bluuebunny/crossref_metadata_2025_split huggingface dataset:
Impoverishment of local wild resources in western Amazonia: a large-scale community survey of local ecological knowledge
Authors: Coomes Oliver T , Takasaki Yoshito , Abizaid Christian 
Published: March 2020

Abstract
A growing number of studies point to the depletion of flora and fauna along rivers of the Brazilian Amazon but the status of wild resources over large areas in Western Amazonia remains poorly known. In this paper we report on findings from the Peruvian Amazon based on the first large-scale community survey that uses local ecological knowledge to assess the presence of indicator species and expected harvest yields of game, fish and timber along four major rivers. Our findings from nearly 700 communities suggest that the forest and lakes near riverine communities have been impoverished over the past 50 years, especially of vulnerable species of high commercial value. A zone of species depletion is detected around the two major regional cities of Iquitos and Pucallpa as well as around an important oil town. Local extirpations are common though some recovery is noted for specific fish and timber species. Expected yields are falling and evidence is found for harvesting of previously non-preferred species. Newer communities face lower initial availability of wild resources and forest impoverishment is driven by market demand over subsistence needs. Our findings illustrate the value of drawing on local ecological knowledge and the importance of considering historical baseline conditions in assessments of the fate of wild resources in tropical forests.
Spatial arrangement of biogenic reefs alters boundary layer characteristics to increase risk of microplastic bioaccumulation
Authors: Lim Hyee Shynn , Fraser Alex , Knights Antony M 
Published: March 2020

Abstract
Microplastics are now synonymous with human impacts on the environment and as a threat to marine organisms. Numerous taxa are at risk from microplastics including commercially valuable bivalves as seafood, which are also disproportionately important as biogenic reef-forming species that enhance biodiversity such that they are commonly protected under conservation actions. As a sessile filter-feeding organism, bivalves are highly susceptible to microplastic ingestion but despite their socio-economic and ecological importance, no research has been undertaken to assess how a reef’s structural arrangement might affect plastic ingestion. Here, using a series of flume experiments, we examined how change in spatial arrangement of the blue mussel, Mytilus edulis, interacts with different flow speeds to effect retention of microplastic over reef surfaces and ingestion risk by individual mussels. Our results show that clumped spatial arrangements reduce boundary layer velocities, and increase turbulence, boundary layer thickness and plastic retention over reef surfaces under faster flow conditions, increasing plastic ingestion by 3-fold. Our findings suggest that the structural arrangement and rugosity of natural reef structures may create natural sinks of anthropogenic pollution, and species like Mytilus that are also important species for human consumption, while disproportionately susceptible to microplastic pollution, may be useful bioindicators of microplastic pollution.
Time evolution of entanglement negativity across a defect
Authors: Gruber Matthias , Eisler Viktor 
Published: March 2020

Abstract
We consider a quench in a free-fermion chain by joining two homogeneous half-chains via a defect. The time evolution of the entanglement negativity is studied between adjacent segments surrounding the defect. In case of equal initial fillings, the negativity grows logarithmically in time and essentially equals one-half of the Rényi mutual information with index α = 1/2 in the limit of large segments. In sharp contrast, in the biased case one finds a linear increase followed by the saturation at an extensive value for both quantities, which is due to the backscattering from the defect and can be reproduced in a quasiparticle picture. Furthermore, a closer inspection of the subleading corrections reveals that the negativity and the mutual information have a small but finite difference in the steady state. Finally, we also study a similar quench in the XXZ spin chain via density-matrix renormalization group methods and compare the results for the negativity to the fermionic case.
Physicochemical properties of white oyster mushroom (Pleurotus ostreatus) flavouring powder
Authors: Rahmah N L , Sukardi  , Wulantiasari W , Wijayanti N 
Published: March 2020

Abstract
White oyster mushroom – WOM- (Pleurotus ostreatus) was only has a shelf life of 2-3 days so it needs further processing to extend its shelf life. WOM contains 41 mg of glutamic acid/g dried mushrooms. It makes WOM have a savory taste or umami. The drying process of WOM broth could affect the physicochemical properties of WOM flavouring powder. The purpose of this study was to determine the effect of temperature and drying time on the physicochemical properties of WOM flavouring powder and to know the best treatment. This study used a factorial randomized block design with two factors, namely temperature (60, 70, and 80°C) and drying time (8, 10, and 12 hours). Replication was done 3 times. Data analyzed using variance analysis (α = 0.05). The drying temperature significantly affected the yield, solubility, and water content parameters but did not significantly affect the glutamate acid level while the drying time significantly affected all parameters. The best treatment of WOM flavouring powder was obtained with a drying temperature of 80°C for 8 hours with physicochemical properties are 21.30% of yield, 82.58% of solubility, 7.75% of moisture content and 621.54 ppm of glutamic acid content.
Molecular docking studies and physicochemical properties on the interaction of xanthone with whey protein (β-lactoglobulin and α-lactalbumin)
Authors: Rahayu P P , Andriani R D , Maligan J M 
Published: March 2020

Abstract
Whey protein (WP) is a good encapsulating material of food applications and can act as a delivery vehicle for bioactive compounds, including xanthone. The objective of this research is to analyze the interaction of WP with xanthone using molecular modeling and investigate the effect of whey protein at different concentration of xanthone (0.025%; 0.05% and 0.1% (v/v) ) on emulsion stability, antioxidant, and chemical structure by FTIR (Fourier Transform Infrared). Each treatment was replicated four times. The docking studies were performed with Programme Autodock Vina PyRx 0.8. Molecular docking studies revealed that interaction of xanthone and whey protein are stabilized by hydrogen bonds, hydrophobic interaction, and van der walls bond. The different concentrations of xanthone gave a highly significant effect on emulsion stability and didn’t give a significant difference between the three treatments on antioxidant activity. FTIR result showed that wave numbers 690-900 and 3010-3100 cm-1 indicate the presence of CH groups and 1500-1600 cm-1 which may indicate the presence of C = C aromatic ring groups, respectively. The highest emulsion stability was at 0.1% with 99.23%. The highest antioxidant was at 0.1% with 86.40%.
Fortification of skim milk with whey protein xanthone and its effect on antihyperglycemic activities in animal model
Authors: Andriani R D , Rahayu P P , Chairunnisa F , Wulan S N , Maligan J M 
Published: March 2020

Abstract
Diabetes Mellitus (DM) is a disease characterized by the increase of blood sugar levels, due to the damage of insulin-producing cells in the pancreas. DM management includes taking glucose-lowering bioactive compounds from natural products such as xanthone and its derivatives from mangosteen peel. Bioactive compounds are susceptible to degradation; therefore, it needs to be protected by whey protein. Whey protein is believed to be a delivery system or carrier in the food system by means of nanocapsules. In addition, fortification of whey protein and xanthone combined into liquid skim milk is a way to diversify dairy products for diabetics. The purpose of this study is to determine the effect of fortification of skim milk with whey protein xanthone on blood glucose levels of hyperglycaemic rats. The results of in vivo study prove that xanthone from mangosteen peel extract and its combination with whey protein nor liquid skim milk significantly affects (α=0.05) the decreased level of blood glucose male Wistar rats.
Analysis and design of transparent smart contract based on blockchain technology for supply chain in “Gasol flour” industry
Authors: Kurnia E , Djatna T , Udin F 
Published: March 2020

Abstract
The current contract system that has been running in a supply chain is not necessarily going well. Particularly, this contract was attributed by unfairness distribution of margins in each stakeholder, which causes one of the stakeholders took place as disadvantaged ones. This challenges potentially overcame by industry 4.0 paradigm constructing a smart contract system based on blockchain technology. This study aims to analyze the task of each stakeholder to achieve a transparent smart contract system and design system for a transparent smart contract that is able to provide a fair and transparent contract for each stakeholder involved in the supply chain of “Gasol flour” industry. By the existence of a smart contract, each stakeholder visibly and determine what contracts to establish and to create with other parties a transparently. The relief method used in this research provides input in the form of features needed to make a contract system in the supply chain of “Gasol flour” industry. Furthermore, these features are selected to obtain an output in the form of contract items to display in the distributed smart contract system. The selected items are input to run IF-THEN logic on the smart contract system using the M5P Tree algorithm method. The main results of this study are to obtain features that have the most influence on a transparent smart contract system and the rule of the selected feature so that a system is able to provide a fair contract for each stakeholder established in the supply chain of “Gasol flour” industry.
Physical characteristics of edible film from modified breadfruit starch (Artocarpus atilis F.) with glycerol
Authors: Arifin H R , Indiarto R , Ciptaningtiyas D 
Published: March 2020

Abstract
Along with the increasing public awareness of environmental sustainability, the use of packaging that is environmentally friendly also increases. One of the research that supports it is the development of packaging such as edible film which is biodegradable from breadfruit starch. Utilization of breadfruit starch as the basic material for making an edible film is an effort in diversifying food processing. Edible films from modified breadfruit starch are considered to provide better physical characteristics of the film. The method used was an experimental method that was analyzed by the explorative description. This research consisted of 4 treatments with two repetitions and calculated the standard deviation. The results showed that the modified treatment of breadfruit starch had an influence on film color characteristics (L*, a*, b*), film thickness, and film solubility. The highest L* film color was owned by native starch treatment. The most reddish color a* film was owned by the heat-moisture treatment (HMT). The lowest color value b* is owned by the microwave heat treatment (MHT). The thinnest film thickness was owned by heat-moisture treatment and microwave heat treatment. The highest solubility was owned by microwave heat treatment.
Anti-microbial activity of the red beet extract (Beta vulgaris L.) with solvent ethanol and acid addition variation
Authors: Lembong E , Utama G L 
Published: March 2020

Abstract
The aim of this study was to identify the effectiveness of antimicrobial extract of red beets against E. coli and S. aureus. Extraction was carried out by maceration using ethanol solvents which added by acid variation then stored in an airtight, and light-resistant container for 24 hours at room temperature. The extraction results were then filtered using filter paper and the filtrate obtained. This filtrate was concentrated using a rotary evaporator and stored in a sealed dark bottle in the refrigerator. The research method was experimental with a total of 9 treatments and replicated (r) 2 times, data analysis was performed using descriptive methods. The treatment carried out was antimicrobial activity of red beet extract with ethanol solvent with variations of acid (citric, ascorbate and tartaric) and variations in concentration (10, 30, 50%) towards E. coli and S. aureus. The results showed that the higher concentration of the acid added increases the antimicrobial activity. Meanwhile, the use of acid variations showed tartaric acid gave the highest antimicrobial activity compared to citric acid and ascorbic acid.
Production process technology and characteristics of cassava nori
Authors: Herawati H , Kamsiati E 
Published: March 2020

Abstract
Nori is a snack product made from seaweed. The development of nori products from cassava leaves is done to produce snack products from highly nutritious cassava leaves. Cassava leaves have protein and vitamin C quite high content. One of the opportunities to increase the added value of cassava leaf products is by making a snack nori process. This study aims to characterize the effect of processes and formulas on the cassava products produced. The research was designed through preliminary stages and advanced research stages based on the results obtained from previous studies. In the next stage, the research was compiled using a complete randomized design, which was the optimal process combination and previous formula. Based on the results of the study, nori without using GMS has lower water content compared to other formulas. Nori without the addition of emulsifiers also had higher protein and fat content compared to other treatments which were 11.51% and 16.22%. The XRD results show that there are 2θ peaks at 20 and 35. The microstructure structure of SEM results shows sheets of film containing several granules.
Genetic relatedness of local Cronobacter sakazakii based on invasion gene ompA
Authors: Nisa R F , Dewanti-Haryadi R , Nurjanah S , Komalasari E , Rahman K P 
Published: March 2020

Abstract

Cronobacter sakazakii is a foodborne pathogen, one of which due to the possession of invasion gene ompA. Ten C. sakazakii previously isolated from dried foods in Indonesia were found to own the ompA gene. This study aimed to evaluate the genetic relationship among these local isolates and their similarity with C. sakazakii references based on the ompA gene. DNA isolation was carried out using Chelex, the ompA gene was amplified with PCR followed by agarose gel electrophoresis and sequencing. The sequences were subjected to contig analysis using Bioedit software, and the results were analyzed for homology by the BLAST on NCBI website. The phylogenetic tree was constructed using MEGA v.6 with the maximum-likelihood algorithm and 1000 replication bootstrap. The result shows that C. sakazakii FWHb6 and FWHd16 were in one cluster with C. sakazakii ATCC 29544 known to invade the human intestine. In general, the ompA gene of the local isolates had a close genetic relationship with C. sakazakii references. This study suggests that local C. sakazakii possess similar invasion to other C. sakazakii. This finding can contribute to Cronobacter classification.
Linking agro-industrial engineering body of knowledge with industry 4.0: A case study of agro-industrial engineering study program at IPB University
Authors: Djatna T 
Published: March 2020

Abstract
The emergence of Industry 4.0 paradigms has been forcing and changing the landscape aspect of engineering education, as seen in agro-industrial engineering body of knowledge (AIEBoK). These paradigms push to adapt and to prepare a new approach for curriculum content and delivery. It is urgent to re-think and redefine how to prepare a newer perspective into the three combined disciplines that form AIE-BoK, namely Industrial and system engineering, process/bioprocess engineering, and industrial environmental engineering. They should clearly intertwine their relevance in parallel with pillars of the industry 4.0. These stakeholder’s requirements are the main motivation of this work. Within Industry 4.0 vision, AIE-BoK is investigated on how disruptive technologies play a role in changes. Some issues related to how to utilize common connectivity in technology advancement and to push a relevant curriculum both content and structure are discussed. In order to construct a new map and landscape of curriculum relevancy, it continues with the discussion of how and where agro-industrial engineering education attempts to interpret new roles in industrial revolution 4.0. Along with the consideration of how this interpretation potentially changes agro-industrial products, services, and manufacturing. In closing, a discussion of how agro-industrial engineering curriculum should respond is briefly discussed.
The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers
Authors: Aini N , Sumarmono J , Sustriawan B , Prihananto V , Priscillia E 
Published: March 2020

AbstractCheese analogues can be produced by modifying ingredients to produce low-fat cheese. Low-fat cheese generally has a less preferable texture and taste, so it is used as a fat substitute. Virgin coconut oil (VCO) is commonly used as a fat substitute because it can reduce total cholesterol, triglycerides, phospholipids and low-density lipoprotein (LDL) cholesterol, and increase high-density lipoprotein (HDL) cholesterol in the blood. In this study, we aimed to: 1) determine the effect of VCO concentration on the quality of corn milk-based cheddar cheese analogue; and 2) study the effect of emulsifier type on the quality of the cheese analogue. This research used experimental methods with a randomized group design. Two factors were studied: the concentration of VCO (i.e. 15%, 20%, 25%) and type of emulsifier (Span 80, Tween 80 (1%), Span 80:Tween 80 (1:1)). The observed variables included yield, total solids, total titrated acidity, moisture content, fat content, protein content, and sensory properties. The results showed that an increase in VCO concentration of 15–25% in the cheese analogue-making process increased fat and moisture content, but reduced sensory value. The emulsifiers did not influence the physicochemical variables and sensory properties of the produced cheese analogue significantly. The best cheese analogue was produced using 25% VCO and Tween 80. The characteristics of this product were: 59.93% bb yield, 54.62% moisture content, 30.2 degrees Brix total solids, pH 5.62, 19.96% fat content, 11.51% soluble protein with colour sensory value of 3.84 (yellowish white), scent value of 4.07 (slightly typical of cheese), taste value of 5.48 (slightly salty), texture value of 2.55 (not hard) and favourite value of 4.38 (slightly favourable).
Color development and antioxidant activity in honey caramel
Authors: Rahardjo M , Sihombing M , Anggraeni M K 
Published: March 2020

Abstract
Honey is a kind of food that used widely in culinary and health fields. Honey contains 50.90%–53.60% of glucose and fructose. The heating process in food would slightly convert sugars in honey to caramel. In food products, the caramel was used as a flavoring and coloring agent. Sugar degradation products formed during caramelization could contribute to antioxidants activity of honey caramel. Therefore, this study aims to identify the color development in honey caramel and antioxidant activity from honey caramelization. Antioxidant activity was analyzed with DPPH and color was analyzed by chromameter. The result showed that L*, a*, and b* value decreased as the temperatures increased. The inhibition result from light caramel 12.816%, medium caramel 29.098%, and dark caramel 33.533%. The antioxidant capacity increased as the color darkened and the temperature increased. Based on correlation analysis, there was significant value 0.058, α=0.1 between a* and b* value and antioxidant activity. Blue-green low molecular weight compounds that formed during the caramelization process could contribute to dark color and antioxidant capacity in honey caramel.
Quantitative determination of quercitrin and myricitrin in three different parts of Euphorbia hirta as bioflavonoid source for functional food
Authors: Nugroho A , Heryani H , Istikowati W T 
Published: March 2020

Abstract

Euphorbia hirta L. is one of the potential sources for functional food material due to its sufficient biological activity coming from its active flavonoid. Quantitative analysis of its active substances using an adequate method and determining the plant part which possesses the highest yield are essential. However, there was no study reported such that information. Therefore, this study was aimed to analyze flavonoid content (quercitrin and myricitrin) of the three parts (leaf, flower, and stem) of E. hirta in order to determine the part with the highest productivity for production of bioflavonoid-rich extract. A precise and accurate HPLC quantitative analysis was performed to quantify the content of quercitrin and myricitrin in the ethanol extracts of leaves, flowers, and stems of E. hirta. The HPLC analysis showed that quercitrin and myricitrin was the most dominant flavonoid in the leaf, flower, and stem of E. hirta. The leaves exhibited the highest yield of quercitrin and myricitrin (27.55 mg/g and 8.43 mg/g, respectively). It was more than two times of the content of those substances in the flowers and stems. Thus, it can be determined that leaf was the prominent part of E. hirta, especially for the production of bioflavonoid-rich extract which can be used as a functional food active substance.
Adsorption effectivity of combined adsorbent zeolite, activated charcoal, and sand in liquid waste processing of agroindustrial laboratory
Authors: Maharani S , Nailufhar L , Sugiarti Y 
Published: March 2020

Abstract
The quality control laboratory of the department of agroindustrial technology produces a lot of liquid waste that has not been maximally treated. The study aimed to determine the effectiveness of the adsorbent in treatment wastewater by filtration and adsorption methods. Zeolite, activated charcoal, and sand, with a ratio of 1:1:1, are used as adsorbents. One liter of liquid waste was inserted into the filter and gradually repeated up to five times so that the filtrate P1, P2, P3, P4, and P5 were obtained. Liquid waste before treatment and after treatment with adsorbent was analyzed include Total dissolved solids (TDS), Total suspended solids (TSS), Chemical oxygen demand (COD), and pH. The results showed that adsorbent effectively reduced up to 40%, 80%, 58%, of TDS, TSS, and COD of liquid waste, Respectively. This adsorbent is very effective as a laboratory-scale waste treatment even though it has not met regulations.
Mapping of business potentials of Maha orange plantation using the Business Model Canvas and BCG matrix
Authors: Maha K A , Cahyandito M F , Purnomo D 
Published: March 2020

Abstract
This study aims to find out the business model that has been used by Maha Plantation and the business model that will be used to be able to implement strategies using what aspects need to be addressed by the internal business of Maha Plantation. The type of research used by researchers in this study is descriptive with a qualitative approach. The results of the identification of Business Model Canvas can provide the best strategy implementation according to respondents for business in each element contained in BMC. Based on the results of interviews with internal respondents and the overall respondents, the BMC that has been determined by the researchers to establish a strategy is quite good, but improvements are still needed in the future.