bluuebunny/crossref_metadata_2025_split huggingface dataset:
POLITICS OF IDENTITY AND THE CASE OF AHOK’S RELIGION BLASPHEMY IN THE 2017 DKI JAKARTA ELECTION
Authors: Dalimunthe Syairal Fahmy , Ardika I Wayan , Putra I Nyoman Darma , Suka Arjawa I Gst. Bagus 
Published: June 2020

Identity politics are often used in political contestation. Primordialism in similar religious and ethnic contexts creates the division and color of whose groups and supports whom. The purpose of this study is to understand and explain the politicization of religion and ethnicity in the DKI Jakarta 2017 elections. This study uses a cultural study approach with interpretive analysis techniques. The case of blasphemy by Ahok triggered the politicization of religion and ethnicity in the 2017 DKI Jakarta elections. Mass mobilization in the form of boycotts and the use of holy verses in choosing leaders was very massive carried out during the campaign period to increase the electoral effect. Identity is no longer purely a social movement to fight for a positive change, but rather a tool for the political elite to compartmentalize the masses in an effort to achieve their group goals. The identity politics that was triggered by the case of blasphemy by Ahok created a process of group exclusivity towards other groups on the basis of religion and ethnicity in winning a political battle.
Keywords: Identity politics, blasphemy of religion, Ahok, primordialism
THE SOCIAL STRUGGLE OF PRACTICES CONTEMPORARY RAJAH PANYENGKER IN BALI
Authors: Anadhi I Made Gede , Suarka I Nyoman , Sukiada I Nyoman , Wijaya I Nyoman 
Published: June 2020

This study aims to analyze why there are practitioners today who still interpret Rajah Panyengker (mystical script) as a means of obtaining understanding, safety. Yet in reality they also practice Hindu religious rituals with the same purpose. The answers to these questions are sought in the arena of social struggle of practitioners Rajah Panyengker. In relation to their desire to emerge victorious in the arena of social and social struggle, they felt the need to convert capital so that they would not lose against their colleagues, fellow practitioners. The size of a practitioner's cultural capital is very dependent on his habitus. Therefore the answers to the research questions will be sought in the formation of the habitus of Rajah Panyengker practitioners. How the habitus forms the mystical cultural capital of practitioners regarding Rajah Panyengker, then places it in the arena of social struggle of the Balinese people today. Thus the focus of this study is directed at the meeting between the arenas of practitioners' internal social struggle with the users of Rajah Penyengker. Generative structural theory is used as a basis for thinking to understand and explain these problems. The conclusion of this study, that to emerge victorious in the arena of social struggle, practitioners fulfill the wishes of patients who want to get Rajah Penyengker. In the arena of social struggle like that, practitioners Rajah Panyengker do capital conversion. Thus this phenomenon illustrates the increasing arena of social struggle for practitioners of Rajah Penyenker today, not to search for positivistic origins or their backgrounds to interpret Rajah Penyengker.
Keywords: Rajah Panyengker, social struggle, practitioners
THE STRUGGLE OF SYMBOLIC CAPITAL IN RUSSIAN TOURIST MARKET OF BALI TOURISM
Authors: Ginaya Gede , Kumbara A.A. Ngr. Anom , Putra I Nyoman Darma , Sukiada I Nyoman 
Published: June 2020

A professional tour guide is regarded as a front-liner of the tourism and the ambassador of his/her country. Therefore, the performace of a tour guide is very important as a quality assurance of services in order to fulfill the tourists’ satisfaction. One of the important things to satisfy the tourists is through mastering the language, because if the tour guide speaks the language fluently and accurately, the commucation will be well maintained and all information can be successfully delivered. In this case, mastering Russian language, which is categorized into one of the latest foreign languages in the tourism business of Bali, is deemly needed by the Russian tourists in order to get sufficient information about the culture of the indigenous community. This study aimes at investigating the mastery level of the tour guide’s Russian language related to the struggle of symbolic capital between foreign representatives and local tour guides. By applying a descriptive qualitative research, the data was collected through observation, interview, and document review. The theory used to undertake this study is Bourdieu’s social practice theory which involves capital, habitus, and field. The data that has been classified is analyzed by qualitative descriptive method with an inductive-metodological paradigm which is seting up the discussion from particular principles to the general in order to obtain a conclusion. The result of data analys is presented by formal and informal method. The study reveals that the mastery of Russian language for a professional tour guide has been proven to compete with foreign tour guides in preserving the Balinese culture and empowering local community in tourism participation.
Keywords: Russian language, professional tour guide, capital symbolic.
STUDI DAYA CERNA ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.)
Authors: Rachim Febrielsa Rachmania , Wisaniyasa Ni Wayan , Wiadnyani A.A. Istri Sri 
Published: June 2020

The purpose of this study was to determine the nutrient digestibility and antioxidant activity of mung bean sprout flour. This study was conducted using 12 hours germination and without germination of mung bean, and each treatment was repeated three times. Mung bean flour and mung bean sprouts flour were tested for moisture content, ash content, protein content, fat content, carbohydrate content, protein digestibility, starch digestibility, total phenol, and antioxidant activity. The results showed that germination of mung bean had a very significant effect on moisture content, antioxidant activity (IC50), and total phenol, a significant effect on starch digestibility, and had no significant effect on ash content, protein content, fat content, carbohydrate content, and protein digestibility. The results showed that mung bean sprout flour has a moisture content of 6.74%, ash content 3.39%, protein content 32.13%, fat content 11.33%, carbohydrate content 46.41%, protein digestibility 46.80%, starch digestibility 93.45%, total phenol 22.02 mg/100 g, and antioxidant activity (IC50) 454.50 ppm.
Keywords : mung bean, sprout flour, nutrient digestibility, antioxidant activity
VIABILITAS Lactobacillus sp F213 PADA MINUMAN RICE JUICE (Oryza sativa) SELAMA PENYIMPANAN SUHU DINGIN (4°C)
Authors: Putra I Gusti Putu Bhuana Aristya , Duniaji Agus Selamet , Nocianitri Komang Ayu 
Published: June 2020

Lactobacillus sp F213 (LbF213) is a lactic acid bacteria isolated from a healty infant feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to survive and colonize the intestine, and prevent infection from E.coli pathogens.This study was conducted to know the viability of Lactobacillus sp F213 probiotic bacteria in rice juice during cold storage and its effect on the characteristics of rice juice products. This study used a descriptive method in objective tests (total lactic acid bacteria test, total glucose, pH and total acid) and a complete randomized design method in the subjective test (sensory test). This study used two treatments, namely rice juice with the addition of Lactobacillus sp F213 and without the addition of probiotic bacteria which are then tested every 3 days of 0, 3, 6, 9 and 12 in cold temperature. The test results data presented in the way form of tables and figures. The results of this study indicate that the viability of Lactobacillus sp F213 to 12 days storage at cold storage temperatures. The addition of Lactobacillus sp F213 also tends not to affect the characteristics of rice juice during storage either from the results of pH, total acid and total glucose and from sensory characteristics such as color, aroma, taste and overall acceptance.
Keywords: probiotics, rice juice, viability, Lactobacillus sp F213
PENGARUH LAMA PERENDAMAN DALAM AIR PERASAN BUAH BELIMBING WULUH (Averrhoa bilimbi Linn) DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK IKAN TONGKOL (Euthynnus affinis) PADA SUHU RUANG
Authors: Sitompul Yemima Maria Lasmaroha , Sugitha I Made , Duniaji Agus Selamet 
Published: June 2020

This study aims to find out the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi) and storage time of characteristics mackarel tuna fish (Euthynnus affinis), as well as to determine the right time of immersion in wuluh starfruit juice and storage time to produce mackarel tuna fish with still acceptable characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 2 minutes, 4 minutes, 6 minutes, and 8 minutes, with the observation time in the 3 and 6 hour. The treatment was repeated 2 times to obtain 20 experimental units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variables then it was continued with the Duncan test. The results of the study with duration of immersion time that produced with still acceptable mackarel tuna fish products was 4 minutes at the time of observation of the 6 hour the water content is 71,5%, the acidity was 5.35, the microbial total was 4,28 log cfu/g or 1.9x104 cfu/g, and the total volatile base was 21,57 mg N / 100g which was low and the score of color, smell, texture and scales, the eyes, gills, and body surface mucus can be accepted by the panelists as well as overall acceptance that was preferred.
Keywords : mackarel tuna fish, wuluh starfruit, immersion time, storage time, total volatil base
Uji Performa Kompor Surya Tipe Parabola Silinder Menggunakan Reflektor Cermin dengan Variasi Bahan Absorber
Authors: Ayuning Amri Adinda , Nuruddin Mokhammad , Rachmanita Risse Entikaria 
Published: June 2020

Kompor surya tipe parabola silinder berbentuk setengah tabung dengan ukuran diameter 43 cm x 63 cm, memiliki variasi bahan absorber yaitu alumunium, tembaga dan kuningan dengan ukuran diameter 41 cm x 61 cm dan ketebalan 0,02 mm. Pemilihan bahan yang digunakan terdapat pada nilai konduktivitas bahan. Uji performa dilakukan selama 6 hari mulai pukul 10:00- 14:00 atau selama 240 menit, meliputi pengukuran radiasi matahari, suhu air, suhu absorber dan suhu lingkungan. Pengujian dilakukan di Gedung Teknik Politeknik Negeri Jember. Data hasil pengukuran digunakan untuk menghitung daya masak, daya masak standart dan efisiensi kompor surya. Suhu tertinggi air pemasakan terdapat pada kompor surya bahan absorber kuningan pada pengujian ke-5 sebesar 80,25 oC pukul 12:20, daya masak tertinggi pada pengujian hari ke-4 kompor surya bahan absorber aluminium yaitu sebesar 18,46 W, efisiensi kompor tertinggi terdapat pada kompor bahan alumunium pada pengujian pertama sebesar 25,57% pukul 13:10 WIB. Nilai efisiensi yang dihasilkan dipengaruhi radiasi matahari, beda suhu awal dan akhir serta lama waktu dalam proses pemasakan.
Cylindrical parabolic solar cooker has a half-tube shaped with a diameter of 43 cm x 63 cm, has a variety of absorber materials, that is aluminum, copper and brass with a diameter of 41 cm x 61 cm and a thickness of 0.02 mm. The choice of material used for the conductivity value of the material. Performance tests are carried out for 6 days starting at 10:00 - 14:00 or for 240 minutes, including measurements of solar radiation, water temperature, absorber temperature and ambient temperature. The test was conducted at the Engineering Building in Politeknik Negeri Jember. Measurement data is used to calculate cooking power, standard cooking power and solar cooker efficiency. The highest temperature of cooking water is on the brass stove with absorber brass material at the fifth test of 80.25 oC at 12:20, the highest cooking power on the 4th day of the aluminum solar cooker absorber material that is equal to 18.46 W, the highest cooker efficiency found on the aluminum material cooker in the first test of 25.57% at 13:10 WIB. The resulting efficiency is influenced by solar radiation, the difference between the initial and final temperatures and the length of time in the cooking process.
Densitas dan Kegagalan Produksi pada Proses Produksi Genta Bali
Authors: Sugita I Ketut Gede , Priambadi I G N , Astawa Ketut 
Published: June 2020

Proses pembuatan lonceng tradisional berbahan perunggu dilakukan dengan proses pengecoran. Bahan yang biasa digunakan dalam produksi lonceng tradisional adalah paduan perunggu denganperbandingan persentase tembaga (Cu) 80% dan timah (Sn) 20%. Paduan ini memiliki sifat mekanik dan akustik yang lebih baik dibandingkan dengan kuningan. Tujuan dari penelitian ini adalah untuk menentukan karakteristik kepadatan dan cacat cor dalam proses produksi lonceng tradisional. Paduan perunggu dilebur dalam tungku crucible pada temperatur tuang 1000, 1050, 1100 °C. Paduan yang telah mencair dituang ke dalam cetakan permanen yang telah dipanaskan terlebih dahulu pada temperatur 200, 300, 400°C. Billet hasil coran dipotong-potong dan dimanufacturing untuk pembuatan spesimen uji densitas dan porositas. Hasil penelitian menunjukkan bahwa variasi temperatur penuangan mempengaruhi densitas dan cacat hasil coran. Semakin tinggi temeratur tuang berdampak pada semakin banyak cacat yang terjadi, terutama cacat-cacat porositas. Porositas material yang lebih kecil berpengaruh pada kualitas akustik yang lebih baik.
The process of making traditional bells made of bronze alloys is a casting process. Materials commonly used in the production of traditional bells are bronze with a percentage of copper (Cu) of 80% and tin (Sn) of 20%. This alloy has better mechanical and acoustic properties compared to brass. The purpose of this study was to determine the characteristics of density and cast defects in the traditional bell production process. The bronze alloy was melted in a crucible furnace at a temperature of 1000, 1050, 1100°C. The melted alloys were poured into a permanent mold that has been heated at a temperature of 300°C. Castings billets were cut into pieces and manufactured for making density and casting defect test specimens. The results showed that the variation of the pouring temperature affected the density and casting defects. The higher the pouring temperature has an impact on the more cast defects, especially the porosity of the cast. Low porosity affects better acoustic quality.
Penerapan Lean Manufacturing dengan Metode VSM dan FMEA untuk Mereduksi Pemborosan Produksi Sarden
Authors: Armyanto Haris Dwi , Djumhariyanto Dwi , Mulyadi Santoso 
Published: June 2020

CV.X merupakan salah satu perusahaan pengolahan sarden yang terletak di Banyuwangi. Pada proses produksi di perusahaan masih ditemukan beberapa pemborosan (waste). Untuk mengurangi pemborosan yang terjadi digunakan pendekatan lean manufacturing dengan metode Value Stream Mapping (VSM) untuk pemetaan aliran produksi dan aliran informasi terhadap proses produksi dari awal bahan baku hingga produk jadi dan dikirim ke konsumen, serta analisis dengan metode Failure Mode and Effects Analysis (FMEA) untuk mengetahui penyebab kegagalan proses yang paling prioritas dan perlu dilakukan perbaikan dengan segera. Identifikasi pemborosan diawali dengan penggambaran current state map, lalu dilakukan analisis pemborosan ke dalam kategori 7 pemborosan [1]. Pada analsis tersebut ditemukan 3 jenis pemborosan yaitu waiting time, unnecessary inventory dan defect (kembung). Setelah itu dilakukan analisis akar penyebab timbulnya pemborosan menggunakan fishbone diagram, dan analis FMEA untuk mengetahui nilai RPN tertinggi yang selanjutnya akan menjadi prioritas pemberian usulan perbaikan yang tepat dan sesuai dengan masalah dan kondisi proses produksi sarden 125g di CV.X. Rekomendasi perbaikan yang diberikan terhadap pemborosan dengan nilai RPN tertinggi antara lain Menambahkan mesin pencuci produk untuk mengurangi penumpukan produk dan waktu tunggu yang ada sehingga pemborosan waiting time dan unnecessary inventory dapat berkurang, mengganti sarung tangan kain dengan lateks, serta menjaga kebersihan nampan ikan.
CV.X is a sardine processing company located in Banyuwangi. In the company production process there are some wastes. To reduce the waste that occurs, lean manufacturing approach using Value Stream Mapping (VSM) method is used to map the production flow and information flow to the production process from the beginning of the raw material to the finished product and sent to consumers, as well as analysis using the Failure Mode and Effects Analysis (FMEA) method. ) to find out what causes the most priority process failures and needs immediate improvement. Waste identification is preceded by a depiction of the current state map, then waste analysis is conducted into category 7 waste. In this analysis, there are 3 types of waste, which are waiting time, unnecessary inventory and defects. After that an analysis of the root causes of waste occurs using fishbone diagrams, and FMEA analysts to find out the highest RPN value which will then be prioritized for giving recommendations for an appropriate improvement and in accordance with the problems and conditions of the 125g sardine production process in CV.X. Improvement recommendations given for waste with the highest RPN value include adding a product washer to reduce product buildup and waiting times so that waiting time and unnecessary inventory waste can be reduced, replacing cloth gloves with latex, and keeping the fish tray clean.
Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)
Authors: Awidyanata Ida Bagus Gede , Ganda Putra G.P , Wrasiati Luh Putu 
Published: June 2020

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol.
Keywords : vinegar fermentasion, ragi tape, time of fermentation
Pengaruh Variasi Nilai Hydrophylic-lipophylic balance dan Suhu terhadap Karakteristik Sediaan Krim
Authors: Suardana I Made , Suhendra Lutfi , Wrasiati Luh Putu 
Published: June 2020

This study aims to determine the effect of hydrophylic-lipophylic balance value and process temperature on the characteristics of the best cream preparations and to determine the hydrophylic-Lipophylic balance value and the best process temperature for obtaining cream preparations. This research uses factorial randomized block design. The first factor is hydrophylic-lipophylic balance which consists of 4 levels, namely: A1; 12, A2; 11, A3; 10, A4; 9. The second factor is the process temperature consisting of 3 levels, namely: B1; 60±2°C, B2; 70±2°C, B3; 80±2°C. Each treatment was grouped into 2 based on the time of implementation so that 24 experimental units were obtained. the observed variables were homogeneity, separation ratio, dispersion, adhesion, pH and viscosity. The data obtained were then analyzed by analysis of variance and continued using the Tukey test. To determine the best treatment of all parameters, the effectiveness index test was measured. The results showed that the treatment of hydrophylic-lipophylic balance and temperature greatly influenced the value of the separation ratio, viscosity, adhesion and dispersion, but did not affect the homogeneity and pH of the cream preparation. Hydrophylic-lipophylic balance 10 treatment with a temperature of 70±2°C is the best treatment to produce cream preparations, with homogeneous characteristics, a separation ratio of 1,000 ± 0,000, spreadability of 5.500 ± 0.070 cm, adhesion of 16.610 ± 0.665 seconds, viscosity of 34,000 ± 2,830 cPs , and pH 5,600 ± 0,000.
Keywords: Temperature, Hydrophylic-lipophylic balance, Surfactant, Tween 80 and Span 80.
Pengaruh Suhu Pencampuran dan Lama Pengadukan terhadap Karakteristik Sediaan Krim
Authors: Baskara Ida Bagus Bas , Suhendra Lutfi , Wrasiati Luh Putu 
Published: June 2020

This research aims to determine the effect of temperature and time of stirring on a basis cream and determine the temperature and time of stir which is the best treatment for producing basis cream. This research uses a randomized block design with two factorials. The first factor is temperature which is consists of 3 levels, temperature 60±20C, 70±20C and 80±20C. The second factor is the time of stirring which is consists of 3 levels 10, 15 and 20 minutes. From the combination of the two factors, were obtained of 9 experimental units. These treatments were grouped based on the time of implementation into two groups so that 18 experimental units. The observed variables are homogeneity, viscosity, adhesion, spread ability, separation ratio and pH. The data that obtained will be analyzed by analysis of variance and continued using the Tukey test. The treatment of mixing temperature and time of stirring affect the viscosity, adhesion, dispersion and separation ratio, while the treatment of mixing temperature and time of stirring did not significant effect on pH. The interaction between the two treatments can affects the adhesion, dispersion, separation ratio and pH, but not significantly affect viscosity. The treatment of mixing temperature 80±20C with time of stirring 20 minutes is the best treatment to produce basis cream with characteristic viscosity cream value of 46,000 cp, a adhesion time of 17.97 seconds, spread ability of 6.50 cm, a separation ratio of 0.83 and pH 6,45.
Keywords: Mixing temperature, stirring time, cream characteristics, virgin coconut oil, cocoa butter.