bluuebunny/crossref_metadata_2025_split huggingface dataset:
The artificial neural network to predict chlorophyll content of cassava (Manihot esculenta) leaf
Authors: Damayanti R , Sandra  , Dahlena E 
Published: May 2020

AbstractArtificial neural network (ANN) based prediction system was presented for predicting the leaf population chlorophyll content from cassava leaf images. As the training of this prediction system relied heavily on how well those leaf green pixels were separated from background noises in cassava leaf images, a global thresholding algorithm and an omnidirectional scan noise filtering coupled with the hue histogram statistic method were designed for leaf green pixel extraction. With the obtained of leaf green pixels, the system training was carried out by applying a back-propagation algorithm. The system was tested to predict the chlorophyll content from the cassava leaf images. The purpose of this research was to find the relationship between the color index Red, Green, Blue (RGB); Hue; Saturation HSV; Value; Saturation HSL and Lightness to chlorophyll, and to find the appropriate form of ANN to predict the highest chlorophyll source in cassava leaf based on digital images. The results showed highest positive regression occurred in the saturation HSL index against the total chlorophyll of cassava leaf as much as 78.6%. The best model produced using ANN methods in predicting total chlorophyll is a network model with 8 inputs, 9 hidden layers and one output layer, in the proportion of training data 75% testing data 25% have value result the smallest MSE testing is 0.092 with regression testing of 0.847. Network model can read the highest source of chlorophyll on cassava leaf with the value of 84.68%.
Effect of liquid fertiliser for soil quality and coffee plants’s vegetative growth
Authors: Rahadi B , Lusiana N , Sriwulandari C 
Published: May 2020

Abstract
The aim of this research was to determine the influence of liquid fertiliser that comes from the waste of dairy farms for soil quality and vegetative growth of coffee plants. There are three kinds of fertilization intensity (treatment) that is without fertilization (K0), one-times fertilization (C1) and two-times fertilisation (C2). The results were analysed using Group Randomized Design as experimental design; ANOVA and Tukey Test 5% as analysis method. The results showed that the treatment affects soil quality. The treatment also gives a significant influence (p < 0.05) at the height rate of coffee plants in the 2nd week and the canopy diameter rate of coffee plant in the 2nd and 4th week. The results of this research are expected to provide input especially for cattle farmers and coffee planters who want to integrate their livestock and their crops.
Development of a solar heat assisted egg incubation system
Authors: Paras F O 
Published: May 2020

Abstract
This study is an attempt to provide the poultry industry with an appropriate technology suited for small to medium scale production. The main strategies implemented to enhance energy efficiency were solar assisted heating of the incubation space and intermittent operation of the ventilation device. The study revealed that 72.6% of electrical energy was conserved by using the proposed system. If the prototype was used for balut production, payback period for initial investment is just 10.5 month and annual income would be 3.3 times compared with the income from a conventional system. Response surface methodology was used to characterise the incubation system using a Box and Behnken Design. Response variables were electrical energy consumption and evaporation of water in the incubator. Parameters used in the modelling work were incubator temperature setting, tank water temperature and ventilation port opening. Mathematical models that were generated by the statistical software, Design Expert ®, had a good fit and were validated and was found to be 94% and 98% accurate for predicting electrical energy consumption and evaporation of water, respectively. Numerical optimisation revealed the ideal region of operation for system for incubating duck eggs was at 0% ventilation port opening, incubator temperature setting of 37.5-38°C and tank water temperature of 47.5-60°C. The solar heat collector assisted egg incubation system promotes energy efficiency, utilizes a renewable energy resource, and can also be considered an environmentally sound technology. This study presents tremendous potential for adoption not just for balut production but also for the entire poultry industry.
Effect of ultrasonic assisted extraction on Dayak onion powder extraction (Eleutherine palmifolia)
Authors: Hendrawan Y , Herdiningsih E H , Maharani D M , Hawa L C 
Published: May 2020

AbstractDayak onion (Eleutherine palmifolia) is a typical plant of Central Borneo, Indonesia, which contains flavonoids, saponins, polyphenols, alkaloids, glycosides, steroids, phenolic, tannins, triterpenoids, and quinones. It has bioactivity as an antioxidant. Extraction using the ultrasonic assisted extraction (UAE) method can increase phenol compounds and antioxidants in a shorter time. The purpose of this study was to determine the effect of variations in the amplitude and timing of sonication of purified water-based UAE to increase the value of antioxidant activity and the total value of phenol from Dayak onion powder extract. The amplitude variations used in this study were 20%, 35%, and 50%, and the variations of the sonication time used were 5, 10, and 15 minutes. Antioxidant activity was tested using the DPPH (1,1-dyphenyl-2-picrylhydrazyl) method. Total phenol content was tested by the Folin-Ciocalteu method. In the results of this study, the best value for antioxidant activity on Dayak onion powder extract was at a variation of 50% amplitude and 5-minute sonication time, which was 2.433 ± 0.283 mg/ml. While the best value on the test of total phenol of Dayak onion powder extract was at a variation of 35% amplitude and 5-minute sonication time, which was equal to 6.558 ± 1.68 mg GAE/g. Based on the results of ANOVA statistical analysis, it was found that there was a significant effect on increasing antioxidant activity with a significant value of 0.048 on variations in the combination of amplitude and sonication time.
Sensory optimisation of lemongrass (Cymbopogon citratus) and pandan (Pandanus amarylifolius Roxb.) herbal tea on several brewing techniques
Authors: Fibrianto K , Kinsky M K 
Published: May 2020

Abstract
Conservatively, tea is an aromatic beverage made from dried leaves of tea plant (Camellia sinensis). However, lemongrass (Cymbopogon citratus) and pandan leaves (Pandanus amarylifolius Roxb.) can also be processed as herbal tea to develop their functional properties. This current study aims to investigate the sensory profiles of the herbal tea as well as to determine the optimum techniques for hot, iced and hot+ice brewings. Spectrum Descriptive Analysis method was conducted by involving 12 trained panellists to develop sensory vocabularies. Meanwhile, the sensory optimization was conducted by Just about Right (JAR) method involving 106 consumer respondents. The Spectrum data shows that 4 out of 12 sensory attributes, including sweet, astringency, lemongrass flavor, and pandan flavor; were significantly affected by different brewing techniques (p-values <0.05). Through Penalty analysis on JAR data, it shows that sweet and pandan flavor were optimum for hot brewing. Meanwhile, the sweet and astringency were optimum for cold brewing. Under current set up, there is no optimum attributes was obtained for hot+ice brew technique. Considering their functional properties, the cold brewed herbal tea shows the most superior among the samples tested as it shows the highest total sugar content, total phenolic compound, and antioxidant activity (p-values<0.05).
The effect of packaging and storage method on Snake fruit (Salacca edulis Rainw.) quality
Authors: Anoraga S B , Bintoro N 
Published: May 2020

Abstract
Snake Fruit (Salacca edulis) var. Pondoh is one of potential commodities in Yogyakarta, Indonesia. It has fluctuated price in farmers level. During the peak of harvest season, the price dropped because of the increase of supply in market. The solutions are needed at farmer’s level to prolong the fruit’s lifetime. One possible solution is treatment to maintain the product quality through good packaging and good storage. The aim of this study was to investigate the effect of room temperature, RH treatment and packaging method on salak pondoh quality during storage. Salak pondoh were packed into four different packaging: a stem of bunch, single fruit, single fruit in plastic (PP), and single fruit in vacuum plastic. Samples from all four packaging were stored in four treatments: ambient room, humidified room, cold storage, and cold-humidified room. The quality parameters were weight loss, moisture content, TDS (brix %), and fruits stress. ANOVA was used for statistical analysis. The result showed that packaging and storage method significantly affect the moisture content, weight losses, and brix. Combination of vacuum packaging and cold storage preservation could keep the moisture content, reduce the weight losses, and prohibited the respiration process that could change the TDS (brix %) value.
Sensory profiling of Robusta and Liberica coffee leaves functional tea by modifying brewing temperature
Authors: Fibrianto K. , Daryanto K A , Sholihah N , Wahibah L Y , Hasyati N , Al-Baarri A N , Hariyadi D M 
Published: May 2020

Abstract
Traditionally, the coffee leaves, particularly the mature, is mostly used as compost or cattle feed. The leaves have also been traditionally processed as herbal tea in which popular in West Sumatera as Kahwa tea. This current study aims to characterise the sensory profile of Robusta and Liberica coffee leaves tea using Rate All That Apply (RATA) method. Not only profiling, but optimising the sensory acceptance of the coffee leaves tea is also required. The sensory optimisation was conducted by applying Just about Right (JAR) method. Both RATA and JAR evaluation were involving 110 consumer respondents. All coffee leaves tea was brewed by decoction technique ranging from 85 - 100°C. There are 7 out of 27 sensory attributes which were significantly affected by brewing temperature. These are sweet flavour, burnt flavour, earthy flavour, woody flavour, sweet and bitter taste, and astringent mouth-feel. Penalty analysis of JAR data shows that sweet taste, bitter taste and astringent mouth-feel of Robusta coffee leaves were optimum at 95°C. Meanwhile Liberica coffee leaves tea was optimum at 85°C for most attributes except woody flavour. To some extent, the changes of sweet, bitter taste and astringent mouth-feel attributes are correlated to caffeine and total phenolic compound.
Glucomannan as an anti-staling agent to improve the texture value of whole wheat bread
Authors: Kumala T , Sutrisno A , Yunianta  
Published: May 2020

Abstract
Utilization of whole wheat flour to make bread has disadvantages of having a bad texture which is hard, not springy, non-uniform pores and has a higher level of staling. Glucomannan can affect the level of hardness, springiness, cohesiveness and inhibit the staling process by forming a gel that will absorb water which can easily hold the gas during fermentation. This causes bread to have a uniform pore with soft crusts so that the hardness value and staling process decreases. This research aimed to examine the properties of mixture of whole wheat flour with high, medium and low protein flour modified by 0.5%, 1%, and 1.5% of glucomannan gel to improve the physical and organoleptic properties of the bread by using TPA methods. The data obtained were tested statistically with α = 5%. The best proportion was mixture of high protein flour and whole wheat flour with 1.5% glucomannan concentration. This produces bread with 3.54 N of hardness, 4.39 mm of springiness and 0.85 of cohesiveness. Bread with this formula undergoes a staling process longer than wheat bread without added glucomannan. The staling process began on the 3rd day and has increased by 21.87% from day 1 with a hardness value 26.65 N. On visual observation, breadcrusts occured on the 5th day. Therefore, the addition of glucomannan is able to improve the texture and can inhibit the process of staling on bread.
Formulation of vegetable seasoning made from raw material of coconut blondo protein hydrolysate
Authors: Wijana S , Perdani C G , Angelina T 
Published: May 2020

Abstract
The commercial seasoning that sold in the market containing artificial Monosodium Glutamate (MSG) as a flavor enhancer. However, the excessive use of MSG can endanger the health of the body. Therefore, it requires an alternative non-MSG seasoning. The use of MSG can be replaced with natural ingredients from protein enzymatic such as blondo protein hydrolysate. This study was conducted to understand the nutritional content and glutamic acid of blondo protein hydrolysate, to find out the appropriate formulation in making seasoning of blondo protein hydrolysate, and to understand the acceptance level of seasoning that made of blondo protein hydrolysate. The result of the proximate test on blondo protein hydrolysate were containing 8.21% water, 35.62% protein, 22.18% fat, 3.25% ash, 20.40% carbohydrate, and 10,41% glutamic acid. Based on the scoring test, could be known that the highest score for the parameter of taste, color, and aroma was a formulation with addition blondo protein hydrolysate around 8-10%. Thus, it could be stated that the use of vegetable seasoning products as an MSG alternative was possible and acceptable for consumers.
Process of microwave assisted extraction (MAE) for Rhodomyrtus tomentosa fruit and its bioactive compounds
Authors: Ridlo M , Kumalaningsih S , Pranowo D 
Published: May 2020

Abstract
Karamunting (Rhodomyrtus tomentosa (Ait.) Hassk) is one of the plants contains high bioactive compounds. The fruit parts have been used widely as traditional herbs in Malaysia, Vietnam, Thailand and China. In Indonesia, this plant grows as wild plants in shrubs and forests of Sumatra, Kalimantan and Sulawesi Islands. The degradation of bioactive compounds from karamunting fruit can be minimised by the extraction process. The purpose of research was to obtain the best operational condition in the extraction of the bioactive compounds from karamunting fruit. Microwave Assisted Extraction (MAE) was used in this study. MAE is a modern extraction method that utilises microwaves to increase the effectiveness and efficiency of cell breakdown. The molecular movement of microwaves produces friction and heat energy in the material so that the cell wall and tissue material will be damaged, and the solute can finally come out. The extraction process consists of 2 factor variables, namely extraction time (seconds) and solvent volume (mL). The parameters of the analysis to determine the best conditions of the extraction process were total flavonoid content (TFC), total anthocyanin content (TAC) and extract yield. The results showed that the highest yield of extract was 1.68% (v/w), the highest total flavonoid was 2563.79 mg QE/g BK, and total anthocyanin was 651.26 mg/g.
Designing traceability information systems for processed apple products chain
Authors: Kurniawan M , Setiyawan D T , Amalia F 
Published: May 2020

Abstract
Food security issues is a problem for consumers to choose the right food products. Consumers are often faced with a lack of knowledge about nutritional content, expiration, and availability of healthy food products, especially for processed apple products. Therefore a traceability system is needed that guarantees the authenticity of the product and provides reliable information. Lack of good information and infrastructure will hinder the formation of an effective traceability system that some producers have not considered because it has high costs, especially for Small and Medium Enterprises (SMEs). In general, producers and consumers need an information system that can provide food information effectively and efficiently. The purpose of this research is to design an information system that can be used for traceability of processed apple products. This study uses the Waterfall method which consists of several stages, namely: the data analysis stage, the planning stage, the implementation phase, and the testing phase. The design concept uses the object-oriented method using the Unified Modelling Language (UML), which consists of Use Case Diagrams, Activity Diagrams, and Sequence Diagrams. The results of this study are an information system design that can be used for traceability of the supply chain of processed apple products that can adapt to consumer needs.
Risk measurement of supply chain for soy sauce product
Authors: Citraresmi A D P , Rahmawati F 
Published: May 2020

Abstract
Soy sauce is one of the fermented-soybean product that is widely used as a food flavoring. The high demand of soy sauce requires Company X, as producers, to ensure that consumer needs are always met. Therefore, it needs the help of many stakeholders, including suppliers and distributors to support the continuity of production. Since many members are involved, Company X needs to maintain the optimal performances. One of which is by applying supply chain risk management. This study aimed to identify and analyze supply chain risk in the soy sauce production process. Firstly, all activities carried out by supply chain members were mapped using Supply Chain Operational Reference (SCOR) approach. Secondly, the potential risk of these activities was analyzed using House of Risk Phase 1 (HOR-1) method. 16 risk events and 19 risk agents were identified based on SCOR approach and HOR-1 method. Following the risk identification stage, the priority rank of risks was analyzed using Aggregate Risk Priority (ARP). The results showed that there were 5 priorities of risk agents required to be mitigated, i.e. human error, misorder of product, power outage, raw materials variants, and disruptions during product transportation. This study suggests risk mitigations as follows: to give rewards, punishments, and work motivation to workers; to alter and enhance SOP of ordering, storing, distributing, and supplier cooperations; to use electricity generator during the production process; to control the quality of raw materials; and to regularly maintain the distribution vehicle.
Progress on research and development of bio-oil as a fuel in Indonesia
Authors: Setyawan H Y , Dewi J R , Sunyoto N M S , Wijana S 
Published: May 2020

Abstract
The abundance of biomass in Indonesia are potential to be utilised as a material for biofuel production. Pyrolysis can be employed to convert biomass into syngas that can be condensed into pyrolysis oil or known as bio-oil. Biomass as a material for biofuel production is available in a large quantity thus avoid the competition with materials for food source, and inexpensive. Current bio-oil research mainly studies the process of converting biomass into bio-oil from inexpensive sources, such as food crops, timber waste and agro-industrial waste. The components of bio-oil are water and organic compounds (hydrocarbons), which are traditionally produced from petroleum. Due to the depletion of petroleum reserves, bio-oil has the potential to be developed into a source of petroleum-supporting fuels. The present study reviews the status of bio-oil research and development in Indonesia, including the potential biomass sources, the latest technologies to convert and utilise bio-oil as a fuel, and government policies on the application of bio-oil in Indonesia. This review is expected to be used as a basis for the development of bio-oil policy and scientific and technological utilisation of bio-oil in Indonesia.
Anaerobic co-digestion of Batik wastewater with macroalgae
Authors: Suhartini S , Hidayat N , Permatasari V R , Herera A C E 
Published: May 2020

Abstract
Macroalgae is one of renewable marine biomass feedstocks for substituting land biomass. With the use of anaerobic digestion (AD) technology, macroalgae has been greatly acknowledged for bioenergy production resources, including biogas. On the other hand, Batik wastewater contains chemical dyes and organic pollutants, which potentially cause environmental pollution if disposed without a proper treatment. The aims of this research were to evaluate the potential of biogas and methane production using different ratio of Batik wastewater: macroalgae (i.e. Gracilaria verrucosa fresh and dried samples) and to estimate the electrical potential generated. A biochemical methane potential (BMP) test was carried out at temperature of 37 °C for 28 days under batch condition. The results indicated that digesting Batik wastewater alone, without dilution, showed an inhibition process as indicated by a negative net biogas and methane production as well as the specific methane production (SMP). Co-digesting Batik wastewater with fresh marine G. verrucosa samples at ratio of 50:50 cannot produce a high amount of biogas or methane. All samples showed a similar biogas or methane volume compared to that of the inoculum sample. This indicated that an inhibition was occurred limiting the microbial consortia in inoculum to breakdown the organic matter in the feedstock material. This could be due to the salinity of macroalgae and the high organic pollutant concentration in Batik wastewater. However, co-digestion of Batik wastewater with dried marine G. verrucosa produced higher SMP. Further alternative options to enhance to utilisation of Batik wastewater are needed.
The effect of MnSO4and unrefined sea salt on bioethanol production by lignocellulose degradation of oil palm empty fruit bunches (OPEFB) using Phlebia sp. MG-60
Authors: Nurika I , Nugroho S A , Suhartini S 
Published: May 2020

AbstractThis study aimed to determine the effects of MnSO4and sea salt against the degradation lignocellulose and ethanol production generated from Oil Palm Empty Fruit Bunches (OPEFB) usingPhlebia sp. MG-60. The factorial experiment in a randomized block design was used, consists of two factors: MnSO4concentration (0, 300, and 600 mg/L), sea salt concentration (0%, 3%, and 5% (w/v). The results revealed that the addition of MnSO4and sea salt to substrate, and its interaction were significantly different (ρ value < 0.05) on the change of total soluble phenols (mg/g), total reducing sugar (mg/g), pH, lignin concentration (%), weight loss (%) and ethanol concentration (%). The best treatment from this study was obtained from the addition of MnSO4300mg/l, sea salt 3% incubated for 20 days. This treatment has the highest value of total reducing sugars (22.471 mg/g), total soluble phenols (0.334 mg/g), weight loss (16.23%), ethanol (0.71%), lignin (19.17%) and pH (6.1).