bluuebunny/crossref_metadata_2025_split huggingface dataset:
Extraction of baby java citrus (Citrus sinensis (L) Osbeck) peel by microwave-assisted extraction
Authors: Martati E , Ciptadi P P 
Published: March 2020

AbstractBaby java citrus (Citrus sinensis(L)Osbeck) processing produces peel waste which contains phenolic compounds, flavonoids, and tannins. The aims of this research were to study the effect of ethanol concentration and extraction time by Microwave Assisted-Extraction on the bioactive compounds extracted. The research used Factorial Randomized Block Design (FRBD) with two factors which were ethanol concentration (90, 85 and 80%) and extraction time (10, 20, and 30 min). The results showed that ethanol concentration and extraction time and then their interaction had significant differences (p≤0.05) to total phenolic, total flavonoid, total tannin and antioxidant activity (IC50). The best result condition of extraction was ethanol 90% for 30 min, the extract obtained had characteristic as follow: total phenolic of 21.79 mg GAE/g, total flavonoid content 4.11 mg QE/g, total tannin content of 18.83 mg TAE/g and antioxidant activity (IC50) 348.19 ppm.
Crystallography in agriculture: green and red spinach (Amaranthus tricolor) grown on soil and hydroponic
Authors: Shariff I , Dwiratna S , Yamin B M 
Published: March 2020

Abstract
Red spinach is said to content calcium oxalate based on chemical analysis. This study is an attempt to look at the calcium oxalate crystals in the leaves. Red spinach was planted on organic soil and hydroponic system using soluble inorganic nutrients. A hydroponic plant grows faster by almost two-fold compared to the on organic soil. Both methods produced the same reddish-purple stem and leaves on red Amaranth. The size of the stomata was also about the same (2.4 x 0.9 micron). However, scanning electron microscope images of the leaf showed the presence of much more and bigger calcium oxalate crystal in the hydroponic leaf than that of spinach planted on organic soil. Green spinach grew on organic soil also contained calcium crystal but with lesser amount compared with the red spinach. Energy Dispersive X-ray analysis indicates the presence of C, O, Ca, K, Mg, P, S, and Nb in the leaves. The result of this study is useful for farmers in making their selection of plants to grow and public health information as well.
Changes of chemical contents during the withering process of white tea
Authors: Maulana H , Prawira-Atmaja M I , Shabri  , Hamdini N , Alyanisa J , Harianto S , Rohdiana D 
Published: March 2020

Abstract
White tea is produced from the bud of Camellia sinensis, which is processed with minimum processing. Withering is an important step in processing white tea. Withering in white tea processing utilizes sunlight to obtain moisture content properly. This study aims to determine the chemical changes of tea buds during the processing of white tea. Observations were carried out on the withering of 4, 21, 45, 69 and 93 hours. The parameters observed included total polyphenols, theaflavin, and thearubigin. The results showed that during the process of withering changes in total polyphenols, from 33% at 4 hours of withering, to 28% at 93 hours of withering. Theaflavin content decreases from 0.05% to 0.036% at 4 hours to 96 hours withering, respectively. This shows that enzymatic oxidation reactions still occur during the processing of white tea. Results suggest that withering for 96 hours on the processing of white tea is optimum. The present study also provides guidelines on application processing to produce a high quality of white tea.
Analysis and design of service failure prevention system in online culinary business
Authors: Juarsa R P , Djatna T , Suparno O 
Published: March 2020

Abstract
Online culinary businesses are in charge of preventive service failure to avoid greater loss and keeping service performance. The losses occurred due to protracted customer disappointment with service failures which lead to worse churning customers. We propose a prevention system to identify and allocate the failure position. It also sets the action rules to failure. This requires to analyze the current failure structure and cause. This work used decision tree classification (ID3) to design the rule. The failure structure was denied by the component of delivery time and food quality. The parameters to allocate the failure were delivery time, traffic jam, rush hour ordering, weekend/weekday order, rain/not rain day, giving GPS/not, suitable order, food complement, and packaging quality. It had four failure types: none, low, medium, and high. The model had 73% of accuracy to classify failure. The action for low failure was in charge by the delivery man in the form to speed the delivery time not exceed 85 minutes and by kitchen staff in the form to check the order before it sent. The medium failure was in charge by the delivery man in the form to speed the delivery time not exceed 55 minutes in not rush hour order.
Green spinach leather as a Fe source to increase nutritional intake
Authors: Kalengkongan A W P , Sihombing M , Wahyu F D 
Published: March 2020

Abstract
The basic health research data which has been released in 2013 shows that the anemia incidence number is still high, 21.7%. This is caused by the lack of micronutrition (fiber, folic acid, vitamin A or B12) as the result of the lack of green vegetable consumption. This research aims to reform the green spinach (Amaranthus spp.) into green spinach leather in a form of vegetable leather, to increase the perception of the vegetable reception and minimized the lost Fe content during processing to increase nutritional intake. This research uses experimental research design with the formulation of 85% green spinach leaf and 15% agar-agar as the binder. The Fe content measurement was conducted using Absorption Spectrometer (AAS). The measurement of the green spinach vegetable leather product sensory acceptance is conducted using rating hedonic test. The sensory test result from 53 panelists states that the vegetable leather has a significantly better perception compared with the original spinach for the flavor attribute, aroma, and texture. The Fe content test results in the Vegetable Leather product is 3.3 mg/100 g. This result still has enough Fe content as the daily intake.
Minimum inhibitory concentration of leaf and fruit extract Ficus lyrata Warb against Salmonella thypi bacteria
Authors: Wira D W , Mardawati E , Hutauruk R O , Bangun D E M , Kamila H E 
Published: March 2020

Abstract

Ficus lyrata Warb is a part of the genus Ficus, which in its utilization is only limited as a shade plant on the roadside. The Ficus lyrata Warb leaves and fruits contain bioactive compounds, namely flavonoids, phenolic compounds, and tannins, which have the potential to be an antimicrobial. The antimicrobial activity of leaf extracts of Ficus lyrata Warb against Escherichia coli has already known in previous studies. However, the study about antimicrobial activity of leaf and fruit extracts of Ficus lyrata Warb tree against Salmonella typhi is still not known until now. This research aims to obtain the antimicrobial activity of leaf and fruit extracts of Ficus lyrata Warb and to determine Minimum Inhibitory Concentration (MIC) against Salmonella typhi. The method used for antibacterial activity testing was the disc diffusion method, and the determination of MIC was carried out by the microdilution method using spectrophotometric UV-Vis analysis. The inhibition zone data were analyzed using one way ANOVA and Least Significant Differences (LSD). An independent t-test was used for pairwise comparison. The results showed that there were effects of fruit and leaf extracts on the growth of Salmonella typhi bacteria and each concentration of the extracts have a significant difference, compared to the positive control. The MIC test results using spectrophotometry with two replications showed that the fruit MIC value of 1.56% and the leaf MIC value was 6.25%.
Total β-carotene of β-carotene carrot powder (Daucus Carota L.) encapsulation result
Authors: Rifqi M , Setiasih I S , Cahayana Y 
Published: March 2020

Abstract
β-carotene is a compound that forms red, orange and yellow pigments in carrots. β- carotene compounds in the form of liquid extract have weaknesses that are unstable, impractical in terms of storage, and have a short shelf life so that further treatment is needed to produce β- carotene with better characteristics, one of method is encapsulation using maltodextrin. This study aims to determine the best concentration of maltodextrin β-carotene. The research method used was an experimental method with one-way analysis of variance (ANOVA) with a confidence level of 95% consisting of 3 treatments with 3 replications, namely the addition of 10%, 20%, and 30% (b/v). The results showed that β-carotene carrot powder with the addition of 20% maltodextrin produced the highest total β-carotene which was 29.160 ppm.
Optimization of gaseous ozone for decontamination process of black pepper (Piper nigrum L.)
Authors: Waldyani H , Zaida  , Andoyo R , Nugraha H 
Published: March 2020

Abstract
Indonesia is one of the largest pepper producers in the world with high export value. Processing of pepper in Indonesia oftenly does not meet the hygiene and quality standards that desired by importers, one of the standard quality required is total plate count (TPC) which shown total microorganism. In this study, whole black pepper exposed with gaseous ozone to reduce total microorganism. The purpose of this study was to determine the optimum flow rate and exposure time of ozonation as a treatment for decontamination of black pepper to reduce maximum reduction of total microorganism with minimum changes in piperine content. The optimization is done by using Response Surface Method (RSM) with Central Composite Design (CCD) with flow rate of gaseous ozone (1–4 L/min) and exposure time of ozonation (10–40 minute). The responses of the ozonation process were total microorganism and piperine content. This research shown that ozonation process of black pepper reduced the total microorganism of 3–4 log CFU/g. The optimum condition of flow rate and exposure time provided by Design Expert were flow rate of 1 L/min and exposure time of 10 minutes that resulted a model validity value on the response of piperine levels with high to perfect accuracy.
The application of activated carbon from coconut shell and zeolite as adsorbents on coffee decaffeination using the Swiss Water Process (SWP)
Authors: Saloko S , Sulastri Y , Murad  , Wahyuni S 
Published: March 2020

Abstract
The purpose of this study was to assess the effect of coconut shell activated carbon and zeolite as adsorbents with various concentrations in coffee decaffeination process using Swiss Water Process (SWP). This research used a completely randomized design (CRD) with 2 factors i.e. the type of adsorbent (coconut shell activated carbon and zeolite) and adsorbent concentration (5%, 10% and 15%) with three replications. The parameters tested were chemical quality (moisture content, ash content, antioxidant activity and caffeine content), physical quality parameter (colour) and organoleptic parameters (aroma and taste). The results showed that the interaction between the type of adsorbent and adsorbent concentration only contributed significantly to the caffeine content. Treatment using zeolite adsorbent with a concentration of 15% is the best treatment with the highest caffeine content reduction with moisture content 4.59%; ash content 4.77%; antioxidant activity 23.58%; the caffeine content 0.68%; ºHue value 47.06; L* value 10.34; aroma scoring 3.25 (a rather strong coffee aroma); aroma hedonic 3.35 (a bit like); taste scoring 3.05 (slightly bitter) and taste hedonic 3.2 (a bit like).
Optimation of microorganism level of semi-solid emergency food based on denaturated whey protein concentrate (WPC) with different mineral concentration and sterilization levels
Authors: Shalihah A N , Andoyo R , Wulandari E 
Published: March 2020

Abstract
When post-disaster conditions occur, the problem of food procurement becomes a critical factor which able to disrupt the fulfillment of nutrition for the society, especially children. Procurement of emergency food products is one solution that can be offered to meet daily energy for the victims in need. The raw material for making emergency food products that can be used is denatured Whey Protein Concentrate (WPC), as a source of protein, sweet potato flour as a source of carbohydrates and mineral mix as a determinant of the texture and power of product acceptance. Emergency food products are also incidental, so they require a long shelf life, and sterilization is one way that can be done to extend the shelf life of food products. The factors tested in this study included protein levels, mineral levels, and the level of sterilization with the number of microorganisms as the response variable. The optimal combination of factors tested will produce the minimum number of microorganisms. This study aims to analyze and evaluate the combination of material formulations and sterilization rates using the analytical data from Response Surface Methode (RSM) with a validation of single objective optimization method in order to have a minimum number of microorganisms to meet the nutritional needs that are incidental. Based on the response surface analysis, the optimum formula of semi-emergency food was 11.6% protein content; added 4% mineral mix; and sterilized at 8.09 D log cycle.
Innovation on food product development for local commodity with design thinking approach (Case study: tengkawang fruit (Shorea stenoptera Burck.) Commodity in Bengkayang, West Kalimantan)
Authors: Bunyamin A , Purnomo D , Taofik S , Chuddin M , Sawitri I 
Published: March 2020

Abstract
Tengkawang (Shorea stenoptera Burck.) is a tropical flora that thrives and largely available in West Kalimantan. So far, the postharvest activity of the fruit is still not optimal and further utilization efforts is needed to result in a local commodity as local champion. The utilization was organized to gain high success with a more inclusive approach using Design Thinking. Tengkawang derived from a region with unique characteristics: 1) the natural environment that needs to be preserved, 2) grows among community areas with strong local culture, 3) very typical local commodity, and 4) located in remote areas. Through the process of observing, defining, ideation, prototyping, and storytelling or testing this research resulted in final product design derived from Tenkawang through the ideation process. The designed product developed to be a locomotive commodity-based economy for the community and also aimed to preserve the environment through the development of Tengkawang derivative products. The results of this study are action plans for the development of Tengkawang fruit food products, Tengkawang fruit post-harvest processing methods, food product formulations, packaging and branding designs of the local products that were developed, as also the marketing plan process.
Potential of beef and biogas from integration of beef cattle-oil palm in Indonesia
Authors: Silalahi F R L , Rauf A , Hanum C , Siahaan D 
Published: March 2020

Abstract
Beef is a national strategic commodity and has high economic value. The consumption needs per capita of beef increase every year, so that it is fulfilled through imports. While domestic production has not been able to meet the meat needs of the Indonesian people to date. In addition to beef needs, Indonesia is also experiencing obstacles to meeting national energy needs. With an estimate of GDP growth reaching an average of 6.04% per year for the 2017–2050 period, it will further encourage an increase in Indonesia’s energy needs in the future. The challenge of the world today is to develop renewable energy to overcome the minimum availability of fossil energy sources. To overcome this problem can be done by developing a bio-industrial farming system. One of them is the application of integration of beef cattle-oil palm. Based on the potential for oil palm area of 12.5 million ha, it can be used for the integration of beef cattle-oil palm. The integration of beef cattle-oil palm in Indonesia can produce as much as 2.7 million tons of beef and biogas as much as 172 million m3 or equivalent to 103 million litres of kerosene per day.
Moderate pretreatment strategies for improvement of reducing sugar production from oil palm empty fruit bunches
Authors: Harahap B M , Maulid M R , Dewantoro A I , Mardawati E , Huda S 
Published: March 2020

Abstract
Pretreatment at mild condition is the strategy to minimize energy consumption, to reduce toxic compounds influencing to further process, and to obtain the high reducing sugar yield as fermentation substrate from cellulose and hemicellulose of oil palm empty fruit bunches (OPEFB). The yield still could be increased by optimizing pretreatment condition and varying several process alternatives. In this study, the effect of acetic acid addition and its corresponding concentration (5–15%), pretreatment temperature (115–125 °C), time (60–90 minutes), and two-stage pretreatment (0.01–1M NaOH pretreatment followed by autohydrolysis and autohydrolysis followed by 0.1–1% acetic acid pretreatment) were evaluated. The residual solid after pretreatment was then enzymatically hydrolyzed by Cellic CTec2. The result showed that the addition of acetic acid was able to increase the yield of reducing sugar. In addition, the reducing sugar yield could be still increased when the temperature was escalated, but the extended pretreatment time gave the decline of reducing sugar yield. This yield, however, was still lower than this from NaOH pretreatment followed by autohydrolysis. The maximum yield of this pretreatment could be attained by 1 M NaOH concentration at 125 °C for 60 minutes with solid loading 10% (0.71 g/g-OPEFB).
Effect of time and temperature sorghum germination on the fineness and color of sorghum sprout flour
Authors: Wulandari E , Sukarminah E , Rahayu G G 
Published: March 2020

Abstract
Sorghum is a local product that is quite prospective in providing local carbohydrate sources. Processing sorghum seeds into sorghum flour is one alternative to replace the consumption of wheat flour which continues to increase. However, sorghum flour used in composite flour will provide dry, sandy and crumb properties that are hard so fast, so that other processes need to be done to improve its characteristics. Soaking and germination can reduce antinutrient compounds and can also increase nutritional value. The purpose of this study was to obtain the time and temperature of germination and the interaction between the two to produce good sorghum sprout flour. The research method used was an experimental method using Factorial Randomized Group Design (RGD). The first factor is the germination temperature (A) with 2 levels, namely A1 = 25 °C and A2 = 35 °C. The second factor is the time of germination (B) with 3 levels, namely B1 = 12 hours, B2 = 24 hours and B3 = 36 hours. Combinations carried out there are 6, each combination is repeated 3 times. Germination with variations in the time and temperature of germination did not show a significant effect on the physical characteristics of sorghum sprout flour. The best rendement and color values were found in the germination treatment at 25C at 36 hours ie 98.02% and 72.36% while the best fineness modulus was found in the germination treatment at 35 °C for 36 hours ie 2.43.
Study the rate of drying and level of osmosis dehydration on physical properties of dried Mango Cengkir
Authors: Deliana Y , Wulandari E , Salam I M 
Published: March 2020

Abstract
Cengkir mango is an agricultural product of Indonesia, especially in Indramayu which is very abundant. But it is not offset by the high level of fruit consumption in Indonesian society. Further processing is carried out to obtain product diversity and shelf life. This can be overcome by processing the cengkir mango into a dried cengkir mango. In the processing, several things need to be observed the initial treatment of drying is osmosis dehydration, sugar solution concentration, drying time and drying rate. The purpose of this study was to determine the drying rate of dried cengkir mango at various levels of sugar solution concentration to produce the physical properties of good dried cengkir mango. The research method used is descriptive analysis. Descriptive method consisting of 9 treatments of 30 °brix sugar solution at 40 °C, 50 °C and 60 °C; 40 °brix sugar solution at 40 °C, 50 °C and 60 °C; and 50 °brix sugar solution at 40 °C, 50 °C and 60 °C. The treatment of 30 °brix sugar solution at a temperature of 60 °C has a good correlation to the decrease in water content with a value of r = 0.9483 and a low drying rate correlation of 0.2932 produces good physical properties with levels aw
0.56, colorsΔH 1.58 and texture 6030 gf/cm2.
Single-pixel 3D reconstruction via a high-speed LED array
Authors: Wang Ming , Sun Ming-jie , Huang Chao 
Published: March 2020

Abstract
Three-dimensional reconstruction can be performed in many ways, among which photometric stereo is an established and intensively investigated method. In photometric stereo, geometric alignment or pixel-matching between two-dimensional images under different illuminations is crucial to the accuracy of three-dimensional reconstruction, and the dynamic of the scene makes the task difficult. In this work, we propose a single-pixel three-dimensional reconstructioning system utilizing structured illumination, which is implemented via a high-speed LED array. By performing 500 kHz structured illumination and capturing the reflected light intensity with detectors at different spatical locations, two-dimensional images of different shadows with 64 × 64 pixel resolution are reconstructed at 122 frame per second. Three-dimensional profiles of the scene are further reconstructed using the surface gradients derived by photometric stereo algorithm, achieving a minimum accuracy of 0.50 mm. Chromatic three-dimensional imaging via an RGB LED array is also performed at 40 frame per second. The demonstrated system significantly improves the dynamic performance of the single-pixel three-dimensional reconstruction system, and offers potential solutions to many applications, such as fast three-dimensional inspection.
Intelligence: A Very Short Introduction
Authors: Deary Ian J. 
Published: March 2020

Abstract
Intelligence: A Very Short Introduction describes what psychologists have discovered about how and why people differ in their thinking powers. Drawing on large-scale data, it considers how many types of intelligence there are and how intelligence changes with age. It also tackles some of the most burning questions surrounding intelligence, such as whether larger brains are cleverer, and how genes and environments contribute to people’s intelligence differences. It considers the new field of cognitive epidemiology, which draws links between intelligence and better health, less illness, and longer life, and asks whether intelligence is increasing. In this new edition, the controversial question of whether men and women differ in intelligence is also addressed.
What happens to intelligence as we grow older?
Authors: Deary Ian J. 
Published: March 2020

Abstract
The study of cognitive ageing is arguably one of the most lively, exciting, and important in the field of human intelligence, as the proportion of older people in the population grows larger and as people live longer. ‘What happens to intelligence as we grow older?’ considers Salthouse’s Virginia studies and the Scottish Mental Surveys of 1932 and 1947. People differ in how much their intelligence changes from youth to older age, but why does some people’s intelligence age better than others? Age wears away at some cognitive domains and leaves others largely intact. With ageing, an important distinction emerges between those stratum II abilities that are part of so-called ‘fluid’ and ‘crystallized’ intelligence.