bluuebunny/crossref_metadata_2025_split huggingface dataset:
PENGARUH PERBANDINGAN TALAS KIMPUL (Xanthosoma sagittifolium) DENGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK SATE LILIT KELADI
Authors: Putri Putu Lisa Adinda , Yusa Ni Made , Suter I Ketut 
Published: June 2020

This study aims to determine the effect of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi, and to know the right ratio of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi. The experimental design used was completely randomized design with the treatment ratio of xanthosoma and oyster mushroom, which consists of 6 levels such as: 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis of variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed xanthosoma and white oyster mushroom ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% xanthosoma and 50% white oyster mushroom had the best characteristics, with 52,86 % water content, 3,31 % ash content, 6,52% protein content, 24,57% fat content, 12,74% carbohydrate content, 35,88% coarse fiber content, 0,11 kg/5mm hardness, color liked, aroma liked, texture mushy and rather liked, typical taste rather keladi and liked and overall acceptance liked.
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE
Authors: Anggarawati Ni Kadek Ayu , Ekawati I Gusti Ayu , Wiadnyani Anak Agung Istri Sri 
Published: June 2020

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.
PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.)
Authors: Putra I Gusti Ngurah Arry , Yusasrini Ni Luh Ari , Widarta I Wayan Rai 
Published: June 2020

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels 0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.
PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK KAMABOKO IKAN BARRAMUNDI (Lates calcalifer)
Authors: Ilma Praniti Radya Andana , Nocianitri Komang Ayu , Hapsari Ni Made Indri 
Published: June 2020

The aim of this study was to know the effect of adding soy protein isolate (ISP) to the characteristics of kamaboko barramundi fish (Lates calcalifer) and to know the right addition of ISP that can produce kamaboko with the best characteristics. The study used a completely randomized design with the addition treatment of ISP that consists of 5 levels: 0%, 4%, 8%, 12%, and 16%. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed by variance and if it influential to the variable then continued with the Duncan test. The results showed that the addition of ISP on the producing of kamaboko had a highly significant effect to texture (gel strength), moisture content, protein content, ash content, hedonic test (color, texture, taste, overall acceptance) and scoring test (folding test and bite test). The addition of 12% ISP produced kamaboko with the best characteristics with gel strength 1404.76 gf/cm2, water content 74.42%, protein content 15.40%, fat content 3.64%, ash content 3.55%, color, texture, taste, and overall acceptances were liked, aroma rather liked, appearance of meat without fiber and without foreign things, folding test does not crack if folded 4 times, and bite test rather strong specific product elasticity.
Keywords : soy protein isolate, barramundi fish, kamaboko, characteristics
PENGARUH PENAMBAHAN HIGH FRUCTOSE SYRUP (HFS-55) TERHADAP KARAKTERISTIK RED WINE KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.)
Authors: Pratiwi Anastasia Laksmi , Duniaji Agus Selamet , Widarta I Wayan Rai 
Published: June 2020

This research was aimed to determine the effect of adding high fructose syrup (HFS-55) to red wine made from roselle flower petals that can produce roselle red wine with the best characteristics. This study used a Completely Randomized Design (RAL) with a treatment of adding HFS-55 10%, 15%, 20%, 25%, 30%. This treatment was repeated 3 times, resulting in 15 experimental units. The data were analyzed by ANOVA and followed by Duncan test. The results showed that the adding of HFS-55 on roselle red wine has a significant effect on ethanol content, pH, total soluble solid, total reducing sugar, aroma, taste and overall acceptance with the best treatment was obtained from the addition of 25% HFS-55 with roselle red wine characteristics containing 10.65% ethanol content, pH 3.6, total soluble solids 10.10% Brix, total reducing sugar 10.37%, total phenolic 3.08 mg/ml and total methanol was not found, and with the panelist preference for color usual, aroma rather like, taste rather like and overall acceptance rather like.
Keyword: roselle, HFS-55, red wine
PENGARUH PERBANDINGAN JAGUNG MANIS DAN EDAMAME TERHADAP KARAKTERISTIK SUSU JAGUNG MANIS EDAMAME
Authors: Larosta Jeany Tio , Permana I Dewa Gde Mayun , Sugitha I Made 
Published: June 2020

This study aimed to determine effect of ratio sweet corn and edamame to characteristic of sweet corn edamame milk, also to know the best ratio from sweet corn and edamame to produce the best characteristic of sweet corn edamame milk. The experimental design used was completely randomized design with different ratio of sweet corn and edamame which consist by 5 level : 300:0, 250:50, 200:100, 150:150, and 100:200. The treatment was repeated 3 times to obtain 15 experimental units. The result of the research show that ratio of sweet corn and edamame had very significant effect on total solid, fat content, protein content, calcium content, viscosity, scoring test, and had no significant effect panelist preference for color, flavor, taste, and overall acceptance. Ratio 150:150 (P3) is the best treatment that produced sweet corn edamame milk with total solid 12.36%, fat content 6.34%, protein content 3.70%, calcium content 243.19 mg/L, and viscosity 613.33 cps. The result for sensory test color is yellowish green (liked), flavor is typical edamame (rather liked), taste is typical edamame (rather liked), and overall acceptance is rather liked.
Keywords : sweet corn, edamame, corn milk
STUDI VIABILITAS Lactobacillus plantarum FNCC-0027 PADA SARI BUAH APEL (Malus sylvestris Mill) DENGAN VARIETAS YANG BERBEDA
Authors: Ardhian Kahfi , Kartika I Desak Putu , Duniaji Agus Selamet 
Published: June 2020

The purpose of this research was to know the viability of Lactobacillus plantarum FNCC-0027 in apple juice with different varieties. This research is an experimental research. Viability data of L.plantarum FNCC-0027 on apple juice of Manalagi variety, Anna, and Romebeauty was described. Data from the analysis before and after fermentation by L.plantarum FNCC-0027 on each apple juice tested using paired T Test at a = 5%. The total of LAB from the three apple varieties decreased from 105 CFU/ml to 104 CFU/ml with a decrease by 1 log CFU/ml. The addition of L.plantarum FNCC-0027 gave a significant effect in total of sugar, total of acidity, and pH of three apple varieties. Anna's apple juice has the lowest decrease of total LAB after 48 hours fermentation with the final result is 0,63 x 104 CFU/ml, total of sugar 0,95%, total of acidity 0,44%, and pH 3,55%.
Keywords : Lactobacillus plantarum FNCC-0027, variety of apple juice, LAB viability
Pengaruh Suhu dan Lama Ekstraksi dengan cara Maserasi terhadap Karakteristik Pewarna dari Ekstrak Alga Merah (Gracilaria sp.)
Authors: Purba Novia Esterulina , Suhendra Lutfi , Wartini Ni Made 
Published: June 2020

Red algae (Rhodophyta) contains vitamins, minerals, fiber, sodium, potassium and bioactive compounds in the form of secondary metabolites and the most important nutrients are pigments.This study aims to determine the effect of temperature and length of extraction by maceration on the characteristics of dyes from red algae extract (Gracilaria sp.) spand determine the best temperature and maceration time to produce the color extract of Gracilaria sp. This study used Factorial Randomized Block Design. The first factor is temperature which consists of 3 levels namely 30±1°C, 40±1°C, 50±1°C. The second factor is maceration length which consists of 3 levels, namely 24 hours, 30 hours and 36 hours. Each treatment was grouped into 2 based on the time of implementation so that 18 units of experiment were obtained. The variables observed were yield, phycoeritrin, color intensity and effectiveness test. The data obtained were then analyzed by variance analysis and test Tukey’s. The results showed that the treatment of temperature, maceration time and interactions between treatments had a very significant effect on yield, phycoerythrin, brightness (L*), redness level (a*) and yellowness level (b*). The temperature of 30±1°C and the maceration time of 30 hours is the best treatment to produce dyes from red algae extract (Gracilaria sp.) with the characteristics of yield 0.496 ± 0.001%, phycoerythrin 0.430 ± 0.006 mg/g, lightness (L*) 20.470 ± 0.141, redness level (a*) 21.790 ± 0.198 and yellowish level (b*) 12.205 ± 0.035.
Keywords: temperature, length of maceration, color, phycoeritrin, Gracilaria sp.
Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin
Authors: Ariyanti Lestari Putu Dwi , Wrasiati Luh Putu , Suwariani Ni Putu 
Published: June 2020

Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61.
Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.
Pengukuran Kinerja Departemen Fresh Food Tiara Dewata Supermarket Denpasar dengan Metode Balanced Scorecard
Authors: Lianingsih Tejawati , Satriawan I Ketut , Yoga I.W.G. Sedana 
Published: June 2020

This research was conducted at the Department of Fresh Food Tiara Dewata Supermarket, Denpasar. The purpose of this study was to measure the performance of the Fresh Food Department at Tiara Dewata Supermarket with the Balanced Scorecard method and determine the actions that companies need to take to improve performance. This research was conducted by observation to the location, interviews with management and the distribution of questionnaires to respondents. The results showed that the total performance score on each perspective was a financial of 38.53%; a customer perspective of 33.05%; an internal business process perspective of 9.44%; and a learning and growth perspective of 23.10%. Based on the criteria of the total score of performance appraisal shows that Tiara Dewata Supermarket is in a "Very Healthy category (AAA)" condition with a total overall performance score of 104.12%. The action that needs to be taken by Tiara Dewata Supermarket is to maintain performance on the perspective that the value has reached the target, namely sales growth and employee training level. Companies also need to improve and improve performance on the level of customer satisfaction, the level of customer perception of fresh food products, lead time processes, defective products, employee retention rates, attendance levels and employee satisfaction levels at a perspective that has not yet reached company targets.
Keywords: performance measurement, balanced scorecard, tiara dewata supermarket
Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit (Curcuma domesticate Val.)
Authors: Cahyani Nabila Ayu U. , Mulyani Sri , Suwariani Ni Putu 
Published: June 2020

Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g.
Keywords: cocoa butter, heating temperature, cream, turmeric
Editorial Essay: Iraqi Refugees, Beyond the Urban Refugee Paradigm
Authors: Chatelard Géraldine , Morris Tim 
Published: June 2020

Displacement and exile have been recurrent and durable phenomena affecting Iraqi society for the last 90 years. The process of forming an Iraqi state from the ruins of the Ottoman empire, which Aristide Zolberg has analyzed as a prime factor generating refugee flows,has been ongoing since 1920. Unfinished endeavours to build a state and nation have been characterized by almost incessant antagonistic claims over the nature of the state and national identity, the exercise of and access to political power, control of natural resources and border sovereignty. Political repression, violent regime change, redefinition of national identity, demographic engineering, and domestic or international armed conflicts have resulted in eviction, deportation, denaturalization, political emigration, and flight from violence. A large part of displacement in Iraq has been internal. But vast numbers of refugees and exiles have also formed a regional and global diaspora extending from Iran, Jordan, Israel, Syria, all the way to such distant emigration countries as New Zealand.
Refugees from Inside the System: Iraqi Divorcees in Jordan
Authors: MacDougall Susan 
Published: June 2020

Based on fieldwork with Iraqi women who married and then divorced Jordanian men and are now registered refugees in Jordan, this study explores the relationship between marriage and immigration laws and refugee status for Iraqis in the country. The legal systems effectively fence the divorced women in, with child custody laws preventing them from leaving and citizenship laws preventing them from securing long-term residency. Jordan’s citizenship and immigration laws collude with family law traditions that assume women’s dependence on their husbands to magnify divorced Iraqi women’s social exclusion. As Iraqi refugees extend their stays in the country, Jordan’s “guests” and their needs have become part of the domestic social landscape; structural refusal to acknowledge their presence contributes to their isolation and invisibility. This case suggests that citizenship laws that differentiate between men and women create gendered refugees as well as gendered citizens.
The Humanitarian Regime of Sovereignty: INGOs and Iraqi Migration to Syria
Authors: Hoffmann Sophia 
Published: June 2020

This article considers the activities of international, humanitarian NGOs in Syria focused on Iraqi migrants. The analysis questions how these INGOs were positioned towards modern state sovereignty, and sovereignty’s particular constructions of territory, population, and government. Arguing that most INGOs operated firmly within the social relations stipulated by modern sovereignty, the article uses rich ethnographic data to demonstrate how INGO activities treated Iraqis according to sovereign exclusions and ideas about citizenship, even though Iraqi life in Syria visibly contradicted these ideas. Only smaller, amateur INGOs that stood outside of the professional humanitarian sector were found to work outside of sovereignty’s norms.
Attempting Return: Iraqis’ Remigration from Iraq
Authors: Iaria Vanessa 
Published: June 2020

The voluntary repatriation of refugees and internally displaced persons is interpreted as evidence of restored security and political stability, improved civil-state relations, and public confidence in reconstruction efforts in war-torn countries. The findings presented in this article indicate that Iraqi refugees’ decision to return is driven less by improvements in Iraq than by their desire to rebuild their lives back home and overcome the difficult legal and socio-economic conditions in neighbouring countries. The article explores Iraqi returnees’ experiences based on accounts of their return and subsequent remigration to Syria and Jordan. the micro- and macrotransformations occurring in post-Saddam Iraq have a strong bearing on refugees’ return and reintegration in their home communities. In the absence of permanent solutions to protracted displacement, the Iraqis engage in transnational mobility and livelihood strategies and participate in the socio-economic developments in home and host countries through the constant multidirectional flow of economic, social, and human capital.
Just Kids? Peer Racism in a Predominantly White City
Authors: Baker James 
Published: June 2020

This article examines the eff ects of racialized name-calling on a group of twelve visible minority refugee youth from Newfoundland and Labrador, Canada. Through one-on-one in-depth interviews, the author discusses their experiences in order to better understand how this important group of adolescents conceptualizes, constructs, and copes with racism while living in a highly homogeneous white Canadian city. The author concludes by noting that these experiences are having a negative effect on their social integration and that increased efforts by teachers and administrators are needed to help combat peer racism in this predominantly white city.
Survival Migration: Failed Governance and the Crisis of Displacement, by A. Betts | Humanitarian Crises and Migration: Causes, Consequences and Responses, by S. F. Martin et al. | Crisis and Migration: Critical Perspectives, by A. Lindley
Authors: Milner James 
Published: June 2020

Survival Migration: Failed Governance and the Crisis of DisplacementAlexander BettsIthaca: Cornell University Press, 2013 Humanitarian Crises and Migration: Causes, Consequences and ResponsesEdited by Susan F. Martin, Sanjula Weerasinghe, and Abbie TaylorNew York: Routledge, 2014 Crisis and Migration: Critical PerspectivesEdited by Anna LindleyNew York: Routledge, 2014
From the Land of Shadows: War, Revolution and the Making of the Cambodian Diaspora, by Khatharya Um | Southeast Asian Migration: People on the Move in Search of Work, Refuge and Belonging, ed. by Khatharya Um and Sofia Gaspar
Authors: Her Vincent K. 
Published: June 2020

Review Essay:

From the Land of Shadows: War, Revolution and the Making of the Cambodian DiasporaBy Khatharya Um and Sofia Gaspar
New York: New York University Press, 2015, 329 pp.

Southeast Asian Migration: People on the Move in Search of Work, Refuge and Belonging
Edited by Khatharya Um and Sofia Gaspar
Chicago: Sussex Academic, 2016, 230 pp.
Refugees and the Meaning of Home: Cypriot Narratives of Loss, Longing and Daily Life in London, by Helen Taylor
Authors: Chatzipanagiotidou Evropi 
Published: June 2020

Book Review:
Refugees and the Meaning of Home: Cypriot Narratives of Loss, Longing and Daily Life in London
by Helen Taylor
Basingstoke, UK: Palgrave MacMillan, 2015, 188 pp.