bluuebunny/crossref_metadata_2025_split huggingface dataset:
PT Chalodo Sibali Resoe’s Chocolate marketing strategy
Authors: Bakri R , Riskayani  , Fahmid I M , Delfi  
Published: March 2021

Abstract
The marketing strategy is an effort to find a safe and profitable marketing position in an ongoing business competition industry. Companies need to recognize the level of strengths and weaknesses in competitive activities because this will greatly help to recognize themselves in utilizing every opportunity that exists and try their best to avoid or minimize the risks or threats that will arise next. This study aims to determine whether the right strategy is applied to increase sales of PT Chalodo Sibali Resoe chocolate products in Masamba District, North Luwu Regency, South Sulawesi Province. This research uses a descriptive analysis method, internal and external matrices, cartesian diagrams, and SWOT matrices. The results showed that a viable strategy was adopted by PT Chalodo Sibali Resoe to support the company’s business development activities, especially in the field of marketing, including (1) Innovation of business premises as attractive as possible to create comfort and attract consumers’ interest to visit; (2) Producing chocolate products that have their characteristics; (3) Increasing production and product quality; (4) Development of marketing areas.
Margin analysis of rice market at Minasatene sub-district, Pangkep Regency
Authors: Rukka R M , Tenriawaru A N , Rahmadanih  , Nadja R A , Mahyuddin  , Heliawaty  , Amiruddin A , Handayani Fildha , Astina  
Published: March 2021

Abstract
Rice is a very important agricultural land commodity in Indonesia. Therefore, rice production must increase and maintain to keep rice supply undistributed. In the other case, we must increase the amount of land production, the efficiency of the rice marketing system, so rice distribution from the production center to the consumer center with low cost of the market. The purpose of this research is: To the analysis of marketing margin, each marketing institution of rice marketing channel, marketing margin shows, marketing margin channel I Rp. 2,133/kg, marketing channel II Rp. 3,333/kg, marketing channel III Rp. 2,833/kg and marketing channel IV Rp. 3,833/kg.
Lemang culinary business development strategy
Authors: Salman D , Safitri I , Rahmadanih  , Jayadi H 
Published: March 2021

Abstract
This research is motivated by the many traditional foods in Indonesia, one of which is lemang. Lemang is a traditional food made from sticky rice raw material wrapped in banana leaves and put into a container in the form of bamboo originating from Bangkala District, Regency Jeneponto. This study aims to describe the strategy in maintaining relations with suppliers of raw materials, strategies in maintaining relationships with personnel work, strategies for maintaining the quality of lemang and analyzing the prospects for sustainability Lemang effort This research uses descriptive qualitative analysis tools used namely participatory observation and in-depth interviews, with research locations in the District Bangkala, Jeneponto Regency, South Sulawesi. The results of the study concluded that: The strategy built by the trader viz. Maintaining relationships with material suppliers standard, Maintaining and establishing good relationships with workers. Keep on guarding the quality of Lemang itself to continuously increase sales volume as well as increase consumer loyalty in buying.
Characteristics of brown rice demand in Makassar City
Authors: Mahyuddin  , Ibrahim Tamzil , Fadyah A N 
Published: March 2021

Abstract
The demand for brown rice keeps continuing to increase along with people’s prosperity, which is marked by higher prices than ordinary rice. This research aims to know about the characteristic of brown rice demand from consumers, environment, and volume of brown rice itself and also to maintain the correlation between consumer characteristics and the environment with the volume of brown rice in Makassar city. This research is taking time about one month from January until April 2018. Sample of this research using random sampling with 96 respondents. Methods of analyzing data using Descriptive analysis and Chisquare analysis. The result of this research can be concluded that respondents who consume the brown rice were dominated by the female with 40 years above age, married status, the job as a civil servant, and educated. Another result concluded that there is no correlation between consumer characteristics and volume of brown rice’s demand based on respondent identities such as by gender, age, education, and revenue status of the respondent. There is a correlation between consumer characteristic with the volume of brown rice based on the number of family members who consumed the brown rice, their reason for consumption, the intensity of purchase and frequency of purchase. On the other side, there is no correlation between the characteristics of the environment with the volume of brown rice based on place distance, services, the scope of transportations service, place of origin, taste, the feeling of purity, and the color of brown rice itself. And there is a correlation between the characteristic of environmental with the volume of brown rice based on place of purchase and the quality of brown rice.
Forest resource accounting: Physical accounts and monetary accounts for sugar palm in South Sulawesi, Indonesia
Authors: Makkarennu  , Caroline A , Supratman  
Published: March 2021

Abstract
The objective of this research is to analyze a balance sheet giving a profile of what stocks of the sugar palm (Arenga pinnata) resource are available at a given point in time and prepare an account of what uses are made of these stocks, what sources they are derived from and how they are added to or transformed over time. This study was conducted at the Bonto Sinala Village, Sinjai District, South Sulawesi. The method used in this research is resource mapping, observation, and interview. The physical accounts and monetary accounts are analyzed by calculating the number of initial reserves in the study year, plus planting then deducting the amount of depletion so that the final amount of reserves will be obtained. The results show that the final reserve of palm sugar seen from the physical balance sheet had a value of 339.360 kg and a monetary balance of IDR 9.048.933.384. The utilization of sugar palm will shrink every year if there is no sustainable management of forest products.
The direction of land-use for hydrology balance and development of low-carbon emissions in the Jenelata Catchment area
Authors: Nursaputra M , Barkey RA , Rijal S , Anila C , Mappiasse MF 
Published: March 2021

Abstract
The catchment area is part of the Jeneberang watershed. Based on Presidential Regulation No. 3 of 2016 concerning the Acceleration of the Implementation of National Strategic Projects, the Jenelata catchment area is one of the acceleration programs for the construction of the Jenelata Dam. Changes in land-use that continue to increase in the Jeneberang watershed, especially in the Jenelata catchment area, have resulted in the conversion of vegetated land cover to non-vegetation. Related to the threat of the sustainability of the Jenelata Dam function after it has been built, it is necessary to study the right direction of land-use to maintain the equilibrium of hydrological conditions and the level of carbon emissions in the future. The hydrological analysis was carried out using the SWAT hydrological model and to determine the level of carbon emissions calculated by the LUMENS software using the QUES (Quantification of Environmental Services) module of the actual land-use scenario in 2018, the land-use scenario in 2023 (if the dam operates there will be land flooded areas) and land-use scenarios in 2032 (based on regional spatial plans at the end of the planning year). The result shows that from the impact of land-use changes, the Jenelata Dam hydrological condition in terms of water availability will be decreased by 323,74 million m3 in actual condition, 275,83 million m3 in the period 2023 and 274,66 million m3 in period 2032. While the level of carbon emissions is known to be increased by 314.052,00 Tons CO2-eq in actual condition, 358.237,16 Tons CO2-eq inland changes condition 2019-2023 and 1.595.972,83 Tons CO2-eq in land change condition 2023-2032. Thus, it is necessary to make the direction of land-use by concerning the conditions of determination of the forest area function.
Performance Comparison Analysis of Fixed and Solar-Tracker Installed Panel at PV System
Authors: Wibowo Herdian , Bow Yohandri , Sitompul Carlos R 
Published: March 2021

Abstract
Energy generation by conventional energy has been an issue in many countries due to more demands and less supply and getting lesser by the years. This condition urges all the countries in the world to search for other alternatives of energy generation and the desired one is the one with unlimited sources. This unlimited source or self-renewable is called renewable energy. PT. Pertamina (Persero) RU-III Plaju as a state-owned enterprise is committed taking the active role in supporting the government in the campaign of using renewable energy in generating electricity. PT. Pertamina (Persero) RU-III Plaju installed a 3 x 3000 WP PV system to supply the managerial building, and this PV system is considered a research device to develop the possibility of substituting the conventional energy with renewable energy. This paper discussed the performance comparison of the fixed panel and solar-tracking solar panel application for the PV system in PT. Pertamina (Persero) RU-III Plaju. The performance analysis is including final yield, reference yield and performance ratio. Experiment results show that the fixed panel has more energy production with the average percentage of final yield is 3.3% and capacity factor is 13.6%, while the PV panels with solar-tracker have the average final yield of 2.3% and capacity factor of 9.6%. Therefore, this study shows that the application of solar-tracker is not necessary for PV panels in Palembang, due to the average maximal power achieved from 11 AM to 02 PM every day.
Analysis of Air Fuel Ratio on Combustion Flames of Mixture Waste Cooking Oil and Diesel using Preheating Method
Authors: Bow Yohandri , Effendi Sahrul , Taqwa Ahmad , Rinditya Gilang , Pratama Muhammad Yori , Rusdianasari  
Published: March 2021

Abstract
Fossil fuels are a non-renewable energy source results in depletion of fossil fuel reserves. Utilization of used cooking oil as an alternative fuel is one solution to overcome this problem. This study objective is to design a stove fueled by waste cooking oil and determine the optimum air flow rate and fuel flow rate in combustion. This study uses the used cooking oil as the main fuel, and diesel fuel as a mixture with a mixture of 100% used cooking oil, used cooking oil 80:20, 70:30, and 60:40 to diesel fuel. Fuel valve opening variations used are ¼ open, ½ open, ¾ open, and fully open, while the variation in air flow rate used is 14.91; 19.24; 27.64; and 31.28 m/s. The fuel samples used were tested for the heating value, flash point and fire point, fuel density, and water fuel ratio (AFR) analysis and water boiling test (WBT). The results showed that used cooking oil had a heating value of 37,231.11 kJ/kg, flash point 289ºC, and fire point 305ºC. To achieve optimum AFR conditions (12-16:1) at a fuel flow rate of 2.5 mL/min (¾ valve open) and an airflow rate of 27.64 m/s, and WBT analysis with 221 mL fuel consumption requires a long time boiling water 16’23” minutes. Conversion of used cooking oil to kerosene fuel is 1 liter of used cooking oil equal to 0.3 liters of kerosene.
A Correlation between the Microclimate Forest to the Diversity of Orchids at Climate of the Lowland Dipterocarp Forest in Malinau Regency
Authors: Sujalu A P , Syahfari H , Astuti P , Jannah N , Sutejo H , Jumani  
Published: March 2021

Abstract
This research evaluated forest microclimate effects on biodiversity, explore relationships among canopy properties, and disentangle their relationship on orchid ephypite diversity in the climax. The presence of orchids data collection carried by census on every tree that is over grown, while the research plots using single plot to the extent of 6 plots, each of the sized of 100 x100 m of lowland dipterocarp forest in Malinau Regency. Overall number of orchids were found in 6 hectares of climax forest could be 3324 clumps or 554 clumps/hectares from 43 species especially of the genus Bulbophyllum (7 genus or 35%). The analysis used a multiple linear regression, while Pearson’s correlation method. was used to find out the correlation between X (climate parameters) and Y (number of orchid) variables. Correlation between the elements of micro-climate with a number of orchids in climax shows a positif and strong correlation between the presence of orchids with average daily humidity (0.99) and the intensity of radiation at each vertical tree stratum (0.95), instead the relationship with temperature showed negative and a weak correlation (-0.51).
Milk Quality of Etawa Dairy Goat Fed Palm Kernel Cake, Tithonia (Tithonia diversifolia) and Sweet Potato Leaves (Ipomoea batatas L)
Authors: Arief  , Jamarun N , Satria B , Pazla R 
Published: March 2021

Abstract
This research aims to evaluate the milk quality of Etawa Crossbreed Dairy Goat (ECDG) fed palm kernel cake concentrate (PKCC), tithonia (Tithonia diversifolia) and agiculture waste (sweet potato leaves, Ipomoea batatas L.). The design used was a completely randomized design (CRD) with 5 treatments of rations and 4 replications. Treatment A = 100% tofu waste + tithonia, B = 75% tofu waste + 25% PKCC + (tithonia + sweet potato leaves), C = 50% tofu waste + 50% PKCC + (tithonia + sweet potato leaves), D = 25% tofu waste + 75% PKCC + (tithonia + sweet potato leaves), E = 0% tofu waste + 100% PKCC + (tithonia + sweet potato leaves). The ratio of concentrate and forage is 40:60. Comparison of titonia and sweet potato leaves is 50:50. Data were analyzed by ANOVA and DMRT (Duncans Multiple Range Test) according to Steel and Torrie (2002). The measured parameters are the quality of milk consisting of protein, fat, solid nonfat (SNF) and dry matter (Kjheldal Method). The results showed that the treatment had no significant effect (P> 0.05) on protein, fat, solid non fat (SNF) and dry matter. The conclusion of this study is the use of PKCC up to level 100%, titonia and sweet potatoes are able to replace ration without reducing the quality of milk.
Utilization of Teak Leaf Waste as an Environmentally Friendly Dyes
Authors: Kusumawati N , Samik  , Muslim S , Kistyanto A 
Published: March 2021

Abstract
As the second largest teak producer in the world, the abundance of teak leaf waste in Indonesia is inevitable. However, until now the effort to convert this material into functional products with high economic value is still very limited. In this study the potential utilization of teak leaf waste as an environmentally friendly dyeing material for the batik industry is examined. To be applied, extraction of teak leaves is carried out in a water solvent. Optimization of dyeing in cotton fibers is done by involving the use of positively charged alum mordant which can bridge the reaction between cotton fibers and antosianin in teak leaf extract which are both dominated by negative charges. The results showed the appearance of a light brown color on all cotton fibers, both fixed with iron (II) sulfate, alum and lime. However, the intensity of the color produced by each fixer varies in the range of 57.94% -84.62%. In line with this, the resulting fastness also varies on the staining scale 3 and 4. Dyeing with the highest intensity and fastness results from fixation using iron (II) sulfate. While alum and lime fixers tend to produce opposite intensities and fastness. This value shows the high potential of teak leaf waste material to be developed as a substitute for synthetic dyes with high toxicity in cotton fiber dyeing.
Effect of Fermentation Media on the Quality of Arabica Wine Coffee
Authors: Sulaiman Ismail , Erfiza Novia M , Moulana Ryan 
Published: March 2021

Abstract
The fermentation of arabica wine coffee from the cherry is one of the methods in processing the coffee which has the wine taste. The selection of media of fermentation is also one of the factors influencing the taste of the arabica wine coffee. The difference in the fermentation process of the coffee bean affects the taste and quality of the coffee. The fermentation process can take place in the aerobic, anaerobic and semi-aerobic state. The process is a fermentation using a glass bottle, can, and a plastic sack as the media and kept in the storage for seven days. After the fermentation, the coffee was dried for 21 days until the moisture content reaches 10% and the total bacteria were enumerated. The enumeration of Lactic Acid Bacteria (LAB) which was conducted before and after fermentation with a dilution factor of 10-1 to 10-6 shows that the total LAB tends to decrease along with the higher factor of dilution. This result comes from the dilution factor of 10-4 to 10-6 with the total bacteria of 2 to 8 colonies depends on the number of dilutions. The sample analysis used was cupping test which gives the result that the coffee aroma of ages, woody, strawy, fermented, clean and fresh, which is the characteristics of wine taste. The best container obtained in this research is the coffee which fermented in a glass bottle and can. Meanwhile, the coffee fermented in a plastic sack was highly contaminated when the fermentation occurs.
Physicochemical Properties of Chitosan Extracted from Leucaena Leucocephala Pods Using Deprotenization and Decolorization Steps
Authors: Aridi A. S. , Yusof Y. A. , Chin N. L. , Ishak N. A. , Yusof N. A. , Manaf Y.N. 
Published: March 2021

Abstract
Chitosan was extracted from Leucaena leucocephala (LL) pods collected from three locations in west coast Malaysia. The primary objectives of this study were to extract and characterized the extracted chitosan pectin from LL pods. Besides that, the physicochemical properties of extracted chitosan were determined and compared with the commercial chitosan. Chitosan A extracted from LL pods gave a higher percentage of yield compared to chitosan B, 70.9% and 67.6%, respectively. Besides that, the color analysis and whiteness index of both extracted chitosan were evaluated. From the data obtained, chitosan B has higher whiteness index, which is 61.6% and chitosan A was only 48.5%. Based on this study, it can be concluded that decolorization treatment with method B produced chitosan with a higher percentage of whiteness index compared to decolorization treatment with method A.
Physicochemical Properties of Peking Duck Skin Gelatin Extracted Using Acid Pretreatment (ADS) or Mixed Alkaline-Acid Pretreatment (ALDS)
Authors: Teng Ng Yee , Huda Nurul , Mohd Shariff Amir Husni , Nafchi Abdorreza Mohammadi , Zakaria Zarinah 
Published: March 2021

Abstract
Duck skin is the by-product of duck meat production, and it is a readily available source of gelatin that may serve as an alternative to gelatin made from pigs and cows. In this study, the physicochemical properties of Peking duck skin gelatin were assessed. Duck skin gelatin was extracted using acid pretreatment (ADS) or mixed alkaline-acid pretreatment (ALDS). The extraction yield of ALDS (1.95%) was significantly higher than that of ADS (1.33%), and the recovery of protein of ALDS was 46.47% compared to 43.77% for ADS. The bloom value of ADS (364.10 g) was significantly higher than that of ALDS (205.13 g) and commercial type B bovine gelatin (BG, 224.20 g). The high bloom value of ADS and medium bloom value of ALDS mean that they can be used in many food applications. The hydroxyproline content of ADS (13.84 g/100 g) also was significantly higher than that of ALDS (10.25 g/100 g) and BG (12.87 g/100 g). The pH of ADS and BG (5.31 and 4.90, respectively) did not differ significantly, whereas the pH of ALDS was 8.34. Viscosity values of ADS and ADLS were 13.51 and 12.35 mPas, respectively, which were significantly higher than that of BG (3.62 mPas). Overall, these results show that duck skin is a potential raw material for gelatin production, as it has a high bloom value and is readily available in Malaysia.
Physicochemical Properties of Sago Flour Food Bars Fortified with White Sweet Potato Flour and Sidat Fish Flour
Authors: Rasulu Hamidin , Rodianawati Indah , Hasbullah  , Albaar Nurjana , Umalekhoa Irnawati , Kamaluddin Abdul Kadir 
Published: March 2021

Abstract
Food bars are alternative fast foods with high calorific value because they are enriched with various nutrients available in natural ingredients. While the benefits that can be obtained from food bars made from various flour are the nutritional value in food bars such as calories, carbohydrates, reducing sugars, protein fats, water, ash, and fibre. Sweet potato (Ipomoea batatas) is a type of plant whose roots are edible. All sweet potato varieties can be used in making flour, sweet potato flour is a crushed sweet potato which is partially removed from its water content. The use of protein fortification of eel fish will enrich the nutrition of food products. The purpose of this study is expected to provide information about sweet potato plants as a source of carbohydrates that can be processed in making white sweet potato flour and eel fortification sago flour as an alternative food. So the researchers used a Completely Randomized Design, which consisted of one factor with the type of sweet potato flour, sago flour, fortification of eel fish meal. Morphological results of starch granules morphology in food bar products using Scanning Electron Microscopy (SEM). Starch granules micrographs in food bars in all treatments show that starch granules are not compact and still have quite large fibre between starch granules, and have non-uniform starch granule density due to fibre. In addition, the nutritional content of food bars shows that the use of sweet potato flour and sago flour, as well as the fortification of 5% eel fish meal (T2), provides the best value of formulation treatments that are recommended for development as food bar products. However, it is necessary to add other nutrients such as vitamins, minerals to enrich the nutritional value of food bars as energy and nutritious fast food.
Development Ability of Sweet Bread Made from Liquid and Dry Raisin Yeast
Authors: Pangesthi L T , Indrawati V 
Published: March 2021

Abstract
Raisin sweet bread is made from wheat flour, water, sugar, salt, margarine, and the sponge dough A which produce from the fermentation of liquid and dry raisin yeast. Raisin yeast is selected because it has 38% of treholase sugar which related to starch degradation so it indirectly retards the quality of bread stalling. The objectives of this study were to know the development ability of sweet bread and the nutritional value of the best sweet bread with the application of sponge dough A from liquid and dry (coated with 15% skim milk) raisin yeast. This study was an experiment on sweet bread products. The primary data was obtained from 1) the volume development measurement of dough at the initial intermediate proof, final proof, and after baked dough; 2) the proximate test data. Data were analysed descriptively and qualitatively. The results showed that: 1) the development volume of sweet bread dough increased for 37% with the application of sponge dough A processed with fermented liquid raisin yeast compared with other treatment; 2) the nutritional value of sweet bread from the application the sponge dough processed from the liquid yeast fermentation was in carbohydrate-protein, fat, ash and water (%) were respectively 61.30; 7.60; 3.90; 1,72 and 25.47.