bluuebunny/crossref_metadata_2025_split huggingface dataset:
Palm oil yield potency on different level of ripening and storage time based on fruits percentage and fresh fruit bunches
Authors: Ruswanto A , Ramelan A H , Praseptiangga D , Partha I B B 
Published: March 2020

Abstract
This study aimed at assessing the oil yield potency of palm oil, based on fruits percentage (% fruit) and percentage of fresh fruit bunches (% FFB) due to the storage at different ripeness (under-ripe, ripe, over-ripe, and loose fruit from bunches) from fresh fruit bunches (FFB) originating from plantations in Ungaran, Central Java, Indonesia. A completely randomized design (CRD) with 2 factors on the ripening and the storage levels of FFB was used. The parameters observed at the initial stage were oil contents as the basis for calculation, and the yield potencies were then analyzed on the basis of % fruits and % FFB. The data obtained were analyzed by ANOVA and continued with Duncan test α = 0.05 using SPSS version 25. Results showed that both of the ripening level of palm fruit bunches and storage time significantly (α = 0.05) affected the yield potency on the basis of % fruit or % FFB, the potential yield value was based on the percentage of fruit higher than the yield potential based on the percentage of FFB. The highest yield potential based on the percentage of fruit found on ripe FFB with a storage time of 12 hours and the lowest on under-ripe FFB with a storage time of 60 hours. While the highest potential yield based on the percentage of FFB was found on ripe FFB with a storage time of 12 hours and the lowest on under-ripe FFB with a storage time of 60 hours.
Physicochemical properties of ozone-oxidized cassava starch under different slurry concentration
Authors: Satmalawati E M , Pranoto Y , Marseno D W , Marsono Y 
Published: March 2020

Abstract
Chemical reagents used for starch oxidation induces chemical waste problems and potentially leaves undesirable residues in the product. Ozone-oxidation is one of the advanced oxidation process (AOP) methods and the latest rapid oxidation process which is safe for food products so that ozone is considered to be a good alternative for oxidation. This work aimed to evaluate the changes of physicochemical properties of oxidized cassava starch under different concentrations of slurry and dissolved ozone. The physicochemical of cassava starch oxidized by dissolved ozone (0.8, 1.4, and 2.0 ppm) with different concentrations of slurry (1:6 and 1:10) were investigated. Ozone and concentration of slurry significantly affected the physicochemical properties of modified cassava starch. Carbonyl and carboxyl contents, swelling power, and solubility increased as ozone concentration increased up to 1.4 ppm. The ozone-oxidation significantly increased amylose content and paste clarity and decreased paste viscosity. Ozone concentration 1.4 ppm with a concentration of slurry 1:10 seemed to be the most favourable condition for the oxidation process.
Application of agroindustrial organic yard for organic vegetable cultivation
Authors: Hasnelly  , Putri S 
Published: March 2020

Abstract
The availability of organic vegetables is still low because it needs a quite large yard to cultivate. The system of organic yard utilizes the available yard as a place to cultivate organic vegetables. The application of organic yard aims to increase the total production of organic vegetables with a very limited yard, and even it can be applied in the home yard. The method that uses to applicate organic yard is counseling and coaching how to applicate organic yard to people society as the target. The output of organic yard is the availability of organic vegetables which can be marketed as fresh or processed vegetable products. A housewife can applicate this method to supply the daily needs of organic vegetables as an application of organic healthy lifestyle.
Technical analysis and performance test of chopper machines for composting rice straw
Authors: Sugandi W K , Handarto  , Herwanto T , Aviani N 
Published: March 2020

Abstract
Nutrients diminishing become one of the low productivity of rice. Treatment of straw burned and the ashes as fertilizer remove nutrients contained therein. Composted rice straw so that the soil nutrient enhanced by the provision of rice straw compost continuously. Rice straw compost necessary optimal cutting rice straw with a length of 5 cm to 10 cm to accelerate the composting process. Paddy straw chopper is able to produce the chopped length, but the lack of data and the technical feasibility test engine performance so that the necessary research. The experiment was conducted in March-May 2016 in Bumiwangi Village, Ciparay, Bandung West Java and Agriculture Equipment dan Machine Laboratory Faculty of Agriculture Industrial Technology University of Padjadjaran. The method used descriptive analysis, namely making measurements, observations, calculations, and analyses so that the data obtained eligibility machine. Results of analysis techniques, namely the need for locomotion 1.83 HP, unit transmission with 4 belts, shaft diameter 23 mm, the diameter of the pin cylinder enumerator 7.58 and pin diameter motor of 7.40 mm, the size of the spi (9 × 9 × 27) mm, bearing life 6,740.64 h, the deflection order of 1.3 × 10−3 mm and the weld strength 44,660 N and 57,417.07 N meets the technical feasibility than the number of belts. The results of the performance test, the density 128.78 kg/m3, the theoretical capacity 336.20 kg/h, the actual capacity of 304.680 kg/h, the enumeration efficiency of 90.62%, the fuel consumption of 3.19 liters/h, the theoretical power consumption 41.91 HP, enumeration yield 88.302%, the percentage of chopped chunks of 46%, the noise 97.5 dB and vibration of 21.6 mm/s as a whole meets the performance specifications except the cut length, noise and vibration
The influence of carambola starfruit (Averrhoa bilimbi) and Papaya (Carica papaya) on the quality of the organoleptic properties, vitamin C content, and fiber at jelly candies
Authors: Hariadi H 
Published: March 2020

Abstract
Health is a fundamental important thing to be considered by every individual, especially the intake of vitamin C and fiber in adults. High vitamin C needs to make the most people consume supplements or injections of vitamin C. megadosis consumption megadosis supplementation can provide dangerous side effects if not pay attention to the physical condition, needs, dose, and allergic factors. Unlike the consumption of vitamin C and fiber from fruits no side effects at all. Therefore, soft candy made of processed products made from natural fruit whose production is abundant but utilization is still very lacking. Jelly is made from the balance starfruit and papaya, contain vitamin C and fiber. The purpose of this study to determine the effect of starfruit and papaya counterweight on the quality of the organoleptic properties, vitamin C and fiber in jelly. This is an experimental research design with a total sample of 31 people. Data were analyzed with the organoleptic jelly Kruskal Wallis significance level of p <0.05. The results showed no counterbalance starfruit and papaya on the organoleptic properties of the aspects of color and texture, while the organoleptic properties such as taste and aroma stated no counterbalance to jelly. It is advisable to make candy jelly starfruit and papaya with a proportion of 50%:50%, with a content of 35.10 mg of vitamin C and fiber 0.95%. Subsequent research can be developed with a quantitative analysis of nutrients, analysis of moisture, ash, reducing sugar,
The effect of fermentation period of yellow bamboo shoots (B. vulgaris Striata) using L. plantarum starter on physical and chemical properties of its flour as dietary fiber source
Authors: Rohadi  , Sampurno A , Wicaksono M F , Saputri N I 
Published: March 2020

Abstract
Young shoots of bamboo plants (Bambusa vulgaris) are widely used as filler of lumpia, the icon of Semarang City traditional food. It is naturally fermented by producers as a pre-cooking process. This research aimed to analyze the effect of fermentation period using L. plantarum starter on physical and chemical properties of yellow bamboo shoots flour. Experiments were conducted using a completely randomized design (CRD) with two factors (fermentation periods and methods), five treatments (1, 3, 6, 9, and 12 days fermentation period), and four replications. Collected data were analyzed using analysis of variance (p<0.05) followed by Duncan’s multiple range test. The results showed that fermentation periods had a significant effect on total fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), hydrogen cyanide (HCN) content, and pH (p<0.05). It was suggested that fermentation might improve bamboo flour quality. Twelve days fermentation resulted in shoots flour with TDF of 73.79±0.15%, IDF of 71.45±0.17 %, SDF of 2.34 ± 0.02%, hydrogen cyanide (HCN) of 22.43 ± 2.84 ppm, and moisture content of 2.63 ± 0.26 %.
Effect of synbiotic biscuit on decreasing cholesterol levels in Wistar rats
Authors: Sumanti D M , Hanidah I , Wahyudi D N 
Published: March 2020

Abstract
Synbiotic biscuits made of a composite flour (banana corm, sweet potatoes, and black soybean) contain dietary fiber, inulin, and fructo-ologosaccharide as prebiotic and Lactobacillus acidophilus as a probiotic. Prebiotic and probiotic have the ability on decreasing cholesterol level, thus further research is needed to prove the effect on cholesterol level. The aim of this research was to evaluate the difference effect of synbiotic biscuit’s amount of decreasing cholesterol levels in Wistar rats. This research used a true experimental method with descriptive explanatory research, then continued by paired t-test analysis and regression-correlation analysis. The experiment consisted of 4 treatment: A (fed standard food), B (fed simvastatin 0.018 mg/200g body weight), C (fed 5 gram of synbiotic biscuit in 10 mL aquadest), and D (fed 10 gram of synbiotic biscuit in 10 mL aquadest). The result showed that feeding 5 g of synbiotic biscuit in 10 mL aquadest gives an effect on L. acidophilus growth by 97.1%. Feeding 10 gram of synbiotic biscuit in 10 mL aquadest give an effect on L. acidophilus growth by 95.7%, decreasing total cholesterol by 45.12% and LDL by 31.11%. Feeding 0.018 mg/200g BW of simvastatin give an effect on decreasing bodyweight by 20.24% and increasing HDL by 51.53%.
Chemical characteristics and glycemic index of processed products from corn starch modified with green tea polyphenols
Authors: Nurjanah N , Mahani  , Muchtadi D , Palupi NS , Widowati S 
Published: March 2020

Abstract
This study aimed to estimate chemical composition, glycemic index (GI) and glycemic load (GL) of cake and cookies from native and corn starch modified with 4% green tea extract 58-62 °Brix. Chemical composition analysis includes proximate, starch, dietary fiber and resistant starch. GI test was conducted in vivo on 12 healthy people. The results show no significant differences in chemical composition between native and modified corn starch cake and cookies (p>0.05), except starch total of cake and dietary fiber total, insoluble dietary fiber and soluble dietary fiber content of cookies. GI and GL decreased only in cakes from 85.02 to 74.96 and 15.35 to 12.41 respectively. The decrease was not significant (p>0.05). Cake of modified corn starch still had high GI, but intermediate GL. Cookies of native and modified corn starch had low GI (52.23) and intermediate GI (58.25) respectively. The GI of of both products were not significantly different (p>0.05). GL of modified corn starch cookies significantly higher than native. Cookies of modified corn starch and native had high GL, 23.38 and 20.66 respectively The study concluded that corn starch modified with green tea extract had not been effective yet in reduction GI and GL of the processed products.
The effect of pumpkin with sorghum flour ratio on the characteristic of cookies gluten-free
Authors: Ikrawan Y , Garnida Y , Tsani N A F 
Published: March 2020

Abstract
Pumpkin and sorghum flour ratio on the characteristics of gluten-free cookies was carried out. The treatment design consisted of a comparison of pumpkin flour with sorghum p1 (3:1), p2 (2:1), p3 (1:1), p4 (1:2), p5 (1:3), and p0 as control. The results of the preliminary study showed that the mixing time for 8 hours obtained a spread ratio of 56.85% and a yield of 92.14%. The main results of the study showed that the ratio of pumpkin flour with sorghum flour had an effect on the chemical response (water content, ash content) and organoleptic response (color, aroma, taste, and texture). Based on the results of chemical analysis and organoleptic, the treatment was p5 (the ratio of pumpkin flour with 1:3 sorghum flour) had tannin content of 0.26%, crude fiber content of 11%, and beta-carotene content of 0.44 ppm.
Canvas business and feasibility model of cassava gluten-free noodle processing in Cirendeu Village
Authors: Herawati H , Kamsiati E , Bachtiar M 
Published: March 2020

Abstract
The technology of processing noodles without using wheat flour can be developed in order to reduce the import of raw materials in Indonesia. Functional food market segmentation in the form of gluten-free products is a separate business orientation for the development of noodle products without using wheat flour raw materials. The technology of processing noodles with raw materials using cassava flour without using wheat flour began to be developed in Cirendeu Village which is known by the community to consume rice from cassava. The purpose of this research activity to carry out canvas business analysis and the feasibility of the development model of processing gluten-free cassava noodles in Cirendeu Village. The stages of this research activity include (1) designing business model canvass of gluten-free noodles; and (2) analyzing the feasibility of processing technology for gluten-free noodles. Based on the analysis customer segment are tourist followed by parents with children ASD (Autism Spectrum Disorder) cases and health-concern community. The main value proposition is healthy noodle products with social impact. Key partners extend to Cimahi City Culture and Tourism affairs. Line processing models for gluten-free noodles began operating through small groups implementing processing units. Business results show that the optimal marketing method is through the retail channel with the support of the west java province and Cimahi City TTI Centers with the marketing tourism concept of Cirendeu Village. These results illustrate the business feasibility of cassava noodles found in Kampung Cirendeu was feasible because of the B/C ratio 1.24. For further development, it still requires several improvements, especially related to market optimization and development.
Enrichment of analogue sago rice with various sources of vegetable protein
Authors: Puspantari W , Donowati  , Tricahyana P 
Published: March 2020

Abstract
Analogue sago rice, which currently has a low glycemic index value, but low protein content (3%). Enrichment with vegetable protein to the formula of analog sago rice was expected to be increased its protein content. This study aims to achieve the protein content of analogue sago rice, which similar to rice (7-9%) and can be accepted by consumers. Vegetable protein such as oyster mushroom flour, soybean hydrolyzate, a mixture of oyster mushroom and straw mushroom, and ISP (Isolated Soy Protein) at a concentration of 5-10% were added to the formulas. A hedonic test showed that from the 6 formulations, sago rice with the addition of ISP as a protein source had a better character than sago rice with the addition of mushroom flour in terms of color, aroma, taste, texture and overall. Whereas sago rice with the addition of oyster mushroom flour and straw mushroom has a dark color, a distinctive aroma and flavor of mushrooms and a slightly chewy texture. The formula by the composition of sago starch (70%), red rice flour (20%), ISP flour (5%) and oyster mushroom flour (5%) showed a protein content of 7.46% and received by the hedonic test.
Utilization of purple sweet potato flour, starch, and fibre in biscuits making
Authors: Julianti E , Lubis Z , Limanto S 
Published: March 2020

Abstract
Purple-fleshed sweet potato is one type of sweet potatoes that is in great demand as it has an attractive color, high starch, and fiber content, and excellent source of strong antioxidants, provide health beneficial effects. In this study, purple-fleshed sweet potato was processed into flour, starch, and fiber, and they were used as ingredients for making biscuits, with ratio of 100:0:0; 75:25:0; 75:20:5; 75:15:10; 75:10:15; 75:5:20; 75:0:25. The resulting biscuits were analyzed for their physicochemical properties and sensory evaluation were carried out to determine their acceptability by consumers. The results showed the ratio of flour, starch and fiber significantly affected the physicochemical characteristics of biscuits produced. Biscuits made from 75% flour, and 25% fiber of purple-fleshed sweet potato had good nutritional value, beneficial for health, and can also be accepted by consumers.
Effect of process parameters to the characteristics of cassava rice sagon
Authors: Kamsiati E , Herawati H 
Published: March 2020

Abstract
Cassava rice sagon products were developed from modified enbal production technology. The ingredients were cassava rice flour, mung beans as a source of protein, and cassava flour as a comparison. This research aims to analyze the process characteristics of the cassava rice sagon produced. The research activities include three stages, namely (1) conducting research on the effect of roasting time on the physical characteristics of the cassava rice sagon produced; (2) optimizing the addition of protein sources to produce optimal textures and (3) characterizing the products. The research obtaining that cassava rice sagon with the addition of 30% of mung beans has the lowest moisture content, 6.12%. The formula also produced the highest levels of fat, protein and energy, namely 1.25%, 8.40%, and 372.73 kcal. Based on the results of the XRD analysis, the angle 2θ is almost the same, because the sagon product uses the same main raw material, namely from cassava rice (rasi) and cassava flour. While based on the results of SEM analysis, the use of 100% cassava flour is still relatively intact, while the use of cassava flour with the addition of 30% green beans as a source of protein has granules that have begun to break and merge with each other.
Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips
Authors: Jati I R A P , Kisima A , Ristiarini S , Suseno T I P 
Published: March 2020

Abstract
The aims of this research were to investigate the effects of different soaking times using CaCl2 on the physicochemical and organoleptic properties of sweet potato chips. The concentration of CaCl2 was 0.5%. Meanwhile the soaking times were 5; 10; 15; 20; 25; and 30 minutes. The result showed that the moisture content of sweet potato chips was decreased (6.39% - 2.57%) with the longer soaking time. On the other hand, the ash contents were risen up to 2.27% in 30 minutes of soaking. The hardness of sweet potato chips was reached the lower level (477 gf) on 15 minutes of soaking time, more than 15 minutes, the hardness was rise. The crispness of sweet potato chips reached its optimum level (1.4457 gf) on 15 minutes of soaking time. The longer soaking time was preferred by the panelist. Meanwhile, there was no significant difference in the taste. For the aftertaste, the 15 minutes time soaking time had the highest score (4.22). Based on the result, CaCl2 extracted from eggshell could be potentially applied for food processing.
Process design of acetylated sago starch-based edible film
Authors: Rusmawati D A , Yuliasih I , Sunarti TC 
Published: March 2020

AbstractStarch has potential as a material of edible film packaging. However, the use of native starch has a limitation due to the hydrophilic character. Native starch produces brittle edible film and low physical, mechanical properties. This research modified the sago starch with acetylation to produce more hydrophobic starch and improve the film characteristics. The experiments investigated the effect of sago acetylated starch (3%, 4%, and 5%) on the physical and mechanical properties of edible film. The acetylated starch films showed improved physical-mechanical properties compared to the edible film made from native starch. Edible film made by 4% acetylated starch presented lower thickness (0.14 mm), moisture content (7.43%), solubility (26.891 %) and water vapor transmission rate (0.87 g/hour.mm2). This edible film also had higher transparency and tensile strength (87.84%, 1.99 MPa). Characteristics of the edible film were improved and affected by the acetylated starch that used.
Sorghum development for staple food and industrial raw materials in East Nusa Tenggara, Indonesia: A review
Authors: Winarti C , Arif A B , Budiyanto A , Richana N 
Published: March 2020

Abstract
East Nusa Tenggara/NTT has been known as one of the poorest provinces in Indonesia which has a dry climate with very low rainfall. Poor food security is partly due to community dependence on rice as a staple food while rice cannot grow well in NTT. These also has an impact on the poor nutritional status of the community, such as the high prevalence of stunting. Sorghum previously was cultivated as a local food however, it had long been abandoned. Fortunately, nowadays sorghum began to consume again by the community. This paper presents the potential and challenges faced in developing sorghum as a staple food and raw material for industry in NTT, especially in East Flores. The data and information was collected from the survey, secondary sources as well as journal and personal communication with sorghum stakeholders. After a long time being forgotten, sorghum has grown back about a decade ago. Various local varieties of sorghum are in NTT and have been identified. The main focus of the development of sorghum is that the community re-consumes sorghum, only a small portion is sold. Likotuden is a complete center for developing sorghum from the supply of seeds, cultivation to processing and marketing of sorghum seeds. The factor of rapid development of sorghum is supported by various parties, including NGOs, local government, central government and universities. The extent of marginal land in NTT, the availability of sorghum superior seeds, the suitability of agro ecology and socio-economic and cultural sorghum with various functional advantages will foster the development of sorghum. Besides, the support of local government programs such as the pajaleso program (corn rice, soybean plus sorghum) sorghum will be foster the development sorghum in NTT. However, some obstacles are still found, among others, the need for agriculture machineries, both pre-harvest for land preparation and planting and post-harvest. In addition, socialization and training also need to be encouraged, especially in areas where other food crops are difficult to grow.