bluuebunny/crossref_metadata_2025_split huggingface dataset:
The costs of diversity: higher prices for more diverse grassland seed mixtures
Authors: Schaub Sergei , Finger Robert , Buchmann Nina , Steiner Vera , Klaus Valentin H 
Published: August 2021

Abstract
Globally, we face a dramatic biodiversity loss in agricultural systems as well as severe ecosystem degradation. In grasslands, higher biodiversity in terms of plant diversity was shown to increase the diversity of higher trophic levels and provide benefits for farmers such as higher and more stable yields. However, we lack a systematic overview of costs for more diverse seed mixtures, which are an essential tool in maintaining and increasing plant diversity in grasslands. We here investigated the prices and characteristics of 262 commercially available seed mixtures from six German or Swiss online shops and quantified the relationships between seed mixture prices and plant diversity. The most frequent seed mixtures contained 1–10 species and were designed for rather intensive grassland management. On the contrary, a smaller set of seed mixtures with particularly high plant diversity (>30 species), usually of native ecotypes, were offered for restoration purposes. More diverse seed mixtures were also more expensive. For example, a seed mixture with 10 or 30 species was on average +63% or +387% more expensive, respectively, than a product containing only one species. The relationship between plant diversity and seed mixture prices per ha was related to other seed mixture characteristics, of which plant provenance (i.e. native ecotypes vs. cultivars) was particularly important for the price. Seed mixtures containing only native ecotypes had considerably higher prices per ha (⩾+75%) than those including cultivars. In conclusion, increasing biodiversity in grasslands can be costly. These costs need to be considered when making recommendations to farmers and other stakeholders. Measures to reduce such costs for maintaining and/or increasing plant diversity could promote establishment of grasslands with higher plant diversity, facilitate the restoration of semi-natural grasslands, and contribute to solving the biodiversity crisis in agroecosystems.
Changes in Chemical and Sensory Characteristics of Gunungkidul’s Lamtoro (Leucaena Leucocephala) Tempeh during Extended Fermentation
Authors: Prameswari HA , Nursiwi A , Zaman MZ , Ishartani D , Sari AM 
Published: August 2021

Abstract

Lamtoro tempeh is a fermented food in Java, made from lamtoro (Leucaena leucocephala) seeds. Its extended fermentation creates a unique flavor and taste that can be used as a seasoning. Therefore, this study aims to investigate the chemical (moisture, ash, soluble protein, and amino acids contents) and sensory characteristics (brownish color, ammonia aroma, umami taste, and overall acceptability) of lamtoro tempeh from Gunungkidul, Yogyakarta, during extended fermentation for up to 120 hours. The chemical and sensory characteristics were analyzed every 12 and 24 hours respectively. From multiple comparison tests, tempeh with the longest fermentation had the strongest sensory characteristics. Other results showed that extended fermentation increased moisture content up to the highest amount of 74.6% (wb) at 96 hours and 3.55% ash content (db) at 60 hours, as well as soluble protein from 3.02% to 22.62% (db) at the end. Moreover, glutamic acid decreased during fermentation and aspartic acid had the highest amount afterwards. Investigating microbial changes in the food’s unique characteristics during this process is required.
Physical and sensory characteristic of cheese whey frozen yogurt with the addition of arrowroot starch (Marantha arundinaceae L.) as stabilizer
Authors: Mubarokah B , Nurhartadi E , Nursiwi A , Utami R , Sanjaya A P , Widowati E , Zaman M Z 
Published: August 2021

Abstract
In this research, the effect of arrowroot starch addition as stabilizer on physical and sensory characteristics of cheese whey frozen yogurt was determined. The variations of arrowroot starch concentration were 0%, 2%, 4%, and 6% (w/w) total solid. The results showed that the addition of arrowroot starch affected the physical characteristics of cheese whey frozen yogurt, which increases the total dissolved solids, viscosity, and overrun, which were at 23.000 to 26.667 °Brix, from 350.366 to 567.400 cP, and from 11.178 to 51.385%, respectively. Also, the addition of arrowroot starch decreased the melting rate from 25.109 g/min to 19.480 g/min.
The Production Performance and Meat Quality of Kampung Unggul Balitbangtan (KUB) Chicken Fed with Food Containing Indigofera Meal
Authors: Nurhayu A , Ishak A B L , Sariubang M , Ella A 
Published: August 2021

Abstract
This study aimed to determine the production performance and meat quality of KUB chicken meat fed with food containing Indigofera meal. In total, 36 female KUB chickens were raised within the period of 4 to 19 weeks in The Agricultural Technology Research and Assessment Installation, Gowa, South Sulawesi. The experimental design was a complete randomized design divided into three treatments with 12 replications. In addition, the given treatments were categorised as R1 (100% commercial feed), R2 (75% commercial feed, 10% Indigofera meal, 5% bran, 9% corn, and 1% red ginger meal), and R3 (50% commercial feed, 15% Indigofera meal, 9% bran, 25% corn, and 1% red ginger meal). The parameters measured were slaughter weight, carcass weight, and nutritional content of meat. The results showed that the treatment of feed significantly affected (P < 0.05) the slaughter weight and carcass weight of KUB chicken. R2 treatment showed the highest slaughter weight and carcass weight compared to other treatments, which are 1069.5 g/head and 701.2 g/head. Furthermore, the meat crude protein and crude fat analysis indicated that R2 treatment had the highest crude protein (30.18%), lowest fat (0.11%), and cholesterol content (47.8 mg/100 g). Conclusively, the addition of 10% Indigofera meal to the feed was able to improve the production performance and meat quality of KUB chicken.
The Use of Chitosan as Non-toxic Flocculant for Harvesting Microalgae Spirulina sp
Authors: Rokhati N , Prasetyaningrum A , Aji R W , Hamada N’A 
Published: August 2021

AbstractSpirulinais a type of microalgae widely consumed as a food supplement due to its high nutritious benefits. Furthermore, it is very small and lives floating in water, making it quite difficult to harvest. One effective method of harvestingSpirulinais by coagulation/flocculation. In order to successfully harvestSpirulina, choosing the right flocculant material is very important. Chitosan, a natural polymer that has a cationic amine group, is often used in the food industry. This is because colloidal particles (polymer) that exist in nature are mostly negatively charged (including microalgae) and electrostatic interactions between cationic polymers with anionic polymers lead to the formation of flocculants. Therefore, this study was carried out to measure the feasibility of chitosan as a flocculant in the flocculation process of harvesting microalgae. The experiments were carried out with the variation of the concentration of chitosan, pH and slow-stirring speed, using efficiency of flocculation and sedimentation speed as parameters. The result showed that optimum condition was achieved at a slow-stirring speed of 40 rpm, sedimentation time of 2 hours, chitosan concentration of 100 mg/L and pH of 7-8. In this condition, the flocculation efficiency was 99.57%.
The Effect of Vegetable oils (Palm Oil, Canola, Coconut and Soybean Oil) on the Ration of Slaughter Weight, Carcass Weight, Carcass Percentage, and Abdominal fat Percentage of male ducks
Authors: Hadi R F , Sudiyono  , Wati A K 
Published: August 2021

AbstractThis study aims to analyze the effect of different vegetable oils on the basal ration of slaughter and carcass weight, carcass percentage, as well as abdominal fat, percentage in 9 weeks old of male ducks. It was conducted using a Completely Randomized Design (CRD) in an unidirectional pattern with 4 treatments and 6 replications with 6 ducks in each test. The treatments in this study include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). Furthermore, the data were analyzed using the one way analysis of variance (ANOVA), meanwhile Duncan’s multiple range test (DMRT) was applied when significant differences were indicated among treatments. The analysis showed that the treatments have no significant effects (P > 0.05) on the variables examined in this study. Base on the results that the addition of different types of vegetable oil in the basal ration failed to increase slaughter weight, carcass weight, carcass percentage, as well as the abdominal fat percentage in male ducks.
The profit of wet and dry form of porang farming in Madiun Regency, East Java, Indonesia
Authors: Susanawati  , Satyarini T B , Wijayanti P P 
Published: August 2021

Abstract
This study aims to describe the profile of farmers, and the profit of porang farming. A proportional random sampling was used which involved 30 chip-selling farmers and 70 farmers selling wet tubers during a 3-year growing season in 2016-2019. Data analysis was conducted descriptively in tabular form. The results showed that all farmers were male, with the majority classified into the productive age, and a dominant educational level of elementary school. Furthermore, farming experience was below 13 years, with the Indonesian rosewood as the most widely used stand plant specie. Most farmers utilized less than 1.3 ha of Perhutani’s land. Sixty farmers sold the crops in form of wet tubers, 26 sold in form of chips (dry tubers), 6 sold wet tubers and chips (dry tubers), 4 sold bulbil/frogs and wet tubers, and 4 farmers sold the bulbil/frog and chips (dried tubers). The largest expenditure was the cost of seeds, amounting to 45.67% of the total expenditure, although included in the implicit costs. Therefore, farmers’ profit from porang farming reached 14,649,032 IDR for three years.
Evaluation of Organic Liquid Fertilizer Concentration and Planting Media on Growth and Yield of Red Spinach (Amaranthus Tricolor L.) in Hydroponic Axis System
Authors: Nanik L , Muslikan  
Published: August 2021

Abstract
This study aimed to investigate the effect of organic liquid fertilizers (OLF) and different planting media on the growth of red spinach (Amaranthus tricolor L.). It was conducted in Kepuhsari sub-village, Kepuhrejo Village, Kudu district, Jombang regency, East Java between October and November 2019. Furthermore, a completely randomized design with two factors and triplicates observation was carried out. The First factor was the concentration of organic liquid fertilizer (OLF, which includes OLF 0% (K0), OLF 25% (K1), OLF 50% (K2), and OLF 75% (K3). The second factor included planting media such as 100% (M1) husk charcoal, 100% cocopeat (M2), and a mix of 50% of husk charcoal and 50% cocopeat (M3). The variables observed were plant height, number of leaves, area, stem diameter, root weight, wet and dry weight of stems and leaves. These parameters were analyzed by ANOVA and BNT test at a confidence level of 5%. The results showed that OLF 50% (K2) significantly influenced the growth of red spinach plants. Also, a mixture of 50% husk charcoal and cocopeat (M3) planting media induced a very significant effect on various observational variables.
Effectiveness of fermentation extract of cabbage leaves from harvesting waste to control purple blotch of garlic
Authors: Supyani  , Hadiwiyono  , Poromarto S H , Widono S , Septariani D N , Putri C P 
Published: August 2021

Abstract
Purple blotch caused by Alternaría porri, has an impact on garlic plantings. Furthermore, the severity of this disease on local garlic varieties can be greater than 60 %. This led to the use of a biological control, involving agricultural waste biomass of cabbage leaves as a form of alternative control against this disease. Also, these biological waste biomasses were chosen because their fermentation process produces antimicrobial compounds, which inhibits pathogen growth. This research aimed to analyse the effectiveness of fermentation extract of cabbage leaves, in order to control purple blotch on garlic, the level of concentration needed, and the frequency of the most effective applications. Furthermore, it used a completely randomized design for in vitro testing, and the non-factorial randomized complete block model for in vivo analysis, which involved 8 treatments. The results showed that the fermentation extract with a concentration of 200 mL.L−1, effectively inhibited 100% of colony growth, while the bi-weekly application of this product at 300 mL.L−1, effectively suppressed the disease incidence of purple blotch, by up to 74.69 %.
Changes in the quality of some improved rice grain varieties during storage
Authors: Jumali  , Kusbiantoro B , Handoko D D 
Published: August 2021

Abstract
This research aimed to investigate the changes in the quality of some improved rice grain varieties during storage. In the rainy season of 2014/2015, 10 improved rice varieties, namely, Inpari 10, 13, 16, 20, 30, Sintanur, Ciherang, Mekongga, Situ Bagendit, and Situ Patenggang, were planted at the Sukamandi Research Station, Indonesian Center for Rice Research. The rough rice grains were harvested at optimum maturity, machine threshed, and dried with a box dryer’s aid at a temperature of 45°C for 10 hours until the water content was at 13-14%. Furthermore, they were packed in plastic sacks and stored at room temperature for six months (March-November 2015). At 0, 3, and 6 months of storage, the rice’s physical, milling, and physicochemical qualities were analyzed. The results showed that the quality of all the rice grain varieties equally decreased during the six months of storage while the average grain moisture content slightly increased by 13.7% (13.30-14.16%). In addition, the yield of unpolished, polished, and head rice slightly decreased. While the percentage of broken rice, groats, green/chalky, and yellowing/damage grains slightly increased. Additionally, the gel consistency and alkali digestion remained constant, while the amylose content, water absorption ratio, and volume expansion ratio slightly increased.
Technical and Fumigation Time Effects on Shallot Storage Quality
Authors: Aini A B N , Karseno  
Published: August 2021

Abstract
Storage involves management after harvest which plays an important role in the quality control of shallots. Shallot farmers also store using the traditional methods of fumigation, e.g smoke, which is used in liquid smoke processing. This research aims to determine the effect of smoking during storage on the physical and sensory characteristics of shallots. The random nature of the block had two factors: smoking (traditional smoking, spraying, dipping methods) and smoking time (1, 2, and 3 hours respectively). The measured variables include weight loss, moisture content, damage and sensory characteristics (texture, flavour). Furthermore, tests were conducted every week for 4 weeks without fumigation according to controls. The results showed that fluid smoke decreases weight loss, moisture content, and lowers the risk of damage using the immersion process. The consistency of shallots can be preserved for up to four weeks by soaking in liquid smoke for 2 hours. There was a weight loss of 4.6%, damage of 1.17% and moisture content of 82.5%. Smokeless shallots also had a weight loss of 33%, damage of 9.17% and humidity 87.29%. Therefore, soaking shallots for 2 hours in liquid smoke helps to retain their physical and chemical properties without changing their sensory characteristics.
Physical, Chemical, Physicochemical, and Sensory Properties of Analog Rice Based on Purple Sweet Potato Flour (Ipomoea batatas L.) and Bambara Groundnut Flour (Vigna subterranea L.)
Authors: Ariyantoro A R , Praseptiangga D , Anam C , Anandito R B K , Yulviatun A , Atmaka W , Fadzil M , Boonsupthip W 
Published: August 2021

Abstract
The aim of this study is to determine the best formulation based on sensory properties and to compare the physical, chemical and physicochemical properties of the analog rice with the analog rice of purple gray and red commercial sweet potatoes. Furthermore, a completely randomized design (CRD) with one factor was used, the Bambara Peanut Meal Difference in formulation 0% (FI); 15% (F2); 30% (F3), 45% (F4); and 60% (F5). 1.5% GMS, 1.5% CMC, 2% palm oil and 25% water were added to each formulation. The data were analyzed statistically by using oneway ANOVA. The significant difference was further tested using Duncan’s new multiple range test (DMRT) at a significance level of α = 0,05. The best sample was selected based on sensory evaluation made from 85% purple sweet potato flour and 15% bambara groundnut flour (F2 analog rice). The F2 analog rice is then compared with red rice and commercial purple sweet potato analog rice based on the physical, chemical and physicochemical properties. The results showed that F2 analog rice has an L 42.41; bulk density 0.57 g/ml; grain weight 0.02 g; moisture 6.55%; ash 4.34%; fat 4.82%; protein 5.77%; carbohydrate content 85.07%; total dietary fiber content 14.96%; water absorption 175.50%; swelling power 8.99 g/g; solubility 23.45%, and cooking time 11.54 minutes. The result has shorter cooking time and higher total dietary fiber content (F2 sample) than commercial analog rice and red rice.
Amylograph properties and microstructure of white corn and okara-based composite flour
Authors: Ishartani D , Sagita R , Praseptiangga D 
Published: August 2021

Abstract
Okara flour is rich in protein and dietary fiber and could be used to enrich white corn flour to enhance its functionality. This research was designed to investigate the amylograph properties and microstructure of a composite flour made from white corn and okara flours. The composite flour was made using five different ratios of white corn flour:okara flour (100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%). White corn flour and okara flour were mixed manually and prepared in duplicates. Amylograph properties were observed using a Rapid Visco Analyzer (RVA) and microstructure was observed using Scanning Electron Microscopy (SEM). The composite flour had a pasting temperature range of 78.30°C to 79.90°C, peak viscosity of 126cP to 1977cP, trough viscosity of 1016cP to 1596cP, breakdown viscosity of 245cP to 516cP, final viscosity of 2079cP to 3248cP, and a setback viscosity range of 1063cP to 1652cP. Microstructural analysis clearly showed that white corn and okara flour particles did not break. Composite flours based on the white corn and okara mix used in this research could potentially be developed as raw materials for use in food products with characteristics that are not brittle nor easily broken, including analog rice.
Physical Quality of Chevon Meatballs with Different Levels of Taro Flour Substitution as a Filler
Authors: Nuhriawangsa A M P , Budiharjo A , Swastike W , Hertanto B S , Adriyanto B , Kartikasari L R 
Published: August 2021

Abstract
Taro tubers potentially serve as functional foods with significant health benefits, due to their abundant oligosaccharides. The substance is a potential raw material in flour production, as a result of their high starch composition of approximately 70%. The purpose of this research, therefore, was to determine the physical properties of chevon meatballs, comprising of various levels of taro substitutes as fillers. The materials involved were the thighs of the meat sample and taro flour. Additional ingredients consisted of ice, tapioca flour, pepper, salt, MSG, egg white, and garlic. Meatballs were produced from chevon with 10% flour as filler, in the form of tapioca and taro, with successive composition ratio of 10:0 (P0), 7.5:2.5 (P1), 5:5 (P2), 2.5:7.5 (P3), and 0:10 (P4). Data assessments were subsequently conducted, using analysis of variance (ANOVA). The results showed that the use of taro flour filler up to a level 10% did not affect the cooking loss of chevon meatballs, with exception in pH, water holding capacity (WHC) and tenderness. Consequently, the addition of filler ratio of 0:10 (tapioca:taro) tended to boost the pH, while reducing the WHC and tenderness. Moreover, the WHC increased by using tapioca and taro flours with a ratio of 5:5 (P2), compared to 7.5:2.5 (P1), 2.5:7.5 (P3), and 0:10 (P4). Furthermore, a considerable improvement in meatball tenderness was observed by the inclusion of P2 filler ratio, compared to utilizing tapioca and taro flours at 2.5:7.5 (P3) and 0:10 (P4). In summary, taro flour was feasibly applied in chevon meatball preparation up to a level of 5%, while retaining the physical properties.
Nutritional Value of Chicken Meat Fed Diet Supplemented with Purslane Rich in Omega-3 Fats
Authors: Kartikasari L R , Hertanto B S , Nuhriawangsa A M P 
Published: August 2021

Abstract
This study aims to examine the effect of dietary supplementation in the form of purslane meal (Portulaca oleraceae) as a source of omega-3 fats on the nutritional value of broiler chickens. A total of 180 one-day old unsexed Lohmann broiler chickens was randomly allocated into 30 pens, with each one consisting of 6 chickens. Thereafter the pens were randomly assigned to five experimental diets with 3 replicates (36 birds per treatment). The diets were formulated by adding a basal diet to 0, 1.5, 3.0, 4.5 and 6.0% purslane meal. The water and diets were provided ad libitum throughout the experiment. Furthermore, after 35 days, six chickens per treatment group were slaughtered and processed as carcass. Breast meat were collected for chemical analysis of protein, fat, moisture and collagen using FoodScan Near-Infrared Spectrophotometer, while the data were analysed using ANOVA. Moreover, differences among treatment means were further analysed using Tukey’s test. The results showed that diets enriched with omega-3 fats in the form of alpha-linolenic acid had no effect on the collagen content of chicken meat with an average of 1.41%. In addition, the meat protein level which was approximately 22% was the same among dietary treatments. There was also no significant difference in the fat content of meat fed the dietary purslane meal with an average of 2.83%. Based on the results, it was concluded that the nutritional value of broiler chicken meat was not altered by the dietary inclusion level of 6% Portulaca oleracea (purslane) meal as a source of omega-3 fats. Further studies are needed to evaluate whether the supplementation of purslane meal at a higher level is capable of improving the chemical quality of broiler chicken meat.
The Effect of Different Concentrations and Exposure Durations of Ethylene Gas on Peel Colour Change of Citrus (Citrus nobilis) in the De-greening Process
Authors: Fauziah TN , Bintoro N 
Published: August 2021

AbstractDe-greening using ethylene gas is one of the methods to change the peel colour of an in-attractive fruit appearance. Therefore, this research aims to investigate the effect of ethylene concentration and exposure duration on the peel colour changes of Citrus. Ethylene concentrations of 0, 50, 100, and 150 ppm and exposure durations of 24, 48, and 72 h were researched in factorial design 4 x 3 with three replications. Green ripe Citruses were cleaned and selected as the samples which were treated with ethylene gas in a closed box, then removed and stored in the open room until the peel changed uniformly to orange. The colours were measured using a colourimeter (3nh, SC-10) every 12 h for 4 days. It was found that as the storage time passed, the redness value turned from negative to positive, while yellowness increased consistently. Statistical analysis indicated that ethylene concentrations and exposure durations had a significant effect on redness, yellowness, chroma, and hue angle. The largest value of the observed parameter was found at 150 ppm concentration and 72 h exposure duration. This de-greening also altered the Colour Index value from −5.51 to 6.77.