bluuebunny/crossref_metadata_2025 huggingface dataset:
Inventory control analysis of frozen processed shrimp using silver meal heuristic method (case study at PT. X Malang, East Java, Indonesia)
Authors: Ikasari D M , Lestari E R , Ni’matul Y
Published: May 2021

Shrimp is the leading commodity in fishery exports in Indonesia. PT. X is one of the companies producing frozen processed shrimp for export. To fulfill export needs, the availability of shrimp raw materials becomes important for the company to maintain. But on the other hand, the supply of shrimp also needs to be controlled at an appropriate amount to avoid costly waste. The purpose of this study was to compare the performance of raw material inventory control applied by the company and the Silver Meal Heuristic method. Silver Meal Heuristic is a method used to determine lot size by considering inventory costs. The results of this study indicate that the company controls inventory by ordering raw materials which are constant every 1 week for shrimp products and once every 2 weeks for others. The total cost of inventories incurred by the company was IDR 263,730,918.63 in the period June 2020 to May 2021. Inventory control using the Silver Meal Heuristic method has different frequencies where the frequency produced is smaller than the company ordering frequency. The total inventory cost using the Silver Meal Heuristic method is IDR 223,622,213. By applying the Silver Meal Heuristic method, total inventory costs were saved by 15% or IDR 40,108,706 in the period June 2020 to May 2021.
Packaging development for fresh avocado (Persea americana) using quality function deployment method
Authors: Larasati A I D , Anoraga S B , Falah M A F , Laksono A H , Padantya L A , Windiputri L A , Sabarisman I
Published: May 2021

Avocado is a favorite tropical fruit that offers many benefits. However, the packaging of fresh avocados has not been able to protect the fruit from physical injury and the lack of information obtained by consumers. The aim of this study was to develop avocado packaging that is good and appropriate according to consumer needs. The method used was the Quality Function Deployment (QFD) approach. The QFD method includes the stage of collecting the voice of the customer, creating the House of Quality (HoQ), and the stage of analysis and evaluation. The results indicated that attributes required by the costumers include fruit size, information completeness, perforation, design, shape, and material of packaging. While, the technical responses to be created were i.e. homogeneous fruit size, attractive packaging design, packaging with shapes that match the avocado, packaging that can explain the product in detail, eco-friendly packaging materials and protect from physical damage, and packaging with a circulation hole or perforation.
The improvement of white pepper quality through fermentation process by Acetobacter sp
Authors: Sasmitaloka K S , Hidayat T , Hernani
Published: May 2021

White pepper is a potential plantation commodity. The improvement of white pepper quality has been developed by the fermentation method. This research aimed to study the characteristics of white pepper through fermentation by the addition of Acetobacter sp. The procedures of the study consisted of several stages, i.e handling of raw material, fermentation, decorticating, washing, drying and quality analysis. The raw material was used in this study from Sukabumi, Indonesia. After threshing, 1.2 kg of pepper was soaked in water mixed with inoculum culture. The experiment used a completely randomized design (CRD) with two replications. The treatment consisted of: A) concentration of Acetobacter sp (A1 = 15, A2 = 20, A3 = 25%) and B) soaking duration (B1 = 3, B2 = 5 and B3 = 7 days). The result showed that the best treatment was the fermentation conducted for 5 days with the addition of 25% of Acetobacter sp. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine content of 3.82%, essential oil content of 2.4% and TPC of 1.25 x 102 CFU/g. These cleaner bio-processes could contribute to the production of pepper providing environmentally friendly and sustainable methods.
Responses of rice new superior varieties to the application of biofertilizers and plant system in Jayapura
Authors: Lestari R H S , Tirajoh S , Rumbarar M K , Thamrin M
Published: May 2021

Jajar Legowo (Jarwo)Super is an improved technological innovation used to increase the productivity of lowland rice varieties. Related to the introduction of the technology, it is necessary to conduct in-depth research on some components ofJarwoSuper including new Superior varieties, application ofAgrimethbiofertilizer and planting system on growth and yield. The research was aimed to investigate the response of the new Superior variety to biofertilizers and different planting system. The study was conducted in Koya Barat, District Muara Tami, Jayapura, from June to September 2018. The treatments were arranged in a split-split plot design with three replications. The main plot was biofertilizers consist ofAgrimethand withoutAgrimeth. As subplot was planting methodsJarwo, consist ofJarwo2:1 (25 cm x 12.5 cm x 50 cm) andJarwo4:1 (25 cm x 12.5 cm x 50 cm). As sub-sub plots were new superior variety (NSV): Inpari 33 and Inpari 43, respectively. The results showed that the combination of treatment ofAgrimethand withoutAgrimethwith planting systemJarwo4:1 on Inpari 33 gave the higher grain yield compared to other treatments of 7.44 t/ha and 7.33 t/ha. The application ofAgrimethbiofertilizers does not have a significant influence in increasing the yield of rice grain.Jarwosystem 4:1 gives a dry grain yield of 6.30 t/ha which is higher 0.53 t/ha compared toJarwo2:1 (5.77 t/ha).
Chemical properties analysis of soygurt with ginger (Zingiber officinale var.roscoe) extract as functional foods
Authors: Anggraini A A , Devi M , Nurjanah N , Sunaryo N A
Published: May 2021

The processing of soy milk into soygurt was an effort to eliminated the soybean flavor. Several studies showed that plain soygurt still had soybean flavor. The addition of (Zingiber officinale var. Roscoe) extract was an alternative to eliminate the distinctive soybean flavor. This experiment aimed to study the chemical properties of soygurt, which consist of protein, fat, ash, lactic acid, pH. This research used a completely randomized design with one factor of ginger extract concentration (i.e. 4%, 5% and 6%) and all treatments were carried out in duplicate. The collected data were analyzed by One Way ANOVA. If the result was significant (< 0.05), it would be processed by the DMRT test. The results showed the levels of chemical properties of soygurt were 4.507-4.987% of protein; 2.859%-3.220% of fat 0.455-0.56% of ash, 1.710-2.068% of lactic acid and 3.965-4.230 pH value. The experimental results showed that the addition of ginger extract was also proven to significantly affect the chemical properties of soygurt. The addition of ginger (Zingiber officinale var. Roscoe) extract could increase the levels of protein, ash, lactic acid and could reduce fat levels and pH value.
Agronomical performance and economic feasibility of new superior rice variety planted on the irrigated field in Jayapura, Papua
Authors: Beding P A , Palobo F , Tiro B M W , Lestari R H S , Rumbarar M K
Published: May 2021

The study aims to evaluate the agronomical performance of new superior varieties of rice in irrigated fields cultivated through the Integrated Crop Management approach and the feasibility of the farming system. The research was carried out in Koya Barat, a region in District Muara Tami, Jayapura City, Papua Province in April-October 2019. The research used a single factor randomised block design with four new superior rice varieties as treatment afived 5 replications. The varieties were Inpari 36, Inpari 37, Inpari 43, and Ciherang. The data were analysed using analysis of variance (ANOVA) and followed by DMRT to determine the differences between treatments. The R/C ratio, marginal B/C analysis and the break-even point (BEP) were analysed to determine the economic feasibility. The results showed that the performance of each variety varied following their genetic traits. The highest rice production was obtained from Inpari 37 variety (6.86 t/ha), while Ciherang produced the lowest yield (4.34 t/ha). Inpari 37 and Inpari 43 provided higher profit compared to Ciherang and Inpari 36 with R/C values of 3.43 and 3.42, respectively. The highest market acceptance of Inpari 37 was valued at IDR 29,498,000 followed by Inpari 43 at Rp 29,412,000, then Ciherang at IDR 18,662,000 and lastly, the Inpari 36 at IDR 25,542,000. Economically, rice farming is feasible to be developed because it has an R/C ratio of> 1. The irrigated rice farming in Jayapura City is profitable with a rate of around 2.42 % of the total cost spent.
Changes of gray level co-occurrence matrix (GLCM) texture and antioxidant level during freezing of pumpkin
Authors: Kristianto Y , Wignyanto W , Argo B D , Santoso I
Published: May 2021

GLCM (gray level co-occurrence matrix) textural features are rarely extracted from SEM (scanning electron microscopy) food images to study the effect of food processing on cellular microstructure and bioactive contents. Using the GLCM approach, the current study attempted to use textural information from pumpkin SEM images to obtain detailed cellular degradation caused by freezing treatment and to find their relationship with the antioxidant content. High dimensional textural features of the samples were obtained during image processing and subjected to multivariate analysis. The increase of antioxidant activity due to the freezing of pumpkin was used to create a vector factor to indicate the membership class of individual pumpkin samples. Following freezing, the flavonoid content of the pumpkins increased ranging from 15.27% to 70.39%. Freezing also caused the formation and increased of several volatile compounds detected by GCMS. The PCA (principal component analysis) results showed that two components were sufficient to explain the most variance of the dataset. Further supervised sPLS-DA (sparse partial least squares-discriminant analysis) indicated a clear separation of samples based on their antioxidant levels, suggesting an existing relationship between the texture and antioxidant. In conclusion, GLCM textural changes can be used accurately to examine the effect of freezing on the antioxidant of pumpkin.
Comparative study on animal and vegetable fat as effective palate cleanser of spiciness
Authors: Fibrianto K , Syauqi S W
Published: May 2021

Fat based palate cleanser used to overcome spicy intensity on the tongue papillae TRPV1 receptor. In this study, the effectiveness of milk as an animal fat-based palate cleanser was compared to vegetable fat based palate cleansers such as coconut milk and soymilk. Temporal dominance of sensations (TDS) was applied to monitor the effectiveness of palate cleanser (milk, coconut milk, and soy milk) on three different concentrations of chili powder (0.2%; 0.4%, and 0.6%). The study involved 12 intensively trained panellists. It was observed that coconut milk tended to be more effective than those of milk and soy milk in 0.2% and 0.4% chili powder concentration (P-value < 0.05). Further confirmation suggests that at a lower concentration of spiciness, protein involves cleansing sensation, while at higher concentration, it is more dominant by fat in conjunction with protein contribution.
Effect of glucomannan addition on physical and sensory characteristic of gluten-free muffin from modified cassava flour and maize flour
Authors: Dewi P S , Ulandari D , Susanto N S
Published: May 2021

Muffins are generally prepared from wheat flour, which is not produced in Indonesia. This study was carried out to explore the utilization of local resources to reduce the dependency on wheat flour. The gluten-free muffins were prepared from modified cassava flour (mocaf) and maize flour blend. Glucomannan was added to improve the physical characteristic of gluten-free muffins. The purpose of this study was to find out the physical and sensory properties of gluten-free muffins using different proportions of mocaf and maize flours, and different concentrations of glucomannan addition. This study used Randomized Complete Block Design with two factors: the addition of glucomannan (0%-0.5%) and the proportion of mocaf and maize flour. The result showed that the addition of glucomannan and different proportions of gluten-free flours significantly affected sensory, colour index (L*, a*, b*), specific volume, hardness, and porosity. Based on the physical and sensory characteristics tested, the best treatment was obtained from the calculation using the Zeleny method. The gluten-free muffins prepared from the blends of 80% mocaf and 20% maize flour with the addition of 0,5% glucomannan being the most preferred by panelists.
Extraction Treatments Affect Total Flavonoid and Phenolic Contents of Cowpea (Vigna Unguiculata L. Walp.)
Authors: Yusnawan E , Inayati A , Baliadi Y
Published: May 2021

Plant secondary metabolites exist during normal plant growth. The production increases remarkably when the plants are challenged by environmental stress. Quantification of these metabolites is affected by extraction solvents and preparation treatments. This study aims to select extraction solvents and treatments which are able to extract high total flavonoid and phenolic contents in cowpea seeds. Acetone at concentrations of 70-80% produced higher total flavonoid and phenolic contents of 10.37-11.93 mg CE/g and 18.20 – 20.20 mg GAE/g in two cowpea cultivars. Antioxidant activities were in the range from 115.9 to 126.1 umol TE/g. Extraction of cowpea seeds using 70% acidified acetone produced a similar amount of total phenolic contents to those of 70-80% acetone. Traditional extraction treatments of shaking and maceration extracted a similar amount of the secondary metabolites. These simple extraction methods, therefore, could be suggested to extract flavonoid and phenolic contents as well as antioxidant activity in cowpea where access to modern types of equipment is limited.
Production and physicochemical characterization of modified tapioca
Authors: Herawati H , Hernani  , Yuliani S , Setyawan N
Published: May 2021

Tapioca can be modified by using chemicals or other additives. One of the opportunities to alter and improve starch hydrophobicity quality is by adding acetic acid and coconut oil. This research activity aims to change cassava starch or tapioca and carry out the resulting product’s physicochemical characterization. The production method is carried out using physical mixing techniques combined with drying technology with an oven. Modification process is performed by using acetic acid, coconut oil, and virgin coconut oil. The physicochemical characteristics analyzed include proximate levels, viscosity profile with RVA, crystallinity profile with XRD, and microstructure analyzed using SEM. Based on the results obtained, chemical elements for the modified tapioca proximate composition with the addition of coconut oil have a higher fat content of 4.44% compared to other treatments. The highest peak viscosity of starch added with coconut oil has the highest value of 3982 cP. The treatments resulted in different crystalline and amorphous phases by the XRD results. The microstructure in the SEM analysis results showed agglomeration and did not show any damage to the granular starch.
The phytochemical potential of Averrhoa bilimbi – A review
Authors: Setyawan H Y , Sukardi S , Nareswari B F
Published: May 2021

Averrhoa bilimbi grows in tropical and subtropical countries and has the potential to be used as phytopharmaceuticals. Averrhoa bilimbi leaves and fruits contain phytochemicals, such as alkaloids, saponins, tannins, flavonoids, phenols, and triterpenoids. These compounds are mostly obtained by extraction and can be used for their pharmacological properties in the form of antibacterial, antivirus, total cholesterol level reducer, and antioxidant. Further research and development need to be carried out on the effectiveness and performance of Averrhoa bilimbi.
The effects of powdered suji leaves (Dracaena angustifolia (medik.) roxb.) on the pasting properties of wheat flour and characteristics of steamed bun
Authors: Murtini E S , Adhamatika A , Putri D A
Published: May 2021

Water-extract of fresh suji leaves has been traditionally used as a green food colorant in Indonesia. Innovations of whole suji leaves into powder form are expected to fulfill the zero-waste concept and be a more applicable natural food colorant than using fresh leaves. This study aims to evaluate the changes in pasting properties of wheat flour and characteristics of steamed buns as affected by adding powdered suji leaves (PSL). The study is done following Randomized Block Design with PSL concentration (0-5%) as the factor. The results show that the increase of PSL concentrations significantly (α = 0.05) reduces pasting properties of wheat flour except pasting temperature, increases the green color, and reduces the moisture content of the dough, as well as reduces specific volume and texture profile of steamed buns. Considering the role of PSL as a natural coloring food additive, it is expected to add the least concentration to create green color without creating negative effects for the other steamed bun qualities. This study shows that the PSL at a concentration of 1% is sufficient to produce a green color (L*, a*, b* crust 70.45, 2.16, 25.8) steamed buns with volume (91.00 cm3), specific volume (3.15 g/cm3), moisture content (crust 33.01%, crumb 35.27%) and texture profile (cohesiveness 0.67, springiness 0.92, chewiness 246.46 g and resilience 0.32), and these qualities are comparable to the steamed buns without PSL.
Cyanide detoxification methods in food: A review
Authors: Kuliahsari D E , Sari I N I , Estiasih T
Published: May 2021

Cyanide is a toxic substance found in several tubers such as cassava (Manihot
esculenta), wild yam (Dioscorea hispida Dennts), some cerealia and legumes. In the plants, it can be in the form of cyanogenic glycosides, acetone cyanohydrin, and hydrogen cyanide (HCN). Cyanogenic glycosides such as linamarin and lotaustralin belong to the product of secondary metabolism. The characteristic of cyanogenic glycosides is intermediately polar, water-soluble, and often accumulated in the vacuoles of plant cells. Acetone cyanohydrins are intermediates product from cyanogenic glycosides and cyanide acid in plant tissues. HCN, hydrogen cyanide, is a volatile and water-soluble compound. The toxic effect of cyanide in humans is inactivation of cytochrome oxidase, respiratory disorders, sore throat, dizziness, limpness, convulsions, and lethal effects. Cyanide can be removed by several processes before consumption. Methods such as peeling, washing, heating, drying, fermenting and chemical treatment are used to remove or reduce cyanide. The treatment can damage the structure of the cell and hydrolyzed the cyanogenic glycosides to acetone cyanohydrin and glucose by endogenous enzyme like linamarase. A second enzyme, hydroxynitril lyase, can dissociate acetone cyanohydrins to HCN, ketone and aldehyde compound. The maximum safe level for total cyanide in food is 10 ppm. This review aims at updating the available knowledge on the various detoxification cyanide in food.
Meta-analysis of the effect of essential oil usage towards the production and milk composition of dairy cow
Authors: Daning D R A , Yusiati L M , Hanim C , Widyobroto B P
Published: May 2021

One of the strategies to increase dairy cow production is by using antibiotics to manipulate the rumen fermentation process; nevertheless, there has been a ban on antibiotics usage in Europe and Indonesia. Essential oils consist of many secondary metabolites that own anti-microbes characteristics as antibiotics. This study aims at evaluating the effect of essential oil dosage on feed efficiency and dairy cow production by the meta-analysis method. There are two data types, namely rumen fermentation and in vivo production performance of milking cows based on the independent variable. The variable is in the form of essential oils dosage taken from thirteen journals from previous studies conducted from the year 2013 to 2020. The result of the meta-analysis analysis shows that the dosage of essential oil only has any impact on the population of protozoa. On the other hand, it does not have any effect on the fermentation result such as pH, methane, volatile fatty acids, and ammonia. The usage of a specific dosage of essential oils has significant impacts on milk production, fat corrected milk (FCM), and feed efficiency. Still, it does not impact the milk composition parameters such as lactose, fat, protein and milk urea nitrogen (MUN). The result of the study concluded that the usage of a specific dosage of essential oils has significant impacts on milk production, protozoa, and fat corrected milk.
Effect of temperature and time storage towards alcohol level in cow milk kefir
Authors: Setiawati A E , Sari I N I , Hasyati N
Published: May 2021

Kefir is an acidic-alcoholic fermented milk product with little acidic taste and creamy consistency and has a distinctive yeasty aroma. Bacteria in the grain produce lactic acid and flavor components, carbon dioxide, and alcohol. Increased alcohol levels can occur with longer storage. The optimal temperature for the growth of alcohol-producing microorganisms can be at room temperature, whereas low temperatures can inhibit microbial growth and biochemical processes. This study aimed to determine the effect of temperature and storage time on the alcohol content of cow milk kefir. The research method used Randomized Block Design Factorial with two factors and three levels. The first factor was the storage time that consists of 7, 14 and 21 days. While, the second factor was storage temperature that consists of freezing storage (-10°C), refrigerator storage (15°C), and room storage (20°C). Data were analysed using ANOVA, then the further test DMRT with a 95% confidence interval. The best treatment result was tested using Zeleny. The best treatment result was attributed to freezing storage (day 7) at -10°C, with physical parameters include pH of 4.47 and total soluble solids of 10.00% Brix. Then, chemical parameters are total sugar (3.07%), total acid (0.26%), and alcohol content (0.04%). Lastly, microbiological parameters include the total of lactic acid bacteria (5.91 Log CFU/ml) and the total of yeast (6.56 Log CFU/ml). Kefir with the best treatment could decrease the alcohol level and safe for consumption.
Elemental composition of Eucheuma cottonii and Gracillaria sp. using scanning electron microscope-energy dispersive spectroscopic analysis
Authors: Agusman  , Wibowo S
Published: May 2021

Indonesia is a major producer of the E. cottonii seaweed and Gracillaria sp. in the world. The farmers usually dry that seaweeds before sending them to plant factories to be processed into carrageenan or agar. In the present work, E. cottonii and Gracillaria sp. seaweed’s chemical composition were observed using Scanning Electron Microscope-Energy Dispersive Spectroscopic (SEM-EDS) analysis, and the distribution of the main salt-minerals in the surface and the cross-section thallus of both samples were conducted. The results showed that the surface of E. cottonii contains the following order of elements Cl> K> Na> S> Ca> C> O> Si> Al> Mg> Fe> Mn> Zn and in the cross-section contains order of elements S> Cl> K> C > O> Na> Mg> Ca> Al> Zn> Fe> Si> Mn. Whereas on the surface of the Gracillaria sp. showed the presence of elements in the following order Cl> K> Si> C> O> Al> S> Fe> C> Mg> Na> Mn> Zn and on the cross-section found elements in the following order Cl> K> C> O> S> Na> Si> Al> Mg> Fe> Ca> Zn> Mn. The EDS mapping on both seaweeds surface and cross-section showed a random distribution of salt-forming elements Na, K and Mg. Furthermore, the presence of a higher amount of K, Na, adequate amount Mg, and other essential elements indicated both seaweeds’ potential to be developed for salts with special functional properties.
Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis)
Authors: Suryanti  , Suryaningrum T D , Ikasari D , Hastarini E , Ayudiarti D L , Sari R N
Published: May 2021

This research aims to determine the chemical and physical characteristics of pindang loin from mackerel tuna fish (Euthynnus affinis) produced from the different cooking processes. The cooking process of pindang loin was by boiling and steaming respectively at 100°C for 15 and 30 minutes. As much as 10, 20, and 30% of salt were added during the boiling water. In the steaming process, mackerel tuna loin was immersed in salt solution of 10, 20, and 30% for 30 minutes at the ratio of 1: 4 (w / v) then drained at room temperature for ± 15 minutes. Observation parameters are proximate composition, salinity, hardness texture, and sensory analysis with descriptive tests. Boiling and steaming process for 15 minutes and 30 minutes, respectively, affected water content, salt content, sensory characteristics, and hardness texture. Properties of Pindang loin cooking process with the larger salt concentration in the longer time (30 minutes) tend to produce harder texture than 15 minutes. Pindang loin produced from boiling 15 minutes with a salt concentration of 10% produces a protein content of 28.89% with a moisture content of 69.24% can produce a hardness texture of 5532.27 g. Also, it can produce sensory characteristics with an intact appearance, some parts are slightly cracked, the texture is dense and not sticky, light brown colour, the specific aroma of pindang and savoury taste.
Optimization of stingray (Trygon sephen) smoking to extend shelf life and consumer preferences using response surface methodology
Authors: Suprapto H , Kumalaningsih S , Wignyanto W , Santoso I , Sucipto S
Published: May 2021

Smoking is one of the preservation processes that are widely used in fishery products. To date, the fish smoking process has not been standardized so that the quality and shelf life of products are varied. Therefore, the optimization of fish smoking is essential. This study aims to determine the optimization of the smoking process of stingrays to obtain smoked stingrays which have a long shelf life and high sensory value that consumers like. This study used the Response Surface Method (RSM) using three independent variables, including the soaking time of stingrays in liquid smoke (2-4 hours), smoking temperature (60-80°C), and smoking time (3-5 hours). The storage time (days) and consumer preferences (value) were measured in this study. The results showed that stingrays soaked in liquid smoke for 3 hours, heated to 86.8°C for 3 hours, showed the best results with a shelf life of up to 9 days and most preferred by consumers. This result can be made as a recommendation for the standardization of stingray smoking.
Conversion of fisheries processing by-product into salted-egg fish skin chips
Authors: Sari R N , Suryaningrum Th D , Ayudiarti D L , Hastarini E , Suryanti  , Fransisca D
Published: May 2021

Fisheries processing produces fish skin as a by-product. By using simple technology, the skin can be processed to produce high-protein snack foods, that the taste can be adjusted to the public tastes, such as chips. The economic value of these skin chips can be improved if they are packaged attractively and processed to a contemporary taste. The purpose of this study was to innovate technology in the utilization of fishery by-products to produce the salted egg fish skin chips and analyze its characteristics before and after storage. Fish skin used was tilapia fish (Oreochromis niloticus). The methods include the fish skin blanching using water at a temperature of 90°C for approximately 2 minutes, draining, and soaking in a 0.5% sodium bicarbonate solution at 21-23°C for 15 minutes, then salt 2% and garlic 2.5% (w/w) adding then deep frying with an oil temperature of 170-180°C for 75 seconds. Salted egg fish skin chips were packed in aluminum foil pouches and stored for 84 days. The parameters observed were yield, water content, ash content, protein content, fat content, and rancidity (TBA), physical tests (crispness, i.e., hardness and breaking force also aw), and microbiological analysis (total mold). The results showed that the yield of dried tilapia skin was 37.30%; water content increased during the storage and the same condition for ash content, protein content, fat content, and rancidity, but they did not change significantly. Likewise, crispness values were decreased, but aw values were increased during storage. While the total mold increased, but the value was still within safe limits. The salted egg chips from tilapia fish skin could still be developed to be accepted and safe for consumption by the consumers.
The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food
Authors: Ratnawati L , Indrianti N , Ekafitri R , Mayasti N K I
Published: May 2021

Mocaf biscuits were developed with the addition of pumpkin and carrot puree used as complementary foods. The purpose of this study was to determine the effect of the addition of pumpkin and carrot puree on the chemical, color and textural properties of a mocaf biscuit. This study conducted using a completely randomized design with 2 factors namely type of puree (pumpkin and carrot) and concentration of puree (15, 20 and 25%). The obtained results indicated that the addition of pumpkin and carrot puree on the making of mocaf biscuit significantly affected the moisture content, protein, fat, carbohydrate, total carotenoid, a*, b* and hardness. The best treatment in this study was carried out using the de Garmo method based on the effectiveness index. The best treatment was mocaf biscuit with addition 15% carrot puree which had moisture content, ash, fat, protein, carbohydrate, energy, total carotene, total dietary fiber, L*, a*, b*, hardness and fracturability as follows 6.31%, 2.27%, 6.88%, 12.84%, 71.71%, 429.88 kcal/100g, 85.16 µg / g, 4.59%, 78.47, 5.54, 28.80, 778.85 gf, and 6.36 mm, respectively.
Business model analysis of mushroom agroindustry and its sustainable development strategy in Covid-19 pandemic
Authors: Haryati N
Published: May 2021

The agricultural sector is one that has been impacted by Covid-19. However, because of its function in the food production sector, it has to keep contributing to the economy of Indonesia even in the pandemic situation. Mushroom is one of the agricultural commodities which can be considered quite promising. Many mushroom producers turn into potential Micro Small and Medium Enterprises (MSMEs). Behind the good aspects, some evidence argued that the production performance of the mushroom business is not optimal related to less capacity and lack of appropriate knowledge. This research aimed to map Business Model Canvas (BMC), identify the existing conditions of the business model, and understand the strengths, weaknesses, opportunities and threats of the mushroom agro-industry as well as formulate a business development strategy. This research is a descriptive quantitative study conducted in April-November 2020. Respondents are the business owner of the mushroom industry chosen purposively for this research. Data analysis was by mapping BMC and SWOT analysis. Research shows that nine elements of the canvas business model had simplified the business. Value creation done by mostly online marketing, diversify products and opening cooking classes to keep the business sustain. Proactive strategy requires mushroom agro-industry to actively seize various opportunities in the fast development of in business environment by optimizing digital marketing, marketing strategy and open partnership.
Cassava genotypes selection for high yield and high starch content in advanced yield trials
Authors: Wahyuni T S , Noerwijati K
Published: May 2021

Increasing the cassava-based industry requires a large and continuous supply of tubers. Tuber production is increased with planting high yielding varieties with high starch content. This study aimed to select cassava genotypes obtained from open pollination among parents showing high yield and starch content in the advanced yield trial (AYT) stage. The experiment was carried out at Muneng research station (Probolinggo District, East Java, Indonesia) using randomized complete block design with three replications and two planting seasons (2018 and 2019). The experiments used 24 cassava genotypes, including three varieties as a control (Adira 4, UJ 5, and Litbang UK 2). The cassava planted in 2018 was exposed to stress due to drought, while in 2019, the plants received optimal water availability. During the drought stress, the attack of red mite (Tetranycus sp) negatively correlated with tuber yield. In optimal water conditions, the symptoms of red mite attack are low. Based on the combined analysis of variance, genotype × growing season interaction affected plant height at six months, and at ten months for tuber yield, starch content, and starch yield. Among the clones tested, OMM 1207-22 produced the highest tubers yield with an average of 47.5 t·ha-1 in the two growing seasons, with the starch yield, was equivalent to 8.89 t·ha-1, significantly higher compared with the Litbang UK 2 variety (average tubers yield 41.5 t·ha-1, starch yield 7.40 t·ha-1,). Also, 13 genotypes produced starch ranging from 6.49 t·ha-1 to 8.33 t·ha-1.
The potential of various seeds as angiotensin-I converting enzyme inhibitory peptides derived from protein hydrolysate: a short review
Authors: Priyanto A D , Putranto A W , Hsu J L
Published: May 2021

Angiotensin-I converting enzyme (ACE) plays an imperative role in the blood pressure system. It generates intense vasoconstriction by converting angiotensin-I to angiotensin-II. Counter regulation of ACE may reduce blood pressure. One of the most frequently used medications for treating hypertension cases to inhibit ACE activity is a commercial synthetic drug. However, long-term consumption of those drugs could lead to suffering dangerous and unpredictable side effects. There have been many studies recently concerning the bioactive peptides as ACE inhibitors derived from various seeds. It has been reported that non-thermal extraction methods were used to obtain the protein from inside the cell. However, there was a lack of information focusing on ACE inhibitory peptides from plant biomass. Therefore, this review aimed to summarise and gather the point of view of the plant-derived ACE inhibitory peptides from raw material sources, processing, and peptide sequences studies. This paper contributed to explaining a comprehensive review of ACE inhibitory peptides from edible materials and proposes a fascinating discussion due to the sources being discovered derived from edible protein and safer grade. Various seeds in Indonesia may have future potential for ACE inhibitory peptides as natural therapeutic agents.
Nutritional and physical properties of three varieties of Hanjeli (Coix lacryma-Jobi) flour for food diversification and application uses
Authors: Mayasti N K I , Iwansyah A C , Indriati A , Ekafitri R , Adriana Y
Published: May 2021

Hanjeli (Coix lacryma-jobi) is widely used as a source for new food development with high nutritional content. However, information about the type of Hanjeli variety used as alternative nutritious food is still limited. In this study, we compared the nutritional and physical properties of three varieties of Hanjeli (Coix lacryma-Jobi) flour namely Pulut (HAP), Unpad (HHA) and Batu (HBA) for food diversification and application uses. A comparative evaluation of the nutritional property of Hanjeli flours including moisture, ash, protein, fat, carbohydrates, dietary fiber, calcium, energy, and starch contents was carried out. While for physical property, the yields of Hanjeli flours were analyzed. The results showed that the variety of Hanjeli significantly affected to nutritional and physical properties of flours (P < 0.05). Pulut was the best variety due to its nutritional and physical properties. In this study, cookies made from 100 % of Hanjeli flour from Pulut variety contained moisture (3.97%), ash (1,93%), protein (9,17%), fat (23.58%), carbohydrates (61,59%), dietary fiber (7,69%), and energy (494,29 kcal) which met with the quality requirement of Indonesian National Standard for cookies. Hanjeli is promising as a new source of nutrition for diversification and application food uses.
Antioxidant analysis of instant herbal beverages ingredients
Authors: Deoranto P , Dewi I A , Citraresmi A D P , Sari I P , Dewi C
Published: May 2021

The development of herbal beverages as Indonesian heritage from traditional forms to become instant herbal beverages that are processed into the form of powder or drink is estimated to be able to improve the quality of the herbal beverages. These herbal beverages have several health benefits such as the presence of antioxidant compounds that can capture free radicals to keep up immunity. This herbal powder drink is made to make it easier to consume, more efficient in time and maintain the health benefits of these herbs. The objectives of this research are to produce herbs-based herbal beverages from the commodities ofsambiloto,meniran, ginger, curcuma, lemongrass and palm sugar to find out the physical and chemical contents and antioxidant value of ingredients for instant herbal beverages. The research method is conducted by making two kinds of drink formulations consisting of 1)sambiloto, curcuma, lemongrass, ginger, palm sugar, 2)meniran, curcuma, lemongrass, ginger, palm sugar. This research tested with several observational parameters: organoleptic analysis physical test with pH measurement, chemical analysis to see water and ash content, antioxidant and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) antioxidant activity analysis. The expected results are instant herbal beverages in the form of powder put into tea bags or instant herbal beverages ready for consumption with the observed parameter values expected to be able to adjust to the Indonesian National Standards (SNI) on the quality of traditional beverage powder and ready to drink consumption.
Characteristics of activated carbon from coconut shell (Cocos nucifera) through chemical activation process
Authors: Lutfi M , Hanafi  , Susilo B , Prasetyo J , Sandra  , Prajogo U
Published: May 2021

Activated carbon is a material that widely used in industries as an adsorbent and purifying material. Moreover, activated carbon has an essential role in improving product quality. Coconut shell has many advantages to be used as activated carbon sources as it has both high mechanical strength and high pore volume. This research aims to explore the coconut shell as an activated carbon material through immersion using a phosphoric acid solution. The activation process was conducted under different conditions, i.e. H PO concentration of 1 M, 2 M, 3 M, 4 M and 5 M, and immersion time of 1 hour, 3 hours, 5 hours, 7 hours and 9 hours. The characteristics of the activated carbon were evaluated in terms of iodine number, density, water content and ash content. It could be concluded that the combination of 3M H PO concentration and 9 hours immersion time was the best combination for producing desirable activated carbon from coconut shell. The characteristics of iodine number, density, water content and ash content are 248.5811 mg/g, 1.3613 g/ml, 5.3628% and 2.1239%, respectively. The phosphate acid concentration and the immersion time had a significant effect on the activated carbon characteristics such as iodine number, density, water content and ash content.
The identification of ethanol and aromatic compounds from delignification of cacao pod husk using Phlebia sp.MG-60
Authors: Nurika I , Majid Z A N M , Suprayogi
Published: May 2021

The agricultural residue can be significantly transformed to both renewable energy and high value-added chemicals using biorefinery concept. Biological pre-treatment of lignocellulosic biomass and ethanol production from cacao pod husk can be done within a single unit-operation using a single microorganism white rotPhlebia sp. MG-60. The objective of this study was to identify the potential of white rotPhlebia sp. MG-60to produce ethanol and aromatic compounds under consolidated biological processing (CBP). The effect of different concentration of MnSO4on detecting of cellulose, hemicellulose, lignin and MnP activity were measured on 0, 14 and 28 days. The selected best concentration of MnSO4was then used for detecting of potential aromatic compound released and the yield of ethanol. By adding the inducer (MnSO4), the results revealed that the addition of MnSO4could escalate the activity ofmanganese peroxidase(MnP) fromPhlebia sp. MG-60in order to depolymerize lignocellulose. The yield of ethanol produced during the bioconversion process was 2g/L. Furthermore, several aromatic compounds such as 2, 3-Dimethylphenol, trans-cinamic acid, caffeic acid, and vanillin were potentially obtained from cacao pod husk incubated by the fungus for 28 days.
Assessing Indonesian sugarcane farmers’ perceptions of climate change
Authors: Alim A S , Anggraini R S
Published: May 2021

Climate change is expected to have severe economic, social and environmental impacts on Indonesia. Here we focus particularly on sugarcane farmers in West Java. Analysis of historical climate data shows a downward trend in annual rainfall in the last 20 years. The rainfall pattern in this area is monsoonal with a peak from December to January and a dry season from June to September. Future climate scenarios indicate that precipitation will decrease particularly from November to December, which coincides with the planting time for a new cane crop. Increased probability of drought at this time has been identified as the significant climate change impact on sugarcane farmers. The temperature is predicted to increase but will remain within the crop tolerance range, therefore is not expected to be a significant issue. This research seeks to gain insights from the farmers themselves on their adaptation responses based on questionnaires. Data were collected from 210 individual respondents in Cirebon Regency. The study examines how farmers perceptions correspond with the climate record. The farmers’ perceptions of climate change are in line with data records. The factors that influence farmers perceptions were analysed by an econometric approach using binary logistic regression. The results showed that farmers perception of climate change was significantly related to education, farming experience, effort to irrigate, sugarcane variety, and the age of crops. We are sceptical about the reality of these perceptions. In reality, it is very unlikely that anybody can perceive the average temperature changes less than 1 degree over 38 years.
Assessing land degradation as the impact of deforestation due to the expansion of oil palm plantation in Rokan Hulu, Riau
Authors: Alim A S , Anggraini R S
Published: May 2021

In Riau province, Sumatra much of the deforestation has been associated with the extension of oil palm plantations on soils that are particularly vulnerable to soil erosion and land degradation. Most of the deforestation in Riau occurred on highly erodible Ultisols, on slopes steeper than 7 degrees and under a high and erosive rainfall regime, which, when taken together can result in a high risk of soil erosion and land degradation. Land degradation depends on soil erodibility, climatic factors expressed as rainfall erosivity, and slope conditions. This research aims to determine the impact of deforestation, particularly on the risk of land degradation. The rate and extent of deforestation was determined using remote sensing data published from reliable sources. The risk of land degradation assessed through soil erosion analysis in Riau Province by using published soil survey information and data to calculate soil erodibility and by combining this with other factors such as rainfall erosivity for the region and an assessment of slope factors. The estimation of the risk of land degradation has been achieved by a quantitative assessment of the potential soil erosion loss by applying the USLE (Universal Soil Lost Equation) to discrete land facets within Riau Province. The result of this study indicates that slight and moderate risk erosion class were dominant over most of the study area with 239,389 ha (47.92 %) and 129,391 ha (26.23 %), respectively. About 25% of the study area was predicted to suffer from erosion risk of more than 60 ton/ha/year.
Study of the potential use of rainwater as clean water with simple media gravity filters: A review
Authors: Muktiningsih S D , Putri D M A R M S
Published: May 2021

Clean water plays an essential role in all living things. However, the availability of clean water in Indonesia is insufficient to fulfill the total need for clean water, especially during the dry season. One of the alternative sources of clean water is rainwater. This study aims to understand the characteristics of rainwater in Indonesia as well as the effect of the variations of type, arrangement, and thickness of the simple filter media on the rainwater in Indonesia. A literature study from several studies is conducted regarding the use of rainwater as clean water with filters made from simple media to improve clean water by utilizing gravity filtration technology. The key descriptors used in this review include “rainwater filtration”, “filtration”, “rainwater harvesting” and “media filtration”. The quality standard used in this study is based on the Ministry of Health Regulation No.416/Menkes/Per/IV/1990. Based on the literature, simple filtration technology can significantly reduce some parameters value where the value of efficiency is more than 50% for parameter turbidity, TDS, Pb, arsenic, total coliform, hardness and nitrate. However, it has not been able to reduce the parameter of sulfate, nitrite, chloride, magnesium significantly. The review shows that the filter medium that is effective and easily accessible are gravel, zeolite, activated carbon, sand, cotton, sponges with a total media thickness of 20 cm, 70 cm, 80 cm, 100 cm, and 105 cm and the time required to perform the filtration is about 10-15 minutes.
Synthesis of silica from rice husk by sol-gel method
Authors: Setyawan N , Hoerudin  , Yuliani S
Published: May 2021

Rice husk is an abundant and underutilized agricultural by-product in Indonesia. The silica contained in the waste could be used as a substitute natural silica for various purposes. The extraction of silica from rice husk (RH) has been done using the sol-gel method without involving high energy. Extraction was carried out with KOH at concentrations of 7, 10, and 13% for 90, 120, and 150 minutes. Experimental results showed that the highest extraction yield was obtained at the extraction process using KOH 7% (average 9.03%). The minimum concentration of KOH could produce the maximum yield of silica. Characterization by XRD showed that the silica had the same pattern as that of commercial products and it was categorized as amorphous silica indicated with the broad peaks at 2θ = 22°. Amorphous silica with high purity was produced from rice husk by KOH 7 % at 120 min (95.34 %). The process condition resulted in high reactivity and a high BET surface area. The washing process needs to be intensified to improve the purity of silica.