bluuebunny/crossref_metadata_2025_split huggingface dataset:
Eco-Kansei design for retailing packaging: a current research progress
Authors: Aprilia A , Djatna T , Indrasti N S , Sugiarto  
Published: June 2020

AbstractThe ultimate goal of this work is to support product packaging design by providing several guidelines in accordance with environmental issues related to users and perspectives of their knowledge. Currently, one needs to consider important moments from consumer experience with sustainable products model that includes complex dimensions such as Kansei Engineering (KE) by integrating the customers themselves in the design process. Eco-Kansei brings specific approaches to design products and services by taking into account their environmental impacts during the complete lifecycle. This must be considered in an integrated holistic perspective, where the adequacy of products with industrial processes must consider many sustainability criteria, including the scope of profit, people and of course the planet. The sustainable criteria must be able to be adjusted to market demands, and be able to be translated by packaging designers in packaging design elements. This work has completed modeling the classification criteria of sustainability with logistic regression, and evaluating it with the confusion matrix. However, the results of the confusion matrix concluded that the sustainable criteria for tuna packaging are still far from sufficient and balanced in the three subjective classification groups.
Potential for changing value uncaptured to value captured through circular economy practices
Authors: Burhan  , Ciptomulyono U , Singgih M L , Baihaqi I 
Published: June 2020

AbstractValue Captured (VC) is the benefit obtained by stakeholders (especially companies) from a manufacturing business. In principle, VC can be obtained from Value Uncaptured (VU) which often appears in the company’s manufacturing practices. This VU can take the form of inefficiencies (waste and by-products that are not used) in the company’s manufacturing process. The study of VU has provided guidance on VU in the manufacturing industry. VUs that have been identified need to be changed to VCs. Meanwhile, to convert VU to VC, the right method is needed. The concept of Circular Economy (CE) offers methods in an effort to convert VU to VC. Some alternative methods in the CE context include: maintenance, reuse, recycling, etc. CE can solve this problem, while also providing environmentally friendly solutions. This study provides an overview of the potential of turning VU into VC with several alternatives offered by the CE concept. This study also provides some examples of CE implementations that have successfully solved problems in offering company VCs.
A mapping of current downstream shallot supply chain based on agent-based modeling and quadruple innovation helix: a case study at Cirebon district, Indonesia
Authors: Sjafrina N , Marimin  , Udin F , Anggraeni E 
Published: June 2020

Abstract
Shallots have the prospect of developing value-added downstream products. Currently, the only downstream product on the market is fried shallots, so it is necessary to map the downstream product supply chain shallots in Cirebon Regency as one of the regions producing shallots. The issue in the downstream development is how to map current downstream supply chain development, including current interaction between actors, so we can make a decision for future downstream development priority. This paper designs the mapping of the downstream supply chain of shallot commodities to see the interaction between actors in the shallots agorindustrial downstream supply chain network. The research method used was agent-based modeling (ABM) based modeling to determine agent behavior and its interactions in the shallots agro-industry supply chain. The structure of the agent structure in the supply chain was designed with the quadruple innovation helix (QIH) approach, which consists of 4 actors’ classifications, namely farmers, private sector, government, and universities. This research produces an interaction design that can be used as a basis for evaluating performance, added value and other aspects through the interaction behavior of each QIH actor in agent-based modeling to support downstream innovation in shallots agro-industry. Case studies in the Cirebon district of Indonesia show that the ABM and QIH models designed are able to show the form of interaction between downstream supply chain actors.
Policy system for palm oil based bioenergy sustainability
Authors: Papilo P , Marimin M , Hambali E , Sitanggang I S , Permata E G , Kurniawan R , Novriyanto N 
Published: June 2020

Abstract
Policy system for palm oil based bioenergy sustainability or Polsysbios is an intelligence decision support system (iDSS) in developing palm oil bioenergy. This application is a software prototype to determine adaptive policy strategies based on the sustainability status and existing institutional conditions. The purposes of this research are: 1) to obtain the sustainability status of bioenergy development based on sustainability aspects, consisting economic, social and environmental aspects; 2) to obtain the institutional status based on constraint elements and supporting elements conditions; 3) to determine the best policy strategy based on sustainability status and institutional condition. The policy strategy is based on 12 rules that have been developed. Through the implementation of the Fuzzy Inference System (FIS) Method, it has been obtained that the sustainability index of environmental, social and economic aspect, is 1.995, 1.004 and 2.000 respectively. Whereas the constraints and institutional support elements status are 2.6665 and 1.9995 respectively. Thus it is also known that the sustainability status of bioenergy development is still unsustainable with institutional status described as fairly good. The policy strategy recommendation is to improve the management of environmental, social and economic aspects and increase institutional support towards the sustainability of bioenergy development.
Inclusion Different Level of Papaya Leaves Meal (Carica papaya L.) in Pellet Ration on Performance in Broiler Chickens
Authors: Sari Y , Erwan E , Irawati E 
Published: June 2020

Abstract
Good broiler performances require adequate feed and suitable feeding management. Papaya leave contains vitamin C 140 mg, vitamin E 136 mg, vitamin B1 0.15 mg, fat 2.0 mg, calcium 35.3 gram, phospor 63 mg and iron 0.80 mg as well as some enzymes such as chymopapain, papain and lipase wich able to degrade complex bond then increase the efficiency of nutrient digestibility and utilization in ratio. The aim of this study was to determine the effect of inclusion of papaya leaf flour at pellet ration on broiler performance including feed consumption, body weight gain and feed convertion ratio. This research used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments were T1: 0% Papaya leaf flour in ration formulation, T2: 3% Papaya leave meals in ration formulation, T3: 6% Papaya leave meals in ration formulation and T4: 9% Papaya leave meals in ration formulation. The result showed that there was a significant effect (P<0.05) of treatment on feed consumption, but not sigificant (P>0.05) on body weight gain and feed convertion ratio. The result suggest that the inclusion of papaya leave mealsr up to 9% into pellet ration may not alter broiler performance.
Biochemical Test of Rice Seeds (Oryza sativa L.) that have been Invigored
Authors: Rozen N , Kasim M , Anwar A 
Published: June 2020

AbstractStorage of seeds will affect the age of the seeds, so the storage of seeds must be done properly and correctly. During storage, the seeds will experience deterioration. Deterioration can not be avoided but can be slowed as long as the condition of storing the seeds is well maintained. Deterioration the quality of rice seed greatly affect the growth and yield of rice in the field, to the need to find a solution with the method invigorasi such as the treatment ofprimingand hydration-dehydration. The purpose from Research of this is to know the biochemistry of seeds already in invigoration. This research has been carried out at LLDIKTI Laboratory Region X West Sumatra, Riau, Jambi and Riau Islands from September to October 2019. Experiment is this use Design Randomized Complete (RAL) with a two-factor factorial pattern. The first factor are varieties of rice (Batang Piaman, PB42, and IPB3S) and the second factor are methods invigorasi (primingand hydration-dehydration). Variables measured either be a the seed moisture content, seed germination, soil emergent test, the content of ash, fat content, and respiration rate. The observational data were analyzed with F test of 5% significance level. If it is significantly different, it is continued with further testing of BNJ at the 5% level. The results showed that invigoration could be increase seed moisture content, seed germination, and soil emergent test. Treatment of seeds with invigoration can activate the biochemical processes in the seed, there are by increasing fat content, and respiration rate but decreasing ash content.
Development of Integrated EC and pH Sensor for Low-Cost Fertigation System
Authors: Shamsi S M , Abdullah H B , Bakar L 
Published: June 2020

Abstract
Nowadays, crop yields within the planting vegetables and fruits in Malaysia using fertigation system has been emerging technology adapted by modern farmer in agriculture practice. Fertigation techniques is one amongst the ways to increasing export and reducing import to urge a precision farming is should have most doable use efficiency of applied inputs particularly for water and fertilizer. Fertilizer got to be monitor and check on a daily basis to make sure the nutrient content was enough for plants. Two (2) vital parameter required to be monitored are water pH and EC (electric conductivity). In normal practice, these parameters need to be check manually and recorded the data for further analysis. This practice takes a lot of time and wastes energy toward the worker or farmer. So, the aim of this projects is to integrate pH and EC sensor module that can monitoring the system automatically beside able to reduce time while not taking the data manually. This wireless agriculture monitoring system uses the Arduino Uno as the processing unit and ESP8266 Wi-Fi module as the communication unit. This sensor module transfers the data to user via mobile application wirelessly.
Effectiveness of Hot Water Treatment Incorporated with Calcium Ascorbate on Maintenance of Physiological and Sensory Qualities of Fresh-Cut Ripe Mango cv. Nam Dok Mai
Authors: Boonyaritthongchai P , Keawmanee Nichapat 
Published: June 2020

Abstract
Previous study revealed that hot water treatment (HT) at 50°C for 30 min of whole mango fruit before fresh cut process can maintain the quality of fresh cut mango. In this study the combination of HT before fresh cut process and calcium ascorbate dip at post-fresh cut process was investigated. Ripe mangoes cv. Nam Dok Mai were dipped into hot water (HT, 50°C for 30 min) then mangoes were peeled and cut into fresh cut mangoes. They were dipped into 2% w/v aqueous calcium ascorbate (CaAs). Non-calcium treated fresh cut mango was used as the control set. Both of CaAs and control treatment were stored at 4 °C for 6 days. Changes in color of fresh cut surface mango, browning occurrence, sensory acceptance was evaluated. Polyphenol oxidase (PPO) activity was measured. CaAs treatment maintained color changes expressed as L* and Hue angle compared to control (HT). CaAs dips inhibited PPO activity resulting in browning reduction and high acceptance of sensory evaluation. The combination of HT of whole fruit and CaAs dips of fresh cut mango extended the overall quality to 6 days compared to 3 days for mango heated with HT but not dipped into CaAs. CaAs also showed the higher firmness than control sample. The combination of HT at 50°C for 30 min of whole fruit followed by 2% CaAs dip of fresh cut mango can preserve the quality of fresh cut mango during storage.
Physicochemical and Functional Characteristics of Roasted Sticky Rice Flour (Tapuang Bareh Randang) in Various Methods
Authors: Refdi C W , Murtius W S , Fajri P Y 
Published: June 2020

Abstract
White sticky rice in West Sumatra is traditionally processed into bareh randang (roasted rice cake) and is one of the traditional snacks of this province. Beras rendang (bareh randang) is made by roasting white sticky rice and add coconut sugar. Roasted rice flour has the potential as a functional food because of some previous cereal studies proving that cereal roasting can maintain nutritional value and improve its functional properties. This study aimed to determine the effect of roasting methods (traditionally and oven) and roasting temperatures (140, 160, and 180°C) on the physicochemical and functional characteristics of tapuang bareh randang. The study was conducted by comparing tapuang bareh randang that is traditionally made and by using an oven at various roasting temperatures. The results of this research showed that Traditional roasting (TR) and roasting using an oven with a temperature of 180°C (SC) is roasting sticky rice flour with the highest amylose content. Traditional Roasting (TR) has the highest total phenol content compared to other roasting. Traditional roasting (TR) and roasting oven 160°C (SB) has resulted in significant color changes in flour. Traditional roasting (TR) and roasting using an oven with a temperature of 180°C (SC) increases the amylose content and has the potential to reduce the glycemic index of tapuang bareh randang.
Effectiveness Test of Red Dragon Fruit Skin (Hylocereus costaricensis jack) as Natural Preservation for Nila Fish (Oreochromis niloticus)
Authors: Siregar T W , lubis Z , Julianti E 
Published: June 2020

Abstract
Indonesia is a tropical country, many plants suspected as potential antimicrobial so it can used as natural preservatives, one of all is red dragon fruit peel. Red dragon fruit (Hylocereus costaricensis jack) production now has been increasing. So, dragon fruit skin contributes as environmental trash so it must used as a natural preservative. The purpose of this study was to determine whether the red dragon fruit peel extract (Hylocereus costaricensis jack) used as a natural preservative in tilapia, to determine the characteristics and duration of tilapia storage after being given red dragon fruit peel extract consisting of three types of contractor ( water, ethanol and acetate), after getting the best results, applied it to fish whether it affects the shelf life of tilapia (L0, L1, L3, L5).. The research method used is a completely randomized design (CRD) with two factorial. The parameters tested were microbiology, proximate and organoleptic quality tests. The yield of 1% ethyl acetate is the best and the safest solution to be applied to tilapia. TPC in tilapia that have been preserved 1% dragon fruit peel extract is 3.53 × 101 (L0) and 5.10×101 (L3). TVB levels in preserved tilapia were 67 mgN / 100g (L0) and 25.02 mgN / 100g (L5). Fish protein content from 18.5% (L1) to 15.10% (L5). Water content from L1 78.1% to L3 81%. Based on results it can conclude that red dragon fruit peel extract contains various bioactive compounds: alkaloids, flavonoids, glycosides, saponins and tannins. The best solvent for binding active compounds is ethanol but the best for food products is ethylacetate.
Maintaining the Chemical Value and Organoleptic Properties of Pempek with the Frequency of Ice Water Washing Method
Authors: Alhanannasir  , Idealastuti  
Published: June 2020

Abstract
Pempek is a very famous food in the city of Palembang, Indonesia. Fish as the main ingredient of pempek can be washed after grinding with ice water in a certain frequency to increase the strength of the gel, remove most of the components that are soluble in water, blood, cause odor, and can improve the quality of color and taste. Mackerel sand fish is one of the main ingredients of pempek which can be made blending or crushed washed/with ice water ratio of 1: 3 (material: water) according to treatment four treatments for 10 minutes for each washing process with the Non Factorial Randomized Design Methodology method. Statistically it was found that the washing frequency had a very significant effect on the fat content and water content and had a significant effect on the color and taste. The results showed the F4 frequency treatment that the level of color preference (score 4.40) and taste (score 4.05) and fat content was 0.38% lower and the moisture content was 58.08% higher. Making Pempek Lenjer with the frequency of washing Surimi with ice water produced by Pempek which is not fishy, and with the color and taste that is preferred.
Optimization on Maltodextrin Concentration and Inlet Spray Drying Temperature in Producing Edamame (Glycine max L. Merr.) Milk Powder: Nutritional and Microbiological Profile
Authors: Ali D Y , Pranowo D , Sunarharum W B , Prananto Y P , Tansil C Z L 
Published: June 2020

Abstract
Edamame powdered milk products have not produced on an industrial scale until the present. It is an excellent opportunity to develop nutrient-rich edamame to become a product with a high global market demand. The production of edamame milk powder has essential factors that contribute to sensory attributes, there is a concentration of maltodextrin as a filler and also encapsulating agent and inlet temperature of spray drying inlet for producing milk powder. The research aims to determine the optimal concentration of maltodextrin and inlet spray drying temperature to produce edamame milk powder based on the response of sensory analysis. Based on the results of the study, the concentration of maltodextrin 129.91 g/L (12.99%) and the spray dryer temperature 131°C were the optimal factor points of the sensory attribute responses analyzed using a nine-scale Hedonic Scale Scoring. Color with response 8.5, aroma 8.25, taste 7.8, and texture 8.35. The optimal product has a moisture content of 2.31 ± 0.04%, total dissolved solids of 19.89 ± 0.02% °Brix, the solubility of 95.23 ± 0.38%, and yield of 24.25%.
Analysis of Caffeine Levels in the Beverages of Roasted Arabica Coffee Balango in Bukik Apik with the Method of Spectroscopic
Authors: Fadri R A , Sayuti K , Nazir N , Suliansyah I 
Published: June 2020

Abstract
Research has been conducted on the analysis of caffeine levels in the beverages of roasted arabica coffee
balango
using spectroscopic method. The research was conducted in Research and Testing Laboratories (RTL) Gajah Mada University in November 2019. Samples of arabica coffee were taken from Balingka Agam Regency which was processed using the process of fully washed and roasted using a
soil cauldron
or
Balango
in
Bukik Apik
of Bukittinggi city. This successfully proved that the surface area of the coffee powder determined the amount of dissolved caffeine level in boiling water. The concentration of caffeine in original coffee powders, fine, medium, and coarse in a row are : 35.03%; 17.67%; 1.31%; and 0.69%.
Modeling and Optimization of Total Phenol of Tamarillo Seed Extract Using Response Surface Method
Authors: Hendrawan Y , Damayanti R , Khotimah R A H , Wibisono Y , Argo B D 
Published: June 2020

Abstract
Tamarillo (Solanum betaceum) contains phenol compounds which can be used as antibacterial, these compounds can be obtained from the extraction process. Microwave assisted extraction (MAE) can accelerate the extraction process by utilizing microwave heating. The aim of this research is to find the optimum point of solvent ratio and extraction time to produce Tamarillo extract with maximum total phenol content. The modeling and optimization method used is response surface methodology (RSM). In the central composite design (CCD), the input used includes the ratio of solvent to low level ratio is 1:40 (w/v) and the high level is 1:60 (w/v), while the low level extraction time is 4 minutes and the high level is 6 minutes, so there are 13 experimental designs. The suggested model results are quadratic. The optimal value produced in maximizing total phenol in Tamarillo is 3.31 mg GAE/g extract from a variation of solvent ratio 1:56.30 (w/v) with extraction time of 5.93 minutes with desirability value of 1. The validation results obtained are 3.33 mg GAE/g extract, where this value is 0.60% different from the predicted results. Validation results can be accepted because the value is still within the acceptable error threshold or below 5%.
Design of the Portable Motorcycle Cover
Authors: Mat Jusoh Mohammad Azzeim , Che Ashari Muhamad Sufian , Rashid Helmi 
Published: June 2020

Abstract
As fuel cost increases, majority of road users in Malaysia turns to motorcycle as an economical method of transportation. Unfortunately, the weather condition in this country is unpredictable especially with sudden rainy season. Due to this reason, the idea of a portable motorcycle cover has been developed. The objective of this project is to design a motorcycle cover, which can protect the user from rain and other weather condition. Currently, we are focusing the usage in a non-mobile (static) mode. The design shall focus on workability and ease of installation, followed by the affordability factor. This design was generated with the aid of CATIA software as the design tools. FEA simulation was performed in order to validate the performance. Result shows that the safety factor of the most critical section (rear compartment) is around 7.15, which is within safety range. Performance check on the prototype shows reliable result. In near future, more improvement shall be made towards the design to enhance the function and performance factor.
The Effect of Zn on the Properties of Mg-10Al-6Ca-1Sn Alloy
Authors: Rosmamuhamadani R. , Mahat M.M. , Sabrina M.Y 
Published: June 2020

Abstract
In this study, Mg-10Al-6Ca-1Sn and Mg-17Al-4Zn-3Ca-1Sn composite alloys were prepared. They were prepared by melting them in argon atmosphere on a water-cooled copper hearth. The sample were then analyse to determine the microstructure and mechanical properties using scanning electron microscope (SEM) and hardness testing, respectively. Moreover, a few of tests had been done to observe and determine microstructure and mechanical properties of the alloys. Mg-17Al-4Zn-3Ca-1Sn alloy, the microstructure of Mg-17Al-4Zn-3Ca-1Sn alloy distinctly portrays fine grains, resulting abundant of grain boundaries, which consist of eutectic phase, surround of primary magnesium grains. In contrast, the Mg-10Al-6Ca-1Sn alloy exhibits large differences in grain size. As a control, the sample without the addition of Zn element portrays large particles and creating very small amount of grain boundaries in the captured area of 30 µm. In perspective of mechanical properties, Mg-17Al-4Zn-3Ca-1Sn composite alloy showed higher Vickers hardness value with average of 81.8 Hv compared to Mg-10Al-6Ca-1Sn composite alloy, which was 70.5 Hv. In conclusion, the addition of Zn has effectively improved the hardness of the Mg alloy. This is supported by XRD analysis, which confirms the phase of new alloys that composed of Zinc element.