food grade microemulsion formulation is limited by the type of surfactant that can be used. This research aims to obtain an o/w microemulsion formulation which is stable during storage using three surfactants. In this study, 3 types of food grade surfactants were used, Tween 80, Tween 20, and Span 80, and the oil used is Virgin Coconut Oil (VCO). This research is done in two stages. The first stage of research was the determination of the best microemulsion of 5 variations of HLB: 11, 12, 13, 14, and 15. The second stage is the storage stability test of the microemulsion chosen in the first stage for 7 weeks with observation every week. The data obtained were analyzed by ANOVA. The results of the study shows that HLB 11, 12, 13, 14, and 15 obtained by using 3 surfactants can produce microemulsions. The optimum HLB to obtain the best microemulsion stability is HLB 13. The microemulsion with HLB 13 obtained using 3 surfactants is stable during time of 7 weeks storage.
PERBANDINGAN MOCAF DENGAN TEPUNG KACANG MERAH DALAM PEMBUATAN BROWNIES KUKUS GLUTEN FREE CASEIN FREE (GFCF)
Authors: Massytah Hildha Ayu , Ekawati I Gusti Ayu , Wisaniyasa Ni Wayan
Published: June 2020

The purpose of this study is to know the effect of ratio between mocaf and red bean flour on the characteristics of steamed brownies Gluten Free Casein Free (GFCF) and to know the right ratio between mocaf and red bean flour to produce the best characteristic GFCF brownies. This study used a Randomized Block Design with one treatment factor. The ratio of mocaf and red bean flour (100%: 0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%: 50%). The treatment was repeated three times to produce 18 experimental units. Data were analyzed by analysis of variance and continued by Duncan test. The results showed that treatment with 60% mocaf and 40% red bean flour produced gluten free casein free steamed brownies with water content of 26.60%, ash content of 2.45%, protein content of 5.82%, fat content 22.88%, carbohydrate content 42.23%, crude fiber content of 8.11% with rather liked of color, rather liked of texture, liked taste, rather liked of aroma and liked overall reception.
PENGARUH SUHU PENCELUPAN TERHADAP KARAKTERISTIK MINUMAN TEH HERBAL KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)
Authors: Ardianta I Komang , Yusa Ni Made , Putra I Nengah Kencana
Published: June 2020

This research aimed to find out effect of the dipping water temperature on characteristics of  herbal tea drink from red dragon fruit peel. This study used the completely random design of treatment with dipping temperature treatment 50oC, 60oC, 70oC, 80oC, 90oC and 100oC. The treatment was repeated in 3 replications, resulting in 18 experimental units. Data were analyzed by variance analysis and continued with Duncan's test. The results showed that the dipping temperature of herbal tea drink from red dragon fruit peel affected the total phenol, antioxidant activity, color taste and overall appearance. The best treatment was obtained with temperature of 100oC which produced herbal tea drinks with antioxidant activity (IC50) which was 8.50 mg/ml, juice content 1.94%, total phenol 0.83 g/100g, and sensory characteristics of color was very red color and liked, ordinary aroma, taste liked and overall acceptance liked.
STUDI CEMARAN MIKROBA PADA RENDANG SAPI DI RUMAH MAKAN PADANG DI KECAMATAN KUTA, KABUPATEN BADUNG, BALI
Authors: Sembiring Sixtian Brema , Putra I Nengah Kencana , Arihantana Ni Made Indri Hapsari
Published: June 2020

The purpose of this study was to determine the microbial contamination on beef rendang and hygiene sanitation practices at Padang restaurant in Kuta subdistrict, Badung regency, Bali. This study used survey method with purposive sampling technique. The sampling determination was conducted at several Padang restaurants in Kuta subdistrict, Badung regency, Bali. The data obtained were presented in the form of tables, pictures, and analyzed descriptively. The variable observed were total microbes, Escherichia coli, and Staphylococcous aureus. The results showed that 90% of beef rendang was suitable with requirements of total microbes for processed meat in Indonesia ( SNI< 5 x 105), 80% of beef rendang was suitable with requirements of Escherichia coli for processed meat in Indonesia and 100% of beef rendang was suitable with requirements of Staphylococcous aureus for processed meat in Indonesia. The amount of 90% of beef rendang was cooked in the morning, 20% of rendang was served over 24 hours. The hygiene and sanitation practices at Padang restaurant in Kuta subdistrict, Badung regency were good enough.
IDENTIFIKASI SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KASAR DAUN PEPE
Authors: Prayoga Dewa Gede Eka , Nocianitri Komang Ayu , Puspawati Ni Nyoman
Published: June 2020

This research was conducted to identify the phytochemical compounds and antioxidant activity of pepe leaves (Gymnema reticulatum Br.) crude extract in various solvent types. The experimental design used in this research was a completely randomized design with solvent type treatments consisting of 5 types : aquadest, ethyl acetate 96%, acetone 70%, ethanol 70%, and methanol 95%. The treatment was repeated three times, so that 15 experimental units were obtained. Qualitative data obtained in this research were displayed with tables, while quantitative data were analyzed by variance and if the treatment had a significant effect, then followed by Duncan's test. The results showed that the treatment of solvent types affected phytochemical compounds that was extracted from pepe leaves and had a significant effect (P<0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The best results showed that 70% acetone solvents were able to extract phytochemical compounds from alkaloids, saponins, phenols, flavonoids, and steroids in the form of sterols and had the highest antioxidant activity based on 62.06% free radical inhibition percentage with IC50 values of 200.775 mg/L, yield 32.35%, total phenol 36.14 mgGAE/g extract, and total flavonoids 50.37 mgQE/g extract.
PENGARUH PERBANDINGAN PASTA KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) DAN PASTA RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK SOSIS ANALOG KACANG TUNGGAK
Authors: Wiantini Kadek , Ekawati I Gusti Ayu , Yusa Ni Made
Published: June 2020

This study aims to determine the effect of cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage. The experimental design used was completely randomized design with the treatment ratio of cowpea sprout paste and seaweed paste, which consists of 5 levels such as: 90% cowpea sprout paste : 10% seaweed paste, 80% cowpea sprout paste : 20% seaweed paste, 70% cowpea sprout paste : 30% seaweed paste, 60% cowpea sprout paste : 40% seaweed paste, and 50% cowpea sprout paste: 50% seaweed paste. The treatment was repeated 3 times to obtain 15 units of experiments. The data were analyzed by variance analysis and if the treatment had a significant effect then continued with DMRT (Duncan Multiple Range Test). The results showed that cowpea sprout paste and seaweed paste ratio had a significant effect on water content, protein content, fat content, carbohydrate content, coarse fiber content, elasticity, taste (hedonic), texture (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% cowpea sprout paste and 50% seaweed paste had the best characteristics analogue cowpea sausage, with 69,88% water content, 2,16% ash content, 3,77% protein content, 2,92% fat content, 21,27% carbohydrate content, 1,50% coarse fiber content, elasticity 6,65 N, color and aroma rather liked, texture chewy and liked, taste and overall acceptance liked.
PENGARUH LAMA FERMENTASI OLEH Bacillus subtilis TERHADAP KARAKTERISTIK SERE KEDELE
Authors: Sipayung Sri Madiarti , Rai Widarta I Wayan , Kartika Pratiwi I Desak Putu
Published: June 2020

This research aims to find out the effect of soybean fermentation time by Bacillus subtilis to produce sere kedele with the best characteristics. This research used completely randomized design (CRD) with one treatment factor of the fermentation time with 5 period of fermentation time (12, 18, 24, 30 and 36h). Each treatment was repeated 3 times, resulted 15 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, followed by the Duncan test. The result show that fermentation times had significant effect to moisture, ash, protein, fat, carbohydrate, crude fiber content, total acid, pH value, the number microbes, hedonic test for taste, scoring test for taste and overall acceptance of sere kedele. Fermented by B. subtilis for 12h resulted in the best characteristic under the following criteria : 58.05% moisture content, 2.39% ash content, 15.79% protein content, 14.39% fat contetnt, 9,38% carbohydrate content, 6.1 pH value, 0.11% total acid, 9.59log cfu/g the number microbes, color, flavour, texture liked, normal taste with sour taste and overall acceptance liked.

 

Keyword : soybean, sere kedele, Bacillus subtilis, fermentation, traditional food .
STUDI SIFAT FISIK, KIMIA, FUNGSIONAL, DAN KADAR ASAM SIANIDA TEPUNG KECAMBAH KACANG KORO PEDANG (Canavalia ensiformis L.)
Authors: Damayanti I Dewa Ayu Bintang , Wisaniyasa Ni Wayan , Widarta I Wayan Rai
Published: June 2020

The purpose of this research was to determine the physical, chemical, functional properties, and hydrogen cyanide content of jack bean sprout (Canavalia ensiformis L.) flour. This research used two treatments that was without germination and 48 hours of germination. The treatments were repeated three times resulting in six units of experiments. Jack bean flour and jack bean sprout flour were analyzed by paired T-test. The results showed that the germination of jackbean had a very significant effect on the decrease of oil absorption from 1.59 mg/l to 0.79 mg/l. The treatment had a significant effect on the increase of water content from 11.10% to 11.77%; increase of protein content from 28.52% to 29.18%; decrease of fat content from 6.33% to 5.54%; decrease of carbohydrate content from 51.19% to 50.77%; increase of crude fiber content from 11.69% to 12.30%; increase of water holding capacity from 1.42 ml/g to 1.58 ml/g; decrease of swelling volume from 8.97 ml/g to 8.31 ml/g; increase of solubility from 0.06% to 0.07%; and decrease of hydrogen cyanide content from 14.13 mg/kg to 11.00 mg/kg. This research had no effect on bulk density and ash content.

 

Keywords       : hydrogen cyanide; jackbean sprout flour; chemical, functional and physical properties
PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT
Authors: Rizki Gusti Chandra , Nocianitri Komang Ayu , Sugitha I Made
Published: June 2020

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like.

Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.
PENGARUH PERBANDINGAN TEH HITAM (Camellia sinensis) DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP KARAKTERISTIK TEH CELUP
Authors: Savitri Komang Ayu Melinda , Widarta I Wayan Rai , Jambe Anak Agung Gede Ngurah Anom
Published: June 2020

This study aims to determine the effect of the comparison of black tea and red ginger to the characteristics of teabags and know the comparison of black tea and red ginger to get the best characteristics of tea bags. The experimental design used was Completely Randomized Design with comparison treatment of black tea and red ginger which consist by 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 obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The result showed that tea bags with comaparions of 80% black tea powder and 20% red ginger powder is the best treatments with a water content of 7,78%, extract content of 27,13%, total phenol 247,10 mgGAE/g extract, flavonoids 401,72 mgQE/g extract, antioxidant activity 74,68%, color was liked, distinctive aroma of ginger and rather liked, distinctive taste of ginger and rather liked, overall acceptance was rather like.

Keywords : black tea, red ginger, teabag
PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KACANG TUNGGAK TERHADAP KARAKTERISTIK CRACKERS
Authors: Lestari Putri Anggun , Yusasrini N. L. Ari , Wiadnyani A.A. Istri Sri
Published: June 2020

This study aims to determine the effect of comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continoued with Duncan test. Result of this study showed that comparation of wheat flour and cowpea flour very affected for protein content and coarse fiber content, affected water content, ash content, color, texture, and overall acepatance. Comparation of 80% wheat flour and 20% cowpea flour is the best characteristics of crackers with criteria 2.24% water contet, 2.62% ash content, 23.93% fat content, 10.70% protein content, 61.28% carbohydrate content, 6.61% crude fiber content, 0.44 power of broke, the color was liked, the aroma was neutral, the taste was liked and a little typical of cowpea, texture was crunchy and liked, and overall aceptance was liked.

Keywords: Crackers, cowpea flour, wheat flour.
Perbaikan Penanganan Pascapanen Asparagus (Asparagus officinalis) dari Petani di Kecamatan Petang hingga Pengecer di Denpasar
Authors: Arista Pradnyani Luh Gede , Harsojuwono Bambang Admadi , Sedana Yoga I Wayan Gede
Published: June 2020

The aim of this study were to determine the number of asparagus distribution lines and types of distribution, find out the impact of postharvest handling and to determine the impact of improvements postharvest on asparagus damage from farmers in Petang district to retailers in Denpasar. Postharvest improvements in this study by replacing the packaging using styrofoam box and placing the asparagus vertically. There are three lines in the distribution of asparagus. The first line (Farmers ? Cooperative ? Suppliers ? Retailer ? Consumer), line II (Farmer ? Middleman ? Suppliers ? Retailer ? Consumer) and line III (Farmer ? Middleman ? Suppliers ? Consumer). Postharvest handling includes harvesting, cleaning, cutting, sorting, grading, binding, storage, packaging, distribution and displaying. The impact of handling postharvest loss in the sorting stage at the farmers level is 2.5% (non significant), cooperative level is 1.8% (non significant), middleman level is 4% (insignificant), supplier level is 5.4% (significant) and retailers level is 6.69% (significant). Postharvest improvement by changing the packaging could reduce the level defect of asparagus to 7.81%.

 Keywords: asparagus, styrofoam packaging, CSAM, postharvest handling, improvements
Pengaruh Konsentrasi Seng Oksida (ZnO) dan Penambahan Gliserol terhadap Karakteristik Bioplastik dari Pati Umbi Gadung (Dioscorea hispida Deenst)
Authors: Saputra Wijaya , Hartiati Amna , Harsojuwono Bambang Admadi
Published: June 2020

Bioplastics are a type of plastic made from renewable materials such as starch. A study aims to determine the effect of addition zinc oxide (ZnO) and the of glycerol and this interaction to the characteristics of the bioplastik starch dioscorea hispida and determine the addition of zinc oxide (ZnO) and the of glycerol to produce bioplastiks from starch dioscorea hispida with the best characteristics. This study uses factorial randomized block design. The first factor is the addition of zinc oxide (ZnO) which consists of 3 levels, namely 8, 9 and 10% (from 6 grams of starch). The second factor is the addition of glycerol which consists of 3 levels, namely 1; 1.5 and 2 grams. Each treatment is grouped into 2 based on production time, so that 18 units are obtained. The variables observed were tensile strength, elongation at break, elasticity, biodegradation, water absorption, water vapor transmission rate. The data obtained were analyzed for diversity and continued with a test of Significant Honest Difference. The results showed that the addition of zinc oxide and the glycerol have a very significant effect on tensile strength, elongation at break, elasticity, development and transmission of water vapor. While the interaction of the concentration of zinc oxide (ZnO) and the addition of glycerol have a very significant effect on tensile strength and elongation at break and have a significant effect on elasticity and development. The treatment of 10% addition with 1 gram of glycerol is the best characteristic of bioplastic dioscorea hispida denst with a tensile strength value of 1.385 ± 0.007 MPa; elongation 10.2±0.014 %; elasticity 13.995±0.204 MPa; swelling 13.5±0.007 %; Water Vapour Transmition 0.0053±0,013 g/hour.m2; biodegradation ability of 7 days.

Keywords: bioplastics, ZnO, glycerol, Dioscorea hispida Deenst.
Kriteria Pemilihan Urutan Babi yang Disukai Konsumen di Kota Denpasar, Provinsi Bali
Authors: Gardipa I Gusti Agung Teguh , Antara Nyoman Semadi , Sedana Yoga I Wayan Gede
Published: June 2020

Bali has many traditional foods, the most popular traditional in Bali, sausage. This study aims to determine the criteria of the order of urutan product in the city of Denpasar, Bali and to find out the most priority characteristics among the criteria that have been determined against the order of urutan in the city of Denpasar, Bali. This study uses the AHP (Analytic Hierarchy Process) method. The results of this study indicate that the AHP Test on the criteria shows that the weighting of the five experts is included in the criteria consistently and it can be concluded that the most important criterion is the taste criteria, with score of 0.350. The most important criteria in the sub-criteria for taste are the spicy sub-criteria, with score of 0.505. The most important criterion in the sub-criteria in the process is the sun criteria sub-criteria, with a score of 0.329. The most important criteria in the sub-criteria for the composition are the fat meat sub-criteria, with a score of 0.622. The most important criteria in the sub-criteria at the price are the 80-90 sub-criteria with a score of 0.478. The most important criterion in the sub-criteria for texture is the soft sub-criteria which is a score of 0.758.

Keywords: Urutan, AHP, fermentted sausage
Analisis Usaha Agroindustri Minuman Tradisional Kunyit Asam di Paon Jamu (Curcuma domestica Val. – Tamarindus indica L.)
Authors: Melia Dewi Luh Putu , Mulyani Sri , Satriawan I Ketut
Published: June 2020

Paon Jamu traditional beverage business is one of the traditional beverage businesses in the Tanjung Benoa area. Judging from the development of his business, Paon Jamu is one of the businesses that have just been established including many similar traditional beverage businesses. This study aims to determine the financial feasibility of the tamarind turmeric beverage business, determine the added value generated, determine the feasibility of a tamarind turmeric beverage business if there is an increase in operational costs and a decrease in revenue using a sensitivity analysis. Tamarind turmeric beverage business is feasible to run, the Net Present Value result is Rp. 6.144.470 for 300 ml packaging. Internal Rate of Return of 13% for 300 ml packaging and 14% indicates that the rate of return is greater than the specified bank interest rate. Payback Period for 2 years 5 months for 300 ml packaging. The B / C ratio is 1,42 for 300 ml packages. The added value of the business of turmeric acid is the added value obtained is Rp. 49.416 for a 300 ml package with a ratio of 47% The sensitivity analysis scenario shows that 300 ml package is sensitive to a 3 and 4% reduction in income in scenario II and III.

Keywords: Tamarind turmeric, business analysis, Paon Jamu
Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Konsentrasi Pelarut dan Ukuran Partikel
Authors: Miranda Praycelia Marissa , Ganda Putra G.P. , Suhendra Lutfi
Published: June 2020

Cocoa pod husk is the highest waste of the cocoa fruit processing and has not been used optimally.The waste pod husk of cocoa contain polyphenol that can be used for antioxidants. Polyphenol on pod husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the solvent concentration and particle size on the extract of pod husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of pod husk of cocoa as a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent of ethanol.The second factor wasparticle size that that consists of 40, 60 and 80 mesh. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that the solvent concentration and particle size had very significant effect while the interaction did not affect significantly of the yield, total phenolics and antioxidant capacity of the extract of pod husk of cocoa. 90 percent of ethhanol concentration and 80 mesh of particle size was the best treatment for extracting pod husk of cocoa as a source of antioxidants with characteristic 10.78±0.61 percent of yields, 110.65±0.80 mg GAE/g of total phenolics and 55.08±0.78 mg GAEAC/g of antioxidant capacity.

Keywords : pod husk cocoa, solvent concentration, particle size, antioxidants