bluuebunny/crossref_metadata_2025_split huggingface dataset:
Improved Immune Genetic Algorithm to Optimize the Design of Wing Structure of Competition Aircraft
Authors: Feng Xi , Zhang Yafeng 
Published: December 2021

Abstract
An improved immune genetic algorithm is used to design and optimize the wing structure parameters of a competition aircraft. According to the requirements of aircraft design, multi-objective optimization index is established. On this basis, the basic steps of using immune algorithm to optimize the main design parameters of aircraft wing structure are proposed, and the optimization of the wing parameters of a competition aircraft is used as an example for simulation calculation. The design variables in the optimization are the size of the wing components, and the optimization goal is to minimize the weight of the wing and the maximum deformation of the wing structure. Research shows that compared with traditional optimization methods; the improved immune genetic algorithm is a very effective optimization method. At the same time, a prototype is made to check the validity and feasibility of the design. Flight test results show that the optimization method is very effective. Although the method is proposed for competition aircraft, it is also applicable to other types of aircraft.
Symplectic embeddings, homotopy algebras and almost Poisson gauge symmetry
Authors: Kupriyanov Vladislav G , Szabo Richard J 
Published: December 2021

Abstract
We formulate general definitions of semi-classical gauge transformations for noncommutative gauge theories in general backgrounds of string theory, and give novel explicit constructions using techniques based on symplectic embeddings of almost Poisson structures. In the absence of fluxes the gauge symmetries close a Poisson gauge algebra and their action is governed by a P
∞-algebra which we construct explicitly from the symplectic embedding. In curved backgrounds they close a field dependent gauge algebra governed by an L
∞-algebra which is not a P
∞-algebra. Our technique produces new all orders constructions which are significantly simpler compared to previous approaches, and we illustrate its applicability in several examples of interest in noncommutative field theory and gravity. We further show that our symplectic embeddings naturally define a P
∞-structure on the exterior algebra of differential forms on a generic almost Poisson manifold, which generalizes earlier constructions of differential graded Poisson algebras, and suggests a new approach to defining noncommutative gauge theories beyond the gauge sector and the semi-classical limit based on A
∞-algebras.
Monitoring of beef cold chain to ensure quality, safety, and halal using RFID: A review
Authors: Syahputri B E , Sucipto S 
Published: December 2021

Abstract
The traceability application by the industry to ensure products along the supply chain include quality, safe and halal. Traceability is an essential part of the cold chain system for meat and meat products. The cold chain of beef, including a slaughterhouse, distribution, and retail, needs to be monitored. The decline in the beef quality is marked by sensory changes such as color, unpleasant odor, and mucus formation triggered by bacterial growth. Beef quality is easily damaged during distribution due to the complexity and length of the cold chain. Consumers also pay attention to the halalness of beef in the supply chain. The implementation of Radio Frequency Identification (RFID) can monitor changes in quality and halalness of beef when distribution utilizes various sensor and product information tags. RFID requires a transponder to store and retrieve data remotely, an antenna for transponders, and a reader. This article reviews the RFID traceability system, the cold supply chain for beef, and RFID development to maintain beef quality, safety, and halalness. RFID technology helps producers and consumers to get quality, safe, and halal beef information in real-time.
Halal and safety traceability of material, production, and serving of local food in Surabaya: A review
Authors: Prayudanti A A , Sucipto S 
Published: December 2021

Abstract
Indonesia has a very diverse culinary consisting of a variety of local food. Although the production process using ingredients and seasonings is quite complex, the serving is simple and traditional. This simplicity often leads to low consumer’s and manufacturer’s awareness of its safety and halal guarantees thus making this phenomenon very feasible to discuss. This research aims to review halal and safety traceability of local food in Surabaya, namely rujak cingur, rawon (traditional black soup), and kupang lontong (lontong mussels). These foods are most sought after by tourists when visiting Surabaya. Halal traceability and safety are carried out on materials, production, and serving of the food. Traceability results show that most street vendors selling rujak cingur, rawon, and lontong mussels in Surabaya have not implemented halal and save food traceability. The risk of safety and halal of these local foods are quite large due to the lack of concern of consumers and producers to the importance of safety and halal in their product. In fact, the food that is a specialty of an area should get greater attention to ensure the safety and halal of the product. Increased awareness and practicality to trace ingredients, production, and serving are very important to ensure the safety and halal of ready-to-eat local food, thus supporting culinary tourism development.
Development of electrochemical sensors for detection of organophosphate pesticides in fruits and vegetables: A review
Authors: Rostiyanti H , Mubarok A Z 
Published: December 2021

Abstract
The use of pesticides for agricultural cultivation may prevent losses due to pest attacks, but excessive and uncontrolled use of pesticides may cause contamination of pesticide residues in the fruits and vegetables. Organophosphate pesticides are highly toxic and their residue in fruits and vegetables may cause neurological disorders in humans. Organophosphate residues may enter the body of animals and humans through oral routes or respiratory systems. Common analytical methods to detect organophosphate require complex sample preparation and sophisticated equipment. Electrochemical detection methods are an alternative in developing organophosphate detection methods in fruits and vegetables. This review provides an overview of the development and performance of electrochemical sensor technology to detect organophosphate residues in fruits and vegetables.
The effect of pre-drying treatments on the quality of dehydrated ground beef
Authors: Afifah N , Ratnawati L , Indrianti N , Sarifudin A 
Published: December 2021

Abstract
Dehydrated ground meat is widely used as an ingredient in various instant products. This study was aimed to investigate the effect of pre-drying treatments on the physicochemical properties of dehydrated ground beef. The experimental design used a completely randomized design of 3 x 3 factorial, with 3 grinding times (1, 3, and 5 minutes) and 3 cooking methods (steaming, pressure cooking/presto, and roasting). The beef was sliced, milled and cooked according to the treatments, frozen for 24 h, then dried by using an oven drier at a constant temperature of 60°C for 3 h, and finally powdered. The physicochemical properties of dried ground beef were determined including the yield, particle size distribution, rehydration ratio, hygroscopicity, color, moisture content, and fat content. Results showed that the presto method produced the highest moisture content of the cooked beef. Longer grinding time increased the particle passed mesh-6, rehydration ratio, and color, but decreased the final moisture content and fat content. Grinding time of 5 minutes with pressure cooking was selected as the best treatment to prepare dried ground meat. This treatment had a yield of 22.26%, moisture content of 3.38%, rehydration ratio of 3.25, the hygroscopicity of 6,13%, lightness of 53.62, value ‘a’ of 5.52, value ‘b’ of 10.21, and fat of 6.36%.
Classification of large green chilli maturity using deep learning
Authors: Hendrawan Y , Rohmatulloh B , Prakoso I , Liana V , Fauzy M R , Damayanti R , Hermanto M B , Al Riza D F , Sandra  
Published: December 2021

Abstract
Chili (Capsicum annuum L.) is the source of various nutraceutical small molecules, such as ascorbic acid (vitamin C), carotenoids, tocopherols, flavonoids, and capsinoids. The purpose of this study was to classify the maturity stage of large green chili into three maturity levels, i.e. maturity 1 (maturity index 1 / 34 days after anthesis (DAA)), maturity 2 (maturity index 3 / 47 DAA), and maturity 3 (maturity index 5 / 60 DAA) by using convolutional neural networks (CNN) based deep learning and computer vision. Four types of pre-trained networks CNN were used in this study i.e. SqueezeNet, GoogLeNet, ResNet50, and AlexNet. From the overall sensitivity analysis results, the highest maturity classification accuracy of large green chili was 93.89% which can be achieved when using GoogLeNet with SGDmoptimizer and learning rate of 0.00005. However, in further testing using testing-set data, the highest classification accuracy based on confusion matrix was reaching 91.27% when using the CNN SqueezeNet model with RMSProp optimizer and a learning rate of 0.0001. The combination of the CNN model and the low-cost digital commercial camera can later be used to detect the maturity of large green chili with the advantages of being non-destructive, rapid, accurate, low-cost, and real-time.
Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator
Authors: Susilo B , Sutan S M , Hendrawan Y , Damayanti R 
Published: December 2021

Abstract
Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.
Potential of impact-based weight sensing of individual Chinese cabbage for real-time yield monitoring
Authors: Kiraga S , Reza M N , Ali M , Chowdhury M , Gulandaz M A , Islam M N , Islam S , Chung S O 
Published: December 2021

Abstract
Yield monitoring is one of the basic components of precision agriculture. It provides information on the spatial variability of yield in the field. The objective of this study was to estimate the weight of Chinese cabbage through impact force measurements using a weighing sensor. The sensor was installed to receive the impact of Cabbage as it dropped off an inclined conveyor. The investigated experimental variables were fall height, plate angle to the horizontal, and conveyor speed. The load cell was calibrated, with an R2 value of 0.96. The mean absolute percentage error (MAPE), root-mean-square error (RMSE), and correlation coefficient (R2) were the statistical indicators used to describe the accuracy of the estimates. The fall height had little effect on the precision of the yield sensor. The least sensing precision was 18.75%, observed at an angle of 30° with a conveyor speed of 0.05ms-1. The MAPE for cabbage weights were<3% at 40° and 0.2 ms−1 for both fall heights. The experiments showed the potential of measuring individual cabbage weights for yield estimation.
Analysis of power requirement of a small-sized tracked-tractor during agricultural field operations
Authors: Ali M , Islam M N , Reza M N , Hong J G , Gulandaz M A , Chung S O 
Published: December 2021

Abstract
A low-powered and high-efficiency electric tracked-tractor would be a suitable option for aged and female farmers to accomplish agricultural field operations such as grass mowing, land leveling, and chemical spraying. The purpose of the study was to analyze the power requirement of a small-sized tracked-tractor during agricultural field operations. A lawnmower and a rear sprayer-trailer were attached to the tractor base, and the average power requirement was measured. The forward speed was considered during the field experiment up to 6 km/h for four different operating stages. The torque data were obtained for unloaded and loaded conditions through a wireless data logger, and a GPS receiver was used to measure the working speed of the tractor. A data acquisition module was used to acquire the sensor signals. The average power requirements for the empty platform with the driver, a lawnmower, a sprayer-trailer (150-L payload), and a lawnmower and 150-L payload trailer were 0.93, 1.27, 1.45, and 1.70 kW, respectively. The result showed the lowest power was required for operating only the tractor, and it was about 51.15% of the motor rated power, where the maximum power consumed approximately 85% of the total rated power to operate both of the lawnmower and sprayer-trailer. The average power requirements of the tracked tractor varied due to the different payloads and operating stages. The experimental results presented in this study would provide guidelines to improve and commercialize the prototype of the small-scaled tracked-tractor for practical use on the agricultural fields.
Irrigation control and image acquisition for rice cultivation in UAE desert soil
Authors: Ali M , Chowdhury M , Islam M N , Islam S , Kiraga S , Jeong J H , Chung S O 
Published: December 2021

Abstract
Precision water management and crop growth monitoring are essential where water is a scarce, especially in desert soils. The purpose of the study was to control the irrigation and real-time image acquisition for monitoring the rice cultivation inside the net house under the UAE desert soil. An automated data acquisition system was constructed, installed, and tested in the experimental site at Al-Foah, Al-Ain. Soil water content sensors were placed in the different depths of desert soils, and an automatic irrigation logic was implemented to maintain the average of 30% desired water content level in desert soils. The irrigation rate was controlled based on the sensor data and the on/off of the pump and valves. When the average soil water content percentage level exceeds 30%, the pump and solenoid valve automatically turned off and vice versa. A Raspberry Pi operating system was used to control the irrigation, and a Raspberry Pi camera system was used to capture the real-time images for monitoring the rice growth and development. A web server was developed to upload and display the sensor values and images using python programing language through the embedded Wi-Fi network service. The web-based monitoring system was allowed to monitor the rice field situation from anywhere and download data from the site. The existing irrigation technique would help to grow the rice in UAE desert soil environments.
Effect of post-harvest temperature of tomato ‘Rinka 409’ on quality and autofluorescence during overripening
Authors: Konagaya K , Takahashi N , Fukugaichi S , Morimatsu K , Kuramoto M 
Published: December 2021

Abstract
Japanese tomato cultivar ‘Rinka 409’ is suitable for harvesting at a fully ripe stage since it remains firm at the stage, resulting in longer shelf life. However, it is difficult to estimate the quality change because its color does not change after the fully ripe stage. For ‘Momotaro,’ we previously proposed a fluorescence-based indicator of overripening; however, its suitability for another cultivar, ‘Rinka 409’, and its relationship with temperature and quality were unclear. Therefore, in this study, we investigated the appropriateness of this fluorescence-based index for the above purposes. In 2021, 45 tomato seedlings planted in 2020 were harvested at the fully ripe stage and used for experiments. Weight loss and firmness were evaluated to determine the quality of the tomatoes. The post-harvest temperatures were set as 10, 17, and 25 °C. The results showed that the rate of weight loss increased linearly, whereas the firmness decreased exponentially. For non-destructive estimation of these properties, the excitation-emission matrix (EEM) was measured in the range of 250–460 nm and 280–750 nm for the excitation and emission, respectively. ‘Rinka 409’ showed a strong fluorescence emission at 400 nm/620 nm of the excitation/emission, respectively, regardless of days and temperature. The fluorescence intensity, as well as the firmness, decreased exponentially. Thus, a linear relationship was observed between them. The firmness of ‘Rinka 409’ can be estimated using a simpler linear regression model using this method than previous researches.
Valorisation of viscera from fish processing for food industry utilizations
Authors: Estiasih T , Ahmadi K , Ali DY , Nisa FC , Suseno SH , Lestari LA 
Published: December 2021

Abstract
Fish viscera is a valuable source of functional materials for the food industry, such as protein, oil, enzymes, protein hydrolysate, peptones, sterols, producing biodiesel, and other oleochemical industries. The major components of fish viscera are oil and protein, and their quantity depends on the fish habitats. Viscera oil from fish contains appreciable amounts of omega-3 fatty acids. The protein of fish viscera is a raw material for protein concentrates, hydrolysate, and bioactive peptides. All are valuable ingredients in food processing and product formulation. Most viscera are fish digestive tracts and organs responsible for producing enzymes, and several enzymes are found in high activity, such as lipases and proteases. The extraction of lipases and proteases from fish viscera and their utilizations have been intensively studied. Currently, the isolation of each major component from fish viscera is conducted separately. Therefore, it is challenging to obtain all valuable components from fish viscera to have a zero-waste process. This article reviews the separation of major components of fish viscera by conventional and emerging technology and the proposed simultaneous and integrative separation of all valuable major components.
Chemical characteristics of Indonesian single-origin cocoa beans and the effect of tempering treatments on dark chocolate - a preliminary study
Authors: Wahyuni N L , Yuwono S S , Mahatmanto T , Fathuroya V , Sunarharum W B 
Published: December 2021

Abstract
The aim of this study was to investigate the effect of geographical origin on the chemical characteristics of cocoa beans and to determine the effect of tempering treatment on the glossiness of dark chocolate. In this study, three roasted single-origin cocoa nibs, i.e., single-origin Kulon Progo, Aceh, and Gunung Kidul, were analysed to determine their moisture content, ash, crude protein, total fat, and pH value, as well as their sensory properties. Kulon Progo cocoa nibs were mostly preferred and further processed into dark chocolate using three tempering variations and analysed to determine their glossiness, texture, and colour. The glossiness level of dark chocolates under different tempering treatments was ranked using RedJade Sensory Software. Data were analysed using Minitab 17.0 Statistical Software. The results show that single-origin cocoa beans from Kulon Progo had the lowest moisture content (1.33 ± 0.015 %) and the highest fat content (54.01 ± 0.434 %). Dark chocolate tempered at 50:32:27:32°C had the most preferred glossy appearance (2.59 out of 3.00).
Lexicon, sensory wheel and kit as sensory communication tools: a review
Authors: Asih N E , Ramadhanty K P , Ramandias J , Azkarama F , Sunarharum W B 
Published: December 2021

Abstract
A lexicon comprises a collection of standardized sensory vocabulary of product along with its unambiguous definitions and references. It is widely used as a communication tool among sensory panel and it provides sensory insights to product developers, marketing professionals, and suppliers, across countries or cultures to describe similar products. Specific sensory lexicon have been developed for beverages, dairy, fruits and vegetables, nuts and grains, soy and meat products, and animal feed. Based on its lexicon, a sensory wheel can be established hierarchically as an overview of the entire product’s sensory attributes. Furthermore, an intense training for panels is necessary to get a good sensory judgement. Sensory panel calibration can be performed such as by using sensory kit as a training tools. The aim of this paper is to review the latest developed lexicon, sensory wheel and sensory kit, as well as its application.
Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread
Authors: Sutrisno A , Yuwono S S , Ikarini I 
Published: December 2021

Abstract
The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.