bluuebunny/crossref_metadata_2025_split huggingface dataset:
Realistic Mathematics Education (RME) approach to increase student’s problem solving skill in elementary school
Authors: Nurjamaludin M , Gunawan D , Adireja R K , Alani N 
Published: August 2021

Abstract
The purpose of this study is to describe the steps of implementing the Realistic Mathematics Education (RME) approach to increase students’ problem solving skill. The method used in this research is action research method, with 5th grade students’ elementary school as a subject. Data collection techniques used is observation sheet and test. The results showed that the realistic mathematics education (RME) can increase students’ problem solving skill with average students’ score up to 68.8 as good criteria in cycle I. Then in cycle II the average score of students’ increase up to 84 as very good criteria. So, it can be concluded that RME can increase students’ problem solving skill in elementary school.
Analysis of mathematics literacy ability of elementary school teacher education students
Authors: Maryati I , Sumartini T S , Sritresna T 
Published: August 2021

Abstract
The purpose of this study is to describe and describe abilities mathematical literacy of elementary school teacher education students in the material of system of square inequalities in two variables. The analysis shows that most elementary school teacher education students were not equipped with the skills and knowledge that were prerequisites for action. Many students of elementary school teacher education used informal methods to solve problems. The indicators of mathematical literacy ability analysed include: formulate real problems in problem solving, use mathematics in problem solving, interpret solutions in problem solving and evaluate solutions in problem solving. The data collection technique used in this research is test technique. The validity of the data used triangulation techniques and data analysis techniques used data reduction, data presentation and conclusion drawing. The lowest percentage acquisition of 10.51% means that some students have not been able to evaluate the solution of the questions that have been given. The highest percentage of 19.27% means that during work, the students are able to formulate the real problems contained in the questions. The results of this study indicate that there are four abilities that must be met by students to have literacy skills in problem solving.
How to improve the mathematical literacy ability of elementary school teachers education student
Authors: Maryati I , Hamdani N A , Sumartini T S 
Published: August 2021

Abstract
Mathematical literacy ability is not only about mastery of the material but down to the use of mathematical reasoning, concepts, facts and tools in solving everyday problems. In addition, mathematical literacy ability also requires someone to communicate and explain the phenomena with mathematical concepts. So that everyone must have this mathematical literacy ability. How to improve mathematical literacy ability for elementary school teacher education student?. One of the alternative solution is to use virtual based mathematics kits. This article describes the use of virtual based mathematics kits to improve mathematical literacy ability.
Teaching analog Line-Follower (LF) robot concept through simulation for elementary students
Authors: Jannah F R , Fuada S , Putri H E , Zanah F W , Pratiwi W 
Published: August 2021

Abstract
At present, almost all modern industries utilize robots to increase production efficiency and effectiveness. Students’ competencies must be prepared appropriately by educators. Accordingly, in the future, they have qualified technical-skills when dealing with the fully-supported robot in their job. These supporting competencies are involved in extracurricular subjects. Robotics is one of several subjects taught at the elementary level; simple robots like analog Line-Follower (LF) robots are very suitable for elementary school students’ teaching topics. Using proper strategies, the elementary students will learn simple robotics comprehensively with mentoring assistance by STEM Teachers. This paper presents a teaching material on how a simple robot (i.e., LF robot) can be introduced to elementary students. The Circuit Wizard™ simulator was chosen as a teaching tool because it offers a virtual world, good animation, and user-friendly software. Therefore, the elementary student will understand the basic concept and apply their constructed knowledge in real robot hardware. Teaching materials are entirely taught in the simulation domain, consisting of several contents starting from the introduction of electronic components to DC motor drivers. This paper can be used as a supplementary reference (source) for STEM teachers in teaching the fundamental of analog LF robots to elementary students.
Study of Acetobacter xylinum FNCC 0001 fermentation kinetics using artificial media containing various carbon and nitrogen concentrations
Authors: Sari A M , Budianto F A , Nursiwi A , Sanjaya A P , Utami R , Zaman M Z 
Published: August 2021

Abstract
The starter medium’s proper composition was needed to obtain the best bacterial growth medium. Therefore, coconut water artificial medium was used with 3 variations of glucose and peptone concentrations as carbon and nitrogen sources respectively to obtain the best formulation in Acetobacter xylinum FNCC 1 fermentation kinetics. Both concentrations’ effects were evaluated using the fermentation kinetics parameter. The growth curve, bacterial cellulose (BC) yield, pH change, and fermentation kinetics were observed at 24 points within 7 days. Furthermore, the variations were 6.612 g/L glucose and 16 g/L peptone (F1), 9.541 g/L glucose and 21 g/L peptone (F2), and 17.172 g/L glucose and 26 g/L peptone (F3). The results showed that carbon and nitrogen concentrations’ variations affected the bacterial growth and fermentation kinetics. The F1 treatment gave the best fermentation kinetics based on the best cell growth kinetics parameters including specific growth rate (Rx or μ), doubling time (Td), multiplication degree (n), and maximum specific growth rate (μ max).
Non-volatile compounds of unwashed Gayo Arabica coffee (Coffea arabica) with anaerobic fermentation process
Authors: Mulyara B , Rahmadian Y 
Published: August 2021

Abstract
Coffee is a hot drink made from the roasted and ground seeds (coffee beans) of a tropical shrub with a preferred flavour, which is consumed by many people. Furthermore, its flavour is influenced by the chemical composition of green beans that goes through series of processing such as fermentation. The chemical composition of green beans with fermentation process in the process without washing is not well-known in Gayo coffee. This study aims to analyse the effect of anaerobic fermentation on chemical composition of green beans and to enhance its quality. The coffee fruit was processed and fermented for 0 to 48 hours. Citric and malic acids varied and showed positive quality in the process of Pulp Natural (PN) and Black Honey (BH), while propionic acid was only discovered in the process of Drying (D), which indicated a negative quality. Sucrose tends to increase in PN and BH. Glucose and fructose were lower than sucrose, and chlorogenic acid increased, while trigonelline tends to decrease from all processes. Caffeine had very low levels after the fermentation process. In conclusion, this research indicated that the anaerobic fermentation process in PN and BH produced generally desirable flavour precursors.
Physicochemical Properties of Some Improved Indonesian Red Rice Flour Varieties
Authors: Handoko D D , Mardiah Z , Septianingrum E , Indrasari S D 
Published: August 2021

Abstract
Red rice is known to be rich in antioxidants due to the presence of bioactive compounds, such as phenolics and anthocyanins in the bran layers. Therefore, this study aims to characterise the physicochemical properties of some improved red rice varieties (Aek Sibundong, Inpari 24, Inpara 7, and Inpago 7) and to evaluate the cooking effect (Nagasari, Talam, and Apem cakes processing) on its phenolic content. The varieties were dehulled, with some being partially polished for 0, 30, and 60 secs, respectively. Furthermore, the rice flour was measured for its amylose, protein, fat, ash, water, and total phenolic content (TPC), as well as pasting properties. The results showed that polishing duration reduced the protein, fat, and ash components but increased the amylose content. Also, polishing duration decreased the initial gelatinisation temperature, while the influence on the breakdown and setback viscosities had no obvious patterns. Moreover, the TPC proportionally reduced to the polishing duration. The red rice flour of 30 secs was subsequently used to make Nagasari (boiling & steaming), Talam (steaming), and Apem (baking) cakes. Due to the processing of Nagasaki and Talam cakes, the TPC of 148-211 mg/100g, significantly decreased to approximately one-third, while the preparation of Apem reduced the total phenolic content in Inpago 7, Inpara 7, and Inpari 24, to almost half, except for Aek Sibundong.
Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.)
Authors: Siswanti  , Anandito R B K , Nurhartadi E , Agustiani R B 
Published: August 2021

Abstract
The availability of healthy snacks in Indonesia is very limited, and their unhealthy consumption could lead to obesity. Snack bars are examples of snacks in the market with wheat flour being used as the raw material. However, black rice bran and sweet potato flour are local raw materials that could replace it. Therefore, the aim of this research is to obtain the best formula for snack bars using black rice bran and sweet potato flour. A Completely Randomized Design (CRD) was used in this research with one-factor, namely ratio of black rice bran and sweet potato flour (10:90, 20:80, 30:70, 40:60, 50:50) (%w/w). Furthermore, the best formulation of snack bars based on physical, chemical and sensory characteristics was F3 (30% black rice bran:70% sweet potato flour). It was composed of 6g of black rice bran, 14g of sweet potato flour, 10g of whole milk, 12g of powdered sugar, 0.25g of vanilla, 8g of egg white, 4g of liquid margarine, and 8g of water. Furthermore, it has moisture, ash, protein, fat, carbohydrates, dietary fiber, total calories, vitamins B1, and antioxidant activity of IC50 contents, namely 20.9%, 3.1%, 7.5%, 12.6%, 76.8%, 12.5%, 84.9 kkal/25 g; < 0.25 ppm and 443^g/mL, respectively. This snack bar has a hardness level of 6.8 N and higher levels of dietary fiber and antioxidant activity than the commercial ones.
Pasting Properties of Selected Rice Varieties from Several Provinces in Indonesia
Authors: Ardhiyanti S D , Indrasari S D 
Published: August 2021

Abstract
Pasting properties play an important role in determining the quality of cooked rice, or other related food products. These attributes of several rice varieties from North Sumatera, West Sumatera, South Sumatera, Banten, West Java, Central Java, Yogyakarta, East Java, and South Sulawesi were measured, using Brookfield viscometer DV-II+Pro. Popular brands are believed to leverage the potentials, in order to possibly predict customer’s preference. Pasting temperature, peak viscosity, viscosity after 10 minutes at 93.5°C, break down intensity, viscosity at 50°C, and degree of setback, were subsequently evaluated. The extent of breakdown and setback situations were instrumental in characterizing paste stability as well as the retrograde tendency, after cooling. Furthermore, Anak Daro (West Sumatera) demonstrated optimal paste stability, with very minimal breakdown value (231cP). This estimate was significantly lower, compared to most samples, with exception to Ceredek, IR 42 (West Sumatera), Jago Pelung, Pandan Wangi (West Java), Pandan Wangi (East Java), and Memberamo (South Sulawesi). Conversely, Berlian (East Java) showed the greatest retrograde tendency, with maximum setback value (3865 cP). However, the evaluation was more extensively, than other varieties, excluding Ramos Kembang, Ramos Walet (Banten), and C4 (Central Java).
The Effect of Gaseous Ozone Exposure and Storage Room Temperatures on Ethylene Production, Peel Colour, and Total Soluble Solid Content of Banana Fruit (Musa acuminata) During Storage
Authors: Triardianto D , Bintoro N 
Published: August 2021

Abstract
The exposure of gaseous ozone and storage room temperatures have a great potential to inhibit the production of ethylene during the ripening of climacteric fruits like banana. Furthermore, the inhibition of ethylene production is expected to be able to extend shelf life. Therefore, this study aims to evaluate the production of ethylene and quality attributes of fruit consisting of peel colour and total soluble solid content during storage, under the effect of the concentrations of variation gaseous ozone exposure and storage room temperatures. Some green mature bananas were sampled for the study, and an exposure of ozone gas concentrations of 0, 0.3, 0.4, and 0.5 ppm were applied to the samples daily and were then stored at 5, 15, and 27°C of storage room temperatures for 21 days. The production of ethylene was measured every three hours while peel colour and total soluble solids content were measured every day during storage. The result showed a significant interaction between storage time, ozone concentration, and storage temperature for ethylene production, a* and b* values of peel colour. For the total soluble solid content change, interaction occurred only between storage temperature and time.
Physicochemical Properties of Local White Corn Flour
Authors: Setyowati A , Purwani T 
Published: August 2021

Abstract
Corn is an important and widespread agricultural commodity used as food, feed, or as a raw material in preparing other viable products. The formation of flour from corn sources appears more flexible, with extensive usability. However, the chemical composition and functional properties are significantly influenced by the various processing methods and raw material origin. Local white corn from Wonosobo, Kebumen, Banjarnegara, Temanggung, and Magelang were cultivated in the Field Experimental Unit 2, Mercu Buana. Yogyakarta University. Subsequently, chemical content, including moisture, direct ash, protein, fat, starch, and amylose, as well as the physical properties, termed bulk and tapped-bulk densities, solubility, wettability, and color, in the form of red (a), yellow (b), and brightness (L), were critically observed. The results showed white corn with higher ash levels (1.83%), protein (16.45%), and fat (4.29%). Furthermore, lower amylose levels occurred in Wonosobo (13.5%) and Magelang (15.5%), while local samples from various regions, demonstrated varying moisture content (5.69-5.92%), based on SNI provisions. No obvious significant change was recorded in bulk density (0.46-0.49 g ml−1), tapped-bulk density (0.54-0.58 g ml−1), and solubility (14.65-16.43 %). Therefore, the fastest wettability sources were reportedly Kebumen and Banjarnegara, while Magelang’s local white corn flour generated the most colour brightness.
The challenges of sustainable palm oil product development in Indonesia against consumer demand
Authors: Isharyadi F , Ayuningtyas U , Tampubolon B D , Wahono D R , Aliyah N 
Published: August 2021

Abstract
Sustainable development is a global action plan by world leaders, to address various problems, especially those related to the environment and social economy. Palm oil products as a featured commodity of Indonesia, are not immune to consumer demands, which are related to their sustainability. This study aimed to identify challenges and derive recommendations to be used in developing sustainable palm oil products, which is also likely to be accepted by consumers. This research was based on a literature study of current requirements, regarding sustainable palm oil products. Furthermore, the results showed that consumers’ demands were growing, especially those related to sustainability. Also, the consumers’ requirements towards palm oil products were resulting in minimum greenhouse gas emissions, protecting the workers involved, indirect land-use change, and traceability of the supply change of the commodities. However, as a solution, development of national standard was needed. Therefore, the Standard National Indonesia (SNI) for sustainable palm oil, was used as a guideline and requirement source for every producers of the products in Indonesia, in order to overcome challenges and increasing commodity competitiveness, in accordance with consumer demand.
Sensory profile analysis of steamed brownies using Quantitative Descriptive Analysis (QDA)
Authors: Mardiana  , Fauza G , Muhammad D R A , Affandi D R , Ariviani S 
Published: August 2021

Abstract
Brownies are popular cakes made of some basic ingredients such as chocolate, eggs, butter, sugar, flour, salt, and vanilla extract by either baking or steaming. This study aims to explore and evaluate the sensory properties of steamed brownies produced by small-medium enterprises in Surakarta. It used the quantitative descriptive analysis (QDA) method through trained panelists. Moreover, this analysis was carried out in several phases. They include the selection and training of panelists, conducting focus group discussion (FGD) and sensory profiling test. During the first stage, 15 panelists were selected, while at the FGD phase, 5 sensory attributes including color, aroma, taste, softness and moist, were confirmed for describing the sensory quality of brownies. Finally, the steamed brownies were dominated by the attributes of sweet, bitter, burnt chocolate, mocha, salty, margarine and milk powder.
Service Quality and Brand Image Influence on the Purchase Decision of Coffee Shop Products in Yogyakarta
Authors: Kusumaradya N , Wagiman  , Purwadi D 
Published: August 2021

Abstract
Drinking coffee has currently become one of the new lifestyles of young people in Yogyakarta and the increasing coffee shop business facilitates tight competition. The previous research on coffee shops focused on service quality or customer satisfaction analysis. Due to the changing of the business environment, elaborating how customers decide to buy coffee shop product is important. Therefore, this research aims to examine the influence of service quality and brand image on the purchase decisions of coffee shop products. A quantitative approach of multiple regression analysis was used, while the samples were three coffee shops in Yogyakarta with different characteristics such as the length of service experience, location, and shop size. The result showed that both service quality and brand image significantly influenced purchase decisions. The service quality significantly influenced the 3 shops, but only 1 was influenced by brand image. Hence, service quality and brand image are useful for coffee shops with certain characteristics such as the business location.
Dutch emergency physicians insufficiently educated in geriatric emergency medicine: results of a nationwide survey
Authors: Sir Özcan , Hesselink Gijs , Schoon Yvonne , Olde Rikkert Marcel G M 
Published: August 2021

Abstract

Background
Emergency physicians (EPs) provide care to older adults with complex health problems. Treating these patients is challenging for many EPs, which might originate from modest geriatric education.

Objective
Our aim was to assess EPs’ self-perceived needs regarding geriatric emergency medicine (GEM) education, factors determining these needs and the utilization of this education. Our secondary aim was to assess emergency department (ED) managers’ view and support for GEM education.

Methods
All EPs and ED managers in the Netherlands received a survey by e-mail. The questionnaires focused on EPs’ needs in GEM education, EPs’ utilization of GEM education and managerial support for GEM education. We used descriptive statistics to analyse needs, utilization of- and support for GEM education. Regression analyses were used to identify factors associated with EPs’ need for GEM education.

Results
EPs reported to need better training in diagnosing, treating and communicating with older adults. Seventy percent of EPs reported no GEM education program in their hospital, and 83% reported no utilization of GEM education outside their hospital. EPs working in EDs with a possibility for geriatric consultation, and EPs aware of actual GEM education programs, had lower educational needs. Of responding managers, 86.2% reported the care for older adults as an important topic; lack of finances and time were obstacles to provide GEM education for EPs.

Conclusion
EPs in the Netherlands feel insufficiently educated to treat older adults. ED managers largely recognize this educational challenge. This nationwide survey underlines the need to prioritize GEM education for EPs.
Law and the Limits of Sovereign Power
Authors: Köpcke Maris 
Published: August 2021

Abstract:
Barber’s recent book The Principles of Constitutionalism argues that state sovereignty is not subject to legal limits, from either domestic or supranational law. It further suggests that state sovereignty is not subject to moral limits either. This paper argues that this is an unsound view of state sovereignty and that Barber’s work contains valuable resources for developing an alternative, sounder view. A sound account of state sovereignty will consider the legitimate scope of a state’s authority, over and above the authority the state claims. It will explain the foundations of state authority in terms of rules, rather than the mere say-so of someone mighty. And it will be continuous with influential legal accounts of state sovereignty that historically accompanied the very emergence of the state.
The Internal Negative-Pressure Wound Control System: A Paradigm Shift for Promoting Deep Space Healing in Complex Surgically Created Wounds
Authors: Shestak Kenneth C 
Published: August 2021

Abstract
This article introduces a new technology to minimize seroma and promote more predictable healing in surgically created deep space wounds. Its novel design internalizes the delivery of a continuously generated high negative pressure (–125 mmHg) throughout the surgically created space by means of a multibranched Manifold. In a small prospective cohort case study of 24 patients undergoing full abdominoplasty, all patients underwent placement of this device, which was removed 7 days postoperatively. Results at 30 days revealed no evidence of wound-healing problems, no clinical seroma, and no device malfunction. The internalization of a constant negative-pressure wound therapy provided by this system has the potential to significantly reduce clinical seroma, and to produce more consistent apposition of interfaces in deep tissue spaces in complex wounds seen in plastic surgery and other surgical disciplines.