bluuebunny/crossref_metadata_2025_split huggingface dataset:
Application of banana starch and banana flour in various food product: A review
Authors: Fida R , Pramafisi G , Cahyana Y 
Published: March 2020

Abstract
Banana, a botanically berry, is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. Banana has been known as an abundant fruit in Indonesia. Badan Pusat Statistik shows that in 2017, the production of banana in Indonesia was the highest among other fruits (7.16 million tons in 2017), showing a 2.22% increasing rate from the last year. Banana can be directly eaten when it is ripe, or can be processed first while it is unripe. Banana, while it is unripe, contains high carbohydrate with 17.2- 38% starch in it. This starch fraction, whether it is in native state or modified state, can be extracted and can be used for many purposes in food production means such as in producing cookies, pasta etc. Many studies has been accomplished to learn the characteristics of products that are made by substituting some of the flour using banana starch. Compared to the product that are made by using 100% wheat flour, products that are made by substituting some of the flour using banana starch have some differences in physical and chemical characteristics, digestibility, sensory properties and acceptability. This review article are meant to elaborate the uses of banana starch flour in food production and its effect to those products characteristics.
A digital business modelling for post-harvest loses and quality classification of potato agroindustry
Authors: Satya R R D , Marimin  , Eriyatno  , Ismayana A 
Published: March 2020

Abstract
Factors that affect the quality of a product are color and shape. Color and shape factors are used as one of the most noticed parameters in choosing a product. At the level of potato farmers the process of separating the size of potatoes is done this causes the price of potatoes to be low. Separation based on the size of potatoes and broken potatoes was carried out at the farm level and carried out by direct observation. This separation process requires labor in large quantities, relatively large costs and a long enough time. The development of methods for separating potatoes based on quality class can be done with digital technology. The use of color, size and weight parameters in the selection of non-destructive potato quality is urgently needed to overcome the problem of manually separating potatoes for quality loses and weight loses. This study aims to create a business digital model to identify quality losses and weight losses and classification of quality of potatoes based on digital technology by using business process modelling notation combined with a principal component analysis approach. The results showed that the digital business modelling for postharvest losses and quality classification.
Characterization of liquid soap from castor oil (Ricinus communis) with the addition of white tea extracts
Authors: Widyasanti A , Ayuningtyas B , Rosalinda S 
Published: March 2020

Abstract
Soap is needed by all people to keep their bodies clean and healthy. Castor oil is one of the concerning plant oil that is produced from the kernel of castor plant that has the ingredients of ricinoleic acid and could make our skin become smooth. White tea contains polyphenol as the main ingredient. This research aimed to determine the quality of castor oil-based liquid soap based on SNI. The method used in this research was laboratory experimental using descriptive analysis and correlation-regression analysis. The treatments were the addition of white tea extract with 1% (v/v) concentration in amount of 0% (w/v), 0.5% (w/v), 1% (w/v), 1.5% (w/v), and 2% (w/v) out of 300 grams soap basis. The observation for liquid soaps included specific weight test, pH value test, total plate count test, organoleptic test, and antibacterial test. The analysis result showed that every formula complies with the requirement based on SNI 06–4085–1996 of liquid soap. The best soap product based on panelist preference from organoleptic test and the antibacterial test was liquid soap E with inhibition zone in the amount of 15.810 mm that is classified as a strong inhibition, specific weight of 1.0350 g/g, pH value of 9.653, and total plate count of 0.5 x 105 colonies/g.
Physical, microbial and pesticide contaminations on fresh vegetable and fruit marketed in Samarinda-Indonesia
Authors: Rahmadi A , Yusriandi  , Hanafi M H , Junaifid  , Supriadi  , Setianingrum D , Dina Widyastuti A , Susilawati R 
Published: March 2020

Abstract
Fresh vegetables and fruits are a source of antioxidants. However, the hazard carried in the form of physical, microbial, and pesticide contaminations may limit the benefit of consuming the fresh produce. This research aims to measure the antioxidant content of fresh vegetables and fruits in traditional and modern markets in Samarinda, Indonesia, as well as the physical, microbial, and chemical contamination of the respective samples. Ten vegetables and fruits were representing the fresh food market, namely dragon fruit, asparagus, strawberry, golden kiwi, beetroot, cauliflower, green mustard, lemon, paprika, and purple sweet potato. A cross-sectional sampling method carried out in February 2019. Physical or environmental contaminations were observed on the market shelves. Microbial, pesticide contamination, and antioxidant content of the vegetables and fruits were directly measured on the day of purchase. Antioxidant substances were marked by total phenolic, alpha-tocopherol, and ascorbic acid. The vegetable and fruit sold in Samarinda-Indonesia contained relatively high antioxidant, indicated by total phenolic, alpha-tocopherol, and ascorbic acid. However, the above limit cypermethrin was detected in strawberry, golden kiwi, and lemon. Physical quality of vegetables and fruits may lead to microbial contamination. Of the selected vegetables and fruits, microbial contamination remained a significant hazard, followed by pesticides.
Community potential mapping for activating and developing of social entrepreneur based on local commodity in Berau Regency, East Kalimantan
Authors: Nawawi M , Purnomo D , Bunyamin A , Sembiring A , Hindasah L 
Published: March 2020

AbstractBerau Regency is located in East Kalimantan known as “Bumi Batiwakkal” which has natural resources rich in flora and fauna. Rapid technological developments, easy access to information, and excessive exploitation of natural resources, especially forests, are a threat to Berau Regency. Increasing the capacity of the community to optimize the potential of local resources needs to be done through the activation and collaboration of various stakeholders in an integrated manner to support the 11 th Sustainable Development Goals. Activation of local commodity-based collaboration and entrepreneurial development is carried out through Participatory Action Research (PAR) with a Design Thinking approach through observing, defining, ideas, prototyping, and storytelling or testing. This approach is used to activate various stakeholder collaborations that contribute to developing superior products through innovative mapping of local potential: natural and human resources. Innovative stages are carried out to present accurate information by 1) Mapping the potential of the environment and community resources as accurate information to mobilize stakeholders in determining strategic steps; 2) Activation of the entrepreneurial ecosystem based on the development of local potential through increasing value-added products and services to improve community welfare. Based on observations, in addition to the beauty of the underwater, Berau Regency also has abundant potential forest products. Besides, the potential of rivers, prehistoric caves, mining, lakes, plantations, and the Gayo tribe culture can be used as an attractive new tourist attraction. Activation and development of local commodity-based social entrepreneurship can be a solution to improve people’s welfare by utilizing the untapped potential.
Application of heat-moisture treatment potato starch to improve the heat stability of tomato sauce
Authors: Subroto E , Indiarto R , Marta H , Shalihah S 
Published: March 2020

Abstract
Modification through heat-moisture treatment (HMT) can improve the heat stability of starch. The objective of this research was to determine the effect of the addition of HMT-potato starch on stability and sensorial properties of tomato sauce. The research consisted of 4 treatments with the addition of HMT potato starch (0.5, 1, 1.5, and 2%) to tomato sauce which heated at 121 °C for 1 h. The result showed that tomato sauce had higher stability when added by HMT potato starch compared to the native potato starch. Addition of HMT potato starch of 1.5% resulted in tomato sauce which had the best characteristics, only decreased viscosity from 4563.33 cP to 3053.33 cP or 33.09% compared to the native potato starch (from 4773.33 cP to 1876.67 cP or 60.68%). Tomato sauce had a preference for viscosity, color, taste, flavor, and overall acceptability of 3.1, 3.2, 3.3, 2.9, and 3.3 respectively (rather liked). Based on the heat stability of tomato sauce, HMT-potato starch was suitable for the sterilization products.
The antimicrobial effectiveness of cacao shell and cacao husk combination on inhibition of pathogenic bacteria in food products
Authors: Kayaputri I L , Djali M , Sukri N , Fazaryasti R H 
Published: March 2020

Abstract
Cocoa shell and cocoa husk are the waste from the processing of cocoa beans whose utilization has not been done optimally. The cocoa shell and cocoa husk contain phytochemical compounds which are potential to inhibit the growth of pathogenic bacteria in food products. The aim of this study is to find the ratio of cocoa shell extracts and cocoa husk extracts that most effectively inhibited the growth of Escherichia coli, Staphylococcus aureus and Salmonella sp. The method used experimental research followed by Randomized Block Design Factorial Pattern with 9 treatments and 3 replication. The treatment consists of two factors. The first factor was 3 types of extract (1:1, 2:3 and 3:2) and the second factor was 3 bacteria types (Escherichia coli, Staphylococcus aureus and Salmonella sp). The result showed that the extract mixture of cocoa shell and cocoa husk didn’t provide interaction effects, but provided an independent effect to inhibit the various types of bacteria. The comparison of 3:2 w/w of cocoa shell and cocoa husk extract contain phenol 0.063% and flavonoid 0.0191% gave the most effective inhibitory effect on Escherichia coli with a diameter of inhibition zone 5.84 mm (resistant), Staphylococcus aureus 4.04 mm (resistant) and Salmonella sp. 21.00 mm (sensitive) and was able to reduce the total bacteria of Escherichia coli 7.67 log CFU/ml (6.19%), Staphylococcus aureus 7.06 log CFU/ml (13.65%) and Salmonella sp. 6.49 log CFU/ml (20.62%). Phytochemical tests showed that cocoa shell extract and cocoa husk extract containing phenol, flavonoid, triterpenoid, tannin, and alkaloid.
Autoclave-assisted weak acid pretreatment of oil palm empty fruits bunches for fermentable sugar production
Authors: Harahap B M , Dewantoro A I , Maulid M R , Mardawati E , Yarlina V P 
Published: March 2020

Abstract
Pretreatment of oil palm empty fruit bunches (OPEFB) catalyzed by weak acids (oxalic, formic, and citric acid) in an autoclave under moderate condition is one of the appropriate pretreatment alternatives to recover reducing sugar both from cellulose and hemicellulose. This sugar can be fermented to be various bioprocess products. In this study, the effect of weak acid concentration (1–5% for oxalic acid; 5–20% for formic and citric acid), pretreatment temperature (115–125°C), time (60–90 min), and solid loading (5–10%) was investigated. To improve total reducing sugar yield, residual solid after pretreatment was subsequently hydrolyzed by Cellic CTec2. With the increasing weak acid concentration, pretreatment temperature, and time, more reducing sugar was obtained in spent liquor of pretreatment. On the contrary, the increase of solid loading declined the reducing sugar yield. After residual solid was enzymatically hydrolyzed, the amount of reducing sugar significantly elevated for nearly all weak acids, except 5% oxalic acid pretreatment. However, the pretreatment by 5% oxalic acid gave the maximum yield of total reducing sugar at 125°C for 60 min and using 5% solid loading. The reducing sugar obtained in spent liquor and hydrolysate at this optimum condition was 0.245 g/g OPEFB and 0.352 g/g OPEFB, respectively.
Innovative post-harvested processing activation program for potential local agro-based food commodity using design thinking approach (Case Study: Keladi Tuber (Caladium bicolor Vent.) commodity in Manokwari, West Papua)
Authors: Purnomo D , Bunyamin A , Nawawi M , Danuwidjadja T G , Izzatulloh M H 
Published: March 2020

Abstract
Sustainable product development in the rural area has different challenges that need to discuss, such as the condition of the culture of the community, nature and the context of its locality. Manokwari, Papua, in eastern Indonesia, has a high complexity in advancing its human resources with the potential of local food commodity. This research used Participatory Action Research (PAR) methods. Action Research was done by activating the community to grow prosperity through product development using Design Thinking approach through six stages; 1) observe, 2) define, 3) ideation, 4) prototyping and 5) storytelling or testing and 6) validation, which presents an accurate information, begin with a human-oriented approach to capture the real basic needs of the community that must be addressed. This research was carried out for trial local commodity development, Keladi tuber (Caladium bicolor Vent.) in Manokwari, West Papua, which processed with minimal added value, so the challenge is to increase community’s capacity and innovation in processing it. This research captures trends and society’s dynamics map from people’s daily experiences as information for synthesizing problems and organize creative solutions. The result forms activation plans for post-harvest commodity processing: 1) recommendations for strategic development steps, 2) post-harvest processing, 3) raw material stocks system, 4) diversification of derivative product and formulations, 5) activation of village-city hubs as a link with potential marketing area, and 6) downstream activation in the marketing area for wider market penetration.
Determination of ultrafiltration resistance using series resistance model in inulin purification from red fruit (Pandanus conoideus L.) pedicel extract
Authors: Murtiningrum  , Suryadarma P , Suryani A , Manguwidjaja D 
Published: March 2020

Abstract
The crude inulin extracted from red fruit pedicels using hydrodynamic cavitation contained inulin and other impurities such as reducing sugars and proteins. Membrane technology is an alternative technology for separating inulin from its impurity. This study aimed to purify the inulin extract and to evaluate the membrane resistance using a series of Membrane Titania (5 × 103 Da pore diameter) with 1–2.6 bar pressure variation on ultrafiltration. The steady-state on the inulin crude filtration at 0 scales and 1 bar occurred at the 25th minutes with a flux value 3.06 L m−2 h−1. The optimum pressure for the transmembrane was at 2.2 bar with permeate flux of 7.75 L m−2 h−1. The amount of flux in the membrane filtration was determined by the resistance of internal membrane, fouling, and polarization.
In vivo bioassay of composite flour made of growol and cowpeas (Vigna unguiculata) sprout flour for determining the hypoglycemic properties
Authors: Kanetro B , Swasono D H , Astuti T D 
Published: March 2020

Abstract
Growol was traditional food that was produced by spontaneous fermentation of cassava in water for 3–5 days. . In preliminary research showed that cowpeas sprout protein had hypoglycemic properties. This research was aimed to determine the hypoglycemic properties through in vivo bioassay of composite flour that was made of growol and cowpeas sprout flour by using normal and diabetic Sprague Dawley male rats. There were two of research treatments, that were rat condition and feed treatment. The first teratments (rat condition) were normal rats and diabetic rats which was induced by alloxan injection, and the second treatments (feed) were standard feed and composite flour feed which was prepared by substitution of corn strach in standard feed with the composite flour. The blood glucose of rats were analysed on 3th, and 18 th days for the treatment and before the treatment as control (0th). The result of this research indicated that the potency of hypoglycemic were shown by decreasing of blood glucose level in diabetic rats with growol treatment. On 18th days treatment, the blood glucose of the diabetic rats with standard feed increased and they were still diabetec. While the blood glucose of diabetic rats with composite feed treatment reduced 20% on 18th days after the treatment, although they are still diabetic. The composite flour might decrease blood glucose for more than 18 days feed treatment. That was indicated that the composite flour that was made of growol and cowpeas sprout flour might be used as functional food for type 2 diabetic therapy
Functional, thermal, and molecular properties of ozonated starches
Authors: Handarini K , Hamdani J S , Cahyana Y , Setiasih I S 
Published: March 2020

Abstract
Starch modification by oxidizing agents is often carried out using H2O2 and Sodium Hypochlorite. The use of these chemicals, however, has several drawbacks such as chemical residue left in food, low recovery, high wastewater containing salt, and pollution to the environment. Ozone is a good alternative oxidant having some advantages over the other chemical oxidants in leaving no residues, producing no waste and being a powerful oxidant and generally recognized as safe (GRAS). Starch modification using ozone results in the formation of new carbonyl groups and carboxyl groups. These functional groups are derived from the oxidation of the hydroxyl group present in starch. Therefore the extent of oxidation to the starch is indicated by the amount of carbonyl and carboxyl groups formed, especially in the hydroxyl group in positions C-2, C-3, and C-6. The change in functional group of hydroxyl to carbonyl and carboxyl has an implication to the change of crystallinity, morphological, pasting, functional and thermal properties of native starch granules. Starch modification is also highly dependent on the types of starch. The fact that ozonation of starch gains considerable interest, it is thus very important to elaborate on the different effects of ozone oxidation on starch properties. This information would be useful for the development of new ozone-modified starch materials hence more choices for food industrial applications.
Atomic level deposition to extend Moore’s law and beyond
Authors: Chen Rong , Li Yi-Cheng , Cai Jia-Ming , Cao Kun , Lee Han-Bo-Ram 
Published: March 2020

Abstract
In the past decades, Moore’s law drives the semiconductor industry to continuously shrink the critical size of transistors down to 7 nm. As transistors further downscaling to smaller sizes, the law reaches its limitation, and the increase of transistors density on the chip decelerates. Up to now, extreme ultraviolet lithography has been used in some key steps, and it is facing alignment precision and high costs for high-volume manufacturing. Meanwhile, the introduction of new materials and 3D complex structures brings serious challenges for top-down methods. Thus, bottom-up schemes are believed to be necessary methods combined with the top-down processes. In this article, atomic level deposition methods are reviewed and categorized to extend Moore’s law and beyond. Firstly, the deposition brings lateral angstrom resolution to the vertical direction as well as top-down etching, such as double patterning, transfer of nanowires, deposition of nanotubes, and so on. Secondly, various template-assisted selective deposition methods including dielectric templates, inhibitors and correction steps have been utilized for the alignment of 3D complex structures. Higher resolution can be achieved by inherently selective deposition, and the underlying selective mechanism is discussed. Finally, the requirements for higher precision and efficiency manufacturing are also discussed, including the equipment, integration processes, scale-up issues, etc. The article reviews low dimensional manufacturing and integration of 3D complex structures for the extension of Moore’s law in semiconductor fields, and emerging fields including but not limited to energy, catalysis, sensor and biomedicals.
What do more intelligent brains look like?
Authors: Deary Ian J. 
Published: March 2020

Abstract
‘What do more intelligent brains look like?’ considers a study that used data from the Lothian Birth Cohort 1936 to test the strength of the correlation between the general intelligence scores of the participants and different measures of their brain’s structure. Magnetic resonance imaging was used to measure total brain volume, brain cortical thickness, brain white matter integrity (or health), and brain white matter hyperintensities. The study showed that people who have higher general intelligence tend to have larger brains, thicker grey matter on the surface of the brain, and healthier white matter brain connections. The associations are not strong, but some aspects of brain structure do relate to intelligence test scores.
Is intelligence increasing generation after generation?
Authors: Deary Ian J. 
Published: March 2020

Abstract
‘Is intelligence increasing generation after generation?’ discusses the ‘Flynn effect’ of rising IQ. James Flynn noticed that tables of norms for intelligence tests had to be changed every several years. Newer generations were scoring too well on the tests, by comparison with people who were their age some years before. The first response to the Flynn effect suggests that it is real, marking an actual improvement in brain power in successive generations across the 20th century. The second response states that people are not more intelligent, but have become more familiar with the mental tests’ materials. Something in the environment or culture of many countries across the 20th century has led to cognitive ability test scores increasing substantially.
What are renewables?
Authors: Jelley Nick 
Published: March 2020

Abstract
‘What are renewables?’ defines renewable energy and provides a brief history of its use. It focuses on energy generated by solar, wind, and hydropower. These energy sources are renewable, in the sense that they are naturally replenished within days to decades. Only a few years ago, giving up our reliance on fossil fuels to tackle global warming would have been very difficult, as they are so enmeshed in our society and any alternative was very expensive. Nearly all of the sources of energy up to the 18th century were from renewables, after which time the world increasingly used fossil fuels. They powered the industrial revolution around the globe, and now provide most of our energy. But this dependence is unsustainable, because their use causes global warming, climate change, and pollution. Other than hydropower, which grew steadily during the 20th century and now provides almost a sixth of the world’s electricity demand, renewable energy was a neglected resource for power production for most of this period, being economically uncompetitive. But now, renewables are competitive, particularly through the support of feed-in tariffs and mass production, and governments are starting to pay more attention to clean energy, as the threat of climate change draws closer. Moving away from fossil fuels to renewables to supply both heat and electricity sustainably has become essential.