bluuebunny/crossref_metadata_2025_split huggingface dataset:
Implementation of industry 4.0 to achieve sustainable manufacturing in steel industry: a case study
Authors: Kumar Pradeep 
Published: October 2021

Sustainable manufacturing has been a popular topic of research for quite some time now. There are various concepts and ideas which have claimed to have a significant impact on sustainability of the manufacturing industry like lean, green and agile manufacturing. Industry 4.0 is the latest and by far the one with the maximum potential of changing the manufacturing sector forever. It is rightly called as “the fourth industrial revolution”. It is a wide concept which covers many state of the art technologies like the Internet of Things (IoT), Artificial Intelligence, Big Data, Augmented reality etc. But like every big revolution, it is to face many challenges also. In this review, we are looking at this ‘yet in infancy’ concept and its role in achieving a sustainable manufacturing sector as discussed by researchers. Different scholars have come up with different challenges to implementation of I4.0 which they thought to be of some significance. There is going to review such challenges making a list of 13 such challenges. Then, it also throw some light on the new challenge faced by all of humanity in the form of SARS-CoV-2 pandemic and how it is affecting the manufacturing sector.
KARAKTERISASI CHITOSAN DAN CHITOSAN POLYMER MEDIUM DARI CANGKANG KEPITING BATU
Authors: Cahyono Eko , Wodi Stevy Imelda Murniati , Tondais Jumardi 
Published: October 2021

Kepiting batu (Grapsus albolineatus) merupakan spesies yang banyak ditemukan di pantai berbatu dan eksoskeletonnya adalah salah sumber potensial chitin-chitosan. Chitosan adalah polimer bersifat polikationik dengan chitosan polymer medium (CPM) yang memiliki molekul lebih sederhana sebagai salah satu turunannya. Tujuan penelitian ini adalah untuk menentukan mutu chitosan dan chitosan polymer medium dari cangkang kepiting batu. Metode yang digunakan pada penelitian ini adalah metode eksperimental. Hasil analisis membuktikan bahwa cangkang kepiting memiliki komposisi 4.17±0.08 air, 54.4±2.78 abu, 6.28±0.05 lemak, 23.48±0.01 protein, 11.70±2.93 kaborhidrat. Karakterisasi chitosan memperlihatkan rendemen sebesar 10±0.70%, kadar air 8.10±0.14%, abu 19.39±0.55%, lemak 6.26±0.37%, protein 8.24±0.34%, karbodidrat 50.03±0.04%, derajat putih 60.61±0.86% , viscositas 7.30±0.42 cps dan derajat deasetilasi 55.92±1.30%. Untuk chitosan polymer medium, rendemennya mencapai 98.33±0.40% dan derajat deasetilasinya sebesar 60.22±0.24%. Chitosan dan chitosan polymer medium dari cangkang kepiting batu (Grapsus albolineatus) masih memenuhi standar yang ditetapkan SNI.

Stone crab (Grapsus albolineatus) is a species commonly found in rocky beaches. Its exoskeleton is a good source of chitin and/or chitosan. Chitosan represents a polycationic polymer with chitosan polymer medium (CPM) having simpler molecular formula than chitosan as chitosan’s derivative. The objective of this research was to determine the quality of chitosan and chitosan polymer medium from rock crab’s shells. Experimental method was used in this study with characterization of the crab’s shells showing a composition of 4.17±0.08%, water, 54.4±2.78% ash, 6.28±0.05% fat, 23.48±0.01% protein and 11.70±2.93% carbohydrate. Similar characterization on chitosan revealed a composition of 10±0.70% rendemen, 8.10±0.14% water, 19.39±0.55% ash, 6.26±0.37% fat, 8.24±0.34% protein, 50.03±0.04% charabohydrate, 60.61±0.86% white degree, 7.30±0.42 cps viscosity and 55.92±1.30% degrees of deacetylation. Although chitosan contained similar composition of white degree (60%) and deactylation (60%0 to chitoxan polymer medium, CPM had higher composition of rendemen (98.33±0.40%) than chitosan (10±0.70%). In conclusion, this study shows that chitosan and chitosan polymer medium of G. albolineatus met our national standard (SNI).
OPERASIONAL PUKAT CINCIN KM. MALBERS 02 DI PERAIRAN TELUK TOMINI PROVINSI GORONTALO
Authors: Maneking Junneifer Aldo , Tamarol Joneidi , Lungari Fitria Fresty 
Published: October 2021

Peningkatan efisiensi dan efektifitas operasi perangkapan ikan dengan pukat cincin diperlukan beberapa sarana dimana salah satunya yaitu dengan menggunakan alat bantu penangkapan ikan jenis rumpon. Selain rumpon dalam pengoperasiannya pukat cincin dilengkapi pula dengan perahu lampu. Penelitian ini dilaksanakan dengan metode deskriptif dengan dasar studi kasus dilapangan. Hasil penelitian menunjukan bahwa hasil tangkapan pukat cincin didominasi oleh ikan Layang (Decapterus sp), sebagian lagi ikan Cakalang (Katsuwonus pelamis) dan ikan Sunglir (Elegatis bipinnulatus). Dari hasil analisis data menunjukan bahwa alat tangkap pukat cincin KM.Malbers 02 dalam pengoperasiannya dibantu oleh alat bantu penangkapan ikan yakni rumpon dan perahu lampu serta alat tambahan penangkapan ikan yakni winch untuk penarikan tali cincin, power block untuk penarikan daging jaring dan caduk (sibu-sibu) untuk pengangkatan ikan hasil tangkapan. Waktu setting hingga hauling diantara 5-7 menit.

Increasing the efficiency and effectiveness of the fishing operation using purse seine requires several means, one of which is the use of FAD fishing tools. In addition to FADs, in the operation of the purse seine, it is also equipped with a lamp boat. This research was conducted with a descriptive method based on field case studies. The results showed that the catch of purse seines was dominated by Layang fish (Decapterus sp), some Skipjack tuna (Katsuwonus pelamis) and, Sunglir fish (Elegatis bipinnulatus). From the results of the data analysis, it shows that KM.Malbers 02's purse seine fishing gear is assisted in its operation by fishing aids, namely FADs and light boats as well as additional fishing tools, namely winches for pulling ring ropes, power blocks for pulling net meat, and cisterns (sibu- sibu) for the lifting of the caught fish. Time from setting to hauling is between 5-7 minutes.
NILAI ORGANOLEPTIK BAKSO IKAN LAYANG (Decapterus russelli), IKAN KUNIRAN (Upeneus moluccensis) DAN IKAN NILA (Oreochromis niloticus)
Authors: Kahiking Thania , Ansar Novalina Maya Sari , Cahyono Eko 
Published: October 2021

Bakso ikan merupakan produk berbahan dasar dari surimi yang terbuat dari lumatan daging ikan yang telah mengalami proses penghilangan tulang, dan sebagian komponen larut air dan lemak melalui pencucian dengan air, sehingga disebut sebagai konsentrat basah protein myofibril dari daging ikan layang, kuniran, dan nila. Tujuan penelitian adalah untuk mengetahui mutu bakso dari berbagai jenis daging ikan yang digunakan. Metode yang digunakan dalam penelitian ini adalah eksperimental. Hasil uji ogranoleptik menunjukkan bakso dengan kategori-kategori berikut, kenampakan terbaik pada ikan nila (8,2), bau terbaik dari ikan kuniran (7,8), rasa terbaik pada ikan layang (8,8) dan tekstur terbaik pada ikan layang (8,8). Kesimpulan dari ketiga jenis bahan baku yang digunakan ikan kuniran merupakan bahan baku terbaik dalam pembuatan bakso.

Fish ball is a surimi-based product made from ground fish meat that has undergone a bone removal process as well as elimination of water and fat soluble components through washing with water. Hence, it is called wet concentrated myofibril protein mainly derived from mackerel scad, goldband goatfish, and tilapia meat. The objective of this research was to determine the quality of fish balls from various types of fish (mackerel scad, mac). Organoleptic tests showed that the best appearance, smell, taste and texture categories were found in tilapia (8.2), goatfish (7.8), mackerel scad (8.8), and mackerel scad (8.8) respectively. As a conclusion, of the three raw materials used in this research, goldband goatfish proved to be the best source of raw material for fish balls.
Artikel PEMETAAN DAERAH PENANGKAPAN IKAN PERAIRAN MANGANITU DENGAN MENGGUNAKAN GPSMAP 580/585 MILIK POLNUSTAR 05
Authors: Daud Stevani , Tamarol Joneidi , Bawias Ishak 
Published: October 2021

Perairan Manganitu di Kabupaten Kepulauan Sangihe merupakan daerah yang banyak terdapat alat pengumpul ikan. Alat pengumpul ikan jenis ini dikenal oleh masyarakat dengan nama bui dengan fungsi yang sama dengan rumpon atau ponton Keberadaan bui tersebut sangat penting untuk diketahui. Selain itu pemetaan bui dengan menggunakan Global Positioning System (GPS) di daerah tersebut sangat minim informasinya. Hasil penelitian ini diharapkan dapat memberikan informasi kepada nelayan-nelayan. Rumusan masalah dari penelitian ini yaitu memetakan daerah penangkapan ikan berdasarkan GPS (Global Position System) di Perairan Manganitu sedangkan tujuannya untuk memetakan daerah penangkapan ikan berdasarkan data pemetaan GPS Map580/585, untuk mencapai tujuan tersebut maka digunakan metode observasi dan partisipasi aktif. Hasil pemetaan berdasarkan data pengoperasian GPS, didapatkan hasil sebanyak 22 posisi geografis bui beserta kedalamnnya. Penelitian lanjutan perlu dilakukan untuk mendata semua bui yang ada di perairan Manganitu, karena belum semua bui terdata posisi geografisnya. Selain itu, perlu dilakukan sosialisasi kepada pemilik bui, berupa penyampaian informasi tentang aturan penempatan bui yang harus mengikuti peraturan berlaku, dimana jarak antar bui harus lebih dari 10 mil laut.

The waters of Manganitu in Sangihe Islands Regency are an area with many fishing buoy. The existence of this buoy is very important to know. In addition, buoy mapping using the Global Positioning System (GPS) in the area has very limited information. The results of this study are expected to provide information to fishermen. The formulation of the problem of this research is mapping the fishing area based on the GPS (Global Position System) in Manganitu waters while the aim is to map the fishing area based on the GPS Map580/585 mapping data, to achieve this goal the observation and active participation methods are used. Mapping results based on GPS operating data, obtained 22 geographic positions of the prison and their depths. Further research needs to be carried out to record all fihing buoy in Manganitu waters, because not all buoy have recorded their geographic position. In addition, it is necessary to conduct outreach to buoy owners, in the form of submitting information about the rules for placing buoy that must comply with applicable regulations, where the distance between prisoners must be more than 10 nautical miles.
KAJIAN TOTAL BAKTERI DAN KADAR HISTAMIN TUNA PASCA TANGKAP DI PERAIRAN SANGIHE
Authors: Wodi Stevy Imelda , Cahyono Eko 
Published: October 2021

Tuna yang berkualitas sangat ditentukan oleh penanganan pasca tangkap, yang kita akui aspek-aspek pasca tangkap ini belum merata dikuasai oleh masyarakat nelayan di Kepulauan Sangihe, sehingga mengakibatkan permasalahan keamanan pangan terutama kadar histamin yang melampaui batas. Histamin terbentuk akibat adanya kesalahan selama proses penanganan dan pengolahan. Tingginya temperatur adalah penyebab utama terbentuknya histamin. Histamin dapat menyebabkan keracunan pada orang yang mengkonsumsinya. Penelitian ini bertujuan untuk menentukan total bakteri dan kadar histamin tuna pasca tangkap di perairan Sangihe. Parameter uji dalam penelitian ini meliputi pengambilan dan preparasi sampel, Uji total bakteri, dan kadar histamin pada tuna segar. Analisis histamin menggunakan metode Enzyme Linked Immunosorbent Assay (ELISA). Hasil penelitian menunjukan bahwa TPC pada ketiga lokasi, yaitu Kauhis 9,7 x 104 cfu/g Santiago 2,8 x 104 cfu/g masih memenuhi standar SNI untuk tuna segar yaitu 5,0 x 105 cfu/g, sedangkan pada pasar Towo 8,2 x 105 cfu/g telah melewati batas standar. Kadar histamin dari ketiga lokasi masih dikategorikan sangat aman < 5 ppm dari standar yaitu 100 ppm.

Quality tuna is very much determined by post-capture handling, which we admit that these post-catch aspects have not been evenly controlled by the fishing community in the Sangihe Islands, resulting in food safety problems, especially histamine levels that exceed the limit. Histamine is formed due to errors during the handling and processing process. The high temperature is the main cause of the formation of histamine. Histamine can cause poisoning in people who take it. This study aims to determine the total bacteria and histamine levels of post-caught tuna in Sangihe waters. The test parameters in this study include sample collection and preparation, total bacterial test, and histamine levels in fresh tuna. Histamine analysis used the Enzyme-Linked Immunosorbent Assay (ELISA) method. The results showed that the TPC in the three locations, namely Kauhis 9.7 x 104 CFU / g Santiago 2.8 x 104 CFU / g still met the SNI standard for fresh tuna, namely 5.0 x 105 CFU / g, while in the Towo 8 market, 2 x 105 CFU / g has exceeded the standard limit. The histamine levels from the three locations were still categorized as very safe < 5 ppm from the standard, namely 100 ppm.
KANDUNGAN FENOL PADA PINEKUHE YANG DIOLAH DENGAN ASAP CAIR DAN PENGASAPAN KONVENSIONAL
Authors: Mandeno Jefri A. , Kaim Mukhlis A. 
Published: October 2021

Tujuan dari penelitian ini adalah untuk mengetahui kandungan fenol pada ikan asap pinekuhe dengan asap cair dan dengan pengasapan konvensional. Penelitian menggunakan Rancangan deskriptif kualitatif dengan memberikan gambaran proses dan hasil penelitian melalui gambar, tabel maupun histogram. Perlakuan dalam penelitian adalah sebagai berikut: (A) Ikan asap pinekuhe ang direndam dalam asap cair lalu dikeringkan, (B) Ikan asap pinekuhe yang dkeringkan, direndam dalam asap cair lalu dikeringkan, (C) Ikan asap pinekuhe direndam dalam asap cair lalu dikeringkan dan (D) Ikan asap pinekuhe dari pengasapan konvensional dengan bahan bakar biasa. Kesimpulan dari hasil penelitian ini bahwa ikan asap cair yang dikeringkan kemudian direndam dalam asap cair memiliki kadar fenol yang lebih tinggi jika dibandingkan dengan ikan asap yang diolah dengan metode pengasapan konvensional, yaitu dengan menggunakan bahan bakar cangkang pala. Kadar fenol tertinggi yaitu pada perlakuan B (15,77%) dan kadar fenol terendah yaitu pada perlakuan C (10,2%).

The purpose of this study was to determine the phenol content of pinekuhe smoked fish with liquid smoke and conventional smoking. The study used a qualitative descriptive design by providing an overview of the research process and results through pictures, tables, and histograms. The treatments in the study were as follows: (A) Pinekuhe smoked fish soaked in liquid smoke then dried, (B) Pinekuhe smoked fish that was dried, soaked in liquid smoke then dried, (C) Pinekuhe smoked fish was immersed in liquid smoke then dried and (D) Pinekuhe smoked fish from conventional smoking on ordinary fuel. The conclusion from the results of this study is that smoked fish that is dried and then immersed in liquid smoke has a higher phenol content when compared to smoked fish processed by conventional smoking methods, namely using nutmeg shell fuel. The highest phenol content was in treatment B (15.77%) and the lowest phenol content was in treatment C (10.2%) Abstract: The purpose of this study was to determine the phenol content of pinekuhe smoked fish with liquid smoke and conventional smoking. . The study used a qualitative descriptive design by providing an overview of the research process and results through pictures, tables, and histograms. The treatments in the study were as follows: (A) Pinekuhe smoked fish soaked in liquid smoke then dried, (B) Pinekuhe smoked fish that was dried, soaked in liquid smoke then dried, (C) Pinekuhe smoked fish was immersed in liquid smoke then dried and (D) Pinekuhe smoked fish from conventional smoking on ordinary fuel. The conclusion from the results of this study is that smoked fish that is dried and then immersed in liquid smoke has a higher phenol content when compared to smoked fish processed by conventional smoking methods, namely using nutmeg shell fuel. The highest phenol content was in treatment B (15.77%) and the lowest phenol content was in treatment C (10.2%).
Artikel TEKNIK PEMBUATAN GADING PERAHU PENANGKAP IKAN TIPE PAMO DI KAMPUNG PARA SALENGKERE KECAMATAN TATOARENG
Authors: Lentiuwulang Marsugianto , Tatontos Yuliana Varala , Wuaten Julius 
Published: October 2021

Proses pembuatan gading perahu merupakan salah satu tahapan yang penting dan sangat menentukan dalam pembuatan perahu berbahan kayu, karena dalam konstruksi kapal, gading berfungsi selain untuk memperkuat kapal dari terjangan gelombang juga berfungsi dalam pembentukan badan kapal. Penelitian ini bertujuan untuk mengetahui teknik pembuatan gading perahu penangkap ikan tipe pamo di Kampung Para Salengkere Kecamatan Tatoareng. Penelitian dilakukan dengan melaksanakan observasi atau pengamatan langsung dan partisipasi aktif dalam pembuatan dan pemasangan gading perahu tipe pamo. Secara umum teknik pembuatan gading perahu tipe pamo di Kampung Para Salengkere Kecamatan Tatoareng menggunakan bahan kayu kapuraca (Callophyllum inophyllum) yang dalam bahasa lokal disebut dingkaleng yang tahan terhadap air laut, kuat dan memiliki serat yang padat. Pada proses pembuatan gading terdapat beberapa bentuk gading yang di buat untuk 1 (satu) unit perahu yaitu gading berbentuk huruf “V” pada bagian haluan dan bentuk huruf “U” pada midship sampai buritan perahu dan pemasangannya di mulai dari bagian linggi depan perahu ke arah buritan. Jumlah gading yang dipasang pada perahu tipe pamo yang dibuat berjumlah ganjil sebanyak 23 buah dengan jarak antar gading 28 cm.

The process of making hull frame represents one the most important and crucial stages in building wooden boats because in ship construction, frames function to strengthen the ship from waves and to form a ship's hull. This reserach aimed to determine the technique of making “pamo”-type hull frame in Para Salengkere Village, Tatoareng District. We applied field observation and active participation in building pamo-type hull frame in Para Salengkere Village, Tatoareng District using local wood known as “kapuraca” or “dingkaleng” because of its resistance to sea water, strong and dense fibers. We used V shaped frame on the bow, round bottom (RB) at midship and "U" shape at the stern of the boat and the installation starts from the front height of the boat towards the stern. We installed an odd number (23) of tusks with a distance of 28 cm among the tusks.
Time and Law in the Post-COVID-19 Era: The Usefulness of Experimental Law
Authors: Longo Erik 
Published: October 2021

Time and Law in the Post-COVID-19 Era: The Usefulness of Experimental Law
The COVID-19 pandemic swept the world in 2020 impelling us to reconsider the basic principles of constitutional law like the separation of power, the rule of law, human rights protection, etc. The two most pressing legal issues that have attracted the attention of legal scholars so far are, on the one hand, the different regulatory policies implemented by governments and, on the other, the balance among the branches of government in deciding matters of the emergency. The pandemic has determined a further and violent acceleration of the legislature’s temporal dimension and the acknowledgement that, to make legislation quicker, parliament must permanently displace its legislative power in favour of government. Measures adopted to tackle the outbreak and recover from the interruption of economic and industrial businesses powerfully confirm that today our societies are more dependent on the executives than on parliaments and, from a temporal perspective, that the language of the law is substantially the present instead of the future. Against this background, this article discusses how the prevalence of governments’ legislative power leads to the use of temporary and experimental legislation in a time, like the pandemic, when the issue of ‘surviving’ becomes dominant.
Wild gut microbiomes reveal individuals, species, and location as drivers of variation in two critically endangered Hawaiian honeycreepers
Authors: Costantini Maria S. , Medeiros Matthew C.I. , Crampton Lisa H. , Reed Floyd A. 
Published: October 2021

Background
The gut microbiome of animals is an important component that has strong influence on the health, fitness, and behavior of its host. Most research in the microbiome field has focused on human populations and commercially important species. However, researchers are now considering the link between endangered species conservation and the microbiome. In Hawaiʻi, several threats (e.g., avian malaria and habitat loss) have caused widespread population declines of Hawaiian honeycreepers (subfamily: Carduelinae). These threats can have a significant effect on the avian gut microbiome and may even lead to disruption of microbial function. However, the gut microbiome of honeycreeper in the wild has yet to be explored.

Methods
We collected 13 and 42 fecal samples, respectively, from two critically endangered honeycreeper species, the ʻakikiki (Oreomystis bairdi) and the ʻakekeʻe (Loxops caeruleirostris). The 16S rRNA gene was sequenced and processed though a MOTHUR-based bioinformatics pipeline. Bacterial ASVs were identified using the DADA2 program and bacterial community analyses, including alpha and beta diversity measures, were conducted using R packages Phyloseq and vegan.

Results
A total of 8,958 bacterial ASVs were identified from the fecal samples. Intraspecific differences in the gut microbiome among individual birds explained most of the variation present in the dataset, however differences between species did exist. Both species had distinct microbiomes with minimal overlap in beta diversity. ‘Akikiki had a more diverse microbiome compared to ‘akekeʻe. Additionally, small but stastically significant differences in beta diversity also exist between sampling location and sexes in ʻakikiki.

Conclusion
ʻAkikiki and ʻakekeʻe are currently the focus of captive breeding efforts and plans to translocate the two species to other islands are underway. This baseline knowledge will help inform management decisions for these honeycreeper species in their native habitats, on other islands, and in captivity.