bluuebunny/crossref_metadata_2025_split huggingface dataset:
Development of integrated swab chamber for drive thru Covid19 test system
Authors: Destarianto P , Bakri A , Hertamawati R T , Suryana A L 
Published: April 2021

Abstract
WHO currently recommends molecular testing for all patients who are included in the suspect category. The molecular examination requires facilities with biosafety level 2 (BSL-2), meanwhile for culture testing at least BSL-3. Viral culture is not recommended for routine diagnosis. The recommended method for virus detection is nucleic acid amplification by real-time reverse-transcription polymerase chain reaction (rRTPCR) and by sequencing. The sample is said to be positive (confirm SARS-CoV-2) if the RRT-PCR is positive for at least two genomic targets (N, E, S, or RdRP) that are SARSCoV-2 specific; OR positive RRT-PCR for betacoronavirus, supported by sequencing results of part or all of the viral genome according to SARS-CoV-2. To reduce the spread of the virus, the government began to carry out massive swab tests. Molecular rapid tests are easier to perform and faster because the process is automated which greatly helps speed up detection. To support a safe swab process, in this study an integrated portable swab booth was built. The output of this research is expected to contribute to the prevention of the spread of disease caused by the 2019-nCoV virus.
Steamed cake with okra flour substitution as an alternative to snack for a fibre source
Authors: Rindiani R , Kumalasari P 
Published: April 2021

Abstract
The level of fibre consumption of the Indonesian population is 10.5 g of fibre per day, whereas WHO recommends consuming 25-30 g of dietary fibre per day. Efforts to increase consumption of dietary fibre by adding fibre to steamed cakes The aim of this research is to examine steamed cake substituted by okra flour as an alternative snack for a source of dietary fibre. The research design was a non-factorial Completely Randomized Design (CRD), namely the proportion of wheat flour: okra flour (P). The treatments consisted of P1 = 60%: 40%, P2 = 55%: 45%, P3 = 50%: 50%, P4 = 45%: 55% and P5 = 40%: 60%. The results showed that the substitution of okra flour in wheat flour affects the total fibre content and power development. P3 treatment with a substitution of 50% okra flour is the best treatment. The best composition of steamed cake contains 7.38 grams of protein, 6.37 grams of fat, 37.87 grams of carbohydrates and 5.34 grams of dietary fibre per 100 grams. For daily dietary fibre needs from a snack, it is recommended to consume steamed cakes weighing 100 grams, which can provide 17.8% dietary fibre, 12.3% protein, 9.5% fat, 11.65% carbohydrates of the nutritional adequacy rate.
The effect of temperature variations on koro sword bean flour (Canavalia ensiformis L) and the concentration of the addition of koro sword bean flour on cyanide acid (HCN) content and consumer acceptance of fried chicken seasoning flour
Authors: Purwaningsih H , Ulfah M , Sangari M A , Nuryanti S 
Published: April 2021

AbstractThis study aims to determine the effect of drying temperature and concentration of addition of koro sword bean flour on the HCN content and organoleptic properties of the fried chicken seasoning flour produced and to obtain the drying temperature and concentration of koro sword bean flour that are right for producing fried chicken seasoning flour that is most liked by consumers. The experimental design used was a factorial completely randomized block design (RABL) consisting of two treatment factors with three replications. The first factor was the variation in drying temperature of koro sword bean flour (600C, 700C, and 800C). The second factor is the concentration of the addition of koro sword bean flour (10%, 15%, and 20%). The results showed that drying temperature had an effect on HCN content and taste preferences but did not affect colour preferences of fried chicken seasoning. The most preferred fried chicken seasoning flour is at a drying temperature of 800C with 29.73ppm HCN, while the concentration of flour which was able to produce the most preferred fried chicken spice flour was 20% with 36.50ppm HCN.
Just about right analysis of coffee leaves tea bitterness and astringency by modifying brewing temperature and time
Authors: Fibrianto K , Yuwono S S , Hasyati N 
Published: April 2021

Abstract
Coffee leaves tea as a refreshing functional drink is mainly governed by its phenolic compounds and other antioxidants. Bitterness and astringency induce multi-sensory perception of tea. These attributes are mostly contributed by phenolic compounds, caffeine and tannin that can be modified by temperature and brewing time. Therefore, this current study was dedicated to identify the drivers that affect consumer perception on coffee leaves tea according to Just About Right (JAR) penalty analysis assessed by 112 consumer respondents. Both Arabica and Robusta coffee leaves tea were brewed by decoction (91°C -99°C; 3-5 minutes) and infusion (75°C-85°C; 5-10 minutes) techniques. It was found both astringent-mouth-feel and bitterness were well acceptable by consumers for 5 minutes of 95°C decoction brewing. Correlation between tannin and astringent mouth-feel was significantly correlated. Similar trend was also observed for caffeine and bitter taste.
Identification and evaluation of physical and mechanical properties of Physalis peruviana L
Authors: Hidayat D D , Luthfiyanti R , Iwansyah A C , Herminiati A , Rahman T , Rahman N , Andriansyah R C E 
Published: April 2021

Abstract
The study aimed to evaluate the characteristics of the physical and mechanical properties of Physalis peruviana. The sample had a moisture content of 76.71±1.10 %wb. The results showed that the P. peruviana physically had an average mass, volume, polar diameter, equatorial diameter, geometric diameter, and surface area ranged from 3.03±0.45 gram, 2.91 cm3, 16.99 mm, 17.53 mm, 17.10 mm, and 927.61 mm2, respectively. Furthermore, the average particle, bulk density, sphericity, aspect ratio, and porosity ranged from 1.04 gr/cm3, 0.62 gr/cm3, 97.97±2.64%, 97.00±3.92%, and 59.41±3.39 %, respectively. Based on mechanical properties analysis, P. peruviana had hardness, gumminess, adhesiveness, and chewiness ranged from 1640.52± 371.71 g. force, 406.67±171.75 g. force, -1.22±1.00 g.force/sec, and 102.19±41.60 g. force/sec. The average cohesiveness, resilience, and springiness of P. peruviana ranged from 0.25±0.07 g/force, 0.11±0.04 g/force, 0.25±0.02 g/force, respectively. Regarding the angle of repose, the highest angle of repose occurred on the surface of stainless steel. In general, the angle of repose had a tangential relationship with the samples’ physical biometric dimensions.
Formulation and production costs optimization of complementary food for breast milk from red sorghum flour (sorghum bicolor l.), red bean flour (phaseolus vulgaris l.) and mungbean flour (phaseolus radiatus l.) using linear programming method
Authors: Surahman D N , Taufik Y , Nudianti D P , Rahman T 
Published: April 2021

Abstract
The purpose of this study is to obtain the optimal instant porridge for babies formulation using a linear programming method. The research has been conducted in two stages. Preliminary research aims to determine the characteristics of the raw materials to use. The main research has been conducted by determining the instant porridge for babies formulation using the linear programming method. The responses studied include chemical, physical, microbiological and organoleptic responses. The results show that instant porridge for babies formulation 3 (red sorghum flour 9%, red bean flour 3.6% and mung bean flour 5.4%) is the selected formula with a production cost of Rp. 1.319, - / 100 grams with the results of the analysis including the chemical response having a water content of 1.35%; ash content 3.62%; protein content 19.92%; fat content 1.44%; carbohydrate content 73.67%; and crude fiber content of 1.11%. Physical responses include rehydration time of 45.8 seconds; bulk density value 0.85 g / ml; water absorption 3.19 g / g; and 1.87 g / g oil absorption. The microbiological response which has a TPC value of 9x102 CFU/ml and Salmonella sp was not identified. The formulation 3 fulfills the highest protein needs with 33.22%.
The effect of temperature and time of baking to sensory quality of banana-based food bars
Authors: Rahman T , Luthfiyanti R , Iwansyah A C , Choiriyah N A , Ishartani D , Andriasyah R C E 
Published: April 2021

Abstract
The study aimed to characteristics and evaluation of the temperature and time of baking of banana-based food bars favored. The assessment analyzed the physicochemical and hedonic tests. The raw materials used four types of Banana, namely, “pisang tanduk”, “pisang nangka”, pisang ambon and “pisang raja”. The experimental used temperature (105°C and 125°C) and time (6, 10, and 45 minutes) of baking as a treatment. The results showed that on raw material characterization, it appears that soybean flour contains high protein and fat at 40.12% and 17.45%, respectively. Banana flour and tapioca starch contain high carbohydrate at 82.44-86.08% and 86.92%. Pisang ambon has the highest water, ash, and protein content compared to “pisang tanduk”, “pisang nangka”, and “pisang raja”. Based on the hedonic test, food bars were made using a ratio of banana flour: banana ambon puree (100:125 grams) with a temperature of 105°C baked for 45 minutes followed with a temperature of 125°C baked for 6 minutes.
The estimation of shelf life of instant porridge in the different packaging with method of accelerated shelf life testing of arrhenius model
Authors: Herminiati A , Nurfajrina L P , Achyadi N S , Agustina M 
Published: April 2021

Abstract
Shelf life of food product is important information for consumers. Product development of instant porridge that enriched with inulin as a prebiotic and expected to have a role in increasing calcium absorption in infants with aged 6-24 months. This study aimed to determine the shelf life of instant porridge products. The methods included in this research: (1) production of instant porridge products, (2) packaging with aluminum foil and polyethylene plastic, (3) stored at temperatures of 15°C, 30°C and 45°C which observed for 35 days with 7- day intervals, (4) analyzes of moisture content, protein content, total plate count, and organoleptic responses to critical responses, (5) analysis data was processed using the Arrhenius model ASLT method. Research results showed that instant porridge products stored at a temperature of 55°C were dropped by panelists on the 15th day. Instant porridge products with aluminum foil packaging have the longest shelf life with the lowest activation energy on protein content parameters with shelf life held at 15°C was 358 days, at 30°C was 214 days and at 45°C was 143 days. The recommendation for instant porridge should be packed using aluminum foil with storage temperature of 15°C.
Substitution of fishbone powder in the development of choco chips cookies
Authors: Ananda S , Anggraeni A A 
Published: April 2021

Abstract
The increase in Indonesia’s fish consumption has led to an increase in fishery industry waste, such as fish bones. Fishbones contain sodium, phosphorus, and calcium, which are essential for the human body. Therefore, fish bones are then processed into fishbone powder. Fishbone powder can substitute wheat flour in cookies development. This study aimed to evaluate choco chips cookies’ sensory characteristics that have been substituted by fishbone powder from patin fish, mackerel fish, and snakehead fish. This study employed a research and development methods, with a 4D development model (define, design, develop, and disseminate). The substitution of wheat flour to fishbone powder in choco chips cookies was 7%, 10%, and 12%. The characteristic sensory analysis was carried out by one trained panelist and five semi-trained panelists. The hedonic test was conducted by two trained panelists and 30 untrained panelists. The sensory analysis results showed that the substitution of 10% fish bone powder in choco chips cookies did not show a significant effect from wheat flour cookies (p≤0.05) in terms of color, aroma, texture, taste, and overall.
Moringa chicken nugget as supplementary food for toddler to prevent stunting
Authors: Santi M W , Triwidiarto C , Syahniar T M , Firgiyanto R , Oktafa H 
Published: April 2021

Abstract
Stunting is a condition when toddler have less height compared to age, caused by poor nutrition. Probolinggo is one of area which produces moringa leaves, one of good local food ingredients for supplementary food, could be modified with chicken nugget. The research aimed to compare nutrient levels in chicken nugget as supplementary foods which modified with and without moringa leaves. Data were collected by proximate test in August 2020. The results showed nutrient levels of chicken nugget without moringa leaves had 19.2% crude protein, 2.8% crude fat, and 1.7% crude fiber. Meanwhile, nutrient levels of chicken nugget with 50 g moringa leaves (20% of chicken meat) had 18.4% crude protein, 2.8% crude fat, and 3.4% crude fiber. Based on result, it could be concluded that there is no significant difference of nutrition levels (crude protein and crude fat) between two samples, but the chicken nugget with moringa leaves has higher crude fiber than chicken nugget without moringa leaves. Thus, the chicken nugget with moringa leaves could be used as supplementary food for toddler with high crude protein and crude fiber.
The effect of sodium metabisulfite concentration and drying time on the quality of coconut sugar
Authors: Kurniawati E , Karimah R N , Suryana A L , Destarianto P , Oktafa H 
Published: April 2021

Abstract
A study on the effect of sodium metabisulfite and drying time on the quality of coconut sugar has been conducted. The objectives of this research were to determinate the effect of metabisulfite dan drying time to obtain optimum characteristic of coconut sugar. The research method includes the preparation of tapping coconut sap, processing crystal, and drying using modified oven method. The study used a randomized block design of two factors. The first factor is addition of sodium metabisulfite in several concentration (0,1%, 0,2%, 0,3%) and the second factor is drying time (air drying, 15 minutes, 30 minutes) in 3 repetitions. Parameteres being analyzed were moisture, ash content, reduced sugar content, and yield. Sensory analysis measured color, taste, aroma, texture. The best results are addition of sodium metabisulfite 0,2% and drying time in 15 minutes. The best treatment showed that the contains 2,41% moisture, 1, 77% total ash, 3,34% sugar reduction, yield 82%. Sensory analysis showed that had likely score for color, taste, and aroma. Keywords: coconut sugar, drying time, sodium metabisulfite.
Optimization of making white oyster mushroom with the effect of immersion time and concentration of natrium metabisulphite
Authors: Suratno  , Kurnianto M F , Bachri S , Hariono B , Brilliantina A 
Published: April 2021

Abstract
White oyster mushroom is a plant that is processed into a variety of food. It damages the shelf life of white oyster mushrooms itself after being harvested. The white oyster mushroom has high water content, so necessary to extend its shelf life. The objectives of the study were 1) To decide the effect of different soaking time and sodium metabisulfite concentration on the quality of the flour. 2) Knowing the best treatment between soaking time and different Sodium metabisulfite concentrations on flour making. The method used in this research is an experimental research method with a randomized block design (RBD) using two factors. The first aspect was the immersion time of 5, 10, and 15 minutes. The second aspect is the concentration of sodium metabisulfite as much as 0 ppm, 200 ppm, 400 ppm, and 600 ppm, then the drying process is carried out at 45°C, 55°C, and 65°C. The results of data analysis got the best treatment at a concentration of 600 ppm of sodium metabisulfite with a long soaking time of 10 minutes at a temperature of 55°C protein, the protein content of 1.25%, water content of 4.1% with the whiteness of 83.49.
Selection of plantain cultivars as raw material for ripe plantain flour
Authors: Mayasti N K I , Kumalasari R , Ekafitri R , Desnilasari D , Surahman D N , Wahyuni A S 
Published: April 2021

Abstract
Ripe plantain flour is a diversification of food products based on ripe plantains. Processing plantains into flour can increase the added value of banana/plantain commodities. This study aims to obtain the best plantain cultivars as raw material for ripe flour and to determine the quality of selected ripe plantain flour. Plantain cultivars used in this study were tanduk cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ’Tanduk’), kapas cultivar (Musa acuminata x Musa balbisiana (AAB) cv. ’Kapas’), siam cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Siam’), kepok putih cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Kepokputih ’), and raja bulu cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ‘Raja Bulu’). Each treatment were repeated three times. The method used in this study was the De Garmo method. Product selection was determined based on the weight of each product on certain parameters. The highest product value was the selected product. The results showed that the tanduk plantain cultivar was the best cultivar for ripe plantain flour. Tanduk flour has a yield (15.218%), color (L = 54.226), moisture content (8.914%), starch (60,267%), hygroscopic (0.1173 g moisture/100 g dry solid), peak time (6.889 minutes), pasting temperature (94.800 ° C), and organoleptic with an average value of color attributes (5.3), aroma (4.4), overall (4.7).
Analysis of integration dietducate and automated meal planner for nutritional purposes
Authors: Iqbal M , Permadi M R 
Published: April 2021

Abstract
Dietducate is considered necessary to develop a meal planning feature in order to minimize Nutrition Care Process (NCP) manually since manual work may carry high risk of human error and it takes a long time so as causing malnutrition to patients. The purpose of this research was to develop and evaluate the feature of Automated Meal Planner (AMP) in Dietducate android app. This type of research is Research and Development with ADDIE model. After developing the app, a survey was conducted to respondents (nutritionists) who have used the AMP feature. Respondents were collected by means of purposive sampling technique, and then given questionnaires containing how much they agree with various aspects. Data analysis was done by descriptive statistics. Based on the need analysis, there were 14 functions needed in developing this AMP feature. In addition, AMP feature could be integrated with Dietducate app well and could help in meal planning function. The evaluation result of AMP product implementation showed that the majority of respondents took the AMP as a simple, practical app with well-arranged app structure, good display, and easy to use.
Nitrogen and biodegradator application to trigger ratoon growth and production of rice (Oryza Sativa)
Authors: Damanhuri  , Widodo T W 
Published: April 2021

AbstractIncreasing the rice harvest index to 5 times a year through ratoon system was an effort to fulfill food sufficient. Currently, ratoon productivity was only 40-50% lower than it’s parent plant. Utilization of rice stump biodegradator and nitrogen in the ratoon system could be applied to increase ratoon productivity. The aimed of this research was to trigger tillers formation and production of ratoon through application of biodegradator and nitrogen. The experiment arranged in split plot design. The first factor was time of biodegradator application (main plot), i.e at harvest, 3 days after harvest, and 6 days after harvest, while the second factor was time of nitrogen application (sub plot), i.e 3 days before harvest, at harvest, and 3 days after harvest. The dosage of biodegrator and nitrogen were the same for all treatments, i.e 2.2 ml.plot−1and 8.3 g N.plot−1respectively. Collecting data was consisted of number of tillers, number of productive tillers, number of leaves, number of grains per panicle, and weight of 1000 seeds. The results showed that all data observed were non-significantly different among treatment of biodegradator, nitrogen, as well as the combination. It was assumed that the dosage of biodegradator and nitrogen were not sufficient to trigger tillers formation of ratoon, so that the effect of application time of biodegradator and nitrogen were not significant.
On-line monitoring system in greenhouse area for chrysanthemum cultivation based on raspberry pi and iot
Authors: Riskiawan H Y , Anwar S , Kautsar S , Setyohadi D P S , Arifin S 
Published: April 2021

Abstract
Chrysanthemum plants generally grow well when cultivated at an altitude of 650-1200 m above sea level. Chrysanthemum plants come from subtropical climates, with temperatures ranging from 17-30 C. whereas, in Indonesia, which is a tropical region, it is 20-26 C. The humidity needed by chrysanthemum plants at the time of planting is 90-95%, while at the time of enlargement and chrysanthemum flower growth of 70-80%. To get optimal results, chrysanthemum plants need to be cultivated in a greenhouse area. In a greenhouse, temperature and humidity can be controlled. In addition, chrysanthemum plants are also more protected from pests. In this paper, an on-line greenhouse monitoring system is developed. The system is equipped with sensors for temperature, humidity, soil humidity, light intensity, and an RGB camera. Sensor data is sent to the cloud database via raspberry pi. Data is displayed in graphical form every 1 hour. The sensor data can be accessed from anywhere via the internet network and can be used for the analysis of crop yields based on greenhouse conditions during cultivation.
Liquid load optimization of unmanned aerial vehicle for foliar fertilizer
Authors: Purnomo F E , Afriansyah F L 
Published: April 2021

Abstract
Unmanned Aerial Vehicle is a multirotor vehicle with more than one rotor to produce lift for the vehicle to fly in the air. Multirotor has become the object of research, one of which is in agriculture. Fertilization is more concerned about liquid fertilization, which is directly spraying on the leaves or foliar fertilizer. Foliar fertilizer sprayed with the hope that the stomata on the leaves can directly absorb the nutrients given. The UAV will fly carrying liquid (liquid) foliar fertilizer and spraying it on a predetermined land using a flight path that has been programming in the UAV. In previous research, we have used a multirotor type UAV combined with a foliar spraying system with a 1-liter liquid fertilizer, which can only spray land with a limited area. The limited liquid capacity will be a problem for the UAV because it is necessary to fill the liquid many times if used to spraying a wider area. Therefore, it is necessary to optimize the liquid load on the UAV so that its capacity will increase. If UAV’s liquid foliar fertilizer’s capacity increases, it will increase the area of foliar fertilizer spraying. This research focuses on increasing the UAV’s lift capacity and designing a UAV system equipped with a sprayer. The increase in lift is related to the payload to be carried by the UAV. This research targets to optimally increase the load of liquid foliar fertilizer. In this research, the UAV was designing using a multi-rotor type. The measurements taken are the success rate of the system in flying over the crop field, testing the measurement of power, current, battery capacity, and different loading 40, 45,50, 55 percent of the total weight from an unmanned aerial vehicle.