bluuebunny/crossref_metadata_2025_split huggingface dataset:
A comparison of tetrad and triangle test: case study on sweetener products using consumer panels
Authors: Adawiyah D R , Guntari L , Smaratika V S , Lince  
Published: March 2020

Abstract
The development of sensory test methods in the food industry is increasing with the need for product development to meet consumer acceptance. The food industry examine the presence or absence of production differences using appropriate sensory tests is discriminatory tests (different tests). The most popular and widely used different test in the food industry is the triangle test, but it has the disadvantage of developing a tetrad test that is supposed to have a more powerful statistical advantage. The study aimed to compare triangle test with tetrad test on sweetener products. The panelists used in this research were consumer panelists of sweetener product aged 20–65 years old based on medical history catagorised into 3 groups: (1) non-diabetic without diabetic offspring, (2) non-diabetic with diabetic offspring, (3) and diabetic. Total panelists were 100 with duplicate. Different tests were analyzed with the concept of signal detection theory and Thurstonian models (Proportion correct response, Pc, d’, p value, perceptual noise, and test power). The result showed that tetrad test can replace triangle test on sweetener product A and C using non-diabetic panelists without diabetic offspring and combination of all panelists group, as well as sweetener B with combination of all panelist group, because having perceptual noise less than 50% (1.64–32.09%), and is supported by power value that stated strength of tetrad test is more powerful (test power triangle: 0.215–0.994, test power of tetrad test: 0.445–1.000).
Identification of the critical level of water recharge area in the Citarik subwatershed
Authors: Suryadi E , Kendarto D R , Amaru K , Syahputri G I 
Published: March 2020

Abstract
The Citarik sub-watershed is part of the upstream Citarum watershed which has an area of 22.637.83 ha. This sub-watershed has upstream in the Buru Kareumbi Masigit Forest Conservation Area in Sumedang Regency and empties into the Citarum River in the Bandung Regency area. Land-use changes due to increasing socio-economic activities of the community have a reduction in water recharge areas in this region. Potential problems that can occur due to these conditions are the occurrence of groundwater scarcity, and flooding. This study is intended to determine the critical level of water recharge areas in the watershed. The research method uses descriptive analysis methods that refer to the classification of natural infiltration potential. Important parameters in the classification of natural infiltration include parameters of soil type, land cover, rainfall, and slope. The analysis showed that the critical level of water catchment in the Citarik sub-watershed with good conditions of 5.802.78 ha (25.63%), natural normal conditions 2.291.1 ha (10.12%), rather critical conditions 11.735.3 ha (51, 84%), conditions began to be critical of 1.892.91 ha (8.36%), and critical conditions were 915.73 ha (4.05%). Region are dominate of the water recharge conditions in the Citarik watershed with a rather critical level. Most of the areas with these conditions are settlements, so it is necessary to refill groundwater using infiltration well and bioretention ponds technology.
Isolation of guaiene from patchouli (Pogostemon cablin Benth.) oil using vacuum fractionation distillation
Authors: Nurjanah S , Rialita T , Lembong E , Muhaemin M , Widyasanti A , Sidabutar I , Aprima Z E , Amrullah R 
Published: March 2020

Abstract
Guaiene is one component of patchouli oil, which is used in the flavor and pharmaceutical industries. It can be isolated using vacuum fractionation distillation. This study aim to study the effect of isolation stages on the performance of the distillation process. The method used is the descriptive method with two-stage fractionation and one-stage fractionation as its treatment. In one-stage fractionation, patchouli oil is fractionated with 8 temperature ranges: 249–261, 261–273, 273–280, 280–286, 286–291, 291–302, 302–319, and 319–321 °C. At two-stage fractionation, fractionation was carried out to obtain the patchouli alcohol component as the highest component of patchouli oil, then guaiene was isolated from the remaining fractions with 5 temperature ranges: 249–261, 261–274, 274–281, 281–287 and 287– 300 °C. Vacuum fractionation distillation was conducted using the BR 36–100 Spinning Bend Distillation System. The results showed that at one-stage fractionation produced 5 cut fractions, while the fractionation of two-stage fractions produced 2 cut fractions. One-stage fractionation takes longer time than two-stage fractionation (23.12 and 19.32 hours, respectively), with electricity consumption also being greater, 207.83 and 176.18 kWh, respectively.
Nipah (Nypa fruticans Wurmb.) fruit as a potential natural antioxidant source
Authors: Hermanto H , Mukti R C , Pangawikan A D 
Published: March 2020

Abstract
Nipah is one of mangrove plant that grows in coastal areas. South Sumatra province has a region with a watershed which is overgrown with nipah plants. Until now, nipah fruit has a low economic value because of the lacks of knowledge about the processing techniques of nipah fruit and the lacks of scientific attention which cover up the potential of nipah fruit as a functional food. This study aims to reveal the potential of nipah fruit, especially as natural antioxidants source. Total phenolics content (TPC) and antioxidant activities of Nypa fruticans fruit extracts (ripe and unripe) have been analyzed. Fruit extract from unripe nipah fruits (FEUN) got the highest phenolics content (121.3 ± 3.3 mg GAE/g). Radical scavenging activity of FEUN, assessed by 1, 1–diphenyl–2 - picrylhydrazyl (DPPH) radicals showed inhibitory activity about 81 ± 3.1%RSA. Hopefully, this research could reveal the potential of nipah fruit as a potential source of natural antioxidant
Characterization of vegetable fruit (Diospyros Kaki L. F) local Garut commodities using carboxy methyl cellulose (CMC) as a penstables during cold storage
Authors: Quddus A , Mardina M 
Published: March 2020

Abstract
Persimmon (Diospyros kaki L.) is one type of subtropical fruit plant which is classified as rare in Indonesia. Mature persimmon has a good taste, which is sour, sweet and fresh. Persimmon fruit tends to have perishable properties. Processing persimmon fruit into velva fruit can extend shelf life. Velva fruit is said to be good if it has a smooth texture and low melting speed, so stabilizers need to be added to produce good quality velva products. This study aimed to determine the characteristics of velva persimmon by adding Carboxy Methyl Cellulose (CMC) as a stabilizer during cold storage. Based on the results of the study showed that the concentration of CMC and the length of storage had a significant effect on increasing levels of vitamin C, the higher CMC was added, the higher vitamin C levels in velva persimmon and the longer stored vitamin C levels in velva persimmon decreased. The length of storage time also has a significant effect on total dissolved solids, the longer the storage, the greater the dissolved solids obtained will be. CMC concentration has an effect on velva overrun value, the higher the CMC concentration level is added, the overrun value will decrease further. CMC concentration and storage time significantly affected viscosity, texture and preference test. The best formula for viscosity is K3T1 with CMC concentration of 1.5% and storage time for 3 days. The best formula for texture is K1T1 with 0.5% CMC concentration and storage time for 3 days. The most preferred formula for panelists is the K1T1 sample with a combination of 0.5% CMC stabilizers and 3 days storage time.
Influence of pandan leaf extract and fortificants addition and cooling duration to cooking quality, preference level, and glycemic index of brown parboiled rice fortified with chromium and magnesium
Authors: Yulianto W A 
Published: March 2020

Abstract
The number of diabetics in Indonesia continues to increase. Therefore it is necessary to provide rice as a staple food that has a low glycemic index. It was also reported that diabetics had deficiencies of chromium and magnesium. Brown rice and parboiled rice are known to be low in the glycemic index, although it seems less preferred by consumers. Pandan leaf extract is known as an ingredient for strengthening flavor, and cooling is believed to be able to increase resistant starch and reduce the glycemic index. This study aimed to evaluate the effect of the addition of pandan leaf extract (PE) and fortificants in parboiling steps and cooling duration on cooking quality, preference level, and glycemic index of brown parboiled rice which was fortified with Cr and Mg. This study was carried out in a completely randomized design with two treatment factors. The first factor was the method to add PE and fortificants, namely: (1) addition of PE, Cr and Mg at the soaking (65 °C); (2) addition of Cr and Mg at soaking of 65 °C and adding pandan extract at boiling of 100 °C; (3) addition of PE, Cr, and Mg at soaking (65 °C) and followed by the addition of PE at boiling 100° C, and (4) addition of PE, Cr, and Mg at boiling (100 °C). The second factor was the cooling duration of 2 °C for 0, 12, 24, 36 hours. The method to add PE and fortificants and cooling time affects the cooking quality (water uptake ratio, elongation, and solid loss), but does not affect cooking time, and alkali spreading value. The addition of PE and fortificants (PE + Cr + Mg -65 °C, & PE-100 °C) for 36 hours of cooling time resulted in brown parboiled rice with a glycemic index of 40.39 (< 55 = low) and was slightly favored by panelists. The rice produced has cooking time of 43 minutes, alkali spreading value of 2, water uptake ratio of 3.10 g/g, elongation 1.21 mm/mm, and solid loss of 1.87 g/100 g.
Effect of ozone treatment on microbiological and physicochemical properties of soymilk beverage
Authors: Anam C , Perwitasari A A , Jannah H N , Yaqin N , Yulianto E , Sasmita E , Restiwijaya M , Kinandana A W , Aryanto F , Nur M 
Published: March 2020

Abstract
Ozone is a strong oxidant and potent desinfecting agent. An ozonation process for microbial inactivation in some beverages has been done. Accordingly, the ozonation process was performed in soymilk. Soymilk was ozonated under different exposure time: 1, 3, 5, 10, and 15 minutes and evaluated for the changes of microbiological and physicochemical properties. The assays were carried out by using an experimental design fully randomized and results were statistically evaluated by Duncan’s Multiple Range test (p < 0.05). Following the ozone treatment, a significant reduction in pH occurred at 1 minute treatment, whereas a significant increasement was recorded after 3 minutes treatment. A significant increasement in total dissolve solid was observed at 5, 10, and 15 minutes. Microbial reduction was recorded 0.19 log cycles at 1 min., 0.35 log cycles at 3 min, and 0.57 log cycles at 5 minutes ozone treatment. In contrast, an increase of microbial population occurred at 10 and 15 minutes. The findings presented here could be a prelude for the potential application of ozone treatment of soymilk in the food industry.
Sensory and chemical properties of cookies formulated with South Kalimantan’s local comodities
Authors: Simanjuntak D S , Agustina L , Nugroho A 
Published: March 2020

Abstract
Cookies are generally made from wheat flour which has low content of essential nutrients and fibers. In addition, excessive use of wheat flour may also cause dependency to the imported materials. Therefore, innovation is needed to reduce the dependency of use of wheat flour by using local materials. This study was aimed to determine the sensory and chemical characteristics and also production cost of three cookies formulations with local materials as the flour materials substituting the use of wheat flour. The three local materials were local banana namely talas banana (A), local sweet potato namely nagara sweet potato (B), and local bean namely nagara bean (C). The flours of those three materials were made by using the oven method with different preliminary treatments. The three formulations of cookies were differentiated by the ratio of three flours (A:B:C = 20:60:20; 10:60:30; and 30:60:10). Based on statistical analysis (Kruskal-Wallis), differences in composite flour formulations significantly affected the sensory characteristics (hedonic and scoring approaches) in several parameters (taste, colour, texture, and flavour). In terms of sensory aspect, formula 1 (A:B:C = 20:60:20) showed the best sensory characteristics, and also exhibited a prominent chemical characteristics, namely: water content (2.64%), ash content (0.89%), protein content (7.27%), fiber content (6.19%), fat content (22.84%), and carbohydrate content (66.36%).
Application of negative pressure cavitation extraction (NPCE) on total phenolic compound extraction from Millettia sericea root
Authors: Filianty F 
Published: March 2020

Abstract
Production of total phenolic compounds from Millettia sericea roots was carried out using the NPCE method. This study aims to determine the effect of solvent concentration (60, 70, 80, 90%) and negative pressure (-0.4, -0.5, -0.6, -0.7 bar) in the NPCE system on Millettia sericea roots and investigate the increase in extraction yield compared to maceration methods. According to the results of the investigation, the best solvent concentration resulted from 70% methanol and -0.7 bar negative pressure. The results of the comparison of the NPCE extraction method with maceration exhibited a high escalate in extraction yield more than 3 times compare to maceration methods.
Hanjeli utilization as a functional food to support food sovereignance
Authors: Histifarina D , Rahadian D , N Ratna P , Liferdi  
Published: March 2020

Abstract
The agricultural sector is currently still become the prime mainstay in national development. It is closely related to manifest and maintain the food sovereignty, provide employment, supporting community welfare, and become the source of various industrial raw material. One of the potentially developed agricultural product is ‘indeterminate’ cereals, named Hanjeli (Coix lacrimo-jobi L.). The plant has some advantages such as tolerance to drought and marginal soil conditions. The grains containing calcium, carbohydrates, fats, high protein, fiber, calcium minerals, phosphorus, iron, thiamine, riboflavin and niacin. Amino acids contained in hanjeli grains consist of amino acids tyrosine, arginine, histidine, glutamate acid, lysine and leucine. Hanjeli has a good prospect to be developed as a substitute for rice and to be processed into prestigious food (functional food). The increasing role of non-rice local food is able to substitute or complement rice or wheat through the development of processing technology for non-rice local food products, both in terms of product diversity and taste, packaging, size, etc. In addition of being consumed by the farmers themselves, hanjeli rice and hanjeli flour can be marketed as functional food products. The availability of superior and local varieties, processing technology, and knowledge about the benefits of functional food play an important role in the development of hanjeli as a future healthy food.
The influence of black rice bran aqoueus extract on blood and spleen profiles
Authors: Nurlaili E P , Lestari R A S , Hartati S 
Published: March 2020

Abstract
Consumption of foods high in fat and sugar triggers dyslipidemia which can cause atherosclerosis and heart disease, inflammation. Dyslipidemia can be prevented by antioxidants, including those contained in pigmented rice, namely black rice, especially in bran. This study aimed to evaluate the effect of soygurt enriched with black rice bran extract on the blood and spleen profile of white rats (Rattus norvegicus). The results of the observations on the blood profile showed that the treatment of black rice bran extract showed improvement in existing blood cells compared to control and placebo treatments, as seen in the shape, size, and color of the profile. The results of the histological analysis on spleen organs showed very significant results, in treatment with black rice bran extract showed only a little damage to the spleen organ compared to other treatments. Sensory test results showed the color and flavor test of the respondent liked, while the taste showed liked very much.
The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks
Authors: Dwiloka B , Setiani B E , Purwitasari L 
Published: March 2020

AbstractThis study is aimed to determine changes in antioxidant activity, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks as functional drinks. This study used two treatments which were the first brewing and the second brewing. The basic material used was spiced drink consisted of ginger, turmeric, white turmeric, ginger sand, temulawak, temu mangga, lime, secang, rock sugar, brown sugar and water. The method was done by making spiced drinks with spices in a beaker glass which was brewed for 30 minutes with 1000 ml of boiled aquabidestilate water (100˚C), then filtered to get the first brewing spiced drink (S1). Furthermore, the brewing process was done with the same spices to get the second brewing spice drink (S2), then testing the parameter of the spiced drink. The parameter tested included antioxidant activity with the DPPH method, total phenol using the Folin-Ciocalteu method and the level of curcumin with High Performance Liquid Chromatography (HPLC). Hedonic quality tested included taste, aroma, color and overall preference. The results of this study show that the first brewing spiced drinks has antioxidant activity 78.642%, total phenol 33.156 ppm and curcumin 46.916 ppm, while the second brewing spiced drinks has antioxidant activity 61.905%, total phenol 17, 378 ppm and curcumin 16.184 ppm. Based on these data, it appears that antioxidant activity decreases by 16.737%, total phenol decreases by 15.77 ppm and curcumin decreases by 30.732 ppm. The color, aroma and overall preference of the first brewing spiced drink are more preferably by panelists whereas the taste of the second brewing spiced drink is more preferably by panelists compared to the taste of the first brewing spiced drink.
Effect of Kaolin particle size on the removal of Pb(II) from aqueous solutions by Kaolin-supported nanoscale zero-valent iron
Authors: Li Shang-Qun , Yu Chuang , Wu Ze-Xiang , Cai Xiao-Qing , Zha Fu-Sheng 
Published: March 2020

Abstract
The removal of Pb(II) from aqueous solutions was investigated using kaolin with two different particle sizes (2.3 and 45 μm) with and without nanoscale zero-valent iron (nZVI, at a Fe content close to 30%). The experimental results show that 2.3 μm kaolin loaded with nZVI (K-nZVI) had the best Pb(II) removal performance under various test conditions. After 24 h, it removed 99.5% of Pb(II) ions in the solution, followed by 45 μm K-nZVI, 2.3 μm kaolin, and 45 μm kaolin (89.01%, 68.8%, and 65.8%, respectively). The removal rates by all four kaolin samples increased with increasing pH in the range of 2–6, and with increasing temperature between 30 °C–60 °C. The results show that using finer carrier particles improves the performance of K-nZVI for removing Pb(II) in aqueous solutions.
Enhanced magnetic properties of cobalt-doped bismuth ferrite nanofibers
Authors: You Sujian , Zhang Bin 
Published: March 2020

Abstract
This study demonstrates the effect of Cobalt substitution on the structure, ferroelectric, and magnetic properties of BiFeO3 (BFO) nanofibers. The BiFe1−xCoxO3 (x = 0, 0.05, 0.1) nanofibers were successfully synthesized by a sol-gel based electrospinning method followed by thermal treatment. The BiFe1−xCoxO3 nanofibers prepared under optimized conditions are a polycrystalline fiber that presents a rhombohedral distorted perovskite structure with a little amount impurity phase. Room temperature polarization and magnetization results indicated the multiferroic behavior of the nanofibers. Especially, the remnant magnetization is increased from 0.18 emu g−1 to 1.72 emu g−1 on increasing amount of Co substitution. The improvement of magnetism can be attributed to the Cobalt doping and size-effect.
Effect of pre-deformation and artificial aging on fatigue life of 2198 Al-Li alloy
Authors: Zhang Yue , Ling Juan , Li Hua-Guan , Luo Xin-Yi , Ba Zhi-Xin 
Published: March 2020

Abstract
The effects of pre-deformation and artificial aging on fatigue life of 2198 Al-Li alloy were explored to further reveal its fatigue behavior and improve the damage tolerance. Fatigue life was investigated on 2198-T3 alloy after pre-deformation and aging treatments. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used to study the fracture morphology, precipitation behavior, fatigue crack initiation and propagation. Results indicated that T1 (Al2CuLi) phase dominated the strengthening of 2198-T3 alloy after the further aging. Pre-deformation increased the number of dislocations in the matrix, which provided favorable position for nucleation of T1. The precipitation of θ′ (Al2Cu) and δ′ (Al3Li) were inhibited. Also, the formation and coarsening of precipitate-free zone (PFZ) were effectively avoided in this condition. Dislocation density in the 2198 Al-Li alloy matrix increased with the amount of pre-deformation, leading to an increase in micro-crack defects on the surface and inside alloy. As a result, decreased fatigue life and an increased crack growth rate of the alloy were observed. Overall, 2198 Al-Li alloy had the best fatigue life and damage tolerance enhancement after it underwent 3% pre-deformation and was aged at 155 °C for 15 h.
Renewable Energy: A Very Short Introduction
Authors: Jelley Nick 
Published: March 2020

Abstract
Energy is vital for a good standard of living, and affordable and adequate sources of power that do not cause climate change or pollution are crucial. Renewables can meet the world’s energy needs without compromising human health and the environment, and this VSI gives a history of their deployment and the principles of their technologies. Wind and solar farms can now provide the cheapest electricity in many parts of the world. Decarbonizing heat is just as important as clean electricity, and can be achieved using renewably generated electricity to power heat pumps and to produce combustible fuels such as hydrogen and ammonia. Several other clean alternatives, notably hydropower, biofuels, nuclear power, and carbon capture, are also becoming important. Lithium-ion batteries are enabling the electrification of transport and providing grid storage. But while market forces are helping the transition from fossil fuels to renewables, there are opposing pressures, such as the United States’ proposed withdrawal from the Paris Climate Agreement, and vested commercial interests in fossil fuels. Net-zero emissions must be reached by 2050 for a sustainable future, and governments must act quickly to accelerate the transition.