bluuebunny/crossref_metadata_2025_split huggingface dataset:
The influences of storage temperature and time on decocted Robusta coffee leaves tea
Authors: Legowo A M , Al-Baarri A N , Wardani N A S J E , Fibrianto K 
Published: May 2021

Abstract
Coffee leaves tea has attracted researchers to utilize the pruning waste as a refreshing functional drink due to its phenolic compounds and other antioxidants. Meanwhile, the tannins also contributed to astringency as an important sensorial attribute for tea. All these components were changing over time. Thus, an evaluation of its changes in coffee leaves tea during storage is required. This research used robusta and liberica coffee leaves that were stored at temperature of 10 and 25° for a storage time of 24 days. Completely Randomized Block Design was assigned to investigate the main factors. As result, it was found that storage at 10°C could maintain the functional quality up of the leaves for up to 2 weeks. Meanwhile, 25°C of storage was acceptable for only less than 5 days. During storage, green flavor and aroma, astringency and bitter taste change proportionally to the decrease of phenolic content and tannin levels. In conclusion, the storage temperature and time on decocted robusta coffee leaves tea might influence the quality of leaves.
Effect of different brewing techniques and addition of lemon peel (Citrus limon) on physico-chemical characteristics and organoleptic of cascara tea
Authors: Sunarharum W B , Yudawati A N , Asih N E 
Published: May 2021

Abstract
Current application of coffee pulp into tea, called as cascara tea, had improved its usage but it might have an unpleasant aroma and taste. Thus, the addition of other resources such as lemon peel is suggested. This study aims to know the effect of brewing techniques and the ratio of cascara (dried coffee pulp) and lemon peel to physicochemical and organoleptic characteristics of cascara tea, along with the best treatment. This study was conducted by Nested design with two factors, i.e. brewing techniques and the ratio of cascara and lemon peel. The data were analyzed using Minitab 17 and Zeleny method. The results showed that brewing techniques had a significant effect on total phenolic content, caffeine content, color (except in yellowness) and pH. Meanwhile for both factors had a significant effect on all parameters. The best treatment was the ratio of cascara and lemon peel at 80:20% brewed using the decoction method.
Phytochemicals properties of avocado seed: A review
Authors: Setyawan H Y , Sukardi S , Puriwangi C A 
Published: May 2021

Abstract

Persea americana Mill. seed or avocado seed contains phytochemical components such as flavonoids, tannins, saponins, phenolic, and alkaloid. The phenolic compounds of avocado seed are mainly catechin, hydroxybenzoic acid, caffeic acid, chlorogenic acid, coumaric acid, ferulic acid, and triterpenoid glycosides. This review also discusses various extraction methods using an organic solvent, inorganic solvent, and a mixture of solvents. The analysis methods to measure the chemical properties of extracted phytochemicals from avocado seed are discussed. The functional properties of the phytochemicals obtained from the seed are presented.
The effect of microwave power and feed to solvent ratio on antioxidant activity and volatile compounds profile of crystal seedless guava leaves essential oils extracted using microwave-assisted hydrodistillation
Authors: Priyanto A D , Erliyanti N K , Pujiastuti C 
Published: May 2021

AbstractThis work utilized by-product of crystal seedless guava leaves due to its cultivation for commercial fruit production persuaded to prune guava trees branches. Essential oil (EO) extracted from plant biomass is a source of natural antioxidants due to the presence of essential components. This study was outlined to explore the potential of antioxidants and identify the chemical composition of EO extracted from crystal seedless guava using Microwave-assisted hydrodistillation (MAHD). The essential oils (EOs) were extracted using various microwave powers and feed to solvent (F/S) ratios. The two independent variables showed significantly affect on IC50value of EOs, thereby there were several various IC50values in DPPH free radical scavenging assay from EOs depends on their extraction condition. The best condition resulting in IC50of EO was as low as 36.23 ± 2.07 µg/mL with a microwave power of 600 W and F/S ratio of 1:7 (w/v). The five major constituents of EO from the best extraction condition were caryophyllene (44.98%), caryophyllene oxide (14.96%), trans-nerolidol (9.16%), humulene (5.10%), and aromandendrene (5.10%). The study concluded that MAHD method possessed significant change in antioxidant activity and volatile compounds of EO extracted from crystal guava leaves.
The potentials of Indonesian tubers for the development of potato starch substitute: A short review
Authors: Ulfa G M , Putri W D R , Fibrianto K , Widjanarko S B 
Published: May 2021

Abstract
Potato starch becomes one of the popular starches. It is preferred for use in various industries due to its unique characteristics such as a good film-forming ability and consistency. The high phosphate content causes potato starch to have the excellent ability of water binding, swelling, and good consistency. However, potato production in the developing country tends to decrease. Local tubers could be used to be an alternative to substitute it. The modification process could improve the physicochemical and functional properties of the native local tubers starch. Sweet potato has the potential to be developed to substitute potato starch because it comes from the Solanaceae family. Hydroxypropylation, succinylation, and phosphorylation are suggested in producing potato starch substitute.
The recent development of gluten-free bread quality using hydrocolloids
Authors: Manik L C M , Nur M 
Published: May 2021

Abstract
The development of gluten-free bread production has drawn massive attention to decrease the number of wheat imports in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten components. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effects in gluten-free bread making are xanthan gum, hydroxypropyl methyl cellulose (HPMC), psyllium gum and even a mixture of hydrocolloids. Different types of hydrocolloids affect different mechanisms to stabilize dough foam and the final quality of the bread. This paper focuses on the reported applications of hydrocolloids in the development of gluten-free breadmaking and reviews different mechanisms of hydrocolloids in a way to assist foam formation and stabilization. Regarding the overall review, HPMC and xanthan gum are the most suitable gums to add in gluten-free bread making with characteristics that HPMC can produce higher volume and softer crumbs compare to xanthan gum.
The effect of bulking agent and type of chocolate on the physicochemical characteristics of sucrose-free chocolate using stevia as a sweetener
Authors: Nur M , Suryatiani D R , Dewi R L , Sari A B T 
Published: May 2021

Abstract
The aim of this research is to find out the effect addition of bulking agents on the physicochemical properties of sucrose-free chocolate products using stevia as a sweetener. Sucrose-free chocolate using stevia as a sweetener needs various bulking agents to make the same physical characteristics as the commercial chocolate. The alternative bulking agent that could be used for sucrose-free chocolate is the combination of inulin and erythritol or inulin and sorbitol. The combination of inulin and sorbitol as a bulking agent on dark chocolate can improve the protein and fat content and lower the moisture content than the reference chocolate. Milk chocolate with inulin and erythritol as a bulking agent has a higher protein, fat content but lower carbohydrate content than commercial chocolate. A high concentration of inulin will increase the level of carbohydrate content both in dark and milk chocolate. Higher concentrations of sorbitol can decrease the fat content on sucrose-free dark chocolate. Erythritol with a high concentration will increase the color brightness and reduce moisture. Higher concentrations of inulin will decrease the fat content on sucrose-free milk chocolate.
Review: Eucalyptus globulus essential oil extraction method
Authors: Immaroh N Z , Kuliahsari D E , Nugraheni S D 
Published: May 2021

AbstractEucalyptus globulus(one of the speciesEucalyptus) is an essential oil-producing plant that widely used in the medical sector. Generally, the useful part ofEucalyptusis leaves. Bioactive compounds contained in plant essential oils include gallic acid, cypellocarpin A, eucaglobulin, cuniloside and (1S, 2S, 4R)-trans-2-hydroxy-1,8-cineole;-D-glucopyranoside. The presence of these bioactive compounds made of essential oils can be used as an antibacterial, antioxidant, and anti-inflammatory. The extraction method has a major effect on the production of essential oil because it can affect yield and bioactive compound. The extraction methods can be used to produce essential, such as maceration, Ultrasound-Assisted Extraction (UAE), Microwave Assisted Extraction (MAE), water distillation, steam distillation, water-steam and distillation. This review discusses the extraction methods and the main factor can affect the extraction process to produceE.globulusessential oils.
Palm oil stripping through cellulolytic microorganism fermentation
Authors: Julianti E , Ginting S , Sinaga H , Lubis Z , Sinaga P P 
Published: May 2021

Abstract
Fresh fruit bunch (FFB) is sterilised to inactivate the enzyme, facilitate the release of fruit from fruit bunch, and soften the fruit for ease of oil release from mesocarp. Nevertheless, sterilisation heat can damage the oil. In this study, a modification of the oil palm processing was done to facilitate the release of fruit from FFB by using cellulolytic microorganisms through the fermentation process. This study aims to obtain the optimum inoculum and fermentation time in the processing of palm fruits to produce palm oil with high quantity and quality. The types of inoculum used were Bacillus subtilis, Aspergillus niger, Trichoderma harzianum, and a combination of B.subtilis + A.niger, and B.subtilis + T.harzianum. Fermentation was carried out for 20, 40, and 60 hours. The fruit that has been separated from the fruit bunch was then extracted using n-hexane. The results showed that the interaction between inoculum types and fermentation time had a significant effect on oil yield, free fatty acid content, deterioration of bleaching index (DOBI), beta carotene content, and peroxide value. The effective treatment to produces an oil with optimum quantity and quality was using T.harzianum, fermented for 20 hours.
Effect of boiling on in-vitro nutrients digestibility, rumen fluid characteristics, and tannin content of mangrove (Avicennia marina) leaves as animal feed
Authors: Jamarun N , Pazla R , Yanti G 
Published: May 2021

Abstract
The feed is one of the main costs of ruminant animal production. The main is the limited availability of forages. Therefore, it was necessary to found alternative forages with large quantities, easy to get, and low cost. One of the alternatives is Mangrove (Avicennia marina) leaves. Although it is available in large quantities, the presence of tannins and polyphenol causes low nutrients digestibility. Boiling mangrove leaves in water can reduce tannin concentrations and increase nutrients digestibility. This study aims to find the best boiling period effect on Avicennia marina leaves on in-vitro nutrients digestibility, rumen fluid characteristics, and tannin content. The research used Randomised Block Design (RBD) with four treatments and five replications. The treatments were boiling time of Avicennia marina leaves in husk ash water, 15% (w/v) for 0 minutes (P0), 5 minutes (P1), 10 minutes (P2) and 15 minutes (P3). The results showed that the hydrolysis time in husk ash water contributed significantly on in-vitro digestibility of dry matter, organic matter, VFA, and NH3 production, and tannin content. The best boiling time for Avicennia marina leaves was 10 minutes, producing the in-vitro digestibility of dry matter (72.06%), in-vitro digestibility of organic matter (73.36%), VFA (117 mM), NH3 (4.57 mg/100 ml), pH (6.73) and tannin content (10.27%). The result was suitable for the growth and production of rumen microbes.
Substitution of red seaweed (Porphyra) with other seaweeds in nori making
Authors: Sinurat E , Nurhayati  , Fransiska D , Sihono  
Published: May 2021

Abstract
Nori foodstuffs can be consumed and familiar in Indonesia. Nori products are generally based on Porphyra spp (red seaweed). Indonesia lies on the tropical region, while Porphyra spp commonly grows in the sub-tropical regions so that it is very limited in Indonesia. For this reason, an alternative nori raw materials from other seaweeds, such as Gracilaria, Caulerpa, Ulva, or a mixture of these seaweeds must be found. This study aimed to utilize Gracilaria, Caulerpa, and Ulva as Porphyra substitute to make nori analog based on their nutritional content, i.e., protein, fat, carbohydrate, moisture content, and its microstructure using SEM. Results showed that Nori from Porphyra spp had the highest protein content. Based on the microstructure analysis result showed that product sheets of film F522 (Gracilaria, Ulva, and Caulerpa mixed) were similar to the commercial nori.Protein fortification was necessary to increase the protein content of the nori analog.
Effect of molasses on the chemical characteristics of seaweed-based organic fertiliser
Authors: Nurhayati  , Cahyaningtyas W , Kusumawati R , Basmal J 
Published: May 2021

Abstract
Organic fertiliser is one of the essential factors needed in natural farming. Seaweed can be used as raw material for making organic fertilisers because it contains complete growth hormones, macro, and micronutrients for plant growth. The formulation of seaweed and silage for organic fertiliser has low levels of C-organic, so other materials are needed, for example, molasses. Addition of molasses in organic fertiliser formulations carried out to evaluate the optimum molasses concentration and study the chemical characterisation of organic fertilisers. The chemical characteristics measured were moisture content, ash content, potassium content, C-organic, N-total, and C/N ratio. The results showed that an increase in molasses concentration led to an increase in the moisture and C-organic content, and C/N ratio. The addition of 26% molasses (PTB2) was the best treatment, resulting in fertiliser with a moisture content of 6.37%, 30.01% ash content, 0.83% N-total, 0.04% potassium content, 37.58% C-organic, and 44.93 C/N ratio.
Prediction of fishers’ income using a flexible model in Karanggongso fishers community, Trenggalek regency, Indonesia
Authors: Sulistyono A D , Susilo E , Purwanti P , Wardani N H 
Published: May 2021

AbstractThe contribution of fisheries to the national GDP had increased from 2.32% in 2014 to 2.60% in 2018. However, in 2020, the threat of the Covid-19 pandemic emerged, which hit all sectors of the economy, including the fisheries sector. Many communities, especially coastal fishing communities, are complaining about economic hardship. Income has fallen dramatically because people’s purchasing power has fallen significantly. Based on these problems, this research was conducted to build a fishers’ income prediction model. This research took a case study on fishers in Karanggongso District Trenggalek by surveying 50 fishing households. There were 12 predictors variables, namely Boat Type (X1), Price Boat (X2), Age of the Boat (X3), Boat Power (X4), Machine Price (X5), Engine Life (X6), Fishing Equipment Price (X7), Fishing Gear Life (X8), Cool Box (X9), Trip/week (X10), Average Hours/trip (X11), and Total Expenditures/week (X12). The response variable is Income Per Week (Y). Data analysis was done by using multiple linear regression analysis and flexible modelling with a machine learning approach. Based on the results of the analysis, a multiple linear regression model had an accuracy level ofR2= 70.5% andMSE= 1.086 × 1018with the boat price was the most dominant influence on fishers’ income. While flexible modelling has an accuracy level ofR2= 85.2% andMSE= 3.308 × 1014. From this research, it was proven that the flexible model had a higher level of accuracy than the linear regression model. Also, the flexible model obtained the nonlinear effect on the number of cool boxes and the fishing gear life.
Good manufacturing practices for risk management in food safety sustainability: An empirical study
Authors: Andriani D P , Aini A P N , Lestari M , Purba P 
Published: May 2021

Abstract
Food is an essential need for the sustainability of human life so that consumers have the right to get a product that is safe for consumption. However, food poisoning cases due to the risk of biological, chemical, physical, and other contamination still occur frequently. In this study, an empirical investigation was conducted on apple pie production in a food processing SME that is known to have a risk of physical, chemical, and biological. This study used the hazard analysis and critical control point (HACCP) and good manufacturing practice (GMP) approaches to analyze each production process’s hazards. This study also identified factors that harm using failure mode and effect analysis (FMEA) and provided recommendations for improving food safety and security for the SME business sustainability.
Shelf-life prediction of pineapple dodol packed with edible film using accelerated shelf life tests
Authors: Afifah N , Ratnawati L 
Published: May 2021

Abstract
The accelerated shelf-life tests (ASLT) can be applied to predict the shelf life of products to reduce time and cost. ‘Dodol’, semi-wet food, is easily damaged by microbial activity. This study aims to predict the shelf life of pineapple dodol packed by an edible film with and without the addition of antioxidant and antimicrobial. ASLT with the Arrhenius model was used to estimate the shelf life of the dodol products. The dodols with different packaging were stored at some temperatures of 20, 30 and 40°C for 42 days, analyzed periodically to determine total plate count, moisture content, and free fatty acid. The results showed that the shelf life of dodol packed with polypropylene plastic was the longest. In addition, dodol wrapped with edible film with antimicrobial-antioxidant had a longer shelf life than that of without antimicrobial-antioxidant. Based on the total plate count, the shelf life of dodol wrapped with polypropylene plastic, the edible film with antimicrobial-antioxidant, and the edible film without antimicrobial-antioxidant were 32, 26, and 22 days, respectively.
Factors affecting optimization of sustainable food house programs of accelerating food consumption diversification in Bantul Regency, Yogyakarta, Indonesia
Authors: Rahayu L , Nadida A , Rusimah S Y 
Published: May 2021

AbstractSustainable Food House (Kawasan Rumah Pangan Lestari/KRPL) is one of the programs to accelerate food consumption diversification (Percepatan Penganekaragaman Konsumsi Pangan/P2KP) to fulfill food needs in Indonesia. This study aims to describe the implementation, analyze optimization, and determine the factors that influence the optimization of the KRPL program in Farmer Women Group (Kelompok Wanita Tani/KWT)Migunani. The data were collected through interviews, observation, and documentation. All members of theKWT Migunani, of which as many as 27 people, are taken as respondents. The analysis was done using descriptive analytics to identify the factors that influence the optimization. The results showed that the program implementation was successful, as indicated by 78.6% ofKWTmembers who were active in group activities, agriculture, and high-level extension workers. T Program optimization is also sufficiently implemented (score 2.73 out of a maximum score of 5), seen from indicators of the number of commodities and technology, the use of more yards, and additional food supply for families. The internal factors that affect the optimization are formal education, family income, cosmopolitan rate, and motivation; while the external factors are the intensity of extension, availability of production facilities, and member involvement inKWT.
Inhibition on color changes of raja banana (Musa sapientum) peel using specific acid
Authors: Al-Baarri A N , Legowo A M , Widayat  , Rizqiati H , Hintono A , Pramono Y B , Somantri M , Broto W , Hadipernata M , Santosa V C , Permatasari T P A , Salam R H , Pangestika W 
Published: May 2021

AbstractBanana is a tropical fruit that has high nutritional contents such as carbohydrates, vitamins and minerals, but it is prone to enzymatic browning reactions due to polyphenol oxidase (PPO) activity. This research was conducted to inhibit the reduction of the lightness of banana flesh using Hypoiodous Acid (HIO) as specific acid. The banana peel was stored for 3 days at room temperature storage (27°C). The analysis was done on colour change based on the L* value. HIO was obtained using a reaction mixture between H2O2and KI using peroxidase as a catalyst. The HIO was attached to the crown surface of the banana. The lightness was analysed using a digital colour meter within seven points of the area. The results showed that HIO could inhibit the lightness change of banana flesh resulting in a non-significant decrease in the lightness during 3 days of storage. This research might open the knowledge of the preservation of bananas by inhibition of its lightness change in the end-user banana consumer.
Enhancing the food labelling system in Indonesia: The case of food with health-related claims in small and medium enterprises
Authors: Purwaningsih I , Hardiyati R 
Published: May 2021

Abstract
Food labelling is an important element in realizing food safety and nurturing competitiveness. However, empirical research shows that the enforcement of food labelling policy entails complex issues in Indonesia. Taking the case of food with health-related claims produced by small and medium enterprises (SMEs), this research identifies regulatory strategies taken by the Indonesian government as well as challenges in policy enforcement. The findings indicate that the performance of SMEs in complying with labelling regulation on food with health-related claims is influenced by the business environment and institutional framework where the SMEs grow, including a weak regulatory framework, market condition and infrastructure. Furthermore, limited access of SMEs to strategic resources, including finance, skill and innovation assets have also hindered their compliance to regulation. This study addresses the importance of collaboration between multiple stakeholders to strengthen the food safety system from the ecosystem perspective. The interconnection between SMEs, government, research organizations/universities, financial institutions and other members of the ecosystem in co-creating value is expected to enhance the enforcement of labelling policy on food with the health-related claim in the future.