bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of encapsulant type on physical and chemical characteristics of anthocyanin extract powder from red dragon fruit Hylocereus polyrhizus
Authors: Zainal  , Laga A , Heriadi  
Published: July 2021

Abstract
Anthocyanin pigment extract from red dragon fruit has the potential to be a natural dye for food and can be used as an alternative to synthetic dyes that are safer for health. Anthocyanins are unstable and easily degraded during processing and storage due to the influence of heat, pH, light, and oxygen. This problem can be overcome by making anthocyanin coloring powders with encapsulation techniques. The objective of this study was to determine the effect of the type of encapsulant on the physical and chemical characteristics of anthocyanin extract powder from red dragon fruit. The encapsulation process of anthocyanin pigment extract was done by using the freeze drying method with the addition of maltodextrin, gum arabic, and a combination of maltodextrin and gum arabic as encapsulant. The physical and chemical characteristics parameters of anthocyanin extract powder analyzed were moisture content, solubility, color intensity, total anthocyanin content, and antioxidant activity. The results showed that the anthocyanin extract powder encapsulated using the freeze drying method obtained the best results using maltodextrin encapsulant with the results of the test parameters: water content of 5.96%, the solubility of 94.00%, color intensity of 0.304, total anthocyanin content of 31.17 mgCyE/g, and 84.60% of antioxidant activity.
Combination of canvas business model and blue ocean strategy in developing SMEs Jus Pala Morella
Authors: Henaulu A K , Ardian S , Ely A J 
Published: July 2021

Abstract
This objective study to formulate and determine business strategies in an effort to develop SMEs Jus Pala Morella. With the abundance of nutmeg plantations in Leihitu District, especially in Morella Village, it is a good business opportunity to operate. There have been several types of the same business using products with the main ingredient being nutmeg, making the Tomasiwa Village Unit Cooperative as the main manager of the Jus Pala Morella products need to prepare careful planning to maintain market conditions. Canvas Business Model (CBM) is a tool that can be applied to restructure business planning. While the Blue Ocean Strategy (BOS) is the right business strategy in mapping out competition. The results showed that Jus Pala Morella needed to plan back its business, among others; 1) making derivatives from nutmeg juice such as jam 35.7% of the respondents are very necessary, 50.1% of the statements really need to be made, and 37.5% of the respondents stated that it is very necessary to produce nutmeg syrup; 2) variations in the taste of nutmeg juice, there are 42.9% of respondents stated that it really needs to be produced; 3) Ease of sales information must be reviewed, there are 75% of respondents stated that managers must provide sales information services, do not expect consumers to notify other potential customers; 4) Discounts of 28.6% of respondents stated that it is very necessary if the mass sales process (in large quantities). 5) 43.3% of respondents stated that they needed to make other packages such as glass bottles, and 6) Reduce the use of natural preservatives as many as 34.8% of respondents said it is very necessary. In addition, with the same competitors, the strategy that must be taken into account by Tomasiswa Village Unit Cooperative is to redesign the packaging and make variations in flavors according to those in CBM and BOS. Discount and drop shippers need to be considered.
Effect of temperature and relative humidity on chemical analysis of red rice germination
Authors: Rahman A N F , Syarifuddin A , M R R S Amir 
Published: July 2021

Abstract
Germinated rice (GR) is known as nutritional rice due to the higher content of nutrients compared to the conventional brown rice, such as antioxidant i.e. gamma-amirobutyric acid (GABA), gamma-oryzanol, phenolic, and essential amino acid (lysine and niacine), 3 times vitamin B1 and B2, some minerals, and 4 times the dietary fiber. Generally, GR is made from germinated rice. However, in this research, the GR was made from germinated grain. The purpose of this study was to analyze the chemical properties (protein, carbohydrate, ash, fat, minerals (Fe, Mg, Mn), vitamins (B1, B2, B6), and antioxidant activity of GR which that germinated in various temperature and relative humidity (RH) condition. The method used in this research divided into two stages: first, determining the fastest germination time of temperature (room, 20 °C, and 30 °C) and RH (room, 70, 80, and 90%) treatments. The second, determining the effect of the best treatment on the chemical analysis germinating red rice. This study used a complete randomized design method with two replications. The results showed that temperature and RH influenced the chemical analysis of red rice germinated by increasing vitamin B6, ash content, carbohydrate content (room and 20 °C, 90% RH treatments), and fat content (30 °C, 90% RH treatment). But decreasing the protein, vitamin B1, and some minerals such as Fe, Mg and Mn compared to non-germinated red rice. In addition, all treatments had strong antioxidant activity.
Physicochemical characteristics and anthocyanin content of analog rice made from mocaf, mung beans (Vigna radiata), and purple corn (Zea mays L.)
Authors: Sada Zulfyani Putri , Mahendradatta Meta , Latief Rindam 
Published: July 2021

Abstract
Analog rice was made from various raw materials namely mocaf (modified cassava flour), mung bean (Vigna radiata) flour, and purple corn (Zea mays L) flour. The experimental design used was 3 treatments with ratio mocaf: mung bean flour: purple corn flour as follows, J1= 60%: 20%: 20%, J2= 50%: 20%: 30%, J3= 40%: 20%: 40%. Physical properties measurements were water absorption and swelling power. Sensory analysis was carried out to determine the preference of panelist on taste, odor, color, and texture. Based on sensory analysis the preferred formula was the product with ratio of mocaf: mung beans flour: purple corn flour; 40%: 20%: 40%. The most preferred product was then analyzed for its chemical properties namely proximate analysis and anthocyanin content. The result showed that the content of moisture, ash, carbohydrate, protein, fat, fiber and anthocyanin in analog rice was 8.60%, 1.52%, 11.34%, 73.62%, 1.52%, 1.27%, and 27.15 mg CyE/g respectively and that content of cooked analog rice was 52.54%, 0.73%, 5.74%, 36.79%, 0.73%, 1.75%, and 8.45 mg CyE/g, respectively.
Plant-based milk Developed from Soy (Glycine max) Milk and Foxtail Millet (Setaria italica)
Authors: Fadly Dzul , Sutarno Wiwi Ulfairah , Muttalib Yuges Saputri , Muhajir Masturi , Mujahidah Fatimah Fitriani 
Published: July 2021

Abstract
The presence of lactose and casein content can exacerbate clinical symptoms in people with autism and lactose intolerance. Apart from casein, a low gluten diet can be given to people with autism and celiac disease. Thus, not everyone able to digest and consume dairy milk well. This study aimed to develop plant-based milk products based on soybean milk with the addition of foxtail millet. There were four beverage formulations, F0 (100% soy milk, 0% millet), F1 (90% soy milk, 10% millet), F2 (80% soy milk, 20% millet), and F3 (70% soy milk, 30% millet). A total of 25 semi-trained panelists were involved in this study. Plant-based milk of soy milk with the addition of 10% millet tended to have better hedonic and hedonic quality values than pure soy milk products and soy milk with 20% and 30% millet. The 100% soy milk product (F0) had a viscosity value of 1.07 ± 0.03 and increased along with more millet added, about 1.27 ± 0.02 - 1.58 ± 0.01 cp. Based on the statistical test, the addition of foxtail millet significantly affected the protein, fat, and ash content at α = 0.05. However, it did not significantly affect the carbohydrate, water, and energy content (p> 0.05). In addition, the calcium content might be improved in line with the addition of millet to soy milk. Plant-based milk formulated with soy milk and millet can be an alternative to dairy milk which contains better nutrients than whole soy milk.
Fresh noodles enriched with Coleus amboinicus Lour leaves to lower the premenstrual syndrome level
Authors: Fujiana Fitri , Gres Kristifanti , Muttalib Yuges Saputri , Salam Abdul , Wirawanti Ika Wirya , Fadly Dzul 
Published: July 2021

AbstractMost women feel pain or discomfort when menstruation approaches. They usually feel a symptom called Premenstrual Syndrome (PMS) before menstruation. The leaves ofColeus amboinicus Lourcan reduce complaints of premenstrual syndrome since these leaves are rich in fiber and minerals. This study aimed to develop a healthy food product for women with premenstrual syndrome. This study was an experiment with four fresh noodle formulations, F0 (400 g flour: 0 gC. amboinicus), F1 (340 g flour: 60 gC. amboinicus), F2 (320 g flour: 80 gC. amboinicus), and F3 (300 g flour: 100 gC. amboinicus). Organoleptic test results using the Visual Analog Scale method on 25 semi-trained panelists showed that the addition ofC amboinicusleaves, in general, did not affect the hedonic value and hedonic quality (α=0.05), except for the hedonic quality of color parameter (p <0.005). The leaves ofC amboinicusto fresh noodles also significantly decreased the value of fat content (p = 0.001) and tended to increase the carbohydrate content, although it was not statistically significant at α = 5%. Then, the mineral content of fresh noodles, particularly Fe, Ca, and Mg, can also be increased by addingC amboinicusleaves. In premenstrual syndrome, fat, carbohydrates, and minerals (Fe, Ca, and Mg) reduce premenstrual syndrome symptoms. Thus, the fresh noodles withC amboinicusleaves are suitable as a food alternative for women with premenstrual syndrome.
The potential application of red cabbage indicator film as smart packaging on tuna fillet
Authors: Agustianti D , Dirpan A , Syarifuddin A 
Published: July 2021

Abstract
Edible film made from chitosan used as a place of attachment of red cabbage pigment extract then formed in size (2 × 2) cm expressed as a smart indicator. This research uses ethanol 96% in the solvent extraction process with a method of maceration-sonication. Sensitivity indicators tested on samples of fish fillet of tuna in the wrapping plastic with the parameters of the analysis involves determining the number of TVBN, TMA and TPC and discoloration during testing from research results on temperature freezer (-6°C), cool temperature (10°C), and room temperature (28°C). The results showed that visually smart discoloration indicator from conditions early purple, blue, and then green. On the temperature of the freezer (-6°C) discoloration smart indicator has more time for 365 hours from purple to green, compared to the cool temperature (10°C) for 149 hours, and room temperature (28°C) for 31 hours. Discoloration on smart indicators occurs also increased the value of TVBN, TMA and TPC during storage at each temperature. The smart indicator pigmented red cabbage product has an excellent sensitivity with a plot purple representing the conditions of packaged fresh ingredients, blue (worth consumed), and green (foul).
The novel trend of bacterial cellulose as biodegradable and oxygen scavenging films for food packaging application : An integrative review
Authors: Kamaruddin I , Dirpan A , Bastian F 
Published: July 2021

Abstract
Excessive use of petroleum-based plastic packaging impacts environmental damage, so the development of biodegradable food packaging can be the solution. Bacterial Cellulose (BC) is an exopolysaccharide synthesized by several bacteria from the Acetobacteraceae family, which has the advantage of being a material in the blinding of biodegradable packaging films because of the high level of purity compared to cellulose from plants. This review aims to provide an overview of the potential for the development of BC as a primary material for producing biodegradable packaging films and expanding its application through the incorporation of oxygen scavenging agents to increase the dual function of food packaging. This study is expected to be able to encourage the increase in the use of sustainable packaging as a response to the issue of environmental damage, provide alternative technologies for increasing the shelf life of food through active scavenging systems, and expand the application of BC as raw material for food packaging.
Sensory acceptance and physicochemical profiles of Pempek Made with Narrow-barred Spanish Mackerel Fish Enriched with Broccoli and Red Cabbage
Authors: Saputri Nur Endah , Hidayah Nurul , Muttalib Yuges Saputri , Salam Abdul , Rahmawati  , Septiyanti  
Published: July 2021

AbstractFood modification by adding vegetables to popular local foods such as pempek is expected to help overcome low vegetable consumption. This study aimed to develop pempek products made from narrow-barred spanish mackerel (Scomberomorus commerson) with the addition of broccoli (Brassica oleracea var. Italica) and red cabbage (Brassica oleraceavar. Capitata forma rubra). It was an experimental study with a completely randomized design (CRD). There were 4 formulas for each type of pempek, F0 (0% vegetables), F1 (20% vegetables), F2 (40% vegetables), and F3 (60% vegetables). Based on the assessment of 25 semi-trained panelists using a Visual analog scale instrument on color, aroma, texture, taste, and aroma, both broccoli and red cabbage affected and increased significantly (p <0.05) almost all sensory acceptance parameters, except for the aroma parameter of broccoli pempek (P> 0.05). Through the texture analyzer instrument, the selected formula of vegetable pempek with the highest sensory acceptance (broccoli pempek F3 and red cabbage pempek F3) together with control pempek was declared to have a chewy texture. Based on Hunter’s color notation, it was revealed that the control pempek was brownish-white, the broccoli pempek was greenish-brown, and the red cabbage pempek was purple. Then, the addition of vegetables at the level of 60% affected the chemical properties of both vegetable pempek, in the parameters of water, ash, protein, carbohydrates, and dietary fiber, at α = 0.05. The three types of pempek did not show any difference in fat level due to the very low-fat content. Thus, vegetable pempek can be used as an alternative food to improve vegetable consumption.
Effect of decaffeination and re-fermentation on level of caffeine, chlorogenic acid and total acid in green bean robusta coffee
Authors: Sinaga Heppy Love Rida , Bastian Februadi , Syarifuddin Adiansyah 
Published: July 2021

Abstract
Caffeine, chlorogenic acid, and total acid are important compounds affecting the taste of coffee. The purpose of this study is to determine the effect of decaffeination and re-fermentation on levels of caffeine, chlorogenic acid, and total acid in green beans of robusta coffee. This study consisted of several treatments, namely: green beans without treatment, green beans re-fermentation without decaffeination, decaffeinated green beans without fermentation, and decaffeinated green beans of coffee by re-fermentation with the addition of mucilage analogs. The decaffeination process used the Swiss Water Process (SWP) method, and re-fermentation used a mucilage analog of the blend of purple sweet potato and passion fruit pulp. The caffeine and chlorogenic acid content were determined using UV-VIS spectrophotometry, and total acid was determined using acid-base titration methods. The results were showed that the decaffeination and re-fermentation processes affected the levels of caffeine, chlorogenic acid, and total acid of green bean coffee. Caffeine concentration ranged from 1.04% (green bean coffee without fermentation treatment) to 2.6% (green beans coffee without treatments). The results of the chlorogenic acid analysis showed that the highest amount of green beans coffee without treatment (2.13%) and the lowest found in advanced fermented green beans coffee without decaffeination (1.07%). According to the result of total acid, the highest total acid was green beans coffee without treatment (0.22%), and the lowest was decaffeinated green beans coffee without fermentation (0.16%).
Characterization edible films of sago with glycerol as a plasticizer
Authors: Lintang Meivie , Tandi Olvie , Layuk Payung , Karouw Steivie , Dirpan Andi 
Published: July 2021

Abstract
Sago is one of the local food districts of Sangihe archipelago, but its use is still limited to traditional products. Edible film of sago starch is one of the alternative products for increasing the added value of this commodity as well as an environmentally friendly packaging material. The research aims to obtain edible film from sago starch using CMC and glycerol. Edible film processing was carried out by mixing 5% sago starch, and CMC 0.5% w/v and glycerol variation 1; 1.25; 1.5; 1.75; 2; 3.75; (%v/v) at 65-70°C, molded and heated with oven at 60°C. Sago-based edible film can be made with the use of CMC and glycerol as plasticizers in various concentrations. Use of variation glycerol concentrations at CMC concentrations of 0.5% in edible film making significantly influenced properties of sago’s edible film such as thickness, WVTR value, tensile strength, and elongation. The increasing amounts of glycerol concentration tend to increase WVTR values, decrease tensile strength value, and decrease elongation values of sago’s edible film.
Performance and added value of brown sugar production in Rembang Regency
Authors: Basuki Seno , Wulanjari Munir Ety , Sahara Dewi , Anisa A 
Published: July 2021

Abstract
Sugar cane processing into brown sugar in Rembang Regency is done by home industries, This activity has been done for 100 days in a year based on sugarcane harvest period, Research has been conducted from May to November 2019 at the production center in Karangharjo Village, Sulang - Rembang with the aim to see the performance and added value of processing sugar cane into brown sugar, Data obtained through interviews and observations were analyzed descriptively by calculating the added value using the Hayami approach, The results showed that the processing of sugar cane into brown sugar by the home industry was still feasible with an added value of Rp, 2,308 per kg or 24.00 % at a market price of Rp, 7,400, Brown Sugar Processing, including labor-intensive activities with contributions of 72.20 %, is still carried out by employers because it can be a solution when sugar cane production from the farmer is less valued by the sugar factory, The industry production is sold to soy sauce company with simple requirements and cash payment.
The effects of baking on the quality attributes of dried beetroot (Beta vulgaris L.)
Authors: Ambarsari I , Oktaningrum G N , Hartoyo B , Hermawan A 
Published: July 2021

AbstractIn the vegetable preservation process, baking treatment is commonly applied to enhance the end-product quality. This study was carried out to observe baking influences as an alternative pretreatment toward dried beetroot quality. A completely randomized design with different baking times (0, 15, 30, and 45 min) at 200°C was adjusted on beetroot before sliced and dried (50±5°C, 24 h). The result showed that baking treatments significantly affected the whole quality attributes of dried beetroot. There was an increase in anthocyanin, total phenolic, total sugar, and pigment intensity of dried beetroots with the more prolonged baking treatment. Dried beetroot prepared by 45 min baking treatment contained total anthocyanin 109.57 mg/100 g, total phenolic 8.66 mg/100 g, and total sugar 5.13%. Baking treatment for 45 min also resulted in intense color development of redness (a*) and yellowness (b*), although the lightness (L*) reduced due to dark color formation.
Existence of paddy fields in Makassar city as a part of green open space: Ecological perspective on urban farming
Authors: Yanti C W B , Ala A , Dungga N E , Arif S 
Published: July 2021

Abstract
Paddy fields are part of urban green open space which is now rarely found in big cities because it has been converted into built-up land. This study aims to study the existence of paddy fields in Makassar City in 2019 and to review their ecological function in CO2 absorption. Spatial analysis using the GIS method was used to map paddy fields that are still productive in 2019 in Makassar City. Analysis of CO2 uptake from the rice cultivation in this urban paddy fields was carried out using allometric equations. Mapping results show that recently, there are 1,473.58 hectares of paddy fields in Makassar City. These paddy fields are spread across seven districts, namely Tamalate, Rappocini, Tallo, Panakukkang, Manggala, Biringkanaya and Tamalanrea. Makassar City must provide a minimum of 5,273 ha of green open space. The existence of this paddy field contributes about 8.38% of the total minimum required green open space (30%) for Makassar City. The paddy fields in Makassar City, planted with rice as much as one to two times a year, will be able to absorb CO2 in the range of 5,814.16 to 10,243 tons per year. Thus, the existence of paddy fields in urban areas needs to be maintained to improve the quality of the urban environment.
Potential landslide-prone areas in The Kelara sub-watershed using the analytical hierarchy process method
Authors: Amin N , Lias S A , Ahmad A 
Published: July 2021

Abstract
Landslides are one of the geomorphological processes active in changing the shape of the earth’s surface. Landslides have an impact on life and the environment. This research will map the potential landslide-prone areas in The Kelara Sub-watershed using the Analytical Hierarchy Process (AHP) method. The method used in this research is the Analytical Hierarchy Process (AHP) method and the spatial analysis method. The potential for landslide-prone areas in The Kelara Sub-watershed has three potentials or levels of landslide vulnerability, namely low (2939.28 ha) (32.72%), medium (3082.78 ha) (34.32%), and high (2961.55 ha) (32.96%). Parameters that influence landslides in the Kelara Sub-watershed are slope parameters with a weight of 0.30 or a score of 30%.
Mapping of landslide-prone areas in the Lisu river basin Barru Regency based on binary logistic regression
Authors: Sudarman I G , Ahmad A 
Published: July 2021

Abstract
Barru Regency Government once issued an emergency response status for floods and landslides on December 28, 2018. According to data from the Barru Regency Regional Disaster Management Agency, from 2013 to 2019, there were always landslides in the Districts of Tanete Riaja, Pujananting, Tanete Rilau, and Barru. This area is included in the Lisu Watershed. This will produce a map of the distribution of the landslide-prone regions in the Lisu watershed. This study uses Binary Logistic Regression (BLR) and NDVI (Normalized difference vegetation index) analysis. The data used are landslide points, soil types, lithology, slopes, land use, rainfall, soil texture, and river distance. One hundred thirty-seven landslide points were recorded that were successfully obtained through field surveys and NDVI image analysis. The research area has a type B climate according to the Schmidt-Ferguson classification system. The variables of rainfall, land-use class, lithology type, and slope class significantly affect regression modeling with significance values of 0.042, 0.000, 0.003, and 0.000, respectively. Variables of rainfall, distance from the river, slope class, lithology type, and land use class significantly affect regression modeling. Landslides occur on slopes from rather steep to very steep slopes. A total of 60 landslides occurred in the Camba Formation. A total of 93 landslides occurred in the scrub land-use class. Landslide-prone areas with a slightly hazardous class covering an area of 4386 hectares, 4031 hectares of prone, and 4275 hectares of very prone areas are generally scattered in the Lisu River Basin’s southern region.